Caring and Sharing: the tasty way

When I last wrote, a couple of months ago, I had promised I would share some of the knowledge I had accumulated from all the fairs, festivals, events, and workshops I had attended. I discussed this with the Chef whose workshop I had attended back in May, and he was of the same opinion: we share everything on this world, therefore the recipes too!

With the permission of Michiel de Vlieger then, I used my other skill besides cooking and translated into English the lovely recipe we had used during my first ever contact with rhubarb and I am happy to present it to you for anyone who wishes to try. Myself I have more than one friends who seem troubled when they get this weird-flavoured vegetable in their hands, so I am hoping this recipe will help a bit - or at least sweeten the taste-buds of some of you out there. Follow the instructions of the Chef and enjoy:

Rhubarb tart with meringue

Ingredients

Tart base

• 175g butter
• 200g white flour
• 1 spoon sugar

Rhubarb filling

• 6 eggs, yolks and whites separated
• 4 spoons flour
• 250ml condensed milk
• 300g sugar
• 1kg rhubarb, cut

Meringue

• 150g sugar
• 1 teaspoon vanilla extract

Preparation

1. For the base: warm up the oven at 180 degrees Celsius and oil an oven pan of about 20x30 cm. In a medium-sized bowl, mix (preferably with a mixer) the butter, flour, and sugar. Spread this dough on the oven pan, press it firmly, and bake for 15 minutes.
2. For the filling: in a big bowl mix the 6 egg yolks, the flour, condensed milk, sugar, and the rhubarb and spread on the baked dough, which you have left to cool down a bit. Bake for 1 hour until the tart is firm.
3. For the meringue: in a big bowl hit the 6 egg whites to create foam. Keep doing this adding the sugar and vanilla, until stiff peaks are created. Spread the meringue on the rhubarb and bake till golden-brown for 10-20 minutes.

For those who are not so familiar with the star vegetable of this tart, just like I was when we created this, cutting rhubarb is quite similar with celery, only make sure you have peeled off all hard sides of it, since rhubarb is not so tender as the greener cousin of it. Also, as it often happens while baking or cooking in general, feel free to be a bit more generous with your flour when preparing the dough, if necessary, and with sugar when preparing your filling if rhubarb is too sour or bitter for your taste and you prefer to have a traditionally sweeter dessert. Whatever alteration you may proceed to, nevertheless, I am sure the results will not disappoint you.

And if you think that this recipe was all I had for you this time, well no, there is more: since I am now presenting a recipe that does not belong to me and since more friends have been involved in this circle of sharing (food-related) knowledge, I promise I will return with more similar gifts as offered by all these people around me who follow my motto of care and share, give and you will receive. Keep checking this space for more guest appearances and tips on cooking and you won't regret it! Oh, and if you are also of the same mindset, don't forget to share your creations too - this is a page from and for people who are always hungry and thirsty - for knowledge!

Food, Fairs, and Festivals

Four months later... a comeback! With a big delay, the reasons of which I will explain further down, here I am again. Been curious what have I been doing all this time and did not manage to drop one single line? Well, as I have mentioned in my introductory post, I will not be always writing non-stop just for the sake of writing; I'd rather pull back for some time to collect new material and experiences worthy to write about. Should we wish to progress and produce in life, constant studying of one's own subject is essential, not only on a professional level but when it comes to a hobby, too. And this is what I did. I went for some exploration and dived into other people's kitchens, cuisines, cultures, and ideas.

Somewhere mid-May, as planned by my friend Jindra, who also believes in bringing people together, in various ways, I followed a workshop from Michiel de Vlieger, a Dutch chef, not really knowing what to expect, since there was no particular theme and I would not say I am fond of the Dutch cuisine as such. As with most unknown things, however, I was pleasantly surprised and the results of the evening were delicious from first course to dessert. Nothing fancy - and this was not the purpose - but most satisfying! As for me, finally the time had come I prepared something with rhubarb, this plant I have been curious about for too long. And since then, I have not under- or overcooked a single piece of meat, I just learned how is done from a pro - once and for all. That was the exact point when I realised why live attendance and presence will always be better than reading a recipe or watching a cooking show: true experience is only shared on action, often in the most simple way. As for the tip of the day, it never gets too old and too boring: only use the best products available, look for fresh, pure ingredients and seek for tasteful combinations of what you might have; you will be surprised how a good piece of meat or fresh fish or a nice vegetable can transform a whole meal. For example, on that evening we did manage to create a very tasty risotto while missing cheese, one of the most basic ingredients, and did not actually notice because of clever combinations and good use of the rest of the ingredients.

The second most important thing I learned that day is that knowledge only attracts knowledge, the more interest you show the more things will come up, in short seek and you will find - perhaps not what you were looking for but something better! In my case, I heard about a pure ingredients market organised by that same chef together with other interested participants and, of course, I paid a long visit. It was a small revelation: a lot of the fresh ingredients of top quality we had talked about during the workshop were there to get, while I also found other shops, producers and products I had never heard about or did not yet have the chance to spot and try. Nothing could beat my risotto of that evening, when I returned from the Nice&Pure Market (mooipuur was the name), where I used the most fresh vegetables, rare perfumed oil and hand picked mushrooms of varieties I had never tasted before (I did not know up to then that there is a sort of mushroom that gives more of an anise flavour than the usual earthy one). The pink coloured mustard I bought from there compliments meat incredibly well, lavender sausage sounded weird but tasted heavenly, while I cannot stop admiring the range of tastes, from sweet to fiery hot, various sorts of peppers can have.

