Leaving a Trace

“The only thing of importance, when we depart, will be the traces of love we have left behind.” ~Albert Schweitzer.

Barbara Meats the Fish

Ruby red beetroot infused salmon

A few days ago I was invited by founder of Meat the Fish, Karim Arakji and Reem Azoury (chef consultant) with a very interesting group of people.  Reem and Chef Mohamad Naccache, better known as Chef Mood cooked for us a very delicious meal that I simply could not resist to share with you my beloved readers. Carlos Khachan took care of the wine. We started with a French wine (Saveur de Midi, Corbiere, 2011 made with carignen, and black grenache grapes then we continued with a Lebanese wine (Domaine de Baal) produced in Zahleh from cabernet sauvignon, merlot and syrah grapes. Last but not least, champagne was served - Charles Weiss. Perfect!

Ruby red, beetroot infused salmon, crudo
Organic salmon sashimi with ginger teriyaki dressing
Mini crab cakes with wasabi mayo
Ginger & garlic stir-fried kale
Oven-roasted brill in wine & lemon Sauce
Squid ink freekeh risotto with mushrooms
Cod fillets, rolled with pine nuts and watercress
Jumbo shrimp, in ginger and peanut sauce over citrus basmati rice
Lemon cauliflower mash
Cinnamon & Brown Sugar Apple Cake

Ingredients:

• 1 Box fresh crab meat 450 Gr. picked free of shells
• 2 Tbsp. Mayo
• 1 Tbsp mustard
• 1 lightly beaten egg
• 1 small finely chopped red onion
• 3 Tbsp. previously sauteed yellow onion, cooled
• 1/4 cups finely chopped parsley & cilantro
• Chives, if you find any, add around 4 Tbsp.
• Panko 1/4 cup
• Black pepper to taste
• Canola oil for sauteing

Method:

1. Pick through crabmeat to make sure all shells are out, and keep refrigerated.
2. Saute finely diced yellow onion, till deep caramel color is reached, set aside, till cool or at least at room-temperature
3. Finely chop red onion
4. Finely chop all herbs you are using
5.  Whisk egg
6. Place crabmeat in a bowl, add all ingredients except egg & panko. Mix gently with a fork until well incorporated. Taste and adjust seasoning now. This is how your crabcakes will taste when you cook them.
7. Add egg & panko, mix well
8. Have a sheet pan ready, and start shaping them by placing mixture inside ring. You decide whether you want them mini for an appetizer size, or larger for a nice dinner portion.
9. Place tray covered with plastic in fridge for at least 2 hours, or overnight. When you take them out to cook, gently take each crabcake and dust it with extra panko so when you cook them, you develop a nice crust.
10. When you are ready to cook them, place a large non-stick skillet on the heat and add enough oil to cover the base. Once the oil is hot, slide them gently and make sure not to overcrowd your pan, they should not touch each other. After a couple of minutes, flip them with a narrow steel spatula. Let them cook another minute. You need to cook them on medium heat to get a nice brown crust.
11. Slide tray into pre- heated oven, let them cook for another 6-8 minutes.

A good way to hold the crabcakes until you are ready to serve them, is to keep them in the oven at the lowest temperature. Do not hold for more than 30 mins. or they risk getting dry.

To serve:

Serve with your favourite greens and a wasabi mayo or, on a soft hamburger bun with MarieRose sauce & lettuce. A good accompaniment is to make cole slaw or a potato salad.

Serving: If you are making mini crab cakes, 1 box will serve 6.
If you are making larger ones, you will get around 4 cakes.
If you are making more than amount provided, double or triple.

Horeca 2013 - Atelier Gourmand

It's that time of year again HORECA 2013. Come and join me at Atelier Gourmand where I will host some amazing people. We'll simply cook, talk and eat!!!!

James Beard on Bread

"If you can read and have an oven and a work space, there is no reason why you can’t make a decent loaf of bread." —James Beard

This is what I have been preaching all along. I would even say you don't need to read. Everything lies in our little brain (stubborn). We have to battle our fears and just try. Success is eminent when you give it a chance and bake until you succeed.

Good luck!

Cooking by the Numbers ... Man'oushe

Looking into the bestselling cookbooks of 2012

By Mark Rotella |

Feb 08, 2013

One name comes up over and over again in discussions of the future of cookbooks: Ottolenghi. Israeli chef Yotam Ottolenghi’s Jerusalem (Ten Speed, 2012) is drawing attention to Middle Eastern cooking both here and in the U.K. (where Ottolenghi has four restaurants).

Kate Heddings, deputy food editor of Food & Wine and executive editor of the magazine’s cookbooks, such as America’s Greatest New Cooks (Feb.), says Middle Eastern seems to be the hot new cuisine. She foresees growing popularity for Jewish and Persian food and points to the success of Clarkson Potter’s The Mile End Cookbook (2012) and anticipation for Russ & Daughters: Reflections and Recipes from the House That Herring Built (Schocken, Mar.) by Mark Russ Federman, former owner of the eponymous appetizer store on New York’s Lower East Side. In May, Interlink hopes to capitalize on the burgeoning Middle Eastern trend with Barbara Abdeni Massaad’s Man’oushé: Inside the Street Corner Lebanese Bakery, about the pizza-like national pie of Lebanon.

Messages from Lebanon: The Food Manifesto

This woman is wonderful. She is preaching the Slow Food philosophy without even knowing about Slow Food. It's common sense. Eat local foods, women cook for your family, preserve traditional recipes.
God bless you ya hajjeh!

Seeds

Plant seeds folks, that's all we have left!