From Los Angeles to Seattle to Doha, Qatar

A few weeks ago I took my first trip to the Middle East. It was an amazing experience in more ways than one. The most recent post is on Peter Greenberg's site, reprinted here:

Qatar Chronicles: From the Boeing Factory to the Sky

Recently, I flew from Los Angeles to Seattle to Doha, in Qatar.
Certainly not the most direct route, but it was the most impressive because I got to explore the process, and then the product—something few passengers ever do.
It started with an inside, private tour of the Boeing Plant in Everett, Washington.

Maybe this is a guy thing, but I got a major kick out of the Boeing plant with its row after row of 747s, 777s, and even the yet-to-debut 787s (the revolutionary Dreamliner). I can’t tell you how cool it was to see all these planes being assembled. The scale of the engineering was impressive as was the precision of the manufacturing process.
Luckily Boeing allowed us to take some photographs (usually a big no-no).
Walking through mock-ups of their new 787 and the redesigned 747-8, they talked us through a design process that focused on controlling details to make flying more pleasurable: full-spectrum LED cabin lighting instead of white lights that are either on or off; a higher ceiling on the entryway of the 787; and even something simple like the overhead bin latches which are being redesigned to work by pulling or pushing, the choice is the passenger’s.
If Boeing does its job right, they told us, once passengers enter the cabin, they will leave behind the difficulties of the day and re-experience the magic of flying. OK, so much for fluffy brochure language.
But first, Boeing has to deliver at least one operational 787—and they have been delayed more than two years already. Coupled with a tough economy in which a number of airlines may be cancelling orders for the new plane, that’s not a lot of magic.
But the real magic is that Boeing did deliver a new 777 on time, and both the plane and I were ready to go. I was onboard on the delivery flight of a Boeing 777-200LR, flying from Boeing Field outside Seattle to Doha International Airport, and its new owner, Qatar Airways.
With Doha as its hub and routes already well established in Asia, the Indian subcontinent, and, of course, the Middle East, the Boeing 777-200LR gives Qatar Airways a reach of 8,000 nautical miles, putting them in striking distance of just about any destination in the world.
Several years ago Qatar Airways pushed into the American market with non-stop service to New York and Washington, D.C. Starting March 30, 2009, the airline will begin flights between Houston and Doha. With service to Houston, they hope to strengthen their relationship with American energy businesses.
For the next year, Boeing is scheduled to deliver one airplane a month to Doha as the airline upgrades its fleet. While other airlines are cutting back, Qatar Airways says it sees an opportunity to expand routes and strengthen its business class service. To maximize profits, Qatar Airways eliminated first class on the Houston-Doha route, so they could increase the number of business class seats.
The coach compartment on Qatar Airways’ 200LR feels roomy. The 50-inch height of the seat back allows most passengers to look above the seat in front of them, adding to their sense of space. A 3-3-3 seat configuration, instead of the more typical 3-4-3, adds extra room. The airline ordered their coach seats with a 34-inch pitch (the industry average is 32 inches), with the result that there is both the feeling and the reality of more space, making the seats that much more comfortable.
In business class, Qatar Airways asked Boeing to outfit their 777-200LRs with upgraded features: seats with a 78-inch pitch in the upright position; in the fully reclined position, each seat goes completely flat to create a full-sized bed; 17-inch flat-screen televisions for each passenger with interactive controls that include an innovative USB mouse; bathrooms that are twice the normal width with motion activated sinks.
When you push the “make this seat into a bed”-button on the 200LR, the back slowly reclines, a foot rest extends, you stretch out, curl up with your very plush Qatar Airways blanket, and enjoy just enough engine noise to help you sleep. Oh, and you’re wearing your Qatar Airways pajamas and socks.
Personally, I still think flying is magical. Which doesn’t mean I don’t feel hassled whenever I fly. I do. Often times, I question whether I really needed to take the trip after all.
But then I hear the whine of the engines that says the pilot has gotten the go-ahead. As the plane speeds down the runway, it’s like something out of a dream when the wheels hang noiselessly in the air as the plane’s lift levitates it above the runway.
My rational brain still questions how it is that an object weighing many tons can slice through the air and float high above the ground. But emotionally I don’t care. At that moment I glory in the magic of flight.
And then, we landed in Doha, the third in my triple play of firsts: the Boeing factory, a delivery flight, and … Qatar.
Next up: the Qatar Premium Terminal, and the Museum of Islamic Art and Al Jazeera studios. We are also scheduled to visit the restored Souk Waqif and take a desert safari. The questionnaire for the safari company wanted to know just how “rough” we liked our dune bugging.
Oh boy …

Sweet Potato Inari Sushi

I love sweet potatoes: baked, mashed, sautéed, grilled, or deep fried. I just discovered that they also make a delicious stuffing for inari sushi.