Happy as I was already with my discoveries, one week after that I went to a Beer Festival - because drinks are not to be neglected when we are talking food. Again, I did not know what to expect, apart from a lot of drinking, while I was sure I would discover some brands I had never heard about coming from the always unstoppable beer industry. This is what happened indeed. But on top of it, for the first time I got to taste how harmoniously various sorts of beer combine with Indonesian cuisine. This really came as a surprise, because I understood within seconds how much difference a small variation in the ingredients of the beer can have, in combination with the endless variety of herbs and spices that the Indonesian cuisine uses, for example. This is of course not limited to the specific dishes or cuisine I tasted there, during a 45-minute workshop, but it did open my eyes regarding the ways one can use every little single tool available to accentuate or soften a taste and sensation.

Moreover, as I have already said above, not only have I learned something new but this tasting gave me the push to visit yet another festival the following day, this time fully dedicated to Indonesia, not only to the cuisine but to other products, places to visit, music, history, and all things cultural. The colours and smells from that day follow me until today and, since the previous day workshop was what intrigued me to visit this fair in the first place, I had to attend a food-related workshop: Nyonya Kitchen with Florence Tan, one of the most famous chefs in Malaysia - and I understood why! Once more, I went home with the taste of two more beautiful recipes to master. But, more striking than everything that evening, was the humility and smile with which the chef and her crew presented everything, overcoming any obstacles appearing because of the difference in cultures between the audience and them. I didn't stop smiling, then and now, while I am writing this. Love and care shows. Simple as that.

Next in this row of workshops, some days later, was one given by a Japanese chef and the theme was, of course, Sushi! I would have never missed it, since I was curious to see what kinds of techniques are hiding behind those little deceivingly simple-looking pieces of deliciousness. Well, yes, as I had suspected, I can now tell that the secrets of good sushi and the possible combinations are perhaps more than all those grains of rice together. I could only learn the basics during an one-evening workshop but even those first results amazed all us participants with the explosion of tastes we experienced with every bite. What made things even better and contributed to the success of the evening, was the professionalism and attitude of the chef and her assistant, who were obviously very well prepared beforehand and were so kind to also offer us memorabilia from that evening. Even if this has nothing to do with the final product, it does make a difference on how the total is perceived. I have said it again in the past and I sure am convinced about it: food is an experience as such, which should not be neglected. The best meal can become terrible because of the surroundings and even a medium food (I cannot claim that our newbies-made sushi was the best the world has seen) can move scales up when the attitude is correct - and yes, we all remember our dishes of that evening as incredibly delicious.

Mentally being in that side of the world already for days, following these experiences with Asian cuisines, I visited another fair, a week later, which was all about Malaysian food. I was not disappointed. Friendly people, happy faces, and tastes closer or further to my palate gave colour and smell to an already sunny day. What did I learn? Something I already knew: food brings people together, no matter the origins, as long as one is willing to see and hear what lies behind it - because the story never ends in the plate, it rather starts there, if you ask me. Talking with the people behind the stalls, I collected little pearls of their culture, even through a few sentences we exchanged. What else could I ask for? Oh yes, you can see the beautiful examples hereunder:

  

The next day was the turn of Taste of Amsterdam, a culinary festival held in the famous Amstelpark, where dozens of local restaurants and producers participated. Need I say more? I was like a kid in an amusement park but instead of cotton candy I was enjoying fine drinks, gourmet dishes, and rare products, the participants trying their best to impress. They actually did, since I returned home with a load of little treasures I was cherishing for many days to come! And most importantly, I obtained a better image of the local food community, as well as a point of reference for other similar culinary festivals I was planning to visit the following weeks, summer being always the season for this.

Indeed, within about a month from that festival, I visited another two, in neighbouring cities, hoping I would discover more unknown sides of the culinary scene of the area. Well, the Taste of Amsterdam had made me have great expectations up to which the other festivals didn't live. Truth be told, smaller cities offer smaller variety, therefore I tried to be fair, and I appreciated the setting and some really refined tastes and presentations (see, for example, the picture of mango and cucumber coulis served with caviar), but I was now in a position to judge if something is overpriced or if the owners and organisers did not take note of the wishes and needs of the audience they were trying to attract. And if you think that I wasted my hours doing this without really knowing what the results of each little expedition of mine would be, I assure you that the knowledge I accumulated, not only on food but, among other, people, places, cultures, entrepreneurship, attitudes, is much more precious and lasting. I was squeezing my brains to imagine what a "Strawberry Party" I was invited to could involve, thinking that a fruit-themed evening sort of limits the choices when it comes to food, but I would never manage to imagine recipes and tastes such as of strawberry and tomato soup, croquettes filled with rice and strawberry sauce, strawberry mojitos and so many more impressive red-pinkish dishes and drinks that were eventually presented. And this is how one discovers what is out there, beyond the limitations of one's own mind and ideas. All these fruity miracles served together with fruitful discussions, make this food culture worthy and rewarding in the end. I work a good more than 40 hours per week, I well exceed the typical 9 to 5, and I never stop running behind, from one obligation to the other. Yet, I do not consider one minute or one cent spent for such experiences as wasted. On the contrary, I believe that the value multiplies in time, if one assumes we can put a price at all to knowledge, well-being, personal development, joy and satisfaction.


