TURKISH DELIGHT IN ISTANBUL

HAGIA SOPHIA - ISTANBUL - PH:JASON JOBSONIstanbul is home to some of the most staggering and impressive architectural sights in the world.  The Hagia Sophia would be reason enough to visit this tantalizing land that has been a cultural melting pot for thousands of years.  A physical bridge between Europe and Asia, Istanbul is as fascinating today as it was when it was still called Constantinople.   FRESH PRODUCE FOUND ON EVERY CORNER PH: JASON JOBSON

The people are amazingly friendly and open to anyone visiting from the West.   One thing that charmed me day after day was the food!   Just about every item you discover on a local menu is fresh and delicious  and made in Turkey.   From lamb kebap, to Simit bread,  to ripe Pomegranates found on every corner, Turkish cuisine will knock you off your feet.   This land is overflowing with fresh produce and the Bosphorus River is abundant with fish as hundreds of fisherman line the Galata bridge daily for the daily catch. GALATA BRIDGE - FULL OF FISHERMEN PH: JASON JOBSON  Click Kebap for a great website to give you some Turkish cooking how-to.  

One of the most exciting experiences I had in Istanbul was buying a carpet - or rug.   The Grand Bazaar in Istanbul can overwhelming to the senses as there are thousands of booths offering everything from food to furnishings to festive clothing.   It is arguably one of the most exciting shopping sites in the world.   There is so much folklore about buying a carpet and the process it entails.   I must say it was a great experience and a true education about something I knew nothing about.   GOURMET TURKISH DELIGHT FROM THE GRAND BAZAAR PH: JASON JOBSON

Learning the difference between a Kilim (flat pile) and a Persian, and the concept of New, Semi-Old, Old, and Antique was like discovering a foreign language.  I met a great Carpet expert by the name of Selcuk Bali aka Brian at Guney Carpet.   Guney is a family business and Brian grew up working with the finest carpets and kilims in the industry.  While the process can be overwhelming, Brian took the time to explain everything without making me feel at all pressured.    The process took most of the day with tea, and lunch, and so many laughs and stories about the Turkish culture and experiences of the Grand Bazaar. A SEMI-OLD TREASURE FROM THE BRAND BAZAAR  With the extensive Guney inventory, Brian was able to find a huge selection for me to make my choice.    I had planned to have the rug shipped to me, but the folks at Guney were able to package my rug in a parcel that was as easy to bring home as a suitcase.

Of course you cannot visit Turkey without taking home the most obvious memento - Turkish Delight.   The Turkish love fresh produce and delicious food and they also love all things SWEET!   Turkish delight comes in many flavors and forms, from rosewater to pistachio.  Although you can find it on every corner, but if you look a little harder you can also find some delicious gourmet versions at the Grand Bazaar. 

A FASHIONABLE TREND IN TURKISH CARPETS

I spent 10 days in Istanbul and I only scratched the surface of things to do and places to see!  Plan a trip to Turkey soon and I promise that it won't be your last.  I'm planning my next visit already.   If you plan to buy a carpet, be sure to visit Brian at Guney Carpet in the Grand Bazaar.   

PANETTONE FOR THE HOLIDAYS

A PERFECT HOLIDAY TREAT PH: JASON JOBSONGOLDEN BUTTERY CAKE PH: JASON JOBSONAs you start to plan your holiday gift giving and cooking, some treats are classic symbols of Christmas.   One Italian tradition that has become a family favorite for millions around the world is the golden cake / bread hybrid of Panettone & Pandoro.   The main difference between BEAUTIFFULY PACKAGED AND DETAILED PH: JASON JOBSONthe two is the generous addition of raisins and dried fruit throughout the Panettone.  The Pandoro is great for the purist who will truly enjoy this golden buttery cake.  While there are numerous brands available at most grocery stores this time a year, my favorite are those from gourmet baker PERBELLINI.  Perbellini is a family owned company that treats each cake as a treasured symbol of the holidays.   The finest ingredients go into making every cake.  Each treat is packaged and wrapped like a wonderful present.   Anyone on your gift list would be filled with cheer to receive a Perbellini cake.   Imported by the finest Italian food shops, check with your favorite today. POWDERED SUGAR INCLUDED PH: JASON JOBSONOne great source is the Buon Italia market in the Chelsea Market.  Buon Italia has a loyal following for those looking for all things Italiano.  Shop on-line (click names above)PERFECT CENTERPIECE FOR YOUR HOLIDAY TABLE PH: JASON JOBSON or visit the Chelsea Market on 9th Avenue between 15th & 16th Street.  The Market is a festive place anytime, but especially around holidays.   The market is an excellent source of cupcakes, baked goods, & gourmet food treats of all kinds.  Merry Christmas and enjoy!  

