Tag Archives: Honey

River Watch Week – Memphis District Munchies

River Watch Week – Memphis District Munchies

With the Army Corps of Engineers taking the Flood Fight 2011 – Operation Watershed downriver we will take a culinary tour of the affected areas:

Monday – Memphis District Munchies – Elvis Meatloaf
Tuesday – Vicksburg District Vittles – Mississippi River Chicken & Dumplings
Wednesday – New Orleans District Nosh
Thursday – BBQ Byway
Fishy Friday River Style

Elvis Meatloaf Lunch

Elvis meatloaf with a Paula Dean twist for a light and cheesy lunch.

From Cairo, Illinois in the North to the mouth of the White River in Arkansas the Army Corps of Engineers Memphis District is the center of  as levees are blasted and the Mississippi spills from its banks.  Here are some suggestions on local fare you might find as you travel the Great River Road.


Regional Recipe Guides

Southern Illinois Outdoor Magazine

Elvis Recipe Postcard Collection – 13 recipes published as a series.  There are other places on the web that the recipes are easier to read, but this is the only place that may have all of them in one place.


Cheeseburger Meatloaf and Sauce – Paula Dean’s spin on Elvis’ recipe.

Slow Cooker Rotisserie Style Memphis Chicken – Spiced whole chicken cooked dry on aluminum foil balls in a slow cooker.

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Posted by on 9 May 2011 in United States of America


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Brunch News Sunday – Red River Flood

Middle Eastern Angel Hair Pasta Hot Honey Cake

Middle Eastern Angel Hair Pasta Hot Honey Cake from North Dakota Wheat commission and my kitchen

This week the Red River on the border of North Dakota and Minnesota is starting to swell at the beginning of what may be a very long flood season for the region. This region is filled with interesting dishes from Germany and Scandinavia that you will not see past these borders.  Here are some dish suggestions, photo tours, and local stories to help you bring the Red River to your brunch or dinner table tonight.

The Meal


North Dakota Knoephla Soup – Dumplings in chicken broth with potato and carrots.

Fleischkuechle – Ground beef turnovers from the recipe collection of NDSU “Germans from Russia” website.

Sweedish Lutefisk – As the recipe states “you acquire a taste for (like Haggis).” Very simple – fish, lye and a saw.

Side Dish

Middle Eastern Angel Hair Pasta Hot Honey Cakes – Great brunch entrée or dinner side dish.  Super easy to make, could easily change the spices to match any meal.

Minnesota Wild Rice – collection of side dishes, salads, and even a pie from the Visit Minnesota website.

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Posted by on 10 April 2011 in United States of America


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Brunch News – Yemeni Bint-al-Sahn

Honey Cake at Night
Egg Sandwich for Brunch

Dessert or Brunch

Sixteen layers of egg bread goodness goes into this family size “loaf” or maybe I should say “biscuit”.  We ate half with a honey butter dip for dessert and then egg sandwiches for brunch the next day. The dough came together quickly and creating the layers became a zen filled repetition of  care and touch.

This Bint Al-Sahn or Sabayah recipe comes from A Temeniyah’s Recipe blog via originally posted on July 25, 2010 by Dr. Lamya Almas. She creates a 14 inch diameter cake in a special pan made for this type of cake. I have a temperamental gas oven, but a great convection toaster oven so mine was made to about a 9 inch diameter without a pan.

Take the time to make ghee if you do not have any on hand. Removing the milk solids from the butter will help lubricate the layers and give you the most flakiness for your efforts.

If you prefer a more visual presentation step by step pictures are available on Flikr at Yemen – Bint-Al-Sahn




1 t. Yeast
1/4 C. Water, Warm
4 Eggs
3 C. Flour, All Purpose
1/4 C. Water
1 t, Salt, Table or Kosher
1/4 C. Ghee or Butter, Melted


1/2 C. Ghee
1 Egg
Sesame or Poppy Seed Sprinkle


~1/4 C. Honey
~1/4 C. Ghee

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Posted by on 27 March 2011 in Brunch News, Yemen


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25 March 2011 Dinner News – Syria



Start dinner with a Mezze that includes Kofta

The Meal


This can be an elaborate spread of forty or fifty hors d’oeuvres or simply a salad and a bowl of nuts. But it is always a social occasion when friends and family gather to enjoy appetizers and conversation before lunch and dinner.

The Wikipedia article provides a good list of dishes that may be served at mezze.

Over on they provide recipes for Hot Spiced Cheese Goreme, Fattoush Salad, Lamb Koftas, and Warm Roasted Olives with Preserved Lemons.


Rishta – Noodles, lentils and tomato (this will be our dinner tonight and the play-by-play will be a future post)

Sambusak – Triangle filled turnovers.  This recipe provides both options for chickpeas and meat filling.

Chicken Shawarma – Like a gyro… like a taco… folded bread, meat and veggies with a variety of spices. Lamb would also be a common option.

