50 best foods and where to eat them

While I consider other people's cooking a diversion, it is one I may choose to take from time to time on this blog. This is diversion #1.

http://www.guardian.co.uk/lifeandstyle/2009/sep/13/best-foods-in-the-world

It is an article recounting the 50 best foods in the world and where to eat them. The claim immediately undermines the author's credibitility but an interesting commentary on great food none-the-less.

Moroccan Lamb Tagine with Raisins, Almonds, and Honey

This was a great dish and fun to make. It was a collabo with me and Ms. K. The only caveat is it needs a long time on the stove. Budget 2.5-3 hours start to finish. While we both enjoyed it, and maybe we ate from different parts of the stew, but I thought it needed a little more honey and/or raisins. Sheryl thought it needed to dial down the sweet. But if sweet is good and you are looking for an alternative I would consider apricots, prunes, or even craisins (go court!). I would also add a few more almonds and maybe include slightly bigger slices. We had slices while the recipe called for 1/4s. I might even do 1/2s.

Going to have it again tonight for dinner! Yumm.

Hat tip to Epicurious for the recipe. And still love the iPhone app!

yield: Makes 6 to 8 servings

active time: 20 min

total time: 3 hr

Mrouzia

Mrouzia is a dish traditionally made after the celebration of Aid el Kebir ("Feast of the Slaughter of the Lamb"), an occasion when,...

more ›

subscribe to Gourmet

ingredients

• 2 teaspoons ras-el-hanout*
• 2 teaspoons salt
• 3/4 teaspoon black pepper
• 3/4 teaspoon ground ginger
• 1/4 teaspoon crumbled saffron threads
• 3 cups water
• 3 lb boneless lamb shoulder, cut into 1-inch cubes
• 1 large onion, coarsely grated (1 cup)
• 2 garlic cloves, finely chopped
• 2 (3-inch) cinnamon sticks
• 1/2 stick (1/4 cup) unsalted butter, cut into pieces
• 1 1/4 cups raisins
• 1 1/4 cups whole blanched almonds
• 1/2 cup honey
• 1 teaspoon ground cinnamon

• Accompaniment: couscous

print a shopping list for this recipe

preparation

Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.

Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.

Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.

Cooks' note:•Tagine can be made 1 day ahead and cooled, uncovered, then chilled, covered.

*Available at specialty foods shops and Kalustyan's (800-352-3451).

Granola Recipe from What We Cooked

I made that olive oil granola that everyone is talking about!
via What We Cooked on 8/18/09


Ever since this granola recipe was published in the NY Times a few weeks ago I feel like I can't read a food blog without coming across a wild endorsement. My interest was already piqued when I read that the recipe contained one of my favorite flavor combos, savory and sweet. I have never seen a granola recipe call for kosher salt before, and I was intrigued. I finally decided to make it on a Sunday morning 2 weekends ago, and I have been enjoying is ever since. I actually just polished off the last of it this morning. Time to make more !




This is the original recipe with my notes/substitutions:

(The ingredients are pretty flexible. As long as you've got the right balance of oats/sweeteners/oil, you can really add pretty much anything.)

3 cups old-fashioned rolled oats

1 1/2 cups raw pistachios, hulled (Omitted)

1 cup raw pumpkin seeds, hulled (Only used about 1/2 a cup)

1 cup coconut chips (Omitted)

3/4 cup pure maple syrup

1/2 cup extra virgin olive oil

1/2 cup packed light brown sugar (Used a bit less.)

1 teaspoon kosher salt (I actually found the saltiness too subtle. But I REALLY like salt. If you also really like salt, I recommend adding another teaspoon. )

1/2 teaspoon ground cinnamon (I recommend adding extra if not using cardamom.)

1/2 teaspoon ground cardamom (Omitted)

3/4 cup chopped dried apricots (Omitted)

ADDED:
Blanched whole almonds (1/2 cup)
Sunflower Seeds (1/2 cup)
Sesame Seeds (1/4 cup)
1/2 cup ground flaxseed (1/2 cup)
Dried cranberries (1/2 cup)


Fresh ricotta, for serving (optional)

Fresh berries, for serving (optional).

1. Preheat oven to 300 degrees. In a large bowl, combine oats, your selection of nuts, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom (if using). Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

2. Transfer granola to a large bowl and add apricots (if using), tossing to combine. Serve with ricotta and fruit, if desired.


I think I understand why people are so crazy over the granola. As the Times article says, the olive oil gives the granola a unique, somewhat bitter and fruity flavor. The salt adds a nice layer of flavor as well. After the sweetness hits, that's when the salt comes through, creating a really interesting combination.

