Finally, Brie.

Brie. Ah yes, I think I can still pronounce the word... b-r-i-e.

It has got to have been at least a good 2 years since I've sank my teeth into that mild, creamy, slightly earthy cheese. Umm, one of the most exquisite uses of cow's milk around(I think I say that about any soft or pungent cheese though).

Oh, those were the days of endless consumption of pears spread high with brie, and washed down with a chilled glass of sauvignon blanc. I remember the last Christmas season that my mom, sisters and I were all together. Some time during the visit we discovered that each of us had managed to incorporate this treat into our daily lives. For the remainder of our vacation, we were inseparable indulging on this splendid little nibble. Every trip to the grocery store was simply just to satisfy our brie and pear fixation. Oh, the cart would be brimming to the top with other staple distractions such as eggs and milk. But we all knew what really mattered was there buried at the bottom of the cart. We would race home through the snow and perch ourselves on top of the large counter. Deep in a trance, caring of nothing else as we giggled under the enchantment of the classical combination.

Now I'm left to ask myself... What has been stopping me from purchasing that box of brie that I've given half an eye to every single shopping trip?! I'm at a lost for excuses but at least I finally found myself throwing a pack of it into my basket, and In true form, raced home to taste my daily catch. I swung open my door leaving all other groceries carelessly strewed about on the floor, and sliced straight into the heart of the cheese and sweet pears.

I can't believe that I could have been so stubborn as to almost let the 2 year mark go by without a single taste of this delightful perfection. That great sweet, nutty, earthy combination was welcomed back into my life like an old friend off on a far away trip. I could almost picture my family standing there with me scraping up the last bits of rind.

I decided to still honor the beloved combination of pears and brie, by throwing it all together into a simplistic sandwich. I searched for a few small leaves of arugula, never seeing it here, but hoping that perhaps it was one of those items that I had seemingly overlooked. With no such luck I went with a good substitute of spicy radicchio to cut through the sweetness of the juicy pears. I also picked up a nice loaf of walnut bread and fig jam that I thought would pair nicely in my sandwich.

The radicchio did seem outlandishly expensive, considering what it is. However a little does go a long ways, and I am left with 90% of it that will be great for adding color, texture and nutrition to my future salads. Radicchio is a natural antioxidant and carries a good amount of vitamin A, K and B6.

Brie and pear Sandwich on Toasted Walnut Bread

Brie 30 gr

Pear, sliced 50 gr

Radicchio leaves 10 gr (but it really just depends on your taste)

Fig jam 10 gr

Walnut bread, or any other artisan loaf 2 slices

Pinch of salt

Spread a small amount of fig jam onto the bread. Slice brie and pears, layering the brie directly on both pieces of bread followed by 1 layer of pears. Sprinkle the pears with a pinch of salt to help bring out their flavor. Combine the two slices of bread, and toast in a nonstick pan, pressing down to heat through the cheese.

Once toasted remove from heat, and add the radicchio leaves. Slice and serve with a nice mixed green salad with a simple vinaigrette for a complete meal.

Photography by Jeff Tafoya

Have you ever met anyone and they said "No, I don't like no parfait!"?

For my first star ingredient I choose to go for a lovely bag of dried currants. I have to admit that from the time I threw them into my shopping basket; I was under the notion that they derived from those red little berries that are packed with tarty goodness. But after tearing into the bag with great anticipation I found a little disappointment for the taste was more similar to a tart raisin. However upon the second trial, with no expectations holded against them I actually really enjoyed them for what they were. Just as they came.

Next, what direction to take these little gems?
My mind (of course) goes towards creamy scones that I can later dip into my morning cup of tea... or no, rather make that a batch of muffins... or what if I soaked them in brandy and threw them into an apple crisp?
All of which I still commend my stomach for dreaming of, but as I have previously stated, it is my goal to break the monotonous. And monotonous it is for the pastry consumption in my life at this time.

After contemplating for a few days and driving my co-worker crazy spinning ideas off of him, I found it best to ask myself (food wise) what have I really been missing out on in Lagos?
Now, I have and always will be a cereal girl. If you were to ever pose one of those if you were stranded on a desert island kinda questions to me I would respond loud and proud: "Just make sure that cool rich soy milk, cereal and handfuls of juicy berries are plentiful, and I will be there happily in the sand awaiting my rescue."

My quest for cereal in Lagos has been a rocky one at that. My good friend Forest Gump may even relate it to a box of chocolates. In a sense that you just never know what you're gonna get. One time it may completely satisfy all cereal cravings. The next time it may be stale, or another crawling with the unmentionables. Or just when you've found the perfect match for your taste buds it is no where to be found on any shelf, any where, for the next four months.

Solution: create my own granola making use of these lovely currants.
I know that I will feel a blanket of ease and comfort knowing what is going in, and what will be coming out of my cereal. Pure ingredients. Good food.

Currant and Apple Crunchy Granola
Oatmeal (old fashion, not quick cooking) 285 gr
Dried currants 75 gr
Dried apple slices 40 gr
Flax seed powder 30gr
Honey 70 gr
Vegetable oil 45 gr
Water 10gr
Cinnamon 2 gr
Pinch of salt

For the Flax Seed Powder:
I have found flax seeds to be a consistent product at one of the local stores, and I've been delighted to throw them into multiple items here and there. It would be easier to list what health benefits flax seeds do not carry. Flax seeds have numerous nutrition pay offs, winning for some the grand title of the most powerful food source. Packed to the brim with fiber, B vitamins, omega-3 fatty acids and antioxidants. Flax seeds are a great tool for lowering blood sugar, boosting energy levels and weight loss.
However merely consuming them in their whole state will do not much. Your body cannot break down the seeds whole and will simply pass them by. When you bring them home using either a spice grinder, blender or a good old fashion mortar and pestle grind them down to expose their inward glory. Keep them stored in an air tight container in your freeze so they will not become rancid.

