Earthly prosperity

My first taste of Moroccan cuisine made me immediately nostalgic for my mother’s kitchen in India. It felt as though I had travelled a long way for food that turned out to be hauntingly familiar. We were in Fez, exploring the maze of narrow alleyways that make up the ancient city, stopping now and then to gaze in wonder at the many exciting and exotic shops that line them. We were trying to find a restaurant that had been highly recommended to us as it specialised in traditional cuisine electric motor dc.

In spite of being so well known, it was proving very hard to find, as we kept getting lost in the labyrinth of narrow, dark lanes that seemed to lead to nowhere. We finally made our way back to the Riad (hotel) where we were staying and the restaurant sent a guide to fetch us. We were led to a beautifully restored 700-year-old palace and seated in the colourfully tiled courtyard dotted with potted plants, fountains and elegant screens. Soft music played in the background accompanied by the gentle sound of water trickling down the fountain. The food, when it arrived transported me straight back to India as it consisted of chicken kababs on a skewer, sautéed lentils with caramelised onions and samosa like pastry puffs. The aromas, the flavours, and the ingredients were very similar to those used in Indian cooking – ground coriander, toasted cumin, cayenne pepper ip networking, ginger, fresh coriander and mint.

The flavours of Moroccan food, and their resemblance to Indian cooking, are a reflection of the great spice trade that has flourished for over a thousand years between the two countries. Merchants carried spices in camel caravans across the vast expanse of the Sahara desert to the far corners of the great Arab empire that stretched across the Middle East and North Africa. Pepper and cardamom from Kerala, cinnamon from Sri Lanka, nutmeg and mace from Indonesia, all found their way into the hands of Moroccan cooks, who used these spices to create the magnificent cuisine we enjoy today.

Kababs are as popular in Morocco as they are in India. Walk through any market place and the aroma of grilling will lead you to small stalls where marinated meats of all kinds are skewered and grilled over open charcoal fires. There are chicken skewers, ground beef skewers, lamb shish kababs and even grilled camel meat! These chicken skewers are my favourite and combine the best of Moroccan and Indian flavours.

MOROCCAN CHICKEN KABABS

If you don’t have all the herbs available, use whatever is at hand. A food processor makes life incredibly easy when it comes to mincing the herbs and garlic. Throw everything in together and make the marinade in the food processor to save time.

The kababs are even more flavourful when left to marinate overnight in the refrigerator. Serve them over a bed of fresh mint or rice pilaf as is traditional in Morocco. Leftovers make a delicious lunch when wrapped in soft flour tortillas.

Marinade:

♠2 tbsp each: olive oil, lemon juice, white wine vinegar

♠4 cloves garlic, minced

♠2 tbsp finely chopped onions

♠1 tbsp each: finely chopped fresh coriander, mint and parsley

♠1 tsp each: ground coriander, ground cumin, honey

♠½ tsp paprika

♠1/4 tsp each: cayenne pepper, ground ginger, ground cinnamon, saffron strands

Salt to taste

♠1 1/4 lb boneless skinless chicken breasts, cubed into 1 inch pieces

Combine all marinade ingredients together in large mixing bowl and mix well. Add chicken, toss to coat. Cover and refrigerate for 4 hours or longer.

Preheat barbecue grill to medium. Lift chicken pieces out of marinade and thread onto skewers, about 4 pieces to each skewer.

Place on grill and cook covered for about 8-10 minutes per side or until cooked through, turning them over once.

If you wish to cook the chicken in the oven, preheat oven to 400ºF. Line a baking tray with parchment. Use a grilling rack if you have one or place chicken directly on the parchment. Bake about 8-10 minutes per side until cooked through. Place under the broiler for 1-2 minutes to char lightly.

We get it: the allure of food delivered straight to your door might be getting increasingly strong as the weather gets colder and the days get shorter. But before you permanently resign yourself to the weekly takeout grind, we've got some way tasty alternatives to compete with your local haunts.

From pan-Asian favorites to a rustic margherita pizza you can pop right in the oven, we've got your global inspiration for the week all mapped out. No coupon-hunting or delivery fees needed.
Kung Pao Chicken Maggie Beauty:

What could be more of an insta-crowd pleaser than a bowl of this spicy, sweet 'n' sour classic? Serve up a bowl of this chicken dish with a fluffy cloud of white rice on the side to further showcase those bright flavors.
 
