First of all let me just apologize for being such a flake; I said I wasn’t going to do a post this weekend but hey, old habits die hard. And I just happen to be on a “two-post on the weekend” habit. And so when the cooking monkey was screeching in my ear, I knew I had to make something - ergo this. This was made during my 30 minute study break and it is every bit as good as it looks. I’m not really sure as to how the name Milo Dinosaur (a cup of Milo with an extra spoonful of powdered undissolved Milo added to it) came about, but I do know that there’s also something called Milo Godzilla, which is a cup of Milo with ice cream and/or topped with whipped cream; it’s just too bad that I didn’t have neither ice cream nor whipped cream on hand or I would’ve made some godzilla instead. 

If you’ve never heard of Milo then you’re seriously missing out. I used to secretly sneak spoonfuls of it into my mouth when I was a kid, and haven’t had it since. Today was the first time in about a decade plus that I’m having it, and boy is it as good (if not better) as I remembered.

MILO DINOSAUR:

[ 4-5 tablespoons of Milo powder plus 2-3 tablespoons extra + 1 teaspoon cocoa powder + sugar to your taste + 2 tablespoons hot water + 1/2 to 3/4 cup cold water; can be substituted with cold milk  + crushed ice ] OPTIONAL: Condensed milk or creamer to your taste.

Dissolve the 4-5 tablespoon Milo powder, cocoa powder and sugar (and condensed milk, if using) in the hot water to make a paste.

Add enough cold water (or cold milk) until it is chocolatey enough to your liking.

Fill your glass with some crushed ice.

Pour the Milo mixture.

Remember that extra heap of Milo powder?

Now it’s time to sprinkle a heaping tablespoon or two (or three!) on top of the cold Milo.

And slurp.

Don’t worry, you’re pardoned.

MILO DINOSAUR:

[ 4-5 tablespoons of Milo powder plus 2-3 tablespoons extra + 1 teaspoon cocoa powder + sugar to your taste + 2 tablespoons hot water + 1/2 to 3/4 cup cold water; can be substituted with cold milk + crushed ice ] OPTIONAL: Condensed milk or creamer, to taste.

1. Dissolve the 4-5 tablespoon Milo powder, cocoa powder and sugar (and condensed milk, if using) in the hot water to make a paste.
2. Add enough cold water (or cold milk) until it is chocolatey enough to your liking.
3. Fill your glass with some crushed ice.
4. Pour the Milo mixture.
5. Sprinkle a heaping tablespoon or two (or three!) on top of the cold Milo.

Enjoy!

Count Fosco reminds me of my grandfather, in a sense that he loves l’eau de sucre, or sugar water. My grandfather used to take a cucumber and slice it thinly, put it in a deep-set plate (not bowl, mind you) and then drown it in sugar water. He’d then put it inside the fridge and teach me how to play the national anthem and folk songs on the keyboard (the musical kind) while he waits for it to cool. After a few tunes, he’d take the plate out with some forks and we’d pick the cool, sweet cucumber slices out of the plate until there were none. Then we’d exchange a look and take turns draining the plate empty of cold sugar water. My parents used to forbid me to drink anything too cold back then in fear of me getting sick, so I valued these sessions very highly.

Now this recipe is a little tweak from my Ginger Ale post, and I’m posting this now because I felt bad for yesterday’s re-toast [read: re-post]. And also because Kinddesmeeres

asked this:

Now my veteran readers would know the policy behind making foodwishes and I hope this post could be useful albeit very late. If not, see if you might like some of my other drink posts (recipes linked to pictures).

Let’s proceed!

CUCUMBER & GINGER-LIME COOLER (recipe adapted from Berlin’s Whimsy) :

[ 1 large piece of fresh ginger (yields about 1 cup) + 3/4 cup sugar + 1 cup water +  + 2-3 fresh limes + 1-2 cucumbers + 1 bottle cold sparkling or normal water ]

Make the ginger-lime syrup:

Slice the ginger thinly and juice the limes.

In a heavy-bottomed saucepan, heat the water, lime juice and ginger pieces until barely simmering. Simmer for five minutes, turn off heat, cover. I left it to steep for 30 minutes to get a milder flavour, but if you want it stronger then let it steep for at least one hour.

