Check Out Our New Cookbook Section!

We are proud of our ever-growing collection. As mentioned last time, we have begun adding cookbooks into our library. Several more have dropped in and are just waiting for your next visit to be checked out. Some of the mouthwatering titles include:

Summers Under the Tamarind Tree
A contemporary Pakistani cookbook celebrating the varied, exciting and often-overlooked cuisine of a beautiful country. In it, former City lawyer turned food writer and cookery teacher Sumayya Usmani captures the rich and aromatic pleasure of Pakistani cooking through more than 100 recipes. she also celebrates the heritage and traditions of her home country and looks back on a happy childhood spent in the kitchen with her grandmother and mother.

Teff Love

Winner of the VegNews 2015 Veggie Awards for Cookbook of the Year
Included as a Best Cookbook of 2015 by Powell's Books
Why wait for a trip to your favorite Ethiopian restaurant? Import the delicious flavors of Ethiopia right to your own kitchen! Kittee Berns explains this cuisine through easy to follow recipes, so you can savor authentic Ethiopian food without ever leaving home. Discover how to source and use the tantalizing seasonings and savory ingredients that are the foundation of these unique dishes.

Easy TagineAn irresistible collection of aromatic recipes for classic Moroccan tagine along with couscous dishes, salads, side dishes, and sweet things. From traditional lamb tagines like lamb tagine with dates, almonds and pistachios to sweet and savoury creations such as duck tagine with pears and cinnamon, from the spicy carrot and chickpea tagine with turmeric to the velvety sweet yogurt and pistachio cake, you are sure to find something to whet your appetite.

Joon: Persian Cooking Made Simple
 In Joon, master chef Najmieh Batmanglij distills one of the world's oldest and most influential cuisines to capture its unique flavors in recipes adapted to suit our busy lives. Najmieh's fans have been making meals from her Food of Life for more than 30 years. For Joon she has simplified 75 of her favorite dishes and shows how, with the right ingredients and a few basic tools and techniques, authentic Persian food can easily be prepared at home.

We hope these books inspire you to try something new, get out of your comfort zone, or simply bring some spice to your life. Come in and try them out. Look at their breath-taking photos, pick a nationality or go for something that is simply halal (for those of you non-Muslims out there, that is the Muslim equivalent of Jewish kosher, but much, much simpler to follow). Either way, you are in for a treat.

One More ReasonTo Visit

Here at the Islamic Resource Center, things have really been hopping lately. For the past few months we have been gearing up both for the annual Fundraising Dinner (December 3rd) and working on making it all the way to our 3000th resource and we are almost there.

While we're at it, we have also been looking at how to give you even more reasons to look forward to visiting our center and I'm proud to announce the inclusion of cookbooks! Now, not only are we changing up the lineup of what cookbooks are going to be available in our bookstore, we are also adding them to our library so that you can check them out and see how wonderful these beautiful books really are.

Here is a look at just a couple of these stunning new tomes of delectable delicacies:

Flavours of Aleppo, by Dalal Kade-Badra & Elle Badra, is a cookbook thousands of years in the making. Inspired and influenced by Arab, Asian, European and Levant cuisine, the recipes within come from the traditions of one of the oldest continuously inhabited cities in the world. Melded seamlessly with modern North American cooking techniques, Flavours of Aleppo brings the tradition of Syrian cuisine to the tables of today.

My Halal Kitchen, by Yvonne Maffei, is a collection of more than 100 healthy recipes -- from American comfort food to classic international fare -- that prove halal meals can be diverse, accessible, and delicious.

The magical difference between food prepared in a restaurant and that in a home kitchen for family and friends, is a little ingredient called love. And love is most evident in what is essentially Cariema Isaacs’s tribute to her late father as she shares their mutual passion for food and cooking, as well as their Cape Malay heritage. My Cape Malay Kitchen is a breathtakingly beautiful presentation of some 80 traditional Cape Malay recipes as well as a selection of modern dishes. These are accompanied by Cariema’s depiction of her childhood growing up in Bo-Kaap – the Cape Malay Quarter of Cape Town. She includes the religious and cultural ceremonies, as well as events that have shaped the Cape Malay community into the unique community it is today. But My Cape Malay Kitchen is still a cookbook, packed with flavourful food, richly spiced curries, indulgent cakes and decadent desserts, all illustrated with truly inspirational photography.

