As the end of the year approaches I always find myself overcome by the urge and frenzy to get rid of everything from the past year that will no longer serve me in the upcoming year. For me, this specifically means methodically reviewing the frosty recesses of my freezers and mystery jars in my spice drawers. Going through my freezer is like walking down memory lane of Sunday dinners past, some of which are vivid in my mind and others I draw a startling blank on. Did I really make a Hungarian Christmas dinner and was the Korean Street Food experiment really two years ago? Did my mother really travel to Chile in 2023? As I review the meal plans, shopping lists and adapted recipes that crowd my very unorganized vault I come across snapshots of our lives that would otherwise be shoved into oblivion like the bag of Pandan leaves at the bottom of my freezer and I think that maybe this is my way of taking stock and slowing down.

Salty skin, hair filled with wind and sand, the welcoming breeze that strolled lazily down the beach announcing the onset of the cool desert night and the dark specks we had spotted an hour ago finally materializing into the silhouettes of a man with four children in tow. There was an entire caravan hidden among the sand dunes somewhere but from where we stood it seemed like they came from nowhere. In contrast, the mast of our sailboat was clearly visible from miles away and they had spotted us long before we dropped anchor in the lagoon inside of Towartit. They had come looking for sugar, cigarettes and fish hooks. They had nothing and we were khawaja, it was expected of us to come bearing gifts. They crowded around us, laughing at my short hair and bare legs, asking to look at the camera in my waterproof bag and trying to look through the binoculars. They didn’t know how old they were because out there in the desert, it wasn’t important. All that mattered was that moment, that sunset, that place in the sand. And if Allah was merciful, there might be a tomorrow. Inch’allah.
Sometimes, when I glance at these memories I wonder if Allah was indeed merciful to them.

Very tasty, overall had the best response from everyone. Very comforting and delicate stew.

Ingredients

• 2 lbs skin-on salmon filet

• 4 Tbsp olive oil - can use ghee if not dairy free

• 3 large leeks, trimmed, sliced, and well rinsed

• 8 cups vegetable stock

• 1 lb russet potatoes, peeled and diced

• 3 large carrots, sliced

• 11/4 cup fresh dill for garnish, finely chopped, divided

• 1 cup homemade cashew cream

• 1/2 tsp allspice, use more to taste

• salt & pepper to taste

Instructions

• Remove the skin from the salmon and cut into largish chunks. Remove any small pin bones and discard. Reserve the skin.

• Melt the oil or ghee in a soup pot and saute the leeks for 10 minutes, or until nice and soft.

• While the leeks are cooking, put 8 cups of water and the reserved fish skin in a saucepan and bring to a boil, turn down the heat and simmer gently for 10 minutes.

• Strain the broth and add to the pan with the leeks, along with the potatoes, carrots, and half of the fresh dill. Cook for another 10 minutes, or until the potatoes are just tender.

• Add the salmon chunks to the soup along with the cream and allspice and add the remaining dill, salt and pepper to taste. Take off the heat and let sit with the lid on until ready to serve, and let the salmon finish cooking. Reheat as needed for a brief moment depending on whether the salmon is cooked enough. You DO NOT want to overcook the salmon!

Notes

• Clam broth can also be used. I've sometimes even used clam juice as a base for fish soup.

• Actually adding clams to

  this chowder would a been a great addition and given more flavor, I suspect adding some smoked fish would also be a great addition

• Serve this soup with some rustic artisan style bread ~ rye or pumpernickel would be amazing!

We were too busy eating for pictures but the end result was very much like this from picture taken from La cuisine de Geraldine…

Pino:
1 kilo / 2 lbs ground beef or shredded beef
1 cup of broth
3-4 large onions
2 tbsp all purpose flour
2 tbsp red pepper/ paprika/Merken - used Aleppo
2 tbsp cumin
2tbsp salt
2 tbsp chili powder
1 tbsp garlic powder
lots of black pepper
1 tbsp oregano

For the dough:
1 cup of whole milk (used cashew milk)
1 cup of warm water (used room temp)
180 grams /6.5 oz of melted shortening (used vegan butter softened at room temperature

• Historical Roots: This sweet-savory dish of fried eggplant with cane syrup reflects Al-Andalus (Muslim Spain) culinary traditions.

• Cultural Layering: The use of eggplant, introduced by Arabs, and miel de caña (cane honey), brought through trade with North Africa, shows the fusion of Islamic, Jewish, and Christian cuisines in medieval Spain.

For 4

• 2 aubergines, cut into batons or half an inch-thick sticks

• Andalusian harina de trigo or plain flour

• Miel de caña or black treacle

• Cold water and fine salt

• Vegetable oil to fry

• Salt flakes

1. Soak the aubergine pieces in salted water for 30 minutes.

2. Drain the aubergine and roll in the harina de trigo.

3. Fry for about 1 minutes on each side or until golden brown and drain onto some kitchen paper.

4. Serve on a warm plate with a drizzle of miel de caña and some sea salt flakes####

• 3 cups all-purpose flour

• 1 tbsp sugar

• 2 tsp instant yeast

• 1½ tsp salt

• 1½ cups warm water (110°F / 43°C)

• Optional: 1 tbsp chopped rosemary

Instructions:

1. Mix (9:00 AM): Combine flour, sugar, yeast, salt (and rosemary if using). Add warm water and stir until sticky dough forms.

2. First Rise (9:15 AM): Cover bowl with plastic and let rise in a warm spot for 1 hour

3. Shape (10:30 AM): Place dough on floured parchment, shape into a ball. Let it rest while Dutch oven preheats.

4. Preheat Dutch Oven (10:30 AM): Heat oven to 450°F with Dutch oven inside (30 mins).

5. Bake (11:00 AM): Place dough with parchment into hot Dutch oven. Cover and bake 30 mins.

6. Uncover and Finish (11:30 AM): Remove lid, bake 10–15 more mins until golden. Cool on wire rack.

- 1 small shallot, finely minced (about 2 tbsp)

- 2 tbsp red wine vinegar or sherry vinegar

- 1 tsp Dijon mustard

- 1/2 tsp salt

- 1/4 tsp black pepper

- 1/2 cup extra-virgin olive oil

- Optional: 1 tsp honey or maple syrup (for subtle sweetness)

- Optional: 1 tbsp fresh herbs (parsley, tarragon, or thyme), finely chopped

Instructions:

1. Soften Shallots: In a small bowl or jar, combine minced shallot, vinegar, salt, and pepper. Let sit for 10–15 minutes (this tames the sharpness of raw shallot).

2. Whisk or Shake: Add Dijon mustard and honey if using. Slowly whisk in olive oil (or shake everything in a sealed jar) until emulsified.

3. Taste & Adjust: Add more vinegar or salt to your liking. Stir in herbs if using.

4. Chill or Use Immediately: Store in the fridge for up to 5 days. Bring to room temp and shake before using.

Serving Suggestions:

- Over a simple salad: arugula, tomatoes, cucumber, and avocado

- Drizzled on roasted potatoes or asparagus

- As a finishing sauce for grilled pork tenderloin