Thanksgiving

How to have a successful Thanksgiving…

Friends+ Laughter+ Love+ Food+ Wine= Fantasticness

When I first moved away from home I was far enough away that I was not really able to go home for Thanksgiving. I have to admit to a lower lip tremble over that. I am from a very close family and getting together for the holidays has always been very important to us. But since I was away, I decided to make the best of the holidays and to create my own holiday rituals and customs.

I have been very lucky in my Thanksgivings since I left home. The first year, I lived in San Diego, it was just Bulent and me. After the large chaotic extended family Thanksgivings it was a little hard emotionally. However, the high point of that year was that I successfully learned how to cook the entire meal by myself.

The second year in San Diego my BFF from New Hampshire came out with her husband and we had an amazing time. They had never been to California so it was a beach vacation rolled into the Thanksgiving holiday for them. Together we made the meal and had such a happy holiday. It really soothed my holiday homesickness.

The third year in San Diego my cousin had moved to LA and we had many more close friends. That year we hosted a Bad Ass Thanksgiving, complete with apple cider martinis and after Turkey clubbing downtown.

Last year we didn’t host but this year we really did it in style. This was our first “Married” holiday so it was pretty special that way. We had a fantastic Thanksgiving. We hosted 16 people, there was food, conversation and general merriment. We had an amazing time.

In the short time I have been in Ankara I have been lucky enough to make some truly amazing friends. Now I have my family that I was born to and the family that I have made. Holidays are no longer a time of the lower lip trembling-- which is excitement in itself.

While Thanksgiving was a blast there was a lot to the preparation because of the amount of food to be cooked.

It included--

2 Turkeys
3 Kilos of green bean casserole
4 Kilos of mashed pumpkin
3 Kilos of cauliflower gratin
2 Kilos mashed potato
1 Salad
1 Pecan pie
1 Pumpkin pie
1 Apple pie
1 Crazy Allergic Reaction*

While I did cook most of the food myself, two of my amazing friends decided to deal with the kitchen afterwards. They did all of the pots and pans, put away the food and in general took care of 90% of the clean up. It was the best gift EVER!

Next year I will re-introduce the apple cider martinis and the dinner may be potluck. It will still be fantastic though, no matter what! All the trappings and trimmings Thanksgiving just disguise the real point of the holiday. A time for our “Framily” (friends+family) to spend time together.

*One of the reasons this post is so late and also will be the subject of the next post.

I Love the Pazar!

Pazars are great. They are the open air markets that sell fruits, veggies and household stuff like slippers, pots and pans, etc.  There is a large one I got to on Sundays, however I saw a smaller one today in a different neighborhood.  Pazars are not normally mid-week so I decided to stop by. 

This pazar is smaller and has fewer choices, but because there is less traffic since it is on a Wednesday instead of the weekend the prices are a bit lower.

3 loaves (or pieces) of bazlama bread, a huge bunch of mint, a giant head of lettuce, a large head of mesculin, a bunch of parsley and a kilo of Ankara pears.   All of this cost 8  lira, or $5.   A super bargain.  I wall be going back to that market for fresh greens, especially since it is so nice and quiet.

A note: I just discovered fresh bazlama bread at the pazars.  It is now my favorite food.  It is so soft and fresh, kind of like a chewy English muffin.  I will endeavor to start making it myself soon.  Though, for one lira for 3 pieces it may be cheaper just to buy it.

Döner at Özçelik Aspava

Ridiculous!  I have posted about their döner before, but I feel it needs to be done again.

We ordered döner, the rest you see is complimentary.

Mixed green salad, with a pomegranate molasses dressing.

Fresh French Fries with a homemade tomato sauce.

Cacık with sumac and mint on top.

  

And the pièce de résistance : Döner.  I had already had a bite before I took this photo.  I couldn’t wait!

The money shot, thinly sliced which had been roasted on a rotating spit.  Served with homemade tomato sauce and sliced onions rolled in a fresh soft lavaş.

  

This is my favorite place to eat in Ankara. 

Birthday FUN!

I am not closer to 30 than to 20.  It feels weird.  Though I was still the youngest (adult) at my birthday party.  There was a 4 year old, but of the people who have learned to read in that room I was the youngest by 6 years.  So. Still a baby.  Which is good, because I don’t always feel like a grown up.  I think that is normal though.  In a chat with my Nana, who is 97, she says she still feels like  young woman.  She is only tethered to age by her body.   As are we all.

 

My party was a blast.  It was not a “birthday party” but a party for my birthday.  That is what I wanted, fun with my friends.  And we had a great time.  There was wine, and food, and wine and beer and cake and wine. 

The spread was quiche, Mac-n-cheese, kisir, Polish apple and leek salad, tuna veggie salad, white cheese borek, chocolate cake, cinnamon rolls, kadayif and carmel cake. 

Yes, I am still waddling.

Parties Are Supposed To Be Fun!