Sujuk – two-part video recipe showing how to make these sausages without casing.


Ba’lawaBaklava – This is Alton Brown’s version, I have made it several times and it is easy to make. Browse through the travel photo links below to see amazing piles of different shaped versions.

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Posted by on 25 March 2011 in Syria


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18 March 2011 Dinner News – Yemen

Looking past the Demonstrations and Bloodshed


Even if not traveling to the city of Moka (also spelled Mocha) you are surely familiar with the drink of choice – coffee!  The coffee of Yemen is unlike anything you will find in Europe or the United States and has a wonderful history and lore.

Qishr – Ginger coffee, but an explanation of the steeped version can be found at the end of The land where coffee began…

Qahwa – Saffron and cardamon coffee.

The Meal

Here are some suggestions for soothing beverages and a wonderful meal to celebrate the culture of Yemen:


Naqe’e Al Zabib (Cold Raisin drink), and Diba’a (Squash nectar) are cited in Wikipedia, but recipes could be found on the internet… have you had these?  Please leave a comment and share these dishes.


Saltah – The national dish is made in 3 parts more by final taste than a strict recipe.

Lamb or Beef Stew
Zhug – hot sauce added to taste
Hubla – Green fenugreek paste added on top of the stew before serving.

The National Dish – Description of how a busy restaurant prepares the dish and recipe for their version.
How to eat Salta
– set of photos showing lunch at a restaurant in Yeman.

Hawayil –  Spice mix used in many dishes.

Yemen Fatah – Spicy lamb or beef dish served over couscous.

Lamb Thareed – Spicy chickpea based stew

Side Dish

Meals are often served with different kinds of flat bread such as Malooga and Laxoox which are used as an eating utensil.

Aseed – Dumpling in tamarind and tomato gravy with a warning to have strong helpers.

There are many other side dishes attributed to Yemen, but formal recipes are difficult to come by:

Fahsa,Samak Mofa, Fahsa, Fattah, Rashoosh, Osahra, Kudam, Fateer, and Khamira.


Bint-al-sahn – Honey Cake made with many layers stacked together and served with honey or butter.  Some recipes suggest spinach or meat filling for special occasions, but this explanation and picture describe the process clearly.

The View

Dar al-Hajr - The Rock Castle

There are several ancient sites and some modern adventures that can be toured from your computer to help learn about the culture and geography of this beautiful country:

World Heritage Sites – photo tours of Zabid, Sana’a and Shibam

Wadi Dhahr: Rock Palace

Surfing in Yemen

Road Trip Yemen: Bura’a and Back






The Chatter

Political unrest is common in this portion of Asia. Formerly Ottamans occupied the North and British claimed the South. The current Yemeni nation was formed in 1990 and brought an uneasy peace to the relationship between the tribes of Hashid and Bakeel.

The news today has been dominated by an ugly turn in demonstrations:

Yemen troops shoot protesters dead (
Yemeni Government Snipers Open Fire on Protesters, Killing Dozens (Fox News)
Protest security committee investigates alleged sniper, thug attacks (Yemin Times)



(200612_Yemen-212 photo is the work of Ai@ce while the Dar al-Hajr is the work of Island Spice and is used under Creative Commons License)

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Posted by on 18 March 2011 in Yemen


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8 March 2011 Dinner News – Southern Libya

Tagluella being cooked

The Meal

The food of the Sahara revolves around that which can be easily carried (millet and other grains) and the milk of goats and camels.  In Nalut they are creating a new tradition by holding a Spring Festival the past 5+ years to raise funds to restore the ancient castle and revive the culture of the area. Ghat also has a festival and the EWP Tour Company provides the following description of what to expect a day in food to look like:

Fresh food, vegetables and fruitsare readily available in most Libyan settlements. Breakfasts in thedesert are generally fresh bread(local bread is excellent) with butter, cheese, jam or honey. A choice of hot drinks is available. Lunch is a mix of cold vegetables such as carrots, cucumbers, potatoes, onions, olives, tomato and beans withtuna or sardines and cold boiled eggs. Fruit juice and tea are alsoprovided. After an evening coffee or tea with nuts and biscuits comes a three course supper of soup then a meal of potato, rice, kus-kus or pasta with vegetables and meat (often camel meat). Vegetarians would be provided with extra beans. Lastly some fruit salad and tea are served.
Executive Wilderness Programmes



A single barley flour mound in a pool of tomato sauce that can have any variety of available meats and most likely potatoes and hard boiled eggs.  It can also be served as dumplings in a stew for more of a family style presentation.

Millet Porridge With Dates

Millet is boiled with water to make a pap and eaten with milk or a heavy sauce. Wikipedia likens it to dishes of similar style but ugali (cornmeal) and fufu (yams). There are many Chinese and Indian varieties, but a  dates are one of the foods of this region. In the US Red Mill does sell Hulled Millet commercially in many supermarkets.

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Posted by on 8 March 2011 in Africa, Libya


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