Frugal Floozie Friday - Samosa House

I hadn't seen my friend Carolyn in some time, so it was wonderful to have a chance to get together and catch up when we met for lunch recently at today's Frugal Floozie Friday feature, Samosa House, which has brought the delicious food of Somalia to Ann Arbor.

I've been trying to get to Samosa House for ages, since a reader named Jamie first recommended it. I inevitably found my way there when it was closed - most notably when nothing was being served during sunlight hours during Ramadan, which I completely understand. Or I've been looking for places to eat when my companions were not particularly adventurous, and disinclined to try something so different from what they're accustomed to ... pffft.

But Carolyn is an adventurous eater who loves both spiced and spicy food.  So we enjoyed an amazing lunch filled with all sorts of items that are somewhat familiar - as Somali cuisine shows influence from Indian, European, and other African cooking styles - and yet remains unique. I took Carolyn's recommendations, as she'd been fortunate enough to eat at Samosa House before and had suggested it for our lunch date. We also experimented a bit, trying several selections just to taste the variety.

Clockwise from left: muufo, sabaayad, and canjeero

We tried each of the crisp, flaky samosas (pictured above) - vegetable, chicken, beef, and lamb - which were beautifully spiced without being hot. The meats and vegetables are very finely shredded and chopped, and hints of coconut shine through. The dipping sauce is quite spicy, but is a fabulous complement to the crunchy appetizers, which are very large and a tremendous bargain at only $1.48 each.

We also asked to try an assortment of breads - muufo, canjeero, and sabaayad - as each is completely different from the other. Muufo is cornmeal-based and tender. Sabaayad is very flaky, and canjeero is light and spongy. Together, the three cost $4.74.

The breads can accompany the fragrant, delicious curry dishes. Carolyn and I split the Chicken Sukhar Curry - "Marinated chicken cubes cooked with onions, peppers and butter beans in special butter sauce" - which was accompanied by a beautiful, colorful rice. Tender meat and vegetables, and a luscious sauce, made for a fabulous entree that provided not only our lunch but generous leftovers as well; for $10.91, it could easily have served 4 along with the bread.

We also indulged in a small dessert, deciding to share a little something sweet to end our meal. Our waitress was very warm, friendly, and helpful; so when left to decide among an array of treats - cookies, baklava, coconut squares - we asked our server's recommendation. When she said that she particularly likes the coconut scones, we were determined to try one.

Not a traditional English scone, but rather crisp (like a cookie), filled (like a pastry), and glazed, the scone was crumbly and sweet and wonderful with a cup of coffee. Samosa House's coffee is infused with cinnamon, cardamom, and ginger; its scent is enticing, and it is lovely served with rich cream. The scone cost $2.12 and the coffee cost $1.37; together, these would make an excellent snack or treat.

One can readily eat exceptional and delicious food at Samosa House for very reasonable prices well within our mandatory Frugal Floozie Friday budget of $5 per person. The restaurant offers a unique and welcome addition to Ann Arbor's dining options!

Samosa House
1785 Washtenaw
Ypsilanti, Michigan 48197
734-340-6121



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Hungarian Pepper Stew

In anticipation of the class I'll be attending at Zingerman's Bakehouse on Saturday - "A Taste of Hungary with Amy and Frank" - in which I'll be learning all about the country's little-known cuisine (and tasting lots of treats!), I prepared a dish that Zingerman's co-founder Ari Weinzweig described enticingly in the May-June issue of Zing-Dish, the company newsletter.

Lecsó [LEH-tchoh] is a pepper and onion stew that showcases vegetables, which are integral to Hungarian cooking.  As Ari writes, famed restaurateur, cookbook author, and expert on Hungarian cuisine, George Lang, stated that "In Hungary, vegetables are not just 'cooked,' they are 'prepared' ....  (And lecsó is) one of the most ingeniously used vegetable dishes in the Hungarian kitchen."

Ari discusses different versions of this classic that he tasted while travelling in Hungary, stating that there are variations in the degree of spice and heat used, and that some people stir an egg into the stew once it's finished.  He continues by telling that the dish doesn't necessarily require bacon, "but of course ... then it won't have any bacon in it."  And as a girl who giddily swooned over swine at Baconfest Michigan, I would clearly vote in favor of bacon!

A description of the procedure for making lecsó is given, but no specific recipe; so I concocted my own version while following the general directions.  The dish turned out to be fragrant, colorful, easy to make, and fabulously flavorful; prepare it with gorgeous summer vegetables, and make it your own.  With or without the bacon, with or without egg or sour cream, with or without spicy heat, you should definitely give it a try.

Hungarian Pepper Stew)

4 strips bacon, cut into 1" pieces
1 medium onion, halved, cut into medium slices, slices separated
2 teaspoons kosher salt, divided
2 red peppers, seeded, halved vertically, cut into 1/2" strips
1 yellow pepper, seeded, halved vertically, cut into 1/2" strips
1 long yellow Hungarian pepper, seeded, quartered, cut into 1/2" strips
2 medium tomatoes, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon sweet paprika
1 teaspoon smoked paprika
sour cream, for serving

In a large saucepan, cook the bacon over medium-low heat for 5 minutes until browning but not crisp.  Add onion and half of the salt; cook on low for 5 minutes, until the onion is softened.

Add the peppers and the rest of the salt; cover and cook for 15 minutes.

Add the tomatoes, red pepper flakes, and both varieties of paprika; cover and cook for 15 more minutes.

Add a splash of water if the vegetables have no liquid; this dish should "have the texture of a vegetable stew," according to Ari.

Serves 2 generously as a stew.  Serves 4 as an entree over rice, noodles, or polenta.  Serves 6-8 as a side dish.

Serve with sour cream, which can be stirred into the lecsó if desired.

Moroccan Spiced Carrots

I love Moroccan food, with its vibrant and exotic flavors.  It doesn't have to be complicated to prepare, even if traditional recipes might require special equipment or long cooking; techniques can be adapted and modernized.

But this gorgeous, simple recipe requires nothing fancy or expensive.  And it rewards you with a slightly spicy tingle complementing the sweetness of the carrots, and the ease of being able to serve it at any temperature - it can therefore be prepared right before serving or well ahead of time, whatever suits your schedule.

These spiced carrots can accompany virtually any dish, and are perfect for a picnic or a barbecue.  Try them!  Who knew plain ol' carrots could be so easily transformed into something so delicious?


Moroccan Spiced Carrots
(slightly adapted from a recipe in The International Kosher Cookbook by The 92nd Street Y Cooking School)

1/2 pound carrots, peeled, cut into 1/2" slices
1 tablespoon fresh lemon juice
1/8 cup extra-virgin olive oil
1/2 tablespoon smoked paprika
1/4 teaspoon cumin seed
generous pinch of kosher salt
generous pinch of red pepper flakes
1 tablespoon snipped fresh parsley

Place carrots in a medium saucepan and cover generously with water.  Bring to a boil, then cook for 10-15 minutes until tender; drain.

