BLACK AND WHITE WEDNESDAY #63 - BACK FROM SHOPPING

- Unpacking Fruity Treasures -

This picture was submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook". It will be hosted on the 19th of December by Cinzia at "Cindystar" (click here in order to see who is hosting the next roundup).

"AN EDIBLE MOSAIC: MIDDLE EASTERN FARE WITH EXTRAORDINARY FLAIR" COOKBOOK GIVEAWAY & 8 QUESTIONS WITH AUTHOR FAITH GORSKY

Some degree of novelty must be one of the materials in almost every instrument which works upon the mind; and curiosity blends itself, more or less, with all our pleasures.
- Edmund Burke

Most people love a little novelty now and then. This is especially true if you are dealing with a readership, because it breaks the routine, brings excitement, arouses curiosity, keeps you entertained, cultivates faithfulness, acts like a breath of fresh air and delights the soul. A real necessity, antidote to boredom and ally against audience loss.

As the committed editor and mastermind behind Rosa's Yummy Yums, I strongly believe that changes are crucial to the survival of a blog or online magazine as inspiration and pogress can only be achieved by exploring new horizons; stagnation represents death whereas innovation equals growth and opportunity. 

This is why I aim to please my followers by continuously trying to improve and diversify the site's content in order to make it more attractive and worthy of attention as well as by constantly rethinking my way of publishing articles. A  difficult task to carry out, but one of great importance nonetheless. Hence, today I have decided to innovate and share with you an interview I conducted with the brilliant Faith Gorsky of "An Edible Mosaic" - m y very first attempt at being a " food journalist" (I already played the wannabe reporter as a teenager when I interviewed musicians for underground fanzines) and surely not my last.

After reviewing her wonderful book "An Edible Mosaic - Middle Eastern Fare With Extraordinary Flair" and sharing with you one of her mouthwatering recipe for "Mujaddara Burghul" last week (link to the article: click here), I thought that you may be interested in learning what makes this lovely lady's culinary world go round. Hopefully you'll enjoy her in-depth, thoughtful and enlightening answers as much as I do...

P.S. Don't forget to enter the giveaway to have a chance to win this fabulous book (scroll down for info).
 

- Mujaddara Burghul Or Lentil And Bulghur Pilaf -

When did your love affair with food start and, after all those years of blogging, what made you want to get published?

My passion for quality food began back in high school. I actually have my high school French teacher to thank for that! Our French Club met after school once a month and each meeting we enjoyed a French feast. Sometimes we cooked together and sometimes each student brought in a dish to share, but with dishes like Coq au Vin, Boeuf Bourguignon, and Crepes Suzette, how could I not fall in love with good food?

Cooking is something that is a comfortable, natural fit for me; it’s as if no matter where I am in the world, my soul is at home and my heart at ease if I’m in a kitchen cooking. People always tell a writer to write about what they know, and I think it’s the same thing with a cook. If you’re doing something that’s so natural that it’s an extension of yourself, I think it’s important to share your passion, whether it’s through a food blog, cookbook, or by any other means. In this way, food blogging truly solidified my dream of wanting to publish my own cookbook.

Middle Eastern food is quite popular and there are already many cookbooks out there on the topic. According to you, what does your book offer that others don’t and how does it differentiate itself from them?

If you didn’t grow up eating Middle Eastern food with the opportunity to watch it being cooked regularly, it can be a very difficult art to master. Although I’m not Middle Eastern and I didn’t grow up with it, I was incredibly fortunate to have the opportunity to spend a significant amount of time in the Middle East after marrying. I learned the cuisine from my lovely Syrian mother-in-law, Sahar, starting from the very basics, right down to the ingredients used and techniques employed. To have the opporunity to watch her in the kicthen was incredibly insightful, as the only way to truly learn how to cook from an authentic old world cook is to watch them in action.

In this sense, my book offers the best of both worlds: authentic Middle Eastern food explained in an approachable way that is easy-to-follow even if you’re not familiar with the cuisine. I’ve kept the integrity of each recipe, but in general have streamlined the book just a bit for the way we cook today, with unique ingredients demystified and cooking techniques that anyone can master.

In which way did being introduced to a totally different culture and culinary world change you? Do you regard food and cooking differently now?

I completely view food and cooking differently now. Middle Eastern cuisine is all about celebrating the flavours of the freshest, best-quality ingredients you can find, usually prepared very simply. In Syria, foods like olives, cheese, and produce are purchased from small grocers within walking distance from your house that sell everything fresh…so fresh in fact, that the goods may have been delivered that morning from a local farmer or artisan. Meats are bought from your local butcher. It’s all about eating local, which essentially means everything is fresh and at its peak, flavour-wise.

The thing I truly love about this cuisine is how recipes take just a few high-quality ingredients and combine these ingredients in such a way that the whole is so much greater than the sum of its parts. Maybe an herb or spice is used, or maybe it’s a sauce…but the resulting dish is always more delicious than you might have expected in its simplicity.

A wonderful example of this from the book is my recipe for Fried Cauliflower with Sesame Parsley Sauce. Normally cauliflower isn’t the sort of thing that I go crazy for and want to plan a whole meal around, but after tasting this dish for the first time I was smitten. After frying, cauliflower is transformed into something surreal – rich, slightly nutty, and slightly sweet; the sesame sauce that it’s topped with adds the perfect amount of tangy contrast. Another example is the Meat and Vegetable Casserole with Pomegranate Molasses. The thick, sweet, tangy pomegranate molasses makes this simple casserole unforgettable.

Would you say that embracing the cuisine of your husband’s country helped you understand the culture of Syria better? Were your bonds with your mother in law strenghtened by the passing of her culinary knowledge onto you?

