Beautifully shot video featuring my favorite meal of the day, breakfast. Enjoy!
BSS | Breakfast Interrupted from Bruton Stroube Studios on Vimeo.
Video: Breakfast Interrupted
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Monthly Archives: March 2012
Morning rituals: date oatmeal with sliced bananas
For the past week, every morning I go down to the kitchen grab a small saucepan, add 1/4 cup fine oats, 1/2 cup water and 2 chopped dates and cook away on the stove top until it thickens.
Sweet and creamy, I enjoy my oatmeal with super ripe sliced bananas and a pot of soothing herbal tea.
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Food history: Kushari!
Who decided to add pasta to rice and lentils?
The origin of this Egyptian claimed dish has always intrigued me. Even its name has no roots in the Arabic language. The answer came to me while reading Curry: A Tale of Cooks and Conquerors (an excellent book by the way) about the history of Indian cuisine. The book mentions a simple classic Indian dish of rice and lentils topped with fried onions called Kitchari. Kitchari? Kushari? The names sound similar. And the ingredients are similar. This cannot be a coincidence.
Anyone that knows anything about Indian food knows that its influence impacts strongly wherever it hits. So my guess was that the dish must have been introduced by Indian soldiers during the time at which Egypt was a British protectorate. That was almost obvious. Especially that the dish is eaten with a fiery sauce made with chilies and vinegar – think chutney.
But what about the pasta? How did pasta find itself into the dish?
So after asking around, a friend sends me an article about the history and origin of Kushari. Happens to be that the Italian community that lived in Egypt at that time adopted the dish and added their favorite food to it – pasta!
So there you have it. A truly fusion dish.
Image via Miss Anthropists Kitchen – she also includes a great recipe for Kushari
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Links: TasteSpotting | a community driven visual potluck
If you’re into food porn, then this is the perfect website for you!
TasteSpotting | a community driven visual potluck.
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Eggless 15 minutes tiramisu
For my BDesserts day, I created desserts that were no-fuss and simple, tiramisu were one of them. Traditionally, to make tiramisu, raw egg whites are whipped with the mascarpone cream but since I don’t trust eggs in Kuwait, in fear of salmonella, I came up with a simple recipe that does not require eggs.
You can whip this up in no time and forget it in the fridge for hours so the flavors develop. The longer it stays in the fridge, the better it tastes! Trust me.
What you will need: Continue reading
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Gadgets: Nest of 8
Video: The art of making pesto
Classic Pesto from Kinfolk on Vimeo.
film by Tiger in a Jar
via Anthology Magazine via The Etsy Blog
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Something I kind of want, but don’t need: The KitchenAid Food Processor
Recap: @LigneRosetKW’s gorgeous items and a special offer!
In February I featured one of my favorite furniture and home accessories store in Kuwait ,Ligne Roset,, located in the Creative Design Center. The feature is divided into three posts.
The first post featured the cups, the pots and decanters.
And then the plates, the bowls and the placemats
And lastly, we kept the best for last, the table accessories
Don’t forget! Upon mentioning The Oven Experiments, Ligne Roset – Kuwait would like to offer you a gift for every purchase made for 50 KD and above at the store! The gifts items, which are extremely limited, are originally retailed for 40 – 60 KD, and that is quite the bargain. This offer will be valid until all gifts are gone. So hurry up!
TO CONNECT WITH LIGNE ROSET KUWAIT:
VISIT THEIR WEBSITE TO VIEW ALL ITEMS AVAILABLE IN STOCK, INCLUDES DESCRIPTIONS AND PRICES WWW.HMS.COM.KW
FOR DAILY UPDATES, LIKE THEM ON FACEBOOK AND FOLLOW ON TWITTER: WWW.FACEBOOK.COM/LIGNEROSETKW – @LIGNEROSETKW
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Open-face Musakhan sandwich
You know when you try something for the first time and you are completely mesmerized by the new and wonderful flavors you are experiencing? That’s how it was for me the first time I had Musakhan. Prepared in the traditional way by a Palestinian woman, every Musakhan I had after that was just not the same. So over two decades after, I finally decided that I had to make it myself.
So I was watching the funny Bobby Chinn on his Middle Eastern food tour, and during his visit to Palestine, he visited a family that prepared him Musakhan. They had baked the special traditional bread, Taboon, for the dish. A quite thick and rustic unleavened bread that was baked directly on hot surface in an open flame oven. And this made perfect sense, this type of bread would soak up all the juicy liquids and still hold its form. So the bread was my first quest. In the old Jabriyah Co-op the traditional bakery sells Iranian bread that I guess would be somewhat similar to the Taboon bread I saw on TV. It’s thicker than the round Tanoor bread and oval in shape. So if you’re planning to make this dish head to the old Jabriyah Co-op and get two of those breads.
Next was to find the recipe. Online I found Dima’s Kitchen. She has three versions of the dish, one of which was similar to the one I saw on TV – sandwich style with the chicken pulled. Of course I experimented and modified, so here it is.
The Oven Experiments 