Combine the remaining ingredients in a medium bowl; add the carrots, stir to coat.  Serve warm, at room temperature, or chilled.

Serves 4-6 as a side dish.

Italian Baked Rice for International Picnic Day

It's International Picnic Day - what a perfect celebration for June!

I could have served an American-style picnic today, complete with fried chicken and potato salad.  But I thought that "international picnic day" should be interpreted not as a universal day for picnics, but rather as a day for a meal filled with foods from around the world.

So my international backyard picnic lets us travel to Italy with a baked rice and cheese dish that is reminiscent of risotto, but requires less attention.  Dream of Morocco with fragrant spiced carrots.  Enjoy vibrant Mongolian seared beef, complemented with some simple feta-topped grilled vegetables, then finish the meal with light and tender Hungarian sour cream cookies.  Add a bottle of Spanish wine, and the picnic is complete!

Since I served so many lovely foods at my picnic, I'm going to make them the focus of this week's posts.  Today I'll share the recipe for Bomba di Riso [BOHM-bah dee REE-soh], the rich rice dish, with the other recipes to follow in subsequent days.

To make this casserole - which could easily serve as an entree, served with fruit and salad - all you need to do is cook some rice, stir in some eggs and cheese, and bake ... that's it!  It's a great change from plain ol' rice or potatoes, and there's a hint of nutmeg to offer an exotic nuance.  Some fresh spring peas or asparagus would be a lovely addition, stirred into the rice before baking.

Bomba di Riso
(very slightly adapted from Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein, from my good friend Mary Schuman)

1-1/4 cups white rice (Arborio preferred)
2 eggs
1/4 cup shredded Parmesan cheese
1 teaspoon kosher salt
very generous sprinkling of freshly ground black pepper
1/8 teaspoon nutmeg
3/4 cup ricotta cheese
3 ounces mozzarella cheese, cut into small dice
1/8 cup finely grated Parmesan cheese

Preheat oven to 350F.  Grease a 1-quart casserole dish.

Prepare the rice according to package directions.  Remove from heat, then stir in eggs, shredded Parmesan, salt, pepper, and nutmeg.

Place half of the rice mixture into the bottom of the prepared casserole dish.  Spread the ricotta over the rice, then top with the mozzarella.  Spread the rest of the rice mixture over the top, then sprinkle with grated Parmesan.

Bake for 30 minutes until bubbling and starting to turn golden.

Serves 6-8 as a side dish.

Raja Rani for Mother's Day

Jeremy gave me a lovely present for Mother's Day: he joined me at an Indian restaurant for lunch.

Now, let me give you the history, to understand the magnitude of this gift.  Jeremy and I have a deal when we take turns picking where to eat: he won't make me go to White Castle, and I won't make him go to Indian restaurants.  Although Jeremy has eaten and liked a fair amount of Indian food, he holds a grudge against it; it's often too spicy for him, and buffets rarely identify what the offerings are so there's no clue what you might be eating.

But he was lured in on Mother's Day.

As we walked downtown past Raja Rani, Ann Arbor's oldest Indian restaurant with a famous lunch buffet, I thought, "Oh, man, that smells so good!"  I didn't say it, though; I'm a woman of my word, and I wasn't going to violate our long-standing agreement.

But then Jeremy said, "What do you think about having Indian food for lunch?"  Gasp!  Bestill my heart!  He said, "That smells really good!"  I told him that I wasn't going to pass up this momentous millisecond, and we immediately turned around to partake of a fabulous meal.

First and foremost, virtually everything at the buffet was not only labelled with a name, but there was also a brief description; so one could readily know, for example, that the Malayee Kofta were "cheese and vegetable balls in creamy sauce" and that the Navrattan Korma was a dish offering "nine vegetables with yogurt sauce."  Tandoori chicken, with its gorgeous red tinge, and breads hardly needed labels.

So, needless to say, I filled my plates (first helping shown above, the second was a bit more sparse) with a bit of everything: spinach with homemade paneer, potatoes, chicken, eggplant, dumplings, vegetable fritters, and all sorts of wonderful foods.  Nothing was particularly spicy, which was perfect for Jeremy; he enjoyed naan, rice, and several varieties of chicken, along with one of his favorite drinks - mango juice.

Beyond the generosity of spirit shown in granting me an amazing Indian feast for Mother's Day, Jeremy also had another shining moment that day: he ate goat.

Curried Goat, in a spiced tomato cream sauce, was on the buffet table.  And Jeremy, a braver man than I am, tried it first.  In fact, he couldn't believe a good eater like lil' ol' moi wouldn't have immediately leapt at it.  But whereas Jeremy wants his food identified for him, I do better if I don't know what's on my fork and headed for my mouth, so that I have no preconceived notions.  Not that there's anything wrong with goat - it's not like eating pussycat or something!  It's just not a staple in this country, or in my household, so I started with all my favorites - which were in plentiful abundance - before trying the less familiar offering.

But Jeremy went right for it: "I saw goat, I had to try it."  At first he thought it was "unique," but after a few moments he decided that "The goat is delicious!"  So I took a taste, and thought it was okay; it wasn't lamb-like at all, as I'd expected it to be.  I would eat it again if it were offered, but I decided that sweets were more enticing.

For dessert, there was rice pudding with just a hint of spice in a thin cream, and there was gulab jamun - tender fried balls of dough in a sweet, scented syrup.  If I hadn't already indulged to such a degree, I could easily have eaten several helpings of these lovely little treats.  And the syrup was really good when mixed with the rice pudding, too.

So my Mother's Day gift consisted not only of food, but of my very sweet son making a generous concession to join me in one of my very favorite cuisines ... and he enjoyed himself!  He loved it!  What more could I ask for?

Pasta ca Sucu Fintu (Pasta with Fake Meat Sauce)

One of the most memorable books I've read is the late Vincent Schiavelli's Bruculinu, America, the actor's remembrances of growing up in Brooklyn with his extended Sicilian family.  The depictions of the scenes, the characters, and - especially - the elaborate dishes prepared by his grandfather, a retired master chef to a baron, are vivid and striking.  Vincent wrote beautifully and lovingly about it all.

So when he wrote a sequel, about his first visit to Polizzi Generosa, his family's hometown in Sicily, I had to read that, as well.

Both books contain many recipes, and the latter offers a dish with an inexpensive sauce designed to replicate one that contained costly meat.  As Vincent writes: "In Sicilian, pasta cu sucu means pasta with a hearty meat-tomato sauce.  In times past, this luxury was not available to poor farmers very often.  To compensate the palate, they devised their own fintu (false) version."

