No Credit
I discovered this site had linked to my Black Magic Chocolate Cake recipe. When I went there, they have published my recipe, but didn’t credit me, my blog, didn’t give any credit for having snatched the entry from my blog, word for word.
I tried to leave a comment, but you have to be signed in, and there was no where to sign in. I am SO totally annoyed.
Black Magic Chocolate Cake
No, no, no sorcery involved in making this chocolate cake, althought you might think so when you taste it – it’s so good! The magic in this cake is using a lot of cocoa powder (not cocoa mix, which has milk and sugar added – cocoa powder, which is all chocolate) and some very strong coffee to boost the intensity of the flavor. Everything you need is available here in Kuwait.
This is the very best chocolate cake I have ever tasted. The batter seems thin when you make it up but it cooks to a very moist chocolate cake with a fine crumb. And best of all – it’s EASY!
1 3/4 cup all purpose flour
2 cups sugar
3/4 cup Hershey’s cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee (secret ingredient!)
2 cups buttermilk or sour milk (In a pinch, 1 Tablespoon lemon juice plus milk to equal 1 cup, let stand 10 minutes)
1/2 cup vegetable oil
1 teaspoon vanilla extract
Combine dry ingredients in large mixer bowl. Add remaining ingredients – beat at medium speed 2 minutes. Batter will be thin. Pour into greased 9 x 13 pan and bake at 350 degrees (180 degrees Celcius) for 35 – 40 minutes. Cool completely and frost.
Black Magic Chocolate Icing
(makes about two cups)
1 stick butter, softened
2 2/3 cups powdered sugar
3/4 cup Hershey’s cocoa
1 teaspoon vanilla
1/4 t. salt
milk
Cream all together until smooth.To thin, use just a little milk at a time until you have the right consistency.
HINT: After you grease the baking pan, use cocoa instead of flour to sprinkle in pan, and shake really good until it adheres to the butter or Crisco you greased the pan with. This helps the whole cake release without those pesky stuck spots.
Cat Meat Rumors Refuted (Ho ho ho ho ho)
Front page of todays Kuwait Times is this article:
KUWAIT: A ministry of Commerce official denied rumors that a local restaurant has been closed for selling cat meat. According to Ali Baghli, assistant undersecretary for commercial supervision affairs at the Ministry of Commerce, no violation has been registered against the Arabic restaurant in the Jahra governate as of yet. . . .
My comment – So here is what we know for sure:
A ministry official says the restaurant has not been closed for selling cat meat.
He says no violations has been registered AS YET.
He does not say the restaurant was not selling cat meat; he is saying the restaurant was not closed for selling cat meat.
What was interesting, is that both the Kuwait Times and Arab Times, when they reported this cat meat restaurant closing, said that because of connections in the government, this restaurant was unlikely to stay closed.
It is not unlike Make This Case Go Away where two youths are caught with a maid they have abducted and raped, they fight the arresting officer and bite him on the hand, they confess to what they have done . . . and no violation is registered, because the police officer is pressured by his superiors to drop the case.
It’s not like your next schwarma is guaranteed not to contain fresh cat meat. It’s only guaranteed not prosecuted.
If I sound angry, I am. Police and law enforcement officials are supposed to protect the public – that’s you and me. When the system is broken so badly that laws are not enforced against the transgressors, and worse, when courageous policement are punished for doing their job, it is a very very sorry state of affairs.
And I am convinced that God has a very special place in hell for those who abuse the trust the public places in them.
I sure wouldn’t eat any schwarma in Jahra.
Artichoke Treat
“Where did you find ARTICHOKES?” I asked the man, and I could see him wondering if he needed to back away from this wild-eyed woman who was staring at the big bag in his basket.
Well, they weren’t really very nice artichokes, kind of scrawny, kind of past-the-sell-date look to them, but . . . artichokes. I adore artichokes.
When my husband was invited to the family house for the first time, to have dinner, my mother served artichokes. My husband, to this day, thinks it was a test to see if he knew how to eat them. I just laugh . . . I don’t THINK it was a test. We ate artichokes all the time.
Here is how you fix artichokes:
With a sharp knife you cut off about an inch of the top, which will include a lot of leaves, and the long stem at the bottom. With kitchen scissors, you cut off the sharp points on the remaining leaves.
