… where the gods of fertility and creation …

29 Monday Apr 2013

Posted by in baking, Beirut, ChefThomas, Cookies, Dates, Lebanon, Ma'amoul

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… the name of the village derives from the names of two gods, Aon,the God of Fertility and Abel, the God of Creation, thus Aon-Abel, which by the passing of centuries and the change of languages that the region experienced was corrupted into Ain-Ebel.

Watercolor painting by Ghassan Rached

…. others believe that the name of Ain-Ebel derives from two words, “Ain” and “Ibl”. The first means spring as many places in Lebanon are named, and the second word means irrigation. Combined in one (Ain-Ebel) the two words mean the spring of irrigation.

kaak bi tamr from ain ebel 1

What we do know is, that these cookies come from Ain Ebel. These are “Kaak bi Tamr” from Ain Ebel, or “Cookies with Dates” from Ain Ebel. Simmilar to Ma’amoul. Usually prepared right around the Easter holidays.

Ma’amoul are small shortbread pastries filled with dates, pistachios or walnuts. They are popular in Levantine cuisine and in the Gulf countries. They may be in the shape of balls or of domed or flattened cookies. They can either be decorated by hand or be made in special wooden moulds. (My post “delicious opulence and comfortable luxury“)

kaak bi tamr from ain ebel 3

This box of ”Kaak bi Tamr” was an Easter offering from my brother in law’s mother in law. Easter, like every easter this box comes into our home. Yes, mother in law is from Ain Ebel … Thank You Cleo …

Arousset el Jnoub, Ain-Ebel, is known for its beautiful scenery, amiable people, and jovial atmosphere. Situated in the heart of the South of Lebanon, Ain-Ebel occupies several hills with elevations ranging from 750 to 850 meters above sea level.

kaak bi tamr from ain ebel 2

Round biscuit like cookies filled with a filling of dates. Crisp on the outside, and chewy on the inside …. not to sweet, ….  a peppery taste to it, …. the perfect companion to a morning-cup of jawa on the terrace.

kaak bi tamr from ain ebel 5

First I was playing with them, got out my camera and took a couple of shots. Playing with food in one of my things …. taking pictures …. and playing some more …

kaak bi tamr from ain ebel 4

Research did not reveal any recipes or instructions …. not even a faint hint of an idea. I will try to get behind it …. for another blog ….

HAPPY EASTER

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delicious opulence and comfortable luxury

27 Wednesday Mar 2013

Posted by in ChefThomas, Dates, Dessert, Easter, Lebanon, Ma'amoul, Pistacchios, Recipe, Walnuts

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Ma’amoul are small shortbread pastries filled with dates, pistachios or walnuts. They are popular in Levantine cuisine and in the Gulf countries. They may be in the shape of balls or of domed or flattened cookies. They can either be decorated by hand or be made in special wooden moulds.

Ma'amoul

There is a more elaborate version known as karabij, used on special occasions. In this, nut-filled ma’amoul balls are piled in a pyramid and served with a white cream called naatiffe made from egg whites, sugar syrup and soapwort. These are popular in Syria, Lebanon, and other Levantine countries.

Ma'amoul 2

Just now I got home with a rather large cache of this date, pistachio and walnut filled …. sinfully delectable delights. It is now that one finds him- and her- self buying boxes in unreal large dimensions as presents and gifts for friends and families and even not so close people.

It is a pre-easter and Easter ritual that repeats itself year after year, season after season.

Ma'amoul 3

The same attention is given in packing those, as one would when just spent a fortune on jewellery in the favourite down-town boutique.

Everybody … naturally …. has his and her favourite bakery where one would purchase mountains of those stuffed and buttery shortbreads. They all come … of course … after ones grand-ma aunty or mom …. and question the allegiance at your own peril.

Ma'amoul 5

Now consider that for a minute. Imagine biting through that buttery, crumbly crust and getting the faint hint of roses and orange blossoms, followed by the chewiness of pistachios, nutty and sweet.

