The Magical Kingdom

Courtyard of the Arts center, including a women's spa, an art gallery, a restaurant and a pilates center.

Sun deck and massage room of women's spa

Sun deck and pool

Paris Style Cafe

Mango Mille Feuille

A local sweet

Local pickles and condiments. Photos by Equalizer

The best kept secrets are just that. Secrets.

Pizza Pizza

Original Neapolitan Pizza Margherita (graphics by Equalizer)

Pizza is by far the worlds most favorite meal item in the world. Everyone from seniors to children, and from health freaks to health hazards eat this very simple yet complex item. For me the best pizza's must be done the traditional way using only the freshest ingredients. If you think all those franchise pizza joints like Pizza Hut, Dominos, and Papa John's sell real pizza's think again! However I must admit that such joint do have their following, but I'm certainly not one of them.

A proper gourmet pizza needs a wood burning oven, which gives that amazing smoky flavor. The dough has to be thin and simple, crispy on the outside, soft on the inside. Such dough is best made overnight as it relaxes, and thus be able to be rolled out as thin as possible. The sauce can be manipulated to your liking, using the best virgin oilive oils, infused and plain alike. Toppings can be wide and varied, but to be simple, use the freshest Italian mozzarela and fresh basil leaves and drizzle with olive oil.

I would love to involve everyone on this one. Where do you think you can find the best pizza? And what is your favorite recipe?

Ideas

• Peking duck pizza with hoisin sauce and shredded spring onion.
• Lamb pizza with roasted pinenuts, arugula, sun dried tomatoes and feta cheese.
• Crab meat pizza with spicy mango salsa with red onions and cilantro with Queso Para Frier (Mexican and Carribean cheese)
  
• Wild mushrooms pizza with fresh thyme, caramellized onions marmalade, blasamic reduction, truffle oil, sundried tomato pesto and fontina cheese.
• Grilled pizza on the open flames topped with BBQ marinated sirloin tips, beer battered onion rings, and colby cheese
• Provencal pizza with thick tomato slices, onion slices, emental cheese, herbes de provence and garlic olive oil.
  

Top Hotel & Restaurant Interior Designers

V Spice at the Victor in Miami designed by Jacques Garcia

Jacques Garcia is considered the only person to have transformed classical Parisian style into style so unique that is is highly sought after worldwide. Many people have heard of his works, but seldon heard of his name. For the Middle East most people have heard of or have experienced Albergo Hotel and Cafe La Mie Doree in Beirut, but don't know that Jacques Garcia was behind it. Also the world famous Hotel Costes music album has the music mix played at Hotel Costes in Paris, which has the best courtyard lunch, is also deigned by Jacques Garcia. Recently, Garcia has crossed the Atlantic to design the faboulous Victor Hotel in Miami.

Sambal in Mandarin Oriental Miami designed by Tony Chi.

Tony Chi is famous for his theatrical restaurant designs, emphasizing on on colors and a mix of elements. At Ye Shanghai in Shanghai has allowed me to understand his design as I compared it with Teatro in Dubai. I consider him a concept based designer, where the underlying concept, defines his style.

Senso Restaurant & Bar at Hotel Le Tremoille in Paris designed by Sir Terrence Conran.

Sir Terrance Conran, the founder of Habitat furniture store and later The Conran Shop is the leading authority in design in the British Isles, as evident by his title, the only designer knight. Recently he has crossed th English Channel by deisigning the uber glamourous Senso in Paris.

Pod in New York City designed by David Rockwell.

David Rockwell is one of the most sought after hospitality and restaurant designers in the states. Of his most notable design works is Nobu and Nobu Next Door in the big apple. Unlike other designers that stick to signature design, Rockwell is a very flexible, concept-based designer. Rockwell closely works with Starwood, for the W brand of designer hotels. The W Westwood is certainly a departure from the conventional hotel. The lobby is more of a dim lighted cozy lounge than a mere reception area.

The Hudson Bar at The Hudson Hotel in New York City by Phillipe Starck.

