Sunday, November 30, 2008

Marinated chicken

Ingredients :
1 teaspoon of Garam Masala
1tea spoon of Curry
1/2 of tea spoon of cinnamon
3 or 4 cordamon pods
1 clove of garlic
3 table spoon of plain yoghourt
1lb of chicken tights

Mix all the spices together with the yogurt in order to obtain a paste then spread it on the chicken .
Cover and refrigerate for one to two hours ,add the garlic that was chopped
Then bake the chicken until golden (you can grill it too )
Serve with a salad or french fries for example .
I made mine with potatoes and carrot that I had added to the chicken .

Pour les francophones:

Ingredients :

1 cacafe de Garam masala
1cacafe de curry
quelques graines de cardamone vete
sel poivre
1cas de yaourt naturel
1/2 a cafe de cannelle
500gr de poulet
2 gousses d`ail

Mettre le poulet dans un plat qui va au four ,.Melanger les epices le sel ,le poivre et le yaourt .Enduire le poulet de cette preparation . Laisser au frigo 1h de temps puis saupoudrer dail hache et mettre au four 20 a 30 min jusqua ceque le poulet soit dore .
vous pouvez aussi griller le poulet au lieu de le cuire au four .

Dried flowers

I love dried flowers and enjoy a nice bunch on a table .Recently while strolling with my husband in apark in Montclair New Jersey ,I found a lady exposing beautiful dried flowers arrangements . The woman lives in New york state and uses spray paint to give some of the colors to the flowers . I was told that they can last for 5years or so .
I bought one of her arrangements ,Ifound it beautiful .
Her name is Diana Conklin ,her url is

Orange and dates Brioche

250 gr of flour
a pinch of salt
a table spoon of milk
4 eggs
10 gr of yeast (the one that is used for bread)
The zest of an orange
100 gr of pitted dates
20grm of sugar (more if you want it sweet)
230 gr of soft butter (I have used less butter)

In little cup mix the yeast with the milk and let it sit for 20 minutes. Then in jar pour your flour, the salt , the yeat mixed withe milk ,the orange zest and the dates then mix everything together. Then add one egg and mix again .
then add two eggs one at the time .
Mix everything then add your butter and mix until obtaining a soft mixture if it is too soft add some flour . Divide your dough in to 6 equal parts and then attach all of them together making a flower shape(put evrything in baking pan ) . Put the dough to rest for one hour until it`s volume increases .Spread the egg yolk on the dough .Bake for 20-25min until the brioche is golden .

Friday, November 28, 2008

Gender discrimination

I dont know if you would agree with me but i think that gender discrimination is still everywhere even when it comes to dating .
A few hours a go I was watching this program on a channel called TLC it is called something like "what not to wear." The show is about trying to dress women who dont know how to enhance their beauty (in other words who dont know how to dress and make up etc...). First the show talks only about women and never shows any men as if us women should be always be satisfied with how our men look. Another thing came to my mind, men are never criticized about how they look and I must say that some men really need a total make over.
So the show is about choosing clothes for single women in order to make them look more suitable to find a date. Why does the show never bring men and dress them??
I remember that once I was dating on the internet and one of the men (he was not the only one unfortunately) who answered my ad said that he was a manager in a big corporation in France (the country of fashion and good taste by the way). He came to meet me and looking at him arriving I almost ran away.
The guy did not even iron his shirt and his pants were as old as myself. Obviously he did not make any effort to attract me (and no need to say that I was not attracted even before talking to him). If it was a woman meeeting a man she would have put on nice clothes, had a manicure, and put some make up on etc... but because it was a man he thought that just the fact that he had something hanging between his leg was enough.
It was not my only bad experience with men I dated on the internet .
Some men came smelling like pigs and it did not seem to bother them. Others would disappear into the bathroom to avoid paying for a drink that barely cost two bucks.
Well women are always expected to be perfect but what about men ??? when would the same thing be expected of them ?????

Thursday, November 27, 2008

I have not been writing for some time but iam busy with my job .Today is thanksgiving day and itis all about cooking too .
The tradition is to make a turkey (baked for most people) ,stuffing ,mashed potatoes and several pies . The usual pies are pecan ,apple ,pumkin or sweet potatoes pies .
Usually friends and family gather around the turkey and grace is said .
This year i will celebrate it again but we will be only the two of us as we just moved to Louisville and dont have family here .

