cooking

This is a suspension of disbelief pie if ever there was one. My first incarnation of this thing was a standard Vegan Chocolate Peanut-Butter pie. While the texture was lovely, the peanut butter mixed in with the chocolate muddied the flavors of each too much.

My first thought was to make this into a pie version of a Peanut Butter Cup.

One package chocolate graham crackers (if you are a serious vegan, read the labels- a lot of them contain milk) crush. Melt one 1/2 stick of soy margarine. Mix together. Press into the bottom of an 8" pie pan. In a blender or food processor, combine 1 16oz block of silken tofu, 3/4 cup peanut butter, 1/2 cup sugar (taste to see if you want more sugar), and 1/4 cup soy milk. Pour into crust. Refrigerate. Heat 1/2 cup full fat coconut milk in a saucepan until nearly boiling. Remove from heat and stir in about 1/2 cup vegan chocolate chips. Continue stirring until cool and thickened. Pour over top of peanut mixture in pie. Refrigerate overnight.

My second thought was to eliminate the peanut butter altogether and make it like a french silk pie.

Follow crust directions above. In a blender or food processor, combine 1 16oz block of silken tofu, 1/2 cup sesame tahini, 2 tbsp cocoa powder, 1/2 cup melted chocolate, 1/4 cup sugar, 1/4 cup soy milk. Pour into crust. Refrigerate overnight. The sesame tahini gives this pie an absolutely to-die for texture and does not compete with the chocolate so the flavor is pure saturated cocoa fabulous. I dont think this one needs the ganache, but there's no reason not to add it...

I suspect I'm going to spend the better part of the summer playing around with these kinds of tofu no-bake pies. I have this idea about raspberries, and maybe key limes...

Features

• Turkey fryer kit; includes 30-quart stockpot and outdoor gas stove
• Aluminum and cast-iron construction for high-quality performance; 10-PSI regulator
• Perforated poultry rack with grab hook for safely removing turkey from pot
• Vented lid; 12-inch stainless thermometer; 1-ounce seasoning injector
• Measures approximately 33 by 16 by 16 inches fully assembled

List Price: $79.00
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Amazon.com
Specifically designed for frying whole turkeys, this 30-quart outdoor stockpot circulates oil for even cooking temperatures and tender, juicy meats. The kit includes a 12-inch stainless-steel, deep-fry thermometer for consistent temperatures. A perforated poultry rack with a grab hook makes it easy to safely insert and remove turkey. A gas burner with cast-iron reversible grate provides exceptional cooking performance, while solid legs ensure optimal stability. Constructed from commercial-grade aluminum and cast iron, the fryer kit offers commercial-grade cooking performance with lightweight portability. The tall, narrow design consumes less cooking oil than standard stockpots. Perfect for camping, RVs, tailgating, backyard cooking, or for simplifying Thanksgiving, the kit also includes a 10-PSI regulator, a vented lid, and a 1-ounce seasoning injector. The pot measures stands 18-1/2 inches tall and 14-1/2 inches wide, and is heated by a 16-inch burner. --Brian Olson

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Features

• Make every meal easier with the right kitchen gadget
• Soft-grip nonslip handle
• Sleek, simple design perfect for any kitchen
• Dishwasher safe
• Limited lifetime warranty

List Price: $32.00
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Product Description
This full line of European-inspired kitchen tools and gadgets features nonslip soft-grip handles and is designed to serve with style.

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I'm trying to be a vegan. I'm not terribly good at it. I don't have a big deal moral reason for it, just some gross, aging-related health problems I wont bore you with the oogy details, but they do seem to be radically improved by the avoidance of meat, milk, caffeine, alcohol, anything good, really...
So today I made two different vegetable stir fries for dinner. Both were really delicious, I have to admit.
Just use the basic formula and you could come up with all kinds of yummy things.

Enough for a side dish for four or for two vegans... This would be absolutely excellent with the addition of some thinly sliced pork chop.
Saute 1 sliced onion in 1 tbsp safflower oil. Add 1 thinly sliced clove of garlic, and 1 or 2 asian green chilies also sliced thinly. When the onions begin to brown, add 1 whole savoy cabbage sliced very thinly and one matchstick-ed carrot. Stir fry until cabbage begins to brown.
Add 1 tbsp. soy sauce and 2 tsp. sesame oil and cover for a few minutes until steam begins to collect on the lid (3 or 4 min). Toss and serve.

