tag:blogger.com,1999:blog-12484758290699414242024-03-14T07:38:51.525+03:00Cooking the GlobeFrom One American's (former) Kuwaiti Kitchen.Coverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-1248475829069941424.post-55507759296538859572013-05-10T19:39:00.000+03:002013-05-10T19:39:23.673+03:00Strawberry Pink Lady Apple Pie
This past SXSW festival I was determined to get out and see as many free shows as my sleep-deprived body could handle. This was the year, I told myself, to finally take part in Austin's famous, internationally-renowned event. My friend Spike and I hopped on our bikes and slowly made our way through downtown crowds, first to enjoy a light bike ride, then to hit the clubs for some shows. I Coverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com0tag:blogger.com,1999:blog-1248475829069941424.post-15897400009861434562013-04-10T20:41:00.000+03:002013-04-10T20:42:28.515+03:00Single Girl Special #2: How Deep into My Fridge Can I Go?
Readers* may be familiar with my Single Girl Special, my rice/egg/ranch concoction which, despite the list of ingredients, is amazing. For years it has stood alone, in my mind being the ultimate symbol of both a sparse pantry and an all-consuming desire to eat ranch dressing. However, the time has come to create the category of Single Girl Specials. That's right, I just made it plural. ObviouslyCoverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com0tag:blogger.com,1999:blog-1248475829069941424.post-32123633548449957222012-03-30T08:35:00.000+03:002013-05-09T07:49:03.786+03:00French Peasant Beets
A coworker of mine recently purchased a Rebel T2i, same camera I have, but chose to get the 50mm lens rather than the standard 18-55mm, the kit lens, and I have been seething ball of jealousy since seeing his first few pictures. Such clear quality in such low light! Every picture I took of these beets was met with disgust and so, after a quick check of my bank account, I gave in to desire and Coverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com0tag:blogger.com,1999:blog-1248475829069941424.post-72661372392415407752012-03-13T08:23:00.001+03:002012-03-13T08:25:35.480+03:00Pickled Grapes!
Hello there! I know it's been a while - like "one year" a while - and even before I disappeared I had trouble keeping up with regular posts. What can I say? Adjusting to life back in the States was difficult, especially the whole "working and writing a cooking blog" part. And some other parts, too, but that is for another post on another day. Today, though, is about pickles, sweet, Coverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com0tag:blogger.com,1999:blog-1248475829069941424.post-8790485932820026102011-07-07T20:05:00.001+03:002011-07-07T20:10:49.211+03:00Blueberries Two Ways
Continuing with my current berry obsession I bought 5 pints of blueberries from HEB the other day because they cost $1.67 each. 5 pints of blueberries - local blueberries - for less than $10! I am only surprised that I didn't go and buy 20. Nevertheless, I was left with 8 cups of blueberries sitting in my fridge, twice as much as I needed for my open-face blueberry - my concession to patriotic Coverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com0tag:blogger.com,1999:blog-1248475829069941424.post-1774868350652378832011-07-05T02:57:00.001+03:002011-07-05T02:57:04.199+03:00Happy 4th of July!Though my last post was on willful ignorance, specifically of international and national news, I simply have too much American spirit - in the form of patriotic Crown Royal and tequila, just as the Founding Fathers intended - to write about anything other than: Happy Fourth of July! Go watch 1776 and be merry!Coverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com0tag:blogger.com,1999:blog-1248475829069941424.post-32588950567484567002011-06-24T21:32:00.002+03:002011-07-07T20:11:19.280+03:00Summer Apple Raspberry Pie
I love berries, from the exotic lingon to the oft-despised rasp, the flashy strawberry to the humble blue: I want them all. With berry season in full-swing I have been buying pints and quarts every time I enter a store, then gobbling them by the handful like the candy they are. It's been three years since I've had fresh berries, considering they weren't available in Uganda (not the right climateCoverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com0tag:blogger.com,1999:blog-1248475829069941424.post-34897802515136692762011-05-22T03:30:00.000+03:002011-05-22T03:30:05.106+03:00Official HiatusAll right, after several unofficial hiatuses I will now declare an official 1-month hiatus. In addition to working again (seriously, how to people have the energy to work, enjoy life AND blog about food? Still working on proper scheduling) Seth and I are apartment-hunting and my mind is not on food. My dinner tonight was chips, salsa and sour cream; the thought necessary to even mix the salsa andCoverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com0tag:blogger.com,1999:blog-1248475829069941424.post-19101529536546101712011-05-04T05:55:00.005+03:002011-07-07T20:12:18.224+03:00Pasteles - a Taste of Puerto Rico in Austin!