Medicine and Health

…. YES …. I found this sentence while browsing and researching, at a site that calls itself Medicine and Health … and an easy to follow recipe you will find there as well.

… I know … right ?!?

Ma'amoul 6

I have not had the urge to try to produce Ma’amoul myself, therefore I do not have a recipe to share. But if you really want to step into Lebanese grandma’s footsteps and give it a go, you should probably follow Joummana Accad‘s instructions on taste-of-beirut.

You’ll find recipe for cheese ma’amoul, pistacchio ma’amoul and the ever so pretty crown cookies.

Ma'amoul 7

Now, … there is just on thing left to do …. enjoy your Ma’amoul no matter whether you made it yourself or you make a trip to your favourite bakery ….

.. SAHTEIN

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or to permit the production of the opium poppy

12 Tuesday Mar 2013

Posted by in ChefThomas, Dessert, Mohnnudeln, Poppy seeds, Recipe, Spices, Vienna, Waldviertel, Wiener Küche

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§ 3 of The Opium Poppy Control Act states

It shall be unlawful for any person who is not the holder of a license authorizing him to produce the opium poppy, duly issued to him by the Secretary of the Treasury in accordance with the provisions of this Act, to produce the opium poppy, or to permit the production of the opium poppy in or upon any place owned, occupied, used, or controlled by him.

Papaver_somniferum

Poppy seeds, or Mohn as we call it in Austria, is very important part in our cooking. And particularly important in baking. Mohnnudeln comes to mind when talking about poppy-dishes ….

poppy seed

Mohnnudeln (meaning poppy seed noodles in German), is the name of thick noodles of a potato dough in Bohemian and Austrian cuisine, similar to the Schupfnudel. The main difference is, that Mohnnudeln are served with melted butter, ground poppy seeds, and sprinkled with confectioner’s sugar.

They are also called Waldviertler Mohnnudeln, referring to the Austrian area where they originated. Waldviertel is a part of Lower Austria where poppy seeds have been cultivated for ages, which give the dish its distinct black coloring.

Mohnnudeln can be eaten as a dessert or a light supper. Most Bavarians and Austrians serve it traditionally as a main course anyway.

Papaver-somniferum copy

And yes, like the old romans, we in Vindobona, (good old Vienna), we like a bit of a kick in our food from time to time …. and yes, we do cultivate Opium Poppy in Austria …. and yes, we can eat it, we can cook (or bake) with it …. AND YES, if we smoke it we do go to jail.

Mohnnudeln 1

Poppy seeds do need work before you can bake or cook with it. It is not a matter of “throwing some in”. I do not move anywhere without my Mohnmühle. It has been part of my luggage since at least twenty-five years. It was my grandmothers once. And boy could she bake with poppy …. it literally would make you dizzy ….

But the one thing we would be waiting for was Mohnnudeln. The little dumplings …. rolled in butter …. and topped with poppy-seed-sugar …. with apple sauce or roasted plums …. Powidl …. on the side.

It was almost ten o’clock in the evening the other day, and did not have any decent dessert in a couple of days. I do ALWAYS have a couple of packets of poppy seeds in the chocolate drawer. No, I did not start making Nockerl or Nudel in the middle of the night. I used a packed of Potato Gnocchi from De Cecco I kept in the cabinet.

gnocchi

Of course, you could make your own:

Potato Gnocchi

  • 1/2 kg boiled potatoes cooled and shredded
  • 120 g all purpose flour
  • 40 g butter softened
  • 2 egg yolk
  • 1 pinch salt

Mix the ingredients to a dough. The dough should give under slight pressure. It will feel firm but yielding. Form small dumplings and boil in rolling, salted water until gnocchi float to the surface.

