Cooking is my passion. If you enjoy eating you’re my kind of person. We have just returned from a two week vacation in California, visit family. My brother-in-law, my two sisters-in-law live in southern California; in La Quinta and Palm Springs respectively. Southern California is a different universe. Wealth is on display everywhere, along with manicured lawns, gated communities, golf courses, cars we’ve never seen before, Latino labor, and a incredible wealth discrepancy.
Josheus
The weather was beautiful. Most days were in the 80’s; and dry heat is a thing. We went up the tram in Palm Springs; although Val was terrified. We ate sushi, gourmet Mexican, Italian sandwiches, gourmet pizza and burgers. We went to cocktail bars, and Joshua Tree National Park. It was a lesson in contrasts. In spite of the culture shock, the farmers markets and Mexican grocery stores were inspiring and abundant.
Even though it was a much needed vacation for us, my joy was cooking for family and new acquaintances with some of the best produce I’ve ever encountered. I’ve never taken so many photographs. We were surrounded by mountains, and there wasn’t a bad view to be had. One of the things I enjoyed making was my first Baklava. I have gotten used to working with phyllo dough and it was rich an satisfying. My family loved it, and it was a special time together.
INGREDIENTS:
FOR THE BAKLAVA:
16 ounces walnuts
1.5 teaspoons ground cinnamon
1/4 teaspoons ground cardamom
16 ounces phyllo dough, thawed
1 cup unsweetened butter melted
FOR SYRUP:
1 cup water
1 cup cane sugar
1 cup good quality honey
1 cinnamon stick
1 strip orange peel
1 strip lemon peel
INSTRUCTIONS:
Preheat the oven to 350 degrees F.
Pulse the walnuts in a food processor with the cinnamon, cardamom, and salt until finely chopped.
To assemble the baklava, place 8 layers of phyllo dough on-by-one on the bottom of a 9 x 13 baking pan, brushing each lightly with butter.
Spread 2/3 cup of walnuts mixture evenly on top.
Add another 5 layers of phyllo one-by-one, brushing each one with butter, then add another layer of walnuts. The total sequence should be phyllo layers of 8,5,5,5,5,8, with nuts in between each layer.
Using a sharp knife, cut teh baklava into whatever shape you desire (diamonds, square, triangles).
Bake the baklava for 50 minutes, until golden on the edges and tops. Then let cool for at least 15 minutes.
In the meantime, bring all the syrup ingredients to a boil in a saucepan, then reduce to a simmer for 5 minutes.
Remove the cinnamon stick, and citrus peels, and pour the hot syrup evenly over the baklava. Let the baklava cool completely at room temperature for 8 hours (uncovered to prevent sogginess). Then it’s ready to enjoy.
“A good cook works by the fire of the imagination not merely by the fire in the stove.”
—Robert Tristram Coffin
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