Gastronomica

Blogger Tasting Session @ Slider Station

2007-04-09T19:11:00.000+03:00

My New Place

2007-02-12T17:26:00.000+03:00

I have been away for a while now since I am focusing full time on the new upcoming Slider Station . Those of you that are willing to try my culinary creations, can have the opportunity very soon, and I will be more than glad to receive your comments. You will also get to experience my graphic & interior design experiments. Further information will be posted on Slider Station's website.

UPDATE: Slider Station has an new interactive BLOG.

Winter Soul Warmers

2007-01-01T13:29:00.000+03:00

A selection of wonter soul warmers. photo by Equalizer.

The new year has arrived and after the rubble has settled, we are still in need of something warm and soothing. With temperatures dropping to uncomfortable levels, staying at home and enjoying comfort foods along with good company and prefferebly a classic movie can't be any better.

I have noticed that many bloggers have been thinking about soups these days, so I thought why not do one? I needed something starchy as well as something that adds a nice crunch, so i created the following wonderful recipes.

Cinnamon & Clove Spiced Butternut Squash & Lentil Soup. Photo by Equalizer

Ingredients:

2 Large Butternut Squash peeled and chopped
1 cup red lentil
3 cloves garlic
1 tsp ground cinnamon
1/2 teaspoon ground cloves
1 tbs cumin seeds
1 chicken bouillon
1/2 cup heavy cream
2 tbs Olive Oil
5 cups boiling water
salt to taste
fresh cracked black pepper

Method:

Heat olive oil and sautee garlic. Add butternut squash, spices and stir well. Add lentils, chicken bouillon and boiling water. Cook for 1 hour until lentils and squash are soft. Blend soup in blender until you reach desired consistency. Return to pot, add cream, pepper and salt and simmer for another 5 minutes. Serve with cripsy fried leeks and spring onion (below)

Crispy Fried Leeks. Photo by Equalizer.

Chipotle & Maple Caramelized Onion Potato Mash. Photo by Equalizer.

Mug Fondant

2006-12-09T16:45:00.000+03:00

Mug Fondant filled with four kinds of chocolate. Photo by Equalizer

As winter becomes colder by the day, we tend to consume everything that is warm and soothing. I usually prefer warm liquids, may it be soups, coffee or hot chocolate. What if I create something that gives me that feel of warm liquids along with dessert texture? I thought, why not have a fondant baked in a mug? so that it gives me the feel of holding hot chocolate but with the added benefit of having it as a dessert. Usually fondants are very similar with a single kind of chocolate center, so I decided to have 4 different kinds to make it more appealing. The mixture of Dark, Milk and White chocolate along with a dollop of nutella chocolate makes this fondant out of this world.

Cake Ingredients

1 package chocolate cake mix
1 cup chocolate sauce (below)
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup chopped mixed chocolates

Sauce Ingredients

2 package large galaxy bars
2 package white chocolate (lindt or cadbury's)
2 package dark chocolate
2 tbs Nutella
1 tbs maple syrup
250ml thick cream

Method

Mix all together and melt over low fire until sauce is mixed well and consistent.

Method for Fondant:

Preheat oven to 170 degrees celcius. Mix the cake mixture well. Add 1 tbs of cake mixture in the bottom of the mug. Add 2 tbs of the chocolate sauce. Top with another 2 tbs of the cake mixture. Place in the oven and bake for 30 minutes.

Spice Art

2006-12-04T23:47:00.000+03:00

Spice Cresent by Equalizer

Spices are very interesting for many reasons. Old empires were built on spice trade in the past. New empires are being built through its use. It provides markets with the most vibrant colors and most aromatic smells. It blows life into food that is otherwise dull and bland. In many cases spices have strong medicinal properties as well.

To celebrate these rich precious spices, I decided to make a peice of art using spices. To be honest, it wasn't a decision that I made. I realized that the mess I left behind after working with spices in the kitchen had some artisitic beauty to it, and it all made sense. What I saw was something that Jackson Pollock would have done if he hadn't tragically die. Its a chaotic mess with meaning and purpose.

In order to make a little bit sense out of this, lets disect this by the kinds of spices used:

Ancho Chili: A mild dried Poblano chili from Mexico.
Pasilla Negro: A Mexican purple black chili with an herby berry tones.
Aji Amarillo: A yellowish mild chili from Peru.
New Mexico Chili: A mild chile from New Mexico, USA
Black Pepper: The best quality comes from Tellicherry, India.
White Pepper: Similar to the black pepper, but is left to ripen fully before its picked.
Dark Brown Sugar: This is my favorite as the heavy amounts of mollasses gives it a deep toffee flavor.
Garlic Powder: Its white as flour, but gives a mild garlic flavor without all the peeling.
Onion Powder: Very difficult to find as the variety of onion used gives it its unique flavor.
Hickory Powder: Hickory is a type of wood used to give a BBQ an amazing smoky kick.
Maple Powder: Gives that amazing maple syrup flavor without the mess of a syrup. This is a highly concentrated formula that requires 300 trees to produce a cup of this powder.
Saffron: The stigma of a crocus flower. 120,000 flowers are needed to produce one kilogram of saffron. The word is derived from the Latin word of Saffranum, from Arabic Asfar (yellow).

Post Dinner Bedside Reading

2006-11-28T13:13:00.000+03:00

Books on Headboard. Photo by Equalizer.

I had invited over a couple of my friends for dinner at what I call "the lab". I think my friends are the happiest lab subjects on the planet, because fortunately enough for them, and myself, the experiment turns out very well. Don't get me wrong, but all those experiments involve edible food products, no chemicals there.
The weather was shouting BBQ, even my friends heard it! What better than a good juicy and tender steak for dinner? I called up my friends and asked them to get the best ribeye cuts they could get in the market (as if there is anywhere other than TSC). I went to the nearest supermarket and got random ingredients for the sauce where all of a sudden a vision struck in my head. I just love it when I build ideas as I browse for products. I paid and shortly left to my "lab", still thinking about a plan of attack. I had also taken with me a Dean & Deluca BBQ Rub which had hints of mesquite smoke and brown sugar. Perfect for any steak.

The recipe has already been set in my mind by the time I arrived to the "lab". Ribeye Steaks massaged with D&D BBQ Rub and served with an Half Caramelized Onion & Dried Fig Cream Sauce with a touch of balsamic and rosemary. I usually never inform my subjects of what is actually cooking, especially if it is a bit adventurous. I usually tend to photograph my inventions, but in the case when there is competition and an atmosphere of chaos caused by semi-animalisic subjects, the camera has to be dropped. I though I went a bit overboard when I realised I had two full steaks, but felt releived when I found out that one of the subjects had four! Now who was supposed to cleanup?!

One thing I knew, its time for me to retreat to my bed and do a bit of mind numbing reading to put me down. I though I might share with you what I consider my natural sleep aid.

The Fall of Carthage: A historical investigation through various ancient texts and history books about what really happened to the ill-fated Carthage. Why is it interesting to me? No one really knows for sure what happened to Carthage, as the whole civilization was wiped out by the Romans, calling this small colony Africa.

Persian Fire: A time Persia was the most powerful empire in the world, fighting what appears to be terrorist states, Athens and Sparta. This books explores parralels in history that ironically is the opposite of what we are witnessing today.

Empire: Explores the history of the rise and fall of the empire where literally the sun never set down; the British Empire. From the beggining of the Americas and the East India Company to the the fall post WWII.

The Zahir by Paolo Coelho: The Zahir or "Althaher" in Arabic is a complex story of lost love, betrayal and the rediscovery of self. Too complex to put in a paragraph so you may have to read it.

The Shadow of the Wind: Another complex plot about a boys obsession with finding the truth behind the an obscure and rare novel "The Shadow of the Wind" that led to the writers murder. A novel that has information that it is rumored that the culprit burns every copy of it he finds.

The Hitler Book: Stalin's obsession with Hitler post his death, lead to an investigation through several dossiers outlining how Hitler used to think and behave. Information that is partially voluntarily extracted from SS officers demonstrate the dark dim thinking of Hitler.

Failed States by Noam Chomsky: Chomsky explores and argues how the United States is the most failed of all countries in the world for many reason including ignoring public opinion regarding war, environment and social spending all the way to jeopordizing homeland security through underfunding of critical areas due to tax cuts in favor of the rich and promotion of hatred elsewhere.

Packaging Design

2006-11-22T00:24:00.001+03:00

Kshocolat Packaging, Edinburgh. Photo by Equalizer.

The Pot by Chocolat Factory, Madrid. Photo by Equalizer

Kitschy Arabic Packaging. Photo by Equalizer

How important is packaging to any product? Infact the concept of packaging is trivial compared to the quality of product. However over the years, packaging has evolved from a functional element with a clear message to an aesthetical element with a luring message. As the world becomes more and more competitive in quality and marketing takes on a bigger role, forms of differentiation begins to take shape.

How do you quantify an intangible vague concept such as aesthetics? and how does that manipulate the perception people have to a certain product? Can you enhance peoples perception of your product? How much should you spend on packaging?

An aesthetic element is purely seen from a cultural perspective. What you see as beautiful in one culture, might be ugly or less beautiful in another. However cultural interactions over time tend to mold aesthetical perceptions together. Also what is too common becomes normalized in peoples minds. People examining other peoples texts, like Arabs examining Chinese text, might find it amusing and probably beautiful, because they are not used to it. A good understanding of cultural perceptions and their receptiveness to ideas can be used to create an efficient aesthetical image.
By creating an good aesthetical packaging solution you can manipulate how people perceive the product in two main aspects; quality and target audience. A lot of the confusion of packaging, occurs at the design level, where designers have the slightest idea of what the target market really appreciates on an artistic and aesthetical level. Also the lack of differentiation means that they would follow a line similar to others. In order to make the product stand out in a jungle of other products, the design has to have unique elements to it. Enhancing the image of a product has to be closely followed by product quality enhancement, because continued sales is not reliant completely on packaging design, however it would assist in reminding buyers to make a purchase again.
Packaging design is usually considered a cost attached to the product, therefore would be given certain constraints to keep production costs down. However, if you assume the added cost of better packaging design as a marketing cost, then it would be part of your marketing budget. In an evolving consumer world, marketing channels are evolving with it. This means that traditional forms of advertisments are shifting into new techniques and methods, such as web and email advertising, indirect product buzz agents and instore marketing. A more direct focused approach rather than blanket advertising would lead to cost savings in one respect and alowing you to focus on other channels such as packaging.

Create Your Own Concept

2006-11-11T20:12:00.000+03:00

Concept by Equalizer

In a country where the general beleif is, if its foreign, it must ridiculously hard to recreate; we get a flood of tasteless monotonous franchises, most of which are relatively unheard of. What makes big cosmopolitan cities like London & New York different, is exactly the opposite. Competition means that businesses must differentiate on all levels to set themselves apart from each other. This means that new ideas are naturally created to set new standards. Ideas that not only driven by business sense, but also passion, which is the most important recipe for success. Numbers are good to have, but how do you quantify the potential of a relatively untested idea?

Most people in Kuwait venturing in the food industry suffer from two main problems, first they want to hit it big with no effort thus buying a franchise, or two copy an existing successful idea and try to carve your way through. Unfortunately, in both cases it adds nothing to the market worth mentioning. The solution is to create local concepts that are driven by passionate restaurateurs and entrepreneurs.

I will try to breifly outline for all you folks out there how to go about and create a successful concept, that along with your passion will make your dreams come true. This is especially usefull if you dont have an idea to begin with.

Market Study: This study is the most important, as it acts as a map which gives you a birds eye view of everything around in the market. You will be able to identify underserved areas and quantify the size of that market. For example the biggest age group is 10 to 18 year olds. The highest consumption of that group is ice cream. The number of ice cream parlours in the city is not more than 1% of total food service operations. You then immediately realize that there is something worth investigating. You do a quick survey of all the ice cream parlours and find out why they haven't grown to meet demand, or why their demand is not high as it should be. You might realize that those parlours are positioned for a completely different older market. There you know you found a gap in which you can position your self and find a nice warm home you call your business.
Concept Development: This stage requires you to pin down all the neccessary elements of the idea from a macro level. Once you have identified your market, you must analyse their needs. For the case of the ice cream parlour, you realize that a young crowd requires that flavours are adventurous, yet familiar, not alien. You realize that the brand identity, must reflect colors, typfaces, illustrations and graphics that appeal to such young crowd. A very important aspect is the pricing. The target price to volume, or in our case price per scoop of ice cream must be affordable, as the young crowd are usually on a budget. A comparison to the market is essential in this case. Now you have a general guidline for you concept.
Product Development: Working backwards form a target pricing level, you can then develop the recipes for the product, offcourse using your own talent and creativity. Before you become wildly creative, you must know how much that scoop should cost you. Generally in high volume operations a food cost of 40% is acceptable. For example of the scoop of ice cream sells at 500 fils, then the scoop should not cost more that 200 fils. Using that 200 fils as a benchmark, you can start creating your recipes given that you know the cost of every ingredient you use. This usually is the most time intensive stage as you must test and retest over and over again until you have perfected your idea.
Branding: Branding is not just about the logo, it is about all the graphic medium that not only represents your products, but accentuates it. This means a consistent strong message from the logo, packaging, uniforms, store graphics, design, and all collateral. Never go cheap or do it quick. Try to be very creative and make sure you are involved, because end of the day no one understands the concept better than you.
Feasibility Study: This where all of the above along with important data regarding the setup costs and running costs such as rent, salaries, equipment, constrcution etc. is measure against the potential expected sales. This will tell you whether your idea actually makes business sense or not.
Business Plan: This should encompass all of the above and include an actual action plan that outlines all the dates and neccessary procedures for the whole project to be executed.
Marketing Plan: A proper marketing plan should guide you as to which is the most cost effective way to promote your business and make sure that you attract your market. It will identify channels such as print media, radio, internet, word of mouth, sponsorships etc.

Now that you have a general idea of how to create a concept, I would expect someone to take this seriously and does a more thourough investigation of the above mentioned steps and does us all a favor by improving the food scene in Kuwait.

I think I can give you a free head start. Milkshake Laboratory. The name is different, catchy and appeals to a sophisticated high end market. The possible products could be the following:

Strawberry & Shortcake Shake
Rapberry, White Chocolate & Dulce de Leche Shake
Brownie and Chocolate Fudge Shake
Green Tea Malt
Dark Valrohna Chocolate and Mint Shake
Chocolate Cheesecake Shake
Banana Honey & Coffee
Espresso Shake
Lavender & Vanilla Shake

I think you get the point, and I need not go further. The design should be clean and crisp and modern, emphasizing on the quality of the shakes and using the colors of the shakes as indicators of variety.

