full to the brim of a wall

 
So in order to talk about this recipe today, we're going to have to talk about sheep butts. I know, not what you were expecting right? But here's the deal, in most parts of the Levant the sheep sort of have this extra butt, almost like a really wide fat tail, that you can see in the pictures. I remember seeing this for the first time near Sayyida Zeinab outside Damascus, and staring at these very weirdly shaped sheep. You see, the sheep are bred this way because that back part is just one big mass of fat. In Arabic this is called 'aliya, and is the traditional cooking fat, sort of like how lard is a traditional cooking fat in the U.S. Nowadays, most people use butter (ghee) or oil in their cooking because it's more cheaply and readily available, but 'aliya is still called for in some dishes.
So for today we have a very special kind of kibbeh recipe. It is a kibbeh stuffed with flavored fat, or 'aliya. Since 'aliya isn't readily available, there are several options for your fat: what I do is the next time you cook any fatty piece of lamb (like a leg or shoulder of lamb) trim off the fat, render the fat in a pan, and store it in a covered container in the fridge or freezer. Alternately, you can use some rendered bacon fat mixed with some butter, or you can use all butter.
Now, for this very special kind of kibbeh. This kibbeh is sometimes called "kibbeh zghortawieh," named after a town in Lebanon where this kind of fat-stuffed kibbeh is made. In reality, it's just one restaurant in this town that makes this kibbeh, though it's a destination of sorts. The kibbeh are made very large with thin shells, stuffed with the spiced fat mixture and grilled. You can see a great video of the kibbeh zghortawieh here.
But there are other more home-style ways of making fat stuffed kibbeh, that can vary completely depending on the cook. The two clear rules seem to be the following: the kibbeh are always baked or grilled (since they're packed with fat on the inside, there's no need for frying), and the fat mixture is always flavored with some sort of spice or herb mixture. Annisa Helou describes a lovely version called kibbeh kubab here. I once had one stuffed with some sort of mint-cinnamon-allspice mixture that was delicious.
My recipe here uses a pepper paste, which turn the insides a beautiful red and lends a slight sweetness to the kibbeh. They are some of the most delicious kibbeh I've had, little meatballs bursting with moisture and flavor. I do have one note of caution: you need to form the kibbeh very well, pounding the meat to a sticky paste and forming the shells without any gaps. I'll admit I was in a rush to make dinner, and as is obvious in the photo, the fat leaked out of many of my kibbeh. They were still delicious though, and I guess I spared us a few calories in this rich dish.
Kibbeh with Rich Red Pepper Stuffing
For the fat you can use rendered lamb fat, a mixture of bacon fat and butter, or all butter or ghee. Generally is is better to use the meat fats because the butter tends to run everywhere and get a bit messy. For the red pepper paste, if you don't use your own a store bought one (like ajvar) will do, just make sure it's not to watery. Feel free to experiment with the recipe and try other flavorings for the filling as well.
4 tablespoons fat (see headnote), at room temperature
2 tablespoons red pepper paste
1/2 a medium onion, grated on a box grater or pureed in a processor
1 lb ground lamb or beef
1 cup fine bulgur
2 teaspoons each allspice, cinnamon
sprinkling each of cloves, black pepper
salt to taste (I start with 1 teaspoon)
1. Mix the fat and the pepper paste, place in the fridge to chill.
2. Meanwhile place bulgur in a fine mesh strainer and rinse in several turns of water, then set aside to drain. Fluff the bulgur, then add to the remaining filling ingredients (onion, meat, spices). Knead the mixture well with you hands until it forms a sticky paste (dampen your hands with cold water if it gets too sticky).
3. Preheat oven to 450 F. Line a baking sheet with parchment paper.
4. Begin forming the kibbeh balls, use your thumb to work the shell mixture into a smooth hollow round in the palm of your hand. Place a small amount of fat in the middle of the kibbeh (about 1/2 tablespoon), then seal the kibbeh very well so there are no holes. Dampen you hands as you work to keep the meat from sticking. Once the kibbeh are formed, it helps to chill them for one hour before baking if you have the time.
5. Bake the kibbeh until browned on the exterior, about 12 minutes for small kibbeh balls (use you judgement, the time may vary depending on the size of the kibbeh). Serve immediately.