Inari sushi are made by filling abura-age, fried tofu skin pounches, with rice and vegetables. Abura-age is sold in Asian markets and in the specialty aisles of major supermarkets, either in cans or in a dry pack.

You've probably seen inari sushi at a sushi bar and wondered what they are. Usually they're served rice side down, so from the top they look like wrinkled footballs.

They're actually made out of thin pieces of fried tofu, joined together on three sides to make a pocket. They're soft and sweet and usually stuffed with white sushi rice. Sometimes flecks of vegetables like carrots are added for color.

Besides being tasty, they're a good bargain. For less than three dollars you can make two dozen of these healthy taste treats.

Sweet Potato Inari Sushi

Taking a western approach, I sauté the sweet potatoes in olive oil with a little garlic. The sweet potatoes give the inari sushi a unique flavor that works equally well as a snack or a party appetizer.

Yield: 4 servings
Time: 15 minutes

Ingredients

2 sweet potatoes, medium sized, washed, peeled, finely chopped
1 small yellow onion, washed, peeled, finely sliced
2 garlic cloves, peeled, mashed, finely chopped
1 can or dry pack abura-age or inari sushi, 20-24 pieces
2 cups cooked rice, preferably Japanese white rice or organic brown rice
Olive oil
Sea salt and pepper

Sauté the sweet potatoes, onions, and garlic in the olive oil, seasoned with sea salt and pepper, until lightly browned, about 5 minutes. Mix together with the cooked rice.

When you open the can of inari sushi, you'll find two dozen flattened tofu wrappers. Use your fingers to carefully open each one. Gently rinse them with water and pat dry. Spoon in the sweet potato-rice mixture, being careful not to tear the tofu skin.

Serve at room temperature or warmed in a 250 degree oven for 10 minutes.

Sprouted Broccoli from Green Spring Farm in Petaluma, California

Recently we spent a weekend in Sonoma. Since I like to shop at farmers' markets, I was happy to learn that the valley is home to more than a 100 organic farms.

We would have liked to stop at a dozen or more but this was a short trip, so we zeroed in on Green String Farm. Although the farm is small, its produce is well-known, supplying many Bay Area restaurants, including Alice Waters' Chez Panise, Terzo, Camino, and Hog Island Oyster Company.

Ross Cannard gave us a walking tour of the farm his father, Bob, started years ago with wine maker, Fred Cline. He took us through ankle high grasses to check out the fields under cultivation, the pasture enclosures with goats and sheep, and the chicken trailer.

At times it was difficult to see exactly what was under cultivation and what wasn't. The philosophy of the farm is summed up in a simple description:

...by maintaining an important balance between crops grown for human consumption and crops grown to improve the soil, Green String farmers always give back to the earth the same amount the earth gives to us. Unlike conventional produce which is grown in conditions specifically designed to put out the highest and fastest possible yields (and without room for anything but the food crop), Green String produce grows under more natural conditions, with the help of farmers who are listening to what their land tells them throughout the year.

"Listening to what their land tells them" means, no chemical pesticides and fertilizers. Beneficial plants (we'd call them "weeds") grow side by side with celery, broccoli, kale, onions, artichokes, and lettuces. Before planting, the chickens and livestock add to the mix, literally. By creating portable enclosures the animals are moved from one field to another. Their hooves aerate the soil, as their waste provides fertilizer.

The proof of any system is the quality of the product. All the produce looked so delicious, we had to hold back from buying too much.

With produce this fresh, it makes sense to use simple preparations, the better to savor the quality of the vegetables.

Braised Sprouted Broccoli

In an email Ross explained how Green Spring Farm perennializes its broccoli:

It's Italian green sprouting broccoli, which is a standard variety. What's different is in our method of picking it. We let it head up, then pick it, like everyone else does, but then, if you keep it in the ground, it keeps growing these nice little heads, which you have to keep picking to prevent the plant from flowering. This way, though, you don't have to replant your broccoli all the time, you just keep on picking the ones you have, and we prefer these little heads to the giant supermarket-style heads anyway.Sprouted broccoli is really worth finding. The taste is sweeter, the flavor more, well, "broccoli"-ish. It can be found in farmers' markets and some specialty supermarkets like Whole Foods and Gelson's.

