Day 83! Jordan: Mixed Grill, Lamb & Chicken Shwarma Sandwiches - Up Next Kazakhstan

This is the perfect meal for a Sunday night. Prep was minimal, marinade was quick to make and assemblage (I love that word), was equally uncomplicated. Uncomplicated is good.








And, I gotta say, Middle Eastern food is so damn good. Lemons, tomatoes, garlic, onions, cinnamon, cardamom, nutmeg, cayenne all combined for a heady sensory experience: the smell and color of the spices are exotic and deeply rich,  and the tastes concurrently  complex, light, and warm.

Located on the East bank of the River Jordan in Western Asia, Jordan is officially known as the Hashemite Kingdom of Jordan. Jordan neighbors Saudi Arabia, Iraq, Syria and Palestine/Israel.  Overall, Jordan has an arid climate as found in the Arabian Desert. However, to the north is the fertile crescent, which allows for growing an interesting variety. Humus, Tabbouleh, Baklava, lamb and chicken and Arabian coffee are all staples commonly found in this beautiful country.

I used jalapeño peppers as a topping for the Shwarma,
but if you don't like your food hot, omit them.

After marinating the meat, grill or broil it, but
do not overcook or you'll a tough and chewy shwarma.

Yogurt cools the heat of the spice and jalapeños;
marinated eggplant and tomatoes add zest
and richness to the shwarma.

Mixed Grill - Lamb and Chicken Shwarma

 Mixed Grill Shwarma Sandwich

• 1/2 pound lamb, cut into strips
• 1/2 pound chicken breast, cut into strips
• 1/2 tsp. ground cardamom
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. black pepper
• 1/2 tsp. cayenne
• 1/2 tsp. salt
• 3 cloves garlic, minced
• 1/2 onion, minced
• 1 bay leaf
• 1/2 cup lemon juice
• 1/2 cup red wine vinegar
• 6 large sections pita bread
• 2 tomatoes, chopped
• 6 slices picked eggplant (optional - I used marinated eggplant)
• 3 serrano or jalapeño peppers, stems and seeds removed, chopped
• Yogurt to taste

1. Place the meat in a glass bowl.
2. In another bowl, combine the spices, salt, garlic, Onion bay leaf, lemon jice and vinegar, stir well and pour it over the meat.
3. Marinate in the refrigerator for at least 2 hours.
4. Drain the meat from the marinade and pat dry.
5. Grill the meat over a hot charcoal or gas grill until done - about 10 minutes, turning often.
6. Divide the meat into the pita bread sections, add tomatoes, eggplant, peppers and a tablespoon or more of the yogurt.

Final Assessment: Slammin'

Day 82! Japan-Vegetable and Shrimp Tempura to die for.....Up Next, Jordan

Vegetable and Shrimp Tempura with Dipping Sauce

Until tonight, I had never attempted Tempura. After tonight, this will become a regularly featured meal in my house...if only it weren't quite so....fried, I could justify having it at least once a week. Don't get me wrong, I totally dig fried anything, but I do try to be health conscious and the truth is, too much fried food does not look kindly upon my hips. Alas, cruel sacrifices must be made.

Located in East Asia, Japan is an archipelago island nation and one of 6,852 other islands in the Pacific Ocean. It neighbors China, North and South Korea, Russia and Taiwan. 

Japan's cuisine varies by region, but rice, noodles and bread are staples throughout the country. Sea weed is often used as a base for sauces, soups and in meals, which lends both flavor and nutritive value to Japanese food.

I used Konbu  and boiled shrimp shells to make bonito stock  for the tempura dipping sauce.

Konbu is dried sea kelp that is primarily gathered off the Northern Japanese island of Hokkaido. It's very salty and as soon as it begins to cook, emits a wonderful ocean smell.

Sweet potatoes, zucchini, sweet onions, green beans, carrots
and shiitake mushrooms sliced and ready to dip in batter

This batter is made with cake and rice flour, which ensures
a light, smooth batter that really clings to the vegetables without flaking
off during frying and and holds up on the plate without getting soggy.