 
A s much as we all adore the classic, Norman Rockwell–esque Thanksgiving dinner doctor in business administration, serving up the same old turkey and trimmings year after year can get seriously tedious—especially for the cook.
So if you feel ready to veer from the well-trodden path of holidays past, we've put together a Thanksgiving menu like none you've ever seen before. Our centerpiece is roasted turkey marinated in a complex Mexican mole sauce and richly stuffed with masa harina, similar to what's pressed inside the corn husk wrapper of a tamale.
A sprinkling of Native American ingredients make apropos appearances as well. Sweet jícama adds crunch to a sprightly watercress and orange salad. Pine nuts get sautéed with elegantly slim haricots verts. Cranberries and zucchini are baked into tender mini-muffins. And chiles grace the table in the mole, stuffing, gravy gift ideas for women, and a juicy pineapple and poblano salsa (standing in for cranberry sauce).
We've also borrowed appealing ingredients from across the globe, such as Spanish smoked paprika to enliven deep-fried chickpeas (for an addictive starter served alongside olives, radishes, and spiced nuts), and Scottish whisky to spike honey-gilded sweet potatoes.
For the lily-gilding, belt-loosening finale, we've completely eschewed the ubiquitous pecan-apple-pumpkin pie triumvirate in favor of a creamy flan paired with spiced poached quince, and a luscious chocolate cashew pie sweetened with maple syrup.
And to help you get everything done smoothly, we've included a timeline that breaks down this complex meal into doable steps Top Enterprise VPN, spread out over a month.
Try this menu once, and you might find yourself hooked on some unexpected but eminently lovable new holiday traditions.

 
Just about everyone coming to Paris asks me if I’ve read “Why French Women Don’t Get Fat” by Mireille Guiliano.
No, I haven’t read it, and I’m kind of sick of hearing about it, because many of the answers just seem all too obvious. Especially one of the reasons; it’s because they smoke.
Is the alarming rise in American obesity aligned to the fact that about 20 or so years ago, people in America began to quit smoking? If you’ve been to Europe, you realize lots of people still smoke. (And I’m not sure any government wants too many to quit smoking, due to the huge taxes on cigarettes.)
But to say that there’s something that the French women know that American women don’t is rather silly. In America, people drive just about everywhere. Think when was the last time you walked to the store to buy groceries (and lugged them home?) And think about the staggering array of candies and fast-food available in ‘drugstores’ in America. And just how many calories are in that jumbo smoothie? (Answer: About 50% of your daily requirement.)
But for some reason, I wonder why Americans think there is some magic reason for the French being so slim? True in cities worldwide (and in American cities as well) many are preoccupied with appearances. But in America, the question remains why diet books are so popular, gyms are everywhere, and none of us are getting any slimmer. I loved the look on a friend’s face here in Paris when I told her that people get up at 5am in America to work out at the gym.
So here are some observations why French women, and men, are (sometimes) in better shape than their American counterparts:
1. There is more of an emphasis on quality, not quantity. Unlike in American, in France, fast-foods and soda are very expensive while fresh foods and wine tend to be cheaper. It’s expensive to eat healthy in America.
2. Meals are much lighter; there is often only one large meal per day. Many French people will have soup or a salad for a meal, unless dining in a restaurant.
3. People walk a lot. Even if you take the métro, there’s plenty of stairs to contend with. For example, these are the stairs to my apartment. Imagine lugging 4 bottles of wine, 6 liters of Badoit water, and 10 kilos of flour up there!
(Ok, those aren’t really my front stairs…)
But just imagine how much more exercise you’d be getting if you walked to the gym (to use the treadmill) or walked to work (to sit behind a desk all day.) Still, it does add up.
4. Quantities are smaller. I’ve seen French people cutting up a single chicken wing with surgical precision, taking all the time in the world.
And consider a container of yogurt. French yogurt is about 4 ounces, half the size of their American counterparts. And for the most part, French people eat whole-milk yogurt ‘nature’, with no sugar added. Portions in America are huge.
5. There simply isn’t the culture of ‘always eating’ in France. I recently read an article about fast-food restaurants inventing new things for Americans to eat while driving. Are we all that busy? Cookbook author Marion Cunningham once said to me, “Everyone’s always telling me that they’re so busy..but I’d like to know what’s everyone so busy doing?”
6. And finally, people are not all the same size. Thankfully, most women don’t resemble Paris Hilton (scary!) or Anna Nicole-Smith (scarier!) Still, even in France, there’s more and more people that could perhaps walk a bit more, and consume a bit less.
I’m often asked how I manage to stay in shape eating all the fabulous foods around me. Well, for the most part, when I indulge in a croissant, for example, I’ll eat the best croissant I know of (the ones at Au Levain du Marais at 28, blvd Beaumarchais near the Bastille come to mind.) If I want chocolate, I don’t bother with a big, rich chocolate dessert. I’ll eat a few squares of the very best, most bittersweet chocolate I know of.
Ok, off for a walk to Berthillon for ice cream…

