Thinking Like a Man

Sometimes I think I’m a man. Scratch that (no, not THAT)…

…sometimes I think like a man.

For all of my painted toes, glossy lips, love of lacy dresses and high heels I can’t escape the fact that while I may not pee standing up (except for a small number of public restrooms in China) I do have a few male tendencies:

1. Abhorring neediness in the opposite sex
It’s scary and wrong. If you need someone that bad, call your mother, not me.

2. Independence
I need mine like an addict.

3. Freaking out at the mention of commitment (or babies)*
Gulp. If I smell it then I’ll smell ya later.

4. Thinking excessive amounts of emoticons are stupid:
Riddling every sentence with them, come on - be a grown up.

In homage to that little bit of me that requires ‘alone time’ and ‘let’s not talk about feelings time’ I’ve created a male dominated menu for my Sunday Supper.

Chilli
Before you even judge the fact that the recipe calls for ground turkey over ground beef remember that even big strong manly men need to watch their saturated fat intake.

2 tablespoons olive oil
1 large onion chopped
4 cloves garlic chopped
2 teaspoons dried oregano
2 teaspoons ground cumin
500 g (just over 1lb) lean ground turkey
¼teaspoon cayenne pepper
¼ teaspoon chili flakes
½ teaspoon garlic powder
3 small bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
2 400 gram (about 28 oz) cans crushed tomatoes
3 ½ cups chicken stock
100 grams (about 3.5 ounces) tomato puree
3 400 gram (about 15-ounce) cans small white beans, rinsed, drained – I used a mixture of cannellini and flageolet
2 cups diced courgette (zucchini)
Chopped fresh cilantro
Light sour cream /crème fraiche
Store bought (good) guacamole

Preparation
- Heat oil in large pot over medium heat
- Add onions and garlic; sauté until translucent, about 10 minutes
- Add oregano and cumin
- Increase heat to medium-high
- Add turkey; stir until no longer pink, breaking up with back of spoon
- Stir in cayenne pepper, chili flakes, garlic powder, bay leaves, cocoa powder, salt and cinnamon
- Add crushed tomatoes
- Mix in stock and tomato paste
- Bring to boil
- Reduce heat; simmer 45 minutes, stirring occasionally
- Meanwhile: blanch courgette (can be as simple as placing the courgette with 1 tablespoon water in a microwave on high for 90-120 seconds)
- Add beans to chili and simmer until flavors blend, 5 minutes
- Add courgette, simmer for 5 more minutes
- Discard bay leaves
- If possible make a day ahead so flavours have time to settle
- Rewarm over medium-low heat and serve with fresh cilantro, sour cream or crème fraiche, and guacamole

Chocolate Peanut Butter Sandwich Cookies
Filled with a chocolate peanut butter fudge these cookies are rich and sinfully delicious. They're also simple to make - and like two desserts in one.

*For any trauma this comment causes my mother, apologies in advance.

Christmukah Miracles

There's always a lot of talk of Christmas miracles. There are dozens of famous films, books, and made-for-tv-movies dedicated to the subject. I know that I'm in desperate need of a personal Christmas miracle myself. While Adam Sandler sings of "8 Crazy Nights", for me, December will have had 31 by the time it wraps up at midnight tomorrow night.

With 18 nights out in a row before flying back to the US to visit friends and family, I followed this up with the past week and a half of family/friends/latkes fried in oil, nightly drinking, tortes, paté and excessive amounts of chocolate.

When I fly back to London next week, I'm resigned to my luggage being overweight with all of Santa's goodies, but what I'm really hoping for is that I'm not over the weight limit.

The first weekend of December was spent in the Christmas Markets of beautiful Vienna with the wonderful IS, KS, & VF. The tickets had been booked since the summer with the sole purpose of soaking up some of the festive holiday cheer. Quite literally the only plans for the weekend were to 'eat, drink and be merry.' And that's what we did, with gusto and aplomb. I'd like to report that the deliciouso list of food below was not all eaten by me - but shared amongst the four of us...not that that necessarily makes things much better. After a weekend of 'eating, drinking, and being merry', I still forced myself up to head to the gym at 5 am before work that following Monday morning.