I am curious to hear what other people do when it comes to enjoying and growing, work-wise, personally, or just for a hobby. And I really wish each and every one of us experiences fulfilling and tasteful moments. Feel free to share your ideas and experiences, so that eventually we all learn from one another! Myself, I promise I will be back sooner this time, perhaps with a recipe or two from all these beautiful events I attended. Stick around!

Dining with the unknown

My recent series of posts covered a home-thrown dinner or party, giving some ideas on how to handle it efficiently, from (food) preparation to enjoying the experience - and, if possible, what is left after it. Such a dinner is a great source of satisfaction, both for hosts and guests and I am a huge fan of it. In the same time, I love - with a love that keeps being renewed, by definition - trying new tastes at a different place every time and, to a certain extent, with different people. Not only because tastes vary but also because I perceive dining as the ultimate way of socialising. Dancing, clubbing, sports, any other activity might be better for some and I am myself supporter of trying the biggest variety of activities possible, but I am by now convinced that the best chats, meetings, deals, even bonds are created over food, with a drink on the side.

Firmly believing in this, a couple of months ago, I registered for Social Dining and participated in one of the dinners organised for the occasion in my area. Not only was I not disappointed, I actually enjoyed very nice Asian food and met fascinating people, some of which I kept contact with and met again to get to know each other better and further explore our common range of interests - we actually hit a theatre play last week!

I am not the kind of person that will go to blind dates and the rest, so this whole concept was quite new to me. I have to admit though that I more than welcomed the experience and it brought to mind an article I came across about a month prior to that dinner. It describes a come-together on a totally different level, of course, but the message is exactly the same with the one I gained from getting outside my familiar zone and group of people for a bit: the main point is not the food as substance per se but stretching our minds and networks. Katya Andresen could not have put it better: we have to put our brains on the right diet if we really want to make things happen in our lives and in the world.

And then, about ten days after that social dinner, I read another article from another high-caliber CEO, giving me to understand that there are more people out there, from all levels of hierarchy, who share my idea of dining as means to bring people closer and generate relationships or ideas based on them. Peter Arvai calls them "Dream Dinners" and encourages everyone to have them, without any reservation, believing that there is more there for one to learn than through any other experience or manual. For him, and I wholeheartedly embrace his words, having dream dinners means being vulnerable on both sides and uncovering something meaningful in our relationships.

I wouldn't know if this way of dining is only a trend. To my eyes it should not be considered as such but, if this is the case, then I really hope it spreads. It seems to me anyhow that more and more people, in different areas of the world, understand the value of it. Only yesterday, an article on social dining networks appeared on The Times of India mentioning at least another four websites working in a similar way as described on LinkedIn, spreading their own positive message too. I am not so naive to neglect the fact that many of these meetings aim to business deals and profit but, well, if it is to be done, better do it with taste. Literally.

How would you value such an experience? Have you ever found friends through food? In a world where, at its biggest part, eating is no longer connected with plain survival, is it perhaps the time to reconsider our habits? 

Give it a thought and who knows, I might see you around a table somewhere out there!

Fancy Feeling the Fun?

For the first time here, let's talk about desserts. Or not. It is expected from a good host(ess) to present a dessert equal to what has preceded it, i.e. the parade of appetizers, entrées, soups, salads, main and side dishes. Or not.

First things first, before necessarily getting to the really sweet stuff, a nice platter of fruit and cheese should not be missing from any dinner, be it around the table or walking. In both cases, it is very easy to serve and consume, as long as cheese is pre-cut or the appropriate tools are provided to cut, spread, or in any other way combine with the fruit. As for this last one, all options are open: apples and pears match endless kinds of cheese, mandarins/tangerines too, figs are a guaranteed winner, and let's not forget the classic grapes, no matter the colour, while melon and, even more, watermelon stand up incredibly with some salty cheese of intense taste, such as Greek Feta (P.D.O.) or traditional Cypriot Halloumi.

But, yes, fruit aside, dessert is expected, especially if there are younger members present. And there are many ways to keep up to these expectations. One option is to choose from your recipe books, boxes, notebooks, internet links, friends, what other resources you may have, and create from scratch your preferred dessert or, following our reserving-some-energy-for-the-guests rule, the least energy-consuming one. The other option, that can be more fancy and I would not contest it, is to get something from a specialist, from a beautiful pâtisserie that will satisfy the taste buds as well as other senses, since it will definitely look stunning - remember, you opt for the professionals when you want to go for the impressive, so don't hesitate to pick their best piece, otherwise your kitchen and hands would do it too (though, of course, plenty of times the "amateur" gives better results than the pro). The third option is to pick the middle way. That is, you use both your creativity and craft based, however, on some basic ready-made material. This way, you are still having the joy and fun of presenting something of your own and, at the same time, you do not deviate too much from the energy-saving rule. Because, we might be discussing all these dishes separately but they all belong to that one same evening, therefore any little help that will give you less worry should be taken, if you ask me. 