Absolutely. I feel like it would be nearly impossible to truly understand Syrian culture without simultaneously getting to know her cuisine as well, as the two are so closely intertwined. Firstly, the eating schedule is shaped around the lifestyle in the Middle East, and it is significantly different from what I grew up with in the U.S. In general, people get up a bit later in the morning and then breakfast is taken sometime between 10AM to 12PM. Breakfast isn’t a large meal, and may be comprised of simple things like tea, cheese, and sliced raw veggies with flatbread, eggs with flatbread, or just flatbread dipped in the best quality olive oil and then a spice mix called Za’atar. Fridays are the day off in the Middle East and of course Friday mornings require a special breakfast – usually Foul Mudammas (Mashed Fava Beans with Olive Oil, Lemon Juice, and Garlic), which is akin to a breakfast of pancakes or bacon and eggs on Sunday mornings in the U.S.

Since breakfast is late, lunch is usually eaten sometime mid to late-afternoon, and many people return home from work to enjoy this meal. Lunch in the Middle East is actually the largest meal of the day, much like a typical dinner in the U.S. After lunch, a small nap might be in order before returning to work. Then dinner, which is a fairly small meal, is eaten sometime between 10PM to 12AM. It’s usually comprised of a small tasting platter of various dishes; it could be any combination of leftovers, assorted dips, salad or raw vegetables (such as wedged tomatoes or sliced cucumbers), luncheon meats, eggs, olives, etc., or sometimes even steaming hot fresh falafel from a local vendor. Of course flatbread is present for scooping everything up.

As is the case anywhere in the world, food is very much symbolic in the Middle East. Big, impressive rice dishes like Maqluba (Upside Down Rice Casserole) or Kebseh (Red Rice Pilaf) are for celebrating big family occasions. Showing hospitality to your guests is of utmost importance in Middle Eastern culture. Because it often the most expensive component of a meal, meat is typically what is served to guests to demonstrate your generosity. Since stuffed vegetables like Kousa Mahshi (Stuffed Marrow Squash) take so long to prepare, they are also commonly made to honour guests. Sweets abound on any happy occasion, and a pot of Turkish coffee at the end of a guest’s visit signifies in a polite way that the host is ready for the visit to end.

Certain foods are always associated with certain holidays. Adas (Red Lentil Soup) is a common dish to start meals during Ramadan, the month-long fast in Islam. And then the Eid (Festival) marking the end of Ramadan hails beautiful filled cookies called Ma’amoul; for me, this is very much reminiscent of the Christmas cookies I grew up baking with my mom every year during the holiday season.

I definitely feel like my bond with my mother-in-law was strengthened by her passing her culinary knowledge on to me. Although I don’t speak much Arabic and she doesn’t speak much English, we found a commonality in the kitchen that made it much easier to communicate. It’s almost as if the art of cooking is like music, transcending the boundaries and barriers of language.

In your opinion, what makes Middle Eastern food/cuisine so appealing and unique?

For me, it’s the magic of Middle Eastern cuisine that makes it so special. Knowing what ingredients to pair together to keep a dish as simple as possible so the true flavour of the ingredients being featured can really shine is almost like alchemy in a way. For example, which herbs to pair with certain vegetables (such as mint and cucumber), which spices compliment certain meats (used judiciously, cinnamon and allspice paired with lamb are a match made in heaven), or what amount of sweetness will perfectly balance a savoury dish. But there’s also an art to this alchemy, and that’s where the magic happens.

Middle Eastern cuisine is vast and it varies from country to country as well as from region to region. Which Middle Eastern country you feel the most attracted to gastronomically speaking? 

Once you’ve experienced Syrian food, it has a way of tying your heart forever to the country. The cuisine is all about local, fresh, top-quality ingredients, and eating them is as if you’re getting to taste the true essence of Syria. Ingredient lists for many recipes may oftentimes be deceptively simple, but the recipes are as addictively delicious as they are seemingly simplistic…and with each bite you take, it is as if Syria’s excitement, vibrancy, energy, and charisma take hold and become part of you.

Name a few of your favorite Middle Eastern ingredients and tell us why you love using them?

Sour black cherry pits (mahlab). This spice is beautifully scented of both cherries and almonds; it tastes slightly sweet with a pleasant nutty bitterness. Like many spices, it can be used in both sweet and savoury dishes, and it is always added to the date filling of Ma’amoul. Since my mother-in-law first introduced this spice to me, I have used it religiously in any dish I make that has cherries. It highlights and brightens the cherry flavour in a way that nothing else can.

Rose water and orange blossom water. These clear liquids are made from distilling rose petals and orange blossoms, respectively; they both taste slightly bitter and are very fragrant. They are commonly used in tangent in many sweets, such as Muhallibeh, a rose and orange blossom-scented milk pudding. Rose and orange blossom water are also surprisingly delicious additions to a few savoury dishes, especially long-cooked braised lamb recipes. These floral essences remind me of walking through the jasmine-scented streets of old Damascus.

Cardamom. This spice has a unique warming flavour, with notes of lemon, pepper, and camphor. I love cooking with it because if it is used in moderation (a very small amount goes a long way!), it makes a very special addition to certain dishes. It’s incredibly versatile, and is wonderful in sweet and savoury dishes alike. In Damascus, cardamom is ground into the coffee that is used to make Turkish coffee, giving it a very distinctive flavour and aroma. Every time I smell cardamom I think of a coffee shop in a market in Damascus called Souk al Hamidiya. The beautiful smell of their coffee mingling with the aroma of cardamom permeates the whole area.

Pomegranate molasses. This is pomegranate juice that has been reduced down to very thick syrup. It has a sweet/tart flavour and I love using it as a secret ingredient in savoury dishes where you want to add a hint of balanced sweet/sour flavour and deep complexity to a dish. It’s fantastic in hearty stews with lamb or beef, and it’s the secret component of my favourite falafel sandwiches.