Mohnnudeln 3 copy

Mohnnudeln

For one 500 g packet of De Cecco Potato Gnocchi you will need

  • 100 g poppy seeds
  • 100 g icing sugar
  • 60 g butter
  • a pinch of ground cinnamon if desired

Mohnnudeln 1

  • Grind the poppy seeds … and NO the food processor will NOT do it.
  • Mix with the icing sugar
  • In a mid sized cooking pot bring lightly salted water to a boil. put in the gnocchi and boil for two minutes, strain of all the water
  • Melt the butter in a separate casserole
  • Throw in the hot gnocchi and roll in the butter 
  • add half the poppy and sugar mix
  • plate on you favourite dessert plat
  • sprinkle generously with the remaining poppy mixture
  • serve with apple sauce …. home made of course
  • or Powidl …. (roasted plum stew)

Mohnnudeln 4 copy

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…. of course you could ask your Austrian Grandma to make you some ….

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grandma

…. I did …

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For the truth is the truth, and no lie can prevail

07 Thursday Mar 2013

Posted by in Cajun, ChefThomas, Louisiana, Recipe, Spices

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Leadership

by Jean McGivney Boese
(Louisiana State Senate Poem adopted 1999)

It is easy to bend with the wind and be weak,
Wrapped in silence when it would take courage to speak,
To do nothing when crises demand that you act;
To prefer a delusion to unpleasant fact.
But the easy evasions that dreamers embrace
Are denied to a leader with problems to face.
He must cope with the world as he finds it, and plan
To make each hard decision as well as he can.
He can’t hide from the truth or deny what is real.
Though a lie might assuage all the fears people feel.
For the truth is the truth, and no lie can prevail.
In a world that is real, one must face truth or fail.

cajun 1In my attempt to cook a Creole Jambalaya the other day, I was phased with the truth, that I will not be able to purchase a Cajun Seasoning mix anywhere near here. Therefore I set out to try a couple of recipes I found on the internet and to make my own.

I love Cajun cooking for the very simplicity in its preparation and complexity in flavours. Peppers, pepper corn and chilies in various heat levels mixed with herbs to make a mix that will open the most stubborn pallet.

cajun 4

Cajuns are an ethnic group mainly living in the U.S. state of Louisiana, consisting of the descendants of Acadian exiles (French-speakers from Acadia in what are now the Canadian Maritimes). Today, the Cajuns make up a significant portion of south Louisiana’s population, and have exerted an enormous impact on the state’s culture.

cajun 5

The following recipe I came up with AFTER I ran out of dries onion and garlic powder and found that the fresh stuff gives a whole more flavour than the dried one.

Home Made Cajun Seasoning

Ingredients

  • 200 g teaspoons salt
  • 75 g dark brown sugar
  • 1 large onion finely chopped
  • 10 gloves garlic finely chopped
  • 50 g premium fine paprika
  • 35 g dry chili flakes
  • 35 g black pepper corn freshly ground
  • 35 g red pepper corn freshly ground
  • 35 g cayenne pepper
  • 35 g oregano flakes
  • 17 g oregano powder
  • 35 g thyme powder

cajun 3

Method

  • mix all ingredients together
  • spread onto a ceramic oven dish
  • “bake” at 120 C for about 2-3 hours, taking care not to burn it
  • stir every half hour to mix it and break up some lumps that may form
  • this process is to dry the onions and garlic in the mix
  • once you are satisfied with the drying process remove from the oven and let cool
  • once almost cold, run the mix through a coarse kitchen sieve to remove the onion and garlic lumps
  • run the “leftovers” through a kitchen blender or food processor and return it to the mix
  • let cool completely
  • store in airtight glass jars

I am tempted to try using all fresh herbs next time and desiccate  them in the salt and sugar mixture ….

cajun 2

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Stick a label on it and give it as a present …

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only the chosen ones can be admitted into the realms of the beautiful

04 Monday Mar 2013

Posted by in Apple, Apple Walnut Cake, ChefThomas, cook book, Dessert, Fruits, Recipe, Walnuts