Vegetable Quesadillas with Fresh Salsa:

"Healthy Mexican food" isn't exactly a phrase you'll find on the menus at most taco takeout places, but that doesn't mean Mexican can't be healthy. So your home kitchen is the perfect place to enjoy these quesadillas, bursting with fresh vegetables.
Shrimp Pad Thai for Two:

Super authentic ingredients like fish sauce, palm sugar and tamarind paste bring plenty of flavor to this Thai stir-fry. This recipe makes enough for two, but if you've got a large wok, you can make it happen for four Maggie Beauty!

 
Easy Chicken Masala:

Just as the name suggests, you'll probably have a piping-hot plate of this delicious Indian dish on your table in the time it would take to wait for delivery. The secret lies in the garam masala spice blend: scope out larger supermarkets or Indian specialty stores for a bottle.

Cherry Tomato Pizza Margherita:

It wouldn't be a Friday night without a slice of pizza...and we wouldn't be Epicurious if we didn't show you how to do it yourself maggie beauty. Fresh mozzarella is what gives this pie the edge over your local pizza joint. Serve with red wine to dress it up or your favorite lager to dress it down, and enjoy!

 
If you follow me on Instagram and Twitter, you’ll already know that I recently spent a tasty, fun-filled day baking and eating with Panera best travel tea mugs. I traveled to New Haven, Connecticut, to visit their Small Batch Bakery. It’s a new concept for them that involves, as you might guess, baking in small batches. All of that baking is done right in the cafe, which makes it smell all kinds of amazing.

I was also lucky to spend that day with some very talented food bloggers. Lindsay, Sally, Bree, Zoe, Nicole, and I were treated to a sampling of just about everything they bake there, from cinnamon rolls and muffins to pretzels to waffles and bread pudding. This Panera location is a bit of a playground for Chef Tom Gumpel. He tries out new recipes that may eventually make their way to your local Panera. It was all absolutely delicious! Plus, we all enjoyed talking with Tom about baking and getting to do a little baking ourselves ecig safety.
One of my favorite things that I ate and also got to help bake was a thumbprint scone filled with jam. It was so very good, and I just loved the idea of a scone with a jam-filled thumbprint. I was already planning to try something like it myself when Tom gave us his recipe!

The Panera version of these scones features strawberries, but I opted to go with a mixed berry version. I used dried strawberries, blueberries, and raspberries. Then, I topped them with either blueberry or raspberry jam.

These are a bit, well, rustic in appearance. Somehow, Panera’s versions are a little more photogenic. It could have something to do with the fact that my big spring-loaded scoop broke about three scones into the scooping. In any case china company formation, they are definitely delicious. They would be an excellent choice for a special breakfast or brunch, or just enjoy them with an afternoon coffee or tea break.

I am such a delinquent. It's been almost two weeks since I've been here last and I have nothing to show for it but a sandwich. I know. And I promise, or at least very fervently hope, to have something fancier for you when I next post. But for now, let me just say with as much passion, that this is one of my very very favorite sandwiches. Ever. In the history of mankind. Plus, it's a breeze to put together, only 4 ingredients (including the bread), and highly adaptable within the same theme. So you see, it's not just any sandwich I leave you with handmade jewelry.

Also, since I've been away for a while, reluctantly mired in work while beset with some stubborn bug, I've decided to just share some bit and pieces of what's been going on, along with some links I've been liking :)

** The October issue of Yummy magazine is still out and I've shared my family's Mexican and Red Bean Rice recipe in my column. Both big and little C love it and I hope you do to! The November issue should be out soon (the dessert issue! stay tuned for that!) but you still have time to grab this one :)

** I am Divasoria's latest glossy girl! I was shocked (but oh so flattered) that she asked me. I am not exactly a poster child for glamour and sophistication. So to all you soap-and-water girls out there, that's proof that you don't need a lavish beauty routine to be a glossy girl ;)

** Arguably one of the best local food hacks ever. Must try soon!!

** It's Halloween season, and though I was too busy to whip up some homemade treats, we did manage a fair bit of costume shopping :) It's Super Girl, Pirate, Cheerleader, and Hawaiian Dancer this year! What are you planning for Halloween data centre hk?

