Thursday, April 9, 2009

Doha, Qatar

I highly recommend traveling to places you think you know because you've read about them or seen them in movies. The experience is eye-opening. You'll learn almost as much about yourself as you will about the destination. This is the last post from my Seattle to Doha trip, written for Peter Greenberg's travel site.

Off the Brochure Guide: Doha, Qatar
Plane ShadowDavid Latt traveled from Seattle to Qatar on the delivery flight of a new 777-200LR that would join Qatar Airways’ fleet.
In his final installment of the Qatar Chronicles, he reports on his findings both on and off the brochure in the capital city of Doha.
THE STORY OF QATAR
Qatar occupies an elongated peninsula on the eastern edge of Saudi Arabia. Jutting into the Persian Gulf, the landscape is dominated by flat, sandy expanses.

A self-described moderate Muslim country, religion and politics are as tightly interwoven in Qatar as anywhere else in the Middle East. There may not be Saudi-style religious police patrolling the streets, but this is not relaxed Dubai or Cairo.
Visitors to Qatar are told to enjoy their pleasures “modestly.” Women are asked to cover their arms in public. Drinking alcohol is forbidden except in licensed venues. Even the Qatar Tourism and Exhibitions Authority alerts visitors that public displays of affection between men and women are discouraged.
Most of the 1.2 million inhabitants of Qatar live in and around Doha. Only a few decades ago, Doha was a small fishing and pearl-diving village. Historically, there weren’t compelling reasons to travel to Doha: It was not at the nexus of trade routes; no ancient archaeological sites declared Doha as an important city in the ancient world; cruise ships rarely stop in Doha, the capital and main port, preferring instead to call at Bahrain and Dubai.
But the discovery of oil and immense natural gas reserves changed Qatar’s future. In a few decades energy development has made Qatar one of the richest per capita countries in the world.
The transformation of Doha from a sleepy, backwater village into a dynamic modern urban center was the vision of one man, the Emir of Qatar, Sheik Hamad bin Khalifa al-Thani. He assumed the leadership of the country in 1995 when he deposed his father as Emir.
Doha SkylineFrom the beginning of his reign, Sheik Hamad had big plans for his country. Rejecting narrow parochial interests, he used Qatar’s vast wealth to make Doha an important center for Middle Eastern life.
Today, the business of Doha is business: New medical buildings, universities, condominium developments, business complexes, shopping centers, sporting arenas, hotels, and spas rise up before your eyes. Driving through town it’s easy to fool yourself into believing that literally every single building is under construction.
Sheik Hamad is also a master of balancing the interests of the Arab world on one hand and an alignment with the Western democracies—particularly the U.S.—on the other.
In 1996 he created Al Jazeera, a global television network devoted to putting an Arab perspective on the news. In 1997 he gave women the right to vote. In 2006, Qatar hosted the Asian Games, and in 2008 he donated the land for a Catholic church. He supports Palestinian causes, at the same time he allowed the U.S. to establish a large military base outside of Doha. After Hurricane Katrina, he donated $100 million to New Orleans.
And last, but certainly not least, the Sheik has also been the driving force behind upgrading Qatar Airways into a premium airline, expanding its routes to the major cities in the Middle East, Asia, Europe, and the U.S., with non-stop flights to New York, Washington D.C., and now, Houston.
GETTING THERE AND AROUND
Qatar Plane landedSeveral airlines fly to Doha, but Qatar Airways is generally the most accessible. Doha is its hub, so there are frequent flights to most parts of the world, including the U.S. From personal experience I can say that the planes are new and very comfortable, especially in business class. The food is first-rate. The flight crews are friendly and solicitous, qualities that are to be prized.
Once you get there, traveling around Doha isn’t easy. There are only a few taxis and renting a car isn’t advisable. Although the actual roads in Doha are good, there is so much construction, detours make a simple trip incredibly complicated. If possible, share the cost of a driver with friends. Check with your hotel’s concierge for recommendations.
DRINKING AND DINING AND SPAS

Unfortunately for most visitors, Doha is an expensive city. Many expatriates come to work in Qatar hoping to save a good deal of their salaries, only to discover that they can barely pay for housing and eat out occasionally. Gasoline and natural gas are very inexpensive but that doesn't off-set the cost of other necessities.