The least time-consuming yet tasty solution for me, is a chocolate cake with the help of a mixture for Devil's Food (you can find my favourite here) and a matching frosting: I have tried most combinations and still believe that the Classic Vanilla is the best - for example I find chocolate on chocolate too much and strawberry rather artificial, but this is only according to my own palate and nothing more. A white frosting has also a nicer visual effect when decorated with colourful sprinkles or mini Smarties and the like. But if you make a double-layered cake, then you can use one taste of frosting for the middle and one for the top.

Now, if you find this too easy of a choice, then here is a small challenge for you: how about using this same mixture to make cake pops? Combining cake and lollipop sure sounds more fun, especially if the little ones are joining you (during preparation or consumption), and is definitely more impressive for the eye. Moreover, if your dinner is actually a party, where people walk around, then this might be the ideal solution for you. Again, depending on the style and theme of your little fiesta, except if it's named "Tux and Pops". Just remember not to take yourself too seriously. Instead, take the chance to present something totally childish to grown-ups who, most probably, will appreciate it more.

Nowadays, there are even special cooking devices to help you make cake pops in no-time or specially-shaped pans where the mixture is baked and takes the form of a little sphere. From my personal experience, I have noticed that these spheres are a bit difficult to remove from the pan without destroying their shape, unless you use a very good baking spray and you give them just enough time to cool down. After you put them on a stick, you can dip them in frosting or melted chocolate which will also take some time to solidify (I told you this is not your simple cake after all). Make sure you have found a surface where you can have them standing during this procedure (take a look at the pictures to see my impromptu base) so you won't get frosting and running chocolate all over your kitchen. They will lose a lot of it, but they will not remain bald if you are generous enough. When the melted chocolate or frosting has become more solid, you can decorate them in the same way as you would do with cupcakes and this is the perfect time to give an extra touch to the theme of your whole evening, if you can pull it through your pops. For example, you could have Christmas or Easter cake pops, girly or rock, disco-shiny or dark, and so on. One thing is sure: these deceivingly little balls made of cake, can keep you busy literally all day long. I suggest you start with them first, before even passing to the preparation of the main dish or other parts of the dinner, while, though fun, their decoration is not be left for a moment of stress or when racing with time.

Would these pops count for a dessert? To some, maybe not. To the one preparing them, definitely yes! Will they attract everyone's attention? Definitely yes! Will everyone value them? Most probably not. But this is the case for most things we put effort in in our life, isn't it now? The point is: did you have fun? Did you feel like a child? Do you fancy some more? If you have crossed out all three of these f-words, then mission accomplished! Enjoy it!

With loaf and honesty

So... how about some real food every now and then? Something that is not pretentious and will satisfy both guests and host? The guests, from their side, will feel the warmth of a nice home-prepared meal - otherwise you could as well hold your parties and gatherings in another location, why go through all the fuss of having people at home anyhow? The host, on the other side, will keep those reserves of energy we were talking about, will be able to re-use any leftovers just as any other simple day and, most importantly, will offer something that is really representative of the self and not of the impression seeking to create. Again, everything is relative and has its time and place but, since we are talking hosting people for the pure joy of it and not for fulfilling others' wishes or trying to reach a target or tackling obligations off a list, let's make sure that it is enjoyable indeed. (Quick note on this: after one has attended a certain number of dinners/parties/receptions/other events, can very well tell what is the purpose of each invitation so make sure you are being honest with your guests - if they are a mere obligation to you then, rest assured, it shows and they will know.)

And what says home food better than a meatloaf? I you have opted for the chicken soup as starter (the Avgolemono soup I suggested in my previous post), then you might wish to follow what I was suggesting, i.e. go on with the same main ingredient and serve a chicken roulade. It will match beautifully and will actually save you a huge amount of time because it can be rolled and tied directly from your provider/butcher (you can always unroll it, insert some cheese/bacon/prosciutto in the middle, tie it again and there you go). Never ever forget a big pan of oven roasted potatoes to go with it - there is nothing that can beat this classic combination! Want a tip for the tastier and crunchier potatoes ever? After peeling, cut in as big pieces as possible (you can use them whole, but you need to be really experienced and crafty for that, not even mentioning the quality of the potatoes), add salt and pepper to taste, squeeze a lemon and an orange and sprinkle all over them, add some dry oregano and finally, give them a nice dosage of olive oil. About 1cm of water in the pan before baking will prevent them from sticking and, while baking, remember to toss them once or twice and generously add a spoonful of mustard that will give the final extra kick to this simplest of ingredients which your taste-buds will end up loving. If you have any leftovers, sliced chicken roulade with extra mustard or mayo and tomato/lettuce makes a perfect sandwich the day after, preferably eaten cold, for lunch or dinner.