Variations to try:
Broccoli and sweet yellow pepper
Cauliflower and tomato
bean medly (green, sugar snaps, snow peas)

My feelings about spaghetti are well known to my readers (you three...) But we are fortunate enough to share our home with a small Sri Lankan superhero who is faster than a speeding toddler, more powerful than a door-to-door rug salesman and able to navigate bur Dubai in a single bound! And she makes spaghetti. The Sri Lankan version.

She does not like sharing her recipes with me, she just laughs at the depths of my ignorance on vegetables, spices, masala etc. etc. She shakes her head wondering how it can be possible that I write this website on food, when I do not even know how to properly gut a fish. She's right, of course, but by careful observation I can tell you how to make the spaghetti...

4 red indian onions (price of onions going up every day!)
4 large carrots grated
2 sri lankan green chili peppers (they are short and pointy - thai pepper ok here too...)
2 tomato
1 clove garlic
1 thumb of ginger (Sri Lankan food doesn't really use ginger but she has lived in the non-melting pot a long time and likes to use "ingredient from other people food"...)
1 pinch of indian chili flakes
a bit of asafoetida and some fenugrek seeds
2 or 3 tsp. turmeric
2 eggs
1 lb of spaghetti

Cut up and in about 1-2 tbsp. safflower or other neutral oil fry fry fry (she always says this) your onions, garlic, tomato, chili pepper, and ginger until onions are around 1/3 the volume you started with. Ok if onions get a little brown, if you are worried about the garlic burning, you can add it at the end.
In a large bowl toss the carrots, turmeric, asafoetida and fenugreek (you could skip these and use some shaved fennel with your carrots if you cant find them). Scramble and fry up your eggs. When cool, mix these, and the onion mixture with the carrot mixture.
When the spaghetti is cooked, toss it all together. Now you can eat it like this (cut coriander & green onion over it to serve) or you can refrigerate it for a day (making it good party food...).
On day two, place the spaghetti in a frying pan. Top it with some fresh coriander and green onions and any leftover vegetables you have around. Tonight we had broccoli, string beans and a bit of yellow pepper. Cook the pasta covered in the pan until the veggies wilt a bit and you hear it crackle, be patient. The idea is to let it get a little brown and crispy on the bottom.
Voila! acceptable spaghetti.

Its not shaping up to be a super-healthy meal so I thought I'd break the bank with these delicious Brussels Sprouts.

2lbs Brussels Sprouts, cleaned and quartered
1/2 cup whole milk
1/2 cup cream
1/2 cup Pecorino Romano cheese (you could use Parmesan, but I like the stronger flavor of Romano here.)
3 cloves garlic finely chopped
1/2 tsp salt
1 tsp pepper
6 or 8 sun-dried tomatoes (chopped)

In a large bowl toss all your ingredients except about 2tbsp cheese and the sun-dried tomatoes. Pour them into a 10"x2" pan (are you sensing a theme here?). Bake at about 350 for 30 min uncovered (to get some brown on them) and 30 min covered. Uncover and top with tomatoes and cheese. Let bake 10min more or until cheese is thoroughly melted and just beginning to brown on top.

Yesterday, we had to go to Providence so we got takeout lunch at Crugnale's bakery AND we went to the farmer's market and acquired beets (which I think are gross, but the houseguest adores them), asparagus, lettuce, some very very expensive early tomatoes (they get you because they are so beautiful and there are no good tomatoes in NE until late July), a thyme plant which I was cautioned not to overwater, and some very tasty local milk (I only had a sip of it to try it).

Breakfast: Blueberry pancakes (if the kiddos havent found the blueberries and gobbled them while I was writing this)
Lunch: Free lunch and a movie at the library. (I feel a little bad about my kids eating free lunch but the librarian insists its not a charity thing...)
Dinner: WackyMac which I'll probably make with red sauce (gravy) for the kids and something else for the grups... Beets, asparagus...

We are out of about 17 things now. Lucky we have free lunch today and a birthday party tomorrow!

