Where I share my love for food, my passion for creating recipes, and deliciously styled dishes!
for food, my passion for
My Little Story
Hey! I’m Sylvie, the person behind Holy Mitt. I’ve been drawn to the kitchen since I was a teenager. I learned a lot about traditional Lebanese cooking from my mom, who is an amazing cook. I would research, read cookbooks, watch cooking shows, then experiment in the kitchen. I was obsessed with creating dishes that are mine, and not someone else’s recipe.
After I graduated from high school, I went to university, majored in Architecture and worked at a design firm. I forgot about cooking for a while, because I barely had time to do anything. But whenever I had spare time, I’d elope to the kitchen to cook a nice meal. University was hard to get through, but I finally graduated and went off to the world to get a 9 to 5 Architecture job. I was never happy as an employee, it felt like my creativity was being crushed.
I was always depressed and I went through a hard time. Then I decided to quit my job, work as a freelance architect, find something I love, and pursue it.
Hey all! I haven't shared a recipe for a long time and I am super excited about this one. It's not an easy recipe for sure and it's not designed for a huge crowd but let me tell you something, it will impress your guests! The salmon fillets are wrapped with paper thin potato ribbons, then pan-fried until the potato crust is crispy and the fish is perfectly moist and flaky. I served it with a creamy buttery turnips puree and roasted root veggies. This recipe celebrates the beauty and versatility of root veggies that are in season during winter. It's truly delicious especially with chilled white wine. Hope you like it!
If you google "Freekotto", you'll know that this word doesn't exist at all. I invented it because I cooked Freekeh, risotto style and I had no idea how to name this dish! Anyway, let's talk about the flavors here; mushrooms cooked in cultured ghee, aromatics, beautiful Freekeh, homemade vegetable stock, feta for creaminess, lemon zest for tang, and fresh French thyme. Sounds amazing, right?