Phillipe Starck is probably the most famous designer in the world, having his print on everything from Hotels to watches. His fusion of classic design elements and play with proportion with minimalistic design elemets have given him a recognizable and distinct style. So far I have expereinced 5 of his masterpeices. Sanderson and St. Martins Lane hotels in London, Jia in Hong Kong, Bon in Paris and Modrian in L.A. For me it was a Phillipe Starck overdose, I don't think I can take more, but I know I will find my self crawling back into his designs. Call it addiction if you like, but isin't that the reason he is famous?

B+F Burger Boutique in Kuwait (Conceptual Design) by Amsterdam based Concrete.

Concrete Architectural based in Amsterdam is one of the design firms that like to defy convention. They are the designers behind the world famous Supperclub of Amsterdam and Rome, where basically diners eat while lying down on huge mattresses, chatting, sleeping or whatever you wish to do (ok, not ALL). Defying convetion however does limit their work to certain areas of the world, this is why their project in Kuwait, B+F Burger Boutique was suspended, as evident in the above picture.

Hakkasan in London. Designed by Paris based Christian Liaigre

Christian Liaigre has carved his name as a top interior designer by his suble modern Asian designs. His passion for Asian woodwork and simple lines, has allowed him to re-interpret it in a modern minimalistic way. Liaigre spends half of his time in Thailand, constantly researching new ideas. His work was epitomized in Alan Yau's Hakkasan, the founder of Wagamama in London. Liaigre has also teamed with Alan Yau for the creation of Busaba Eathai in Soho. His store in Paris is amongst the best furniture stores I have visited, filled with modern Asian items for the house of your dreams.

T8 Restaurant & Bar in Shanghai, China. Design by Yasuhiro Koichi of the Tokyo based Design Studio SPIN.

Yasuhiro Koichi of Tokyo based Design Studio SPIN, has designed many notable restaurants in Asia, amongst them, The Restaurant at Chedi Muscat. My experience at The Restaurant and T8 in Shanghai has certainly made me admire him and place him on my list of top interior designers. His use of classic Asian accents of woods, materials and colors, along with modern application of subtle lighting and simple lines and modern materials, gave him his own identity.

Chick Fest

Chickpea Satay (photo by Equalizer)

I must make a confession. I think at certain times, I become a narrow minded person, culinarily speaking. It happens when all I can think about is a single ingredient, or a single cuisine or both. I remember whe I was back in college, I had one of those episodes where all I can eat is pineapple. Not the fresh kind. No no, I wanted canned pineapples. Thats all what stock my fridge with. What was I thinking? This time all I think about is chicks. I want chicks so badly right now, I will pay for it! Yes you heard me right, what is wrong with enjoying one of the pleasures of life? Chicks, short for chickpeas or garbanzo or "nikhee" or whatever you want to call it is on my agenda for now, and I will attempt to go to extremes to use this amazing pulse!

Having been first cultivated in Turkey more that 7000 years ago, this pulse is no stranger to the Middle Eastern, Medditeranean, and Indian cuisines. Today 90% of the world's supply comes from India. No wonder it is used in various applications in the indian cuisines. The batter in which the famous Indian pakoras are made with, is actually garam flour or chickpea flour. This flour has found its way in various applications in other countries. In Kuwait it is used to make a delicious biscuit called ghraybah, mixed with sugar, butter, and cardamon powder. Chickpeas were also grown in some areas of Germany for use as a coffee substitute in the First World War.

Today, I started with a very simple yet extremely delicious dish. It is chickpeas cooked with a spicy satay sauce. Never use canned chickpeas, either you soak them overnight and cook them or buy them from the nearest "nikhee and bajila" (chickpea and broadbean) shop at the co-op. This can be served with arabic flat bread (pita bread), or toasted ciabatta bread. A bite into this flavorfull dish, will make you seriously consider turning into a vegetarian. Ok, there is no way I will be a vegetarian, but atleast I can endure a week or so being one.

