Fun
Radio Cherry Bombe
Dear Ann,
When our friend Ina Braun makes a recommendation on any subject, I listen. I even follow through sometimes. Over lunch the other day, Ina mentioned Radio Cherry Bombe, a podcast about women and food.
Two episodes in, and this interview with Yasmin Khan really got me.
Khan is the author of The Saffron Tales: Recipes from the Persian Kitchen. Her background as a human rights activist and career switch to become a food writer are covered in a lively, smart conversation with host Kerry Diamond, who has one of the best radio voices I’ve heard in a while.
Their talk started my brain zipping with connections: to Persiana, by Sabrina Ghayour, and a 2015 trip to Peckham, with our late friend Belinda Boaden, to gather all the exotic-to-me spices and ingredients. (Some of which (hello, dried limes) remain sealed in mason jars in my kitchen, and some of which I’ve replaced again and again to make my favorite one-pot tagines and salads from my Belinda-annotated copy of that great book.) My thoughts also flew to Persepolis, the book and the film, which made such a deep impression on my then-middle school girl, and on me.
It didn’t hurt that this episode of the Cherry Bombe podcast started off with a chocolate chip cookie recipe from the Cherry Bombe Cookbook that I absolutely must try. It sounded like it’s a worthy addition to my short list of Unexpected (Great) Chocolate Chip Cookie Recipes:
- Julia Moskin’s Salted Tahini Chocolate Chip Cookies.
- Heidi Swanson’s Mesquite Chocolate Chip Cookies.
Belinda was a daily cook, and if she liked a new cookbook, she would work her way through the whole book, following her curiosity. If I wanted to join in (even vicariously, for the most part), she’d annotate a copy for me, with sticky notes giving her commentary on the recipes she’d liked, or her neighbors had made, etc. (This is a great present, by the way: annotate a new copy of a beloved cookbook for a friend.)
I haven’t gotten a new cookbook since Persiana. It feels like time, and these two look promising. I’m hungry!
Love,
Kay
This was a delicious post to read while eating my chocolate babka and drinking my coffee this A.M. I do love a good chocolate chip cookie – I’ve been baking the same recipe for years. When I buy them, my favorite is Jacques Torres. I saw him years ago at the Hudson St. location and totally freaked out. Should have asked for an autograph! (These were the days before smart phones and asking to take a photo).
You probably knew this, but here is the Jacques Torres cookie recipe: https://food52.com/recipes/47796-jacques-torres-chocolate-chip-cookies
Much less dangerous to buy them, one at a time!
Would you care to annotate our copies of Persiana? Knowing which recipes are the ones you repeat would be lovely!
My favorite by far is Chicken, Preserved Lemon & Olive Tagine. (Recipe here: https://goodfood.uktv.co.uk/recipe/chicken-preserved-lemon-and-olive-tagine/)
You must love lemons and olives, of course, as it’s quite tangy with these sharp flavors. This is a pantry dish for me because I keep the olives and preserved lemons on hand from Trader Joe’s, so I just need the chicken thighs and onions. It’s dinner-party worthy but easy for Just Us.
I’ve made nearly all of the non-lamb tagines in the book (I don’t like lamb; Belinda swore by the Persian Dried Lime, Lamb and Split Pea stew, said it is incredibly delicious). Another staple, for my vegetarians, is the Tomato Bulgar Wheat, such a simple side dish that keeps well in the fridge for vegetarian emergency meals.
THANK YOU!!! I’ll have to try that lamb one too. I was just thinking that today – cold, grey, dreary – would be a good tagine day!
If you’re feeding vegetarians, may I recommend this:
https://smittenkitchen.com/2009/01/warm-butternut-squash-and-chickpea-salad/
It’s AMAZING.
One recommendation though: cut your squash into slices, and then use your knife to slice off the skin. (Like you take watermelon rind off.) Squashes dull vegetable peelers faster than fast!
Preserved Lemons have been on my mind! I made them a few years ago which led to a fabulous chicken dish. I cannot find that recipe – if I don’t locate it soon, I’ll try this link. Thanks Kay.
Chills over here because on this very week (I just checked my calendar) three years ago, son David and I were on a trip to London, and we were at Belinda and Neil’s for supper, and she gave me two cookbooks after I complimented her (epic) menu. One of them was Persiana. SOB! SMILE! So bittersweet to remember Belinda and her boundless generosity and love.
I have wondered about the salted tahini cookies. Perhaps I’ll go wild and not use the Toll House recipe. Our favorite local restaurant is Persian, with a little grocery store attached that has all the supplies. I bet they have these books, as well. I usually just let them cook.
Also, I never would have tried the salted tahini choc chip cookies if I hadn’t taken a “class” (charity auction thing) with Julia Moskin, and the take-away gift was a baggie with the cookie dough in it. SOLD. The recipe dates to before everything chocolate was salted. The tahini is a subtle undertone/texture. Super yum.
You are lucky! I’d love to have a non-cooking alternative to get this food. The tagines, though, are great family fare and quite simple. (Since my kids are veggies, and not around a lot, Family Fare = Kay Fare for Days, but you know….)
Radio Cherry Bombe is a great podcast – totally agree that Kerry Diamond’s voice is so soothing- and she is a bright and thoughtful interviewer.
Marjane Satrapi, who wrote Persepolis, also wrote Chicken with Plums and it’s always made me want to try that recipe. I guess checking these books would be a good place to start.
A new podcast and new recipes to try. Thank you! I don’t think I’ve ever made Persian food before, but I love to cook. New adventures await!