I hope the gorgeous photographs and thoughts of adventures in cuisine help inspire you and bring you in to visit our center today.

See you soon!

In recognition of Labor Day, the IRC will be closed Sunday, September 4th, and Monday, September 5th. We will also be closed the following weekend Sunday, September 11th, and Monday, September 12th in honor of Eid al-Adha. We apologize for any inconvenience this may cause.

Ramadan Meal Ideas #3

Welcome back to Breaking Fasts With Style. I am your host, the friendly neighborhood librarian at the Islamic Resource Center. Are you ready to try out some tasty side dishes today?

First up is the Soft Cheese Salad with Tomato and Basil Topped with Asparagus from the World Vegetarian cookbook by Madhur Jaffrey. We will follow this up with a potato s from The Iraqi Cookbook by Lamees Ibrahim.

Soft Cheese Salad with Tomato and Basil Topped with Asparagus
Serves 4
Prep time: 30 min. Cook time

Ingredients:
1 scallion
18 fresh asparagus spears
9 oz fresh paneer or mozzarella (the fresher the better)
1 tomato, peeled, seeded, and diced about 1/3-inch big
1/3 large green bell pepper, diced about 1/3-inch big
1/4 cup finely chopped parsley
3 tablespoons olive oil
1/4 cup fresh lemon juice
1/4 teaspoon crushed garlic
1 teaspoon salt
1 tablespoon peanut or canola oil
2 teaspoons oriental sesame oil
1/2 cup fresh basil, cut into fine strips (chiffonade)

Directions: Cut the scallion into 2" segments, stack, and slice into very fine rounds. Put them into a small bowl of ice water, cover and refrigerate for 30 minutes. Drain, spread in a dish towel and wring out.

Cut off (or snap off) the tough ends of the asparagus spears and discard. Peel the lower half of the spears, then cut into 1/3-inch segments, leaving the heads whole.

In a bowl, crumple the cheese into small pieces. Add the scallion, tomato, bell pepper, parsley, olive oil, lemon juice, garlic, and 3/4 teaspoon salt. Mix well and set aside.

Put the vegetable oil in a nonstick medium frying pan or saute pan and set over medium-high heat. When it is hot, add the asparagus and stir once or twice. Add the remaining 1/4 teaspoon salt and 1/4 cup water to the pan and mix. Cover and cook for 2-3 minutes, or until the asparagus is just tender. Uncover and add the sesame oil; stir to mix. turn the heat up to high and cook until all the liquid evaporates. Remove from the heat.

Toss the basil with the cheese mixture. Mix well. The asparagus can either be arranged on top of the cheese mixture or mixed into the cheese. Serve warm, at room temperature or chilled.

Note: This recipe looks like it has a lot going on, but really it comes down to preparing the scallion, cooking the asparagus, and mixing everything together. It is quite simple to make and is a nice cheery dish to go alongside your main creation or to be served as the main course.

Potato Salad (Zalatat Potaita)
Serves 2-3

Ingredients
4-5 medium or 8-10 small new potatoes
2-3 medium tomatoes
1 large cucumber
1 green pepper
1 red pepper
1 handful fresh parsley, chopped
lemon juice
olive oil
                                               salt and black pepper to taste

Directions:
Boil the potatoes until soft and allow them to cool. Peel and cut the cooled potatoes into cubes and set aside.

Chop the tomatoes, peppers and cucumber into cubes.

Mix all cut ingredients together. Season with salt and black pepper. Add in the chopped parsley, lemon juice and olive oil.

Stay tuned for more recipes as the month continues. This cookbook and others like it are available from our bookstore at the IRC. We return you now to your regularly scheduled library blog.

