Day 106! Malta - Warm Vegetable Salad with Fennel and Lemon Dressing - Up Next, Marshall Islands

Okay, so I was all ready to put this post up, when I realized that I'd taken 50 some-odd pictures without the data card in the camera. Hence, this very abbreviated step-by-step process for which I apologize. You see, I'm a little tired and a tad hung over from eating, drinking, dancing and partying into the wee hours of the morning with our wonderful group of friends last night (shout out to Lisa, Jim, Adrienne and Jim). I can't party like a rock star anymore, but I can try, and it didn't matter one bit that we were the only people in the club over 20 (ummm...way over). That I was able to get this simple, yet lovely Mediterranean dish from Malta made at all is a minor miracle...So, despite the limited number of photo's, sometimes you just have to go with what you've got!

Located in southern Europe, the country of Malta is an archipelago situated centrally in the Mediterranean sea. To the south is Sicily and to the east, Tunisia.  Malta is one of the world's smallest countries and also one of the most densely populated. Throughout history, Malta has been a strategic point for the Phonesians, Greeks, Normans, Sicilians, French, and the British, who ruled the country until 1964 when it gained independence.

The country's fertile soil and warm climate make for a huge variety of seasonally fresh fruits and vegetables, which are typically used in salads or as fillings for pastry such as pastizzi. Cuisine can be described as rustic, with it's traditions influenced by the indigenous people as well as the Sicilians. Cheese, fish, pasta, rice, stewed and stuffed dishes, rustic bread as well as desserts that often use dates and almonds are but a sampling of the spectacular Mediterranean food of Malta.

Fennel and Lemon Maltese Dressing (Adapted from Lemonsprig)

1/2 tsp. fennel seeds
1/2 tsp. coriander seeds
1 clove garlic
1/2 cup parsley leaves, chopped

1/4 cup mint, chopped

1-2 lemons

1 cup olive oil

Sea salt to taste

Freshly ground pepper to taste

In a large mortar and pestle, crush fennel and coriander seeds. Add garlic and pound to paste. Add chopped herbs and zest of 1 lemon and mash together. Juice both lemons and stir into olive oil. Add herbs and season to taste. Store in a jar and let sit for about 1 hour to allow flavors to blend.

Warm Maltese Vegetable Salad

1 head cauliflower

1/2 bag frozen peas

1/2 bag frozen fava or lima beans

1 zucchini

3-4 oz. feta or sheep's milk feta, to taste

1 recipe Maltese dressing

Break up cauliflower into flowerettes and place in steamer. Steam for about 7 minutes, or until just tender.

Half the zucchini lengthwise, then thinly slice into semi-circles and steam for 4 minutes, or until just barely tender.

In a large bowl, add steamed cauliflower, peas, Lima beans and zucchini.

Add enough dressing to taste, top with feta and serve warm along side thick slices of crusty bread, which can be dipped into dressing for an extra treat.

Passage to an Equator
Original Painting
Christopher Rice

Final Assessment: This is a wonderfully easy, healthy and satisfying salad eaten alone or along with a pasta dish. This dressing can be used for any other vegetables or even as a marinade for chicken or fish. One taste and you'll feel as though you've been transported to the Mediterranean.


Check out my friend Christopher's art! He's also the mastermind behind Enjoy Life with Breakfast and Enjoy Life with Chocolate!

Day 105.5 - Amaretto Infused Chocolate Covered Strawberries

Strawberries are the angels of the earth, innocent and sweet with leafy green wings reaching heavenward.
~Jasmine Heilfer

Original Painting
Chris Harford

Valentine's Day does not have to be about having a spouse, lover or partner -- despite what the Hallmark hype hopes you buy into.  No, rather it can, and should be a special day in the bitter month of February when you get to enjoy beautiful chocolate covered strawberries for what they are: exquisitely decadent, elegant and sexy. Simply put, whether you're eating them alone or with someone special, dipped in glossy dark chocolate, and savored with a lovely glass of champagne, wine (or sparkling cider if you're so inclined), these strawberries are sure to make you feel sweet and heavenly, which you are. 

To add an extra twist to traditional chocolate dipped strawberries, about half of these juicy darlings were infused with Amaretto. Using a syringe, I injected a little of the liquor into the berries prior to dipping them into dark, semi-sweet and white chocolate. The result is a happy party in your mouth, without compromising the natural tartness of the fruit. Strawberry fields forever.

