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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:
https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1

Slow cooker chicken confit

Confit is literally oil-poached poultry meat. Canning is one of the oldest methods of food preservation. For centuries, confit has been a reliable method of preserving salt cured meat pieces in oil packed jars. The resulting meat showcases utmost tender juiciness. To this day, confit poultry is popular in high end restaurants. Presented here is an easy method to make homemade confit by using your trustworthy slow cooker, with the minimal amount of oil.

Ingredients:

For each jar:
3 chicken small thighs
1 TSP Quatre épices (or any poultry seasoning of preference)
1 clove of garlic, peeled
1 TSP salt
1/2 cup oil (subject to change based on jar's size)
 Season the thighs with the spice blend of choice and salt. Let cure overnight.
The next day, pat the chicken dry. Press three thighs into a glass jar. Add the garlic clove.
 Add enough oil to the jar.
Press the thighs into the jar to ensure air bubbles run out. The oil should fill up the jar up to the lid line. No air should be left in the sealed jar.
Transfer the tightly sealed jars into the slow cooker pot. Add enough water, enough to level up with the lid line. If the jars are fully submerged, water might penetrate the jars and spoil the confit.   
 Cook on low for 8 hours. After four hours, add fresh water to replace the evaporated water.
 Looks about done.
 The infused oil is the key to a good mayonnaise. Do not dispose it.
 I made a mayonnaise with the deeply flavored oil.
 To a tall narrow vessel, I added 1 TBSP of mustard and an egg yolk.
 I added drops of oil, while the stick blender was running.
 An emulsion had formed. The oil can be added at a faster pace now.
 Kept adding the oil.
I shredded the chicken confit.
 I used the mayonnaise to make a sandwich.
 Chicken confit went first.
 Then a generous layer of salad.
 I wrapped the sandwich in a piece of plastic foil.
Then pressed the sandwich for an hour.

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