Cooking Irish can also be found at Pinterest and PETITCHEF.
After we got off the Cairo to Aswan overnight train, we were taken to our hotel. There was a meet and greet in the lobby where we were offered beet juice for refreshment. After a rest from the heat of the day, we started out to explore the city of Aswan. We visited the markets, the quarry, the unfinished obelisk, and the botanical gardens. Before dinner we watched an Egyptian wedding from our hotel window. The reception was lively and filled with dance and song and laughter even in the extreme heat. Remember it was 130 degrees when we got off the train.
The wedding party was held on the rooftop of the adjacant apartment building. One of our group, Elizabeth, decided to go over to the reception and danced. We all watched from my room as she had a great time crashing the wedding. After we collected Elizabeth, we went to dinner at a floating restaurant on the Nile featuring a Nubian dance show. We all danced the night away, and in the wee hours of the morning made our way back to the hotel. I do not need my journal to remind me what a beautiful, beautiful evening it was. There was a cool breeze, bright moon, wonderful conversation, and many memories to relive over a lifetime. We all came together that night in a spirit of true friendship and humanity. That is what travel is really about. Experiencing different cultures, making connections with people of all countries in an almost spiritual way. We were only together as a group for a few days, but I remember them all so vividly and with such fondness. I wonder where they all are today. Elizabeth, Gladys and Roger, Reva and Martin, Alan, Scott, and Nick. More stories from Aswan in the next post.
Some of the sights everyone visits in Aswan: one stop is the quarry where there is a gigantic semi-finished obelisk, dating from the New Kingdom. It would have weighed a staggering 1,197 tons if completed. The obelisk was abandoned apparently because of a flaw. This ancient quarry provided stone for many temples and building projects dating back to the Old Kingdom. Another must see is the Botanical Gardens on Kitchener's Island, a small, oval-shaped island in the Nile. The island was given to Lord Kitchener in thanks for his services in the Sudan Campaign from 1896 to 1898. With the aid of the Ministry of Irrigation, Kitchener rapidly transformed the small island into a paradise of exotic trees and plants and carefully planned walkways. A biological research station is present at the southern tip, which is closed to visitors. The island is popular among the local people and tourists as a spot for weekend picnics or for a quiet afternoon away from the noise of the city.
The unfinished obelisk at the quarry in Aswan
Aswan's Botanical Gardens in Kitchener's Island
The busy Aswan marketplace: I wanted to purchase a turquoise necklace, but I was surprised the shopkeeper would not bargain. Erin and Eli bought Egyptian t shirts. Elizabeth had to leave one shop as she was overcome by the horrific odor.
The outdoor market is a central feature of Aswan, Egypt’s southernmost city. Spices, textiles, souvenirs, Nubian baskets, jewelry, and clothing were only a few of the available items.
Again I must credit my favorite experts on hors d'oeuvres. All these recipes are found in Hors D'Oeuvres published in 1999 by A D K Publishing, Inc.® and written by Eric Treuille and Victoria Blashford-Snell.
FRESH SALMON TARTARE CROUTES [Makes 20]
Ingredients:
8 oz. of salmon fillet, bottom skin removed
Juice of 1 lemon
2 tbsp. of cornichons, drained and finely chopped [Substitute baby gherkins, spices only slightly different and much less expensive; cornichon is French for gherkin]
2 tbsp. of capers, finely chopped
1 tbsp. of quality mayonnaise
1 tsp. of grainy mustard
1 tbsp. of tarragon, finely chopped
½ tsp. of salt
½ tsp. of Tabasco
20 peeled lemon segments for garnish
20 tiny pieces of flat leaf parsley for garnish
20 croutes [Recipe include]
Preparation:
Dice the salmon in small, bite-sized pieces, and place into a bowl. Toss the salmon with the lemon juice to coat. Cover and refrigerate for three hours. Drain off lemon juice and discard. Add the cornichons or baby gherkins, capers, mayonnaise, mustard, tarragon, and salt to the salmon. Stir to coat. Add Tabasco to taste. To prepare lemon segments, cut a thick slice from both ends of the lemon to expose the flesh. Stand upright and cut away the peel and white pith, following the curve of the fruit. Using the tip of the knife, cut down both sides of one white membrane to release each segment. Spoon the salmon onto each croute. Garnish each with parsley and a lemon segment.