After (another) unplanned hiatus - this time three weeks! - I decided to come back big. I tackled pasteles, a kind of Puerto Rican tamale, which my friend Rachel requested I make a couple of months ago. I was slow getting to it, but I blame my sister-in-law for inducing me to read the Fire and Ice Chronicles (Game of Thrones series) which occupied my time completely for the first 6 weeks I was Coverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com2Austin, TX, USA30.267153 -97.74306079999996730.058051 -97.928042299999973 30.476255000000002 -97.55807929999996tag:blogger.com,1999:blog-1248475829069941424.post-59897912119148842472011-04-11T06:26:00.000+03:002011-04-11T06:26:24.371+03:00Barbacoa (Beef Cheek Tacos)
My first experience of barbacoa was Chipotle which, despite what Steve Ells may claim, isn't exactly authentic Mexican cuisine. But who am I to complain? Hello, one barbacoa burrito, no rice, pinto beans, corn and hot salsa, extra sour cream, cheese, lettuce, hello deliciousness! Hurry into my mouth! At this point I should also admit that, possibly, my only experience of barbacoa is through Coverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com1tag:blogger.com,1999:blog-1248475829069941424.post-16213752547984482602011-04-06T03:34:00.001+03:002011-04-12T04:45:19.931+03:00Bacon Salsa
Bacon salsa. Not just bacon in salsa, but salsa whose main ingredient (next to tomatoes) is bacon. This makes it awesome, though that should be a given. Mmm, bacon. I owe this recipe to my father-in-law Jim, who made this salsa for a barbecue held in honor of Seth's and my return to the States. Love came instantly and I found myself scooping spoonfuls into my mouth as though it were a chunky, Coverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com2tag:blogger.com,1999:blog-1248475829069941424.post-9587814730068693172011-03-29T20:43:00.000+03:002011-03-30T04:44:08.216+03:00Spiced Grilled Chicken (Djej Mechoui) Hello again, my Moroccan cookbook. I feel it's been a long time since I spent any time with you (though I am sure my Indian cookbook feels an even greater loss) but I am back and I am glad you openly accept me.
Ha, look at me trying to be funny - and failing. That's what happens when you write a post after a few glasses of wine: suddenly humor seems like a good idea while the ability to Coverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com0tag:blogger.com,1999:blog-1248475829069941424.post-42213198478014184862011-03-22T20:01:00.001+03:002011-03-22T20:02:35.399+03:00Mighty Millet Pilaf
Millet. The word always makes me giggle because it invariably makes me think of "pellet", as in food pellets that you feed gerbils, guinea pigs and rats. My word/image association wants millet to look like pet food, as unappetizing as that sounds, but if you are unfamiliar millet is a round, tan little grain that looks either like over-sized couscous or the ugliest bead ever. Fortunately, Coverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com0tag:blogger.com,1999:blog-1248475829069941424.post-75055405069896292352011-03-17T03:19:00.001+03:002011-03-30T17:44:41.252+03:00And the Beet Goes On
No big build-up with this one: here is the recipe I submitted for food52's "Best Winter Tart Recipe" contest last week. It is a slight variation on a tart recipe my sister gave me years ago, albeit for summer vegetables, but it is easy to change to whatever season you like. I've made it with my own crust; store-bought pizza dough; puff pastry; and phyllo dough. It's your choice, though Coverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com0tag:blogger.com,1999:blog-1248475829069941424.post-79408790689991093272011-03-11T01:28:00.001+03:002011-03-11T01:32:04.241+03:00Grapefruit Granita
I find it difficult to blog while watching Top Chef but if I keep putting this off it just won't happen. Some good news: Seth and I have finally finished trekking around the States collecting all of our stuff! Last week we flew to San Diego to pick up my car - and see my fabulous friend, Kerry - where I managed to pick up a Showgirls tattoo and eat the best pizza of my life at a winery in Coverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com0tag:blogger.com,1999:blog-1248475829069941424.post-4302576478366950892011-03-01T19:31:00.000+03:002011-03-01T19:31:47.243+03:00Candied Grapefruit Peels
Some time ago I read Smitten Kitchen's post about candied grapefruit peels, in particular how they ended up a complete disaster: SK's recipe didn't specify "completely remove pith" - actually, the recipe (below) states specifically to retain the pith; nasty -so she didn't and as a result her peels were inedibly bitter. I was sad, because the pictures were so beautiful that it was difficult to Coverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com0tag:blogger.com,1999:blog-1248475829069941424.post-69879900649800412932011-02-23T19:03:00.001+03:002011-02-23T19:07:36.727+03:00Mushroom Risotto