And so, Vincent offers a recipe for a beautiful, rich sauce which doesn't contain any of the newfangled soy-based products now available for vegetarian dishes, or even any mushrooms that are often utilized for their "meatiness."

Instead, this very traditional recipe uses hard-boiled eggs - coated in an egg wash and cheese before frying - as an inexpensive protein to imitate meat balls.  The golden, cheesy eggs are so unique!  And the simple tomato sauce is very fresh and wonderful.

I not only love cooking, but I particularly cherish opportunities to learn about international and ethnic cuisines - they fascinate me.  So much can be learned about people from their language and from their meals.  As Vincent notes in his first book: "In addition to providing sustenance, (food) served to nourish our heritage.  Food is, after all, edible culture."

Pasta ca Sucu Fintu
([PAH-stuh kah SOO-koo FEEN-too] = Pasta with Fake Meat Sauce.  Doesn't it sound better in Sicilian?)

(adapted from Vincent Schiavelli's Many Beautiful Things: Stories and Recipes from Polizzi Generosa)

4 hard-boiled eggs
1 tablespoon + 1/4 cup extra-virgin olive oil
1 small onion, chopped fine
1 15-ounce can crushed tomatoes
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon sugar
2 eggs
1/2 cup shredded Pecorino cheese, plus extra for serving
1/4 cup chopped parsley
12 ounces spaghetti, linguine or fettucine

Peel the hard-boiled eggs and halve them horizontally; set aside.

In a medium saucepan, heat the 1 tablespoon oil over medium heat; add the onion and cook until translucent.  Add the tomatoes, salt, pepper and sugar; cook until the sauce just starts to bubble

Place the 2 eggs in a small bowl and beat them.  Place the 1/2 cup cheese into a small bowl.

Heat the 1/4 cup oil in a small skillet over medium-high heat.  One by one, take each hard-boiled egg half, dip it into the egg and then coat it with cheese.  (The cheese won't adhere everywhere.)  Place into the skillet, and repeat with remaining eggs.  Cook 2-3 minutes per side until the eggs are golden.

Add the fried eggs to the sauce; simmer while preparing pasta according to package directions.

Place the pasta onto a serving platter, then top with the sauce and sprinkle with more cheese.

"In the traditional style," according to Vincent, "eat the pasta as a first course, then the eggs out of the same bowl as a secondo."

Serves 2-4.

Frugal Floozie Friday - Ayse's Cafe

I had dinner recently with my friends Marcie, whom I've known and loved for 5 years, and Stacy, who is new to my extended family and welcomed wholeheartedly.  We ate an utterly sublime meal at Ayse's Cafe, today's Frugal Floozie Friday feature.

Ayse [EYE-shuh], the owner and cook, is Turkish, and she makes luscious food that is distinctly different than anything you've eaten before.  Yes, there is familiarity if you've eaten Middle Eastern or Greek food; but the spice blends and ingredients are unique to Turkey.  The cuisine has been greatly influenced by the country's situation between both Europe and Asia, surrounded by such diverse neighbors as Armenia, Azerbaijan, Bulgaria, Cyprus, Greece, Georgia, Iran, Iraq, and Syria; it is also bordered by the Aegean, Black and Mediterranean Seas.

Fruits and vegetables are essential elements of Turkish cooking, as are lamb (pork is generally not eaten, as Turkey is a mostly Muslim country), chicken, and fish.  The spice blends are complex, but the food is not spicy; there is an underlying sweetness to many dishes.  Milk-based desserts are enormously popular, and puddings are quite varied.  Baked sweets are essential to accompany intense, dark coffee.

By the way, if you've ever eaten baklava, Turkish delight candies, shish kebab or rice pilaf, then you, too, have experienced just a hint of the great joy of this fabulous cuisine!

But now that a bit of background has been provided, let's get back to the girlfriends' dinner ....

For $4.95 - within our mandatory $5 per person Frugal Floozie Friday budget - Stacy and I each ordered the red lentil soup for which Ayse is justly famous.  Sprinkled with a subtle dusting of slightly sour sumac to stir in, its flavor is richly and deeply spiced but without being at all spicy.  It tastes as though it has simmered all day long until the lentils have melted together with the flavorings to create a beautiful, golden, bowl of deliciously supreme comfort.

In addition to the soup, I also thoroughly enjoyed the Spinach Chickpea Stew pictured above.  It cost only $3.95 for what is called a "side order," but it was easily more than a measuring cup's worth - an ideal size for a light meal.  The chickpeas were exquisitely tender while still retaining their shape; the spinach had been cooked down until it it had been nearly reduced to just its flavorful essence.  I truly wished I'd ordered a full entree, it was so good!

The cost of the main dishes exceeds our Frugal Floozie Friday mandate, but Ayse's still offers lots of options for cost-conscious diners.  Each of the salads - which greet you as you walk in the door - is available for $3.95 as a side dish.  You can choose from cabbage, beet, chickpea, green bean, lentil, and other options.  It's terribly difficult to choose, as the visual display is so tempting and the aromas wafting through the restaurant are so seductive!

There are also boreks, vegetarian or meat "pies" made with phyllo dough, which cost $3.95.  And small sausage-shaped lentil rolls can be enjoyed for only $1.  A multitude of desserts is available, from brownies to yogurt cake to pumpkin and carrot-walnut treats (prices vary), in addition a variety of puddings for just $3.25.  You can enjoy a simple, creamy rice pudding or the Turkish favorite - Noah's pudding - which features grains and dried fruits.

Marcie, unfortunately, suffers from a number of food-related allergies, intolerances, and other miseries; she is a fabulous cook and a consummate food enthusiast, and yet, eating has become difficult for her.  Much to the restaurant's credit, Ayse and her staff truly took personal care of Marcie and made sure to help her sort out what items she could enjoy.  The cafe offers many vegetarian, vegan and gluten-free dishes which accommodate customers with special diets.  Our waitresses went back-and-forth repeatedly to find answers about ingredients and to ask questions of Marcie to narrow down some options so that she could eat a fabulous meal.

It was great fun to sit and talk about food - from the novelty of black rice to Southern matzah balls made with Creole spices and pecans - with two women who are integral to Ann Arbor's food community.  Marcie is the charming hostess who offers walking and tasting tours of the city with Savor Ann Arbor; and Stacy is the extraordinary cook and visionary behind What's Cooking, which lets customers order healthy, freshly prepared meals for delivery.  To enjoy a luscious dinner with such fabulous company was a great treat!

Ayse's Cafe is bright and cheerful, offering tremendous hospitality and amazing food.  You can indulge in many exceptional items there without breaking your budget.