Back to the meatloaf, it would go perfectly after a pure vegetable soup like the green bomb suggested in my previous post to get things warming up. A classic, easy recipe I use, can be thrown in the oven within less than ten minutes: mix your minced meat (I use half beef half pork, about 1/2kg for generous portions of 4 or 6) with a very finely chopped onion and a small bunch of very finely chopped parsley, add salt and pepper to taste and shape in a cylinder (loaf) shape leaving it open on top. Many people also add breadcrumbs in this recipe, which can definitely go; I only found it more tender when I leave them out but this is a matter of personal taste. Meanwhile, while you have been chopping and mixing, you will have prepared two hard-boiled eggs. Peel them carefully, without breaking them, and add them in the middle of the meat cylinder you had left open on top. Close it carefully, making sure it will not burst while baking, therefore do not leave any loose ends. It should be like a big bread loaf, a meat parcel bearing eggs in the middle. Before tossing in the oven (preferably with those potatoes mentioned above), I would suggest you rub the whole meatloaf with lemon juice and olive oil. If you wish, you can also rub it with freshly grated tomato (you are risking making your loaf more watery and loose, if you use too much) or just add some tomato slices on top as garnish, which will also give extra taste, nevertheless. Depending on your oven, it will need around 45 minutes but do check often to avoid accidents! Remember, both this meatloaf and, even more, the chicken roulade, will shrink a bit while baking, so take that into consideration when calculating your portions. When sliced to serve, the white and yellow of the eggs will give a lovely effect, not only in the mouth but also visually.

A great variation of this - I would go without the egg because it will turn too heavy here - is rolling the meatloaf with puff pastry. The easiest way to do this is to use ready-made pastry, following our energy-saving rule. If you think you have the time and energy to make your own, hats off, but it requires many hours to rest before you can use it so count your minutes carefully! To my experience, any commercial well-made puff pastry (always with butter) will do. Spread butter or olive oil in your pan, lay one layer of pastry on it and make plenty of holes with a fork, which will prevent it from growing too much, disproportionally to the food you want to serve. Put the meat on the pastry, cylindrically shaped as usual, and roll the pastry tightly around it, making sure you do not leave any holes. For this version, you will need to slice the meatloaf before baking it so, using a very good knife, cut equal slices of about 2cm thick and spread in the pan keeping some distance among them. The slices should be standing vertically while in the oven, to get all sides baked evenly. The duration is about the same as the common meatloaf. When serving to your guests' plates, you can lay the slices horizontally, cover them with rocket and drizzle with lemon. If you are not serving each plate individually, then simply have a big salad bowl on your table with rocket or other greens you find refreshing, such as spinach or mint, accompanied with olive oil, lemon, balsamic vinegar and perhaps some sweet and juicy cherry tomatoes. These tasty slices wrapped with yummy crispy pastry are an easy to grab and go meal for the next day - if there are any left that is.

Chicken, potatoes, meat, eggs, pastry, salad greens, all simple ingredients. Prepared with love and care, they can make miracles and pass the message of honest food and hospitality. In the end, this is what Food with Friends and Family is all about, isn't it?

Fighting Frost with Friends

Let's face it: the choices made regarding your (dinner) party are also directly linked to the season and weather. For about four months now, all Mother Nature gives to my side of the world is snow, hail, heavy rain, frost and cold winds. If you are in a situation like this, sometime during the year, is there anything better than warming up your guests with a hearty soup? A guaranteed result is that you will warm up the general climate in the house and you will not need any other ice-breaker!

In our menu, as planned in the previous post, the soup will function as a first dish, and will need to be carefully combined with the main. For example, you might not wish to serve a heavy stew or a soup containing meat if your main will also be some sort of meat. On the other hand, if you have one central ingredient that will be the link among your dishes, then yes, you can avoid this rule and serve, let's say a chicken soup before a chicken pie or a chicken roulade. As I have said before, there is nothing wrong or correct when it comes to food as joy, but some good combinations can sometimes change everything. 

Let me propose then two soup recipes that are in my mind these days, one I made and enjoyed yesterday evening (need I mention that it was snowing for the whole day?) and the other being one of my all-time favourites, which I am presenting this week in my Nutrition Class. They are totally different between them but both undoubtedly healthy and quite easy to make, so get your pots ready!

Pureed Broccoli Soup (for 4 to 6)

Ingredients:

2 tablespoons olive oil

2 cloves finely chopped garlic

8 cups of broccoli (stems and florets, big stalks disposed)

1 tablespoon thyme (fresh or dried)

1 vegetable bouillon tablet (optional)

200g (light) cooking cream

Water (as much as it takes)

Salt & Pepper to taste

Preparation:
1. Heat the olive oil in a big pot (the one that will take the soup) and saute the garlic over medium heat until it is soft and translucent. Meanwhile, start adding the broccoli to the pot. Add the thyme and keep stirring, until fragrant, for some more seconds.

2. Add water to cover the broccoli, together with the vegetable tablet (if using, for extra flavour), and boil for 15 minutes (due to the big quantity of vegetables - it can also take less).

3. Using a big ladle, transfer the broccoli into a blender in batches and puree until smooth. Return this smooth material to the big pot and add the cooking cream over low heat. Stir and let the two fluids incorporate while adding salt and pepper to taste. Serve and enjoy!

