My Arab Games Experience and Discovering Qatar

The Arab Games in Doha, Qatar last December 2011 is one of the best experiences I’ve had in my life. I couldn’t describe it in one word or even chronicle the whole event in just one post. I don’t even know the right title for this blog post. But for the past two months, my affair with my job and leisure in Qatar is both overwhelming and challenging yet it was a colourful and a rewarding encounter. When someone asked me to talk about it from day one since I left for Doha until the day I got home, it was ridiculous to tell what happened in that manner. Because the whole experience is not just about being part of the catering team cooking and serving the athletes but to explore and understand a different part of the continent, its culture and its people in a way that I never appreciated it before.

As one of the chef de partie in garde manger station (there’s five of us), I really don’t know what to expect most especially in an Arab country (and also for being a woman). I’m not questioning whether I deserve the position or not but I always try to be a team player as well as a leader to everyone. Although my position wasn’t established when I started working in the kitchen at Athlete’s village, I did whatever I can to get things done. Sometimes and most of the time you have to forget the position given to you and work as a professional cook just like everybody else. It also means you have to lower your pride and just allow everyone to be right all the time. Besides, we are all small fish in the same ocean regardless of our positional standpoint (that’s according to my mentor Chef Mike). But that doesn’t mean you will allow others to step on you. There’s also a boundary where you have to let people know their limitations and to let them know that you deserved to be respected. And that’s what I did. There’s time to lower your pride and there’s also time to guard your individual self. Even if they want to be right all the time, you also have to declare out your integrity in life through your words and actions.

Working 12 hours a day, seven days a week for almost one month is a pain to handle at first. But it becomes customary after a few days. The only thing that concerns me every day is work, eat, sleep and shower, and of course laundry for clean chef’s uniform. When it gets too busy, it’s every rare that I will have a chance to eat right at the right time or even go to the bathroom. Sometimes I forgo the water because I want to finish the task right away. Time is of the essence (you will notice there’s no food photos) and every second counts. I know it’s an unhealthy habit and if you’re not healthy enough to start with, you will definitely get sick.

I have about almost two weeks of free time to visit a few places in Doha before we started working. Qatar is a beautiful country and the architecture in Doha just blew me away. I was awe-struck when I was in front of one of the buildings just staring on how tall and how massive it is but the attention to detail of the structure is absolutely amazing. I also enjoyed the bumpy camel ride on a hot Friday morning. And then there’s also a first time to the Souq Waqif and Katara courtesy of my new friend Gordon. I love the atmosphere at the Souq where traditional architecture, time-honored Arabic cuisine and customary items such as garments, handicrafts, souvenirs and spices are the highlights of the visit and of course the shisha, perfumes and jewelry. But no, Prince of Persia is nowhere to be found even at the labyrinth-style market but you can always have that impression if you’re inside because of its ancient yet sophisticated Arabic flair to it.

Would you believe I didn't buy a single scarf??

Katara, a cultural heritage park is another place to visit most especially if you’re into arts and culture. I absolutely love this place because they have their own concert hall for philharmonic orchestras to have a performance. And all my life, I’ve always wanted to attend one but never have that chance. One night while having gelato, I heard "I want to spend my lifetime loving you" from the soundtrack "The Mask of Zorro". Although it was only played through the speakers, the quartet was good enough to allow passion, chivalry and heroic dreams come to life. It was enchanting and impressive.  I visited Katara twice at night but seeing this place while the sun is still up would have given me a different appreciation as well most especially it is located by the water. One of the places that I’ve always wanted to visit before I left is The Pearl, a man-made beach which took many years in the making. But I never have this chance to visit at all. So, we headed to the Museum of Islamic Arts instead, where art and science are realized through its detailed composition and substance. But this place is not for everyone most especially if you’re not into history but the place is really spectacular. Another place I failed to visit is Mathaf: Arab Museum of Modern Art. This is probably more interesting to other people who are into paintings, sculptures and other artworks where they would have a chance to learn through their workshops and exhibitions.

My dream of playing the violin.   

The quartet played "My heart will go on". It gave me goosebumps.

The Summertime cupcake with lemon made me smile.

