With temperatures of -15 degrees C the only thing I have on my mind – the tiny part that is still left unfrozen – is warmth. If you remember the story of Nature Boy and Flirty Flannel Girl you will know I am once again featuring my hottest attire this season!
My feet are permanently frozen and even 2 pair of socks does not do much to thaw them much. Let’s not even begin to talk about getting into the car in the morning. A frozen block of metal that needs to be ice-picked into each morning and once inside the biting cold seeps into every bit of exposed skin. It is a race to get indoors into warm and comforting depths of the home and thick warm socks!
In the kitchen the pots are often steaming with creamy risottos, bubbling stews and soups and soothing casseroles. Meals are mostly focused around good hearty ingredients lots of vegetables, fish and white meat and occasionally a good piece of beef or lamb. After last month’s foodie orgies, I am so happy to be back to the good old eating habits. The body is fuelling up and feels full of energy.
I am also quite happy to be getting more sport back into my routine. Ever since my return from Dubai I began lagging back, finding excuses to do anything but my sport routine. Not a good idea I realized. The older I am getting the harder it feels like to get back into shape unfortunately. Has anyone noticed this too? So I am back on the treadmill and regularly doing my gym – everything from tabata workouts to pilates and yoga to get my balance again. The thing I find best is the extra perk it gives to my overall mood and with a teenager in the house these perky moods of mine keep things on the positive end for sure.
Keeping us lively and active throughout this dull, dark and cold month of January are dishes like this beautiful fregola with nuances of saffron and robust flavors of seafood bring unique flavors together.
Fregola is a type of semolina pasta often found in Sardinia, Italy. It is also called Sardinian couscous (very much like the Israeli couscous) To make the pasta semolina flour is mixed with water until small beads are formed. Traditionally, the beads were sun dried but the commercial versions are toasted, which gives it its gorgeous subtle nuttiness. With the shrimp, salmon and the exquisite pinch of saffron this fregola will bring out the best in everyone at the table.
I am so thrilled to share that finally “Plated Heirlooms” the cookbook I shot completely for Dima Sharif back in 2013 is ready and waiting for the ink to dry off. The images apprently have become so loved and discussed by many food photography experts and enthusiasts and are said to be "setting a new trend in food photography: Cultural Food Photography.” Over the past few weeks I have been sharing a few of these images on my Facebook page and discussing styling and photography aspects of the images. If food photography and styling is what interests you make sure you do not miss these. The cookbook is a massive treasure filled with gorgeous details about Palestinian cuisine - a cuisine that has not been chartered to this extent. There are over 180 recipes, beautiful stories, rich cultural features that are all highlighted by my photography. Pre-orders for the book are now open.
Recipe: Shrimp Salmon and Saffron FregolaMeeta K. Wolff
- 1 teaspoon saffron threads
- 60 ml dry white wine
- 2 tablespoons olive oil
- 300g shrimps
- 300g salmon, cut into chunks
- 1 onion chopped
- 2 cloves garlic, crushed
- 500ml vegetable or chicken broth
- 185g fregola / Israeli couscous / Pearl couscous
- flat-leaf parsley
- Crush the saffron in a small bowl or cup, pour the wine and leave to infuse for a few minutes.
- Heat 1 tablespoon oil in a large heavy pot. When the pan is very hot, add the shrimp and seat for 1 minute on each side. Make sure not to cook all the way through as it will cook further in the stew. Transfer to a plate. Add the salmon and also sear for about a minute until all sides are golden. Transfer to the plate with the shrimps.
- Add the remaining 1 tablespoon oil and sauté onion and garlic until translucent, soft and fragrant - about 5 minutes. Add the saffron mixture, cooking for a further 2 minutes. Pour in the broth, bringing it to a rolling boil, then add the fregola. Reduce heat and cook for approx. 12-15 minutes (check packet instructions). Season to taste.
- Add the shrimp and salmon cover and allow fish to heat through. Serve sprinkled with parsely.
Yes it is really as good as it looks. Everything that makes a crisp, cold day go away with the warmth of steamy seafood and pasta. Grab the spoon and join me on my table!
Time to make a go of your Goals 2016. A 2-day intensive food styling and photography course in the stunning Rome countryside!
More than half of the tickets for the workshop coming up in May have been SOLD. We've got some awesome participants coming from as far as Bahrain, Lebanon, Saudi Arabia and as close as Germany and Ireland. Join me and Cooksister for a unique food experience this May!
Don’t miss your opportunity to unleash your creativity.
You might like these warming winter ideas from What’s for lunch, Honey?:
|Roasted Root Vegetable and Pearl Barley Soup||Sausage and Fennel Cassoulet||Pollo alla Cacciatora - Hunter’s Chicken Stew|
All photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First