Making Fig Jam

Evan Kleiman

making fig jam

This year’s fig output is rivaling the most bountiful zucchini harvest ever.  If like me you’re racing to scoop figs off the pavement before the summer sun turns your backyard into a fermentation zone it’s time to get on a ladder, pick everything that is nearly ripe and make some jam.  (Shoutout to Kate and friends for spending a couple of hours to clear the tree of fruit). Yes, I said nearly ripe.  By the time figs are ripe on the tree often they are so blown out that they are already fermenting.  Pick those too, but really go through your harvest and cull those that smell funky….Continue reading »

Bowl of Cooling Yogurt

Evan Kleiman

When it’s really hot and appetite flags a cooling bowl of yogurt can be all you need.  This combination, taken from the Persian kitchen is halfway between Mast-o-Khiar the cucumber-yogurt dip that accompanies many dishes and an Ash-e-Mast or yogurt soup. In my version I use full fat Indian yogurt from my local spice shop but any full fat yogurt without any additives will do.  Strauss yogurt is wonderful if you can find it.  Go full fat and your dish will have a lovely texture but also satisfy that heat induced peckish feeling. I throw a kitchen sink of crisp, cooling and flavorful ingredients into the yogurt.  There…Continue reading »

Adventures in Japanese Cooking: Udon

Evan Kleiman

My Japanese cooking adventure continues.  It’s lovely to have someone to cook for every night, especially someone as sweet and encouraging as my student roommate Miku. Given the heat I figured that she might appreciate a bowl of cold udon.  Now that my pantry is stocked with Japanese basics it’s so easy to put together.  You can buy udon frozen that’s decent, but I have a giant bin of flour and feet (that’s how you knead the dough) so I’ve been making it.  One of my online mentors is Nami from Just One Cookbook.  So far everything I’ve made using her recipes has received the thumbs up from…Continue reading »