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Shulie Madnick from Food Wanderings

 

We are finally kicking off in all excitement the new 2013 Food Writer Friday series. In the next weeks you ll be able to get to know the people behind the popular food blogs and you’ll have the chance to learn lots of useful tips and tricks from them as well.

 

We’re having a great time getting to know more about the personalities behind each food writer’s blog and we dared to ask them to share some titbits from their daily lives.

In addition to food writer stars you already know, we’ve also selected some of the upcoming talents to share their love for food and food writing here on Food Writer Friday.

Watch out for upcoming interviews and subscribe for free to our newsletter.

 

Chocolate Yeast Cake & Roulade

Chocolate Yeast Cake & Roulade

Today the spotlight is on the charming and brilliant Shulie Madnick from Food Wanderings. Shulie is one of those friendly, helpful and welcoming food bloggers.

She is a little marvel, a superb friend and inspiration to many in the scene and without her the food blogging world wouldn’t be that exciting and inviting. Shulie’s recipes are always spot on, inventive and influenced by her multiple cultural roots.

Shulie Madnick, Food WanderingsThe lady behind the successful blog was born in Israel to Jewish  parents who have their roots in Mumbai, India, yet her parents only met each other in Israel. Shulie also met her beloved Massachusets born and raised husband in Israel while he was studying  for his undergraduate degree at the Tel Aviv University.  Later on she moved at the age of 21 to the US and since that the happy family has been living just outside of DC (Shulie is also a proud parent of a college studying son).  If that isn’t called multicultural, then I don’t know…

Food Wanderings reflects the person behind the blog.  A witty and entertaining writing style is what makes The Tel Aviv MarketShulie’s work a must read.  However that’s not the whole scoop of Food Wanderings. Each post is aimed to be useful and educational and I can’t count the times when I found myself getting all excited about some newly found food knowledge and cooking wisdom.

The fact that Shulie’s family had lived and traveled the world and gathered useful traditional recipes from her different heritages can be seen and felt in each of her recipe posts and write ups.  Like the time when she visited the market in Tel Aviv and decided that the date cookies were the most delicate ones ever. On any other ordinary day she was not a fan of date cookies, but these were fresh-out-of-the-oven and had a soft crumble.  They were one of the best cookies she has ever had.

We were curious to know what moved her to start her food blog . She explained that at the time her son was in his senior year in high school and that they had been talking for year about preserving their heritage, history, storytelling and recipes.  As he was moving on to college, they wanted to give their son simple tools to make his own meals.  That’s why her very first post was the all famous Middle Eastern brunch dish and every college kid’s hot plate, the Shakshuka.  In addition to teaching her son to feed himself, Food Wanderings is a way for Shulie to explore her identity.

“It’s hard to believe given my addiction to social media but I was clueless at the time. I had no expectations whatsoever. My focus was in conservation and documentation of something I already was enjoying, food. Writing in my voice and all aspects of the creative process really appealed to me. It was cathartic and therapeutic for me at the time.”

Jalapeno Cheddar Bread

Jalapeno Cheddar Bread

Often we hear that there is a difference between traditional food writers and food bloggers. We wanted to know where Shulie saw herself in the spectrum. Shulie’s work has been published and mentioned in many of the popular and well respected publications from The los Angeles Time, the Washington Post, The Jew and Carrot to Fine cooking, Foodista and Whisk to count up some (Find all her published and mentioned works here), so of course we were curious to know her opinion.

Shulie says that she is certainly a blogger, although she respects traditional media.  Her view is that she can differentiate between traditional media and blogging but agreed that on some occasions nowadays the lines seem rather blurred and the boundaries organically merge. She does point out that blogging is also a very legitimate platform and most importantly she thinks that there is lots of excellence in both.

Indian Dumplings

Indian Dumplings

Neither Maureen nor I ever dared to ask Shulie if she had followed any professional education in any of the blog related fields such as cooking, photography, writing and marketing.  Her posts are all perfect from the beginning to the end with absorbing write ups as well as a balanced well thought through mixture of educational storytelling.  She weaves her stories to reveal some of the most exciting dishes in the world along with some seriously professional looking photography.

Shulie has a knack for all that is connected to food blogging and of course we assumed that inside her ingenious mind was an accredited professional. But you know what? Shulie never studied any of the fields and she confessed that she has an artistic eye and of course some of the credit goes to her mom’s cooking talents.

At the end of the Interview we asked Shulie which recipe  she would recommend a newbie cook to start with from her blog. Shulie suggests to go for the classic, simple but delicious Poached Egg and she mentioned her fusionized, curried Indian style Shakshuka.

Today Shulie chose to share her original, scrumptious Shashuka recipe with us. We are all Shakshuka freaks out there and I would be happy to dig in right now. How about you?