Ayse's Cafe
1703 Plymouth Rd.
Ann Arbor, MI 48105
734-662-1711
Lunch: 11 a.m. - 2 p.m., Monday through Friday
Dinner: 5 - 9 p.m., Monday through Saturday




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Chickpeas with Chorizo

Last week, I wrote a blog post that mentioned my dream of someday travelling to Morocco.  It's been ages since I cooked anything from that region ... and why?  I adore Moroccan food, with its vivid spices and flavors. I've been so busy with holiday cooking, writing about cookbooks, judging events, and other missions; and, of course, I have to accommodate other eaters in my life, who aren't necessarily terribly adventurous.  So much food to cook and eat, so little time!

This recipe is traditionally Moroccan in that it is stew-like and reminiscent of a tagine - a beautiful conical dish that simmers foods, as well as the dishes that are cooked in the utensil (the name can be used for both); this is indicative of influence from the Berbers of North Africa.  It is also Moroccan in that it has been strongly influenced by Spain, which is evident in the use of both chorizo and paprika.  Spain and Morocco are only 8 miles apart, across the Strait of Gibraltar.

To make this a vegetarian dish, I used a lovely soy chorizo that is available at Trader Joe's; it isn't a firm sausage, but rather a crumbly one.  It offers good flavor and color, and is great in many recipes (such as the Sloppy Joes that I'm told are a friend's family favorite).  You could easily use traditional meat chorizo, which is sliced rather than ground; of course, while that ingredient would be indicative of Spanish influence, it would also be an affront to Morocco's Muslims with its forbidden pork.  So many cultures, so much history, such a melange!

But whether you're serving carnivores or vegetarians, this simple, fragrant, fabulous dish is one you should absolutely try.

Chickpeas with Chorizo

2 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
1 small red onion, quartered, sliced
1 small roasted red pepper, quartered, sliced (from a jar is just fine)
6 ounces chorizo (soy or pork)
1 15-ounce can chickpeas, drained, rinsed
1 teaspoon smoked paprika
juice of half lemon
1/2 cup water
1 teaspoon kosher salt
generous pinch freshly ground black pepper

Heat the oil in a medium saucepan over medium heat.  Add the garlic and onion; saute for 5 minutes, stirring frequently, until the onion is softening.  Add the remaining ingredients and bring just to a boil.  Cover the saucepan, turn heat down to low, and cook for 10 minutes until most of the liquid is absorbed.

Serve "as is" with bread, or serve it over couscous.  Serves 2-4.

Frugal Floozie Friday - Evergreen Restaurant

I couldn't even tell you how long my family has been eating at the Evergreen Restaurant - likely since it opened in 1992.  When my father was well enough to come visit in Ann Arbor, he inevitably took Jeremy and me to lunch there.  So, because it's a long-time favorite, this seemed like a great place to feature today for Frugal Floozie Friday.

There are a remarkable number of dishes you can order that are well within our mandatory $5 per person budget.  Above, you see the Evergreen Sampler for $8.99; it offers Spicy Beef Skewers, Tempura Shrimp, Spring Rolls, and Crab Rangoon.  The fried items are all crisp and flaky, and the shrimp are tender and sweet within their coating.  This appetizer was split among 4 people before eating dinner, and everyone enjoyed the treats.

After the first course, orders of Sweet and Sour Chicken, Mu Shu Pork, and Mongolian Beef were shared.  If a dish is designated as "spicy and hot," you can request varying degrees of heat which are always respected and prepared perfectly.  Other favorites among loved ones include Almond Chicken, perfect with its crispy coating; General Tsou's Chicken, which I've tasted from mild to significantly intense; and Beef with Spicy Orange Flavor, which features dried orange peels that contribute both flavor and fabulous aroma.

Entrees are very generous at the Evergreen, and very few of them cost more than $10 per order; these can easily be shared among 2-3 family members and friends to stay within our strict fiscal guidelines.  There is a tremendous variety of offerings, as well - I counted more than 110 options on just one side of the take-out menu before I got tired of adding them all up!  The restaurant features Mandarin, Sichuan, Hunan, Shanghai, and Taiwan styles of cooking, which might make one wonder whether there is too little focus.  But in 20 years of eating there, I have never encountered a bad meal or known anyone who didn't happily devour their food.

The staff is always very friendly and attentive.  So stop by sometime and enjoy a great meal in a bright, welcoming atmosphere!

Evergreen Restaurant
2771 Plymouth Road
Ann Arbor, MI 48105
734-769-2748
Sunday - Thursday: 11 a.m. - 10 p.m.
Friday - Saturday: 11 a.m. - 10:30 p.m.


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"Chopped" Challenge - Piccadillo

It's Day 4 of my "Chopped" challenge, in which I had asked readers to suggest ingredients that I would then have to use in creating dishes.  Today's dare came from Sarah, giving me a grand Michigan-inspired challenge:

"Oh this is so much fun! My husband and I joke that so often our kitchen resembles a 'Chopped' kitchen since I will go to the pantry and come up with something, even when it seems like there is nothing in the house that could even resemble ingredients for a full meal. I have ... come up with the following challenge - for the dinner round - orange Faygo pop, ground turkey and barley. I can't wait to see all of the scrumptious dishes that you come up with!! Time starts now . . ."

Well, I wasn't just told to use plain ol' orange soda; I was specifically given Faygo as one of the secret ingredients in my basket.  Faygo is a Michigan classic, the company having been founded in Monroe in 1907.  So immediately my thoughts turned to incorporating other foods from my state into whatever I was going to make.

I started thinking about Michigan's beautiful fruits, the tart cherries and blueberries that we are so noted for, which are grown primarily on the west side of the state.  Perhaps a barley pilaf that would feature a touch of sweetness and color?

As I considered possibilities for combining the required ingredients with the dried fruit that I was now determined to include, I had an epiphany one evening: picadillo.


Picadillo [peek-ah-DEE-yo], which translates to "make mincemeat of," is a dish that can be found throughout Latin America, with variations from one country to the next.  According to Wikipedia: "Cuban versions include peppers, onions, garlic, oregano, cumin, tomato sauce, stock, olives and on occasion raisins, potatoes, and capers, and is usually sauteed in olive oil and white wine, depending on the region."

According to Epicurious, "Picadillo is ... made with ground meat, tomatoes, and regional ingredients."  Well, how much more regional can it get than to use the Faygo orange soda instead of stock, as well as substituting blueberries and tart cherries for the traditional raisins?


I cooked with some Michigan wine - Leelanau Cellars' semi-sweet Winter White - and served the picadillo over the required barley rather than over rice.  Each bite brings a little sweet, a little salty, a hint of spice, a unique melange.  It's a fabulously flavorful dish with a Great Lakes State flair!