Drain the ginger water over a fine mesh strainer into a measuring cup.

Pour the mixture back into the same saucepan, add the sugar and gently heat this mixture until the sugar dissolves. 

Wash and trim the ends off the cucumbers and coarsely grate them. 

Set aside until needed.

ASSEMBLY:

[ 2 parts ginger-lime syrup + 2-3 parts grated cucumbers + 3 parts sparkling water ]

I made mine in a large glass jug and then pour it into individual glasses loaded with ice.

Serve it with the syrup, slices of lime, a couple of mint leaves and ice on the side so that people can adjust the amount to their liking. Don’t forget the spoon to scoop out the cucumbers!

CUCUMBER & GINGER-LIME COOLER (recipe adapted from Berlin’s Whimsy):

[ 1 large piece of fresh ginger (yields about 1 cup) + 3/4 cup sugar + 1 cup water +  + 2-3 fresh limes + 1-2 cucumbers + 1 bottle cold sparkling or normal water ]

Make the ginger-lime syrup:

1. Slice the ginger thinly and juice the limes.
2. In a heavy-bottomed saucepan, heat the water, lime juice and ginger pieces until barely simmering. Simmer for five minutes, turn off heat, cover. I left it to steep for 30 minutes to get a milder flavour, but if you want it stronger then let it steep for at least one hour.
3. Drain the ginger water over a fine mesh strainer into a measuring cup.
4. Pour the mixture back into the same saucepan, add the sugar and gently heat this mixture until the sugar dissolves. 

After making the syrup, wash and trim the ends off the cucumbers and coarsely grate them. 

Set aside until needed.

ASSEMBLY:

[ 2 parts ginger-lime syrup + 2-3 parts grated cucumbers + 3 parts sparkling water ]

Combine all the components together. I made mine in a large glass jug and then pour it into individual glasses loaded with ice.

Serve it with the syrup, slices of lime, a couple of mint leaves and ice on the side so that people can adjust the amount to their liking. Don’t forget the spoon to scoop out the cucumbers!

Enjoy!

My mother loves sandwiches. And she loves it when I used to experiment as to what would go into a sandwich whenever she asked me to make her one (her favourite was the vegetable omelette topped with grilled eggplant slices; visionary, I know). This sandwich was made with her in mind and it’s a kosher, somewhat healthier alternative to the famous Porchetta sandwich served in Meat & Bread. The original M&B Porchetta sandwich (of which you can find the recipe for here) consists of a ciabatta roll filled with juicy, tender and salty slices of pork with bits of fat and thick, crispy skin. This is then topped with an Italian salsa verde (the one without the tomatillos). When I saw that episode of DDD, I knew I had to make an alternative. - here the pork is replaced with grilled chicken and the crackling is replaced with crispy pan-fried chicken skin. 

The only trouble was they don’t sell ciabatta bread in this country (or any other bread except whole wheat and white, for that matter). And so I included a recipe for it, should you wish to make some yourself. This recipe is the shortcut version; no biga required nor the 12+ hours wait. Highly useful when you want to have breads that look like this:

in quite a jiffy. Granted, I can’t eat pork and so will never really know what the real deal tastes like, but I gander this will also tickle your taste buds. I’m also including a recipe for Chocolate Egg Cream because, you know, just because.

And on a final note, a very happy Mother’s day goes out to mothers, Màder, Amma, Umma and Móðir(s) around the world!

Let’s proceed!

CIABATTA ROLL (adapted by Jen Menke from the recipe on The Fresh Loaf):

[ 500g (3 + 5/8 cups) of all-purpose flour  + 475g (2 + 1/8 cups) water + 1 teaspoon yeast + 2 teaspoon salt ]

Set up: Put a baking stone to go across one oven rack. If not using a stone, then plan to bake the ciabatta directly on a sheet pan/cookie sheet lined with parchment paper. Plan to add a few minutes to the baking time if not using a stone.

If using steam (which contributes to slightly more rise and a thinner, crisper crust), place a medium cast iron fry pan in the bottom of the oven which you preheat in the overn and pour hot water in to create steam.