Tahini. This is a thick, creamy paste made of ground raw sesame seeds; it has a nutty, slightly bitter flavour. The first time I had tahini (other than in hummus), it was used as a dressing for a chopped Middle Eastern salad. The salad was served with Sayideh, a fish pilaf with caramelized onion; the salad is spooned onto the pilaf, as a sort of tartar sauce. My sister-in-law explained to me that tahini is often paired with fish in Middle Eastern cuisine because tahini not only adds a nice contrast, but also mellows the strong flavour that fish can sometimes have. Since discovering the beauty of pairing tahini and fish, it is one of my favourite combinations, and one of my favourite ways to prepare fish is to bake it with tahini sauce and a sprinkling of lemon on top.

What are your most treasured food memories, and why?

My most treasured food memories all revolve around family; because of the deep emotional connection linking the food with the feeling, eating the food always conjures up happiness. This is perhaps my favourite food memory...

A few years ago I was in Zabadani, a rural area north of Damascus in Syria. My husband and I were staying with his family in their country home for a few days, and another family had come to visit. Of course a feast was in order.

My mother-in-law and the other ladies were busy all day making a variety of many different dishes. Out of all the foods served that day, a very simple fried eggplant dish with garlic and parsley dressing was by far my favorite. I had tasted eggplant before, but this was the dish that made me fall in love with it, and it was at that moment when my mother-in-law realized that my husband and I truly were perfect for each other. You see, my hubby hates eggplant in any form and my mother-in-law has always hoped he’d marry someone who loves it!

As I sat there ignoring almost every other dish on the table and gushing about this simple eggplant dish, Sahar sat there beaming. Reliving that memory in my mind every time I eat this dish is what makes it so meaningful for me.

Giveaway Details:

One winner will receive a copy of "An Edible Mosaic - Middle Eastern Fare With Extraordinary Flair" sent directly from Tuttle Publishing.

Fine Print:

• Giveaway starts on the 7th of December 2012
• Giveaway ends on the 14th of December 2012
• The giveaway is open worldwide, but you must be 18 year of age in order to enter the giveaway
• The winner will be chosen using Random.org
• I will personally contact the winner. If he/she doesn't respond within 3 days, I'll choose another winner.

How to enter:
Answer the follow question: what is your favorite Middle Eastern dish (this is your mandatory first entry)?
Please note that if your comment does not post right away it’s because it needs to be approved by me first (comments will be approved within 24 hours, so don’t worry, all entries will be counted).

Additional entries:
(Please leave a separate comment for each entry)

• Like Rosa's Yummy Yums and/or An Edible Mosaic on Facebook
• Follow Rosa's Yummy Yums and/or An Edible Mosaic on Twitter
• Tweet the following sentence:  Mad about Middle Eastern food? Win a copy of An Edible Mosaic from @RosasYummyYums www.rosas-yummy-yums.blogspot.ch/2012/12/an-edible-mosaic-middle-eastern-fare.html

BLACK AND WHITE WEDNESDAY #62 & BLACK AND WHITE WEDNESDAY #61 GALLERY

- Curiosity -

This picture was submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook". It will be hosted on the 12th of December by Susan at "The Well-Seasoned Cook" (click here in order to see who is hosting the next roundup).

Gallery

Today, I am happy to be hosting "Black And White Wednesday" and I hope that you'll like the wonderful pictures which have been submitted (click on the photos to get directed to each participant's blog and post)...

 Thank you for joining in this week!

- Anticipating Ice Cream - by Bron Marshall

- Untitled - by Patrizia Miceli

- Eating Under Umbrellas - by Susan

- Making Cheese Requires Patience - by Simona

- Long Red Radicchio From Treviso - by Cinzia

- Bigoli - by Cinzia

 - Grocery Store Basket - by Paz

- Veggie Brain - by Alessandra Degioanni Carracher

- Egg Brekkie - by Lynne Daley

MUJADDARA BURGHUL (LENTIL AND BULGUR PILAF) - PILAF AUX LENTILLES ET AU BOULGOUR & AN EDIBLE MOSAIC BOOK REVIEW

Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I'm taking with me when I go.
- Erma Bombeck

There is something incredibly sumptuous about the food of the Middle East. It is steeped in history and mystery, teasing the palate with exotic and tantalizing flavors. Delicate and spicy, aromatic and fragrant, scented and syrupy-these are some of the words that come to mind. The tastes are rich and pleasing, the images romantic, airy and ancient. Rose petals and orange blossom, tamarind and dates, figs and apricots, mulberries and melons, saffron and orchid root, almonds and pistachios, olives, coriander and cumin-a myriad of flavors and dishes that are intricately entwined in the fascinating history of this vast and exciting region.
- Ghillie Basan, The Middle Eastern Kitchen: a Book of Essential Ingredients with over 150 Authentic Recipes

Spices and herbs are, and have always been an integral part of my cuisine. I intensely treasure them and cannot imagine living without those precious and irreplaceable condiments which not only enhance, complement and balance the flavors of a dish, but also benefit our health (they can be used as natural preventive medecine). A marvelous source of gratification and well-being!

It is one of the main reasons why I am irrevocably attracted to the glorious gastronomy of the countries situated at the crossroads of the Mediterranean basin and the Arabian hinterland. If you want to make my eyes twinkle, my mouth salivate and receive my total attention, then I recommend you to pronounce those three simple words: "Middle Eastern Food" and I'll come running like a worshipful dog on amphetamine.

