Dalia's Kitchen: November 2011

Sweet Potato Crumble

Image by Chris Mejorada for CPI Publishing

It's the third week of our new life, and let me tell you that no matter how much people tell you your life will change, you don't realize how much it actually does until you're in it! So a few weeks ago I was someone who would be up and running by 7am (even at 9 months pregnant!), full of energy, a busy little bee with one million things to do.. Now I am half awake during the day, due to being up every 2 - 3 hours at night, feeding and nappy changing, and it really is the most radical change of lifestyle ever! Even though I'm lucky enough to have help around me, it is quite tiring to say the least.. Add to that the physical exhaustion after giving birth and also the emotional roller coaster I'm on (let's blame all those hormonal changes), I must admit, it's a lot to take in at first. But amidst this whole new life, something incredible happens.. When I look at my little munchkin I forget everything.. It's all about him, and all the pain, exhaustion and hormonal imbalances are all worth it.. I'm in love like I've never been before and all I desire is for the little one to always be safe and sound inshAllah.

So as I'm still not cooking up a storm in my little kitchen, I'm posting a beautiful Sweet Potato Crumble from my Thanksgiving menu which was part of BBC Good Food's November issue.. It's an incredibly delicious side dish, and when you add a scoop of vanilla ice cream it can even pass as a gorgeous dessert! I had this crumble at Ruth Chris a few months ago, and I loved it so much that I made up my own version which if I may say is even more delish ;) Enjoy!

Prep & Cook Time: ~2 hours

Serves 6 – 8

6 large sweet potatoes
¼ cup whole milk
½ tsp all spice
¼ tsp nutmeg
¼ tsp cinnamon
½ tsp salt
¾ cup flour
½ cup brown sugar
½ cup butter, softened
¼ cup ground pecans

Preheat the oven to 180C. Place the potatoes in a baking dish and bake for about 45 minutes. Remove the skin, then mash potatoes and add the milk and spices and seasoning. Mix well, then spread the potato mixture in a lightly buttered baking dish.

In a bowl, mix the flour, sugar and butter and with your fingers gradually crumble the mixture. Sprinkle over the potatoes and bake for about 50 minutes, until the crumble topping is golden. Decadent!

As feature in BBC Good Food Middle East - November 2011

D's Roasted Thanksgiving Turkey

Image by Chirs Mejorada for CPI Publishing

It's funny, even though I lived in NYC for 7 years, I never really got into the turkey thing until I met Phiras.. His mom makes an absolutely amazing roast turkey for their traditional Christmas lunch, and for the past five years that's what I've been feasting on over the holidays when we go back to Beirut.. Since I started loving stuffed turkey so much, I decided that having it just once a year was not enough! And so I made Thanksgiving a tradition of our own little family, and created a beautiful Turkey recipe from scratch, trying out different stuffings and flavours, until I perfected (in my opinion) the stuffed turkey! Since I was scheduled to give birth second week of November, I cooked an early thanksgiving dinner for friends and another one for the family just a few days before my due date :)

This year is definitely a special year, needless to mention the birth of my little angel which I am so thankful for, my love whom I'm crazy about, my loving family and incredible friends, the amazing people I work with, and the lovely readers who send me pics of the recipes they've tried, well wishes and just random sweet messages.. Thank you all so very much ;) Happy Thanksgiving!

Much Love,

D xx

Serves 6 - 8

Medium Difficulty. Prep & Cook Time: 4.5hrs

4kg (~9 pound) whole turkey
1 loaf of country bread, cut into small chunks
1 onion, finely chopped
1 cup of pancetta, cut in cubes (optional)
1 pear, chopped
1 cup dates, cut into chunks
1 cup pecans, chopped
½ tsp dried thyme
2 bay leaves
1/3 cup chicken stock (or a little more to keep it moist)
¼ cup crème fraiche
1 tbsp honey
knob of butter
salt and pepper to taste

In a large pan heat some olive oil and sauté the onions until they are translucent. Add the pancetta and when it turns golden and crispy add the pears, dates, stock, thyme and bay leaves.

Cook for about 15 minutes, then add the crème fraiche, honey and pecans, combine well, season and set aside.

Preheat oven to 180C. Remove all the insides (giblets) form the turkey, rinse thoroughly with water and rub the inside with salt and half a lemon. Stuff the turkey with the stuffing, and rub the skin with a knob of butter.

Place the turkey in a roasting pan, loosely cover with aluminum foil and roast in the oven for about 3.5 hours until golden and crispy but still moist. Let the bird rest for at least 20 minutes, covered, before carving and serving this feast!