Chickpea Satay

4 cups cooked chickpeas
1 cup coconut milk
2 tbs peanut butter
3 cloves garlic chopped
1 tbs ginger chopped
1/2 cup chopped cilantro (corriander leaves)
3 tbs sesame oil
1 tsp crushed red chilli
1 tbs Nam Pla (thai fish sauce) *optional
1 tbs Thai chilli sauce
1 tbs sugar
Black Pepper
Salt

Method:

Heat oil in deep pad, add garlic and ginger, fry for 1 minute. Add peanut butter, coconut milk, chilli, nam pla and chilli sauce. Stir well and simmer for 5 minutes. Add chickpeas, cilantro, black pepper and salt, stir and simmer for another 5 minutes. Serve with you choice of bread or crackers.

My other ideas for chicks:

• Chickpea tagine with fresh figs and caramelized onion.
• Chickpea with pumpkin, garlic, rosemary, all drizzled with extra virgin olive oil.
• Chickpea stirfried with curry leaves, turmeric, mustard seeds, coriander, chilli and garlic.

Don't you just love chicks!!!

The Caramel Diaries: The Stratagem

The Stratagem

Its 5:30 PM and Marzipan is in his recently bought CAV GT40 modeled on the classic Ford GT40 race car. His ability to drive has been almost impaired, with one hand on the wheel and the other hand while shifting gears, is holding a flask filled with his favorite bourbon. The signs of stress is written all over him, the area around his eyes puffed up and dark, and eyes that could speak of horrors. This is the defining moment for Marzipan, the decision has been taken. A man with strong convictions in his beliefs, yet weak at heart. Depression was his best friend.

Marzipan has always knew what he wanted, but he always caved in to pressure by his friends. His behaviors are erratic at times and very aggressive. His inability to come to terms with his own personality has created a different side to him. Now a reckless person on the street, a danger to others. The speedometer reading 180 kmh and the sound of the engine roaring behind him only to be muted by loud hardcore trance. He downshifts as he approaches the traffic light on Damascus St. Under the third ring road, until the car comes to halt.

Looking down to the passenger seat, he finds his phone blinking. He has not been answering any phones lately, but tonight he is waiting for one phone call that will change his life. A paradigm shift. He looks at his phone. This is it. The cars behind started honking, the traffic light is green. The only good think that he did today, was to use a Bluetooth earset. His potential danger to drivers in the streets are alleviated a little by a small piece of technology. He quickly clicks the button on his earpeice to pickup the call, shifts into first gear and releases the clutch, only to leave a big cloud of burnt rubber smoke behind him.

"Hey, its done just like you told me" a soft feminine voice told Marzipan. "Good" he says it with as if he had expected it. "well I guess you know where to find us" she resolvedly said. Marzipan taking a deep breath "You just do what you have to do and I will stick to my end of the bargain, but if you..." Marzipan is suddenly interrupted by her "Hey, I don't wanna hear it ok? just come over" she drops the line. They had a special relationship that was compromised by a single event. An event that allowed Marzipan to finally get access to what he wants.

He turns left on second ring road and revs up the engine to quickly get to his destination. Tonight I will get what I want, I wont let it go, not this time.


To be continued........

P.S. I found out that there is a similar name to this series which is a Japanese anime called Caramel Diary. Just incase you thought I stole the name, I did not :) She doesn't even look like someone that goes on business trips LOL.








Toasted Almond & White Chocolate Caramel Cheescake

White Chocolate Ganache
1 C. white chocolate chips
2 T. unsalted butter
1 1/2 C. cream
1/3 C. sugar

Crust
15 double graham crackers
1/3 C. dark brown sugar
4 T. unsalted butter

Caramel
1 C. sugar
1/2 C. water
few drops vinegar or lemon juice
1 1/2 T. cornstarch
1/2 C. cream
1 T. unsalted butter

Cheesecake Batter
2 1/2 lbs. cream cheese, very soft
2 1/2 C. sugar
5 eggs
2 t. pure vanilla extract
1 C. toasted almond slivers

Maria Bonita's Taco Shop

Guacamole made table side on a molcajete. (photo by Equalizer)

Wall mural painted by a Mexican artist. View to the Kitchen (photos by Equalizer)

Maria Bonita's down to earth design. Fish Tacos. (photo bu Equalizer)