Jamie Oliver's Sun dried Tomato pesto. Either make it yourself from this easy recipe or Jamie is selling it in jars now. I make it myself because, uber-chef marketing machine or not, the Naked Chef still looks like he could use a bath. This was originally pointed out to me by one of my faithful readers (you know who you are...) and she gets the guffaws... Especially good on chicken or pasta.

The Thai Choice brand of curry pastes and spices. The quality of these pastes is great and there is no easier way to cook fish than with their green curry and coconut milk. Its generally not available in the Eastern US so you're stuck with the insipid flavors of the Thai Kitchen brand. Hopefully this will change soon.

Eat and Drink Restaurant Hummus. Sadly, they have ditched the animation of a crazed woman inhaling burger fumes on their website. Their hummus is still the best there is. Supercreamy, exactly the right balance of beans and tahini, just a little zip of lemon...mmmm, heading out to get some...

Rotisserie chickens. Its the modern mom's best friend. There's actually a book called 101 Things to do with Rotisserie Chicken. And its only $10 I think my favorite is rotisserie chicken, french bread, caprese salad, and fruit salad for supper.

Progresso Chickarina Soup. I know, so retro. And pretty terrifyingly salty. BUT, its the best stuff in the world for a hangover or if a little one has been sick in the stomach and is ready to start eating again. Also a perfect 10-minute supper with a toasted cheese sandwich and a salad.

There are all kinds of odd things masquerading "healthy food" here. I am not sure what this is about exactly, they say for some people from very poor countries who come to Dubai it's a dietary minefield. Perhaps because every food is available here, and it is pretty cheap considering it all has to be flown in. Maybe people really are that susceptible to marketing when it is sort of new to them.

The (in point of fact, amazing) wall of chocolate cereal in EVERY supermarket comes to mind. A full section dedicated to only chocolate cereal. And every one of them covered in health claims. 'Now with Whole Grains!" or "Low Cholesterol!" or "Balanced Nutrition!" I have to have a whole discussion with baby Chuck about why chocolate cereal is not food at least once a week. The worst part- chocolate wheat-o's is one of the lowest sugar cereals available here. Boys wont touch puffed wheat or rice crispies unless they are coated with marshmallow...
Click here to play the WheatO's kitchen assault game (caution: it may take over your life...)

Nutella is advertised as health food. Well, its like that in Europe too, but there are these really weird Nutella ads where the mom, in her abaya, makes sure her kids get off to school with heaping piles of nutella on their toast and a bit more nutella with little dipping breadsticks in their lunches. Then after the little ones are off, she sits down smilingly across from her husband who looks like a young Yassir Arafat to their own platter of nutella and toast with tea. Nutella, the new Arab superfood!

The kinder bar. The kinder bar is THE ubiquitous candy bar here and in the EU, and is advertised as a healthy food for kids. I personally hate kinder milk chocolate, burns the back of my throat. All they will admit to it having going for it is milk. Newsflash: this is a candy bar it is not qualified as food.

Pocari Sweat. Which is some kind of Japanese Gatorade, but its called POCARI SWEAT for heaven's sake. They actually advertise that because you might sweat while you are sleeping, you should drink this garbage first thing in the morning!!! The name is just so unbelievably foul, its supposed to taste nice, but I cant bring myself to try it.

I'm getting kind of good a making sushi lately. Its because the boys are mad for it, its been really humid so the no-cook meals are popular with me, and I feel a lot of economic pressure to make my own... Its just so horribly expensive to take them all out for it, they love it so and will just keep ordering.

It kind of hangs on the rice. I've been using basic Japanese sticky rice for sushi lately, but I usually use short grain brown rice. To one cup of rice you need to add 1/2 tsp of sugar and a splash of rice-wine vinegar. I sometimes add a shake or two of seaweed powder (the package is in Japanese, I have no idea what it is...)

Mr. Muffin Puff cake gets a mix of vegetables in his, avocado, blanched green beans, peppers, pea shoots (if I can find them), and cucumber with sesame seeds.
Mr. Dumpling likes fish and rice only. I usually buy a 4oz tuna steak and a 4oz salmon steak, slice these very carefully and roll them in the rice with a sprinkling of toasted sesame seeds.
I like mixed and usually make a salmon avocado and a tuna cucumber roll for myself.
Baby Chuck is anti-sushi, he eats mac & cheese or a penut butter and jelly if we are having sushi and loudly complains about how gross he thinks it is.

