Backstage at Paris Fashion Week

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fashion show

When I was studying in Paris several years ago, a lucky circumstance allowed me and my friends to work backstage at Elie Saab’s fashion show at the Louvre. I was given the job of “dresser” and assigned to a model. I got a quick lesson in putting on shoes and zipping zippers, and then I was directed to a clothes rack with two gorgeous dresses and Polaroids of my model wearing them.

fashion show

There was a lot of waiting around before the show started, which provided time to observe everything. The hair and makeup rooms turned out looks that were perfectly uniform and glamorously unattainable. The models waiting around backstage were constantly pestered by people trying to take their pictures or conduct interviews. And the models- I have never seen such tall people. They looked incredible in clothes, but naked, their long limbs seemed alarmingly thin.

fashion show

Finally, it was time to get dressed. After battling extremely high heels, my model’s first dress was too big and wouldn’t stay up. Someone came by to fix it, and in three seconds, the dress looked perfect. You would never know that it was cinched in about two inches. Where can I find a tailor like that? After the models were dressed, they literally twirled around in the middle of the room, waving their dresses and smiling for photographers. I think it was a combination of feeling amazing, showing off, and trying to learn how the dresses moved. During the show, time was exceedingly short to change the models into their second dresses, and they began shedding clothes as soon as they arrived backstage. The dresses were dropped to the floor and stepped on!

fashion show

Once the show ended, celebrities from the audience flocked backstage to be interviewed. The models gathered around the designer for more pictures. And then the clothes, shoes, and accessories were quickly packed away, and it didn’t seem like anyone got to take anything home. But I did keep my name tag.

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Lamb Fesenjan: Pomegranate Stew

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lamb stew

I have been taking the cooking class of my culinary dreams, and the first few weeks focused exclusively on different kinds of meat. One of the dishes we made on lamb night was this wonderful pomegranate lamb stew, and its flavors were so unique that I had to make it at home. Lamb has a very specific flavor- almost floral to my palate, and honestly, I don’t like it. But I know that this stew is objectively fabulous. The pomegranate imparts a fresh, slightly tart flavor to the stew that is unusual but perfectly harmonized against the lamb’s earthiness. If you like lamb, this beautiful recipe is a must.

lamb

To make enough stew to serve 4-5 people, start off with 3 pounds of lamb meat that is suitable for stewing. My grocery store did not sell pre-cubed stewing lamb, so I got a 3 pound leg (without the bone) and cut the meat into 1 inch cubes. When preparing the meat, take care to remove the silverskin, which will not break down during cooking and will remain chewy. Most of the fat, however, should be left on. Heat a cast iron pot over high with some vegetable oil. In batches, brown the lamb cubes on all sides, and remove them to a side bowl. Once in the bowl, season the lamb with salt and pepper, and toss it with 1.5 tablespoons of flour, which will help thicken the stew.

lamb stew

While the lamb browns, chop 1 onion and mince 3-4 garlic cloves. When the lamb has finished browning, turn the heat down to medium, and add the onion and garlic to the pot. Pour in 16 ounces of pomegranate juice, and scrape all of the browned lamb bits off of the bottom of the pot. Preheat your oven to 325º F.

lamb stew

Once the onion has turned translucent, add the lamb cubes to the pot, and stir them around. Pour in enough chicken stock so that almost all of the lamb is covered. Season the stew gently with salt and pepper (it is better to under-season than over-season at this point). Bring the liquid to a simmer, and then put the lid on the pot. Put the pot into the oven, and let it cook for about 1.5 hours or until the lamb is fork tender.

lamb

When your lamb has fully cooked, strain out all of the lamb, onion, and garlic pieces, and transfer them to a side bowl. Strain any fat off of the top of the stew. Then, bring the liquid to a boil, stirring frequently, until it reduces into thicker and more flavorful sauce. Taste the sauce, and adjust the seasoning as necessary. Add the lamb and vegetables back into the stew to keep warm.

lamb stew

When you are ready to serve the stew, toast some chopped walnut pieces in a dry pan, and remove the seeds from a pomegranate. Serve the lamb stew over cous cous, and garnish it with the walnuts and pomegranate seeds. While the garnish is absolutely beautiful, it is also delicious and adds a lot of flavor, so don’t skip it. Although my taste buds remain hostile to lamb, I will not hesitate to make this stew again for lamb-loving guests.

Shopping list:

  • Lamb leg- 3 pounds, cubed
  • Onion- 1
  • Garlic- 3 to 4 cloves
  • Pomegranate juice- 16 ounces
  • Chicken stock- approximately 1 quart
  • Walnuts- approximately 1/2 cup, chopped
  • Pomegranate- 1
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A Banana Bread for My Sweet Tooth

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Banana bread

I’ve been trying to find a great banana bread recipe for a long time. I used to use the boxed mix from Trader Joe’s, but I’ve known for quite a while that I have to step up my game. I’ve tried a few different recipes, but none of them gave me the right results… until now. This banana bread is moist on the inside but crisp and chewy around the edges. The banana flavor is just right, and the chocolate chips provide the perfect amount of texture and variety. As hard as it is not to eat this bread warm from the oven, it really is best on the second day after the flavors have had a chance to mingle.

Banana bread

To make it, preheat your oven to 350º F. In a medium bowl, whisk together 1 3/4 cups of flour, 1.5 teaspoons of baking soda,  3/4 teaspoon of kosher salt, and 1 cup of chocolate chips. In a large bowl, mash up 2 very ripe bananas, whisk in 3 eggs, and then mix in 1.5 cups of sugar and 3/4 cup of vegetable oil. Pour the flour mixture into the banana mixture, and stir them together until they are just combined. Grease a loaf pan, and then pour the banana bread batter in.

Banana bread

Bake the banana bread for 60 to 75 minutes until it is fully cooked. You’ll know the bread is done when you can stick a toothpick into the top of the loaf and it comes out dry. If you think the bread is starting to brown too much, then you can cover it with a piece of tin foil while it finishes baking.

Banana bread

When the bread is done, set the pan on a cooling rack. Once it has cooled enough to handle, you can pop the loaf out of the pan and let it cool even more. My favorite way to eat this banana bread is sliced, toasted, and smeared with butter. Delish. It makes getting out of bed in the morning just a tiny bit easier.

This recipe is adapted from Bon Appetit magazine.

Shopping list:

  • Flour- 1 3/4 cups
  • Baking soda- 1.5 teaspoons
  • Kosher salt- 3/4 teaspoon
  • Chocolate chips- 1 cup
  • Ripe bananas- 2
  • Eggs- 3
  • Sugar- 1.5 cups
  • Vegetable oil- 3/4 cup
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