How Do You Get Rid of Cooking Smells?
 
Late last night I roasted some shallots and potatoes (coated in a liberal dousing of of garlic, turmeric, cumin, red pepper flakes, cayenne, olive oil , and sea salt) and tossed it all together with some wilted greens, cilantro, and a good dollop of cool yogurt. I was feeling peckish and wanted something comforting, flavorful, and warm to eat out of a bowl in front of the TV -- and this recipe from Nigel Slater's Eat (available in hardcover beginning next week) seemed easy enough to throw together.
The spicy potatoes hit the spot -- but hours after the fact, my studio apartment still smelled like roasted shallots. Not that I'm complaining -- I love shallots -- but I didn't want my hair/clothes/furniture to smell all savory and stuff, like, forever.
 
Lately, in the balmier summer months when I don't want to keep my windows open, I've been relying on a trifecta of tools to neutralize cooking smells in my apartment:
1. The air conditioner - cold-air recirculation at its finest
2. My air purifier Neo skin lab derma21, which I turn on full-blast
3. A vanilla-lime Yankee Candle - there's something about the sweetness of the vanilla and the subtle tartness of the lime scent that really helps. My usual home fragrance is Diptyque's Figuier, but that doesn't seem to cut through cooking smells quite as well.
I've heard plenty of other tips for getting rid of cooking smells -- like leaving a bottle of vinegar open on your kitchen counter overnight (does your house wind up smelling like vinegar, then?) or even boxes of baking soda.
What are your go-to tips for quashing kitchen smells after a cooking? Tell us your tips in the comments section , below!

 
Remember yesterday when I touted the virtues of homemade Double Chocolate Pudding? Oh, but it’s good best travel tea mugs. But, it seems I might have had an ulterior motive for sharing it. This pie.
If you aren’t familiar with it, a pudding pie is exactly what it sounds like. It’s pie + pudding. But, it’s so much more than the sum of its parts. This, my friends, is the kind of dessert that should come with an addiction warning because it’s just that good.
It starts with a cookie crust made from vanilla wafers. You can use any kind, but I’m partial to . Next, for a fun variation, add a thin layer of peanut butter on top of the crust. It just gives you a little flavor surprise that goes so well with the rest of the pie. You can use another spread flavor (like chocolate-hazelnut! or cookie butter!) for some variety, or omit it for a more traditional pudding pie.
The filling is that same Double Chocolate Pudding I shared with you yesterday. Just fill up the crust with your freshly made pudding china company formation, cover it, and try very hard to wait a couple of hours before digging into this glorious pie.

