Our last meal of the season for Abu Dhabi was a nice little feast. We grilled up some koobideh kebabs, made shirin polo, and fattoush, and my friend made a delicious dessert of basbousa.
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This meal had so many flavors, textures, different tasty elements, it was hard to pick a favorite. I think if I was pressed to choose though, it would be the Hearts of Palm Salad
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We first had these on a beach in Hawaii from a Brazilian food truck in Haliewa. It is hard to beat that experience, but knowing we can make them in our own kitchen is getting pretty close.
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I love a good creamy cocktail. Coconut milk adds just enough creaminess and tropical flavor to work well with the serious kick of cachaça and lime. Try these! You won’t regret it.
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We went all out for a Brazilian feast. All the recipes come from ‘The Food and Cooking fo Brazil’ by Fernando Farah. A gift from our tenant and Brazilian friend Luis before he moved back home last year.
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Our friend brought a new liqueur into our lives this year from her recent visit to Mexico. It is a Mayan honey and anise liqueur called Xtabentun. We immediately began researching cocktail ideas and found a pretty delicious one in the Mayan Margarita. We made a few tweaks and think this version is perfectly sweet, strong, and sour.
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Pictures will not do this dessert justice. Insanely rich, with just a slight kick of cinnamon and spices to mix up the creamy chocolatey richness. This was a perfect end to a spicy dinner or really any evening. Delicioso.
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Admittedly, when I think of Mexican food I immediately think of tacos. And I love tacos. Like, a lot. I also know, however, that there is a very rich culture of Mexican food that does not revolve around tacos. So this year we ventured out and found some delicious non-taco recipes to make.
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For the Mexico race we made Chicken with Mole Verde Sauce, Mexican Rice, Asparagus, and for dessert Mexican Chocolate Pot de Creme. The Mole Verde sauce was the star of this meal. We all determined that we would eat just about anything if it came in this sauce. Rich, vibrant, creamy, savory, so good.
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Our first live race!!
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Eating our way across Japan
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Complex and delicious.
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Although this recipe takes a good amount of time, it is not a whole lot of work, for what turns out to be a great flavor and a hearty meal. We served it with Russian Black Bread and enjoyed it all week.
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I think of this as a savory fruit salad.
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Singaporean food is a blend of all kinds of delicious.
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‘Spritz’ has remained a favorite for summertime cocktails and bubbly aperitifs.
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Gelato di Crema is an egg custard gelato flavored with just a hint of orange liqueur and all the creaminess.
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A kick of vinegar lightens up the fried zucchini and the quick coat of flour before frying gives it a crispy complex texture.
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If you say "Marcella Hazan's pastas sauce" although she has many, this is the one everyone will immediately think of. Three ingredients. Perfection. Tomato Sauce with Onion and Butter. The name is the recipe.
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“If this were a still life its title could be ‘Chicken with Two Lemons’ "
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