tag:blogger.com,1999:blog-37449470733906919062024-03-16T02:27:28.172-07:00Y'all Taste Thisa southern girl's culinary journey around the worldY'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-3744947073390691906.post-72096748029793622052013-10-29T13:02:00.000-07:002013-10-29T13:02:26.480-07:00A Journey to Paris<span style="font-family: "Trebuchet MS", sans-serif;">As I reflect on my time in <st1:city w:st="on"><st1:place w:st="on">Paris</st1:place></st1:city>,
I find myself daydreaming, sighing, and fighting the urge to describe it in fluffy
terms like <i style="mso-bidi-font-style: normal;">lovely</i> and <i style="mso-bidi-font-style: normal;">exquisite.<span style="mso-spacerun: yes;">
</span></i>In essence, that’s exactly the kind of week I had.<span style="mso-spacerun: yes;"> </span>Preparing oneself for a holiday in such an
idyllic city presents an interesting array of presumptions and
expectations.<span style="mso-spacerun: yes;"> </span>As I pored over saved
magazine and newspaper articles, internet “best of” lists, and recommendations
from friends, I painstakingly whittled away at a pages-long list of options and
settled on a culinary itinerary that I hoped would provide a broad range of
experiences.<span style="mso-spacerun: yes;"> </span>From markets and quaint
shops to highly rated restaurants, I set out to immerse myself in the Parisian ways.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">We arrived in <st1:city w:st="on"><st1:place w:st="on">Paris</st1:place></st1:city>
late Sunday afternoon.<span style="mso-spacerun: yes;"> </span>After checking
into our hotel and unpacking, we set out to find a casual spot for dinner in
St. Germain.<span style="mso-spacerun: yes;"> </span>Because most restaurants
are closed on Sunday and one never knows if a flight schedule will actually
hold true, I made no reservations for Sunday night.<span style="mso-spacerun: yes;"> </span>It provided us an opportunity to have at
least one night to simply choose a café and just be in <st1:city w:st="on"><st1:place w:st="on">Paris</st1:place></st1:city> without an agenda.<span style="mso-spacerun: yes;"> </span>We grabbed a table at <i style="mso-bidi-font-style: normal;">Le Bonaparte</i>, and I began my first foray into the French language
on actual French soil (as opposed to three years in a high school classroom and
the last eight months of podcasts alone in my car).<span style="mso-spacerun: yes;"> </span>I successfully ordered a beet carpaccio salad,
<i style="mso-bidi-font-style: normal;">croque madame</i> sandwiches, and wine,
and we settled into our first meal in <st1:city w:st="on"><st1:place w:st="on">Paris</st1:place></st1:city>.<span style="mso-spacerun: yes;"> </span>In all honesty, I make a better <i style="mso-bidi-font-style: normal;">croque madame</i> than the one we had at <i style="mso-bidi-font-style: normal;">Le Bonaparte</i>, but the ethereal
atmosphere of dining in a <st1:city w:st="on"><st1:place w:st="on">Paris</st1:place></st1:city>
café for the first time completely outweighed my disappointment in the
sandwich.<span style="mso-spacerun: yes;"> </span>This casual dinner was not
meant to be the culinary culmination of the trip rather an opportunity to sit
back, relax, and imagine the days to follow.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bLehba291F3InBsurogNcVxL1XDS9nYpcjZGbkwC5OnhDQRLAXi2hTWwvB20FddsCHBezJEfeB8eHrj6e4uy3I6kudXOL55XMXJ6WpepaOFeJFqZR8GEHU1n9TDUUVLg355eSEvKvE8/s1600/ducknecks.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bLehba291F3InBsurogNcVxL1XDS9nYpcjZGbkwC5OnhDQRLAXi2hTWwvB20FddsCHBezJEfeB8eHrj6e4uy3I6kudXOL55XMXJ6WpepaOFeJFqZR8GEHU1n9TDUUVLg355eSEvKvE8/s320/ducknecks.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">grilled duck necks from <em>dans les landes</em></span><br />
<span style="font-family: Trebuchet MS;"><a href="http://www.flickr.com/photos/106472364@N05/sets/72157636912645493/" target="_blank">click here for more <em>dans les landes </em>photos</a></span></td></tr>
</tbody></table>
<span style="font-family: "Trebuchet MS", sans-serif;">Monday morning began with coffee and <i style="mso-bidi-font-style: normal;">tartine </i>followed by a trek around the <st1:place w:st="on">Latin
Quarter</st1:place>.<span style="mso-spacerun: yes;"> </span>We enjoyed a great
lunch at <i style="mso-bidi-font-style: normal;">Dans les Landes</i>, a casual
neighborhood spot offering Spanish-style tapas dishes with a definite French
influence.<span style="mso-spacerun: yes;"> </span>I’d read rave reviews about
their smoked duck and polenta croquettes and their fried baby squid, so I knew
those were required orders.<span style="mso-spacerun: yes;"> </span>Apparently,
I was in a “poultry” mood, because I selected grilled duck necks and quail
filets as our other plates.<span style="mso-spacerun: yes;"> </span>Every dish
was fantastic and full of flavor.<span style="mso-spacerun: yes;"> </span>While
I expected the croquettes to be one of our favorites, I was surprised at how
much we gushed over the grilled duck necks.<span style="mso-spacerun: yes;">
</span>The sauce boasted an addictive sweet and sour quality, and the tender
meat pulled away from the bone with ease. In retrospect, we didn’t fully
appreciate the unusual quality of the restaurant’s bold flavors and unique
plates, because this was only our first day in <st1:city w:st="on"><st1:place w:st="on">Paris</st1:place></st1:city>.<span style="mso-spacerun: yes;">
</span>Still, we adored it.<span style="mso-spacerun: yes;"> </span>Without
question, it’s the kind of spot that we’d frequent if we lived in the
neighborhood.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif; mso-spacerun: yes;"></span><br />
<span style="mso-spacerun: yes;"></span><span style="font-family: "Trebuchet MS", sans-serif;">Our plans for Monday evening took us to the Marais district.<span style="mso-spacerun: yes;"> </span>Before dinner, we stopped by <i style="mso-bidi-font-style: normal;">The Experimental Cocktail Club</i> for
drinks.<span style="mso-spacerun: yes;"> </span>This was quite the experience. <span style="mso-spacerun: yes;"> </span>As someone who grew up in <st1:state w:st="on"><st1:place w:st="on">Tennessee</st1:place></st1:state>, I couldn’t get enough of these
Parisian hipsters donning overalls and piping Hank Williams through the
speakers as if this somehow represented the epitome of cool.<span style="mso-spacerun: yes;"> </span>Oddly enough, it is cool in <st1:place w:st="on"><st1:city w:st="on">Paris</st1:city></st1:place>.<span style="mso-spacerun: yes;">
</span>I guess Paris has a way of making everything better.<span style="mso-spacerun: yes;"> </span>The drinks lived up to the vibe, too.<span style="mso-spacerun: yes;"> </span>I had <i style="mso-bidi-font-style: normal;">l’ecume
des jour</i>, a whiskey sour with fresh celery juice and celery bitters, and
with each sip, I began to calculate how I would recreate this cocktail at a
later date. <span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif; mso-spacerun: yes;"></span><br />
<span style="mso-spacerun: yes;"></span><span style="font-family: "Trebuchet MS", sans-serif;">After drinks, we walked a few blocks to <i style="mso-bidi-font-style: normal;"><a href="http://www.frenchie-restaurant.com/" target="_blank">Frenchie</a></i> for dinner.<span style="mso-spacerun: yes;"> </span>The
concept here is to present a nightly prix fixe menu of dishes crafted to
emphasize local, seasonal foods.<span style="mso-spacerun: yes;"> </span>The
menu offers two choices for each course and an optional fois opening course, so
between the two of us, we sampled the full menu, as follows:</span><br />
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">duck fois gras torchon and pear</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">black trompette mushrooms, chicken liver
parfait, figs, fresh hazelnuts</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">crab, tomato, basil, hysope</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">trout, cauliflower mushrooms, walnuts</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">guinea fowl, eggplant, bell pepper, feta</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">wild blackberries, lime, hazelnuts</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">miso ice cream, plums, raspberries</span><br />
</div>
<div style="text-align: left;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhC8_h5Mi37kGl5f4A7Hk4M54jc4qc2g3GAffv26CJV2CKxTzmdaUgq8YygrOgRB3HfCIxtK-tjXbCLQvp-6SOV2_YorgC1uCn83kmnZTSsCyCn6y11tEM-i48C-pZ3OcDxn9Gu1cjZ8s/s1600/frenchie.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhC8_h5Mi37kGl5f4A7Hk4M54jc4qc2g3GAffv26CJV2CKxTzmdaUgq8YygrOgRB3HfCIxtK-tjXbCLQvp-6SOV2_YorgC1uCn83kmnZTSsCyCn6y11tEM-i48C-pZ3OcDxn9Gu1cjZ8s/s320/frenchie.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">black trompette mushrooms, chicken liver parfait, </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">figs, fresh hazelnuts from <em>frenchie</em></span><br />
<span style="font-family: Trebuchet MS;"><a href="http://www.flickr.com/photos/106472364@N05/sets/72157636913162913/" target="_blank">click here for more <em>frenchie</em> photos</a></span></td></tr>
</tbody></table>
<span style="font-family: "Trebuchet MS", sans-serif;">Each dish presented a balanced, thoughtful combination of
ingredients.<span style="mso-spacerun: yes;"> </span>The black trompette
mushroom/chicken liver parfait and trout courses were our favorites, and while
we enjoyed every dish and appreciated the skill and creativity necessary for
such a menu, I found myself a bit puzzled that nothing about it brought forth a
“wow” moment.<span style="mso-spacerun: yes;"> </span>After all, this is one of
the most highly regarded restaurants in the city, right?<span style="mso-spacerun: yes;"> </span>At the time, I was surprised, but after a few
more days in <st1:city w:st="on"><st1:place w:st="on">Paris</st1:place></st1:city>,
I began to understand that the chefs in these seasonally-focused restaurants
are not seeking to wow with big bold flavors.<span style="mso-spacerun: yes;">
</span>Not at all.<span style="mso-spacerun: yes;"> </span>That’s not the
point.<span style="mso-spacerun: yes;"> </span>This is not rock ‘n’ roll, rather
jazz improvisation.<span style="mso-spacerun: yes;"> </span>They endeavor to
take an ingredient in the peak of its season and subtly elevate it by
accentuating its best qualities with other local ingredients.<span style="mso-spacerun: yes;"> </span>Upon recognizing this philosophy, the
delicate intricacies of these dishes revealed themselves, and the imparted flavors
became better defined.<span style="mso-spacerun: yes;"> </span>Even now, as I
recall this dinner, I smile at its charm and thoughtful quality.</span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;">From a planner’s perspective, Tuesday’s lunch and dinner were a
mess.<span style="mso-spacerun: yes;"> </span>My idea to have a <i style="mso-bidi-font-style: normal;">galette</i> and cider for lunch at <i style="mso-bidi-font-style: normal;">Little Breizh</i> stalled when we arrived to
a sign stating that they were closed for the day so that they could paint the
restaurant.<span style="mso-spacerun: yes;"> </span>Insistent that I find
another <i style="mso-bidi-font-style: normal;">creperie</i> in the neighborhood,
I began an internet search that should’ve landed me at <i style="mso-bidi-font-style: normal;">La Creperie des Canettes.</i> As we approached <i style="mso-bidi-font-style: normal;">rue des canettes</i>, we saw a large yellow sign proclaiming CREPERIE
and darted right in.<span style="mso-spacerun: yes;"> </span>The server brought
us menus and while I found it odd that they were covered in pictures of clowns,
I forged ahead and ordered.<span style="mso-spacerun: yes;"> </span>Shortly thereafter,
I realized that we were not in <i style="mso-bidi-font-style: normal;">La
Creperie des Canettes</i> when I spotted the sign in the restaurant for <i style="mso-bidi-font-style: normal;">Creperie du Clown</i>.<span style="mso-spacerun: yes;"> </span>Still in the dark, I assumed that the name of
the restaurant had changed. My galette arrived, and it was okay.<span style="mso-spacerun: yes;"> </span>Not bad, not great.<span style="mso-spacerun: yes;"> </span>We finished our lunch, crossed the street,
looked back, and saw <i style="mso-bidi-font-style: normal;">La Creperie des
Canettes</i> right beside the clown spot.<span style="mso-spacerun: yes;">
</span>We were oh so close.<span style="mso-spacerun: yes;"> </span></span></div>
<div style="text-align: left;">
<span style="mso-spacerun: yes;"></span><span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
</div>
<div style="text-align: left;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2shyA1qKrWZuASHB7twABCOtPZXMfqTyTjNinxIV82BAAT13u_oIpwtWbC1-e3bLrJpbwkneY7_k44pOYgFgpXTvwclCsnT_przVsPh3EvaM7GUmSOyja96d1UascdKC0GporHyK3k3A/s1600/cheese.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2shyA1qKrWZuASHB7twABCOtPZXMfqTyTjNinxIV82BAAT13u_oIpwtWbC1-e3bLrJpbwkneY7_k44pOYgFgpXTvwclCsnT_przVsPh3EvaM7GUmSOyja96d1UascdKC0GporHyK3k3A/s320/cheese.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">goat cheeses from <em>androuet</em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><a href="http://www.flickr.com/photos/106472364@N05/sets/72157636913142725/" target="_blank">click here for more <em>androuet </em>photos</a></span></td></tr>
</tbody></table>
<span style="font-family: "Trebuchet MS", sans-serif;">Tuesday afternoon improved dramatically with the onset of our <i style="mso-bidi-font-style: normal;">Tour de Fromage</i> with <a href="http://parisbymouth.com/" target="_blank">Paris By Mouth</a>
founder Meg Zimbeck.<span style="mso-spacerun: yes;"> </span>I’ve always loved
cheese, but this experience sparked a new fascination for me.<span style="mso-spacerun: yes;"> </span>Mesmerized by the sight of France’s best
cheeses and intoxicated by their aroma, I stood in <i style="mso-bidi-font-style: normal;">Androuet</i> and listened to Meg explain the history of cheese-making
in France, how the country’s geography has informed so many varieties, an
affineur’s process for maturing and ripening a cheese, and the innovative
initiative of Henri Androuet to curate a shop of cheeses from all over France
in 1909. <span style="mso-spacerun: yes;"> </span>We purchased twenty cheeses and
took them to <i style="mso-bidi-font-style: normal;">La Derniere Goutte</i>, a
charming wine shop specializing in small French producers.<span style="mso-spacerun: yes;"> </span>In the back salesroom, our small group of seven
sat in a tightly knit circle of chairs and commenced our exploration of French
cheeses with paired wines straight from the sales floor, and each taste
initiated a discussion of geography, terroir, and comparisons to previous
bites.<span style="mso-spacerun: yes;"> </span>Within minutes, our group of
strangers found common ground, and I suspect anyone passing by would’ve thought
us old friends catching up on life over a feast of fantastic cheeses and
wines.<span style="mso-spacerun: yes;"> </span>I cannot imagine a better way to
experience the history and culture of <st1:country-region w:st="on"><st1:place w:st="on">France</st1:place></st1:country-region>.<span style="mso-spacerun: yes;"> </span>This afternoon topped my list for the
week…above any museum, garden, café, or restaurant.</span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;">In keeping with Tuesday’s theme of poor planning, we walked back to the
hotel and wondered how we would ever eat dinner after such an incredible
afternoon.<span style="mso-spacerun: yes;"> </span>We lay around in a cheese
coma for a little while and finally mustered up the energy to dress for
dinner.<span style="mso-spacerun: yes;"> </span>We walked a mile to <i style="mso-bidi-font-style: normal;">La Table d’Aki</i> to discover that
something with our reservation was awry.<span style="mso-spacerun: yes;">
</span>Long story short, we turned around, walked back to the hotel, and went
to bed.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Trebuchet MS;"></span><br />
</div>
<div style="text-align: left;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZzA0Ga2rhphUicMagZrwRkC_m7vkmy2iRXlZ4msHZ1t5JMMLau_H7YrWVnOl5PZ90Hpu7D7yK0H_H6sl8_UwDYmwYdKUR6jWh2-OXXbtM9YMvGOZnpWpXvLpNc69AUDFIcICjxsLxBeM/s1600/crab.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZzA0Ga2rhphUicMagZrwRkC_m7vkmy2iRXlZ4msHZ1t5JMMLau_H7YrWVnOl5PZ90Hpu7D7yK0H_H6sl8_UwDYmwYdKUR6jWh2-OXXbtM9YMvGOZnpWpXvLpNc69AUDFIcICjxsLxBeM/s320/crab.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">le crabe royal from <em>l'atelier de joel robuchon</em></span><br />
<span style="font-family: Trebuchet MS;"><a href="http://www.flickr.com/photos/106472364@N05/sets/72157636913986104/" target="_blank">click here for more <em>l'atelier de joel robuchon </em>photos</a></span></td></tr>
</tbody></table>
<span style="font-family: "Trebuchet MS", sans-serif;">Wednesday morning I awakened with a resolve to conquer my disappointment
regarding the <i style="mso-bidi-font-style: normal;">La Table d’Aki </i>reservation.<span style="mso-spacerun: yes;"> </span>After an inspired morning at the <i style="mso-bidi-font-style: normal;">Musee d’Orsay</i>, we walked a few blocks to
<i style="mso-bidi-font-style: normal;"><a href="http://www.joel-robuchon.net/#/en/restaurants/1/" target="_blank">L’Atelier de Joel Robuchon</a> </i>in Saint-Germain.<span style="mso-spacerun: yes;"> </span>We settled in at the bar that surrounds the
kitchen, and I was taken with the show before me.<span style="mso-spacerun: yes;"> </span>This immaculate kitchen buzzed with energy,
and as beautiful plates appeared on the service counter like clockwork, I watched
in awe of the calm, yet focused, atmosphere.<span style="mso-spacerun: yes;">
</span>My initial plan for this lunch was to order a la carte, but in an
unusual (and welcome) turn of events, the hubs overruled me and ordered the
tasting menu.<span style="mso-spacerun: yes;"> </span>What’s a girl to do?<span style="mso-spacerun: yes;"> </span>Of course, I obliged.<span style="mso-spacerun: yes;"> </span>A technically flawless menu like none other
followed:</span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Trebuchet MS", sans-serif;">la
tomate</span></b></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">en gazpacho aux croutons dores, sorbet
moutarde a l’ancienne</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Trebuchet MS", sans-serif;">le
crabe royal</span></b></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">aux fines lamelies de raves epicees</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Trebuchet MS", sans-serif;">le
caviar</span></b></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">et sa crème aigre, sure une pomme de
terre mixee a l’huile d’olive des baux</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Trebuchet MS", sans-serif;">l’oeuf</span></b></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">cocotte a la crème legere de girolles</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Trebuchet MS", sans-serif;">le
foie gras</span></b></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">de canard chaud, cocos de paimpol au jus
d’hibiscus</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Trebuchet MS", sans-serif;">le
gyoza</span></b></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">a la plancha, farcie de volaille, dans
son bouillon au parfum d’asie</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Trebuchet MS", sans-serif;">le
saint-pierre</span></b></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">dore a la plancha sous une vierge
condimentee a l’huile de pistache</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Trebuchet MS", sans-serif;">l’agneau
de lait</span></b></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">en cotelettes a la fleur de thym</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Trebuchet MS", sans-serif;">le
black angus</span></b></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">Coeur d’onglet fondant, aux echalotes
confites</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Trebuchet MS", sans-serif;">le
parfum des iles</span></b></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">crème aux fruits de la passion et a la
banana, granite au rhum, legerete a la noix de coco</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Trebuchet MS", sans-serif;">le
chocolat tendance</span></b></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">ganache onctueuse au chocolat araguani,
glace au grue de cacao, biscuit oreo</span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;">We enjoyed every dish.<span style="mso-spacerun: yes;"> </span>Our
favorites included the tomato gazpacho with mustard sorbet, the crab royale, the 65-degree egg
layered between cream and mushrooms, the saint-pierre with nori and pistachio
oil, and the beef with shallot confit. Oddly enough, I expected this to be the
disappointment of the week.<span style="mso-spacerun: yes;"> </span>With so many
quaint, trendy spots on my list, I suppose I thought this wouldn’t live up to
the hype or the “big name” label.<span style="mso-spacerun: yes;"> </span>When I
mentioned to friends that we planned to lunch there, most responded with
lackluster comments seeming disappointed that we’d spend our time there.<span style="mso-spacerun: yes;"> </span>I know this much…there is a reason Robuchon’s
name is on the door.<span style="mso-spacerun: yes;"> </span>This meal was
nothing short of magnificent.</span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;">After our leisurely two-hour lunch, we ditched all plans for afternoon
museum tours and hiked around the city for the next three hours…from
Saint-Germain into the <i style="mso-bidi-font-style: normal;">Jardin de
Tuileries</i> down <i style="mso-bidi-font-style: normal;">avenue des
champs-elysees</i> to the top of the <i style="mso-bidi-font-style: normal;">Arc
de Triomphe</i> under the Eifel Tower through the Invalides neighborhood, and
back to our hotel in Saint-Germain.<span style="mso-spacerun: yes;"> </span>We
needed every mile of that walk.<span style="mso-spacerun: yes;"> </span></span></div>
<div style="text-align: left;">
<span style="mso-spacerun: yes;"></span><span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: left;">
<span style="mso-spacerun: yes;"></span><span style="font-family: "Trebuchet MS", sans-serif;">I opted for dinner at <i style="mso-bidi-font-style: normal;"><a href="http://www.lamijean.fr/1.aspx" target="_blank">Chez l’Ami Jean</a>
</i>on Wednesday night, because I wanted to experience a real neighborhood bistro
in <st1:city w:st="on"><st1:place w:st="on">Paris</st1:place></st1:city>.<span style="mso-spacerun: yes;"> </span>I imagined a casual spot where the chef and
the servers know the patrons, and everyone is there to enjoy great food in the
company of friends and family.<span style="mso-spacerun: yes;"> </span>With so
many endearing reviews about its food and charm, I expected <i style="mso-bidi-font-style: normal;">Chez l’Ami Jean</i> to be one of our best
dinners, but alas, it was not.<span style="mso-spacerun: yes;"> </span>It’s a
shame, too, because from the moment I walked in, I found it brimming with
possibilities for greatness.<span style="mso-spacerun: yes;"> </span>By all
means, the atmosphere lived up to the hype.<span style="mso-spacerun: yes;">
</span>Locals finishing their meals walked over to the service window to shake
hands with the chef, have a few laughs, and thank him for their meals.<span style="mso-spacerun: yes;"> </span>As we took our seats near the kitchen, a server
delivered a full terrine of <i style="mso-bidi-font-style: normal;">pate de
campagne</i>, a crock of cornichons, and a basket of fresh bread.<span style="mso-spacerun: yes;"> </span>I couldn’t help gushing, and my anticipation
for dinner heightened.<span style="mso-spacerun: yes;"> </span>We ordered the
tasting menu, and the first dish arrived, a parmesan soup with buttered
breadcrumbs and parsley.<span style="mso-spacerun: yes;"> </span>A simple,
flavorful opening course that anyone would enjoy.<span style="mso-spacerun: yes;"> </span>The second course arrived, sausage and oyster
in a mushroom broth, and I liked it but immediately thought the broth was over-salted.<span style="mso-spacerun: yes;"> </span>In the midst of this course, my opinion
regarding the bistro’s charm began its steady decline as I witnessed the chef
yell at a server on the floor a la<i style="mso-bidi-font-style: normal;"> Hell’s
Kitchen</i>, not to mention his incessant loud clapping to summon servers to
the window.<span style="mso-spacerun: yes;"> </span>The third course arrived,
calamari noodles, chanterelles, and fois gras in another salty broth.<span style="mso-spacerun: yes;"> </span>Again, the execution and the quality of
ingredients impressed me, but I couldn’t get past that broth.<span style="mso-spacerun: yes;"> </span>At this point, I asked the hubs, “is it just
me?”<span style="mso-spacerun: yes;"> </span>He tends to like saltier dishes,
and even he agrees.<span style="mso-spacerun: yes;"> </span>The fourth dish
arrived, roasted monkfish with white beans and bacon in yet another salty broth.<span style="mso-spacerun: yes;"> </span>Not wanting to offend, I tried to finish the
dish, but the fish was overcooked to the point of requiring a knife to cut it, plus
it had a large, ugly bloodline in it.<span style="mso-spacerun: yes;"> </span>I
realized that I was in serious trouble as I began to wonder how I would finish
another dish.<span style="mso-spacerun: yes;"> </span>It wasn’t just that the
portions were large, but that coupled with the saltiness made me feel as if I
might swell up and pop the zipper in my dress.<span style="mso-spacerun: yes;">
</span>I left a chunk of the fish with bloodline on the plate and reluctantly
finished the rest of the dish.<span style="mso-spacerun: yes;"> </span>When the
server came by, he asked why I hadn’t finished the fish.<span style="mso-spacerun: yes;"> </span>I paused and considered my options.<span style="mso-spacerun: yes;"> </span>No matter my response, I would surely be
labeled the ignorant American, so I opted to play the role of the woman who was
simply getting full and saving room for the next course.<span style="mso-spacerun: yes;"> </span>Thinking this strategy more polite than
criticizing the heavy-handed saltiness of the broths and the overcooked fish, I
expected the server to smile and take away the dish.<span style="mso-spacerun: yes;"> </span>Instead, he raised his voice to ask again why
I didn’t finish the dish and if there was something wrong with it.<span style="mso-spacerun: yes;"> </span>At this point, what appeared to be the entire
front of house staff surrounded our table to hear my answer, and I suddenly
felt like I had been transported to a theater stage with a full chorus chanting
in stage whispers “she didn’t eat the monkfish,” and “what’s wrong with the
monkfish?” as the music swelled behind them.<span style="mso-spacerun: yes;">
</span>Embarrassed, I stuck with my original answer that I was just getting
full, and a cacophony of sighs emerged from the chorus.<span style="mso-spacerun: yes;"> </span>The rest of the meal is a bit of a blur.<span style="mso-spacerun: yes;"> </span>We had two more large (and salty) protein
courses each preceded by our server taunting me about whether or not I would be
able to finish them.<span style="mso-spacerun: yes;"> </span>I did finish them,
but it was a miserable experience.<span style="mso-spacerun: yes;"> </span>To
add insult to injury, the server arrived at our table with a wry grin on his
face and presented a vat of rice pudding large enough to feed an army.<span style="mso-spacerun: yes;"> </span>At this point, laughter was the only antidote
to the evening’s progression, and although we didn’t love the food, the sheer
spectacle of it will forever hold a special place in my heart.<span style="mso-spacerun: yes;"> </span>We laughed all the way back to our hotel and
then some.</span><br />
<span style="font-family: Trebuchet MS;"></span> </div>
<div style="text-align: left;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL05UFzGt0IBBbjrr3fnf0tmiLzVHD3GCHndppguKZRJ0Adb-oqwseifiK98bF_1ddPgi_P0zJDhvWuci0M_uDaUGX9Jpy1p4-d1n8LOn0RDA4sQpfwy3sXjeDIDp_7fhanyKrCT8NyrE/s1600/poilane.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL05UFzGt0IBBbjrr3fnf0tmiLzVHD3GCHndppguKZRJ0Adb-oqwseifiK98bF_1ddPgi_P0zJDhvWuci0M_uDaUGX9Jpy1p4-d1n8LOn0RDA4sQpfwy3sXjeDIDp_7fhanyKrCT8NyrE/s320/poilane.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">croissant de beurre and tarte aux pommes from <em>poilane</em></span></td></tr>
</tbody></table>
<span style="font-family: "Trebuchet MS", sans-serif;">On Thursday morning, we took the metro to the Marais district for
another <st1:city w:st="on"><st1:place w:st="on">Paris</st1:place></st1:city>
by Mouth<i style="mso-bidi-font-style: normal;"> </i>tour.<span style="mso-spacerun: yes;"> </span>Unlike the <i style="mso-bidi-font-style: normal;">Tour de Fromage</i> on Tuesday, this tour was a general overview of
artisanal shops and markets in the neighborhood, and we certainly discovered
several local gems that I don’t think we would’ve found without the tour.<span style="mso-spacerun: yes;"> </span>For me, a tour like this isn’t for the
experience of walking through the neighborhood and trying a few bites here and
there, rather it is for the back story.<span style="mso-spacerun: yes;">
</span>Visiting a shop with someone who can communicate its history and
significance provides a sense of greater understanding.<span style="mso-spacerun: yes;"> </span>Our tour began at <i style="mso-bidi-font-style: normal;"><a href="http://www.poilane.com/" target="_blank">Poilane</a></i> with <i style="mso-bidi-font-style: normal;">tarte aux pommes
</i>and the most incredible <i style="mso-bidi-font-style: normal;">croissant de
beurre </i>I’ve ever tasted, and the stage was set for a great morning.<span style="mso-spacerun: yes;"> </span>We browsed the city’s oldest covered market, <i style="mso-bidi-font-style: normal;">Marche des Enfants Rouges, </i>and we
sampled French olive oils from <i style="mso-bidi-font-style: normal;">Premiere
Pression de Provence </i>(so amazing that I bought three olive oils and a
bottle of fig vinegar to bring home)<i style="mso-bidi-font-style: normal;">, </i>cheeses
from <i style="mso-bidi-font-style: normal;">Jouannault Pere et Fille, </i>and
rabbit pate and duck rillettes from <i style="mso-bidi-font-style: normal;">Ramella
Charcutier et Traiteur</i>.<span style="mso-spacerun: yes;"> </span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyG4qxbFOPIiqefdxKxjmomCnNe-yBC_tP0zW0ohF9Z4eC02JJOQWwpPLh0MwvqEU2JDlYTgLo6Ha-MSMqUWTp6EHsx63SgIhzPq9uUoqMKQ6odkfunIb2IShnj-Jzk2MGQhZ7Cjy2AL4/s1600/patedefruits.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyG4qxbFOPIiqefdxKxjmomCnNe-yBC_tP0zW0ohF9Z4eC02JJOQWwpPLh0MwvqEU2JDlYTgLo6Ha-MSMqUWTp6EHsx63SgIhzPq9uUoqMKQ6odkfunIb2IShnj-Jzk2MGQhZ7Cjy2AL4/s320/patedefruits.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">pate de fruits from <em>jacques genin chocolatier</em></span></td></tr>
</tbody></table>
<span style="font-family: "Trebuchet MS", sans-serif;">We concluded
our tour at <i style="mso-bidi-font-style: normal;">Jacques Genin
Chocolatier.<span style="mso-spacerun: yes;"> </span></i>I conscientiously tried
not to deign everything delicious in Paris with the label of “best” as it can
sometimes be a term used in the moment and not literally, but without question,
<i style="mso-bidi-font-style: normal;">Jacques Genin</i>’s chocolates, caramels,
and <i style="mso-bidi-font-style: normal;">pate de fruits</i> truly earned that
label on every level.<span style="mso-spacerun: yes;"> </span>I’ve never experienced
candies like these, and I do not have the words to describe them.<span style="mso-spacerun: yes;"> </span>Every attempt at writing a description here
culminates in me deleting the words because they don’t quite communicate the
full elevated experience that is <i style="mso-bidi-font-style: normal;">Jacques
Genin Chocolatier.</i><span style="mso-spacerun: yes;"> </span>In a word, they
are perfection.</span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;">We spent the rest of the afternoon visiting the <i style="mso-bidi-font-style: normal;">Pompidou Centre</i> and leisurely walking back.<span style="mso-spacerun: yes;"> </span>As we strolled through Les Halles, I noticed
a large kitchen store on a corner and darted in.<span style="mso-spacerun: yes;"> </span>It was full of people, which seemed odd,
until I realized that it was the store made famous by Julia Child’s patronage, <i style="mso-bidi-font-style: normal;">E. Dehillerin</i>.<span style="mso-spacerun: yes;"> </span>For a while, I just worked through the
utensils one by one giving myself a sort of, “hmm, what does this do?”
quiz.<span style="mso-spacerun: yes;"> </span>If it hadn’t been so crowded, I
could’ve stayed for hours.<span style="mso-spacerun: yes;"> </span>Instead, we
ventured west and ducked into <i style="mso-bidi-font-style: normal;">Telescope</i>
for a coffee while we waited out the first rain shower of our trip.<span style="mso-spacerun: yes;"> </span></span></div>
<div style="text-align: left;">
<span style="mso-spacerun: yes;"></span><span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: left;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfjoI-dJVOO4CjWuI6wbFTbOGmCESu3F-w1Vsn58gM55nBKVwSLVt3fHWt3NBKfshZLEb-IGSwtS9xJ0rSHdtgj-hq_uwrLh2RfEzPPRG_3YQDwBAfwqOt8ZdKPFBhVm7A5rwVGbCnWqU/s1600/oyster.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfjoI-dJVOO4CjWuI6wbFTbOGmCESu3F-w1Vsn58gM55nBKVwSLVt3fHWt3NBKfshZLEb-IGSwtS9xJ0rSHdtgj-hq_uwrLh2RfEzPPRG_3YQDwBAfwqOt8ZdKPFBhVm7A5rwVGbCnWqU/s320/oyster.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">raw oyster from <em>spring</em></span><br />
<span style="font-family: Trebuchet MS;"><a href="http://www.flickr.com/photos/106472364@N05/sets/72157636913864766/" target="_blank">click here for more <em>spring</em> photos</a></span></td></tr>
</tbody></table>
<span style="mso-spacerun: yes;"></span><span style="font-family: "Trebuchet MS", sans-serif;">Thursday evening began with a downpour of rain on our walk to <i style="mso-bidi-font-style: normal;"><a href="http://www.springparis.fr/" target="_blank">Spring</a></i>.<span style="mso-spacerun: yes;">
</span>I can’t complain though.<span style="mso-spacerun: yes;">
</span>Squeezing under an umbrella with the one you love while walking next to
the <st1:place w:st="on">Seine</st1:place> is quite romantic, and we arrived at
<i style="mso-bidi-font-style: normal;">Spring </i>happy to come in from the rain
and have a glass of champagne.<span style="mso-spacerun: yes;"> </span>Similar
in style to <i style="mso-bidi-font-style: normal;">Frenchie</i>, <i style="mso-bidi-font-style: normal;">Spring</i> offers a prix fixe dinner of
local, seasonal dishes.<span style="mso-spacerun: yes;"> </span>Not surprisingly,
we saw a reprise of many seasonal ingredients from our trip: oysters, trout,
chanterelles, turnips, and pears.<span style="mso-spacerun: yes;"> </span>The
meal was spectacular...simple, playful, thoughtful, delicious.<span style="mso-spacerun: yes;"> </span>After the previous night’s circus, I welcomed
the calm, comfortable atmosphere, and when our first course arrived, a bowl of
buttery potatoes with a smiley face drawn in chervil oil, I breathed a sigh of
relief, settled in with our bottle of wine, and savored everything about the
night.<span style="mso-spacerun: yes;"> </span>The menu included:</span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">buttery creamed potatoes, chervil oil</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">raw oysters, apple gelee, raw green apple</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">trout, honey-olive oil sauce, radish,
herb salad</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">langoustine, butternut squash puree,
chanterelles</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">pigeon breast, bok choy, marrow broth</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">pigeon leg quarters, roasted turnips,
microgreens</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">cheese course of chevre served on a
chestnut leaf, brie de meaux, roquefort</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">pear, mini mille-feuille, raspberries and
thyme</span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: left;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxxP1uZlEa4WkxCM07hcbVSWPYlrxs3GL2fSDR99d3tCkqBqxIMRoQ6ewp3Xn6-P19JdZnvJrD1wPGyoDGeluzdK74bqIUgO3NycoZIR_HKN77xvBCFl4KtxLro4XX44o6H7yhrYxRVQ/s1600/smiley.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxxP1uZlEa4WkxCM07hcbVSWPYlrxs3GL2fSDR99d3tCkqBqxIMRoQ6ewp3Xn6-P19JdZnvJrD1wPGyoDGeluzdK74bqIUgO3NycoZIR_HKN77xvBCFl4KtxLro4XX44o6H7yhrYxRVQ/s320/smiley.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">buttery potaoes and chervil oil from <em>spring</em></span></td></tr>
</tbody></table>
<span style="font-family: "Trebuchet MS", sans-serif;">All in all, this meal fully illustrated a perfect example of what a
local and seasonal-focused menu should be. <span style="mso-spacerun: yes;"> </span>Each dish captured the essence of its
components.<span style="mso-spacerun: yes;"> </span>When I ate the raw oyster, I
tasted the brininess of the oyster, the sweetness of the gelle, and the
tartness of the raw apple while I felt the softness of the oyster and crunch of
the apple…all in one glorious, well-composed, simple bite.<span style="mso-spacerun: yes;"> </span>Such a bite defines balance, and every course
at <i style="mso-bidi-font-style: normal;">Spring</i> exemplified this idea.<span style="mso-spacerun: yes;"> </span></span></div>
<div style="text-align: left;">
<span style="mso-spacerun: yes;"></span><span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: left;">
<span style="mso-spacerun: yes;"></span><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">We slept in a little on Friday morning before visiting the Louvre for
an obligatory glance at <i style="mso-bidi-font-style: normal;">Mona Lisa</i> and
a few Michelangelo statues.<span style="mso-spacerun: yes;"> </span>Then, we
lingered around the nearby gardens and just soaked in as much <st1:city w:st="on"><st1:place w:st="on">Paris</st1:place></st1:city> as possible on our last morning
there.<span style="mso-spacerun: yes;"> </span>Eventually, we sauntered over to <i style="mso-bidi-font-style: normal;"><a href="http://www.yamtcha.com/" target="_blank">yam’Tcha</a></i> for lunch, and it set the
course for our best culinary day in <st1:city w:st="on"><st1:place w:st="on">Paris</st1:place></st1:city>.<span style="mso-spacerun: yes;"> </span>I arrived there with high expectations, and
even still, they were exceeded.<span style="mso-spacerun: yes;"> </span>This
small, unassuming space brimmed with positive energy.<span style="mso-spacerun: yes;"> </span>I settled into a seat with a view of the open
kitchen, and they presented us with welcoming tea.<span style="mso-spacerun: yes;"> </span>We ordered the prix fixe lunch, and while the
hubs opted for the wine pairing, I selected the tea pairing.<span style="mso-spacerun: yes;"> </span>Our menu included these dishes:</span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">crab and tofu spring roll with plum sauce</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">sweet potato noodles, white sesame, and
shiso</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">steamed oyster, fois gras, and raw
cucumber with date-seaweed sauce</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">steamed buns</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">shrimp and chanterelles in fish broth</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">chicken and apples with shaoxing wine
sauce</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">chocolate cake with almond cream and
brittle</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">raspberry sorbet and fresh raspberries</span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: left;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfQXD2X_5Ij8lYoB-OAe6lA-nu1ENZdjzcUU0EF3oQWeez_lgbzb_YLczQEUMS5Qpw21QSl7l5FnKZjEiRu0TgwnSwwpM-4J7IPHSBpWXPuZLc2pK5eRUah8gst36HeqXx5FryyY5lHA/s1600/10464615925_354243c7c3_o.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfQXD2X_5Ij8lYoB-OAe6lA-nu1ENZdjzcUU0EF3oQWeez_lgbzb_YLczQEUMS5Qpw21QSl7l5FnKZjEiRu0TgwnSwwpM-4J7IPHSBpWXPuZLc2pK5eRUah8gst36HeqXx5FryyY5lHA/s320/10464615925_354243c7c3_o.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">shrimp and chanterelles in fish broth from <em>yam'Tcha</em></span><br />
<span style="font-family: Trebuchet MS;"><a href="http://www.flickr.com/photos/106472364@N05/sets/72157636914088766/" target="_blank">click here for more <em>yam'Tcha</em> photos</a></span></td></tr>
</tbody></table>
<span style="font-family: "Trebuchet MS", sans-serif;">One by one, the dishes arrived, and a pensiveness overcame us as we
fell into the spell that is <i style="mso-bidi-font-style: normal;">yam’Tcha.<span style="mso-spacerun: yes;"> </span></i>Each dish had one “pop” that elevated it
from good to outstanding, such as the date-seaweed sauce under the oyster/fois
dish, the fish broth in the shrimp/chanterelle dish, or the shaoxing wine sauce
served with the chicken and apples.<span style="mso-spacerun: yes;"> </span>The
dishes were delicate, balanced, and thoughtful, and most importantly, the
flavors wowed.<span style="mso-spacerun: yes;"> </span>As a bonus, I found the
tea pairings fascinating.<span style="mso-spacerun: yes;"> </span>With each dish
a new tea arrived.<span style="mso-spacerun: yes;"> </span>Red tea, black tea,
blue tea, green tea…each presented with an interesting description of its
origin and the reason for its pairing.<span style="mso-spacerun: yes;">
</span>The exercise of considering each tea as an element within its course
made the full lunch experience even more exhilarating, like I was in new
culinary territory.<span style="mso-spacerun: yes;"> </span>As I watched the
chefs in the open kitchen working calmly with smiles all around, I couldn’t
help thinking that perhaps we had glimpsed a bit of realized utopia.</span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;">We spent the rest of the afternoon strolling through St. Germain.<span style="mso-spacerun: yes;"> </span>After a leisurely visit to Delacroix’s home,
we headed to <i style="mso-bidi-font-style: normal;">Pierre Herme</i> for a
sampler box of macarons.<span style="mso-spacerun: yes;"> </span>(Earlier in the
week, we sampled macarons from <i style="mso-bidi-font-style: normal;">Laduree</i>
and <i style="mso-bidi-font-style: normal;">Sadaharu Aoki</i>, and I needed to
try <i style="mso-bidi-font-style: normal;">Pierre Herme</i> before we left the
city in order to form a somewhat knowledgeable opinion in the whole “best
macaron in <st1:city w:st="on"><st1:place w:st="on">Paris</st1:place></st1:city>”
debate.<span style="mso-spacerun: yes;"> </span>While we enjoyed them all, <i style="mso-bidi-font-style: normal;">Laduree</i>’s pink peppercorn macaron
received my vote for best macaron of the two dozen we tried over the course of
our week.)<span style="mso-spacerun: yes;"> </span>For our final order of
business, we circled back to <i style="mso-bidi-font-style: normal;">La Derniere
Goutte</i> for our final souvenir…a box of wine.<span style="mso-spacerun: yes;"> </span>These guys are so nice, and their selection
and pricing is great.<span style="mso-spacerun: yes;"> </span>Just as impressive
as their selection and pricing, the case of wine they packed for us to check as
luggage arrived to Miami in pristine condition.<span style="mso-spacerun: yes;">
</span>We began our walk back to the hotel, and I couldn’t help wondering if <i style="mso-bidi-font-style: normal;">yam’Tcha</i> for lunch, instead of dinner,
had been a mistake.<span style="mso-spacerun: yes;"> </span>It seemed an
impossibility that any restaurant would compare….but I was wrong.</span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;">Friday evening, we headed north on the metro for dinner at <i style="mso-bidi-font-style: normal;">Le Chateaubriand</i>.<span style="mso-spacerun: yes;"> </span>Until this point, our <st1:city w:st="on"><st1:place w:st="on">Paris</st1:place></st1:city> restaurant experiences had been fairly
low key and quiet (with the obvious exception of <i style="mso-bidi-font-style: normal;">Chez l’Ami Jean</i>), and as we stepped onto <i style="mso-bidi-font-style: normal;">Avenue Parmentier</i>, I immediately recognized that we were embarking
upon new territory.<span style="mso-spacerun: yes;"> </span>The streets buzzed with
energy, and I discovered that the “rock n roll” vibe I expected to find in <st1:city w:st="on"><st1:place w:st="on">Paris</st1:place></st1:city>’s hot spots was
alive and well at <i style="mso-bidi-font-style: normal;">Le Chateaubriand.</i><span style="mso-spacerun: yes;"> </span>Our meal was phenomenal.<span style="mso-spacerun: yes;"> </span>The dishes ranged from minimalist
thought-provoking ideas to full-flavored bold presentations.<span style="mso-spacerun: yes;"> </span>Our menu included:</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">cheese puffs</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">ceviche shots</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">fried shrimp with passionfruit powder</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">squid noodles, squid ink, raw pear</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">raspberry lobster broth</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">red snapper, green tomato, pimenton</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">bream, mushrooms, yellow beans, fermented
black beans</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">rare beef with thin potato crisps and
chives</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">egg yolk atop crunchy meringue</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">chocolate ganache, fresh mint granite,
cocoa powder</span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">fresh strawberries and candied anise seed</span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: left;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHijIK2MT5C2iHUusJK9JBMxc-d9bx7YtGMe6_GI9n11FmzBiRIM44mD0YZbG5zgyMOB9y4TXfKQCnlC1Tg6O0ZMcVd-Up-BSIiQ9Ab9AQ-s6dxPN1oO-0wlY8erFy_xgEPtrXUshdtC8/s1600/egg.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHijIK2MT5C2iHUusJK9JBMxc-d9bx7YtGMe6_GI9n11FmzBiRIM44mD0YZbG5zgyMOB9y4TXfKQCnlC1Tg6O0ZMcVd-Up-BSIiQ9Ab9AQ-s6dxPN1oO-0wlY8erFy_xgEPtrXUshdtC8/s320/egg.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">egg yolk atop crunchy meringue from <em>le chateaubriand</em></span><br />
<span style="font-family: Trebuchet MS;"><a href="http://www.flickr.com/photos/106472364@N05/sets/72157636914748814/" target="_blank">click here for more <em>le chateaubriand</em> photos</a></span></td></tr>
</tbody></table>
<span style="font-family: "Trebuchet MS", sans-serif;">As the menu progressed, my admiration for everything <i style="mso-bidi-font-style: normal;"><a href="http://www.lechateaubriand.net/" target="_blank">Le Chateaubriand</a></i> amplified.<span style="mso-spacerun: yes;"> </span>We reached the pinnacle of the meal when a
server presented the egg yolk atop crunchy meringue.<span style="mso-spacerun: yes;"> </span>He instructed us to eat the whole yolk and
meringue in one bite, so I carefully scooped the full bite into my spoon.<span style="mso-spacerun: yes;"> </span>Wow!<span style="mso-spacerun: yes;">
</span>The yolk oozed into the meringues, and as the crunchy bits of meringue
began to melt, the textures and flavors achieved a beautiful synergy.<span style="mso-spacerun: yes;"> </span>Without question, that was the best bite of
our vacation.<span style="mso-spacerun: yes;"> </span>The server smiled and
nodded.<span style="mso-spacerun: yes;"> </span>Later, he told us that it is his
favorite dish, as well, and the three of us spent a few minutes discussing and honoring
every perfect detail of it.<span style="mso-spacerun: yes;"> </span>This is the
kind of energy I love in a restaurant.<span style="mso-spacerun: yes;"> </span>From
the bussers to the kitchen, everyone working there believed in, embraced, and
supported the cause wholeheartedly.<span style="mso-spacerun: yes;"> </span>Fresh
and hip.<span style="mso-spacerun: yes;"> </span>Bold and creative.<span style="mso-spacerun: yes;"> </span>Emotive and smart.<span style="mso-spacerun: yes;"> </span>Dinner at <i style="mso-bidi-font-style: normal;">Le
Chateaubriand </i>transformed and elevated my idea of a great meal, and its
spirit will forever dwell within me.<span style="mso-spacerun: yes;">
</span>Best meal of the vacation!</span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;">Our week in <st1:city w:st="on"><st1:place w:st="on">Paris</st1:place></st1:city>
was truly unforgettable.<span style="mso-spacerun: yes;"> </span>I’ve returned
to <st1:city w:st="on"><st1:place w:st="on">Miami</st1:place></st1:city> with a
new respect for the Parisian way and a keen curiosity for further
exploration.<span style="mso-spacerun: yes;"> </span>From the happy accidents to
the less-inspired plans, I will cherish every moment.<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span></div>
Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com0tag:blogger.com,1999:blog-3744947073390691906.post-26344613011599816772013-02-04T13:31:00.001-08:002013-02-04T13:31:15.013-08:00Week 52: A Journey to Korea<span style="font-family: Verdana, sans-serif;">I approached this week’s plan for Korean cuisine with great anticipation. I will always remember the first time my friend Vanessa took me into the heart of New York’s Koreatown for dinner. I had never experienced such sensory satiation as I watched small dishes fill our table, felt the warmth of the grill in the center of the table, listened to the bustle of the servers keeping tables filled, smelled the spices, and tasted each dish. When we finished our meal, I gazed in wonder and awe at the whole of my experience. What were all of those little dishes? Was there a rhyme or reason to them? How could anyone possibly manage to serve so many dishes in such a short amount of time? For this week’s project, I set out to answer those questions by planning and preparing an authentic Korean meal.</span><br />