Sunday, November 16, 2008

For those who love french food and live in the US I advise you a shop that sells french forzen products online .The company is based in Seacaucus NJ but they sell online too . They deliver throughout the US .
I ordered their macarons ,chocolate croissants ,they were absolutely delicious .
The name of the company is white toques Inc

Saturday, November 15, 2008

Some historical facts about macaroons (macarons in french)

Macaroons are cookies or confections, or crosses between the two, depending on where they are made.

They are often confused (due to the very similar spelling) with the French Macarons which are entirely different in appearance.

The English word macaroon comes from the French macaron, from the word maccarone, regionally used in Italy to refer to maccherone (kind of pasta, with a hole and a larger diameter than bucatini) - because almond macaroon paste is the same colour as macaroni pasta.

Macaroon cookies biscuits often use egg whites (usually whipped to stiff peaks), with ground or powdered nuts, most commonly coconut but sometimes almond. Almost all recipes call for sugar, which caramelizes and provides body and a smooth, moist texture to the macaroon. If the coconut or other fabric used is very sweet, however, the sugar may be omitted.

In Scotland, there are three types of macaroon: the macaroon biscuit, which is the cookie-type macaroon and almost always almond-flavored; a macaroon cookie/confection that is made with plain mashed coconut (or cold cooked potatoes), mixed with icing sugar to stiffen it, then dipped in chocolate and rolled in coconut; and the pure confection called "macaroon," which is typically a fondant, nougat, meringue, or similar center, coated or dipped in chocolate.

In North America, the coconut macaroon is the best known variety. Commercially made coconut macaroons are generally dense, moist and sweet, and often dipped in chocolate. Homemade macaroons and varieties produced by smaller bakeries are commonly light and fluffy, as though they were a cross between macaroons, meringues and nougat. Macaroons made with coconuts are often piped out with a star shaped tip, whereas macaroons made with nuts are more likely shaped individually due to the stiffness of the dough.

In Asturias, Spain, there is a macaroon variety made with hazelnuts and honey called "carajitos."

[edit] Origins
According to legend, the macaroon was invented in an Italian monastery in 1792. Later, two Carmelite nuns, hiding in the town of Nancy during the French Revolution, baked and sold macaroons to cover their expenses. They became known as the "Macaroon Sisters." The cookie recipe was supposedly passed on to the Jewish community in France, who subsequently made it a staple of Passover baking.

However, recipes for macaroons (also spelled "mackaroon" "maccaroon" and "mackaroom" appear in recipe books at least as early as 1725 (Robert Smith's Court Cookery, or the Complete English Cook)

Macaroons remain a common treat during the Jewish holiday of Passover, because they are unleavened and can be made freshly without Chametz (leavened flour). Potato starch is sometimes included in the recipe, to give the macaroons more body.

[edit] In popular culture
In the TLC show Jon & Kate Plus 8[1], the entire family visits an organic farm - Natural Acres - the organic conscious mother Kate Gosselin sighs with delight when she sees macaroons being sold at the farm's store, upon which she purchased one for herself and one for her beloved husband.
In Henrik Ibsen's A Doll's House, main character Nora delights herself with macaroons, despite her infantilizing husband's (Torvald) prohibition.
Macaroons play a major role in the 1994 Tom Stern/Alex Winter horror/comedy "Freaked". The macaroons in question appear to be of the coconut biscuit variety, with Winter's character complaining of the coconut being "skimped on" (meaning to use too little).
In "The Sopranos" series one, Tony Soprano presents his mother, Livia Soprano with a box of macaroons, claiming that they are "her favorites." Tony's mother is unable to conceal her delight, but quickly turns sour and dismissively says "I don't want it", thus highlighting her manipulative behavior.
In the 1998 movie "The Avengers", macaroons are "Mother"'s favorite biscuits.
In the lyrics to The Stampeders song "Sweet City Woman," the protagonist is fed Macaroons in the line "And she feeds me love and tenderness and macaroons".
In Acorn Antiques, the macaroon is the favored food of Mrs Overall, and the food has its own self-titled song in the musical version.
In the movie adaptation of Jane Austen's Persuasion, Mr. Walter Elliot exclaims that "Admiral Croft's face likely has the color of this Macaroon."
In King of the Hill Dale Gribble makes Macaroons for his Gun Club.
In one series of Li'l Abner comic strips, there was discussion of "macaroons and macaroni" as being "addictive" foods, although not referencing the common etymological origin of their names.
In the Viva Piñata game and TV series, one of the piñata species is known as "macaraccoon", a cross between two words, macaroon and raccoon.
In the TV Series Stargate SG-1, the character Cameron Mitchell details that Macaroons are a favorite baked good. At the end of the episode "Line in the Sand", he gives these to character Samantha Carter in reference to his earlier mention of it. In the direct to DVD movie The Ark of Truth Carter brings Mitchell some macaroons.