Smooth, its an awful word really, can't even say what it makes me think of in a food blog.

I learned to make good smoothies while working at an ultra-cool vegetarian cafe in Austin TX. It was just when the low-carb thing was starting to take off, and emaciated and smelly people would order beet and ginger smoothies to detox their livers.

Smoothies kind of go well with the whole New Year's resolution thing. A way to eat a lot of fruit without chewing, I guess. They are featured on tons of magazine covers this month....

I usually base my smoothies on a frozen banana and I do not use ice (just makes them watery). The rest is kind of improvised, but here are some tasty smoothie recipes for normal eaters:

1 frozen banana
1/2 cup milk or soy milk
1tsp cocoa powder
drizzle of honey to taste

1 frozen banana
1/2 cup apple juice
1/2 cup frozen mixed berries
splash of milk or soymilk

4 dates
1/2 cup soymilk (blend together first)
2tbs. almond meal
1 frozen banana
drizzle of honey to taste

1 frozen banana
1/2 cup frozen mango slices
1/2 cup pineapple juice
1/4 cup light coconut milk

Features

• Perfect for outdoor frying, boiling or steaming
• 36 qt. aluminum pot with lid
• Heavy-duty welded fryer stand with safety timer, strainer basket for boiling or frying
• 10 PSIG valve hose regulator, 15" thermometer
• CSA approved design, Comes with a turkey stand and lifter

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• 103 Uses for Your Turkey Fryer

Product Description
Your 36 quart turkey fryer will be the hit of all your outdoor events frying, boiling and steaming the foods all your guests like. It comes with a 36 qt. aluminum pot with lid. It comes with a heavy-duty welded fryer stand with safety timer, strainer basket for boiling or frying, a turkey stand and lifter, 15" thermometer, and a 10 PSIG valve hose regulator. It is also a CSA approved design.

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Features

• Large platter with turkey design
• Made of fine porcelain
• Whiteware; will match any decor; puts focus on the food
• Durable; oven, microwave, freezer and dishwasher safe!
• Size: 17.5-Inch

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Product Description
Beautiful whitewares are versatile. They go with any dcor and they spotlight your culinary creations. When you spend so much time preparing attractive and colorful dinners dont lose them to pattern and color place a turkey or ham on a blue platter and youre sure to stifle the delight and wonder of your well thought out and prepared dinner. Frame your food with beautiful whiteware and put the spotlight on dinner. HICs porcelain Turkey Platter will do just that. It is made of porcelain, but dont let that scare you, because this platter is extremely durable. Take it with you, wherever you want and need it. This platter is oven, microwave, freezer and dishwasher safe. Bring your culinary masterpiece from the kitchen to the table and your guests will see it a work of art beautifully framed in HIC porcelain. 17.5"

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Features

• Cooks faster and more evenly than other roasters
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Product Description
Granite Ware 18-Inch Covered Rectangular Roaster

Cleans Up Easily

Granite Ware roasters are at the center of any holiday meal or special gathering. Known for generations as the perfect roaster, the famous speckle roaster still performs to perfection.

Steel Core Evenly Distributes HeatFeatures: Rectangular size is capable of holding large size poultry or roastCover can be used as a separte uncovered roasterHolds up to a 25 lb. poultry/roastNaturally non-stick, cook without added fatsSafe for metal utensils, easy to clean, and dishwasher safeRoaster and hanldes are designed to accommodate the weight of the ingredientsMade in the USA Detailed Highlights: Cooks Faster and More Evenly Then Other Roasters

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Non-Stick Surface

The porcelain surface is naturally nonstick and contains no PFOA's or any other harmful chemicals.

Won't Discolor or Alter Food Taste

The glass surface is inert and will not absorb foods so the food taste is not altered like it can be with other surfaces.

Holds up to a 25 lb. Poultry/RoastGranite Ware by Columbian Home Products

Originally founded in 1871, Columbian Home Products is the oldest cookware manufacturer in the U.S., famous for producing Porcelain on Steel cookware. The Columbian Home Products name was taken from the Columbian Exposition World Fair in Chicago in 1893 where we won the cookware innovation award for our naturally non-stick enameling process. We have been producing Granite Ware cookware in our Terre Haute, IN facility since 1901.