Glass dish by Tim Commerford

The key to making these dipped strawberries is to start with ripe, clean berries that have been lightly rinsed and gently patted dry (do NOT drown them in water as they'll quickly become saturated and mushy). To ensure that  the chocolate coating adheres to the fruit, have everything in place before you start and  work quickly as chocolate tends to harden up pretty fast.

When cooking with chocolate, it's absolutely imperative that your bowls and spoons be spotless and clear of moisture, otherwise you'll end up with a mess. Finally, and perhaps most importantly, watch your chocolate as it melts, being very careful not to overheat it.  I used small ramekins with 2 ounces of chocolate in each, which was just right for about 24 strawberries.

Amaretto Infused Chocolate Covered Strawberries

About 24 strawberries, stems and leaves attached
2 ounces dark chocolate
2 ounces milk chocolate
2 ounces white chocolate
extra dark and white chocolate for drizzling
Amaretto

Gently rinse and pat dry strawberries. Place on a cookie sheet lined with paper towels.
Draw a little Amaretto into a syringe. (You can get one at a pharmacy)
Gently insert the plastic tip of the syringe into the underside of the strawberry, slowly depressing the stopper to inject the Amaretto. Watch carefully - you will see the strawberry puff up as the liquor fills it. Pat dry any excess Amaretto and place on a cookie sheet lined with paper towels.
Using a microwave safe container, and working with one dish at a time, place chocolate in microwave at medium power for 1- 1 1/2 minutes.
Remove and stir. If not melted, return to microwave and repeat heating step, stirring every 30 seconds, as scorching can occur. When small lumps remain, remove and continue to stir to complete melting.
Carefully hold a strawberry by the stem and dip/swirl the berry in the chocolate.
Place on cookie sheet lined with wax paper.
Repeat until all strawberries have been dipped.
Place cookie sheet in refrigerator until chocolate is set.
Serve with whatever your heart desires.

Day 105! Mali, Couscous de Timbuktu and Meni-Meniyong (Sesame-Honey Sweets) Up Next, Malta

Yowza! I used a lot of cayenne in tonight's Couscous de Timbuktu dish. This traditional meal of meat cooked in a tomato based sauce with spices and dates called for 2 tablespoons of cayenne. I used only 1, and can't imagine having eaten the dish had I used 2. Yet despite the heat that actually made me sweat, the combination of tomatoes, onions, garlic, cinnamon and the sweetness of the dates was very, very good. Served on a bed of couscous, the meal was satisfying yet light.

I also decided to make Meni-Meniyong, a traditional sesame-honey treat that consists only of toasted sesame seeds and a toffee made of honey and butter. They remind me of classic Middle Eastern sweets, and are perfect for a lunch box or afternoon pick me up. Easy to make, even easier to eat.

Located in Western Africa, Mali is a landlocked country that shares it's borders with Algeria, Niger, Burkina Faso, Cote d'Ivoire, Guinea, Senegal and Mauritania. The country is made up of 8 regions. To the north, its borders go deep into the middle of the Sahara, to the south, where the majority of people live, the the Niger and Senegal rivers provide a rich source of agriculture and fishing opportunities. Like so many African countries that were colonized by Europeans, Mali gained independence after a coup in 1991 to become a democratic, multi-party state. Although gold, uranium and salt are valuable commodities int the country, approximately 1/2 of Mali's people live below the poverty line on $1.25 day.

Cuisine in Mali is heavily influenced by Arabic traditions due to it's participation in the spice trade and precious metals. Corn, millet, rice porridges, ground nuts, baobab leaves, sweet potatoes leaves and okra as well as rice and couscous are eaten with regularity. Unlike many African countries, the Mali diet is fairly rich in protein such as lamb, been, smoked fish and chicken. Tomatoes, onions, eggplant, plantains and yams are the vegetables of choice. Cinnamon, thyme, saffron and cayenne season the food with wonderfully aromatic and robust flavors.

Couscous de Timbuktu (Adapted from Celtnet)

2-3 lbs. chicken, beef or lamb, cut into bite sized pieces
Oil  frying
1 tsp. fennel seeds
1/2 tsp finely ground black pepper
2 14 oz. cans whole tomatoes
1 tsp. ground cinnamon
3 tsp. salt
4 cloves garlic, thinly sliced
1/3 Tbsp. ground cardamom
1-2 Tbsp. cayenne
2 Cups water
1/4-1/2 cup dates, pitted and pureed in a food processor
pepper to taste
1 Tbsp. ground cumin
2 Tbsp. ground ginger
1 tsp. grated nutmeg
2-3 medium onions, diced
2 Tbsp. chopped fresh parley

Season the meat, then h eat the oil in a large metal casserole over high heat. Add the meat and garlic and cook until the meat is well browned. Add the spices and stir-fry for a few minutes. Add the tomatoes and enough water to just cover the ingredients and bring the mixture to a boil. Lower the heat, cover and simmer for about 1 hour, or until the meat is tender.

