IS SEXINESS VIOLET?

Originating from southern India and Sri Lanka, the eggplant (aubergine in Europe) has appeared in the Western world no earlier than 1500 CE. This vegetale from the family of the nightshades (solanaceae related to the tomato and the potato), is absolutely wonderful. Not only is it beautiful with it's perfect shape and extraordinary color, but it is also an incredible source of inspiration culinary-wise!

It's slightly bitter, rich and complex flavor makes it the ideal ally in the kitchen. No wonder it is widely used around the world! Whether the eggplant is used in a humble or a luxurious dish, in a homeland or exotic recipe, it always adds a great touch to all of your preparations...

And did you know that eggplants are sexuated and that there are males and females? No, then visit Burekaboy's great and informative "Is That My Buréka?" from Canada!!!

My recipes:

• Arroz Brasileiro (see recipe)
• Baba Ganoush (see recipe)
• Eggplant Pesto (see recipe)

Interesting links:

• About.com (see link)
• Ashbury's Aubergines (see link)
• Eating well (see link)
• Epicurean.com (see link)
• Epicurious (see link)
• Gourmet Sleuth (see link)
• The Gutsy Gourmet (see link)

ROSH HASHANAH 2007 - FOOD IDEAS

Here is a post that might be helpful for those of you who celebrate Rosh Hashanah (see infos), the Jewish New Year (starts on Thursday the 13th September), and are clueless about what to eat during this festive period. It might also interest all the foodies who want to broaden their culinary horizons and discover new dishes.

The following recipes as well as the links I've added (see last year's post) could be very useful....

My recipes:
. Apple Latkes (see recipe and infos), although they are generally eaten for Hanukkah
. Baba Ganoush (see recipe and infos)
. Bagels (see recipe and infos)
. Challah (see recipe and infos)
. Chopped Liver (see recipe and infos)
. Lemon Honey Cookies (see recipe and infos)
. Noodle Kugel (see recipe and infos), add apples and sprinkle with honey if you want
. Pumpkin Apple Bread (see recipe and infos), replace the sugar by honey
. Quick No-Fat Apple Cake (see recipes and infos) served with honey
. Rhubarb Upside-Down Pudding (see recipe and infos), replace the rhubarb by apple slices
. Stir-Fried Matzah Balls With Bell Peppers (see recipe and infos)
. Zimtsterne (see recipe and infos)

Great food blogs and links:
. Baroness Trapuzina (see blog)
. Cooking With Yiddishe Mama (see blog)
. Gluten-Free Bay (see blog)
. Is That My Buréka? (see blog)
. My Mom's Recipes And More (see blog)
. Once Upon A Feast (see blog)
. The Jew & The Carrot (see blog)
. About.com (see link)
. All Recipes (see link)
. Cyber Kitchen (see link)
. Epicurious (see link)
. Holidays.net (see link)
. Jewish Recipes (see link)
. Jewishfood (see link)
. My Recipes (see link)
. Recipezaar (see link)

~ Noodle Kugel ~

Happy holidays!
May you have a festive and pleasant Rosh Hashanah!
And for those of you who are muslim, Ramadan Karim!!!

SWEET AND SAVORY ITALIAN MEATBALLS

Sometimes, there are recipes which catch your eye the very second you see them and which you know that they are going to turn out well when tested. It is exactly what happened to me in March as I was flipping through the glossy pages of "Elle A table", one of my favorite cookery magazines from France...

Alba Pezone's dish looked so appealing and it's unusual ingredients made it extremely original and somehow very exotic. I had to test this Italian cookery school (Parole In Cucina, Paris) founder and gastronomical journalist's exceptional recipe!

Her grandmother's "Sweet And Savory Meatballs" or "Polpettine Dolci" date back to the time of the Medici reign (see infos), during the Renaissance, when the Napolitan people used to eat many sweet and savory dishes.Traditionally, it was always prepared for Easter and many different versions exist.

First of all, those dainty little "Sweet And Savory Italian Meatballs" look gorgeous and very attractive on a buffet table, when served as an apperitive/starter course. Then, it is to be said that they don't taste bad either! They do tend to create a surprise the first time you bite in one of them, because their flavor is so singular. With every mouthful, you have the impression that you are eating Panettone as accompaniment to beef. A very bizarre, but pleasant sensation! The candied citrus peels really add an unexpected candy taste that is very amazing. For some it might be very odd, but for others like me who love to discover new horizons, it is really enchanting...

A real culinary discovery!