Good Luck !

Sassy Madrid

2006-11-02T13:54:00.000+03:00

Plaza Mayor. Photo & Graphics by Equalizer

Madrid has been for years a forgotten city, atleast from the point of view of visitors. Other cities like Barcelona and Bilbao have captivated most of the seasoned jettsetters for anything from the famous Frank Gehry designed Guggenheim Museum in Bilbao and Gaudi's Sagrada Familia to everything from up and rising Basque cuisine and the ever developing Catalan cuisine of Ferran Adria. Madrid however, is trying to carve out its own niche smacked between two cultural polars of Bilbao and Barcelona, and is succeeding at every attemp.

Madrid has no geographical significance other than it used to be the permanent garrison at which King Phillip and Queen Isabella lauched their destructive campaign against the last remaining bastion of the Arabs in Granada in 1492. The year Christopher Columbus "discovered" America. The key event that ultimately made Spain an empire, savagely cutting their way through the American continents. The wealth that subsequently built the Madrid, could still be seen through the lavishly built edifices of golden spires and large metal gates.

The infamous terror struck Atocha train station. Photo & Graphics by Equalizer

Most people probably remember Madrid by the bloody train bombing of 7/7 which took more than a 100 innocent souls. That is as far as most people would know, but the city is trying to change all that. Heavy investments are made to restore the city to its original glamour and new areas are being developed as well.

Brushstroke by Roy Lichtenstein at Reina Sofia Art Center. Photo by Equalizer.

The first thing any world class city emphasizes is usually the artistic treasure it holds and therefore build huge museums to house such treasures. The Prado museum is where all the classic arts are housed and the largest collection of the famous Spanish artist Goya. The Reina Sophia Art Center however is the one that I greatly enjoyed. It has the largest collection of Picassos as well as the eccentric Salvador Dali. Other wonderful peices by Kandinsky and Miro were also on show. What is also fascinating about this museum is the new annex designed by world famous Jean Nouvelle that houses a library, an extension and a restaurant as well as a cover for the courtyard.

Jean Nouvelle designed Library @ Reina Sofia. Photo by Equalizer.
KIO Towers. Photo by Equalizer.

One of the most surprising aspect of this trip, was the fact that one of the local architectural icons, KIO towers, is named after Kuwait Investment Office, the independent investment arm of Kuwait Investment Authority. Like most of you would have suspected, it is a result of a large embezzelment scandal by the real estate company that developed the tower. What is sad is that such developments could not be seen anywhere on Kuwaits turf.

Madrid is infamous for its nightlife that goes all the way into the morning. It is normal to have employees go straight to work from nightclubs and late night bars. Tapas on the other hand are scattered all over the place. The most memorable tapas joint was Cisne Azul in the boho-chic quarter of Chueca, which specializes in seasonal wild mushrooms, with a list of more than 15 varieties. The preparation is simple and is the same, all you have to do is pick the type of mushroom. All mushrooms are quickly sauteed in olive oil with a bit of onions and topped with fried egg, its simply incredible. The best variety that we tried was chanterelle and black trumpet. Served with a side of fresh baguette to soak up all the juices left behind, and return the plates sparkling clean. However the best tapa dishs that you can easily find in every bar and joint are the whole goat cheese topped with onion marmalade and raspberry, the second is duck liver with pedro ximenez sauce, and the third is crispy fried asparagus with sea salt.
I also had the chance to try Ferran Adria's Fast Good concept which is like a cross between Pret a Manger and a burger joint with lots of healthy stuff. I really loved their burgers, a bit salty though, and the salad was nothing amazing, just fresh. The fries are supposed to be cooked in olive oil, I think I felt some. To be honest, I had expected better from a Ferran Adria concept. Maybe it was because my expectation were too high that I didn't enjoy it as much as I should, or my taste buds are better than Ferran Adria.

Autumnation

2006-10-20T13:32:00.000+03:00

Pumpkin Risotto with red onion, rosemary & white truffle butter. Photo by Equalizer.

Autumn, a season in which most people associate it with blue. the end of the summer and the end of good times. In fact, such blues are mostly common in areas of the world where sunshine days begins to dwindle down to grayish gloomy days. Scientifically, good mood is accentuated with sunshine, so it is logical to assume that the reduction of such sunshine can only lead to withdrawal.

I rarely got to experience Autumn or Fall as they call it in North America, because I live in a warm sunny country like Kuwait. Autumn is a metamorphosis between summer and winter, and could only be experienced over a prolonged period of time. In colder climates of the deep north and south, you would witness the changing colors of a variety of trees to deep and light tones of orange, red, yellow and brown. Then the leaves begin to fall, leaving it bare and cold. In warm countries you can only feel the weather cooling down, but cannot witness it as nothing else changes.

I felt like reliving those days when I witnessed the whole autumn season with all its changes and festivities like Halloween. Halloween is an ancient pagan harvest festival mostly associated with pumpkins. I though of having a simple hearty autumn dish with pumpkins. Pumpkin Risotto.

Unlike other rice dishes, risottos are pretty tricky. The key to a perfect risotto is to prefry the rice with butter and oil prior to cooking. This will allow the rice to holds its shape while cooking in the broth. Another key is to add the broth ladle by ladle as you need to constantly stir while it absorbs the water. What happens is that while stirring with just enough water, there would be increased friction that forces the rice to release starch that would in turn make the risotto creamy.

Pumpkin Risotto

2 cups arborio rice (never use any other variety like basmati)
1 cup finely chopped pumpkins
1/2 chopped red onion
1 sprig rosemary
3 cups chicken broth (extra if needed)
1/2 cup freshly grated Parmesan cheese
3 tbs butter
1 tbs olive oil
1 tbs white truffle butter
1 tsp truffle oil
Salt
Fresh cracked black pepper

Method:

Heat butter on medium high heat. Add onion and fry until translucent. Add pumpkin and rice and fry until rice is semi translucent. Add chicken broth and constantly stir. Keep adding and stirring. Add more broth once the broth is absorbed by the rice. Keep adding broth in a timely fashion until the risotto is nice and creamy, preferably "al dente" which means its hard from the inside. Once you reach the consistency you want add the Parmesan, salt to taste, black pepper, truffle butter and oil. Mix well and serve immediately to ensure that the risotto remains creamy.

Got Milk?

2006-10-16T20:59:00.000+03:00

Heavenly Chocolate Cookies. Photo & Graphics by Equalizer

For some reason, I'd rather keep this as a heavily guarded recipe. Or I'm just trying to create an excuse for not remembering the exact recipe to this amazingly delicious and soul warming cookie. I was never fond of cookies, maybe because I never had fresh ones. I simply love it when its warm and the chocolate ooozes out like volcanic lava.

What surprised me the most about this cookie is that the amount of chocolate in it is simply unfathomable. The cookie dough could take it all and not give in. It holds up well when baked and keeps everything together. The sweet crunchy creamy texture of the cookie is complimented with a warm soft velvety smooth milk chocolate chunks hidden in pockets all over.

Ok I will not write the recipe but I will tell you what it has. It is up to you to figure out the rest. I will give you a few hints though.

Flour
Self Raising Flour
Dark Brown Sugar
Butter
Egg
Milk
Milk chocolate chips
Milk chocolate chunks from any chocolate bar. (Galaxy does well)
Cocoa Powder
Peanut Butter
Vanilla
Cinnamon
Nutmeg

Tips:
Mix equal amounts of butter and sugar
Add flour until dough becomes thick and sticky
Bake at 180 degrees celcius for 13 minutes
Amount of chocolate equals amount of dough

Good Luck!

A Journey Through My Eyes

2006-10-08T20:31:00.000+03:00

Nostalgic Commercials

2006-10-07T03:13:00.000+03:00

I have always reminesced about Wimpy. I loved thier burgers. Its a shame that they ceased to exist.

Remember Fido Dido?

Grissini

2006-10-03T16:15:00.000+03:00

Green Olive, Herb & Sundried Tomato Grissini. Photo by Equalizer

Grissini, an Italian bread stick, is one of the most versatile food items. It can be served before dinner, after dinner, cocktail parties, snacking and just about every idea that comes across your mind. I simply love to have those anytime, expecially to serve before dinner. I preffer them over a bread basket, that usually fills half your stomache that by the time you get to desserts, you are already full.

These wonderful grissinis are very easy to make and store. I made mine using a tapenade of green olives, sundried tomatoes, garlic, herbs de provence and red chilli.

Tapenade

1 can pitted green olives
2 tbs sundried tomatoes
3 cloves garlic
2 teaspoon herbs de provence
1/2 teaspoon red chilli flakes
1/2 teaspoon paprika
2 tbs olive oil

Add the above in blender until course ground. Store up to one week.

Grissini

1 1/4 cup Self Raising Flour
1/2 teaspoon baking soda
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup butter milk
2 tbs butter
3 tbs tapenade
1 egg (for egg wash)

Heat oven to 200 celcius. Mix ingredients together. Knead on floured surface 6 times. Cut dough into 32 pieces. Roll each piece into a thin long strip and place on cookie sheet on rack. Whisk egg with a bit of water and brush grissinis. Place in the oven for 25 minutes or until golden brown.
Serve with more of the tapenade on the side.

Dr. X's Lab: Braising

2006-09-30T18:53:00.000+03:00

Braised Short Ribs with Sumac, Pomegranate & Goose Fat Jus. Photo by Equalizer

Hello apprentices !! Welcome to my food lab, where you can learn all sorts of cooking techniques. There is no creativity here its all yours once the principles of cooking techniques are mastered. Cooking might be an art, but it is also science. Certain techniques have been mastered over the ages of trial an error, but once we dig deep into the makeup of certain food ingredients, you will be able to find new innovative appraoches to cooking. First, you must understand what happens to food in certain cooking techniques. We will start this time with the technique of braising.

Braising is simply browning meats in fat then cooking it in very little liquid, over low heat for a long period of time. What happens is that it allows foods especially meat to become extraordinarily tender by cooking in its own juices. Add more liquid and it will start to stew. Stewing usually makes meats a bit tough and dry. The fattier the cut of meat the better tasting and tenderness.

For todays experiment we will be using Beef short ribs, which is a fatty cut of meat that can only be consumed when braised for long hours, otherwise its tough as rubber! Dont be put off by the fact that it is fatty, the taste is like nothing you will ever taste beleive me.

Braised Short Ribs with Sumac, Pomegranate & Goose Fat Jus

1 kg Beef Short Ribs
1 tbs sumac
2 tsp fresh black pepper
1/4 cup pomegranate molasses
1.5 cup water
2 tbs Goose Fat
3 shallots chopped
2 tsp salt
1 tbs lemon juice
1 tbs brown sugar

Method:

Coats short ribs with sumac, black pepper and salt. Brown short ribs in goose fat and place in oven tray. Heat oven to 140 degrees celcius. In the same frying pan add onions and brown. Add pomegranate molasses, salt, water, lemon juice and brown sugar and simmer for 5 minutes. Add to meat in tray and coat well. Seal the tray with foil paper and place in the oven for 5 hours.

Best served with goose fat fries. (next post)

The Last Weekend

2006-09-23T12:22:00.000+03:00

Thai Noodle Salad. Photo by Equalizer

Kuwaiti summers are usually very hot and unpleasant, but just at the beggining and ends we get periods of climatic bliss. Just perfect. A period where everything is just right. You can swim endlessly without having to suffer in a soup temperature conditions halting you to a complete dizzying stop. Perfect water temperatures, lots of sunshine, and cool starry nights. That is how I like my weekends. Having sad that, it is better to realize that it is short lived and that in a few weeks, you wont be able to swim. That is where it hits you that you have to wait another 9 months. Hello summer blues.
The best thing to do is to try to make the best of it. I just had to cook, just to get it out of my system. I needed good food quick. Being time-pressed, I came u with two completely different dishes that had no logic to the combination. I was looking for a flavor kick. I made Thai Noodle Salad (above) and Smoked Duck Fresh Pasta Di Campagna (Below).

Thai Noodle Salad

Ingredients:

1 package rice vermicilli noodle
3 bunchs cilantro
1 large white onion thinly sliced halves
3 thai red chillis thinly sliced
1/2 cup chopped white nuts (peanuts, cashews, almonds)
3 tbs sesame seeds

Dressing:

1/4 cup roasted sesame oil
1/4 cup apple cider vinegar
1 tbs fish sauce
3 tbs light soy sauce
1 tsp sugar
1 tsp salt

Method:

Soak noodles in boiling water for 5 minutes or until soft. Drain and cool. Tear cilantro bunch into quarter. Discard lower stems. Mix dressing together. Combine all ingredients together in a salad bowl and serve. Sprinkle more nuts and sesame for presentation.

Fresh Pasta di Campagna with Smoked Duck & Cherry Tomatoes. Photo by Equalizer

Fresh Pasta di Campagna with Smoked Duck & Cherry Tomatoes

Pasta Dough:

1 Cup Flour
3/4 Cup Water
2 tbs olive oil
1 tsp salt

Method: Mix well and knead until soft. Let to rest in damp area for 1 hour. Cut dough in 4 peices. Flaten peices with hand and cut long 1 cm thick strips. Roll strips with hand to round the edges. Cut strips again to make 4 cm long pecies. Hold peice with 3 fingers, press down and pull towards you. The peice will curl, creating the pasta shape. dust with flour to keep seperate and keep aside.

Pasta Sauce

Ingredients:

200 grams smoked duck breast slices
2 cups chopped cherry tomatoes
4 cloves chopped garlic
1/2 bunch chopped fresh basil
2 tbs pinenuts
2 tbs olive oil
1 tsp salt

Method:

Heat oil in pan. Add chopped duck slices, pinenuts and garlic. Sautee until duck breast is browned and duck fat released. Add tomatoes and cook on medium heat until soft and water reduced. Add salt and fresh basil and stir for another minute.

Final Prep

Cook fresh pasta in boiling salted water for 8 minutes. Drain without rinsing. Mix with sauce in a seperate bowl. Serve in individual plates. Add shaved parmesan cheese and drizzle with truffle oil.