You fill a pot with water, put the artichokes in, bottom down, and pour a little bit of olive oil right into the center of all their leaves. Add a little salt to the water, bring it to a full boil and then turn down the heat and let them simmer for 45 – 60 minutes. The artichoke is done when you can reach in and pull a leaf off fairly easily.
(Some people say to cook them less, but I hate a tough artichoke).
You can serve the artichoke either as an hors d’oeuvre, where everyone grabs a leaf and dips into something (be sure to provide a bowl for the leaves) or as a first course, where everyone has his/her own artichoke. You can put a variety of dips in the center of the table (melted butter is classic, oil and vinegar dressing is great, and mayonnaise is also classic.)
Eating the artichoke:
You pluck a leaf off the artichoke, holding the tip of the leaf in your hand, and dip it into something delicious, then scrape the “meat” off the base of the artichoke leaf with your teeth.
When the leaves start getting thin and insubstantial, you get a sharp little knife, take all the remaining leaves off, and LIGHTLY scrape off the “choke” at the center of the leaf. I emphasize LIGHTLY because the great bonus of the artichoke is the heart, which is underneath those chokes. Once the chokes and tiny leaves are gone, you can cut the heart into small pieces and dip each one . . . sheer bliss.
For me, an artichoke is an excuse to make up a batch of aioli. Start to finish, last night with the blender it took me ten minutes – and that was spending two or three minutes gathering the ingredients. Here you can find the instructions for making Mayonnaise, Aioli and Rouille using the best olive oil and knowing exactly what healthy ingredients are in it, no preservatives, and it keeps in the refrigerator. It also makes great gifts.
So yummy, so healthy and SO so easy!
Welcome, Earthling!
The commenter on this blog known as Earthling, now has his own blog under his own name. A geographer with GoogleEarth, he has frequently given info and tips on Google Earth which I have passed along to you.
His blog is a hoot. Matt is a picky eater, surrounded at Google by free, high quality food in huge abundance and variety, and that is what he is blogging about. Maybe he will also show their on-site laundry and gym facilities 😉
In spite of his self-proclaimed picky eating habits, Matt is a very good cook, a creative cook, and I always loved it when I could hear him puttering around in the kitchen because something good was going to come out of it all. His one food addiction is hot peppery sauces, and his Jambalaya is so fiery I can’t eat but a bite or two.
Here is a Matt story (every family has these stories):
One day Matt’s Mom was making dinner when Matt, about fifteen at the time, walked in and asked “what’s for dinner?” She told him. Twenty minutes later the delivery man from a local restaurant pulled up and rang the doorbell – Matt’s dinner had arrived. Matt’s Mom was dumbfounded, and then laid down the law – if she was going to all the trouble of fixing dinner, her family would eat it! No delivery!
You can find him HERE at Google-Food-Spot.
Check in and give him a big welcome, please.
Sukkar Mat-hoon
I love it. Thanks to Kinan, I even know how to pronounce it, Suk-kar Mat-hoon. I love it.
And it worked great in the very chocolate chocolate frosting. Here is what it looks like. If it had looked like this, I wouldn’t have had any problem.
And here is what it looked like on the shelf.
Another Adventure in Arabic
Pressed for time and more than a little desperate, I ran a quick brush through my tangled hair and threw on something that would pass for modest and made a run for the local co-op, desperately hoping they would have what I needed and I would not have to make a much longer trip to the Sultan Center.
Making a quick check in all the obvious places, I don’t see it. I NEED for it to be there, so I make a careful and methodical sweep, analyzing for anything that might be what I am looking for. No such luck.
Three co-op workers are in the aisle where I am looking, so one asks if they might help me. And I am betting they don’t speak English. I can figure out how to ask for almost all of it, and I grab a can and figure out a work-around.
“Ana ashuf al sukre al . . . “(and I point to a word on the can.)
“Aaaaahhhhh!” Beams one man. “BOWDER! Bowder sukre!”
Ah yes, of course. Why didn’t I think of that? Bowder sukre.
“Sah!” I agree.
“Aeyyn al bowder sukre?” he asks his co-worker, who steps immediately to the shelf I was just minutely examining, and pulls off a small bag of exactly what I need. The bags are on the shelf piled high, shelf to shelf, with only the bottom ends showing, right next to similar bags of powdered coconut. Next time I will know.
