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Chillout Ice Lounge; the first in ME

Carmencitta Magazine - Chillout Ice Lounge

For Dubai, it was not enough having the most expensive, and the tallest skyscraper in the world, so they decided to have the first ice lounge in the Middle East. Moreover, they wanted to show how progress can be done by building it in the middle of the desert! In this ice lounge, everything is made of ice (duh!); couches, chandeliers, and even glasses! Furthermore, the degree hits about 21 degrees Fahrenheit where the outside degree is about 95. Take a tour with us in this unusual restaurant.

Overall Information

Carmencitta Magazine - Chillout Ice Lounge. 1jpgThe Chillout Lounge first opened in 2007, and UAE’s Sharaf Group owns it. Moreover, in 2014, the restaurant had major refurbishment where they created a location that is full of ice sculptures, ice couches and tables, in addition to a unique lightening systems. All of this with a temperature of bel.ow zero!

Visitors’ Greetings

Carmencitta Magazine - Chillout Ice Lounge. 2jpgOnce a visitor arrives, he or she is given specially made clothing in order to keep them warm while they are in a minus 6 degrees place. The clothing includes: a heavy jacket, gloves made of wool, shoes and gloves made for extremely low temperatures. After that, visitors have to stay in a specially made room so that their bodies can get accustomed to the low degree, since in Dubai, the temperature is always high.

On The Inside

Carmencitta Magazine - Chillout Ice Lounge. 3jpgOnce you come in, you will find the most unique interior design. Everything is either made of glass, steel, and of course ice. Moreover, the lightening changes its colors every once in a while, based on a specially made time interval. In addition, you will feel the magic moments once the lights strike on the crystal clear ice cubes, and a very beautiful hue combines on the inside of each cube.

Carmencitta Magazine - Chillout Ice Lounge. 4jpgServings

The Chillout ice lounge serves hot soups, sandwiches, juices, hot chocolates, coffee, tea and a variety of deserts, mock-tails and confectionary, making it the first of its kind in the world to serve hot food & beverages.

TURMERIC BROTH DETOX SOUP

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INGREDIENTS

Carmencitta-magazine-Tumeric-broth-detox-soup-3

  • 1-2 tablespoons oil
  • 1 onion- diced
  • 2 tablespoons ginger, finely minced
  • 4-5 garlic cloves- minced
  • 2 teaspoon turmeric powder (or 3 teaspoons fresh grated)
  • ¼ teaspoon mustard seed (optional)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 4 cups water
  • 4 cups vegetable or chicken stock
  • 1 teaspoon salt
  • ⅛ – ¼ teaspoons chipotle powder or cayenne, or to taste
  • 1 teaspoon apple cider vinegar or lime or lemon juice
  • Optional Soup Additions:
  • Middle Eastern “Minestrone”
  • ½ cup basmati rice (dry) or pasta, quinoa (or 1½ cup cooked)
  • ½ cup little dry lentils (or 1 cup cooked)
  • 1 cup cooked garbanzo beans (or canned, drained)
  • 1 can diced fire roasted tomatoes
  • cilantro as garnish
  • Chickpea Cauliflower Kale Noodle
  • 1- 2 cups cooked chickpeas (or chicken)
  • 4 ounces dry noodles
  • 1-2 cups chopped cauliflower
  • 2 large handfuls chopped kale
  • Garnish with fresh herbs: cilantro, scallions, mint or dill and serve with lime
  • Other veggie options: carrots, celery, fennel, cauliflower, tomatoes, bell pepper, sweet potatoes, greens
INSTRUCTIONS
  1. In a large heCarmencitta-magazine-Tumeric-broth-detox-soup-2avy bottom pot or dutch oven, saute onion in 1-2 T olive oil over med-high heat for two minutes.
  2. Add ginger. Lower heat to medium and saute 5 minutes until it begins to brown, stirring often.
  3. Add garlic, saute 2 minutes. Add all the spices and cook 1 more minute.
  4. Add water, stock and salt.
  5. Bring to a simmer.
  6. Add vinegar or citrus.
  7. Taste. At this point you will have a flavorful base to add what you like. You can also refrigerate or freeze this in batches for later use.
  8. Remember uncooked pasta and beans will double or triple in size, so add moderately.
  9. Remember to think and be sensible about cooking times for each ingredient you add.
  10. (see notes in post )
  11. Also, if you are cooking the broth for longer periods of time, uncovered, remember it will reduce, intensifying the flavor and salt, so you may need to add more water.

