Peace out.

The last time I posted was almost 6 weeks ago – and even that was barely a post; more like a compendium of links to stuff I’ve written for the good folks over at Cairo 360. But I haven’t been lazy; just insanely busy. Busy doing what? you ask. Well, my knee jerk answer to that question would be “None of your bidniss”, but then again, I’m making it your business by writing this post, right?

So what have I been doing? Writing more and more articles for cairo 360, eating well, and compiling a list of the recipes I used for the dishes photographed on the facebook page. Soon, you will have all of my secrets; but like a well fed golden goose; I keep on laying great tasting eggs. Err… maybe not the best analogy, but you get it.

More recently, I’ve been lucky enough to work with Ayman Samir, chef/owner of The Cellar Door bistro in Maadi. There are some very exciting developments, and the chance to create a new menu with an experienced professional first hand is something I’ve been dying to do for a few years now. Conflict of interest aside, I’d highly recommend a visit to the restaurant, if only to sample the sublime tuna carpaccio and the duck confit tagliatelle. Otherwise, order something from the specials menu, which brings classical, clean flavors to new heights.

Meanwhile, I’m thinking of starting the fast food fast anew; the only exception to this year’s fast will be the omission of Subway and Doner Mania from the list of culprits to avoid. It’s not like I eat there everyday, anyways.

Keep it tight, and stay tuned.

Cooking Time: 3 minutes

One of the toughest things about writing these guides is the word limit. Like any well-run publication, adherence to word limits borders on fanaticism; a necessary evil I’m afraid. Otherwise, pages will be truncated and look horrible. The word limit necessitates that I miss a few outlets and even a few districts of Cairo to stay within the limits. The good news is that there will be at least one more follow up for each guide coming in the next couple of months (Carpal tunnel and Editorial Favors willing).

I remember when getting peanut butter was akin to searching for the Golden Fleece, but now the heretofore unfulfilled demand for better quality and wider variety of foodstuffs is being met by large chains and smaller, specialty shops around the capital. The flipside is that by definition, prestige ingredients are not cheap. Unless you possess Croesus’ wealth, having porcini mushroom omelets for breakfast should not be how you live your life. Lest I be accused of living in a bubble and encouraging greed, I want to go on record and fully explain that not all things we eat need to cost an arm and a leg; so plan your shopping lists accordingly.

Now that’s out of the way, click on “Read more” to get to the links.

5 minutes, Deep fried.

A Foodie’s Guide to: Prestige Ingredients

A Foodie’s Guide to: Fruits and Vegetables in Cairo

A Foodie’s Guide to: Bakeries in Cairo

A Foodie’s Guide to: Butchers in Cairo

A 26-Page Brownie Recipe? Only At The Pentagon

Now, I’m all for standards while cooking; but I think this is overkill. I would hate to be the person tasked with writing this document. No doubt there were SOPS and templates to follow; but I can;t help but think the creation of this document was the source of some mid-level government employee’s loss of sanity.

Nuked, 30 seconds.

Anti-foodie sign, seen in New York of all places.

A whirlwind April has given way to an even tempered May – that is, if my my horoscope is to be believed. Lots of stuff up in my head, lots of little drumsets in this head of mine, but the loudest one at 4am happens to be the question of whether to use the term “Foodie” or “Foodist” to describe my addiction to all things, err, Food.

In my search for answers, I slipped back into old habits; researching and cataloging sources so I could come up with a conclusion. But sleep and the desire to get home and watch Celebrity Masterchef cut that whole endeavor short, and so I’ll link to the two most entertaining pieces I’ve read about the subject. Besides, these guys have said everything I could possibly want to say but better; that’s why this post is under the “I wish I had said it” category.

A Call for Revolution, by Dan Restione

The Final word on “Foodies” by Hagan Blount

At the end of it all, you gotta ask yourself: Would Anthony Bourdain call himself a Foodie/Foodist? Probably not.

Raw, Uncooked.

Thank you, I-am-bored.com

Mom, Dad … I’m a foodie.

Foodie Shopping in the Capital

Right now, I’m making Coca Cola fried chicken, mashed potato and buttermilk biscuits. I’m thinking of experimenting with making a chicken breast au crepinette. Thoughts?

Cooking time: 5 minutes

Desk Girl, hats off to ya!

We all get the beach munchies. Has something to do with the iodine in the sea water that makes us peckish while we tan (or, in my case, burn). So I’ve been tasked with providing you with recipes for foods to eat, as opposed to the regular Soda and Chips combination of your less imaginative friends.

The trick here is to choose seasonal ingredients, prepared very quickly and ones that will keep well in the sun for hours. In addition, the emphasis was on snacks, so it can’t be heavy or cloying; ideally it should replenish your nutrients lost while sweating your socks off, as well as being refreshing. The food also can’t be messy or fussy; so to that end, I’ve come up with 3 little plates that can be eaten only with a fork. Or chopsticks, if you’re Asian. Either way, I’m assuming you’re gonna be with three other friends. So scale up or down as you see fit.

Recipes follow after the jump:

Pickled Tomato Wedges

• 4 large tomatoes cut into ¾ inch wedges.
• 3 Fresh Parsley sprigs, leaves chopped finely.
• 1 TBSP white vinegar
• 1 TBSP olive oil
• 2 TBSP Lemon juice
• ½ TSP Dried mint powder
• Salt and pepper to taste.

A great touch is to put the tomatos in the fridge for a while before making this salad. That way, you maximize the refreshing effect, and bring out the full minty freshness. Combine the dressing in a bowl, and pour over the wedges. Throw in some whole fresh mint leaves for effect.

Summer Fruit cocktail

• 4 peaches cut into ¾ in wedges
• ½ kilo strawberries cleaned and halved.
• ¼ Watermelon, cut into bite sized chunks, preferably seedless (or seeds removed)
• ¼ cup lemon juice
• ¼ cup white grape juice
• 2 cans club soda
• 2 sprigs of fresh mint.
• 2 cloves

Yes, only 2 cloves. Any more, and you’ll overpower the rest of the ingredients.  Dump all the above into a big pitcher. Mix well. Add ice, if needed. When the juice runs out, grab a fork and start eating!

Smoked Salmon on toast

• ¼ kilo smoked salmon, sliced (natch)
• 1 TBSP capers
• 2 sprigs fresh dill, chopped finely
• 1 TBSP lemon juice
• 2 TBSP sour cream
• Slices of toasted bread.
• 1 TSP olive oil.

Combine the capers, dill lemon juice and sour cream. Spread over the toast. Layer over the slices of smoked salmon.

Devour.

Easter is a great time for all; after much celebration, many part-time vegans will be able to return to a feast of flesh. Wear your meat pants, and bring an empty belly.

Happy Easter.