Indian Shakshuka

Indian Shakshuka

 

5.0 from 2 reviews
Shakshuka
 
Prep time
Cook time
Total time
 
This recipe is a guideline you can adjust according to taste. We, for example, like a bit of a kick in our food but not everyone can handle it.
Recipe type: Brunch
Cuisine: Israeli
Serves: 4
Ingredients
  • 2-4 garlic cloves sliced
  • 1 medium onion, diced
  • 1 jalapeno sliced
  • Canola oil or any vegetable oil (few tablespoons)
  • 4-6 med./large tomatoes (diced roughly)
  • Tomato sauce up to 8 oz - small can (instead of tomato paste)
  • 8 eggs
  • 1 teaspoon plus paprika according to taste
  • Red pepper flakes (optional)
  • Salt
  • Black pepper
  • Fresh cilantro leaves (chopped or whole leaves) to garnish (optional although gives the dish another layer of flavor)
  • Fresh baguette, or any other fresh loaf
Instructions
  1. In a deep frying pan sweat garlic, onion and Jalapeno in a bit of oil on low to medium. Do not brown or burn garlic, it will turn bitter.
  2. Add tomatoes and cook for about ten minutes on medium, add tomato sauce, paprika, salt and fresh black pepper according to taste.
  3. Crack eggs and drop gently one by one into sauce, next to each other in the pan and cook on low/medium according to desired level of doneness. You are sort of poaching the eggs in the tomato sauce....traditionally the yellow of the eggs should be runny when serving. If more firm eggs are desired cover the pan with a lid.
  4. Garnish with fresh cilantro leaves but not a must.
  5. Can break bread and eat directly from the pan as a communal meal, or can be served individually.
Notes
Variations: Can cube red bell pepper and sweat/fry it with garlic and sausage possibly too. We use merguez spicy Moroccan lamb sausage or turkey sausage, but any sausage will be fine. If adding other vegetables, always, always cook with garlic,onion and oil as a first step to cook/soften them. Improvise, be creative, use your imagination!!

 

Follow her food Wanderings at Twitter, Pinterest and Stumbleupon and don’t forget to subscribe to her blog for the hottest Food Wanderings news.  As we mentioned above, Shulie is one of the sweetest persons out there, so don’t hesitate to connect with her, she will be happy.

Helene
Helene is the author behind MasalaHerb.com and shares FoodWriterFriday with Maureen from OrgasmicChef.com. She is originally Austrian/French but moved in her very early twenties to the beautiful coastline state Goa, India. She loves to discover new exotic ingredients and she enjoys developing Indian/European fusion dishes and of course you will find her also cooking traditional Austrian, French and Goan dishes.
Helene
Helene

Latest posts by Helene (see all)

Helene

Helene is the author behind MasalaHerb.com and shares FoodWriterFriday with Maureen from OrgasmicChef.com. She is originally Austrian/French but moved in her very early twenties to the beautiful coastline state Goa, India. She loves to discover new exotic ingredients and she enjoys developing Indian/European fusion dishes and of course you will find her also cooking traditional Austrian, French and Goan dishes.

29 Comments

  1. Oh, I have admired Shulie’s work for ages, so delighted to see her featured on your pages and learn more about the lady behind the blog. Great to meet you Shulie. Thanks Maureen and Helene.

  2. Thank you both Helene & Maureen for this lovely feature. Was fun doing the interview. Wishing you a fantastic weekend my friends! TY Lizzy, long time, but been following on tweetdeck down under column! 🙂

    • Shulie don’t mention it, it was an honor to interview you. You are a very inspiring person and I always love checking out your work and follow your food adventurous. =)

  3. What a great interview! Food is such a huge universe that we all share, and I love learning different ways of preparing things. Love the pictures! And really informative post – thanks so much.

    • Hi john, yeah shulies food photography is very captivating and inspiring and then of course there is her writing and takes me on a journey every single time. =)

  4. Hi Helene, what a great series…I look forward to reading more 🙂 Great to get a little insight in to some of the amazing bloggers out there.

    • Hi Mairi good to see you here, it has been a while, I hope everything is fine at your side of the world. =)

  5. What a great story. I love being able to look behind the blog at the writer, what a delicious recipe too. I will be pinning it 🙂

      • yeah shulie is awesome! Shulie are you reading this, you are great! but I guess you know that already. =)

  6. Congrats on the new site. It looks fantastic.

    I love Shulie and I’m quite astonished she isn’t professionally trained. I would have guessed she was. She is so incredibly talented and I just love her recipes, and photography.

  7. Oh my – congrats on this beautiful new site – I have learned so much about other food bloggers from this series, and I’m really glad to see that it has it’s own home now!

  8. Maureen and Helene: This is my very first time reading Food Writer Friday. I love this article and I’ll be coming back for more. I think is fascinating to get to know people behind their blogs. Wishing you success and many blessings coming from these series.

    • Hi Denise, so happy to hear that you are enjoying Food Writer Friday. Of course you are welcome to pop in anytime and leave us a hi. Thank you very much for the heart warm wishes and blessings! =))

  9. Fantastic getting to know Shulie!! Her story is so interesting. 🙂 Well done Helene and Maureen and a big congratulations on the new site. 🙂 I am looking forward to more food writer Fridays. 🙂

    • Hi Ramona! We thought the same way that shulie’s story is very fascinating. See you around and thank you. 😉

  10. Ramona: I didn’t know anyone who hadn’t met Shulie before. I’m so glad you’ve checked her out.

    Denise: Wonderful to see you here and I hope you meant it when you said you’d come back. Thanks so much for the kind words.

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