So it’s been a while since I’ve posted. I’ve been cooking, I just haven’t been posting. I’m lazy, I know. And much like the San Jose Sharks only playing hard when they’re about to be eliminated from the playoffs, I’m going to finish all my old blog entries a day before they’re due!
So I met Esteban through my roommate Sean. He would always come over for parties and such and every time he came over, he would be baking or cooking. He made Sean a birthday cake while everyone else was partaking in alcoholic beverages. This caught my attention so I informed Esteban that I would like to cook something with him (pre-blog) and he obliged.
So for my first entry, I met with my cooking partner in crime, Amy. She and I have cooked before and she has taught me a lot. Our previous meals had focused around my bachelorhood and lack of cooking ability. So when I asked her to find a recipe that was more significant to her, she opted to go with a simple route.
Amy is a half-Persian woman who’s non-Persian mother was a major influence on her cooking ability. Paraphrasing Amy, “noon paneer,” is a traditional Iranian dish that is usually served with tea and eaten for breakfast. It usually consists of flat bread with feta (or other cheese) with mint, basil, or onion. She grew up with this and in her household, it eventually evolved into its western counterpart, bruschetta. In Amy’s family, this was not limited to breakfast but would also be served throughout the day. If mom didn’t have enough time to cook or if a large lunch was had, bruschetta made its way into their daily routine.
Seeing as how I had a fatty cheese steak with fries for lunch, bruschetta was a perfect choice for the evening.