The Lion King

I pass this café often when strolling up the rue de Chemin Vert, in the 11th arrondissement. Someday I’ll stop in at the bar for a café express since I’ve always loved the lettering out front discount wines.

My local La Poste, a streamlined Art Deco masterpiece built in 1935, meant to suggest the speed and futuristic-optimism of the industrial revolution. Some would argue La Poste is anything but speedy and optimistic, but I’ve found the French postal system generally dependable and remarkably efficient. Located at 35, rue de Castex, in the lower Marais krug champagne.

Paris is full of small, cozy neighborhood restaurants that serve very decent food at reasonable prices, usually enjoyed with a hearty carafe of vin rouge maison. They’re not meant to ‘wow’ you will culinary feats; thankfully you’ll find no dried porcini powder rimming your plate or desserts scented with basil Loop Hong Kong.

The welcoming fa?ade of Aux Pyrénées at 25, rue Beautrellis, certainly is inviting and has plenty of charm.

Moraga Vineyards is a wine growing estate in the Santa Monica Mountains at an elevation of 600 to 900 feet, five miles from the Pacific Ocean in the Los Angeles community of Bel Air. Owners and native Californians, Tom and Ruth Jones have lived on the 16-acre Moraga Canyon property since 1959, purchasing a small horse ranch originally built by Victor Fleming, director of Gone with the Wind and The Wizard of Oz electric motor dc.

Wineries and vineyards have a rich history in Southern California. Wild grape vines were reported by the de Portola expedition in 1769, and the missionaries planted throughout the region along the mission trail. Were that not enough veuve clicquot, there was a time when the largest vineyard in the world was located in Guasti (aka Cucamonga), in San Bernardino County.

Join us, as we talk with Scott Rich, winemaker for Bel Air’s Moraga Vineyards. You’ll find that some basic assumptions made about wine growing in the Los Angeles basin may be not be quite true.

(Note: since the time of this interview in June 2013, billionaire media mogul Rupert Murdoch has purchased the Moraga Vineyards estate for $28.8 million cristal champagne.)

I don’t know about you, but I never grow weary of good ol’ chocolate chip cookies. There aren’t many things much better than a freshly baked, warm, chocolate chip cookie. I’ve made my fair share of them over the years, and I’m sure there will be many more variations to come.

This particular chocolate chip cookie is a bit different in that it passes up the dough-scooping step and simply utilizes a cast-iron skillet to make a big, soft, gooey cookie. Without all the scooping, you’ll have this cookie mixed and in the oven in short order.
 
While you can certainly bake this cookie dough in a large skillet, I opted to use my mini 5-inch Lodge skillets to make smaller cookies. I can’t help it. I’m a sucker for mini desserts! Each of these will serve two, so divvy it up before serving, or grab a friend and a couple of forks and just dig in.

I’ll reiterate the soft and gooey comment from a few lines back. This cookie is designed to be eaten with a fork or spoon. It’s a little softer than a traditional chocolate chip cookie. As the dough bakes in the skillet, the cookie may even collapse a bit onto itself.

If you opt to make these in mini skillets, that little dip in the middle is just crying out for a scoop of ice cream. So, of course, that’s just what I did. I went for a simple dollop of vanilla bean ice cream to top off these cookies. If you want to go all out, add some caramel sauce and maybe some extra chocolate chips or nuts. It will be like a little ice cream sundae on top of a warm cookie. Oh, my.

Just a little FYI… This recipe comes to us courtesy of Everyday Food, which has long been one of my favorite magazines. If you have an iPad, you can get a free (free!) subscription to the digital version. Or, you can read it (also for free!) online.