A KitchenAid is highly valuable for dough work such as this, so put all the ingredients into the bowl and using the paddle attachment, mix on low speed (speed 2-3) for roughly for 3 minutes and then let it rest for 10-20 minutes (you can skip this step if you’re in a rush).

After the rest, turn the mixer to high (speed 8 on a KitchenAid) until the dough starts to crawl up the paddle. When the dough starts climbing the paddle, switch to the hook attachment. Continue mixing - you’ll know it’s done when it separates from the side of the bowl and starts to climb up your hook/paddle and just coming off the bottom of the bowl. 

Place into a well oiled container and let it triple (for me this takes about 2.5 hours)

Empty on to a floured counter (scrape if you must, however you gotta get the gloop out), cut into 3 or 4 pieces.

Dust your hand, the dough and the work surface liberally with flour and then using your hands or two bench scrapers, lift, pull and stretch the dough, folding it over on itself once in every direction.

Let them proof for about 45 minutes, which gives you enough time to crank that oven up to 500F.

After 45 minutes or so the loaves should be puffy and wobbly. Stretch and fold each piece once more then, using your knuckles, gently pound out the bubbles and mostly deflate the dough. After deflating, use the bench scraper, dust loaves well with flour again and coax the dough into the final shape of the loaves. Cover again for 30 minutes

Dust a large sheet of parchment paper set on top of a similar sized cutting board, with flour.

Using two bench scrapers, transfer the dough onto the floured parchment. Dust the top with flour again, dip the scrapers into the flour and coax back into a nice loaf shape. Repeat for the other loaf. Dust with flour again before baking.

If using steam, fill a cup with about 3/4 cup warm/hot water and have it ready. Slide the loaves, along with the parchment onto the baking stone or a baking tray. Then carefully pour the hot water into the cast iron pan or a baking tray below. Shut the oven door and set the timer for about 8 minutes.

When the loaves are well browned, remove to a cooling rack. Let loaves cool completely before cutting. Let it cool - because the bread will compress if you cut it before it is cooled and the interior will be a little damp and mooshed.

And now for the components of the sandwich:

SALSA VERDE:

[ 1 bunch parsley + 1/2 cup oil + 1 teaspoons toasted cumin seeds + 1 teaspoons toasted coriander, ground + 1 teaspoons chili flakes + salt + 2 cloves garlic + zest of 1 lemon + lemon juice from 2 lemons ]

In a food processor or blender, puree the salsa verde ingredients until smooth.

Set aside until needed.

GRILLED CHICKEN:

[ 2 tablespoon brown sugar + 2 teaspoon salt +  1 tablespoon paprika + 1 1/2 teaspoon garlic powder + 1/2 teaspoon fresh ground pepper + 2 chicken breasts ]

Mix all the spices together. 

Use a paper towel to pat-dry the chicken breasts. Rub with the seasoning mix.

Using an outdoor grill or lightly greased iron skillet,  grill the chicken over high heat, turning once, until cooked through and lightly charred, about 6 minutes.

OPTIONAL: CRISPY CHICKEN SKIN

[ Skin from a whole chicken or 4 chicken breasts or leg/thighs + salt ]

Lay the chicken skin, fat side down, in a non-stick pan set over medium-low heat.

Slowly crisp the skins, letting the fat render. Press them down with a wooden spoon if air pockets develop. Cook them for 5-8 minutes before flipping them over.

Once you have turned the chicken skins over, salt them.

When the chicken skins are browned and crispy, remove them to a paper towel-lined plate to absorb the excess fat.

Then place them on a cutting board and cut them into strips.

ASSEMBLY:

Assemble the sandwiches by slicing the ciabatta rolls lengthwise and topping it with the grilled chicken pieces. Add a bit of crispy skin chicken and a drizzle of salsa verde. 

Serve with mustard.

And have some Chocolate Egg Cream for a drink, of course.

CHOCOLATE EGG CREAM:

[ 1 ounce chocolate syrup + 1 ounce cold milk + 8 ounces chilled seltzer or sparkling water ]

Pour chocolate syrup into a large glass. Pour milk on top of chocolate syrup; stir until completely incorporated and smooth, about 30 seconds.

