One of the things I assumed I would miss most when switching careers from journalist to cooking school owner was meeting interesting characters and walking into scenes you never dreamed you’d find yourself in, like walking up the steps of City Hall and interviewing Mayor Ed Koch during an election bid in 1981 at the ripe old age of 18.
But over the last two years, I realized my fears were completely and delightfully unfounded. If you really love to cook you can end up doing the same kind of research and probing as any journalist – you should see my library of cookbooks and magazine clippings! Now, instead of hunting down subjects for a story, I’m hunting down ingredients and sharing recipes with people, from farmer’s markets to subway platforms. People always have a recipe to share, just like they had great leads to tell me in the past.
Of course you probably wonder how this relates to recipes and cooking, so I’ll step off memory lane and get to the point. Recently we started a new series of cooking classes called Spice Market, where we teach how to blend spices and herbs for exotic cuisines. Our first class took us to India, Morocco and Turkey, and we had to learn about ingredients even we rarely, if ever, used before, like asafoetida, preserved lemons and rosewater. Where do you get such ingredients? Some you can make yourself (come back soon and you’ll see a post on preserved lemons), but others, like rosewater, you may have to hunt for.
I googled preserved lemons and rosewater and was lucky enough to find a store called Sayad International specializing in Middle Eastern and Mediterranean cuisine, not far from our house. The store was filled with exotically flavored ingredients, such as pickled wild cucumbers, Moroccan sardines, and dried hibiscus flowers. The store, which smells like Persian tea, dried fruits and spices was cramped and dark but full of discoveries. It’s the kind of place you say, “I hope I remember this place next time I’m looking for [blank].” I can’t imagine we’d ever need Moroccan sardines, but I was thrilled to know that I wouldn’t have to travel long distances (or pay high shipping charges) if I did.
We’ve all passed over recipes because we don’t want to deal with finding a weird ingredient or an odd kitchen gizmo. Take these moments as opportunities for adventure. You can always order these things online, but your life will be so much richer if you jump in the car and track them down yourselves.
In honor of these adventures, I’m going to share a recipe inspired by the research I did for our first Spice Market class. The rosewater and mint really makes the watermelon come alive, and it’s the perfect, refreshing way to end a highly flavorful meal. So bring this tiny adventure into your home, and try to find mini food adventures where you live. You are almost guaranteed to have a great story to tell and maybe even a new recipe when you return.
Pomegranate-Watermelon Salad with Mint and Rosewater
- 1 small watermelon, weighing about 3 1/2 pounds (or a wedge of a larger watermelon)
- 2-3 tablespoons of rosewater, depending on how strong a flavor you would like
- 3 tablespoons pomegranate seeds
- 4 tablespoons pomegranate juice
- 1-2 tablespoons fragrant honey (such as wildflower)
- 12-15 small to medium sized mint leaves, for garnish
- Cut watermelon into bite-sized pieces
- Add the pomegranate seeds
- MIx rosewater, pomegranate juice and honey in a bowl
- Pour over watermelon and seeds. Mix well.
- Cover and chill for about an hour before serving.