Crab Cakes in Doha
We wanted to have a light dinner at home to welcome our house guests, and then take them on a night-tour of Doha. I remembered the wonderful Crab Cakes my friend and her daughter made in Seattle, and I was determined to have . . . well, I knew it wouldn’t be the same, but something LIKE those crab cakes.
So I found the best crab I could buy in Doha, and made up the crab cakes. Wrong crab. Wrong breading – I couldn’t find any panko (I know there is panko in Doha, I just know it, but I couldn’t find it when I was looking for it!) so I whirled up some lime Tostito chips in the food processor and used those.
They were actually pretty good, when I first made them. Not the same, not Pacific Northwest Dungeness Crab, but not bad.
This is four cans of crab meat – you can find the recipe for Crab Cakes by clicking on the blue type; I already printed it back in August or September.
The crushed tostitos weren’t bad for breading, but you only use a little, on the outside, to help them firm up for cooking:
I served them with Plum Sauce, which also wasn’t as good as the fresh home-made plum sauce my friend’s daughter made:
They were OK. If I didn’t know what Pacific Northwest Crab tasted like, fresh out of the ocean and steamed right away, I probably would have thought they were pretty good. I’m not going to make them again here.
Boiled Cole Slaw Dressing
We really do love cole slaw, but we find that there are some cole slaws we love more than others. Neither AdventureMan nor I are big into mayonaiss-y cole slaws, we find we like vinegary cole slaws better. Probably we like vinegary ones better because many many years ago a wonderful friend gave us this recipe for cole slaw dressing, and it is our hands down favorite.
When I first came to Qatar and wanted to make this dressing, I looked everywhere for poppy seeds, only to be told that they are ILLEGAL in Qatar, I guess they think we are all going to get high on poppy seeds or something. I was told poppy seeds are legal in Kuwait, but as hard as I looked, I never found any. I will admit, from time to time I have to bring some back with me, just so I can make this Cole Slaw Dressing.
It is sweet – and tart. I also use it on cucumbers, and I like it even better!
1/2 cup sugar
1/3 cup vinegar
1 teaspoon salt
1 cup oil
1 Tablespoon poppy seed
1 teaspoon dry mustard
1/2 teaspoon onion juice (I use grated onion)
Bring all to a boil. Cool before using. Enough for one medium large head of cabbage. (Slice cabbage into thin shreds.) I also don’t let the dressing get too cool; I like the way it wilts the cabbage a little.
Mexican Rouladen, Recipe and Photos
I had my menu all set, and then, when I went to the butcher, he said “No madam, we never do this. You will not find this in all of Doha.
If I had the time, I would go to “all of Doha” and prove him wrong. And oh-by-the-way, what is wrong with saying “we can do this for you and have it ready for you tomorrow morning at 0900?” something like that?? No, just “you will never see this in Doha.”
So I can spend my time grinding my teeth in anger, or running all over Doha to see if I can find what I need (flank steak) or . . . I can see what is available and do what I can with what is available. Fortunately, I see a familiar cut of meat, and I can work with it.
When I get around a group of people, I can’t concentrate. I am so focused on the conversation and the people, that if I have houseguests, for example, which I did this weekend, I can’t talk and get dinner on the table at the same time (even with help!)
My solution is to do everything possible ahead of time, and make lists, including what dishes I plan to use for serving, what times this needs to happen, and then that, and sequences. That way, the fact that my thinking process goes on hold means I am not facing total disaster.
I needed to have a lot of variety, so that if someone didn’t like something, there would be something else they might like.
I took an old faithful recipe, Rouladen, and reworked it for a Mexican theme dinner. The secret to successful rouladen is long, slow pre-cooking. It can be entirely cooked the day before and then re-warmed to serve when you need it. It takes what might be a tough cut of beef and renders it fork-friendly. You don’t even need a knife; it cuts easily with a fork and melts in your mouth.
You pound the meat, especially on the edges, to flatten it and to tenderize it.
You have the filler ingredients ready to go:
Actually, I forgot to put the jalepenos inside, so I chopped up a few very finely and added them to the sauce – it turned out to be just the right thing. I like to start with just a teaspoon of Pesto, just to give it a little pop, and some already-cooked and crumbled bacon (this is turkey bacon, but any bacon will do.)
