La vie en rose

I tend to be an optimist, I have always been that way (unless we're talking bureaucracy, then I am given to looking on the black side). To me the glass is usually half full, not half empty, if you know what I mean.

That doesn't mean I don't have bad days or moments, of course. I most certainly do.

Like the other day for example.

I could tell you the story this way: the other day I left the office to meet a friend for lunch. We were supposed to meet up with another friend too, but she had to cancel at the last minute because her daughter had a fever. Initially, we thought of postponing the lunch, but then decided to go anyway because we hadn't seen each other in ages. We met in front of her office and had a salad in a café across the street. At 3:00 I had to be somewhere for work until 5:00. Then I had to pick my son up from kindergarden at 5:30, go to my daughter's school to meet with her teachers and get her report card, and pick her up.

Raisin, caper, browned garlic and anchovy sauce

 

 

Having kids means you will hear a lot of funny and often embarassing questions being asked.

 

My son recently asked me I take my breasts off at night.

Say whaaaat?

It turns out he actually meant my bra, but it made for a pretty funny 10 minutes.

 

Yesterday he asked the new girl who helps us with the cleaning if she has a job. I immediately went in for damage control because I had a feeling where this was going. I explained that what she was doing was her job. So he answered he meant a real job, in front of a computer. I told him there are many jobs and only a small part entail sitting in front of a computer. I reminded him of our book that tells us about all the different jobs that people have, and how important each and every job is to make the world go around. She added that she has a computer but she is lucky enough to be able to use it to play instead of work.

 

Then, later, when we were at the supermarket at the cured meats and cheese counter, after listening to the girl who was serving us complain that she practically lives in the supermaket because she has been working so much lately, he asked her where she slept. On the floor or on the crushed ice of the fish counter (maybe he thought it was the coolest spot in the supermarket).

 

Recently we bumped into the father of a classmate of his and he asked him if he was her grandfather.

 

 

 

 

 

On the other hand, my kids never embarass me when it comes to food. Whether we are invited somewhere or in a restaurant, they eat pretty much everything they are served. I can experiment any new recipe and they will usually eat it without a problem. Of course there are things they are not crazy about, but they are not many and if they have to they will eat them.

 

When it comes to my husband, there is really only one thing he doesn't like: raisins. So even if this  simple, yet very tasty sauce made with capers and raisins had caught my eye on Lorraine's blog a while ago, I had to wait till his soccer night to try making it.

 

I set off with the idea of exactly replicating it but ended up making some changes and came up with a pretty different sauce altogether. Very good, if not promising in looks.

 

The first change I made was to fry the garlic slivers until golden brown because something about the idea of raw garlic simmering in water put me off. I then set aside the garlic-infused olive oil and blended it with the other ingredients instead of using plain olive oil as indicated. My last variation was to add anchovies. I felt the sauce could use a little extra savory punch and that the anchovies would nicely balance out the sweet and sour.

 

Lorraine's sauce was definitely more appealing to the eye, with its bright green and reddish brown flecks, but this one's flavor was good enough for me to insist you try it before I find a way to make it look more stylish!

 

We had the sauce with roasted zucchini, raisins and quinoa. Since we had some leftovers I ended up drizzling some on red peppers as an appetizer a few evenings later and husband grabbed one before I could warn him. Once he was chewing I didn't have the heart to tell him... but he really seemd to like it. Surprise honey!



 

Ingredients (makes a small jar's worth)

35gr capers, rinsed

35gr raisins

4/5 anchovy filets

1 small clove garlic, thinly sliced (but use more for a more pronounced flavor)

1/2 cup water

2 tbsp olive oil

1 to 2 tbsp white wine vinegar

salt, if needed

 

Pour the olive oil into a small saucepan and when it is hot, fry the garlic slices until golden brown. Set aside the garlic infused olive oil for later, leaving the garlic in the saucepan.

Add in a cup of water, the previously rinsed capers and the raisins and bring to a low simmer for about 15 minutes (add some water if it gets completely absorbed).

When the raisins have plumped up nicely, transfer the ingredients to a blender. Add the garlic infused olive oil, the vinegar (I added it a tbsp at a time because I wanted to make sure the vinegar in the capers wasn't too strong), the anchovy filets.