(It looks to me like there is another word for powder, starting with an “m”; anyone want to help me out?)
Gazpacho
Quick and easy, blender Gazpacho hits the spot as temperatures rise . . .
It’s hitting over 100 degrees fahrenheit in Kuwait this week, and it’s time to make up your first batch of heat-quenching Gazpacho. Not only does it taste good – it has relatively few calories, and lots of vitamins and minerals. It is also very filling for those who are trying to watch their weight.
It was a steamy hot day in Washington DC the first time I saw this made or tasted it, and the heat serves as a condiment, underlining the cool, refreshing, healthy taste of this all-time favorite cold soup. So tasty, and so so EASY!
Beth’s Gazpacho
1 large clove garlic
1 peeled onion
2 cucumbers
2 tomatoes
1/2 large green pepper
1 can condensed consomme
1/4 cup wine vinegar (red vinegar in Kuwait)
1/3 cup olive oil
1/4 teaspoon tabasco
1 teaspoon salt
Fresh, coarsely ground black pepper
2 8 ounce cans of tomato sauce (small packets in Kuwait)
Cut garllic and rub inside of chilled pottery or glass bowl. then crush garlic and put in bowl. Add consomme and tomato sauce. Chop 1/2 onion and 1 tomato and puree in blender with some of tomato – consomme mixture. Pour all into bowl and add other ingredients except vegetables.
(I actually add all the vegetables to the blender and blend to get a thick soup, but I am giving you the original recipe above. I also add some fresh Kuwaiti cilantro – maybe 2 tablespoons)
Chop remaining vegetables as garnish. You can also garnish with some garlic croutons and a dollop of sour cream.
On a hot day, this thick soup can be a meal in itself, with a loaf of French bread or a mezze or two, or you can serve it in smaller portions as an appetizer.
Gazpacho photo courtesy of fotosearch.com.
Oxo Salad Spinner
The first time I ever used the Oxo Salad Spinner in Kuwait, I became a fan. Do you ever buy the Kuwaiti Salad Greens at the Sultan Market? I hope you wash them before you use them!
The Oxo Salad Spinner has three parts; an outer bowl, and inner bowl like a seive, and a top that you press on and it makes the inner bowl spin very very fast inside the outer bowl, and the centripetal force makes all the water fly off the leaves and fall to the bottom of the bowl. So you can just lift out the inner bowl and empty the water out.
No electricity needed, it is entirely mechanical, and so well engineered that the bowl will spin on and on and on unless you stop it.
Before I spin the salad, I put all the salad greens in the inner bowl, put the inner bowl in the outer bowl and run cold water over the greens until the bowl is full. I leave it a couple minutes, then pull the inner bowl out, and empty the water from the outer bowl. The water is BROWN with dirt! I put the inner bowl in the outer bowl and rinse again, and again, until the water comes clear. Then, and only then, do I spin the lettuce/greens dry.
After emptying the spin-off water, I can actually put the spinner in the refrigerator, with the greens inside, or I can transfer them to another bowl or sack. They don’t last too long in our salad-eating house.
This is what the Oxo Salad Spinner looks like:
The part sticking out can be locked in the down position for storage. There is also a button that stops the salad spinner’s spinning motion, otherwise it takes a long time for the spinner to slow and stop.
If you are a reader who does not live in Kuwait, but who buys from local markets or farmer’s markets, you will still find this honey incredibly handy.
You can find the salad spinner by Oxo at Amazon.com for $24.95 plus shipping.
The Best Tomato Salad
The best tomato salad starts with my friends’ home-garden-grown Kuwaiti tomatoes, little tiny cherry ones, that we cut in half. We mix up some of the best olive oil and balsamic vinegar, we cut some fresh basil leaves from their garden and chop them and throw them in.
Then we add cubes of this:
We grind fresh salt and fresh pepper, add the dressing, and oh! It is almost a meal in itself. Perfect with “sheem” and rice and zucchini. Coffee in the garden, while the nights are still so moderate and pleasant.
If there is someone making fresh mozarella in Kuwait, I haven’t been able to find him/her. This is about as close as I have been able to come. It is horrifyingly expensive, and worth every fil. You find it at the Sultan Center, in the dairy section.
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