 
Inspired by the rare find of sweet potato leaves at our local farmer's market, this warmly spiced, slightly nutty vegan soup combines African spices with potatoes, sweet potatoes, carrots, zucchini, sweet potato leaves, red peppers and chickpeas. Both hearty and light, a little peanut butter highlights the nuttiness of the chickpeas and greens and adds a touch of creaminess to a warm tomato broth spiced with harissa, sumac, cumin, and chili.
Sweet potato leaves look like this:
They have a faintly nutty taste and are best used in soups or stews.  They aren't easy to find, however, so feel free to substitute spinach or your favorite greens in this soup recipe.  (If you use spinach, you'll want to adjust the cooking time and add it right at the end of the cooking.)
Sweet Potato Soup with African Spices, Sweet Potatoes Leaves & Chickpeas:
1 TBS olive oil
1/2 large onion, diced small
1-2 garlic cloves, minced
1 tsp harissa
1 tsp sumac
1 TBS ground cumin
1 tsp ground coriander
1 large potato, peeled and diced
1 carrot, diced
1 sweet potato, diced
1/4 red pepper, diced
1 zucchini, diced
32 fl oz vegetable broth
2 TBS peanut butter
1 TBS tomato paste
7 oz tomatoes, petite diced
1 cup sweet potato leaves, chopped (or spinach or other greens)
7 oz chickpeas, drained and rinsed
10 olives, chopped
1 tsp chili-garlic paste
1 tsp lemon juice
salt and pepper
1/4 cup cilantro, chopped
In a large saucepan, heat the oil over medium heat and add the diced onions.  Cook for 3 minutes, stir well and add the minced garlic.  Cook for 1 minute and add the harissa, sumac, cumin, and coriander. Stir well and cook for 30 seconds. Add the diced carrot and potato, stir, and cover.  Cook for 3 minutes.  Add the sweet potato and red pepper. Cover and cook 2 minutes. Add the zucchini, cover, and cook 2 more minutes.  Uncover and add the vegetable broth. Raise the heat to high and bring to a boil. Turn down to a simmer and add the peanut butter. Stir until the peanut butter is dissolved. Add the tomato paste, diced tomatoes, chickpeas, olives, and sweet potato leaves (or other greens - if using spinach, don't add it until the last 2 minutes of cooking) and simmer for 5 minutes. Add the chili paste, lemon juice and salt and pepper to taste. Simmer for 5 minutes.  Taste and adjust seasoning.Turn off the heat and finish with the chopped cilantro.

 
When we found out the guys at Park Slope, Brooklyn's Pork Slope bar were teaming up with the Kelvin Natural Slush company to offer a Mint Julep Kelvin Slushie for Derby Day, of course we had to make it a priority to get the recipe.
Though there's nothing like a traditional Mint Julep, a frozen-slushie take on the classic bourbon and mint cocktail is a pretty badass--okay, maybe not quite badass, but definitely fun--way to toast the Run for the Roses.
Though the drink that Pork Slope is offering relies on a natural mix created by the Kelvin company, John Bush--the beverage director at Brooklyn's Pork Slope, Talde, and Thistle Hill restaurants--kindly shared his recipe for this Mint Julep Slushie, which is inspired by the version served at Pork Slope. Give it a try and let us know what you think in the comments!
Mint Julep Slushie
Makes 2 slushies
Ingredients:
5 to 6 mint leaves, plus more for garnish
5 ounces bourbon
3 ounce simple syrup
Preparation:
Muddle mint leaves in a glass. Add to blender with bourbon, simple syrup, and 2 1/2 cups ice and blend well. Add an additional 1/2 cup ice to achieve slushie consistency if desired. Pour into 2 glasses and garnish with a sprig of mint.
Styled by Rhoda Boone; photographed by David Cicconi.

