Friends, I am very excited to let you know that the work on my first cookbook is progressing! We recently had a photo shoot for the cover.
My friend Viktoria, who has the sharpest eyes and is great with food styling, helped me style the dish we chose for the cover. Alan De Herrera, an amazing food photographer, took the photos. A myriad of them, so we could choose the winner. I would have never thought that a photo shoot for one single cover would take this much time – the time and energy we put into the work was tremendous! We all were exhausted at the end of the session but agreed that the result was well worth it! We have the cover photo now! Thank you, Alan and Viktoria.
Here’s a glimpse at our photo shoot. Stay tuned for more updates!
Alan in the background. Viktoria taking a peak at the latest shot.
Lights, camera, action!
Hmm, let me see how it turned out.
Food stylist to the rescue! Viktoria giving a new life to the dish before the next shoot.
It’s been “years” since my last post, hasn’t it? Or at least it feels so to me. I am not “to blame”. A couple of weeks ago I took a brief vacation from my full time job to rest and to temporarily reunite with my blog. Instead, I had to take care of a medical emergency that popped out of nowhere. Oh well, things happen and life is unpredictable. But beautiful all the while. All is well that ends well and I am grateful for every breath I take. Spirituality aside, I am back to normal and ready to share one of my favorite recipes with you.
So ladies and gentlemen, meet badimjan sirdaghi. It comes from the southwest of Azerbaijan, and is especially popular in the region of Lenkeran, where in fact, it is believed to have originated. You only need 3 ingredients to make the dish – eggplant, tomatoes and garlic. A tad bit o water to help seal the flavors together in one pot and voila!. It is good beyond words. Eggplant lovers will rejoice while eggplant haters will rejoice too. I received this recipe from my lovely friend, a generous soul, Sevda Ismail.
Note that there is also a sirdagh dish made with fish but it is a different story fit for a separate post.
Continue Reading →