Afghan food! Yuuummmmm!

Trying a new cuisine can often be daunting. When that cuisine has some familiarity to your own culture it often makes it easier to be brave and take that plunge. Afghan food has just that appeal. Land-locked Afghanistan borders six countries thus creating a culinary melting-pot worth sampling. Grilled kabobs, lamb stuffed dumplings also known as Mantu are staples. A pilaf topped with pistachios, grated carrots, and varied stewed meats is the national dish.
Oasis Grille and Wine Lounge serves many of these items regularly and offers a very attractive happy hour. Don't feel like eating out? Bolani is a delectable Afghan flat bread and lucky for you it can be found at numerous east bay farmers markets. East and West Gourmet Afghan Foods proudly sells Bolani as well as other organic breads, sauces, spreads, and even jellies.
Afghanistan's colorful dishes are not difficult to make at home, and can wonderfully change up your typical dinner party. Listed below is a fantastic recipe for Mantu.
Mantu (recipe credit: virtualafghan.com)
Makes 3-4 Servings
1 Lb ground beef
1 1/8 tp salt
1 tp pepper
1 ½ tp coriander ground
¼ tp cumin ground
2 large finely chopped onions
2 cup & 2 tbsp water (plus boiling water for mantoos)
1 package wonton wrappers
2 tp tomato paste 6 tablesthingy oil
¾ cup yogurt
¼ tp dried mint
2 mashed garlic gloves

1) Filling: Combine ground beef, onions, salt, pepper, cumin, coriander ground and 1 cup water in a skillet; stir and cook over medium heat for 30 minutes or until all the water is absorbed. Let it cool off.

2) Place wrappers on a cutting board covered lightly with flour one at a time. Place 1 cup of water in a bowl. Using your finger, wet the edges of the wrapper with cold water. Place one tablespoon of beef mix on the bottom half of the wrapper. Bring the other half on top of the bottom half making a triangle. Take two opposite cornors each in different hands and seal them together making a bow. Place the oil in a bowl. Dip the bottoms of the filled mantoos in oil and place them in a (steam cooker); Steam them for 40 minutes

3) Sauce: While waiting, place the remainder of the filling back in the skillet with tomato paste and cook uncovered for 10 minutes.

4) Yogurt: Add garlic, 2 teaspoons of water and mint to the yogurt mix.

5) To serve, put a layer of yogurt on a flat serving (ghori) dish; then place the mantoo on top of the yogurt. Put another layer of yogurt on top of the mantoo; then put a layer of the beef mix and sprinkle the mint.

"Beer me"

It is the third most consumed drink in the world (after coffee and tea). Beer has been thought to have originated long before the discovery of bread by prehistoric nomads. It has stood the test of time and is only getting better.
Just about every culture has it's own distinct brew but no single country takes the art more seriously than Germany. German beers are different solely based on "The Reinheitsgebot". Translated it means "Purity Law". This law keeps recipes dating as far back as 1516. Keeping with tradition, each German brewery takes recipes and the law to heart.
Although some East Bay Breweries do use the laws, some prefer a more creative route while still using German methods as well as German hops. Some stay true to the original brewing methods while others are swaying to new methods.
Our own East Bay has jumped on this bandwagon. Breweries like The Hopyard (locations in San Ramon and Pleasanton) and Jupiter of Berkley are pushing out fantastic Pale Ales, Pilsners, and even blends. Pyramid Brewery and alehouse (also located in Berkeley) offers fantastic food as well as their award winning Hefeweizen.
One East Bay restaurant seems to take the cake on its Germanic beer obsession. Speisekammer of Alameda offers Eleven German beers on tap and a menu that is nothing short of traditional.
So, if you don't have the funds to attend Oktoberfest in the next few months try what might be just as best in our own backyard.

Za'atar. for lack of a better title. . .

With a history as mysterious as its flavors, its no wonder the earthy spice blend Za'atar is slowly getting recognition in the east bay. A rich blend of toasted sesame seeds, Marjoram, and Thyme provide a perfect base for the simplest of dishes.

Za'atar is thought to have begun as simply wild Marjoram that was dried out in the sun. As time moved on so did the development of the spice. Women of the Arabic peninsula began creating distinct recipes that were kept secret. So much so that they would not even be passed down to next of kin. Each having it's own distinction explains the lack of an original recipe. It has now evolved into so much more. Many modern day Za'atar recipes now call for savory and sumac, which add a very floral dimension.

This Middle eastern spice is not limited in its uses which makes it a local favorite. Added to a first press olive oil, It makes for a delicious bread dip. Dry rubbed on lamb prior to grilling gives BBQ a one up . Pita bread or Nan can also be seasoned with Za'atar then baked.

Want to sample this spice first hand? Appropriately named restaurant "Zatar" in Berkeley offers many dishes that boast the unique qualities of this seasoning. If playing with the spice at home is more attractive, Whole Spice of Peteluma,CA offers an exceptional blend .