Market Treasures

2006-09-16T15:30:00.000+03:00

Tunisian Old Souk. Photo by Equalizer

The worst thing about shopping today is the "commercial" experience. You lose the human element and interaction and end up with a semi-robotic customer service experience, if there is any. Yes it is sometimes stressfull to bargain, but it has been like that for thousands of years and is part of the market shopping experience. Everything about shopping in traditional markets evokes the senses. The sounds of craftsman working on everything from wood and brass to beautifuly decorated tea glasses. Antique furniture, handicrafts, perfumes, jewlery, hand made items in one alley. Daily baked breads, sweets, spices, honeys and other concoctions and fine foods in another alley. You could easily get lost, but you would be more than glad to take your time to get out, unlike supermarkets. What is better than to walk around, pick your fresh farm vegetables, favorite cut of meat from the butcher, the perfect heap of mixed spices and while you are at it a nice set of dinnerware.

Jamee' El Fna. Photo by Equalizer

So you are in the market, surrounded by various goods, spices and foods, what would you bring back home?

Campo Di Fiori, Rome. Photo by Equalizer

Muhharag, Bahrain. Photo by Equalizer

The Cuisine of Ferran Adria

2006-09-14T19:36:00.000+03:00

Photoshop by Equalizer

Starting his gastronomic life as a dishwasher, Ferran Adria didn't plan to be chef superstar. He was catapulted into fame right after he took over the El Bulli restaurant near Barcelona, Spain. His extreme curiousity in the theme of food preparation and not the way it is cooked made his food a bit, risque. Imagine eating pizza, but in fact it is not. Other items are supposed to be flavor bursts rather than food. For example a serving of three kinds of raviolis served on spoons, with such wonderful flavors such as vanilla and corn. To explore more of his creations check www.elbulli.com.

Swanky Bangalore

2006-09-10T14:27:00.000+03:00

Leela Palace Hotel. Bangalore. Photos by Equalizer

Many have different ideas of India, mostly of grand palaces and poverty stricken cities. Bangalore, among many revitalised cities across India is changing, fast. Bangalore is the IT and technology hub of India, with outsourcing business reaching astronomical growth. Naturally with such economic growth comes in the money. Big money. Here you can catch a glimpse of how things are changing.

Food Court at the Forum Mall.

Notice Anything?

Forum Mall

Retail Shop @ Leela Galleria

Cha Bar. Tea anyone?

The Garden of Leela Palace

P.S. The Leela Palace Hotel is only 4 years old. Its a brand new building. Contrast that with new buildings in q8 :)

The Genius of Frank Miller

2006-09-09T15:08:00.000+03:00

Title by Equalizer

The master adapter of film noir to comic books. Sin City might have been his most highly acclaimed work. I think to produce that amount of work is in itself an artistic acheivement. I would personally love to own some of his originals.

That Yellow Bastard

T Time

2006-09-08T09:37:00.000+03:00

Munnar Tea Plantation, India. Photo by Equalizer

Driving through the winding roads upwards towards the misty and surreal tea plantation of munnar is nothing but a breath taking experience. The cool misty breeze and the undescribable greeness of the place makes you think its a dream, a true phantasmagoria. I have always seen and tasted tea in its final form, but never its original fresh form. I am sure that many people as well don't know anything about it.

Chinese mythology associates its discovery with the emperor Sin Nong, who lived in the third millennium BC. In fact the word "Cha" is Chinese for tea, chai or shai in Arabic. Tea later became an important commodity after the start of the East India Company, formed by the Dutch in 1602. At a price of around $100 per pound meant that it was only accessible to the wealthy. For those of you that don't know, it was the Dutch that first added milk to both tea and coffee. So next time you sit in a cafe' enjoying your latte you can think of the early days of the East India Company.

Ayurvedic Tea. Photo by Equalizer

It wasn't until i grew up, that I was able to enjoy drinking tea. That thing that people call Lipton is far from what good tea really is. Tea should not be that bitter. Moving into different types of tea such as Darjeeling, Assam, Oolong, Jasmine, Sencha etc. makes you appreciate the origins and different flavor profiles of each. Personally I just love tea with milk, actually hot milk with tea. This is what is called Chai Machboos, or in Kerala they would call it Chaya. The
Kuwaiti version usually comes with a few pods of cardamom to give it that aromatic flavor. Masala tea has the added anti-oxidant benefits of cinnamon and ginger.

Masala Tea (my own milder and thicker version)

Water		1 cup
Milk		2 cups
Sugar to taste
Tea leaves		3 tsp.
Black pepper		1
Cloves		1
Green cardamom powder		1/4 tsp.
Brown cardamom powder		1/4 tsp.
Ginger Cinnamon		1/2 inch 3 sticks

Method:

Boil water and add spices and tea and cook for 3 minutes. Add milk and simmer on low heat for 5 minutes. Let stand for 1 minute and pour through seive into tea pot.

Starting Your Own Art Collection

2006-09-03T20:40:00.000+03:00

Nja Mahdaoui 1989. Tunis. Equalizer's Collection (click to enlarge)

I have always wanted to start a meaningful art collection. A collection that with time adds both artistic and monetary value to my space, may it be my room, house or shalaih. My taste is very diverse and its very difficult to display a mishmash of paintings ,sculptures, photography etc. without creating a potential clash. I chose arabic calligraphy as my first peice not because I wanted to, but because its one of those moments when you fall in love with something you get it (if you can afford it). Art to me is always an investment.

What would your art collection be like? and what would be your first purchase?

" Mahdaoui studied at the Academy Santa Andrea, Rome, and the Department of Oriental Antiquities, Ecole du Louvre, Paris. His varied work comprises paintings, prints, tapestries, designs for fashion designer Amel Sghir, book covers and book illustrations. In addition, he was selected by Gulf Air to design the external decoration of one of its fleet, 2000, and, in 2005 won a UNESCO Crafts Prize for the Arab States with a stained-glass creation. He has received many awards and has been on the committees for a number of international artistic events. Mahdaoui lives and works in Tunisia while participating in numerous conferences worldwide." The British Museum

www.nja-mahdaoui.com

CandyBar

2006-09-01T21:40:00.000+03:00

Graphics by Equalizer

I am not usually fond of candy bars (chocolate bars) but recent arrivals with loads of scrumptious fillings and wonderful flavors makes want to try them all. Some people are addicted to the stuff you get from the supermarket, and in the process I beleive numb their taste for better alternatives. It is the same people that usually have a snickers bar with coke, which really doesn't make sense other than the fact that diabetes is knocking on their doors. However I want to compile a list of interesting candy bars, some might be accessible some not.

Halloween Kit Kat: I guess you can't go wrong with Kit Kat. The best however when it used to be privately owned under Rowntrees. Kit Kat in the US tastes like nothing. Actually all commerical candy bars are really filled with cheap quality ingredients, its nothing but a sugar fix. The Halloween Kit Kat is mmm well interesting to try.
Caramel Apple Retro Bar: This has chunks of caramel apple reminiscent of theme parks and carnivals from Chocolate Bar NYC.
Aero Honeycomb Egg: I love Aero, not for the chocolate, but for the texture. Alot of people downplay texture or would not identify texture as the winning ingredient of any food item and would think it is something else like the quality of the chocolate. Perfect example would be Cadbury's Flake.
Dylan's Candy Bar: Ralph Lauren's daughter has a thing for chocolate bars and decided to open her own candy super store. Looks very funky with very cool selection too. She has her very own creations along with other classics.

Working with Cheese

2006-08-28T14:47:00.000+03:00

Graphics and Artwork by Equalizer

I must say that I love cheese! Not any kind of cheese! I certainly wouldn't call the processed varieties available at supermarkets cheese. I'm not saying that it doesn'y taste like cheese or its not sometimes tasty, but its just not cheese. Well then what do I define as cheese? For me anything that is hand made fresh from fresh milk and done the right way is cheese.

There are so many varieties of cheese, each with its own unique flavor and texture and color and smell. The best however are raw unpasteurized milk cheese, which is banned in certain countries due to its health risk. The flavor however is plain heaven-on-tastebuds. The real question is; how do you eat cheese or better yet what do you do with that thing? I have compiled a list of things you can do with cheese without damaging the integrity of the cheese in question.

Parmegiano Reggiano (parmesan): Shaved on top of pastas and salads. Used in pestos and risottos.
Manchego: Manchego is named for the Spanish region of La Mancha, also home of Don Quixote. A perfect sheep milk Spanish tapas cheese, served as wedges, you can have it with fresh bread and a side of olives.
Camembert: A nice and mild soft cows milk cheese that is easily spreadable on baguette and crackers. I love to spread it on a nicely grilled wagyu burger on a bagel with Dijon mustard.
Feta: This cheese is widely used around the Eastern Meditteranean countries. its soft and creamy taste along with its crumbly texture makes it perfect for multiple uses. I usually used it the most in salads with roasted pinenuts, argula and raspberry balsamic dressing.
Leicester: Similar to cheddar, but has a more deeper orange color and has a flaky texture. I like to have it very simple, just a thick slice between two peices of super soft whole grain bread slices.
Stilton: This is an English version of the Roquefort, but much milder and creamier. This goes very well on salads or just a plain table cheese.
Buffalo Mozzarela: This is the most widely misrepresented cheese. The mozzarela you buy from the supermarkets are extremely different than the buffalo mozzarela known to Italians. The best way to eat this cheese is just plain fresh as an antipasti. However, new mozzarela bars in Italy are infusing it with different cuts of meat like bresaola etc. or sliced and served on a bed of arugula. Simply Divine.

Waking Up To Breakfast

2006-08-22T13:33:00.000+03:00

Breakfast in the Garden. Photo by Equalizer

I am not a breakfast person at all. I can't wake up and all of a sudden start stuffing my self with food. However, there are certain occasions where breakfast is must. I love to have breakfast in nice open airy spaces, or in certain times in a very cozy authentic place. Alot of people wake up early to have the hotel breakfast. That's fair enough if you think its something different. Sometimes the breakfast itself isin't anything special, but the place really makes a difference and gives you a proper boost to the rest of the day. I sometimes wish I can have that place, if I didn't I'll just create my own gourmet creations.

Hotel de Russie, Rome. Photo by Equalizer

I usually like to try the local specialties whenever I travel. That really depends whether it is edible. In China they serve something called century egg. It literally looks like a century old egg. Its green, and thats enough description. However, I found out after days of searching that noodles are usually served for breakfast, so I had my noodles in China only for breakfast. Damn good ones! So here is my list of favorite Breakfast Spots:

Cafe Pasqual, Santa Fe, NM: Huevos Rancheros, cant beat that.
Cafe de Fleurie, Paris: You can't go wrong with the usual petit dejeuner, and add an omlette with fine herbes.
Hotel de Russie, Rome: One of the best courtyard settings. Simple breakfast menu, but gets a boost from the the fresh buffalo ricotta cheese with rosemary honey.
The Leela Palace,Bangalore, India: The best brunch scattered all over the property.
My Kitchen ;)

Santa Fe, New Mexico, USA. Photo by Equalizer

Omlette with Fresh Thyme, Goat Cheese and Truffle Oil.

2 Eggs
1 tbs fresh chopped thyme
1 tbs crumbled goat cheese
1 tsp. truffle oil
1 tbs. fresh heavy cream
1 tsp. butter
salt
fresh cracked pepper

Whisk eggs with truffle oil, cream, thyme, salt and pepper. Heat butter on pan and pour whisked eggs. Move eggs to allow for excess mixture to fall on pan. Add goat cheese and fold. Leave for 30 seconds on the pan and transfer to serving plate. Serve with toasted slices of baguette.

Courtyards: An Internal Paradise

2006-08-20T00:57:00.000+03:00

Palais Rhoul's Living Room. Marrakech. Photo by Equalizer

Once aspect of design that has sadly taken place in large areas of the Gulf is the abandonment of local architectural features. The region had taken an ugly detour into trying to imitate architectural features of other countries in a very cheap way. The idea as a whole is wrong, because we happen to have architectural features that are beautiful in their own rights.

One of the main features that was abandoned was the courtyard layout in traditional houses. The courtyard has many benefits, especially for conservative countries such as Gulf countries and the lack of natural habitat. There are exceptions tot the rule in certain pockets of the Gulf in terms of courtyard usage, but the local architectural elements should always be in use at all time. I think what is happenening is a disaster to the local cultural identity. There has been many places that had transformed traditional architectural into a modern design based on traditional elements. One of the finest example I could think about is the Chedi in Muscat.

I think there are many way to transform a courtyard into your own garden of paradise. Paradise by the way comes from Cyrus's Paradaiso or Perdos, which means a walled garden. In arabic it is al ferdaws. Transforming your courtyard into a walled garden is just as simple as having a Japanese zen garden or a more lush and tropical garden. The inclusion of a pool and a dining area also provided an added function to the area. Having the courtyard as the focal point of the house has a much better view that the current view of Tanzifco (waste management company) garbage bins with cats lingering around with bits of machboos on their mouth.

Hotel Lock Down

2006-08-14T14:52:00.000+03:00

Dar Said. Sidi Bou Said. Tunisia. Photo by Equalizer

In a hotel room. All alone and you don't feel like going out. You have the whole hotel to yourself. What do you do?

My program would be the following (depending on hotel facilities):

Swim a couple of laps in the pool.
Read a book and tan near the pool.
Order drinks and food and finish it off with a cigarette.
Take another dip in the pool.
Have a walk in the garden, while listening to my iPod music.
Go to the gym and workout for an hour.
Go to my massage appointment and hammam.
Change into something breezy and head out to the lounge to sip a cool drink or coffee, socialize when possible.
Have a nice dinner.
Another walk in the garden.
Read book before sleeping.

Food Favorites:

Pool Side: Nothing beats a good ol' burger. The way I like it is with a nice poppy seed kaiser roll, thick n juicy freshly grilled chopped sirloin, melted red leicester cheese, butter lettuce, heirloom tomatoes, crinkle cut pickles, caramellized onions, brown mustard and aioli sauce. In Dar Said: I had a beureka, a thin pastry sheet filled tuna and egg and deep fried until crispy. served with harissa (a chilli-garlic paste).

Dinner: Depends on the country I am in, i would try one of the local specialties. Had a fish couscous at the amazing annex property called Dar Zarouk.
View from pool at Dar Said. Right, Dar Zarouk

Music Favorites:

Pool / Garden : Almost Everything.

Dinner: Jazz, Lounge, Blues, etc.

Office Chill

2006-08-09T17:38:00.000+03:00

My office

My office is sometimes almost home to me since I spend more time here than in any other place (excluding sleeping areas). Since its very difficult to find a decent spot nearby to have quick escape that really feels like its an escape. Unfortunately we do not have a proper city center that serves people that work later that 1:30. I guess city planners thought that everyone somehow is an employee of the Ministry of Affairs (Shu2oon) and other malfunctioning ministries. I do not call Starbucks and the likes an escape, if anything its adds more distress than releif. I guess I dont like to see a copy and paste places. Anything that has quiet and unique atmoshphere with really good lunch offerings.

