Local Flavor Week in DC Schools

A few weeks ago, the President of Slow Food DC contacted me to see if I was interested in doing a cooking demonstration at a local elementary school in celebration of "Local Flavor Week." I was really excited about working with the kids, and accepted immediately. Ms. Sarah Bernardi, an art teacher at Bancroft Elementary contacted me and told me that the children would be picking produce to cook with themselves, and that she would confirm the mystery ingredient before the demo. Last week I found out that I would be teaching 4th graders how to cook with exciting, delicious, kid-friendly KALE!!!!!!! The pressure began to mount, and I began having all of these visions of the kids hating me and the food. Left to my own druthers, I would start with a more exciting vegetable- anything but kale- which I still tend to associate with diets and punishment.

I decided that if I wanted the kids to "buy in" to the kale recipe, I better come up with something unusual, and with an interesting story.

That's when I decided to do an Ethiopian Kale recipe which consists of adding steamed kale to onions, garlic, fresh ginger and chillies sauteed in oil, stir frying them, and then letting them simmer with bell peppers and stock until very tender. Ms. Bernardi enlisted the help of one of the mothers to bring in traditional Ethiopian Injera bread so that we could enjoy the dish in an authentic manner.

While the kale was simmering, I showed the kids a short powerpoint about the nutritional benefits of kale and a little info on the recipe and Ethiopia itself. As I passed around typical Ethiopian spices for them to smell, I was inundated with questions like: "What's your favorite/least favorite food?" "What's the hardest thing to cook?", and "Do you burn yourself a lot?" My favorite part of the day, however, was when I asked them "When do you think bread was first made in history?" I gave them hints by telling them that it was a long, long time ago....as in ancient times. They all rose their little hands and bobbed up and down with excitement. When I called on them they shouted out..."Was it in 1976?" "1979?"...................................

Check out this fellow blogger's Ethiopian recipes.

Malaysian National Day

Last night the Malaysian embassy held a spectacular National Day Event. Ambassador Dato’ Sri Dr. Jamaludin Jarjis and his wife greeted us all before giving a wonderful introduction to the occasion which celebrates

years of Independence from British rule. Ambassador Jarjis mentioned that even though the National Day festivities normally take place in the end of August- they were postponed this year for Ramadan. He joked that he couldn't invite a group of Americans and then not offer them food- so he waited until the 3rd day of the Eid al Fitr, the Feast of the Fastbreaking and offered them more than normal!

On a more serious note, the Ambassador mentioned the thriving business and economic partnerships between the US and Malaysians. He finished with a toast to President Obama (who he looks forward to hosting in Malaysia) and another one to the King of Malaysia.

Next, everyone was encouraged to help themselves to numerous tables (which were made to look like Malaysian street carts) full of food, drinks, and the famous Malaysian "Pull Tea". Malaysian food is an interesting blend of local delicacies enriched with Indian, Malay, and Chinese influences. Everything from Korma to fried rice and rice noodles, Lemon Chicken, Fish and Tofu Kabobs, and Malaysian Beef which plays an important role in the Eid holiday.

The dessert table seemed to be an endless display of jewel toned rice, sugar, clarified butter, and puff pastry concoctions. I immediately spotted tiny Eid Cookies- which look like those I posted a few days ago- except were more sweet and contained peanuts. I even had my own "guide" to the buffet- the wife of a Malaysian diplomat who invited my friend Dr. Phyllis Kaplan and I to her home next week...so stay tuned for more recipes. And if you have any requests, just let me know and I'll try my best to get it.

In the meantime....enjoy this video.

Happy Rosh Hashanah!

This year Rosh Hoshanah, the Jewish New Year, happens to fall on the last day of Ramadan, making the weekend a very important celebratory period for both Muslims and Jews. Last month, The Washington Post printed an article called "Abundant Faith, Shrinking Space" which reveals a recent partnership between a synagogue in Reston, Virginia and the local Muslim community which is too large to fit into the local mosque. Just a few hours after the Muslims finish their prayers, the Jewish community meets in the same space to celebrate the Sabbath. This article made the front page because it is in stark contrast to current news headlines. Many people will be surprised to learn that Jews and Muslims, throughout many periods in history, not only lived peacefully together, but also celebrated together. Some of these periods include the 7th century in Saudi Arabia, 9th-12th centuries in Egypt, Spain's Golden Era, and recently in Northern Virginia, According to Medieval Cuisine of the Islamic World by Lilia Zaouali, the Prophet Mohamed advised Muslims to fast on the Jewish Day of Atonement, Yom Kipur, which falls on September 27 this year. During the 9th to 12th centuries in Egypt, the Fatimid caliphate encouraged cross-religious holiday celebrations along the Nile. Centuries later, Saladin (Salah al Din al Ayyub) relied on the medical advice of his confident, Maimonides, aka Moses ben Maimon (1135-1204), whom Jewish scholars have dubbed "The Great Islamic Rabbi". The glory (and advanced cuisine) of Spain's Golden Era is also a result of the centuries long harmonious co-existence of Muslims and Jews. I wish the Jewish community a happy, healthy, abundant, and prosperous New Year. I wish all of the Muslims a blessed Eid. May Allah accept your fasting and your good deeds. May our communities continue to seek out, respect, and honor one another. If you'd like to make Rosh Hashanah recipes, or need to learn more, check out this video from my good friend, mentor, and Jewish culinary expert Sheilah Kaufman.