With Za'attars versatility and nutty flavor expect to see it showcased more often within the east bay for this culinary trend is on the rise.

Staples in the freezer.

Did you know that keeping your freezer stocked will lower your bill? It's true!
It takes more energy to keep a freezer cold that does not have much in it as opposed to one that does. Thus my top 10 list of the freezer essentials for every Epicurian. Without further adieu in no particular order:

1. Puff pastry. Puff is the most versatile dough, and a lot easier to use than phyloo. Left over mashed potatoes become empanadas. Those chocolate chips and ice cream are now garnished with a flaky crust. Use your imagination! The versatility of its uses go from savory, to sour, to sweet.

2. Two whole chickens. Make it a goal for yourself this year to learn how to "break down" a chicken. Many meals can be made out of a single one. BBQ, baked, or fried its worth it. Most importantly its child friendly. The eating of the chicken not the cutting. :)

3. Fresh chicken stock. Know that you know how to break it down, don't you DARE throw those chicken bones! Stock is easy to make. Onions, carrots, leeks, and some seasonings will make chicken stock a new found friend for you.

4. Ice cream. Just because every girl has her days. . . . And boys!

5. ice cold martini and beer glasses. Okay I know I'm pushing it with this one but it is quite impressive and tasty when a libation is in it's frosted glass. . .

6. A small portion of your favorite stew. Stews always freeze well and are a great go-to when you are on the run and need your vegetables and your protein. Set some aside the next time you make a batch!

7. A cake. Surprisingly cake freezes really well. It is after all mostly sugar. I don't have much of a sweet tooth, but my husband and everyone else in this world does.

8. Frozen mixed vegetables. Okay I prefer fresh but in desperation i'm not picky.

9. Stuffed specialty pasta. I bought some fantastic butternut squash raviolis that I intend on being greedy with! On this note, I also store a portion of any pasta dough I make in the freezer. Just because It is so time consuming to make I figure I should save that time.

10. Duck fat. I love duck fat. Again, I love duck fat.

Mama knows best!

So this weekend I have a catering gig. I did what I always do and called mom to give details and get advice. She remembers "the little things" and knows a few tricks of the trade herself. I needed to go to my personal heaven (AKA East bay restaurant supply) so she joined me on this excursion and our 30 minute drive was a lot of her talking and me listening. Typically my mother won't waste a breath on things of unimportance so when the topic of hot dogs came to her mind I knew it would be an "Interesting" Diatribe. She asked me:
"Lydia, what do you do with the extra hot dog buns you get in the package?"
I responded:
"Let them mold."
I hate to waste but it's an honest answer. I never use them. Guilty as charged. So began my mothers uses for those two annoying extra buns and now I share with you!

1. place buns in cuisenart and mix until crumbled. Toss in olive oil in a small bowl. Saute on low heat until crispy. Breadcrumbs are complete! Use to bread pork-chops, chicken, meatloaf or save for the top of a cassarole.

2. Let buns dry out. (but not mold) use as directed for base of a savory or sweet bread pudding.

3. Open face your buns. Drizzle with olive oil. Add dried oregano, crushed garlic, salt and pepper. Place in oven at 350 for your own personal garlic bread!

So there you have it! Now with this wisdom theres no excuse for any waste or any mold! ;)

"You don't know how good you have it!"

Time to get semi-sentimental. . . . . At work today I had the lovely opportunity of talking to two women with a lot of history. One 71 years old and the other 72, both grew up on farms. One in Kansas and One in Texas. Although they lived states apart the similarities of their livelihoods were amazing. Almost in unison they exclaimed to me "you don't know how good you have it!" After our talk I realized just how good I really do have it. In their young lives if you wanted butter you churned it. If you wanted milk you milked it. If you desired fried chicken for dinner. . . well you get my drift! I loved hearing stories of homemade bread only on Saturdays, and the joys of getting to help mom wring the laundry. One of the ladies was however a bit taken aback from my reaction to her stories. Shocked in fact! I said I was jealous. That's right, I'm jealous of what she assumed as mediocrity. Although I realized I do have it pretty good with the luxury of a baker right down the street, How much more do we appreciate food that we have made ourselves. The act of knowing WE completed the process. It feels better, tastes better, and betters others when we share what we have done. With this I encourage you to take the time to make something yourself today. Don't ask for help, and then share it. You will be left with much more than you expected, I promise. :)

meaty.

When I was in high school I had many difficult classes. In College they became even more difficult. Little did I know that the most difficult class I would ever take in my life would be at Culinary school. Butchery. Weird right? Who would have thought the most challenging point in my academic career would be breaking down a lamb. It's tough! It's also becoming one of the most popular and sought out culinary classes in the nation right now. This meaty art is on the rise, and as much as I am one to take a challenge I don't think I want to go back to butchery days at school. Which leads me to the fine appreciation I have developed for the butcher. Creating a great cut of meat and obtaining the knowledge of said cut is something to be sought after. If you live in the San Francisco bay area here's a link to an upcoming class! Hat's off to you my fellow meatheads.