<span style="font-family: Verdana, sans-serif;"><br />To begin my preparations, I studied the table settings and structure of Korean meals in the Korean Royal Courts. During the Joseon period (1392 – 1897), the royal palace placed significant importance on culture and societal gatherings which resulted in the court’s focus on Korean cuisine and etiquette. While a commoner’s diet consisted of seasonal dishes, the Royal Court insisted on serving the finest specialties from across the country. Its banquets featured delicacies from each of Korea’s eight provinces each month. The court even created official positions related to the procurement of the ingredients necessary to feature such dishes. Five meals were served daily, and the main meals included an elaborate setting (<em>bansang)</em> of rice, soups, stews, vegetables, meats, and side dishes. The number of side dishes, or <em>banchan</em>, dictates the setting of the table as a 3 <em>cheop </em>(<em>cheop </em>meaning the number of side dishes), 5 <em>cheop</em>, 7 <em>cheop</em>, 9 <em>cheop</em>, or 12 <em>cheop</em>. Unlike a Western meal served in courses, Korean meals are served in one large course. The dishes are arranged according to guidelines designed to organize them in categories. Examples of these guidelines include setting cold dishes on the left, soups and stews on the right, vegetables and rice on the left, kimchi at the back, and sauces in the front. Utensils, a spoon and chopsticks, are set to the right of the diner. In other words, this is a “rules” cuisine, which makes it so much more complicated than the covered-dish suppers of my youth. <br />
<br />As mentioned above, the number of banchan served can vary significantly at a Korean dinner, and in general, more formal meals include a larger number of banchan. Several categories of small dishes varying based on ingredients and style of preparation make up the whole of a banchan presentation. <br />
<ul>
<li>Kimchi: Likely the most popular category, it is in its most basic form fermented vegetables. Most people are familiar with kimchi made from napa cabbage; however, boundless versions of the dish exist including different vegetables, varying times of fermentation, and the amount of chilis used for heat. No Korean meal is complete without at least one presentation of kimchi, and most include more.</li>
<li>Namul: Vegetables that have been steamed or stir-fried and seasoned. </li>
<li>Bokkeum: A dish that has been stir-fried with a sauce.</li>
<li>Jorim: A dish simmered in a seasoned broth.</li>
<li>Jjim: A steamed dish.</li>
<li>Jeon: A pan-fried dish.</li>
</ul>
<div>
While these are the main categories, there are a few other dishes that may be served as banchan, such as japchae (glass noodles served with vegetables and beef) and Korean-style potato salad. Understanding these categories of dishes proved to be the most powerful lesson of this week’s blog for me. What seemed a barrage of small dishes at a Korean table suddenly has transformed into a more meaningful, thoughtful presentation. </div>
<div>
</div>
<div>
Never one to back down from a challenge, I took all of this information and formulated a menu for four people, which included rice, a clear broth soup (guk), a stew (jiggae), two secondary main courses featuring grilled meats, three kimchi presentations, and other banchan that featured vegetables in cold and hot presentations. It would’ve been nice to stay true to the Korean way of presenting the full meal all at the same time, but I don’t have a workforce in my kitchen beyond me (and the hubs) so this meal would definitely have to be presented in a few courses. I did commit to serving the secondary main courses and full array of banchan at the same time though, and that felt like a real accomplishment in and of itself.</div>
<div>
</div>
<div>
<strong><u>kimchi</u></strong></div>
<div>
While I knew that many types of kimchi existed, I did not understand what a significant role kimchi plays in Korean cuisine. It’s not just a salad or a relish. For the project, I wanted to make several versions so that I could experience the differences. I made the kimchi several days before our meal to allow it time to ferment, but in reality, some of these kimchis would've been even better if they had been made several weeks before the meal. </div>
<div>
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgacMl6trchJ39f6E4rp7q4oMdwBcsMXDzdejbt-CxZjIx4YAs-pvohYT6XveKd7QBvsvIDrPoo5KNzTr7OKAEz5Mgj-vpY6ivLcNGGx3gJZvAjYxr4QCQZEKKDykmQ0LR916tTUnqqHY/s1600/kimchi.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgacMl6trchJ39f6E4rp7q4oMdwBcsMXDzdejbt-CxZjIx4YAs-pvohYT6XveKd7QBvsvIDrPoo5KNzTr7OKAEz5Mgj-vpY6ivLcNGGx3gJZvAjYxr4QCQZEKKDykmQ0LR916tTUnqqHY/s200/kimchi.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">kkakdugi, dongchimi, baechu kimchi</span></td></tr>
</tbody></table>
<div>
I made three versions. For the baechu kimchi, which is made with Napa cabbage, I seasoned it with garlic, ginger, fish sauce, grated daikon, scallions, and gochugaru (Korean red pepper powder). I also made kkakdugi, which is made with cubed daikon, and I seasoned it with gochugaru, fish sauce, raw shrimp, garlic, ginger, and glutinous rice powder. Because these two kimchis had similar seasonings, the flavors were comparable, but it was interesting to taste the differences based on the use of the cabbage or the daikon. The one made with cabbage definitely had more bite, which is probably because the cabbage released less water than the daikon. The third kimchi that I made is called dongchimi or radish water kimchi. It presented a completely different profile than the others. Water kimchis are considered “quick” kimchis, because they require less time for fermenting. They are more watery and offer a lighter flavor. The recipe I followed included daikon, sugar, napa cabbage, salt, thinly sliced chili peppers, scallions, and a puree of Asian pear, garlic, ginger, and onion. I loved this one! It offered a light, refreshing balance when served with grilled meats for our dinner. We enjoyed all three with our meal.</div>
<div>
</div>
<div>
<strong><u>duk guk</u></strong></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JKsg24ZYwAjjDnwUjy0sh2vDKdR3YtrwwFQYVcirkeRSNHMlRry7OLUHBUXsZYvHQx9u4SIQIkB50MA3RsvRAqKJOlT8EmMEOm4wwjo2C_kyr6CF3WEEya0eW7LXtS36fre0njYN20g/s1600/dukguk.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JKsg24ZYwAjjDnwUjy0sh2vDKdR3YtrwwFQYVcirkeRSNHMlRry7OLUHBUXsZYvHQx9u4SIQIkB50MA3RsvRAqKJOlT8EmMEOm4wwjo2C_kyr6CF3WEEya0eW7LXtS36fre0njYN20g/s200/dukguk.JPG" width="198" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">duk guk</span></td></tr>
</tbody></table>
<div>
Guk refers to soups that feature vegetables, seafood, and/or meat in a clear broth. Even more specifically, guk is categorized into four different groups based on the ingredients used to make the broth. For our dinner, we began with duk guk (also spelled <em>tteokguk</em>), a dish traditionally eaten on New Year’s Day. Duk refers to a thinly sliced rice cake. These rice cakes are white, and the custom of eating this dish on New Year’s Day originated from the idea of the white duk representing purity and bringing good fortune in the new year. For my presentation, I sautéed garlic and ginger in a large pot for about a minute and then added beef broth. When the broth came to a boil, I added the rice cakes. (I purchased frozen rice cakes at Vihn An.) Just like gnocchi, the rice cakes are finished cooking when they float to the top of the pot. When they were finished, I turned off the heat on the stove and added fresh scallions to the pot. To serve the dish, I labeled the soup into individual bowls and topped it with the traditional garnishments of thinly sliced fried egg, roasted seaweed, and roasted sesame seeds. I liked the flavors of the broth with the garnishments, but I wouldn’t make the guk with rice cakes again. I found them overly chewy and not very flavorful. Perhaps I didn’t cook them long enough or maybe fresh ones would have had more flavor. I don’t know. I do know that everyone else at lunch disagreed with me and liked them, so it may just be an issue of personal taste. Nonetheless, I was more than happy to slurp every drop of the broth out of my bowl.</div>
<div>
</div>
<div>
<strong><u>haemul sundubu jjigae</u></strong></div>
<div>
Jjigae is a stew. Many varieties exist, and their names differ based on their principle ingredients and seasonings. The dish is served in a large communal hot pot. Kimchi jjigae appears to be the most popular variation of the stew as there were more returns for it than any other versions when I performed a quick internet search for “jjigae,” but another version called haemul sundubu jjigae that features seafood, meat, and silken tofu intrigued me. I thought the combination of ingredients was unusual, and I couldn’t resist experiencing the dish for myself.</div>
<div>
</div>
<div>
The base of the stew is anchovy broth. I must admit that this was a tough start for me. As much as I pride myself in being adventurous when it comes to food, I just don’t like anchovies. I’ve tried to like them. I want to like them, but it just isn’t happening. Unfailingly, I am presented with anchovies at a tasting about once a year, and each time I think that it will be the turning point moment when I finally like them. Then, I take a bite and immediately wish I hadn’t. Nevertheless, this jjigae recipe began with anchovy broth, so I bought some freeze-dried anchovies at a local market and made an anchovy broth. I survived…that’s all I’ll say about it.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoYxreNn5ikng9XN5gKY8bYOQa1XYtEwXfF8rGXR2aL_JBlGXDUkuvMYPtb8ep_VJYI_OFKVEVzHPMGYeFp8bw6fCBMpgFhGomnQ3S9RDWFqPB_Ybt0-BFbnciWJWaa7jPm3Se6c7ZfJQ/s1600/jjigae.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoYxreNn5ikng9XN5gKY8bYOQa1XYtEwXfF8rGXR2aL_JBlGXDUkuvMYPtb8ep_VJYI_OFKVEVzHPMGYeFp8bw6fCBMpgFhGomnQ3S9RDWFqPB_Ybt0-BFbnciWJWaa7jPm3Se6c7ZfJQ/s200/jjigae.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">haemul sundubu jjigae</span></td></tr>
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Now, for the good part…the stew! I began by warming gochugaru and sesame oil over medium heat until a paste formed. Then, I added thinly sliced strips of beef sirloin, diced onion, garlic, and soy sauce, and I cooked the mixture for a few minutes. I poured anchovy broth over the mixture and brought it to a boil. Then, I added large chunks of silken tofu and diced, fresh zucchini to the mixture and brought it to a boil again. When it reached the boiling point, I added shrimp and clams to the stew and cooked it just until the clams opened. Then, I added chopped scallions and turned off the heat. At the table, I cracked an egg into the stew just before we began ladeling it into our individual bowls. This was my favorite dish of the day! I loved it so much that I would even suffer through making anchovy broth again. The tofu added an interesting richness and texture to the stew, and the rich flavors from the chili powder and sesame oil complemented the seafood well. When I make it again, the only thing I will change is the timing of adding the shrimp. It was a little overcooked. I think it would’ve been cooked perfectly if I had added it when the first clam opened, instead of adding it at the same time as the clams. All in all though, a stellar dish!</div>
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<strong><u>banchan</u></strong></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMftdz3ZvvRI_W47UJizMtLDoFOEXJU9hSlvYIm7Yp3EAhjm9TJ0k2b0MFuVHW2bS3ehzuv9_iTRRD7aPT5Dglav7NunP3vRDVOLLJZnqZcyDNL1sAxqdxP890-XHw3boIQvpCI3rhXTU/s1600/banchan.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMftdz3ZvvRI_W47UJizMtLDoFOEXJU9hSlvYIm7Yp3EAhjm9TJ0k2b0MFuVHW2bS3ehzuv9_iTRRD7aPT5Dglav7NunP3vRDVOLLJZnqZcyDNL1sAxqdxP890-XHw3boIQvpCI3rhXTU/s320/banchan.JPG" width="276" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">gyeran jjim, modum bausut bokkeum</span><br />
<span style="font-size: xx-small;">sigeumchi namul, baechu kimchi</span><br />
<span style="font-size: xx-small;">kkakdugi, dongchimi</span></td></tr>
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After careful consideration, I selected banchan from three categories to accompany the three kimchis. I purposely selected side dishes that did not include meat or fish, because I needed to balance the meat and seafood in the jjigae and the grilled meats I was serving as secondary main courses. (I am making a point to explain this because I don’t want my selections for banchan to mislead someone into thinking that banchan are vegetable side dishes. In fact, many banchan dishes feature fish.) From the namul category, which includes vegetables that have been steamed or stir-fried and then seasoned, I made a spinach dish called sigeumchi namul. The dish is one of the most common namuls. I included it because it can be served at a cool temperature, and I wanted to make sure I served a cold dish. Quite simply, I blanched spinach in salted boiling water for less than a minute, moved it into a bowl of ice water, drained it, and then seasoned it with scallions, gochujang (Korean chili paste), soy sauce, garlic, sugar, sesame oil, and toasted sesame seeds. I’d make this dish for any occasion, because it presents an interesting combination of complex flavors yet I found it light and refreshing. From the bokkeum category (stir-fried dishes with a sauce), I made modum bausut bokkeum, which is quite simply stir-fried wild mushrooms. I selected this because it was easy. Mushrooms release so much moisture when stir-fried that they basically create their own sauce. I used a mixture of oyster, shitake, and portabella mushrooms. My third choice for banchan was from the jjim (steamed) category and called gyeran jjim or steamed silken eggs. I hadn’t considered eggs as a “steamed” dish, so I was intrigued when I found several references to it. It’s a simple dish of eggs, water, gochugaru, garlic, scallion, sesame oil, and toasted sesame seeds poured into a ramekin and steamed. (It can also include salted shrimp.) Placing the ramekin in a steamer basket insert is the most traditional way to steam it although I found several references on Korean blogs to cooking it in the microwave. The end result is a delicious dish with a custard-like texture.<div>
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<strong><u>beef bulgogi and sam gyeop sal</u></strong></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihpLFslOkzJ7V-VwASDfxwxSVqIbKUq-FaX5AXzD_Snn7BmnEukSNraQ8eKni_IAgIWKetVIVbGg2m7VULl2ENK3ME2Nkivp3iDl-wMOGc0wHWED0_P19jgZU6uCycawur2awi1fTt_Rg/s1600/grilled-meats.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihpLFslOkzJ7V-VwASDfxwxSVqIbKUq-FaX5AXzD_Snn7BmnEukSNraQ8eKni_IAgIWKetVIVbGg2m7VULl2ENK3ME2Nkivp3iDl-wMOGc0wHWED0_P19jgZU6uCycawur2awi1fTt_Rg/s200/grilled-meats.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">beef bulgogi, sam gyeop sal</span></td></tr>
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Since I don’t have one of those cool tables with a charcoal grill in the middle, we grilled our beef bulgogi and sam gyeop sal outside and brought them inside for the feast. Making these dishes at home makes me appreciate the ingenuity of creating those special tables. With such thin slices of meat, it is nearly impossible to cook on a large grill for a crowd unless you want well done temperatures on the meats. It cooks almost immediately. Next time, I may just invite my guests to stand around the charcoal grill and cook their own.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJM-b9BQusuF3AKdvmeHNbSDDZxei9x7tIx_75hSqDjS1UZV3xYH6Clnam2B5gWFaO1v6W8U5H2VYVxze9ZJS3xx4lS3Q1Y9KcVqoNLx0ic_3PhLSfpvb7uFybNOr-6cUmTfMstG4Qq0/s1600/dipping-sauces.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJM-b9BQusuF3AKdvmeHNbSDDZxei9x7tIx_75hSqDjS1UZV3xYH6Clnam2B5gWFaO1v6W8U5H2VYVxze9ZJS3xx4lS3Q1Y9KcVqoNLx0ic_3PhLSfpvb7uFybNOr-6cUmTfMstG4Qq0/s200/dipping-sauces.JPG" width="185" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">sesame salt, gochujang</span><br />
<span style="font-size: xx-small;">soy sauce, asian pear dipping sauce</span></td></tr>
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<div>
For the beef bulgogi, I used Mark Bittman’s recipe from a June 2011 NYT Magazine article I saved. I sliced sirloin steak thinly and marinated it for a few hours in a mixture of scallions, garlic, sugar, black pepper, soy sauce, and sesame oil. For the sam gyeop sal, I followed Steven Raichlen’s recipe based on a version he had in Seoul. I sliced pork belly as thinly as possible (not an easy feat), and we served it grilled with an Asian Pear Dipping Sauce (Asian pear, garlic, fresh ginger, scallion, sugar, salt, sesame oil, rice vinegar, gochugaru, and gochugang), sesame salt (salt, black pepper, and toasted sesame seeds), soy sauce, and gochuchang. We filled lettuce leaves with the grilled meats and grilled garlic cloves, red chilis, and onions. The pear dipping sauce was absolutely delicious. Raichlen explains that the proper way to enjoy the pork belly is to dip it in the sesame salt and then in the pear dipping sauce. The combination was great, and it was a nice accent to the pork. There was not a single morsel left on the table when we finished, so I have to believe that we did something right.</div>
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What a meal! I’m still surprised that I managed to organize so many dishes for one meal. (Of course, having the hubs there to grill everything helped. Plus, our friends Patrick and Stephanie were not shy about pitching in. Patrick kept our glasses full of perfectly-paired beers, and Stephanie stir-fried the mushrooms for me.) I must admit that I enjoyed the research for this week’s cuisine as much as the food. It’s a fascinating approach.</div>
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I can’t think of a better way to end my 2012 project! For those of you who read these blog posts and shared your thoughts with me, thank you. This project was truly a life-changing experience. It presented me with incredible opportunities to connect with lifelong friends, co-workers, fellow Miami food aficionados, and bloggers around the globe in a way that I never expected. I have yet to decide on 2013’s project, but I can assure you that there will be more dishes and blog posts to follow.</div>
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Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com2tag:blogger.com,1999:blog-3744947073390691906.post-10783935682987605622013-01-23T12:24:00.000-08:002013-01-23T12:24:38.110-08:00Week 51: A Journey to Ukraine<span style="font-family: Verdana, sans-serif;">When planning the year’s fifty-two countries, I realized that some countries would overlap by design. I just assumed that in the end, there would be plenty of dishes to cover in a week’s time despite the number of similar countries in the mix. In light of that decision, I found myself in a quandary when I saw “Week 51: Ukraine” on my schedule. To date, I had already covered Russia, Poland, Romania, and Hungary, and borscht was the only dish that I felt was missed. Longing to take it easy while enjoying the holidays and my time in Tennessee with family, I almost allowed myself a tiny sabbatical from the project, but then I thought, “It’s Week 51. I’ve almost made it to the end. I can do this. I just need a little inspiration.” I found that inspiration from my Ukrainian friend and co-worker, Greg. I ran into him in the break room on the week before Christmas and told him I needed help choosing some dishes from Ukraine for the project, and within thirty minutes, I had a list of frantically written notes and an email inbox filling with pictures and recipes that reflect authentic preparations of traditional dishes. These moments are the ones I cherish most during the project. Nothing compares to hearing someone enthusiastically share his culture, his homeland, and his family with you. When I finally sat down and summarized our conversation, I had these notes to plan my week of Ukrainian dishes:</span><br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">Borscht: A must try. There are more versions than imaginable, so just pick one that sounds good. Green borscht, made with sorrel and no beets, is a favorite in Greg’s family, but finding fresh sorrel in the winter is difficult. Make a meaty borscht with red beets. It should be sour. Greg likes his borscht so thick that a fork will stand up straight in the bowl, but his dad likes it very brothy. Either way is right, so make it as I like.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Varenyky and Perohy: Varenyky are similar to pierogi. They can be filled with anything….mashed potato and onion, liver, or even cherries. Perohy are also dumplings stuffed with the same types of fillings, but they are very small…the smaller the better. A cook who can make the tiniest of perohy is revered.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Greg’s Ukrainian Appetizer: While he didn’t know the English name for the dish, he explained that most Ukrainian restaurants cook peas in lard, mash them with garlic, salt, and pepper, and serve it on Russian black bread as an appetizer. He also explained that in the Ukraine this would more likely be made with kidney beans than peas.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Blintz: Make with ground meat and onion like you’d use in shepherd’s pie. Roll like a tamale, not like a crepe. Fry in lard to crisp the edges.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Kiev: One of the most famous dishes from Ukraine. A definite must. Serve it with potatoes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Vinigret: Greg’s dad’s favorite dish. A salad made with beets. Very important to cut up all vegetables in the same sizes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Olivye: A salad served at EVERY special occasion. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Latkes: A family favorite.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pork: They eat lots of it.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Sour Cream: Serve it with everything.</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;">From this list, I organized a plan to integrate Ukrainian cuisine into my post-Christmas holiday. Greg’s enthusiasm boosted my spirits, and I must say I thoroughly enjoyed thinking of him and his family as I cooked these dishes.</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong><u>borscht</u></strong></span><br />
<span style="font-family: Verdana, sans-serif;">Despite my adoration for roasted beets, I never found the idea of borscht appealing. In full disclosure, I knew nothing about it beyond the fact that it was a beet stew, its pink coloration in photos reminded me of Pepto-Bismol, and its mention summoned images of a circa 1950s housewife trying to impress her husband’s boss at a dinner party. I was so wrong. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCAGxx40dg848baWDJO8uTJnSCUUtGyC4VzScYc6mNWKrl0S2KuWcHYlIkCu7OCZUtyCu6WtRuZJW88j11xFl6WMv-qQeKndlrUU0rUnN8z_sT2uw_T-qPy1cRW-uXc_Ey70fwWArIkM/s1600/borscht.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCAGxx40dg848baWDJO8uTJnSCUUtGyC4VzScYc6mNWKrl0S2KuWcHYlIkCu7OCZUtyCu6WtRuZJW88j11xFl6WMv-qQeKndlrUU0rUnN8z_sT2uw_T-qPy1cRW-uXc_Ey70fwWArIkM/s200/borscht.JPG" width="177" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">borscht</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">Borscht is not really a dish as much as it is a category of Eastern European stews. It may be hot or cold, vegetarian or meaty, hearty or brothy, and with beets or without beets. I must note, though, that its name is derived from an old Slavic word for beets, borsch, so it likely began as a beet stew and evolved into many different variations over time. In actuality, borscht is best described as a vegetable soup made with rich beef or pork broth. In many cases, roasted beets are shredded or cubed and added to the soup. The reason those “Pepto-like” photos exist is because many of the cold versions have sour cream mixed into the soup. After Greg told me how much he loves “Green Borscht” made with sorrel and no beets, I considered sourcing fresh sorrel online to make it, but instead, I chose a traditional version for my first borscht. After reading several recipes, I determined that one posted by Alan Leonetti on food.com for his Ukrainian grandmother’s recipe best represented an authentic preparation. The recipe begins with rendered bacon and beef chuck browned in the bacon fat. The meat is removed, and carrots, onions, garlic, oregano, dill, and bay leaves are sautéed in the fat. Then, red wine vinegar is added to deglaze the pot, and the beef, bacon, and some water are added back to the pot to simmer until the meat is tender, which is about two hours. When the meat is tender, roasted beets, potatoes, cabbage, parsley, tomato paste, celery seed and salt are added and simmered for another thirty minutes. Finally, red wine vinegar, salt, pepper, and sugar are added to taste, and the borscht is served with a dollop of sour cream and fresh dill. The complex harmony of sweet, savory, sour, hot, cool, tangy, creamy, and tangy elements produces a lovely, rich broth with an irresistible flavor. I couldn’t believe how much I loved this dish. It was unbelievably delicious.</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong><u>blintz</u></strong></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihutm2rAlSbKuTZwGoe4jD3wC5Y33iK4txnmIKP0g6zkv_97jpDcUpHjViUZTZiM7E6lfXW_VD96F2Iq9Ed0TpvEN07WTrfY45TBRZNk97NsL9jbXWgtiepWylhfIEqHP4SFvRvR0CE8Y/s1600/blintz.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihutm2rAlSbKuTZwGoe4jD3wC5Y33iK4txnmIKP0g6zkv_97jpDcUpHjViUZTZiM7E6lfXW_VD96F2Iq9Ed0TpvEN07WTrfY45TBRZNk97NsL9jbXWgtiepWylhfIEqHP4SFvRvR0CE8Y/s200/blintz.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">blintz</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">When someone says “blintz” to me, I think of something similar to a French crepe stuffed with sweet cheese and possibly fruit. If pressed to define them further, I might add that it is also similar to a blini and is sometimes served with crème fraiche and caviar. When Greg suggested that I make blintzes for this week’s project, I was a bit confused and surprised when he said that I should “make it with ground meat and onion like you’d use in a shepherd’s pie, roll it like a tamale, not like a crepe, and fry it in lard.” I found a basic recipe for the batter (milk, eggs, oil, and flour), and with Greg’s notes, I set out to make blintzes. I rolled and stuffed the thin pancakes with ground pork and onion. Then, I dredged them in an egg wash and bread crumbs before frying them in some lard. I served them with a dollop of sour cream and fresh parsley, and they were quite satisfying. My favorite part of the dish was the crispiness of the pancake edges as a result of dredging them in egg wash and breadcrumbs before frying them. It added a nice texture next to the filling. I also enjoyed the addition of the fresh parsley and cool sour cream, which offered a light counterpoint to the rich pork and onion filling. I can see how this would be a great lunch on a cold, winter’s day.</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong><u>vinigret</u></strong></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3NZYc3enNau1ylZ51pn4qrW3dqX0pTIg3QNgDjFlSkj564w7kWepk6CWdj_j2xLUwasLjGh9Hn9Kys0kk7Bcn289GO5QCIrN25W8NydjpRIAGBFPCt7gAYLj6ESZB-NaxpDQMZnrMpw/s1600/vinigret.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3NZYc3enNau1ylZ51pn4qrW3dqX0pTIg3QNgDjFlSkj564w7kWepk6CWdj_j2xLUwasLjGh9Hn9Kys0kk7Bcn289GO5QCIrN25W8NydjpRIAGBFPCt7gAYLj6ESZB-NaxpDQMZnrMpw/s200/vinigret.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">vinigret</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">Vinigret is a beet and potato salad dressed with oil and vinegar. When Greg mentioned that it is his father’s favorite dish, I knew it would be worth my time. After reading several recipes for it, I quickly recognized that the most important element of the salad is not necessarily the ingredients, but the precise size of the ingredients. Each component of the salad should be diced into small cubes. On the night before I planned to serve the salad, I boiled a large potato, two beets, and a carrot until they were tender. When they were cool enough to handle, I peeled them and stored them in the refrigerator overnight so that they would be easier to dice the next day. When I was ready to assemble the salad, I diced the potato, beets, and carrots, along with onion and dill pickles. I mixed them with sauerkraut, and then I dressed the salad with olive oil and white vinegar and seasoned it with salt and pepper. (Sunflower oil would have been a more authentic choice, but I didn’t have any on hand.) The brightness of the vinegar, pickles, and sauerkraut elevates the root vegetables into a light, refreshing salad. The small dice of the vegetables allows for each bite to include a bit of sweet carrot, earthy beet, silky potato, crispy pickles and onions, and sour pickles and sauerkraut. I can see why Greg’s dad is such a fan of this salad. </span><br />
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<span style="font-family: Verdana, sans-serif;"><strong><u>kiev</u></strong></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8VP09Muu7sLYjkgYlKOZJVdzBixCH5UEHw6KgaS0pNGyLuM2_0ZZa1tbwYhnuhFgxDxeCTekCbFLk3pZEXZdKS4-A0UuEYfpRxchmA4bYblkr2sKdpBPXoJI1iBLGwXkOk3pz84h8imE/s1600/chickenkiev.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8VP09Muu7sLYjkgYlKOZJVdzBixCH5UEHw6KgaS0pNGyLuM2_0ZZa1tbwYhnuhFgxDxeCTekCbFLk3pZEXZdKS4-A0UuEYfpRxchmA4bYblkr2sKdpBPXoJI1iBLGwXkOk3pz84h8imE/s200/chickenkiev.JPG" width="173" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">chicken kiev served </span><span style="font-family: Verdana;">with </span><br />
<span style="font-family: Verdana;">mashed potatoes and peas</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">Although I’d heard of Chicken Kiev, I really didn’t know much about it. I knew it was famous, but I had no idea why. As it turns out, the Russian aristocracy in the late seventeenth century was enamored with French fashion and food, and aristocrats sent their chefs to train in Paris or hired French chefs to serve in their households. A French chef named Nicolas Appert, who is also credited with the invention of canning to preserve foods, invented the dish, which is best described as a flattened, boneless chicken breast rolled around a chilled piece of herbed butter, breaded, and fried. The dish gained popularity in Russia and was called Chicken Supreme. I found two explanations regarding the dish’s name, Chicken Kiev. One source states that New York restaurants in the early twentieth century named it Chicken Kiev to encourage Russian immigrants to patronize their restaurants, and another source states that Russian immigrants referred to it as Chicken Kiev as a way of referencing that it was chicken prepared in the style of what they remembered from Kiev. Either way, this dish with French roots emerged from Ukraine as a representation of its style. </span><br />
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Although its components are simple, assembling Chicken Kiev is not an easy task. The key to successfully preparing the dish is rolling the chicken so tightly around the butter that it cannot escape while frying. If properly prepared, a distinctive “poof” of air releasing can be heard when cutting into the center of the roll. After several attempts to roll the chicken tightly, I gave up and tied mine with cooking string. I’m not sure if that’s considered cheating, but I knew that my rolls would never stay together enough to achieve the necessary “poof” without a little help. Cheating or not, it worked. I leaned in closely as I cut into my first piece of Chicken Kiev, and sure enough…I heard it. I sighed with amazement. Everything worked like it should. The chicken was moist; the breading was crisp; and the compound butter pooled onto my plate and provided a perfect elevation of flavor. I cannot say that there was anything particularly different or interesting about the flavors here, but the simplicity of the ingredients and the technique for preparation certainly result in a well-cooked piece of chicken, which is not always as easy as some might think.</div>
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<span style="font-family: Verdana, sans-serif;">What a rewarding a week! I wish I’d found more time to make the other dishes that Greg recommended, but I tried enough dishes to end the week with a newfound appreciation for the cuisine of Ukraine. Without question, the borscht surprised me most as I never expected to find it so full of flavor. All in all, I enjoyed every dish this week, and yet again, I remember why I began this project. It’s a journey of discovery and overcoming misconceptions, and these Ukrainian dishes certainly provided opportunity for both.</span><br />
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</span><br />Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com1tag:blogger.com,1999:blog-3744947073390691906.post-54370645292639031172013-01-21T10:15:00.000-08:002013-01-21T10:15:02.248-08:00Week 50: A Journey to Nicaragua<span style="font-family: Verdana, sans-serif;">I must admit that I am guilty of living in a city full of fritangas yet I knew nothing of Nicaraguan cuisine until I embarked upon this week’s culinary journey. While I was a bit embarrassed to admit how little I knew of Nicaraguan cuisine, I felt better when I began asking friends who grew up in Miami, Columbia, and Venezuela who also didn’t know. Apparently, I hadn’t asked the right friends, because as soon as I began my research and started posting photos of my dishes on twitter and instagram, I discovered a group of people professing their love for nica food. Like other South American cuisines, Nicaraguan cuisine is rooted in dishes from pre-Colonial times that focused on local crops. Corn is a key ingredient in many of its most popular dishes, including beverages and desserts. In addition to consuming common cuts of beef and pork, Nicaraguan dishes contain many of the offals, such as udders, stomachs, brains, testicles, and hoofs, plus more exotic species such as lizards, armadillos, boas, and turtle eggs. To say the least, I had plenty of options when planning this week’s menus. I focused on cooking Nicaragua’s most famous dishes, and although many are similar to other South American dishes, understanding the nuance of the Nicaraguan approach proved both satisfying and intriguing.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /><strong><u>gallo pinto</u></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs_sQxMt5nnoumYPHI0-rcDAOSqKA4M9CLEMW_g6azoZx6woj5JgiYO1xq-9EJ-ahrXwVDpnO8WCu87LLcPd7rOAOjw24YbiGF4INtqKBQCz7Cxq3irf83ehcUUlbHfzOUat8rwDxctKw/s1600/gallopinto.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs_sQxMt5nnoumYPHI0-rcDAOSqKA4M9CLEMW_g6azoZx6woj5JgiYO1xq-9EJ-ahrXwVDpnO8WCu87LLcPd7rOAOjw24YbiGF4INtqKBQCz7Cxq3irf83ehcUUlbHfzOUat8rwDxctKw/s200/gallopinto.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">gallo pinto</span></td></tr>
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Gallo pinto is the national dish of Nicaragua. This simple dish of rice and red beans seasoned with onions, bell pepper, and garlic is well known in Nicaragua and Costa Rica, and both countries claim to be the origination point of the dish. The name translates to “spotted rooster” which describes the speckled appearance of the beans and peppers in the rice. Nicaraguans enjoy this dish on a daily basis for breakfast, lunch, and dinner. I liked it, but in all fairness, it didn’t seem any different to me than other basic red beans and rice dishes I’ve tried in the United States. If someone simply presented it to me with no context of origin, I would assume that it was a vegetarian version of Louisiana Creole red beans and rice. That is likely due to my Southern American heritage. Regardless of which country the dish represents, I would be happy to enjoy it on a regular basis…but maybe not daily.<br />
<br /><strong><u>indio viejo</u></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_zxrZLQj6F3M0UD0lfIrevefNgc0nFveTTvr_g2FgIxZkJvJY6hyphenhyphen7QgahQcFprrhyphenhyphensFKaAb7VduOW0G-SXHx6Jhk2bbOCTG8BW3vJ3TlzAhvRMKI6o8AG85lmoYS9FovDrxJIjC9aoo/s1600/indioviejo.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_zxrZLQj6F3M0UD0lfIrevefNgc0nFveTTvr_g2FgIxZkJvJY6hyphenhyphen7QgahQcFprrhyphenhyphensFKaAb7VduOW0G-SXHx6Jhk2bbOCTG8BW3vJ3TlzAhvRMKI6o8AG85lmoYS9FovDrxJIjC9aoo/s200/indioviejo.JPG" width="164" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">indio viejo</span></td></tr>
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Indio Viejo is a traditional Nicaraguan dish dating back over five hundred years. The dish only uses ingredients native to Nicaragua, such as tomatoes, sour oranges, achiote, corn, mint, and beef. Legend states that the stew’s namesake, which translates to old Indian, can be traced back to the days of the Conquistadors. When the local conquistadors learned that native Nicarao celebrated a tradition of providing food for anyone who asked, they took advantage of the communities and constantly appeared at their feasts in large numbers devouring most of the food and leaving little for the natives. At one such feast, a conquistador asked the man tending to the pot of stew on the fire what he was cooking, and the man responded, “It’s just an old Indian who passed away recently.” As the conquistadors quickly left the party, the natives laughed and continued with their party. Hence, the name.<br />
<br />The dish includes beef that is boiled in water and sour orange juice until it is tender enough to shred with a fork. Tomatoes, onions, peppers, and achiote flavor the stew, and corn tortilla dough is added to thicken the stew. My understanding is that the stew should have a consistency similar to polenta as result of the corn tortilla dough added to the dish. I read several accounts stating that cornmeal is often used in place of tortilla dough. I opted to make my version with cornmeal, but I don’t think my dish reached the proper consistency. I kept adding water in hopes of “plumping” the cornmeal, but somehow it never soaked in enough to be creamy. Instead, my version was gritty. I think the root of my problem is that someone more familiar with Nicaraguan cuisine would’ve known that the direction to “substitute cornmeal” meant to substitute the finer ground masa harina, not regular cornmeal. If I try to make the dish again, I will actually make some tortilla dough to attempt a more authentic result. On a positive note, the flavor of the stew was delicious. I was surprised at how well the flavor of the sour orange paired with beef. All in all, it wasn’t a complete disaster, but I definitely need to work on it.<br />
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<strong><u>vigorón</u></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRwbGvPsFuF3CrNYTUObJBByO7VOGeHImPeF9Q_TZhFUT7i3QshmsP_J-4VzONbdKmPeXCJNAtSwG1Kk-bHO2KUR-oD1HHKb9FAcwkiRyngSdtFExB5ZvdeJW-9AdrKwZq8CLU5mGqBU8/s1600/vigoron.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRwbGvPsFuF3CrNYTUObJBByO7VOGeHImPeF9Q_TZhFUT7i3QshmsP_J-4VzONbdKmPeXCJNAtSwG1Kk-bHO2KUR-oD1HHKb9FAcwkiRyngSdtFExB5ZvdeJW-9AdrKwZq8CLU5mGqBU8/s200/vigoron.JPG" width="175" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">vigoron</td></tr>
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Vigorón is a popular street food in Nicaragua. The dish originated in Granada in the mid-twentieth century, and its popularity quickly spread throughout neighboring countries. The dish begins with a plantain or banana leaf used as a vessel for serving boiled yuca topped with a cabbage salad called repollo and chicharrones. While the concept of the dish is simple, the repollo varies among vendors and family recipes. Repollo is a pickled cabbage slaw commonly served as an accompaniment to Nicaraguan meals. A basic repollo includes shredded cabbage, grated carrot, chopped tomatoes, lime juice, red pepper flakes, and scallions. In most cases, the salad is left to ferment for a few hours or several days to develop the flavors. (For my vigorón, I made repollo and allowed it three days for fermentation.) Although the dish is simple and compact, it truly ignites the senses with a variety of textures and flavors. The yuca provides warm, creamy, and sweet elements, while the repollo offers sour, cool, and slightly crunchy textures next to the rich and crunchy chicharrones broken into bite size pieces. I found the use of a banana leaf as a vessel for easy “fast food” transport to be a clever idea, as well. Of all the Nicaraguan dishes I prepared this week, this one definitely stands apart for its ingenious juxtaposition of simple and complex flavors.<br />
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<strong><u>nacatamales</u></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjbiYiKuyNK6HyhI0YJI_ZFLjvXY9rzZObUTuIIFDvoGDxh7Rqg6C1GOnURiYvuErlmSD6i0QJSlUAWLMeIfge2QJmLQx5JSiObOODnEQcuM49q_V2t5usLL7kOnpNa-AEqFuN4Hz3Ums/s1600/nacatamalesinthepot.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjbiYiKuyNK6HyhI0YJI_ZFLjvXY9rzZObUTuIIFDvoGDxh7Rqg6C1GOnURiYvuErlmSD6i0QJSlUAWLMeIfge2QJmLQx5JSiObOODnEQcuM49q_V2t5usLL7kOnpNa-AEqFuN4Hz3Ums/s200/nacatamalesinthepot.JPG" width="148" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">nacatamales cooking <br />
in a pot of boiling water</td></tr>
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I am a huge fan of tamales. I rarely pass up an opportunity to order a tamale, but in all honestly, I always get to the center of that delicious cornmeal dough and wish that the small, thin layer of pork was just a little thicker…a little larger…a little heartier. When I began reading about nacatamales, I was intrigued on several levels. For starters, I loved the idea of wrapping a tamale in a plantain leaf (or banana leaf in my case), instead of a corn husk, because I knew that would impart an interesting flavor. Beyond that, nacatamales presented a full realization of my desire to open a tamale and find thick layers of meat and vegetables with my pillow of cornmeal dough. So, I set out to make nacatamales. <br />
<br />The dough is made with masa harina, lard, sour orange juice, and broth (I used chicken broth). I found a broad assortment of recipes for the dough. The simple recipes included instructions to make the dough and let it rest for thirty minutes. The more complicated instructions included a process of cooking the cornmeal in water and orange juice over low heat, rinsing it with cold water, placing it in fresh water and resting it for three days with daily water changes. Even though the latter option presented a few more steps, I decided to try it because it “seemed” authentic and I thought the longer rest time would result in a stronger flavor. <br />
<br />Upon reading lists of ingredients used in nacatamale fillings, I immediately recognized that the genesis of this dish must have been a cook looking to transform leftovers into a new dish. The filling includes mashed potatoes, cooked rice, and pork. For the mashed potatoes and cooked rice, I planned ahead when I was making them earlier in the week and made extra. For the pork, most recipes called for “cubes” of pork butt, so I braised a pork butt earlier in the week and refrigerated it so that it would be firm enough to cut into cubes. On the day that I assembled the nacatamales, I sautéed bell peppers, onions, garlic, achiote, tomatoes, fresh mint, and fresh parsley until the vegetables were tender. Then, I mixed in the pork, potatoes, and rice.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAW3BQ1Nx7MOj2x802vB1tAOW8mZNb1yC_487nxsZ3Bb9ZGVBoS3fXYx3UUutYH9duaOYbeQjhFHf0RXWD-jHnZft3igV_QTO3gMP_GJo_Ka3pN2AQof2QlXALgb17Guq5K0_H40k5cfQ/s1600/nacatamale.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAW3BQ1Nx7MOj2x802vB1tAOW8mZNb1yC_487nxsZ3Bb9ZGVBoS3fXYx3UUutYH9duaOYbeQjhFHf0RXWD-jHnZft3igV_QTO3gMP_GJo_Ka3pN2AQof2QlXALgb17Guq5K0_H40k5cfQ/s200/nacatamale.JPG" width="161" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">nacatamale filling</td></tr>
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After three days of attending to the dough and prepping the filling ingredients, I was more than ready to start assembling these little bundles. I cut banana leaves into 16-inch squares and placed one cup of dough in the center of the leaf. I added a heaping spoonful of filling on top of the dough, folded the leaf around it, and tied it with string. Then, I dropped the nacatamales in a large pot of boiling water, cooked them for thirty minutes, removed them from the pot, and let them rest for about five minutes. When I finally had the opportunity to unwrap my first nacatamale, I discovered a little package of goodness just as delicious as I had imagined. Wow! The dough not only maintained its corn flavor, but it also took on the pungency of the banana leaf and the full flavors of the pork and vegetables. Without question, this dish was the most flavorful and satisfying of the week.<br />
<br /><strong><u>tres leches</u></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZK0TIOD9a-7dHCAJv0-AN7farhXPCmHNLfEaxW8SLgavXar8VXuMeOfXe0jo2sxDvJT-ViewcIfUFFCH7FqukAkY8SoiwEzPl1U1iaCxru6uwhCCLlorXozaavIsVLkuN3ppSJRipYM/s1600/tresleches.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="127" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZK0TIOD9a-7dHCAJv0-AN7farhXPCmHNLfEaxW8SLgavXar8VXuMeOfXe0jo2sxDvJT-ViewcIfUFFCH7FqukAkY8SoiwEzPl1U1iaCxru6uwhCCLlorXozaavIsVLkuN3ppSJRipYM/s200/tresleches.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tres leches</td></tr>
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Tres leches is a popular dessert in most Central American countries, and since moving to Miami, I have definitely eaten my fair share of it. During my research, I discovered that many culinary historians believe the cake originated in Nicaragua. The dessert is actually quite simple. It begins with a white cake. When the cake has cooled from baking in the oven, small holes are pricked throughout the cake and a mixture of whole milk, evaporated milk, and sweetened condensed milk are poured over the cake until it cannot absorb anymore. (This reminded me of the infamous 1980s craze for pudding cakes.) The last step is to add a simple white frosting and serve. Interestingly, most recipes that I found called for a frosting made with whipping cream and sugar, but when I was discussing the recipes I’d read with a co-worker from Venezuela, she explained that a more authentic frosting would be one made with egg whites and sugar. She pointed out that whipping cream would be too expensive for most people, and everyone had access to eggs, which is why so many cakes made in Central America have that fluffy, white meringue-style frosting. I topped my tres leches cake with a thin layer of frosting made with egg whites and sugar. I was very happy with the flavor, and the texture of the cake with the soaked milk was exactly like ones I’ve tried in local restaurants. A definite success!<br />
<br />Although I enjoyed all of the week’s dishes, none compared to the nacatamales. If I learned nothing else, I learned that this dish presents the best reincarnation for leftovers I ever imagined! Fortunately, I did learn much more, and I ended the week with a newfound respect and understanding of Nicaraguan cuisine.</span>Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com0tag:blogger.com,1999:blog-3744947073390691906.post-92112976117479278712013-01-04T12:45:00.000-08:002013-01-21T10:03:11.099-08:00Week 49: A Journey to India<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Indian cuisine offers a diverse presentation of dishes defined by their ingredients, cooking methods, religious connections, and regional origins. While the original Indian diet dating back over five thousand years was simple, the introduction of spices by traveling salesmen and invading countries spurred the evolution of the more complex dishes we recognize as Indian cuisine today. The introduction of Buddhism, Hinduism, and Islam influenced Indians’ culinary choices, as well. With such a breadth of options, I found myself struggling to create menus for this week’s project, so I selected dishes that were outside the norm of my normal Indian dining regimen. </span></div>
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<span style="font-family: Verdana, sans-serif;"><strong><u>Vegetarian Dinner</u></strong></span><br />
<span style="font-family: Verdana, sans-serif;">Because vegetarianism is a common way of life for many in India, its cuisine offers numerous options for hosting a legitimate vegetarian meal. By that, I mean a menu with thoughtful dishes presented in a manner that celebrates their ingredients, instead of dishes obviously conceived as meat dishes with substitutions. After planning the menu, I invited over a few friends (one, a vegetarian) for a fully vegetarian Indian feast.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">homemade paneer</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">On the morning of our dinner, I began my day by making homemade paneer, which sounds impressive, but it’s really quite simple. I boiled whole milk, added lemon juice, turned down the heat, simmered it for about a minute while the curds and whey separated, strained it into cheesecloth, rinsed off the lemon juice with some water, and let it drain for about five minutes. Then, I shaped it into a round and set a heavy pot on it so that it could mold into a block of cheese. When I came home from work that night, the cheese was perfect and ready to be cut into cubes for palak paneer.