You might think that such a soup will prove difficult for serving at a dinner but the truth is that you can keep it simmering over very low heat for some minutes without destroying its flavour. It is actually one of these soups you can also prepare beforehand, freeze, and only warm up when about to serve it. Same goes for the leftovers after your evening. I do not follow this method when hosting guests but if you are already overwhelmed with preparing other things and cleaning up your place, then you might want to plan ahead. Do not forget that the energy levels of the host(ess) are one of the most important ingredients. One important tip though: do not underestimate the characteristic, rather unpleasant smell of the broccoli. The thyme and garlic cover it while cooking and eating it, but you cannot avoid having a smelly room, so make sure you air your kitchen well during/after the preparation. And a bonus serving tip: if you are not hosting a dinner where you seat your guests around the table but it is more like a walking party, you can make smaller quantities of this soup and serve it in shot glasses (to the big side). The intense green colour makes them look very impressive and each guest can of course have more than one shots. Don't be afraid of serving soup, therefore; it can be very enjoyable and original!

The traditional Chicken Soup Avgolemono (egg&lemon), perhaps the most iconic of all Greek soups, is present on the menu of many Greek restaurants and houses and takes part in  various Greek festivities. It may vary from simple to very crafty (it does need some basic skill, it's true, otherwise it will end up similar to the egg-drop soup, which, albeit tasty, is not quite the same) but I will stick to the version that most reminds me of my mother and grandmother, trying to cure us children from a cold. It is actually so filling and satisfying that can also pass as a meal by itself at a normal day, but if your guests are not used to it, they will very much appreciate it too! Besides this feeling of satiety, however, it is actually nutritious and not so high in caloric value. From a quick calculation I made for my class and  having in mind a portion of about two full ladles per person, it actually barely exceeds 200 calories, which gives plenty of space for other food too if you move around the 400-calorie meal rule (which I would not suggest applying at a dinner party anyhow, or else you are missing half the fun calculating). Nevertheless, before I give you the recipe, here is the average nutritional value of my version, to give you an idea: 

• Calories: 212
• Total fat (grams): 7.6gr
• Saturated fat (grams): 1.6gr
• Sodium (milligrams): 83mg
• Carbohydrate (grams): 12.3gr
• Dietary fiber (grams): 0.5gr
• Sugars (grams): 1.5gr
• Protein (grams): 22gr

And this is how it goes, for about 6 people:

Ingredients:
2 Tbsp olive oil
1 cup chopped onion
water (as much as it takes)
1 cup white rice
2 skinless chicken breasts, diced
Salt & Pepper to taste
1 lemon juiced
3 eggs


Preparation:
1. Heat the olive oil in a big pot (the one that will take the soup) and saute the onions over medium heat until they are soft and translucent. While the onions are cooking, start adding the diced chicken breasts to the pot.

2. When the onions are ready and the chicken has started taking a bit of colour, add water to cover it and boil enough to have a properly cooked chicken (as these are small bits, 30-40 minutes will do). Halfway through, add the rice in the boiling water (you might need to adjust the water quantity) together with some pinches of salt. Let this cook properly.

3. While your rice is boiling, beat the eggs in a bowl. Whisking constantly, add the lemon juice to the eggs. You will need to temper the eggs before you add the egg-lemon mixture to the soup, so while whisking the egg-lemon mixture vigorously, slowly pour in a ladle of hot water (by now chicken broth) from the boiling pot. Like this, your eggs won't scramble when coming in direct contact with the soup.

4. When chicken and rice is ready (but with plenty of water still, it's a soup, don't forget), turn the heat off. Whisk the soup while you pour the egg-lemon mixture in with the other. Add pepper to taste (optional but goes great with egg), serve at once and enjoy!

You are now ready to face the coldest weather with the company of your friends! Because F is certainly not for Freezing!

Dipping In

In my last post, I shared the opinion that for a (dinner) party to be successful, one needs to have extras to avoid stressing when it comes to guests feeling satisfied  - foodwise, that is; what you do for your guests besides food is a whole other discussion and in fact more important than this one. In any case, this suggested cooking method also makes the host feel satisfied. The first and most important joy for me is seeing my guests happy with what they had and, if possible, on the verge of falling in a coma because of the quantities consumed. To be able to join in, however, and not feel exhausted half-way through the day/evening, the host should make sure that not all energy is dedicated to the preparations, but has also kept enough reserves for the moment itself. Even better, there shouldn't be much effort needed for when the guests have departed. Thus, back to my advice to prepare food that could still be used the day after, if there is any left. And if it didn't suck all your time and energy while preparing, then you have hit a jack-pot! Of course, let's be clear here and say that not all circumstances are to be treated equally: there is time for simple and there is time for extravagant, there are occasions to go fancy and others to be homely and cozy. Every now and then, do prepare something that will need your full attention, detailed work, even a little bit of studying beforehand. The feeling after you have presented something majestic, or outside your comfort zone anyhow, is irreplaceable! But for someone like me, who treats almost every meal as a small feast, quick but tasty ideas are always necessary and welcome.