ROSEMARY GARLIC BEEF ROAST WITH WILD MUSHROOMS

Carmencitta Magazine - ROSEMARY GARLIC BEEF ROAST WITH WILD MUSHROOMS 1

INGREDIENTS

  • 3 pounds Rib Eye roast ( or beef tenderloin, or Tri- tip loin- see notes)
  • ¼ cup Fresh rosemary, chopped
  • ¼ cup Garlic, chopped
  • Salt, pepper, to taste
  • 4 cups of a variety of Mushrooms, sliced to about the same size
  • 2 tablespoons cooking oil
  • 1 cup of chicken or beef stock
  • 2 tablespoons butter
Carmencitta-Magazine-ROSEMARY-GARLIC-BEEF-ROAST-WITH-WILD-MUSHROOMS2
INSTRUCTIONS
  1. Tie the meat up with twine if needed.
  2. Preheat oven to 350 F
  3. Season meat generously with salt and pepper.
  4. Heat up a skillet with cooking oil and sear all side of the meat.
  5. Mix together rosemary and garlic.
  6. Coat the meat with herb-garlic mixture.
  7. Roast in the preheated oven until medium-rare, about 20 minutes. (You could place on a bed of sliced onions)
  8. Saute the mushrooms with butter until cooked through and then season with salt and pepper.
  9. Remove meat from the skillet it was cooked in and bring the pan to the stove top. Add stock to the pan and de-glaze the pan, being sure to scrape the bits on the bottom. Allow to simmer until thick.
  10. Add the mushrooms to the sauce and serve the roast sliced with accompanying mushroom sauce. Garnish serving platter with fresh rosemary if desired.
NOTES
The success of this recipe is really dependent on the quality of beef. Look for “prime” cuts or local, natural, grass fed options. “Choice” cuts are OK, but “select” cuts will just not taste as good.

White Rabbit Restaurant, Fantastically Different

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Overview

It is one of the most spectacular views in Moscow, Russia. Also, it is one of the world’s 50 best restaurants. White Rabbit locates under a glass dome on a 16th floor of Smolenskiy Passage. The restaurant specializes in refined modern takes on well-known Russian dishes masterminded by young chef Vladimir Mukhin. Furthermore, a lot of flashy parties happen there. Big names in music and film attend such parties, and food is served throughout the night.

The Decoration

Carmencitta-Magazine-White-rabbit-restaurant-2From its stylish interior rooftop location, diners can experience a breathtaking full panoramic vision of the city. As the name may suggest, the restaurant whimsically embraces an Alice in Wonderland theme. There are lots of rabbits and rococo furniture. Antique wooden tables are organized with 19th Century couches. Moreover, modern upholstered pieces on herringbone hardwood floors that lend an old money feel to the glassy architectural glamour of the space. In other words, a series of interconnecting dining rooms and lounges give numerous VIP seating options.

Carmencitta Magazine - White rabbit restaurant 3The Chef

Vladimir Mukhin is a famous Russian chef. He is drawing in the brightest and best from across Moscow and the world to enjoy his special and delicious dishes. Furthermore, he is in the foreword of a new wave of young Russian culinary talents. Mukhin is making international waves by his best use of local, seasonal ingredients as for his charisma.

The Food

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The Meal begins with a well-classified raw bar with North Sea specialties. Next the cold appetizers like Blue Fin sashimi, beef tartare and terrine of rabbit with hazelnuts. After that they serve some model salads such as heirloom tomato, Caesar with chicken breast or innovative scallop salad with truffle oil. Finally, they serve the main course like classic grilled octopus, stuffed squid or smoked salmon on spinach. Moreover, they serve grill specialties including Wagyu steak, veal flown in from Italy’s Piedmont region. Not only that, but also you can order New Zealand rack of lamb with accompaniments like truffle ravioli or spaghetti with tiger prawns and asparagus.