TUNA NIÇOISE CROUTES [Makes 20]
Ingredients:
8 oz. of tuna steak, 1-inch thick
Salt and freshly ground black pepper to taste
½ of a romaine heart, leaves separated
10 fresh green beans, washed
1 tomato, seeded and diced
1 tsp. of baby capers, drained
10 anchovy fillets, roughly chopped
10 pitted ripe olives, sliced
2 tbsp. of quality olive oil
1 tbsp. of red wine vinegar
2 tbsp. of quality mayonnaise
20 croutes [Recipe include]
Essential Equipment:
Cast-iron grill pan
Preparation:
Cut the tuna steak into 1-inch cubes. Preheat the grill pan over high heat. Sear tuna cubes on both sides until firm to the touch, 2 minutes per side. Season with salt and pepper. Cool. Cut stalks from lettuce leaves and discard. Cut each leaf into 1-inch pieces. You will need 20 pieces. Cut the green beans into 1-inch lengths, and put into a pan of boiling salted water. After the water returns to a boil, drain the beans and refresh in iced water. Pat dry with paper towels. Toss the beans, tomatoes, capers, anchovies, and olives with the oil and vinegar. Salt and pepper to taste. Spread each croute with mayonnaise, and top with a lettuce leaf. Place a cube of tuna on top, and garnish with vegetables. Serve at room temperature.
Tips:
Prepare vegetable mixture up to one day in advance. Cover and refrigerate. This will enhance the flavor for this recipe. Grill the tuna steak up to two hours in advance. Keep at room temperature until ready to assemble. Top croutes up to one hour in advance.
CROUTES [Makes 20]
Ingredients:
7 medium slices of white bread
¼ cup of butter, melted
¼ cup of Romano cheese, grated
Essential Equipment:
2-inch fluted pastry cutter
Preparation:Preheat oven to 300°. Cut out 3 rounds from each bread slice. Brush each round with butter and sprinkle with the Romano cheese. Place each on a baking sheet and bake until crisp, 25 minutes.
After we got off the Cairo to Aswan overnight train, we were taken to our hotel. There was a meet and greet in the lobby where we were offered beet juice for refreshment. After a rest from the heat of the day, we started out to explore the city of Aswan. We visited the markets, the quarry, the unfinished obelisk, and the botanical gardens. Before dinner we watched an Egyptian wedding from our hotel window. The reception was lively and filled with dance and song and laughter even in the extreme heat. Remember it was 130 degrees when we got off the train.
The wedding party was held on the rooftop of the adjacant apartment building. One of our group, Elizabeth, decided to go over to the reception and danced. We all watched from my room as she had a great time crashing the wedding. After we collected Elizabeth, we went to dinner at a floating restaurant on the Nile featuring a Nubian dance show. We all danced the night away, and in the wee hours of the morning made our way back to the hotel. I do not need my journal to remind me what a beautiful, beautiful evening it was. There was a cool breeze, bright moon, wonderful conversation, and many memories to relive over a lifetime. We all came together that night in a spirit of true friendship and humanity. That is what travel is really about. Experiencing different cultures, making connections with people of all countries in an almost spiritual way. We were only together as a group for a few days, but I remember them all so vividly and with such fondness. I wonder where they all are today. Elizabeth, Gladys and Roger, Reva and Martin, Alan, Scott, and Nick. More stories from Aswan in the next post.
Some of the sights everyone visits in Aswan: one stop is the quarry where there is a gigantic semi-finished obelisk, dating from the New Kingdom. It would have weighed a staggering 1,197 tons if completed. The obelisk was abandoned apparently because of a flaw. This ancient quarry provided stone for many temples and building projects dating back to the Old Kingdom. Another must see is the Botanical Gardens on Kitchener's Island, a small, oval-shaped island in the Nile. The island was given to Lord Kitchener in thanks for his services in the Sudan Campaign from 1896 to 1898. With the aid of the Ministry of Irrigation, Kitchener rapidly transformed the small island into a paradise of exotic trees and plants and carefully planned walkways. A biological research station is present at the southern tip, which is closed to visitors. The island is popular among the local people and tourists as a spot for weekend picnics or for a quiet afternoon away from the noise of the city.