The major hotel chains are represented in Doha: Marriott, Four Seasons, InterContinental, Movenpick, Ramada, Starwood, Ritz-Carlton, Sheraton, and Sofitel. Room rates are comparable with those in London, Paris, and New York.
Most visitors to Doha eat in the hotels where the food can be very good but, again, very expensive. A delicious group dinner at Il Teatro at the Four Seasons cost a small fortune.
Stuffed DatesBesides dates and hammour—a delicious white fish that we ate as often as it was on the menu—very little food is produced locally. With poor soil and scorching heat in the summer, Qatari agriculture is a contradiction in terms. Top soil imported from Iran, Syria, and Jordan has improved the situation so that Qatar is now able to produce about 20 percent of its leafy vegetables.
For Arabic food in an upscale setting, the Al Liwan in Sharq Village & Spa operated by the Ritz-Carlton, serves a Lebanese buffet in an airy dinning room next to the pool. With the only sushi bar in town, Asia Live in the Doha Marriott features Japanese and Chinese dishes. The Doha Marriott also serves Indian seafood at Taj Rasoi.
For less expensive Indian food, catering to the many expats from the subcontinent, Bukhara in the Khalifa Tennis & Squash complex has a full menu including tandoori chicken. Za Moda at the InterContinental has a wood-fueled oven and turns out a pizza that would make any Italian proud.
For the most part, hotel restaurants are the only places in town to have alcoholic drinks. Many hotels like the Movenpick Towers are dry, so if you want a glass of wine or a cocktail, you have to go across the street to the Four Seasons.
Omara Sweets & RestaurantAn advantage to being in a Muslim country is the wide availability of fresh fruit juices. At the Al Liwan, for example, we were offered freshly made watermelon, mango (delicious!), pineapple, papaya, melon, mint-lemonade (another favorite), apple, orange, and grapefruit juice.
Although much of the affordable food in Doha is limited to McDonald’s and Burger King, you can find reasonably priced grilled meats and Arabic mezze—falafel, hummus, olives, pickles, yogurt, mutabbal or babaghanoush, labneh, etc. Head to restaurants in the Souq Waqif such as Al Bandar and Al Tawash, the Lebanese restaurant Assaha on Hamad Al Kibir Street or Turkey Central Restaurant in the old downtown area.
Though not easily accessible, good eats can also be found in a block-long stretch of storefront restaurants on the access road that runs parallel to Sheik Khalifa Street, just behind Al Jazeera. Besides McDonald’s there were also candy stores, bakeries, and rotisserie chicken shops.
At Al Omara Sweets & Restaurant, I had the best falafel I’ve ever eaten. Made fresh, the falafel was crunchy outside, studded with sesame seeds, and soft as a pillow inside.
Spas in a desert climate seem especially soothing. As you would expect, the best spas are at the luxury hotels. The Ritz-Carlton has spas at both of their hotels, as do the Marriott and the Four Seasons. A massage costs roughly what it does in the U.S.

I had a massage at the Six Senses Spa at the Sharq Village & Spa. You begin to relax in the waiting room which is shaded from the harsh sun outside. You are further soothed by the pool of water in the center of the room. After the massage therapist confirms what kind of treatment you'd like, you're led into the changing rooms. Supported by aromatic oils and heated towels, the massage itself was refreshing and therapeutic. After the treatment you are invited to spend as much time as you'd like in a quiet room where the chaise lounges face an inner courtyard with another pool of water. A cup of hot mint tea, a bottle of ice cold water and a tray of dry roasted nuts and dates stuffed with candied orange slices complete the atmosphere of pampered indulgence. Only the airplanes taking off from Doha International Airport across the street remind you that the real world is close nearby.