Vegetable and Shrimp Tempura with Dipping Sauce

Vegetable and Shrimp Tempura (Adapted from the Williams-Sonoma, Asian Cookbook)

• 1 Carrot, peeled and cut 5 inches long and 1/4 inch thick
• 1 small sweet potato, peeled and cut into slices 1/8 inch thick and then cut into half-moons
• 1 small sweet onion, cut into 1/2 inch thick slices
• 1/4 pound green beans, cut into 5 inch lengths
• 1 zucchini, cut into 5 inch long pieces and 1/4 inch thick
• 5 fresh shiitake mushrooms, 1 1/2 inches in diameter, stems removed - cut caps in half
• Canola or peanut oil for frying
• 1 cup cake flour
• 1 cup rice flour
• 3/4 tsp. salt
• 1/4 tsp baking soda
• 2 large egg yolks
• 1 1/2 cups ice water
• 8 large shrimp, peeled and deveined
• Tempura Dipping Sauce

1. Preheat the oven to 250 F. Pour oil to a depth of 5 inches into a wok, sauce pan or deep fryer. Heat oil to 370F. Line a baking sheet with a double thickness of paper towels.
2. Meanwhile, in a bowl, sift together the cake and rice flours, salt, and baking soda. In a small bowl, using a fork, beat together the egg yolks and ice water. Stir the egg-water mixture into the flour mixture, just until the batter comes together.
3. Working in small batches, dip the vegetables into the batter, allowing any excess to drip off, and the slip them into the hot oil. Deep-fry until light gold brown, 1-2 minutes. Using a wire skimmer, transfer the vegetables tot he paper towels to drain. Transfer to an oven proof platter and place in the oven. Between batches, use the skimmer to remove any batter bits from the oil.
4. Before dipping the shrimp into the batter, make several slashes in the underside of each shrimp to prevent curling while frying. Reheat the oil to 370F and, working in batches, dip the shrimp into the batter, allowing any excess to drip off, and then slip them into the hot oil, deep frying until light golden brown.

Tempura Dipping Sauce

• 1/2 cup bonito stock 
• 3 tbsp. each dark soy and mirin (or Chinese rice wine)
• 1/2 tsp. sugar

Bring to a boil and add 1 heaping tablespoon bonito flakes if you have them, then strain through a fine mesh sieve.

Bonito Stock

• 1 piece of Konbu
• 4 cups water
• Shrimp shells reserved from tempura shrimp

1. Bring to a boil, then reduce heat and simmer for 4 minutes. 
2. Remove the Konbu and stir in shrimp shells.
3. Return to a boil and strain through a sieve.

Final Assessment: Delicious, beautiful on the plate and tasty as can be. A+

Potluck Posts 12/2

Since my last post I've been to Miami where I snacked on a fabulous medianoche sandwich. I made appetizers and Emily Luchetti's Cranberry Pecan Pumpkin Upside Down Cake for Thanksgiving and am now heading off again, this time to Montreal for the weekend.

Over on the Frommer's website, on the Amy & Amy Between Bites blog you'll find a post that features an interview with Dorie Greenspan. I got her thoughts on cooking at home and in Paris and bunch of great recommendations plus a recipe. You'll also find an interview with Vanessa Barrington where she shares tips for making food to take when you travel, plus a recipe from her book, DIY Delicious.

On the Epicurious blog, EpiLog are posts on intriguing flavor combinations. Read about the combination of Peppermint & Mocha, Pecans & Pumpkin Pie Spice, including a recipe for roasted pumpkin pie spice pecans, Cranberries & Camembert, and a post on Savory Oatmeal ideas.

Next week I hope to have some more cookbook recommendations, and a new recipe. I've been working on a number of recipes for clients and as soon as those go online I will let you know.

Stress Brownies

"I'd make a thousand trips

to his lips

If I were a bee

Because he's sweeter than

Chocolate candy to me...he's confectionary."

~Billie Holiday

Today a friend called to ask me how I was holding up under the teenage-angst-onslaught I've recently and relentlessly been subjected to. "Fine," I replied. "I'm making brownies because I don't know what else to do." So there you have it - when all else fails, and it has of late, make something chocolate.

A few weeks ago I posted a recipe for "Boss Brownies", not named after Bruce Springsteen, although I have been rockin'   "Walk you all the way Home", on my iPod, but because they were that good. Sadly, they lacked  that glossy, crusty top that I love in a good brownie, so today's mission was to achieve said crusty-glossy sublimeness.