Picadillo


2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 large garlic cloves, minced
1/2 cup chopped roasted red peppers
4 medium tomatoes, chopped
1 teaspoon dried oregano
1 teaspoon cumin seed
2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1 19.2-ounce package ground turkey
juice of half lemon
1/2 cup Faygo orange soda
1/4 cup + 1 cup semi-sweet white wine
1/4 cup dried blueberries
1/4 cup dried tart cherries, chopped
1/4 cup green olives with pimiento, chopped
3 cups water
2 cups quick-cook barley

Make the picadillo: Heat the olive oil over medium heat in a large saucepan.  Add the onion, garlic, red peppers, tomatoes, oregano, cumin, salt, and red pepper flakes; cook for 5 minutes, stirring occasionally, to soften the onion.

Add the turkey and the lemon juice; cook for 10 minutes until the turkey is no longer pink, stirring to break up the meat.

Add the soda, 1/4 cup of the wine, the blueberries, cherries and olives; bring to a boil and cook for 10 minutes until most of the liquid is absorbed.

Make the barley: Bring 1 cup wine plus the water to a boil in a medium saucepan.  Add the barley, turn heat to "low," cover the saucepan, and cook for 10 minutes.  Turn off heat and let barley rest for 10 minutes until the liquid had been fully absorbed.

To serve: Place barley onto a serving platter and top with the picadillo.

Serves 4-6.

"Chopped" Challenge - Meatballs in Mole Sauce with Swiss Chard

It's Day 2 of my "Chopped" challenge, in which I had asked my blog readers to suggest ingredients that I would then have to use in creating an appetizer, an entree, or a dessert.

My fabulously wonderful blogging buddy Jenn, of Jenn's Food Journey (who guest posted about Runza Bites in honor of the Michigan-Nebraska game this past fall), took me up on the project with the following dare:


"Oh my gosh, what a great way to challenge yourself!! Wow, let's see.... I'll suggest dark chocolate in the appetizer round. :) Good luck!!!" 

Well, chocolate - of course! - is usually reserved for sweets.  I had visions of a rich and decadent mousse, of decorative chocolate drizzles tucked into whipped cream, of melting the lusciousness and sprinkling it with lovely little tidbits like glaceed cherries and candied orange peel to make small and sophisticated candies.

But while those would have made exceptional desserts, they didn't qualify as appetizers, did they?

So then my mind meandered down to Mexico, where dark chocolate is a regular ingredient in savory sauces.  I, myself, have been known to toss chocolate into chili, so this wasn't too far-fetched to me.

I started to do some research, and found the following information about pipián sauces, which are a type of mole, at bellaonline.com:

"A pipián is a sauce thickened with ground seeds or nuts and Mexican food at its most historical and authentically pre-hispanic. It belongs to the family of the great 'moles' of Mexico, and while the actual word mole, derived from the Aztecs’ Náhuatl language, simply means sauce, today it is almost invariably a sauce containing chillies .... (This sauce is) richly flavoured with spices and dried chillies, and further enhanced by the acidity of tomatoes or tomatillos."

I also found this on Wikipedia:

"The term mole is most often associated with thick, dark, brownish-red sauces, but the term is really more general than that ....  Pipian is a type of mole which mostly consists of ground squash seeds. It does not contain chocolate (though other moles do) ... (and is) served with poultry and pork, and sometimes with fish or vegetables."

And so, armed with this information as well as a tendency to put my own spin on foods by respecting tradition but tweaking it a bit, I started to create my dish.  Some pepitas would be necessary ... some peppers, perhaps chipotles in adobo sauce ... some tomatoes ... and don't forget the requisite chocolate!

I somehow had a notion about wanting to serve something small, like meatballs, rather than strips of meat; but I also didn't want to just serve boring ol' rice, or stuff the filling into a tortilla that would just be a drippy mess with the sauce.  Some red chard looked gorgeous at the market on the day I did my shopping, and so it became the accompaniment.  (Yes, that really is how it works sometimes in my brain - no plan, just whatever strikes my fancy!)  It definitely paired well with the sauce and with the pork.

Jenn loves both spicy food and her signature sauces.  So I tried to stay true to her spirit with these tender meatballs and their fabulous accompaniments.

Meatballs in Mole Sauce with Swiss Chard

Sauce:
1 tablespoon oil
1 tablespoon cumin seeds
1/2 cup roasted, salted pepitas, coarsely ground
1 15-ounce can tomato sauce
1/4 cup chipotle peppers in adobo sauce
1 teaspoon kosher salt
1/3 cup beer
2 ounces dark chocolate, chopped

In a large saucepan, heat the oil, cumin seeds, and pepitas over medium heat; cook for 5 minutes, stirring occasionally.  Combine the tomato sauce and chipotle peppers in a blender; puree until smooth, then pour into the saucepan.  Stir in the salt and beer; bring to a boil.  Turn heat down to "low," then stir in the chocolate until melted.

Meatballs:
1 pound ground pork
1 medium scallion, finely chopped
1 tablespoon chopped flat-leaf parsley
1/4 teaspoon kosher salt
pinch of freshly ground black pepper
1/2 teaspoon chili powder
1 tablespoon oil

In a large bowl, combine pork, scallion, parsley, salt, pepper, and chili powder; combine well.  Form generous 1" meatballs.  Heat the oil in a large skillet over medium-high heat; add the meatballs and cook for 6-7 minutes until well browned on all sides and slightly firm.  Carefully add the meatballs to the simmering sauce, cover, and cook for 30 minutes.

Swiss Chard:
1 tablespoon oil
8 ounces red Swiss chard, torn into strips
pinch of kosher salt

Heat the oil in a large skillet over medium-high heat.  Add the chard and the salt; cook just until wilted.

To serve: Place the chard onto a serving platter.  Top with the meatballs and the sauce.

Serves 6 as an appetizer.

Mexican Pizza for Justin Verlander's Birthday

Anyone who knows me knows that I love baseball.  So I'm very excited that the Detroit Tigers' pitchers and catchers reported to Spring Training in Lakeland, Florida yesterday!

Of course, among that group was Justin Verlander, who's celebrating his 29th birthday today.  I can't imagine what he'll wish for when he blows out the candles on his cake, since this past year brought him both the American League Cy Young Award (winning it by a unanimous vote, too) as well as the American League's Most Valuable Player Award that hadn't been won by a starting pitcher for more than 20 years.  Good luck trying to top those presents!

In Justin's honor, since we're all so enormously proud of him here in Michigan, I'm offering a Mexican Pizza.

When interviewed by Conan O'Brien in January, the amazingly talented pitcher stated that "his night-before-the-game ritual consists of 'three Crunchy Taco Supremes, no tomato; a Cheesy Gordita Crunch; and a Mexican Pizza, no tomato.'"  Justin Verlander is a fan of Taco Bell.  This meal has served him well, apparently ... who am I to argue with success?