You sprinkle the other ingredients lightly over the length of the roll, leaving about an inch all around for rolling and folding:
When they are rolled, you put them closely together in a pot:
This is key – you make up an acidic sauce – tomatoes, for example, are acidic. I use tomato paste, and tomatoes, and then you can add broth, or wine, or lemon juice – something to make it more liquid. You also add spices, in this case, chili and cumin for the Mexican flavor, plus, as I mentioned above, some very finely chopped jalepenos.
Then, you pop it into a slow oven – 350°F/180°C – and slow cook it three or four hours. That’s why you want it very liquid-y, so that the sauce won’t disappear during the long cooking, it will concentrate. Yummm!
No, I don’t have any photos of the finished dish. I was pretty busy. 🙂 The roulades shrink, and brown over the top, but remain fork-tender for eating when you heat them up (30 minutes at 350°F/180°C, until hot!)
This is what one roulade on a plate looks like. They are much prettier when a bunch are all cooked up in the pan together, and I serve them right out of one of my Damascus copper cooking pots:
10 Riskiest Foods to Eat
Found this on AOL Wallet Pop where you can find amazing research and ideas on how to make your money go a little further. Although this study was conducted in the US, it seems to me that these would be the hardest foods to manage anywhere in the world.
Aimee Picchi
Think you’re safe eating foods regulated by the Food and Drug Administration? Think again, according to the Center for Science in the Public Interest, a non-profit health advocacy group.
What many consumers consider healthy foods — including eggs and leafy greens — are implicated in 40% of food-related outbreaks linked to FDA-regulated food, the Washington, D.C.-based CSPI says in a new study.
The watchdog group, which based its findings on outbreak data collected by the Centers for Disease Control and Prevention between 1990 to 2006, says the list of the 10 foods should sound an alarm to consumers and legislators because of the presence of so many healthy foods, ranging from tomatoes to sprouts.
“Many of the foods that made the list are a part of a healthy and balanced diet,” said CSPI staff attorney Sarah Klein on a conference call to discuss the findings. “Leafy greens are unfortunately no stranger to food-borne illness. The most common path are Norovirus, E. coli and Salmonella.”
The report from the CSPI, known for bringing the public’s attention to food issues such as the health dangers of trans fats, comes days after the New York Times highlighted the dangers of hamburger meat and the flaws in beef inspection. Some readers decided to swear off hamburgers for good after seeing the piece, writes WalletPop sister publication Daily Finance.
More than 1,500 separate outbreaks were linked to the foods on the CSPI’s list, which has led to almost 50,000 reported illnesses. The top 10 riskiest foods regulated by the FDA are, in order of the most outbreaks:
• leafy greens
• eggs
• tuna
• oysters
• potatoes
• cheese
• ice cream
• tomatoes
• sprouts
• berries
The report doesn’t differentiate between organic and non-organic foods, although the CSPI believes the risks are fairly similar, said Caroline Smith DeWaal, the director of the group’s food safety program, on the call. It also didn’t include meat, because the FDA doesn’t regulate the meat industry, she said.
So what should consumers do? Proper food handling and safety measures are important in home kitchens, ranging from cooking eggs thoroughly to taking care potatoes aren’t contaminated by other food. Because potatoes are always cooked, which would eliminate any pathogen, the reason why potatoes are linked to food-borne illnesses is likely from cross-contamination, DeWaal said.
And the report underscores the need for the passage of the Food Safety Enhancement Act, the CSPI said. The Senate should take the lead of the House and pass the legislation, which would give the FDA authority to require food processors to implement food safety plans and increase frequency of inspections.
Despite the call for change, food system in the U.S. remains relatively safe, said Dr. Craig Hedberg, a professor of environmental and occupational health at the University of Minnesota School of Public Health, on the call. Still, food-borne illness is “a major health concern,” he added.
Mediterranean Diet Can Help Fight the Blues
From BBC Health News comes a study that says not only is the Mediterranean diet good for your heart healt – it is also good for your mental health. If you are fighting the seasonal blues, fight back with olives, olive oil and a diet high in veggies and legumes.
The Mediterranean diet, already thought to protect against heart disease and cancer, may also help to prevent depression, Spanish researchers say.
They found depression was more than 30% less likely to develop in people who followed a diet high in vegetables, fruit and cereals, and low in red meat.
They studied 10,094 healthy adults over four years, the Journal of the American Medical Association reports.
However, the team stressed additional, larger-scale studies were required.
Researchers at the Universities of Las Palmas and Navarra recruited university graduates to take part.