The unfinished obelisk at the quarry in Aswan
Aswan's Botanical Gardens in Kitchener's Island
The busy Aswan marketplace: I wanted to purchase a turquoise necklace, but I was surprised the shopkeeper would not bargain. Erin and Eli bought Egyptian t shirts. Elizabeth had to leave one shop as she was overcome by the horrific odor.
The outdoor market is a central feature of Aswan, Egypt’s southernmost city. Spices, textiles, souvenirs, Nubian baskets, jewelry, and clothing were only a few of the available items.
Again I must credit my favorite experts on hors d'oeuvres. All these recipes are found in Hors D'Oeuvres published in 1999 by A D K Publishing, Inc.® and written by Eric Treuille and Victoria Blashford-Snell.
FRESH SALMON TARTARE CROUTES [Makes 20]
Ingredients:
8 oz. of salmon fillet, bottom skin removed
Juice of 1 lemon
2 tbsp. of cornichons, drained and finely chopped [Substitute baby gherkins, spices only slightly different and much less expensive; cornichon is French for gherkin]
2 tbsp. of capers, finely chopped
1 tbsp. of quality mayonnaise
1 tsp. of grainy mustard
1 tbsp. of tarragon, finely chopped
½ tsp. of salt
½ tsp. of Tabasco
20 peeled lemon segments for garnish
20 tiny pieces of flat leaf parsley for garnish
20 croutes [Recipe include]
Preparation:
Dice the salmon in small, bite-sized pieces, and place into a bowl. Toss the salmon with the lemon juice to coat. Cover and refrigerate for three hours. Drain off lemon juice and discard. Add the cornichons or baby gherkins, capers, mayonnaise, mustard, tarragon, and salt to the salmon. Stir to coat. Add Tabasco to taste. To prepare lemon segments, cut a thick slice from both ends of the lemon to expose the flesh. Stand upright and cut away the peel and white pith, following the curve of the fruit. Using the tip of the knife, cut down both sides of one white membrane to release each segment. Spoon the salmon onto each croute. Garnish each with parsley and a lemon segment.
TUNA NIÇOISE CROUTES [Makes 20]
Ingredients:
8 oz. of tuna steak, 1-inch thick
Salt and freshly ground black pepper to taste
½ of a romaine heart, leaves separated
10 fresh green beans, washed
1 tomato, seeded and diced
1 tsp. of baby capers, drained
10 anchovy fillets, roughly chopped
10 pitted ripe olives, sliced
2 tbsp. of quality olive oil
1 tbsp. of red wine vinegar
2 tbsp. of quality mayonnaise
20 croutes [Recipe include]
Essential Equipment:
Cast-iron grill pan
Preparation:
Cut the tuna steak into 1-inch cubes. Preheat the grill pan over high heat. Sear tuna cubes on both sides until firm to the touch, 2 minutes per side. Season with salt and pepper. Cool. Cut stalks from lettuce leaves and discard. Cut each leaf into 1-inch pieces. You will need 20 pieces. Cut the green beans into 1-inch lengths, and put into a pan of boiling salted water. After the water returns to a boil, drain the beans and refresh in iced water. Pat dry with paper towels. Toss the beans, tomatoes, capers, anchovies, and olives with the oil and vinegar. Salt and pepper to taste. Spread each croute with mayonnaise, and top with a lettuce leaf. Place a cube of tuna on top, and garnish with vegetables. Serve at room temperature.
Tips:
Prepare vegetable mixture up to one day in advance. Cover and refrigerate. This will enhance the flavor for this recipe. Grill the tuna steak up to two hours in advance. Keep at room temperature until ready to assemble. Top croutes up to one hour in advance.
CROUTES [Makes 20]
Ingredients:
7 medium slices of white bread
¼ cup of butter, melted
¼ cup of Romano cheese, grated
Essential Equipment:
2-inch fluted pastry cutter
Preparation:Preheat oven to 300°. Cut out 3 rounds from each bread slice. Brush each round with butter and sprinkle with the Romano cheese. Place each on a baking sheet and bake until crisp, 25 minutes.
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