amar
 
yield
Makes 10 servings
A little balsamic vinegar balances the sweetness of the cherries and enhances their flavor. Serve the cake with espresso or tea in the afternoon or with whipped cream or ice cream for dessert.
Ingredients
    3/4 cup (1 1/2 sticks) unsalted butter Cloud Provider, room temperature, divided
    1/4 cup (packed) dark brown sugar
    2 teaspoons balsamic vinegar
    3 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 21 ounces whole unpitted cherries)
    1 1/4 cups all purpose flour
    1/4 cup yellow cornmeal (preferably stone-ground medium grind)
    2 teaspoons baking powder
    1/4 teaspoon salt
    1 cup sugar
    2 large eggs tsim sha tsui hotel, separated
    3/4 teaspoon vanilla extract
    1/2 cup whole milk
    1/4 teaspoon cream of tartar
Preparation
Position rack in center of oven; preheat to 350°F. Combine 1/4 cup butter with brown sugar and vinegar in 10- to 11-inch ovenproof skillet with 2-inch-high sides. Stir over medium heat until butter melts and sugar dissolves, about 2 minutes. Increase heat to high; add cherries and bring to boil. Remove from heat.
Whisk flour, cornmeal, baking powder ageLOC Me, and salt in medium bowl to blend. Using electric mixer, beat 1/2 cup butter in large bowl. Add sugar; beat until pale and fluffy, about 3 minutes. Beat in egg yolks and vanilla. Add flour mixture alternately with milk in 2 additions each, beating just until blended and occasionally scraping down sides of bowl Hong Kong Chinese Festivals. Using clean dry beaters, beat egg whites in another medium bowl until foamy. Add cream of tartar and beat until whites are stiff but not dry. Using rubber spatula, fold 1/4 of whites into batter to lighten slightly. Fold in remaining whites in 3 additions (batter will be thick). Spoon batter over cherries in skillet, then spread evenly with offset spatula to cover cherries ARTAS hair transplant.
Bake cake until top is golden brown and tester inserted into center comes out clean, about 45 minutes. Cool in skillet on rack 5 minutes. Run spatula around edges of cake to loosen. Place large serving platter upside down atop skillet. Using pot holders or oven mitts, firmly hold platter and skillet together and invert. Leave skillet atop cake 5 minutes. Remove skillet. If necessary, rearrange any cherries that may have become dislodged. Let cake cool at least 45 minutes. Cut cake into wedges and serve slightly warm or at room temperature .

 
Fat-burning diets say they can deliver a slimmer waist and flatter abs. Find out if it's right for you—and get fat-burning recipes and advice from a nutritionist
by Monica Reinagel, M.S., L.N.
The Concept
The right combination of foods and exercise burns off stubborn body fat handmade jewelry.
Distinguishing Features
    You drink many of your meals (and we're not talking about the three-martini lunch)
    A big emphasis on lean protein (egg whites, chicken breasts, skim milk, protein powder)
    Vegetables fill the plate (and, hopefully, your stomach)
    Grains and starches are few and far between
This Is Your Diet If…
    You're looking for a low-fat diet
    You think of food as fuel, not fun
    You're very disciplined about your exercise routine
    You've got a beach trip planned
Probably Not for You If…
    You like meals that you can chew
    You're a snacker
    You have an allergy to sit-ups
    You're looking for something you can sustain long-term
The Details
There's really no magic here. A low-calorie, low-fat diet coupled with a rigorous exercise routine will help you reduce body fat and reveal those washboard abs. Pumping up the protein (to about twice the standard amount) helps you recover from your workouts and also helps quell hunger pangs.
Replacing one or two meals a day with high-protein smoothies simplifies meal planning and preparation. For dinner data centre hk, it's old-school diet fare: a serving of steamed fish or grilled chicken, salad with low-fat salad dressing, and steamed vegetables. Alcohol is off the menu.
Hey, we didn't say it would be fun. It's all about getting that bikini bod.
    