Add the onions and dates and simmer, uncovered, until the sauce has reduced by half its volume. Adjust the seasonings, transfer to a serving bowl, sprinkle with chopped parsley and serve with couscous.


Meni-Meniong (Sesame-Honey Sweet)

2 cups sesame seeds

1 1/4 cups honey

4 Tbsp. unsalted butter

Place the sesame seeds on a baking sheet and toast in an oven pre-heated to 425F for about 10 minutes. Add honey and butter to a small saucepan and heat over a medium low flame until the mixture begins to bubble and starts to darken (about 5 minutes).

Stir the sesame seeds into the honey mixture and spread out onto a 9x12 buttered baking pan. Allow to cool until just warm and cut into sticks. Allow to cool completely, then serve.

Final Assessment:  Both the couscous dish and the sesame treats were great. The heat of the main meal was as hot as I can take it - any more and I couldn't have eaten it - so unless you like your food REALLY hot, stick to the lesser quantity of cayenne pepper - perhaps even less than I used. The honey-sesame sweet was very good and reminiscent of Arabic or Middle Eastern desserts I so because of the combination of honey, seeds and/or nuts.

Orange and Fennel Salad

There are many epic love stories throughout history - Romeo and Juliet, Napoleon and Josephine, Cleopatra and Mark Antony. None of these, however, compare to the perfect pairing of orange and fennel. The blend of citrus notes with the peppery, anise flavor of the fennel is a match made in heaven. Ahh, true love!

Ingredients 
1 fennel bulb, thinly sliced with a mandoline
1 orange, supremed and cut into chunks
1/2 cup thinly chopped Romaine lettuce
1/4 cup chopped parsley
juice of half a lemon
salt and pepper to taste

Instructions
Toss fennel, orange, lettuce, and parsley together. Sprinkle lemon juice, salt, and pepper.

Day 104! Maldives - Mas Kavaabu (Curried Coconut Tuna) Up Next, Mali

Initially, I was really excited about this meal since it included tuna and a whole bunch of exotic-scented spices, ground into a pungent paste...plus, (one of my many) weaknesses, coconut milk. But as I got into the recipe, I couldn't help feeling as though I was over-riding the wonderful flavor of the tuna with a thick gravy. Then, the coconut milk curdled, and that made what already looked like a nondescript stew look worse. But...the mission of this blog is to cook and eat as authentically close to the recipe and culture whose country I'm visiting. So, casting all aesthetic judgement aside, I focused on the flavor which was spicy, hot and full of garlic, cinnamon, cumin, cardamom and curry - not great the best looking meal I've ever made, but tasty nonetheless.

Located in the Indian Ocean, Maldives is an island nation formed by a chain of 26 atolls off India's Lakshadweep Islands between Mincoy and Chagos Archipelago. Maldives is actually the tops of a vast undersea mountain range that is spread over 90,000 square kilometers, making it the most dispersed country in the world. It's also the smallest of the Asian countries in both land mass and population. Lastly, Maldives is the lowest country on the planet and the lowest highest point in the world...check out the map and you'll see!

Food in Maldives ranges from mild to very hot, depending on how many chilies are used. It is influenced by both European and Asian traditions, and relies mainly on sea food and fish as it's source of protein. Tuna is the most commonly eaten fish in this country, being served boiled, grilled and smoked. Because the soil in Maldives is moist and the climate humid, huge varieties of tropical fruits such as bananas, pineapples, coconut, avocado, mangoes, oranges, lemons and limes are available. Curry, onions, chili, rice and roti are all serve as the seasonings and accompanies to most meals.

Mas Kavaaku (Curried Coconut Tuna) - Adapted from Wikia)

Boneless fresh tuna cut into medium sized pieces
1 Tbsp. grated coconut
Cream of half a coconut
1/2 tsp turmeric powder
2 Tbsp. coriander powder
1/2 Tbsp. chili powder
1/2 tsp. anise seed
2 Onions, chopped
10 Curry leaves
2 Tomatoes, chopped
1/2 tsp. cumin seed
1 tsp. pepper
2 cardamom pods
1 1/4 piece of cinnamon stick
8 cloves garlic
2 1/2 in piece ginger
1/4 tsp. fenugreek seed
oil for frying
salt to taste

Take 1 Tbsp. coconut and fry in oil until it becomes golden brown in color, to this add curry leaves and a few slices of the onion and dry until golden.
Grind cinnamon, cardamom, garlic, ginger, cumin seed, aniseed, coriander powder, chili powder, turmeric powder and pepper into smooth paste.
Fry remainder of sliced onion until golden brown. Then add fenugreek seed, curry leaves and ground paste and fry again for a few minutes until it becomes dark brown in color. Add some of the coconut cream and cook until sauce becomes thick.
Add the rest of the coconut cream, tuna fish chunks, tomato, salt and simmer until cooked and gravy becomes thick.