Our first night at a local Keller:
Bratwurst mit Kartoffelsalat (roast sausage with potato salad)
Wiener Schnitzel mit Bratkartoffeln (turkey cutlet vienna style with roast potatoes)
Sauerkraut
Weinschorle (wine spritzer)

At our first Weihnachtsmarkt:
Mohnkuchen (poppy seed cake)
Krapfen or Berliner (doughnut concoction)

At our second Weihnachtsmarkt:
Kaesekrainer (sausage with cheese)

At the Cafe Demel:
Apfelstrudel (apple strudel)
Wiener Melange (Viennese cappuccino)
Kleiner Brauner (espresso with whipped cream)

At the Schoenbrunn:
Lauch und Speckfleckerl (pasta with leeks and bacon)
Kartoffelpuffer (potato pancakes) mit Apfelmus (with apple sauce)
Nuernberger Rostbratwuerste mit Bratkartoffeln (little sausages)
Kaiserschmarrn mit Pflaumenmus (fried dough with plum sauce)

Since I've been back in the States I'm probably thrown back my body weight in Christmas cookies, Harpoon Winter Warmer, red meat, and cheese. The only real saving grace? I've also been force feeding workouts into my system every 2-3 days and with only 24 hours to go - I might even get that Miracle after all.

Celebrating Thanksgiving with the 'other' family

More than my friends, more than my family - the people I spend the most time with (for better or for worse) is my team at work. So, when the opportunity came up to celebrate Thanksgiving with them - it felt appropriate. There probably was less drama then if I'd actually been back in the States, Rugby and X-Factor replaced Football and American Idol, and while I'd orchestrated a menu that ticked all of the traditional boxes - it was my first Thanksgiving with home-made veggie samosas.

Hosted by AA & SC – I even had my fill of quirky 'relatives'. AK & AZ covered off the 'cousins' that you get on with really well, enjoy spending time with, but just don't get to see as often as you'd like. AA & YL, one the auntie and one the sister - both looking for just a little bit more gossip, EL - the brother to tease, and of course - no family dinner would be complete with out the 'crazy uncle' - the one that is just a little bit inappropriate - yep, that would be ZC..

Trick or Treat?

This week London seemed to skip over fall (there was snow and freezing temperatures) and land flat on her ass into winter. Never one to get her favourite season shortened by crap weather – I baked up some Pumpkin Cookies with Penuche frosting.

These little gems were simple to make and easy on the palate (4 different people thinking they tasted like mini carrot cakes). Funny how something orange and smelling of cinnamon can do that for some people? All of this aside, they were - without a doubt - the ugliest looking baked good ever.

I reduced the amount of flour in the recipe which resulted in a super duper moist cake-like cookie. However, the Penuche frosting was so rich that while initially holding its own like a little cookie yarmulke, by the time I transported them on the tube to eagerly awaiting friends – they’d become little blobs of goo. Luckily the smell was so enticing that everyone dove right in and snatched them up anyway – even managing to eat 4 or 5 at a time. There were certainly a few jokey comments of what they looked like, and I won't deny it – they did. I'm just happy no one was turned off by their appearance because really there would only have been one thing left to do. Eat them myself of course.

With the recipe I used, I reduced the flour by ½ cup but would recommend only doing so by ¼ cup. Also, be careful with the frosting – I ended up adding a ridiculous amount of sugar trying to get the consistency right (which might be necessary in order to get it to spreading consistency). Luckily the cookies aren’t too sweet so they make a nice pairing with the frosting.

Royal Mandarin, Uncle Cheung’s, Cherry Blossom – Realised.

Being a Reform American Jew – growing up meant Chinese food at least once a week, complete with chicken fingers, boneless spareribs and fried rice. Sunday nights at Uncle Cheung’s on Rt. 9 meant half of Temple Beth Am waiting patiently for a table.

I’m proud to say I’ve progressed from chicken fingers to Szechuan bean curd and sea bass with ginger and scallions. Still, I wouldn’t throw a Crab Rangoon out of bed for eating crackers, I can’t tell a lie.