Blend until it is smooth. Taste and add salt or vinegar if needed.

You can serve this on roasted vegetables or with raw vegetables as a dip, or any other idea that tickles your fancy.

 

 

Three-layer vegetarian Mexican dip (or tortilla filling)

 

 

Why didn't anyone tell me how good layered dips are? Did you know?

 

I mean, I've seen enough of them them on blogs and Pinterest to imagine people were on to something. But never in my wildest dreams did I think the whole would so exceed the sum of the parts.

 

Sure, it is summer'n'all and we all like some guac and chips with a cold bear. But this is so much more, plus it solved an embarassing urge I get. I know I am not alone, I know you are out there to comfort me and let me know it happens to everybody all the time.

 

You know how, when you grab a tortilla chip, you can't decide what bowl to dip it into first? How you want to forget everything your mama ever taught you and dunk that corn chip into all three dips, one after the other, and then noisily snarf them up, all at once?

 

Crickets.

 

No?

 

 

  

Come on, I know there are some closet triple-dippers out there, so if that is you, problem solved. This recipe combines all of those Mexican flavors you love and crave in one tortilla chip scoop. Or if you are filling a tortilla with it, in one large spoonful.

 

The earthiness of the black beans, the luscious creamy green of the avocado, the zestiness of lime, the zingyness (ok, I just made that up) of cilantro, the little nuggets of ripe red tomatoes and the crunch from the spring onion, the heat from the chili and the fresh, tangy flavor of sour cream all in one bite.

 

I came out, I did it for you my friends. Now follow suit or make yourself a hefty portion and hide in your kitchen wolfing it down. I don't care, just do it.

 

We are flying across the pond tomorrow for a little over a week. I don't know if I will be posting, but you can catch up on our whereabouts and adventures on Instagram, Twitter and Facebook (see side bar). 

 

 

Ingredients

 

black bean puree

black beans

olive oil

salt

lime juice

crushed chili peppers or black pepper

cumin (optional)

garlic (optional)

 

guacamole
For ingredients and recipe see here

sour cream
as much as you like

tortilla chips (to make your own, healthy version, see link above)

You  may have noticed I did not give specific amounts for the bean puree. Just add the ingredients to taste, according to how much you want to make. I cooked a whole pack of black beans the day before and used about at 2 cups of cooked beans to make it.

 

If you are using dried beans, pick through them discarding any little stones you might find. Soak them for about 12 hours or overnight with lots of water. I changed the water a couple of times, but this is not  a necessary step. I just did because the water got very dark and murky. Drain and place in a saucepan with plenty of water (I added a few garlic cloves and some toasted cumin for flavor) and bring to a boil. Reduce the heat, making sure the water continues to boil and cook until tender. Skim any foam off of the top of the pot with a slotted spoon. Add salt when the beans are almost cooked, they say they get tough if you salt  them at the beginning. I, however, have never verified this personally. When the beans are ready drain them, reserving a cup of the cooking water and few beans to add into the puree later on for texture.

 

Transfer the beans to a food processor. Add some olive oil and a little cooking water (as much as you like, depending on how thick you want your dip). I actually added some warm tap water as I had cooked the beans the day before. Puree until very smooth and then season with salt, some black pepper or crushed chili and the juice from a lime (or more or less). Mix in the reserved whole beans. Transfer to a bowl or large serving dish.

 

Prepare the guacamole following the link above and then top with some extra olive oil, chopped coriander and sour cream. Sprinkle over some more pepper or crushed chili peppers.

 Serve with tortilla chips or use to fill warm tortillas, with extra beans and chunks of avocado.

 

Lemony sardine pâté

 

 

 Sardines are an extremely underrated fish. Unless you are Portuguese of course. Or Mediterranean.

 

The truth however, is that sardines are cheap, tasty, healthy, nutritious and a perfect pantry item.

 

I will not lecture you about the importance of eating certain kinds of fish for nutritional and environmental reasons. Suffice it to say write that this recipe is a new winner in my book.  

 

 

 

 

Before you get down to making this, a few fun sardine facts from the web.