So I though, ok i can make my own office an escape. Add a bit of music selection and order some good lunch niblets and voila!

My Office Music Selection:

Sabah O Masa -Fairuz
King of Sorrow - Sade
Live with Me - Massive Attack
Meditation - Tom and Joy
Life in Rain - Quantic
Sueno Ideal - Agnes Jaoui (highly recommended)
Rhum and Coca Cola - Arielle Dombasle
Bang Bang - Nancy Sinatra
Legrimas Negras - Bebo Valdez, Diego Elcigala & Alicia Keys (highly recommended)

My Food Niblets:

Lobster Gyoza with ginger, chives and orange zest served with a sriracha and mirin rice vinegar sauce.

Dimsum of braised lamb shank with satay sauce in mini puff pastry parcels.

Crostini topped with a black olive and sundried tomato tapenade topped with ricotta cheese and roasted pine nuts drizzled with truffle oil.

Mixed green salad with goat cheese, fried almond slices, pan roasted balsamic pear cubes and a honey-pear vinaigrette.

Banana Mousse with cinnamon, coffee and caramel swirls

P.S. Get your hands on the awesome JBL Speaker called creature for KD 30 and turn your office into a musical experience filled with deep bass and crisp sound.

Landing In Paradise

2006-07-30T20:15:00.000+03:00

W Seoul in print. photo by Equalizer

This summer might not be the greatest summer to travel. Never the less, alot of us still need proper advice as to where to stay. Everyone needs to find an oasis amidst a jungle of shit looking concrete buildings. Well I could only say that about a few cities. Anyhow whenever I am reasearching for interesting boutique hotels i would normally check the following sites.

www.cntraveller.com
www.luxuryculture.com
www.tablethotels.com
www. designhotels.com
www.hiphotels.com

P.S. In case you are around Damascus, which is not recommended at the moment, you might want to check out the brand new Talisman, owned and carefully done by Youssef Takla and his French wife Veronique.
www.hoteltalisman.net

Sedated Minds

2006-07-18T19:35:00.000+03:00

All of a sudden I have a feeling that people have complete disregard for consequences in their daily actions as if there is no tommorow. Is this the general feeling of people? Do people really think there is no tommorow or tommorow is not worth living for or they simply haven't thought about it? I think it is mass sedation of the human psychi, where information is analysed by others, work being flowlessly systemized in a way that all we are left to do is eat and sleep. I think we can apply the term "herd mentality" in the literall sense. What is so different about us and sheep? We function in the same way, we just live in different environments and have different capabilities. Bottom line, our actions day in and day out are similar in repetition as that of sheep. Our dissasociation of our selves and the greater "cause" of living made our goals in life limited to a 24 hours window. It is really great to be too selfish, because becoming too selfish means we will think of all consequences before we commit to anything. This does not mean sealing off everybody else, it means heloing others as much as possible, because only then does it pay back. Being too selfish does not mean an instant reward is waiting. A philanthropist is too selfish even though he / she give away a good sum of their money. I really question the motive behind Warren Buffets massive contribution. Does he really beleive in doing good? or ultimately he is thinking of heaven as he approaches death? If people do good deeds for no reward, then why is there such a concept of heaven? Humans are selfish, it is those clever ones that channel their selfishness in ways that are perceived by others as great actions of kindness. When cash is todays ultimate reward, how do people measure thier goals in life? The rise of comsumerism means that rewards doesnt have to be later in your life when you have saved enough nor does it happen in the afterlife, but today. The less need there is for us to chart out our future, the more enclosed we feel and the more channels we seek to let out or ethereal boredom.

Recipe of the Day:

Green Olive Tapenade with Tunisian Harissa, Walnuts, Sundried Tomatoes and Raisins

1 cup pitted green olives
1 tbs harissa
1/2 cup walnuts
1/4 cup sundried tomatoes
1 tbs raisins
1/2 cup olive oil

Put all ingredients in food processor on high until pureed.

Serve best on garlic olive oil brushed toasted ciabatta bread.

Living White

2006-06-03T03:01:00.000+03:00

Like Water For Chocolate

2006-05-10T11:28:00.000+03:00

Xocolati. A word most commonly used by Aztec upper class 700 years ago for a warm chocolate drink inherited from the Mayans. It was until the brutal armies of Cortez came and sadly wiped out the whole Aztec civilization that the wonderful chocolate was known to the rest of the world.
Its no big secret that chocolate has an effect on humans in some form or another, whether good or bad. There has been many studies on the effect of chocolate as an aphrodisiac. For some it is self evident.
There has been so many uses of chocolates, the most common used being used for sweets and hot drinks. In here we will explore the many different uses of chocolate in food.

Mequite Chocolate Beef Roast on Chipotle Chocolate Soba Noodles

Dont get put off by the extensive use of the word chocolate in this dish! The combination of chocolate with salty food adds a beautiful smoky body to dishes with contrasting strong flavors. This wonderfully roasted beef chuck has a nicely balanced smoky flavor which is complemented well with the chipotle chiles that impair a deep hot and smokey complexion.

For the Mesquite Chocolate Beef Roast

1 kg Chuck of Beef
1 teaspoon roasted cumin seed
1/2 tsp. black pepper
1/2 tsp. allspice
1 tsp. brown sugar
1 tsp. salt
1 tsp. cocoa powder

Massage the chuck with olive oil. Mix the the spices into a rub. Create small criss cross cuts all over the chuck. Massage the the rub well into the beef. Place the chuck over smoking mesquite wood embers and cover for 1 hour. Flip occassionaly. When ready, rest for five minutes and carve thinly with knife.

Chipotle Chocolate Soba Noodles

1 package cooked Soba Noodles
1 cup cooking cream
3 finely chopped shalots
1 clove chopped garlic
1/2 cup chicken stock
2 tbs apple cider vinegar
1/4 cup roasted pine nuts
1 tbs chopped cilantro
1 tsp. chipotle powder
1 tsp. cocoa powder
1 tbs lime juice
1/2 tsp black pepper
1 tsp salt

Brown shallots and garlic in sauce pan with a bit of olive oil. glaze with cider vinegar. Add chipotle, black pepper and pine nuts. Stir until properly mixed. Add cooking cream and bring to a boil. add chicken stock and simmer for 10 minutes. Add salt and simmer for a further 5 minutes. Set aside and mix in fresh chopped cilantro and lime juice. Mix Soba noodles with the sauce in a bowl.

For presentation, create a nest of the noodles with a large fork. Place the carved slice on top on the side.

Serves 6.

Wonderland

2006-01-30T15:04:00.000+03:00

Wonderland is not what I expected it to be. In the quest for the truth, the quest to know what is real and what is not, I came to discover that Wonderland is really the life we live in. According to Merriam-Webster dictionary wonderland is a an imaginary place of delicate beauty or magical charm. This does not represent reality, but then again what is reality? In a society that is structured on superficial behavior and gestures that are far from the true intentions, I tend to beleive that reality is not what we see and hear on a regular basis. It is what lies within. A person that conducts business with you today only to betray you later. A friend that shows you how valuable your friendship is, stabs you in the back. People preaching good morals and values only to abandon it in pursuit of their personal vendetta, or was that an outright hypocrisy ? In Wonderland everything appears to be good, where good people are appreciated and bad ones punished. Atleast thats what it appears like. Once you start to question the facts, then reality surfaces and things are not what it seems to be. In an an age where hearsay is good enough to penalize the person and the facts no longer matter because it is one man's word against the other, we can only say this is no Wonderland. Wonderland is what we make out of our reality and to solidly beleive that as humans in our pure kindness and goodness should always fight for what is right. Unfortunately this is not the case. So come on people, keep living in wonderland because you will only know its a dream when reality bites.

The Chef's Last Dance

2005-12-08T01:38:00.000+03:00

Receiving an unsigned letter from an anonymous messenger, the chef began to think of the implications of the request. The letter asks the chef to develop a recipe for a lump sum for a woman with a special circumstance. The woman faced with cancer and on her death bed, wanted to taste "life" in the form of food. An absurd request the chef thought. It even gets weirder. No more recipes must be written or conveyed after this one. How can anyone fathom such thought. To kill ones passion to hand it over to the angel of death. Is it the money or is the most important chance to create life in the form of food. What amount of passion and creativity and heart must one have to instill life after life.

The chef goes to the kitchen, the source of life, and begins to assemble his ideas and thoughts. Only the loathing for life can make such recipe work. Once must be on the death bed to envision life. The idea of writing the last recipes was death itself. To lose passion in one day only to give it in goodness.

The chef plays Mozart's Requiem and writes his final recipe after hours and puts in a sealed envelope. For every death there is life.

Southwestern Enchantments

2005-11-20T01:58:00.000+03:00

Inn at Loretto

Inn of the Anasazi

Restaurant at the Inn of the Anasazi

Santa Fe, New Mexico is by far the most authentic city in US. As a matter of fact, it is the oldest city in the US, first settled by the Anasazi Indian tribe 400 years ago of what is now New Mexico. The city was later occupied by the Spanish, Mexicans and later Americans. However the city maintained its architectural character. The use of adove and adobe like structures are part of the city building codes, therefore every street and every corner is adobe.

After visiting Santa Fe back in 1997, I have been visitng it on a regular basis ever since. The streets filled with antique and art shops. Cozy cafes and uber trendy restaurant filled every corner, courtyard and plaza. A walk in the central plaza near the Loretto church. A walk on a beautiful Sunday morning after having a fabulous breakfast of waffles an pancakes in the French Bakery near the church, and heading towards Indian art market where various Indian artisans display everything from jewlery to pottery in the open air. I would then enjoy the rest of the day exploring every shop in the town, which in and of itself is an amazing experience.

Niveau Southwestern Cuisine

Huevos Rancheros - Two Eggs Over-Easy, on Black Beans and a Whole-Wheat or Corn Tortilla, Choice of Red or Green Chile, or Tomatillo d'Arbol Salsa and Melted Jack Cheese

Warm Brie and Whole Roasted Garlic with Salsas of Roasted
Tomato~Jalapeño and Tomatillo

Smoked duck in a coffee barbeque sauce with aged Mexican cheeses in a flour tortilla. Served with a mango-chipotle salsa.

Southwestern Chicken Sandwich - with Manchego Cheese, Caramelized Onions and Jalapeños on Toasted Chile-Cornbread

Chile en Nogada – Poblano Chiles stuffed with Mushrooms, Tomatoes, and Raisins, Drizzled with Queso Blanco Walnut Sauce and Served with Sautéed Bananas

Ancho Chile Mocha Mousse -Flavors of ancho chile and espresso belded in a rich chocolate mousse.

Hot Spot: Santorini

2005-11-15T00:12:00.000+03:00

No Comments. I just strive to make Gastronomica the source for new holiday picks. If you like what you see, go and enjoy it! Periodically I will try to put more information, but certain places don't need much to explain. Frankly speaking, my time is getting limited by the day.

Burger Girl

2005-11-13T01:35:00.000+03:00

If you ask a man if there is one thing he can obtain from that picture, what do you think it would be?

What is it with females and burgers? according to market research 55% of burger eaters are females. That is quite surprising given the supposed more use of dining etiquette than men. Atleast in public. Burgers are messy and perceived to be more masculine, yet it is favored by women over any other sandwich. Women can forgo almost any other food for the divine burger. At restauraunts, women seem to have a trick to devour all of the burger without being seen and without a single drip on the plate. We men on the other hand tend to leave the place as if an H-bomb has been dropped, with a face that looks like a Jackson Pollock painting.

Saida's Treasures

2005-11-08T18:35:00.000+03:00

A selection of sweets, olive oil, orange blossom water, goat cheese, and hand made soap from Saida.
Photo by Equalizer.

A 3oo year old soap mill turned into museum. Photo by Equalizer

Hand-made soap from 100% natural ingredients done for centuries in Saida. Photo by Equalizer

Orange blossom water used in various Lebanese desserts and white coffee (Ahwa Bayda). Photo by Equalizer

Rose petal covered peanut brittle. Photo by Equalizer

Saida is a beautiful and picturesque fishing village and also the biggest and oldest city in the south of Lebanon.

Poetic Cookery: Sade

2005-11-01T12:15:00.000+03:00

There is something about Nigerian- born Sade that is so jovial. She has a music genre on her own. A genre that only she can perfect. A few years back I discovered an African French group called Les Nubians that were also very good and similar in substance to Sade. However, Sade carved out her name in music by not falling into the commercial gap. I remember about 9 years ago I was looking for Shakira's CD in music stores in the US, only to find one that is dusty with scratched cover. Her music was beautiful then, as it was produced in Colombia. Then came the big record labels and turned her into a sex symbol instead with stupid english version songs. People might disagree with me on this, but I bet those people heard her recently and wouldn't understand. Sade on the other hand just gets better and better. A musician to the core. Her songs hit straight in the heart.

King of Sorrow

I'm crying everyone's tears
And there inside our private war
I died the night before
And all of these remnants of joy and disaster
What am I suppose to do

I want to cook you a soup that warms your soul
But nothing would change, nothing would change at all
It's just a day that brings it all about
Just another day and nothing's any good

The DJ's playing the same song
I have so much to do
I have to carry on
I wonder if this grief will ever let me go
I feel like I am the king of sorrow, yeah
The king of sorrow

I suppose I could just walk away
Will I disappoint my future if I stay
It's just a day that brings it all about
Just another day and nothing's any good

The DJ's playing the same song
I have so much to do
I have to carry on
I wonder will this grief ever be gone
Will it ever go
I'm the king of sorrow, yeah
The king of sorrow

I'm crying everyone's tears
I have already paid for all my future sins
There's nothing anyone
Can say to take this away
It's just another day and nothing's any good

I'm the king of sorrow, yeah
King of sorrow
I'm the king of sorrow, yeah
King of sorrow

Sopa del Alma (Soup of the Soul)

Roasted chicken cream soup with fire roasted red peppers, saffron, almonds and crispy tortilla strips.