The recipe that follows comes from my favorite chocolate cookbook, The Joy of Chocolate, by Judith Olney. My step dad, Michael, gave me the book when I turned 25 and had not a kid, I mean, care, in the world... imagine that....It's a beautifully photographed book, whose recipes are decadent, easy and delicious - done deal.

One note however, the original recipe calls for frosting the brownies with a chocolate toping, but I really, really, really DO NOT like frosted brownies because I think icing makes the brownies too sweet and kills the texture. But that's just me, so if you like your brownies topped with chocolate frosting, go for it!

Copious amounts of butter and bittersweet chocolate
are a heavenly elixir for all that ails. 

Instant espresso crystals deepen the rich flavor of the brownies:
caffeine + chocolate = just what Dr. Feel Good ordered

The trick to a lovely crunchy crust is to beat the eggs until they're thick
Then add the sugar slowly and beat for 10 minutes
 until you have a meringue- like concoction

Voila - Glossy, rich, perfect brownies

Stress Brownies (Adapted from The Joy of Chocolate by Judith Olney)

• 6 ounces bittersweet chocolate
• 1 12/ sticks unsalted butter
• 1 Tbsp. instant espresso powder
• 1/4 tsp. ground cinnamon
• 1 Tbsp. Madagascar vanilla
• 4 eggs
• 1/4 tsp. salt
• 2 1/3 cups granulated sugar
• 1 1/4 cups all-purpose four, sifted after measuring

1. Preheat oven to 375F and butter and flour a 9x13-inch pan.
2.  Melt butter and chocolate together over hot water. Stir to blend, then put aside to cool slightly. Stir in coffee, cinnamon, and vanilla.
3. Place eggs and salt in the bowl of an electric mixer and beat until slightly thickened. Add the sugar slowly, in 5 or 6 portions, and continue beating the eggs for 10 minutes. The consistency should be perfectly smooth (feel the eggs with fingers; there should be no undissolved granules of sugar).
4.  Stir in the chocolate until just blended, then fold in the flour, lifting and turning the mass only until the flour is fully incorporated.
5. Pour the batter into the prepared pan and smooth the top. Bake for 15 minutes, then cover the brownies lightly with a sheet of aluminum foil and continue baking for 15-20 minutes.
6. Remove from oven and place pan on a cake rack. Remove foil and let the brownies sit for 2 hours before cutting.

Day 81! Jamaica- Jamaican Jerked Chicken with Red Beans and Coconut Rice- Up Next, Japan

 Here's what I know: Cooking keeps me sane (okay, no need to dissect the actual definition of sane). Let's just say that life with a certain teenager has challenged me to my very core and were it not for the structure, adventure and creative outlet of this project, I don't quite know where I'd be. Suffice it to say that the things I'm dealing with now were not in ANY of the baby books I ever read.  But the show must go on, and so shall I.

To find just the right recipe for Jamaican Jerked Chicken, I turned to one of my treasured cookbooks, the Black Family Dinner Quilt Cookbook, given to me by a friend years ago. It's a beautiful cookbook whose title honors the African American tradition of quilting and pays homage to Dorothy Height, president of the National Council of Negro women for forty years, as well as an activist and educator. The book is filled with delicious recipes whose roots are African, Southern, Caribbean our family has enjoyed for years.

Located in the Greater Antilles in the Caribbean Ocean,  Jamaica is an island nation whose neighbors include Cuba, Haiti and the Dominican Republic. Jamaica's indigenous Taino people originally named the island Xaymaca or the land of wood and water.


Jamaica's cuisine has been influenced by the Spanish, British, African, Indian and Chinese cultures and is known for its abundant seafood and tropical fruit. Some of Jamaica's signature dishes include curry goat (one of my favorites), fried
dumplings, meat patties, ackee, plantains, jerk, rice and...red beans & rice as celebrated by Spearhead in the video below.