Let's set up a fictional menu then, simple to prepare, filling when consumed, easy to re-use in case of leftovers. It would consist of one or two salads, one or two main with one or two side dishes accordingly, and a desert. You could also have some small bites for the time before your guests are actually seated around the table. These last ones are the easy part, since they can vary from small things like nuts, crackers, chips/crisps etc to something you might have prepared such as a spread for bread or a dip for sticks of vegetables. An easy dip, which you can prepare a bit before and only requires a small blender, needs the following ingredients: 

400gr of Greek yoghurt

150gr of Roquefort or Blue Cheese

two spoonfuls of mayonnaise

a small onion very finely chopped (preferably in the blender)

You only need to mix all the above together, after you have put the onion and the cheese in the processor so that you don't find chunks in your dip. Make sure you have battered the mixture really well to have a smooth final product. I know it is not the healthiest of all choices but it is not supposed to be consumed in big quantities. This will be already more than enough for quite a number of people, even for a light snacks buffet than a proper dinner, so you might want to halve the quantities if you prepare it for only a few and right before dinner. It can be a bit salty, depending on the cheese you will use, so it is best served with sticks of cucumber and carrot or vegetable chips, rather than the usual potato chips. For a bit of extra freshness, you can add some drops of lemon in the mixture. So far, it has been a huge success every time I prepared it and I have never actually seen it anywhere else but my sister's, who was the one who gave me this tip. Go ahead then and present something original instead of the usual tapenade.

How about the dinner table, now? Did you take a minute to visualise it yet? Are you using a tablecloth or something else? One set of dishes and bowls or more of a mixing-matching combination? Does the wine and water come in the original bottles or are you serving it in your own special ones? Same goes for salt & pepper and any extra spices and herbs. Before we get transferred to the dining table then, another load of things is to be taken care of in addition to the food. After you have decided on this, you will know exactly what kind of food you will want to prepare - or vice versa, the style of food you are thinking of may  define the setting. 

How does it work for you? Time to share your tips and come up with new ideas. And don't forget to preheat your oven! Fun, Frenzied, Fast cooking is on the way!

Everything is relative

A question often raised when it comes to the connection between Food and Culture, is in what extent does our cultural background affect our cooking (there are, of course, many more questions linked to these two elements). At this point, I guess I have to clarify that I do not talk about cooking or eating a specific meal related to one's origins, which country one comes from and what are the preferences/limitations in one's own house. What I mean is the way one cooks or, actually, how one thinks of cooking. Again, by saying how, I do not refer to the methodology or tools used. I refer to that main tool of all of us, our brain - or is it the heart that is involved here? 

Having lived part of my life in countries of Southern Europe and another part in countries of Northern/Western Europe, these ways and differences strike me at once, especially because of my own personal interest in other peoples' cultures and how these are reflected in everyday life. In fact, I am always fascinated by details that usually go unattended. To me, such small things talk the most and are by far more revealing than greater and planned manifestations. Back to Food, what makes me the strongest impression is how in one part of the world cooking and eating is considered a bare necessity, something to survive by and nothing further, as in other places, it is considered a necessity without which life would not be celebrated. And this affects immediately the quantities of food prepared and offered. 

At the moment, I live in a country where the rule is that each person is allowed one cookie together with the coffee or tea. I want to be fair here though and say that the rule is not always followed - but there is a reason it exists. The reason can be found in the (religious) traditions where any exaggeration is considered a sin, no matter your wealth or social status. You would be frowned upon and possibly viewed as disrespectful, taken into consideration the not-so-blossoming financial situation in the world.

On the other hand, I come from a country where you are literally forced to get drunk because if you deny the drinks offered (with the very reasonable explanation that you need to drive afterwards) you will offend someone to the level that relationships can be broken. Notably, this does not refer to wealthy people who can carelessly spend. The (religious) traditions order that even the poorest person has to offer what is best to please the guests. Hospitality comes above the risk of coming across as a show-off.


It is not my call or my position to judge none of the two perceptions. I have happened to receive all kinds of comments when throwing a party ("You went all in! Nice!" vs "These are way too many things! You didn't think this through!") but I keep having people along regularly, simply because I enjoy it. I have also happened to be on the other side and see the hostess getting desperate because her food was not enough - or so she thought, while the rest of us just found it extremely delicious and could not but lick our plates. The way I see it, Food falls under the general rule of "everything is relative". So, try and keep all other rules aside. Remember that your food is not only supposed to be filling in the stomach but also in the heart. Don't count your bites then, don't calculate the quantities. Fall for what feels right (is this what FFF stands for?) - and then add some more. Always make some more. What is the worst thing that can happen? You have leftovers for the next day, saving you time, money and, above all, from the embarrassment! Take it as an advice coming from my non-scientific but realistic anthropological research. And if you are troubled about what to cook which is both fancy or decent to please your guests and does not leave you with food that cannot be reused, I will be coming back with recipes and ideas! Stay tuned!  

As long as I live, I learn

When I started this blog, about a week ago, I mentioned that I had to do it before the first month of 2013 went away, seeing it a bit as a kick-start for the year. Well, this is not the only new thing I am doing in 2013. Ten days ago, I also started taking online courses on Food and Nutrition, which I am planning to follow for years to come - what one can learn is never enough and, in fact, never ends. No excuses about age either: one is never too young or too old to learn.