Many years back, I’m always curious about Persian cuisine but I never dig deep into it because I was busy with something else. To my former late- chef instructor, Persian cuisine is the mother cuisine because most of the ingredients that are used by the world today started in Persia, with two and half thousand years of saffron and rosewater scented history. Studying Persian cuisine would never be complete without studying Arab cuisine and its neighbouring countries. Although I do have knowledge about their food, it’s not enough just to read about it, I have to be there to learn more about it. They used a lot of lemons and parsley and of course they spices, nuts, dates, yogurt and honey. Now that I’ve tasted it in Qatar, I am more intrigued by it. It’s not just about the food and the spices that they used but I’m also fascinated by their culture and history (just like every other cuisine) that goes with it. Who knows, I might go back again to Qatar or another Arab country in the future.

Modern Contemporary Architecture at the Museum of Islamic Arts

The Museum of Islamic Arts

I didn’t take food photos of all the restaurants that I’ve visited. Ironically, I failed to take photos of the really good foods that I’ve tasted. Although I’ve been making cold items in garde manger, I finally got to sit down at one of the restaurants at Souq and have a taste of their hummus, arugula and tomato salad, Mujaddara rice and lentil pilaf and the labnah with mint, all eaten with pita bread. There’s this Iranian Restaurant that serves really good soup, kofta, grilled chicken and fish, of course serve with some pita bread, fresh arugula, rice and lemon..It's cheap and very flavorful..

My trip to Qatar is very short. At Athletes Village, one day is like one week, while one month is like one year. Now that I'm back in Cebu City, it was indeed a very short trip. This blog post is just the tip of the iceberg but the experience is something that I will never forget. I might go back there one day for the same or even a different reason. I'll never know what lies ahead. But I am definitely open for opportunities and possibilities. In the meantime, Arab Games 2011 is Khalas!!

A must-watch video: International Culinary Arts Academy Cebu

I know I haven’ been blogging for a long time. But for those of you who know me quite well, writing is one of my outlets whenever I feel emotionally depleted. Before I go back into the blogging world and hopefully I will soon, I would like to share a video of our school and what the students are doing. Yes, this is where I am working but don’t look for me because I’m not in the video.  :)

The school is continually improving and I would like to become a part of that enhancement where I inspire and motivate students in what they do and what they will do in the future. As my former chef instructor would say: “I am doing it for the students”, I would like to do the same thing for them. Every day, I’m trying to improve myself so they could acquire the finest skill and competence. And each chef instructor has their own style and method of teaching and we give our best to give that knowledge to them.

Enjoy the video.

Salad of Roasted Beets, Fragrant Pear, Arugula, Labneh and Indian Millet

I am tempted to eat the last container of Greek yogurt in the chiller but I have to bring it to Cebu in good condition along with the buttermilk and some fresh cheese. How could I resist a yogurt that is so thick and creamy? I was also enticed to use it to make labneh but decided to use regular yogurt instead. Labneh, is simply yogurt which has been strained through a cheesecloth to remove the whey. This Arab yogurt cheese is popular in Middle Eastern cuisine. It is a great alternative to cream cheese with a slight tangy taste. After the straining the yogurt overnight, you will have a very thick (the longer it drains the thicker it will be) and almost dry consistency. You can shape them into balls and preserve them olive oil with some aromatics or you can coat them in chopped nuts, seeds or spices and use as part of a mezze. 

Indian Millet and Labneh

Beets are one of those underestimated vegetables because for many people, they could sense the earthy aftertaste in between the sweetness of the beets. Just like dirt but in a good way. But really, they are that good. I bought a few organic smooth skinned beets at Salcedo Market and they are firm and plump. They are not sold by the bunch so the beets greens are not attached to it anymore. I love roasting beets to intensify their sweetness and robust flavor. But they are not roasted per se; they are actually steaming inside the foil while “roasting” in the oven. When I tasted the cooked beets, I was expecting that they would they the same way I had them before (even with the same size). But they tasted slightly different. It didn’t have that earthy hint that most people would complain about. Instead, they have a sweet, vibrant flavor that explodes inside your mouth (it’s the same feeling when eating the ripest and sweetest mango). I miss those beets that come in different colors and patterns when you slice it open. The appealing kaleidoscope of these root vegetables are a feast to the senses that we usually take for granted in other fresh produce. But for now, I would appreciate the strikingly crimson red beets that I paired with other ingredients – sweet and crunchy fragrant pears, some yogurt cheese called labneh, spicy arugula, creamy pine nuts and nutty Indian Millet. 