Ingredients:

2 cups separated roasted chicken breasts
3 red peppers
5 cloves garlic
500 ml heavy cream
1 cup water
1/2 cup slivered blanched almonds
1 cube chicken bouillon (maggi)
3 tbs. Vinagre de Jerez or red wine vinegar
1 tsp saffron
1 tsp black pepper
1 tsp salt
3 flour tortillas
Olive oil

Separate roasted chicken breast with fingers in small chunks. Roast red peppers on the open flame until charred from outside, let to cool down, remove skin and core then finely chop. Fry garlic in a bit of olive oil. Add almonds and fry until slighty brown. Then add cream and red pepper. Simmer for five minuets. Pour cooked sauce in blender, and blend until creamy. Add back to to sauce pan. Add chicken and the rest of the ingredients except tortillas. Cut tortilla into fine strips. Fry until cripsy. Serve soup in deep soup bowl, sprinkled fresh cracked black pepper and sea salt and add crispy tortillas on top.

Strange Encounters

2005-10-30T18:38:00.000+03:00

Boiled snail bar in Marrakech. Photo by Equalizer

Throughout my travels, I have encountered many strange food items, some of which I was brave enough to try and others that I preffer to simply weasle-out. I do not undertstand how over time people developed a taste for something that would seem .......NASTY.

Ok so what did I encounter? And NO I will not try to create recipes from those items, because I refuse to imagine it!

Rocky Mountain Oysters - (you gotta google this one buddies) Colorado, tastes like well I dont want to remember.

Dried Sea Horse - Hong Kong, I seriously though it was plastic toys.

Aligator Sausage - New Orleans, it cant be any meatier than this!

Rattle Snake - Colorado, it was actually good! tasted like chicken, or was it thetaste of the mouse it ate before it got grilled?

I am sure some of you had tried something strange. Share your encounters with us.

The Grand Canyon ?

2005-10-28T23:42:00.000+03:00

Mutlaa Ridge from the road to Subiya. Photo by Equalizer

We decided to go where no man has gone before. Ok, thats an exaggeration, but the majority of people would be like," what? this is in Kuwait?" No sir, we are in the Grand Canyon. Atleast I can make people beleive it is. Why are people so lazy these days? What happened to the good ol' camping and "kashta" days?

I get a call from my friend in the afternoon reminding me of our arrangement to go shop for our desert barbeque. We head over to Sultan Center, after picking a few unfortunate wet logs from our home before we leave. We never knew its going to be this busy at TSC, but we entered anyway. On the end of one of the aisles we saw something that my friend found very funny, and when I read it, I cracked out laughing loud. This is certainly not the thing you expect in Kuwait and certainly not in Ramadan.

On Our way to Mutlaa, which is an area along the northern shores of Kuwait bay we found a few cars selling fresh home made goats "leban" or buttermilk, cows buttermilk, goat's butter and cow's butter all fresh from the farms. I had to ask my friend to stop. I could not live in this country and not have some of it's delights. So we stopped asked the young man to get us a litre of goat and cow's buttermilk. We seriously looked like foreigners given the amused look on our faces of this strange yet familiar thing we are buying. Then the looks turned into that of concern. We are buying a health hazard. Well, I don't give a monkey, I will still drink it.

Sun sets behind the ridge. Photo by Equalizer.

The adventure posse.

Menu:

- Indian Pakora

- BBQ sauce marinated rib eye steak

- Kobe beef burger smothered with hickory smoked BBQ sauce and melted colby jack cheese

- Sri Lankan Curry

-Diet Cherry Vanilla Dr. Pepper

-Goat's Buttermilk

-Assorted Chocolates

Gastronomica On Print

2005-10-26T19:36:00.000+03:00

click to enlarge

So finally we have our own world class lifestyle magazine :)

What subjects / material should be included in the next issue?

Apocalyptic Prognosis

2005-10-24T19:11:00.000+03:00

Nanjing Road, Shanghai. Photo by Equalizer

If today is your last day of living, what would you eat?

Don't worry, I'm not depressed. I am having a blast actually! not literally.

I always think about this, and I always think MACHBOOS!

Anatomy of Fusion

2005-10-21T19:17:00.000+03:00

Wagyu beef Biryani with sweet potato, cashew, mint and jamsmine rice in filo cups and dressed with saffron rose water and served with pickled red onion and sundried tomato raita. (photo by Equalizer)

Fusion or Confusion? I guess it really depends on the composition of ingredients. Good food is like good music, every ingredient has a note that when put together can create a beautiful symphony of orchestrated flavors. Instead of hearing the note, we taste it. I can compare this dish with the musical composition of Nitin Sawhney's Prophesy. So what goes in this subliminal dish that I categorize as fusion? Lets take a look.

Wagyu Beef - Wagyu is a breed of cattle that produces prime grade beef that is usually marblized with fat, to give that juicy flavor.

Sweet Potato - The sweet potato (Ipomoea batatas) is a crop plant whose large, starchy, sweet-tasting tuberous roots are an important root vegetable. The sweet potato is only distantly related to the potato.

Cashew - Sweet, buttery, kidney-shaped nuts that grow from the bottom of the tropical cashew apple. The shells are toxic and always removed before the nuts are marketed. They are sold blanched, plain or toasted and are eaten out of hand; a popular ingredient in many Chinese dishes. Originally spread from Brazil by the Portuguese, the cashew tree today can be found in all regions with a sufficiently warm and humid climate.

Mint - The true Mints are perennial herbs in the family Lamiaceae.The distinctive aromas of Peppermint and Spearmint are believed to improve concentration, relieve headaches, and reduce mental fatigue.Mint was well known and highly esteemed in the ancient world. We read in the Bible that Pharisees paid tithes of mint, anise, and cumin. In Greece, crushed mint leaves were used as perfume for the arms and to scent the bath.

Jasmine Rice - A fragrant long grain rice from Thailand that is distinctly aromatic, soft and sticky when cooked.

Filo - Filo dough is that wonderful tissue-paper thin pastry that is used in baklava and other fabulous dishes.

Saffron - The world’s most expensive spice, used to flavour and tint food, it is made of threads from the centre of the crocus flower.If you have ever wondered why this spice is so expensive (a kilo of the finest saffron costs nearly $6000), it is because each crocus has only three stigmas, each of which must be picked by hand and it takes over 500,000 stigmas to make a kilo of spice. Originally from Persia, it was introduced by the Arabs in Spain and the Persians in India.

Rose Water - a liquid flavored with the oil of rose petals. It is used to flavor desserts in Balkan, Indian and Middle Eastern cooking.

Sundried Tomato - Before modern canning methods were available, Italians dried tomatoes on their tile roofs for use in winter when fresh tomatoes were not an option. Nowadays, sun-dried tomatoes (pomodori secchi in Italian) are not as popular in Italy as they are in America, where they are mostly relegated to antipasto or as a flavor-booster for sauce. These dried concentrated vessels of flavor have enjoyed a popularity boost in the United States in the past couple of decades, initially as a gourmet item but fast becoming a favorite of home cooks.

Double Trouble 2

2005-10-19T02:03:00.000+03:00

Banana Lgaimat with warm toffee sauce (left)
Fish Tagine with figs and apricots (right)
(photos by Equalizer)

Food Food Food. I think by the end of the month, people will hate food. Atleast temporarily. Then Eid comes and all hell breaks loose again. Breakfast and lunch and dinner. Then comes the in between snacks and coffee breaks. A muffin here a bag of chips there. For some its the animalistic chow down of the ever-greasy eggplant and potato sandwichs (9amoon bo6a6 oo baydiyan) and falalfel sandwiches during peak office hours behind a small window with thousands of people lined outside to be served, usually hospitals, or Wezarat Al Shuon. I have to admit that I really love those sandwichs, but for now I must abstain.

Banana Lgaimat (Express Recipe)

1 package Lgaimat mix (dumplings) Follow instructions
4 bananas pureed in blender
1 package toffee sauce

Mix pureed bananas with lgaimat mix at the very end. Fry in oil. Add warm toffee on top.

Fish Tagine with Apricots and Figs

1 kg white fish filets cut in chunks
2 Large red onion
5 shallots
1 cup chopped dried apricots
6 large fresh figs quartered
1 cup cooked chickpeas
1/2 cups almonds
2 tbs Ras Al-Hanout (Morrocan Spice Mix) (substitute: 1 tbs Kuwaiti spice mix, 1/2 tsp chilli powder, 1/4 tsp turmeric, 1/4 tsp ground dried rose petals)
1 cinnamon
1 1/2 tbs saffron strands
1/4 cup olive oil
1 tbs butter
2 tbs rose water
1 tsp salt

Method:

Wash fish chunks properly. Marinate with Ras Al-Hanout, olive oil and 1/2 saffron and leave in the fridge for an hour. Meanwhile sautee chopped onions and shallots in olive oil until soft. Add apricots, fresh figs, chickpeas, 1 tbs Ras Al-Hanout, cinnamon stick and 1 tbs saffron and cover and simmer for 10 minutes. Add water till the tip of contents, stir and simmer for an hour before adding fish.

Fry the fish in olive oil 1 minutes on each side. Fish should not be completly cooked, as it is seared to seal in the juices. Add the fish to the other mixture in the pot. Add water as deemed neccessary. Simmer for 15 minutes.

Roast whole almonds with butter and then add rose water until glazed.

Serve with couscous and sprinkle with almonds.

Random Thought Random Food

2005-10-17T15:58:00.000+03:00

Tagliatelle with beetroot arugula pesto and pinenut balsamic honey brittle.
(photo by Equalizer)

I came back home today to find my mom and brother arguing over a subject I never really thought about. They were arguing whether people can marry bastards! What a subject ha? My mother was telling the story of a bastard girl that had refused to marry a normal guy because it is "haram" and she must only marry another bastard, even though the normal guy loved her dearly. Its a very strange story to hear before futoor.

I have to admit, I have no clue whether it is allowed in Islam or not. I know one thing that logic plays. They are human beings after all, why should they be treated differently. Here is the funny thing, no one here can trace his lineage back to Adam. So how do you know you are not a decendent of a bastard? No proof right? I think in Islam is it about your beleif, and that is what makes who you are.

Update: A few years back there was a proposal in the National Assembly (majlis umma) to introduce DNA (busma weratheya) and it was blocked mostly by a certain group of people. I wonder why? Is it because there might be bastards traced back to them? (remember the story of the dead child in Salmiya) or they themselves are bastards? Or even worse, they are not who they claim they are. Obviously in the world of DNA a whole nation can be proved wrong about thier diversity. An extensive study funded by National Geographic found that 96% of Lebanese are all of the same origin, Phoenicians. Check the issue. During the civil war in Lebanon, the term phoenician was reffered to the Christians of Mount Lebanon, whereby the Muslims were thought to be Arab invaders. This study settled the matter for once and for all.

Beetroot Arugula Pesto

1 bunch fresh arugula leaves
1/2 bunch fresh parsley leaves
1/4 bunch fresh mint
5 cloves garlic
1/2 can beetroot
5 peices sundried tomatoes
1/2 cup virgin olive oil
1/4 cup pinenuts
1/4 cup grated parmesan cheese
1/2 tsp. sea salt

Pinenut Balsamic Honey Brittle

1 cup pinenuts
1/4 cup balsamic vinegar
2 tbs honey
2 tbs olive oil

Roast pinenuts in olive oil. add balsamic vinegar and honey and leave to caramelize until thick. Pour small circles on cold greased marble top or plate. Leave to cool down and remove with spatula.

City of the Gates: Chapter 2

2005-10-15T12:54:00.000+03:00

You will leave now, and I shall not see you again. Saud affrimingly said.

The man leaves towards his horse with slow steps and rigid movements, when all of a sudden he draws his sword as he turns back to strike it in Saud's position. Saud anticipating the move, had already shifted his position quietly to the right prior to the man's foolish decision. Saud quickly pulls his dagger from under his belt and peirces the man directly in his thigh. The man drops his sword in extreme pain.

Now you will guide to Likwait.

Saud picks up the injured man and puts him back on his horse with whatever energy is left in him and ties his thigh with the mans own chmagh. He then ties his horse to the camel. The man now losing blood, just points in the direction of the city and falls back on the horse.

Saud now with enough water, was avble to carry own. In a few hours was able to see something in the distant. It apears like observation towers, but then the heat could be tricking his mind. As he approached, he began to see movement around it at the base. It was men camping at the base. Saud was releived. It had to be the city of the gates.

The men directed Saud to enter from the nearest gate. Al Shamiya gate. Once there, Saud was surpirsed to see the gates open and welcoming gestures were given by the men guarding it. This side of the city was almost barren. Saud needed to reach the market before dark.

He finally reaches the souk just in time to get the rations he needs for the next few days to settle. The souk filled with labyrinths selling everything from spice to building materials to dates to gold and pearls. It was the first time Saud see's pearls. They were as beautiful as a womens eyes. Shimmering through the darkness of the market. This is the gold of the sea he had heard about.

With what he is carrying, he can buy the whole lot. Atleast that is what he was told he can do.

Hello sir, I am new in this town. Where can I find Cavanaugh?

Cavanaugh? The foreigner you mean? He comes every now and then to trade. What business do you have with him? Ask the frail old merchant.

Well that is what I am here to find out.

Kuwaiti Tashreeba

The Kuwaiti tashreeba consists of Lamb curry soaked crispy wafer thin sheets of enleavened bread called Rgag with potatoes and pumpkin.

Ingredients:

1 kg Lamb cutlets
3 Large potatoes large cubes
1/2 kilo Pumpkin large cubes
2 Large onions chopped
6 large tomatoes chopped
1 cup water
1 Garlic head
1 tbs. Kuwaiti mixed spice
1 tbs curry powder
1 tsp. turmeric powder
2 bay leafs
3 full dried limes (loomi)
1 tbs. tamarind paste
1 small can tomato paste
1 tbs. loomi powder
1 package Rgag (substitute stale bread if not available)
1/4 cup vegetable oil

Method:

Wash lamb carefully and apply turmeric powder and coat well. Leave to marinate in fridge for atleast an hour. Wash again. Heat oil in deep pot and add meat until well browned to seal in the juices. Then add 1 onion chopped, kuwaiti mixed spice and curry poweder. Cover and simmer for 10 minutes.

Add chopped tomatoes, garlic, dried lime, 2 bay leafs and water and bring to a boil. Simmer and stir occasionaly for 2 hours. Add potatoes, pumpkin, tomato paste and tamarind paste and cook for a further 45 minutes. Meanwhile heat some oil in a frying pan. Fry rest of the onion with loomi powder.

Place Rgag in deep dish and soak with curry in layers. Place the lamb, potato, garlic, loomi and pumpkin on top and garnish with fried onions.

Optional: You can add carrot, green bell pepper, zuchini and squash or whatever vegetable you fancy. Also you can add black eyed beans.

