The Kasbah Chronicles: bye bye 2023
Happy Holidays from my kasbah, and an exciting announcement to end 2023.
December 2023: WON AN AWARD!!!!
Best in the World
Gourmand World Cookbook Awards
Food History, 3rd place
DO5 LIFESTYLE, page 234:
Pls scroll to: https://www.cookbookfair.com/images/pdf/29th-Gourmand-Awards-2023-Saudi-Feast-Food-Festival
May I brag just a little at the end of this tumultuous (and life-changing) year for me)? I still cannot wrap my head around the fact that 2023 is coming to an end. But, it ends on a positive note as the winner of a Gourmand World Cookbook award. This international organization judges books from around the world, and there are dozens! I am so flattered and thrilled Bitter Sweet was ranked third in the Food History category. I credit in large part my husband and food photographer, Owen, who is no longer here to share the "glory" with me.
And so, dear readers and followers of The Kasbah Chronicles over the past dozen years, I wanted to share the exciting news with you. I’m so glad that we are keeping in touch, that we get to share stories. Thank you for sticking with me. I promise to publish more regularly in the future. This is still how I will advertise my events and presentations, so do keep in touch on Substack. I am headed to San Francisco in February, and am looking for a venue or a book club at which to speak in the Bay area. If you have any ideas, pls let me know.
My great grandmother, Blanche Lévy-Neymarck would have included this traditional salad on her menu for Le Réveillon, New Year’s Eve… that and plenty of Champagne, of course:
Salade d’Endives du Nouvel An
New Year’s Eve Endive Salad
from Bitter Sweet: A Wartime Journal and Heirloom recipes from Occupied France.
Serves 4
Clean the endives with a damp cloth. Do not soak them in water. Trim
and discard 1 inch from the root end. Cut 1 inch from the leafy tips and
set aside. Cut the rest of the endives into rounds 1 inch thick. Set aside.
Whisk the mustard and vinegar until smooth. Continue to whisk while
adding walnut oil, in a stream, until the mixture is emulsified. Stir in salt,
pepper, and tarragon. Set the dressing aside.
In a small skillet over medium heat, cook the lardons until crisp, 5 to 6
minutes. Remove from the heat and drain on a paper towel.
Separate the endive rounds into rings and arrange in the center of a
serving platter. Surround them with the leafy endive tips. Drizzle with dressing
and sprinkle with toasted walnuts, crumbled Roquefort, and lardons.
Note: Lardons (short, 1/4 to ⅓-inch-thick pieces of slab bacon) are used
extensively in French cooking and are available in butcher shops, specialty
markets, and online. Or make them at home from slab bacon, rind removed.
Substitute diced pancetta if you prefer.
Upcoming presentations and book signings:
January 15: Private Book Club, La Jolla, CA
January 27th: Anniversary of the Liberation of Auschwitz
Vista (CA) library 1-3PM: Free and open to the public
700 Eucalyptus Ave, Vista, CA · (760) 643-5100
Bonne Année, Bonne Santé and all the best in the new year. Thank you for your support.
Bismillah and Bon Appétit,
Kitty