I, however, am not a fan of fast food.  So while my Mexican Pizza is a quick and easy dinner, I didn't go slumming at a drive-thru to get it.  I fried my own tortillas, shredded my own cheese, chopped my own vegetables, and enjoyed a flavorful, crispy, rich dinner.  And I made sure to honor Justin's prohibition against tomatoes, too!


May 2012 be good to Justin and to the Tigers.  Just 45 more days 'til Opening Day!

Mexican Pizza

1/4 cup frying oil
4 6" corn tortillas
1 cup shredded Pepper Jack cheese
1 cup shredded Cheddar cheese
1/2 cup refried beans
1/4 cup hot salsa
1/2 cup finely chopped peppers
4 scallions, finely chopped
avocado and sour cream for serving, optional

Preheat the oven to 425F.  Lightly grease a baking sheet.

Heat the oil in a large skillet over medium-high heat.  One at a time, fry the tortillas in the oil for 1 minute total (flip halfway through cooking) until golden; pat dry with paper towels, and place tortillas onto the prepared baking sheet.

Combine the cheeses.  Sprinkle one-quarter of the mixture over one tortilla, then top with another tortilla and press lightly.  Sprinkle one-quarter of the mixture over another tortilla, then top with the last tortilla and press lightly.

Spread half of the refried beans over one of the tortilla stacks, and repeat with the remaining beans and the other tortilla stack.

Spread the salsa over each of the tortilla stacks.

Combine the peppers and scallions; divide them among the tortilla stacks.

Divide the rest of the cheese mixture among the tortilla stacks.  Bake the pizzas for 15 minutes until the cheese is melted and gooey.

Serve with avocado and sour cream, if desired.

Serves 2-4.

Frugal Floozie Friday - Taqueria La Fiesta

Taqueria La Fiesta is a bit hidden at the end of a small strip mall.  Despite being near one of the busiest corners in town - Carpenter and Packard - it would be easy to go past it without realizing that the restaurant is there.

So, that's why it's today's Frugal Floozie Friday feature - to make sure you don't drive by, but stop in to enjoy some fabulous authentic Mexican cuisine.

Jeremy, Stuart (my ex-husband, for those who don't remember him), and I decided to eat dinner at the taqueria after a long afternoon of shopping for a new oven once mine was finally in need of last rites.  I despise sorting through the options I don't want and performing mathematical calculations weighing one store's deals vs. another's.  It's utter wretched misery that simply makes my brain hurt!  (I get equally stressed by cell phone packages, as well as orange juice and toothpaste options.  Anyone who knows me has heard my rant about too many dizzying choices!)

So we sought respite at Taqueria La Fiesta, and found not only some outstanding food for exceptionally reasonable prices, but also a tremendously friendly welcome from the owner, George, whose family has run the establishment for the past 5 months.

When we walked in the door, the restaurant smelled so enticing!  Rarely do I walk into a place and immediately find myself immersed in so many tantalizing aromas.  We were warmly greeted and immediately shown to a table, and an appetizer of pico de gallo - a zesty fresh salsa - with chips was brought out for us.

I had a few questions about the menu, particularly about portion sizes for determining what could be shared for $5 or less per person - our mandatory Frugal Floozie Friday budget.  George answered all of my questions while proudly telling how his aunt, the primary chef, uses his grandmother's recipes to prepare the food.  (She usually cooks with love; but she's banned from the kitchen if she's in a bad mood, apparently, as George told us you can even taste the difference in the food because his aunt infuses her cooking with so much passion!)

Jeremy ordered - and loved! - the enormous Burrito Gigante filled with carne asada, a flavorful char-broiled steak; this was large enough to split, and at $6 could easily be a Frugal Friday dish for two.  Stuart and I split the Burrito Gigante platter, which also offered generous servings of refried beans and rice; we chose the tender and well-seasoned birria (marinated beef) filling pictured below.  At $7.75, this was an exceptional value offering almost more food than two people could eat comfortably (but we're good eaters, so we managed just fine!)

George very generously brought two different well-stuffed tacos for us to try, so that I can attest to still more inexpensive dining options.  On the left, in the picture at the top of the post, is the barbacoa [bar-bah-KWAH] taco filled with steamed beef that is spicy without being hot; the meat is perfectly complemented by the generous cilantro, and this is a great value at only $1.80.  To the right is the $2 taco gringo - filled with the lettuce and tomato that we're accustomed to in this country, and served with a genuine smile and affection - featuring a tender, succulent chicken.

To go with my meal, I ordered a tall glass of hibiscus tea - Jamaica [hah-MY-kuh] in Spanish - which was reminiscent of a fruited sweet tea.  Jeremy liked it so much that I let him finish it for me after I'd had just a few sips.  It costs $2, but there are less expensive sodas available, too.

Taqueria La Fiesta offers a number of vegetarian options: traditional Mexican egg dishes for breakfast, potato tacos, bean and cheese tamales, meatless nachos, and burritos filled with grilled poblano peppers or mushrooms.  There are vegetarian fajitas, and also a wide variety of dishes featuring nopales [noh-PAHL-ays] - prickly pear cactus.

George told us that his family removes the cactus needles by hand, rather than the faster method of burning them off which actually causes the cactus to feel traumatized.  Nopales are similar to okra, with a famous "slime" factor if not prepared properly; burning the needles increases this tendency, so the more time-consuming hand preparation is infinitely preferable and makes the salad, cactus in salsa, and the rich stuffed cactus paddles with cheese even more delicious.

There are a number of deals you can take advantage of at the Taqueria: check in on Foursquare and earn a 10% off coupon; enjoy a lunchtime carry-out special between 11 a.m. - 1 p.m., buying one entree at regular price and getting the second for half off; and police, fire and EMS workers get 10% discounts.

So, what are you waiting for?  Go eat!  And eat well at Taqueria La Fiesta, where you'll find a lot of frugal dining options and an exceptionally friendly host.

Taqueria La Fiesta
4060 W. Packard
Ann Arbor, MI 48108
734-477-9240
Tuesday - Saturday: 10 a.m. - 6 p.m.
Sunday: 10 a.m. - 4 p.m.

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Food and Fun at IKEA

My first trips to IKEA, I have to say, were less than stellar; I am on record as actually having called the place "a circle of Hell that Dante never envisioned."  The crowds, the noise, the lack of windows, my utter inability to navigate without getting lost, having been bored while accompanying others on missions of their own ... oy.  IKEA, to me, was nothing but a source of stress.

But then my friend Sassa, a native Swede, invited me on a food tour; she wanted to show me the fabulous items she'd grown up eating.  Sassa is intensely - and justly - proud of her country's cuisine, which showcases the beauty of fresh, simple ingredients and lets their flavors shine without a lot of complication.