Slowly pour seltzer water into chocolate mixture, stirring constantly. Mixture will foam and bubble. Serve immediately.

CIABATTA ROLL:

[ 500g (3 + 5/8 cups) bread flour  + 475g (2 + 1/8 cups) water + 1 teaspoon yeast + 2 teaspoon salt ]

Set up: Put a baking stone to go across one oven rack. If not using a stone, then plan to bake the ciabatta directly on a sheet pan/cookie sheet lined with parchment paper. Plan to add a few minutes to the baking time if not using a stone.

If using steam (which contributes to slightly more rise and a thinner, crisper crust), place a medium cast iron fry pan in the bottom of the oven which you preheat in the overn and pour hot water in to create steam.

1. A KitchenAid is highly valuable for dough work such as this, so put all the ingredients into the bowl and using the paddle attachment, mix on low speed (speed 2-3) for roughly 3 minutes and then let it rest for 10-20 minutes (you can skip this step if you’re in a rush).
2. After the rest, turn the mixer to high (speed 8 on a KitchenAid) until the dough starts to crawl up the paddle. When the dough starts climbing the paddle, switch to the hook attachment. Continue mixing - you’ll know it’s done when it separates from the side of the bowl and starts to climb up your hook/paddle and just coming off the bottom of the bowl. 
3. Place into a well oiled container and let it triple (for me this takes about 2.5 hours)
4. Empty on to a floured counter (scrape if you must, however you gotta get the gloop out), cut into 3 or 4 pieces.
5. Dust your hand, the dough and the work surface liberally with flour and then using your hands or two bench scrapers, lift, pull and stretch the dough, folding it over on itself once in every direction.
6. Let them proof for about 45 minutes, which gives you enough time to crank that oven up to 500F.
7. After 45 minutes or so the loaves should be puffy and wobbly. Stretch and fold each piece once more then, using your knuckles, gently pound out the bubbles and mostly deflate the dough. After deflating, use the bench scraper, dust loaves well with flour again and coax the dough into the final shape of the loaves. Cover again for 30 minutes
8. Dust a large sheet of parchment paper set on top of a similar sized cutting board, with flour.
9. Using two bench scrapers, transfer the dough onto the floured parchment. Dust the top with flour again, dip the scrapers into the flour and coax back into a nice loaf shape. Repeat for the other loaf. Dust with flour again before baking.
10. If using steam, fill a cup with about 3/4 cup warm/hot water and have it ready. Slide the loaves, along with the parchment onto the baking stone or a baking tray. Then carefully pour the hot water into the cast iron pan or a baking tray below. Shut the oven door and set the timer for about 8 minutes.
11. When the loaves are well browned, remove to a cooling rack. Let loaves cool completely before cutting. Let it cool - because the bread will compress if you cut it before it is cooled and the interior will be a little damp and mooshed.

SALSA VERDE:

[ 1 bunch parsley + 1/2 cup oil + 1 teaspoons toasted cumin seeds + 1 teaspoons toasted coriander, ground + 1 teaspoons chili flakes + salt + 2 cloves garlic + zest of 1 lemon + lemon juice from 2 lemons ]

1. In a food processor or blender, puree the salsa verde ingredients until smooth.
2. Set aside until needed.

GRILLED CHICKEN:

[ 2 tablespoon brown sugar + 2 teaspoon salt +  1 tablespoon paprika + 1 1/2 teaspoon garlic powder + 1/2 teaspoon fresh ground pepper + 2 chicken breasts ]

1. Mix all the spices together. 
2. Use a paper towel to pat-dry the chicken breasts. Rub with the seasoning mix.
3. Using an outdoor grill or lightly greased iron skillet,  grill the chicken over high heat, turning once, until cooked through and lightly charred, about 6 minutes.

