Sister Baking: Stone Fruit Galette

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It’s been absolutely lovely being home in Rhode Island. My older sister Nadia is also home for a couple of weeks and we have been having such a wonderful time doing what we do best: non-stop shopping  and discovering new coffee shops in Providence. We have also enjoyed many days at home cooking. I have mentioned in my previous posts that she is a blogger as well specializing in beautiful recipes, photos and stories in her blog seen here. I like to think that we complement each other when cooking. She has her strengths and I have mine, but they always seem to come together harmoniously. I love the tedious work especially baking, while she is amazing at flavor combinations in savory dishes. It’s really a wonderful discovery process, I just wish we lived in the same city so we could do something together!

The other day we both had an itch to bake something. The pantry was minimal except for some beautiful stone fruit we had picked up at the farmers market the day before. I’m talking plump cherries, beautiful plums and ripe nectarines…oh the joy of summer produce. I got to work on the pate brisee, while she handled the flavors of the fruit combining lemon, vanilla, brown sugar, butter and cinnamon.

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The result was a gorgeous stone fruit galette. The crust turned a golden brown, crisp from the sugar crystals and inside the fruit melted together into a tangy and almost jammy filling.

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Recipe

Your favorite pate brisee recipe (I use this)

1 cup cherries pitted

2 ripe nectarines sliced

3 ripe plums sliced

1 tsp cinnamon

3 tbs brown sugar

2 tbs lemon juice

1 tsp vanilla extract

pinch of salt

egg wash for brushing

1 tsp white sugar for sprinkling after the egg wash

confectioners sugar for finishing

Preheat the oven to 400F. In a bowl combine all the fruit with the sugar, cinnamon, lemon juice, salt and vanilla extract. Let sit for 10 minutes. Roll out the pate brisee into a 12 inch wide round and place on a baking sheet. Arrange the fruit in the center of the pastry dough to your liking. I piled the cherries in the middle and circled the nectarines and plum around in a fan formation. Fold up the sides of the pastry into the middle in a rustic manner and pinch to secure. Brush with egg wash and sprinkle with sugar. Bake for about 20 minutes until golden brown. Finish with confectioners sugar.

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all photos and styling assisted by Nadia Wasti - http://fortheloveofyum.wordpress.com

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My Piece for The Carton Magazine

The Carton is a wonderfully unique and eclectic independent publication exploring the culture of the Middle East through food. Each page is a beautiful portrayal of recipes and stories that weave culinary traditions of the region. To learn more about The Carton browse on to http://www.artandthensome.com.

The latest issue of The Carton covers the concept of “asrouniyeh” or afternoon food culture of different regions in the Middle East.All across the Middle East are different versions of “afternoon tea” involving unique dishes and refreshments. I was given  the opportunity to explore the Turkish experience based on a lovely summer spent with family in Antalya. Turkish afternoon tea will usually involve a savory pastry known as borek that is usually filled with spinach and cheese or meat. Alongside the borek will always be traditional Turkish tea and lokum (also known as Turkish delight). I wrote a memoir of that summer and the food that brought us all together during those afternoons. I also prepared, styled and photographed my own version of the Turkish afternoon meal inspired by my travels.

I have uploaded my piece here (I promise to upload a more readable version soon) http://www.nonisplace.com/press/ ‎

I just wanted to share a few of my favorite shots I had prepared and photographed for the piece:

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Teatime at Home

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Summer in New England, nothing like it. I am back home in Rhode Island for the summer and enjoying every moment of it. From the fresh warm summer breeze, attending to our herb garden, long walks in the forest, weekends in Newport next to the salty ocean I am just so happy to be home. Dubai in summertime can be a bit unbearable with the high temperatures, I love being outdoors so being inside the air conditioning all the time isn’t my idea of summer!

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I just love being at home, surrounded by the green forest and the birds chirping everywhere. It’s such a relaxing escape from my normally hectic city life. Every afternoon I will chat with my mom and catch up on life as she asks about five hundred questions about life in Dubai. I will also go through all her cabinets and the hutch to see which items I can steal. Somehow I always stumble upon the best blog props! We always have this chat over a nice cup of tea. I love making my own infusions with fresh herbs, it is so easy and versatile. You can make almost any concoction you would like. I popped into the herb garden to see what looked good and plucked some sage leaves, mint, and lemon thyme. Using a cheesecloth and some kitchen twine I made little sachets which I let infuse in hot water. How’s that for the easiest homemade tea ever?

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Details of Noni’s Place

I love the little details. The nooks and crannies that make a home. The cozy corners full of character, stories and memories. Every home I have lived in has had its’ own version of me. From the country home I grew up in in Rhode Island, to my little apartment on Hinman Ave in Evanston as a graduate student, to my current place in Dubai. Each place holds a fond spot in my heart. I have spent so much time in furnishing our current apartment and paying attention to all those little details. I am always so conflicted over interior styles, sometimes I love modern, sometimes ethnic, sometimes New England, rustic, contemporary, art deco, it goes on and on. I’d like to think of our home as an eclectic mix of styles that represent us best. Here are a few of my favorite details of Noni’s Place.

IMG_1365hydrangeas on my dining table

the never-ending teacup collectionthe never-ending teacup collection

fox bar detailsfox bar details

bowls galore from my travelsbowls galore

industrial kitchen shelvesindustrial kitchen shelves

le creuset le creuset

I call it the "blog drawer." It has almost ever craft supply you could think of!I call it the “blog drawer.” It has almost ever craft supply you could think of!

coffee tablecoffee table

arabesque arabesque

Afghani vases in my entryway consoleAfghani vases in my entryway console

Suzani throwsSuzani throws

the little detailsthe little details

bone in-lay bedroom side tablesbone in-lay bedroom side tables

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A Food Video

I always catch myself pretending to be on a food television show whenever I am cooking. I’d like to think there is this fictional audience watching me, even though I know there isn’t! I wanted to do a food video for awhile, but wasn’t too sure how to go about it nor knew if it was even something I would be good at. I worked with a very start-up wedding film company here in Dubai in creating this video. They had never done a food video and neither had I, so it was completely unchartered territory for all of us. The video is a look at the preparations for brunch at my place including the cooking and setting up of the table. At first I started with speaking into the camera explaining steps, but as I heard my hardcore American whiney accent I couldn’t bear the sound of my voice! I decided to not include any voice and have it be more of a silent viewing. Truth be told, it didn’t turn out how I wanted it to. The lighting was all off and unnatural. I still have no idea why we kept the kitchen lights on creating this yellow lighting which I can’t stand. I had no plans of ever posting this video, but it’s just been sitting on my desktop for a couple of months and I finally thought to myself to just bite the bullet and share it! I am hoping to try another video in the near future where I can fix all these mistakes I made in this first one and hopefully include more detailed steps and a voice over. It’s such a learning process! Click below to view my amateur, not so proud, makes me feel so silly every time I watch it food video. Enjoy.

Brunch at Noni’s Place

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