Maria Bonita's Taco Shop is a place that you do not expect to see in Dubai's upscale and chain restaurant laden dining scene. The place looks uninviting from the outside, as it is placed in the middle of no where in Jumeira. Once you enter, you feel you have stepped out of Dubai and straight into Mexico. It is not the typical franchise-esque Mexican restaurant, one would expect to find, with all the fake decoration and prodigal usage of sombreros and mariachi band cotumes. This is what you would find in Mexico (forget the US emblazoned border towns). It feels more like a local hangout than a restaurant. You feel immediate comfort once seated. The walls all pained in the typical pinks and yellows of Mexico, with the leather tables and palm strewn chairs, and old ceiling fans and a Pepsi fridge.

We were greeted by Jorge, an Emirates airline pilot turned restaurateur. Jorge, a Mexican himself, and his partner, found the perfect opportunity to bring real Mexican food to Dubai, and probably the region. Everything is practically flown in from Mexico, from essential equipments like the tortilla machine to essential ingredients like the Mole sauce to even earthenware and plates. The place was going through minor renovation, luckily we had been there a couple of times, so it didn't give us a bad impression. Actually it was quite interesting to know that Jorge had brough an artist from Mexico to draw a mural on the wall, representing an old mexican village at night during what appears to be a fiesta.

We started off with some freshly baked corn tortilla chips with fresh mild and hot salsas that tastes like no salsa has ever tasted before. Then we ordered Queso Fundido (Cheese Fondue) topped with sauteed onions, jalapenos and hot pepper strips and served with warm flour tortilla. You just scoop the cheese and all its scrumptious fillings on the tortilla, roll it and start eating away. Then the waiter came with a metal trolley and parked it next to our table. On it was a large volcanic mortar called molcajete and pestle, olive oil, black pepper, ripe avocado, chopped tomato, onions, cilantro, and chili. The perfect recipe for the perfect guacamole. First adding the olive oil and then the avocado, mashing it all up with the rest of the ingredients, he made it hot with the chilli as requested, and seved it in the same volcanic mortar. This was the best guacamole I have ever tasted. I never even had that in Mexico.

The main dishes began to arrive one by one. We had ordered Chicken Tostada Suprema, which is shredded chicken sandwiched between two round fried sheets of crispy dough, and topped with diced tomatoes, sour cream, refried beans, shredded cheese and a whole lot more. We also had Tacos Jorge which is think beef fillets on soft corn tortillas topped with melted cheese and avocado slices, with a side of mexican rice and refired beans and toppings. The ultimate highlight of the day was the Fish Taco Baja. This is a specialty usually found in the Baja California region of Mexico. Frankly, I have never tried those before, and never got the courage to try some. To my amazement, these soft corn tortillas filled with a a battered strip of white fish with onions and limes juice, is probably the best taco item I have ever tasted. If there is one item that will keep me craving for more, its the fish tacos. It really makes me think, just how many cuisines did the chain-restaurants help to defame by bringing it down or "Americanizing" it. Next time you go to Taco Bell, rest assured, that there is nothing Mexican about it!

Maria Bonita's Taco Shop tel:+971 4 395 4454 New Shop to open soon in the Greens.
Directions: Um Al Sheif Street (between Al Wasl Road and Jumeirah Beach Road,Turn right opposite Spinney's Umm Suqeim), Jumeirah 3

Poetic Cookery: Dos Gardenias

Dos Gardenias, a song about passion, about love, and a premonition for betrayal all in one. This is a Cuban bolero song, which is a very slow type of Rumba rhythm. The music is frequently arranged with Spanish vocals and a subtle percussion effect, usually implemented with Conga or Bongos. written by Isolina Carrilo in 1930 and since then an essential part of every bolero singer's repertoire. It was sung by the late Ibrahim Ferrer in the famous tear-catching stage scene with Omara Portuondo as part of the Buena Vista Social Club recording.

Dos Gardenias para tí

Con ellas quiero decir:

Te quiero, te adoro, mi vida

Ponle toda tu atención

Porque son tu corazón y el mío.

