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COVID-19 is the least hospitalized in California since the pandemic began



Jamila Robinson

Not long ago, it was very easy to fly in the pre-pandemic era, and it seemed like you were in another world within a few hours. Cultural exchange begins with a recommended restaurant from a taxi driver, or by chance at a farmer’s market or wine shop.

Many of us have postponed or canceled our overseas travel plans because only a few countries accept US passports. In fact, Airbnb reports a surge in bookings in rural areas as many people limit their excursions to excursions and stays. Even its neighbors in North America, Mexico and Canada, remain closed to unnecessary travelers.

As a little comfort, cookbooks released this fall can take you far away through recipes and personal stories to provide cultural interactions that help us understand the world. I will.

The book is not consistent with meeting your supper fisherman in Southern France, but they introduce readers to the people they want to meet and where they want to visit when it’s safe. Here are some cookbooks and recipes that will take you.

“Falastin: A Cookbook” by Tamimi Sami and Tara Wigley. $ 35 (10 speed)

Described as a “love letter to Palestinian cuisine,” Farastin weaves the story of Samita Mimi, executive chef and founding partner of the Ottrengi Restaurant Group, along with the history of the region bordering the Mediterranean where Palestinians lived for centuries. It is mixed. Readers are brought to Jerusalem with reliable recipes that show Palestinian home-cooked food, such as Arabic bread, pomegranate and eggplant lentils, and lovene cheesecake with roasted apricots and cardamom.

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Zaatal Lemon Chicken

As anyone who made Sami’s previous cookbook _ Ottolenghi: The Cookbook and Jerusalem _ chicken sheet bread recipe knows, the secret weapon behind so many (apparently) simple dinners Is a look-ahead chicken dish that can be put in first in the oven when needed. All work is done in advance so you don’t have to make a fuss at dinner.

For 4 people

3 lemons

One whole chicken (2 3/4 lbs / 1.3 kg), cut legs, thighs, and chest with the tip of the wing left (or about 2 of the leg or chest of the chicken with the tip of the wing left) Pound 2 ounces / 1 kg) on), skin on

2 onions, slice in half and cut each half into 3 wedges (2 3/4 cup / 260 g)

2 garlic, peel, slice in half, sideways

2 teaspoons of smack

3/4 teaspoon allspice

4 tbsp / Zazar 25 g

6 tbsp / olive oil 90 ml

2 tablespoons / 200 ml chicken stock or water in 3/4 cup

Salt and pepper

1/4 cup / 5g parsley, finely chopped

1/4 cup / 30 g sliced ​​almonds, toast

Cut 2 lemons into 1/4 inch slices and place in a large mixing bowl. Finely grind the remaining lemon zest (get 1 1/2 teaspoon of zest) and set it aside later. Squeeze the same lemon to get about 1 1/2 tablespoons of juice and add this to the mixing bowl with chicken, onions, garlic, smacks, allspice, 2 tablespoons Zaatal, 2 tablespoons oil, stock, 1 .. 1/2 teaspoon salt, ground black pepper. Mix well, mix, cover with a large plate and marinade in the refrigerator for at least 2 hours (overnight if available).

Remove the chicken from the refrigerator 30 minutes or 1 hour before baking. It must be at room temperature before being placed in the oven.

Preheat the oven to 425 degrees.

Transfer the chicken to a baking sheet with a large rim, skin down and pour all the marinade and lemon slices. Spray the chicken with a tablespoon of oil and bake for about 45 minutes with stirring in the middle until the chicken turns golden and the onions are slightly colored.

Towards the end of the chicken cooking time, add parsley, lemon zest, 2 tablespoons of za’atar and 3 tablespoons of olive oil to the bowl.

Serve chicken in a platter with lemon slices and juice on the bottom of the frying pan. Spoon a mixture of parsley on chicken, finish with almonds and serve.

(Reprinted with permission of “Falastin: A Cookbook”.)

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Co-starring “In Bibi’s Kitchen” by Hawa Hassan with Julia Turshen. $ 35 (10 speeds, October 13th)

In many cultures, “bibi” means grandmother. These are women from eight countries whose personal stories of love, loss, war, migration and family make up an exciting cookbook. Hassan and Turshen are exploring ways recipes and culture can connect people through dishes such as the Sukuma Wiki, stewed vegetables and tomatoes, which are well known to Africa and African Americans. The book also includes expressive photographs by Khadija Farah and soulful food photographs by Jennifer May.

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Sukuma Wiki

(Tomato green)

These well-seasoned greens resemble Corrado, which is popular in the southern United States for its fragrant pot-roasting, reminiscent of the unmistakable deep thread that connects Africa and African-American cuisine. Skuma Wiki means “extend the week”. This means that you can extend your diet even further with these affordable, readily available greens. Greens are common in Kenyan and most East African dishes. Serve this dish with rice to create a traditional, healthy, vegan meal.

Serve 4

2 tablespoons of canola oil

1 large yellow onion diced into small pieces

1 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon turmeric

2 large coarsely chopped tomatoes

1 lb of kale and / or corrado (or dark leafy vegetables), discard strong stems, coarsely chopped leaves

Kosher salt

1/2 cup of water

2 tablespoons of freshly squeezed lemon juice

Warm the oil in a large Dutch oven or other heavy pan over medium heat. Add onions, cumin, coriander and turmeric and stir for about 5 minutes until the onions begin to soften. Add tomatoes, greens, a pinch of salt and water. Stir everything well, mix, cover, stew, about 15 minutes until the greens are very soft and tender.