Dietary patterns
They completed questionnaires and the researchers calculated their adherence to the Mediterranean dietary pattern (MDP) for an average of four-and-a-half years.
MEDITERRANEAN DIET FEATURES
• A high intake of monounsaturated fatty acids like olive oil
• A moderate intake of alcohol and dairy products
• A low intake of meat
• A high intake of legumes, fruit and nuts, cereals, vegetables and fish
Participants who had a strong adherence to the MDP tended to be male, ex-smokers, married and older individuals.
They were more active physically and showed a higher total energy intake.
The researchers identified 480 new cases of depression during the follow-up period – 156 in men and 324 in women.
They found that those with the highest adherence to the MDP were more than 30% less likely to develop depression.
They took into account marital status, the number of children and factors associated with a healthy lifestyle and found the relationship did not change.
Even taking account of personality traits, such as competitiveness and anxiety, had no effect on the results.
‘More research needed’
Professor Miguel Martinez-Gonzalez, of the University of Navarra, said the results would have to be confirmed in longer trials with more participants but they had found a strong inverse association between the Mediterranean diet and depression.
“Thirty per cent is a large reduction in the risk and this could be very important considering the large burden of disease represented by depression.
“We know how important the Mediterranean diet is in reducing cardiovascular risk factors and the same inflammatory proteins are also raised in patients with depression.”
He said it was likely that the overall dietary pattern was more important than the effect of single components and “may exert a fair degree of protection against depression”.
Dr Cecilia D’Felice, a clinical psychologist, said there was mounting evidence for the importance of diet in treating depression.
She said: “What we do know is that a diet high in olive oil will enhance the amount of serotonin or brain transmitter available to you.
“Most anti-depression drugs work to keep more serotonin available in the brain.”
The New Apple Market
I’ve written before about The Apple Market in Pensacola, but on this trip, I had a thrill – the Apple Market has grown. The aisles are wider now. They still have an incredible variety of things that are available, but their ready-prepared food section has grown, they have a separate coffee section – the whole place is larger and more spacious, but still neighborly and friendly. I love that place.
Not Seattle
Just looking at these photos, it would be easy to think I was still in Seattle. It gave me a big grin. The rest of my group were still shopping, so I took a few “not-Seattle” shots:
Look! Salmon!
Trout!
Looks pretty PWN to me, except maybe he needs a sweatshirt!
OK, here’s your big clue:
And here is where we ate really good Chinese food (no, sorry, no photos!)
We had spring rolls and crab wontons, then Hunan Beef, Orange Shrimp, Dali Chicken and Cashew Chicken with steaming hot green tea. After Iftar, you can read P.F. Chang’s Menu here. 🙂
The Pancake Haus in Edmonds
In my little home town, Edmonds, north of Seattle, there is a place you wouldn’t look at twice, but if you want to eat there on a Sunday morning, be prepared to stand in line. The Pancake Haus is no well kept secret among long-time Edmonds residents, and especially on Sunday morning, when the entire community shows up, drifting into the restaurant in bunches, as the different church services finish. If you want a booth just for two, you may not have to wait as long as those waiting for a table for eight (families love to come here) or twelve or more (church groups).
When I lived here, I think I tried almost every single thing on the menu, even the oatmeal, but not biscuits and gravy. One time AdventureMan ordered biscuits and gravy and it cured me of ever wanting to try them. In my mind it looks like dough and glue, but everyone insists it tastes great. I’ll take their word for it.
So when Mom looks outside and groans at all the rain coming down and says “Want to go to the Pancake Haus?” I knew the right answer was yes. I don’t think it’s her favorite place, but she knows it is one of mine. We were lucky, we got out during a lull in the rain, and there was a tiny booth for two people waiting for us.
The Pancake Haus is not fast food. It is slow food, and it doesn’t matter because all your friends are there and you need to say hello and you have time, while the rain comes down, just to sip a little coffee (ummm, no, everyone just drinks coffee in this place, maybe a little sugar and cream, or maybe some sweetener, but none of the la-di-da Starbucks drinks). The owners know just about everybody, and have half their family, children, grandchildren, nieces, nephews – all working the tables, even cooking to make sure the food gets to you in a reasonable time.
Mom was debating . . . potato pancakes? pecan pancakes? I suggested maybe the Iowa corncakes, but she said no . . . maybe blueberry pancakes? They have all the regular suspects here, eggs, hash browns, bacon, sausage, etc. but they have some really amazing pancakes.
