Tentacles of Surrealism

So for the last three weeks I've been manically preparing for the Alternative Press Fair, because lets face it, it's only fun to do things when you give yourself an impossible deadline and have to shun all social interaction in order to research, write and illustrate a whole freaking book (booklet).
The fair was pretty cool, I'm not really in the 'scene' so the organizer very kindly put me on a table next to my friend David Greene. I remember when I first started going to zine fairs and felt really out of place with my little comic book, but in this environment I felt comfortable enough to come out of the closet and let everyone know that my sexual preference is cookbooks. Here's my little baby, a book of recipes by or based on the Surrealists.

Someone very interesting came up to talk to me, and something very exciting happened, but I don't want to jinx it by saying anything yet.

One of the recipes in the book is from Carolyn Burke's Biography of Lee Miller, Coca Cola and Marshmallow Ice Cream. I'm totally obsessed with Lee Miller, she's what started me on the idea of doing a whole book of surrealist food.
The ice cream, by the way, is very nice and easier than the usual humiliation that I go thorough with my Fisher-Price-esque ice cream maker. It tastes exactly like coca cola, and if you substitute Coke Zero, sugar free marshmallows and single cream in this recipe, it's practically good for you.
While doing research for the book I discovered that there is already a Lee Miller cookbook in the works written by her son Anthony Penrose and friend Johnny Scott, the PR for this thing is terrible, as far as I can tell it'll be out in 2012, or 2013, or whatever, but I can barely wait!!!

And now to bring this thing full circle, yesterday my dad and brother came round and I made them roast rib of beef from Sunday Lunch, the book Johnny Scott co-wrote with Clarissa Dickson Wright. Gooood, so good.

Fakhida bil forn

Maybe its all of the Masterchef I've been watching, but I kind of lost my cooking mojo. The last couple of weeks have been a greasy blur of takeaways and microwaves. Bad girl.

Anyway, here I am, so get over it. It is what it is.

Maria Kahlife's book on Middle Eastern food, is pretty much my favorite source. My employer is Iranian and I've had the most amazing food at her house, I suppose part of the appeal is the fact that unlike good old Spain or Mexico you can't just jump of a plane and pootle off to get the real stuff, I can't imagine traveling there for a holiday. The situation in the region is uneasier than ever, and it almost seems trite to mention that the political and social unrest in Tunisia, Egypt, Yemen, Bahrain, Syria, Libya and inevitably others, will hopefully improve the way of life and how the West perceives the Middle East. Lets hope so. Nobody likes change, but as the anarchist Bakunin put it, the urge to destroy is a creative urge.

Fakhida bil forn is pretty much a Lebanese meat and two veg. You marinade a leg of lamb in garlic, oil, lemon juice, cinnamon and allspice, then roast for a hour before throwing a few shallots and carrots into the pan. I's sliced and served on a bed of rice, which is made with more cinnamon and allspice, as well as lamb mince, onions and nuts. It's all very fragrant, spicy, a little greasy, and very satisfying.

I served it with Foul Medammas, a delicious Egyptian broad bean dish, and Naaz Khaatoon, a very herby Iranian aubergine dip.

Oh, and here is an amazing blog I've been reading, written by an American student in Egypt - he travels through the region making it seem so accessible, and above all, relevant.

http://foodjihad.com/

Pork Tenderloin with Celeriac Creme and Puy Lentils

Bonjour! I've been fancying it up lately - in my own mind, anyway - and decided that what's missing in my relationship is extra un-necessary work. I've decided to try and do a Sunday lunch for the boyfriend and me at least a couple times a month.
I'm using the back section of I Know How To Cook by Ginette Mathiot (one of the giant Phaidon volumes), the bit where famous professional chefs give meal ideas.
I quite hate celeriac, and it features in this dish quite prominently, but actually boiled in cream and mixed with lentils, the flavour is very subtle. We both agreed, and so much so that I was prompted, for the first time, to defile a cookbook and leave a note for my grandchildren.
The recipe was to serve 4, but somehow there didn't seem to be any leftovers, don't know wht happened there...