Islamic MuseumCULTURAL STOP
In many cities of the world, visiting a church, mosque, or temple gives visitors a view into the culture, art, and history of a people. In Doha, mosques are only for Muslims but the new Museum of Islamic Art offers a historical look into the heart of Islamic culture from the 7th to the 19th century. Designed by the world famous architect I.M. Pei, the exquisite building sits on its own island perched on the edge of the Gulf.
Inside, well-mounted exhibits fill three of its five floors. Using a collection of manuscripts, household objects, jewelry, and tapestries, the exhibits tell the story of Islam’s spread through the Middle East, Europe, and Asia.
SHOPPING – FROM HIGH-END TO THE SOUQ
Fancy Shopping DohaIf you like high-priced designer names, Doha is a shopper’s paradise. In the desert climate, air conditioned malls provide not only great shopping but welcome relief from the heat. The best products offered by upscale designers from around the world are available at the Royal Plaza, City Center Doha, Landmark, The Mall, the newer Villaggio Mall, and the soon to-be-opened shopping complexes on The Pearl, a large development built on an island of reclaimed land.
The local shopping areas are called souqs which are frequently organized around what they sell. The Gold Souq is off Grand Hamad Street. Souq Al-Jabor on Al Ahmed Street focuses on leather goods.
Souq Waqif, the large souq, has a mix of tourist curios, Arabian swords and knives, native dress, beads, spices, perfume, clothing, falcons, out-door coffee shops, and restaurants. The location has been a market for hundreds of years. A reconstruction project begun in 2004 by the Emir, Sheik Hamad, the souq authentically recreates the look of the site when it was the market where Bedouins, pearl divers, and local artisans sold their goods. Building a new complex to look traditional could have a Disney-touch, but the Emir was determined to use native materials and traditional designs. As a result, locals and tourists have embraced the new Souq Waqif and pack its narrow alleyways at night.
Unfortunately in Qatar, where there is little native industry, most trinkets and curios aren’t produced locally. You’ll see goods from Middle Eastern countries such as Egypt, Jordan, Syria, and Morroco, or from India and China. Even the famous pearl divers are long gone, and today pearls come from Japan and China.
NIGHTLIFE
Souq WakifUnlike Dubai which has a Vegas-like atmosphere, life in Qatar is more subdued. Most Qataris and the expats who work in Doha do their entertaining at home, while locals tend to frequent hotel clubs and bars where alcohol is available.
The Ritz-Carlton’s Admiral’s Club has a terrace that benefits from a cooling sea breeze. Also at the Ritz-Carlton, Habanos is a cigar bar where you can enjoy sitting in plush leather chairs, sampling a good selection of fine liquor.
If you want to watch sports on TV while drinking a few beers, try Aussie Legends in the Rydges Plaza Doha or Garveys in the European Family Club on Al Aziziyi Street. The Four Seasons’ Library Bar & Cigar Lounge has a good wine list and an excellent selection of cocktails.
Be forewarned, the prices at the Four Seasons are downright scary. You’ll need to be oil-rich just to have a couple of perfect Manhattans and a snack.
OUTDOOR ACTIVITIES
In the summer months, the temperatures push past 120 degrees and the humidity keeps pace, so Doha isn’t a city to visit in June, July, August, or September unless business demands it. In the fall and winter months, the temperatures are moderate and, at times, downright chilly.
Doha CornicheWalking along the Corniche, the seafront promenade, is one of the great pleasures of Doha. The view is terrific although in some spots the traffic and construction noise detract from the effect. There aren’t public beaches for sunbathing. The Ritz-Carlton’s Sharq Village & Spa has a small man-made beach for guests but it faces the port and doesn’t have the best view. In a few years the Emir plans to relocate the port facility to better exploit the natural beauty of the bay.
If you want to get a view of the city from the water, tours are offered on the Arabian wooden sailing boats, dhows.
Being inside one new building after another, it’s possible to forget that you’re in the Middle East. A trip outside the city helps remind you where you are.
When expats working in Doha want to take a break from their jobs and the noise of 24-hour a day construction, they head south of the city to the sand dunes and the Inland Sea where they can take camel rides, have dune buggy tours of the desert, and enjoy barbecues on the beach.
For our trip to the dunes, we hired a guide from Gulf Adventures who gave us a tour of the dunes that included his driving straight down a steep dune as fast as he could. At first scary, we loved them so much, we’d egg him on to find another big dune and dive bomb to the bottom.
Camel RideHe encouraged us to take a camel ride. (I had my picture taken so I could show my sons that I’m not really as square as they think.) Enjoying a glass of sweetened mint tea, we finished the tour sitting under a tent next to a sand dune swapping stories.
SPORTS
To make Doha a destination in the Arab world, the Emir made sports a priority. The staging of the Asian Games in December, 2006 at the Aspire Zone announced to the world that Doha was a world-class sporting venue.
And if you are a horse racing fan, you already knew that.
The Arabian horses bred and trained in Qatar are renowned in the Arab world. Sheikh Hamad din Ali Al Thani’s equestrian complex Al Shaqab showcases the talents of purebred Arabian horses as do the Thursday races at the Racing & Equestrian Club (October to May).
Although not as elegant, go to Al Sheehaniya Camel Race Course to see the very popular camel races.
Given the heat of the Gulf, maintaining grass is a difficult and expensive proposition. Even the small patches of grass that decorate traffic islands require a thorough soaking three to four times a day during the summer. So it is amazing that Doha actually has a golf course, the 18-hole Doha Golf Club. Just as improbably, there is also one ice skating rink at Winter Wonderland at the City Centre Mall.
VISIT DOHA NOW OR IN FIVE YEARS?
If you have business in Qatar, this is an exciting time. The city changes every day with new and dynamic projects. Because the Emir took a less frenetic approach to development, it looks as if Qatar will weather the global economic slowdown more gracefully than other places such as Dubai.
To get the full benefit of what Doha offers the traveler, it might be best to wait awhile. Within the next several years the major construction projects will be completed.
The new international airport will have opened. The port will have been relocated, giving the new luxury hotels and office high-rises unobstructed views of the Gulf. In that time the transportation system will have expanded and more restaurants will have opened. New museums like the National Museum of Qatar, designed by Jean Nouvel, will be open. Robert De Niro will have launched the Tribeca Film Festival in Doha.
When all that has been done, Sheik Hamad bin Khalifa al-Thani may have achieved his vision of Qatar as a cultural center for the Arabic world and as a bridge between east and west.
Headed to the Middle East? Check out these articles:

