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Dubai, United Arab Emirates

Burj al Arab
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I have had so many request to post pictures from my recent trip to Dubai so, after considerable angst and apprehension have narrowed down which images may best express this small gulf oasis. Let me begin by stating the entire trip was an exciting adventure from start to finish. After checking into the JW Marriott on Business Bay, we immediately began exploring the city. Here are a few suggestions to  investigate if you are ever in this part of the world….enjoy!!!!

Jumeirah Beach Resort

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Sean and Kathy on Jumeirah Beach


Traveling to the Gold and Spice Souks by way of boat

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Ski Dubai
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We hit the slopes for a bit of snow boarding and sledding, then warmed up with a cup of hot chocolate at the Ski Chalet on top of the mountain. Afterward had lunch in the mall, and could not believe I traveled to the other side of the world to actually try fried mac and cheese balls with marinara sauce. When I returned home I had to work on the recipe.


Burj Khalifa
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This is the tallest free standing structure in the world at 2,716 feet or 828 meters. We celebrated Thanksgiving on the 122nd floor at the restaurant At.mosphere. The experience begins with the elevator ride to the 123rd floor where all are greeted by the cantilevered staircase. Next, you walk down to the dining area which exudes style and definite personality.

We started the meal with seared diver scallops with leek and potato veloute sauce. Next was the Tuna Tartare with onion, potatoes and watercress, topped with caviar. Dinner was Wagyu flank steak and two grilled King Prawns served with sauteed spinach and bernaise sauce.

Dessert was a “Bombe Surprise” which consisted of a brownie, chocolate hazelnut ice cream and 24 karat gold shavings sprinkled on top. And, lastly a bowl of Madeline’s was served to end the meal.

I was reading the Gulf newspaper before we left, and there was an interesting article about the UAE bidding to host the World Expo in 2020 in Dubai under the theme “Connecting Minds, Creating the Future”.

Hope to see you in Dubai in 2020!!!!

K

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Bonne Année 2013

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Happy New Year!! It has been so cloudy and windy the past few days in Northern Virginia with extremely dark skies. I started the year off by making my way into the kitchen to cook up a batch of split pea soup with ham-bone left over from the Christmas feast. The tradition of many southerners, my mother included, women have always made black eyed peas (Hoppin’ John) at the start of the year. The peas are symbolic of coins so, a shiny penny is usually added to the pot and whoever receives the coin will have an economically successful year. The dish is also severed with greens, preferably  collards which are suppose to add to one’s wealth since they are the color of money. My mom would add to the meal by cooking okra instead of the customary rice. Well…enough on the history of food!!!

I started the day by cooking the ham bone for several hours. It is imperative that you get the essence of the bone into that broth. While the meat fell off the bone and into the stew, I prepped the garlic, celery and onions to give an added flavor. Next the fresh ingredients were chosen from the garden; a bay leaf, rosemary and sage were added to the pot. While this magical brew simmered, another batch of celery, onion, carrot  with white baby potatoes are cut into bit sized pieces and added. The potato lends a richness to the stew by thickening the broth. I have had split pea soup made by aunt’s and various friends of the family who are all excellent cooks. These women were renowned and very accomplished in the kitchen, but their broths were always a bit soupy. I like a bit of a bite to any of the food I prep!!!

With my twist of adding potatoes the soup was more like a velvety stew…absolutely delicious!!! I also made a quick batch of buttermilk cornbread to go with the meal. There is nothing better than a one pot meal. Clean up is easy and everyone gets a bit of vegetables with hearty ham in their serving.

Enjoy challenging, or should I say changing up established traditions. The idea is to stand firm in your beliefs, especially in your kitchen. Cook the dishes you are confident preparing, and you will turn out successful meals every time!!!

Bon Appetite!!!

K

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