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Granite Ware is as GREEN as you can get! There are no PTFE's, PFOA's or any other chemicals to change the taste, color, or nutritional value of the food.

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Features

• True Liberty Turkey Bags are an astounding 18" wide and 20" long. True Liberty Chicken Bags are more compact, at 12" wide x 18" long. True Liberty Turkey and Chicken Bags are available in boxes of 10, 25, and 100, so you can order the size you need to make sure that you always have a True Liberty Bag when you need it!
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~Industrial vacuum/heat sealable.
*See baking instructions, cooking chart, and warnings before use.*

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This past week I set up at the Brimfield antiques market, my dad did it every year (he had pre-paid for the space...). If you are a person who shops at antiques markets, I will offer you some pointers;
Insulting people who are working at the market will not get you better prices.
Do not let your children do anything with the merchandise you wouldn't let them do at Target.
Some of us are, in fact, wicked marginal. Question the wisdom of kiting a check (with your address on it) to a guy selling antique weapons...
Its not the American way, but try to see past the way the dealers look. Flea market people are the greatest people you will ever meet.
After dealing with the insults, the chiseling, and the generally hard work of selling junk, we have cocktail hour. This week we were blessed by the presence of Ms. J. and Mrs. R, a pair Texans who really know how to put together a cocktail hour in spite of rustic surroundings...

Drinks:
Beer- of course.
Wine- Gallo Burgundy (ick!) in memory of my dad.
Vodka with limoncello, lemonade and seltzer.
Raspberry vodka with cranberry rasperry juice, a squeeze of lemon and seltzer.

Eats:
Hummus platter with pita chips.
Roasted, salted Cashews
Dates
Tortilla Chips and salsa
Assortment of cheese and crackers.

Then we make fun of our customers, tell bullshit stories about how much we charged for this and that and laugh and laugh and laugh...

We have a guest so we went downtown to the Dubai Museum today instead of doing school. After the museum, everyone was starvingly hungry so we headed across the street to The Silk Route Chinese and Thai at the Arabian Courtyard.
Normally, I avoid hotel restaurants. But our guest had read a review of the restaurant and wanted to check it out and we hardly ever have Chinese food here so we thought we'd go for it. That and the boys were at borderline whining...
The hotel is pretty fantastic for its decor. Really outrageous, lots of atrocious gold fabrics, multi-colored waterfalls, shiny surfaces, etc. The restaurant keeps to this style with red silk wallpaper and bamboo as its main decorating themes. Paper lanterns everywhere complete the kitchy look.
For the boys we ordered the vegetable wonton soup, a plate of lamb satay, some chicken dumplings and some fresh spring rolls. The wontons were stuffed with broccoli, carrot and cabbage; quite nice and enjoyed by all the self described 'meat-arians'. There was some complaining about the lack of pork wontons. Along the lines of "if they can serve alcohol in hotels, why not pork?" Perceptive little munchkins, aren't they?
My only complaint was with the spring rolls which were marked as vegetarian but still contained shrimp.
Husband ordered hot and sour soup which he said was not particularly good, but he thought this might be an American -vs- rest of the world thing as he never has it the way he likes it out of the US.
Both Guest and husband had crispy beef. Guest asked for not-spicy which evidently the restaurant took to mean 'no flavor' so she was fairly disappointed. Husband enjoyed his. I had vegetarian pad thai (no shrimp) which was also pleasant enough with generous chunks of a seasoned tofu and slivers of fresh vegetables.
All in all, an ok meal, I probably wouldn't go there again though...

$$$ **

How to be a Domestic Godess: Baking and the Art of Comfort Cooking is certainly a fun book anyway. Nigella takes you through all kinds of festive AND practical baking options with aplomb and a good dose of humor.

The illustrations in the book are positively mouth-watering. I'm especially enthralled by a photo array of four layered cakes (a boston cream pie, butterscotch layer, a zucchini cake and something called a Victoria sponge which looks like what you eat at tea time in an E.M. Forster book). I think I need to throw a party so I can make these things...

Some of the more particularly British sections, like savory pies, steamed sponge puddings, and trifles are intriguing, but possibly not likely to be made by your average American. Steak and kidney pie holds zero appeal for me, I have to say, but other savories like mushroom tarts do.