Turn off the heat, add lemon juice, add salt to the vegetables, season and serve immediately.

The leftovers can be stored in a closed refrigerator for up to several days and reheated in a heavy pan set on low heat (stir while heating).

Reprinted with permission of “Vivi’s Kitchen”.

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“World Food: Mexico City” by James Oseland. $ 35 (Random House; November 24th)

James Oseland will spend the day with his readers in the vibrant capital of Mexico with the following title: Chefs, home-cooked food and bakeries range from street food to fine dining. He uses their voice to provide a lens for the Mexican City culinary scene, which is influenced by indigenous and immigrant cultures. The book, with 75 recipes and exciting photos, is the first cookbook in the World Food series. The book in Paris continues in 2021.

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Shrimp pasta

This juicy tomato pasta dish is a light and voluminous pasta with a strong arborly chili deep flavor. It is based on the recipe of Gabriella Kamala, the best contramar in a seafood restaurant in Mexico City.

4 as the first course or 2 as the main course

8 oz dry long pasta (such as fettuccine or spaghetti)

5 tablespoons of extra virgin olive oil

1/4 medium white onion, chopped

2 pieces of garlic, chopped

1-2 pieces of dried arboyl chili, cut into 1/4 inch pieces and seed

6 Medium Loma Tomato, chopped (about 2 cups)

12 oz medium shrimp, peeled and peeled

3 tablespoons of coarsely chopped fresh basil leaves

1/2 cup of finely crushed cotilla or pecorino romano cheese

Bring a large pot of salt water to a boil. Follow the instructions on the package, add the pasta and cook until just al dente. Drain and set aside.

Heat 4 tablespoons of oil over medium heat. When the oil is hot, add the onions and cook for about 4 minutes, stirring well, until translucent. Add garlic and pepper and cook for about 3 minutes with stirring until the garlic is tender. Don’t let the garlic turn too golden. Add tomatoes and 1/2 teaspoon salt and cook for about 10 minutes, stirring occasionally, until most of the liquid evaporates.

Heat a little, add the shrimp, and cook for about 6 minutes with occasional stirring until the shrimp turn opaque and pink. Taste the salty taste and add as needed. Add the cooked pasta and the remaining 1 tablespoon of oil and mix well.

Transfer the pasta to individual bowls, top with basil and cheese and serve immediately.

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“East” by Meera Sodha. $ 30 (Flatiron Books; October 20th)

In her third book, Guardian vegan columnist Meera Sodha embarks on a culinary journey to discover how home-cooked vegetables are cooked. She fills the book with a personal story of visits to countries like Sri Lanka and communities like London’s Chinatown to inspire. “Vegan constraints are a catalyst for creativity,” she writes. Therefore, her recipe has suggestions for unexpected desserts such as dairy alternatives, fermentation, and salted miso brownies.

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Millimeter matcha roll cake with raspberries and cream

Miri Taylor’s grandma was Japanese. When she came to England in 1954, she had no choice but to cook British food. Miri didn’t inherit her grandmother’s recipe, but she’s still one of the best caterers in London.

Note: This recipe requires a 10 “x 13” jelly roll. The cake is best eaten on the day it is made, but you can keep it in the fridge for two days.

8 to 10 times

1/2 cup all-purpose flour

2 tbsp matcha powder

1 teaspoon baking powder

A pinch of salt

4 large eggs (separation)

1/2 cup of granulated sugar

1/2 cup raspberry jam

1 cup of a small amount of fresh cream

2 1/2 tablespoon powdered sugar

1/2 cup heap of fresh raspberries

Preheat the oven to 400 degrees. Spread the parchment on a jelly roll and fold the paper tightly into the corners so that the paper lies 1 inch.

Sift flowers, green tea, baking powder and salt together. Divide the eggs from white meat into two large bowls. Add sugar to the egg yolk. Using an electric mixer, whisk the egg whites with a whisk until a hard peak is formed. Without cleaning the attachment, whisk the yolks with sugar until doubled, then add the matcha flour mixture and place in an egg yolk bowl.

Use a large spatula to fold the egg whites into the yolks. Be careful not to use too much air. Pour the dough into a lined frying pan and flatten it with a spatula. Hit the pan to release air bubbles. Bake for 10 minutes or until the cake is back.

Remove from oven and leave for exactly 1 minute. Then place a sheet of parchment on top and gently flip it over to remove it from the pan.

Use a sharp knife to make a 1-inch mark along the short edge of the cake. Push the parchment paper into one edge, then gently roll the cake from one short end to the other, and rotate the parchment paper with it. Transfer to a cooling rack. Cover with a kitchen towel and let cool for 30 minutes.

When it cools, spread the cake and spread the jam to the edge. Whisk the cream and powdered sugar together with a whisk to a soft peak and spread on the jam. Gently rotate the sponge with seams on the bottom. Place on a sheet pan and refrigerate for 2 hours or until set.

To serve, cut evenly into slices.

Reprinted with permission from Flatiron Books.


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