Ramadan 101: Day 29

With Gamila Karjawally (left) and Suzy Shoukry (right) Eid Cookies (above by Michael Stewart Photography)

Dessert Table (left)

Dried Fruit Kabob Centerpieces

Last night's iftaar at the Egyptian Embassy was more than just good food and fun. It was a good learning experience! Ambassador Shoukry's wife, Suzy, orchestrated a feast worthy of royalty. Her interior design expertise was evident in carefully placed decorations, tablescapes, and my favorite (the dried fruit kabob centerpieces). Since people break their fasts with dried fruit, the centerpieces were symbolic, functional, beautiful, and delicious. I hope Suzy doesn't mind if I incorporate that idea into my own Ramadan repertoire from now on!

The dinner included countless Egyptian specialties like Okra Stew, M'saa'a, Circassian Chicken, salads, dips, breads, stuffed vegetables, lentil soup, kabobs, quail, rice, hulled grains, and much more. The dessert table boasted Sweet Mouthfuls, K'nafeh, baklava, Om' Ali, Carrot Halva, Khoshaf.........

Since tomorrow is the last day of Ramadan, however, I thought I'd share a recipe for the Eid- the three day Feast of the Fast Breaking. These traditional cookies are usually eaten for breakfast on the Eid, and shared with loved ones.

RECIPE: From: Nile Style: Egyptian Cuisine and Culture

Traditional Eid Cookies Kahk a L’Eid Makes approximately 4 dozen After a month long of rising and eating beans, eggs, and bread before dawn, the Traditional Eid Cookies make the perfect celebratory breakfast. This is a recipe which I adapted from my sister in law Soad’s version. On the first day of the Eid, it is not required to pray the dawn prayer. Instead, people wake up later, eat their Traditional Eid Cookies with tea and milk or coffee and milk, put on their newest and best clothing, and congregate at mosques and stadiums for a congregational Eid prayer. These cookies became significant during the Fatimid Caliphate (9th century) Egypt when the Sultans used to stuff them with gold coins and give them to the poor for the Eid. These cookies can be made in advance and frozen. To serve them, thaw them for a few hours at room temperature, and dust with another coating of powdered sugar. To enable the cookies to “grab” onto more powdered sugar, their tops a decorated with a ma’alit which looks like a cross between tweezers and a staple remover to make dents on the top. If you don’t; have one, you can use a fork to make deep groves into the tops of the cookies. Ingredients:

• 4 cups unbleached, all-purpose flour
• 1 tablespoon sesame seeds
• 1 cup clarified butter (ghee)*
• 1 cup milk
• ¼ teaspoon salt
• ½ tablespoon yeast
• 1 ½ tablespoons baking powder
• ½ teaspoon rose water
• ½ teaspoon almond extract
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger
• ½ cup confectioners sugar, for decoration

Preparation:

1. Preheat oven to 350F degrees. Line 2 baking sheets with parchment paper or silicone liners.
3. Pour flour in a bowl and make a well in the center. Sprinkle sesame seeds in the center.
5. Heat clarified butter in a small saucepan over medium heat until it begins to bowl.
7. Remove from heat, and using a wooden spoon, carefully incorporate into the flour.
9. Stir until ingredients are mixed well and flour mixture turns cool.
10. In a separate bowl, add milk, salt, yeast, baking powder, rose water, almond, cinnamon, cloves, and ginger.
12. Add milk mixture to dough ¼ cup at a time, mixing well to incorporate after each addition.
14. When all of milk mixture is incorporated, form into a ball.
16. Turn out onto a lightly floured surface and knead for 5 to 10 minutes until a ball is formed.
18. Break off small pieces and roll to form 1-inch balls.
20. Place each ball 1-inch apart on a baking sheet.
22. Flatten the tops slightly and use a ma’alit or fork to make 3 to 4 lines of dents down the tops of the cookies.
24. Bake both cookie sheets side by side for 14 to 18 minutes, or until light golden.
26. Take out of oven and carefully transfer cookies to wire racks to cool.
28. Sprinkle with confectioners’ sugar. Continue with remaining dough. *Clarify butter by melting it, letting it stand for 5 minutes, and removing the white solids from the top.

