Girl, I want to give you something special

1- cut a hole in a box:

2-put some wine in that box

3-let her open that box

4-and that's the way you do it...

Cause it's my wine in a box.

Giant Eagle to the rescue

I've shopped in lot of different places in my time. I always enjoy open air markets, and then there are the places like a true butcher shop or "chicken guy," who kept live chickens inside his store and slaughtered them in front of you. I've done the mini mart for essentials, supermarkets (American, French, Moroccan) and boutique gourmet shops. 

What I had never done, before today, was "Giant Eagle." Yes, that is the name of the leading supermarket up here. GIANT EAGLE. What?!

But it's true. And sort of glorious.

On a side note, today was the first time I've been grocery shopping for us in FOUR MONTHS! That's what you get, kids, when you live with family for months on end: spoiled. Which, is a clue to what's coming tomorrow here on thehardyheyday. 

What's for Dinner Part 2

Sorry for the delay, it's been a wild couple of days (more on this later). Here's the finishing to your dinner plans for...sometime...but maybe never. But...maybe sometime!

So, the salad...my favorite salad (except a close second is the grilled chicken and peach salad) is this gorgonzola apple salad.

Take your favorite salad mix or lettuces and toss with balsamic dressing. Add one small package walnut pieces, about 1/2 c gorgonzola and one granny smith apple chopped into small pieces. THIS IS IT! It's so great though, yum.

And now for the "light" (ha) dessert. Let mascarpone reach room temperature. Put in a mixing bowl or stand mixer. Mix on a low setting until the cheese is smooth, slowly add 1/2 cup of cream while mixing on low (be careful not to mix too much or too fast once the cream is in). When the two begin to incorporate, slowly begin to add 1/4 c powdered sugar and then a couple of drops of mint extract. Continue blending until all ingredients are fully incorporated and the mixture begins to expand just slightly with air. Slice strawberries and set in dishes (you can use any berry - or fruit - of your liking). Scoop mixture next to or on top of berries and garnish with mint.

Now I'm kind of sad that I already made this and it's gone...sure sounds good on this lovely evening.

What's for dinner, Part 1

If you're looking for something for dinner tonight, here's an easy menu from our last evening with Jacob's sister and her husband. The whole thing is super easy and totally tasty, but did I mention a light custard? I meant it tastes light...not much diet here...

This roasted chicken + mashed potatoes + apple walnut salad + insert dessert here = classic around my house and has been for a long time. Chances are if you've been over for dinner you've had it...

Roasted Chicken with Lemon, Garlic and Rosemary
Purchase a whole roaster (3-4lbs)
3-4 cloves minced garlic
1 lemon
2-3 sprigs rosemary
3 T olive oil
1 t salt
2T pepper

Remove any interior leftovers from the chicken and make sure cavity is clean. Mix olive oil, salt, pepper and garlic and set aside. Quarter lemon and set aside. Spoon olive oil mixture over chicken and rub in all over the skin. Also spoon mixture inside and rub inside cavity. After all the mixture is gone, insert the quartered lemon into the cavity along with two sprigs of rosemary. Insert one sprig of rosemary under the skin at the neck. Bake at 450 degrees for :30 on the center rack and then turn down heat to 350 and continue baking for an additional hour.

While the chicken is baking, work on your potatoes

Mashed Red potatoes
Red potatoes (depending on size, I usually choose 3-4 potatoes per person), chopped into large chunks
1/2 stick of butter
Milk or cream to taste
salt
pepper

Put potatoes in a large pot, cover with cool water and set to boil. When the potatoes are soft enough to mash with only a little resistance, drain them and return to pot or mixing bowl. Put in butter, milk or cream and salt and pepper. Mash the potatoes, mixing in other ingredients as you go. Once they are mostly mashed, take a little test bite and add butter or milk if they aren't creamy enough or a bit of additional salt and pepper.

I'll be back in just a few for the salad and dessert recipes.

If you're making your grocery list, though, you'll also need a package of your favorite salad greens or raw lettuces to mix, Ken's steakhouse lite balsamic dressing, gorgonzola cheese, walnuts, 1 sm pkg mascarpone cheese, 1 pint whipping cream, powdered sugar, berries and mint.