Algerian pie (Tajine Malsouka a ma maniere)

Sunday, November 9, 2008

Yesterday we wanted to try a cafe in Louisville that has good food according to people iknow .The place was nice ,cosy and the service was excellent .
the food was good and they had smaller portions which for someone like me is ideal .
When you are a new customer they give you a box of muffins as agift .
The place is called Mimi`s Cafe it is in louisville KY.
Ihad tested their mediterranean pasta and i really found it very good . the yalso have an excellent carrot cake (with no cream cheese icing).

Poulet au miel et au vinaigre balsamique (chicken with honey and balsamic vinegar)

6 chicken `s tighs
6 cloves of garlic
4 table spoons of balsamic vinegar
2 1/2 tablepoons of honey
250 g of mushrooms
1 small branch of rosemary
2 bay leaves
100 g pancetta diced (optional )
salt ,pepper
1table spoon of olive oil

In a pan heat the olive oil then saute the chicken once it is brown .keep the chicken aside . then heat the honet and the vinegar in a small saucepan then spread the mixture on the chicken .
add your salt pepper and the chopped garlic . then the herbs and the pancetta .let simer for 15minutes then add your mushrooms and let evrything simmer for 10 more minutes (until the chicken is cooked )

Friday, November 7, 2008

Fricasse de poulet a la Marie (chicken recipe)

6 chicken tighs
half of an onion
150 g of black olives
a small can of mushrooms
1/2 green pepper
3 cloves of garlic
1teaspoon of oil
4 tomatos peeled

In a pan put the oil when it is hot add the chicken ,let the chicken roast for 5 min then add the onion ,when transparent add your pepper ,salt and pepper ,let it simmer then add the mushrooms and the olives if it sticks add some water .
Add the chopped garlic then the peeled tomatoes .
let it cook for 20-25minutes until the sauce is reduced . You could add to the sauce some thyme it would give it a nice flavour or a glass of white wine too .
you can serve it with fresh pasta (tagliatelle )

Pour les francophones
1 livre de poulet (jutilise les cuissses ou haut de cuisse)
5-6 tomates pelees
2 gousses d`ail
1/2 oignon hache
100 gr d`olives noires
200gr de champignons de Paris
1/2 poivron vert coupe en lanieres
1/2 verre de vin blanc (j`en mets pas en general)
1cas dhuile

Dans un sauteuse mettre votre poulet avec l`huile ,laisser dorer puis ajouter l`oignon. laisser dorer si ca colle ajouter un peu d`eau . Ajouter votre poivron ,vos champignons ,vos olives . Apres cela ajouter vos tomates avec lail hache . Laissez cuire 20 a 30min a feu doux jusaqu obtention dune sauce epaisse .je ne rajoute pas deau mais on peut le faire .On peut y ajouter le vin blanc aussi .
cest un plat inratable ,tres presentable . A accompagner de tagliatelles fraiches ou de pommes de terre vapeur .

my love for food and cooking

Today is friday and the end of the week .This week was particularly hard for me due to reasons that iwont talk about here .Iam glad the week is over .
Iam always happy to come back to my blog and to post another recipe.
My recipes come from various sources some of them come from my own family of course ,others are from books .
At the age of 13 imade my first meal , I remeber it was fish in a tomato sauce with steamed rice . It was ver y good but my mom was directing the operations ,so iam thankful to her for showing me how to cook .
My mother never liked to cook so she tought me some dishes and relied on me later to cook for the whole family whenever she did not want to do it herself .
My mother cooked very simple dishes that were always very healthy . she always made a point about not cooking oily dishes .
I miss some of her dishes like the Escabeche sardines , garlic chicken ,croquettes of sardines .I appreciated her potato salad too . When i was in elementary school she used t o make us a marble cake (marbre) with real butter of course (no one thought about his cholesterol then ).
he cooking is very mediterranean not particurly north African but it had italian and french influences .
My paternal grand mother was acook ,she was hired to cook for weddings because she made very good traditioannl Algerian dishes .
So this is how i started loving food and cooking .