Last night my sister-in-law chided me for the lack of a recent blog post, admitting she only signed up on Google's blogroll to follow my blog(s) and therefore keep up with how I (and Seth) are doing. I was touched, but could only think of the most pitiful excuses to explain the lack of posts: "I was packing and arranging things in Maryland"; "Seth and I have driven 2500 miles in a moving van Coverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com0tag:blogger.com,1999:blog-1248475829069941424.post-31072111316391409202011-02-06T01:53:00.001+03:002011-02-06T11:16:31.266+03:00Satay Sauce with a Touch of Fire Not one to be easily discouraged by my own tastebuds and refusing to believe that I no longer like shrimp (at least not all that much) I gave in to the roommate's request and made shrimp tacos for dinner last night. I managed to eat two but when I tried a shrimp on its own I spit it out. Spit it out! I think my tastebuds have made an exchange of shrimp for mushrooms and can't help but feel Coverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com0tag:blogger.com,1999:blog-1248475829069941424.post-3554554903748623362011-01-27T11:53:00.002+03:002011-02-06T11:18:39.306+03:00Angel Food Cake with Blueberries
Monday was Seth's birthday - the big 3-2 - and the first birthday we were able to spend together (last year I was in Uganda, the year before in the States.) My Thai cookbook includes a recipe for Shrimp Pad Thai (Phat Thai.) Seth had expressed interest in it back in December and, not to keep on the edge of your seat, that's what I made him for dinner. It would also have been the subject of this Coverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com0tag:blogger.com,1999:blog-1248475829069941424.post-20682103594396220432011-01-20T17:36:00.000+03:002011-01-20T17:36:41.736+03:00Tuna Two Ways
Browsing through my recent posts I realize that the vast majority are cookbook recipes, as though I don't cook anything of mine - at least, nothing worth sharing with you. And that's not true, it just happens that when I make something off the cuff I don't pay much attention to what I am doing and so when requests come from my husband or friends to remake a certain dish I attempt to retrace my Coverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com0tag:blogger.com,1999:blog-1248475829069941424.post-18911123613701939772011-01-15T19:45:00.000+03:002011-01-15T19:45:35.057+03:00Tangia (Slow-Cooked Beef with Herbs)
Kites flying in the Kuwait desert aren't beef stew, I know, but my photo mojo is currently at zero, what with the move and all, especially the anxiety and stress with attempting to export my cat out of Kuwait. I have a stop in Dubai and all animals flown into Dubai have to go as cargo, so once I land I will have to go pick up Umberto, clear him through customs, then check him in as excess Coverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com0tag:blogger.com,1999:blog-1248475829069941424.post-9948519245621293442011-01-12T12:00:00.001+03:002011-01-12T12:00:01.972+03:00Kesra (Moroccan Bread)
I have no willpower. Just four (maybe five?) days after starting the Master Cleanse diet I gave up - I couldn't take it. I suppose I should have been drinking more of the lemonade but regardless, the only time I felt okay was when I was sitting or lying down - any movement made me light-headed. Seth made me take my phone with me everywhere in case I should pass out (I don't know how I would Coverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com0tag:blogger.com,1999:blog-1248475829069941424.post-73907122480646436922011-01-06T13:16:00.000+03:002011-01-06T13:16:42.071+03:00Tom Khaa Kai (Chicken, Coconut and Galangal Soup)
I am loving my new Thai cookbook; I haven't even bothered to read the introductory chapter because I have full-on into the recipes. And of the ones I've made, damn, they are delicious - and surprisingly simple. Take this soup: nothing to saute, brown or what-have-you, just dump your ingredients in a pot and simmer until done. Bang. Of course there are complicated recipes I've yet to tackle -Coverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com0tag:blogger.com,1999:blog-1248475829069941424.post-70120488994469937502011-01-02T11:14:00.000+03:002011-01-02T11:14:36.363+03:00Deep-Fried Mini Chickens
My regular readers may have noticed a slight difference in tone in my recent posts, as though I have only a passing concern for this blog - which I do. It's not that I am already tired of posting recipes but rather that I have been dealing with the aftermath of news Seth and I received during my trip to the States in December: we are leaving Kuwait in February. Oof. So my days have been filled Coverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com0tag:blogger.com,1999:blog-1248475829069941424.post-73987793326595417782010-12-29T09:29:00.000+03:002010-12-29T09:29:00.161+03:00Ratatouille-esque Gratin I hope everyone had a fantastic Christmas (if that's your thing.) My gifts all had a general theme - get your ass in the kitchen - but there are no complaints from me as I now have a new covered casserole, oblong baking ramekins, recipe card index, and three beautiful, saliva-inducing cookbooks for Moroccan, Thai and Chinese cuisine. They are from the "Food Of" cookbook series, the same asCoverhttp://www.blogger.com/profile/09725376063921600951noreply@blogger.com0