PUMPKIN PIE - ALWAYS IN STYLE!

READY FOR BAKING!When I see the Autumn leaves beginning their rainbow transition, my mind goes to one thing - PUMPKIN PIE!   As strange as the connection may seem,  I'm obsessed with the delicious taste of pumpkin, cinnamon, and those spices like nutmeg that just scream Fall!   Of course in other parts of the world, these spices are used more commonly around the kitchen and the calendar.   Here is the U.S., it generally means that Thanksgiving and Christmas are on the way!    While there are endless versions of pumpkin pie, many  substituting Sweet Potatoes or Squash - I always go back to the original.   

Of course, you don't have to wait for November to start baking pumpkin pies.   Canned is available all year and many of the best bakers recommend using it.

Regular readers know I'm not a cook, so if I can create mini pumpkin pies - then so can you!   This recipe is a mash-up of about a dozen different recipes found on the internet - with my own added twists.   Whenever I could, I used Trader Joe's organic options.   Certainly Whole Foods is another great resource, or your favorite brands of any or all ingredients!   I also tried to cut down the amount of sugar that every recipe I saw called for.   I think the flavor of the pumpkin and the natural sweetness of the raisins are enough.

What you need:ALL MIXED UP

Two mixing bowls, one pie form, one oven (that was a joke)  - Canned Pumpkin - 1 Can,  2 Whole Eggs, 1/4 teaspoon Pumpkin Spice,  1/2 Cup Sugar, 1 Cup Whole Milk, 1 pre-packaged pie crust (in the freezer section), 1/4 teaspoon salt, 1 package instant Vanilla pudding mix, I Cup blond raisins,  Pitted Prunes to Garnish

What you do: 

Preheat oven to 375.  ( I use a convection which every professional chef seems to LOVE.. yet I always have to turn up the temp and add time!!! go figure!). 

-Remove ready made pie crust from freezer and allow to achieve room temperature.   Don't worry if crust breaks apart, as you can mush back together in your baking dish.

-Combine sugar, salt, spices, and pudding mix in mixing bow.  

-In a separate bowl beat eggs until consistent.   Slowly stir in dry mixture as you whisk, then Gradually add milk and pumpkin.   Drop in raisins.   You want to make sure all ingredients are mixed and incorporated well. 

FILLING THE CUPS-Place pie dough / crust in your baking dish of choice ( I used small ramekins , but you can use other forms or a traditional tin - but be mindful of baking time - usually instructions are on baking tins when you purchase). *I also push a stick of butter around the edges to grease - but the dough should have enough oil in it.   Crimp edges to your liking.  You can go many ways here, some use fork splits, others do dimples.   I do it more old school free hand.   I like it when it doesn't look perfect. 

-Now pour or spoon in the pumpkin mixture.   Don't be afraid to fill to the top of the crust level.  The mixture will rise while baking and then sink while cooling - so you almost want it to be a little too full at this stage.

-Garnish with a few prunes.  (these can be added after baking, I prefer them when they are baked). I also sprinkle on a little powdered sugar - totally optional.

-Place on center rack and bake for 30-40 minutes (depending on your oven).   Test with a knife or tooth pick and if it comes clean, it's Pumpkin Pie!  Remove from oven and let cool.  READY TO EAT 

- now place in freezer for an hour or so as it makes it easier to remove from deep dishes.   If you are baking in a traditional tin / pan - this step is not critical as it should firm up totally even at room temperature.

Serve with whipped topping.   I whisk up my own whipped cream.   So easy, you just whisk a cup of heavy cream until it become thick.. stirring in some powdered sugar and a 1/4 teaspoon vanilla.  

Guests will LOVE it.. if you can resist eating it until they arrive!!  This one is tough to stay away from.

Happy Thanksgiving!!