Ramadan 101: Day 28

These Spinach-stuffed Bread Triangles, which I teach in my "Bread for Beginners" class series are perfect for sohoor, the pre-dawn breakfast during Ramadan. I love to make them in large batches so that I can defrost them, and enjoy them often. They taste great with eggs and tahini sauce, but also make a good accompaniment to soup, or served in place of dinner rolls in the evening. Even though I like to enjoy them during Ramadan, their history actually has to do with the Lenten fast in the areas of Syria and Lebannon. These type of breads, called Fatayer, are typically served with cheese. Since Orthodox Christians abstain from dairy and meat during Lent, they can't be eaten, so a spinach version was developed. You can try using some feta cheese instead or alongside the spinach if you like. You can also fill the triangles with ground beef or leftover beans for a delicious snack. Enjoy the recipe and join me tomorrow for pictures of the Egyptian Embassy! RECIPE: From: Arabian Delights: Recipes and Princely Entertaining Ideas from the Arabian Peninsula "font-size:85%;"> Spinach Triangles (Fatayer bil Sabanikh) Fatayer are tender bread triangles that can be stuffed with a variety of ingredients. They can be found in bakeries, streetside stalls, and home kitchens. They are a delightful snack to enjoy anytime but are served as special appetizers for holiday occasions as well. Ingredients: For the bread:

• 1 tablespoon active dry yeast 2 cups unbleached, all-purpose flour 2 teaspoons extra-virgin olive oil, divided 1/2 teaspoon salt

For the filling:

• 1 cup frozen chopped spinach, thawed and drained well
• 1 grated onion, drained well
• Juice of 1 lemon
• 2 tablespoons fresh mint, chopped
• 2 tablespoons extra-virgin olive oil
• Salt, to taste Preparation:
• To make dough, combine yeast with 1/4 cup tepid water in a large mixing bowl.
• Add flour, 1 teaspoon olive oil, and salt. Mix until blended.
• Add 1/3 cup water, a little at a time, until dough is smooth.
• Turn dough out onto a lightly floured work surface.
• Knead dough until it is smooth and elastic (5 to 10 minutes).
• Oil another large bowl with remaining teaspoon of olive oil.
• Place dough in bowl and turn to coat with olive oil.
• Cover with a kitchen cloth and let rise in a warm place for 1 hour, or until doubled.
• Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper or grease with butter or oil.
• Take dough out of the bowl and place on a lightly floured work surface.
• Lightly dust the top of the dough and a rolling pin with flour.
• Roll out the dough to approximately 1/8-inch thickness.
• Cut out 24 (3-inch) circles from the dough (the floured rim of a glass can be used for this).
• To make filling, combine all of the stuffing ingredients in a medium bowl.
• Stir to incorporate all ingredients well.
• Fill each dough circle with 1 scant teaspoon of filling.
• Fill a small bowl with water and keep it next to the dough.
• Dip your fingers in the water and wet the outer edges of the dough circle.
• Fold the bottom half of the circle up to the middle.
• Pinch in the top two sides of the circle to form a triangle.
• If the dough does not seal easily, use more water to coat the edges.
• Place 12 triangles on each cookie sheet, leaving space between each one.
• Bake on the center rack for 20 to 30 minutes, until golden brown, making sure not to open the oven during the first 10 minutes of baking. Serve warm.
• Makes about 2 dozen. Tip: If you are making the fatayer in advance, allow them to cool before storing them in an airtight container. They can be frozen for up to one month.

Ramadan 101: Day 27

You may be surprised to learn that French Pate a Choux - the buttery, egg- enriched dough used to make eclairs, cream puffs, and profiteroles is also the center of attention at many Middle Eastern pastry shops during Ramadan. Used to make a dessert called "Belah heSham" or "Dates of the Sham (Levantine region)", the dough is put into a pastry bag fitted with a large star tip and piped into hot oil. Next, they get a sweet syrup bath, and are served immediately. My advice to all of you pastry lovers out there is to make a double batch of pate a choux the next time you're making eclairs. Use the first batch to make French classics (which freeze extremely well before their frozen), and use the second batch to make these Sweet Pastry Fingers. Sweet Pastry Fingers Belah heSham To make syrup:

1. 1 cup sugar
2. 3 strips lemon peel
3. Juice of ½ lemon
4. ½ teaspoon orange blossom water
5. ½ teaspoon rose water

To make the sweet fingers:

1. 1 cup water
2. 1/2 cup butter, cut into small pieces
3. 1 1/4 cups unbleached, all-purpose flour
4. 2 teaspoons sugar
6. pinch of salt
7. 4 large eggs, beaten
8. Expeller pressed corn oil, or another oil, for frying Preparation:

Make the syrup by combining sugar, lemon peel, lemon juice and ¾ cup water in a medium saucepan.