In my opinion, there is nothing quite as varied, refined, intriguing, dazzling, exhilarating, dreamlike and worthy of "The Thousand and One Nights" than the gourmet fares served at Lebanese (my favorite), Iranian, Palestinian, Syrian, Israeli, Jordanian, Omani, Kuwaiti, Iraqi, Quatari, Saudi Arabian, Yemeni or Emirati tables.
 

So, you can imagine my excitement when the talented Faith Gorsky of "An Edible Mosaic" (her headquarters are in upstate New York) kindly proposed to send me her cookbook "An Edible Mosaic - Middle Eastern Fare With Extraordinary Flair". There was no way I was going to decline her generous offer and pass the opportunity of reviewing this wonderful publication entirely written and illustrated a web friend and colleague whom I respect and have been following for the last three years (I first came across her site in 2009, if my memory does not fail me...).

Having been born and raised in America, nothing predestined this blogger to become a specialist on the subject of Middle Eastern food. As a matter of fact, before she tied the knot with her Syrian husband in the Middle East and lived there for the first six months of her matrimony, she barely had any knowledge of the specialities prepared by the people populating this part of the Arab world. Everything changed the day Faith married her life companion; she discovered and embraced a whole new culture.
 
During her stay in Damascus (the capital of Syria), she had the opportunity to explore and experience firsthand the magic of the cuisine of this region of the globe and even more so when her mother-in-law, who happens to be a master cook, took her under her wing and gave her a thorough course in Middle Eastern cooking that resulted in the creation of "An Edible Mosaic".

Over the past six years, this passionate young lady has visited the Middle East four different times, each trip contributing to deepening her love as well as expanding her enthusiasm for the culinary traditions and civilization of this fascinating land of contrasts. As a result, Faith's travels helped enrich her increasingly successful blog and build a devoted readership, thus ultimately leading her to writing the book I have the honor of introducing to you this Friday.

The Ultimate Communal Meal "Generally, one could say that Near and Middle Eastern and North African cooking and nutrition are healthy. As in other Mediterranean gastronomies, meat is rare and vegetables often used. The religious purity rules also have consequences for the kitchen, which is important for the health of the people.
- Peter Heine, Food Culture in the Near East, Middle East, and North Africa 

With its ten chapters (Basic Recipes, Breads and Pies, Salads, Vegetables and Rice Side Dishes, Appetizers and Light Meals, Beans and Lentils, Chicken and Seafood, Beef and Lamb, Desserts & Drinks), four useful sections (Cooking Tips and Techniques, Basic Cooking Tools, Buying the Right Middle Eastern Ingredients and Middle Eastern Grocery Stores) and many (over a hundred) easily reproducible, inspiring, meticulously detailed, carnivore as well as vegetarian/vegan-friendly, authentic and elegant recipes, "An Edible Mosaic - Middle Eastern Fare With Extraordinary Flair" will rejoice both beginner and experienced cooks. Each entry, side dish, main or dessert presented within the 144 pages of Faith's manual will make your mouth water and nudge you into the kitchen to prepare scrumptious delicacies that are vibrant, remarkably toothsome and nutritionally harmonious. 

Since I am somewhat knowledgeable about Middle Eastern cuisine and already possess a certain number of bestsellers on the topic, I had my doubts on whether or not this cookbook would help me broaden my gastronomic horizon. Well, I am pleased to inform you that I was not deceived at all by it.

"An Edible Mosaic - Middle Eastern Fare With Extraordinary Flair" is far from being boring or uninteresting. Actually, it is an extremely enjoyable read as it is chock-a-block full with delectable ideas for healthy, irresistible and lip-smackingly good dishes (some of which I have never even tried or concocted and plan on testing soon) ranging from "Thyme Spiced Flat Pies", "Tabbouleh", "Fried Eggplants With Garlic And Parsley Dressing", "Fried Cauliflower With Sesame Parsley Sauce", "Saffron Rice With Golden Raisins And Pine Nuts", "Spiced Cheese Balls", "Creamy Chickpea And Yogurt Casserole", "Fish Pilaf With Caramelized Onion", "Chicken Kebabs", "Roasted Green Wheat With Chicken", "Fried Kibbeh", "Scrambled Eggs With Meat And onions", "Upside Down Rice Casserole", "Sweet Cheese Pastry (Knafeh)", "Coconut Semolina Cake (Harissa)", "Creamy Hot Sahlab Drink" to "White Coffee". Plenty enough meals to keep you busy for several months!

As you can imagine, choosing a recipe to showcase on "Rosa's Yummy Yums" wasn't an easy task (especially if you are a tergiversator named Rosa). It took me a while before I could make up my mind. Anyway, after a week of intense delibaration, I selected a hearty meat-free dish called "Mujaddara Burghul" ("Lentil And Bulgur Pilaf" in English) which is traditionally savored with cramelized onions and accompanied by plain yogurt, tomato, cucumber and/or onions slices (mine was served with some cooked beetroot since it is soon winter here in Switzerland and I disapprove of buying out of season vegetables).

The outcome was highly satisfying and the legume, cereal and spice addicts that we are were totally seduced by this main course's unique combination of bulgur, lentils and seasonings. Each element composing this magnificent one-pot mingled together perfectly, thus causing an exclamation of delight and a sigh of bliss after every forkful.

An economical, filling, fit, comforting and exquisite pilaf. One of life's simple pleasures!
 

Mujaddara Burghul (Bulgur And Lentil Pilaf)
Recipe by Faith Gorsky of "An Edible Mosaic".

Serves 6.