Day 103.5 Homemade Fig Newtons - The other lunch box cookie

I should be doing my taxes this afternoon, but I don't want to. So, to delay the pain as long as possible and still feel productive, I decided that making Fig Newtons was the only thing to do. Now, this recipe is not one you can throw together quickly, so don't plan on starting it if you're rushed or cranky.  And, yes, there are a fair number of steps, but like any labor of love, the heavenly end product more than justifies the means.

If you're wedded to the childhood memory of a cake-like Fig Newton, you may, at first, be taken aback by the crunchiness of the short bread cookie in this recipe. But in my opinionated opinion, the combination of honey-scented fig jam and butter-rich cookie straight-up kicks that dry Fig Newton of yesteryear to the packaged cookie curb.

Full credit for this recipe goes to flour, Joanne Chang's most excellent baking book. For those of you kind enough to follow my cooking forays, you already know that flour is my favorite pastry/baked goods cookbook of all time. For first time visitors, if you do nothing else this week, treat yourself to the book. I don't change the recipes because I could NEVER improve on anything Chang does. Is it possible to have a baking crush? The only thing I did change, because I had to, was to substitute dry figs, as I couldn't find fresh figs in this season of New England ice and snow.**read notes below about this substitution.

Homemade Fig Newtons (Only slightly adapted from flour, by Joanne Chang)


Fig Jam Filling


2 pints ripe black mission figs
or dried Calimyrna figs if fresh figs are not available**
1 orange, peeled, seeded and finely chopped
1/2 cup packed light brown sugar
1 Tbsp. finely grated lemon zest
1/4 tsp. kosher salt
1 tsp. vanilla extract

Shortbread Dough


1 cup (2 sticks) unsalted butter, at room temperature
6 Tbsp. granulated sugar
2 Tbsp. confectioner's sugar
1 egg yolk
1 tsp. vanilla extract
1 cup unbleached, all-purpose flour
1 cup cake flour
1/2 tsp. baking powder
1/2 tsp. kosher salt

To make the filling: Remove any stems on figs, then cut them into quarters, and place in a medium non-reactive saucepan. Add the orange, brown sugar, lemon zest, and salt. Place over medium heat and bring to a simmer. Reduce teh heat to medium-low and simmer uncovered, stirring occasionally for about 40 minutes, or until the figs have softened and lost their shape and the filling jam-like. **If you are using dried figs, add a little water as they simmer to keep the mixture from drying out. Remove from the heat, stir in the vanilla, and let cool for 1-2 hour, or to room temperature (if the jam is too watery, drain a little excess liquid before using as filling). *** If you used dried figs, place the finished cooked figs in a food processor and pulse 5 or 6 times until figs achieve a jam-like consistency. This can be made in advance up to three 3 days ahead.

To make the shortbread dough: Using a stand mixer fitted with a the paddle attachment, cream together the butter, granulated sugar, and confectioners' sugar on medium speed for about 5 minutes, or until the mixture is light and fluffy. Stop the mixer a few times and use a rubber spatula to scrape down the sides and bottom of the bowl and the paddle to release any clinging butter or sugar. Beat in the egg yolk and vanilla on medium speed for 2-3 minutes, or until thoroughly combined. Scrape the bowl and paddle to make sure the egg is thoroughly incorporated.

In a small bowl, sift together the all-purpose flour, cake flour, baking powder and salt. On low speed, slowly add the flour mixture to the butter-sugar mixture and then mix for about 15 seconds, or until the flour mixture is totally incorporated and the dough is evenly mixed. Stop the mixer and scrape the bowl again to make sure all of the flour is thoroughly incorporated.

Scrape the dough onto a sheet of plastic wrap and wrap entirely, pressing down to form a disk about 6-inches in diameter and 1-inch thick. Refrigerate the dough for about 30  minutes, or until it has firmed up but is still somewhat pliable.

Position a rack in the center of the oven, heat to 350F.