*Serve with cranberry sauce and sweet potatoes (recipe to follow for a sweet potato crumble)

Image by Chirs Mejorada for CPI Publishing

As featured in BBC Good Food Middle East - November 2011

Carrot & Ginger Soup

Image by Isidora Bojovic for ITP Publishing

I haven't been online, blogging or at work for a little while due to the most beautiful reason ever.. I gave birth to the love of my live, a beautiful baby boy mashAllah, in the early hours on 11.11.11. Baby Phares is finally here and has kept me up just staring at him as I am still in disbelief that less than 10 days ago he was curled up in my tummy.. I may sounds like a cheesy new mommy, but I must admit that I'm amazed at life's miracle.. The small munchkin is the cutest thing ever.. He looks a lot like his dad and has a feisty little character already! My family is in Dubai to welcome the family's newest member, and of course the mommies and my sis (who is a 4x mommy - bless her and her babies) are helping me out as I truly have no clue on how to take care of a newborn.. Even Racil, my partner in crime has come from Beirut especially to welcome baby Phares to this world :) It's the most beautiful feeling ever, but I would be lying if I didn't say that it was also a little overwhelming.. I've had little sleep since we got back from the hospital and am trying to get the little one on a schedule which is harder than I thought! (Yes, I am following the Gina Ford bible a recommended by many mommies!)

So this is where having a husband who loves to cook comes in quite handy.. The new daddy is cooking up a storm in the kitchen these days to let me rest a little :) I will be posting some of his recipes soon! But in the mean time I will post a Carrot & Ginger Soup which was featured in Harper's Bazaar Arabia's October Issue.. It's actually inspiring me to make my own baby food once the little one can have more than just milk.. Already concocting some lovely, healthy & homemade baby purees in my head! To be continued ;)

Serves 4 – 6

Prep & Cook time: 50 minutes

8 large carrots, cut into chunks
1 large onion, chopped
3 garlic cloves, minced
2 tbsp ginger, grated
6 cups chicken stock
¼ tsp dried thyme
¼ tsp nutmeg
1 tsp sugar
salt & cracked pepper to taste
chives for garnish

In a large pot, heat a little olive oil and butter, and sauté the onions until translucent. Add the garlic and ginger, cook for a few minutes then add the carrots, thyme, nutmeg and sugar continuing to cook for another minute or so.

Add the hot chicken stock, seasoning and cook for about 15 – 20 minutes until the carrots are tender. Use a hand blender to liquefy the soup, and continue cooking for 20 minutes to infuse all the flavors. Sprinkle with chives and serve with toasted bread. Enjoy!

“Quiche aux Epinards” or The Spinach Tart

Image by Isidora Bojovic for ITP Publishing

What a beautiful time of year in Dubai, I hope you all enjoyed time with your loved ones for Eid :) I couldn't be any happier at the moment, hamdellah, my family is in town and we're just spending time at home together. The fact that we all live in different corners of the world, makes it even more enjoyable when we all get together.

My baby bro (not a baby at all anymore but he's younger than me so no matter how old he is - he is still my little one ;) is big on breakie, so I made blueberry muffins this morning (recipe is on the blog) and since I'm doing a big feast for dinner, I'm just going to make the Spinach Tart with a nice green salad for lunch today. I love spinach, I love tarts, and I absolutely love this recipe!

Makes 1 Quiche

Prep & Cook time: 2 hours (including refrigeration of pastry for 1 hour)

For the pastry:

1 ½ cups flour
½ cup softened butter
1 egg yolk
1 tsp salt
2 tbsp cold water

For the filling:

2 cups frozen spinach, thawed
1 large onion, chopped
3 eggs
1 cup crème fraiche
1 ½ cups Emental cheese, grated
3 tbsp Parmesan
¼ tsp nutmeg
salt & cracked pepper to taste

In a food processor add all pastry ingredients and blend until the dough resembles breadcrumbs. Place it on a work surface and combine all well without over-kneading. Roll out the dough (using a little more flour if it is too sticky) and place it in a tart base. Refrigerate for at least 1 hour. Preheat the oven to 200C, and prebake for 10 – 15.

In the mean time make the filling. Sauté the onions in a little olive oil on medium heat until translucent, add the spinach and seasoning, and set aside to cool before pureeing with a hand blender.

In a bowl, whisk the eggs, crème fraiche, cheeses, nutmeg and add to the pureed spinach. Mix well, season with salt and pepper and pour the spinach mixture into the prebaked tart shell. Bake for 30 minutes at 180C and serve cooled with a side salad. Bon Appétit!

(As featured in Harper's Bazaar Arabia October 2011)

Tagliata & Arugula Salad

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Sweet Potato Crumble

D's Roasted Thanksgiving Turkey

Carrot & Ginger Soup

“Quiche aux Epinards” or The Spinach Tart

Tagliata & Arugula Salad

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