Ingredients:
1 1/3 Cups (275g) Dried brown lentils
6 Cups (1.5 liters) Water
2 Tbs Olive oil
2 Tbs Butter
2 Large Onions, quartered and thinly sliced
1 Bay leaf
2 Pods cardamom, cracked open
2 Cloves
2 Tsps Ground cumin
1/2 Tsp Ground cinnamon
1 1/2 Tsp Fine Sea salt
1/4 Tsp Freshly ground black pepper
1 Cup (185g) Coarse-ground bulgur wheat
1 1/2 Cups (300ml) Boiling water
Thick plain yogurt (optional, for serving)

Method:
1. Sort through the lentils to remove any small stones or pieces of dirt, and then rinse with cold water in a colander.
2. Bring the rinsed lentils and the water to a boil in a lidded medium saucepan. Cover the saucepan, turn the heat down to a simmer, and cook until the lentils are tender but not mushy, about 20 to 30 minutes, stirring occasionally and adding more water as necessary so that they’re always immersed; strain and set aside.
3. While the lentils cook, heat the oil and the butter in a large skillet over moderately-high heat; add the onion and sauté until completely softened but not yet browned, about 10 minutes, stirring occasionally.

4. Transfer half the onion to a small bowl and set aside. Continue cooking the remaining onion until deep caramel in color, about 5 to 10 minutes, stirring occasionally and adding a splash of water as necessary if the onion starts to get too dark. Set aside.
5. Put half a kettle of water on to boil. Transfer the sautéed onion (not the caramelized onion) to a medium saucepan. Add the bay leaf, cardamom, clove, cumin, cinnamon, salt, and pepper and cook 1 minute.
6. Add the bulgur and cook 1 minute more, stirring constantly.
7. Give the bulgur a stir, then cover the saucepan, turn the heat down to very low, and cook until tender, about 10 minutes (do not open the lid during this time).
8. Turn the heat off and let the bulgur sit 10 minutes, then fluff with a fork and gently stir in the lentils. Taste and add additional salt, pepper and olive oil if desired.
7. Transfer to a serving dish and top with the caramelized onion.

Remarks:
Instead of making this dish with dried brown lentils, you can prepare it with the same amount of green lentils or 2 cans of brown lentils, rinsed and drained.
For an easy variation of this dish, use white or brown rice instead of bulgur wheat.

Serving suggestions:
Serve with plain yogurt (to spoon on top) and accompany by sliced tomatoes, cucumber and/or onions.

Mujaddara Burghul (Pilaf Au Bulgur Et  Aux Lentilles)
Recette par Faith Gorsky de "An Edible Mosaic".

Pour 6 personnes.

Ingrédients:
275g de Lentilles brunes séchées
1,5L d'Eau
2 CS d'Huile d'olive
2 CS de Beurre
2 Gros oignons, coupés en quartiers et tranchés finement
1 Feuille de laurier
2 Gousses de Cardamome, écrasée
2 Clous de girofle, entiers
2 CC de Cumin en poudre
1/2 CC de Cannelle en poudre
1 1/2 CC de Sel de mer fin
1/4 CC de Poivre noir fraîchement moulu
185g de Boulgour concassé en gros grains
300ml d'Eau
Yaourt nature épais (en option, pour servir)

Méthode:
1. Trier les lentilles pour enlever les petites pierres ou les impuretés, puis rincer à l'eau froide dans une passoire.
2. Dans une casserole, porter les lentilles rincées et l'eau à ébullition. Couvrir la casserole, et baisser le feu. Laisser mijoter/cuire jusqu'à ce que les lentilles soient tendres mais pas molles (remuer de temps en temps et ajouter plus d'eau si nécessaire afin qu'elles soient toujours immergées), environ 20 à 30 minutes. Egoutter et mettre de côté.
3. Dans une grande poêle, faire chauffer l'huile et le beurre à feu vif, ajouter l'oignon et faire revenir pendant environ 10 minutes (remuer de temps en temps), jusqu'à ce qu'il soit mou et translucide mais pas encore doré.
 

4. Transférer la moitié de l'oignon dans un petit bol et mettre de côté. Poursuivre la cuisson de l'oignon restant pendant environ 5 à 10 minutes (remuer de temps en temps et ajouter un peu d'eau si l'oignon commence à devenir trop sombre), jusqu'à ce qu'il ait caramélisé. Mettre de côté.
5. Dans une casserole de taille moyenne, faire bouillir les 300ml d'eau. Ajouter, l'oignon cuit (pas l'oignon caramélisé), la feuille de laurier, la gousse e cardamome, les clous de girofle, le cumin, la cannelle, le sel et le poivre. Faire cuire pendant 1 minute.
6. Ajouter le boulgour et faire cuire encore 1 minute suplémentaire, en remuant constamment.
7. Couvrir la casserole, baisser le feu à très doux et laisser cuire pendant envirion 10 minutes, jusqu'à ce qu'il soit tendre (ne pas ouvrir le couvercle).
8. Baisser le feu et laisser le boulgour reposer pendant 10 minutes, puis l'égrainer avec une fourchette et incorporer délicatement les lentilles. Goûter, puis saler et poivrer selon votre goût et ajouter un trait d'huile d'olive si désiré.
7. Transférer dans un plat de service et garnir avec les oignons caramélisés.

Remarques:
Au lieu de faire ce plat avec des lentilles brunes séchées, préparez-le avec des lentilles vertes ou 2 boîtes de conserves de lentilles brunes, rincés et égouttés.
Pour varier un peu, le boulgour peut être remplacé par du riz blanc ou brun.

Suggestions d'accompagnement:
Servir avec le yaourt (versé sur le dessus du plat) et accompagner de tranches de tomates, de concombre et/ou des rondelles d'oignons.

 

BLACK AND WHITE WEDNESDAY #61 - PREPPING FOR A PHOTOSHOOT

- Ready, Steady... Shoot! -

This picture was submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook". It will be hosted on the 5th of December by myself (click here in order to see who is hosting the next roundup).