Well, an opportunity for food, fun, and friendship?  Of course I accepted!

And so Sassa, my BFF Wendy, and I went on a Girls' Day Out to IKEA, the primary importer of Swedish foods in this area.  And you know what?  I had a fabulous time!  IKEA is now a place where I can truly say I've enjoyed myself - it has been redeemed!

Wendy saved our table - yes, we managed to find a free table in the cafeteria on the weekend! - while Sassa and I gathered up some goodies.  Some of the items, like hot dogs and french fries, were there solely to appease American children; we had no use for them.  Other items, however, were authentically Swedish and thus found their way onto our trays.

Sassa recommended the gravlax - salmon marinated in salt, sugar, dill, pepper, and spice - which came with a thick and tangy mustard-dill sauce and a light salad.  It was rich, meltingly tender, and deeply flavorful without being overpoweringly "fishy."  Wendy is not usually a fan of fish, but even she was won over by the subtlety and luxury of the dish.  (And as a side note, this could even have been a Frugal Floozie Friday feature given that the gravlax cost only $4.99.  The entire rest of our meal - a sweet treat plus beverages - totaled less than $5 as well.)

Our dessert was a fragrant apple cake.  Its shortbread crust was tender and almost bread-like, rather than resembling crumbly cookies; and the apples were sweet, spicy and just crisp-tender (with a bit of extra emphasis on the "tender").  Sassa pointed out that it's typically Swedish to serve a light vanilla sauce as an accompaniment to cake, rather than serving ice cream as is done in the U.S.  I was polite and shared with my friends, but must admit that I probably ate two bites of this for every one that they did!

Lingonberries are a beautiful red fruit with a tart flavor that is somewhat reminiscent of cranberries; they are most noted for being made into jam, but at IKEA there is also a ruby-colored lingonberry-flavored juice drink that is sweet and very refreshing.

Another drink that is classically Swedish is a beverage made with elderflowers, which come from the elderberry tree.  It came in a juice box and was very lightly flavored - almost a bit like a lightly brewed, sweetened green tea.  It was unique and distinctive, and yet also not entirely unfamiliar.  Sassa told us that it's common to take a bunch of elderflowers and soak them in lemon and water for three days before straining the liquid and bottling it.  She said that the tree's berries aren't typically used until after the first frost, which then intensifies their sweetness when cooked into a syrup.

After our light lunch, we meandered through the store a bit admiring the simple beauty of Scandinavian design, the vibrant colors of household accessories, and the inexpensive pricing that seduces a shopper into buying a little of this ... one of those ... oh, and that too! ... because it's all just so enticing and accessible and aesthetically distinctive.  This was the first chance I'd really had to peruse and investigate, rather than being on a single-minded mission.  And it was fun!

But our primary purpose was to learn about the food, and so we then found ourselves in the small grocery section tasting chocolate samples, inhaling the fragrance from the famous cinnamon rolls, and listening to Sassa offer us the proper and beautiful pronunciation of glögg [glOOg] - the famous spiced wine punch.

Sassa told us that the anchovies from back home are distinctly different than the ones available in the U.S., so I made sure to buy a can of them.  (Just as it is with the rest of the items in the store, if you meander around the grocery section of IKEA your head spins as you see 83 different things you want to get!)  The anchovies are a critical ingredient in many dishes from Sweden and - of course! - I intend to try a few new recipes.  Scandinavian shrimp are sweeter than what we usually have access to, so a bag of them came home with me as well.

A mix for a beautiful, dense, dark brown bread was available; all I needed to do was add water to the carton, shake vigorously, let it rise a bit and then bake it.  This is not my usual m.o., but it was admittedly much easier than hunting down the rye flakes, linseed, and barley malt I would have needed to make my own authentic multigrain loaf.  The bread's slightly sour flavor was exceptional when served simply with sweet creamy butter; combining it with the lovely Ost Lagrad cheese, which is firm and also a bit sour, made an ideal breakfast the next morning.  (Needless to say, I'd rushed home from the store and immediately baked the bread so I could play with my new ingredients and enjoy my treats!).

I couldn't leave the store without a jar of the famous lingonberry jam.  And although it's not pictured (I'd already opened the vacuum-sealed bag), I bought some espresso to use in the wonderful new machine Jeremy gave me for Christmas, because coffee is an essential part of Swedish culture.  Sassa told us that coffee parties are a lovely social gathering at which it is traditional to serve seven different types of sweets, from pastries to cookies.  In the past, it was the quaint social custom that a guest would be invited to partake of the goodies three times before finally succumbing to temptation; it would have been considered rude to leap in any sooner.

Many, many thanks to Sassa, who was a most charming hostess, for the grand tour of Swedish foods!  I came, I saw, I ate, I learned, and I had an absolutely wonderful time!

Scallion Pancakes for the Year of the Dragon

Today is the Chinese New Year, so I'm serving something special in honor of the holiday.  According to Wikipedia, celebrations involve buying "presents, decoration, material, food, and clothing. It is also the tradition that every family thoroughly cleans the house to sweep away any ill-fortune in hopes to make way for good incoming luck. Windows and doors will be decorated with red colour paper-cuts and couplets with popular themes of 'good fortune' or 'happiness', 'wealth', and "longevity'."

Because this is the Year of the Dragon I'd entertained an odd notion of making something with dragon fruit, which I adore.  I don't care so much for its flavor, which is fairly bland (in my limited experience, anyway, of trying it once), but I love its gorgeous colors.  It's also filled with tiny seeds - reminiscent of poppy seeds - which would offer perfect symbolism to hope for many blessings in the upcoming year.

I'd thought about pureeing the fruit and perhaps making a sweet filling for dessert egg rolls.  But since I couldn't find any fresh, frozen, or canned fruits despite searching through grocery stores and ethnic markets near my home and asking my very helpful friends at The Produce Station if perchance they had any, I had to make a new plan.  (This photo was taken at a market in Pittsburgh in October ... a bit premature.)

I didn't want to resort to boring ol' fried rice - it's a great way to use up leftovers, but it's hardly celebratory or festive.  I wasn't feeling adventurous enough to make steamed buns.  I found numerous variations on red bean paste that I could have played with; but that wasn't particularly striking my fancy, although I do like red bean ice cream.

And then it hit me: Scallion Pancakes.  I could devour entire batches of these, crispy, chewy and delicious as they are.  They're easy to make, and can be eaten on their own or with a dipping sauce or wrapped around a filling ... they're perfect!  They require no unusual ingredients or equipment, so anyone can make them.  And with their many flecks of onion, I could also say that they offer symbolic hopes for bounty.