Other Variation:

Duck Mussaman Tashreeba - tashreeba made with a curry of the muslims of south Thailand that consists of potato, peanuts, duck, a paste of lemongrass, keffir lime leaves, galangal (similar to ginger), birds eye chilli, and bather in coconut milk.

Double Trouble

2005-10-13T12:51:00.000+03:00

Photos by Equalizer

Over Indulgence seems to be a dominant theme these days. Grazing on almost everything on the table, with bits of everything splattered on every part of your body. Well ok, that is an exaggeration, but it certainly feels that way for me. I decided enough is enough (yeah right!), and focus only on two scrumptious pairings.

Oriental Bean Burger - black eyed bean, potato and carrot panko breaded patty mixed with ginger, honey, soy, curry and chilli, topped with mango chutney mayo and pickled red onions and served on freshly baked ciabatta bread.

Fresh Cream Kanafa - No description needed. Pure, warm, sweet, and simple.

If you had to choose a pair for futour, what would it be?

Death Dumplings (Lgaimat)

2005-10-11T19:19:00.000+03:00

Kuwaiti Style Fried Dumplings (lgaimat) with Saffron and Cardamom Syrup.
( Photo by Equalizer)

What is it with the excessive sweet holocaust that everyone seems to enjoy in Ramadan, me included. How many times have you spent hours at work without eating or drinking and you come back home to eat a normal meal. Do we excessively eat sweets in Ramadan simply because it is tradition?

I think over hundreds of years, fat house wives concocted the perfect slow death formula to put to sleep their bitter nagging hungry husbands in Ramadan. I might be wrong, it could simply be a way to quickly bolster the energy lost during fasting. Whatever it is, I feel it. I feel my heart screaming out loud in pain as it tries to pump the petroleum-heavy sweet-induced blood. It simply spells CORONARY BYPASS.

One of the famous Kuwaiti Ramadan special is Lgaimat, which is a crispy fried sweet and sour dough dumplings smothered with a saffron and cardamom infused sugar syrup and garnished with fine crushed pistachios.

Other Lgaimat Ideas:

-Banana Toffee Lgaimat: Fried banana dough topped with warm toffee sauce

-Esspresso Lgaimat: Espresso infused fried dough with a side of sweet mascarpone cheese sauce.

-Hazelnut Nutella Lgaimat: Crushed hazelnut fried dough smothered with warm nutella.

-Lgaimat Kenafa: Fresh cream topped with cripsy fried dough and smothered with orange blossom infused syrup

Late Night Devourings: Kobe Beef Burger

2005-10-10T02:36:00.000+03:00

Photo by Equalizer

Kobe Beef Burger basted in mesquite marinade topped with maasdam cheese, pommery moutarde de meaux, caramelized onion marmalade, roasted garlic mayonaise on spring onion paratha.

Kobe beef is beef made from cows that are fed a diet enriched with beer and massaged lovingly by attendants in Kobe, Hyogo, Japan. Japanese Kobe Beef is well marbled and very tender. The attention and time given to the cows is said to produce the best beef and gives Kobe beef a high cost. However the variety we receive in Kuwait is called Wagyu, which comes from Australia which is a Kobe wannabe in my opinion.

City of the Gates

2005-10-07T16:04:00.000+03:00

It has been two weeks since Saud left his town. A young man in his twenties, he had aspirations to lead a better life, yet he was tied with the family. A decision had to be made. Saud, almost out of food and water needs to reach his destination soon or all what he has sacrified for will vanish and become intertwined with the desert's resident mirages.

I must live on, and god willing I will reach the city soon

From a distance he could see something that appears to be like a man riding a horse aproaching him. The heat does wonders, but a man accustomed to living to such harsh environments knows that what he sees is real. Wearing heavy garments, might seem at first a very illogical choice in such heat, but people of the dessert have learned that doing so, keeps them sweating without losing moisture, and thus neccessitating less water. The man reached Salem in a blink of an eye, or so it has appeared to him.

Where are you heading? a man with sharp features and a long braided hair asks. Saud, exhausted and thirsty unable to reply. Here, take some. It seems you are lost. Salem quickly grabs the water and drinks it. The man steps down from the horse and examines Saud's camel.

I see you carry more than what a person needs for a trip. You a merchant?

Saud looks up, pauses and slowly shakes his head. I am heading to Likwait (Kuwait), if you would help me to reach there.

No one passes by here without being inspected. This is my territory, and no merchants can pass. The man suddenly claimed with a raised voice. You must show me what you are carrying immediately.The man moves towards the camel. Suddenly a strong hand holds his arm with a grip that could crush the bones of an elephant. You will not touch my camel and you will immediately leave. Thank you for your help anyways.

Remove your hand or I will cut it for you! The man stares back while unveiling his sword from underneath his bisht (long woolen garment). This is an insult!

You will leave now, and I shall not see you again. Saud affrimingly said.

The man leaves towards his horse with slow steps and rigid movements, when all of a sudden he draws his sword as he turns back to strike it in Saud's position.

7ameesat Chabda
(Liver fried with mixed spices)

1kg Lamb Liver chopped bite size(may use chicken liver)
1 large onion sliced
6 cloves of garlic chopped
1/4 cup chopped parsley
Juice of 1 lemon
4 tbs vegetable oil
2 tbs mixed Kuwaiti spices
1 tsp black pepper
1 tsp salt

Method:

Fry onion and garlic in oil until soft. Add liver and mixed spices and cook until well browned. Add chopped parsley and stir well. Add lemon juice, salt and pepper and cook for a further 5 minutes or until liver is well done.

Serve with flat bread (5ameer) or to try nouvelle Kuwaiti, spoon in baked puff pastry vol-a-vents.

Happy Ramadan

2005-10-04T14:50:00.000+03:00

The Mezquita or Mosque in Cordoba, Spain

Ramadan is a special month for muslims in terms of its religious importance, social importance, and culinary importance. Every country has its own set of customs centered around the family and activities in ramadan. The most important event in the day amongst other religious rituals is breaking fast. Usually the food is heavy and extremely tasy, with enough energy to keep you running for a whole day.

This month I will explore typical ramadan dishes through posts of different nature. For now I will start with a not so typical Ramadan dish before I delve deeper in the labyrinths of cuisine.

Lamb Machboos

This is a dish that is my most favorite by far. It is a typical north Gulf dish that is mostly associated with Gulf areas. However the recipe is very different from one country to another. In bahrain it is more similar to the indian biryani. It is a very simple rice and meat dish, yet is capable to metamorphize from one country to another, from one fireej (neighborhood) to another, and from one family to another. Once you understand it, you easily appreciate how such a simple dish gives you such a spectrum of wonderful flavor bursts. It is hard to identify the origin of machboos, but one can speculate that it is the product of many nations. The use of indian spices, along with the use of persian saffron in the Kuwaiti version, and cooking styles along with the milder taste buds of the indigenous arab cooks all contributed to this fantastic dish.

I remember the first time I cooked machboos I had invited a bunch of friends to come over for the feast. If my friends were cannibals, I would assume they would've had me as the feast instead. It was a complete disaster. That was my start in the world of cooking. Maybe if some of the amateur readers follow this track, they might end up as star chefs! So here is my own version of Lamb Machboos.

Ingredients:

For rice:

3 kg. Lamb Shanks
4 cups basmati rice
6 cups water
2 tbs. finely chopped onion
2 tbs. ghee or vegetable oil
2 sticks cinnamon
8 cardamom pods
8 cloves
1 bay leaf
1/2 tsp. turmeric powder
1 tbs. saffron strands
1/4 cup rose water
1 tsp ground cardamom
2 tbs. salt

For Hashoo (onion garnish)

1 large onion chopped
1/2 cup cooked yellow split pea lentils
1/2 cup golden raisins
1 tbs. Mixed kuwaiti spices (Garam masala acceptable)
1 tbs. ghee or vegetable oil
1 tsp. salt

For Dakous (tomato sauce)

5 tomatoes chopped
5 cloves garlic minced
2 tbs. tomato paste
2 tbs. vegetable oil
1/2 tsp. salt
1/2 tsp paprika

Method:

Soak rice in water for 1 hour minimum, wash gently and drain to dry. Meanwhile wash lamb shank carefully and rub with turmeric powder and a bit of salt. Marinate for 30 minutes, then wash again. Heat oil in deeps dish. Fry onion, cinnamon sticks, cardamom, cloves, and bay leaf quickly and then add lamb. Stir until browned completely and cover for 10 minutes. Add 6 cups boiling water, bring to a boil. Lower heat and leave to simmer for 2 hours. Make sure the water doesnt dry out. It is ok if you have less water to cover the meat, it will still cook the meat well after occassionally stirring. You can then dillute later. The key to good rice shape is not to stir alot. When done remove lamb from broth.

In a small cup add heated rose weater, saffron and cardamom powder.

Meanwhile fry the hashoo mix in a a pan over a low heat until the onion becomes deep brown and set aside. For the dakous, in a small sauce pan heat oil and quickly fry garlic and mix in the tomatoes. Simmer and cover for 10 minutes. Mix in tomato paste, paprika and salt and simmer for a further 10 minutes. I like my dakkous thick, but you can thin it with water. Keep warm.

In another deep pot, heat oil and add the washed and soaked basmati rice. Fry for 3 minutes until oil is fully dispersed on rice. Pour the lamb broth on rice. Make sure the broth is approximately an inch above the rice level, if not just add water. If the water is too little it will become dry, if the water is too much it will become soggy. Add 2 tbs. oil and 1 1/2 tbs. salt. Stir gently, bring to a boil, cover and simmer over low heat for 20 minutes.

Fry lamb again with vegetable oil and kuwaiti spices for 3 minutes.

When rice is done, pour the rose water and saffron mixture, add the lamb shanks, and hashoo on the side. Cover and let to rest on very low heat for atleast 30 minutes (yetsakar). This will allow all the flavor to mingle and develop.

Serve rice, lamb shank and hashoo together and top it with a little bit of dakkous or as per your liking.

Optional: granish with maabooch (chilli mixture) and an assortment of kuwaiti pickles, my favorite would be thoom yebal (mountain garlic pickle).

Poetic Cookery: Wa7don by Fairuz

2005-10-03T01:40:00.000+03:00

Fairouz

وحدن - طلال حيدر
وحدن بيبقو متل زهر البيلسان وحدهن بيقطفو وراق الزمان
بيسكرو الغابي بيضلهن متل الشتي يدقوا على بوابي على بوابي
يا زمان يا عشب داشر فوق هالحيطان ضويت ورد الليل عكتابي
برج الحمام مسور و عالي هج الحمام بقيت لحالي لحالي
يا ناطرين التلج ما عاد بدكن ترجعو صرخ عليهن بالشتي يا ديب بلكي بيسمعو
وحدن بيبقو متل هالغيم العتيق وحدهن وجوهن و عتم الطريق
عم يقطعوا الغابي و بإيدهن متل الشتي يدقوا البكي و هني على بوابي
يا زمان من عمر فيي العشب عالحيطان من قبل ما صار الشجر عالي
ضوي قناديل و أنطر صحابي مرقو فلو بقيت عبابي لحالي
يا رايحين و التلج ما عاد بدكن ترجعو صرخ عليهن بالشتي يا ديب بلكي بيسمعو

This is one of my favorite songs by the famous Lebanese singer Fairouz. The name of the song is Wahdon. Im not going to attempt to translate this poem. I will leave it to our dear fellow Arabic readers to do it. The lyrics are very hard to comprehend, but it does conjure up alot of thoughts and emotions. In my case food ideas along with dear memories. The music composition by Fairouz's son Ziad Rahbani also fits very well with her powerfull yet mellow voice. Her voice is simply the embodiment of a set of emotions that echoed for decades in theaters worldwide.

Unconventional Ideas:

Roasted red pepper hummus drizzled with basil olive oil.

Smoky eggplant Moutabal topped with a balsamic-pomegranate reduction.

Taboule mixed with frais de bois (wild forest strawberries) and served in small red cabbage cups.

Warak Anab or Dolmade of brown rice, walnuts, mint and beetroot bathed in lemon juice and olive oil and cooked over a slow fire with sweet potato slices and garlic.

Duck Shish Barak, a crispy oven baked ravioli with an open top bathed in oven roasted tomtaoes and a garlic yogurt sauce, sprinkled with sumac.

Fine semolina knafa with fresh cream, figs and topped with a sweet eau de fleur flavored syrup.

To hear the song click here.

The Magical Kingdom

2005-09-30T23:46:00.000+03:00

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

2005-09-25T14:44:00.000+03:00

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

2005-09-21T14:04:00.000+03:00

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

2005-09-17T00:06:00.000+03:00

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

2005-09-13T10:07:00.000+03:00

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

2005-09-10T00:11:00.000+03:00

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

2005-09-05T23:40:00.000+03:00

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

2005-09-03T14:10:00.000+03:00

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

2005-09-01T14:13:00.000+03:00

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 :)

The Caramel Diaries: The Encounter

2005-08-31T12:26:00.000+03:00

The Encounter

It's 5:30 pm and Caramel is daunted by the task she has at hand. Worried that she will not be able meet her deadline and that her boss Mr. Dark Chocolate will not be pleased and will be bitter about it. She has to make sure that all the marketing material is printed and shipped to New York just in time for the Annual International Architecture and Design Awards.

"Two hours and I should atleast feel I have accomplished something" she silently nods and continues to shuffle paper, move things from one end of the desk to the other. The signs of stress and anguish begin to surface as her perfect organizational skills begin to crumble, causing a lot of frustration. She stopped for a while and suddenly gazed at her computer screen. She remained standing looking at the screen yet absent minded. All of a sudden her phone rings, snapping out of her mental break she quickly rambles to pick her phone.

"Oh hey Praline whats up?" she speaks un-excitedly "Well I haven't heard from you the whole day I wanted to check on you. Are you ok?" Caramel not wanting to bother her friend with all the details hesitantly replied "Well listen I'm gonna be out soon, why don't I meet up with you, say chocolate bar in 30?" "Sure".

Caramel still in a state of frustration and confusion, glares back at the screen, then suddenly decides to sit down and write an e-mail. Her fingers on the keyboard, striking a few letters, she pauses and deletes what she wrote. She begins to write again:

Dear Flan,

It is not easy what I am about to write, but after deep contemplation, I decided to write to you this. Never in my life, did I think I will be as happy as I was with you. You inspired me in every possible way to become better. I felt liberated in a world of chains. I saw my future, my past, and my present. I realized I was wrong. I guess, one someone feels its too good to be true, it probably isin't. You have left me alone when I needed your support, your love, your faith in me. I understand your social and business obligations, but that should not deter you from thinking of another obligation. I hate to tell you that I should be an obligation, but the reality is, just as you have other obligations because it has to do with your future, I have every right to ask for the same. Am I not your future? Please don't even bother to answer, because I have heard it so many times and nothing to prove it. I cannot continue to continuously worry about my future, because all you care about is yours, and that doesn't include me.