Yield: serves 4
Time: 10 minutes

Ingredients

1 pound sprouted broccoli, washed, ends of stems trimmed, keep leaves on
4 garlic cloves, peeled, mashed, roughly chopped
1 tablespoon olive oil
Sea salt and pepper
1/3 cup water
1 tablespoon sweet butter (optional)

Method

Heat the olive oil in a frying or chef's pan over a medium-high flame. Season the oil with sea salt and pepper, add the broccoli and toss with tongs until the leaves wilt. Add the chopped garlic and continue tossing until the garlic and broccoli are lightly browned, about 5 minutes.

Reduce the heat to medium-low, add water to deglaze the pan, lay a piece of aluminum foil over the top and let simmer. Turn the broccoli after 2 minutes. After a total of 5 minutes the broccoli should be tender. Taste and adjust seasonings. Add a pat of sweet butter (optional) and toss.

Serve hot as a side dish with meat, poultry, tofu, or fish.

Sautéed Kale Satisfies as a Side Dish or an Entree

The idea to sauté kale came accidentally. For a dinner party we had been given a massively large platter with grapes, blueberries, strawberries, and half a dozen assorted cheeses on top of a layer of kale leaves. Wanting to make the cheeses and fruit more presentable, we moved them onto nice plates. That left the kale and the plastic platter.

The first impulse was to chuck both. Since kale leaves are large and sturdy, they are frequently used to disguise the awfulness of disposable plastic deli platters. Discarding the kale is the culinary equivalent of throwing the baby out with the bath water.

Sautéing kale with other vegetables makes a delicious side dish that goes equally well with tofu, meat, poultry, or fish.

But don't stop there. Turn the side dish into an entree by adding pasta or rice. Keep it vegetarian or add cooked chicken, beef or pork or uncooked shrimp or pieces of skinned, deboned fish.

Sautéed Kale with Farm Fresh Vegetables

Yield: 4 servings
Time: 20-30 minutes

Ingredients

One bunch farmers' market fresh kale, washed
1 medium onion, washed, peeled, roughly chopped
4 garlic cloves, peeled, mashed, roughly chopped
6 shiitake or brown mushrooms, washed, dried, thinly sliced
1 large carrot, washed, trimmed, peeled, roughly chopped
1 tablespoon olive oil
Sea salt and pepper
1 tablespoon sweet butter (optional)
1 cup chicken stock or water (optional)
1 cup firm tofu, cut into small cubes (optional)
2 cups cooked meat, poultry, or uncooked seafood (optional)
3 cups cooked rice or 4 cups cooked pasta (optional)

Method

Trim off the ends off the kale, then roughly chop into dime-sized pieces. Heat a tablespoon of olive oil in a chef's pan, add all the vegetables. Season with sea salt and pepper. Sauté until lightly browned. Finish with the sweet butter (optional).

If you want to continue on and use the kale-saute with pasta or rice, keep the dish vegetarian by deglazing the pan with water, add cubes of tofu, rice or pasta and let simmer for 5 minutes. Taste and adjust the seasoning with sea salt and pepper.

For a meat entree, use stock to deglaze, then add either meat, poultry or seafood, the cooked rice or pasta and simmer 5-10 minutes. Taste and adjust the seasoning with sea salt and pepper.

Variations

Add other vegetables like broccoli or cauliflower florets

Add peppers, hot or sweet

Add 1/4 teaspoon each ground cumin, coriander, and turmeric to the saute

Salt Crusted Fingerling Potatoes

To great acclaim, José Andrés recently opened four restaurants (Rojo, Blanco, Saam, & Patisserie) and a bar (Bar Centro) on the ground floor of the SLS Hotel (465 S. La Cienega, Los Angeles, CA 90048; 310/246-5555). Collectively called The Bazaar, the space reflects Andrés' elegance, playfulness, energy, and love of food.

Serving an eclectic menu, Andrés uses foam and flavor essentials reflecting his relationship with Ferran Adrià. Serving the best hams and cheeses cements his connection to the Spanish tapas bars where working people gather to eat, drink, and talk.

Over several visits to the Bazaar, I enjoyed wildly extravagant treats like his crispy cones filled with cauliflower cream and topped with American caviar or the whimsical, delicious sticks of foie gras wrapped in cotton candy, but the most memorable dish was something extraordinarily simple: an appetizer of salt crusted potatoes with a cilantro-parsley dip.

José stopped by our table and talked passionately about the dishes he had created for the Bazaar. He said he loved all of his "children" equally but when he talked about his "winkled potatoes" you heard a special passion in his voice. After we had eaten them, we understood completely.

So easy to make, their simple textures and flavors show how easy it is to elevate even the mostly lowly of ingredients into something magical...if you know how.