I asked my BFF Wendy's daughter Alison, who is studying Chinese (and who is fluent in English, French, Spanish, German, and Portuguese as well) how to say "Happy New Year" appropriately for this post.  She gave me the common greeting in Mandarin, the most widely spoken dialect:

新年快乐

The four characters are xin ([SHIN] = New), nian ([nee-EN] = Year), and kuai le (pronounced to rhyme with "why the" = Happy/Wonderful).

May the Year of the Dragon bring you much happiness and good fortune!



Scallion Pancakes with Garlic-Ginger Dipping Sauce

Garlic-Ginger Dipping Sauce:
1/3 cup teriyaki sauce
1 teaspoon minced candied ginger
1 large garlic clove, minced
1/4 teaspoon sesame oil

Combine all ingredients and let rest at room temperature while making the pancakes.


Scallion Pancakes:
1 cup cake flour
1 cup bread flour + extra for dusting
1/2 teaspoon kosher salt
1-1/2 cups boiling water
4 tablespoons sesame oil
2 bunches scallions, chopped fine
4 tablespoons light-flavored oil, for frying

In a large mixing bowl, combine the flours and the salt.  Slowly pour the boiling water over the flour mixture, stirring until it forms a ball.  Wrap the dough in plastic wrap and let rest for 30 minutes.

Divide the dough into 4 portions, and keep the remaining ones covered while you work with one at a time.

Form the dough into a ball, then roll it out on a heavily floured surface to an 8" circle.  (A fair amount of flour is required to keep the soft dough from sticking to everything.)  Brush with sesame oil, then roll it up into a cylinder.

Twist the dough into a spiral, then roll out again into an 8" circle.

Brush with sesame oil and sprinkle with one-quarter of the scallions.

Roll it up into a cylinder again.

Twist the dough into a spiral, then roll out again into an 8" circle.  Repeat this procedure with the remaining dough to make a total of 4 pancakes.

Heat 1 tablespoon of the frying oil in a large skillet, over medium-high heat.  Cook one pancake at a time for 2-3 minutes per side, until it's crisp and golden brown.  Repeat with remaining oil and pancakes.

Makes 4 pancakes.

Frugal Floozie Friday - The Heidelberg

On New Year's Eve, my BFF Wendy and I decided to have dinner at a place that we hadn't been to for quite some time: The Heidelberg, an Ann Arbor institution and today's Frugal Floozie Friday feature.

We were bidding "Good riddance" to a wretchedly bad year, and wanted to imbue 2012 with all of our very best hopes and wishes and dreams for happiness.  So we ordered food that was indulgent and celebratory.

The cheesy, bacon-topped decadence pictured above is a plate of the German Potato Skins, which are served with a strong (but not overpowering) garlic sauce.  Rather than finding the usual potato beds stuffed with fillings, these are closer to being roasted potatoes inundated with generous quantities of all the goodies.  At only $7.99, this is an excellent Frugal Floozie Friday deal; it could easily have made an entire meal for two, and would be a great dish to split among four friends and enjoyed with a soda.  This falls well within the mandatory $5 budget per person, as do all of the restaurant's appetizers.

Our entrees were well over that price range, so I'll spare you the temptation of seeing them; they were quite good, though, and so large that they provided us with dinner as well as with the next day's breakfast.  Let's just move right along to another Frugal Floozie Friday option - sharing dessert with a loved one.

The Heidelberg's desserts are $6 each, which places them outside of our budget for individual servings.  But they are so rich that, truly, you could split them - sharing both the joy and the calories - and not feel at all deprived.

Our server, Travis, who was utterly charming (Wendy and I had notions of playing yenta and fixing him up with her daughter, since they're both interested in international economics and are studying Chinese), presented us with an astounding tray of sweets to choose from.  He smiled brightly while leading us into temptation though, really, we didn't need much nudging to find our way there all by ourselves.

Wendy couldn't decide between the carrot cake and the Key lime cheesecake.  So, given that she planned to start training for the Detroit Free Press Marathon once the new year officially began, she decided to provide herself with some incentive to run ... she ordered both.  Atta girl!  Both selections were rich and moist and sublime.

I paid no attention to most of the offerings because I had already eyed one which featured chocolate and caramel and creaminess - the Snickers cheesecake.  And yes, it was as luscious and decadent as it looks!  Snickers + cheesecake ... is there any way to go wrong with that?  It would be a perfect treat to share with a date, sighing happily together as you enjoyed it.

The Heidelberg was warm and welcoming, with very friendly service.  Wendy and I had a grand time there, sending 2011 on its way and happify-ing ourselves for the new year.

The Heidelberg
215 N. Main St.
Ann Arbor, MI 48104
734-663-7758



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Burek (Spiced Beef Egg Rolls)

I'm working on a review of the lovely cookbook Ma Baseema: Middle Eastern Cooking with Chaldean Flair for the Washtenaw Jewish News. So, of course, I have to cook a number of recipes from it - just doing my due diligence!

The problem with this mission is that there are so, so many recipes that I want to prepare. But since Chanukkah began last Tuesday and doesn't end until tonight, a recipe using oil only seemed fitting for continued festivities.

And so I looked for a recipe that would not only let me try a new treat, but one which would also be easy to make in the midst of my various holiday preparations. How fabulous, then, to make Beef Egg Rolls from the Iraqi Christian culinary tradition and serve them for a Jewish celebration!

The original recipe didn't call for the allspice, but I thought it would make a really nice addition to the ground beef filling, both for flavor and fragrance. And I was right, I'm happy to say! Jeremy and I devoured these, hot and crisp and delicious as they were freshly fried.


Spiced Beef Egg Rolls
(Slightly adapted from a recipe for Burek by Margaret Butti)

3/4 pound ground beef
1 small onion, chopped
kosher salt, to taste
freshly ground black pepper, to taste
1 teaspoon allspice
4 tablespoons chopped parsley
3 cups oil, for frying
10 spring roll wrappers

In a large skillet, brown the beef; drain, then add the onion, salt, pepper, allspice and parsley. Cook until the onion is translucent, then place mixture into a bowl, cover, and refrigerate until cold.

In a medium saucepan, heat the oil until very hot.

Meanwhile, prepare the egg rolls: lay one wrapper onto a countertop. Place <1/4 cup beef filling onto the center of the wrapper.


Fold the sides over the filling.


Roll the edge closest to you over once.


Fold the portion of dough closest to you over the filling, then roll up the rest of the way. Brush the last portion of dough with a bit of water to help it adhere when the egg roll is fully rolled. Continue with the remaining wrappers and filling.


Cook 3-4 egg rolls at a time for 2-3 minutes per side, until golden. Remove from oil and drain on a paper towel, continuing until all of the egg rolls are cooked.

Makes 10 egg rolls.