Friday, April 3, 2009

One Chicken Makes Matzo Ball Soup, Garlic-Parsley Chicken Breasts, and Chicken Ragout

Making Passover dinner takes a bit of planning, but it doesn't have to be a chore. If you're cooking for a big group, hand out assignments so you don't do all the work. If your kitchen is large enough, invite people over to help. Cooking the dinner with friends and family can be as much a part of a celebration as the meal itself.

Everyone wants to save money these days. But keeping an eye on food costs shouldn't mean cutting corners on quality and flavor. Avoid buying packaged or frozen meals and you'll be way ahead of the game. Besides saving money, you'll be eating healthier food.

On Passover, I practice what I preach by using one chicken to make three dishes. My Jewish mother would be very proud.

For me it's not Passover without matzo ball soup. But soup is only as good as the stock. Canned and packaged chicken broth are very high in salt content and, in my opinion, have an unpleasant flavor. It's much better to make your own.

The broth can be made days ahead, kept in the refrigerator or even frozen. Also, when you buy the chicken, buy a whole one, preferably a free range or organic chicken, and cut it up yourself. Whole chickens cost under $2.00/pound, while chicken parts range from $3.50-$8.00/pound.

Cutting up a Chicken

If you haven't done it before, cutting apart a whole chicken is easier than you think. Having a sharp boning or chef's knife is essential.

To remove the wings, thighs, and legs, slice through the meat and separate at the joints. Cut the wings apart, reserving the tips for the stock. To debone the breasts, glide the knife along the side of the breast bone. As you cut, pull back the breast meat, continuing to slide the knife against the ribs.

For health reasons, I remove the skin and fat from the breasts, legs and thighs. Add the skin and fat to the stock. If you're going to debone the legs and thighs, add those bones to the stock as well.

Drizzle olive oil on the breasts, legs, thighs, and wings. Put them into an air tight container and refrigerate. If you want to freeze them, put the pieces into a Ziploc style plastic bag, squeeze out the air, seal, and freeze.

Here's another tip about freezing the chicken. When you put the pieces into the plastic bag, make sure they don't touch one another. That way, if you need only one piece, say a breast, you can leave the other pieces frozen until you need them.

Chicken Stock

When my mother and grandmother made chicken stock, they added onions, celery, and carrots to the water. I don't because I want the stock to taste of chicken. If I want other flavors, I add them later.