José Andrés' Salt Crusted Potatoes with Cilantro-Parsley Sauce (Salty wrinkled potatoes with "mojo verde")

José uses potatoes from Cape Verde but locally grown fingerling potatoes are more accessible. If possible, buy the ingredients at your local farmers' market. Select the smallest fingerling potatoes without blemishes. Serve the potatoes and sauce at room temperature.

Yield: 4 servings
Time: 20 minutes


Ingredients

1/2 pound fingerling potatoes, washed
2 cups water
1/2 cup Kosher salt
2 garlic cloves, skins on
1 cup Italian parsley, washed, leaves only
1 cup cilantro, washed, leaves only
1/2 cup olive oil
1/4 teaspoon black pepper


Method

Put the potatoes, water, and Kosher salt into a pot and simmer for 10 minutes. With a wooden skewer, test to see if they are almost cooked. Pour off two-thirds of the water, being careful to reserve as much salt as possible.

Lower the heat and keep a watchful eye on the potatoes. The goal is to evaporate the water completely so the potatoes are coated in salt, being careful not to burn the salt or the potatoes. Cook another 3-4 minutes, then remove the potatoes from the pot and let cool.

Using a kitchen towel, wipe the excess salt off each potato so there's only a light dusting of salt on each. Do the potatoes one by one so the skin doesn't break.

Place the potatoes on a plate.

Run a skewer through the garlic cloves and char them on an open flame. Brush off the blackened skins and roughly chop. Place the parsley and cilantro leaves, the roasted garlic, black pepper, and olive oil into a mini-blender and puree to a smooth consistency.

Pour the sauce into a small bowl and serve with the potatoes. The sauce will keep for a week in a closed container in the refrigerator and can be served with fish and chicken.

Variations for the sauce

Use parsley only.

Add 1 scallion, washed, green and white parts.

Add 1 teaspoon dry roasted almonds, finely ground.

A Trip to Italy is Just Around the Corner at Il Fornaio

One of the things I like about Il Fornaio's monthly, regional menus is the chance to take an armchair journey to Italy. This month's region is Calabria.

Located on the toe of the Italian boot and extending into the Mediterranean, Calabria has developed dishes that feature seafood.

With a group of friends, we went to our neighborhood Il Fornaio in Santa Monica (1551 Ocean Avenue across from the Santa Monica Pier; 310/451-7800) and shared the dishes family style.

While we read through the menu, we ate baskets of Il Fornaio bread dipped in seasoned olive oil. The fresh bread is so delicious there's always the risk that we'll be full before we even begin the meal.

We started with bowls of the delicious three bean soup (Zuppa Millecuselle) which paired cannellini, borlotti, and garbanzo beans in a vegetarian broth, flavored with lentils, mushrooms, and cabbage and thickened with tomatoes. Adding the lentils was an especially nice touch because they grounded all the contrasting flavors.

We followed the soup with an inventive salad of organic greens (Insalata Monte Poro) with fried goat cheese balls, dressed with fresh strawberries and a strawberry-raspberry red wine vinaigrette. With these two dishes we had a Greco Bianco by Alberto and Antonio Statti (2007), a crisp, light white that complimented the soup and salad.

For our pasta course, we shared plates of spaghetti with shell fish (Spaghettata du Pescatori Calabrisi). Fresh black mussels, butter clams, calamari rings, and shrimp were tossed in a spicy tomato sauce with saltiness provided by capers and slices of giant green olives. We were still drinking the Greco but decided we should try the other wine from the region, a Gaglioppo also from the Satti brothers (2007).

For the main course we had a choice of chicken with mushrooms (Petto di Pollo alla Cacciatora), roasted boneless leg of lamb (Agnello Arrustutu), or a swordfish loin (Involtino di Spada). We decided on the swordfish because the menu said it was a favorite of the region.

Chef Bruno Amato, the Il Fornaio Chef-Partner, who designed the menu, prepared the fish in a manner I've never seen before. Instead of grilling the swordfish, he stuffed it with a mixture of shrimp, almonds, garlic, pecorino, and caciocavallo cheese. Topped with bread crumbs and drizzled with olive oil, the fish was a masterful combination of textures: crunchy, soft, and moist. Accompanying the fish were roasted potatoes, eggplant, and red and yellow peppers in a tomato sauce with a touch of heat. We had more of the Gaglioppo. It benefited from spending time in the glass. Its flavors had softened so it paired perfectly with the swordfish.

For dessert we had the ricotta pudding (Budino di Ricotta) which reminded me of ricotta cheese cakes I used to eat in Providence, Rhode Island. Not too sweet, a little on the dry side, and delightfully flavored with golden raisins, orange, and lemon zest

The regional menu is served until March 15th, so we have time to go back and try the ravioli stuffed with salami and ricotta (Ravioli ca 'Sopressata) and have another bowl of the delicious soup.