 

Welcome to the Robot Restaurant

Carmencitta Magazine - Robot Restaurant 1

Overview

Carmencitta Magazine - Robot Restaurant

The Robot Restaurant in Shinjuku, Tokyo, Japan. Robot Restaurant puts on an eclectic one hour cabaret show with performances full of flashing lights, dancers, drums and techno music. Actually “Restaurant” is something of a misnomer when you are talking about Tokyo’s Robot Restaurant. While you can eat there, the venue is not designed around eating, but light, color, with every surface fluorescent and polished to a mirror gloss. Moreover, there is a spectacular robot arena. The place is fabulously decorated lounge as you wait to be escorted to your seat for the robot cabaret show. Robot Restaurant is the only entertainment outfit of its kind in the world and an attraction for clientele ranging from world-class celebrities to couples.

The Show

Carmencitta Magazine - Robot Restaurant 2

When you arrive you find on the stage, a lady-band clad in metallic bikinis and angel wings is playing soft lounge music. But this is as a waiting room to the show which is the main action. It starts when the robots come out to play. There are robots shaped like women and robots shaped like action heroes. Also, there are robots shaped like dinosaurs, pandas, sharks and Transformers. In the show there are women dressed in showgirl glitter, armor and flashing LED s. Some of them are riding bikes, tanks and glittering horses while they are playing drums.

Warning List

Before the show starts, they give their guests several warnings. They include warnings that “big cameras” are not allowed to take up-close photos of the dancers, not to touch the dancers, and to not get out of our seats.

Carmencitta Magazine - Robot Restaurant 3jpgThe Food

You might have your dinner only before the show starts. During the show you can drink some beverages. Alcoholic drinks are available too. The menu includes all the international and special Japanese food. You can choose a delicious dish of rice and fish. Furthermore, there is the bento box that includes a mini bottle of green tea.

 

Have a Seafood Meal in Al Mahara

Carmencitta-Magazine-Seafood-at-al-mahara

 

Overview

Carmencitta Magazine - Seafood at al mahara 1

Al Mahara is one the best seafood restaurants in the Middle East. Moreover, it is one of the world’s 50 best restaurants. Also, it is one of the must-sees of the Burj Al Arab. In Dubai, Burj Al Arab Jumeirah locates this themed restaurant.  It is well known for ‘The Oyster Shell’ in Arabic, tantalizing your palate giving an experience that will stimulate all your senses. It is not only superb seafood cooking but also decorated in a great way (Aquarium) that fits seafood restaurants.

Interior Decoration

Carmencitta Magazine - Seafood at al mahara 1

It is inside Dubai’s iconic 7-star hotel. In simple words, it is underwater themed restaurant. Although not actually situated under the sea, it certainly feels as if it is. The place is a large, cylindrical floor-to-ceiling aquarium, teeming with exotic fish. This acrylic glass tank holds around 990,000 liters of seawater and stands as the restaurant’s centerpiece.

The Menu

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The guests can enjoy the most succulent selection of Chinese and Western cooking style seafood. Every dish, even the bread, is like a work of sculpted art. Dover sole is delicately wrapped and the sauces are applied to the plate with flair. There is great attention to every simple detail. Actually it is not cheap, but for a one-off special occasion it is worth it. They do not serve only special seafood meals but also delicious desserts such the salted caramel mousse.

Chef Nathan Outlaw

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Al Mahara reopened a few month ago with a new look under the culinary patronage of multi award winning chef Nathan Outlaw. The famous British chef brought his style of simple, yet superb seafood cooking to the luxurious property, combining it with complex flavor blends using local, seasonal and responsibly sourced ingredients. When he asked why he chose Dubai for his first restaurant outside the UK Nathan replied: “Working with Burj Al Arab speaks for itself. It’s the most luxurious hotel in the world, and a once in a lifetime opportunity.  This is my first venture out of the UK, and what an iconic property to partner with.”

 

Garlic Herb Sauteed Mushrooms

Carmencitta Magazine - Garlic Herb Sauteed Mushrooms
Ingredients:

1 tablespoon olive oil
8 oz cremini or white mushrooms, bottom parts trimmed
2 cloves garlic, finely minced
3 pinches salt, or to taste
1 teaspoon chopped parsley leaves
Parmesan cheese, for topping

Method:

Clean the mushrooms with cold running water, drained and pat dry with paper towels.