Dos gardenias para tí

Que tendrán todo el calor de un beso

De esos besos que te dí

Y que jamás encontrarás

En el calor de otro querer.

A tu lado vivirán y se hablarán

Como cuando estás conmigo

Y hasta creerás que te dirán:

Te quiero.

Pero si un atardecer

Las gardenias de mi amor se mueren

Es porque han adivinado

Que tu amor me ha traicionado

Porque existe otro querer.

English Translation

Two Gardenias for you

With these I mean to say:

I love you, I adore you, my life

Look after them because

They are your heart and mine.

Two Gardenias for you

With all the warmth of a kiss

Like those I gave to you

Kisses that you will never know

In the embrace of another.

They will live beside you

And talk to you as I do

And you will even believe that you hear them say:

I love you.

But if one late evening

The Gardenias should die

It´s because they know

That you have betrayed me

And that you love another.

It is such a powerful poem sung by a powerful singer with a powerful voice and powerful music. It is the essence of bolero. It has been sung since the 30's, but Ibrahim Ferrer gave true depth and meaning to it. I think that creating a meal for such music is a bit challenging. Should it be Cuban ? or should it be a deconstruction of the Cuban cuisine and then reconstructed to match the emotional output of the song. Cuban cuisine interestingly, has been influenced by Spanish, French, African, Arabic, Chinese, and Portuguese cultures. However, it is a cuisine that is developed by peasants, so most of the food is slow cooked over a low flame with very simple ingredients. It is this purity that reflects the Cuban culture. For me to reconstruct the cuisine, I must be careful not to destroy such purity, but rather show the cuisine in its other face. Imust use the same cookig method and ingredients, but reconstruct it into many different dishes. So here is what I came up with.

Starter: Pastelitos (small flaky turnovers) filled with black beans, yuca, cumin and cheese served with a dip of Guava-Mojo ( which includes hot olive oil, lemon juice, sliced raw onions, garlic, cumin)

Main: Fritas (Cuban style burger) made with ground beef patty mixed with garlic and black beans, topped with lettuce, tomato, matchstick potato fries and sofrito (consists of onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil.) served witha side of fried plantain chips with garlic sauce.

Dessert: Cafe con Leche Flan (Coffee with milk creme caramel)

Remembering Nawlins

A typical facade of the old French Quarter district of New Orleans.

One of the many Jazz bands playing permanently in bars and clubs around Bourbon Street

Beignets (ben-yay) fried dough topped with powdered sugar and served with cafe au lait with chicory.

It is sad to see New Orleans (Nawlins), the city I loved and had visited many times being destroyed and sunk underwater along with many of its residents. It is really horrific. When I saw the ugly scenes of the aftermath, I couldn't help but remember this vibrant and lively city that is unique in every sense and filled with culture and history. Preserving the memory of the city and its people and celebrating its past and mourning its present is what I feel at the moment. For most people on this part of the world and even people who have visited the US do not know anything about this amazing city.

The city which was founded by the French in the 17th century has been influenced by many cultures. It is a mixture of French, African, Spanish, British and American. You witness such fusion in the unique creole and cajun cuisines and music. New Orleans is also home to the world famous jazz music. A simple walk on Bourbon Street will allow you to experience jazz like never before. All the bars and jazz clubs have thier doors open to the street, so all passerbys can listen to the wonderful jazz music.

If I have to blog about New Orleans, this post will not do justice at all. My experiences in the crecent city cannot be described by words. I will just settle for a few tid bits of food info, and I will leave the rest for you to explore, on the net for time being.

Cajun: I am sure alot of you have heard of this, but never really cared to know what it means. Cajun is a distinct south Louisiana French culture which was developed from the blending of Acadian settlers from Nova Scotia in the late 1700s with other immigrants such as other Frenchmen coming from France and Haiti, Spanish, British, and Germans in the late 1800s. Cajun cuisine is a hearty form of cooking that is a combination of French and Southern cuisines with such dishes as Jambalaya.

Creole: a Creole is a native-born Orleanian of French and/or Spanish origin . Creole cuisines A mixture of French and Spanish cooking with undertones of African American and American Indian cultures. This cuisine tends to be less spicy and hearty than the cajun cuisine. It includes etouffe which is French for smothered and used to describe a stewed dish cooked with little or no liquid in a tightly closed pot; usually served over white rice.