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">papadum and tomato raita</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">My friends arrived for dinner bearing gifts. Katrina brought a nice bottle of wine. Debra brought an amazing homemade tomato raita, and Sweet Pea brought frozen papadums that can be microwaved to a perfect crisp. (I didn’t even know that these little frozen gems existed, and I must say that I was skeptical until we popped them in the microwave. Wow! I couldn’t believe my eyes or my taste buds!) Never a host to say “let’s save these for later,” we immediately began our meal with their gifts! When we finished our papadums and raita, I served palak paneer, chana masala, and basmati rice that I lightly infused with cinnamon and cloves. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmqJxXdCeyyZypmUY_Q3wY5-so89EKTYnfGdVzYpNbFZLpVR5eemQQQ_XYMwXg4-yIllpiLBFCO04Tw5Tr5y9ny6n0BmvDqlSghfTIOdZL1RuFpre22zH2v9TKJ0XZHfbKu9JWhNTOzs/s1600/palakpaneer.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmqJxXdCeyyZypmUY_Q3wY5-so89EKTYnfGdVzYpNbFZLpVR5eemQQQ_XYMwXg4-yIllpiLBFCO04Tw5Tr5y9ny6n0BmvDqlSghfTIOdZL1RuFpre22zH2v9TKJ0XZHfbKu9JWhNTOzs/s200/palakpaneer.JPG" width="193" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">palak paneer</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">Having ordered palak paneer and saag paneer many times in Indian restaurants, I actually never knew the difference in these dishes. After a little research, I discovered that palak paneer is only made with spinach, but saag paneer may be made with any greens and is commonly made with a combination of greens, such as spinach and fenugreek greens. With this information, I confidently set out to make palak paneer. I couldn’t find one single recipe that seemed to include all of the necessary elements, so I combined a few different recipes to achieve the right combination of flavors. For the sauce, I used fresh garlic, fresh ginger, ground coriander, ground red pepper, finely ground cashews and poppy seeds, onions, diced tomatoes, turmeric, sugar, cinnamon, and cloves. When the sauce was simmering, I added the blanched spinach, and just before serving, I stirred in the cubes of homemade paneer and cooked it long enough to heat through the cheese. Without question, this was the best palak (or saag) paneer I have ever tasted. I used a full tablespoon of cayenne pepper, so it definitely had heat, but beyond that, I could taste the difference in using fresh spinach, garlic, and ginger. Also, the consistency of the paneer was nice, firm yet creamy. Sometimes in restaurants, I find it a bit rubbery or so creamy that it is falling apart and spreading into the sauce. All in all, a stellar dish that I will make again.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Z92rB_IWwtm7fbVPHTD3ta6TSsN8B0aEn7z98UUDR9uhb2UFNXd6LONQkRrQehaHhzktbHZJR8OJ5Zhk57jEUnFS-r2rOFrfGEZuVDvOaBUazeA1XU8KBtqqxzynsUNXfQAxDf3dywg/s1600/chana_masala.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Z92rB_IWwtm7fbVPHTD3ta6TSsN8B0aEn7z98UUDR9uhb2UFNXd6LONQkRrQehaHhzktbHZJR8OJ5Zhk57jEUnFS-r2rOFrfGEZuVDvOaBUazeA1XU8KBtqqxzynsUNXfQAxDf3dywg/s200/chana_masala.JPG" style="cursor: move;" unselectable="on" width="146" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">chana masala</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">Chana masala is a popular chickpea dish in Northern India with a sour bite. The chickpeas are stewed in a tomato-based sauce seasoned with onion, garlic, ginger, chili peppers, and curry powder or garam masala. According to my research, the most authentic way to achieve the sour flavor is the addition of amchoor powder (dried unripe mango powder), but most accounts note that additional fresh lemon juice can achieve the same flavor profile. I’m not sure what the correct flavor balance should be, but I added lemon juice and tasted the dish until I felt like the flavors were balanced. I liked the dish, and it was especially nice alongside the very spicy palak paneer.<br />
<br /><strong><u>Friday Night Dinner for Two</u></strong></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiuxmz68UfDusdIYdaPYPaGGzo37kXKzsLCo6q5hht4duHk603BDkEqFFOFjdnAufePWuHaFNK7abgAOZ5jQcDl-MwbvW0kLtL4cwD3TFyIMHqgMMtPlJa0tCfJsCRlO3unR1dAY6w0Pw/s1600/chickenbiryani.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiuxmz68UfDusdIYdaPYPaGGzo37kXKzsLCo6q5hht4duHk603BDkEqFFOFjdnAufePWuHaFNK7abgAOZ5jQcDl-MwbvW0kLtL4cwD3TFyIMHqgMMtPlJa0tCfJsCRlO3unR1dAY6w0Pw/s200/chickenbiryani.JPG" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">chicken biryani</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">With so many options, I struggled to determine which dishes I should make for Friday night’s dinner. In all honesty, I wanted to make our favorite Indian dishes (korma, tikka masala, and kadhai), but adhering to my project rules, I resisted. Truthfully, I’ve made them all at home previously. So, I chose to make Chicken Biryani. While it’s one of the most famous Indian dishes around, I had never tried it. I always thought it seemed so boring compared to the spicy curries and grilled dishes on Indian menus. Then, I read Mark Bittman’s glowing description of it in his The Best Recipes in the World cookbook, and I decided to give it a try. It was the most delicious version of “chicken and rice” that I have ever tasted. In addition to achieving the most perfectly moist chicken I could imagine, the recipe’s use of onion, saffron, cardamom pods, cloves, cinnamon, and ginger creates an alluring aroma. The dish is topped with almonds fried in butter which adds a rich, crunchy, nutty element to the dish and elevates it to another plane. (Topping dishes with fried almonds is a trick I learned from my Palestinian friend Lana who fries slivered almonds in ghee and tops almost all of her dishes with them.) This is truly a perfect dish for a night when comfort food is in order. Bittman’s recipe is absolutely foolproof and delicious.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilCmdiPkuwN41HyeVtqp4wRI4uZA1g7JMp3LEMHODQrsj95brpa1DgcAkBoVV11a6lUjer7Ct-vLSEvCdajWfJHssS0VqfPdIZVGqL5WGPACgCGFe0jnyWin7Rz4zXsNl9NdCiKeBoeqY/s1600/brinjalsesamesauce.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilCmdiPkuwN41HyeVtqp4wRI4uZA1g7JMp3LEMHODQrsj95brpa1DgcAkBoVV11a6lUjer7Ct-vLSEvCdajWfJHssS0VqfPdIZVGqL5WGPACgCGFe0jnyWin7Rz4zXsNl9NdCiKeBoeqY/s200/brinjalsesamesauce.JPG" width="141" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">vankaya nuvvula masala</span></td></tr>
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Fortunately, I made a large pot of chicken biryani, because the Vankaya Nuvvula Masala, eggplants stewed in sesame sauce, proved to be a complete failure. In defense of the dish, I attribute the failure to my inability to select properly sized eggplants and the amount of time required to properly cook through large eggplants. In other words, my eggplants needed to be smaller, or I needed to cook my large ones for much longer. Despite the toughness of the eggplant, the flavor of the sauce was delicious and complex as it included onion, chilies, poppy seeds, sesame seeds, cumin seeds, ginger, garlic, turmeric, cayenne powder, coriander, and fenugreek. For the purposes of the project, the sauce certainly offered a new flavor profile that I had not previously experienced in Indian food. I don’t normally consider sesame seeds as representative of Indian flavors, but this dish surely changed that perspective.<br />
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<span style="font-family: Verdana, sans-serif;">With more available time, I could have cooked a different Indian meal every night this week, and still, I would’ve only scratched the surface of possibilities. That’s one of the most appealing things about Indian food, yet I tend to always order the same dishes when I visit an Indian restaurant. This week’s dishes inspired me to try new ones in an effort to experience the full scope of flavor profiles that Indian cuisine offers. Fortunately, we have a great little Indian restaurant in our neighborhood for these future endeavors.</span><br />
<br />Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com1tag:blogger.com,1999:blog-3744947073390691906.post-83597665582703086012012-12-19T09:08:00.001-08:002012-12-19T09:08:07.382-08:00Week 48: A Journey to Sri Lanka<span style="font-family: Verdana, sans-serif;">My week of Sri Lankan cuisine enlightened me to the limitless culinary possibilities this country offers. Sri Lanka is an island nation off the southern coast of India. While its dishes have obviously evolved though use of local ingredients, such as of tropical fruits, rice, and fish, Sri Lankan cuisine also bears the influence of Arab traders who settled there in the sixth century, as well as Portuguese and Dutch explorers who arrived in the sixteenth century. Rice and curries are the most popular and prevalent dishes throughout the country, and Sri Lankan cuisine is most famous for its spicy profile. Summarizing the cuisine beyond these simple points is nearly impossible, because Sri Lankan dishes are not necessarily the same throughout the country. A basic dish may have very different presentations in the Northern and Southern Provinces, so for my purposes this week, I focused on finding authentic recipes for Sri Lankan dishes with an understanding that my dishes may not represent the entire country but certainly its spirit as a whole.</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong><u>brinjal moju</u></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16EuL5SsMr03TL5_JC-WWMc48gCv53SZHacu3F8LWJVHaNrURfUUxQHASjiXv_X6NB6CvgeMTbOI9Y03lHwExV_mo5NL2Wq7J-7RIQkD9g0_E0P2Vs5GUVL7fCG_6RNTyYHnY-r1aH6Y/s1600/brinjal_moju.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16EuL5SsMr03TL5_JC-WWMc48gCv53SZHacu3F8LWJVHaNrURfUUxQHASjiXv_X6NB6CvgeMTbOI9Y03lHwExV_mo5NL2Wq7J-7RIQkD9g0_E0P2Vs5GUVL7fCG_6RNTyYHnY-r1aH6Y/s200/brinjal_moju.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">brinjal moju</td></tr>
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Eggplants grow well in warmer climates, so it is no surprise to learn that they are a common ingredient in Sri Lankan cuisine. While many curry dishes feature eggplants, I discovered a dish called Brinjal Moju which is commonly described as a pickle in most references, but I think “relish” would be a better description of the dish. It may be served with paratha, steamed rice, or as an accompaniment to a curry dish. For my brinjal moju, I included eggplant, shallots, Serrano chilies, garlic, crushed red pepper, vinegar, ground mustard, rice vinegar, sugar, and cloves. I sliced the eggplant into strips, tossed it in turmeric and salt, and let it sit for about 30 minutes. Then, I fried the eggplant strips in coconut oil. After removing them, I fried the shallots and Serrano peppers in the same oil. In the meantime, I mixed the spices, sugar, and vinegar together and brought them to a boil. When the sugar had dissolved, I removed the vinegar mixture from the stove top and mixed it together with the fried vegetables. I let it cool to room temperature and then moved it to the refrigerator so that the flavors could meld overnight.<br />
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<strong><u>tamarind fish curry</u></strong><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJbnFvfzbr2LigHGJqdtKOrjCJqg4SUNsm9t93MDEYuJhJoPyX6TeZpTib4deG5Lw7Eh8R2eGuTKzTWQOcJF_sh4cgZTO6Lt-Ul1Qal7ywxsznb4aXWKtOpmZ4oFOUxGTLq0wJlPGVZs/s1600/tamarind_fish_curry.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJbnFvfzbr2LigHGJqdtKOrjCJqg4SUNsm9t93MDEYuJhJoPyX6TeZpTib4deG5Lw7Eh8R2eGuTKzTWQOcJF_sh4cgZTO6Lt-Ul1Qal7ywxsznb4aXWKtOpmZ4oFOUxGTLq0wJlPGVZs/s200/tamarind_fish_curry.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tamarind fish curry</td></tr>
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With limited time for cooking this week, I recognized that a fish curry was the most obvious and important dish to experience. After reading dozens of recipes for Sri Lankan fish curries, I happened upon Laurie Ashton Farook’s recipe, <a href="http://food.laurieashton.com/2010/01/mama-farooks-sri-lankan-tamarind-fish-curry/" target="_blank">Mama Farook’s Sri Lankan Tamarind Fish Curry</a>, and I knew it was destiny. Farook is a Canadian expat who has lived in Sri Lanka since 2003, and her blog <a href="http://food.laurieashton.com/" target="_blank"><em>chilli & chocolate</em></a> serves as an incredible source for learning about Sri Lankan cuisine. This dish is her mother-in-law’s recipe. It begins with a marinade of tamarind paste, red chili powder, turmeric, salt, and a little water poured over white fish and sliced onions. Then, coconut oil is heated in a hot pot (for me, a wok), and onion, a cinnamon stick, and garlic are fried in the oil. The fish, onion, and marinade are added to the pot along with enough water to cover the fish. The dish simmers until the fish is cooked and the sauce reduced and thick. I served it with steamed rice and brinjal moju, and I couldn’t believe what an amazing dinner I had just created! In all seriousness, it turned out to be one of my favorite dishes of this year’s project. It definitely had a kick of spice, but that was perfectly balanced by the fish, the tamarind, and the rice. I also loved the way that the brinjal moju's cool, sweet, and sour flavors complemented the fish curry. <br />
<br />This week, I didn’t have time to make as many dishes as I normally do, and yet, I feel like I learned more than some weeks with three dinners. Sri Lankan cuisine offers an interesting combination of flavors, and I will definitely explore more dishes in the future.</span>Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com1tag:blogger.com,1999:blog-3744947073390691906.post-47332023444347794322012-12-10T13:37:00.002-08:002012-12-10T13:37:57.364-08:00Week 47: A Journey to Romania<span style="font-family: Verdana, sans-serif;">When I glanced at the calendar and saw that this week’s culinary journey was taking me to Romania, I wondered why I had selected it for the project. I couldn’t even name a Romanian dish if my life depended on it. While my original intentions may have been lost, I immediately realized that my inclusion of this cuisine must have been intentional as I was immediately intrigued with Romania’s dishes and culinary history when I began my research. Because of its history as part of the Ottoman Empire, Romanian cuisine includes Turkish dishes, and the dishes from its Western regions tend to be spicier due to influence of bordering Germany and Hungary. Despite their rich heritage and numerous influences, Romanians actually do have several native dishes that differentiate them from their neighbors with the most famous category being ciorbă, sour soups flavored with vinegar, sauerkraut juice, or lemons. Romanian cuisine is hearty. Most meals center around meat, and the most common meal is mamaliga, a type of polenta, served on its own or as a side dish. For this week’s menus, I focused on distinctively Romanian dishes and often found myself pleasantly surprised at the flavor profiles.</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong><u>mititei (sausages) and ciorbă de perişoare (sour soup with meatballs)</u></strong></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WhjYHa0VteWNVB6-1D7qCdg9ZemJ66V9RMgzxBfUzUvuvjZ9qsGBfvgwwX21SCt-Ha0ln8z19aVRWW1G2SEae5WqzIrjwzy1UHrHsNunxROGqy501U7ghEMBYh2fdYQLJ2pwa90UYQA/s1600/mititei.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WhjYHa0VteWNVB6-1D7qCdg9ZemJ66V9RMgzxBfUzUvuvjZ9qsGBfvgwwX21SCt-Ha0ln8z19aVRWW1G2SEae5WqzIrjwzy1UHrHsNunxROGqy501U7ghEMBYh2fdYQLJ2pwa90UYQA/s200/mititei.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">mititei</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">Mititei are small sausages made from a mixture of beef, lamb, and/or pork. Folklore holds that they were invented in the mid-nineteenth century when the chef at an inn famous for its sausage ran out of casings and improvised a dish by forming his regular sausage mixture into small patties. The customers commented on how much they loved the mititei, which translates to “wee ones,” and the dish became infamous throughout Romania. The spices used to flavor these little sausages varied in the recipes I reviewed, and I am sure that those variances reflect a cook’s geographic influences. For instance, the recipe I used included seasonings prominent in German and Hungarian cuisine, such as garlic, thyme, hot red pepper, hot Hungarian paprika, caraway seeds, salt, and freshly ground black pepper. I used lamb in my mititei, because I was only making a small batch and had about half a pound in the freezer leftover from another week’s project. (Pork is the more traditional choice, but lamb, beef, and a combination of meats may also be used.) I served the mititei with paprika-dusted sour cream. The combination of the spicy meat with cool creamy sour cream was quite nice. I would definitely make this dish again. I read that the leftover sausages are often eaten cold in a sandwich, which sounds like a great idea, but there were no leftovers at my house.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv74aNKDew9q9nTzA8FIF6xzyM9a35BDz5xoIWZ4KBMNQ-F3S0DokHPWrbf1qyCsAAzt8Ro6xD32XFxnjPqHm1tg-2N4WT_oXfjQlek5B5w0zUhPxL5uoQP8BpInNkXRTgD5D97V3DIX0/s1600/ciorba.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv74aNKDew9q9nTzA8FIF6xzyM9a35BDz5xoIWZ4KBMNQ-F3S0DokHPWrbf1qyCsAAzt8Ro6xD32XFxnjPqHm1tg-2N4WT_oXfjQlek5B5w0zUhPxL5uoQP8BpInNkXRTgD5D97V3DIX0/s200/ciorba.JPG" width="165" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana;">ciorbă</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">Ciorbă is such a distinctive dish that Romanians actually refer to it separately from regular soup. (In Romanian cuisine, supă refers to a broth, usually clear, made with vegetables and/or meat. This broth is served with dumplings or noodles.) Ciorbă refers to a sour broth, and the dish is served with many different meats and ingredients including tripe, meatballs, or leeks. The broth is tomato-based and traditionally includes lovage. Unfortunately, I did not plan ahead for lovage, so I substituted celery leaves which are offered as a decent substitution. To make the broth, I stewed onions, celery leaves, parsley, parsnips, carrots, and beef bones in water until the vegetables became tender. Then, I added pork meatballs (made with rice, onion, and bread crumbs) to the soup for another hour. Just before serving, I added tomato paste and vinegar to the broth. In all honesty, I never expected to be wowed by this dish, but it was actually my favorite Romanian dish of the week. The complex flavor of the broth completely surprised me. I liked it so much that I would’ve traded my meatballs for more broth….and I love meatballs. After trying it, I understand why ciorbă is in a category of its own. It doesn’t matter what you add to it…it’s all about the broth.</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong><u>sarmale (cabbage rolls), mamaliga (polenta), and cozonac (sweet bread)</u></strong></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvcZpjrEVuBGS01eS1OgUvFiD3zAnrQWw9fP2IoORGPVc8tkFyGR64-MH5r1AtQcGTQzW1IlYDP0noecT0QbwgqCSyiRKebI0ucMZV1dbJLdbOkscA31eJRfcRojpRoRGA57NTnzXrnLI/s1600/sarmale_and_mamaliga.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvcZpjrEVuBGS01eS1OgUvFiD3zAnrQWw9fP2IoORGPVc8tkFyGR64-MH5r1AtQcGTQzW1IlYDP0noecT0QbwgqCSyiRKebI0ucMZV1dbJLdbOkscA31eJRfcRojpRoRGA57NTnzXrnLI/s200/sarmale_and_mamaliga.JPG" width="185" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">sarmale and mamaliga</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">A quick search on the internet for “Romanian Cuisine” results in a number of reminiscing Romanians sharing their memories of holiday dinners that include sarmale, mamaliga, and cozonac. Sarmale is the dish that everyone’s grandmother made for special occasions and even casual family gatherings, and I found it interesting that most accounts regarding sarmale adamantly state that these cabbage rolls are nothing like Polish-style cabbage rolls. After a little research, I discovered a few differences. The most significant difference is the Romanians’ use of sour cabbage leaves, instead of fresh cabbage leaves. Romanians also primarily stuff their cabbage rolls only with ground pork whereas most recipes for Polish cabbage rolls use beef or beef with a combination of other meats. In addition, Romanians layer smoked pork (fat, ribs, or sausage) between the cabbage rolls for added flavor in the dish and generally include dill, dried or fresh, in the bottom of the pot. I did not find any full heads of sour cabbage to make my sarmale, so I followed the recommendations of several Romanian-Americans who note in their recipes that layering sauerkraut between the cabbage rolls made with fresh leaves incorporates the sour flavor into the rolls. For the filling, I sautéed onions, celery, bacon, salt, pepper, paprika, and parsley together and mixed it with ground pork and rice after it cooled. To cook the rolls, I placed a layer of fresh dill in the bottom of a dutch oven. I layered the cabbage rolls with sauerkraut and thin slices of salt pork, and then I poured tomato sauce over the rolls and filled the pot with just enough water to cover them. After bringing the stock to a boil, I reduced the heat and simmered the rolls a little over two hours. I served them with sour cream and mamaliga, which is just yellow cornmeal and water. They were delicious, but I must admit that while I tasted the sourness and the smokiness, I didn’t think that it changed the flavors that significantly from the Polish cabbage rolls I’d previously eaten without those elements. Had I grown eating cabbage rolls as part of my normal diet, I’m sure my opinion would be different. (I’m guessing that someone from Romania might find my strong opinions about barbecue to be a bit overstated, as well.) Opinions aside, these cabbage rolls were great.</span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFu2ljOXMAclyn8eJFMbZOk8WtuETYDOcx2NkmX4O_rOOI2wUtoF0coJyePBIjNFhSiVOAhOlFrmklHrmIub_T9FCHZU5NGBQiBCId6MQiEr7Hg-nBt-P0JqK31AW3DfZbz-9L6fLjCPA/s1600/cozonac.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="126" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFu2ljOXMAclyn8eJFMbZOk8WtuETYDOcx2NkmX4O_rOOI2wUtoF0coJyePBIjNFhSiVOAhOlFrmklHrmIub_T9FCHZU5NGBQiBCId6MQiEr7Hg-nBt-P0JqK31AW3DfZbz-9L6fLjCPA/s200/cozonac.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">cozonac</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">Cozonac is a popular sweet bread served during the holidays. (Cozonac is the name for Romania’s version. In Bulgaria, it is called kozunak. Both breads are basically the same as Italian panettone.) This sweet yeast bread is made with milk, sugar, eggs, butter, and raisins in its most basic presentation. Variations exist throughout the country depending on regional preferences and can include the addition of Turkish delight, orange zest, lemon zest, walnuts, hazelnuts, vanilla, and rum. Sometimes, the bread is filled with a mixture of ground walnuts, poppy seeds, cocoa powder, rum, and raisins. During the Easter holiday, the bread is filled with farmer’s cheese and called pasca. I made a version which included golden raisins, lemon zest, rum, and vanilla. The dough is extremely sticky, which makes it a little difficult to work with, but other than that, it is a simple yeast bread that even a novice baker could easily make with successful results. By all means, this is more a bread than a dessert, but it is just sweet enough that it makes a nice dessert with coffee. Even better than dessert, I made French toast with it the next morning.</span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana, sans-serif;">While I may have begun this journey questioning my decision to plan a week of Romanian cuisine, I certainly ended the week with a serious respect for Romania’s dishes. I’m still telling people about the flavor of the broth in the ciorbă, and I suspect I will continue to do so. This is one of those weeks that speaks to the heart of this project as I truly discovered new flavors and dishes previously foreign to me and now a cherished part of my culinary journey. </span>Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com0tag:blogger.com,1999:blog-3744947073390691906.post-72733202687880782962012-12-05T11:48:00.000-08:002012-12-05T11:48:29.079-08:00Week 46: A Journey to Italy
<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">For
months, I stared at the word <i style="mso-bidi-font-style: normal;">Italian</i>
written across this week’s schedule and considered how I might approach the
week with the necessary and appropriate reverence befitting such a beloved
cuisine.<span style="mso-spacerun: yes;"> </span>With a history that spans over
two thousand years, the spirit of this cuisine which embodies the idea of
cooking with fresh, local ingredients progressed as new ingredients and new
ways to preserve food evolved in its regions.<span style="mso-spacerun: yes;">
</span>Although Italian cuisine immediately evokes the idea of pasta and tomato
sauce for many, its true dishes are not far removed from those that American
households have served for years.<span style="mso-spacerun: yes;"> </span>While
I’ve noted previously that Italian cuisine is the only “non-Southern American”
food my mom ever served in our East Tennessee kitchen, I had not considered
just how much Italian cuisine truly influenced our table.<span style="mso-spacerun: yes;"> </span>Although I was referring to the fact that mom
made spaghetti, lasagna, and manicotti, most of the other dishes she served are
rooted in Italian cuisine, as well, such as braised roast beef, fresh
vegetables from the garden cooked with pork, and baked chicken coated in bread
crumbs.<span style="mso-spacerun: yes;"> </span>Even those bologna sandwiches
and sloppy summertime tomato sandwiches made with tomatoes picked fresh from
the vine could be categorized as Italian (minus the Miracle Whip component of
our versions).<span style="mso-spacerun: yes;"> </span>At its heart, the
American table is more influenced by Italian cuisine than any others.<o:p></o:p></span><br />
<br />
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<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">With
a limited amount of time for cooking this week, I created a menu for a full traditional
Italian meal celebrating fresh, seasonal ingredients.<span style="mso-spacerun: yes;"> </span>Although I already had a few dishes planned, I
turned to my copies of Mario Batali’s <i style="mso-bidi-font-style: normal;">Molto
Italiano: 327 Simple Italian Recipes to Cook at Home</i> and <i style="mso-bidi-font-style: normal;">Babbo</i> <i style="mso-bidi-font-style: normal;">Cookbook </i>for the inspiration I needed to realize the complete menu.<span style="mso-spacerun: yes;"> </span>After thoughtful consideration, I crafted a
menu for an Italian Autumn Feast and invited over a few friends for Sunday Supper.<o:p></o:p></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqyIq8n7KYjbpMrR2JJD7vv85UQ4KsPL7La8WWgGFhnm_gVugcgUtmt7BtGb-ArLJxz7V8VIPUg2ND-dIUBeIM7rR-JKVmiIP7R_xsU2NEsY28avuMZ7fNpbXoYSFyBI86OZ_Frh9g7E/s1600/negroni.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqyIq8n7KYjbpMrR2JJD7vv85UQ4KsPL7La8WWgGFhnm_gVugcgUtmt7BtGb-ArLJxz7V8VIPUg2ND-dIUBeIM7rR-JKVmiIP7R_xsU2NEsY28avuMZ7fNpbXoYSFyBI86OZ_Frh9g7E/s200/negroni.JPG" width="130" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;">negroni</span></td></tr>
</tbody></table>
<br />
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<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">The <b style="mso-bidi-font-weight: normal;">apertivo </b>is a pre-dinner drink served
to introduce a meal.<span style="mso-spacerun: yes;"> </span>It may be as simple
as a glass of prosecco, but Italians often indulge in a cocktail made with
Campari.<span style="mso-spacerun: yes;"> </span>The Negroni is likely the most
popular Campari cocktail.<span style="mso-spacerun: yes;"> </span>It is made
with gin, vermouth, and Campari and generally garnished with an orange peel.<span style="mso-spacerun: yes;"> </span>This is not a cocktail for the faint of heart
as it boasts a strong, piney flavor, and it is best defined as a a “sipping”
drink.<span style="mso-spacerun: yes;"> </span>For our dinner, half of the
guests indulged in a Negroni while the others enjoyed a glass of prosecco.<o:p></o:p></span></div>
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<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh549kXonsvuubyj_SHwaUnni1YCWn4ogLBfM9psj9tWMBDsTObNXyv7uYe2yL096RMTpkoP5UHlMwlUDxyfQJ2QCCXWqAWcYzAOpg2J9UEGU2iG9yGqWN0suLtrmBEjRdoY-b0krKJX0g/s1600/frying_the_suppli.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh549kXonsvuubyj_SHwaUnni1YCWn4ogLBfM9psj9tWMBDsTObNXyv7uYe2yL096RMTpkoP5UHlMwlUDxyfQJ2QCCXWqAWcYzAOpg2J9UEGU2iG9yGqWN0suLtrmBEjRdoY-b0krKJX0g/s200/frying_the_suppli.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;">frying the suppli di riso</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">The <b style="mso-bidi-font-weight: normal;">antipasto </b>course offers guests an array
of snacks that may range from a simple platter of cheese and meats to more
elaborate salads and sandwiches.<span style="mso-spacerun: yes;"> </span>A few
weeks before our Italian dinner, my friend Stephanie told me about the suppli
di riso (fried stuffed risotto balls) that she had in Italy while visiting with
her friend Marco’s family.<span style="mso-spacerun: yes;"> </span>She
graciously asked Marco for his mother’s recipe so I could make it for our
dinner, and a few days later I received an email that began with Marco’s family
recipe in Italian and ended with his English translation.<span style="mso-spacerun: yes;"> </span></span><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTligw4Tu2YZ8y5reYw_xFJ8_GzkGxQs8p-f4sSlE_yHH8XZRSZ0Qrr5_2l8Pnaha_MVB4VcBu4H3pYTnvkOgLMHFmTGM7HHU6WfMU6Ykf5_6eAKiSaiwVTN0zuN6nAdOI3lJ1ZxEXxm0/s1600/supplidiriso.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTligw4Tu2YZ8y5reYw_xFJ8_GzkGxQs8p-f4sSlE_yHH8XZRSZ0Qrr5_2l8Pnaha_MVB4VcBu4H3pYTnvkOgLMHFmTGM7HHU6WfMU6Ykf5_6eAKiSaiwVTN0zuN6nAdOI3lJ1ZxEXxm0/s200/supplidiriso.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;">suppli di riso</span></td></tr>
</tbody></table>
<br />
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<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"></span>Marco’s mother makes <span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">this dish with risotto </span></span></span></span></span></span><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">flavored </span>by homemade chicken stock and stuffs it with fresh mozzarella and
prosciutto.<span style="mso-spacerun: yes;"> </span>What an incredible
dish!<span style="mso-spacerun: yes;"> </span>It was also surprisingly simple to
</span><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">incorporate into the meal.<span style="mso-spacerun: yes;"> </span>I made the
risotto on the Saturday afternoon.<span style="mso-spacerun: yes;"> </span>Then,
I formed the risotto balls and stuffed them with the prosciutto and fresh
mozzarella on Sunday afternoon, so the only task during the meal was to coat
them in egg and bread crumbs before frying them.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKulOt5fA_hHp4LP-VlGs67AIu6nklZkL5yrhExNQ3sxXb6KWW_5fGuZH3vqHRYPB17LA6kTZjbxVeISyQY2eVEkZJRRq6g8pxYVXlm7S2kqp_NU84auCNZBPs9M9jgtgJrjNEksMSv0/s1600/sauteed_olives.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKulOt5fA_hHp4LP-VlGs67AIu6nklZkL5yrhExNQ3sxXb6KWW_5fGuZH3vqHRYPB17LA6kTZjbxVeISyQY2eVEkZJRRq6g8pxYVXlm7S2kqp_NU84auCNZBPs9M9jgtgJrjNEksMSv0/s200/sauteed_olives.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;">sauteed green and black </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">olives </span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">in tomato sauce</span></td></tr>
</tbody></table>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Because I knew
the suppli di riso would require my full attention, I opted to serve two dishes
that could easily be prepared before my guests arrived, such as sautéed black
and green olives in tomato sauce and fresh herbed ricotta cheese served with
homemade boules.<span style="mso-spacerun: yes;"> </span>The recipe for the
olives came from Batali’s <i style="mso-bidi-font-style: normal;">Molto Italiano</i>.<span style="mso-spacerun: yes;"> </span>I made the tomato sauce on Saturday (enough
for this dish and the braised veal I served in the secondo course), and on
Sunday afternoon, I sautéed the olives with garlic, added the tomato sauce, and
simmered them for about thirty minutes.<span style="mso-spacerun: yes;">
</span>I served them at room temperature.<span style="mso-spacerun: yes;">
</span></span><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp2Aq5oRlbf6XQDGOabR53X2celVDtgz2s62L3nbYJP8VIbzuCDyrggx_gJmS43GZHfpY_dEKVsjANNmg9xtCYQe96wB97xVm9w3m4Gre5jZ3FcfjXGcOK_up2w7IkWRuJG5V5B-aSiTQ/s1600/herbed_ricotta.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp2Aq5oRlbf6XQDGOabR53X2celVDtgz2s62L3nbYJP8VIbzuCDyrggx_gJmS43GZHfpY_dEKVsjANNmg9xtCYQe96wB97xVm9w3m4Gre5jZ3FcfjXGcOK_up2w7IkWRuJG5V5B-aSiTQ/s200/herbed_ricotta.JPG" width="195" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;">fresh herbed ricotta</span></td></tr>
</tbody></table>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"></span>Making fresh ricotta cheese was <span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">a task I had </span></span></span></span><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">tackled previously.<span style="mso-spacerun: yes;"> </span>It’s simple to make and most recipes for it
are similar.<span style="mso-spacerun: yes;"> </span>My version is a hybrid of
Michael Schwartz and Ina Garten’s recipes.<span style="mso-spacerun: yes;">
</span><span style="mso-spacerun: yes;"> </span>I just add some freshly chopped
herbs, parsley in this case, for flavor and color.<span style="mso-spacerun: yes;"> </span>For the boules, I followed Mark Bittman’s
recipe in <i style="mso-bidi-font-style: normal;">The Best Recipes in the World</i>,
and even though I’ve made many homemade breads, I was a little nervous about
getting the consistency right when making such a classic bread; however, they
turned out beautifully.<span style="mso-spacerun: yes;"> </span>I thought two
loaves would be enough bread, but everyone loved these boules so much that we ran
out of bread before the antipasto course was complete.<span style="mso-spacerun: yes;"> </span>They had an incredible crunchy crust with a perfectly
tender center ideal for sopping up the tomato sauce with the olives.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQs3AzMUXNhTD_ijVGtxPO_38hOpOBlYmEc3pRMrZJiBhmlCwoN0t7aCgXwFuz6-Cl821EF1RHyiH_hDva2dfo_-XRwAnwOsUWECN0Z3z7uaD-tT4KlILpVheTRN830oNYowFhAJOZdg/s1600/freshly-made-ravioli.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQs3AzMUXNhTD_ijVGtxPO_38hOpOBlYmEc3pRMrZJiBhmlCwoN0t7aCgXwFuz6-Cl821EF1RHyiH_hDva2dfo_-XRwAnwOsUWECN0Z3z7uaD-tT4KlILpVheTRN830oNYowFhAJOZdg/s200/freshly-made-ravioli.jpg" width="143" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;">ravioli</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">The <b style="mso-bidi-font-weight: normal;">primo</b> course serves as the first course
of the actual meal and commonly includes pasta, gnocchi, risotto, polenta, or
soup.<span style="mso-spacerun: yes;"> </span>This is another course that I
planned weeks before our dinner.<span style="mso-spacerun: yes;"> </span>I was
lamenting over my failed experiences of making homemade pasta with my friend
Christine, and she immediately offered to bring her pasta maker to my house and
give me a personal pasta lesson.<span style="mso-spacerun: yes;">
</span>Fortunately, we had that conversation during my week of French cuisine
and I still had some duck confit left in my refrigerator.<span style="mso-spacerun: yes;"> </span>She suggested that I freeze it so that we
could make duck ravioli.<span style="mso-spacerun: yes;"> </span>Brilliant!<span style="mso-spacerun: yes;"> </span>So, on Sunday afternoon, Christine arrived
with pasta maker in tow, and she proceeded to make beautiful pasta for us.<span style="mso-spacerun: yes;"> </span>(It’s so nice to have chefs for
friends!)<span style="mso-spacerun: yes;"> </span>Watching her work was so much
fun…partly because she makes gorgeous food but also because it was nice to take
a break from cooking for a minute.<span style="mso-spacerun: yes;"> </span>She
made a delicious brown butter and sage sauce for the ravioli and then topped
each dish with orange zest.<span style="mso-spacerun: yes;"> </span>It was
amazing!<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZsz4ldhjbjZkNT6mEoUOx9PKNDc4fGva2zYu_IknwTER0pLAfgkL2QLB8Tzbm8PCMmtDyX0yKlW2GthUM_gGFOYC6_xznnBRQ5pJlWHuVO13yGzDM5W-HPCCzTiYbjJ1dVk_COofIpR8/s1600/ravioli-in-brown-butter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZsz4ldhjbjZkNT6mEoUOx9PKNDc4fGva2zYu_IknwTER0pLAfgkL2QLB8Tzbm8PCMmtDyX0yKlW2GthUM_gGFOYC6_xznnBRQ5pJlWHuVO13yGzDM5W-HPCCzTiYbjJ1dVk_COofIpR8/s320/ravioli-in-brown-butter.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;">duck ravioli in brown butter sauce with sage</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">The <b style="mso-bidi-font-weight: normal;">secondo </b>course functions as the main
course.<span style="mso-spacerun: yes;"> <span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">It is generally the heartiest course and <span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">includes meat.<span style="mso-spacerun: yes;"> </span>I made braised veal rolls in tomato sauce from Batali’s <i style="mso-bidi-font-style: normal;">Molto Italiano</i>.<span style="mso-spacerun: yes;"> </span>I thought</span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> that the
stuffing mix of bread crumbs, parmesan cheese, prosciutto, currants, pine nuts,
and parsley evoked a sense of Autumn flavors that would enhance our seasonal
feast.<span style="mso-spacerun: yes;"> </span>I also liked the idea that I
could make the dish just before my guests arrived and let it simmer on the
stovetop as they enjoyed the first courses of the evening.<span style="mso-spacerun: yes;"> </span>To make this dish, I spread the stuffing mixture
on thin slices of veal that I rolled and secured with butcher’s string.<span style="mso-spacerun: yes;"> </span>In a Dutch oven, I sautéed pancetta and
onions in olive oil, and then I browned the rolls in the same oil and removed
them.<span style="mso-spacerun: yes;"> </span>I added the tomato sauce I made on
Saturday afternoon and red wine to the Dutch oven, and then I added the onions,
pancetta, and veal rolls back to the pan to simmer for over an hour.<span style="mso-spacerun: yes;"> </span>The resulting dish was a tender piece of veal
complemented well with the sweetness of the pine nuts, currants and tomato
sauce, saltiness of the pancetta and prosciutto, and earthiness of the parsley
and red wine.<o:p></o:p></span><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TVga4pjKzeWCpG8BdBrYKMXNJoZjnxWYP8t2v-hDtTq8C5nmkSFAajJdVO3e4S7THLzAslfG7DUxqYcjiPcDMhEaFRGvnlcWZPr5gsDkpBoIczQkvTf65Vk3ieh518asOv9lBZtsryI/s1600/veal_rolls_onions_broccoli_rabe.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TVga4pjKzeWCpG8BdBrYKMXNJoZjnxWYP8t2v-hDtTq8C5nmkSFAajJdVO3e4S7THLzAslfG7DUxqYcjiPcDMhEaFRGvnlcWZPr5gsDkpBoIczQkvTf65Vk3ieh518asOv9lBZtsryI/s320/veal_rolls_onions_broccoli_rabe.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;">onions with balsamic glaze</span><br />
<span style="font-family: Verdana; font-size: xx-small;">braised veal rolls in tomato sauce</span><br />
<span style="font-family: Verdana; font-size: xx-small;">broccoli rabe in the style of Puglia</span></td></tr>
</tbody></table>
<br />
<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">For the <b style="mso-bidi-font-weight: normal;">contorno</b>, or accompanying vegetable
dishes served with the main course, I selected two dishes from Batali’s <i style="mso-bidi-font-style: normal;">Molto Italiano</i>:<span style="mso-spacerun: yes;"> </span>broccoli rabe braised in the style of Puglia
and onions with balsamic glaze.<span style="mso-spacerun: yes;"> </span>The
broccoli rabe is braised with garlic and red pepper flakes.<span style="mso-spacerun: yes;"> </span>Then, chopped black olives are added just
before serving.<span style="mso-spacerun: yes;"> </span>The onions with balsamic
glaze turned out to be one of the group’s favorite dishes of the evening.<span style="mso-spacerun: yes;"> </span>This dish is the ultimate example of Italian cuisine
at its best…only a few quality ingredients and time.<span style="mso-spacerun: yes;"> </span>I was so proud of the beautiful, thick
balsamic glaze on those sweet onions.<span style="mso-spacerun: yes;">
</span>Both dishes complemented the veal rolls nicely.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Traditionally,
the <b style="mso-bidi-font-weight: normal;">formaggio e frutta </b>course
(cheese and fruit) is served between the main course and the dessert case.<span style="mso-spacerun: yes;"> </span>Although I had nice Italian cheeses
(parmigiano-reggiano, pecorino, fontal, gorgonzola) ready to serve with some
green grapes, I knew that we were nearing our maximum capacity, and I didn’t
want to spoil our <b style="mso-bidi-font-weight: normal;">dolce </b>course, so
we agreed to forego this course and move ahead.<o:p></o:p></span></div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIw0kPFQWSoBQdDgirG2T8Tf1PS1kEYRTu0dh_kvVEriGIwGmTAi6sb0-FdImaoQJlDuW0fU7LpmQJCD2L2OHqdc06K0x_LV7yUIcguajbLVbu_ucGcJ0GAFG5tf89dAnrLywIz-vUhDE/s1600/pumpkin_cake.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIw0kPFQWSoBQdDgirG2T8Tf1PS1kEYRTu0dh_kvVEriGIwGmTAi6sb0-FdImaoQJlDuW0fU7LpmQJCD2L2OHqdc06K0x_LV7yUIcguajbLVbu_ucGcJ0GAFG5tf89dAnrLywIz-vUhDE/s200/pumpkin_cake.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;">pumpkin cake with toasted pine nuts</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">olive oil gelato</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">The <b style="mso-bidi-font-weight: normal;">dolce </b>course is the dessert course and
usually includes baked goods such as cake or cookies.<span style="mso-spacerun: yes;"> </span>Again, I turned to a Batali cookbook for this
course and opted to make pumpkin cake with toasted pine nuts and olive oil
gelato from his <i style="mso-bidi-font-style: normal;">Babbo Cookbook</i>.<span style="mso-spacerun: yes;"> </span>It was every bit as good as it sounds,
too.<span style="mso-spacerun: yes;"> </span>I loved the pumpkin cake, because
it only included one cup of brown sugar which served to elevate the sweetness
of the pumpkin puree.<span style="mso-spacerun: yes;"> </span>Even better, the
cake is studded with toasted pine nuts, golden raisins soaked in grappa, and
finely chopped fresh rosemary.<span style="mso-spacerun: yes;"> </span>Pairing
it with the unctuous olive oil gelato provided the perfect dessert…not too
sweet but full of flavor and definitely reminiscent of a beautiful autumn
evening.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">I offered
espresso for the <b style="mso-bidi-font-weight: normal;">caffe</b> course, and I
intended to ask everyone if they would like some grappa for the <b style="mso-bidi-font-weight: normal;">digestivo </b>course, but after dessert, I
looked over and saw all of my friends lounging across the couches.<span style="mso-spacerun: yes;"> </span>We had reached capacity, and even the idea of
the digestive was too much.<span style="mso-spacerun: yes;"> </span>This is not
a group of lightweights either.<span style="mso-spacerun: yes;"> </span>None of
us is a small portions, calorie-counting, leave food on the plate kind of
person, but this feast knocked us out!<span style="mso-spacerun: yes;">
</span>Well, except for Patrick.<span style="mso-spacerun: yes;"> </span>He even
had two servings of the olive oil gelato, and I’m sure he could’ve handled the
cheese course, too.<span style="mso-spacerun: yes;"> </span>There’s a reason
that the Italians reserve these large, traditional meals for special occasions.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">I can’t imagine a
better way to celebrate the cuisine of Italy than an evening spent with friends
around a table of exquisite dishes.<span style="mso-spacerun: yes;"> </span>I
was so caught up in keeping our dinner on schedule that I completely forgot to
document the incredible Italian beer that Patrick shared with the group and the
numerous bottles of delicious Italian wines we enjoyed, but they have not been
forgotten.<span style="mso-spacerun: yes;"> </span>All in all, we had a lovely
evening, and the feast was incredible.<span style="mso-spacerun: yes;"> </span></span></div>
</div>
</div>
</div>
Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com0tag:blogger.com,1999:blog-3744947073390691906.post-77654552489084333512012-11-23T08:53:00.000-08:002012-11-23T08:54:08.150-08:00Week 45: A Journey to Lebanon<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">To date, I’ve research and cooked dishes of several
countries significantly influenced by the dishes
of the Ottoman Empire (Turkey, Greece, Algeria, Iran, and Palestine).<span style="mso-spacerun: yes;"> </span>As I began to research this week of Lebanese
cuisine, I found many familiar dishes, and in an effort to give Lebanon a more
personal perspective, I turned to my friends Vanessa and Mohammed for a list of
their favorite Lebanese dishes.<span style="mso-spacerun: yes;"> </span>Mohammed
grew up in Lebanon, and he quickly responded with a great roster of dishes,
some that were new to me and others familiar.<span style="mso-spacerun: yes;">
</span>With his notes, I set out to recreate iconic Lebanese dishes of his
childhood.</span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Verdana, sans-serif;">Monday Night
Dinner:<span style="mso-spacerun: yes;"> </span>Kibbeh and Mujadarah</span></u></b></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: left; margin-bottom: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiml5CR6gSC1fvcuRAMerb0Fe6oliaOKO3qy8diaKoevO4qtGuXVnBP0UkKvw3NBzXD1e-73UE75ivbFWvKDGclXPJoBKf8afjlFtvidJigCCX0IuymUgW64QyZSWYxTdvlYQNXZlHs9k/s1600/kibbeh.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiml5CR6gSC1fvcuRAMerb0Fe6oliaOKO3qy8diaKoevO4qtGuXVnBP0UkKvw3NBzXD1e-73UE75ivbFWvKDGclXPJoBKf8afjlFtvidJigCCX0IuymUgW64QyZSWYxTdvlYQNXZlHs9k/s200/kibbeh.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">kibbeh with tahini</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">Kibbeh is the first dish Mohammed recommended, and after reading about it online, I understand
why.<span style="mso-spacerun: yes;"> </span>It is
Lebanon’s National Dish, and its traditional
preparation requires one to use a mortar and pestle to pound the ingredients. I read that you can hear the sounds of kibbeh being made every morning all
over the countryside.<span style="mso-spacerun: yes;"> </span>Mohammed noted
that I should make the “football-shaped” kibbeh, and when I started researching
kibbeh, I understood why he specified that size and shape.<span style="mso-spacerun: yes;"> </span>There are several versions of kibbeh ranging
from raw to baked like a meatloaf to fried quenelles.<span style="mso-spacerun: yes;"> </span>The basic ingredients are the same in all of
them:<span style="mso-spacerun: yes;"> </span>bulgur wheat, lamb, and
onion.<span style="mso-spacerun: yes;"> </span>Although some recipes simply call
for mixing the ingredients, shaping them, and frying them, I turned to the more
authentic tradition of wrapping the bulgur wheat/lamb mixture around a
teaspoonful of sautéed lamb and onion.<span style="mso-spacerun: yes;"> </span>I
served tahini as a dipping sauce with the kibbeh, and they tasted great.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDcgCSq506hW4l3TXkOQcttWS9WdwHgkxo8ptzyRCq25dSJa3Kdpay9-UMUa0UdpD03pzJs-fPQKR9invCFj16mDttjmQUogFRV8IGEfZS4j11ykKDOa8h46WwOzS4rP1xJdYsvlFGgE/s1600/mujadara.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDcgCSq506hW4l3TXkOQcttWS9WdwHgkxo8ptzyRCq25dSJa3Kdpay9-UMUa0UdpD03pzJs-fPQKR9invCFj16mDttjmQUogFRV8IGEfZS4j11ykKDOa8h46WwOzS4rP1xJdYsvlFGgE/s200/mujadara.JPG" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">mujadarah</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Verdana, sans-serif;">Mujadarah was a new dish for me, and as a big fan of
lentils, I knew I would enjoy it.<span style="mso-spacerun: yes;"> </span>Quite
simply, the dish is rice and lentils garnished with fried onions.<span style="mso-spacerun: yes;"> </span>Because most recipes I found
online said that the dish could be eaten hot or cold, I asked Vanessa and
Mohammed how it was served most often, and they responded that the dish is
actually more often served room temperature or cool.<span style="mso-spacerun: yes;"> </span>On Monday night, I served it for dinner hot
off the stovetop.<span style="mso-spacerun: yes;"> </span>I thought it tasted
great that way, but I also enjoyed the leftovers I took to work for Tuesday’s
lunch.<span style="mso-spacerun: yes;"> </span>I had the cold mujadarah with
yogurt, and I enjoyed it just as much as the hot dish from the previous
night.<span style="mso-spacerun: yes;"> </span>Without a doubt, the fried onions
are the star of the show here.</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Verdana, sans-serif;">Friday Night
Dinner:<span style="mso-spacerun: yes;"> </span>Fattoush and Kousa Mahshi Bi
Laban <o:p></o:p></span></u></b></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPaCPTqvArFhSqPMHa4TLnzAZNAXnqbn2xS1IK4b2onOiXTVAKJH8cWMWTp7M2lFQ7gl8xd7DgjNzADlPy1Zh8Caca7rE2A0JZekrJXGJXpCM8ai06eJnyBeBgBPLBUhoORTRm4DlMzkQ/s1600/fattoush.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPaCPTqvArFhSqPMHa4TLnzAZNAXnqbn2xS1IK4b2onOiXTVAKJH8cWMWTp7M2lFQ7gl8xd7DgjNzADlPy1Zh8Caca7rE2A0JZekrJXGJXpCM8ai06eJnyBeBgBPLBUhoORTRm4DlMzkQ/s200/fattoush.JPG" width="193" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">fattoush</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">During my week of Palestinian dishes, I fell in love with
sumac, and I couldn’t pass up an opportunity to serve a salad that uses it as a
primary source of its flavor.<span style="mso-spacerun: yes;"> </span>Considered
a peasant salad, fattoush is generally made with assorted in-season fresh greens and
vegetables, stale flatbread, and a tangy dressing
that features sumac and pomegranate molasses.<span style="mso-spacerun: yes;">
</span>For my presentation, I tossed stale pita bread in olive oil and sumac,
and then I toasted it in the oven.<span style="mso-spacerun: yes;"> </span>For
the salad, I tossed together romaine lettuce, tomatoes, cucumbers, scallions,
mint, parsley, red radish, bell pepper, and the toasted sumac pita wedges.<span style="mso-spacerun: yes;"> </span>Then, I dressed it with a mixture of mashed
garlic, sumac, pomegranate molasses, freshly squeezed lemon juice, and olive
oil.<span style="mso-spacerun: yes;"> </span>It was one of the best salads I’ve
ever tasted.<span style="mso-spacerun: yes;"> </span>The hubs liked it so much
that he suggested I make it more often.<span style="mso-spacerun: yes;">
</span>It is a perfect salad to serve as an entrée on a hot summer night.</span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKxabV1pKL2sULUBdj69kZMeojdCfVhREboPY1JBiI-9qpMEBttTb4-SS11aju3_nBv-lJcYnUqBZUA7SNj9T49PDiRm4wMpDoeJJ3UyeyIfjNNwMvlggpNDjYzCkmjcin-zV6mMp2GNY/s1600/stuffedsquash.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="117" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKxabV1pKL2sULUBdj69kZMeojdCfVhREboPY1JBiI-9qpMEBttTb4-SS11aju3_nBv-lJcYnUqBZUA7SNj9T49PDiRm4wMpDoeJJ3UyeyIfjNNwMvlggpNDjYzCkmjcin-zV6mMp2GNY/s200/stuffedsquash.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">kousa mahshi bi laban</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Verdana, sans-serif;">When Vanessa and Mohammed recommended Kousa Mahshi bi Laban
(stuffed squash in yogurt sauce), I knew we had to try it.<span style="mso-spacerun: yes;"> </span>The dish actually originated in Syria, but it
is commonly found in Lebanon, Egypt, Palestine, Jordan, and Libya.<span style="mso-spacerun: yes;"> </span>The squash used in this dish (or marrows as
they call them in the Middle East) is not readily available here in the United
States, but after reading about it, I determined that our green zucchini squash
would be the closest in size, texture, and flavor.<span style="mso-spacerun: yes;"> </span>To make the dish, I hollowed out zucchini
squash and filled them with a mixture of raw lamb, uncooked rice, onion, garlic,
pine nuts, cinnamon, and allspice.<span style="mso-spacerun: yes;"> </span>Then,
I stewed them in a tomato broth for over an hour.<span style="mso-spacerun: yes;"> </span>(I admit that I was nervous about the raw
rice cooking through, but it cooked perfectly.)<span style="mso-spacerun: yes;">
</span>While the stuffed zucchinis stewed, I made a yogurt sauce seasoned with
mint and garlic.<span style="mso-spacerun: yes;"> </span>To serve the dish, I
covered the bottom of a plate with the yogurt sauce and lay the stuffed
zucchinis on top of it.<span style="mso-spacerun: yes;"> </span>Unfortunately,
my pictures show a dish that looks a little </span><span style="font-family: Verdana, sans-serif;">like big stuffed pickles.<span style="mso-spacerun: yes;"> </span>They do not reflect the incredible flavors
imparted by this dish.<span style="mso-spacerun: yes;"> </span>I took one bite
and thought, “Oh my goodness. This is amazing.<span style="mso-spacerun: yes;">
</span>It’s like moussaka.<span style="mso-spacerun: yes;"> </span>Why didn’t I
think of this earlier?”<span style="mso-spacerun: yes;"> </span>Not
surprisingly, a variation of this dish is made with stuffed eggplants, and in
retrospect, I recall having read moussaka recipes that incorporate zucchini
squash in the dish with eggplant and sometimes as a substitute for
eggplant.<span style="mso-spacerun: yes;"> </span>To call this dish
“deconstructed moussaka” is a bit of a stretch, but it definitely offers an
interesting variation on the same theme.<span style="mso-spacerun: yes;">
</span>I loved it, and I will definitely make it again. </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Verdana, sans-serif;">I am so grateful that Mohammed and Vanessa
shared their list of beloved Lebanese dishes for this week’s project, because
it motivated me to try interesting variations on ingredients I adore.<span style="mso-spacerun: yes;"> </span>These dishes prove that a few simple
ingredients can truly come together to create a fantastic composed dish.</span><span style="font-family: Verdana, sans-serif;"><span style="mso-spacerun: yes;"> </span></span></span><span style="font-family: Verdana, sans-serif;"></span></div>
Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com0tag:blogger.com,1999:blog-3744947073390691906.post-49615258248870819942012-11-06T12:01:00.000-08:002012-11-06T12:01:01.505-08:00Week 44: A Journey to Mozambique<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">I began this week’s journey with a search for culinary inspiration from
an African nation.<span style="mso-spacerun: yes;"> </span>When I discovered
John Burnett’s chronicled story, “<a href="http://www.gourmet.com/magazine/2000s/2000/03/adventure" target="_blank">Hungry for Adventure</a>,”<i style="mso-bidi-font-style: normal;"> </i>published by <i style="mso-bidi-font-style: normal;">Gourmet</i> in
March 2000, I found that spark.<span style="mso-spacerun: yes;"> </span>Burnett
tells the story of his quest through a minefield and into the bush of
Mozambique in search of a good <i style="mso-bidi-font-style: normal;">matapa</i>.<span style="mso-spacerun: yes;"> </span>He writes, </span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt 0.5in;">
<span style="font-family: Verdana, sans-serif;"><i style="mso-bidi-font-style: normal;">I had heard about </i><span style="mso-bidi-font-style: italic;">matapa</span><i style="mso-bidi-font-style: normal;"> from Michael Bond, in the Mozambican
capital of Maputo, where he is the British chef at the city’s Hotel Cardoso. Bond,
who had described Mozambican cuisine as a blend of Portuguese, African, and
Asian influences, had told me that finding a really good </i><span style="mso-bidi-font-style: italic;">matapa</span><i style="mso-bidi-font-style: normal;">—a combination of seafood, peanuts, coconut milk, cassava leaf, and
garlic—prepared a day in advance, was worth almost any effort. “You can find it
in the city,” he said, “but that would be like me going to New York for good
hush puppies. If you want the best </i><span style="mso-bidi-font-style: italic;">matapa</span><em>, you don’t come to Maputo—you have to go
into the bush, where they have the time, the ingredients, and the tradition.
