It's not about reeling in a feisty flounder. It's more like plucking a plump knot of nosh from a briny bath.
Look! You've netted a 13-ounce "String Cheese!" And, if it's your first time, it's the only way to capture the beast.
Our fishing trip began at Arax Market in Watertown, one of our favorite spots for Middle Eastern treats.
But, the actual idea for the expedition had been inspired by Penny's "Serious Eats" editor who had polled readers about exactly how they eat string cheese.
Penny knew the only way to fully answer the question was to start at the source with an authentic braid. Here's how Penny put it all together on Serious Eats.
This was only the beginning of our day of foraging. We added some of Arax's mixed veggies with hot peppers.
And, my new favorite: olives with a marinade of chili, herbs, garlic, spices and olive oil.
Our reward for all this great gathering was a stop at Sofra for their unbelievable Lamb Schawarma and Sausage Flatbread.
Want to make your own string cheese? Ana Sortun from Oleana and Sofra Bakery has complete instructions in her wonderful cookbook "Spice." And, Penny has added two more of her favorite cookbooks from this cuisine. Begin all your Amazon shopping here on BostonZest to keep information flowing your way.
Details:
Arax Market
585 Mount Auburn Street
Watertown, MA 02472
617.924.3399
Writer: Ed Cherubino
Photos: © 2010 Penny Cherubino