Unless you are planning them.  So this is to be my first big party, ever.  I have hosted large dinner parties, but not full scale bashes.  I am slightly nervous about it.  Part of it is that I don't know everyone will fit in the apartment, also I am hoping that many people will come.  It is also less common (meaning not at all) to use disposable plates or cups.   Which is great for the environment, but not great for me.  We only have the dishes that my school provided with the apartment.  That means I have two dinner plates, four dessert plates, three soup bowls ( I already broke the 4th) and two wine glasses.  Unless I buy some disposable plates and cups, the people will just have to look at the drinks, or swig out of the bottle.  Which could be fun. 

I have brought the American tradition of potluck to the party aka I can’t afford to feed and liquor forty people.  I will be attempting to make eggnog, cookies and mulled wine(Thanks Barbara) as base items on the buffet. Perhaps their will even be some pizza on the horizon.  Please suggest easy to make apps and desserts or magical hosting tips!   

Do We Do Anything But Eat? Rarely.

The other day I spent the afternoon in Kızılay, in downtown Ankara.  Kızılay is awesome.  It has open air bars and cafes, street vendors, live music, and a general pazar like atmosphere.  I was super hungry after walking around and shopping all afternoon so I treated myself to a balik ekmek, or a fish sandwich.  I resisted the fried fish and instead got grilled mackerel.  It was loaded up with onions, lettuce and parsley, with a lemon squeezed on top.  It was super!  Sitting on a stool, out in Kızılay, sharing a table with absolute strangers.  A great day.  Later, Bulent met me in Kızılay and we had some dessert.

I chose a pie, which was filled with chestnuts, grated carrots and raisins.  It was not too sweet, and the flavor and texture of the chestnuts were just fabulous.  I was careful to make sure the dessert did not contain hazelnuts or walnuts, I made sure the vendor knew I was allergic (so that he would take it seriously.)  And he did.  Bulent ordered cake which contained walnuts.  Before it was delivered to the table the waiter rushed over to our table to make sure Bulent did not let me eat any of his.

Bulent chose a chocolate cake, loaded with walnuts and a little ice cream on top. He said it was very tasty, and I took his word on that.

  

I promise soon I will post about something other than food. Or food and something else.

Food Adventures: Adana Kebab

The other day we went out to lunch with Bulent’s father.  He is from the city of Adana where they make  “Adana Kebab,” it is a specific style of kebab.  The place we went is the only place he will eat Adana Kebab in Ankara.  It is a small place where the owner and waiters boss you around.  We ordered a small portion of çopşiş…

But they said “No.”  You have to have kebab too. They brought out Adana Kebab with grilled garlic, tomatoes, and peppers.  It was accompanied by Shepherd's Salad, and Esme.

Also, with fresh arugula, parsley, yogurt, and onion salad.

 

All of this was served with fresh lavash bread, I mean FRESH.  They would put it in the oven right before they served it.  We love this place, but try not to come too often, because there is so much food.  We usually end up waddling away.  I might have waddled that day, but it was worth it.

Recent Food Adventures

Bulent and I have gone out a few times and this is one of our favorite places.  We usually split a lahmacun and a doner durum wrap with sauce and onions in it. 

 

The durum doner wrap usually comes with four pieces.  One had already been eaten before I was able to get the camera out.

A close up of the wrap, saucy, onion-y, meaty goodness.

Next up…Lady Thigh Meatballs—tasty!

Road Trip(s) and Food

We have traveled quite a bit recently. To Bodrum for our friends’ (from San Diego) Turkish wedding reception. Then another week we drove to Bulent’s grandmothers in Seferhisar and on the way we visited Bodrum, Kusadasi, Izmir and Cesme. Bodrum is an adorable Aegean town/city. It is very developed and has a very busy party scene. It has a lovely marina that runs the length of the main tourist drag, as well as a historical castle right on the sea and a renowned underwater archeology museum.

While we were there we had some Lokma, which is cousin to If Jesus was a Baker. Sweet dough, deep fried then soaked in a sugar syrup. While you eat them, you can actually feel your fat cells expanding. But very delicious.

Once we got to Seferhisar our days consisted of visiting with family, eating, swimming and preparing to eat. Uncle Shadi grilled every night, there were koftes, and veggies and lamb chops and chicken.

Anything that didn’t move fast enough was grilled. It was tasty. Here you can see koftes, corban salad, bulgur pilaf, and grilled tomatoes and peppers. That was my plate, I was excited to eat. Don’t I look happy!

Also naked! I would like to state I was not eating dinner topless with Bulent’s grandmother. Though it may appear as so.

Though in other news I over came my shyness enough to tan topless in the yard. Where people saw me. Yay!

Mother's Day Brunch

While my own mother is on a different continent far away, this is what she would have enjoyed had we been less than 6000 miles apart. Instead I made this for Bülent's mother and grandmother. The menu was as follows:

Broccoli and Feta Quiche

Instead of pie crust I used Yufka, a savory fillo type product that is used to make böreks.

French Toast with Strawberry Syrup

I had to make the syrup because Maple Syrup is not commercially available.

I used about a pound of strawberries, pureed and boiled down with sugar, fresh orange juice and orange rind, which gave it a nice bright flavor. Credit to Emeril Lagasse for the recipe.