BUTTERSCOTCH SAUCE - SAUCE ANGLAISE AU CARAMEL

There is virtue in work and there is virtue in rest. Use both and overlook neither.
- Alan Cohen

One cannot be a thinking and writing machine on a constant basis. Sometimes, both the brain and writer need to breathe a little fresh air and relax in order to be performant and productive again. This is why yours truly and her upstairs manager need a well-deserved rest from time to time.

The camera is much more than a recording apparatus, it is a medium via which messages reach us from another world.
- Orson Welles

Therefore, this Friday, I have decided to take it easy and let my food as well as Lenk (Bernese Oberland, Switzerland) pictures speak for themselves. Words are not always necessary and photography is another form of expression that can be used to communicate emotions, moods, sentiments and thoughts, so for now I'll let it do the "talking".

The color brown, I realized, is anything but nondescript. It comes in as many hues as there are colors of earth, with is commonly presumed infinite.
- Barbara Kingsolver

With my amber "Butterscotch Sauce"* and slate-chocolate chalet photos, the main theme of this post is the sensual, reflective and earthy color brown - in all its glory. It fits the season perfectly as November is literally dominated by a vast palette of hazelnut, fawn and ecru hues. At this period of the year, nature sheds it's warm and autumnal coat of crimson in order to adorn frigid and bleak shades of greyish-tawny. With each week passing and December approaching we are heading closer to winter, the dark and austere realm of death. Thus everything around us is starting to look desolate and landscapes become more and more monochrome. Nonetheless, we should not dispair, because there's beauty as well as hope to be found in decay and nothing lasts forever - endings always lead to new beginnings...

On that note, I will leave you with my motto of the day:
Feast your eyes, feed your soul, fill your stomach, learn to love those beautifully soothing and cool wood/soil/mud tones which are often disregarded, never despise the colder months for they have a (discreet) charm of their own and don't waste you breath on unrequired discourses!

* In a few weeks, you'll discover which festive dessert I prepared with this luscious sauce...

Butterscotch Sauce
Recipe by Rosa Mayland, November 2012.

Ingredients:
140ml Thick cream (35%)
130g Light brown sugar
40g Unsalted butter
2 1/2 Tsps Pure vanilla extract

Method:
1. In a medium small saucepan, add the cream, sugar, butter and vanilla extract.
2. Stir over medium heat for about 5 minutes, or until they are well-combined and the sugar has dissolved.
3. Over medium high heat, bring to a light boil.

4. Reduce the heat to low and let simmer, uncovered, for about 5 minutes, or until the sauce has thickened a bit (it should coat the back of a spoon).
5. Remove from the heat and let cool until lukewarm or completely.
6. Serve.

Remarks:

If you want your butterscotch sauce to have a stronger flavor, then replace the light brown sugar by dark brown sugar.
To add a little kick to your sauce, use salted butter instead of unsalted butter or incorporate 1-2 tablespoons whisky and add a pinch sea salt to the finished sauce and mix well.

Serving suggestions:
Butterscotch sauce is wonderful when served hot or cold over pudding, vanilla ice cream, pancakes/crêpes, fruits or cakes.

Sauce Anglaise Au Caramel
Recette par Rosa Mayland, Novembre 2012.
 
Ingrédients:
140ml de Crème épaisse (35%)
130g de Sucre brun clair mou
40g de Beurre non-salé
2 1/2 CC d'Extrait de vanille pure 

Méthode:
1. Dans une petite casserole, ajouter la crème, le sucre, le beurre et l'extrait de vanille.
2. Remuer tout en faisant chauffer à feu moyen pendant environ 5 minutes, ou jusqu'à complète dissolution du sucre.
3. A feu moyennement vif, porter le mélange à ébullition.

4. Réduire le feu à doux et laisser mijoter, à découvert, pendant environ 5 minutes, ou jusqu'à ce que la sauce ait un peu épaissi (elle doit recouvrir le dos d'une cuillère).
5. Retirer du feu et laisser refroidir un peu ou complètement.
6. Servir.

Remarques:
Si vous voulez que votre sauce ait un goût plus prononcé de caramel, alors vous pouvez remplacer le sucre brun clair par du sucre brun foncé (mou).
Afin d'ajouter du peps à votre sauce, remplacer le beurre non-salé par du beurre salé ou incorporer 1-2 cuillères à soupe de whisky et ajouter une pincée de sel de mer une fois la cuisson finie et bien mélanger.

Suggestions de présentation:
Cette sauce caramel est merveilleuse lorsqu'elle est mangée chaude ou froide et servie avec du pouding, de la glace à la vanille, des fruits, des crêpes/pancakes ou des gâteaux.

BLACK AND WHITE WEDNESDAY #60 - VINEYARD TREASURE

- Gastronomic Relic -

This picture was submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook". It will be hosted on the 28th of November by Haalo of  "Cook Almost Anything" (click here in order to see who is hosting the next roundup).

TURKEY TIKKA MASALA - DINDE TIKKA MASALA

It was November - the month of crimson sunsets, parting birds, deep, sad hymns of the sea, passionate wind-songs in the pines. Anne roamed through the pineland alleys in the park and, as she said, let that great sweeping wind blow the fogs out of her soul.
― L.M. Montgomery, Anne of Green Gables

November is an in-between month. Neither is it exactly autumn anymore nor can we say that it is yet winter, hence it could be described, to some extend, as devoid of character and drab.  Nonetheless, despite its apparent insipidity, this epoch of the year is far from being dreadfully uninteresting or desperately morose. As a matter of fact, provided that you open your eyes and set aside your prejudices, you'll soon realize that there's something delightfully beautiful as well as totally romantic and dramatic about the late fall season.