Spring Green

 Ange, Me and Elisabeth (and Bama) working it out on the trails

The Arboretum was packed this afternoon with people and dogs walking and running and playing and generally being friendly. It was a blissful way to spend time being friendly with some of my friends.

And it was a heel day - a productive one at that! Plus we were friendly and we ran (a little) before devouring pasta with a butter-garlic-cheese sauce.

Inspired by Rue's recipe (the downstairs neighbor) and prepared by my sweet friend Elisabeth, here's a delightful indulgence for when you've earned it (or at least dressed for it or thought about it or wanted to do it).

Rue de la Pasta
Penne Pasta
1 pkg. Gorgonzola
1 stick butter
3 cloves garlic (or to taste)
Olive Oil
Fresh basil, chopped
Squeeze of lemon
salt
pepper

Boil water with a pinch of salt and prepare Penne al dente.

While pasta is cooking, put about a tablespoon of butter in a shallow, wide saucepan and sautee garlic until tender. Add remaining butter and melt slowly, adding gorgonzola after the butter is mostly melted and stir until incorporated. Salt to taste and grind fresh pepper into sauce, then squeeze a quarter of a lemon into the sauce.

Drain pasta and toss with sauce until pasta is coated, scoop onto plates and sprinkle with fresh basil.

Friday Night Special

I've mentioned before that being married has great benefits - one of my favorites is getting to meet new friends (it's especially fun when the friends have known your hubbie since high school and have all the good old dirt on him!). We had a fab Friday night with a couple-a-couples and their baby beans. There was baby bonding with the adorable Cali and Hudson...

Grant and Cali at the O Homestead

As well as adult time centered around the first grilled meal of the season (cheers! It was so good, I added the recipe below), storytelling and responsible levels of goofiness. Thanks to Bo, G, Grant, Kendall and the kiddos for a fab Friday!

Yup, that's wine with a straw. Why? How do you do it?

And, to spread the cookout cheer and head into official spring, here's a tasty grilled salad that guys and girls alike can dig. And it's easy! Credit: Kendall by way of a back issue of Real Simple (man, I love that magazine). 

Serves 4

2 Peaches, sliced, pitted

3 Red onions, sliced generously

4 Chicken Breasts

Spring Mix (or other green mix as you like)

Gorgonzola Cheese, crumbled

Olive Oil

Salt

Pepper

Balsamic Vinegar

Brush peach and onion slices with olive oil and season with salt and pepper (yes, even the peaches - you might be surprised to find the sweetness of the onion that results from the caramelizing sometimes makes them even sweeter than the peaches!). Also season chicken breasts with olive oil and salt and pepper. Grill all three until chicken is cooked through and onions and peaches are cooked to taste (I like mine blackened a bit and cooked past crispy, but still a bit firm). Spread greens on a plate and top with sliced chicken, peaches and onions, sprinkle with gorgonzola and dress with a bit of olive oil and balsamic vinegar. 

Delicious! Happy grilling and happy spring!

الحمدلله (Thanks to God)

Halal Turkey
AED 367.33

Cans of pumpkin puree from expat specialty store for traditional pie
AED 182.78

Sweet potatoes for hubby's favorite casserole
AED 0 (they don't exist here)

Fresh cranberries for traditional sauce                                                
AED 0 (they don't exist here)

Having expat friends who now all the tricks of holidays abroad - and who graciously host us in their homes
Priceless

Here's to a Happy Thanksgiving for you, wherever you are, whatever you eat!

Hello there, old friend

It's been a while, hasn't it? Too long, I suppose, but we've been dedicating all our free time to Jacob's internship searching and to doing everything we want to check off the list around here since we have less than a month until we get home!

One of the things that we enjoy here, but don't do often is hit up a spot called Leisure Cafe in Al Ain. It's one of those places that is lazem (necessary) to take friends and family who are visiting. That's why, when Matthew's momma came into town to visit not too long ago, we took the whole crew over there for dinner, sheesha and drinks (ie 'mocktails,' or juice blends, and coffee or tea).

A few pics long overdue:

The Crew

All the girls - before we were one down. Miss you Els!

