And so, to work…

The lease has been agreed, I hired a lawyer to go through the details, hope it will all go smoothly. Now that it’s all happening I realize that I havent done as much as I could these last few months: I still don’t know where to get all the equipment, which bank offers the best rates, what the place is going to look like, and to my shame, even the recipes are not final (on the plus side, I am the holder of the spider solitaire house record, and have mastered the dish `linguini marmite`). Not much I could do over the weekend except cook.

Cooking in olive oil is a very turkish thing to do; In any restaurant in Istanbul you are more than likely to get at least one vegetable cooked this way, usually as mezze. I don’t mean frying in oil, but actually submerging  a vegetable in oil and aromatics and gently simmering – somehow it accents the flavor of the main ingredient, and gives it a unique buttery texture.

of course, cooking in olive oil is not cheap, but you can use the same oil again three or four times, and the result will actually be better for it. In fact the oil that remains has so much flavor, it makes for amazing seasoning.

Don`t judge this dish by this picture, It is really delicious and special, and my favorite way to eat fennel. About the pictures, I really thought I would get better at this, but the picture quality of this blog seems to be going down by the post. Drastic action must be taken I know. If anyone has some entry-level food photography advice or links, I would be very grateful.

Supposedly, This week should see me setting up a business account, starting to work on finding equipment and on the design,  finding builders to do the place up, and to work on bread and dessert recipes, a task I was dreading to tackle. Again, any advice from readers of this blog who are not married to me is most welcome.

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4 Comments on “And so, to work…”

  1. Kuskusul says:

    No credit for Mrs Saatchi?

  2. Sol Kashberg says:

    Will smoking be permitted in your restaurant?


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