Ackee - Jamaica's National Fruit

Habanero Peppers and Thyme flavor the Jerk Marinade

Scallions, coconut milk and Thyme make for tasty red beans and rice

Jamaican Jerked Chicken (Adapted from The Black Family Dinner Quilt Cookbook)
(Serves 12 - I cut the recipe in half)

• 1 1/2 cups soy sauce
• 1 cup freshly squeezed lime juice
• 1 cup thinly sliced fresh ginger
• 1/2 cup chopped fresh garlic
• 4 green onions, trimmed and roughly cut
• 2 Habanero peppers, seeded
• 1 cup apple cider vinegar
• 1/2-3/4 cup brown sugar
• 1/2 canola oil
• 1/4 cup ground allspice
• 2 Tbsp. molasses
• 2 tsp. cinnamon
• 2 tsp. freshly chopped thyme
• 1 tsp. pepper
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground cloves
• 16-24 chicken thighs with skin removed (I used boneless/skinless thighs)

1. Place soy sauce, lime juice, ginger, garlic, onions and peppers in food processor bowl. Puree until smooth.
2. Transfer to mixing bowl. Stir in vinegar, brown sugar, oil, allspice, molasses, cinnamon, thyme, pepper, nutmeg and cloves and let stand 30 minutes.
3. Place chicken a large heavy resealable plastic bag. Pour marinade over chicken. Seal bag. Refrigerate two days. Turn bag over occasionally.
4. Remove chicken from marinade. Grill or broil. Turn frequently to avoid charring. Serve with rice and peas.

Jamaican Red Bean and Rice

• 1 1/2 cups dried red kidney beans soaked overnight
• 2 cloves garlic, smashed
• 1/2 cup unsweetened coconut milk
• 3 green onions, chopped (a few more reserved for garnish)
• 1 habanero pepper, chopped
• 3 sprigs thyme
• 1 1/2 cups rice
• Salt and pepper

1. Place beans and garlic in a medium pot, cover with water, bring to a boil, then cover and lower to a simmer and cook for a bout 1- 1 1/2 hours and cook until tender. 
2. Once beans are tender, add in the coconut milk, green onions, habanero pepper and thyme, bring to a boil and add in the rice. 
3. Cook until liquid is absorbed.  Garnish with green onions.

Final Assessment: Delicious! The combination of sweet, spicy and sour in the marinade, made the chicken absolutely delicious and wonderful fragrant. And really, how could red beans and rice be anything but anything but kick ass

Why do YOU bake, Irvin Lin?

While Irvin Lin is a relative newcomer to food blogging, having launched Eat the Love earlier this year, he has quickly been embraced by bakers, cooks and food lovers. He's extremely talented as a baker, having won various competitions, including the Food Wars:Pie or Die, also this year. Lin does it all with a sense of joy and humor that is positively delicious.

"There is something slightly schizophrenic about being a home baker.

It’s a soothing zen-like solitary experience where precision measurements are needed to ensure a perfect end result. It’s a bit magical, when you put that batter or dough into the oven, at the correct temperature, and it comes out a baked good, something worthy of sharing with the people you love. Baking may be a lot of science (as well as a lot of art – don’t let anyone tell you any differently) but it’s also a magic that everyone can access. Few things in life create the warm happy feeling I get when I smell something baking in the oven.

But baking is also an act of social engagement, as all my baked goods are meant to be shared with friends, family and loved ones. I enjoy cooking, but to me, cooking is something I do to survive. Everyone needs to eat, and cooking is one of the ways that I provide sustenance to my body. But baking…baking is about pleasure. It’s about providing an experience to not only for yourself but for others as well. Cooking is a necessary. It’s a need. Baking is special. It’s a want.

I bake because I love to give joy to others. I love to watch other people eat. I love to watch their reactions when they take a bite of pie that I’ve made, or break off a piece of cookie and put it in their mouth. I love watching their eyes light up as they see the dessert placed in front of them. I love to see their eye roll to the back of their head as they savor that rich butter and sugar that I use in my sweet baked goods. I love hearing about how a specific dessert reminds them of their trip to France, or their wedding day, or of their childhood kitchen. I love talking to them about desserts and baked goods, because inevitably, every single person has a story about their favorite cookie, their favorite cake, and/or their favorite pie.

It is not everyday that people eat desserts. However, every time someone bakes, a normal occasion is turned into a special occasion. I strive to have as many special occasions as possible. I bake because baking is a way to connect with others. Baking is a joy. And we all need a little more joy in our lives."