The word “sardines” is actually a common name used to describe the immature fish of a variety of species all around the world. So when you are eating a sardine you are actually eating one of many kinds of fish, such as herring, smelts, brislings and pilchards, that get caught in nets during fishing.

 

Sardines are named after the Italian island of Sardinia, where they were seemingly abundant in past times.

 

Omega 3 fatty acids, highly present in sardines, reduce the likelihood of Alzheimer's disease, dementia and heart disease and lower blood sugar levels.

 

 

 

Canned sardines are however high in cholesterol, also because of the oil they are preserved in.

If you eat the whole sardine, including the tiny bones, the canned variety also ensures a good calcium intake.

Napoleon greatly helped in spreading the popularity of sardines: tinning the fish was an idea of two Frenchmen, Appert and Colin, but he started the canning industry at the beginning of the 19th century to feed the growing population and military. Sardines perished easily, so canning them was a way to ensure that the inhabitants of the farthest reaches of his Empire had a cheap and plentiful protein source.

Canned sardines have been known to hold up to 30 years.

  

 

 

 

Have you ever heard of the South African sardine run? Between May and July billions of sardines spawn and then move along the eastern coast of South Africa in shoals, which are often more than 7lms long, 1.5km wide and 30 meters deep and are clearly visible from the surface.

 

In the early 1900s Maine counted large numbers of canneries, producing up to more than 4 cans per American at that time, but now there is only one sardine plant left.

 

During the Cold War, sardines were extremely popular in the US. The US government apparently bought great quantities in the bomb-scare years and they became the number one convenience food for Americans. Now the average American does not taste a sardine before the age of 40.

 

Many expressions have arisen from the sardine canning industry: “packed in like sardines” originated in the 1800s from the practice of close packing this fish, describing any situation where people/things are crowded together. Then there is Alan Benett's "...Life, you know, is rather like opening a tin of sardines. We are all of us looking for the key..."

 

 

 

 

This is one of those examples of Pinterest actually being useful and not just a huge waste of my free - and not so free - time. I saw this idea ages ago on Food52 and loved it, pinned it and forgot about it. Until now that is.

  

It is so fast it won't take more than five minutes to make (and for half of that time, it is actually your food processor that is doing all the work). It is quite delicious and much cheaper than pate.

 

It is creamy yet tangy, and not very fishy at all (if that worries you) and the contrast of this cool, buttery spread on a slice of warm toasted bread will make you swoon. Guaranteed.

 

Adapted from HalfPint

Hummus and spring in Milan

After a week of rainy, cold weather the visitors of the yearly Salone del Mobile of Milan were blessed with absolutely beautiful weather for the closing week end, allowing them to leisurely stroll through the Fuori Salone attractions spread out all over the city under crisp blue skies, a warm sun and cool breeze.

For us it was a perfect excuse to get out our bikes and ride through the city to discover some of the new, fun ideas designers from all over the world came here to present.
 

Fuori Salone Lambrate Ventura

 

Food design at Fuori Salone Tortona

  

Fuori Salone Lambrate Ventura

Yogurtlu Havuc Salatasi

  

So, now you know my dirty secret. The pita I made last week end was just a vehicle to eat this.

 

This being a Turkish dip called Yogurtlu Havuc Salatasi. Or at least I think it is.

 

I have been reading up on it and found it spelled so many different ways and with so many variations, that I cannot be sure. Sometimes it is just called yogurtlu havuc (spelled with a variety of letters that I cannot even find), other times the word salatasi is added. Also, like so many popular dishes, there seem to be a variety of versions out there. Some leave the carrots raw, others quickly sauté them; some only add garlic and perhaps some dill to the yogurt mix. Others add different spices and herbs.

 

It seems this dip is a very popular meze in drinking holes and restaurants and is often accompanied and strongly associated with raki, the Turkish national alcoholic beverage.

 

I have never been to Turkey (yet, I'd like to add) so I cannot even say what the most popular version is (any Turkish readers out there to tell us more about it? I know you're there, I have seen you stopping by). I didn't even know this dip existed until a few weeks ago, but if Lorraine puts the words easy and delicious in the same title, I cannot resist.