Ramadan Meal Ideas #2

We're back for another installment of "What To Make For Dinner." Last episode we treated you to the taste of India with some succulent lamb chops. This episode we will be making a classic Iraqi treat called "Jouz al-hind," also known as Coconut discs or how I've always known them, coconut macaroons (my caucasian heritage is showing). This recipe has been adapted from The IRAQI Cookbook by Lamees Ibrahim to fit our needs:

Coconut Discs (Jouz al-Hind)
                           Makes 25-35 treats
Prep time: 15 minutes - Baking Time: 10 minutes
Ingredients:
8 oz / 3 cups shredded coconut
3 eggs
6 oz / ¾ cup sugar
a few drops of vanilla extract
½ teaspoon baking powder
1 teaspoon lemon juice
Confectioner's sugar (optional)

Directions:
Mix the eggs and sugar and beat with a fork. Add the vanilla extract. Stir in the lemon juice. Add the shredded coconut and mix well.

Add the baking powder and kneed the mixture until mixture becomes smooth and doughlike.

Form the dough into small balls (the size of walnuts) and place them on a greased baking tray. Make sure to leave about ½ - 1 inch between each.

Bake in a preheated oven at 350°F / 180°C for about 10 minutes or until slightly browned on top.

Decorate with a little confectioner's sugar.

Note: You can cool the dough in the fridge for half an hour before making the little balls. This will help to keep their shape during baking.


Variation: As I mentioned earlier, I've more often seen them called macaroons and were a staple of winter holidays in my home. Besides the traditional way described above, I've also done these with a little chocolate on the bottom or drizzled on top after baking. To do this, either slowly melt some semi-sweet chocolate in a double boiler or, if you don't have one, put about 1 inch of water in a pot and bring it to a gentle boil, placing a bowl on top so that the sides rest on the edges and the bottom does not touch the water. Place the chocolate in the bowl and stir constantly until melted. Dip the baked (and cooled) cookies in the chocolate and place on a cookie sheet covered in parchment paper and let dry/cool.


Stay tuned for more recipes as the month continues. This cookbook and others like it are available from our bookstore at the IRC. We return you now to your regularly scheduled library blog.

Ramadan Meal Ideas #1

Okay, we started the tradition last year with the occasional IRC Facebook post during Ramadan in which I shared a couple of the delicious recipes found in the cookbooks in our bookstore. After all, we all know how stressful cooking can be around the holidays. So during the month of Ramadan we will be sharing a few easy recipes you can try at home from some of our fantastic cookbooks along with tips, tricks, and our own experiences with some of the dishes. Check back weekly to find new posts with recipes, crafts, and more. Ramadan Mubarak everyone!

We will start the series off with this wonderful recipe for grilled lamb chops adapted from the book
5 spices, 50 dishes:

Lamb Chops with a Spicy Rub

Serves 4

Ingredients:

1 teaspoon finely grated fresh ginger (roughly 2-inch piece)
1 teaspoon finely grated garlic (roughly 2 large cloves)
¾ teaspoon salt
½ teaspoon cayenne
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground turmeric
8 lamb rib chops (about 1 pound 4 ounces)
3 tablespoons canola oil

In a bowl large enough to hold the chops, mix together all of the spices to form a thick, slightly dry paste. Rub the chops well with this mixture and set aside to marinate for at least 2 hours and up to 8 hours in the refrigerator.

Heat a large, heavy skillet over medium-high heat and add the oil. Sear the chops to the desired level of doneness, 4 to 5 minutes on each side for rare. You may also grill these chops  on an outdoor grill over high heat. Let rest briefly before serving.

Side suggestions:

Lamb chops tend to pair well with potatoes, rice (pilafs are nice), or green vegetables. I have even seen a wonderful couscous salad with cucumbers, red onions and various herbs that worked wonders as a side dish to this flavorful lamb.

Stay tuned for more recipes as the month continues. This cookbook and others like it are available from our bookstore at the IRC. We return you now to your regularly scheduled library blog.

Summer Reading Program & Storytime start this week!

Quick reminder to those of you with children: This week starts the annual Summer Reading Program (SRP) and Summer Story Time (SST). Don't forget to get your children signed up, complete with their own library card! Our staff is looking forward to signing up your child today!

Also, be sure to come to our Ramadan themed Sunday Storytime events all month long! Children participating will get a chance to make their own Ramadan themed crafts and hear fun Ramadan stories.