Day 80 1/2! The Imperial Republic of Cupcake

While out shopping last week, I saw an issue of Cook's Country Best Country Recipes at the register. So what, right? Wrong. So, so wrong. Seducing me from the cover of the magazine was a dazzling, yet nostalgic photograph of what I instantly recognized as Hostess Cupcakes. There was absolutely NO mistaking the velvety chocolate crumb, creamy white filling and...wait for it...the curlicue icing across the top of the frosted confections.

Obviously, I wasn't in my right mind because I didn't buy the magazine, but a week later, those Hostess-like-cupcakes were still stalking me. I could have just gone out and bought a pack of actual Hostess Cupcakes, but with all due respect to Hostess, the last few times I've had a Yodel, Ring-Ding, Cupcake or Twinkie (thanks, Tim), I was definitely not transported back to my childhood. Now, I know times have changed since I was a kid and dinosaurs roamed the earth,  but what I remembered as delicious little cream-filled cakes wrapped in crinkly cellophane, tasted artificial and worst of all, the consistency of the filling was simultaneously slimy and gritty. Imagine my delight when I found myself back at the grocery store yesterday, only to discover the magazine still on the shelf as though waiting for me.

The great thing about Cook's  is that they test and report on the hits and misses of each recipe before going to press, so I was pretty sure the recipe would be great. And for the most part, it was...except for the marshmallow filling which was well, too marshmallow-y and not at all like the cream filling I remembered. So I tossed out the first batch and went to work adapting the recipe, keeping the excellent cake, but substituting my own whipped cream filling and and  pipping. Taddahhhhhh!

Cut a wedge out of the center

Cut the tip off the wedge

I used egg whites, cream of tartar and confectioners' sugar for the piping

Chocolate Cream Cupcakes (Adapted from Cook's Country Best Country Recipes)
(Makes 12 Cupcakes)

Cupcakes
1 Cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup boiling water
1/3 cup cocoa powder (I used Dutch Process)
1/3 cup semisweet chocolate chips
1 Tbsp. instant espresso
3/4 cup sugar
1/2 cup sour cream
1/2 cup vegetable oil
2 large eggs
1 tsp. Madagascar vanilla

Filling
1/2 cup heavy whipping cream
2 Tbsp. confectioners' sugar
1/2 tsp. Madagascar vanilla extract

Glaze
1/2 cup semisweet chocolate chips
3 Tbsp. butter

Icing
1 Tbsp. egg white, at room temperature
1 pinch of cream of tartar
1/2 cup plus 2-3 Tbsp. confectioners' sugar

1. Make Batter Adjust oven rack to middle position and heat oven to 325F. Grease and flour 12 cup muffin tin, or use paper/foil liners. Combine flour, baking soda, and salt in a bowl. In the bowl of an electric mixer whisk water, cocoa, chocolate chips, and espresso until smooth. Add sugar, sour cream, oil, eggs, and vanilla and mix until combined. Whisk in flour mixture until incorporated. Divide batter evenly among muffin cups. Bake until toothpick inserted into cupcake comes out with few dry crumbs attached, 18-20 minutes.Cool cupcakes in tin 10 minutes, then turn them out onto wire rack and cool completely.

2. Prepare Filling Combine  cream, confectioners' sugar and vanilla and whip until fairly stiff.


3. Assemble Cupcakes Microwave chocolate and butter in small bowl, stirring occasionally, until smooth, about 30 seconds. Cool glaze to room temperature, about 10 minutes. As demonstrated in photos, cut cone from top of each cupcake and fill with 1 tablespoon filling each. Replace tops, frost with 2 teaspoons cooled glaze, and let sit 10 minutes.

4. Prepare Piping Fill pastry bag fitted with a small plain tip with piping mixture and, pipe curlicues across glazed cupcakes. Chill until piping hardens up.


Final Assessment: These are un-bleeping-believable. The cake is perfect in both flavor and crumb. The whipped cream filling was a HUGE improvement over the marshmallow filling I'd made the first time around. The main difference is that using real cream requires refrigeration to prevent spoiling. Cupcakes will keep up to 2 days in the refrigerator and up to 2 weeks if frozen.