 

Also, I love me some dips with some warm bread and a cold glass of sparkly prosecco with friends. I like the idea of using the boring humble carrot to make something a little glamorous. I like that you are tricked into thinking you are indulging in something creamy and decadent while you are actually ingesting vitamins and boosting your immune system thanks to the carrots, the yogurt and the raw garlic, whilst keeping your calorie count very low.

 

Well, minus the pita. And the prosecco, the inordinate amounts of hummus and guac with chips and the chocolate dessert. But I digress.

 

When we were invited to a practically vegetarian household for dinner last week end, I knew this was what I would make. I'm telling you, with this dip, nobody cared about the pita not puffing completely.

Baba ghanoush or...

When the wisteria outside of my kitchen window starts blooming, I know spring is finally here.

I invariably start craving more vegetables and healthier and lighter meals.

Spring is a time to enjoy the longer evenings, sipping white wine in front of open windows with friends. Or to stare up at the clear blue skies from your picnic blanket before the hot stickiness and mosquitoes of the metropolitan summer hit full force.

Dips are the ideal addition to this kind of gathering, delicious concoctions to smear on bread, scoop up with crunchy vegetables and chips or eat with a spoon directly out of the bowl once the guests have gone (if you are actually lucky enough to have leftovers).

Oh, and of course dips are my kind of thing right now: the less I chew these days the better.

This is a Levantine classic, along with other favorites like hummus. It calls for the same traditional base: garlic, tahini and lemon juice. There infinite versions: you can add cumin, vinegar or herbs like mint or parsley. You can dress it with a mix of olive oil and pomegranate concentrate/molasses or just drizzle it with some olive oil and paprika. In some countries it is eaten as a starter or a meze, while in others - like Egypt - it is a side dish.

Not only are the versions infinite, but also its spelling, local variations and translations. 

- Spelling: Baba ghanoush, Baba ghannouj, Baba ganoush, Babaganoush, Baba ganush, Baba ghannoug, Babba ghannoj, Abu gannoush (Abu being another word for Daddy, like Baba)

- Translations: spoiled Daddy, cuddly Daddy, cuddling Daddy

- Variations: Blagadoush (Ethiopia), Baingan ka bhurta (India and Pakistan), Salata de vinete (Romania), Kyopolou (Bulgaria), Melitzanosalata (Greece), Patlican salatasi (Turkey)

I could probably start an endless debate by asking what the right way to spell it, make it or translate it is. I won’t, although I will be more than happy to read your five cents in the comments.

Make it however you want to, spell it however you like, it is so easy and good, you probably won’t go out and buy it anymore.

Tershi, a Libyan pumpkin dip

Thanks to another food blog I enjoy reading, Jasmine and Manuel's Labna (they mainly write in Italian but some of their posts are in English too), I discovered a great new African recipe. Hop onto a time machine with me and let's travel to the Libya of many centuries ago to discover a delicious dip made by the Jewish community of Tripoli.

It is called tershi or cershi and it is perfect to make this time of year, its main ingredient being pumpkin.

It is sweet, sour, spicy and aromatic. It is not for vampires or first dates as you should not go lightly on the garlic. I made it as an appetizer to eat with thick, crusty pieces of bread but I am sure there are a million other ways to eat it (couscous, meat, cheese, soups are just some of the things I would like to try with this new found love).

Hurry up and try it, you may discover a great new dish to surprise and impress your guests with at Halloween and Thanksgiving! And last but not least, if you have an overload of pumpkin in the house these days, Jasmine informs us that you can preserve it for later use.

Trofie al pesto the traditional way, egg salad dip and genes

I am still trying to get that darn freezer empty and I am also working hard on using up everything I have lying around my kitchen before leaving as opposed to buying stuff.

Our previous neighbor was coming to dinner last night and I had a little under an hour to prepare, while bathing the kids and feeding the baby. So I was trying to get organized whilst carrying said  baby around on my hip and in the midst of this, I was wondering why I get myself into these situations? I have repeatedly told myself not to have guests over on week nights. There just isn't enough time to get back from work and take care of the kids and cook. Then again, I thought to myself, I cook for my family every evening and my friend A. and I had agreed it would be a simple pasta dinner and really just an excuse to get together. So why not?