2. Stirring slowly, bring to a boil over medium heat.
4. Once mixture comes to a boil and sugar is dissolved, stop stirring and reduce heat to low.
6. Allow to simmer for 10 minutes. Remove from heat and set aside to cool. (This can be done up to 1 month in advance, covered, and stored in the refrigerator).
8. Discard lemon peel and stir in orange blossom water and rose water.
10. Bring water, butter, sugar, and salt to a boil over high heat.
12. Remove from heat and carefully stir in flour, briskly, and all at once.
14. Continue stirring until ingredients are incorporated and begin to form a dough which pulls away from the sides of the pan.
16. Set aside to cool.
17. Place mixture in a bowl fitted to a standing electric mixer and add eggs, a little at a time.
19. Mix well to incorporate.
21. Spoon batter into a pastry bag fitted with a large star attachment.
23. Push dough down towards the bottom and twist the top of the bag so that it stays compact.
25. Heat 2-inches of corn oil over medium high heat.
27. Pour syrup into a large shallow bowl and set near frying area.
29. Place a slotted wire spoon, a spatula, a serving platter, and a knife near frying area along with filled pastry bag.
30. Holding pastry bag completely perpendicular above hot oil with one hand, squeeze 2-inch logs out of bag and quickly run an knife or spatula (which has been dipped in oil to prevent sticking) across the tip of the bag to release it into the hot oil.
32. Working quickly, continue until you have about 10 equal size logs in the oil at once. With the slotted wire spoon, carefully turn logs frequently to ensure even browning until they are dark golden.
34. This should take 2 to 4 minutes, if it takes longer, increase the heat, if they fry more quickly, decrease the heat slightly.
36. Using the slotted spoon, lift logs out of oil and gently shake off excess oil.
38. Drop them in the syrup. With another spoon, turn to coat them, and place them onto a serving platter. Repeat the process, working in batches, until all of the dough is used. Serve warm.

Ramadan 101: Day 26

Sunday's Adams Morgan Day Festival was a kaleidoscope of multicultural flavors and fun for the whole family. While I was conducting cooking demonstrations for Patak's brand of Indian sauces, I met Madeleine (photo, above) who took this great photo. If you missed Adams Morgan Day, don't worry! There are many more festivals to enjoy this fall. On October 3 & 4, I'll be at Fells Point Festival in Baltimore, MD.

If you're a fan of Patak's products, or want to learn more, you'll get recipes and free products by stopping by our booth. On October 10, we'll be at Taste of Georgetown until 4pm. To continue the "Taste of India" theme, you could stop by Indique Heights for their annual Dewali Mela festival.

RECIPE:

Curried Chicken

(Brought to you by at www.pataksusa.com Discover the Taste of India™ )

Curried chicken has never been so simple or so flavorful! This recipe uses our Mild Curry Paste; use Hot Curry Paste if you prefer a hotter dish. Serves 4

Preparation Time 10 mins Cooking Time 15 mins

Ingredients:

• 1 pound boneless, skinless chicken
• ½ tablespoon oil
• 1 cup diced onion
• ¼ to ½ cup Patak’s® Mild OR Hot Curry Paste
• 1 whole can (15 ounces) diced tomatoes, un-drained
• 1 tablespoon corn starch
• ¾ cup water Peanuts, cashews, raisins, grated coconut or cilantro as garnish if desired. Rice - Basmati rice is the more authentic but any rice will work fine. Cooking Instructions

1. Cut chicken into bite size pieces.
2. Heat oil in large skillet; add onion and cook 2 to 3 minutes until onion is tender.
3. Add chicken and cook until lightly browned, turning once. Add curry paste; cook for 1 minute. Add tomatoes.
4. Combine corn starch and water; mix well and add to skillet.
5. Simmer, uncovered until the chicken is thoroughly cooked, about 15 minutes. Serve over the hot cooked rice. Top with peanuts, cashews, raisins, coconut or cilantro if desired.
6. Any of these individually or in combination work well as a garnish.