Flan, I have decided to move on, not just because of what I have mentioned, but because of something that I recently discovered. I cannot be with you nor anyone else, so don't think I have been influenced by someone or leaving you for someone else. It is a decision that I have made, so please respect it. I however will not forget the good times we had together. It was worth it.

Love,

Caramel

She quickly wraps up and leaves in a rush to catch up with her good friend. Caramel a bit late as always quickly enters, only to find her friend sitting with another person, which she can't make out who it was. As she draws near them, Praline looks up and smiles and the other person suddenly stood up and turned his head.

To be continued......

Ok, so why in the world would I be writing this? First, I got this idea from Sarah. Secondly, I wanted to divulge in sweets, and whats better than to start with caramel? I know some might argue for chocolate's but I never missed that here. Also I have promised Corazon something that is sugar loaded. Sponta was also disgusted by the previous post so I decided to giver her something different. Misscosmo's recent posts have also inspired me to do something in that style. Mama Fusla's recent post inspired partly by me had inspired me by her inspiration in me. Makes sense? Salty has also made me think of caramel so much these day's. So in a nutshell its a bloggers inspired post :) FYI Flan is a Spanish and Latin American word for Creme Caramel.

Caramel Apple Muffins

2 C. all-purpose flour

3/4 C. granulated sugar

1/4 C. (1/2 stick) unsalted butter, melted

2 1/2 t. cinnamon

2 t. baking powder

1/2 t. salt

1 egg, lightly beaten

1 C. milk

1 1/2 t. vanilla extract

1/2 C. apples, peeled and finely diced

3/4 C. diced caramel candy squares (about 12)

Preheat oven to 350° F. Grease muffin tins or line with paper cups.In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.In another bowl, combine egg and milk. Stir in butter and vanilla extract. Add flour mixture and stir just to blend. Stir in apples and caramels. Divide batter evenly among prepared cups. Bake for 25 minutes or until tops spring back when lightly pressed. Serve warm.

Makes 12 muffins.

Grilled Cheese Heaven

2005-08-30T12:57:00.000+03:00

There is absolutely nothing as hearty yet velvety as a good grilled cheese sandwich. I have always loved grilled cheese sandwiches with that smooth cheese oozing out and the crispy textured buttered bread, but I never got to do experimentation and alteration of the concept until recently. As a kid, my taste buds were pretty basic. I never really cared about the quality of the individual ingredients that goes into a certain dish. For me a grilled cheese sandwich was simple, supermarket sliced white bread, packaged sliced cheese, and butter, all smacked together and grilled on stove top or electric grill. Thats it! Now that my taste buds have developed and my understanding of the need for better ingredients has raised the bar too high that the plain'ol grilled cheese sandwich doesn't do magic anymore. I had to do something about it. I really missed that feeling I got from eating it, so I had to come up with a plan. Experimenting with different kinds of freshly baked bread, gourmet artisanal cheese, and luxurious butter gave me a base to work with. The idea of adding extra ingredients havent crossed my mind, so I began making modifications to the base idea. Adding anything from truffles to pine nuts to sundried tomatoes and fresh basil. Now I have the concept all stuck together, and all I have to do is create more and more and more, so here is a few :-

Ciabatta with buffalo mozarella, sundried tomatoes, fresh basil, roasted pine nuts, cracked balck pepper, balsamic vinegar, and extra virgin olive oil.
Indian Paratha filled with tangy mango chutney and emmental cheese.
Buttered thick-cut Texas loaf with American cheddar, bacon, caramellized onions, and BBQ sauce.
Rustic sourdough bread brushed with rosemary olive oil with sliced pears and blue cheese.
Sliced Rye bread with grilled portobello mushrooms marinated with gralic, parsely and olive oil and thick slices of raclette cheese, all grilled to perfection.
Flour tortilla with Asadero cheese, jalapenos and grilled onions grilled on cast iron pan.

Tagged Again!

2005-08-28T19:35:00.000+03:00

Ok I got tagged again! By my dear Bloggerinas Misscosmokuwait and Blasha. I will be brief so I don’t bore anyone to death. :p

10 years ago: Graduated from High School.

5 years ago: Started an exciting career. Very good personal event happened.

1 year ago: Very bad personal thing happened. Very good business thing happened.Tomorrow: Only if I know, but what I would like it to be is to be in a nice Greek house in Mykonos.

5 snacks I enjoy: I don’t usually snack, but if I did I would enjoy Pringles, caramel popcorn, gourmet savory biscuits, marinated olives, artisanal cheese.

5 bands/artists that I know the lyrics to most of their songs: I love music, but I’m not a lyrics guy :p

5 things I'd do with $100,000,000: Create a huge business, enjoy life with part of it, and donate the rest of the annual proceeds to economic rehabilitation programs in poor countries.

5 locations I'd like to run away to: Buenos Aires, Mykonos, Sydney, Santa Fe, New York

5 bad habits I have: Impatient, get too excited about things, moody when hungry, lazy, procrastinate. Was I repetitive?

5 things I like doing: Cooking, socializing, traveling, listening to music, designing.

5 thing I will never wear: Nothing, just as long as it keeps me warm and covered, and not having to walk around naked like a stupid idiot.

5 TV shows I like: Seinfeld, X-Files, 60 minutes, 20/20, CSI.

5 movies I like: Godfather, Star Wars (all of them), Beautiful Mind, Hero, Crouching Tiger Hidden Dragon.

5 people I'd like to meet: Prophet Mohammed, Ibn Rushd, Andy Warhol, Beethoven, Einstein.

5 biggest joys at the moment: Good career, good family, good cooking, good home, good car :p

5 favorite toys: I don’t think I have a favorite, because I keep losing them all, except my laptop.

And no I'm not gonna tag anyone here, unless you really want to :p

Street Cafe

2005-08-24T01:09:00.000+03:00

Photo and graphics by Equalizer.

So I have traveled a lot, not to all the places that I would love to visit, but a good deal of them. I still don’t feel content. I feel there is a lot more that I want to see. I the world is small yet big. It is made small through the eyes of the media. If you want to see a place you can see it in the comfort of your home. Experiencing it is another issue. There are intangible things like culture, which no one can portray accurately. You have to be physically present to feel it, sense it, and experience it. Experiencing the food, for me is one of the most important things on my agenda. Food stalls have always enticed me to try the wonderful things on offer, but I rarely do, as are there legitimate health concerns from such places. The problem is that such food stalls serve very unique food items, only to be found there. All I can do is observe and try to emulate. Instead, for some of the dishes I will develop my own interpretation of the food.

Indonesian Chicken & Beef satay - on Sambal fried rice (Nasi Goreng)
Pad Thai Noodles - with shrimp, deep fried tofu, bean sprouts and crushed peanuts, garnished with cilantro.
Fritas - Cuban street mini burgers topped with potato sticks.
Pommes Frites - Fresh cut crispy twice-fried potatoes with crispy roasted onions and fresh mayonaise.
Pizzetta- Italian mini pizza topped with sundried tomato pesto, olive tapenade, and shredded asiago cheese.
Albondigas - Spanish meatballs cooked in a spicy tomato-red pepper sauce with saffron and slivered onions and served in a claypot.
Moqueca - A Brazilian fish stew. A speciallty of the African , Indian, and Portuguese influenced region of Bahia made with garlic, parsely, corriander, peppers, coconut milk and palm oil.
Shanghai Noodles - wok fried with black bean sauce, soy, ginger, garlic and green onions.
Japanese Tsukemono - Assorted Japanese pickles served with fried rice.
Morrocan Lamb Tagine - with prunes and served with a rustic Berber bread and a side of spicy harissa.
South Indian Dosai - Crispy wafer thin crepes filled with masala infused fried potatoes and spicy coconut chutney.
Chicago style Hot Dog - with chopped onion, relish, chopped tomato, mustard, and pickled peppers, with a side of fries.
Egyptian Koshari - Rice with lentils topped with macaroni and fried onions and topped with a tangy tomato sauce.
Apple Tarte Tatin - A French caramelized apple upside-down tart.
Lebanese Kanafa - Baked fine semolina with kashkaval cheese and topped with sweet syrup.
Bahraini Halwa - A jelly-like sweet made with sugar, saffron, cardamon, and a whole lot of exotic ingredients, best served warm. (The Omani version is darker and spicier)

Woman On Top

2005-08-22T12:26:00.000+03:00

Ok, the movie wasn't that great, its just another chick flick. The most interesting part in it is the music and the cooking, whatever that tasted like. Seriously, didn't that movie make you want to cook? Even if you didn't know how to cook ? Well I know it made me cook like crazy. I was on a Brazilian cooking spree. I dont remember though what I had cooked, but it felt Brazilian to me. I have to be honest, I still dont know the Brazilian cooking well, so I will start with Braizilian Cuisine 101. Before we do, we have to understand what this is all about, from the movie's point of view. Well I really dont give a COW about the story line, its about cooking with passion strong enough that people feel your passion in your food. The only other movie, chick flick to be exact, was Simply Irresistable, but there was no music there, atleast worth mentioning. So ok, what are we doing here? I'll try to present a few Brazilian dishes that might give you bursts of passionate flavor bites, well that might neccessitate me cooking it LOL.

Ok what I'll do is a tamed version of the classic Brazilian Feijoada. You dont want to know what goes in the original version, and I dont think you might try it over there :p I can't even tell you the history of it, because that will put you off. So here it is...

Feijoada (Fay-Sh-Wa-Da)

300gms. of varied fresh beef sausages (prefer smoked sausages)

300gms of beef tenderloin

some slices of beef bacon

1 can of black beans

2 tbs vegetable oil

salt, garlic, chopped onions and bay leaves (bay leaves give a special taste to feijoada)

Ok so much for a simple classic dish, I would want to put my own imagination of what Brazilian food is really like. The most famous restaurant's in Brazil are the churascerias, which are basically Brazilian style grill houses, serving many cuts of meat of large skewers along with an open buffet. The system is basically eat all you can. On every table there would be a peice of wood with one side painted green and the other painted red, on green you would have the waiters coming to you with different cuts on the skewers and drop a peice or two in your plate, once you're full you flip it red. Very simple. So I'm gonna do my own churasceria menu.

Salad: Palm heart salad with black beans, red chilli, fresh young coconut meat, with cilantro and a tangy mango-lime dressing.

Main: 300 gms of Wagyu beed tenderloin grilled to perfection topped with a sweet and sour Brazilian style red curry sauce and a side of plantain chips dusted with cumin and chilli.

Dessert: Coconut mohalabia with sago and mango bits.

Recommended song on the movie soundtrack : Cinzas

Feel the passion!

Poetic Cookery: Lady in Red

2005-08-20T10:16:00.000+03:00

I am starting a new series of posts called Poetic Cookery. Everytime I would pick a poem or song lyric, I will formulate a meal plan for it. Since all meals come out as I read the poem or listen to the song, coming up with the exact recipe needs to follow later, especially if there is a strong popular demand for it.

The Urban Legend: Lady in Red
The legend as I have heard goes like this. A successful man in his forties get dressed for a black tie evening gala, he kisses his wife and leaves home. He reaches the place and starts having conversations with his friends and colleagues and other invited guests. As he was in the middle of the conversation he glimpses a lady in a red dress on the other side of the hall, ignored her and continued to mingle around. Subconsciously he kept looking for her while having his conversation and looking over people's shoulders. He knows deep down that there is something about this lady that he cannot explain. So beautiful and so vibrant, yet he cannot see her from near. He is resisting the temptation, for he is a married man. Yet he cannot keep his thinking straight. He needs to know why is he so mesmerized by her. He decides that there is no harm to get closer and see who she is. He spots her from far, with her back towards him and her long shiny supple hair. He gets closer and closer and stops when it is a good distance for him to have a better look. He kept staring at her waiting for her to turn around. She turns around and his eye pupils goes wide and his jaw drops. The most beautiful lady he has ever seen in his life. He goes to her and kisses her! He has never felt a rush this way. The lady in red is.......his wife.

The moral of the story: When you don't see beauty no more, have a step back and you will realize that you had it all along.

Lyrics from the song Lady in Red by Chris DeBurgh

I've never seen you looking so lovely as you did tonight
I've never seen you shine so bright
I've never seen so many men ask you if you wanted to dance
They're looking for a little romance, given half a chance
I have never seen that dress you're wearing
Or the highlights in your head that catch your eyes I have been blind
The lady in red is dancing with me cheek to cheek
There's nobody here, it's just you and me, It's where I wanna be
But I hardly know this beauty by my side
I'll never for get, the way you look tonight
I've never seen you looking so gorgeous as you did tonight
I've never seen you shine so bright you were amazing
I've never seen so many people want to be there by your side
And when you turned to me and smiled, It took my breath away
I have never had such a feeling
Such a feeling of complete and utter love, as I do tonight
The way you look tonight
I never will forget, the way you look tonight
The lady in red
The lady in red
The lady in red
My lady in red (I love you.)

Meal Plan:

Starter: Mixed green leaf salad with baked chevre on sundried tomato bread, roasted pine nuts, and drizzled with balsamic-sundried tomato dressing and extra virgin olive oil.

Entree': Pan-fried veal liver filet (or veal filet if you preffer) with fresh figs glazed with balsamic vinegar, thyme and sprinkles of lavender and cracked black pepper. Served with mashed sweet potaoes mixed with oven roasted garlic and rosemary oil and a side of sauteed girolles mushrooms.

Dessert: Mixed fresh red berries in espresso cup topped with melted warm milk chocolate and a fresh rose petal on top.