For the Apple Slices:
I've always been a big fan of dried apples and found the flavor to pair nicely with the currants here. I prepared them simply by thinly slicing a whole apple (red or green) sprinkling them with a little lime juice ( as a rule I only use the local limes for the lemons have such a bitter taste. The local limes have a sweeter more balanced flavor.) I add the lime juice to help retain the color of the apples during the drying process.
I did this right before bed and threw them into the oven on the pilot setting over night. I then rested peacefully knowing that in the morning I would wake to delectable dried apple slices. If you have an electric oven you can achieve the same thing by placing your oven at its lowest possible setting.

Combine the water, honey, vegetable oil, cinnamon and salt into a bowl and whisk together. Toss the oats and flax seed powder together and combine with the liquid mixture. Lightly spray or line a flat baking tray and turn out the oat mixture onto the tray. Press firmly onto the tray keeping it on one even layer. This will help to create large crispy pieces.
Place in a moderate oven at 140 C. Looking for an even tan color and ensuring the toasting of the oats.
Bake it between 50-60 minutes, keeping a close eye on it.
Let it cool at room temperature and be careful not to break apart the large clusters. After cooling combine the currants and apple slices.

Fresh fruit, granola and yogurt parfait
I then later picked up a nice Greek yogurt, fresh fruits ( that day the figs, pomegranates and blueberries looked best to me) and layered them nicely into a wide short glass. Alternate the layers ending with a touch of granola and sprinkle of berries on top. What a perfect beginning, middle or end to any day.

My views/soap box

I was going to nose dive into my first recipe however I thought it best for me to take this time to briefly express exactly what my views on "health foods" are. Be prepared, I may not be the most conventional in my thoughts nor do I pretend to carry a nutritional degree. I'm just a girl that has been through every diet, every turbulence and every emotion when it comes to body image and eating issues.

I feel very blessed to have been pulled out of that darkness, and later to have been motivated to attend culinary school. From day one at school I knew that I was partaking in that degree to learn the delicious, over the top fatty goodness of traditional French cooking so I could later pull from those techniques to create mindful, delectable, beautiful food.

I've come to find that a healthy life style consists of feeding your mind as well as your body. If you run around all day/week/month/year depriving yourself of the foods that you have once so loved. You've automatically pushed those comforts and natural cravings onto the forbidden list, which from the beginning of man has been the fall of us all.

You will continuously be falling back and forth, in and out of different 'I can eat this, no I can't eat that' mentality. You will never find stability. All the while missing out on that fantastic balance that you so need to sustain a normal and healthy lifestyle.

The great news about all of this? This balance is something that you are to decide for yourself and for your family's needs. I cannot exactly tell you what will work for you in the long run. I can pass along tips, suggestions, information and recipes but ultimately you will be the judge of what fits best. You will be the one that notes the differences that these foods have physically and emotionally in your life.

Personally, I have found the most strength in the words moderation, moderation, moderation. And then in fresh, variety, fresh, variety....

Variety unfortunately is the one thing that I have been struggling with the most in Lagos. I always find myself day dreaming of the rows and rows of inspiring fresh ingredients back home. Anything from the finest cuts of meat, to the sweetest sea scallops. To the most colorful of tomatoes, to the highest prized cheeses and oils.

But all this has done for me is push me into one very stubborn corner with a heavy sign around my neck stating: "If I can't find exactly what I am looking for, then I refuse to try at all."

And all that has gotten me is lazy and distracted from the greater picture which is simply this: just because something is difficult does not mean that it cannot be possible or even enjoyable.

Intro

After living in Lagos just shy of 2 years now, I have great respect for this country and have fallen in love with so many different aspects of it. But,I've reached my breaking point of nutrition and eating habits that I've so lazily developed. There are multiple hurdles that you must jump just in your daily life, that great food and nutrition is the last thing from your mind.

These days my energy levels are at an all time low and I have a sneaking suspicion that my overall dull state of mind is due to the fact that my love for food is no longer what it once was. Unforgivably I have been viewing food as a mere necessity rather than that great fascinating necessity. You know that kinda of pleasurable art that persuaded me to devote my studies and career towards exploring all the tantalizing possibilities that it holds.
I know, I know, it may seem unnatural the way a petite red raspberry can make me swoon, or how the woodsie aroma of a single rosemary spring can melt my heart. But a simple truth that I've found to remain throughout the years is that great food can be uplifting, great food is sheer bliss.

So I'm on a new mission. I'm on a mission to change it all around for myself and maybe, just maybe, a few other lost food lovers here in Lagos. I'm determined to make that great food a part of my daily life once again. I'm motivated to terrorize the stores in search of those extra ingredients that will push the monotonous aside. I will try those different products and brands with my stomach and mind wide open.
From simple classics to new concepts. All recipes found here will be done with healthful, fresh ingredients found on our local shelves. With a few substitutions here, a little creativity there we can feed our minds, bodies and lift our spirits.

Photograph by Jeff Tafoya