Endings and periods of transition are always moving, tragic and, at the same time, incredibly thrilling. Although nights are getting longer and the temperatures are dropping drastically, one cannot refrain from getting excited about the exhilarating scents of firewood and earthy smells of the ground, divinely envigorating crisp air, mad chirp of starlings filling the bushes and persistent croaking of crows, first snowfalls, threateningly black skies, thick mist rolling up the valleys and licking at the creases of the mountains, piercingly sharp sunlight, gloriously fiery and deep lilac sunsets and rusty hues of trees. Blissfully gorgeous sceneries and powerful atmospheres that make you cry and give you the impression of being alive. Mother Nature is the ultimate artist and her life-size chef-d'oeuvres cannot be equalled or leave you impassive.

With the arrival of the bitter cold and dreary weather as well as the long-lasting obscurity, our desire for cocooning grows bigger every day and our craving for meals that are rich, hearty, warming and homey becomes irrepressible. Spending evenings in the cosiness of our apartment or house and enjoying dishes that uplift our soul is just what we need when layers start to pile up under our coat and the lack of natural luminescence affects us physically (low energy), mentally (depression) and emotionally (mood swings).

Although I try to feed healthily and rarely cook meat or anything hyper-nourishing during the week, it doesn't mean that I don't fancy seeing substantial dinners occasionally land on my table. Like any of you, I also love to indulge on less cholesterol-friendly eats such as "Saucisson And Gratin Dauphinois", "Boudin With Apples And Creamy Mashed Potatoes", "Cheesy Spaetzli Casserole", "Basler Mehlsuppe", "Chicken And Mushrooms In Creamy Saint-Marcellin Sauce", "Greek Pork Stew With Quinces" and "Toad In The Hole" or more exotic and invigoratingly spicy chow such as a good curry.

Speaking of which, I have to point out that the cuisine of Asia offers a vast variety of comforting specialities which not only raise your spirits high and fill up your stomach, but also tickle your taste buds wonderfully. One of those soul-soothing delicacies is "Tikka Masala" which I first got to taste in England - my grandmother prepared it with freshly caught North Sea cod which she bought from the local mobile fishmonger.

Different versions of this dish exist (it can be concocted with various meats, fishes and vegetables or even with paneer cheese), but "Chicken Tikka Masala" is by far the most popular of them all, especially in the UK' where it is undisputedly the nation's favorite "Indian" dish. A true British classic which transcends all generations, races, cultures and classes.

And it isn't just our economy that has been enriched by the arrival of new communities. Our lifestyles and cultural horizons have also been broadened in the process. This point is perhaps more readily understood by young Britons,who are more open to new influences and more likely to have been educated in a multi-ethnic environment. But it reaches into every aspect of our national life.

Chicken Tikka Masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences. Chicken Tikka is an Indian dish. The Masala sauce was added to satisfy the desire of British people to have their meat served in gravy.

-  Robin Cook, UK former Foreign Secretary

The origin of this creamy and tomatoey stew is highly debated and extremely controversial as nobody seems to know whether it is a street grub which hails from Dehli (Northern India) or if it dates back to the early 1970's and was invented by a Pakistani named chef Ali Ahmed Aslam (check out this article and that one) at his Glaswegian reastaurant. As a result many cuisiniers have tried to hijack its origin and claim credit for it (though without success). Until today its provenance remains a mystery, but that isn't what stops the Brits from eating this scrumptious casserole.

Anyway, why bother and argue about such trivial things? "Chicken Tikka Masala" blends the best of the East and West, and like any great fusion food, it is a true symbol of multiculturalism, tolerance and integration, thus it perfectly represents the precious multifacetedness of Great Britain. Something to be proud of and not to fight over...

Despite having been acquainted with "Tikka Masala" since my early childhood and being an immense fan of curries, the thought of reproducing this delectable fare in my kitchen has never crossed my mind until last year while visiting Prerna's fabulous blog, "Indian Simmer". Her pictures looked so droolworthy that I felt compelled to try her recipe without delay. Needless to say that it was a frank success and it has become a quintessential home meal.

Because I like sharing my coolest discoveries on "Rosa's Yummy Yums", I thought that you'd be happy to find my adaptation of Prerna's fantastic recipe here. Of course, as you know me, I can't abstain from adding my own personal touch to other's creations, so I substituted chicken thighs for turkey breast and for some extra kick and color, I replaced the double cream by sour cream and incorporated ground curcuma plus tomato paste to the sauce. Absolutely exquisite!

Turkey Tikka Masala
Recipe by Prerna at "Indian Simmer" & adapted by Rosa Mayland.

Serves 4.
 
Ingredients For The "Turkey Tikka":
500-600g Turkey breast meat, cut into cubes
1 Tsp Hot paprika
3/4 Tsp Ginger paste
3/4 Tsp Garlic paste
1 1/2 Tsp Coriander powder
1 Tsp Garam masala
1/2 Cup yogurt (any fat % is fine)
1 1/2 Tsp Lemon juice
Salt, to taste
2 Tbs Olive oil
Ingredients For The "Masala (Tomato Sauce)": 
1 1/2 Tbs Olive oil 
1 Onion, chopped
1 Tbs Ginger paste
1 Tbs Garlic paste
1 Tbs Onion powder
1 Tbs Coriander powder
1 1/2 Tsp Powdered black pepper
1 Tsp Garam masala
1 Tsp Powdered fennel seeds
1/2 Tsp Curcuma powder
1 Can (400g) of Diced tomatoes, pureed
2 Tbs Tomato paste 
3/4 Cup (180ml) Sour cream
Salt,to taste
Chopped cilantro, for garnishing

