CRAFT by Under My Host® Issue No. 14 Sci-Fi & Fantasy - Page 88

how there are people or shops for each item which makes people specialize in a certain item, like a borek shop, ice cream shop, pudding shop. AS: Spices. Things taste rich but they aren’t heavy. What is one technique that a home cook should master if they want to cook Eastern Mediterranean food at home? AS: Go light on butter and cream. Substitute extra vir- gin olive oil and good yogurt. Use spices in a Mediter- ranean way with a medium (not heavy) hand What restaurants are you excited about right now and why? MF: Favorites recently were Elske and Quiote in Chica- go. AS: I am excited to go to London and visit Oklava and Palomar. I’d like to see London for a day or two. I’d imagine research is a pretty important part of your culinary process. What does that look like? MF: We have an extensive library of Middle Eastern Maura Kilpatrick Photographs copyright © 2016 Kristin Teig loved learning more about savory baking which trans- lates well to what we produce at Sofra. What are your three favorite Eastern Mediterra- nean ingredients to cook with and why? MF: As a pastry chef: tahini, I love using it in desserts it has recently become more popular, but I have been a long time fan. Two, yogurt or la &R6R&GFW"B06RBFwf"w&VBFWGW&R66VV2FF@W&fV7B6G&7BFg'VBF&VRfB2f&`F'WBFFVBF6&V6V6RB2RbW"7RЦ6FW26W6VBFWG2w&FVBFbW"6"Ч&B6Rv62FRvFFR6W6R6&V6V6R3ƗfRR6( BRFrF7FR&vBvFЦWBvBWG&f&vƗfR7V2'&w2'&v@6FGF6WFrƖR7VVWRbV6FЦFr6&W2FF2FBFR6F6ƖvFǒ&GFW"'WB7WW"g&W6ff W"&6g&֗B62FBW"VW2vVЦW&ǒff"FRGW&67GRb6rv2F3vB2B&WBGW&67V6RFBG&w2Rc&6Rb76W2FRfB2WfVBfP6'GVFw&26&vB *#b&7FFV