Famous Foods

Gumbo: An African word for okra, gumbo is a Cajun or Creole dish made from a dark roux, vegetables such as okra, onions and tomatoes, and one or more fish or meat ingredients such as shrimp, chicken, sausage, ham, oysters, etc., usually served with rice.

Jambalaya: The Cajun version of paella, though more highly spiced. The only consistent ingredients among all of the jambalaya recipes are rice, tomatoes, peppers, and onions. Ingredients used for jambalaya are ham, oysters, chicken, Andouille sausage, duck, shrimp and game birds.

Po'Boy: A po' boy is a traditional sandwich from Louisiana, similar to a hoagie or submarine sandwich. It consists of meat or seafood (typically fried) served on a baguette. A po' boy ordered "dressed" has lettuce, tomato and mayonnaise.

Beignet: (pronounced "ben-yay") square donuts with no holes dusted with powdered sugar and sold in coffee shops, mostly in the central business district, and the French quarter. They are eaten mainly as a breakfast item and with cafe' aulait'. (strong chicory coffee with hot milk). It is made popular by Cafe du Monde in New Orleans.

Update: Samanthaq8 was kind enough to point out that I had missed out crawfish and all the amazing crawfish dishes. It seems she is more knowledgeable than I am hehe. Thanks Sam.

Crawfish: This is a small lobster like crustacean the size of shrimp that lives in fresh water areas of Louisiana. It is also called crawdad. Famous dishes inlclude crawfish etouffe and crawfish bisque. The taste is sweet and buttery just like lobster.

Crawfish Etouffe

1 stick butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 pound peeled crawfish tails
2 teaspoons minced garlic
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
Pinch of cayenne
2 tablespoons finely chopped parsley
3 tablespoons chopped green onions

In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.

After Work Idea

Fettucine Verde con Crema Funghi Balsamico con Tartufo. Photo by Equalizer

It has been a while now since I cooked my last pasta dish. My friends always complain about me not writing down recipes, nor remembering the basic ingredients of the dish. Yesterday I thought I should give it a shot at writing down everything I create. Being the last day of work, the last thing I can think off is to cook a whole meal. I wanted something quick and simple. I thought the best thing to do is pasta, although I know there are quicker alternative, but my carb craving kept influencing my decisions. I went straight to the co-op to get the ingredients. Sometimes, the recipe I have in mind gets altered as I walk down the isles and find things I want to try. The same happens when I cook. I never stick to a certain idea, it is always fluid and dynamic. If the thought crosses my mind, I'll do it. This time I brought my Canon 300D camera to record the historical moment.

Fettucine Verde con Crema Funghi Balsamico e Tartufo

2 cups sliced fresh mushrooms
1 cup heavy cream
1/4 cup balsamic vinegar
1/2 medium sized red onion finely chopped
6 cloves crushed garlic
1 tsp. crushed black pepper
1 tsp herbes de provence
1/2 dried ancho chile
1 tsp. chipotle chile in adobo
1 tsp. sundried tomato pesto
1 tbs. capers
1 tsp. truffle butter
1/4 grated parmesan cheese
3 tbs. basil infused olive oil
1/2 tsp. salt
4 cups cooked green fettucine


Method

Heat basil infused olive oil to medium heat. Add onions, garlic and black pepper. Sautee until soft. Add mushrooms, herbes de provence and ancho chile. Cover and cook for 5 minutes until all the mushrooms realease juices. Add balsamic vinegar and cook for a further 2 minutes. Add cream, sundried tomato pesto, capers, chipotle chile, parmesan and truffle butter. Simmer for 10 minutes. Add salt to taste. Serve over hot cooked green fettucine. Garnish with cracked black pepper, parmesan cheese and infused olive oil.

Serves 2 ( or all for Equalizer ;p)


p.s. I have added a few mexican and south western ingredients for that extra kick. Not to forget the famous provencal herb mix. Bon appetito amigos :)