Weekend Cooking and Reading

Cold evenings make me crave ambery perfumes and rich flavors. Tonight I made Shirin Plov, a Persian style sweet and savory pilaf with apricots, rosewater and saffron, which goes perfectly with grilled meat or chicken. Today, I felt that it needed no accompaniment, other than salad and soup.

While browsing online, I found a few articles that I would like to share with you.

Frankincense Fit for a King (One, Anyway): how to grow frankincense at home, something that I would like to do.

The New Spanish Scent That's Good Enough to Eat: about Núvol di Llimona ("Lemon Cloud") perfume that was created by Jordi Roca, pastry chef at Cellar de Can Roca, one of Spain's most acclaimed restaurants. "Jordi has already made a name for himself creating desserts that taste like many well-known fragrances smell. Now he's taken that talent out of the kitchen and given it a twist, by inventing a perfume that smells like one of his desserts taste."

Cilantro Haters, It is Not Your Fault: Harold McGee, a food science expert, explains why some people dislike the flavor of cilantro (hint: it has to do with aldehydes!)

Related is Harold McGee's 'Keys To Good Cooking' For Chefs, a thorough review of McGee's latest book release, which has a whole chapter on scents and flavors.

DIY Edible Holiday Gifts from Saveur: holiday appropriate post from Saveur, my favorite food publication.

Photography  ©  Bois de Jasmin

Comments

[Nick]

I so hate raw coriander (cilantro to my other global friends) almost as much as I hate the taste and smell of cucumber. Good to know I am not alone.

But the pilaf sounds good.

[Ann C.]

Very interesting article about cilantro. I fall into the "like it" category; to me, it adds a fresh and green note to food. I know a lot of people, including my husband, who don't like it at all. Over time, my husband has grown to like it better, but I've always wondered why so many people seem to dislike it.

[Suzanna]

I have a bit of a weakness for lemon notes in gourmand fragrances, so I am trying hard not to hit the "Comprar aqui" button on the Cellar de Can Roca Web site.

I love fresh cilantro, especially in homemade salsa.

[silverdust]

Thank you for posting the frankincense article. It was outstanding and about far more than a mysterious plant!

[Victoria]

I used to dislike cilantro, but over time it grew on me. Now, I cannot imagine not having a bunch of cilantro in the fridge. That, mint, dill and parsley are the staple herbs in my cooking.

[Sujaan]

I would love a perfume that smells like Shirin Plov!
OJ's Osmanthus smells like rice. Maybe I could layer it with an apricot scent like SL Daim Blond. Do you have any other ideas?

[Victoria]

I also find that the note it adds is very fresh and bright. Cilantro and lemon make for a perfect pairing.

[Victoria]

It sounds so good, doesn't it? And I am not even a huge gourmand fan.

[Victoria]

I loved that article, so interesting! Now, I want to grow my own frankincense tree as well.

[Victoria]

Wouldn't that be great!
How about Lutens's Arabie? Ormonde Jayne Champaca smells even more like rice to me.

[Sujaan]

Oh, yes, I just realized my mistake, I meant Champaca. I have now just done my own experiment and when I walked into the living room, my husband said, wow, you smell great!
I guess I'm going to have to get a bottle of Champaca because I am down to the last bit of my sample from my OJ Discovery Set!
SL's Arabie sadly reminds me too much of my Father's pipe, it just doesn't make me feel sexy.

[Victoria]

What about DSH Mahjoun? I have not smelled it myself, but I read many reviews that describe it as a luscious sweetmeat kind of fragrance--almond, rose notes, figs, dates, honey, spices. Somehow, it seems like it could work.

Arabie is not that easy to wear, I admit. I find it beautiful, but heavy and
sweet.

[Sujaan]

I'm so excited. I just did a big order of samples from The Perfumed Court and Mahjoun is one I ordered. I may have my Shirin Plov after all.

[Victoria]

Wow, great coincidence! Let me know how you like it. I might also order a sample.

[Lindaloo]

I like cilantro -- used in the appropriate cuisines. The time a man I was seeing decided on Christmas morning to fry up our leftover pyrohy (pierogies) with cilantro was when I knew the relationship was on its way to over -- he never did listen.

Thanks for the link to the frankinscense article.

[sunsetsong]

I love love love fresh coriander in diverse cuisines - curry sauces, green salads and it adds an extra dimension to guacamole, and salsa. Ideal partner to garlic, mint and chilli.

Don't ever want to spray it on though!

[Victoria]

Not listening--a deal breaker, for sure! Pierogi and cilantro don't work for me either, unless it is a pure meat filling. In that case, a sprinkling of cilantro is a nice touch.

[Victoria]

Me too. I also love cilantro chutneys (cilantro, mint, green onion or garlic pureed with lime juice and ginger.)
There are a few fragrances that have a pronounced cilantro like note, mostly masculines. Strongly aldehydic notes are challenging, but they can work well in right combinations.

[Sujaan]

I will let you know. I am still waiting patiently (not) for my samples to arrive. Mahjoun will be my first try.

[Sujaan]

Just tried Mahjoun...I like it better than Cimabue, which is too sweet for me, but Mahjoun has this tobacco note to me (which is not listed - it might be the bitter almond). My husband said he liked the way it smelled from across the room but not up close, which gives you insight into it's throw. It's like a softer, easier to wear Arabie. I have a feeling you might like it! 

[Victoria]

Thank you so much for letting me know. Yes, a definite must try for me! :)

[skin care products]

Nice post!!!I cannot imagine not having a bunch of cilantro in the fridge. That, mint, dill and parsley are the staple herbs in my cooking.