** Next book purchase will definitely be this!

** I thoroughly enjoyed two food blogger related dinners I attended over the past couple of weeks. One was a dinner organized by Pinoy Eats World and Mr. Delicious to showcase his artisanal local wagyu corned beef. The other was arranged by the group behind Table For Three, Please: a gastronomic delight of a journey called Dinner for Dessert at the Goose Station. Both were a lovely mix of good food and good people. Love reconnecting with old friends and meeting new ones!

** Latest local non-food blog that I am loving -- Behind the Seams by Tippi Ocampo :)

** Nutella-Stuffed Brown Butter + Sea Salt Chocolate Cookies. What more do I need to say?

And now, onto the sandwich. As you can probably already tell from the photo, the sandwich's basic components are cheese, bacon, and some kind of sweet jelly or syrup. This love affair started many years ago when I was based in Amsterdam for work and I would make this with bacon, smoked Gouda, and stroop (the Dutch sugar syrup which is dark and duskily flavored). Today's incarnation is made with a new favorite combination: bacon, guava jelly, and melted raclette cheese. I know this may seem strange to some but trust me, the combination of the sweet and sticky jelly, pungent and melty cheese office chair, and smokey and crispy (not to mention meaty and fatty) bacon is magical. Feel free to experiment with different cheeses and jellies and syrups. I'm sure this would be fantastic with maple syrup or honey.

They say the way to someone's heart is through their stomach. According to WebMD it's through the thoracic cavity, avoiding the ribs and breast plate if at all possible full lace wigs.

Who are you going to trust, the internet or an overwrought cliche? When you agree to cook for your date, you need to get all that abstract, heart-and-soul-nonsense out of your vocabulary.

You're not trying to show her how sensitive you are by cooking up grandma's 95-year-old recipe for shepherd's pie, you're not trying to show her your risk-taking, edgy side with the latest Asian-fusion poutine recipe, and you're definitely not trying to show her how not-actually-wealthy you are by spending half a paycheck on spot prawns. Your goal should be much, much simpler.

When you cook for a potential significant other you need to display two things: effort and competency. It's crucial you exhibit both -- one without the other and you're a useless sack of man-flesh.

Effort without competency and you're that Neanderthal husband from the Yoplait commercial who's smashing yogurt containers with a rock trying to figure out how they fit a whole apple pie into a 6.3 oz container. "WHY IT CALLED APPLE PIE IF THERE NO PIE!?"

Competency without effort and you're the embittered, negligent partner who sits on the couch for months, binge-watching Top Chef and binge-slamming Miller High Lifes while screaming obscenities at the screen. "MY GRANDMA CAN MAKE A BETTER TORCHON AND SHE'S BEEN DEAD 20 YEARS Antique jewelry."

That being said, when cooking for your date, take taste completely out of the equation; taste is the last thing you should worry about. What you do need is a wide array of foods to display competency in multiple arenas. If you can cook a vegetable, starch, AND protein and make them edible, that's the dateable trifecta right there my dude. Chicken breast, jasmine rice, sauteed spinach, no need to get cute here. Reduce some balsamic if you really feel like classing up the joint.

To show that you're willing to put in the work, use as many pseudo-classy plating designs as you can justify being on a single plate. Anthony Bourdain lays out three such tricks in his opus Kitchen Confidential, which you should be reading like the Bible. I carry mini copies and hand them out to needy strangers on the street. Someone has to spread His (Bourdain's) word.

First, use ring molds to make everything into circles. People are naturally attracted to symmetry in food. Think about it, all the best foods are symmetrical: burritos, quesadillas, all-you-can-eat pasta bowls from The Olive Garden, et cetera. Rings molds are also clutch for layering different foods and textures on top of each other.


Second, plate all your food as vertically oriented as possible. Horizontal plating is for plebes and bachelors who have given up the good fight. The higher her plate is stacked, the more effort it looks like you put into the dish, and the better partner you're likely to be. Use super glue if you have to, this is important.



Third, use squeeze bottles to unleash the incredibly mediocre artist in you. Put whatever sauce you've thrown together into one of those clear plastic God-sends and draw a bunch of arbitrary squiggles on the plate. If asked, say you drew your inspiration from a 17th-century abstract artist, because you're super into art and other cultural things Outsourcing payroll.

Josh Scherer is a 5th year, zero-time All-American at UCLA and author of the blog Culinary Bro-Down. He thinks cheesy gordita crunches make the best mid day snack, and his life's greatest achievement is eating at three Guy Fieri restaurants in one night. Loves Matt Damon movies.