OPTIONAL: CRISPY CHICKEN SKIN

[ Skin from a whole chicken or 4 chicken breasts or leg/thighs + salt ]

1. Lay the chicken skin, fat side down, in a non-stick pan set over medium-low heat.
2. Slowly crisp the skins, letting the fat render. Press them down with a wooden spoon if air pockets develop. Cook them for 5-8 minutes before flipping them over.
3. Once you have turned the chicken skins over, salt them.
4. When the chicken skins are browned and crispy, remove them to a paper towel-lined plate to absorb the excess fat.
5. Then place them on a cutting board and cut them into strips.

ASSEMBLY:

Assemble the sandwiches by slicing the ciabatta rolls lengthwise and topping it with the grilled chicken pieces. Add a bit of crispy skin chicken and a drizzle of salsa verde. 

Serve with mustard.

And have some Chocolate Egg Cream for a drink, of course.

CHOCOLATE EGG CREAM:

[ 1 ounce chocolate syrup + 1 ounce cold milk + 8 ounces chilled seltzer or sparkling water ]

1. Pour chocolate syrup into a large glass. Pour milk on top of chocolate syrup; stir until completely incorporated and smooth, about 30 seconds.
2. Slowly pour seltzer water into chocolate mixture, stirring constantly. Mixture will foam and bubble. Serve immediately.

Enjoy!

One way to get away with everything and virtually always get what you want? Have the same birthday as the old man.

I, of course, am only joking. The getting away part, that is, because I actually share the same birthday as my father. 

Before he got the job in Qatar life was a little rough, in every sense. I think my father has always raised me a bit more like a son than a daughter. I don’t mean that in a weird “Lady Oscar” way, but rather that he has always instilled a sense of responsibility and endurance that would have probably been more appropriate passed down to a son, not that I mind or anything, because if he hadn’t then I don’t think I could handle hardships as well as I do now.

My father and I are also comrades when it comes to scouting out good food. I would consider our family to be Nomads because we have relocated to different places from time to time and wherever we’ve lived we would always find out where the best eats were. One of the most vivid memories I have with my father is when we once lived in Cepu, Java and him taking a 5 year-old me on his bike and we went around looking for deep fried doves. He would always give me the meatiest part of the bird and I would watch as he eats the brain with some basil leaves. Another memory is when I would get sore throat and he would make me a tamarind drink sweetened with sugar to make it better. Now that I’m a little older and a little wiser I can [and have] recommend better remedies for when he gets a sore throat.

I do wish I could celebrate with the family, especially at a rather hard time like now, but I’m also glad I have some time this weekend to make this post before I leave for my night shift. So here’s to us, Pop.

AGUA DE TAMARINDO:

[ 10 tamarind pods + 3-4 lime leaves + 4-5 cups of water + 3/4 cups sugar, or to taste ]

Peel the tamarind pods, removing the veins that run along the sides.

Don’t worry if bits of the pod adhere to the pulp; they will come off easily after cooking. Do not attempt to remove the seeds at this point.

Bring half the water to a boil and add the peeled tamarind pods and lime leaves. Boil until the pulp is soft, about 15 minutes.

Let the tamarind water sit until the pulp is cool enough to handle.

Using your hands, remove the seeds from the pulp; they will slide out easily. Discard the lime leaves and seeds and any bits of outside peel that may have stuck before cooking.

Put the pulp, cooking water and sugar in the blender and liquify.

Strain this mixture into a pitcher and add more water or sugar to taste.

Mix well and chill. Serve with ice and garnish with lime leaves.

AGUA DE TAMARINDO:

[ 10 tamarind pods + 3-4 lime leaves + 4-5 cups of water + 3/4 cups sugar, or to taste ]

1. Peel the tamarind pods, removing the veins that run along the sides.
2. Bring half the water to a boil and add the peeled tamarind pods and lime leaves. Boil until the pulp is soft, about 15 minutes.
3. Let the tamarind water sit until the pulp is cool enough to handle.
4. Using your hands, remove the lime leaves and seeds from the pulp; they will slide out easily. Discard the seeds and any bits of outside peel that may have stuck before cooking.
5. Put the pulpy water, the rest of the water and sugar in the blender and liquify.
6. Strain this mixture into a pitcher and add more water or sugar to taste.
7. Mix well and chill. Serve with ice and garnish with lime leaves.

Enjoy!