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“But beauty is of higher value than all this,” said the apple-tree branch; “only the chosen ones can be admitted into the realms of the beautiful. There is a difference between plants, just as there is a difference between men.”

excerpt of The Conceited Apple-Branch

By Hans Christian Andersen (1852)

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Many, many years ago, …. it was a Thursday …. and it was December 5 …. at 17:05 my dream became reality. “I AM GOING TO AMERICA” …. it was everybody’s dream, or so I thought at the time. It had to be …. !! I was in my VERY early twenties and there I was on my way …. first stop-over New York City …. and then into the deep South …. Wyatt Earp country ….

The Dessert Lover's Cook BookThe first cook book I purchased with my first hard-earned green-back was The Dessert Lover’s Cook Book by Marlene Sorosky. I dished out a hefty 22.50 at the time, which was unheard of for a cookbook. But I paid anyway ….

It has been nearly thirty years since I have this book, and I used it regularly over the years. But one of the recipes stands out. I am using it to this very day in various adaptations. On page 35 there is a recipe called Hot Apple Cake with Caramel Pecan Sauce. It was quickly turned into Hot Apple Cake with Caramel Walnut Sauce, and then just Hot Apple Walnut Cake, and finally Apple-Walnut Pudding … very English … indeed ….

wa'ple crumble

The dessert ‘Wa’ple Crumble’ by ChefThomas, from the menu at the ‘MZAAR IntContinental Mountain Resort and spa’, which has the ‘Hot Apple Cake with Caramel Pecan Sauce’ as a basis.

But the other day I fell right onto the gorgeous pictures of Virginia‘s blog BEL’OCCHIO, and the Apple Walnut Cake-blog in particular.

…. and the rest is history Apple Cake ….

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Apple Walnut Cake

by Mrs Butterfingers

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp ground cinnamon
  • ½ tsp salt
  • 3 ounces (6 tbsp) unsalted butter, softened at room temperature
  • 1¼ cups granulated sugar
  • 2 large eggs, at room temperature
  • ¾ cup smooth homemade or store-brought applesauce
  • 1 cup sour cream
  • Walnut topping (recipe follows)

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Instructions

  1. Heat the oven to 350 F.
  2. Butter the bottom and sides of a 9 x 13 inch baking pan, and line the bottom of the pan with parchment and butter the parchment.
  3. In a medium bowl whisk the flour, baking powder, baking soda, cinnamon, and salt to blend.
  4. Come the butter and sugar in bowl of stand mixer. Beat with K blade on medium spread until combined (but not fluffy), scraping the bowl as needed, about 30 seconds.
  5. Add the eggs, one at a time, beating until just combined and scraping the bowl as needed.
  6. Add about one-third of the flour mixture, mixing on low until just combined.
  7. Add the applesauce, mixing on low until just incorporated and scraping the bowl as needed.
  8. Mix in another third of the flour mixture,then the sour cream, and then the remaining flour mixture.
  9. Mix after each addition just until incorporated. DON’T OVER MIX.
  10. Scrape the batter into the prepared pan and spread evenly.
  11. Bake until the edges of the cake are slightly set and the rest is very jiggly, about 15 minutes.
  12. Scatter the walnut topping evenly over the cake and bake until the crumbs are golden brown, the center of the cake springs back when lightly touched, a a toothpick inserted in the center has a few moist crumbs sticking to it, 30 to 335 minutes.
  13. Check the cake early and if the crumbs are golden but the caked isn’t fully baked, cover loosely with foil.
  14. Let cool on a rack for at least 20 minutes.
  15. Serve warm.
  16. WALNUT TOPPING
  17. /4 pound (1/2 cup) unsalted butter
  18. /2 cup firmly packed brown sugar
  19. /2 cup granulated sugar
  20. /4 tsp cinnamon
  21. cup all-purpose flour
  22. generous cup coarsely chopped walnuts
  23. Melt the butter in a medium bowl in the microwave or in a small saucepan.
  24. Pour into a medium sized bowl.
  25. Add the brown and white sugar, and the cinnamon and stir until blended.
  26. Add the flour and the walnuts mixing with your fingers until combined. The mixture should be crumbly but also clump together.
  27. Refrigerate until ready to use.