Jacob pouring some delicious Moroccan Mint Tea - one of the fave things we'll bring back.

Cheers from the Hardys!

Carb Addict

Once again, and gladly, I'll revisit my statement on Moroccans and their bread. I am in carb heaven here--bread served with every meal--and I will bring this dedication and pleasure with me to Oman and back home where I will seek to banish the name Atkins from our cultural vernacular!
Two recipes today, again in dinner party proportion, but this time I'll share the recipe for Layla's Khobz (bread) as well as Addis (lentils, here they are small and pea-like and grey-green in color). Khobz can be purchased at Marjane (Morocco's chain of hyper-not super-markets) as well as the central market and any hanut (tiny little closet shops on the sides of the streets) you may pass. None I've tasted can compare with Layla's, a combination of her skill, practice and family recipe, but until I can get the hang of breadmaking, I'll have to stick to the hanut fare (or beg Layla).

Addis is also a common food and is served at many sidewalk cafes (always with Khobz and usually also with cayenne pepper). It's nourishing, but also tasty, easy to make and cheap--to make or buy. In fact, many Moroccans call it "end of the month" food because it's what they make at the end of the month when they've spent up their food budgets already!

Addis (or Lentils)

3 3/4 c lentils
1 purple onion, finely chopped

2 tomatoes, halved and grated

8 cloves of garlic, grated

6 sprigs parsely, finely chopped (ends of stems removed)

6 sprigs cilantro, finely chopped (ends of stems removed)

2 1/2 T Paprika

1 t salt

1 t black pepper

1/4 t Moroccan saffron

1 t cumin

1/2 c olive oil

1/4 c vegetable oil

12-13 c water

Prepare lentils by first checking for stones or twigs, wash well in a collander or strainer and pour into a large pot. Grate tomato halves and garlic into pot on top of lentils, add all other ingredients and set to boil on stove, covered. Once boiling, partially cover and allow to cook for about 1 hour, checking on liquid levels. If the lentils are becoming too thick, add a bit of water to preserve consistency.

Serves ~8

Khobz

1/2 K white flour (1 Kilo=2/2 Pounds)

3/4 K fine corn flour (divided about 1/2 K and 1/4 K)

3 1/2 c warm water (divided 3 c and 1/2 c for later)

3 1/2 T active fresh yeast (follow link for information on yeast and conversions)

1/2 t salt

Put white flour on your cooking surface (a board, a shallow smooth bowl, a marble slab) and then also put 1/2 K of corn flour with the white flour, also add yeast. Slowly, pour a little water on the elements and begin to mix by hand, adding more water when it is absorbed. When you've added about 2 1/2 or 3/4 c, begin to knead the dough. Don't forget to fold and turn the dough, being sure to cover all areas, ocassionally adding more water as needed in sprinkles, may use/need the other 1/2 c warm water). Add 1/2 t salt and a bit more water, continue kneading and sprinkle water when sticky. Poke or prod dough to test readiness. It should spring back and not be too sticky.

Prepare another part of your surface by sprinkling some of the divided, remaining corn flour on it. When the dough has used nearly all the water and springs back at touch, use a slight bit of water to pinch off a handful of dough and gently press in between hands into a ball-like loaf, then place it on the surface. Gather corners of ball in a slight kneading/tucking motion toward the center of the bread and then place that side down on the surface (it should be about 3 1/2 inches in diameter). Set aside on a clean towel. Continue until dough is loaved.

Begin to prepare loaves by taking them, one by one, to the floured surface and pressing them flat with the heel of your hand until they are about 8" in diameter. As you are pressing them out, be sure to flour as needed including flipping and flouring the other side to prevent sticking. Set aside on a clean towel. Continue until dough is flattened and then allow loaves to sit and rise for about 30 minutes.

Preheat oven to about 350 or 375 (this is an unscientific temperature because our oven here does not have any temperature settings, only a lone dial with no kind of indicators...)

Place one or two dough loaves on a baking sheet and, using a fork, poke about 5 holes in the loaves. Bake for about 15 minutes, watching to be sure they are cooking evenly, they should be golden brown when finished.