Yield: 2 quarts

Time: 60 minutes

Ingredients

Skin, wing tips, carcass, and bones from one 4 1/2 pound chicken
4 quarts water

Method

Put the wing tips, skin, carcass, and bones into a large pot with the water, bring to a boil, reduce the heat and simmer for 60 minutes. Skim off and discard the foam. The volume will reduce by half.

Strain the stock. Pick off any meat from the carcass and reserve for later use in a salad or a chicken-vegetable soup. Discard the bones and skin.

Refrigerate overnight to easily remove the fat solids. If you're rushed for time and need the stock right away, float a slice of bread on top of the stock to absorb the fat.

The stock can be kept in the refrigerator in an air tight container for a day or two or in the freezer for months.

Matzo Ball Soup

Yield: 6-8 servings

Time: 30 minutes

For the matzo balls, we use a mix, but if you want to make them from scratch, Mark Bittman has a very good recipe.

Ingredients

1 box matzo ball mix (no soup), Manischewitz, Rokeach, or Streit's
Other ingredients per the directions on the packaged mix
2 quarts chicken stock

Method

Prepare the matzo balls per the directions on the box. Make them large or small as you like. Remember that the size of the matzo ball will double as it cooks in the salted water. 1 box of mix will make 24 small matzo balls or 12 large ones.

Put the chicken stock into a large pot. Use a slotted spoon to transfer the matzo balls from the salted water to the stock. Heat over a medium flame. Because the matzo balls are delicate, don't let the stock boil.

Garlic-Parsley Chicken Breasts

On any other day but Passover, serve the sliced chicken on top of buttered pasta.

Yield: 4-6 servings

Time: 30 minutes

Ingredients

2 chicken breast halves, boned, skinned, washed, and dried
1/2 cup Italian parsley, washed, finely chopped
2 garlic cloves, peeled, finely chopped
1 tablespoon olive oil
1/4 teaspoon sea salt
Pinch of pepper
1 tablespoon sweet butter

Method

Preheat the oven to 350 degrees. Melt the butter in the saute pan. Dredge the chicken breasts in olive oil seasoned with sea salt and black pepper

Put the breasts in the heated pan, top with parsley and garlic, drizzle with olive oil, and bake for 30 minutes.

Slice the breasts and plate. Use a rubber spatula to remove the drippings, garlic, and parsley and spoon onto the slices before serving.

Mushroom-Vegetable Chicken Ragout

Yield: 4-6 servings

Time: 60 minutes

Ingredients

2 chicken legs, skin removed, deboned, roughly chopped
2 chicken thighs, skin removed, deboned, roughly chopped
2 chicken wings, tips removed, cut apart at the joint
4 garlic cloves, skins removed, finely chopped
4 shallots or 1 medium yellow onion, peeled, roughly chopped
2 carrots, washed, peeled, cut into thick rounds
1 bunch parsley, washed, stems removed, finely chopped
1 large Yukon Gold potato, washed, cut into chunks
4 shiitake or brown mushrooms, washed, thinly sliced

Method

Heat the olive oil in a large sauce pan, season with sea salt and pepper, saute the chicken until lightly browned. Remove from the pan, drain on paper towels, set aside.

Saute the garlic, shallots, mushrooms, carrots, parsley, and potatoes until lightly browned. Return the chicken to the pan. Add 3 cups of water. Simmer for 45 minutes until the meat is tender. There should be 1 cup of broth.

Taste and adjust the seasoning. Continue simmering another 10 minutes.

Serve with steamed spinach or broccoli.

Variations

Instead of using potatoes, serve over rice

Add spinach leaves

Add cut up celery

Tuesday, March 31, 2009

Sweet Potatoes Rock!

Amy Ephron and One for the Table rounded up a half dozen sweet potato recipes for a contest held by “The North Carolina Sweet Potato Association’s Food Bloggers’ Recipe Contest." The recipes she submitted take sweet potatoes from savory to sweet.

I contributed a recipe for Sweet Potato Inari Suishi.

By definition sweet potatoes bring a deep sweetness to any dish. If anything, sweet potatoes are so strongly flavored, they must be used with a deft hand. Sweet potato pie is great, but sweet potatoes work as well as a savory ingredient in beef stews, chicken pot pies, and simply sauteed as a side dish.