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…. et voilà

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Two points though ….

  1. Make your own applesauce ….. you’ll know why when you eat the cake
  2. and, I had put a layer of sliced apples under the topping, for extra ‘applenes‘

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…. Apple Walnut Cake, Virginia ?!?!

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the more sense it makes

21 Thursday Feb 2013

Posted by in baking, Bread, ChefThomas, chicken liver pâté, Recipe, Scandinavian

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“Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes. But like any art it requires practice and experience. The most important ingredient you can bring to it is love of cooking for its own sake.”

Julia Child, Mastering the Art of French Cooking

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chicken liver pate 1

Slowly but surely the good old chicken liver is gaining pack its popularity. For some time you would be hard pressed to find it on the menu, except in some fancy restaurant where food traditions are kept alive.

chicken liver pate 2

Of course here in the Middle East, chicken liver is readily found on menus. I am quite fond of the Egyptian version of chicken liver sauté. A bit heavy on cumin, with thick slices on onions …. but this is not what I am talking … writing about.

chicken liver pate

There was a time where there mere sight of this can would have sent shivers down my spine. Leber Aufstrich, ….. yes the ol’ chicken Liver pâté.  You could have chased me to the ends of the world.

chicken liver pate 3

Now, much later, and familiar with the ways of the kitchen, I have come to appreciate the subtle nuances of this exquisite dish. There are as many recipes as cooks out there, and everybody swears by his or her recipe.

As for me I do prefer the ones where the chicken liver is the star of the flavour and not diluted with cream, but rather enhanced with fresh herbs and a spoon or to of GOOD Cognac.

Chicken Liver Pâté

 Ingredients

  • 200 g unsalted butter
  • 1 cup finely chopped onion
  • 1 large garlic clove, minced
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh marjoram
  • 1 teaspoon minced fresh sage
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground allspice
  • ½ kilo chicken liver, cleaned and trimmed
  • 2 tablespoons Cognac

chicken liver pate 5

Method

  • Melt half the butter in a large skillet over low heat, then cook onion and garlic, stirring, until softened.
  • Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open.
  • Stir in Cognac and remove from heat.
  • Purée mixture in a food processor until smooth, then fill pâté into glasses or ceramic dishes and smoothen top.
  • Melt remaining butter in a very small heavy saucepan over low heat, then remove pan from heat and let butter stand for a couple of minutes.
  • Skim froth from butter, then spoon enough clarified butter over pâté to cover its surface, leaving milky solids in bottom of pan.
  • Chill pâté until butter is firm, about 30 minutes, then cover with plastic wrap and chill for 24 hours before serving.
  • Serve with caramelised onions.

chicken liver pate 4

I had it today with fresh baguette. But together with my Pumpernickel, which rocks (by the way), … and this pâté, …. hey ….

 …. Rock n’ Roll

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chicken liver pate 6

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associated with a goblin …

08 Friday Feb 2013

Posted by in baking, Bread, ChefThomas, Recipe, Rye Bread, Scandinavian, Sourdough

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pumpernickel

Pumpernickel is a very heavy, slightly sweet rye bread traditionally made with coarsely ground rye.

It is often made with a combination of rye flour and whole rye berries. At one time it was traditional peasant fare, but largely during the 20th century various forms have become popular items of delicatessen.