Yield ~8 loaves

Layla's Tagine

Tagine is another common Moroccan food. It seems to be a hybrid between a stew and a slow-cooker meal. Absolutely delicious, easy and serves quite a few. North African comfort food!

Tagine, the dish, is named for the pottery vessel in which it is sometimes cooked (usually for fewer than 12, though), the function of which is similar to a dutch oven, but it is used on stove top instead of in the oven. It's a common food here and the recipes vary to include all kinds of meats, fish, veggies and sometimes grains such as rice. The photo above is a lamb and date tagine, a traditional form. In some of the restaurants here wishing to cater to travelers, you may find ingredients such as french fries piled on top of the meat and veggies, though!

Even though it's not a common food in the states, you can purchase more technically-advanced variations made by reliable companies such as LeCruset. The recipe below is suggested to be cooked in a large pot (similar to a stock pot, but wider), due to the volume of ingredients. It can, of course, be cut down.

2 1/2 Kilo (K) chicken or beef (1 Kilo = 2.2 Pounds)

3 chopped onions

1 tomato peeled, grated

1 head minced or shredded garlic

12 stems corriander (cilantro) chopped

1 teaspoon Moroccan saffron

2 tablespoons black pepper

2 1/2 tablespoons powdered ginger

Salt, to taste

1/2 cup vegetable oil

1/2 cup olive oil

1/2 cup water

Boil all above ingredients in large pot for 15-20 minutes. Then add:

10 medium carrots, peeled and sliced

10 medium white turnips, peeled and sliced

5 medium potatoes, peeled and sliced

10 small zucchini, sliced

Add water to reach just above the level of the ingredients. Simmer on medium to high heat for about 1 hour. Serve with bread.

Serves ~ 12

He who eats alone chokes alone

One of the things I've noticed about Morocco is the groupfood. Many of the dishes are made in large batches and designed to nourish large gatherings. The food is indicative of the culture in that way. Here, as in some other countries--though certainly not the states--there is a rest in the middle of the day. From about noon until three, families retire home for the main meal of the day. Meals also seem often to be shared with friends and extended family.

Gone are the home-favored individualistic dishes of four mini-burgers on a platter, here they are replaced by great cauldrons of fragrant, warming soups; giant platters of cous cous overflowing in small avalanches onto waiting plates; and steaming, saucy tagines, to name a few. There is no such name here as Atkins, to the delight of my carbohydrate-loving soul. Warm bread is served with every meal.

Naturally, food is one of the first things upon which the weary traveler stumbles and, Morocco has been a pleasure so far. As Jacob pursues his Arabic language studies, I've been learning a thing or two about cultural studies on my own--actually, I've been learning along with the several other students who meet regularly for Moroccan cooking classes, conducted by the ever-patient Layla.

Aside from the unique constructions and recipes, eating here in Fez has been enriching in another way. If I was a wannabe-locavore before (eating foods from locally-produced origins), my chrysalis is nearly complete. Here, you shop at the central market from local vendors for produce, almost all of it carted in by hand. Fishmongers demonstrate a limited, if still unique variety of seafood and the butcher shops boast quite fresh offerings including lamb, beef, poultry of many kinds (but no pork!). Olives literally grow on trees here and are harvested, brined, flavored and sold in myriad varieties. Dates, figs and spices are also plentiful and nearly unlimited. Just about the only imported thing is cheese (and some selections from Marjane--the Moroccan equivalent of WalMart and the last-ditch for homey comfort foods like Uncle Ben's Rice and cereals).

One of my favorite recipes so far is a great snack food and easy to make. It's similar to a cornbread (although it's made with Semolina) and is generally eaten with butter and honey or jam.

Layla's Harcha
1 Kilo Semolina Flour
2 tsp. Salt
1 tsp. Baking Soda
1/2 cup Vegetable Oil
2 cups Water

In a bowl, mix flour, salt, baking soda, and vegetable oil. Then add water, mixing until dough becomes a ball (but not too wet).Split dough into 4 balls of equal size.Press one ball of dough into a 1/4" thick circle in an un-greased skillet. Cook over low flame for approximately 8 minutes per side (checking to make sure it browns lightly, but does not burn). Repeat for 3 other balls of dough. Top with honey or butter and serve.