I made a cherry pie a few weeks ago, with cherries I picked with my bare hands. Hands that would soon be stained red with the blood of a thousand cherries! Making the pie was quite a process, so I’m splitting this entry into two parts: Crust & Cherry Pie.
I was introduced to cherry picking in June by my friend Hannah, who every season drives an hour north to visit a favorite cherry farm in Antioch, CA where you can pick and pay by the pound. It was so much fun! Hannah, another friend Jessica, and I all spent a few hours moving from tree to tree, filling our buckets, sampling the cherries warmed by the afternoon sun as we went along. Before I knew it, I had 15 pounds of cherries in my bucket. The next step was to find something to do with them.
Turkish food has not been good for our figures.
Hi friends, long time no speak. Sorry about that, but Karin and I have been a bit in flux. Many changes have happened since the last post was written in our kitchen in Austin. We packed up our house, loaded it into moving containers, and I am now writing this post from the living room of our new house in Mountain View, CA. In between the two houses, we took a two-week long trip to Turkey, drove halfway across the country, (stopping to see family in several places) and unpacked an obscene number of boxes. Including, finally, the cookbooks a couple of weeks ago.
The trip to Turkey, and an attempt to recreate some of the amazing food we had while we were there, were the main inspiration for this week’s recipe. I really like this cookbook – there’s not a lot outside of some well-designed recipes and a handful of decent photographs of the food. It’s a low-bullshit cookbook, and it covers a wide range of the different dishes of Turkey (the parchment-wrapped sea bass poached with herbs and rakı has been on my to-make list for awhile now, and the recipe for Turkish tea is the best one I’ve found to date). We bought some nice-looking globe eggplants at the Farmer’s Market last week,so I thought I’d give this recipe a shot.
Turns out small globe eggplants are not the right kind for stuffing, so what I ended up with was essentially some eggplants braised in a nice Turkish meat sauce. Surely not what Özcan Ozan intended, but it was tasty nonetheless. Enjoy the recipe below – it’s good to get back to our cookbooks!