You can read the recipes Amy submitted to the contest on One for the Table.

Grilled Sweet Potatoes

Yield: 4 servings
Time: 20 minutes

Ingredients

2 sweet potatoes, washed, peeled, thinly sliced into rounds
1/4 cup olive oil
Sea salt and pepper

Method

Taking a tip from Japanese robata grilling, first steam the potato slices for 5 minutes in a covered pan in lightly salted water (1 teaspoon to a quart of water). Drain and let cool.

Put the olive oil on a plate, season with sea salt and freshly ground pepper. Dredge each sweet potato round through the seasoned olive oil, both sides.

Grill for a few minutes on each side until tender. If you don't want to use a grill, then put them on a cookie tray covered with a Silpat sheet or piece of aluminum foil. Roast in a 350 degree oven, turning once, for 5-10 minutes or until tender.

Serve as a side dish with grilled chicken breasts or julienne the rounds and saute with garlic and parsley and toss with pasta.

Friday, March 27, 2009

Qatar Chronicles: Lounging in Luxury

Posted on Peter Greenberg's travel site. Read the previous entries in the Qatar Chronicles…From Rainy Seattle to the Desert City of Doha and From the Boeing Factory to the Sky.

In Doha I found evidence that the economic downturn may be pervasive right now, but some people have faith that it will be short lived.


Visiting Qatar Airways’ Premium Terminal in Doha, you would never know there’s a recession.
Many of us have either been lucky enough to have been inside airline VIP lounges, or at the very least, we’ve walked past them en route to our gates.
They are the oases of the airports, places to relax, or patiently wait for flights when there are delays.

Many international airlines upped the ante years ago by creating different lounges for their first and business class passengers.
But now, in the global game of one-upsmanship, some foreign carriers have gone a step further. In Germany, Lufthansa built a separate, all luxury, dedicated first class terminal, complete with its own restaurant, immigration, security and customs, and stylish way of getting you to your plane—by chauffeured Mercedes or Porsche, driving along the tarmac directly to the plane.
Not to be outdone, the folks at Qatar Airways have now built super, over-the-top first class terminal at its main hub in Doha. And if you’re lucky enough to experience it when departing this country, well … then, you have really arrived.
Qatar lounge exteriorQatar Airways’ Premium Terminal literally covers an entire terminal—more than 107,000 square feet to be exact.
Valets meet first and business-class passengers to load bags onto luggage carriers.
You line up … never.
A concierge escorts passengers to plush leather chairs at the check-in desk. Besides a fully serviced business center and three conference rooms, there are men and women’s prayer rooms, a children’s play area and nursery complete with on-call nannies, a room for families, and a video game room. A Duty-Free shop is dedicated entirely to upper-class travelers. The First Class Lounge additionally has a spa with showers, a sauna, Jacuzzi, sleeping rooms, and massage treatment rooms. There’s even a medical center with a doctor and nurse on staff.
Qatar lounge interiorBut even more amazingly—and characteristic of life in fast-changing Doha—this $100 million sanctuary is only a temporary setup. The space that was built as recently as November 2006 (a week before the Asian Games) will actually be torn down in a few years, along with the rest of the airport to make way for an even more luxurious facility.
Three miles away, the new Doha International Airport is being constructed to better handle an expected increase in passenger traffic. Designed to handle 24-26 million passengers, the new terminal will double the capacity of the old terminal. The first phase is expected to be completed in 2012, the second by 2015. A new and even more luxurious Premium Terminal will replace the current one.
In fact, it’s not just the airport that’s getting an overhaul. Even in this tough economy, Qatar Airways is moving ahead with its long-term plans to expand operations to more than 100 cities globally. Qatar Airways announced last Wednesday that it plans to launch scheduled flights to Australia and expand its operations in India and Europe, and the carrier will increase frequency to several destinations in its network this summer.
Qatar Airways is also planning to add one new aircraft to its fleet every month, with more than 200 new Boeing and Airbus aircraft worth more than $40 billion already on order.
Global economic crisis? What global economic crisis?

Wednesday, March 25, 2009

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:

Boeing assembly lineRecently, 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).
Boeing factoryWalking 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.
Empty boeing seatsThe 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 …

Tuesday, March 24, 2009

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.

Monday, March 23, 2009

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.

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