Tag Archive | cuisine

Talin’s — Favourite Sweet Tahini Bread Swirls

Many Years ago, I was at my Armenian Community Center and there was a Bazaar like a flea market type of event, and a couple of days before I went and assisted the Armenian Women’s Guild Group to make Sweet Tahini Bread Swirls to sell, So I learned how to make it from the Armenian Ladies and perfected it. So, I decided to write down the recipe to make it at home. I was so glad I did. It is incredibly tasty, and I enjoy making this. Although I have not made it in over a year, but I was thinking about it today, so I want to make it again this week, and Sweet Tahini Swirls are good anytime, any day. You can serve this with Coffee, Tea, Armenian Coffee, or at anytime. You can have it for Breakfast, or for a snack, whenever your heart desires. Well, Here is the recipe for this delicious dessert.

This is counted as 4 Bread Swirls of 16 Cm’s, but you can play around with the amounts according to how many you are making.

CREDITS: http://www.blago.net/baking/bread/lebanese-sweet-tahini-swirls/

Made some modifications, but full credit goes to the site above

Dough:

  • 1 tsp dry yeast
  • 120 ml lukewarm water
  • 200 gr all purpose flour
  • 2 tsp sugar
  • 1 tbsp olive oil

Filling:

  • 4 small tbsp tahini
  • 4 tbsp sugar
  • 4x tsp olive oil
  • 4x tsp cinnamon

Use Flour on countertop or big cutting board to work with the dough and filling.

Make the dough

Dissolve the yeast in the lukewarm water, and add the sugar and oil. Add the flour, a handful at a time. Quickly knead into a floppy, flexible dough that does not stick to the hands anymore. Leave covered in a bowl for about 2 or 3 hours, to rise. As all the air will be rolled out of it later, the stretchiness of the dough is more important than the amount of air in it.

Follow the Following Steps.

tahini scrolls production

When the dough has had some time to rise, divide it into four balls. Roll out one ball at a time, into a rough rectangle of “pizza thickness” – about 2 or 3 mm (1). Scatter the teaspoon of olive oil over it. I combined the tahin with the sugar, added a teaspoon of finely ground lemon rind (packet) to that, and scattered the somewhat dryer tahin mixture, like crumbs, over the dough surface (2). Dust the tahin-sugar layer with cinnamon. Gently press it flat with the back of a spoon. You’re now ready to roll.

Pre-heat the oven to 190° C. If you use a baking stone, put it in the middle rack.

Dust the worktop with a bit of castor sugar and flour to help with the rolling. Cut squares of baking parchment of about 17 x 17 cm. Roll up the dough rectangle, starting at the longest edge. Roll and pull and gently twist a bit, and the resulting sausage will be much longer, about 40 to 50 cm (4). Taking one end as the center, now turn the sausage in on itself, forming a rolled bun (5). Gently press it flat with your hand, then transfer onto a piece of parchment, and use the rolling pin again to gently roll the bun into a 15cm wide flat circle, about a cm in thickness (6). Prepare as much swirls as your oven can hold in one go, leave the rest covered up.

Using a pizza peel or an extra-wide spatula to support the flat tahini swirls sitting on their separate parchment, quickly transfer them into the oven. Bake for 8 to 10 minutes, or till parts of the surface have turned a deep golden brown. Get them out and leave them to cool and get nice and crispy on a wire rack.

Have some apple tea to go with that. Their taste is not overly sweet; and I love the combination of crunchiness with that slightly caramelized sesame filling. Roll over Swedish cinnamon buns, these tahini swirls are awesome!

CREDITS: http://www.blago.net/baking/bread/lebanese-sweet-tahini-swirls/

Pasta Lovers Unite – Loving All Kinds

I have been loving pasta for as long as I can remember. I remember when I was 8 years old. I made my very first pasta dish with of course the supervision of my mom. She started getting me in the cooking mode since I was 7 years old and she taught me the basics from making pasta sauce from scratch and how long to boil the pasta for and then as I got older when I was 14 years old, I began to do it all myself without supervision anymore and they love my pasta’s I make. Now I do an assortment. I do lasagna, fettuccine Alfredo and a whole bunch of other styles of Pasta. I love tortellini, rigatoni, fuccilli, elbow macaroni, linguine, and among other really awesome styles. For all those connoisseur’s for pasta, I am sure you can all relate to the passion. I think all of us pasta lovers have this different type of food passion and I am sure all of us can eat this everyday. 

