With a little help from my friends...

In our efforts to cut costs, I decided I would try my hand at Hummus. Now, the #1 problem with homemade hummus is the consistency. Lucky for me Cooks Illustrated had a recipe for hummus in their latest issue. If you aren't familiar with the magazine, you definitely should check it out when you see it at the market (probably whole foods or central market). Since I wasn't going to be able to receive the magazine this year, I decided to try a web subscription. So, this is my success story:

Me: "I made some hummus, you'll have to tell me what you think."
Amir: "You made hummus? Making hummus is very hard. Most people can't do it. The most trouble is with the consistency."
Me: "Well, the consistency seems pretty good. It's smooth and creamy. You'll have to give me your honest opinion."
Amir: "I will. That's why I'm telling you ahead of time."
Later....
Me: "Oh, the hummus. Tell me what you think, honestly"
Amir: "Okay" breaking apart the pita, dipping, chewing "Well...(silence)...I think this is probably the best homemade hummus I've ever had."

So, the cool thing about Cooks Illustrated is that they approach the recipe like a scientific
experiment. They do all kinds of tests until they find the best result. What I'm telling you is that the process is critical...no skipping steps.

Ultimate Hummus (ala Cooks Illustrated)
We recommend Joyva or Krinos tahini. The hummus can be refrigerated in an airtight container for 5 days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick.

Makes about 2 cups
1/2 cup dried chickpeas
2 quarts water
1/8 teaspoon baking soda
3 tablespoons juice from 1 to 2 lemons
6 tablespoons tahini , stirred well (see note)
2 tablespoons extra-virgin olive oil , plus extra for drizzling
1 small garlic clove , minced or pressed through garlic press
(about 1/2 teaspoon)
1/2 teaspoon table salt
1/4 teaspoon ground cumin
Pinch cayenne
1 tablespoon minced fresh cilantro or parsley leaves

1. Pick through and rinse dried chickpeas. Place beans in large bowl, cover with 1 quart water, and soak overnight. Drain. Bring beans, baking soda, and remaining quart water to boil in large saucepan over high heat. Reduce heat to low and simmer gently, stirring occasionally, until beans are tender, about 1 hour. Drain, reserving 1/4 cup bean cooking water, and cool.

2. Combine lemon juice and reserved cooking water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish.

3. Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

4. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro or parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

I don't have a food processor here in Israel, so I tried the same method with a blender. It took a bit longer, but it had the same result. Yay!

Count me in

So, a few days ago my friend joined The-Cupcake-Club and wrote about it on her blog. The fam had dinner with said friend and family last night and guess what we had for dessert? That's right folks! Cupcakes!!!

Cupcakes have been an up and coming trend so as any curious American would do, I used the opportunity of my mother's birthday to try out the little demons. After my experience with Dots, I thought I could pass on the cupcake rage, but then there was Sprinkles. In what world would I choose white cake over chocolate? I have become a proud citizen of cupcake land...and will pledge my allegiance to the frosting (Cream cheese, buttercream, or otherwise).

Last night we tasted the double chocolate, red velvet, carrot cake, white, and black and white varieties. No one could decide which one cupcake they wanted so we cut them up on quarters and tasted them all! Surprisingly, white was my favorite! So, there's one more reason to come visit us in California.

I'd like a side of beef...

Fast Food Nation came in the mail last week. It has been on my que for some time and it seemed to arrive when I am at the height of disgust with fast foodishness and big business. The thing is, the same issues were taking place in slaughterhouses back in the 1800's. Immigrant workers coming in to work in substandard conditions, producing contaminated products.

When the movie was over, I looked up some ranchers in california that sell their free range, grass-fed, organic beef by the 1/4, 1/2, side and the whole thing. If I am ever in a situation to get a deep freezer, I plan to buy a side or maybe a 1/2 of beef...I don't know if we can eat that much beef in a year. It seems to cut out so much of the arenas for contamination and inethical practices, plus it supports a local rancher. It costs something like 7.50/lb, but you're getting a vareity of cuts that probably range from 4.99/lb to 19.99/lb, so it seems like it would even out.

I've been thinking a lot about reducing, and really eliminating our consumption of meat. We don't eat a whole lot to begin with, and we can't really afford to buy organic. Scott has already agreed that if companies start using cloned animals for meat, we will certainly go vegetarian.

I think the only reason I haven't taken the vegetarian plunge (at least while cooking at home) is that cooking vegetarian can be hard. Generally, you have a lot more ingredients and prep work.