Find a fisherman. A good </em><span style="mso-bidi-font-style: italic;">matapa</span><em>,
really, is a little taste of heaven.”<o:p></o:p></em></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">He found a fisherman who agreed to drive him into the country on the
next morning for the best <i style="mso-bidi-font-style: normal;">matapa</i>, and
fortunately, he finally made it to the little spot that the fisherman promised
where he is served a <i style="mso-bidi-font-style: normal;">matapa</i> full of
seafood that he describes as, “to my taste, quite possibly one of the most
intriguing, satisfying dishes I have ever eaten, worth almost any effort—short
of blowing oneself to smithereens. I could not get enough of it.”<span style="mso-spacerun: yes;"> </span>With this, I decided to focus on Mozambican
cuisine for the week and seek out my own version of <i style="mso-bidi-font-style: normal;">matapa</i>.</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Verdana, sans-serif;">Matapa and Arroz de Coco<o:p></o:p></span></u></b></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSrfGDFpudnpj3cd0-2x2u8jAPmTBQp9mMNT5gW7m9g6m5ubJRQVIWsc6S_MBK-_A3mII59wMlJ9marFxc_rvBwABlnVL7qjXnnf3Q7iLCuewASx1ESmnvDcw57GkIB_Rp3t-Sqyjj08/s1600/matapa.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSrfGDFpudnpj3cd0-2x2u8jAPmTBQp9mMNT5gW7m9g6m5ubJRQVIWsc6S_MBK-_A3mII59wMlJ9marFxc_rvBwABlnVL7qjXnnf3Q7iLCuewASx1ESmnvDcw57GkIB_Rp3t-Sqyjj08/s200/matapa.JPG" width="145" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">matapa and arroz de coco</td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">As I began my search for an authentic <i style="mso-bidi-font-style: normal;">matapa</i> recipe, I discovered that most online recipes are much more
basic than the dish John Burnett describes in his article.<span style="mso-spacerun: yes;"> </span>In essence, there are three recipes posted
repeatedly online: (1) one with only coconut milk, cassava leaves, peanuts, and
garlic, (2) one which takes those basic ingredients and adds shrimp and shrimp
broth to the mix, and (3) a recipe called <i style="mso-bidi-font-style: normal;">matata
</i>or<i style="mso-bidi-font-style: normal;"> </i>Clam and Peanut Stew.<span style="mso-spacerun: yes;"> </span>I found references noting that some cooks add
onions and/or tomatoes, and in John Burnett’s description of the dish he was
served, he describes the inclusion of tomatoes, onions, and so many different
types of seafood that he couldn’t even identify every type.<span style="mso-spacerun: yes;"> </span>With this in mind, I set out to create a dish
as close to his experience as possible.<span style="mso-spacerun: yes;">
</span>I substituted collard greens for the cassava leaves, and I also used
tomatoes and onions.<span style="mso-spacerun: yes;"> </span>I made a broth with
the shrimp shells to serve as the base of the dish.<span style="mso-spacerun: yes;"> </span>I simmered the <i style="mso-bidi-font-style: normal;">matapa</i> for a few hours on the stovetop, and then I refrigerated it
as I had read that most people make the dish a day before serving to ensure
that all of the flavors develop.<span style="mso-spacerun: yes;"> </span>When I was ready to serve it, I reheated the <i style="mso-bidi-font-style: normal;">matapa</i>, made <i style="mso-bidi-font-style: normal;">arroz de coco</i> (rice in coconut water) to serve it over, and sautéed
some clams and shrimp in onions and garlic to serve on top of the dish.<span style="mso-spacerun: yes;"> </span>I wanted to love it as much as Burnett, but
somehow, it left me wanting more.<span style="mso-spacerun: yes;"> </span>Don’t
get me wrong…the flavors were nice, but it reminded me a great Indian curry
without the curry.<span style="mso-spacerun: yes;"> </span>About halfway through
the plate, I added some piri piri hot sauce to the dish, which definitely
helped to elevate the flavors.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0n41IvcErZ5JiWlCN8lg-8D8DEe96RTKBldSydeO_zL8waNY6kc0Sr9hhrHUa9lpCSDWHX5KR_4G5XBgF9MpYhVd8kMnWrL6D_y00LMtOypquIypjvr5QxBDzlqY0UQLbKnK2quHbsNE/s1600/countertop.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0n41IvcErZ5JiWlCN8lg-8D8DEe96RTKBldSydeO_zL8waNY6kc0Sr9hhrHUa9lpCSDWHX5KR_4G5XBgF9MpYhVd8kMnWrL6D_y00LMtOypquIypjvr5QxBDzlqY0UQLbKnK2quHbsNE/s200/countertop.JPG" width="190" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">coconut scars</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">Interestingly, when Burnett asked his driver why he couldn’t have a
good <i style="mso-bidi-font-style: normal;">matapa</i> in Maputo, the driver
responded that the coconuts in the city aren’t sweet.<span style="mso-spacerun: yes;"> </span>With this bit of info, I began to consider
the quality of canned coconut milk versus homemade coconut milk, and I set out
to make coconut milk for my <i style="mso-bidi-font-style: normal;">matapa</i>.<span style="mso-spacerun: yes;"> </span>Unfortunately, this project did not turn out
so well. I followed the directions precisely.<span style="mso-spacerun: yes;">
</span>I set the coconut on my kitchen counter, laid a kitchen towel over it,
and smacked it as hard as I could three times.<span style="mso-spacerun: yes;">
</span>It didn’t seem to be breaking apart, so I removed the kitchen towel to
discover that the coconut wasn’t breaking up, but my kitchen counter had a huge
dent in it.<span style="mso-spacerun: yes;"> </span>Lesson learned.<span style="mso-spacerun: yes;"> </span>Beat the hell out of your coconut outside on
the ground.<span style="mso-spacerun: yes;"> </span>Considering that this is
week 44 of the project, I’m shocked that this is my first real casualty.<span style="mso-spacerun: yes;"> </span>Oh well.<span style="mso-spacerun: yes;">
</span>Live and learn.<span style="mso-spacerun: yes;"> </span>Fortunately, I
had a few cans of coconut milk in the pantry, and we have a few extra pieces of
that tile for events such as these.</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Verdana, sans-serif;">Tomato-Avocado-Buttermilk
Soup, Frango a Cafrial (Barbecued Chicken), Mucapata (Rice with Split Peas) ,
Piri Piri Hot Sauce, and Bolo Polana (Cashew Cake)</span></u></b></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJVj31FlWd3VGbHiD0ddpU_tow3SUlLRhq4KXerAHsfrImIwjFthSmu0OcGoY_RE6uUZdK4j8MVAM6-kqILpIzp9xesuHqwQLmw1MgB6A5Ih9mz7crVYImp3-in5xZix9jKI3iLXl-jo/s1600/soup.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJVj31FlWd3VGbHiD0ddpU_tow3SUlLRhq4KXerAHsfrImIwjFthSmu0OcGoY_RE6uUZdK4j8MVAM6-kqILpIzp9xesuHqwQLmw1MgB6A5Ih9mz7crVYImp3-in5xZix9jKI3iLXl-jo/s200/soup.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">tomato avocado buttermilk soup</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<span style="font-family: Verdana, sans-serif;">Early in the day, I made a cold <a href="http://books.google.com/books?id=wff4sQxVjk4C&pg=RA1-PA20&dq=tomato+avocado+buttermilk+soup&hl=en&sa=X&ei=MG6JUOPpMoP69gSt04HQAQ&sqi=2&ved=0CDAQ6AEwAQ#v=onepage&q=tomato%20avocado%20buttermilk%20soup&f=false" target="_blank">Tomato-Avocado-Buttermilk Soup</a> that is
popular in Mozambique.<span style="mso-spacerun: yes;"> </span>It’s a simple
soup with mild flavors, and the pureed avocado adds a nice creaminess.<span style="mso-spacerun: yes;"> </span>Perfect for a hot summer day.<span style="mso-spacerun: yes;"> </span>We began our dinner with a bowl of this soup
while we waited for the chicken to finish on the grill.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-spacerun: yes;"></span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZEW1MN-NdzaZ3gMr8aA20wSZxOp6NuikF84fR5Zghe6YXUxQtivJlRvEvMEuFqI-CDxy7Hj0uCc0zEAcRb0JF36rlvUhL9EAfjci-yC4J7ejOD6xKAawrfMym-T4CnTXN1w49xnEtkU/s1600/chicken.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZEW1MN-NdzaZ3gMr8aA20wSZxOp6NuikF84fR5Zghe6YXUxQtivJlRvEvMEuFqI-CDxy7Hj0uCc0zEAcRb0JF36rlvUhL9EAfjci-yC4J7ejOD6xKAawrfMym-T4CnTXN1w49xnEtkU/s200/chicken.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">frango a cafrial, mucapata, </span><br />
<span style="font-family: Verdana, sans-serif;">piri piri hot sauce</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">Frango a Cafrial is one of the most popular Mozambican meat dishes, and
it couldn’t be simpler to make. <span style="mso-spacerun: yes;"> </span>It’s
just a grilled whole chicken seasoned with hot sauce.<span style="mso-spacerun: yes;"> </span>The Mozambican hot sauce of choice is Piri
Piri named for the small red fiery pepper native to Southern
Africa.<span style="mso-spacerun: yes;"> </span>In addition to the piri piri
peppers, the sauce includes fresh lemon juice, olive oil, garlic, and
salt.<span style="mso-spacerun: yes;"> </span>I found some recipes that also
included ginger, coarse red pepper, and vinegar.<span style="mso-spacerun: yes;"> </span>Because I couldn’t find piri piri peppers, I
just used a chile paste and added lots of fresh lemon juice, garlic, ginger,
olive oil, white wine vinegar, and salt.<span style="mso-spacerun: yes;">
</span>While not the most authentic, I imagine it is authentic in that most
home cooks start with the basic pepper and fresh lemon juice then add other
ingredients to taste.<span style="mso-spacerun: yes;"> </span>To prepare the
chicken, I simply mixed some of my hot sauce with olive oil and covered the
chicken in the mixture.<span style="mso-spacerun: yes;"> </span>Then, I handed
it off to the hubs and sent him to the grill.<span style="mso-spacerun: yes;">
</span>(During this year’s project, he has mastered the art of cooking a whole
chicken on the charcoal grill.<span style="mso-spacerun: yes;"> </span>Everytime
he cooks it, the skin is crispy and flavorful, and the chicken is the moistest
I’ve ever tasted.<span style="mso-spacerun: yes;"> </span>Big shout out to him
for his mastery of this dish!) I served the chicken with <a href="http://westher.home.xs4all.nl/recepten/MUCAPATA.htm" target="_blank">mucapata</a>, which is a
dish of rice, split green peas, and coconut milk.<span style="mso-spacerun: yes;"> </span>As a fan of all three ingredients, I thought
I would like this dish, but as it turned out, I found it to be a bit flat.<span style="mso-spacerun: yes;"> </span>Even with some hot sauce poured over it, it
just felt like eating a filler dish.<span style="mso-spacerun: yes;">
</span>That’s okay though. I just focused on that amazingly delicious grilled
chicken!</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygiEhmwzWJ7cVOjHsUnBvnJUdBgB4UrvZdsgO63PBwp7JnRT6xQ4QxIUW2Sg1mU2l9xBhLhnLxPuKl4N3awxojv2HI9Bl-dIFRZGb8Y4HD1NXyoL644kUodiTU6STupM62c9A479VOHU/s1600/cashew+cake.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygiEhmwzWJ7cVOjHsUnBvnJUdBgB4UrvZdsgO63PBwp7JnRT6xQ4QxIUW2Sg1mU2l9xBhLhnLxPuKl4N3awxojv2HI9Bl-dIFRZGb8Y4HD1NXyoL644kUodiTU6STupM62c9A479VOHU/s200/cashew+cake.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">bolo polana</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">Cashews grow so well in Mozambique that they are one of the country’s
primary sources of agricultural income.<span style="mso-spacerun: yes;">
</span>Because of their abundance, many dishes, from stews to desserts, include
them.<span style="mso-spacerun: yes;"> </span>I found a recipe for a popular
cashew cake, <a href="http://westher.home.xs4all.nl/recepten/BOLO%20POLANA.htm" target="_blank">Bolo Polana</a>, served at the Grand Hotel in Maputo.<span style="mso-spacerun: yes;"> </span>The cake is made with ground cashew nuts in
place of flour and mashed potatoes, sugar, butter, lemon zest, and eggs.<span style="mso-spacerun: yes;"> </span>I loved this cake!<span style="mso-spacerun: yes;"> </span>With so many eggs in it (9 yolks and 4
whites), the texture was moist and the flavor rich.<span style="mso-spacerun: yes;"> </span>In addition to serving a great dessert, it
made an excellent breakfast cake with coffee the next morning.</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">Although I found John Burnett’s story to be a bit more exciting than
the actual dishes I made from Mozambique, I certainly enjoyed my journey of
discovering Mozambican cuisine.<span style="mso-spacerun: yes;">
</span>Sometimes, the journey is as much about understanding the history and
cultural impact of a cuisine as it is the actual flavors.<span style="mso-spacerun: yes;"> </span>Fortunately, we had some dishes, too!</span></div>
<span style="font-family: Verdana, sans-serif;">
</span>Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com0tag:blogger.com,1999:blog-3744947073390691906.post-60655078286093998792012-11-01T11:08:00.003-07:002012-11-01T11:08:38.688-07:00Week 43: A Journey to France
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Ah,
French cuisine…beautifully crafted, well thought, and absolutely
delicious.<span style="mso-spacerun: yes;"> </span>To describe the whole of its
history, influence, and general elements with a simple introductory paragraph
is impossible.<span style="mso-spacerun: yes;"> </span>To explore its dishes in
depth over a one week period is just as absurd.<span style="mso-spacerun: yes;">
</span>So, I spent a few days researching its history, its influences, and its
most significant contributions.<span style="mso-spacerun: yes;"> </span>I considered
what purpose I could define for this week’s project, and I realized that most
of my favorite French dishes are ones I had never attempted, or even
considered, making at home.<span style="mso-spacerun: yes;"> </span>Why was
this?<span style="mso-spacerun: yes;"> </span>The reasons could be summarized
into three categories:<span style="mso-spacerun: yes;"> </span>(1) easy availability
of ingredients, (2) the amount of time required to make them, and (3) inexperience
with a technique.<span style="mso-spacerun: yes;"> </span>So, I set out to
create menus that challenged these obstacles.<span style="mso-spacerun: yes;">
</span>As a result, I gained a new confidence in the kitchen, discovered an
even more profound admiration for chefs who do this every day to such an
effortless effect, and enjoyed some incredible dinners.</span><br />
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span><b><u><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Monday Night Menu:<span style="mso-spacerun: yes;"> </span>Seared Fois Gras with baked apples &
prunes, Mixed Greens in vinaigrette with walnuts and Roquefort</span></u></b><br />
<b><u><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"></span></u></b><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">I have
come to realize that most people either love fois gras or hate it.<span style="mso-spacerun: yes;"> </span>There aren’t many people in the middle.<span style="mso-spacerun: yes;"> </span>I still remember my first taste of it.<span style="mso-spacerun: yes;"> </span>I wish I remembered the name of the restaurant,
but at a little bistro in San Francisco, I had a sandwich with toasted
multigrain bread, cashew butter, boysenberry jam, and seared fois gras, which
blew me away.<span style="mso-spacerun: yes;"> </span>I loved everything about
the fois gras, and I especially loved how the cashew butter and sweet
boysenberry jam complemented it perfectly.<span style="mso-spacerun: yes;">
</span>A few months later at Spoon by Alain Ducasse in Hong Kong, I was
presented with a “fois gras” trio as part of a tasting menu, and it made me
swoon.<span style="mso-spacerun: yes;"> </span>It included a small piece of
seared fois, a slice from a terrine, and a shot of warm fois soup…each element
offered a straightforward presentation that showcased the beauty of the ingredient
in its simplest form.<span style="mso-spacerun: yes;"> </span>Those initial
experiences happen to be the reason that I fall into the category of people who
love it.</span><br />
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZ-UwOYDJ6qrAiUlnbJx3enedZAfCdin2Alfh1sHUN3ycYeOfGv1R1b7_XrDiV7QwQ_N4HlEpg3hSy3UPJlcmt0M7sOOzC9PVYHYfbaLJvqW6829TmLWd1A4PFlLUDuGfsDiTMBHuLt0/s1600/Fois_Gras.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZ-UwOYDJ6qrAiUlnbJx3enedZAfCdin2Alfh1sHUN3ycYeOfGv1R1b7_XrDiV7QwQ_N4HlEpg3hSy3UPJlcmt0M7sOOzC9PVYHYfbaLJvqW6829TmLWd1A4PFlLUDuGfsDiTMBHuLt0/s200/Fois_Gras.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">seared fois gras</span></td></tr>
</tbody></table>
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">So,
where to start?<span style="mso-spacerun: yes;"> </span>I didn’t really have
time to run around Miami trying to figure out where I could buy a lobe of fois
gras, so I ordered one from Hudson Valley Fois based on their impressive
reputation.<span style="mso-spacerun: yes;"> </span>I considered making a
terrine, but I wanted to actually “cook” with it and try to understand the
idiosyncrasies involved in searing a nice piece of fois.<span style="mso-spacerun: yes;"> </span>I watched two or three You Tube videos about
<a href="http://www.youtube.com/watch?v=GO1JvoCWl1Q&noredirect=1" target="_blank">how to devein it</a> and <a href="http://www.youtube.com/watch?v=ni-pULMgCrw" target="_blank">how to prepare it</a>.<span style="mso-spacerun: yes;">
</span>Deveining it was actually much simpler than I expected it to be.<span style="mso-spacerun: yes;"> </span>The key is removing it from the refrigerator
for a few hours so that the texture is malleable enough to remove the veins
without having it crumble apart.<span style="mso-spacerun: yes;"> </span>After I
deveined it and molded the “broken” parts back together, I put it back in the
refrigerator until I was ready to cook it that night.<span style="mso-spacerun: yes;"> </span>I understood that the key to achieving a good
sear on it is a very hot pan and only cooking it for about thirty seconds per
side.<span style="mso-spacerun: yes;"> </span>Some recommended flouring it a bit
to help with the sear, while others noted that scoring it would release the fat
and provide a better sear.<span style="mso-spacerun: yes;"> </span>The BEST
piece of advice I found was to be prepared to constantly pour fat out of the
skillet.<span style="mso-spacerun: yes;"> </span>Otherwise, the fois just
“poaches” in the fat, instead of searing.<span style="mso-spacerun: yes;">
</span>As I began to sear the pieces of fois, I quickly discovered that getting
the fat poured off was the biggest challenge of making the dish.<span style="mso-spacerun: yes;"> </span>I used my heavy cast iron skillet, because it
holds so much heat, and I thought it would make searing it easier.<span style="mso-spacerun: yes;"> </span>In retrospect, I wish I’d used a lighter
skillet, because the skillet was so heavy I needed two hands to manage the job
of pouring off the fat.<span style="mso-spacerun: yes;"> </span>I served the
fois over apples and prunes that I tossed in honey, sauternes, and fresh lemon
juice before baking with fresh rosemary sprigs.<span style="mso-spacerun: yes;">
</span>Overall, the dish was amazing.<span style="mso-spacerun: yes;"> </span>A
salad of mixed greens in a vinaigrette with toasted walnuts and Roquefort
provided the perfect balance to the richness of the dish.<span style="mso-spacerun: yes;"> </span>I wish I had achieved a better sear on the
fois, but I was pleased with the fact that I got a sear at all and that the
flavor and texture turned out well.<span style="mso-spacerun: yes;"> </span>It
was a great way to begin my week of French cuisine.</span><br />
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span><b><u><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Tuesday Night Menu:<span style="mso-spacerun: yes;"> </span>Duck Confit with braised Belgian endive, Pear
Clafouti</span></u></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjunEWHDzy0SlhYmRLbgnKPle09JKTo6ZNRNSwsWi2Hzi4kqh7sK3puIVH0L-7QJby4TefWxmker-xkczklIAb8yd-2aqkevayUDby0wl-l1WMWOjw5-KUEfPcUyJrhZLbbS1-sCy5I4_Q/s1600/DuckConfitOven.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="124" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjunEWHDzy0SlhYmRLbgnKPle09JKTo6ZNRNSwsWi2Hzi4kqh7sK3puIVH0L-7QJby4TefWxmker-xkczklIAb8yd-2aqkevayUDby0wl-l1WMWOjw5-KUEfPcUyJrhZLbbS1-sCy5I4_Q/s200/DuckConfitOven.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">duck confit fresh from the oven</span></td></tr>
</tbody></table>
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Despite
the fact that I knew <a href="http://www.hudsonvalleyfoiegras.com/index.php/recipe-iv" target="_blank">Duck Confit</a> was nothing more than duck cooked in duck fat,
I always thought that it must be a little more complicated than that, but as it
turns out, it really is that easy!<span style="mso-spacerun: yes;"> </span>On
Sunday afternoon, I rubbed six duck legs in a paste of coriander, cloves,
juniper berries, black pepper, cardamom, fresh garlic, fresh thyme, fresh
rosemary, brandy, and honey.<span style="mso-spacerun: yes;"> </span>I left them
in a dry roasting pan in the refrigerator until Monday night.<span style="mso-spacerun: yes;"> </span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGiE76wTphy2x9s3ireV4Op3gG5KC8ChvdWYn26_DDcHDrfRvhnvAZ2IKdERAIA6TKIDpK5qpwWlrsF_dgyLygXo7LM0BW5gYQrSxp9cXKq7vEdt9LuxB2b3H6Glz_bJF-b23Hyov5OkA/s1600/duckconfit.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGiE76wTphy2x9s3ireV4Op3gG5KC8ChvdWYn26_DDcHDrfRvhnvAZ2IKdERAIA6TKIDpK5qpwWlrsF_dgyLygXo7LM0BW5gYQrSxp9cXKq7vEdt9LuxB2b3H6Glz_bJF-b23Hyov5OkA/s200/duckconfit.JPG" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">duck confit,</span><br />
<span style="font-family: Verdana;">brasied Belgian endive</span></td></tr>
</tbody></table>
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Then, on Monday night, I warmed a quart of
duck fat until it was liquid, and I poured it over the duck legs.<span style="mso-spacerun: yes;"> </span>I cooked them in a 300 F oven for three hours
and let them cool in the fat.<span style="mso-spacerun: yes;"> </span>When they
were completely cool, I removed them from the duck fat and wrapped each
individual leg tightly in plastic wrap.<span style="mso-spacerun: yes;">
</span>When we were ready for dinner on Tuesday night, I simply melted a little
duck fat in the cast iron skillet and added two duck legs when the skillet was
hot.<span style="mso-spacerun: yes;"> </span>I cooked it until the duck was
warmed through and had crispy skin.<span style="mso-spacerun: yes;"> </span>It
was one of the most delicious and simplest dishes I’ve ever made.<span style="mso-spacerun: yes;"> </span>I couldn’t believe it.<span style="mso-spacerun: yes;"> </span>In an attempt to not serve salad with every
meal this week, I opted to braise some Belgian endive in red wine and butter to
accompany the duck.<span style="mso-spacerun: yes;"> </span>It was the first
time I ever cooked Belgian endive, and I must say that I really enjoyed it
served this way.</span><br />
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVDTSijhQKZmYO7jGD6m_QyZnkeUx9gWUhUIGH9apKb1YaouWnXvzNxA0aCqsgJ93lYsgMk3_v1LivxMaiS-g2iiyn1ez9vxHPV63ji_Ax29Qqkuxt7z-Zt0gBBVbl-acD0QmAtUH68Uw/s1600/pearclafouti.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVDTSijhQKZmYO7jGD6m_QyZnkeUx9gWUhUIGH9apKb1YaouWnXvzNxA0aCqsgJ93lYsgMk3_v1LivxMaiS-g2iiyn1ez9vxHPV63ji_Ax29Qqkuxt7z-Zt0gBBVbl-acD0QmAtUH68Uw/s200/pearclafouti.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">pear clafouti</span></td></tr>
</tbody></table>
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">I’ve
thought about making clafouti so many times, but for some reason, I always make
something else.<span style="mso-spacerun: yes;"> </span>I knew it was a simple
dessert, so I thought it would be a nice addition to a weeknight meal.<span style="mso-spacerun: yes;"> </span>It can be made with any fruit, although
cherries and apricots are used more traditionally.<span style="mso-spacerun: yes;"> </span>Since apricots and cherries are no longer in
season here, I made a clafouti with pears.<span style="mso-spacerun: yes;">
</span>I expected the dish to be similar to an “upside down cake” with fruit
surrounded by a cakey batter, but I discovered that the dish is actually more
flan-like because of the amount of eggs used.<span style="mso-spacerun: yes;">
</span>The dessert was quite delicious, and the hubs loved it!<span style="mso-spacerun: yes;"> </span>If I make it with pears again, I will sauté
them before adding them to the dish so that they are a little softer, but
otherwise, I found it to be a perfect dessert for a busy night.</span><br />
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span><b><u><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Wednesday Night Menu:<span style="mso-spacerun: yes;"> </span>Fish Quenelles in mushroom cream sauce</span></u></b><br />
<b><u><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"></span></u></b><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">I knew
this menu was a bit ambitious.<span style="mso-spacerun: yes;"> </span>I
originally planned to make Mark Bittman’s recipe for fish quenelles in a white
wine sauce from <i style="mso-bidi-font-style: normal;">The Best Recipes in the
World</i>.<span style="mso-spacerun: yes;"> </span>Then, over dinner with a
friend, I mentioned that I was attempting to make fish quenelles for the
project, and a sort of uncontrollable joy came over her as she told me how much
she loves Julia Child’s recipe for them, that she had never tasted anything
like them, and how she has made them so many times that the recipe is so
smudged that it’s almost unreadable.<span style="mso-spacerun: yes;"> </span>I
decided to up the ante.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Before
heading off to work on Wednesday morning, I jumped online and started looking
for Julia’s recipe in hopes of finding some of my friend’s inspiration.<span style="mso-spacerun: yes;"> </span>Although I did find Julia’s recipe, it was a
<a href="http://blogs.kqed.org/essentialpepin/2011/09/17/escoffier-quenelles/" target="_blank">recipe by Jacques Pepin</a> that caught my attention and reset my course for fish
quenelles at dinner that night.<span style="mso-spacerun: yes;"> </span>More
than just a recipe, Pepin explains that white fish with high albumin levels,
such as Dover sole or hake, bind better in the mousse, and he notes the
importance of using more than one type of fish for flavor and texture.<span style="mso-spacerun: yes;"> </span>Over lunch, I studied his recipe and
determined that we could have dinner at 9:15 if I arrived home and was in the
kitchen working by 6:30.<span style="mso-spacerun: yes;"> </span>And so, the
challenge began.<o:p></o:p></span></div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeszLfA10SY1OZM2zqrsjDYEojsJbDoxWSgG5pZZ8aZOkriBZbASvnf0haJY1VZrdezvnxyoLDW0bkUZvxEd4vaKUm7m5-bbPTyM9jISJFEqhVW1EvUb1d4UHhzEkKOBxIYEw_nY58R8s/s1600/quenellesandsalad.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeszLfA10SY1OZM2zqrsjDYEojsJbDoxWSgG5pZZ8aZOkriBZbASvnf0haJY1VZrdezvnxyoLDW0bkUZvxEd4vaKUm7m5-bbPTyM9jISJFEqhVW1EvUb1d4UHhzEkKOBxIYEw_nY58R8s/s200/quenellesandsalad.JPG" width="161" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">fish quenelles in</span><br />
<span style="font-family: Verdana, sans-serif;">mushroom cream sauce</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">From
6:30 to 8:45, I made the fish mousse, refrigerated it, shaped it into quenelles,
poached it, and cooled it.<span style="mso-spacerun: yes;"> </span>In between
those activities, I made a homemade fish stock, reduced it, and transformed it
into a mushroom cream sauce.<span style="mso-spacerun: yes;"> </span>Finally, at
8:45 PM, I put the quenelles in a casserole dish, covered them in the mushroom
cream sauce, slid them into the oven, and sat down with a glass of wine to
chill.<span style="mso-spacerun: yes;"> </span>When we had dinner thirty minutes
later, I could not believe that I had made this somewhat sophisticated
dish.<span style="mso-spacerun: yes;"> </span>The quenelles were light and
fluffy, yet they stayed perfectly formed. <span style="mso-spacerun: yes;"> </span>The rich mushroom cream sauce offered a nice,
warm complement to the fish quenelles.<span style="mso-spacerun: yes;"> </span>The
hubs loved the mushroom sauce so much that when he went back for seconds, he piled
the fish quenelles and sauce into a bowl and grabbed a spoon so he didn’t miss
any of the sauce.<span style="mso-spacerun: yes;"> </span>All in all, I was
pretty proud of this one.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b><u><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Saturday Night Menu:<span style="mso-spacerun: yes;"> </span>Boeuf Bourguignon, New Potatoes roasted in
duck fat, and steamed asparagus with sauce gribiche<o:p></o:p></span></u></b></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-FYy3g_7fusRfOTzm4X9wLZcwPeb7Vxq3om8c98p_vinMgWG0Z5hMHejw7qug7V5tx9WsaBkwTIKfgRIEJs3gO7IbX0QK2-l4t2tN6EZfflR7Vda-LSyocI3qgX4qqnEHAafHeIbDli8/s1600/beef.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="153" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-FYy3g_7fusRfOTzm4X9wLZcwPeb7Vxq3om8c98p_vinMgWG0Z5hMHejw7qug7V5tx9WsaBkwTIKfgRIEJs3gO7IbX0QK2-l4t2tN6EZfflR7Vda-LSyocI3qgX4qqnEHAafHeIbDli8/s200/beef.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">boeuf bourguignon</span><br />
<span style="font-family: Verdana, sans-serif;">roasted </span><span style="font-family: Verdana;">new potatoes</span><br />
<span style="font-family: Verdana;">asparagus </span><span style="font-family: Verdana;">with sauce gribiche</span></td></tr>
</tbody></table>
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Boeuf
Bourguignon is one of my favorite dishes of all time, and while it’s relatively
simple to make, it requires time, which is not something I always have.<span style="mso-spacerun: yes;"> </span>My Saturday of French cooking began at 9:00
AM, and I started with this dish.<span style="mso-spacerun: yes;">
</span>Boneless beef chuck, fresh mushrooms, a little bacon, pearl onions, a
bottle of Burgundy, and about three hours on the stovetop transformed a few
fabulous ingredients into a perfect dinner on a cool night.<span style="mso-spacerun: yes;"> </span>I let it cool and then brought it back up to
temperature when we were ready for dinner on Saturday.<span style="mso-spacerun: yes;"> </span>By then, the flavors had melded, and the beef
was fall-apart tender.<span style="mso-spacerun: yes;"> </span>What a treat!<o:p></o:p></span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFCiVdDEnocRCLeR54CcSNrTe-nfHQOylLAgQTcdVqbctGFo2wmpPFnFEavUdhyjymOsKk0dmUKf8nMyw-uL6Y9aK6h0SMrOwFz0OgyHJq3JvE388eUIxfb84BzDSBJ1tKkKcN8g6C_gA/s1600/profiterole.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFCiVdDEnocRCLeR54CcSNrTe-nfHQOylLAgQTcdVqbctGFo2wmpPFnFEavUdhyjymOsKk0dmUKf8nMyw-uL6Y9aK6h0SMrOwFz0OgyHJq3JvE388eUIxfb84BzDSBJ1tKkKcN8g6C_gA/s200/profiterole.JPG" width="186" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">profiterole with </span><br />
<span style="font-family: Verdana, sans-serif;">vanilla pastry cream</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">I
couldn’t resist using some of the leftover duck fat in the refrigerator, so I
tossed a few new potatoes in it and roasted them until the skins were crispy
and the insides creamy.<span style="mso-spacerun: yes;"> </span>I steamed some
fresh asparagus and tried out a little sauce gribiche over it.<span style="mso-spacerun: yes;"> </span>(I’d never had sauce gribiche, and I must say
that we loved it with the asparagus.<span style="mso-spacerun: yes;">
</span>It’s just vinaigrette with chopped cornichons, hard-boiled egg, lemon
zest, and a few herbs, but give it a fancy French name, and you have a great
accompaniment to steamed vegetables or poached fish.)<span style="mso-spacerun: yes;"> </span>For dessert, we had profiteroles stuffed with
vanilla pastry cream.<span style="mso-spacerun: yes;"> </span>I was surprised
that making profiteroles is quite easy and quick.<span style="mso-spacerun: yes;"> </span>The only issue I had was piping them out of
my pastry bag.<span style="mso-spacerun: yes;"> </span>The dough is so buttery
that it just slips and slides around on the pan.<span style="mso-spacerun: yes;"> </span>I think it would’ve been easier if I had
lined my baking sheets with parchment paper.<span style="mso-spacerun: yes;">
</span>Nonetheless, they were airy and delicious.<span style="mso-spacerun: yes;"> </span>We had the leftovers with coffee on Sunday
morning.<o:p></o:p></span></div>
<br />
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<b><u><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Sunday Night Menu:<span style="mso-spacerun: yes;"> </span>Onion Soup, Rabbit Terrine, Mixed Greens, and
Tarte Tatin<o:p></o:p></span></u></b></div>
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">I spent
most of Saturday getting ready for Sunday night’s menu.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWMuQXurh04pIAWDqWKs8-PzauHwHc3ojt4gmK4b62tKUx79-reETsaRnO8Zi6RPuhjL9P4Pv8Wt6Tu1wKCs2N9BjMBaQcyMdiGdfl0qQgwiR5vXFanr4MUQPeLb43_k8LOe-BlW4OTE/s1600/onionsoup.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWMuQXurh04pIAWDqWKs8-PzauHwHc3ojt4gmK4b62tKUx79-reETsaRnO8Zi6RPuhjL9P4Pv8Wt6Tu1wKCs2N9BjMBaQcyMdiGdfl0qQgwiR5vXFanr4MUQPeLb43_k8LOe-BlW4OTE/s200/onionsoup.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">onion soup</span></td></tr>
</tbody></table>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">For the
Onion Soup, I knew that the most important element would be the stock, so I
began by roasting some beef bones and using them, along with carrots, celery,
onions, cloves, parsley, thyme, bay leaf, and peppercorns, to make homemade
beef stock.<span style="mso-spacerun: yes;"> </span>In another pot, I cooked
down thin slices of five large yellow onions in butter.<span style="mso-spacerun: yes;"> </span>When the stock and the onions were finished,
I combined them and let them simmer together for about two hours.<span style="mso-spacerun: yes;"> </span>I let the soup cool and refrigerated it until
Sunday night.<span style="mso-spacerun: yes;"> </span>On Sunday afternoon, I
made croutons out of Saturday night’s leftover baguettes, and I reheated the
onion soup.<span style="mso-spacerun: yes;"> </span>When we were ready for
dinner, I put a crouton in the bottom of a bowl, ladled soup over it, and added
a thin layer or parmesan and gruyere cheese on top.<span style="mso-spacerun: yes;"> </span>(Interestingly, the most common complaint I
read about French Onion Soup in America is that Americans use too much cheese,
so I purposely went easy on the cheese.)<span style="mso-spacerun: yes;">
</span>Ten minutes in the oven and our onion soups were finished.<span style="mso-spacerun: yes;"> </span>I must say that it did not taste like any French
Onion Soup I have ever tasted.<span style="mso-spacerun: yes;"> </span>The broth
was flavorful, yet delicate, and I’m confident that it was a result of using
homemade broth.<span style="mso-spacerun: yes;"> </span>It was a nice way to
start the meal.<o:p></o:p></span></div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSJyhsT28coH5j7W8j2RmgLTFbXF_ialLTbsXOk5l2dnHGv8L6hqHb5zvDi6_ZtzZ7P6gHXNeJqKkLkhggLxo-u-MgwRrIkZaRFCUZ1QJrecGuFFiU7JHEO3GPaKHyVo_ZXTIBwr5M09U/s1600/rabbit.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="163" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSJyhsT28coH5j7W8j2RmgLTFbXF_ialLTbsXOk5l2dnHGv8L6hqHb5zvDi6_ZtzZ7P6gHXNeJqKkLkhggLxo-u-MgwRrIkZaRFCUZ1QJrecGuFFiU7JHEO3GPaKHyVo_ZXTIBwr5M09U/s200/rabbit.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">rabbit terrine with green </span><br />
<span style="font-family: Verdana, sans-serif;">olives </span><span style="font-family: Verdana, sans-serif;">and pistachios</span></td></tr>
</tbody></table>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">For our
second course, I served a Rabbit Terrine with mixed greens tossed in a
vinaigrette. So, why a rabbit terrine?<span style="mso-spacerun: yes;">
</span>Well, when I started the project, I decided that I wanted to include
rabbit, because I had never cooked with it, and it is one of my favorite dishes
when cooked properly.<span style="mso-spacerun: yes;"> </span>I also wanted to
include a pate or some sort of terrine, and since I was already planning to
sear the fois gras, I opted for a terrine, instead of a pate.<span style="mso-spacerun: yes;"> </span>I opened my big yellow kitchen bible, the <i style="mso-bidi-font-style: normal;">Gourmet Cookbook</i>, and I found a recipe
for <a href="http://www.epicurious.com/recipes/food/views/Rabbit-Terrine-with-Green-Olives-and-Pistachios-105493" target="_blank">Rabbit Terrine with green olives and pistachios</a>.<span style="mso-spacerun: yes;"> </span>Sounded like a great way to accomplish both
goals, so I added it to the week’s menus.<span style="mso-spacerun: yes;">
</span>This one took me longer to make than I ever imagined.<span style="mso-spacerun: yes;"> </span></span></div>
<ul>
<li><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">The recipe called for a three pound rabbit, but I ended up using 2 rabbits (1.3 lbs and 1.7 lbs).<span style="mso-spacerun: yes;"> </span>Because I purchased frozen whole rabbits, I did not have the option of asking a butcher to cut the rabbit for me, so I studied a few photos to figure out exactly how I was supposed to butcher a whole rabbit into eight pieces. And, of course, I got to do this two times since I had two rabbits.<span style="mso-spacerun: yes;"> </span>It was not the most beautiful butcher job, but fortunately, the meat was going to be pulled off the bones and shredded anyway.<o:p></o:p></span></div>
</li>
<li><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">I cooked the rabbit in a large stock pot with water, carrots, shallots, parsley, thyme, leek, garlic, salt and peppercorns for an hour.<span style="mso-spacerun: yes;"> </span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p></o:p></span></li>
<li><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">I let the mixture cool for thirty minutes.<span style="mso-spacerun: yes;"> </span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p></o:p></span></li>
<li><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">I removed the rabbit from the broth, strained the broth, and proceeded to mix it with crushed egg shells and egg whites.<span style="mso-spacerun: yes;"> </span>Then, I heated it on the stove top to attempt to clarify it.<span style="mso-spacerun: yes;"> </span>When I poured it through a sieve lined with damp paper towels, the broth was not clear, so I had to reheat it and attempt to clarify it again.<span style="mso-spacerun: yes;"> </span>I did this three times until I finally got it right.</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p></o:p></span></li>
<li><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">I pulled the rabbit meat and shredded it into small pieces.<span style="mso-spacerun: yes;"> </span>This took me much longer than expected, too.<span style="mso-spacerun: yes;"> </span>I hadn’t anticipated just how many little pieces there would be to pull off, and I was trying to make sure I didn’t accidentally pull any bones into my mixture.<span style="mso-spacerun: yes;"> </span>When I finally finished with the meat, I mixed fennel seeds, chopped picholine olives, chopped pistachios, fresh chives, fresh thyme, salt and black pepper into the meat and set it aside.</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p></o:p></span></li>
<li><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">I reduced the clarified broth until I had the correct concentration and removed it from the heat.<span style="mso-spacerun: yes;"> </span>I whisked in a mixture of cold water and softened unflavored gelatin until it dissolved.<span style="mso-spacerun: yes;"> </span>I stirred in Madeira and salt for flavoring. <o:p></o:p></span></li>
<li><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Finally, it was time to assemble the terrine.<span style="mso-spacerun: yes;"> </span>I don’t own a special pate mold with a press, but after a little research, I determined that it is easy to create your own press if you are happy with your terrine being made in a loaf pan (and I was fine with that).<span style="mso-spacerun: yes;"> </span>So, I lined a loaf pan with plastic wrap, filled it with the rabbit mixture, and poured the gelatin broth over it.<span style="mso-spacerun: yes;"> </span>Then, I fitted a piece of cardboard wrapped in aluminum foil that I cut out earlier in the day over the rabbit mixture and pressed it down so that the gelatin started rising above it.<span style="mso-spacerun: yes;"> </span>I lay the body of wine bottle that matched the size of my loaf pan on top of the cardboard “lid” and used kitchen string to tie it down and put pressure on the terrine.<o:p></o:p></span></li>
<li><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">I chilled the terrine with the wine bottle “weight” in the refrigerator for three hours.<o:p></o:p></span></li>
<li><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">After the three hours, I removed the wine bottle and cardboard lid from the loaf pan.<span style="mso-spacerun: yes;"> </span>I reheated the gelatin that was on top of the lid until it was pourable, and I poured it back on top of the terrine.<span style="mso-spacerun: yes;"> </span>Then, I covered the whole terrine with plastic wrap and put it back in the refrigerator until Sunday night’s dinner.</span></li>