~ Sweet And Savory Italian Meatballs (Polpettine Dolci) ~
Recipe by Alba Pezone, "Elle A Table" N°49, Mars Avril 2007 and adapted by Rosa @ Rosa's Yummy Yums.

Serves 4.

Ingredients:
300g Ground beef
100g Stale bread (the soft interior only)
1 Egg yolk
6 Tbs Freshly grated Parmesan
2 Clove garlic, very finely chopped
25g Raisins
25g Pine nuts, roasted
50g Candied citrus fruit peels (lemon, orange, lime), very finely chopped
Peanut oil, for deep-frying

Method:
1. In two different bowls, soak both the raisins and the stale bread in water for about 30 minutes.
2. Squeeze the bread in order to let out the excess water. Then, crumble it finely.
3. Strain the raisins.

4. In a big bowl, mix together the ground meat, crumbled bread, egg yolk, parmesan, garlic, candied fruits, raisins and pine nuts.
5. Salt and pepper to taste.
6. Mix and knead all the ingredients thouroughly with your hands.
7. Shape into walnut-sized meatballs.
8. Heat the oil in a deep enough pan.
9. Once the oil is hot, deep fry the meatballs, a batch at a time and until golden brown on all sides (3-4 minutes).
10. Drain meatballs on paper towels and transfer them to a platter.
11. Reserve in the oven at 100° C (200° F).
12. Prick with toothpicks and serve.

Remarks:
The original recipes asks for 4 tablespoons parmesan and 2 tablespoons pecorino cheese.
Be sure to shape your meatballs well (homogenously), otherwise they'll burst open while frying.
To decorate, you can also use flat parsley leaves that you place on top of each meatball before you prick them with the toothpicks.
The meatballs can be eaten warm or at room temperature and kept in the refrigerator (in a box) up to two days.

Serving suggestions:
Serve the meatballs as an apperitive/starter course, alone or with a fennel salad/carpaccio.

WEEKEND CAT BLOGGING #118

This week, the great foodblogger Sher, the mighty Upsie and the cute little squirrels at "What Did You Eat?" (USA) are happy to announce that they are hosting Weekend Cat Blogging #118...

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalinks) or contact them via e-mail without forgetting to give all the needed informations.

No comment.
The pictures and poem (although my cats are "angels" compared to the one(s) in the poem) speak for themselves...

Training Your Human

Training your human is a thankless task.
"Why bother with it?", some kittens may ask.
The fate of the world is the issue at hand,
as felines worldwide stake a claim for their land.
Make no bones about it, we cats own the joint.
We spray in the corners to drive home the point.

Some say the meek shall inherit the Earth,
But they've no fangs or claws, for what that's worth.
The cat is the ultimate species, you see,
We're poised to usurp man's authority.
These silly old humans who cannot play nice!
We cats are peaceful, we hate only mice.

Just what does training your human entail?
A host of fun things you must do without fail:
The sofas and rugs need a little makeover.
The La-Z-Boy's target for kitty takeover.
Then sleep on clean towels placed in the guest bath.
And make their best clothing a target of wrath.

Tear down those new drapes with a quick forceful tug.
Then tatter the pile of the new Berber rug.
And when they are sleeping, you block off their nose,
paw at their lower lip, chew on their toes.
Strut on the mantle. If they give any flack,
knock down their trophies and all bric-a-brac.

Shed on mom's new velvet black evening gown,
as she's headed out for a night on the town.
If they leave you home all alone for the night,
(Any human doing this can't be all that bright),
They're telling you by leaving, it's perfectly all right,
To totally redecorate 'til dawn's early light.
Knock over tables and chew up the fern.
Hurry, go faster! Soon, they'll return...

When they try to punish, you mustn't show concern.
(All attempts of discipline a pussycat should spurn.)
A snide flick of tail will convey no remorse,
but they will try harder to scold you, of course!
So, hide in the closet until they forget,
and then launch out just like an F-14 jet.

Tear up their ankle, their forearm, their hand,
then when they've had all the pain they can stand,
dart from the room while they call 9-1-1,
and celebrate victory: The felines have won!
To humans, however, the battle's begun,
as they steep in their anger and wish for a gun.

Pathetic and lumbering and clumsy to boot,
My friend, human dominance is really a hoot.
Take charge in your home. It's destiny, meow.
(The verses above have already told how.)
So sleep for an hour, and then grab some chow,
And then train your human, beginning right now.

~ Author Unknown ~

HOLIDAYS - PART III

This is my third and last post about Hermance (see infos about it's history & Part I, Part II). This time, I am showing you the place under a different angle. The architectural one...