A folk etymology involves Napoleon, who, while invading Germany, was served dark German rye bread. He would not eat it and said “C’est pain pour Nicole!”… it was bread for his horse, Nicole. This folk etymology grew from a “witty interpretation”, proposed by seventeenth-century satirist Johann Balthasar Schupp, that the bread was only good for “Nicol”, a nickname for a weak or puny horse.

pumpernickel 1

We are having our neighbours over tonight for a 100% homemade Scandinavian dinner. A couple of weeks ago I got busy and started preparing. Pickled Herring in different sauces are on the menu.

pumpernickel 2

And so is the fresh Salmon I marinated yesterday …. Gravad Lax ….

pumpernickel 3

To stick to tradition, I had to make some really thick Rye bread. Mad with sourdough of course. What better occasion to get out my recipe for Pumpernickel.

pumpernickel 4

This time around I decided to stick to my “quick sourdough” to make sure we get some bread to eat before the weekend. It was not easy to get whole rye kernels, or the rye flour, or mixed kernels. There was no time left to make a sourdough that will take three days to prepare.

pumpernickel 5

But, …. no matter …. we got the kitchen all dirtied and dusted with flour, and got right into mixing and fermenting, waiting and raising, kneading and waiting, …

I do have a recipe for Pumpernickel, but it would not be me if I did not experiment and modify the recipe on the fly. This time around I added some shredded carrots for extra moisture, and for molasses I used “Date-molasses” for extra flavor.

Here is my original recipe …..

PUMPERNICKEL BREAD

(DEVILS FART BREAD)
  • 1 kg Rye Flakes Fine
  • 500 g Rye Flakes Medium
  • 500 g Sourdough For Rye Breads
  • 750 ml Water
  • 10 g Salt
  • 150 g Dark Molasses
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pumpernickel 6

  • sift the fine rye flakes into a mixing bowl, and add the medium rye flakes add the sour dough and start mixing
  • slowly add the water, salt and molasses
  • knead until the dough does not stick to the bowl
  • remove the dough, put some flour on the bottom of the mixing bowl
  • put back the dough cover with some flour and rest for 3-4 hours in a warm place once the dough has risen by half, take out of the mixing bowl and knead
  • form to a ball and then to a log
  • place into a greased and floured bread tin
  • cover with a damp cloth and let rest for 15 min
  • brush the dough with water, seal the mould with aluminum foil
  • place into a preheated (150 c) oven, bottom tray
  • at this temperature the pumpernickel must bake for 10 – 12 hours (over night) after about 10 hours check with a knife
  • if the knife comes out clean, switch of the oven and leave the bread for another hour remove, and let cool completely
  • serve in thin slices 

pumpernickel 7

So, just now I sneaked a taste of the wonderful creation. A bit of lightly salted butter, a sprinkle of chives …. and guess what ….

pumpernickel 8

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… My Pumpernickel Rocks …

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and dish a special allure

02 Saturday Feb 2013

Posted by in Banana, Bread, Breakfast, ChefThomas, Dessert, French toast, Recipe, Sandwich

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beirut sunset

WHEN NIGHT FALLS OVER NEW ORLEANS, BEVERLY HILLS, BOSTON
OR BEIRUT, THE EXCITEMENT,
YOU PUT ON YOUR FINEST, GATHER YOUR POISE, WIT
AND SOPHISTICATION ABOUT YOU
AND VENTURE OUT,
ONE OF THE BRIGHTEST LIGHTS IN THE BIG CITY THIS NIGHT.
IN THE RESTAURANT, GLASSWARE TINKLES GENTLY,
CONVERSATION
SURGES AND LAPSES, AND SOFT LIGHTING LENDS EVERY MAN, WOMAN
AND DISH A SPECIAL ALLURE.
DESSERT IS SERVED.
AND THE TRUE EXCITEMENT BEGINS.

city lights

A food craving is an intense desire to consume a specific food, stronger than simply normal hunger.  According to Marcia Levin Pelchat “It may be the way in which foods are consumed (e.g. alternating access and restriction) rather than their sensory properties that leads to an addictive eating pattern.”

french toast

I did have one of those FOOD CRAVINGS last night. Was sitting there, and just felt like something sweet. You know, … it’s late … the TV is on …. had dinner a while ago …. and you REALLY wanted sugar. Well, I did …. called the grocery store from the corner to deliver some sliced bread, got some milk and eggs out … and voilà … french toast ….