Too many carbs though, but I do not care, Pasta is good for you. You may not believe it, but it really is and a good nutrition factor. There are some people who go overboard and go to extremes when dieting, I believe that nobody should diet. All it is, is to watch your portion control and who cares if you have a little more, but pastas have durum semolina, and all kinds of nutrition packed into it.  God bless this food. :) Spaghetti, Penne Rigate, Tagliatelle, Cannelloni. I have come up with so many recipes, and different styles of how to create and make that perfect sauce, and that perfect blend of tastes. Some can be done with Veggies, an array of meats, Seafood pastas, cheese pastas, pasta salads, Olive oils, vinaigrette,  I would love to get the accessories to make pasta from scratch for my Kitchen Aid stand mixer, but its so expensive to buy, So for the time being I want to try and do different pastas on my own and get the dough recipes and then cut the dough into Tagliatelle Nests, and get them all pretty. There are also small shells, linguine, and so many several types.

In the world, mostly Italy and few other places, pasta, spaghetti is very well know around the world, and different people make it different ways. what are some of your favourite pasta dishes? What do you work with? I would love to venture off to Italy and go on a Food Trip tour and taste and get the feel of how important Pasta is to those regions and to the cultures. I would love to go on a culinary adventure and get more personal with top chefs, Pasta Experts and so much more. The possibilities are endless and its such a beautiful thing.

  P-A-S-T-A …. yum yum yum. Bon Apetit…..

Welcome 2014! Happy New Year!

Hello everyone, Now that 2013 is behind us, looking forward to brand new year, a fresh start, another 365 days. I would like to wish everyone a Happy New Year 2014. I wish you and your loved ones a happy, healthy, prosperous, successful year. Wishing you the best, and may 2014 be full of love, great and happy surprises, great memories and so much more. What are your plans for 2014? What are your resolutions? Do you keep up with your resolutions? What changes do you want to see? We can all make a difference in the world if we all pitch in and do our best to make this world a better place.

Are you planning to travel in 2014? lets see what 2014 has in store for all of us. I hope that everything will go well and we will go through another year. I know every year, we have our ups and downs and things always change in a year, but I hope that everything will be ups for everyone. I cannot believe 2013 is over. It went by so quickly. It seems just like yesterday we were celebrating 2013, but now onto another year. It seems like every passing year, time and the days are going by quicker and quicker.

This year I plan to attain, and accomplish many goals I have already set out. I do a lot of reflection the last week of the year thinking about what to do for the year ahead. Well, Goodbye 2013. Welcome 2014!

Wrapping up 2013 – Highlights of My Year

Wow, what a year it has been. Today is the last day of 2013, and there have been ups and downs, but mostly ups, and I have been so blessed in the past year with such incredible and beautiful Highlights, that I will never forget and I usually jot down all of my highlights in a note so that I can look back to see what I have accomplished, where I traveled, and other important days to remember. Here are the highlights of my year:

Did a Bit of Traveling by air and on the road — traveled to Dominican Republic, Boston, Massachusetts, (Had a Layover at the airport in Newark, New Jersey when I was landing I saw New York City — Yes I consider that A place I went to and saw this year), Visited Michigan, Cambridge, Ontario, and Niagara Falls.

When I visited Dominican Republic in Santo Domingo, went to the Be Live Hamaca Resort where I met incredible and lovely people and we became friends. It was a great gathering.

I had always wanted to go and eat and drink at “CHEERS” Bar in Boston, Massachusetts, It was an iconic TV Show from back in the day in the 80’s and 90’s, and I scratched that off my bucket list. Thank you to my kouyrigs/sisters in Boston for making that possible and for making that happen. Had Nachos and Beer there. Its a must to have The Cheers beer.

I visited the iconic and popular University of Harvard, touched John Harvard’s Shoe. toured Harvard Square and its vicinity, and ended up Graduating (lol)

Mastered the Boston Accent — MASTAHD THAH BAHSTAN ACCENT

Tried Sushi for the first time ever in the summer and I loved it. Now cannot get enough of it. Thank you to someone who is very dear to me, who introduced sushi, sashimi, maki rolls and so much more in the Japanese Cuisine.

Had the best lobster ever at the Lobster Pool in Massachusetts. I also dined at the Cheesecake factory

Went to a few parties here and there.

Attended Bible Studies and Conferences

Went to the Armenian Toronto Summer fest with my great friend, but I call her my sister from Montreal that I did not see for a while. It was a great reunion.

I am proud to say that this year one of my friends became a Contestant on Jeopardy and I can finally say I know someone who was a contestant on Jeopardy.