I bought the Indian Millet in a Korean store but nobody could answer what to do with them in Korean cooking. So, I just cooked the millet the way I used to cook pseudo-grains. This type of millet adds a bit of texture and more nutrition to the salad. Millet is best cooked with other ingredients. This is not a standalone grain like rice that can be eaten on its own or with just steamed vegetables or pan fried fish. It really needs something more than that. But millet is topnotch in nutrition because these soothing and easy to digest grain are packed with vitamins and minerals. If you know how to cook rice, you definitely know how to cook grains but if you really want to expand your repertoire in cooking grains, Rouxbe Online Cooking School has great instructional videos.

If I want to serve this as a light lunch or dinner, I just add more millet but this may not be approved by the Filipino palate. However, this dish is I what need whenever I require something light yet nourishing. 

Roasted Beets and Fragrant Pear Salad 
            with Arugula, Labneh and Indian Millet

Makes 4-6 servings: 

Labneh:

500 g plain yogurt

Unrefined sea salt

Extra virgin olive oil

Dressing: (approximates)

2 tbsp grainy mustard

4 tbsp sherry vinegar

3-4 tbsp honey

6 tbsp extra virgin olive oil

3 tbsp grapeseed oil

Unrefined sea salt

Freshly ground black pepper

Salad:

300 g medium beets (about 5 pcs)

½ cup Indian millet

¼ cup pine nuts

2-3 handfuls arugula

2 pcs fragrant pears

To prepare the labneh, line a sieve/strainer with fine muslin or cheesecloth over a deep bowl. You don’t want the strainer touching the whey as it drips on the bowl. Place the yogurt on the sieve and cover. Place it inside the chiller and allow to drain overnight, about 12-16 hours. Sometimes even days. After straining the mixture, transfer the yogurt cheese into a bowl, season with salt to taste and add the oil to make a smooth consistency. Form into ½ inch balls. Place on a plate, cover and chill until ready to use.

Preheat you oven to 200⁰Celcius (or 400⁰ Fahrenheit).

To make the dressing, combine the grainy mustard, sherry vinegar and honey. Whisk in the oils and season with salt and pepper. Set aside.

To roast the beets, wash and scrub the beets very well to remove the dirt. Pat them dry with a paper towel. Place the beets onto a sheet of foil, add oil and salt. Roast for approximately 40-45 minutes, or until cooked through. Remove from the oven and allow to cool. When the beets are cool enough to handle, peel using a paring knife. Then, cut the beets into ½ inch wedge.

To cook the Indian millet, toast the millet in a dry pot over low-medium heat until slightly brown and fragrant. Slowly add the water and the salt. Bring to a simmer. Cover and cook for 15 to 20 minutes. If the millet is still slightly crunchy, add a bit more water. The millet should be chewy.

To prepare the rest of the mise en place, toast the pine nuts on a pan over low-medium heat, shaking the pan occasionally to prevent it from burning. Then, transfer to a plate to cool. Wash and spin the arugula dry, and then cut the pears, cores removed, into ¼ inch slices.

To assemble the salad into layers, arrange the roasted beets, arugula, sliced pears onto a plate. Add a bit of the pine nuts and the Indian millet. Then, drizzle the dressing all over the ingredients. Repeat the assembly for another layer of roasted beets, arugula, sliced pears, pine nuts, Indian millet and the dressing. Top with 4 or 5 pcs of the labneh balls, depending on the size. (Reserve the leftover labneh for other use). Then, drizzle with a bit more dressing.

Notes:

• The labneh, roasted beets, millet and the dressing can be made one day ahead.
• The measurements for the dressing are generally approximates.
• Choose beets that are relatively small in size as bigger ones have a bitter and woody taste.

Happy Easter!!

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