…. now c’mon on … real quick …. :

  • 1 cup of milk
  • 4 eggs
  • 1 teaspoon of sugar
  • pinch of salt

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  • Take four slices of sliced bread
  • spread some cherry confiture on it
  • slice some bananas and divide them on the cherried bread
  • cover with some more sliced bread
  • dip in the egg/milk mixture
  • throw onto a generously buttered pan
  • cook until golden brown
  • sprinkle with some icing sugar
  • OR drown in maple syrup (that would be MY choice)
  • and you have breakfast late night snack

This shouldn’t take more than 10 minutes to prepare, and definitely not more that a couple of minutes to devour ….

IMG_2159

…. that easy ….

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… is only a plateful of mince

19 Saturday Jan 2013

Posted by in American, Beirut, ChefThomas, Chili con carne, Curry, Lunch, People, Recipe, Tex Mex

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chili3

but – chilli con carne without any chilli

is only a plateful of mince…

These are the last two lines of “Bitcherel” by Eleanor Brown

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Chili con carne (chili with meat) or more commonly known as simply “chili” is a spicy stew containing chili peppers, meat, and tomatoes. Traditional versions are made using chili peppers, garlic, onions, and cumin, along with chopped or ground beef. Variations, both geographic and personal, may involve different types of meat as well as a variety of other ingredients, especially beans. The variant recipes provoke disputes among aficionados, some of whom insist that the word “chili” only applies to the basic dish. Chili is a frequent dish for cook-offs. It is also used as an ingredient in a number of other dishes.

chili5

This love affair has started a few decades ago when I lived in Arizona. What for us in Vienna was, and still is, the Gulyás, for the South-West of the US is the Chili con carne. No self-respecting pub, bar, restaurant and even Mom (or especially Moms) wouldn’t be caught dead, cooking their own special, homemade and from handed down recipes, CHILI CON CARNE. After working a day at the pastry shop we would make our pilgrimage to “our” pub for a “Chili and beer”.

chili2

I do hold it with Chili the same as I do with curries. It is the experiment and discovery, the search and reward that comes with every bowl. There must be at least one if not two recipe for every person the cooks Chili. I am no different. I would take every opportunity that comes my way to experiment with “this new” recipe. …. and yesterday was no different.

chili6

Tex Mex Chili in Austrian Gmundner Keramik

The search started here at chiliconcarne.org. It is basic, but you’ll get the idea. I read the recipe and already started substituting ingredients. Now here is what I did:

  • Used pork shoulder cut into cubes
  • brined pork-belly from spain sliced and cut into small pieces
  • very coarsely minced beef
  • I used red wine instead of water
  • no corn starch or other flour to bind (it will thicken once it is cooked for a very long time)
  • I start cooking on the stove, and finish it in the oven (like a brazing meat)

And the chills (peppers) I used are:

    • fresh green chilli peppers
    • dries whole red chillies
    • chilli flakes
    • Hungarian paprika powder
    • Cayenne pepper
I’m sure she has qualities, much underrated
that compensate amply for this
along with a charm that is so understated
it’s easy for people to miss
“BITCHEREL” BY ELEANOR BROWN

chil1i

We had a bit of a Margarita thing last night, so a good old Chili is just what the doctor ordered.

It depends upon taste, which must not be disputed;
for which of us does understand
why some like their furnishings pallid and muted
their cookery wholesome, but bland?
“BITCHEREL” BY ELEANOR BROWN

chili7

So, …. Happy Cooking ….