Bon Appetit :)

Shang HIGH

2005-08-17T17:47:00.000+03:00

The Bund: Old colonial architecture from the 1930's on the river (photo by Equalizer)

A view of early morning in Shanghai from my 73rd floor room of the Grand Hyatt in Pudong (photo by equalizer)

Shanghai is probably the most dynamic and fastest growing city in the world with buildings being demolished and built everyday. It is the showcase of Chinese economic might. The commercial capital of China has undergone dramatic changes since the 1990's. Today it is a world class city with cutting edge high rises, gourmet restaurants, bars and cafe's, museums, art galleries and everything above and beyond. The city's old historic French concession of Xintiandi has been restored by American architectural firm Warren Zapata to create an environment that is suitable for 21st century living. The area is now filled with restaurants tucked away in alley ways, bars and cafes on main walking streets and boutique shops. Nanjing road on the other hand has also been transformed into a major bustling commercial and shopping district stretching for kilometers, with almost 80% being a wide pedestrain only street, lined with manicured trees and ornate street lamps. At first one would expect run down cheap stores selling "Chinese" products, only to be shocked at the quality and brand names of the products on offer. The Chinese have been absent from the principles of capitalism, which neccessitate the need for marketing and brand building. In a sense, a country is a brand recognizable by different aspects whether it be cultural, historical, topographic, by the products sold, and so forth. "Made in Taiwan" has always been identified with bad quality to the extent people use it to describe anything that is bad quality. Today, Taiwan is considered the best manufacturer of laptop computers, but does anyone know that? China had also its fair share of similar negative branding. Many people still dont know how China has drastically changed, and it is up to the governement to boost China's image through different media channels and through world expos etc.Shanghai is a dynamic city filled with surprises, the pace of change is so fast that keeping up with the image is very hard.

These are my recommended restaurants in Shanghai :-

T8 - Modern European and oriental cuisine is a beautiful modern chinese decor setting tucked in an alley way in the hip Xintiandi district. Try the lamb shank pie with peanut sauce. www.ghm.com
Ye-Shanghai - A recreated 1930's style Chinese restauarant in Xintiandi. Try the Shanghai dim sum. www.elite-concepts.com
Bund 18 - A collection of fine dining restaurants in an old building on the Bund featuring an Armani flagship store. www.bund18.com

Rich foods of Indonesia

2005-08-17T00:24:00.000+03:00

Classic Indonesian Nasi Goreng.

This is one of my favourite cuisines. Although Indonesian cuisine has its own merits, it is usually combined with Malaysian and Thai under one umbrella. In a way they do share similarities in cooking methods and common ingredients. The wok remains the main cooking medium and preffered method. Other common ingredients include coconut milk, although not used in deep northern territories of Thailand, lemongrass, keffir lime leaves, chili, garlic, ginger or galangal. For the untrained toungue, it might all taste from the same place.

Kerala: The land of coconuts

2005-08-15T18:50:00.000+03:00

Home-made Keralan food near Ft. Cochin. Specialties of Syrian Christian Keralites. Tea plantation near Thekkadi. (photos by Equalizer)

Kerala, literally means the land of coconuts in the south of India. I didn't know what to expect I was invited there for a Syrian Christian wedding in Ft. Cochin. The Syrian Christians of India are beleived to be one of the earliest Christians in India, way before the Portuguese set foot on the western shores of Goa in the 1400's. Kerala is supposed to be the spice backbone of India, trading in everything from cardamon to cinnamon to nutmeg. The abundant presence of fresh fruits and coconuts means that it heavily influences the cuisine. Foods like fish curry cooked with red chili, coconut milk and Kokum (souring agent) which is a Syrian Christian specialty is common dishes.

I was wondering, do we really think that we know what Indian food is about? Its so stupid to think so. It like someone comes up to you and says...."Hey I have tried Arabic food!" Mmmmm what is that supposed to mean? That is a very broad statement because Arabic food is anything from shawarma to tashreeba to kabsa to couscous. It is the same with Indian food, it is different from region to region. Apparently what we know is mostly North Indian cuisine. So if you love to experience something new head to Kerala for true and authentic south Indian cuisine. Try the idli which is an indian fine flour vermicilli like noodles served with vegetable curry for breakfast, or the famous fiery fish curry with coconut milk. The muslims of Kerala have a dish called "Alissa" which is basically cooked wheat and meat, similar to porridge in consistency and served in Ramadan. Sounds familiar? :p

The Charm of Morrocan Cuisine

2005-08-14T18:37:00.000+03:00

Tagine served next to a mountain river near Marrakech. (photo by Equalizer)

Well its been several months since my last trip to Morroco. Everything appeals to the senses. The aroma of the food coming from the endless stalls and restaurants dotting every street and public square to historic mud walls and buildings to the exotic antique shopping. Let alone the amazing range of glamourous boutique hotels or riads as they call them. I would love to write a travelogue, but then we are here to talk about food and restaurants. I will however write about the place of the cuisine every now and then. I have always been wondering, why is north African cuisine not widely accepted in Kuwait and the Gulf? I never got to a concrete answer except that its because we dont have a big population of north Africans in the Gulf.

Shawarma Anyone ?

2005-08-13T14:09:00.000+03:00

Although I have been having many favourite shawarmas around town, unfortunaletly I havent found THE ultimate shawarma, and I am sick and tired of trying em out only to discover there is nothing special about it. Anyone knows where I can find the ultimate shawarma?

Chocolate with a Twist! -{Mole Poblano}-

2005-07-13T15:41:00.000+03:00

In my constant search of a authentic recipes across the world, nothing sounded more intriguing than the Mexican Mole Poblano, which is a version of the many kinds of mole (which is basically a sauce) from Pueblo, Mexico.

Mole has been regarded as the national pride and culinary touchstone of Mexican cooking. Mole is often the dish of choice at large celebrations. It is difficult to pinpoint the exact origin of this traditional meal. There is however a legend which dates the origin of mole to Mexican colonial times. According to this legend, mole originated in the great kitchens of the convents found in the state of Puebla in Mexico. These convents perfected and strengthened Mexican culinary arts given that they frequently had to wine and dine important religious and civil figures. The legend states that during a particular occasion Juan de Palafox the viceroy and archbishop of Puebla visited his diesis. A banquet at one of the convents was to be celebrated in his honor therefore all of the cooks in the religious community worked especially hard preparing the dishes which were to be served that night. The head cook was brother Pascual, he spent all day running throughout the kitchen giving orders. As the story goes brother Pascual was so nervous that he started scorning his assistants for having such a messy kitchen. He put all of the ingredients which were scattered throughout the kitchen on a tray and as he rushed to put them away he tripped directly in front of a couple of turkeys which were just about ready to be served. He dropped chiles, a piece of chocolate and all of the rest of spices on the turkey ruining the banquet’s main course. Brother Pascual was so distressed by his predicament that he started praying with all of his faith, just then they announced that the guests would be taking their place at the table. Minutes later he was in awe when all the guests were complementing him on the dish which was accidentally created.
This legend is so popular that in small towns you can still hear housewives asking San Pascual for help. Most likely mole was not created by accident, it is probably a result of a long and arduous process which began in pre-Hispanic America and was perfected during Mexican colonial times when Mexican dishes were enriched with ingredients from Asia and Europe. Many regions of Mexico came up with their own variations of mole, which is how mole poblano, mole negro de Oaxaca and mole amarillito del sureste among moles many others came about.

Recipe for Mole Poblano

Ingredients:

1/2 lb. Ancho chiles, toasted lightly

2-1/4 lbs. Poblano chiles, roasted, peeled, seeded

9 oz. fresh Jalapenos, roasted, peeled, seeded

2-1/2 cups tomatillos, crushed

1/2 mole spice mixture (recipe below)

1-1/4 oz. garlic, peeled

3 oz. vegetable oil

8 oz. raisins, fried in oil 5 seconds

8 oz. apricots, dried, fried in oil 5 seconds

3 oz. sesame seeds, toasted

12 oz. almonds, sliced, toasted

3 oz. pepitas, toasted

8 oz. Ibarra chocolate, chopped

1-1/4 gal chicken stock

7 oz. corn tortilla chips, fried crisp

1 qt. water

Procedure:

Weigh and measure all ingredients

Soak ancho chiles in hot water for at least 30 minutes

Deep fry the poblano and jalapeno chiles for 2-3 minutes to blister. Cool and peel. Seed.

Seed ancho chiles and save seeds. Toast seeds.

Make the mole spice mixture recipe.

While spice mixture cools, toast sesame seeds, almonds, and pepitas in separate pans. Do not blacken or burn.

Fry and cool raisins and apricots.

Mix almonds, pepitas, raisins, and apricots in a lg. mixing bowl and mix very evenly. Place in food processor a little at a time until you have a granola type consistency.

Grind sesame seeds and spice mixture in spice grinder until you have a fine powder.

Place corn chips in food processor and chop until very fine.

Place the 3 chiles in food processor and blend until you have a thick paste. Add water as needed to achieve thick paste.

Melt Ibarra chocolate un a double boiler.

Now you should have: a) a bowl of chile paste, b) a bowl of nuts and fruits, c) a bowl of spices and sesame seed powder, and d) a bowl of finely chopped corn chips

In a large stainless steel bowl place spice and sesame seed powder, corn chips, and tomatillos; blend until you have a smooth mixture.

Put vegetable oil in a large shallow pot over medium heat. When oil is very hot, add chile paste and cook for 2 minutes while stirring constantly. Add tomatillo and spice mixture. Stir constantly for 3 more minutes. Note: adjust heat as needed.

Add chicken stock and set heat to low. Add fruit and nut mixture breaking apart while placing in the sauce.

With large whisk stir sauce until you have a nice, smooth consistency.

Add chocolate while continuing to stir sauce with a large whisk. Don't let ingredients settle to bottom of pot and burn!!

When sauce has reached a smooth constisency, set heat on very low and let simmer for 8-10 minutes; add water as needed and stir occasionally.

Let cool. Place in plastic containers. Refrigerate.

Mole Spice Mixture

Ingredients:

1 oz. Coriander seeds

1-1/2 oz. ancho chile seeds

1 oz. black peppercorns

1/2 oz. cinnamon sticks

1/2 oz. anise seed

1/2 oz. cumin seed, whole

1-1/2 tsp. allspice

1 oz. cloves, whole

Procedures:

Weigh and measure all ingredients

Place all ingredients in shallow pan or sheet

Set in 500 degree oven for 5-6 minutes.

Don't let spices burn!

Shake spices every couple of minutes

Set spices aside to cool

If you really like it but dont have the time. I suggest you go to Maria Bonita's Taco Shop in Dubai :)

Tagged by M

2005-07-13T11:19:00.000+03:00

1. What does "love" mean to you?

I think love is a personal feeling that no one can describe fully. It is a feeling of wanting something so bad and never to let go. Love in a relationship should be expressed in one thing RESPECT.

2. What does "marriage" mean to you?

Marriage is the completion of ones life. An essential part of the circle of life. It is sharing and loving and understanding and helping. It provided a mother when a mother is lost. It provides a father when a father is lost. Marriage make you stronger, it makes you determined, it makes you love life.

3. Do you beleive in 'love at first site'?

Well only I know a few stories of grandparents here and there who died, which happen to have been hooked together throu the so called "love at first site"

4. How many children would you like?

Ideally 4, but then I would have to think whether I can afford it, and by that I mean sending them to private schools, travelling around, college, car, etc.

5. If given the opportunity, what is the one song that you would sing for me on my wedding day?

Mmmm tough one. I'm a bit claustrophobic, so the idea of having a single song that I like makes my world smaller. I would rather write the song that I would sing.

6. What is your favorite holiday destination?

My favorite holdiay would be in a place I havent heard about. The joy of discovery! Next on the list South America.

7. What three qualities you would look for in a woman?

Honest, Intelligent, Talkable.

8. What are the three qualities and three bad habits that you have?

Qualities: Honest, Respectful, Friendly
Bad Habits: Bad listener, Impatient, Moody

9. Did you have any previous relationships?

Yes

10. Where do you see yourself in 10 years time?

Married with children living in a house and being a successful entrepreneur.

Memorable Meals

2005-07-11T15:09:00.000+03:00

There are alot of good meals,but only the ones served in a good setting or with a nice view are memorable. Eating is no longer a function of survival (for the the fortunate ones with a good income) but rather a lifestyle. We eat to enjoy (again I am not inffering that I am fortunate and with a good income ;p), we eat to have a conversation, to celebrate, or for some who are saddened or depressed see it as a way out, almost. I am sure that some of you had very memorable meals, whether for a birthday or for any other occassion or simply by accident. I could imagine a person having the best meal of his life being stranded in a small sea side mountain village in Mexico eating freshly made fish tacos, or in a south Indian jungle eating rice cooked in bamboo and served with rasam. Whatever it is I am sure you have something to share.

This is a strange meal of deep fried soft shell crabs in a bed of fried dried chillis. The chillis are not meant to be eaten! its just a flavor enhancer. This meal was served on the 24th floor Hutang restaurant in Kowloon facing Hong Kong which specializes in Szechuan regional Chinese cuisine. Although this wasnt the best dish, it was picture worthy! FYI the best dish I had was the steamed fish covered with an "ocean" of fried chopped garlic, crushed peanuts and chilli. Yummmy

Kuwaits Best Food Joints

2005-07-09T18:42:00.000+03:00

Since I am a foodie and dont care much about service and all (at the moment) I would like to point out the best of the best restaurants serving the best food. Here it goes:

Best Indian : Mughal Mahal - Although the restaurant has very good food, I have had better in India and the states beleive it or not!
Best Kebab : Marafie Restaurant and Sweets - There are many varieties of kebab in Kuwait. There are shamee (levantine style like kabab-ji), Iraqi and Persian. This restaurant serves the juiciest and tastiest persian kebab in Kuwait! but you have to eat it on the spot.
Best Pizza : La Piazza - This is one of the few places in Kuwait serving authentic italian food. The pizza is terrific with thin crispy crust and mouth watering toppings.
Best Burger : B+F Burger Boutique - This homegrown burger joint seves the best and juiciest burgers in town. Their mini slider burgers are phenomenal! ask for their specials.
Best Sushi : Kei - Kuwait is turning into a sushi jungle but only one establishment was able to consistently serve excellent sushi and that is Kei at the JW Marriot. Unfortunately their other Japanese items are OK.
Best Falafel : Dodo - This is a relatively new establishment with its falalfel sandwich being the best thing on the menu. The sandwich is filled with all the goodies and more, its a meal in itself.
Best Shawarma : Kurdo - You know the shawarma tastes good just by the look on the faces of the people stuffing it in their mouths, I know I did the same!
Best Date Cobbler : Lorenzo - This thing takes 20 minutes to prepare, but it is definately worth the wait.
Best Chinese : Golden Chopstix - This is the best chinese restaurant relatively speaking. Unfortunately the quality keeps going down as substitute ingredients are constantly being used.
Best Steak : Gaucho Grill - The steaks here are from beef flown in from Argentina, home of the best grass-fed beef. The filet mignon melts in the mouth like butter.

Got any more to add?? lets see what you got.