Met some of my Online Facebook friends in person, whom are like family to me now.

My Blog and Social Media and marketing success went through a roof, where I got an offer to write recipes in the Food and Drink Magazine, I have Robert Herjavec, Kevin O’Leary, Arlene Dickensen, and Jim Treliving subscribed to my blog. They are from Dragons, Den, I have reached close to 400,000 blog hits, Famous chefs such as Massimo Capra, Jamie Oliver, and Jacques Pepin and more have followed me as well. My LinkedIn Profile has been seen and followed by Arlene Dickensen. Plus so many people around the Globe have viewed and followed my blog from places I had never even heard about. Many people have added my blog site to their websites. So many more highlights that I cannot even remember them all. Thank you all for the support, and I will continue doing my work in 2014 and beyond.

I have written over 700 Articles.

Accomplished many personal goals and achieved excellence

All My cousins and I reunited for the first time since 1999, the summer I came back from Armenia.

Here is to 2014, with many more highlights to come.
Have a lovely New Year and best wishes, Health and happiness.

In The Kitchen With Stefano Faita

Recently, I discovered an incredible, wonderful and not to mention great looking chef on television on CBC. I was flipping through the channels one time and I really enjoy cooking shows, so I stopped on CBC’s channel while I saw this cooking show, and I saw that it was In The Kitchen with Stefano Faita, so I started to watch his cooking show, and I automatically knew it was a show I would like then I began to love it. I cannot wait to watch his show daily and especially, by the way Chef Stefano explains the way to cook food, incredibly easy methods, very tasty, full of flavour foods of which I like. I love to cook myself and I can tell that he is not afraid of adding a lot of flavour and he is always enthusiastic and excited when it comes to food.

This past week, I had the pleasure of speaking with Chef Stefano Faita during his chat that he had set up for his fans to ask him questions, and he gave me tips and tricks on what to do with stir fry when it becomes too liquidy, to always make sure my wok is hot and to make sure the liquid from the meat and vegetables dry out before putting in the soya sauce or whatever seasoning , and I had also asked him how to make pasta from scratch and he explained it to me thoroughly and I got to see his recipes and he answered me so quickly because it was an hour chat with him. He seems to be such a great person all around and I am so glad I got that moment to talk with him. I’d love to meet Chef Stefano Faita someday and enjoy his food that he makes with his magic chef hands. I am really impressed, and there are foods and ingredients that I never knew of until I learned them from Stefano. I enjoy chopping, dicing and the way he handles food. He is a natural.

I have learned so much about cooking from him that, I cannot wait to try his recipes at home to feed my family, friends and when people come over whether it’s for the holidays, occasions or for no reason, just to hang out with great company and great food in the mix, that will keep people coming back for more as Stefano says while he is cooking on Television.

You can catch In The Kitchen with Stefano Faita on CBC at 3:30pm Monday-Friday’s  in Canada or you can go to www.cbc.ca/inthekitchen to obtain more information, Stefano’s recipes, and where you can connect with him on Facebook, Twitter and more. You can also go to a taping of his show and be part of his audience. I wish Stefano Faita the best and May you continue working with those Magic Chef hands that you are so gifted with.

Merry Christmas & Happy New Year – Love Talin Orfali

It is that time of year again. I cannot believe how quickly 2013 flew by. Just yesterday we were celebrating Christmas and New Years for 2012/2013, and now as 2013 is coming to a close, were doing it all over again with putting up the lights, the decorations, finding that perfect tree, or putting up a tree that has been in storage. I love Christmas time when everywhere is decorated with beautiful colours, beautiful Christmas lights on homes, wrapped presents, ornaments, tinsel, snow globes, candles, manger, stables, the nativity scene, Santa Claus, Mrs. Claus, the Elves, Snowman, Mistletoe, Cookies and Milk, candy canes, the food, the celebrations, and of course and especially celebrating the birth of Jesus Christ with Mary and Joseph and the Three Wise Men and how Mary was chosen to give Birth to a King.

What are your Christmas traditions in your family? What exciting things do you do? Some families put on Christmas Sweaters, some families play games, and so on and so forth. What do you like to cook and serve to your loved ones? Christmas for me every year is always different, either we have a lot of people come over, some Christmases are spent going to other peoples homes, or going out to a party, so I cannot really say what is tradition with my loved ones, but every year is always different, but we do manage to always find a way to get together. When we do, we love cooking turkey, ham, rice, vegetables, gravy, and other things. I love baking my signature cinnamon cake which people I know love it, so they want more and more of it. It has been such a long time I have not decorated a Gingerbread house, but I think I will do that this year.