</ul>
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Thankfully,
when I unmolded and sliced the terrine on Sunday night, I discovered a perfectly
formed and flavored terrine.<span style="mso-spacerun: yes;"> </span>The
brininess of the olives and the crunchiness of the pistachios added a perfect
balance of flavor and texture to the dish.<span style="mso-spacerun: yes;">
</span>I do not foresee making another terrine for a long time, but I will
never have another without appreciating the amount of work that goes into that
dish. Wow!</span><br />
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU6vK7blX4_4MtLJG-7gW6oLAIN0U1-h1PbnR1gD-iyOucNjBOwEZEsbHBxTH8EekWMkbrrc-zbnKhtIULvWoFZJhpwgcQ2rVAmpbGoeqFrNos6x45RQES_mIted0WowcI8NIF1LIm99Q/s1600/TarteTatin.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU6vK7blX4_4MtLJG-7gW6oLAIN0U1-h1PbnR1gD-iyOucNjBOwEZEsbHBxTH8EekWMkbrrc-zbnKhtIULvWoFZJhpwgcQ2rVAmpbGoeqFrNos6x45RQES_mIted0WowcI8NIF1LIm99Q/s200/TarteTatin.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">tarte tatin</span></td></tr>
</tbody></table>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">I ended
Sunday night’s dinner with my favorite French dessert, tarte tatin.<span style="mso-spacerun: yes;"> </span>This is a dish that I have made previously,
but this time, I spent a little more time researching tips for creating an even
better tarte tatin than I’ve ever made.<span style="mso-spacerun: yes;">
</span>I found a great article by Felicity Cloake from <em>The Guardian </em>entitled
“<a href="http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/oct/20/how-to-cook-perfect-tarte-tatin" target="_blank">How to cook perfect tarte tatin</a>” and followed her recommendations to use different
varieties of apples and to let the peeled apples sit in the refrigerator
uncovered overnight to intensify their flavor.<span style="mso-spacerun: yes;">
</span>I made a shortbread crust (because I like it better than puffed pastry),
and I baked it in a cast iron skillet.<span style="mso-spacerun: yes;">
</span>Another great dish!<span style="mso-spacerun: yes;"> </span>I wish I had
let the sugar caramelize a little longer so that the apples had a richer color
on them, but otherwise, I was very happy with the final result.<span style="mso-spacerun: yes;"> </span>It was a fine way to bid adieu to my week of
French cuisine.<o:p></o:p></span></div>
<br />
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">I set
out to challenge myself this week, and without a doubt, I achieved that
goal.<span style="mso-spacerun: yes;"> </span>Even now as I write about this
week’s dishes, I am surprised at how many I squeezed into a few days and that I
did not have a single failure.<span style="mso-spacerun: yes;"> </span>Without a
doubt, I will look back to this week as one of the project’s best!</span></div>
Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com0tag:blogger.com,1999:blog-3744947073390691906.post-65306475365669307332012-10-23T12:16:00.000-07:002012-10-23T12:16:35.502-07:00Week 42: A Journey to Serbia<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">As I began researching Serbian cuisine, I quickly recognized several
dishes that I had previously read about and cooked from other countries during
this year’s global journey.<span style="mso-spacerun: yes;"> </span>I
immediately looked at a map, because I must confess that I could not remember Serbia's exact location.<span style="mso-spacerun: yes;"> </span>Landlocked by Hungary, Romania, Bulgaria,
Macedonia, Croatia, Bosnia, Montenegro, and Albania (controversially
though…Albania borders the disputed Kosovo region), this country is surrounded
by rich culinary traditions.<span style="mso-spacerun: yes;"> </span>I
recognized the dobos torte from my Hungarian journey, baklava and moussaka from
Greece, paprikas from Hungary, kanafeh from Palestine, syriniki from Russia,
and burek from Tunisia.<span style="mso-spacerun: yes;"> </span>Most of these
influences can be traced to Serbia’s rule under the Ottoman Empire.<span style="mso-spacerun: yes;"> </span>The good news is that I enjoyed all of these
dishes, so I was anxious to try other popular dishes within the Serbian
culture.</span><br />
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">The main course in Serbia is always a meat dish.<span style="mso-spacerun: yes;"> </span>National dishes include pljeskavica
(hamburger steak), cevapcici (grilled links of ground meat
served with onions, sour cream, minced red pepper and salt in a flatbread), and
sarma (cabbage leaves stuffed with ground meat).<span style="mso-spacerun: yes;"> </span>Serbia is famous for its pork products,
so much so that many have attained protected designation of origin status, such
as Sunka (Serbian Smoked Ham), Uzice (Serbian Bacon), and Cvarci (Serbian Pork
Rinds).<span style="mso-spacerun: yes;"> </span>In addition to these smoked and
cured meats, Serbians also produce many types of sausages, which can be traced
to influences from Hungary and Austria.<span style="mso-spacerun: yes;"> </span>Not surprisingly, barbeques are very popular
in this meat-centric culture.<span style="mso-spacerun: yes;"> </span>Pickled
foods, such as sauerkraut and pickled peppers, are often found in Serbian
cuisine, which as a matter of balance makes perfect sense as they would serve
as great accompaniments to these rich meat dishes.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Bread is the most important component of a Serbian meal. Traditionally, house guests are greeted with
bread and salt, and some people even believe that throwing away bread is
sinful.<span style="mso-spacerun: yes;"> </span>The breads range from large
country-style loaves of soda bread to pita bread to deep fried doughs.<span style="mso-spacerun: yes;"> </span>In keeping with the theme of baking, pies and
pastries are also popular in Serbian culture.<span style="mso-spacerun: yes;">
</span>Many pastries are similar to what we Americans know more familiarly as
Greek, Turkish, or Middle Eastern because of their extensive use of phyllo
dough.<span style="mso-spacerun: yes;"> </span>In addition, numerous tortes
similar to Hungary’s Dobos Torte appear in Serbian cuisine.<span style="mso-spacerun: yes;"> </span>Because dairy products are both abundant and
popular in Serbia, many desserts incorporate cheese fillings, such as
palachinke (thin crepe-like pancakes stuffed with cheese and jam) and gibanica
(a pastry dish of phyllo, fruit, and cheese layers).</span><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">With a limited amount of time for cooking this week, I set out to touch
on as many key elements of the cuisine as possible in only a few dishes.<span style="mso-spacerun: yes;"> </span>I incorporated grilled meats, pickles, bread,
pastry, and dairy products into one Serbian Meal. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b><u><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Saturday’s Prep:<span style="mso-spacerun: yes;"> </span>Cesnica (Christmas Soda Bread) and Grilled
Pickled Peppers<o:p></o:p></span></u></b></div>
<br />
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Because bread serves such an important role in Serbian cuisine, I chose
to make a fresh loaf of bread with cultural significance.<span style="mso-spacerun: yes;"> </span>Cesnica (also chesnic or chesnitsa) is a
country-style yeast bread served during the Christmas Holidays.<span style="mso-spacerun: yes;"> </span>It is also referred to more commonly as
Christmas Bread or Money Bread.<span style="mso-spacerun: yes;"> </span>The
recipes vary by family and also according to date.<span style="mso-spacerun: yes;"> </span>Christmas serves as one of the holiest days
in the Serbian Orthodox Church, and devout Serbians abstain from meat, dairy
and eggs during the 40 days leading up to Christmas.<span style="mso-spacerun: yes;"> </span>During this time period, a basic cesnica made
with only water, yeast, flour, salt and shortening is served.<span style="mso-spacerun: yes;"> </span>During the Christmas feast, a more flavorful
cesnica made with eggs and butter may be served, and some families even serve a
sweet version studded with raisins and nuts.<span style="mso-spacerun: yes;">
</span>No matter which version a family makes, the baked loaf always includes a
hidden silver coin.<span style="mso-spacerun: yes;"> </span>The bread is torn,
never sliced, and tradition holds that whomever gets the coin will be lucky
during the next year. </span><br />
<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4P-rX-sYeso5xK1rLZQYpvvUQtcYRlUswA45L7eN1NZJ6Zxgmui_oAqKOxQKdYQiu4fZQ-2R886cY-46sMFuvgDGjHFves2g2bDJpm2Hrv4WIwGc8LXwOfvch7KrgR3-er2ctBU3roR0/s1600/cesnica.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4P-rX-sYeso5xK1rLZQYpvvUQtcYRlUswA45L7eN1NZJ6Zxgmui_oAqKOxQKdYQiu4fZQ-2R886cY-46sMFuvgDGjHFves2g2bDJpm2Hrv4WIwGc8LXwOfvch7KrgR3-er2ctBU3roR0/s200/cesnica.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">cesnica</span></td></tr>
</tbody></table>
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">For this week’s project, I made a <a href="http://easteuropeanfood.about.com/od/croatianserbbreads/r/cesnica2.htm" target="_blank">basic cesnica with eggs and butter</a>, and
I was surprised at what a big, beautiful loaf of bread I
had.<span style="mso-spacerun: yes;"> </span>The inside was light and fluffy,
and the exterior had perfect crisp edges.<span style="mso-spacerun: yes;">
Other than dealing with the extremely sticky dough, </span>it was a simple bread to
make.<span style="mso-spacerun: yes;"> </span>As with most basic yeast breads,
it just took time.<o:p></o:p></span></div>
<br />
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">In <i style="mso-bidi-font-style: normal;">Planet BBQ, </i>Steven Raichlen
writes about Grilled Pickled Peppers as typical side items to be included in a
grilled meal.<span style="mso-spacerun: yes;"> </span>Until I read the recipe, I
thought it meant that pickled peppers were to be grilled.<span style="mso-spacerun: yes;"> </span>Instead, grilled peppers are pickled.<span style="mso-spacerun: yes;"> (So, really it is Pickled Grilled Peppers, right?) </span>He describes them as long, slender peppers
and recommends using horn or banana peppers for authentically Serbian
preparations.<span style="mso-spacerun: yes;"> </span>At the market, I only
found cubanelles, so I opted to use them.<span style="mso-spacerun: yes;">
</span>(Raichlen notes that milder peppers like cubanelles are used in neighboring
countries, such as Croatia.)<span style="mso-spacerun: yes;"> </span>I grilled
the peppers until the skin began to blister.<span style="mso-spacerun: yes;">
</span>Then, I put them in a pickling jar with garlic cloves, and I covered
them in a mixture of white vinegar, salt, and sugar.<span style="mso-spacerun: yes;"> </span>I left them in the refrigerator overnight to
pickle for Sunday night’s dinner.<o:p></o:p></span></div>
<br />
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<b><u><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Sunday Night’s Dinner:<span style="mso-spacerun: yes;"> </span>Grilled Pork Roulade (rolovani punjeni
raznjici), Grilled Pickled Peppers (ardei copti), Serbian-style Coleslaw,
Grilled Cesnica, and Gibanica<o:p></o:p></span></u></b></div>
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8RlSnxYxIiQ6MPJ4dDLQaupCL2ZigKesFdhrrUMXPHJlF-GVe1q6g2S6XL-oxBMRu_PjZLd0iU358CquKNTQFOLuwgWWoc8GyVgIBZPS8Ul6pYLYfZsKBLRO2UBSRM7bMb1K9Xw4xYlM/s1600/RouladePepperColeslaw.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8RlSnxYxIiQ6MPJ4dDLQaupCL2ZigKesFdhrrUMXPHJlF-GVe1q6g2S6XL-oxBMRu_PjZLd0iU358CquKNTQFOLuwgWWoc8GyVgIBZPS8Ul6pYLYfZsKBLRO2UBSRM7bMb1K9Xw4xYlM/s200/RouladePepperColeslaw.JPG" width="160" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">pork roulades</span><br />
<span style="font-family: Verdana, sans-serif;">grilled pickled </span><span style="font-family: Verdana, sans-serif;">peppers</span><br />
<span style="font-family: Verdana, sans-serif;">oil and vinegar coleslaw</span></td></tr>
</tbody></table>
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">When I read the recipe for Raichlen’s <i style="mso-bidi-font-style: normal;">rolovani
punjeni raznijici</i>, I knew it was the Serbian meat dish for our dinner as it
incorporates most of the traditionally Serbian elements:<span style="mso-spacerun: yes;"> </span>pork tenderloin wrapped around cheese,
cornichon, and onion…and then wrapped in bacon.<span style="mso-spacerun: yes;">
</span>Plus, it sounded amazing, and I knew the hubs would be happy to fire up
the charcoal grill for this meal.<span style="mso-spacerun: yes;"> </span>Each
roulade is small as the size of the pork tenderloin is only two inches by three
inches.<span style="mso-spacerun: yes;"> </span>I used edam cheese, because I
read that it was similar to typical Serbian cheese.<span style="mso-spacerun: yes;"> </span>The final dish was rich and delicious, and
tasted exactly as you might imagine it.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<br />
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">For side items, I served the Grilled Pickled Peppers and an <a href="http://easteuropeanfood.about.com/od/salads/r/serbcoleslaw.htm" target="_blank">oil and vinegar dressed Serbian coleslaw</a>.<span style="mso-spacerun: yes;"> </span>Cabbage is such a major component of Eastern
European cuisine that I felt like I had to include it somewhere in the
meal.<span style="mso-spacerun: yes;"> </span>Both the peppers and the coleslaw
provided a nice balance to the meal as their cool, crunchy, and tart profiles
offered the perfect counterpoint to the rich, smoky pork roulades.<span style="mso-spacerun: yes;"> </span>Since I still had half of that big loaf of cesnica leftover, I cut a few thick slices, and we grilled it to enjoy
with dinner, as well.<o:p></o:p></span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig5vpraH6xeDRu3R8R2k-3AJcOJMwDpqTFJgc2tSLRKUcTaV79CwgEzWR05HaoXeWZ9raiVPrGaTmRNaZJcwQSFlkpDk7hKcxL22TALLfiS0pts_fBbdoD5gA4iYa8mLYmwO-N_QsOhNc/s1600/gibanica.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="159" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig5vpraH6xeDRu3R8R2k-3AJcOJMwDpqTFJgc2tSLRKUcTaV79CwgEzWR05HaoXeWZ9raiVPrGaTmRNaZJcwQSFlkpDk7hKcxL22TALLfiS0pts_fBbdoD5gA4iYa8mLYmwO-N_QsOhNc/s200/gibanica.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">gibanica</span></td></tr>
</tbody></table>
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">For dessert, I made <i style="mso-bidi-font-style: normal;"><a href="http://easteuropeanfood.about.com/od/croatianserbiandesserts/r/sweet-gibanica-2.htm" target="_blank">gibanica</a> </i>layered
with phyllo sheets, an apricot filling, raspberry preserves, and a cheese
filling.<span style="mso-spacerun: yes;"> </span>I liked this dessert, because
it was not overly sweet.<span style="mso-spacerun: yes;"> </span>While the
separate flavors of the three fillings were discernible, together they
complemented each other by offering sweet, tart, and creamy profiles to the
dish.<o:p></o:p></span></div>
<br />
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">I must admit that I was not confident that this week would yield many
great dishes when I began this Serbian journey, but when I finished these
dishes, I found myself wondering if I had shortchanged Serbia.<span style="mso-spacerun: yes;"> </span>After I finally began to understand the
culture and the convergence of the Ottoman influences with those of Hungary and
other Balkan states, I stumbled upon some interesting dishes that we really enjoyed. Every country's cuisine offers some interesting flavors and dishes...sometimes it just takes a little longer to find those gems.</span></div>
Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com0tag:blogger.com,1999:blog-3744947073390691906.post-24634379591108173982012-10-19T12:23:00.000-07:002012-10-19T12:23:08.478-07:00Week 41: A Journey to Cuba
<span style="font-family: "Verdana","sans-serif";">After living in Miami
for five years, a week of Cuban food for a project celebrating World Cuisines
almost felt like cheating.<span style="mso-spacerun: yes;"> </span>Cuban food is
so much a part of Miami culture that I don’t even think of it as exotic or
different anymore.<span style="mso-spacerun: yes;"> </span>Having previously written
about the cuisines of Cuba’s neighbors, such as Puerto Rico, Dominican
Republic, and Haiti, it seems like a bit of a repeat to write about the same
influences and seasonings, so I decided to explore some of my favorite Cuban
comfort foods.<span style="mso-spacerun: yes;"> </span>My sister, brother-in-law,
niece, and nephews, were visiting for the week, and I decided that introducing
them to Cuban cuisine would be an interesting way to rediscover the flavors of
these dishes.<o:p></o:p></span><br />
<br />
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";">Cuban Sandwich, Frijoles Negros, and Rice</span></u></b></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";"></span></u></b><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";"></span></u></b> </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyk8t5-H3pn7SXQD8x22AjTgd8wJIlP5ZhWd_7e9IhDot5W628i3SInHYaI8OvnqlY1ueMeD_XPAY0euhytQIixROm9HVA9xyeUrt5iFexWdht0vxge0n4x_sapP6F7J_30JpiRAlz6U/s1600/CubanSandwich.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyk8t5-H3pn7SXQD8x22AjTgd8wJIlP5ZhWd_7e9IhDot5W628i3SInHYaI8OvnqlY1ueMeD_XPAY0euhytQIixROm9HVA9xyeUrt5iFexWdht0vxge0n4x_sapP6F7J_30JpiRAlz6U/s200/CubanSandwich.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Cuban sandwich</span></td></tr>
</tbody></table>
<span style="font-family: "Verdana","sans-serif";">The Cuban Sandwich
made its way to the United States via cigar rollers and their families who
lived in Tampa, Miami, and Key West.<span style="mso-spacerun: yes;"> </span>In
Cuba, this sandwich evolved over years of
influences from Spanish settlers.<span style="mso-spacerun: yes;"> </span>Linda
Stradley wrote a great article, “History of the Cuban Sandwich,” which includes
excerpts from Cuban-Americans in Tampa and Miami with close ties to the
sandwich.<span style="mso-spacerun: yes;"> </span>Of course, in Cuba, it was
just called “a sandwich” and in the United States, its name became The Cuban in
reference to a sandwich made with Cuban Bread (a soft, airy, white bread with a
papery thin crust), filled with roast pork, ham, Swiss cheese, dill pickles,
and a thin layer of yellow mustard, and pressed to both warm the sandwich and
compress it.<span style="mso-spacerun: yes;"> </span>(In Tampa, a layer of Genoa
salami is layered into the sandwich, which is a nod to the Italian community
there.)<span style="mso-spacerun: yes;"> </span>I set out to make an authentic
version at home.<span style="mso-spacerun: yes;"> </span>I slow-roasted a <a href="http://www.icuban.com/food/lechon_asado.html" target="_blank">pork shoulder</a> in sour orange juice and garlic for several hours.<span style="mso-spacerun: yes;"> </span>Then, I piled the roast pork onto Cuban bread with Swiss
cheese, Serrano ham, and yellow mustard.<span style="mso-spacerun: yes;">
</span>Typically, a Cuban press is flat, but I forgot to change out the plates
on my press, so you can see the “grill mark” grooves on the sandwich.<span style="mso-spacerun: yes;"> </span>Otherwise, my Cuban Sandwich was the real
deal!<span style="mso-spacerun: yes;"> </span>It was good, too.<span style="mso-spacerun: yes;"> </span></span><br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTwVoZfa196LLB4YGKY3QnlZbnOVKmCOrxt-FHO_b2fO4wXqNkYOS-w7hZrYlHXrw2Ev99TdZ2GXObgwZdo8_9PS8ycQtWMfFGWnVqNpRpW4xonMMNAOGyYqOcKPH-Tr_7H4AhdTjj20/s1600/CubanBlackBeans.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTwVoZfa196LLB4YGKY3QnlZbnOVKmCOrxt-FHO_b2fO4wXqNkYOS-w7hZrYlHXrw2Ev99TdZ2GXObgwZdo8_9PS8ycQtWMfFGWnVqNpRpW4xonMMNAOGyYqOcKPH-Tr_7H4AhdTjj20/s200/CubanBlackBeans.JPG" width="161" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">frijoles negros</span></td></tr>
</tbody></table>
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<span style="font-family: "Verdana","sans-serif";">To accompany our Cuban
Sandwiches, I made a big pot of Cuban Black Beans and white rice.<span style="mso-spacerun: yes;"> </span>I’m not exactly sure what makes Cuban Black
Beans authentic, because I found several different recipes claiming to be authentic.<span style="mso-spacerun: yes;"> I'm pretty sure that most people's idea of "authentic" is however their mothers or grandmothers made it. </span>I made the <a href="http://www.icuban.com/food/frijoles_negros.html" target="_blank">recipe posted on the Three Guys from Miami website</a>, because I was intrigued by the list of
seasonings for the beans:<span style="mso-spacerun: yes;">
</span>onion, bell pepper, garlic, oregano, cumin, bay leaf, vinegar, dry Spanish
wine, olive oil, and a little sugar.<span style="mso-spacerun: yes;"> </span>Interestingly,
my family enjoyed the beans as much, if not more than, the sandwiches.<span style="mso-spacerun: yes;"> </span>We all agreed that the little bit of sugar
added an interesting twist to our expectations.<span style="mso-spacerun: yes;">
</span>It’s a recipe I will definitely make again.<o:p></o:p></span></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";">Ropa Vieja, Arroz Amarillo, and Platanos Maduros</span></u></b></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";"></span></u></b> </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7PPHZVZQnJIfvqEFqt7H8hMCVnXRWYmLs2BdFb9LM-cleFu_F0GoU7wIVGEdjhgAxh0d8wrxH-sCBFlmsdEehsl0DJB7YtqYdsTWPEEHcFhqyEqKWrg4mUxSc9ciw3ZljRY7vLYCpmw/s1600/RopaVieja.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7PPHZVZQnJIfvqEFqt7H8hMCVnXRWYmLs2BdFb9LM-cleFu_F0GoU7wIVGEdjhgAxh0d8wrxH-sCBFlmsdEehsl0DJB7YtqYdsTWPEEHcFhqyEqKWrg4mUxSc9ciw3ZljRY7vLYCpmw/s200/RopaVieja.JPG" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">ropa vieja, arroz amarillo, </span><br />
<span style="font-family: Verdana, sans-serif;">platanos maduros</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: "Verdana","sans-serif";">Ropa Vieja is my
absolute favorite Cuban dish.<span style="mso-spacerun: yes;"> </span>On the
rare occasion that we have a cool winter night in Miami, ropa vieja hits the
spot!<span style="mso-spacerun: yes;"> </span>Having eaten the dish out in
restaurants on several occasions, I always thought it was traditionally made
with chuck roast, but this week, I discovered that the dish’s most
authentic presentation is made with flank steak.<span style="mso-spacerun: yes;"> </span>The dish originated in Spain’s Canary
Islands, the last stop on the way to the Americas, and those on the Spanish
ships traveling through to the Caribbean introduced the dish to
Cuba, Panama, Puerto Rico, and the Dominican Republic.<span style="mso-spacerun: yes;"> </span>Its name means “old clothes” which references
the fact that ladies remarked that its appearance was akin to that of old, torn
rags.<span style="mso-spacerun: yes;"> </span>A basic ropa vieja recipe is
braised, shredded beef in a tomato sauce base with onions and peppers.<span style="mso-spacerun: yes;"> </span>Sometimes olives, pimientos, chickpeas,
potatoes, and capers are added, and in Mexico, the dish is actually made with
mint, garlic and eggs.<span style="mso-spacerun: yes;"> </span>I made a
straightforward recipe from Mark Bittman that included onions, peppers, garlic,
cumin, and diced tomatoes.<span style="mso-spacerun: yes;"> </span>Without
question, this was the best version I’ve ever tasted, and I attribute that to
Bittman’s treatment of cumin in the dish.<span style="mso-spacerun: yes;">
</span>Whereas other recipes include ground cumin, his recipe calls for cumin
seeds and garlic paste to be fried in oil, and then the onions and bell peppers
are sautéed in that oil.<span style="mso-spacerun: yes;"> </span>This results in
an aromatic, cumin-centric dish, which I loved.<span style="mso-spacerun: yes;">
</span>I made yellow rice and fried some ripe plantains to accompany the
dish.<span style="mso-spacerun: yes;"> </span>The family loved it, especially
the plantains.<span style="mso-spacerun: yes;"> </span>I’ve become so accustomed
to ripe plantains that I forget they are not so “everday” in the rest of the
country.<span style="mso-spacerun: yes;"> </span>The Ropa Vieja was so good that
I found only a few stray pieces of shredded beef and a couple of bell pepper
slices in my refrigerator when I was seeking out leftovers. Definitely a hit with the family!</span><br />
<br />
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";">Pastelitos de Guayaba</span></u></b></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5q1i1L3VY7JtfyLp-Evu9LlxpTVrYLZQ-w78bnYZnvEz73LDofQO_My1PYOcaXY9L0F8a9Diqq1k1OPt1ww1OGWe-ClmALabSd8qMEbSYsEBX0Lq-6Q4wIC8GT7mol4YO1ww7nbwsDZk/s1600/pastelitos.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5q1i1L3VY7JtfyLp-Evu9LlxpTVrYLZQ-w78bnYZnvEz73LDofQO_My1PYOcaXY9L0F8a9Diqq1k1OPt1ww1OGWe-ClmALabSd8qMEbSYsEBX0Lq-6Q4wIC8GT7mol4YO1ww7nbwsDZk/s200/pastelitos.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">pastelitos fresh from</span><br />
<span style="font-family: Verdana;">the oven</span></td></tr>
</tbody></table>
<span style="font-family: "Verdana","sans-serif";">Upon moving to Miami,
it took me a while to figure out that what I called a “turnover” is actually a
pastelito in Miami.<span style="mso-spacerun: yes;"> </span>While a pastelito is
basically a turnover, it represents so much more culturally.<span style="mso-spacerun: yes;"> </span>It’s a snack enjoyed by strangers at a Cuban
coffee window or a treat shared amongst friends and family at a casual
gathering or for breakfast.<span style="mso-spacerun: yes;"> </span>The pastry
is similar to puff pastry, and by all means can be made with puff pastry, but
when you bite into an authentic pastelito, you can taste that the pastry is not
all butter…you can taste the lard.<span style="mso-spacerun: yes;"> </span>The
most traditional sweet filling is cream cheese and guava, although pineapple
and coconut are also popular.<span style="mso-spacerun: yes;"> </span>Pastelitos
can be savory, too, and filled with meat and/or cheese.<span style="mso-spacerun: yes;"> </span>In the case of both sweet and savory
pastelitos, the pastries are topped with a thin sweet glaze.<o:p></o:p></span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-sEam33rZbv0h0d4530zhtzmMNIiRiVeCyp6BvFu8CQ-2dxLq9aD7Tg3c2I3IgL9PjLDUjsDK5aEiUmtEgX4-gD_p9j2VlqOoWiSBegyAs_nQaJxNc9puNsmgzwr0zWCNzH8fI3ixWM8/s1600/pastelitoCloseup.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-sEam33rZbv0h0d4530zhtzmMNIiRiVeCyp6BvFu8CQ-2dxLq9aD7Tg3c2I3IgL9PjLDUjsDK5aEiUmtEgX4-gD_p9j2VlqOoWiSBegyAs_nQaJxNc9puNsmgzwr0zWCNzH8fI3ixWM8/s200/pastelitoCloseup.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">guava and cream cheese filling</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif";">I made a batch of
<a href="http://forfood.rezimo.com/2009/05/guava-pastries-pastelitos-de-guayaba-recipe/" target="_blank">guava and cream cheese pastelitos</a> using puff pastry, and I could not believe
how amazingly delicious they tasted when they were fresh from the oven.<span style="mso-spacerun: yes;"> </span>Plus, they are so easy to make.<span style="mso-spacerun: yes;"> </span>Puff Pastry, a slice of guava paste, and some
cream cheese mixed with a little milk, fresh lemon juice, and sugar create a
perfect little pie.<span style="mso-spacerun: yes;"> </span>I put an egg
wash on them, baked for thirty minutes, and brushed them with simple syrup five
minutes before they finished baking.<span style="mso-spacerun: yes;">
</span>Perfect, delicious pastelitos!<span style="mso-spacerun: yes;"> </span>I took
some to work the next day, and we all agreed that these were some of the best
pastelitos we’d ever tasted.<span style="mso-spacerun: yes;"> </span>Another Y’all
Taste This victory!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif";">All in all, my week of
Cuban cuisine was more comforting than enlightening, but I enjoyed making these dishes
that I have grown to love.<span style="mso-spacerun: yes;"> </span>Making them taught me about the layers of flavors used to create them, and introducing
them to my family gave me an opportunity to rediscover their charms.</span></div>
Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com0tag:blogger.com,1999:blog-3744947073390691906.post-42873441355678456152012-10-11T08:28:00.000-07:002012-10-11T08:28:46.533-07:00Week 40: A Journey to Laos<span style="font-family: Verdana, sans-serif;">
<span style="font-family: "Verdana","sans-serif";">This week’s exploration
of Lao cuisine introduced me to the customs and culture of a country absolutely
unfamiliar to me.<span style="mso-spacerun: yes;"> </span>My experience with
Laos’ cuisine existed only regarding its relationships and influences with its
bordering countries of Thailand, Cambodia, China, Vietnam, and Burma/Myanmar.
Unlike its neighbors, Laos is land-locked with a mountainous terrain so
underdeveloped that the word “wilderness” is often employed to describe its landscape, and not
hyperbolically.<span style="mso-spacerun: yes;">
</span>Because of this environment, its cuisine evolves from fresh, raw
ingredients native to the land.<span style="mso-spacerun: yes;"> </span>Its most
famous dish, <i style="mso-bidi-font-style: normal;">laap </i>or <i style="mso-bidi-font-style: normal;">larb</i>, is a testament to this connection
as it originated as a dish of raw, minced meat from a hunter’s fresh kill
seasoned with onions, chiles, and herbs, such as mint and cilantro.<span style="mso-spacerun: yes;"> </span>Another testament to the influence of the
wild on Lao cuisine is the common occurrence of dried water buffalo skin in
stews and chile pastes.<span style="mso-spacerun: yes;"> </span>With no coastal
borders, local freshwater fish, such as catfish, are used to create fresh fish
dishes, as well as Laos’ most popular fermented fish sauce, <i style="mso-bidi-font-style: normal;">padek</i>.<span style="mso-spacerun: yes;">
</span>Most meals are accompanied by fresh vegetables, and no Lao dinner would
be complete without sticky rice, which is traditionally rolled into a ball and
eaten by hand.<span style="mso-spacerun: yes;"> </span>Whereas the dishes of its
neighboring countries are famous for their “sweet and sour” or “sweet and
savory” flavor profiles, Lao dishes are never sweet.<span style="mso-spacerun: yes;"> </span>In fact, they are most frequently described
as bitter due to their extensive use of fresh greens and herbs.<span style="mso-spacerun: yes;"> </span>With this basic primer, I planned our Lao
menus to further my understanding of the country’s cuisine and flavors.<o:p></o:p></span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Sticky Rice (khao niao) and Stuffed Lemongrass (ua si khai)<o:p></o:p></span></span></u></b></div>
<span style="font-family: Verdana, sans-serif;">
<span style="font-family: "Verdana","sans-serif";">Sticky Rice, also
known as glutinous rice, is the mainstay of Lao cuisine.<span style="mso-spacerun: yes;"> </span>I read so many descriptions of its textures
and qualities before making it, and I must say that making it, touching it, and
tasting it are truly the only ways to really understand how it differs from
other rice varieties.<span style="mso-spacerun: yes;"> </span>It is definitely
sticky, but in a way that it sticks to itself, the steamer, the serving
bowl…but not one’s hands while rolling it into a neat little ball to pop it in
the mouth.<span style="mso-spacerun: yes;"> </span>I steamed it in a bamboo
steamer lined with parchment paper.<span style="mso-spacerun: yes;">
</span>(Banana leaves would have been more authentic but I didn’t have any in
the freezer.)<span style="mso-spacerun: yes;"> </span>While it is not as
fragrant or flavorful as Jasmine rice, it does have a slightly aromatic
flavor.<span style="mso-spacerun: yes;"> </span>Interestingly, in addition to
steaming this rice, Lao also toast the grains, grind them, and add them to
dishes for a nutty flavor.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfMGlBGGXt8K-LlRRp-O956Zi1vIruV9g_OwG4HzeUKYkSvxNwKB89SruMsx8d4fmRraE0fp3EBYKSx0ZrySu3MZhkIdLX-9h0Y_sLzR4l0aMltUnPMp_VMxKBtFzeFaRcdURBmShqdyQ/s1600/StuffedLemongrass.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfMGlBGGXt8K-LlRRp-O956Zi1vIruV9g_OwG4HzeUKYkSvxNwKB89SruMsx8d4fmRraE0fp3EBYKSx0ZrySu3MZhkIdLX-9h0Y_sLzR4l0aMltUnPMp_VMxKBtFzeFaRcdURBmShqdyQ/s200/StuffedLemongrass.JPG" width="173" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">stuffed lemongrass</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">and sticky rice</span></td></tr>
</tbody></table>
<span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">When researching
authentic Lao dishes online, stuffed lemongrass, or <i style="mso-bidi-font-style: normal;">ua si khai, </i>constantly appeared in my search results.<span style="mso-spacerun: yes;"> </span>Most likely, these numerous references are
related to the fact that the chef from a popular Lao restaurant, Tamarind, in
Luang Prabang offers Lao Cooking classes that tourists the world over have
attended, and this is a dish he teaches.<span style="mso-spacerun: yes;"> </span>The dish can be traced back to a compilation
of handwritten recipes by a former chef of the royal palace at Luang Prabang.<span style="mso-spacerun: yes;"> </span>I selected the recipe for two reasons.<span style="mso-spacerun: yes;"> </span>I was curious to see how much of the
lemongrass flavor would infuse into the stuffing, and I thought it looked cool.<span style="mso-spacerun: yes;"> </span>Most of the recipes I found were
pretty similar, so I selected a <a href="http://suite101.com/article/luang-prabang-laos-tamarind-cafes-stuffed-lemongrass-a399040" target="_blank">recipe</a> with ingredients that sounded most
appealing to me, which means I stuffed my lemongrass with garlic, scallions,
cilantro, kaffir lime leaves, and ground pork.<span style="mso-spacerun: yes;">
</span>I was surprised to find that making the “basket” in the lemongrass stalk
is quite simple.<span style="mso-spacerun: yes;"> </span>I cut a slit about
4 inches long with a paring knife, then turned the stalk a quarter turn and cut
another slit until I worked my way around the stalk.<span style="mso-spacerun: yes;"> </span>After that, I squeezed the stalk from
end to end until the slits started to give and opened up for me to work a small
handful of the stuffing into the lemongrass basket.<span style="mso-spacerun: yes;"> </span>Some recipes recommended letting the stuffed
lemongrass stalks rest overnight in the refrigerator so that the flavors would
have more time to infuse.<span style="mso-spacerun: yes;"> </span>I only let
mine rest for an hour before coating them in egg and frying them for a few
minutes.<span style="mso-spacerun: yes;"> </span>With only an hour, the
lemongrass flavor definitely came through, and it provided a nice, delicate
aroma for the dish, as well.<span style="mso-spacerun: yes;"> </span>I love it,
and I was really proud of myself for creating such a beautiful dish.<o:p></o:p></span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Green Papaya Salad (tam mak hoong) and Duck Laap (laap
ped)</span></span></u></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";"><o:p></o:p></span></u></b><span style="font-family: Verdana, sans-serif;"> </span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9slyqsWRbxxoQFR0CQOERSZRSdrGt3Z5-SWQnXg0XFYOjsTQy3V4SohQ7ZF2BSev6P4f0h3c0sy4FruoFd3XPt95QHoQA-kCLsXBrSZ5kPBkNXFONciF-9zKyec5cugfhX-4-5kWVWYw/s1600/papayasalad.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9slyqsWRbxxoQFR0CQOERSZRSdrGt3Z5-SWQnXg0XFYOjsTQy3V4SohQ7ZF2BSev6P4f0h3c0sy4FruoFd3XPt95QHoQA-kCLsXBrSZ5kPBkNXFONciF-9zKyec5cugfhX-4-5kWVWYw/s200/papayasalad.JPG" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">green papaya salad</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"></span><span style="font-family: Verdana, sans-serif;">
<span style="font-family: "Verdana","sans-serif";">A few weeks ago, I
explored Thai cuisine, and although I had the best of intentions for making <i style="mso-bidi-font-style: normal;">som tam</i> (Northeast Thailand’s version of
Green Papaya Salad), I just didn’t have enough time that week.<span style="mso-spacerun: yes;"> </span>I knew that it was a dish influenced by the
Lao border, but I did not realize that the dish actually originated in Laos.<span style="mso-spacerun: yes;"> </span>I wish that I could say my presentation was
authentically Lao in every way, but I think it was more likely a combination of
the two.<span style="mso-spacerun: yes;"> </span>I read as many descriptions of
the Lao version as possible and finalized on these notes for ensuring some Lao
authenticity:<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span><br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">
<span style="font-family: "Verdana","sans-serif";">Both Thai and Lao versions include green papaya, garlic, peanuts, and chiles.<o:p></o:p></span></span></li>
<li><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Lime juice is downplayed in the Lao version and sometimes not included at all. Instead, a mortar and pestle is used to mash the shredded green papaya which releases some of its juices into the salad.</span></span></li>
<li><span style="font-family: "Verdana","sans-serif";"></span><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Lao salads generally include two types of tomatoes:<span style="mso-spacerun: yes;"> </span>a larger, pulpier fruit and a small juicy one.<span style="mso-spacerun: yes;"> </span>One should be sweet and the other a bit sour.<o:p></o:p></span></span></li>
<li><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">The Thai version generally includes palm sugar for a flavor profile of sweet, sour, and spicy, but Lao versions are more often only salty and spicy.<span style="mso-spacerun: yes;"> </span>The saltiness comes from <i style="mso-bidi-font-style: normal;">padek</i>, Lao fish sauce.<o:p></o:p></span></span></li>
<li><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Lao versions often include raw crabs seasoned in the fermented fish sauce.<o:p></o:p></span></span></li>
</ul>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL4DzrngrDmUIQC1vVXbQKFO7vnV5QgsRpzVsOJlR8GzJUBt9asB_Mqy56m8u7MvOlS0J4HSibEc10nj6P7jD-0ehCYWhyvmBP7BUOKxO54c6V_QxyrWigGHYb9rT3_L0TJfy4wy1bR04/s1600/lao_mortar_pestle.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL4DzrngrDmUIQC1vVXbQKFO7vnV5QgsRpzVsOJlR8GzJUBt9asB_Mqy56m8u7MvOlS0J4HSibEc10nj6P7jD-0ehCYWhyvmBP7BUOKxO54c6V_QxyrWigGHYb9rT3_L0TJfy4wy1bR04/s200/lao_mortar_pestle.JPG" width="129" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">lao-style</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">mortar and pestle</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"></span><span style="font-family: Verdana, sans-serif;">
<span style="font-family: "Verdana","sans-serif";">I followed these
guidelines with the exception of the raw crab to make a fresh green papaya
salad with fish sauce, dried shrimp, garlic, Chinese long beans, tomatoes,
cilantro, scallions, red Thai chiles, peanuts, and a splash of fresh lime
juice. The salad was delicious, and I
didn’t even mind the bits of chopped, dried shrimp.<span style="mso-spacerun: yes;"> </span>The toughest part of making this salad is
figuring out how to shred the papaya.<span style="mso-spacerun: yes;"> </span>I
tried using a mandolin, and it didn’t work at all.<span style="mso-spacerun: yes;"> </span>So, I cut long slits into the fruit and thinly
sliced off the top layer into a bowl.<span style="mso-spacerun: yes;"> Then, I mashed it using the Lao-style mortar and pestle I could not resist buying at Vihn An. </span>It
worked really well, and I think it gave the salad a rustic, authentic look.</span></span><br />
<span style="font-family: "Verdana","sans-serif";"><o:p><span style="font-family: Verdana, sans-serif;"></span></o:p></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<span style="font-family: Verdana, sans-serif;"></span><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggcf93DRk2ZCSLxRtkg7vBvTXPn2NEiDFk8Q97LVhOPgyMZYwLPzjjNPInFUHyDhDj6S8TvjUUsIw1uKy4W08q73wnLvy7vHYJNj8zQHyZPSBKwex3ziBrVGkQIQk1YGsy12tTjbP-qo/s1600/laap_ped.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggcf93DRk2ZCSLxRtkg7vBvTXPn2NEiDFk8Q97LVhOPgyMZYwLPzjjNPInFUHyDhDj6S8TvjUUsIw1uKy4W08q73wnLvy7vHYJNj8zQHyZPSBKwex3ziBrVGkQIQk1YGsy12tTjbP-qo/s200/laap_ped.JPG" width="176" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">laap ped</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Verdana","sans-serif";">Laap</span></i><span style="font-family: "Verdana","sans-serif";">, also known as <i style="mso-bidi-font-style: normal;">larb</i>, is an herb-infused salad made with chopped meat, fish sauce, lime
juice, and toasted glutinous rice powder.<span style="mso-spacerun: yes;">