This village's cute houses are so interesting and gorgeous with their medieval style (not all though) and their exhuberant flower decorations. They look like little dollhouses. Very picturesque!

If you want to see a 360° view video taken from the lakeside in Hermance, then here's the link: see video.

I LOVE THEE, DEAR MR. CAPSICUM!

Every year, around the end of August, it's the same ritual for me. I check out the market stalls in search of my much appreciated capsicums, commonly known under the name of bell peppers...

I really love that vegetable for it's uncomparable taste/aromas and versatility. Whether they are green (unripe), white, yellow, orange or red, I have a use for them all. Either I eat them raw or make warm dishes with those marvelous "poivrons".

It is to be said that I am totally addicted to bell peppers, so I always make sure to buy enough for my weekly and yearly consumption. I try to freeze as many as I can (left raw, cleaned, deseeded and sliced), because, during the cold season, I like to get out my bag from the freezer and get that uplifting whiff of summery freshness in my nostrils and that fresh as well as sunny flavor on my pizzas, in my curries, stir-fries, soups, sauces, etc...!


Don't they look wonderful and extremely photogenic/pretty? What is your favorite color taste-wise?

PORK CHILE VERDE

It's incredible how time passes fastly... A year ago, the first "La Festa Al Fresco" (see round-up Part 1 & Part 2) was launched successfully (see my recipe) and now, the second edition is already taking place (deadline: 3 Setpember at midnight)!

"La Festa Al Fresco" is hosted by it's talented creator Yvonne of "Cream Puffs In Venice" from Toronto (Canada) and the lovely Lis of "La Mia Cucina" from Ohio (USA). Both would like to celebrate the final days of another glorious summer with an outdoor feast, but are desperately in need of ideas. Therefore, we wre all invited to prepare any dish we like for their party, as long as it features one fresh seasonal ingredient (see infos).

This time, I was inspired by a Mexican and Mexican-American (Tex-Mex) dish called "Chile Verde" or "Green Chili" (in English). You see, at home, Tex-Mex food is highly appreciated. I regularly have a strong craving for this unique, exotic conforting, spicy, fresh and tastebud-bashing cuisine. So, I strongly believe that with this course's festive characteristics, it is the perfect food for such kinds of events.

"Chile Verde" is somehow a distant cousin and a lighter version of the beef chili we all know. Although, it is generally made with tomatillos, mine uses bell peppers as a replacement.This meat stew is the ideal filling for the "San Francisco Burrito". You'll find it in many taquerias in this part of California...

My "Pork Green Chili" is very interesting flavor-wise as the bell pepper and the chili confer an uncomparable fragrance that is very summery, delicate and "green". It has the extraodinary power to transport you out of your environment, to a dreamlike place where the waters are turquoise blue and the beaches are white. A wonderful culinary experience that will make your delighted tastebuds ask for more! And, as it's moderatly hot (very mild) and spicy, that dish should please everybody. Believe me, after your guest have tasted to this wonderful "Chile Verde", you are going to be the life of the party!

~Pork Chile Verde ~
Recipe by Marlena Spieler "Les Meilleures Recettes - Cuisine Mexicaine" and adapted by Rosa @ Rosa's Yummy Yums.

Serves 2.

Ingredients:
600g Pork neck/shoulder, cubed
1 Large onion, chopped
2 Laurel leaves
1 Large garlic head, unpeeled and cut i n half (horizentally)
1 Chicken stock cube
Enough water to cover the meat
5 Cloves garlic, chopped
3 (450g) Medium tomatoes, chopped
1 Big green bell pepper, chopped
1 Green chili, chopped
3 Tbs Peanut oil
1/2 Tsp Sweet chili powder (Ancho or New Mexico)
1 Tsp Ground cumin
1/2 Tsp Sugar
Salt to taste
For the topping:
A bunch (6-8 tbs) fresh coriander, choppped
1 lime cut in quarters

Method:
1. Put the pork, chopped onion, laurel leaves, halved garlic head and the stock cube in a pan.
2. Cover the meat with water and bring to the boil.
3. Reduce the heat to low and gently simmer until the meat is tender, about 45-60 minutes.

4. Meanwhile, put the chopped garlic, tomatoes, chili and bell pepper in the bowl of a mixer and process until you obtain a smooth puree.
5. When the meat has finished cooking, heat the oil in a pan and pour the puree into it, then add the meat, sieved juice (in which it cooked), the chili powder, ground cumin and sugar.
6. Let simmer for 30-45 minutes or until the sauce has become thick.
8. Salt to taste and rectify the seasoning if needed.
9. Serve with some chopped coriander and lime juice sprinkled over the top (from the lime quarters).