Tuesday, November 4, 2008

Lots of my dishes are made with curry and are inspired from Indian dishes .I Have lived in London in the 70`s and went to an english high school where imet lots of British indian kids .That is how i was introduced to Indian cuisine .Iwas surprised much later in my life that Indian food had become so popular and that Indian restaurants are florishing .
In the US we have a chain called the Patel brothers stores and one can find all the Indian spices or ingrediants to make a good indian meal .
I have started making my own dishes using Garam Masala cardamon and cloves .Iam trying different combinations of spices in order to obtain something that i like .
iwould like to try cordamon ice cream and i am sure that it will be good .i`ll post it here once i`ll try it .


Achapati is an unleavened bread made from chapati flour ,a ground wholewheat flour .Itis an Indian bread .
Makes 8-10
2 cups chapati flour or ground whole wheat flour
1/2 teaspoon of salt
3/4 cup of water

Place the flour and salt in a mixing bowl . Make a well inthe middle and add the water mixing well with your fingers.
Forma supple dough ,and knead for 7-10 min . Ideally cover with plastic wrap and let stand on one side for 15-20 min to rest .
Divide the dough into 8-10 equal portions. Roll out each piece t oa circle on floured surface .
Place a a heavy skillet (or apan ) over high heat . when steam rises from it ,lower the heat to medium and add the first chapati to the pan . when the chapati begins to bubble turn it over ,do the same on the other side . repeat the process until all the breads are cooked. Serve hot .

Monday, November 3, 2008

Today something bad happened to me and it was unexpected so iam very sad and rather in shock but thinking about my blog gives me energy .
Cooking always makes me happy .

Curried carrots

1 lb of carrots
1 table spoon of oil ( you can use oliveoil if you desire)
1 tablespoon of curry powder
3 cloves of garlic
1 table spoon of vinegar (optional)

slice the carrots and saute them with the oil ,add the garlic and the curry the salt and pepper , then add 2 to 3 table spoons of water and let simmer for 15-20min .when cooked add the vinegar .
you can serve them with fish or a meat .

Sunday, November 2, 2008

shrimp with coconut milk and curry

This recipe was given to me by Antoine who went ot the same school as myself (lycee Descartes in Algiers) . He lives in Madagascar ,so this recipe is from the Indian ocean ,idont know if itis from Mauritius or the Reunion island but it does not really matter to me as it is delicious and that i love shrimps . i thank Antoine by the way for sharing it with me .

Ingredients :
1 Lbs of shrimps (peeled)
one lemon
1 mango
2 tablesppoons of curry powder
half oan onion
3cloves of garlic
1 can of coconut milk
1 teaspoon of cooking oil

Saute the onion with the oil until transparent ,then add the garlic (chopped) .Add your shrimps and let them cooked until they change color .
Add the zest of a lemon ,the juice of the lemon ,the curry powder and salt and pepper . Then peel your mango and cut it into small cubes and addit tothe shrimps. Add your coconut milk and let simmer for about 15 to 20 minutes .
you can decorate with roasted cashews or almonds and cilanto leaves .
this dish can be served with either jasmine rice or even Basmati rice .

Pour les francophones :
Ingredients :
1 livre de crevettes decortiquees
1 boite de lait decoco
1casoupe de curry
1 citron
sel poivre
1/2 oignon
1 gousse dail

Mettre loignon hache a cuire avec une cuillere a cafe dhuile ajouter lail hache . ajouter les crevettes jusqua cequelle s prenent une couleur blanche .ajouter voire curry sel ,poivre . Rapez le zeste d u c itron et ajouter le a la preparation .
Ajouter votre lait de coco puis la mangue coupee en des . Laisser mijoter jusqua obtenir une sauce epaisse et jaune .
servir avec un riz thai ou Basmati .


Ingredients :
4 zucchinis
2 eggplants
2or 3 cloves of garlic
4 tomatoes peeled
2 green peppers
Half of a big onion
1 table soup of olive oil

cut your onion into large slices and saute it with the oil . when it becomes tranlucid add the green peppers cut into slices. let it cook for a while then add your eggpant cut i nto dices . the nadd the zucchinis the garlic (chopped) and at the end the peeled tomatoes .cover and Let everything simer for 20 min until evrything is cooked .if it does stick to the pan add some water .you can add some thyme too the dish it would give it some provencal aroma .
you can serve this dish with fish or lamb or if you are a vegetarian mix it with some rice.