Method For the "Turkey Tikka":
1. To prepare the marinade, mix all the spices together with the yogurt and lemon juice.
2. Add the turkey pieces.
3. Mix everything well. Cover the bowl and let it sit in the refrigerator for at least an hour (or overnight).
4. In a frying pan or wok, add the olive oil and stir-fry the turkey (in small batches) for about 4 minutes or until golden brown on each side (don't cook them through, though). Set aside.
Method For The "Masala/Tomato Sauce":
5. Pour the oil in a hot thick-bottomed pan, frying pan or a wok.
6. Add the chopped onion and stir-fry until translucent, then add the ginger and garlic paste. Turn the heat to medium and let the paste slowly cook for 1/2 a minute.
7. Add the onion powder and spices. Stir-fry for a few second, until fragrant.
8. Add the pureed tomato and tomato paste. Stir well.
9. Let the sauce simmer for about 15-20 minutes (stir occasionally scraping the bottom of the pan), or until the sauce is thick and ressembles a concentrated paste.
10. Add the cooked turkey cubes along with the drippings and the sour cream. Mix well and let the stew simmer for another 10-15 minutes.
11. Turn off the heat, cover with a lid and let the tikka masala sit for at least 10 minutes before serving (this helps the flavors to develop).
12. Garnish with the chopped cilantro and serve.

Remarks:
If you don't like turkey, try making this dish using 4 boneless and skinless chicken thighs or paneer (vegetarian) cut into cubes.
Instead of stir-frying the meat, you can also thread the turkey (or chicken/paneer) pieces onto skewers and then grill the skewered turkey (or chicken/paneer) until done or pop it into the oven for 15-20 minutes at a temperature of 200° C (400° F).

Serving suggestions:

Serve with "Naans" (flatbreads), "Rotis" (tortilla-like pancakes) or "Cumin Scented Green Pea Pulao" (rice pilaf) and accompany with ice cold pale ale (blond beer).

Dinde Tikka Masala

Recette par Prerna de "Indian Simmer" et adaptée par Rosa Mayland.

Pour 4 personnes.

Ingrédients Pour La "Dinde Tikka": 
500-600g de Poitrine de dinde, coupée en cubes
1 CC de Paprika piquant
3/4 de CC de Pâte de gingembre
3/4 de CC de Pâte d'ail
1/2 CC de Coriandre en poudre 
1 CC de Garam masala 
1/2 Tasse de Yogourt (n'importe quel pourcentage de matières grasses)
1 1/2 CC de Jus de citron
Sel, selon au goût 
2 CS d'Huile d'olive
Ingrédients Pour le "Masala (Sauce Tomate)":
1 1/2 CS d'Huile d'olive
1 Oignon, haché 
1 CS de pâte de gingembre 
1 CS de Pâte d'ail
1 CS d'Oignon en poudre
1 CS de Coriandre en poudre
1 1/2 CC de Poivre noir en poudre 
1 CC de Garam masala
1 CC Graines de fenouil en poudre
1/2 CC de Curcuma en poudre
1 Boîte (400 g) de Tomates hachées, réduites en purée
2 CS de Concentré de tomate
180ml de Crème sûre/aigre
Coriandre fraîche, hachée (pour garnir)
Sel, selon goût

Méthode Pour La "Dinde Tikka": 
1. Dans un bol moyen, mélanger ensemble, les épices, le yogourt et le jus de citron.
2. Ajouter les morceaux de dinde.
3. Bien mélanger le tout. Couvrir le bol et laisser reposer au réfrigérateur pendant au moins une heure (ou toute la nuit).
4. Dans une poêle ou un wok bien chaud, ajouter l'huile d'olive et faire sauter la dinde (par petites quantités) pendant environ 4 minutes ou jusqu'à ce que la viande soit dorée de chaque côté (mais pas cuite à point). Mettre de côter.
Méthode Pour le "Massala/La Sauce Tomate":
5. Verser l'huile dans une poêle, une casserole à fond épais ou un wok chaud(e). 
6. Ajouter l'oignon haché et faire revenir jusqu'à ce que celui-ci soit translucide, puis ajouter la pâte de gingembre et d'ail. Baisser le feu à moyen-doux et laisser cuire doucement la pâte pendant 1/2 minute.
7. Ajouter la poudre d'oignon et les épices. Les faire revenir pendant quelques secondes, afin que leur saveurs se développent.
8. Ajouter la tomate en purée et le concentré de tomate. Bien mélanger.
9. Laisser mijoter la sauce pendant environ 15-20 minutes (remuer de temps en temps en raclant le fond de la casserole), ou jusqu'à ce qu'elle soit épaisse et que presque toute l'eau se soit évaporée (un concentré de sauce).
10. Ajouter les cubes de dinde cuits avec le jus de cuisson et la crème sûre. Bien mélanger et laisser mijoter à feu doux pendant encore 10-15 minutes. 
11. Eteindre le feu, couvrir avec un couvercle et laisser le tikka masala reposer pendant au moins 10 minutes avant de servir (cela contribue à développer les saveurs).
12. Garnir avec un peu de coriandre fraîche et servir. 

Remarques:
Si vous n'aimez pas la dinde, vous pouvez faire ce plat avec 4 cuisses de poulet désossées (et sans peau) ou du paneer (végétarien), coupé(e)s en cubes.
Au lieu de dorer la viande à la poêle ou au wok, il vous est aussi possible d'enfiler les morceaux de poulet (ou dinde/paneer) sur des brochettes et les faire dorer au grill jusqu'à ce que la viande soit cuite ou au four à 200° C pendant 15-20 minutes.

Suggestions d'accompagnement:
Servir avec des "Naans" (pains plats), des "Rotis" (galettes ressemblantes à des tortillas) ou du "Pulao Au Cumin Et Petits Pois" (riz pilaf) et accompagner avec de la bière blonde bien froide.