Here is a super-easy, healthy, absolutely nutritious and delicious dish that takes only 10 minutes from prep to dinner table. I sauteed the mushrooms with olive oil, garlic, parsley, seasoned with a bit of salt, and topped with some shredded Parmesan cheese. It goes well with simple noodle dishes such as garlic noodles, parmesan garlic noodles, or as a side to your main entrees.

Roasted Shrimp Scampi

Carmencitta-magazine-Roasted-Shrimp-Scampi-1.j

Ingredients:

8 oz shelled and deveined medium-sized shrimp
3 cloves garlic, minced
2 tablespoons melted butter or 1 1/2 tablespoons olive oil
1 tablespoon white wine
1/2 tablespoon lemon juice
1 tablespoon chopped parsley leaves
Pinch of salt
3 dashes ground black pepper
Big pinch red pepper flakes
Lemon wedges, for serving

Carmencitta magazine- Roasted Shrimp Scampi 2

Method:

Carmencitta magazine- Roasted Shrimp Scampi 3

Preheat the oven to 550 F for broiling.Rinse the shrimp and pat dry with paper towels. In a baking dish, combine the shrimp with the rest of the ingredients, stir to combine well.Roasted Shrimp Scampi – the easiest and BEST roasted shrimp scampi ever. 5 mins to prep, 5 mins in the oven and dinner is ready Transfer the baking dish to the oven and broil for 4-5 minutes, in the middle rack. Remove from the oven once the shrimp are cooked. Serve immediately with some lemon wedges, over pasta, rice, or eat as is.

 

Honey BBQ Chicken Wings

Carmencitta Magazine - Honey Barbecue Chicken wings - 2
Ingredients:

2 lbs frozen party wings, thawed
Salt
Ground black pepper

Honey BBQ Sauce:

4 tablespoons bottled Barbeque sauce
1 tablespoon honey
1/2 – 1 teaspoon Sriracha Sauce

Method:

Carmencitta-Magazine-Honey-Barbecue-Chicken-wings-1

 

Preheat oven to 400ºF.

Rinse the chicken wings and pat dry with paper towels. Transfer to a large bowl and toss with some salt and black pepper. Line a baking tray with aluminum foil and then place a baking rack on top. Arrange the wings in a single layer on the rack, as pictured below.

Bake, rotating pan half-way through, until fully cooked and crispy, about 45 to 50 minutes. Make sure you keep checking on them.

Mix all the ingredients for the Honey BBQ Sauce in big bowl.

When the chicken are done, transfer them out of the oven and add to the Honey BBQ Sauce. Toss a few times to coat well. Serve immediately.

Sweet tart blueberries

Carmencitta Magazine - Sweet tart blueberries 1
INGREDIENTS
  • Carmencitta Magazine - Sweet tart blueberries 21½ Cups Black Barley – or grain of your choice
  • 2 Cups blueberries
  • 1 Fennel bulb, shaved thinly
  • 1 bunch watercress
  • 1 Orange, peeled and segmented, or sliced
  • ¼ Red onion, thinly sliced
  • 1 Avocado, sliced
  • ¼ C walnuts
  • Citrus Bee Pollen Dressing
  • ½ C fresh orange juice
  • ¼ C olive oil
  • ⅛ Cup finely chopped red onion or shallot
  • 2 T red wine vinegar
  • 1 T honey
  • ½ teaspoon kosher salt
  • 1 teaspoon bee pollen ( optional)
INSTRUCTIONS
  1. Place black barley in a medium pot with 4 Cups water. Bring to a boil, turn heat down to low, cover and simmer one hour, until cooked al-dente. Drain and chill.
  2. Prep all the veggies, taking care to thinly slice the fennel bulb and red onion.
  3. ( I often use a sharp vegetable peeler or mandolin.)
  4. Carmencitta Magazine - Sweet tart blueberries 3Divide Black Barley among 4 bowls.
  5. Divide the rest of the ingredients- blueberries, fennel bulb, red onion, watercress, avocado, orange slices and walnuts – among the bowls.
  6. Make the dressing -stir all the ingredients together in a small bowl.
  7. Divide the dressing among the bowls, drizzling over all the ingredients.
  8. Enjoy!

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