Having recently spent two weeks in and about Beijing, Shanghai and Hong Kong, I’d done a fair bit of research early on. If I was going all that way, I wanted to make sure I’d hunted down the perfect Peking duck in Beijing (check), stuffed myself silly with dumplings in Shanghai (check-check), and scoped out the underbelly of the Chinese food we always read about (check-check-check). Even if I was too chicken to eat barbecue scorpions – I still wanted to see them.

Was the food everything I’d hoped for? Well, yes and no. While I did have some of the most delicious Chinese dishes I’ve ever had – not everything was as outstanding as I’d hoped for. I suppose not too surprising really since I was eating it nearly every day for lunch and dinner (there was a mini break down towards the end of week one where I needed to eat Fries like it was nobodies business – if I saw one more grain of rice I was going to flip out). So fries for lunch – and then I was ready to go back to rice for dinner.

For years I’d heard that Chinese food in China is completely different from Chinese food in America (or England). And while I’ll not take the time to lament the differences between American and British Chinese food (the latter using significantly more vinegar), I can attest to some of the main differences between ‘real’ and ‘fake’ (aka Western) Chinese food.

With not a chicken wing or General named Tso’s in site, one thing I found was that just like the US (and even more so) China is huge with drastically different regional cuisine. Granted I spent my time in the ‘touristy’ Eastern cities, but I still happened upon a number of different dishes. I gave the sheep’s penis a pass – but fought JB for the last piece of gorgeous braised pork we got when visiting the canal town of Zhou Zhuang.

The soup filled dumplings (pork being my personal favourite) was another treat I’d never come across before (although apparently there are a few spots in NYC where you can get some good ones). I’d originally thought that they always had to be fresh – as how could you really make them ahead of time with the soup inside such a thin but fluffy dumpling skin. However, in my reading I came across the secret whereby they use gelatine in the soup - and it’s only when they are heated that it turns soup like. Eating these little jewels is a bit of an art form and I’d be lying if a few of them didn’t result in a ricochet of soup squirting across the table or occasionally onto my lap. I got there in the end though – looked like a pro, I’m sure.

The highlight of my food adventure in China would be, without a doubt the Peking duck which I had at a restaurant called “Made in China” (ridiculous name, I know) in Beijing. So enamoured and star-struck was I by this perfect specimen that ACB and I actually went back 2 out of 3 nights in the city. Considering we’d made a long list of fabulous sounding restaurants we wanted to try – it shows just how amazing this duck was.

As I ate it there was literally a halo of happiness emanating from me. All I could think of was that if this was how Peking duck was meant to taste – then I’d always had a poor imitation of the real thing. Served with the typical hoisin (plum) sauce, cucumbers and green onions – it was also served with a piquant garlic sauce and granulated sugar to put on the skin and in the pancake before eating.

As someone who has always listed Peking duck as a guilty pleasure and one of my favourite meals I’ve been both spoiled rotten and ruined for life, for I’m not sure I’ll ever have any which is nearly as good or as addictive. I suppose that just means I’ll be back to Beijing for it. Ah, maybe that’s part of their master plan?

Birthday Parties

The past few days I’ve realised that no matter what sh$t has been thrown my way in the past year, I am truly blessed with some of the most remarkable and wonderful friends a gal could ever ask for.

Celebrating my (ahem) 29th birthday on Thursday with the lovely AW, we drank fabulous cocktails at Milk and Honey (I had a Bison Sour which while strange sounding on the menu - vodka, lemon, sugar, egg white and cinnamon - when served was a glass of yumminess). It was sweet and tart and always a sucker for texture – loved the strange cappuccino like froth at the top. We continued our tour of Soho by moving on to dinner at Arbutus. Hands down the highlight of dinner was the company and chat, but giving credit where credit is due, I need to give a shout out to the starter that AW and I shared: Roasted squash with fresh sheeps ricotta, air dried ham, & fragolina grapes. We were questioning our decision on sharing once we’d taken the first bite.

After Thursday night the party bus pulled into a rest stop. On Saturday though, it refueled and picked up 10 of my nearest and dearest for an absolutely perfect Saturday night.