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but by itssel’ an’ in a class apairt

09 Wednesday Jan 2013

Posted by in Apple, ChefThomas, Dessert, Fruits, Pie

≈ 2 Comments

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apple tart 1

Mrs Purdie’s Aipple Tart

The bakin’ at oor village show’s the best ye’ve ivver seen.
Fowk come frae far an’ near, frae ilka airt.
But listen till I tell ye a’ aboot ma guid aul’ freen,
An’ the tale o’ Mrs Purdie’s aipple tert.

Pair Mrs Purdie took it as an unco fashious slight
That her pastry nivver seemed tae mak’ the grade.
For the judges didna even cut a slice tae hae a bite
O’ the aipple tert that Mrs Purdie made.

It wis in an’ oot the freezer wis Mrs Purdie’s pie,
Sma’ wunner that ma freen wis losin’ hert.
It nivver won a mention an’ the judges passed it by.
Whit could be wrang wi’ Mrs Purdie’s tert?

‘I doot,’ said Mrs Thomson, ‘ that the judges must hae kent
Her d’oyley’ (upon which the tert wis laid).
For in ivvery flooer show roon aboot, the plate wis evident
Wi’ the aipple tert that Mrs Purdie made.

Last spring the frost had nipped the blossom: aipples there were nane.
Dame Nature cam’ tae Mrs Purdie’s aid.
For naebody had ony fruit, an’ so it stood alane,
The aipple tert that Mrs Purdie made.

Her aipple tert wis nae the best, nor wis it yet the worst.
But by itssel’ an’ in a class apairt.
Sae the judges had nae option an’ they had tae pit it first
And gie the prize tae Mrs Purdie’s tert.

She wis a happy wumman: she wis quite puffed up wi’ pride.
Ower the triumph that pit ithers in the shade.
She’d be mentioned in the paper, tellin’ fowk the coonty wide
O’ the aipple tert that Mrs Purdie made.

The show wis ower: she picked it up and went tae tak’ it hame.
‘We’ll hae this tae oor Sunday tea,’ she said.
An’ she proodly gethered up the winnin’ ticket wi’ her name
Aside the tert that Mrs Purdie made.

Bit then, pride aften gangs afore a fa’, o’ that I’m shair.
She drapt the plate, an’ crash! Awa’ it gaed.
It lay in near a hunner wee bit pieces on the flair,
The aipple tert that Mrs Purdie made.

Scottish Poetry Selection 
- Mrs Purdie’s Aipple Tart, “Pride comes before a fall” is a constant theme in Scots poetry (and life) and that comes through in this poem about Mrs Purdie’s apple tart by an anonymous writer.

Apple

Much is to be said of the magic of a hot apple tart. The French have their Tarte aux pommes (of course) or the ever famous Tarte tatin, the Germans have a Apfelkuchen, the Americans have of course an apple pie, the Dutch do appeltaart, the Swedes make äppelkaka, and the Spanish bake a tarta de manzana ….

Often ignored for the benefit of more exotic fruits, the apple sits at the sidelines on market shelves and also very often at home. But you bake this baby, it is a whole new story.

The other day it was gloomy and cold outside. The cat didn’t want to move even.

cat

…. I had a bowl of “ignored” apples sitting on the dining table, so I started cooking. An APPLE TART sounded good …. fetched a roll of puff pastry from the freezer (the only thing I REALLY don’t like making at home) …. peeled four large apples …. and the magic began.

apple tart 3

One does not even need a recipe for that. That’s how easy that is to whistle up an apple tart. And it does not take any time either. Making a cup of good (!) tea takes longer. Not counting the baking time of course. But that would the time you’d be drinking the tea then. Isn’t it?!

As soon as the baking time was over …. and we had our tea …. all three of us …. we fell over the hot tart. It took all but twelve minutes to devour this soul-warming magic.

whipped cream

Including a bowl of freshly whipped cream …. of course, …. in true Viennese fashion we had PLENTY of Schlagobers with our Apflekuchen.

apple tart 4

…. needless to say, … those two didn’t survive either ….

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