</span>The flavor profile is sour, salty, and spicy.<span style="mso-spacerun: yes;"> </span>While in Laos the dish is most commonly made
with raw meat, it is also served with cooked meat.<span style="mso-spacerun: yes;"> </span>The choice of meat used in this dish ranges
from fish to fowl to wild buffalo. <span style="mso-spacerun: yes;"> </span>I
opted to make my <i style="mso-bidi-font-style: normal;">laap</i> with cooked
duck and followed a <a href="http://ediblyasian.info/recipes/laap-ped-duck-laap-" target="_blank">recipe</a> that included the following ingredients for
seasoning:<span style="mso-spacerun: yes;"> </span>fish sauce, sugar, lime
juice, roasted glutinous rice powder, roasted chili powder, fresh mint leaves,
fresh scallions, and fresh cilantro.<span style="mso-spacerun: yes;"> </span>I
served it with wedges of cabbage, blanched long beans, and Thai red
chiles.<span style="mso-spacerun: yes;"> </span>The flavor combination was
really nice, but then again, I am a big fan of duck.<span style="mso-spacerun: yes;"> </span>The only indiscernible ingredient was the
rice powder.<span style="mso-spacerun: yes;"> </span>I tried to taste its
supposed nuttiness, but it just wasn’t there; however, I think it aided in
binding and thickening the mixture, which is a definite positive.<span style="mso-spacerun: yes;"> </span>Overall, it was a nice dish, and I can
imagine that the flavor combination of these herbs and seasonings with a raw
gamy meat, or even raw beef, would be even better.<o:p></o:p></span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">My week of Lao cuisine
was quite interesting.<span style="mso-spacerun: yes;"> </span>While the dishes
were nice, the most enjoyable part of the week was considering each dish and
its place in Southeastern Cuisine.<span style="mso-spacerun: yes;">
</span>Considering how a dish has influenced other neighboring countries or how
those neighbors influenced it motivated me as I read about the history of Laos,
its geography, and it cuisine.<span style="mso-spacerun: yes;"> </span>All in
all, a thoughtful week.</span></span></div>
Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com2tag:blogger.com,1999:blog-3744947073390691906.post-53997855548858971142012-10-03T14:27:00.001-07:002012-10-03T14:29:24.067-07:00Week 39: A Journey to Algeria<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Prior to this week’s
project, my definition of Algerian cuisine was limited to...<em>it's </em><em>like Moroccan</em>.<span style="mso-spacerun: yes;">
</span>Imagine my surprise when I discovered that many dishes I consider Moroccan actually originated in Algeria and Tunisia.<span style="mso-spacerun: yes;"> </span>The cuisine of all three countries is
distinguished from other world cuisines by their use of dried red chiles and “warm” spices like cinnamon,
cumin, nutmeg, coriander, fennel, ginger, mace, star anise, saffron, and
caraway.<span style="mso-spacerun: yes;"> </span>Spice blends, such as ras el
hanout, vary depending on the spice shop owner or chef.<span style="mso-spacerun: yes;"> </span>Although Algerian cuisine clearly originated
through its strong ties to Berber and Ottoman cuisines, the Spanish occupation
of the late fifteenth century brought olives, oranges, plums and peaches from
across the Mediterranean to Algeria, in addition to fruits and vegetables like
tomatoes, potatoes, zucchini, and chiles from the New World.<span style="mso-spacerun: yes;"> </span>France’s colonization of the land from 1830
to 1962 greatly influenced the cuisine by introducing tomato purees, baguettes,
pastries, and the establishment of sidewalk cafes.<span style="mso-spacerun: yes;"> </span>With such a significant number of worldly
influences, Algerian cuisine differentiates itself through a global interpretation of dishes with
sweet, savory, and balanced flavor profiles.<span style="mso-spacerun: yes;">
</span>For this week’s project, I selected dishes that emphasize those
influences.</span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Harissa and Merguez Sausages<o:p></o:p></span></span></u></b></div>
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Until this week, I was
thought of Harissa and Merguez sausages as Moroccan.<span style="mso-spacerun: yes;"> </span>Then, I found this fascinating commentary
from <a href="http://www.chefzadi.com/2007/08/merguez-spice-b.html" target="_blank">Algerian Chef Farid Zadi on his Mediterranean Creole blog</a>:</span></span><br />
<span style="font-family: "Verdana","sans-serif";"></span><br />
<div style="text-align: center;">
<span style="font-family: "Verdana","sans-serif";"></span><i style="mso-bidi-font-style: normal;"><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">“Merquez are Algerian and Tunisian
sausages made with lamb. Merguez are not ‘Moroccan sausages’. While I'm at it,
I'll add that harissa is also Algerian and Tunisian. Packaged ‘Moroccan harissa’
as a ‘traditional Moroccan sauce’ is a marketing invention. Merguez sausage and
harissa entered tourist areas in Morocco to meet foreign demand.</span></span></i></div>
<div style="text-align: center;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Verdana","sans-serif";"></span></i> </div>
<div style="text-align: center;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Verdana","sans-serif";"></span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">One of my sources for this
information is my Moroccan friend Rachid of The Centre National de la Recherche
Scientifique (National Center for Scientific Research). We had an interesting
discussion about how merguez and harissa became increasingly common in tourist
areas in Morocco during the past several decades.”<o:p></o:p></span></span></i></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">
</span></div>
<div style="text-align: center;">
</div>
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<span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Fascinated by this declaration,
I found several examples of such marketing while researching Algerian
cuisine.<span style="mso-spacerun: yes;"> </span>First , I googled “Buy
Harissa” and found that the first page of search results returned noted that Harissa
is a Moroccan Spice.<span style="mso-spacerun: yes;"> </span>Regarding Merguez
Sausage, I found that both Whole Foods and Daily Bread Marketplace label it as
Moroccan Sausage.<span style="mso-spacerun: yes;"> </span>I also discovered that
the ingredient labels on the Merguez Sausages in Whole Foods and Daily Bread
included only a few of the basic seasonings traditionally included in Merguez
Sausage:<span style="mso-spacerun: yes;"> </span>Garlic, Cumin, Paprika, and
Salt.<span style="mso-spacerun: yes;"> </span>After reading these labels, I
wondered if I had ever even tasted a full-flavored proper Merguez Sausage, so I
set out to remedy that situation.</span></span></div>
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<span style="font-family: "Verdana","sans-serif";"></span> </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtSzwQTnFDVYqQUE1dLF4ADCulwWrXQPzF1SYAqbBJkKF_NbICtl_OTSjF3BSpu0HYuhnE23-HU-5nFmkcDOKqq0RaGwT9LoslJ2bgwM1ueIZFPBLNBla87HCCVYiY9Io0476MNs-afsQ/s1600/harissa.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtSzwQTnFDVYqQUE1dLF4ADCulwWrXQPzF1SYAqbBJkKF_NbICtl_OTSjF3BSpu0HYuhnE23-HU-5nFmkcDOKqq0RaGwT9LoslJ2bgwM1ueIZFPBLNBla87HCCVYiY9Io0476MNs-afsQ/s200/harissa.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">harissa</span></td></tr>
</tbody></table>
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<span style="font-family: "Verdana","sans-serif";"></span><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">I began by making a
<a href="http://www.saveur.com/article/Recipes/Harissa" target="_blank">homemade harissa</a>.<span style="mso-spacerun: yes;"> </span>Like any spice blend or
chile paste, the recipes for Harissa vary, but after reading several, I
found the key ingredients included dried red chiles, caraway seeds,
coriander seeds, cumin, dried mint, olive oil, salt, garlic, and fresh lemon
juice or zest.<span style="mso-spacerun: yes;"> </span>I loosely followed a
recipe from <i style="mso-bidi-font-style: normal;"><a href="http://www.saveur.com/article/Recipes/Harissa" target="_blank">Saveur</a></i> using
dried ancho, guajillo, and pasilla chiles from my pantry, plus I added
a teaspoon of cumin.<span style="mso-spacerun: yes;"> </span>This final chile
paste was smoky, spicy, and balanced.<span style="mso-spacerun: yes;">
</span>Not only did it add a great base flavor to a few dishes I made this
week, it also acted as a delicious spread for my Merguez sausage
sandwiches.<span style="mso-spacerun: yes;"> </span>It keeps for weeks in the
refrigerator, too…that is, if there is any left in a few weeks.<span style="mso-spacerun: yes;"> </span>It’s good stuff!</span></span></div>
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<span style="font-family: "Verdana","sans-serif";"></span> </div>
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<span style="font-family: "Verdana","sans-serif";"></span> </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1hSS19KoYhXyBTTyCOt3kcqxveUaD0Ev472RLL6_VW0KCgqaXGYios32omIxMOrJ2lnrqQssJoG9oTdN35ApYra81z2u6Uj4NzUFpHTDSNPIUAFE7y4iINDVws3bjjL1elHwQGYLC-g/s1600/merguezsausage.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1hSS19KoYhXyBTTyCOt3kcqxveUaD0Ev472RLL6_VW0KCgqaXGYios32omIxMOrJ2lnrqQssJoG9oTdN35ApYra81z2u6Uj4NzUFpHTDSNPIUAFE7y4iINDVws3bjjL1elHwQGYLC-g/s200/merguezsausage.JPG" width="168" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">homemade merguez sausage</span></td></tr>
</tbody></table>
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<span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">I read several recipes
for homemade Merguez sausage and determined that no store bought version with
a few spices could ever have the flavor of a proper Merguez.<span style="mso-spacerun: yes;"> </span>I found recipes with more than twenty
different spices.<span style="mso-spacerun: yes;"> </span><a href="http://www.chefzadi.com/2007/08/merguez-spice-b.html" target="_blank">Chef Zadi’s recipe</a> seemed
like an authentic presentation, so I followed his lead.<span style="mso-spacerun: yes;"> </span>For starters, his recipe called for freshly
ground lamb shoulder and leg, plus diced hard lamb fat to aid in keeping the sausages moist while they cook.<span style="mso-spacerun: yes;"> </span>I needed to “grind” the lamb myself,
because I found several sources that noted Merguez sausage should be a bit
chunky and textured.<span style="mso-spacerun: yes;"> </span>I found lamb
shoulder blade “steaks” at a local grocer (Milam’s), and I butchered them dividing them into
three groups:<span style="mso-spacerun: yes;"> </span>hard fat, cubes of lean
meat for stew, and cubes of lean-meat-with-a-little-fat-that-just-didn’t-have-that-perfect-cube-appearance for a stew.<span style="mso-spacerun: yes;">
</span>I set aside the nice cubes for a stew to use later in the project, and I
proceeded to add a 1/4 pound of hard diced fat and 1 1/4 pounds of the lean/fatty
pieces to my food processor.<span style="mso-spacerun: yes;"> </span>To the
meat, I added garlic, salt, harissa, fresh cilantro, and one tablespoon of the
merguez spice blend I made, which included cumin, turmeric, caraway, coriander,
fennel, thyme, sumac, sweet paprika, ancho chile powder, cayenne pepper, and
black pepper.<span style="mso-spacerun: yes;"> </span>I pulsed it until the mixture
just came together making sure it still had actual pieces of lamb in it for
texture.<span style="mso-spacerun: yes;"> </span>I didn’t see any reason to mess
around with casing for a few sausages, so I just formed the mixture into
individual sausages and wrapped each in cling wrap so they could set up in the
refrigerator.</span></span></div>
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<span style="font-family: "Verdana","sans-serif";"></span> </div>
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<span style="font-family: "Verdana","sans-serif";"></span><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Merguez Sausage Sandwiches</span></span></u></b></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj3hN2DGXAcBN6owjY1JcD7buY3pUwhUCcwY__S6SWRwxzoGnz3LKrn8_kcKBBJQ_2gtAlGSC71VvoIHtjmSSQxHX0bgPNEiaqTW6THg04ZaDtE8g9MS_EUPan5UZsMRUDmEy6gRiOV7w/s1600/SausageSandwich.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj3hN2DGXAcBN6owjY1JcD7buY3pUwhUCcwY__S6SWRwxzoGnz3LKrn8_kcKBBJQ_2gtAlGSC71VvoIHtjmSSQxHX0bgPNEiaqTW6THg04ZaDtE8g9MS_EUPan5UZsMRUDmEy6gRiOV7w/s200/SausageSandwich.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Merguez sausage sandwich</span></td></tr>
</tbody></table>
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<span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Merguez sausages have
been served alone, as an appetizer, with couscous, or in a tagine throughout
North Africa for years.<span style="mso-spacerun: yes;"> </span>When the French
brought baguettes to region, the Merguez Sausage sandwich was born.<span style="mso-spacerun: yes;"> </span>While I found several ideas for making these
sandwiches, I chose to make mine with grilled Merguez sausage, thick layers of
harissa on both slices of bread, and a salad of onion, cucumber, and tomato
seasoned with mint, parsley, olive oil, and white wine vinegar.<span style="mso-spacerun: yes;"> </span>I also made the sandwich on ciabatta
bread, instead of a baguette, because I thought the larger, flat surface would
allow for a bigger, more delectable sandwich, and that it did.<span style="mso-spacerun: yes;"> </span>I am so proud of this one.<span style="mso-spacerun: yes;"> </span>The sausage was a perfect balance of lamb
flavor complemented by all of those spices, and I got the texture exactly
right.<span style="mso-spacerun: yes;"> </span>This sandwich was a textbook
example of balance:<span style="mso-spacerun: yes;"> </span>warm, spicy sausages;
cool, crisp, bright salad; soft, sweet bread; and smoky harissa.</span></span></div>
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<span style="font-family: "Verdana","sans-serif";"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif";"></span><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Chakchouka</span></span></u></b></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp2wqMFmL-xk4T3IAFIeQBXjs06FWcqV8Ol3-awrjvjdVRuTAhGQksahjhwJl-qJ9_Dd1FjoUYDGlqxU6MOW3brFlALcFQWG3GJKYHeJVP2SO2V4-WRIgIM3Q8dIfu1UEdIgSBFktDQtE/s1600/chakchouka.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp2wqMFmL-xk4T3IAFIeQBXjs06FWcqV8Ol3-awrjvjdVRuTAhGQksahjhwJl-qJ9_Dd1FjoUYDGlqxU6MOW3brFlALcFQWG3GJKYHeJVP2SO2V4-WRIgIM3Q8dIfu1UEdIgSBFktDQtE/s200/chakchouka.JPG" width="198" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">chakchouka</span></td></tr>
</tbody></table>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";"></span></u></b><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;"><a href="http://www.globalgourmet.com/food/special/2002/spiceherb/chakchouka.html#axzz27V5GbKba" target="_blank">Chakchouka</a> (also
shakshouka) is a thick stew of tomatoes and peppers with eggs poached in its
broth.<span style="mso-spacerun: yes;"> </span>The dish is a staple of North
Africa, and it is also popular in Israel where immigrant Tunisian Jews
introduced it.<span style="mso-spacerun: yes;"> </span>For me, all I had to read
was “eggs poached in its broth” to know that I had to try it.<span style="mso-spacerun: yes;"> </span>For the record, this is the best and easiest
one-pot meal I have ever tried.<span style="mso-spacerun: yes;"> </span>I don’t
know why it hasn’t found popularity in the rest of the world, because the
flavors are unbelievable, and it doesn’t even have meat or onions in it!<span style="mso-spacerun: yes;"> </span>I followed a recipe from Global Gourmet that
included red peppers, green peppers, garlic, chilies, tomatoes, harissa,
caraway, paprika, and cumin.<span style="mso-spacerun: yes;"> </span>I simmered
that mixture for about fifteen minutes, and then I made little
indentions in the top of the stew and added an egg in each spot to poach.<span style="mso-spacerun: yes;"> </span>About eight minutes later, I had a big pot of
heaven.<span style="mso-spacerun: yes;"> </span>We ate the stew with fresh pita
bread.<span style="mso-spacerun: yes;"> </span>This was my favorite dish of the
week!<span style="mso-spacerun: yes;"> </span>Yes, it was even better than the
Merguez sausage sandwiches.<o:p></o:p></span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Lahm Lhalou</span></span></u></b> </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAQ6urspoGO8tplJaGFLe4kxhVb7HyjFR9ByPCqGMjEIr-Yz6RYHjSrWnGt5pivpifa54q0aeyUOAuRqC8bqZr3CS9u8jr6KRSJEL1Kp-AykNCyew8AZahwfGj-kKwyEp9hjfIGKUjXV8/s1600/SweetMeat.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAQ6urspoGO8tplJaGFLe4kxhVb7HyjFR9ByPCqGMjEIr-Yz6RYHjSrWnGt5pivpifa54q0aeyUOAuRqC8bqZr3CS9u8jr6KRSJEL1Kp-AykNCyew8AZahwfGj-kKwyEp9hjfIGKUjXV8/s200/SweetMeat.JPG" width="194" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">lahm lhalou</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">When I began
researching Algerian cuisine, I found that most “Algerian” dishes were actually
better described as “North African” or “Tunisian/Algerian” as there seems to be
quite a bit of overlap in cuisine throughout that region.<span style="mso-spacerun: yes;"> </span><a href="http://algerianbritishassociation.wordpress.com/events/lahm-lhalou/" target="_blank">Lahm Lhalou</a> is the one of the few dishes that I
found which is given full credit as an Algerian dish.<span style="mso-spacerun: yes;"> </span>The name for this lamb stew means "sweet meat" in Arabic, and the dish is traditionally served during Ramadan.<span style="mso-spacerun: yes;"> </span>The lamb meat is seasoned with cinnamon,
turmeric, ground ginger, and saffron, and the stew includes dried fruits,
sugar, and sometimes, orange blossom water, to provide its sweet profile.<span style="mso-spacerun: yes;"> </span>Interestingly, the recipe specifically stated
that salt is not added so as not to cause thirst during the next day’s
fast.<span style="mso-spacerun: yes;"> </span>For my presentation, I used prunes
and raisins in the stew, and I served it over couscous.<span style="mso-spacerun: yes;"> </span>The flavors were definitely better than the
picture looks.<span style="mso-spacerun: yes;"> </span>It was warm, rich, sweet,
and the lamb was incredibly tender.<span style="mso-spacerun: yes;">
</span>While it wasn’t the most exciting dish of the week, I can imagine how
great it would taste after a day of fasting.<span style="mso-spacerun: yes;">
</span>I would definitely make it again…but I’d add a little salt.<o:p></o:p></span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Makroud el Louse</span></span></u></b> </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36vox5Bt-CdX_Xw72mLlYMOkQmfmPDJ8i9qyBgwyfeTWHzDxJr-OezE1Xv5CdNS9jYhF9novM94BIdKMIu2bfO1v6zmZd3vP9ISAKZW4SBDoFWX_-McJlYRxADktn3IXn83LVKfhdYWs/s1600/AlgerianAlmondCookies.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36vox5Bt-CdX_Xw72mLlYMOkQmfmPDJ8i9qyBgwyfeTWHzDxJr-OezE1Xv5CdNS9jYhF9novM94BIdKMIu2bfO1v6zmZd3vP9ISAKZW4SBDoFWX_-McJlYRxADktn3IXn83LVKfhdYWs/s200/AlgerianAlmondCookies.JPG" width="156" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">makroud el louse</span></td></tr>
</tbody></table>
<span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">I found numerous
references to these little <a href="http://globalcookies.blogspot.com/2007/09/algeria-makroud-el-louse.html" target="_blank">Algerian Almond Cookies</a> and decided to try them
out.<span style="mso-spacerun: yes;"> </span>While I never found any details
regarding their origins, I found the same recipe on about ten different
sites.<span style="mso-spacerun: yes;"> </span>The basic cookie is only almonds,
sugar, and egg.<span style="mso-spacerun: yes;"> </span>The almonds are
pulverized until they are basically an almond flour although I did not process
mine quite that much.<span style="mso-spacerun: yes;"> </span>In my cookies, the
small chunks of almonds were definitely discernible.<span style="mso-spacerun: yes;"> </span>What intrigued me about these cookies is the
steps taken <i style="mso-bidi-font-style: normal;">after</i> the cookies are
baked.<span style="mso-spacerun: yes;"> </span>They are dipped in orange blossom
simple syrup and then powdered in confectioners’ sugar.<span style="mso-spacerun: yes;"> </span>The slight floral note of that syrup with the
richness of the almonds resulted in a sweet, refreshing cookie.<span style="mso-spacerun: yes;"> </span>A perfect cookie to serve with a cup of mint
tea. <o:p></o:p></span></span><span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: "Verdana","sans-serif";"><o:p><span style="font-family: Verdana, sans-serif;"> </span></o:p></span><br />
<span style="font-family: "Verdana","sans-serif";"><o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;">
<span style="font-family: "Verdana","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">My week of Algerian cuisine
provided me a more specific understanding of North African cuisines’ origins and
Algeria’s contributions to that region.<span style="mso-spacerun: yes;"> </span>Although
chakchouka is definitely the dish that I will serve again and again, making
harissa and Merguez sausage proved to be the most valuable lesson of the week.<span style="mso-spacerun: yes;"> </span>I’ll never again wonder if I’ve tasted a
proper Merguez sausage, because now I know I’ve made my own.</span></span>Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com0tag:blogger.com,1999:blog-3744947073390691906.post-13059437878311963642012-10-02T08:58:00.000-07:002012-10-02T08:58:04.234-07:00Week 38: A Journey to Thailand<span style="font-family: Verdana, sans-serif;">
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-style: italic;">I enthusiastically anticipated this week of Thai
cuisine.<span style="mso-spacerun: yes;"> </span>I still recall my first taste
of Tom Kha Kai.<span style="mso-spacerun: yes;"> </span>I thought it was the
most incredible flavor profile:<span style="mso-spacerun: yes;"> </span>spicy,
sweet, and luxurious.<span style="mso-spacerun: yes;"> </span>From that moment
forward, Thai cuisine became one of my favorites.<span style="mso-spacerun: yes;"> </span>I lived across the street from a great Thai
restaurant in Birmingham, Alabama, called Surin West.<span style="mso-spacerun: yes;"> </span>I called them for takeout so often that they knew
me and my usual orders with just the ring of their telephone.<span style="mso-spacerun: yes;"> </span>Despite my adoration for Thai cuisine, the only
Thai food I had cooked at home originated from a Thai Kitchen box or a jar of
store-bought curry paste.<span style="mso-spacerun: yes;"> </span>As I began my
research, I quickly discovered that most of my favorite Thai dishes and,
frankly, most dishes served in Thai restaurants, originate from Thailand’s
Central region, which meant I needed to make an extra effort to study the
dishes of Thailand’s other key regions (Northern, Northeastern, and Southern) if I wanted a
more complete Thai experience. Another
resounding theme that I discovered in the recipes of bloggers and chefs with
experience in authentic Thai cuisine is the absolute necessity for sourcing the
proper ingredients and not attempting to make substitutions.<span style="mso-spacerun: yes;"> </span>Keeping this in mind, I set out to create a
challenging week of menus with three fundamental rules:<o:p></o:p></span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: Verdana, sans-serif;"><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Verdana; mso-bidi-font-style: italic; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">1.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-style: italic;">All dishes must be homemade.<span style="mso-spacerun: yes;"> </span></span></span></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-style: italic;"><span style="mso-spacerun: yes;"></span></span><span style="font-family: Verdana, sans-serif;"><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Verdana; mso-bidi-font-style: italic; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">2.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-style: italic;">Dishes from regions other than the Central region
must be included.</span></span></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-style: italic;"></span><span style="font-family: Verdana, sans-serif;"><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Verdana; mso-bidi-font-style: italic; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">3.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-style: italic;">No ingredient substitutions.<span style="mso-spacerun: yes;"> </span>Source the real ingredients in order to
experience the most authentic flavor profile.<o:p></o:p></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-style: italic;"><br /></span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUfTLMAiYuQpyO_FUBLu-nbGcGEh_f1ohwPHA3dbbgsJd8Tubmh6vdssYxjJ7YO8njsr-z8DAp4jHEVPVcSOWfy3GWurZUAhKwijxxyxUi_KEkjCxMXp9IarbXI51mRSrM5BGlC-2luQU/s1600/ThaiProduce.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUfTLMAiYuQpyO_FUBLu-nbGcGEh_f1ohwPHA3dbbgsJd8Tubmh6vdssYxjJ7YO8njsr-z8DAp4jHEVPVcSOWfy3GWurZUAhKwijxxyxUi_KEkjCxMXp9IarbXI51mRSrM5BGlC-2luQU/s200/ThaiProduce.JPG" width="147" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Thai basil, Chinese chives, </span><br />
<span style="font-family: Verdana, sans-serif;">Thai green eggplant, </span><br />
<span style="font-family: Verdana, sans-serif;">lemongrass from Vinh An</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-style: italic;"><span style="font-family: Verdana, sans-serif;">With these ground rules in place, I looked at my
calendar and wondered how I could possibly fit so many great dishes into my
week.<span style="mso-spacerun: yes;"> </span>After I determined a schedule and
a list of ingredients, I headed to my favorite local market, Vihn An in North
Miami Beach, to see if I could find the authentic ingredients I needed, and they did not disappoint.<span style="mso-spacerun: yes;">
</span>As a matter of fact, they even had authentic ingredients that I hadn’t
included on my list, such as banana flowers and Thai eggplant.<span style="mso-spacerun: yes;"> </span>I left with two boxes of groceries and
embarked on a week of exciting menus.<o:p></o:p></span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
</div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-style: italic;"><span style="font-family: Verdana, sans-serif;"><br /></span><br /></span><br /></u><br /></b>
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-style: italic;"><span style="font-family: Verdana, sans-serif;"><br /></span></span></u></b>
<br />
<b><u><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">From the Northern
Region</span></span></u></b></div>
<span style="font-family: Verdana, sans-serif;">
<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-style: italic;">Northern Thailand is a mountainous region with a
temperate climate.<span style="mso-spacerun: yes;"> </span>Because its
populations are isolated from the more populous Central region, its dishes have
evolved with little influence from other regions.<span style="mso-spacerun: yes;"> </span>Its flavor profile is primarily hot (from use
of chiles, fresh ginger, galangal, and black pepper) and salty (from fermented
soybeans, fish pastes, and salted land crabs).<span style="mso-spacerun: yes;">
</span>Pork is the primary protein in the region's dishes, and because the
area’s climate nurtures a fertile agricultural environment, the dishes focus on
local ingredients, such as wild mushrooms, vegetables, and fruits.<span style="mso-spacerun: yes;"> </span>Sticky rice and chile dipping sauces often
accompany main dishes here.</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-style: italic;"><br /></span></span>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBrTGupFn8sitVFwbjuLjnDezXTtCAMOGYgPL3DTc_gPJazuoXG8JTSrfCewamnBOisVLT2Y0nLt1aRkmZlpNi5Iyex_a7ZEIiZE94fak9penUbVkyrbeGipRX01t0EX1hevpL6YX6L28/s1600/NamPrigOng.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBrTGupFn8sitVFwbjuLjnDezXTtCAMOGYgPL3DTc_gPJazuoXG8JTSrfCewamnBOisVLT2Y0nLt1aRkmZlpNi5Iyex_a7ZEIiZE94fak9penUbVkyrbeGipRX01t0EX1hevpL6YX6L28/s200/NamPrigOng.JPG" width="178" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">nam phrik ong</span></td></tr>
</tbody></table>
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<span style="font-family: Verdana, sans-serif;"><i><span style="font-family: "Verdana","sans-serif";"><a href="http://www.thaifood-recipe.com/recipes/9/nam_prik_ong.html" target="_blank">Nam phrik ong</a></span></i><span style="font-family: "Verdana","sans-serif";">
is one of the most popular dishes in the Northern region, and its ingredients
exemplify the definition of the area’s cuisine.<span style="mso-spacerun: yes;">
</span>The dish includes ground pork seasoned with dried chiles and tomatoes. It resembles a meat chili or Bolognese sauce.<span style="mso-spacerun: yes;">
</span>Raw vegetables and sticky rice traditionally accompany dish.<span style="mso-spacerun: yes;"> </span>Interestingly, most photos I saw of this dish
online showed the dip with vegetables, such as carrot sticks or long
beans.<span style="mso-spacerun: yes;"> </span>I served the dip with carrot
sticks, long beans, and raw slices of Thai eggplant, and I discovered that
while it makes a pretty plate, it is completely impractical.<span style="mso-spacerun: yes;"> </span>Because the dip is chunky, we found ourselves
using forks to hold the dip on the vegetables in order to eat them together.<span style="mso-spacerun: yes;"> </span>A cabbage or lettuce leaf would have offered
a much easier solution to enjoying the dip with the vegetables.<span style="mso-spacerun: yes;"> </span>That aside, the dish’s flavors were mildly
spicy and quite delicious, and I enjoyed trying the raw Thai eggplant
slices.<span style="mso-spacerun: yes;"> </span>I had never considered eating
raw eggplant, but I found several references to it being served with the dip
and wanted to try it.<span style="mso-spacerun: yes;"> </span>While the flavor
was nice, I found the texture to be a bit “biting” for lack of a better
term.<span style="mso-spacerun: yes;"> </span>It had a sharpness to it that I
didn’t particularly like.<span style="mso-spacerun: yes;"> </span>The carrots
were my favorite vegetable with the dip, and if I make it again, I will cut
them on the bias in strips, instead of in sticks, to provide a surface for the
dip.<span style="mso-spacerun: yes;"> </span>Unfortunately, I did not serve
sticky rice with this dish because I did not realize that it required eight
hours of soaking time and did not plan accordingly.</span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">From the Northeastern Region<o:p></o:p></span></span></u></b></div>
<span style="font-family: Verdana, sans-serif;">
<span style="font-family: "Verdana","sans-serif";">The
Northeastern region of Thailand is one of the poorest areas of the country with
little infrastructure and an agricultural lifestyle.<span style="mso-spacerun: yes;"> </span>Sticky rice is the staple of its cuisine, and
its dishes are famous for being spicy and flavorful.<span style="mso-spacerun: yes;"> </span>As it is not near the ocean, the dishes
include preserved and pickled fish as flavoring components.<span style="mso-spacerun: yes;"> </span>The area is renowned for its grilling and its
most famous dish:<span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">Som Tam</i>, also known as Green Papaya salad.<span style="mso-spacerun: yes;"> </span>I had great intentions of making green papaya
salad and <i style="mso-bidi-font-style: normal;">mu ping</i>, grilled pork
skewers, but I simply ran out of time this week.<span style="mso-spacerun: yes;"> </span>I still have a green papaya in my
refrigerator, so maybe I’ll make the salad this weekend.<span style="mso-spacerun: yes;"> </span>It is one of my favorite Thai dishes!<o:p></o:p></span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">From the Southern Region<o:p></o:p></span></span></u></b></div>
<span style="font-family: Verdana, sans-serif;">
<span style="font-family: "Verdana","sans-serif";">The
cuisine of Southern Thailand is known for its extreme spiciness and
distinctively full-flavored curries influenced by its Muslim minority.<span style="mso-spacerun: yes;"> </span>Without a doubt, <i style="mso-bidi-font-style: normal;">kaeng matsaman, </i>Massaman Curry, is the most famous dish from this
area.<span style="mso-spacerun: yes;"> </span>Interestingly, the dish ranked #1
in a <a href="http://www.cnngo.com/explorations/eat/worlds-50-most-delicious-foods-067535?page=0,2" target="_blank">2011 CNN Go article</a> featuring the world’s fifty most delicious foods
(beating out Italy’s Neapolitan pizza, Mexico’s chocolate, Japan’s sushi, and
China’s Peking duck).<span style="mso-spacerun: yes;"> </span>As its name
suggests, Massaman curry has Muslim origins and developed as a result of Arab
traders traveling in Southern Thailand.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSsstrpYk7r5jx6dqqistwkrKwawaBGcmGqnkIenWpa7tsanP7QoimrplPzeYcy0k1I2dFFxnA_RbbVWLsUobAkxe1qhicBRwr8BJX4xIHVOWC5XpiWbHQN_Z7ifqyp0Y9YZQlT5yCtnQ/s1600/massaman.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSsstrpYk7r5jx6dqqistwkrKwawaBGcmGqnkIenWpa7tsanP7QoimrplPzeYcy0k1I2dFFxnA_RbbVWLsUobAkxe1qhicBRwr8BJX4xIHVOWC5XpiWbHQN_Z7ifqyp0Y9YZQlT5yCtnQ/s200/massaman.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Massaman Curry with</span><br />
<span style="font-family: Verdana;">beef and potatoes</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Having
eaten this dish in Thai restaurants previously, I found its ranking in the CNN
poll curious as I liked the dish but never thought it was better than anything
else I had ever tried.<span style="mso-spacerun: yes;"> Feeling challenged, </span>I set out to
prepare an authentic Massaman curry.<span style="mso-spacerun: yes;"> </span>I
followed the <a href="http://www.templeofthai.com/recipes/masaman_curry_paste.php" target="_blank">Temple of Thai website’s recipe for a curry paste</a>, which included
coriander seeds, cumin seeds, nutmeg, cinnamon, cloves, shallot, garlic,
lemongrass, galangal, coriander root (I substituted stems), lime zest, white
pepper, dried red chiles, salt, and shrimp paste.<span style="mso-spacerun: yes;"> </span>Then, I made their recipe for <a href="http://www.templeofthai.com/recipes/massaman_curry.php" target="_blank">Beef and Potato Massaman Curry</a>.<span style="mso-spacerun: yes;"> </span>I wanted to love this
dish, because I was so proud of my authentic undertaking, but I would not call
this one of my more successful endeavors.<span style="mso-spacerun: yes;">
</span>My fault was nothing but brazen conceit!<span style="mso-spacerun: yes;"> </span>When the curry paste recipe called for 10-15
dried red chiles and 1-2 tbsp of shrimp paste, I opted for 10 chiles (not
wanting to be wasteful and thinking that would be enough) and 2 full tbsp of
shrimp paste (thinking that would make my curry more authentic and help me
realize why this dish received that #1 ranking).<span style="mso-spacerun: yes;"> </span>I was mistaken.<span style="mso-spacerun: yes;"> </span>My palate is not that sophisticated, and I
used too much shrimp paste.<span style="mso-spacerun: yes;"> </span>The dish was
pungent.<span style="mso-spacerun: yes;"> </span>Don’t get me wrong…not
inedible.<span style="mso-spacerun: yes;"> </span>I ate it and considered the
flavors with each bite.<span style="mso-spacerun: yes;"> </span>However, there
was so much strong fish flavor that the hubs looked at me confusingly and said,
“Does this have fish in it?”<span style="mso-spacerun: yes;"> </span>The
potatoes soaked in so much of the shrimp paste flavor that he thought maybe his
bite of potato was fish.<span style="mso-spacerun: yes;"> </span>Truthfully,
this dish would have been amazing with less shrimp paste, and I caught a
glimpse of why people might love it so much.<o:p></o:p></span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">From the Central-Bangkok Region<o:p></o:p></span></span></u></b></div>
<span style="font-family: Verdana, sans-serif;">
<span style="font-family: "Verdana","sans-serif";">Ah,
the dishes I love most…that make me swoon…that invoke happiness just at the
mere mention of their names.<span style="mso-spacerun: yes;"> </span>The cuisine of Thailand's Central region
combines the best of all Thai regions with flavors ranging from mild to
spicy.<span style="mso-spacerun: yes;"> </span>I explored several of my favorite
Thai dishes from this region discovering new preparations for them, as well
as an appreciation for the tediousness of making them with fresh, authentic
ingredients.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUHC2wH_hulpV3yuCLX2C_rMpE9ngqBJlNXltbuO-jYlyvPoOnW4Fwfv49yeduMDj9X-7n8xTJ0GlyHotPWkGJG_BCxzql5_R1cKOAf9tzjuCXoiEhECmsEJpZKFjV3c8Dqd4Ux-K6OmY/s1600/TomKahGai.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUHC2wH_hulpV3yuCLX2C_rMpE9ngqBJlNXltbuO-jYlyvPoOnW4Fwfv49yeduMDj9X-7n8xTJ0GlyHotPWkGJG_BCxzql5_R1cKOAf9tzjuCXoiEhECmsEJpZKFjV3c8Dqd4Ux-K6OmY/s200/TomKahGai.JPG" width="194" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">tom kha kai</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Verdana","sans-serif";">Tom kha kai </span></i><span style="font-family: "Verdana","sans-serif";">(also <i style="mso-bidi-font-style: normal;">tom kha gai</i>) is such a simple soup, and
it has always been my favorite part of a Thai meal.<span style="mso-spacerun: yes;"> </span>The basic dish is a chicken and coconut milk
soup infused with galangal, lemongrass, and kaffir lime leaves.<span style="mso-spacerun: yes;"> </span>Most of the time, it also includes mushrooms
and chiles, and it is seasoned with lime juice and fish sauce.<span style="mso-spacerun: yes;"> </span>As I set out to find a recipe for it, I found
strong opinions about the necessity for using authentic ingredients in a proper
presentation.<span style="mso-spacerun: yes;"> </span>On the blog, <i style="mso-bidi-font-style: normal;"><a href="http://shesimmers.com/2010/11/tom-kha-gai-recipe-tutorial-for.html" target="_blank">She Simmers</a></i>, <span style="mso-bidi-font-style: italic;">L</span>eela Punyaratabandhu offers painstakingly detailed thoughts on
a proper, authentic bowl of <i style="mso-bidi-font-style: normal;">tom kah kai, </i>which
I followed precisely in order to create a fresh, fragrant, and delicious soup
for myself.<span style="mso-spacerun: yes;"> </span>As soon as I smelled the
fresh galangal and kaffir lime leaves, I immediately
understood why she so adamantly insists on their absolute necessity in an
authentic <i style="mso-bidi-font-style: normal;">tom kha kai.<span style="mso-spacerun: yes;"> </span></i>Substituting ginger and/or regular lime
zest would result in a complete loss of integrity here.<span style="mso-spacerun: yes;"> </span>The galangal and kaffir lime leaves add an
intriguing flavor and aroma, slightly floral even, that cannot be matched.<span style="mso-spacerun: yes;"> </span>The only substitution I made in this
preparation was to use Serrano pepper in place of fresh Thai chiles, which
should not be a significant enough substitution to change the flavor profile.<span style="mso-spacerun: yes;"> </span>I highly recommend making this dish at
home.<span style="mso-spacerun: yes;"> </span>It will surprise and delight you.<o:p></o:p></span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKyD7WPDjLiNfW3McEC5GUoIJDgsPAUwr-qtoUYVNbu7SKovjX8G3t9CNUf45FyNinWNz3EnbqchH5xzkvD1eX_H2zYAcIVpgboeOlj7vz_uwrWKAVHiDr0IMQpMTjX6L4gtr4Ds0Cq2U/s1600/padthai.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKyD7WPDjLiNfW3McEC5GUoIJDgsPAUwr-qtoUYVNbu7SKovjX8G3t9CNUf45FyNinWNz3EnbqchH5xzkvD1eX_H2zYAcIVpgboeOlj7vz_uwrWKAVHiDr0IMQpMTjX6L4gtr4Ds0Cq2U/s200/padthai.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">pad thai</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Verdana","sans-serif";">Pad Thai</span></i><span style="font-family: "Verdana","sans-serif";"> is likely the most recognizable
Thai dish on the planet.<span style="mso-spacerun: yes;"> </span>Most people who
have been to a Thai restaurant at least one time have tried this dish.<span style="mso-spacerun: yes;"> </span>While we Americans think of it as a
restaurant dish, it is actually a very popular street food in
Thailand.<span style="mso-spacerun: yes;"> </span>Food carts line up with
vendors who have made this dish hundreds of times on a daily basis perfecting
their recipes over the years.<span style="mso-spacerun: yes;"> </span>On the
website <i style="mso-bidi-font-style: normal;"><a href="http://www.thaitable.com/thai/recipe/pad-thai" target="_blank">Thai Table</a></i>, an authentic <i style="mso-bidi-font-style: normal;">pad thai</i> is described as “dry and light
bodied, with a fresh, complex, balanced flavor…reddish and brownish in color.