A Day on the Fat-Burning Diet
    Spicy Pumpkin and Split Pea Soup
    with a salad with low-fat dressing and grapes
    Miso Chicken
    Wilted Watercress with Garlic
    Citrus-Glazed Carrots
http://www.nutritiondata.com/facts/recipe/767189/2
More Great Fat-Burning Diet Recipes
    Baked Trout with Shiitake Mushrooms, Tomatoes, and Ginger
    Asian Chicken and Water Chestnut Patties
    Curried Lentil and Spinach Soup
    Squash Salad
    Steamed Fish with Scallions and Ginger
    Tuna Steak au Poivre
See our diet comparison chart for information about other ways to lose weight
Books on the Fat-Burning Diet
The New! Abs Diet by David Zinczenko
Although billed as a "diet," this book puts the spotlight on a workout program of 245 "body-reshaping exercises," along with a diet plan featuring "12 best foods to burn fat." No surprises here: fat-free dairy, lean meats, green vegetables, whole grains, almonds, eggs, and protein powder and berries for your smoothie. Green tea and water replace alcohol and soda.
The Flat Belly Diet! and Flat Belly Diet! Cookbook by Liz Vaccariello and Cynthia Sass
The secret to shedding belly flab without crunches or cardio is simply to add a bit of monounsaturated fat (MUFA) to every meal, according to the authors. Accordingly, almonds, olive oil, or avocados accompany almost every meal in the book. However, we suspect that results will have less to do with MUFA magic and more to do with the very low 1,200-calorie diet the book prescribes.
From Belly Fat to Belly Flat by C. W. Randolph, M.D., and Genie James
The idea here is that stubborn belly fat in both men and women is the result of hormonal imbalance caused by overexposure to estrogenic substances in the diet and environment. Emphasizing foods that reduce estrogen dominance (cruciferous veggies, citrus fruit, wheat bran, and flaxseed) restores balance and flattens your belly, the authors contend. Foods to avoid include saturated fats, simple carbs, caffeine, alcohol, and soy hong kong heritage cycling tour.
The L.A. Shape Diet by David Heber
This 14-day program includes a "personalized protein prescription" based on your body type. Then, dust off that blender and get to work. Most of the variety on this diet will come from what kind of fruit you put in the smoothies that you'll be drinking for breakfast and lunch every day. Good news for coffee fiends: Heber backs caffeine as a fat-burning nutrient.

Suvir Saran with Azalina Eusope at the SF Street Food Night Market, 2012
There are some chefs who cook with their whole being, with their blood, sweat and tears, with their heart and with their soul. Azalina Eusope is one of those chefs and you can taste her passion in every bite. I am not alone in feeling honored to eat her food.
Azalina’s specialty is Malaysian street food, and it should come as no surprise because she’s a fifth generation street food vendor. Fifth generation full lace wigs. I have no idea what my great grandparents did, let alone my great great grandparents. I know they didn’t eat food nearly as vibrant and textured and layered with flavors as what Azalina cooks. Malaysian street food is not subtle or elegant, it’s in your face, big, bold, exciting, and comforting all at once. It demands your attention and you will be happy to give it.
I could tell you that Azalina is an inspiring role model, a success story, an immigrant, a member of the Mamak tribe renowned for their cooking abilities. But I’d rather just encourage you to eat her food. While she makes regular appearances at Off The Grid Fort Mason (a street food event) most of the year, and her prepared food is showing up in places like Bi-Rite and Whole Foods, there is another way you can enjoy it. There is one more pop-up dinner she will be doing at Wise Sons Deli next Sunday night Antique jewelry, March 10th. But I must warn you, it’s a small restaurant and it gets very crowded so...
Come early and prepare to stand in line
Come with a very small group (2-4 people max)
Come prepared to eat!
The a la carte menu changes every week, so you can check Azalina's website if you’d like to know what she’ll be serving. This is what I had this past Sunday night:
Asam Laksa
This sour and tangy tamarind based noodle soup with a healthy dose of spice has mackerel and was topped with slices of cucumber, chile, red onion and pineapple. Asam laksa is very delicious, but don’t just take my word for it, CNN listed it as the #7 most delicious dish in the world in 2011.
Mee rebus
This is another popular street food dish, with yam, potatoes, tomato and spices, hand made noodles, fritters, drenched in a very rich and sweet curry like gravy and garnished with peanuts and herbs and a hard boiled egg. Pure comfort.
Sweet potato dumplings
These chewy dumplings had a dash of coconut cream and some fresh sprouts Outsourcing payroll.