Fruit Salad

Simit and Poğaça

Cheese Plate and
Tomato and Cucumber plate (Traditional Turkish accouterment)

I did send my mother some tulips and a card. I am not a completely horrible daughter (unless you count the fact that I have moved so far away). And thanks to Skype we had a nice chat.

Lamb, Eggplant and Potato Casserole

This dish is super delicious. Not particularly health conscious, but incredibly tasty

You will need:

250 grams of cubed lamb

4 or 5 eggplants (longer skinny type)

fewer if you use the fatter shorter type
6 potatoes

8 or 9 cloves of garlic

6 spicy Turkish peppers

5 tablespoons of tomato paste (preferably Turkish)

3 tablespoons of pepper paste

The amounts are vague, but it is not rocket science, don't sweat it.

Peel the eggplants, alternating peel and no peel (aesthetics)

Cut the eggplant lengthwise into quarters, then cut it into about 1/2 inch chunks.

Once you have done that, soak the eggplant into a water bath with about two teaspoons of salt in it. Swish it around a few times.

I happen to like alot of garlic, so don't feel turned off. You don't need to use as much as I do. Peel the skins off and reserve for later. Cut the peppers into inch long chunks.

Throw the lamb into a pot put the lid on and cook over a low heat. No oil will be needed, there will be enough later. When you add the lamb to the casserole dish later you can deglaze it with a little hot water.

Now cut the potatoes into about the same size as the eggplant pieces. Depending on the size of the potatoes you make want to quarter them. They too go in a water bath with a bit of salt.

Now we fry. You will want to fry the eggplant until soft, and the potatoes until crispy. Use a oil with a higher heating temperature. After you fry, drain the eggplant and the potatoes.

Mix the tomato paste and pepper past with water until it is the thickness of a thin gravy.

After all the eggplant, potato and lamb is cooked throw it into the casserole dish.

Now mix it all up.

Yummy!

Pour the tomato/pepper paste over the mixture.

Put the peppers and the garlic on the top of the casserole.

Put it in the oven at about 350 (F) for about 40 minutes

Super Tasty!

The Water Buffalo aka My new BFF

You KNOW you are jealous. Or if you aren't you will be. Last weekend at the Farmer's Market we picked up some home made cheese which turned out to be from manda (water buffalo) milk. It is amazing. Creamy. Tangy. I know this is because of the high fat content so I am limiting myself to one piece each day. But really I want to rip it out of the fridge and eat it with a spoon.






P.S. Manda yogurt is also spectacular. Thick. Creamy. Tangy. Am I repeating myself? I must be dizzy with desire for the rest of the cheese. Or some more of that yogurt. When you cut it with a knife it holds an edge. Ridiculous.

Tales from Amasra No:2

The Food

Amasra is a small village on the edge of the Black Sea, and to get there you must drive up the mountains, and once you reach the crest you can see the Black Sea below you and the town of Amasra nestled at the base of the mountains. The story is that when Fatih Sultan Mehmet (Mehmet the Conqueror) conquered Amasra, when he arrived on the top of that hill he asked his second in command“Lala, could this be the Çeşm-i Cihan (eye of the world)?”

And that is where the first meal was, a a restaurant called Çeşm-i Cihan. In Amasra it is redundant to call a restaurant a "Fish Restaurant." Because that is what they served. Seafood, and drinks. No menus. You are given a choice between two different fish as a entree. Salad comes with the meal. What I love about Turkish salads is that they often come with herbs in them, which make they a little zingy. This salad was particularly good and included, pickled beets, green onions, green garlic, lettuce, carrots, radishes, onions (soaked to get the bite out) dill, mint, tomatoes, cucumbers and cabbage.

An appetizer, shrimp casserole. Super delicious, word to the wise, if you mispronounce shrimp in Turkish it easily sounds like drunk. Just an FYI, not that I did that repeatedly.

This was our fish, very tasty, though I forget the name of it, so I have posted it in its natural state below.

After we went to a Farmers Market (Pazar) where the locals were selling all sorts of great stuff. I carry a small Turkish/English dictionary with me which clears up all sorts of things. Like why the blackberry jam tastes like plums (Mulberries) or Why that cheese is decidedly tangy (water buffalo). And let me tell you, these women work hard.

Tons of different types of preserves from jams to different types of pickles, dried fruit, fruit leather, home made cheese and fresh vegetables. One look at their hands took all the fun out of haggling. They were clearly hard working hands.

The Second Day

Tasty Salad

Whiting

Red Mullet: Super Delicate. While you are able to eat the WHOLE thing I just could not bring myself to eat the heads(still had eyes) or the tails.

Dessert was particularly tasty. We did not have sesame halva, but yogurt with honey. Specifically water buffalo yogurt, which is so rich and creamy it is cut into squares to be served, and the honey on top was local, with a very pungent flavor. Well suited to the creamy yogurt, normally it has crushed walnuts on top, but due to my allergy we asked them to hold the nuts. Just in case you think I am a complete and total pig, all these meals were served family style, so orders were shared among several people.