Not bright red and oily like…in the US.”<span style="mso-spacerun: yes;">
</span>I followed the recipe posted on this site to create the freshest <i style="mso-bidi-font-style: normal;">pad thai </i>I’ve ever tried.<span style="mso-spacerun: yes;"> </span>(For the optional items, I used bean sprouts,
Chinese chives, peanuts, and shrimp.<span style="mso-spacerun: yes;">
</span>Vihn An did not have banana flowers on the day I was making this dish,
but they did have them later in the week, so by all means, try to find them.<span style="mso-spacerun: yes;"> </span>I also omitted the preserved turnip because I
couldn’t find it.)<span style="mso-spacerun: yes;"> </span>This dish was so good
that I’m not sure I will ever order it for take out again.<span style="mso-spacerun: yes;"> </span></span></span><br />
<span style="font-family: Verdana;"></span> </div>
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</div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9YmWZONQUVA-ckapusYv-xFwoxczuRROD4xN_5jQGum5PeMXTvCuan92K8vKIvCV-2toPbqhE73E4yLO2WfL0G2UucnLh-GaksUoxPO1s9Uc8ytQAfM__YnNRLlLbcEPohayHHyjysg/s1600/shrimpsoup.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9YmWZONQUVA-ckapusYv-xFwoxczuRROD4xN_5jQGum5PeMXTvCuan92K8vKIvCV-2toPbqhE73E4yLO2WfL0G2UucnLh-GaksUoxPO1s9Uc8ytQAfM__YnNRLlLbcEPohayHHyjysg/s200/shrimpsoup.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">tom yam goong</span></td></tr>
</tbody></table>
<span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">On
Saturday night, I invited friends over for a Thai feast.<span style="mso-spacerun: yes;"> </span>We began the evening with <i style="mso-bidi-font-style: normal;">tom yam goong, </i>a hot and sour soup with
shrimp.<span style="mso-spacerun: yes;"> </span>For such a simple recipe of just
a few ingredients, this soup is packed with flavor.<span style="mso-spacerun: yes;"> </span>Natty Netswan of <a href="http://www.thaitable.com/thai/recipe/tom-yum-goong" target="_blank"><i style="mso-bidi-font-style: normal;">Thai Table</i> features her mother’s recipe for <i style="mso-bidi-font-style: normal;">tom yam goong</i></a> and offers interesting notes about its
ingredients.<span style="mso-spacerun: yes;"> </span>For instance, she notes
that while most recipes for the dish include chicken broth, this is not only
unnecessary, but inauthentic.<span style="mso-spacerun: yes;"> </span>I used <i style="mso-bidi-font-style: normal;">nam prig pow, </i>a dark chili paste, from a
jar for this dish, and it added incredible flavor.<span style="mso-spacerun: yes;"> </span>(After making all of the curry pastes from
scratch, I just didn’t have the energy to make the chile paste, too.<span style="mso-spacerun: yes;"> Besides, </span>I only needed a small amount.)<span style="mso-spacerun: yes;"> </span>Surprisingly, this turned out to be
everyone’s favorite dish of the evening. It was bright, flavorful, and spicy. A real treat!</span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh8M63E3bvZVtSTLseRkiBDFYfb5WT3xT7dKidEganY6nuZ_VV7_OJDgNxsANEaBmnJfUfczMUPt30pQl1wfqcHOaBa0X1vVSSwZTkxvi88jbjUjMTT2Owxfzto2CmqnzvpiH02Av8VR0/s1600/panang.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh8M63E3bvZVtSTLseRkiBDFYfb5WT3xT7dKidEganY6nuZ_VV7_OJDgNxsANEaBmnJfUfczMUPt30pQl1wfqcHOaBa0X1vVSSwZTkxvi88jbjUjMTT2Owxfzto2CmqnzvpiH02Av8VR0/s200/panang.JPG" width="195" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">panaeng curry with</span><br />
<span style="font-family: Verdana, sans-serif;">pork and kabocha squash</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Next,
I served two curries with steamed Jasmine Rice:<span style="mso-spacerun: yes;">
</span>Panaeng Curry with pork and kabocha squash and Green Curry with tofu and
Thai eggplant.<span style="mso-spacerun: yes;"> </span>Panaeng Curry is another
of my favorite Thai dishes, but I must admit that I do not think I got this one
quite right.<span style="mso-spacerun: yes;"> </span>It was good, but I’ve had better.<span style="mso-spacerun: yes;"> Maybe the ones I've tried before are just Americanized... who knows? </span>I will note that the use of pork
and kabocha squash as a vehicle for the panaeng curry paste was quite
brilliant.<span style="mso-spacerun: yes;"> </span>(<i style="mso-bidi-font-style: normal;"><a href="http://shesimmers.com/2009/01/panaeng-curry-with-pork-and-kabocha-squash.html" target="_blank">She Simmers</a></i> featured this suggestion noting that her mother always
made panaeng curry with this combination.<span style="mso-spacerun: yes;">
</span>I loved the idea of it as it is not a presentation I have ever seen in a
restaurant, yet it makes perfect sense that this mild, creamy curry sauce
would complement the sweet profiles of pork and kabocha squash.)<span style="mso-spacerun: yes;"> </span>For the <a href="http://www.templeofthai.com/recipes/panang-curry-paste.php" target="_blank">panaeng curry paste</a>, I used coriander
seeds, cumin seeds, nutmeg, cardamom pods, black peppercorns, dried red chiles,
fresh galangal, fresh lemongrass, lime zest, cilantro stems, shallots, garlic,
and shrimp paste.<span style="mso-spacerun: yes;"> </span>On the plus side, I
did a much better job of balancing the shrimp paste in the dish than in my Massaman curry paste.<span style="mso-spacerun: yes;"> </span>On the “just okay” side, the overall flavor
seemed a bit bland.<span style="mso-spacerun: yes;"> </span>I know panaeng
should be mild, but this was much milder than I expected.<span style="mso-spacerun: yes;"> It needed more citrus to brighten it and more chiles to flavor it. Not a total fail, but somewhat disappointing to me.</span></span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9uqt8wRz4BGa_0YKh6Ir6CktFpM2Oo1MtlR4ndwPqVlPJjr8WE-5jHesdmZIZ2mJ03L-npXKdPMOkZ6t7OgciLYJF2Rc2SgbH-ZFwRVq7DlFnNrC34qOUwYrJTIzRBbKc8f6uLoc7_kQ/s1600/green+curry.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9uqt8wRz4BGa_0YKh6Ir6CktFpM2Oo1MtlR4ndwPqVlPJjr8WE-5jHesdmZIZ2mJ03L-npXKdPMOkZ6t7OgciLYJF2Rc2SgbH-ZFwRVq7DlFnNrC34qOUwYrJTIzRBbKc8f6uLoc7_kQ/s200/green+curry.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">green curry with tofu</span><br />
<span style="font-family: Verdana, sans-serif;">and Thai green eggplant</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">The
<a href="http://www.templeofthai.com/recipes/thai_green_curry.php#" target="_blank">Green Curry</a> atoned for the lack of flavor in the panaeng. Its flavor profile had the balance and the bold flavors I was craving. I made a <a href="http://www.templeofthai.com/recipes/thai_green_curry_paste.php" target="_blank">green curry paste</a> from fresh green
chiles, shallots, garlic, fresh galangal, fresh lemongrass, lime zest, cilantro
stems, peppercorns, coriander seeds, cumin seeds, salt and shrimp paste.<span style="mso-spacerun: yes;"> </span>This dish offered a great lesson in the
difference between a jarred curry paste and a homemade curry paste.<span style="mso-spacerun: yes;"> </span>The brightness and freshness of the dish was
unlike any green curry I’ve had in a restaurant, and I loved it.<span style="mso-spacerun: yes;"> </span>In addition to the green curry paste, the
dish was flavored with coconut milk, kaffir lime leaves, fish sauce, palm
sugar, chiles, and fresh Thai basil leaves.<span style="mso-spacerun: yes;">
</span>I made it with tofu and those little green Thai eggplants that
I found at Vihn An, which turned out to be delicious when cooked in a curry.<span style="mso-spacerun: yes;"> </span>It was so good that
three grown adult men who admitted that they never like tofu agreed that
they had never tasted it prepared this way and loved it!<span style="mso-spacerun: yes;"> </span>I knew they would, too, because tofu offers
such a great canvas for flavorful sauces.<span style="mso-spacerun: yes;">
</span>(The problem is that most people haven’t had it cooked properly.<span style="mso-spacerun: yes;"> </span>The key is to press it, even if you buy the
extra-firm, and to fry it before you add it into a curry.<span style="mso-spacerun: yes;"> </span>Texture is key.)<span style="mso-spacerun: yes;"> </span>I really can’t say enough about how much I
loved this presentation.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">As an
added plus for the evening, I made homemade ginger ice cream for dessert.<span style="mso-spacerun: yes;"> </span>It was so delicious that I forgot to take a
picture, or maybe I was too worn out by the end of this meal to take a
picture.<span style="mso-spacerun: yes;"> </span>Either way, I can report that
it was quite delicious and a nice way to end our Thai feast.<o:p></o:p></span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Thai-Inspired Cocktails<o:p></o:p></span></span></u></b></div>
<span style="font-family: Verdana, sans-serif;">
<span style="font-family: "Verdana","sans-serif";">I
can’t write this post without commending my friends Keena and Ralph for
creating some amazing Thai-inspired cocktails for our Saturday night
feast.<span style="mso-spacerun: yes;"> </span>When they asked if they could
help with Saturday night’s dinner, I said, “Sure.<span style="mso-spacerun: yes;"> </span>Why don’t you come up with a Thai-inspired cocktail
for the night?”<span style="mso-spacerun: yes;"> So, they </span>showed up with three amazing cocktails including recipe
cards!<span style="mso-spacerun: yes;"> </span>I loved it.<span style="mso-spacerun: yes;"> </span>The drinks were great.<o:p></o:p></span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Lemongrass Martini Swirl<o:p></o:p></span></span></b></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7xgehiN58Xlr5wVfVzbpI3vqHTgRHRpjzglHYmPs9t9K3PMdLTrTGmCq-b5yyFvDF__faCDYuYo7wGuaeVFvQWLnyiJ5JIrxMQjfoN4gCh4Lx6DU3ZRrwkz-4EXFmlJJdNjm3ZPdCMo/s1600/lemonMartini.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7xgehiN58Xlr5wVfVzbpI3vqHTgRHRpjzglHYmPs9t9K3PMdLTrTGmCq-b5yyFvDF__faCDYuYo7wGuaeVFvQWLnyiJ5JIrxMQjfoN4gCh4Lx6DU3ZRrwkz-4EXFmlJJdNjm3ZPdCMo/s200/lemonMartini.JPG" width="177" /></a><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Shake
the following ingredients with ice in a martini shaker:<o:p></o:p></span></span></div>
<ul>
<li><span style="font-family: Verdana, sans-serif;">
<span style="font-family: "Verdana","sans-serif";">¼ tsp minced lemongrass paste<o:p></o:p></span></span></li>
<li><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">6 oz Lemongrass infused green tea<o:p></o:p></span></span></li>
<li><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Splash of fresh lime juice<o:p></o:p></span></span></li>
<li><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Splash of fresh lemon juice<o:p></o:p></span></span></li>
<li><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Splash of Soda<o:p></o:p></span></span></li>
<li><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">1 oz Kaffir Lime Infused Vodka<o:p></o:p></span></span></li>
<li><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">1 oz Russian Standard Vodka<o:p></o:p></span></span></li>
</ul>
<span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Garnish
with Swirls of Lemon Peel.<o:p></o:p></span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Coconut Painkiller<o:p></o:p></span></span></b></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjECqYoNaDdbt3UyyD2KjLadwLjRVcF2M8gR4PiXcMa4qLWlydzSg5il5doy0axIen6YrEYO2UjjNRSW2SucuxbpjUeIPsTcHNuwLognBMnL4b9mcHpiCVpUmgs3NGHf_4UpU49BZv_6zQ/s1600/coconutdrink.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjECqYoNaDdbt3UyyD2KjLadwLjRVcF2M8gR4PiXcMa4qLWlydzSg5il5doy0axIen6YrEYO2UjjNRSW2SucuxbpjUeIPsTcHNuwLognBMnL4b9mcHpiCVpUmgs3NGHf_4UpU49BZv_6zQ/s200/coconutdrink.JPG" width="175" /></a><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Shake
the following ingredients with ice in a martini shaker:<o:p></o:p></span></span></div>
<ul>
<li><span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">1<strong> </strong>tbsp crushed mint leaves<o:p></o:p></span></li>
<li><span style="font-family: Verdana, sans-serif;"></span><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">3 oz pure coconut water with pineapple<o:p></o:p></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"></span><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">3 oz soda<o:p></o:p></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"></span><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Splash of Fresh lime juice<o:p></o:p></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"></span><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Splash of Fresh lemon juice<o:p></o:p></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"></span><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">2 oz Kaffir Lime Infused Vodka or Ciroc Coconut Infused Vodka<o:p></o:p></span></span></li>
</ul>
<span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Garnish
with Mint Leaves or Lime Wedge.<o:p></o:p></span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Kenny Powers Ginger Chili Mule<o:p></o:p></span></span></b></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbhW9bXT5dq3aiXmYC9BU_b6utz7C4UO4CqfX6-zFDvOERbzyefBTLegFgJAAsvEPQYIXovBXRx6L-CrqaJy6ZBfxWvDF-yQu0J4LnwGumvA4QI9YFAMXiWeY5-EfVQfjAmxJSgnjsUo/s1600/gingermule.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbhW9bXT5dq3aiXmYC9BU_b6utz7C4UO4CqfX6-zFDvOERbzyefBTLegFgJAAsvEPQYIXovBXRx6L-CrqaJy6ZBfxWvDF-yQu0J4LnwGumvA4QI9YFAMXiWeY5-EfVQfjAmxJSgnjsUo/s200/gingermule.JPG" width="200" /></a><span style="font-family: Verdana, sans-serif;">
</span><br />
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<span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Shake
the following ingredients with ice in a martini shaker:<o:p></o:p></span></span></div>
<ul>
<li><span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">1/4 tsp Minced Ginger<o:p></o:p></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"></span><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">3 oz Ginger Infused Green Tea<o:p></o:p></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"></span><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">3 oz Fever Tree Ginger Beer<o:p></o:p></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"></span><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Splash of fresh lemon juice<o:p></o:p></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"></span><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">2 oz Russian Standard Vodka<o:p></o:p></span></span></li>
</ul>
<span style="font-family: Verdana, sans-serif;"></span><span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">Rim
the glass with chile powder and a touch of ground ginger.<o:p></o:p></span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
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</div>
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<span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;"></span></span><br />
<span style="font-family: "Verdana","sans-serif";"><span style="font-family: Verdana, sans-serif;">All
in all, I learned so much about Thai cuisine this week.<span style="mso-spacerun: yes;"> </span>Making the curry pastes illustrated the
complex list of ingredients required to produce these dishes.<span style="mso-spacerun: yes;"> </span>My failures and successes illuminated the
importance of finding the proper balance between sweet, spicy, salty, and
downright pungent.<span style="mso-spacerun: yes;"> </span>Most of all, I found
a new appreciation for dishes prepared with authentic ingredients.<span style="mso-spacerun: yes;"> </span>This week offered incredible insight regarding
the “Americanization” of many Thai dishes we love.<span style="mso-spacerun: yes;"> </span>The good news is that I found out I like most
of these dishes done both ways, but now I know the difference!</span></span></div>
Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com0tag:blogger.com,1999:blog-3744947073390691906.post-63074283487050233692012-09-19T13:08:00.000-07:002012-09-19T13:08:25.788-07:00Week 37: A Journey to Poland
<span style="font-family: "Verdana","sans-serif";">When I planned this
year’s weekly schedule to include Polish cuisine, I was thinking of my friend
Tony and his family.<span style="mso-spacerun: yes;"> </span>His parents were
born in Poland, and every time they visit, we have kielbasa from their favorite
Polish deli in Chicago, and his mom makes a casserole similar to cabbage rolls that
she layers like lasagna with cabbage and ground beef.<span style="mso-spacerun: yes;"> </span>To say the least, we are always happy to see them,
and I knew they would enthusiastically offer guidance for a week of Polish
cuisine.<span style="mso-spacerun: yes;"> </span>To read about Polish cuisine is
to be overwhelmed (or maybe underwhelmed) by dishes of meat, cabbage, and
potatoes, but to sit on the couch with the Pogorzelskis and talk about Polish
cuisine is another matter entirely.<span style="mso-spacerun: yes;"> </span>As I
considered this week’s plan, I selected menus that represented a range of
dishes familiar to me, new to me, and beloved by Tony and his family.<o:p></o:p></span><br />
<br />
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";">Pierogi</span></u></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";"></span></u></b><span style="font-family: "Verdana","sans-serif";">Pierogi are dumplings
traditionally filled with potato, sauerkraut, ground meat, cheese, mushrooms,
or even fruit.<span style="mso-spacerun: yes;"> </span>Although their likely
influence is the Far East, the actual name <i style="mso-bidi-font-style: normal;">pierogi</i>
has roots in early Slavic populations, and the dish is a staple of Eastern
European cuisine even today.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtsTkcYo4NJDW57cxArysPL-DSCYuqZH2AoPlSHL0BvS6h4Ey0Cx_SbNcjwTtL-AzQ5P4NcRPvXcnQ82OUe3iAOuB6DOnkWLh4uHXaXhoVaWOTAMSPGERChgdQIhNqnM05a-maNpdwzEo/s1600/WildMushPierogi.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtsTkcYo4NJDW57cxArysPL-DSCYuqZH2AoPlSHL0BvS6h4Ey0Cx_SbNcjwTtL-AzQ5P4NcRPvXcnQ82OUe3iAOuB6DOnkWLh4uHXaXhoVaWOTAMSPGERChgdQIhNqnM05a-maNpdwzEo/s200/WildMushPierogi.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">wild mushroom pierogi</span><br />
<span style="font-family: Verdana, sans-serif;">tossed in onions and butter</span></td></tr>
</tbody></table>
<span style="font-family: "Verdana","sans-serif";">When selecting a
filling for my pierogi, I ventured outside the realm of potatoes, but sought
out a filling with Polish roots.<span style="mso-spacerun: yes;"> </span>I
discovered that mushrooms appear in so many Polish dishes because they grow
prolifically in Poland, and mushroom foraging is a beloved Polish hobby dating
back centuries.<span style="mso-spacerun: yes;"> </span>It is even referenced in
what is considered Poland’s national epic poem, <i style="mso-bidi-font-style: normal;">Pan Tadeusz, </i>written by Adam Mickiewicz.<span style="mso-spacerun: yes;"> </span>Interestingly, when I saw Tony’s parents last
weekend, they had sweet, plump mushrooms that his dad picked in Colorado over
the summer lightly preserved in vinegar.<span style="mso-spacerun: yes;">
</span>That was a delicious treat!<span style="mso-spacerun: yes;"> </span>Even
better, it illustrated the significance of mushrooms in Polish communities.<o:p></o:p></span>
<br />
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<span style="font-family: "Verdana","sans-serif";">For my first night of
Polish cuisine, I made <a href="http://www.epicurious.com/recipes/food/views/Wild-Mushroom-Pierogies-104635" target="_blank">Wild Mushroom Pierogi</a> using a recipe from <i style="mso-bidi-font-style: normal;"><a href="http://www.epicurious.com/recipes/food/views/Wild-Mushroom-Pierogies-104635" target="_blank">The Gourmet Cookbook</a></i>, and I must say it
was absolutely delicious.<span style="mso-spacerun: yes;"> </span>I was
surprised to discover how simple it is to make fresh pierogi.<span style="mso-spacerun: yes;"> </span>The dough of all purpose flour, cake flour,
egg, and water rolled out easily and the seams sealed without any issues.<span style="mso-spacerun: yes;"> </span>The filling of porcini and cremini mushrooms,
onion, garlic, butter, and parsley had a rich, earthy flavor.<span style="mso-spacerun: yes;"> </span>After boiling the pierogi, I tossed them with
onions sautéed in butter.<span style="mso-spacerun: yes;"> </span>I could eat
this dish any night of the week and be happy.<span style="mso-spacerun: yes;">
</span></span></div>
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<span style="font-family: "Verdana","sans-serif";"><span style="mso-spacerun: yes;"></span></span> </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXwt6D1gqizZS66Kuig9USjG87FNYVg_e6N4V0I7vnx-FI7ijQUM_5Ham88YkTPALfvVwWR59E44VEYx6cKotMo7B-J9jtmU73RpdgqkGmrj1AqhpzCITcpbZjpKjJ8gO6LO_zLw6z378/s1600/StrawberryPierogi.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXwt6D1gqizZS66Kuig9USjG87FNYVg_e6N4V0I7vnx-FI7ijQUM_5Ham88YkTPALfvVwWR59E44VEYx6cKotMo7B-J9jtmU73RpdgqkGmrj1AqhpzCITcpbZjpKjJ8gO6LO_zLw6z378/s200/StrawberryPierogi.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">strawberry pierogi</span></td></tr>
</tbody></table>
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<span style="font-family: "Verdana","sans-serif";"><span style="mso-spacerun: yes;"></span></span><span style="font-family: "Verdana","sans-serif";">Before this week’s
project, I was familiar with savory versions of pierogi, but I had never heard
of dessert pierogi.<span style="mso-spacerun: yes;"> </span>When I told Tony
about my Wild Mushroom Pierogi, he immediately responded that I had to make
strawberry pierogi like his mom’s.<span style="mso-spacerun: yes;"> </span>When
I asked her how to make it, she said to just cut strawberries in half, dip them
in sugar, wrap the dough around them, and boil them.<span style="mso-spacerun: yes;"> </span>That’s it.<span style="mso-spacerun: yes;">
</span>Also, she serves them with sweetened sour cream spiced with cinnamon.<span style="mso-spacerun: yes;"> </span>I followed her instructions and made a
delicious strawberry dessert pierogi.<span style="mso-spacerun: yes;"> </span>My
only issue was that I should have cut the dough into larger rounds, because I
couldn’t fit an entire half of a strawberry in my dumplings.<span style="mso-spacerun: yes;"> </span>That aside, the dish turned out brilliantly!</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif";"></span> </div>
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<span style="font-family: "Verdana","sans-serif";"></span><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";">Pyzy</span></u></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";"></span></u></b><span style="font-family: "Verdana","sans-serif";">I must admit that when
I read about <i style="mso-bidi-font-style: normal;">pyzy</i>, I did not
immediately add it to my list of dishes for the week, but when I asked Tony’s
mom to tell me about traditional dishes, the whole family joined in when she
explained how to make pyzy.<span style="mso-spacerun: yes;"> </span>Everyone
agreed that I had to include this in my plans for the week, and when she
explained that the final step for the dish required me to toss the dumplings in
a mixture of bacon and onions, I knew I had to try it.<o:p></o:p></span></div>
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2uR0zoGcrDjbyHPHTahUjOigvu8g_Q7tM-3xmASP9guC5mDnfiTzVDQLuacdTcjpxYDWCNAwk56RRkN50eTnNzg5Ndg9lmbuiXISpf-P_qA_D1pYii4Bvk9scYDP5FGeX1zOyROYvL58/s1600/pyzy.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2uR0zoGcrDjbyHPHTahUjOigvu8g_Q7tM-3xmASP9guC5mDnfiTzVDQLuacdTcjpxYDWCNAwk56RRkN50eTnNzg5Ndg9lmbuiXISpf-P_qA_D1pYii4Bvk9scYDP5FGeX1zOyROYvL58/s200/pyzy.JPG" width="158" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">pyzy</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span><span style="font-family: Verdana, sans-serif;">Pyzy
is a dumpling of
potato “dough” filled with seasoned ground meat and tossed in bacon and
onions.<span style="mso-spacerun: yes;"> </span>The potato dough includes
mashed, cooked potatoes and finely grated raw potato squeezed in a tea towel to
remove its liquid.<span style="mso-spacerun: yes;"> </span>Egg, flour, and water
are added to the potatoes to create the “dough” texture.<span style="mso-spacerun: yes;"> </span>The filling is generally made with ground
pork or ground beef (I used pork) and seasoned with breadcrumbs, onion, salt,
and pepper.<span style="mso-spacerun: yes;"> </span>To make the dumplings, I rolled
out balls of the dough, flattened them, and wrapped them around a teaspoon of
the filling....this was not an easy task.<span style="mso-spacerun: yes;">
</span>The dough is extremely sticky, and I added quite a bit of flour to it so
that I could work with it.<span style="mso-spacerun: yes;"> </span>I thought for
a minute that I was going to be throwing it all away and calling for takeout,
but I finally got the hang of it.<span style="mso-spacerun: yes;"> </span>When
the dumplings were made, I boiled them in water.<span style="mso-spacerun: yes;"> </span>To finish the dish, I cooked bacon and onions
together and tossed in the dumplings to season them.<span style="mso-spacerun: yes;"> </span>For me, the best part of the dish is the
bacon and onion mixture.<span style="mso-spacerun: yes;"> </span>My dumplings were
heavy and a bit gummy, but I think that’s the way they are supposed to be.<span style="mso-spacerun: yes;"> </span>For me, this dish wasn’t as good as I had
hoped, but the fact that it holds such a special place in the hearts of the
Pogorzelskis made me love it.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Verdana","sans-serif";">Bigos</span></u></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMYMkd8o6nV6mlnBY_jWqfWa1whZbBTv0ur65EazXxL4QxIGivaf6zFietSDySP0mCTgiDRhSSX-lVIbTutm3sga_vVQwcmAnTBEPOhP_AM7b9_DhfrTRJB-2nhyphenhyphenNQ2y-uT7JP8hhXpYM/s1600/bigos.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMYMkd8o6nV6mlnBY_jWqfWa1whZbBTv0ur65EazXxL4QxIGivaf6zFietSDySP0mCTgiDRhSSX-lVIbTutm3sga_vVQwcmAnTBEPOhP_AM7b9_DhfrTRJB-2nhyphenhyphenNQ2y-uT7JP8hhXpYM/s200/bigos.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">bigos</span></td></tr>
</tbody></table>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif";">The hubs loves
kielbasa and sauerkraut, so when I read about <i style="mso-bidi-font-style: normal;">bigos</i>, Poland’s most heralded National Dish, a stew of meat,
cabbage, and sauerkraut, I knew I had to make it.<span style="mso-spacerun: yes;"> </span>More commonly called Hunter’s Stew, the dish
was originally a dish saved for Polish aristocracy, because a peasant could
never afford the large quantities of meat required for the dish.<span style="mso-spacerun: yes;"> </span>Its modern iterations include kielbasa,
chicken, and beef, but the dish traditionally included wild game, such as
venison, pheasant, and wild boar.<span style="mso-spacerun: yes;"> </span>A set
recipe for bigos doesn’t really exist, because its ingredients vary based on
families and geography; however, I discovered a few key points that distinguish
bigos from other similar dishes.<span style="mso-spacerun: yes;"> </span>One
distinction is the fact that bigos includes more meat than cabbage.<span style="mso-spacerun: yes;"> </span>Another is the fact that bigos is never eaten
on the same day it is cooked.<span style="mso-spacerun: yes;"> </span>Although
its ingredients provide rich flavors, a proper bigos does not reach its full
and proper flavor profile until it rests for at least two days so that the
flavors of the sauerkraut and meats have permeated the full dish.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif";">Like mushrooms, bigos
represents a strong tradition in Polish cuisine and is also immortalized in Adam
Mickiewicz’s<i style="mso-bidi-font-style: normal;"> </i>epic<i style="mso-bidi-font-style: normal;"> Pan Tadeusz</i>:<o:p></o:p></span></div>
<br />
<div align="center" style="margin: 0in 0in 0pt; text-align: center;">
<em><b><span style="font-family: "Verdana","sans-serif"; font-size: 11pt; mso-bidi-font-family: Calibri; mso-bidi-font-style: italic; mso-bidi-theme-font: minor-latin;">“</span></b><span style="font-family: "Verdana","sans-serif"; font-size: 11pt; mso-bidi-font-family: Calibri; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin;">Bigos</span></em><span style="font-family: "Verdana","sans-serif"; font-size: 11pt; mso-bidi-font-family: Calibri; mso-bidi-font-style: italic; mso-bidi-theme-font: minor-latin;"><em> is no ordinary dish,<br />
For it is aptly framed to meet your wish.<br />
Founded upon good cabbage, sliced and sour, <br />
Which, as men say, by its own zest and power<br />
Melts in one's mouth, it settles in a pot<br />
And its dewy bosom folds a lot<br />
Of the best portions of selected meats;<br />
Scullions parboil it then, until heat<br />
Draws from its substance all the living juices,<br />
And from the pot's edge, boiling fluid sluices<br />
And all the air is fragrant with its scent."</em></span><span style="font-family: "Verdana","sans-serif"; font-size: 11pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif";">I opted to make a bigos
with kielbasa and beef chuck roast.<span style="mso-spacerun: yes;"> </span>I
stewed it on the stovetop for over an hour, and then I refrigerated it for
three days.<span style="mso-spacerun: yes;"> </span>I slowly brought it back to
temperature over low heat in a dutch oven.<span style="mso-spacerun: yes;">
</span>Wow!<span style="mso-spacerun: yes;"> </span>I could not believe the
bold, comforting flavor of this dish!<span style="mso-spacerun: yes;"> </span>I
mean, all of the elements for greatness were there, but it also seemed like the
type of dish that sounds so great until you taste it and find it to be heavy
and bland.<span style="mso-spacerun: yes;"> </span>Not the case at all!<span style="mso-spacerun: yes;"> </span>We ate almost the whole pot.<span style="mso-spacerun: yes;"> </span>I loved it!<span style="mso-spacerun: yes;">
</span>This would be the perfect dish for a cold wintry evening.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Verdana","sans-serif";">In retrospect, I
enjoyed this week’s Polish dishes much more than I expected.<span style="mso-spacerun: yes;"> </span>The flavors of the wild mushroom pierogi and
bigos really surprised me, and the strawberry pierogi offered a sweet twist on
an old savory favorite.<span style="mso-spacerun: yes;"> </span>In addition to
great food, this week offered a fantastic time to learn about a country’s
traditions from a family I have grown to love over the last few years.<span style="mso-spacerun: yes;"> </span>All in all, a spectacular week of food and
friends!<o:p></o:p></span></div>
</div>
Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com0tag:blogger.com,1999:blog-3744947073390691906.post-5808724116774757142012-09-14T15:42:00.001-07:002012-09-14T15:43:12.602-07:00Week 36: A Journey to Greece<div class="ecxWordSection1" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
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<span style="font-family: 'Verdana','sans-serif';"><span style="font-family: Verdana, sans-serif;">For weeks, I’ve looked forward to Greek Week at <i>Taverna Y’all Taste This</i>. As tempting as it was to just spend the entire week cooking my favorite Greek dishes, I allowed myself one day of what I call “Greek Comfort Foods” and then I challenged myself to try new dishes on other days. Defining Greek cuisine poses an interesting challenge, because many of the dishes that Americans consider Greek originated from the Ottoman Empire and could be considered Turkish, Persian, or Arabic. Greek cuisine almost always includes olive oil, and its distinct flavor comes from the use of oregano, mint, garlic, bay leaves, cinnamon and cloves. In addition to olive oil, popular ingredients include olives, eggplant, zucchini, green peppers, onions, feta cheese, and yogurt. Lamb and goat are the most popular meats eaten in Greece, but in the coastal areas, fish dishes are more common and range from inexpensive sardines, anchovies, mackerel, squid, and octopus, to pricier swordfish, red porgy, sea bass, and lobster. As with all societies, bread plays an integral role in Greek cuisine, and despite the fact that most Greek restaurants in America focus on pita bread, Greek meals are often eaten with a loaf of fresh-baked country bread. Greek desserts are almost exclusively based around nuts, including walnuts, almonds, and pistachios. In addition, honey is often used to sweeten their desserts. Cinnamon is another common flavor found in Greek desserts, and sometimes rose or orange blossom waters are incorporated into syrups for a floral flavor. For this week’s menus, I explored these themes in Greek cuisine, and although many of the dishes were familiar, I approached each one as if I had never tasted it to ensure an authentic presentation.</span></span></div>
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<span style="font-family: 'Verdana','sans-serif';"></span><b><u><span style="font-family: 'Verdana','sans-serif';"><span style="font-family: Verdana, sans-serif;">My Day of Greek Comfort Foods</span></span></u></b></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">spanakopita</span></td></tr>
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<span style="font-family: 'Verdana','sans-serif';"><span style="font-family: Verdana, sans-serif;">I began my quest for comfort by making a full pan of Spanakopita, or spinach and cheese pie. The dish’s key elements are spinach, feta cheese, and flaky layers of phyllo, although I was surprised to learn that the crust is also sometimes made from a flour and water dough, similar to pizza dough, in the Greek Islands. It may be made in a large pan and cut into slices similar to lasagna, or the spinach and cheese filling may be enclosed in pieces of phyllo that are rolled into triangle shapes. The dish is often thought of as a snack or quick lunch at a local fast food joint. For the most part, traditional recipes incorporate scallions with the spinach to add flavor, and the layer of cheese can be crumbled fresh feta or ricotta cheese mixed with eggs. I also found that the addition of pine nuts or golden raisins is common. For my presentation, I followed Mark Bittman’s recipe in <i>The Best Recipes in the World</i> because it incorporated the basic tenets of the numerous recipes I read. I sautéed fresh spinach, scallions, salt, and pepper for the spinach filling and added pine nuts to the mixture after it was cooked. For the cheese layer, I used fresh feta, eggs, and freshly grated nutmeg. I baked the dish for over an hour, and the phyllo dough still hadn’t turned as golden brown as I would’ve liked. I decided that I was too hungry to wait any longer so I pulled it out of the oven and decided that “almost golden” would be good enough. I must say that this version was the best I have ever tasted. I was curious to see if using fresh spinach, instead of frozen, would make a difference in the flavor, but I don’t think it did; however, I did find that the spinach mixture had a much fresher flavor than usual, which I attribute to the scallions. Most notably, I loved the slight crunch of the buttery pine nuts. All in all, a great way to start my day of Greek comfort food.</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">baklava</span></td></tr>
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<span style="font-family: 'Verdana','sans-serif';"><span style="font-family: Verdana, sans-serif;">Next on my list to conquer: Baklava. This is one of my all-time favorite desserts, and the first Greek dish I ever tasted. I still remember the first time I tasted it. I was in Mrs. Parker’s Freshman Honors English Class, and during our Greek literature studies, she assigned us various Greek-related projects. I have no idea what my assignment was, but I can tell you that Brianna Carter’s assignment was to make baklava. She brought a huge pan of baklava to class and explained that Mrs. Parker’s neighbors who owned The Mad Greek restaurant gave her the recipe. I was hooked! I had never tasted anything like it, and in my Southern world of cakes and pies, the idea of layering thin pieces of dough with butter, cinnamon, sugar, and nuts was absolutely foreign to me. To this day, I never eat a piece of baklava without thinking of <i>Antigone</i> or <i>Oedipus Rex</i>. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">full pan of baklava</span></td></tr>
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<span style="font-family: 'Verdana','sans-serif'; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Baklava is popular throughout the Middle East, and many ethnic groups claim to be its originator. Examples of layering thin dough with nuts and honey are found as far back as the eighth century, B.C., which explains why there are so many variations throughout the Middle East. Variations can be as basic as a preference between walnuts and pistachios, or they may include more specific flavor changes, such as the addition of rose water to the sugar syrup. </span></span></div>
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<span style="font-family: 'Verdana','sans-serif'; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">I used Mark Bittman’s recipe from <i>The Best Recipes in the World</i> for this dish, because it included the same basic instructions as most recipes but with a full explanation of the task. I found that my roasting pan was the perfect size for making baklava, because it was large enough to hold the full phyllo sheets and didn’t require me to cut them. The most interesting part of this task was learning the proper techniques for making baklava. Chopping the nuts by hand (I used walnuts) ensures that they maintain their oil and results in a richer dessert with the full flavor of the nuts. (When using a food processor, even on pulse, some of the oil cakes onto the blade.) Also, I didn’t realize that the “formula” for a crisp, flaky top layer is related to the differences in temperature between the syrup and pastry. I made the syrup early in the morning and chilled it in the refrigerator so that it would be cold when I poured it over the hot baklava fresh from the oven. I had read that the clue to knowing you achieved the proper cold/hot ratio is that the hot pastry makes a crackling sound as you pour the cold syrup over it, and sure enough, it sounded like pouring milk over a bowl of Rice Krispies…snap, crackle, pop. Finally, the last lesson I learned in my baklava-making afternoon is the importance of the honey in flavoring the dish. The syrup poured over the pastry is a combination of honey, sugar, fresh lemon juice, and water. The flavor of the honey significantly affects the flavor of the dessert. Fortunately for me, my sister and brother-in-law started beekeeping a few months ago, and I had a quart of fresh honey in my cabinet. I am 100% convinced that this honey is the reason my baklava was so rich and delicious. It was honestly the best baklava I’ve ever tasted.</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">avgolemono soup</span></td></tr>
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<span style="font-family: 'Verdana','sans-serif'; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">My friends and co-workers, Alison and Teresa, introduced me to Avgolemono Soup (Egg and Lemon Soup) at Nabeel’s Café in Homewood, Alabama, and I have adored it ever since. It would not be an exaggeration to say that I probably had avgolemono soup at least once a week for two years. Oddly enough, as much as I always loved it, I never tried making it at home. This week, I discovered that it is really easy to make at home, and its texture is even more luxurious when homemade. </span></span></div>
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<span style="font-family: 'Verdana','sans-serif'; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Like most simple dishes, the key is quality ingredients. The basic recipe for making the soup is to simmer chicken stock with chopped carrots, celery, and rice or orzo for about twenty minutes. Then, a mixture of lemon juice and eggs is added to the broth as a thickener and flavor enhancer. The consistency of the soup varies depending on the ratio of broth to eggs. (I halved Mark Bittman’s recipe, and the ratio was about 2 ½ cups of broth to one egg.) I was in awe of the soup’s texture and depth of flavor compared to any I’ve ever ordered in a restaurant. My guess is that when made in large batches for restaurants, less eggs are incorporated to ensure that there is a smaller chance of “scrambling” them and also because it would likely give the soup a shorter shelf life. I will definitely make this soup again, and next time, I will make the whole recipe (forget about half batches) and add shredded chicken to it for a meal. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">moussaka</span></td></tr>
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<span style="font-family: 'Verdana','sans-serif'; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Moussaka is without a doubt my favorite Greek comfort food. Yes, I’ve made it before, but how could I <i>not</i> make it again? Like so many of my favorite “Greek” dishes, the true origin of this dish is more likely Egypt as the word moussaka is derived from Arabic and similar dishes are found throughout the Middle East. The basic version I know from Greek restaurants is a casserole layered with grilled or fried eggplant and a mixture of lamb, onion, garlic, and tomato sauce. Then, the layers are topped with béchamel custard and baked. Throughout the Middle East, and even Greece, variations including zucchini, potatoes, and even grape leaves exist.</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">moussaka layers</span></td></tr>
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<span style="font-family: 'Verdana','sans-serif'; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">I selected a recipe from<i> </i>one of my favorite cookbooks, the tattered-splattered-faded yellow hardcover <i>Gourmet</i> <i>Cookbook</i>, because it included a few nuances that differentiated it from recipes I have previously used, and those nuances appeared to be interesting twists to the classic that stayed true to traditional Greek ingredients. In this recipe, the lamb and tomato mixture included dried mint for seasoning. Also, instead of a thick, béchamel custard, which is a distinctly Greek element, the casserole was topped with a feta cheese mornay sauce (white sauce with cheese). While I’ve made mornay sauces with milder cheeses, such as gruyere or cheddar, I had never considered adding a fresh, salty cheese like feta to a béchamel. It seemed a perfectly acceptable variation, so I tried it out. The sharp flavor of the feta cheese sauce provided a nice balance to the rich lamb mixture, and the dried mint used to season the lamb mixture certainly brightened its flavor without overpowering it. All in all, it was a great dish, but then again, I knew that before I made it!</span></span></div>
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<b><u><span style="font-family: 'Verdana','sans-serif'; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Grilled Octopus, Mashed White Beans, Cold Lemony Greens, and Grilled Bread</span></span></u></b></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">grilled octopus, mashed white </span><br />
<span style="font-family: Verdana, sans-serif;">beans, </span><span style="font-family: Verdana, sans-serif;">cold lemony greens, </span><br />
<span style="font-family: Verdana, sans-serif;">grilled bread</span></td></tr>
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<span style="font-family: 'Verdana','sans-serif'; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">After a day of comfort foods, I jumped into a world of unknowns. Despite my love of perfectly cooked, tender, sweet octopus, I had never felt comfortable enough to try it at home. Grilled Octopus is one of the most popular dishes found in Greece’s coastal communities, and with the help of Steven Raichlen’s <i>Planet BBQ</i>, I accepted the challenge of grilling octopus at home. I began by marinating octopus tentacles in olive oil, red wine, onion, garlic, lemon juice, oregano, and red pepper flakes overnight. When we were ready to grill the octopus, we simply threw some dried oregano on the coals, and then layered the tentacles over direct heat. As quickly as we put them on the grill, they were ready to be turned over and then taken off. The final result was delicious, sweet octopus with a great hint of the lemon, red pepper flake, garlic, and oregano from the marinade. In all honesty, we probably cooked the octopus for about thirty seconds longer than we should have, but for a first try, I felt good about it.</span></span></div>
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<span style="font-family: 'Verdana','sans-serif'; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">I tried to imagine living on the Mediterranean Sea when I selected the side dishes to serve alongside the grilled octopus. I opted with nice light dishes, such as cold, lemony greens and mashed white beans infused with olive oil and garlic. We also added a few thick, hunks of bread slathered in olive oil to the grill for good measure. I was really proud of this meal. I felt like I captured the essence of a Greek dinner by the sea.</span></span></div>
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<b><u><span style="font-family: 'Verdana','sans-serif'; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Stifado</span></span></u></b></div>
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<span style="font-family: 'Verdana','sans-serif'; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">When the hubs lived in Cincinnati, I never missed an opportunity for Cincinnati chili when I visited him. Admittedly, the first time I tried it, I couldn’t figure out why everyone made such a big deal about it. It’s basically just beef chili seasoned with cinnamon and other “warm” spices served over spaghetti and topped with cheese, onions, and black beans. Then, about a week later, I started craving it. Something about that combination of the meat, onions, and cinnamon stayed with me. I still love it, and on the rare occasion that we have a cool night during our Miami winters, I often make a big pot of it. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">stifado over rice</span></td></tr>
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<span style="font-family: 'Verdana','sans-serif'; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Just in case you are wondering what Cincinnati chili has to do with Greek Cuisine, I’m getting there. It seems that its origins date back to the 1920s when Macedonian immigrants modified a traditional Middle Eastern stew to a chili and began serving it over hot dogs and spaghetti. In 1949, Nicholas Lambrinides, a Greek immigrant, adapted a similar recipe based on his mother’s stews and began Skyline Chili, the most popular and franchised Cincinnati chili parlor with over 250 locations. I hadn’t even thought about the connection of Cincinnati chili to Greek Cuisine until I found a recipe for Stifado, and I knew that this must be the traditional stew that was adapted. </span></span></div>
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<span style="font-family: 'Verdana','sans-serif'; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Traditionally, stifado is a rabbit stew seasoned with pearl onions, vinegar, red wine, and cinnamon. It may be served over rice or buttered wide noodles. I had to try this out! I made it with beef and served it over rice. The flavors are reminiscent of Cincinnati chili, and the sweet pearl onions are a perfect accompaniment to the deep, rich flavors from the beef and red wine. </span></span></div>
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<span style="font-family: 'Verdana','sans-serif'; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">My week of Greek Cuisine was one of the most enjoyable weeks I’ve experienced in a while. The day of comfort foods taught me so much about familiar dishes, and as always, prompted a great appreciation for the time and case necessary to present such simple, delicious, and authentic dishes. I’m still bragging to friends and family that I successfully grilled octopus, and I am excited to try it again and improve my techniques. All in all, a wonderful time of good food and reminiscing!</span></span></div>
</div>
Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com0tag:blogger.com,1999:blog-3744947073390691906.post-61738609280625053202012-09-06T12:58:00.000-07:002012-09-06T12:58:40.942-07:00Week 35: A Journey to Argentina<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">My week of Argentine cuisine enlightened me to the broad scope of
dishes represented by this region.<span style="mso-spacerun: yes;"> </span>I
expected to find numerous examples of meats cooked on <i style="mso-bidi-font-style: normal;">asodos</i> (grills) and served with <i style="mso-bidi-font-style: normal;">chimichurri</i>.<span style="mso-spacerun: yes;"> </span>While I knew that Argentina’s population is
primarily of European descent, I had not considered how dishes from their
native countries would evolve in such interesting ways.<span style="mso-spacerun: yes;"> </span>Most notably, I was fascinated by the Italian
influence in Argentine cuisine, which is why many of this week’s menus include
them.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-spacerun: yes;"></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-spacerun: yes;"></span></span><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Verdana, sans-serif;">Argentine Pionono<o:p></o:p></span></u></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsVilRImniPEQtrcc0oCinbefLJkho87PdY5JdH-kfAniDBD51EnwOQHzFmyzNmWYJhDON2gTSGm281k4AbwMfXPZXRwNFZ8KczcYivrxywzwccUfXA-GaeG58NAvyK2iUVQmIcATBBYk/s1600/pionono.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsVilRImniPEQtrcc0oCinbefLJkho87PdY5JdH-kfAniDBD51EnwOQHzFmyzNmWYJhDON2gTSGm281k4AbwMfXPZXRwNFZ8KczcYivrxywzwccUfXA-GaeG58NAvyK2iUVQmIcATBBYk/s200/pionono.JPG" width="193" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">pionono filled with </span><span style="font-family: Verdana;">ham, </span><br />
<span style="font-family: Verdana;">cheese, roasted red pepper, </span><br />
<span style="font-family: Verdana;">hard-boiled egg, & green olives</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">The pionono originated in Spain as a small, cake roll (similar to the
size of a cupcake) soaked in syrups and topped with toasted cream.<span style="mso-spacerun: yes;"> </span>From there, this dish and its Spanish
influence found new iterations in many other countries.<span style="mso-spacerun: yes;"> </span>The Filipino version is a jelly roll cake
often filled with sweetened margarine or jelly.<span style="mso-spacerun: yes;">
</span>In Puerto Rico, the “cake layer” is actually made with plantains and
filled with seasoned beef or sometimes even shrimp and lobster, and each slice
is deep fried to make a sandwich.<span style="mso-spacerun: yes;"> </span>The
pionono is popular in many South American countries, especially in
Argentina.<span style="mso-spacerun: yes;"> </span>There, the fillings inside
the rolled sponge cake vary from sweet dulce de leche to savory meats and
cheeses.<span style="mso-spacerun: yes;"> </span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk6HGi85P-RFvlMQIJhpRDCfRh920kiiY2Gy9a_yEfMSUKyAGdZN9ukYkfjIxOZxyH5AAqrZVMJNcajDcAdW-NNp2CP_SGvhAByC0lZIoILVEzRxWBfe_9Rg4BosUySo57UoX41gRfqbg/s1600/pionono_before_rolling.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk6HGi85P-RFvlMQIJhpRDCfRh920kiiY2Gy9a_yEfMSUKyAGdZN9ukYkfjIxOZxyH5AAqrZVMJNcajDcAdW-NNp2CP_SGvhAByC0lZIoILVEzRxWBfe_9Rg4BosUySo57UoX41gRfqbg/s200/pionono_before_rolling.JPG" width="153" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">pionono filling before</span><br />
<span style="font-family: Verdana;">the roll</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"><span style="mso-spacerun: yes;"></span></span><span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Of course, I knew Argentina’s pionono filled with dulce de leche would
be a delicious version of one of my favorite desserts, caramel cake.<span style="mso-spacerun: yes;"> </span>As much as I wanted to make that dish, I
found the idea of yellow sponge cake as the “bread” layer to a sandwich
intriguing, and I just had to try it out.<span style="mso-spacerun: yes;">
</span>The <i style="mso-bidi-font-style: normal;"><a href="http://www.fromargentinawithlove.typepad.com/from_argentina_with_love/2009/04/piononoargentinean-cake-roll.html" target="_blank">From Argentina with Love</a></i>
blog includes several ideas for savory fillings and notes that a traditional
Argentine filling includes ham, cheese, hard-boiled egg, roasted red peppers,
and green olives.<span style="mso-spacerun: yes;"> </span>So, I tried it out,
and I must say that it was quite delicious.<span style="mso-spacerun: yes;">
</span>The only thing I would change in the future is to add a thin layer of
mayonnaise to the cake for moisture.<span style="mso-spacerun: yes;"> </span>On
its own, the cake and filling was a little dry.<span style="mso-spacerun: yes;">
</span>I read other examples of fillings which included artichoke dip or ham
with a cream cheese and Roquefort spread, which would seem to present a moister
roll.<span style="mso-spacerun: yes;"> </span>This is a perfect party dish, and
I will definitely add it to my hors d’oeuvre repertoire.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><b style="mso-bidi-font-weight: normal;"><u>Fain</u></b><b style="mso-bidi-font-weight: normal;"><u><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">à</span> and Argentine-Style Pizza </u></b></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoTsJgN8YKj4l67hEZE1CJvhSiErAxRssSBh1WlUkvdKdrujo3TdyLBLzWUuW36FZFZ-pQK9Ic1UITv26fuJ1VBM1cDUixwNMXcXu5pDY0_dOlWYVojfqowFzCjLhnBAI8Zv8ItAIxW8k/s1600/Faina.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoTsJgN8YKj4l67hEZE1CJvhSiErAxRssSBh1WlUkvdKdrujo3TdyLBLzWUuW36FZFZ-pQK9Ic1UITv26fuJ1VBM1cDUixwNMXcXu5pDY0_dOlWYVojfqowFzCjLhnBAI8Zv8ItAIxW8k/s200/Faina.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">fain<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">à</span></span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"><a href="http://southamericanfood.about.com/od/snacksstreetfood/r/Faina.htm" target="_blank">Fain</a><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><a href="http://southamericanfood.about.com/od/snacksstreetfood/r/Faina.htm" target="_blank">à</a>
