couscous -

by gansie

Tahini: Round Two

I seriously never stick to my kitchen word. I had, well, still have, grand desires to cook Japanese food since I returned from my trip, which I earnestly documented. Have I bravely entered the world of miso soup? No. Nothing. (Although more on miso later.)

A beautiful tagine has been sitting on a high-up shelf in my current kitchen for 3 years now. And I actually think it sat unused in a previous kitchen. In fact, I am so out of touch with this clay vehicle that I referred to it as a taNgine at a press lunch at J&G Steakhouse the other day. Although a fellow writer was nice enough to correct my pronunciation before I started blabbing about it in public.

Tahini, however, has proved a powerful tool in the kitchen and as I try to use what I have in my over-stocked life, I have returned to this paste of sesame seeds. Round two.

The World Cup of Food

Image Courtesy of Nestor Cerami

We couldn’t let soccer’s 2010 FIFA World Cup go by without throwing in our two cents — which as you might expect, has less to do with our feet than with our mouths. So while serious sports fans spend this week debating which squads got the crap draw and which teams are most likely to make the second round, foodies can put all that aside and take a look at our 2010 World Cup Food and Drink Rankings, in which we’ve ranked the 32 participating nations from worst to best, based not on soccer skills but on the appeal of each country’s most iconic dish.

For the record, I offer no apologies for the dishes or the order in which they are ranked—I had many discussions with my international friends when researching these and they have disagreed with me on many—for that, you can leave your opinions in the comments.

#32. Australia – Vegemite on Toast

Usually when there is a petition on Facebook in support of something, you know it’s a desperate plea, and Vegemite on Toast is no exception. This isn’t one of those love-it-or-hate-it kind of foods, this is simply a hate it kind of food. Yes, there are nearly 111,000 facebook users on the record as supporting it, but I’m pretty sure that’s roughly the population of Australia, right? Let’s hope for their sake that the Aussie lads find something better to chow on before their matches in South Africa.

#31. Ivory Coast – Kedjenou

Factoid: the current coach of the Ivory Coast team is former England coach Sven-Goran Eriksson. I’m sure old Sven has some tricks up his sleeves planned for the field, but you’ve got to admire the Ivory Coast’s cooking tricks, too. Kedjenou, like many other West African dishes, starts with some tough old chickens and basically cooks the shit out of them ’til they’re edible. It may not be the quickest way to make a meal taste good, but it sure as hell beats Vegemite.

#30. Slovenia – Buckwheat

I task you with something — Google “Slovenia” and “food.” Whatever the result is it’ll surely include buckwheat. Buckwheat, buckwheat and more buckwheat. Could you be any more boring, Slovenian cooks? If you must have a Slovenian soccer dish, I sifted through the ES archives and stumbled upon this tasty dish, vegetarian too — Wilted Greens with Buckwheat Noodles (and an egg).

What to Expect at 2pm

This past weekend my coworker threw a birthday party for her two-year-old son. Earlier in the week we spent some time finding invitations (um, am I the only one who’s never heard of the Backyardigans?) and more importantly, figuring out food. It was a 2pm party, which is kinda an awkward time.

How many meals have you had by 2pm on a Saturday? Would you have eaten breakfast? Breakfast and lunch? Lunch? Brunch? Nothing?

Exactly.

Also, what would you expect food-wise for a 2pm child’s birthday party? Just chips? Sandwiches? Just cake?

My coworker decided on bite-size, semi-substantial fare. Whatever that means. Well, actually, I can tell you exactly what it means: Chicken nuggets from Chick-fil-A, burger sliders (very impressed she found mini-potato rolls), waffle fries (frozen), spinach and artichoke dip (with pita chips and tortilla chips) and some party punch thing where she dumped a bucket of sherbet-like stuff into a bowl with Sprite. Oh, and of course cake (with Backyardigan decorations) and little ice cream cups.

We also wanted to serve a more grown-up side. That’s where I came in. She initially thought of a pasta salad type dish, but wanted something a bit different. Couscous! Still a side, but a bit more refined than pasta salad. Plus, I had a few winter vegetables that would be a much better fit for a grain than for pasta. (I think sweet potato and noodles are a bit much.)