Remarks:
Instead or pork, you can use skinless and boneless chicken thighs cut into pieces.
You'll need one "Anaheim Chili" (see link) for this recipe. You can substitute it by "New Mexico Green Chile" (hotter), "Poblano Chile" (sweeter & slightly hotter) or "Big Jim Chile" (hotter).
Replace the "Sweet Chili Powder" by ground paprika or ground "Cayenne Pepper".
You should use about 225ml sieved juice from the meat. If you don't have enough, then add a little water.

Serving suggestions:
Serve with warm homemade "Tortillas", either wrapped in them in order to create a "Burrito" or using them to dip into the sauce.
Another ideal accompaniment is "Guacamole" or/and "Salsa".

Visit Marlena Spieler's site here...

WEEKEND CAT BLOGGING #117

This week, Astrid, Kashim and Othello at "The Catboys Realm" (Austria) are hosting Weekend Cat Blogging under the sign of silence and rememberance...

The Cat Blogosphere, Maruschka, Fridolin and myself are very sad and ask you to light a candle with us on your blog on Friday, Saturday or Sunday in Remembrance of all our dear furriends we had to say goodbye lately and those who came before.

Rest in peace little cuties, dearest companions:
Anastasia, Oscar the Puppy Cat, Ubee, Paul, Taboo, Sundance, Chatham, Suzanne, TeaCup Zephaniah, Biscuit Sinatra (still missing), Elijah Bob (still missing), Jack Skellington (still missing), Echo Baby, Captain Kitty, Abby, Jetta, Whiskers, Brendan, Mo, Ariel, Buzzerbee, Mignon, Ariel, Murphy, Mia, Brandwyn, Celeste, Slinky, Haiku, Cricket, Gunther, unnamend woofie friend of Peach, Whiskers, Edith, Keiser, Ebony, Davidson, Lola, Stumpy, Scooter, Scrappy, sister Peanut the Ferret, sister Fiona Ferret, Uncle Tiger, Mama Kitty, Doggie Bonnie, and the Fish, woofie furrends Suzy and Pluto, Athena, Edloe, Piper, Krissie, Freda, Morris, Mao, Mao 2, Mao 3, Mao (Uncle Mao), Joonyer, Perl...

HOLIDAYS - PART II (KKVJ: CARTES POSTALES)

As promised, here is my second post on the subject of my holidays (see Part I) here in Geneva. Remember I spoke about a great place called Hermance? Well, I will continue showing you more pictures of this quaint village that is situated around the lakeside...

This time, the photos are totally different (no boats) and show something else: the view from the top of the village (when looking up North, shots of the Lake Léman (Lake Geneva) and when looking down South, the fields and the Voirons Mountain in France).

I hope that you'll enjoy the virtual visit which is offered here (click on pictures to enlarge)!

The very last picture is for Anne at "Papilles Et Pupilles" from France (see infos regarding the "KKVJ" meme). La dernière image est pour toi, Anne!...

CHERRY TOMATO & RICOTTA TARTLETS

Whenever I have a pastry leftover, I always make sure that nothing gets thrown away. I recuperate every single piece/bit and re-use it. Mostly, it results in some fine little treats that are very satisfying...

Generally, I let my imagination do the work and rely on what my fridge has to offer. A "free jazz" moment in the kitchen...

That very time (a few weeks ago that is), I found a ricotta leftover and a few cherry tomatoes, so I thought that I could prepare four cute savory tartlets. Although they were quite basic and simple, they were nonetheless wonderful as the spirit of summer was contained within each of them!

Cherry Tomato Tartlets:
Preheat the oven to 210° C (425° F).
Press the shaped dough into the tartlet casings.
Prick the bottom of each tartlet.
Cover and place in the fridge for about 20 minutes.
Top with three "Cherry Tomatoes" (or more).
Crumble the ricotta cheese and drop it all over and around the tomatoes.
Sprinkle with some olive oil, dried oregano, garlic and onion powder, sea salt and pepper.

Tips:
You can replace the ricotta by crumbled cream cheese, feta or "Manouri", chopped mozarella or grated gruyère/cheddar/"Provolone".
You can replace the oregano by "Za'atar" or chopped basil.
If you want more taste then add anchovies and sprinkle with some "Worcestershire Sauce" or dark balsamic vinegar.