Up until mid-March then, I am following a course on Nutrition for Health Promotion and Disease Prevention offered by the University of California. Coming April, I am taking classes from Vanderbilt University (US-TN) regarding Nutrition, Health, and Lifestyle: Issues and Insights. I cannot even describe how excited I feel about this, not only because I am having classes on something I am interested in - albeit not professionally, thus never studied it - but also because I get to sit on my chair somewhere in Europe and watch the lectures someone is delivering in the States. For free. I only wish I had more time to pick more than one course per period, but still, I am very happy and have taken it very seriously, with my quizzes, assignments, and all things nice I erroneously thought I had left behind when finishing my studies. 

Happy as I am, I would advise everyone to take a look into the extensive list of Universities and Courses they offer on www.coursera.org and register, not only when it comes to subjects related to Food but for anything that excites you and you always wanted to learn a bit more about (or just realised you are curious about after you went through the list). Even if you don't have enough time, even if you think you might not get the chance to complete the course, you are not losing anything by trying. And if you are used to packed classrooms and you think this will be lonely and boring, there is actually a huge community involved and plenty of discussions going on every moment.

I am not advertising anyone or anything here. Being persuaded, however, that Food is far from just closing oneself in the kitchen, learning a bit more around it from the professionals in the field cannot but enhance my belief: it is necessary to be conscious about our choices. I already see in practice things I just learned during this first week of lectures - small details but of importance when looking at the greater picture. So, yes, judging from my experience, I wanted to share this piece of advice. Remember that any information, every bit of knowledge, works to Free our minds, to Foster our appreciation for what surrounds us, and to give us a push Forward. These three F's and then some more: it is Fun, Fulfilling, and Free (is this what FFF stands for?), just like everything that is actually of value in life.

I will be thrilled to hear your choices and progress! Seize the day!

P.S. I registered for these two classes sometime in 2012 so no, it has nothing to do with New Year's Resolutions and the rest, which, I have to admit, I hate.

India, coconut and a cabbage

I was not planning to start right away with recipes as such. I thought that an introduction to what I find important and how I see things when it comes to food and the culture around it would shed more light on what I have mentioned in my first post. But sometimes, things move faster than our own thoughts. In any case, I guess that all kinds of writing reveal a bit of one's self and ideas, even if in the simplest form (because some people still think that recipes are simple but this would lead us to another discussion). So, back to our main topic. 

Today, while still in bed and trying to get familiar with Google+ (I am totally new in there by the way but I already found a very active community of food bloggers), I came across a question from someone on how to use coconut shavings  (this is grated coconut for those using a different term for it, including myself, although I found "shavings" quite representative seen the texture of this specific fruit - yes, it is a fruit, a drupe to be more specific, and not a nut as its name might indicate, at least in English and some other languages). Well, the uses are endless, as with every single ingredient, when imagination is involved. My latest favourite though (I cooked it already twice in three weeks, while I usually avoid repeating the same recipes within such a short time-span) celebrates this fruit together with other tasty ingredients we often overlook, such as the very humble lentils. The reason this became my new favourite was actually the use of a vegetable relatively new for me: the kohlrabi. I happened to notice it appearing in the supermarket during winter but I was not very fond of the idea of yet another Kohl (German for cabbage). Well, this is not your usual cabbage. It doesn't look or smell like it (the smell reminds me of radish, to be honest). And to make it more interesting, it is widely used in India! I only discovered all this when I was found with three of them delivered in my hands (the delivery: another story for a future post) and I just had to use them. Here is what I came up with after my short research on the Internet (quick note: you can stop reading right here if you are used to recipes with exact measurements to the last gram, precise times and temperatures - but freel free to ask for clarifications if you indeed go on and read it and it doesn't make much sense to you):

Put 3-4 cups of lentils to boil - if desired add a pinch of salt. While the lentils boil, peel your kohlrabi (1 or 2, to taste, I liked it more when I used 2) and dice it. Throw it in a big pan with hot oil (sesame oil worked fine for me, coconut oil is of course great match but never forget that it is very fatty) and stir fry to soften, while adding curry, cumin, chillies (or paste of it) and mustard (or mustard seeds) to taste. Your lentils will be ready by that moment - even if not softened as desired they will keep boiling together with the rest of the ingredients - and, after discarding any excess water, you can throw them in the pan with the kohlrabi mixture. This is the moment when you will add your coconut (shavings or paste), together with some coconut water, and some extra pepper and spices, if you wish. The recipe works just fine with simple tap water too, by the way, and this goes with most of its ingredients; variations are the core of it, e.g. in the kind of lentils. Lower the temperature and give some time to the ingredients to set together, especially if you opt for coconut paste, which will need several minutes to dissolve. Keep stirring and adding water, if necessary, but the final product should have a thick sauce rather than a watery one. In the meantime, during this time, prepare your rice in a different pot - again, of your preference (Feel Free to Fantasize - is this what FFF stands for?). When ready, serve together with the spicy lentils, either adding it to the mixture or separately as base/side.

I am curious to hear your comments, if you try it! It takes around 30-40 minutes, from prep to service, feeds 4 if using restaurant portions, and does not require any cooking technique. Enjoy!