Pineapple upside down cake


1can of pineapples
125 gr of flour
125 grams of granulated sugar
100 grams of sugar for the caramel
125 grams of butter
4 eggs
1 pack of baking powder (20grams of baking powder)

Preheat your oven 350 degres first . Melt the butter. In a large bowl mix the sugar ,the flour, the melted butter ,the eggs and the baking powder .
In a pan melt the rest of the sugar with two spoons of water in order to make a caramel . once it is dark (not burned),pour the caramel into the pan you will use for the cake then on top of the caramel put your pineapples then pour the mix over it . Bake for 30 min .
Once the cake is cooked turn it upside down with the pineapples on top . what i do is that i pour the liquid from thepan into the cake while itis still warm so the cake will be moist .you could use rhum instead of the pineapple juice .

Saturday, November 1, 2008

North African carrot salad

North african carrot salad

This recipe is from the eastern part of Algeria and Tunisia as well . It is a very simple recipe and it can make a nice starter .It can be eaten cold or even warm .In Tunisia this salad is known as Oum Houriya ,the carrots are not sliced but pureed .

Carrot salad


1 lb of carrots
2 spoons of olive oil
one tea spoon of harissa (chili paste) you could use hot salsa intead
2 cloves of garlic
one tea spoon of cumin
one tea spoon of carvi powder
some lemon juice

Cut your carrots into slices and boil them . Add some salt to the water .
Drain them once they are cooked . Put your carrots in salad bowl and add olive oil harissa the cumin and the carvi powder the salt and pepper (to your convenience)then the garlic shopped into small pieces . Add at the end the lemon juice .
you can decorate with black Kalamata olives .

Pour les francophones
1 livre de carottes coupees en rondelles
sel poivre
1cacafe de cumin en poudre
1cac de carvi en poudre
2ou3 gousses dail
2cas dhuile d`olive
le jus dun demi citron
1cac de harissa (si vous voulez que la salade soit piquante)

Mettre les carottes a bouillir .Dans un saldier mettre lecumin ,carvi ,sel poivre harissa huile d`olive citron ail (vous pouvez le reduire en puree si vous preferez) ,melanger le tout puis ajoutez vos carottes .
decorez de quelques feuillesde persil et d`olives noires . cest une salde qui se mange froide ,tiede ou meme chaude ,avous de choisir .

chocolate macaroons

100 g of chocolate for desserts
120 g of icing sugar
60 g de almond powder
2 egg whites

For the ganache :
50 g de liquid cream
50 g de of chocolate

preparation of the macaroons:
preheat your oven 325 degrees
melt your chocolate in a bain marie (or melt it in the microwave)
mix 2/3 of the sugar with the almonds in a bowl .Add the melted chocolate mixing it well
wisk the egg whites with a pinch of salt then add the rest of the sugar without stopping the whisking .
fold them in them delicatly to the mixture .
Dispose the mixture on a tin that was buttered make little circle that have an even size ... cook for 10 to 15 minutes à 15 min .Transfer the macaroons onto a wire rack and allow them t ocool.

Prepare the ganache :
Pour the hot cream on the chocolate . Cover and wait a few minutes then mix in order to obtain a smooth mixture .
spread the ganache on a macaroon then cover it with a second macaroon ।repeat the same thing until you have used all your cookies. then put them in the fridge .

Lemon and chopped fruit muffins

120 grams of granulated sugar
150 grams of flour
120 grams of butter (or margarine)
a pinch of salt
3 eggs
1/2 pack of baking powder (I have used a pack bought in France they contain around 20 grams )
one lemon
chopped fruits (or orange peel)

Put the eggs ,flour ,lemon zest ,lemon juice ,baking powder ,fruit and sugar in apn mix everuthing until obtaining a smooth texture ,then add the melted butter ।Put evrything in muffin pans and bake for 20 minutes in preheated oven (350 degrees)
you`ll obtain around 7 small muffins but they are very tasty ।


Side Dishes

Curried Carrots
North African Carrot Salad


Fricasse de poulet a la Marie
Marinated Chicken
Poulet au miel et au Vinaigre Balsamique
Shrimp w/ Coconut Milk & Curry

Cakes & Cookies

muffins au chocolat blanc et citron vert
Mango Lassi
cheesecake aux fruits rouges et auchocolat blanc
Tarte au citron
carpaccio de fraises aux epices
cake a l`eau de fleur d`oranger et a lorange confite
Muffin aux pepites de Chocolat at au Pralin
Gateaux d'Alger
Lamia's Almond cookies
Chocolate Macaroons
Lemon & Chopped Fruit Muffins
Orange & Date Brioche
Pineapple Upside-Down Cake