I don’t particularly know how to begin this blog post because it’s been a minute since I last came here. So perhaps I should just start explaining things. Since my last blog post, I’ve finished grad school at Northwestern and Barry finished at UChicago Booth and we moved across the country in a 17-foot Penske truck in 2 days. 2 days! Just me, Barry, and our two chickens, Pig and Hoof. They’re not chickens, they’re parrots, but they’re my chickens. A week later, we went to Italy for 2 weeks to celebrate everything (because it’s been a lonnnng time in Chicago, guys). Then we came back and Barry started his new job after finishing at Booth, he’s is loving it, and I’m happy to say we are in California now! How I missed my home state! We went back to Chicago for my PhD hooding ceremony, ate the best burger in the world, twice, (sup, Small Cheval! you da best.), and finally returned to Cali. It’s been nothing short of a complete whirlwind adventure.
On to the fresh cream!
First thing’s first, it’s pretty needless to say that I haven’t been in the kitchen much since leaving Chicago. And so I’m not going to give you a big ol’ intense recipe today. That just wouldn’t make sense. I post what I crave and eat at the time, and so obviously, no boeuf bourguignon today. It’s all about the non-recipe. And my favorite non-recipe, hands down, is this:
Fresh Persian-Style Cream with Freshly Baked Bread and Some Freaking Good Honey.
If you don’t know what I mean by that, or you’ve never tasted fresh clotted cream, also known as sarsheer, qaymakh, or mascarpone, then you be missing out! But it’s okay, because I gotchoo. It’s creamy, fluffy, soft, and dreamy. The taste is light and clean. And it tastes best with some good quality honey. Wildflower honey complements the cream pretty well because it’s not overpowering and is reminiscent of pastures where you could imagine cows grazing happily.
If you take fresh, raw milk and heat it (or apply acid to it), the cream will naturally separate and rise to the top. Or, you can just do like me and go to Whole Foods and buy their own brand of mascarpone. It’s the best I’ve had outside the Persian or Italian countrysides. Actually, if I’m completely honest, it’s exactly the same. Top notch. Better than all the other brands I’ve tasted in the US (including those imported from Italy).
When I was in Iran, we would buy some fresh cream that came from the local dairy cows in the pastures of Ardebil, pack up some local honey, and pick up some freshly baked Persian bread down the street before driving over to a spot on the grassy mountains in Heyran for a morning picnic. Oh and the thermos of hot Persian tea. That was never forgotten.
I hope you check out the video above, and “make” this non-recipe ASAP because it’s so darn tasty, good for you, and better than pancakes. Reasoning for these claims are in the video. 😉
Also, check out other Persian picnic ideas from my friends below!
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As always, love, health, and happiness to all of you!
- 8 ounce package Fresh Mascarpone Cream (Also known as Clotted Cream, Qaymakh, or Sarsheer. My favorite is Whole Foods brand Mascarpone Cream)
- Fresh Bread of Your Choice
- Organic, Raw, Pesticide-free Honey of Your Choice