Place the dough disk on a large sheet of parchment paper. Liberally flour the dough on all surfaces, then roll out into a rectangle about 16 x 9 inches and 1/4 inch thick. Don't let the dough stick to the parchment or the rolling pin by adding a little flour as you gently roll the dough out.

Position the rectangle with a long side facing you. Spoon the cooled filling lengthwise along the center of the rectangle. In a strip of about 2 1/2 inches wide. Lifting the edge of the parchment farthest from you, drape the top of the dough rectangle over the jam, covering the top half of it. Gently peel the parchment away from the dough. Repeat wit the bottom edge of the parchment, draping the bottom of the dough over the jam. The edges of the dough rectangle should meet in the middle. Gently pinch the edges of the dough together, and then turn the rectangle over, so it is facing seam-side-down. Using a pastry brush or your hands to brush any excess flour off the parchment.

Bake for 65-70 minutes, or until the short bread is entirely golden brown. A little fig juice make leak out the sides, but it's fine. Let cool on the baking sheet for at least 2 hours, or until completely cool. Using a chef's knife, cut on the diagonal into strips about 5 inches long and 1 inch wide.

Chocolate for Valentine's Day

The Superbowl is over! Thanks goodness. Frankly if I saw one more post about recipes for half time snacks I was going to go long and never come back. Not that I haven't been busy. I've been eating chocolate, consider it a warm up for Valentine's Day. There is a lot of not so good chocolate out there, and I'd hate to think you'd end up with some by mistake. What you need is someone you can trust to try before you buy. In this regard, let me be of service. Without further ado, here are my chocolate picks for Valentine's Day.

1st–New and Notable

Art Pollard of Amano Chocolate is a mad genius when it comes to chocolate and while a bit wacky, under the surface he is a true perfectionist. He's won just about every award there is to win for his chocolate bars, and his latest introduction are boxes of chocolate confections. They are insanely good. They have a wonderfully delicate texture. Each flavor I tried was better than the next. The flavors are elegant and include ingredients like honey, cardamom, black pepper, key lime, and tangerine. Oh so good! But unfortunately in very limited production. If you can get your hands on a box, they are truly for a chocolate connoisseur. Do not waste them on anyone undeserving. While one chocolate is very rich and satisfying, you will find it hard to keep your hands of the rest. Only the highest quality ingredients are used, not even lecithin makes it into these gems. The 12 piece box is $24.99.


2nd–A Classic

Michael Recchiuti is a very talented chocolatier who makes some chocolate confections that might cause you to swoon. His chocolates are not fussy, but always beautiful. Top of the list are his burnt caramel chocolate. Very few things taste better when burnt, but Recchiuti takes caramel just to the edge, making it less sweet but richer and more sophisticated. The texture is velvety and luscious. A box full of these is good for the indecisive. Every chocolate is the same. This season his Hearts & Arrows box is so pretty it will charm the pants off of your beloved. Which, I believe, is the point of this holiday. The 9 piece box is $25.

3rd–Up and Coming
Socola chocolates is a fairly new chocolate company started by sisters Susan and Wendy Lieu. There chocolates are not nearly as refined as the ones from Recchiuti or Amano, but the Aphrodite's Delight box includes some very lovely flavors. They make a burnt caramel which tastes more like ganache, with a touch of sea salt, a very good raspberry pate de fruit covered in chocolate and my favorite, the "sweetheart sammee" filled with strawberry jelly and some freshly ground peanuts. It's what a peanut butter and jelly sandwich might taste like, in heaven. The chocolate coverture is a bit more brittle than I prefer, and these chocolates are more about the filling than the chocolate, but I still enjoyed them. 12 pieces for $25.95

4th–Exotic Flavors
Vosges chocolates and their creator, Katrina Markoff are masterful when it comes to marketing. But when it comes to chocolate, I'm on the fence. Sometimes I like Vosges chocolates, and other times I think they miss the mark. The Sweet Coquette collection, at $48 for 16 pieces, it's by far the most expensive. The packaging is stunning and the flavors are all intended to be aphrodisiacs. The story behind each flavor is very interesting, but the results are mixed. The idea of an oyster flavored truffle is intriguing, but ultimately the result is overly sweet. The flavors are referred to as "parfums" which is interesting, because some have so many floral notes that they end up tasting like perfume. Flavors include absinthe, cinnamon, rose water, guajillo and pasilla chillies. If you are enchanted by the aphrodisiac stories and like intensely flavored chocolates, this might be the chocolate for you.

All chocolates were provided as either samples or as gifts. I tasted some chocolates that I would not recommend, and chose not to review them.