I love watching Christmas movies at this time of year like Miracle on 34th street, Home Alone 1 and 2, National Lampoons Christmas Vacation, Jack Frost, Four Christmases, Santa Clause, Santa Clause 2, I also love watching the Santa Claus Parade on television. I must have watched Home Alone 1 and 2 8 or 9 times this year alone on TV and I just love that movie especially. There is something about Home Alone 1 and 2, that make you get pulled into it and its so hard to flip the channel. After that Home alone 3-5 was all downhill and I did not enjoy them as much because when you change Characters, when you change the setting, it won’t be the same as the first 2. I know Home Alone 1 and 2 by heart, and if you put the movie on mute, I can say the whole script.

Anyway, lastly, I also want to acknowledge those people who are not so lucky during the Christmas and New Year Holidays, that are alone, but not really alone because there are people in this world that are thinking of them and one of them is me, people who do not have a warm home to go to, those who are less fortunate, those who cannot afford or who do not have enough to provide for their families and I’d like to reach out to all of those people around the world and tell them that I am thinking of them and they are in my heart, mind and soul and my thoughts and prayers are with them all and I wish them the best for 2014 and I hope that they too can have a nice and lovely Christmas. I want them to know that they are not alone and that I am with them all. The presents and Materialism shouldn’t matter, but all that matters is togetherness and creating memories.  I wish everyone peace, harmony, happiness, health, success, and all the great things of life. I wish everyone a prosperous, great, and lovely new year. Many blessings to all and wishing everyone all the best. With love always, Talin Orfali

Talin’s Seasoned Potatoes With Veggies & Chicken Breast

Today, I am going to be introducing you to My recipe of Seasoned Potatoes with Veggies and Chicken Breast Meal. I have been cooking this for a long time since I can remember, and I love to cook this healthy and great meal. The Potatoes I use for this dish are small to medium White Potatoes. This will make about 4 servings. Here is the recipe.

Ingredients:

8 White Potatoes – Medium and Small or both assorted. – (Make sure you buy the ones without the sandy feeling. Buy the clean White Potatoes where you can just wash them. ) Do not peel off the skin of the Potatoes. — Make sure they are diced and a good size. Depends on your preference..

2 Green Peppers —- washed and chopped . – Make sure there are no seeds from the Green Peppers.

2 Carrots —- Skin Peeled, then washed, then chopped and keep chopping and making sure they are circles.

2 Red Onions —- Chopped in Stir Fry size — Not too big and not too small.

1 Red Pepper —- Chopped and again make sure no seeds from inside.

2 Tsp — of Seasoning Salt

2 – Tsp — of Mushroom or Vegetable Bouillon Mix

2 – tsp of Rosemary or Sage.

4 Boneless Skinless Chicken Breasts. Washed

2 tbsp of Chicken Seasoning

1 tsp of Basil

1 tbsp of All purpose seasoning

—————————————————————————-

To Prepare the Chicken Breast:

In a Oven Pan Spray some Cooking spray, and add about 3 cups of Water.

Then Season your Washed Chicken Breast with the Chicken Seasoning, Basil and All Purpose Seasoning and then immerse them into the water. Preheat the oven to 350 Degrees Celsius Convection cooking mode – Then put the Chicken Breasts in the middle of the oven and let them cook – which should take about 1 hour and 5-10 minutes to cook — It will come out tender and beautifully done. Remember Chicken must be cooked well done and thoroughly to prevent food borne illnesses.

To Prepare the Vegetables and Potatoes While the Chicken is being Cooked: I say to start cooking the Veggies about more than half way through when the Chicken is Cooking

in a Wok or Non Stick deep Wok, Add 3 tbsps of Olive Oil — Before the Wok gets hot, put the Washed and Diced potatoes, Let them cook for about 10 minutes on Medium High in between, but make sure they are not too mushy. Add the Carrots, Green and Red peppers, then add just 2 tbsp of water, after that Add the red onions, then add the bouillon mix, seasoning salt, and the rosemary or Sage, and let it cook for about 10-12 minutes on medium heat.

Then afterwards you take out the Chicken Breast that is done and then Plate the Potato and Veggie mix together and there you have it. A Meal for 4  – Health Wise. This is an easy and great meal to serve during the week or weekend, however you prefer. Remember you can always add and subtract the ingredients, you can even put more vegetables like Broccoli, Cauliflower into the mix as well. Depends on your preference. Bon Apetit!