I know what I want – I want a half order of the Raspberry Roll-ups. That makes up her mind for her, she orders the Swedish Pancakes with lingonberry sauce.
Aha! This time I remembered!
Swedish pancakes with lingonberry sauce:
Raspberry Roll-ups:
Here’s a tip – when you order the roll-ups, order the whipped cream on the side. Otherwise it will be ON the pancakes, and you will end up eating it all. No! No! You really don’t want to do that, this is REAL whipped cream, delicious, totally fat whipped cream. Honest, a little dab’ll do ya.
Even a half order was a lot of pancake and we had to roll ourselves out of the Pancake Haus. Next door is a family-owned grocery store (Yes! they still exist!) and I ran in and got a few supplies, even though we weren’t hungry, we knew the pancakes would wear off and we didn’t want to have to go out in the rain again.
With all this rain, it is a good day to practice-pack, see if I am going to be able to get everything in my suitcases (nope) and to pack a box to send ahead to Doha.
Lunch at Las Maracas in Ocean Shores
“I’ve never been to Ocean Shores!” my Mom says brightly. (I know what is coming.) “Have you ever been to Ocean Shores?”
Yes. oh yes. When I was at university, we would all rent a big chalet during Spring Vacation.
“Yeh . . . I don’t remember it being that great,” I reply.
She didn’t mention it again, but I knew she wanted to go, so yesterday we decided to take an excursion to go to Ocean Shores.
I remember back when there seemed to be a lot of (generated) excitement about Ocean Shores. It’s like someone had bought this big hunk of land and wanted to develop it and started making it sound like if you don’t buy a vacation lot at Ocean Shores, you are going to be really really sorry because ALL YOUR FRIENDS ARE GOING TO BE THERE!
I think mostly it was cold and rainy when we were there during Spring Break. What I remember the best was my friends taught me how to make a casserole out of taco chips and ground beef and taco sauce, with grated cheddar cheese. It tastes really good (all that salt) and it probably has zero redeeming nutritional value.
Holding that memory dear, after Mom and I toured the big nothing that is most of Ocean Shores (the entire “north beach” coast is pretty undeveloped, very old timey, honestly, I love it) and visited a schlock-shop, oops, tourist shop, so Mom could spend a little money, we found Las Maracas, which actually served very decent Mexican chow.
No, I didn’t drink beer – I’m driving, remember? And Mom would just fall asleep if she had a beer at noon.
I put my camera on the table so I would remember to take food photos, but not before I had taken a couple ‘location’ shots:
Someone had a ball with the upholstery:
And then the nacho chips came:
The servers yell “Salsa, por favor!” into the kitchen, and determinedly call us “Senyora” or “Senyoras,” out on this remote Washington State coastal resort area.
And then I totally forgot the camera on the table because my seafood tostada came, and it was so unbelievably delicious – shrimp, crab, fish – that I ate it all and then said “oh no! I forgot to take photos!”
Mom was still picking through her Camarones al mojo de ajo, so I got a shot of that:
This restaurant was worth the drive to Ocean Shores.
Lunch at Ivar’s in Mukilteo
Mom and I are heading out to the coast tomorrow for some time at the beach. On the Washington/Oregon beaches, you never know what the weather is going to be. It doesn’t matter how old you get, you know how Mamma’s are? Like she keeps asking me if I have a sweatshirt? Do I have a raincoat? Have I packed my toothbrush? (no, I made that last one up! 😉 )
So today we were running errands, like go to the bank so we have enough cash, like pick up a few groceries, because the places we stay have a kitchen (more important, they have a view of the OCEAN!), pick up a junky beach-book or two, and some Sudoku, and then, let’s go have lunch!
Mom LOVES Alaska fried clams, and Ivar’s does them the BEST, so we drive north to Mukilteo, but it takes forever because they are doing some road repairs on the back roads we usually take, and our “short-cuts” take a lot of time.
“Promise to remind me to take photos this time.” I ask her, but she won’t promise.
A few bites in, I remember. I’m getting better. 🙂
Here are Mom’s Alaska Fried Clams:
Even thought lunch portions are smaller, it was still a lot of clam, and very very rich, breaded and then sauteed in butter. Mom says her green beans were also really good.
Here is my grilled Alaska salmon, on a bed of spinach and orzo salad vinaigrette:
I’m like Popeye, I love SPINACH! This whole meal was delicious, and, once again, we were happy to see the restaurant had a good clientele eating lunch. Even Seattle is begining to feel the economic crunch.
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