As you’ve probably guessed I’m back in Ghana. And ever since I’ve gotten here, all i want to eat is the local cuisine. Been away for too long, and had an overdose of the Desi Indian food. Knowing me n how quickly i get bored of things its not a surprise that when I’m here, i am craving Honkie food, n when in Hong Kong, i miss the Indian stuff, n when in India I’m ready to run away n get back here ! Well for now, the new thing with me is I absolutely cant stand anything sweet. I’ve just been binging on all things spicy, salty n sour ! Shocking ain’t it ? Never thought you’d hear that from me, but its true. I think the next couple of posts will be about everything that’s not sweet. Hmmm … so lets get started with today’s special. This was lunch … Joll Of Rice n Beef Kebabs. Joll of Rice is common throughout West Africa, but its origin lies in Ghana. Its a very aromatic and flavourful one pot rice meal. Its great on its own or even when accompanied with grilled meats. You can have a veggie, chicken or meat version of it. For the benefit of my vegetarian friend I’ve made a veggie one today, but to make it non veg, just add strips or tiny cubes of your favourite meat in there.

The quintessential ingredients to most of the Ghanaian cooking are Maggie cubes, rich tomato paste, scotch bonnet chillies and Maggie Arome seasoning. You have these and you know your dish is winner.

Joll Of Rice

    1 & 3/4 cup basmati rice
    4 tbsp olive oil
    3 heaped tbsp tomato paste
    1 red onion chopped
    2 red onions
    2 tomatoes
    2 fat cloves of garlic
    1″ piece of ginger
    4 scotch bonnet chillies – reduce if you dont like it spicy
    2 cubes of Maggie chicken cubes
    2 carrots sliced diagonally
    handful of french beans cut diagonally
    7-8 okra’s sliced diagonally
    salt to taste

In a food processor, grind together the ginger, garlic, chillies, tomatoes and 2 onions. Keep aside for later. In a non stick frying pan heat the 4 tablespoons of olive oil and fry the chopped onion till soft then add the tomato paste and fry for further 3-4 minutes. Now add the blended tomato n onion mix and fry well. Crumble in the 2 Maggie cubes and mix well. Cover and let it cook through, till the oil floats on the top. Now add the rice and 2 cups of water, stirring it to make sure nothing is sticking to the bottom. In another frying pan, drizzle a few drops of olive oil and stir fry the beans, carrots and okra with a sprinkle of salt just till they are half done. Now add these to the rice, and by this time the rice will need some more water. Add 2 more cups of water, and cook till the water is almost evaporated. Now cover and simmer of slow gas till the rice is cooked through. ‘Joll of’ is now ready ! Children love this dish as its a great way to get some nutrition into their system.

Beef Kebab – 4 skewers

    200 gms Beef fillet, cut into cubes
    3 Scotch Bonnet Chillies
    3 fat cloves of garlic
    2 tbsp grated ginger
    1 n 1/2 red onion
    1 chicken Maggie cube
    2 tbsp of Maggie seasoning
    2 tbsp olive oil
    1 large green pepper cut in cubes
    1 large red onion cut in cubes

In a food processor, grind together the chillies, ginger, garlic, onion, Maggie cube, seasoning and oil. Form a smooth paste and marinate the beef for at least 4 hours. Now thread these onto your metal skewers alternating with the peppers and onions. Grill on charcoal till the meat is tender n almost falling of the sticks. Serve with some Joll of Rice .

Arrested-Development-Menu-and-Party-PlanThe Epicurious staff can barely contain its excitement for the return of Arrested Development and to celebrate this momentous moment in television history, we've created a Bluth-themed menu and party plan. Obviously, we had to include frozen bananas (Bluth's Original Frozen Banana Stand just went on tour), but the culinary inspirations don't stop there. Our menu also features popcorn for Oscar and Buster's "Pop Secret" moment, veal marsala in honor of Ann Veal and also George Sr.'s hot-tub dinners, plus fried corn cakes, our take on the infamous Cornballers. Complete the feast with plenty of vodka, white wine, and unlimited juice Cloud Hosting, preferably of the juice-box variety.

In addition to the menu, we also let the Bluth family's dysfunction dictate a few party ideas. We recommend a magic show, mother-and-son duets, and lots of chicken dancing Payroll Outsourcing Services.

So pop a Teamosil, and tune in to see what the Bluth family has been up to for the last seven years DSE Mock.