The book isn't a step-by step manual of how to learn to bake. Martha Stewart's Baking Handbook is way more informative if you need that. Nigella assumes her readers have a good amount of basic skills before they pick up the book, but it is certainly inspiring.

Right about the time that diapers become a distant memory and they stop catching absolutely every illness known to man and you start to relax a little, guess what? They get their big teeth. Like absolutely everything in America today, this is fraught with opportunities for hand wringing and medical interventions...

And presents certain culinary challenges.

Poor Mr. Muffin Puff cake couldn't really eat anything for about a week because he had a wiggly lower front tooth. I am lucky because he adores poached eggs and smoothies. Here's a recipe for yummy noodles that go down easy on the toothless....

1 pkg. Udon noodles- cooked to taste
Chop the following very very finely
1 head napa cabbage
1 shallot
1 thumb of fresh ginger
1 garlic clove
1/2 cup green beans
2 green onions
saute with 1 tbsp vegetable oil until soft, season with pepper
Grill an 8 oz piece of salmon on the bbq brush with lemon and soy sauce.
In your serving bowl add:
1/4 cup soy sauce (room temp)
2 tsp sesame seeds
2 tsp sesame oil
a splash of rice wine vinegar or lemon
add the sauteed vegetables and the salmon, use a fork to break the salmon into small bits
add noodles, toss and serve.

Enjoyed by toothy and toothless alike.

The sugar control obsession really got into high gear because of yoplait yogurt. A regular 6oz yoplait has 27 grams of sugar! That's six teaspoons of sugar! SIX!!! How is this even possible?? This has started me reading nutrition labels kind of obsessively.
Now I'm buying plain yogurt and letting them add sugar and fruit to it (they generally put one teaspoon in). We were buying the yoplait yogurt in a tube and freezing it which I assumed was better than popsicles, nope.. So now I'm making my own.

The following recipes make enough to fill 8 4oz popsicle molds.

1 120z bag mixed frozen berries
3/4 cup unfiltered apple juice (filtered apple juice freezes too hard, I think...)
blend in blender, pour in molds, freeze...

1 12oz container strawberries, hulled
1 8oz bottle of strawberry milk

1 cup fresh or frozen peach slices
1/2 cup plain yogurt
2 or 3 tbsp of honey
splash of apple juice (just to get the blender going)

1 cup fresh or frozen mango chunks
1/2 cup plain yogurt
2tbsp of honey
1 tsp cardamom
splash of apple juice (just to get the blender going)

12oz of any single type of berry
1 cup of gingerale
1/4 cup apple juice

The boys also like frozen herbal tea which is refreshing on a hot day, even more so with no sugar added to it.

I'm so seldom in love with restaurants that I'm feeling a little dizzy. Ping Pong Dim Sum has turned my head. I don't even need to write a review really, the motto on their website, "Little Steamed Parcels of Deliciousness" pretty much says all that needs to be said.

Personal favorites include the chive dumpling, in its pretty green wrapper and the scallop and shiitaki mushroom dumpling which is just exquisite. Spicy chicken and vegetarian dumplings proved tasty. My husband enjoyed a king prawn dumpling in a black squid ink pastry. We also gobbled a bunch of crispy asparagus and some fantastic tiny spring rolls some vegetarian, some chicken. Oh, just go and order everything!

We went to the Dubai Mall branch.
The decor is simple, dark wood offset by white plates and accessories.
Service is pleasant and efficient, no weird Dubai hovering and seems genuinely friendly.
Dinner for 7 (with one person who didn't eat very much) cost around 500dhs but it might be worth going to their Lazy Friday promotion (unlimited dim sum for 132dhs per person, kiddos for 65dhs).
Ping Pong also offers a large variety of tasting menus which seem like a cost- efficient way to go for one or two people.

I have three teeny tiny little complaints.
1. I feel like a bit of a piggy eating there because the dumplings come three to an order. For a family like ours (5, all dumpling fanatics) I wish they would break out the large steaming baskets. And I acknowledge this is my only possibly legitimate issue with this place...
2. The lack of beer . There is nothing better than a cold beer with your dumplings, but not my country and all, I shan't complain, very much.
3. The lack of pork. Again, not my country but I would love to see what the chefs at Ping Pong would do with pork (something magnificent, I'm guessing).
*** $$