The only problem for me is that the unique flavor of the granola was somewhat overwhelmed when I combined this with yogurt - all I could really taste was the sweetness, and those other layers of flavor sort of disappeared. I think this granola might be best straight up by the handful. Of course, I didn't get a chance to try this with ricotta and berries like the author suggests, but perhaps that's another solution that would compliment the granola instead of overwhelming it. Something to keep in mind for the next batch.




Enjoying some granola at work, as I am known to do.

Shrimp Boil with Spicy Horseradish Sauce

Sheryl liked this more than I did. I thought it was pretty good but a little boring. It was neither the recipe nor the cook's fault. It just isn't a super interesting way to prepare food (to me). That said it was healthy and nearly as good as left-overs.


1 lemon, quartered
5 tablespoons Creole or Cajun seasoning
2 1/2 teaspoons cayenne, divided
2 Turkish bay leaves or 1 California
4 garlic cloves
8 small boiling potatoes (about 2 inches)
4 ears of corn, shucked and halved
1 1/2 pounds large shrimp in shell
1/3 cup ketchup
1/3 cup mayonnaise
1 1/2 tablespoons bottled horseradish

preparation

Squeeze lemon juice into 4 qt water in a 6- to 8-quart pot, then stir in lemon quarters, Creole seasoning, 2 teaspoon cayenne, bay leaves, garlic, potatoes, and 2 tablespoons salt (omit salt if it is the first ingredient in seasoning).

Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.

Increase heat to high, then add corn and simmer, partially covered, 4 minutes. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.

Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.

Drain shrimp, potatoes, and corn and serve with sauce.

Grilled Lime-Curry-Rubbed Hanger Steak with Fresh Melon-Cucumber Chutney

So I typically steer away from anything that takes away from the meat (pun intended). In this case I was worried about the melon-cucumber. I didn't regret following the recipe one bit. The melon and cucumber offered a freshness and nice fruit/veggie 1-2 punch that made for a great summer meal. Not to look down on the meat and potatoes approach but this was a fun way to mix it up. Next time I would jack up the lime, curry, onion, and jalapeno. Noticing a theme? :) That said, it was also great as-is.

For chutney:
2 cups chopped firm-ripe honeydew melon (10 ounces)
1/3 seedless cucumber, peeled and chopped (about 3/4 cup)
1/2 cup chopped red onion
3 tablespoons fresh lime juice
1/4 cup chopped cilantro
1 to 2 teaspoons minced fresh jalapeño including seeds
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin

For steak:
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 tablespoon curry powder
2 pounds (1-inch-thick) hanger steak or chuck blade steaks

preparation

Make chutney:
Stir together honeydew, cucumber, onion, lime juice, cilantro, jalapeño, and 1/4 teaspoon salt. Sprinkle with spices and let chutney stand while grilling steak.

Grill steak:
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

Stir together lime juice, oil, curry powder, 2 teaspoons salt, and 1 teaspoon pepper. Coat steak with curry mixture.

Oil grill rack, then grill steak, covered, turning once, 9 minutes total for medium-rare. Let rest on a cutting board 5 minutes, then slice thinly across the grain. Serve steak with chutney.

Serve with:
basmati or jasmine rice

Cooks'note:
Steak can be cooked in a lightly oiled 2-burner grill pan, 14 to 16 minutes total for medium-rare.

Lamb Chops with Spicy Peanut Sauce

Wow!! Top-shelf restaurant good if you ask me. I LOVED this meal.


3/4 cup purchased Asian peanut sauce
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon grated fresh ginger
8 3/4- to 1-inch-thick loin lamb chops

preparation

Prepare barbecue (medium-high heat). Whisk together first 4 ingredients in small saucepan. Brush about 5 tablespoons of sauce over both sides of chops. Reserve remaining sauce.Grill chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 chops on each of 4 plates. Bring remaining sauce to simmer. Drizzle over lamb and serve.

Creole Crab Burgers

OK. Great idea. Not greatly executed. Mixed in ALL the bread crumbs (instead of saving some for the pan). Ditto the oil. Made for crab cakes that had no need of the roll. Better as left overs with lemon juice and cocktail sauce as condiments. Would try again as I do like crab. Next time I will follow the directions. :)


1 pound lump crabmeat, picked over
1/4 cup mayonnaise
3 scallions, thinly sliced
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/2 teaspoon cayenne
1 3/4 cups fine dry bread crumbs, divided
3/4 cup vegetable oil
4 kaiser rolls or hamburger buns, split and toasted

Accompaniments: tartar sauce; iceberg lettuce

preparation

Stir together crabmeat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter.

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain.

Assemble burgers with buns and accompaniments.

Cooks' note:
Patties can be formed, without bread-crumb coating, 12 hours ahead and chilled, covered. Dredge in bread crumbs just before frying.