For more posts about Il Fornaio's Festa Regionale check out:
Grilled Vegetable Couscous Salad
A Tasting at Il Fornaio, Santa Monica--Trentino-Alto Adige
A Trip to Italy is Just Around the Corner at Il Fornaio--Calabria
Il Fornaio Heads South to Campania for May's Regionale
Il Fornaio Heads North to Lombardia
Abruzzo at Il Fornaio, Santa Monica
Friuli-Venezia Giulia at Il Fornaio

Briefly in Seattle: Pike's Place Market, the Space Needle Restaurant, Boeing's Museum of Flight, Crumpets, Lobster Tail, and the Black Bottle

With one day in Seattle, I could only visit a few places. Luckily the hotel was close to Pike's Place Market, so a quick trip before the day began was easy to do. Mornings are a good time to walk through the Market before the crowds arrive, because it's easy to stop and take your time looking at what's for sale, which is a lot of the freshest most beautiful fish, shellfish, and salmon you're likely to see anywhere.

I love shellfish. When I lived in Seattle for the Twin Peaks and Citizen Baines' shoots, I was very happy. I'd fill up on fresh Kumomoto oysters, Dungeness crabs, and Penn Cove mussels. The oysters are delicious raw or in stews. The crabs are sold cooked or live. The mussels are easily steamed and eaten with a butter-garlic broth. While the vegetables in the Market come from many sources including California, the fish is local, coming no farther away than Alaska.

There are also fresh and dried flower stalls, bakeries, cheese shops, and a wonderful selection of small restaurants and coffee shops. A favorite place to stop is The Crumpet Shop (1503 1st Avenue between Pike & Pine, 206/682-1598) where the crumpets are freshly made and available with sweet (butter, honey, or preserves) or savory (tomatoes, pesto, cheese...) toppings. Come before 8:30am and the lattes are $1.50.

I walked over to the Market twice yesterday. Once by myself just as the stalls were opening. For breakfast I had a freshly steamed pork bao from Mee Sum Pastry (1526 Pike Place, 206/682-6780). The second time I brought part of our press junket group. Since Holly and Updesh are Brits and Parmesh is Indian, I wanted their expert opinion about the Crumpet Shop. I know I like them because of their top crust and chewy sweetness, but are they authentic? After several rounds of crumpets with butter, honey and butter, preserves, and cheddar cheese with sliced tomatoes, they agreed that they were authentic and delicious. We made a pact to come back today at 7:00am before we had to leave for Boeing Field to pick up our new 777-200LR.

We stopped for lunch at the Space Needle Restaurant, which is always fun. Although the view is picturesque, for anyone with motion-issues, slowly rotating as the city passes below can be challenging. We had a very nice lunch as our group got to know one another. With people coming from around the world (Alberquerque, New York, Mombai, Dubai, Doha, Los Angeles, and Seattle) we had a lot to talk about.

After lunch we visited Boeing's Museum of Flight (9404 East Marginal Way South, Seattle, WA 98108, 206/764-5700). Since we were about to tour the Boeing factory in Everett, it was great to get a brush up on aviation history. I still find it amazing that there are just 50 years between the Wright Brother's tentative efforts to achieve flight and the development of the Mach 3 SR-71 Blackbird.

One of our group, Betsy, used to live in Seattle and she suggested dinner at the Black Bottle (2600 1st Avenue at Vine, 206/441-1500) where we had wine and cocktails and shared a dozen gastro-pub dishes, including crispy butterflied seven spice shrimp, deep fried and battered Spanish fried olive, fried tofu with a sate sauce, sweet and tender cumin pork tenderloin with a frisee salad, fried sardines with spicy Indian slaw, braised and grilled artichoke hearts, coconut gelato with plantain fries, and a luridly rich, hot dark chocolate cake with a scoop of vanilla gelato hidden inside.

Given 24 hours in Seattle, this was a pretty great day.

Today we tour the Boeing plant and pick up Qatar Airways' second Boeing 777-200LR. Our plane will join its sister already in service. When Qatar begins its daily, nonstop service between Doha and Houston on March 30th, the 777-200LRs will make the trip in under 17 hours. Today's trip will be a bit shorter because we will fly a more northerly route.

For me this flight has several firsts: I've never flown longer than 8 hours, never been to the Middle East, and certainly have never ridden on a plane's maiden flight.

More to tell in the following posts. Tomorrow from Doha, Qatar.