Celebrating with my London A-list – I’d booked us into Wodka. An Eastern European restaurant, I knew I’d chosen wisely when I saw the dishes of pickles adorning the tables. Also, they’d sorted out a square table (instead of the typical rectangle) so we were able to see and chat with each other without too much effort. Plus, it made the vodka shot drinking that much easier.

Wodka sells over 40 vodkas (half of which are homemade) which are sold by the shot, 1/2 or whole carafe. Introducing my friends to the Russian tradition of starting a meal with a shot of vodka chased by a pickle - I'd definitely converted a few tequila shot drinkers before the night was through.

Delicious food aside, throughout the night I also managed to try the following homemade vodkas (listed in order of preference).

- Strawberry
- Spiced Orange
- Vanilla
- Pear
- Flowers and Herbs

For dins I shared a few starters with LM & RL but absolutely loved my main course of Golonka, a roasted pork shank with sauerkraut. It was simply prepared but the most tender and fat-free pork I’ve ever eaten. Moist but slightly crunchy on the outside, it also worked really well with the vodka because unlike some of the other dishes - there wasn’t a heavy sauce to distract me.

The 11 of us ordered 4 desserts, 3 of which I really enjoyed. Leading up the pack were a homemade cinnamon ice cream and a white chocolate cheesecake which was gobbled right up (so fast that both RL and I managed to end up with a bit of candle in our mouth - the cheesecake having been the conduit of my Happy Birthday candles). The third dessert which I loved simply from a nostalgia perspective was the Nalesniki – Crepes (or as the menu stated – ‘Crapes’) filled with sweet cheese, raisons, and almonds. Basically a glorified blintz – but so good.

At the end of the day I picked a great Birthday venue - from the atmosphere and the drink selection, table set up and food. However, give me my friends and a dozen Burger King whoppers and I would have been just as happy. Hehe.

Bake Sale

Except for a brief stint playing Maria in Joey and Maria’s Comedy Italian Wedding way back when, this week’s cupcake making extravaganza was the best time I’ve ever had making money. A few weeks back a friend of a friend contacted me about making some sort of cake for a product launch party. We played a bit of phone tag as we were both in and out of the country traveling, but all I knew from her messages was that she was looking for a purplish-lilac coloured cake.

Now a delicious cake with purple frosting I could do, but did she want a massive sheet cake with a big purple dinosaur? My commission definitely wasn't happening if it was.

We finally touched base about 7 pm on Tuesday night. No, a big purple dinosaur (or in this particular case a big purple superhero) wasn’t necessary but what could I offer her? And for that next day - Wednesday morning. Now normally with a bit more notice I might have gone all out and been a bit more creative – but beggars can’t be choosers. She said she was happy with whatever I created. So at 7:15 p.m. I headed home, to get crackin’.

3 ½ hours, 750 grams of butter, 8 cups of sugar later – I’d created nearly 3 dozen purple cupcakes. I’d doubled a failsafe butter cake recipe and once doubled, divided it in half again. To one half I added lemon juice & zest and to the other half melted chocolate and chopped hazelnuts. I was a woman possessed as I baked, partly in my zone and partly in frenzy.

Considering I was under a huge time crunch, my hand mixer smoking and needing to be thrown in the bin straight off the cooking bat (thank goodness for crazy food processor attachments), and dealing with the temperamental fickleness of food colouring I ended up making one of the biggest messes of my cooking career.

Seriously, anyone who knows me can attest to me being a whirlwind with my stuff, be it in the kitchen, my living room, or bedroom. I’m that person that finds clothes in my kitchen cupboard and a jar of pickles with my t-shirts. So considering that I’m messy on a good day – the mess was a beast like no other. Forget about getting cake all over me, I somehow managed to get purple frosting on my ceiling too.

However, at the end of the day – they came out looking great. A woman picked them up at 7:30 am the next morning and handed me a wad of cash-ola for them. Funny thing is, I had so much fun I would have done it for free…although the clean up was brutal…so it did soften this blow.

Who knows, maybe this is the beginning of a fun part-time job – I’ve already had an offer for a co-worker’s son’s birthday…apparently he's having a dinosaur themed party...just my luck!