We were talking the other day and even though there are chicken breast recipes I make, none of them are really satisfying...the meat is mostly flavorless unless it is bathed in some type of sauce or has marinated several hours before grilling. I have a couple good whole chicken recipes, but those require brining and really become a long, drawn out process. Certainly not fit for working-mom-week-night-dining. The point is, it will not be hard to say goodbye to chicken. Beef on the other hand...

The Ark of Taste

I was on the web page for slow food and found this page about Dry Jack Cheese in the ark of taste, a list of foods that are on the verge of extinction. If you are a cheese and wine kind of person and haven't tried this cheese, I urge you to drop what you are doing and head to Central Market, perhaps Trader Joes, or any place that they sell a good selection of cheese and get some, along with some crusty bread and a nice wine.

Scott and I stopped in at Vella Cheese Company in Sonoma on our honeymoon and took a tour from a cranky guy in rainbow suspenders, so Sonoma Dry Jack holds a place in our hearts as does Sebastiani Merlot. The cheese is great and is worth keeping from extinction, so try it. If your store doesn't carry it, ask them to.

Another item on the list is the Meyer Lemon If you have never tried one of these sweet lemons, you are missing out. My parents have a tree, so come on by for some lemon bars and lemonade next time you're in Pasadena.

Chili

When the weather turns, I immediately start thinking about warm soups and hearty stews, chili, too. I've found a recipe for chili that I really like, but it's not the good old fashioned chili...it's chunks of chuck slowly cooked in a spicy tomatoey chili sauce, which is great, but doesn't scratch the same itch. I've been on a bit of a chili kick lately, starting with my frito pie from the fair and on Monday we had a chili dinner for our floor party at Swiss Tower. It's got me thinking that I really ought to find a good chili recipe...one like Kathrin and Ryans super-secret awesome chili.

One year at post we did a chili cook-off and I was told that all-meat chili always wins contests, but I kinda like beans in my chili. I know some chili has chocolate in it and others have all kinds of vegetables. What kind of chili do you like?

State Fair of Texas

The Texas State Fair wrapped up on Sunday. Growing up in Southern California, I only went to the fair once...with my friends Shay and her family. I recently learned that is because my dad doesn't like the fair, but really, it wasn't such a big deal. I probably didn't even know it was going on most years. Since we've moved Dallas, the fair has become an unavoidable fact. Not only because it is a huge part of Dallas culture (schools even close so the kids can have a fair day), but because of our apartment location. Ever seen the movie bottle rocket? Remember the scene when he is on the roof and you can see the ferris wheel in the background? That is fair park in Dallas, and that is the same view from our apartment window.

Now on to the food part of my post, and the main point I am writing...Each year there are new fried delictables invented for brave fair-goers. There is a hum around the city about what fried tidbits should not be missed. Local news reporters spend ridiculous amounts of time talking about it and have special broadcasts from the fair. So, this year, we were inspired: On Saturday we had dinner at the fair (which I think should be held in December, because Hanukah is really the only time I can justify eating so much fried food).

Appetizer:
Fried Guacamole: balls of guacamole covered in cheese, battered in a spicy corn batter and deep fried. Served with Salsa, Ranch or Spicy Ranch.

Dinner:
Gyro (Scott): You know what a Gyro is.
Frito Pie (Dana - I had never heard of this before moving to Texas): A bowl with Fritos in the bottom, Texas style chili (con-carne, no beans), cheese, onions.

Dessert Appetizer:
Fried Latte: Deep fried dough strips, some kind of sweet coffeeish sauce, coffee ice cream, whipped cream.

Dessert:
Good Ole Funnel Cake: Last time I had a funnel cake was at Six Flags over Texas. It was Scott's birthday (our first year in TX) and we thought it would be fun to go to SFOT. Wrong. It was hot and miserable.

Pumpkin Curry Soup

In honor of the first week of fall weather, I've posted my favorite soup recipe. I found this gem last year and I think we had it for dinner at least once a week (and never got tired of it). It's easy and it's yummy. If you make it, please comment about it on the blog...and don't forget to serve it with a good, crusty bread.

Pumpkin Curry Soup
2 tablespoons butter or margarine
1 small chopped onion
2 large cloves garlic, pressed
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups chicken broth
1 (15 oz.) can 100% Pure Pumpkin (do not use organic - for some reason the soup doesn't turn out)
1 (12 fl. oz.) can Evaporated Milk
Optional Garnish - Fried Onions (French's or Trader Joe's)

Melt butter in large saucepan over medium-high heat. Add onion and garlic;
cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry
powder, salt and pepper; cook for 1 minute.
Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring
occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer
mixture to food processor or blender (in batches, if necessary); cover.
Blend until smooth. Serve warm.