is a flatbread made with chickpea flour that is served as an appetizer in
Argentina.<span style="mso-spacerun: yes;"> </span>Another common way of serving
fainà is on top of a pizza slice, referred to as <i style="mso-bidi-font-style: normal;">pizza a caballo</i>.<span style="mso-spacerun: yes;"> </span>The batter
includes chickpea flour, parmesan cheese, salt, freshly grated black pepper,
olive oil, and water.<span style="mso-spacerun: yes;"> </span>It is poured onto
a hot pizza pan covered in olive oil and baked in a thin layer until golden and
crispy.<span style="mso-spacerun: yes;"> </span>While I enjoyed its peppery
flavor, I found it to be very heavy.<span style="mso-spacerun: yes;"> </span>I
certainly cannot imagine eating large quantities of this as an appetizer before
a meal.</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPK7GgEr1UqoukMluIzZL5iKQsV4fafEUAYxptH8EdxZDmALmSzTjA_-f-iE1yUlGW3E8fbCXuNYNLXA7qRAgu4I10lXBvhKL2NJsYf_5iXGwKAqOlpkC_KAwcp0CNOyMFwVOzk5bA7o/s1600/pizza.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPK7GgEr1UqoukMluIzZL5iKQsV4fafEUAYxptH8EdxZDmALmSzTjA_-f-iE1yUlGW3E8fbCXuNYNLXA7qRAgu4I10lXBvhKL2NJsYf_5iXGwKAqOlpkC_KAwcp0CNOyMFwVOzk5bA7o/s200/pizza.JPG" width="196" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Argentine-style pizza</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span></span><span style="font-family: Verdana, sans-serif;">Pizza is one of Argentina’s most popular dishes, and it is a bit
different from the traditional Italian or even American versions.<span style="mso-spacerun: yes;"> </span>The dough is a thin batter that rises into a
thicker crust.<span style="mso-spacerun: yes;"> </span>Ingredients can vary from
that of a simple cheese and tomato sauce to a more elaborate sardine and
hard-boiled egg version.<span style="mso-spacerun: yes;"> </span>I made the
dough and tomato sauce recipes on the <i style="mso-bidi-font-style: normal;"><a href="http://www.fromargentinawithlove.typepad.com/from_argentina_with_love/2008/05/we-went-to-visit-pancho-a-childhood-friend-of-guillermospancho-owns-a-fruit-drying-company-they-dry-package-and-export-dried-plums-apricots-and-tomatoes-among-other-things-the-last-time-pancho-and-guillermo-saw-eachother-.html" target="_blank">From Argentina with Love</a> </i>blog, and I topped the pizza with mozzarella, homemade
ricotta, and fresh basil.<span style="mso-spacerun: yes;"> </span>Although I
usually prefer a thin crust, I enjoyed the texture and flavor of this
dough.<span style="mso-spacerun: yes;"> </span>It was very “bready” and reminded
me of an “open face calzone” more than a slice of pizza.</span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKH1AA2nRAeY2kTbpGuAw2k5Pejes0Y1O9Bai6RYpQ7a4gFPm7BcJQB-2uygCxSoUlMCFaNKrqZxvBSxV0juGl711jLCwy34RfwyFn9T7b2T4gD1L6GozLg-LSK0qZ0GlMlq3lzLlsu9o/s1600/pizza_faina.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKH1AA2nRAeY2kTbpGuAw2k5Pejes0Y1O9Bai6RYpQ7a4gFPm7BcJQB-2uygCxSoUlMCFaNKrqZxvBSxV0juGl711jLCwy34RfwyFn9T7b2T4gD1L6GozLg-LSK0qZ0GlMlq3lzLlsu9o/s200/pizza_faina.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">pizza a caballo</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">Of course, I had to try out <i style="mso-bidi-font-style: normal;">pizza
a caballo.</i><span style="mso-spacerun: yes;"> </span>It still didn’t do it for
me. Maybe my fain<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">à was too thick or not crispy enough, but I just could not imagine
eating multiple slices of that thick-crusted pizza with the heavy fainà.<span style="mso-spacerun: yes;"> </span>It was just too much.</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span></span><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Verdana, sans-serif;">Happy National Gnocchi Day<o:p></o:p></span></u></b><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">In Argentina, as well as other Italian-influenced South American
countries, the 29<span style="font-size: small;"><sup>th</sup> of every month is celebrated as <i style="mso-bidi-font-style: normal;">Dia de </i><i style="mso-bidi-font-style: normal;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Ň</span>oquis,
</i>National Gnocchi Day.<span style="mso-spacerun: yes;"> </span>What a
brilliant idea for a monthly holiday!<span style="mso-spacerun: yes;">
</span>The holiday’s origin was born of necessity as families reaching the end
of the previous month’s paycheck began the tradition of joining together for an
inexpensive dish (basically just potatoes and flour) that was so delicious it
felt like a royal feast.<span style="mso-spacerun: yes;"> </span>Another
tradition associated with this holiday is placing a peso under each plate for
good luck and prosperity.<span style="mso-spacerun: yes;"> </span>I could not
resist the idea, so I invited over some girlfriends to celebrate on August 29.</span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_e8GonFo3Y9iPIjybuofvbtbAu86oG7CgfVvZd1fDhOeVytks4AXf0M8wYdHVNCzay7jXAo_VeHSBF8o60ckVXTO0_vyzBRwK0V3FrVgIxcIy9xf0PvKD1AypmfJoc0aFcA_Qcry7fpY/s1600/makinggnocchi.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_e8GonFo3Y9iPIjybuofvbtbAu86oG7CgfVvZd1fDhOeVytks4AXf0M8wYdHVNCzay7jXAo_VeHSBF8o60ckVXTO0_vyzBRwK0V3FrVgIxcIy9xf0PvKD1AypmfJoc0aFcA_Qcry7fpY/s200/makinggnocchi.JPG" width="196" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">making gnocchi</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">Having never made gnocchi, I set out to study up on the intricacies of
creating light, fluffy, and of course, mouth-wateringly delicious,
gnocchi.<span style="mso-spacerun: yes;"> </span>After reviewing at least twenty
different sets of instructions, I found <a href="http://www.epicurious.com/recipes/food/views/Gnocchi-101335" target="_blank">Lidia Bastianich’s recipe on Epicurious</a>, which includes explicit instructions for adding just enough flour,
the necessary time needed to ensure the dough is not overworked, and how to
drag the dumplings over the tines of a fork to make the perfect little
gnocchi.<span style="mso-spacerun: yes;"> </span>(Interestingly, this recipe
includes more details that the one posted on her own website.)<span style="mso-spacerun: yes;"> </span>While the rest of South Florida hunkered down
for Tropical Storm Isaac, I set out to make gnocchi.<span style="mso-spacerun: yes;"> </span>I made Lidia Bastianich’s recipe for regular
potato gnocchi, and I made Melissa Roberts’ recipe for <a href="http://www.epicurious.com/recipes/food/views/Sweet-Potato-Gnocchi-with-Fried-Sage-and-Shaved-Chestnuts-355415" target="_blank">sweet potato gnocchi</a>
(following Lidia’s detailed instructions for making them and Melissa’s
ingredient list).<span style="mso-spacerun: yes;"> </span>Most recipes offer the
option of either boiling or baking the potatoes to cook them.<span style="mso-spacerun: yes;"> </span>Because I read that the reason for pressing
the cooked potatoes through a ricer and spreading them into a thin layer is as
much for cooling as it is to dry out the potatoes, I chose to bake the potatoes
to reduce the moisture content.<span style="mso-spacerun: yes;"> </span>The
entire task of making the two batches of gnocchi took two or three hours, but
it was definitely worth the effort.<span style="mso-spacerun: yes;"> </span>Even
after a big dinner with my friends, we have enough gnocchi in the freezer for
at least two more meals.</span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_9Sf7jfzpX5_HIDeYXWEXCn8phgqpwFc4Dkj5EMGo1TJv7rXM2aJNC5TX9H4FdaJsoRyAR6lniBh6V0ZeMuhKfOEC-as19G-20XLaCLmmhLJxIHt2v37qbc2gz3HB8yR-hUDMmIRL7pE/s1600/sweetPotato_gnocchi.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_9Sf7jfzpX5_HIDeYXWEXCn8phgqpwFc4Dkj5EMGo1TJv7rXM2aJNC5TX9H4FdaJsoRyAR6lniBh6V0ZeMuhKfOEC-as19G-20XLaCLmmhLJxIHt2v37qbc2gz3HB8yR-hUDMmIRL7pE/s200/sweetPotato_gnocchi.JPG" width="130" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">sweet potato gnocchi</span><br />
<span style="font-family: Verdana;">with fried sage </span><br />
<span style="font-family: Verdana;">and chestnuts</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">For the sweet potato gnocchi, I made Melissa Roberts’ recipe for <a href="http://www.epicurious.com/recipes/food/views/Sweet-Potato-Gnocchi-with-Fried-Sage-and-Shaved-Chestnuts-355415" target="_blank">Sweet Potato Gnocchi with Fried Sage and Shaved Chestnuts</a>, and yes….it was as good as
it sounds.<span style="mso-spacerun: yes;"> </span>Before I cooked the gnocchi,
I fried fresh sage leaves and roasted chestnut slivers in some olive oil.<span style="mso-spacerun: yes;"> </span>When the gnocchi finished cooking, I simply
added it to melted butter, stirred in the sage leaves and chestnuts, and topped
it with fresh Pecorino Romano cheese and freshly ground black pepper.<span style="mso-spacerun: yes;"> </span>It made a stunningly beautiful platter!</span><br />
<br />
<br />
<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVpe6mErHyDzKWu5I2mPiLqfSBcinrHncGJqmakGYys7PRDwlc8K5gFQnv9mqbDfYkT7gwdchrQSd4nh18CSo3hEdNUgs13XbK3NmBnOh92B63tI1nb_lXaLiMJkUn5sqK4cYpj85BmnE/s1600/gnocchi_tomato.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVpe6mErHyDzKWu5I2mPiLqfSBcinrHncGJqmakGYys7PRDwlc8K5gFQnv9mqbDfYkT7gwdchrQSd4nh18CSo3hEdNUgs13XbK3NmBnOh92B63tI1nb_lXaLiMJkUn5sqK4cYpj85BmnE/s200/gnocchi_tomato.JPG" width="181" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">gnocchi with tomato,</span><br />
<span style="font-family: Verdana;">basil, and olives</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">For the regular gnocchi, I chose a <a href="http://www.epicurious.com/recipes/food/views/Gnocchi-with-Tomato-Basil-and-Olives-105867" target="_blank">tomato, basil, and olive sauce from Lidia Bastianich</a>.<span style="mso-spacerun: yes;"> </span>I couldn’t believe the
complex flavors of such a simple set of ingredients:<span style="mso-spacerun: yes;"> </span>butter, green olives, tomato sauce, Pecorino
Romano cheese, and fresh basil.<span style="mso-spacerun: yes;"> </span>The
preparation of the olives is the key element to creating such a boldly flavored
sauce.<span style="mso-spacerun: yes;"> </span>The olives are cooked in the
butter for a few minutes before the tomato sauce is added, and with that quick
sauté, the olive flavor permeates the butter and sauce in the most interesting
way.<span style="mso-spacerun: yes;"> </span>After the sauce simmers, the
cheese, fresh basil, salt, and freshly ground pepper are added.<span style="mso-spacerun: yes;"> </span>Amazing!<span style="mso-spacerun: yes;">
</span>I loved this sauce, and with so many basic, pantry ingredients, I think
it will become a new standard for nights that I really don’t feel like going to
great efforts to cook a delicious meal.<span style="mso-spacerun: yes;">
</span>I’m thinking it would be really nice with orecchiette.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-spacerun: yes;"></span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2k8vMK9pdw0ddT28jb3JPKi2WRK42DI2HKvFL1NRB27XWsL-oV-xrd8CDV3MvJQLCoe1wF958H8PXDSVNmKw6fircQyNs380UtpLu5rdXqfqNvaIGNP61gw5HrtJyJEzlkyeFYfZ1O5c/s1600/pasta_frola.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2k8vMK9pdw0ddT28jb3JPKi2WRK42DI2HKvFL1NRB27XWsL-oV-xrd8CDV3MvJQLCoe1wF958H8PXDSVNmKw6fircQyNs380UtpLu5rdXqfqNvaIGNP61gw5HrtJyJEzlkyeFYfZ1O5c/s200/pasta_frola.JPG" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">pasta frola</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"><span style="mso-spacerun: yes;"></span></span><span style="font-family: Verdana, sans-serif;">For dessert, I turned again to the <i style="mso-bidi-font-style: normal;"><a href="http://fromargentinawithlove.typepad.com/from_argentina_with_love/2008/04/pasta-frola-sho.html" target="_blank">From Argentina with Love</a> </i>blog for the author’s Argentinean mother-in-law’s
recipe for <a href="http://fromargentinawithlove.typepad.com/from_argentina_with_love/2008/04/pasta-frola-sho.html" target="_blank">Pasta Frola</a>, a pastry with dough similar to shortbread and jam
filling.<span style="mso-spacerun: yes;"> </span>I used the traditional filling
of quince jam, and I was so surprised that such a simple dessert could be so
delightful.<span style="mso-spacerun: yes;"> </span>It reminded me of the best,
freshest homemade Fig Newton imaginable.<span style="mso-spacerun: yes;">
</span>(As a matter of fact, if the dish was made with fig jam, it would taste
identical to one.)<span style="mso-spacerun: yes;"> </span>The subtle floral
quality of the quince added an interesting flavor to the dessert, and I liked
that it was not overly sweet.<span style="mso-spacerun: yes;"> </span>Another
wonderful Italian-influenced dish.</span><br />
<br />
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Verdana, sans-serif;">Skirt Steak with Chimichurri
& Burnt Carrots served with Fresh Greens, Goat Cheese, and Garlic Chips</span></u></b><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAoqLJcIOXaiGoVclO6pShL1lF2-8wtgzD7teSd1BJ177Aso0ja1tEm2wGSTnL01qPvAchn8Sf8uszyEYgV8YGjVZN51A0CfwuudisvYTgGqhrkiWNn6WafHY9knqeeWUd10gPDINzNBA/s1600/steak.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAoqLJcIOXaiGoVclO6pShL1lF2-8wtgzD7teSd1BJ177Aso0ja1tEm2wGSTnL01qPvAchn8Sf8uszyEYgV8YGjVZN51A0CfwuudisvYTgGqhrkiWNn6WafHY9knqeeWUd10gPDINzNBA/s200/steak.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">skirt steak with chimichurri</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">I would be remiss if I didn’t grill a steak at least one night during a
week of Argentine cuisine.<span style="mso-spacerun: yes;"> </span>We set up our
backyard <i style="mso-bidi-font-style: normal;">asodo</i> and set out to create
an Argentine-themed dinner from the grill.<span style="mso-spacerun: yes;">
</span>For the steak, we simply seasoned it with salt and pepper, grilled it to
medium rare, and served it with a homemade chimichurri.<span style="mso-spacerun: yes;"> </span>I found so many recipes for chimichurris that
choosing one was a bit daunting.<span style="mso-spacerun: yes;"> </span>All similar,
but with slight nuances.<span style="mso-spacerun: yes;"> </span>Some prefer
vinegars, and other think it should never be included.<span style="mso-spacerun: yes;"> </span>Adding chiles can make the “perfect” sauce,
but it can also be a disgrace.<span style="mso-spacerun: yes;"> </span>Who
knows?<span style="mso-spacerun: yes;"> </span>I opened up my copy of Michelle
Bernstein’s <i style="mso-bidi-font-style: normal;">Cuisine </i><i style="mso-bidi-font-style: normal;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">à</span> Latina </i>and made her recipe for
<a href="http://www.foodandwine.com/recipes/traditional-chimichurri" target="_blank">Traditional Chimichurri Sauce</a>, which included fresh parsley, red wine vinegar,
garlic, fresh oregano, crushed red pepper, salt, pepper, and extra virgin olive
oil.<span style="mso-spacerun: yes;"> </span>It was the best chimichurri I’ve
ever tasted…fresh, piquant, spicy.<span style="mso-spacerun: yes;"> </span>A perfect
accompaniment to our steak.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-spacerun: yes;"></span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-oOfnqmfwBtftIYt9-l7DZXEJO5CdL8tKq496VkypoacIpUsZM_7_zIga975G01a_U-3pguLANJ-8PxwYYxvKhcZ_YmIFUOp2MuoiHrPetUMTcDeZZ38bSh9iMI_cxGjXOeG4Y4RlEc/s1600/burntcarrots.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-oOfnqmfwBtftIYt9-l7DZXEJO5CdL8tKq496VkypoacIpUsZM_7_zIga975G01a_U-3pguLANJ-8PxwYYxvKhcZ_YmIFUOp2MuoiHrPetUMTcDeZZ38bSh9iMI_cxGjXOeG4Y4RlEc/s200/burntcarrots.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">burnt carrots with fresh greens</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"><span style="mso-spacerun: yes;"></span></span><span style="font-family: Verdana, sans-serif;">I wanted to find an interesting side dish in the spirit of Argentine
grill masters, which is why I was so excited to find Francis Mallmann’s recipe for
<a href="http://www.epicurious.com/recipes/food/views/Burnt-Carrots-with-Goat-Cheese-Parsley-Arugula-and-Crispy-Garlic-Chips-354729" target="_blank">Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips</a> from his
<i style="mso-bidi-font-style: normal;">Seven Fires:<span style="mso-spacerun: yes;"> </span>Grilling the Argentine Way</i> in one of my
“Best of Food and Wine” compilation cookbooks.<span style="mso-spacerun: yes;">
</span>I didn’t make it exactly as he directed, but I certainly followed his
instructions for the star of the dish, the burnt carrots.<span style="mso-spacerun: yes;"> </span>Basically, you just coat carrots in olive
oil, fresh thyme, salt and pepper, and then you grill them on both sides until
they are charred and cooked through.<span style="mso-spacerun: yes;"> </span>I
served the carrots over fresh mixed greens and parsley tossed in vinaigrette,
and I topped the salad with fresh goat cheese and fried garlic slivers.<span style="mso-spacerun: yes;"> </span>(Mallmann provides instructions for “frying”
the goat cheese, but when I tried it, I made a huge mess.<span style="mso-spacerun: yes;"> </span>That’s why my version simply includes fresh
goat cheese.)<span style="mso-spacerun: yes;"> </span>My favorite thing about
this side item is that it felt like we were actually eating a healthy meal, and
I loved the fact that we incorporated the smoky flavors from the grill into
both dishes.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-spacerun: yes;"></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-spacerun: yes;"></span></span><span style="font-family: Verdana, sans-serif;">My week of Argentine cuisine surpassed my expectations.<span style="mso-spacerun: yes;"> </span>I didn’t have any idea how many delicious,
Italian-inspired dishes existed in Argentina, and I loved experiencing the
Argentine versions of familiar recipes.<span style="mso-spacerun: yes;">
</span>As an added bonus, this week offered me an opportunity to make homemade
gnocchi for the first time, and I am thrilled to discover that I can make it
well!<span style="mso-spacerun: yes;"> </span>I am confident that we will
celebrate <i style="mso-bidi-font-style: normal;">Dia de </i><i style="mso-bidi-font-style: normal;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Ň</span>oquis
</i>more often.<span style="mso-spacerun: yes;"> </span>All in all, another week
of great dishes!</span>Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com0tag:blogger.com,1999:blog-3744947073390691906.post-32080552212031057332012-08-29T12:30:00.000-07:002012-08-29T12:32:01.042-07:00Week 34: A Journey to Kenya<span style="font-family: Verdana, sans-serif;">
Within a few
minutes of beginning my Kenyan cuisine research, I knew my biggest challenge
would be finding unique Kenyan attributes to familiar East African dishes.<span style="mso-spacerun: yes;"> </span>Kenyan cuisine primarily includes readily
available, local, inexpensive ingredients.<span style="mso-spacerun: yes;">
</span>For the most part, these dishes date back thousands of centuries, but
through the influences of other cultures arriving in East Africa, their flavor
profiles have evolved.<span style="mso-spacerun: yes;"> </span>The Portuguese
colonized large areas there during the fifteenth century and taught East
Africans the techniques of marinating and roasting meats.<span style="mso-spacerun: yes;"> </span>In addition, they introduced foods from their
other colonies, such as citrus fruits from Asia and peppers, corn, potatoes,
and tomatoes from the Americas.<span style="mso-spacerun: yes;"> </span>In the
nineteenth century, the British assumed rule over the region and brought
workers from British India to build a railroad.<span style="mso-spacerun: yes;">
</span>When the railway construction was complete, many of the Indian workers stayed
in the region as they saw opportunity for financial success there.<span style="mso-spacerun: yes;"> </span>Curries, chapatis, and chutneys were
incorporated into East African cuisine as a result of their presence.<span style="mso-spacerun: yes;"> </span>Today, most Kenyan meals include a stew or
grilled meat served with staple fillers, such as corn, millet, sorghum, or, on
occasion, rice.<span style="mso-spacerun: yes;"> </span>For this week’s menus, I
selected dishes that represent common, everyday meals for families in Kenya
while also highlighting Portuguese and Indian influences.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Verdana, sans-serif;">Thursday Dinner:<span style="mso-spacerun: yes;"> </span>Chapati (Flatbread) and Kuku na Nazi (Chicken
with Coconut)</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">Always a fan
of curries, I wondered if choosing to make one might be “cheating” on the
project as they are clearly more than Indian-influenced; however, I discovered that
they play a role beyond sideline within today’s Kenyan cuisine.<span style="mso-spacerun: yes;"> </span>I found numerous references to these dishes,
specifically Kuku na Nazi.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjupoED0GXOU0oSHp528xMUeitZxfSqM44YZPQrdStVaePvTODhtbOLWDQZBJNNaJH15TZSYd9v5FT1gy0t_0PlpK6MApk9-LJsJ2Lb0GKQvwsvjbHXz45KizCLQmnlIC89g-9hIAWGUGE/s1600/KukuNaNazi.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjupoED0GXOU0oSHp528xMUeitZxfSqM44YZPQrdStVaePvTODhtbOLWDQZBJNNaJH15TZSYd9v5FT1gy0t_0PlpK6MApk9-LJsJ2Lb0GKQvwsvjbHXz45KizCLQmnlIC89g-9hIAWGUGE/s200/KukuNaNazi.JPG" width="190" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">kuku na nazi</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">The </span><a href="http://www.blissites.com/kenya/culture/recipes/kukunazi.html" target="_blank"><span style="font-family: Verdana, sans-serif;">Kuku na Nazi</span></a><span style="font-family: Verdana, sans-serif;"> is really just a basic chicken curry.<span style="mso-spacerun: yes;">
</span>Its list of ingredients includes ginger, garlic, chiles, onion, curry
powder, fresh cilantro, cumin, and coconut milk…none of which represent a twist
or unusual addition to a traditional chicken curry.<span style="mso-spacerun: yes;"> </span>Not surprisingly, it tasted great, and while
it may not have presented a new flavor profile for me, it successfully
imprinted the significance and influence of Indian culture within Kenya’s
modern day cuisine.</span><br />
<span style="font-family: Verdana;"></span><br />
<br />
<span style="font-family: Verdana;"></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCAhLoJhsY148mDu1lKqW-NDNVKIhGaYjzqjgs9EzXH9ZX62Kp6YaAVj3ee-SLHpB9rUF6vA5vVpFLcXLMpXnBTnwqF5w3wKeEmtIWKsGdCOwlrmNfbhk39lT-pU4a56a6dn0yo_P5xk/s1600/chapati.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCAhLoJhsY148mDu1lKqW-NDNVKIhGaYjzqjgs9EzXH9ZX62Kp6YaAVj3ee-SLHpB9rUF6vA5vVpFLcXLMpXnBTnwqF5w3wKeEmtIWKsGdCOwlrmNfbhk39lT-pU4a56a6dn0yo_P5xk/s200/chapati.JPG" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">chapati</span></td></tr>
</tbody></table>
<a href="http://www.allthingskenyan.com/food-chapati.html" target="_blank"><span style="font-family: Verdana, sans-serif;">Chapati</span></a><span style="font-family: Verdana, sans-serif;"> is
an unleavened flatbread.<span style="mso-spacerun: yes;"> </span>In my research
for Kenyan Chapati recipes, I found versions using only all purpose flour and
other versions using combinations of all purpose, whole wheat, and/or teff
flour.<span style="mso-spacerun: yes;"> </span>Since Indians traditionally use
whole wheat flour to make chapati, I opted to use half all purpose and half
whole wheat.<span style="mso-spacerun: yes;"> </span>It’s a very simple dough of
flour, water, ghee (or oil), and salt.<span style="mso-spacerun: yes;">
</span>The key is kneading and folding it properly so that the final product
has the characteristic bubbles in it, and I followed the precise directions for
doing so included on </span><a href="http://www.allthingskenyan.com/food-chapati.html" target="_blank"><span style="font-family: Verdana, sans-serif;">allthingskenyan.com</span></a><span style="font-family: Verdana, sans-serif;">.<span style="mso-spacerun: yes;">
</span>I cooked them in a cast iron skillet, and overall, they turned out
well.<span style="mso-spacerun: yes;"> </span>The first one I made was heavy and
oily, but after a few practice runs, I figured out the technique and the
necessary amount of oil needed in the skillet to keep them lighter.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Verdana, sans-serif;">Friday Dinner:<span style="mso-spacerun: yes;"> </span>Nyama na Irio (Roasted Meat and a Mixture of
Mashed Potatoes and Vegetables)</span></u></b><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6sLjlkL7x2XSKOpHMlYth-eba1jAur3Y3n_kcOPrLgNYYXzyKw5IzsU7fvUSvBhx0RZ9vdJ6dlAybDOOc7Y0621TjO4obBr0oy1sYz8J4oC4yyro4IM-qvQvlO7NeD1ps2tOkhvkuqM/s1600/IrioNyama.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6sLjlkL7x2XSKOpHMlYth-eba1jAur3Y3n_kcOPrLgNYYXzyKw5IzsU7fvUSvBhx0RZ9vdJ6dlAybDOOc7Y0621TjO4obBr0oy1sYz8J4oC4yyro4IM-qvQvlO7NeD1ps2tOkhvkuqM/s200/IrioNyama.JPG" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">nyama na irio</span></td></tr>
</tbody></table>
<a href="http://congocookbook.com/meat_recipes/nyama_choma.html" target="_blank"><span style="font-family: Verdana, sans-serif;">Nyama Choma</span></a><span style="font-family: Verdana, sans-serif;">,
which literally means <i style="mso-bidi-font-style: normal;">roasted meat</i>,
is usually an outdoor bbq of goat, although beef is also often used in this
dish.<span style="mso-spacerun: yes;"> </span>Interestingly, I found definitions
for this dish stating vehemently that this roasted meat is never seasoned with
more than a baste of salt water while other definitions stated that the meat is
fully marinated in citrus juices and curry spices. <span style="mso-spacerun: yes;"> </span>I opted to use Beef Short Ribs for my version,
and I marinated them in a mixture of fresh garlic, lemon juice, curry powder,
turmeric, coriander, paprika, salt, and pepper.<span style="mso-spacerun: yes;">
</span>My plan to grill the meat over charcoal was spoiled by Tropical Storm
Isaac’s impending rainstorms, so I simply roasted the short ribs in the oven
until they reached a medium rare temperature.<span style="mso-spacerun: yes;">
</span></span><br />
<span style="mso-spacerun: yes;"><span style="font-family: Verdana, sans-serif;"></span></span><br />
<span style="mso-spacerun: yes;"></span><a href="http://congocookbook.com/vegetable_and_side_dish_recipes/irio.html" target="_blank"><span style="font-family: Verdana, sans-serif;">Irio</span></a><span style="font-family: Verdana, sans-serif;"> is a
dish often served as an accompaniment to roasted meats.<span style="mso-spacerun: yes;"> </span>The dish is basically mashed potatoes with
other vegetables mashed into the mixture….a sort of mashed vegetable
medley.<span style="mso-spacerun: yes;"> </span>I mixed peas, fresh corn, and
fried onions into my version.<span style="mso-spacerun: yes;"> </span>Spinach or
other greens are often added, as well, for nutritional value.<span style="mso-spacerun: yes;"> </span>I didn’t expect to like this dish very much
as it seemed a bit like baby food, but I must say it was really delicious.<span style="mso-spacerun: yes;"> </span>The combination of the creamy mashed potatoes
with the crisp bursts of fresh corn, buttery fried onions, and sweet peas
creates an interesting counterpoint to the rich, charred beef with its curry
seasonings.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Verdana, sans-serif;">Saturday Lunch:<span style="mso-spacerun: yes;"> </span>Sukuma Wiki (Stewed Greens) and Ugali
(Cornmeal Mush)</span></u></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiov-cAiPIyoYtrdPgxparbr9TmkuY_tS1a9FNXtW_ErrDbyyyNjKFDXPgGi6thuh9BPb-fpElTaqDu-t0Ah2R4ACCtBTq4nSzPusFJ-bavH3wxk_mMcxIdl0qUq0gZqnitjuATSLxrzo/s1600/SukumuWiki.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiov-cAiPIyoYtrdPgxparbr9TmkuY_tS1a9FNXtW_ErrDbyyyNjKFDXPgGi6thuh9BPb-fpElTaqDu-t0Ah2R4ACCtBTq4nSzPusFJ-bavH3wxk_mMcxIdl0qUq0gZqnitjuATSLxrzo/s200/SukumuWiki.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">sukuma wiki and ugali</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">As I’ve mentioned in this blog previously, I just can’t pass up an
opportunity to cook down a big pot of collard greens.<span style="mso-spacerun: yes;"> </span></span><a href="http://congocookbook.com/meat_recipes/sukuma_wiki.html" target="_blank"><span style="font-family: Verdana, sans-serif;">Sukuma Wiki</span></a><span style="font-family: Verdana, sans-serif;"> is a Swahili phrase that
literally means “push the week”.<span style="mso-spacerun: yes;"> </span>This
dish offers an inexpensive meal for a family stretching its dollar over a
week.<span style="mso-spacerun: yes;"> </span>For this dish, greens are stewed
with onions and tomatoes.<span style="mso-spacerun: yes;"> </span>To me, the
inclusion of tomatoes is the most intriguing part of the dish, because it
exemplifies the influence of the Portuguese bringing tomatoes from the Americas
to East Africa and because it differentiates the dish from the better known
Gomen in Ethiopia.<span style="mso-spacerun: yes;"> </span>I read that leftover
meat from Nyama Choma is often added to the dish, so I saved some of the short
ribs from Friday night’s dinner to include in the stewed greens.<span style="mso-spacerun: yes;"> </span>Surprisingly, the meat did not add any
significant flavor or texture to the dish.<span style="mso-spacerun: yes;">
</span>The most interesting and satisfying flavor addition in this dish is fresh
lemon juice for brightness. <span style="mso-spacerun: yes;"> </span>All in all, I
found sukuma wiki to be a delicious take on one of my favorite comfort foods.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Simply put, </span><a href="http://congocookbook.com/staple_dish_recipes/ugali.html" target="_blank"><span style="font-family: Verdana, sans-serif;">Ugali</span></a><span style="font-family: Verdana, sans-serif;"> is cornmeal and water…East Africa’s equivalent to
polenta, grits, and fufu.<span style="mso-spacerun: yes;"> </span>The dish can
be made in a thinner format similar to the texture of porridge, but more often,
it is made with just enough water to bind the cornmeal so that a thick mixture
can be poured out, cooled, and broken off into pieces used as “utensils” to
scoop up stews.<span style="mso-spacerun: yes;"> </span>Honestly, this dish is
just heavy and flavorless.<span style="mso-spacerun: yes;"> </span>I tried a bite
or two with the collard greens, but I didn’t really care for it.<span style="mso-spacerun: yes;"> </span>I’ll stick with the collard greens!</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Admittedly, I anticipated this week’s Kenyan menus to feel like “going
through the motions” as I was not overly excited about any of the dishes.<span style="mso-spacerun: yes;"> </span>Perhaps that explains my delight in discovering
several dishes that I really enjoyed.<span style="mso-spacerun: yes;"> </span>I
could feast on Irio and Sukuma Wiki any night of the week and be completely
satisfied.<span style="mso-spacerun: yes;"> </span>Another joy of this
project…finding pleasure in the unexpected.</span>Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com0tag:blogger.com,1999:blog-3744947073390691906.post-22581001479470131062012-08-23T07:18:00.001-07:002012-08-23T07:18:25.135-07:00Week 33: A Journey to Puerto Rico
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;">My plans for a week of Puerto Rican food
evolved from more than a desire to learn more about this cuisine.<span style="mso-spacerun: yes;"> </span>I’ve traveled there several times since
moving to south Florida, and thanks to my friend, Carlos Quinones, every trip
has been filled with incredible culinary journeys.<span style="mso-spacerun: yes;"> </span>Carlos grew up in Puerto Rico, and when I
planned my first vacation there, he sent me a full travel itinerary for
exploring the island.<span style="mso-spacerun: yes;"> </span>He and I have
shared recipes and experiences for years, so I knew that my plans for cooking
Puerto Rican cuisine would be fully influenced by his recommendations and
family traditions.<span style="mso-spacerun: yes;"> </span>Instead of turning to
the internet or my vast collection of cookbooks, I scheduled a date with Carlos
for a lesson in Puerto Rican cuisine.</span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;"></span><br />
<div align="left" class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdtIxQT6ML1XaEupis_R-hpc5x_L27CTYCoofHIv3oDSR0z4XAIuodazmex-t-gYxUEAY6m7cVWGlkME_Wu2-blyWtwvbIWAy4WD-aNWbxkkCbclaOQMZP9qoGJYceP9tNtH0kLiJkTmc/s1600/Books.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdtIxQT6ML1XaEupis_R-hpc5x_L27CTYCoofHIv3oDSR0z4XAIuodazmex-t-gYxUEAY6m7cVWGlkME_Wu2-blyWtwvbIWAy4WD-aNWbxkkCbclaOQMZP9qoGJYceP9tNtH0kLiJkTmc/s200/Books.JPG" width="183" /></a></div>
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;">He arrived for our date with cookbooks
in tow.<span style="mso-spacerun: yes;"> </span>On his last trip to Puerto Rico,
he purchased a cookbook for me called <i style="mso-bidi-font-style: normal;">Puerto
Rico True Flavors</i> by Wilo Benet.<span style="mso-spacerun: yes;">
</span>Over drinks at the bar, we leafed through every page of this cookbook
discussing each dish…what made it special, its origins, when his family served
it, how his mother made it.<span style="mso-spacerun: yes;"> </span>For
instance, he explained how his grandmother and all of the tias would get
together during the holidays and form an assembly line to make <i style="mso-bidi-font-style: normal;">pasteles</i>, a dish similar to tamales but
made with green bananas or tubers, instead of cornmeal, and steamed in banana
leaves, instead of corn husks.<span style="mso-spacerun: yes;"> </span>He
described ingredients that are uncommon in the US, but specific to Puerto Rican
cuisine, such as breadfruit, chayote, and aji dulce.<span style="mso-spacerun: yes;"> </span>(He also brought me an aji dulce plant that
is now growing in my yard.<span style="mso-spacerun: yes;"> </span>He said that
it will produce prolifically and that the peppers can be preserved in vinegar
for months.<span style="mso-spacerun: yes;"> </span>I can’t wait for our first
fruit.)<span style="mso-spacerun: yes;"> </span>Carlos loaned me his copy of an
out of print cookbook by Dora Romano, <i style="mso-bidi-font-style: normal;">Rice
and Beans and Tasty Things</i>.<span style="mso-spacerun: yes;"> </span>He
shared with me that his dad sent it to him many years ago, and although this
book may not have glossy photos, the text presents a full interpretation of
Puerto Rican cuisine.<span style="mso-spacerun: yes;"> </span>To say the least,
he provided me with more information, recipes, and ideas than I could ever
tackle in one week, but I did my best to celebrate the highlights.</span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;"></span><b><u><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt;"></span></u></b><br />
<b><u><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt;">Mallorcas</span></u></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9AvHgVPTaTjOK94prowHzlKpURRgP_stFe4FNNXQmF9L_Cossr2IqX8BL6KjQSPXJ2AhIU9fYVcGbK8E581ebYHyvJJPzS6O5rEMYv58T_5o3GJpujDCGRtJXxGftkD1LMGG9MxHhtYE/s1600/mallorcas.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9AvHgVPTaTjOK94prowHzlKpURRgP_stFe4FNNXQmF9L_Cossr2IqX8BL6KjQSPXJ2AhIU9fYVcGbK8E581ebYHyvJJPzS6O5rEMYv58T_5o3GJpujDCGRtJXxGftkD1LMGG9MxHhtYE/s200/mallorcas.JPG" width="155" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">mallorcas fresh</span><br />
<span style="font-family: Verdana;">from the oven</span></td></tr>
</tbody></table>
<b><u><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt;"></span></u></b><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;">On my first trip to Puerto Rico, Carlos
insisted that I visit <i style="mso-bidi-font-style: normal;">La Bombonera </i>in
old San Juan to try their mallorcas for breakfast, and we loved it so much that
we never missed an opportunity to eat there on any future trips.<span style="mso-spacerun: yes;"> </span>Unfortunately, after more than one hundred
years in business, this wonderful little café closed its doors in April.<span style="mso-spacerun: yes;"> </span>I decided to take on the challenge of
recreating our breakfasts there and selected a recipe posted on the Always
Order Dessert blog.<span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">Pan de mallorca </i>is an eggy, flaky pastry
that is slightly sweetened.<span style="mso-spacerun: yes;"> </span>My biggest
concern was not overworking the dough, because the key to a beautiful mallorca
is to keep it light and fluffy, similar to a brioche.<span style="mso-spacerun: yes;"> </span>I knew as I slipped the first sheet of
pastries into the oven that I had successfully conquered this dish, and I was
right!<span style="mso-spacerun: yes;"> </span>When the first batch came out of
the oven, I couldn’t wait to stuff and griddle them.<span style="mso-spacerun: yes;"> </span></span><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixBxebM8WJKvhDitjxvNOXYlvilDrTQ7ujiJT5quIPLkMfHOSa0XjekQN005kPIWe3zG6HMyKWYbvaI_vcA8JT8nQgbrk83-MweXpE3PvQ-mODkVAY2LdFzDs9stRlTHtbkqqtnxY8jw4/s1600/MallorcaStuffed.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixBxebM8WJKvhDitjxvNOXYlvilDrTQ7ujiJT5quIPLkMfHOSa0XjekQN005kPIWe3zG6HMyKWYbvaI_vcA8JT8nQgbrk83-MweXpE3PvQ-mODkVAY2LdFzDs9stRlTHtbkqqtnxY8jw4/s200/MallorcaStuffed.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">mallorca stuffed with</span><br />
<span style="font-family: Verdana;">egg, ham, and cheese</span></td></tr>
</tbody></table>
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;">Mallorcas are usually served with a dusting
of powdered sugar, and sometimes they are stuffed with eggs, cheese, and/or
meat.<span style="mso-spacerun: yes;"> </span></span><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;">At La Bombonera, they split them in half, slathered them in butter, pressed them on a griddle, and dusted them with powdered sugar.<span style="mso-spacerun: yes;"> </span>I followed suit and
prepared them the same way….pure unadulterated heaven!<span style="mso-spacerun: yes;"> </span>Just as we would order at La Bombonera, we
started with the stuffed version:<span style="mso-spacerun: yes;"> </span>egg,
ham, and cheese.<span style="mso-spacerun: yes;"> </span>Then, we followed it
with a basic mallorca buttered, griddled, and dusted in powdered sugar for
dessert.<span style="mso-spacerun: yes;"> </span>I am so proud of myself for
recreating this dish.<span style="mso-spacerun: yes;"> </span>We are already
making plans for the next weekend we will splurge and enjoy homemade mallorcas.</span><br />
<b><u><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt;"></span></u></b><br />
<b><u><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt;">Fritters</span></u></b><br />
<b><u><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt;"></span></u></b><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;">Fritters are such an essential part of
Puerto Rican cuisine that Wilo Benet’s cookbook includes an entire chapter
dedicated to them.<span style="mso-spacerun: yes;"> </span>One of my favorite
places to visit in Puerto Rico is an area near Luquillo Beach referred to as
“the huts” which is a long row of over fifty kiosks, each known by its number,
lined up down the highway for what seems like over a mile.<span style="mso-spacerun: yes;"> </span>For me, a trip to the huts means starting on
one end and working my way down the line ordering a different fritter and an
ice cold 8 oz can of beer at each kiosk until I can’t eat or drink
anymore.<span style="mso-spacerun: yes;"> </span>Such fun!</span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;"></span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;"></span><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;">I chose to make two fritters
for this week’s project:<span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">almojabanas</i> and <i style="mso-bidi-font-style: normal;">alcapurrios de jueyes.</i></span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;"></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX4qE0O4w2vF8OCLO7aUFhFFEFi3TES425_atjpkMSF-WpjuU6hdt6wr8i69rsM6Ym3cLH3nW1DortdRd3_4gwVvKJ7_Myj64D5xDW5UprPBbXo_P52gwjON-oUOnXxxJrtescKdmGmbQ/s1600/CrabFritters.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX4qE0O4w2vF8OCLO7aUFhFFEFi3TES425_atjpkMSF-WpjuU6hdt6wr8i69rsM6Ym3cLH3nW1DortdRd3_4gwVvKJ7_Myj64D5xDW5UprPBbXo_P52gwjON-oUOnXxxJrtescKdmGmbQ/s200/CrabFritters.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">alcapurrios de jueyes</span></td></tr>
</tbody></table>
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;">Before my first trip to the huts, Carlos
gave me a cheat sheet list of his favorite fritters there, and one that he
recommended, much to my delight, was a crab filled fritter called<i style="mso-bidi-font-style: normal;"> alcapurrios de jueyes.</i><span style="mso-spacerun: yes;"> </span>The dough is generally made with yautia
(taro) and the filling includes crab meat, olives, capers, and a touch of
tomato paste.<span style="mso-spacerun: yes;"> </span>I could not find yautia,
so I substituted malanga for it in my fritters, and they still tasted
great.<span style="mso-spacerun: yes;"> </span>We topped them with hot sauce,
which made them even better.</span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;"></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6azhVm2Y9teLN0OSLdFr4TJJD5m4tMIArrjaAfhpVm4VlJ9iZBNPlUKnPgXxXGHh-IaAlTcKRUquFZFIMtaRiz7HaLgPkmfzHzhHo2TY7UlR8US3WuBD4DJvfQbLkDbLPxZwfBAE-91w/s1600/almojabanas.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6azhVm2Y9teLN0OSLdFr4TJJD5m4tMIArrjaAfhpVm4VlJ9iZBNPlUKnPgXxXGHh-IaAlTcKRUquFZFIMtaRiz7HaLgPkmfzHzhHo2TY7UlR8US3WuBD4DJvfQbLkDbLPxZwfBAE-91w/s200/almojabanas.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">almojabanas</span></td></tr>
</tbody></table>
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;"></span><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;">Carlos mentioned to me that his
grandmother often made <i style="mso-bidi-font-style: normal;">almojabanas</i> as
a special treat for him when he was growing up.<span style="mso-spacerun: yes;">
</span>This fritter is a simple combination of rice flour, milk, egg, and
crumbled <i style="mso-bidi-font-style: normal;">queso fresco.</i> The texture
reminded me of mashed potatoes, and the cheese provided a subtle,
saltiness.<span style="mso-spacerun: yes;"> </span>It is common to drizzle these
fritters in honey or dip them in chocolate, and I can see how that would be a
great combination because their flavor profile is neutral enough that they
could easily be complemented by savory or sweet elements.<span style="mso-spacerun: yes;"> </span>We simply ate them warm from the fryer and
found them delicious.</span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;"></span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;"></span><b><u><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt;">Roasted Pork, Stewed Pigeon Peas with Plantain Dumplings, Rice, and
Tembleque</span></u></b><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;">One of these days, I am going to make it
over to the lechoneras of the infamous “pork highway” for a day of gluttony.<span style="mso-spacerun: yes;"> </span>Until I do, I will dream of the Roast Pork we
made at home for our weekend of Puerto Rican fare, because it was awesome!</span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;"></span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;"></span><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;">From time to time during the project, I
specifically select dishes that the hubs will enjoy, because he is always such
a great sport about my transitioning weekly menus.<span style="mso-spacerun: yes;"> </span>For sure, any smoked and/or roasted pork dish
is always at the top of his favorites list, and I knew he would be excited to
try out a new variation.<span style="mso-spacerun: yes;"> </span>In Steven
Raichlen’s <i style="mso-bidi-font-style: normal;">Planet BBQ, </i>he only
features one Puerto Rican recipe, <i style="mso-bidi-font-style: normal;">Lechon
Asado</i>, and really, that’s all he needed to include…it’s amazing!<span style="mso-spacerun: yes;"> </span>The technique he offers for treating the skin
produces the most incredible chicharron with a smoky flavor and crispy skin
atop a thin layer of unctuous fat.<span style="mso-spacerun: yes;">
</span>Here’s to make it:</span><br />
<ul>
<li><div class="separator" style="clear: both; text-align: left;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_eiK-cf8YoV3Pu6DEMTtF8dTrOGcL-nOpSZ3WO0-6X3h9OWzELf5HahEalT5WzcW175Znbfa6dhdT5wmX48BPlDIaIfJOcKlP0ilwPSjklvnZPMrRjhuQFtZacjXNoeYSFE7OnMOWh6A/s200/PorkGrill.JPG" style="margin-left: auto; margin-right: auto;" width="140" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;">Start with a bone-in, skin-on pork shoulder.</span></div>
</li>
<li><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;"></span><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;">Slice the skin off the shoulder in one large piece and set aside.</span></li>
<li><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;"></span><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;">Poke holes in the roast and fill them with garlic cloves and fresh sprigs of oregano.</span></li>
<li><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;"></span><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;">Rub the shoulder with an adobo spice blend (salt, dried oregano, dried sage, garlic powder, onion powder, black pepper).</span></li>
<li><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;">Drizzle the pork with two tbsp of olive oil and rub it into the spices and the shoulder.</span></li>
<li><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;"></span><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;">Tie the skin back onto the pork with butcher’s string.</span></li>
<li><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;"></span><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;">Roast the pork (skin facing up) using indirect heat on a charcoal grill.<span style="mso-spacerun: yes;"> </span>We added applewood chunks to the coals every hour.<span style="mso-spacerun: yes;"> </span>Every thirty minutes, baste the pork with annatto oil, and roast until it reaches an internal temperature of 190 degrees F.<span style="mso-spacerun: yes;"> </span>(For our nine pound shoulder, the roasting time was about four hours.)</span></li>
</ul>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMkvkYHCaC_A94Og9ulIxqc64fhFoarJhhnfAqpbPUTW2CJPBgeCSgeZLjewq4d3mhPNGDGcEk7KKRUZ8Y6t4evzE_RmEssiwGBUlNVdTO98uLZHMAhyphenhyphenm1kk_nytFQeO_RUCRBUMyV5I/s1600/pork.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMkvkYHCaC_A94Og9ulIxqc64fhFoarJhhnfAqpbPUTW2CJPBgeCSgeZLjewq4d3mhPNGDGcEk7KKRUZ8Y6t4evzE_RmEssiwGBUlNVdTO98uLZHMAhyphenhyphenm1kk_nytFQeO_RUCRBUMyV5I/s200/pork.JPG" width="143" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">pork shoulder </span><br />
<span style="font-family: Verdana, sans-serif;">& chicharrons</span></td></tr>
</tbody></table>
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;">The flavor imparted from these
seasonings and the technique of cutting off the skin and tying it back onto the
pork elevated this pork to BEST EVER status for pork we have cooked at home on
the grill.<span style="mso-spacerun: yes;"> </span>After it rested for about
fifteen minutes, we untied the skin from the shoulder and cut it into
squares.<span style="mso-spacerun: yes;"> </span>We served the chicharron
alongside the shoulder.<span style="mso-spacerun: yes;"> </span>No sauce.<span style="mso-spacerun: yes;"> </span>Who needs sauce with such an amazing pork
shoulder?<span style="mso-spacerun: yes;"> </span>Seriously, it was so
good!<span style="mso-spacerun: yes;"> </span>There were at least three times
during dinner that the hubs pulled a big hunk off the shoulder and said, “You
want a really good bite?<span style="mso-spacerun: yes;"> </span>I can tell this
one is going to be great.<span style="mso-spacerun: yes;"> </span>Look how moist
it is, and the bark on the outside has so much flavor.”<span style="mso-spacerun: yes;"> </span>I responded each time with, “No honey.<span style="mso-spacerun: yes;"> </span>You can have it.<span style="mso-spacerun: yes;"> </span>They are all great bites, and I’m going to
eat all of this chicharron if you don’t hurry up and eat some yourself.”</span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;"></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBWUPoc5EglxVpW3ZhgBi5lNGF4Smv11IXS6ulnBV5SDamCGl3-fs_1ZwerEHUtZOQ120o-Z9GrBJvFpftM6t3WsoklWSVpBtZArCErywUUYD_aC6SfdO5o62kw5qfO_3kRShIHJw3QU/s1600/PigeonPeas.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBWUPoc5EglxVpW3ZhgBi5lNGF4Smv11IXS6ulnBV5SDamCGl3-fs_1ZwerEHUtZOQ120o-Z9GrBJvFpftM6t3WsoklWSVpBtZArCErywUUYD_aC6SfdO5o62kw5qfO_3kRShIHJw3QU/s200/PigeonPeas.JPG" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">gandules con </span><br />
<span style="font-family: Verdana, sans-serif;">bolitas de platano</span></td></tr>
</tbody></table>
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;">As if the pork wasn’t already amazing,
we also had some delicious stewed pigeon peas to accompany it.<span style="mso-spacerun: yes;"> </span>When Carlos and I were discussing the dishes
in Wilo Benet’s <i style="mso-bidi-font-style: normal;">Puerto Rico True Flavors</i>,
he pointed to the recipe for <i style="mso-bidi-font-style: normal;">Gandules con
Bolitas de Platano </i>(Stewed Pigeon Peas with Plantain Dumplings) and told me
it was a must. <span style="mso-spacerun: yes;"> </span>He shared with me that while
his family had “rice and beans” for almost every meal, as is customary, his mom
transitioned between brown beans, pink beans, and pigeon peas so that it never felt
like the same thing for dinner every night.<span style="mso-spacerun: yes;">
</span>Benet’s recipe for stewed pigeon peas turned out to be another gem of a
dish.<span style="mso-spacerun: yes;"> </span>The stew’s flavors came from
onion, diced ham, sofrito (homemade with onion, garlic, cubanelle peppers,
sweet peppers, cilantro, culantro, oregano), tomato sauce, and pumpkin.<span style="mso-spacerun: yes;"> </span>The plantain fritters had an interesting
flavor, but I found them to be a bit heavy.<span style="mso-spacerun: yes;">
</span>Overall, the dish was a great addition to a dinner of roast pork and
rice.</span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;"></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO35NuosJTqZVV9fVHmcLAPxS545YUEarfNGqk5bnLq5nMQ-8tzFl3EJCoK1SRlpOJwz7aHjw4kTMhov4HjpyKQvmRZlpZ6QBOybL9QooBCkKH7UXkFK7m_5l0UvEgyJW-q2Ejryab_Qo/s1600/tembleque.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO35NuosJTqZVV9fVHmcLAPxS545YUEarfNGqk5bnLq5nMQ-8tzFl3EJCoK1SRlpOJwz7aHjw4kTMhov4HjpyKQvmRZlpZ6QBOybL9QooBCkKH7UXkFK7m_5l0UvEgyJW-q2Ejryab_Qo/s200/tembleque.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">tembleque</span></td></tr>
</tbody></table>
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;">Carlos told me that <i style="mso-bidi-font-style: normal;">tembleque</i> was a dessert that I absolutely had to make.<span style="mso-spacerun: yes;"> </span>Most simply, it is defined as coconut
pudding, but its texture was actually a little firmer than flan, so I’m not
sure “pudding” is the best description.<span style="mso-spacerun: yes;">
</span>The dish surprised me.<span style="mso-spacerun: yes;"> </span>It’s simply
sweetened coconut milk thickened with a cornstarch slurry, but the end result
is delectable.<span style="mso-spacerun: yes;"> </span>In my research, I found
that some people pour it into special molds or dishes to present it, but I
found the straightforward presentation of squares dusted with ground cinnamon to
be quite elegant.<span style="mso-spacerun: yes;"> </span>The dusting of
cinnamon is a must for presentation, as well as for flavor.<span style="mso-spacerun: yes;"> </span>It brings out the sweetness of the
coconut.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;"><span style="mso-spacerun: yes;"></span></span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;"><span style="mso-spacerun: yes;"></span></span><b><u><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt;">Mofongo</span></u></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NEKVmOA6RWTMkMOKvUoLZPSuOu48G9KOpT77Z-ZkndSi2go3AFfW_gweW6SLB97EzCUHaYiQmmm4NcHealM3vw7fp1muh47t8atvuZz51hyphenhyphenSwCMhte6X2CpuBFkARxhwglYAuzVDZK8/s1600/Mofongo.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NEKVmOA6RWTMkMOKvUoLZPSuOu48G9KOpT77Z-ZkndSi2go3AFfW_gweW6SLB97EzCUHaYiQmmm4NcHealM3vw7fp1muh47t8atvuZz51hyphenhyphenSwCMhte6X2CpuBFkARxhwglYAuzVDZK8/s200/Mofongo.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">mofongo and</span><br />
<span style="font-family: Verdana, sans-serif;">stewed pigeon peas</span></td></tr>
</tbody></table>
<b><u><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt;"></span></u></b><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;">I would be remiss if I did not include <i style="mso-bidi-font-style: normal;">mofongo</i> in a week of Puerto Rican
cuisine.<span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">Mofongo</i> is fried green plantains mashed with garlic, salt, pork
cracklings, olive oil, and broth.<span style="mso-spacerun: yes;">
</span>Sometimes, the dish is made with either ripe plantains or yucca, instead
of the green plantains.<span style="mso-spacerun: yes;"> </span>In an
interesting twist, a friend who was recently in Puerto Rico for vacation told
me he had a dish called <i style="mso-bidi-font-style: normal;">trifongo</i>
which incorporated all three ingredients (green plantains, ripe plantains, and
yucca).<span style="mso-spacerun: yes;"> </span>In previous trips to Puerto
Rico, I have ordered <i style="mso-bidi-font-style: normal;">mofongo </i>and
while I never disliked, I generally found it to be very heavy and
flavorless.<span style="mso-spacerun: yes;"> </span>However, when I made it for
this week’s project, I suddenly understood why people love it so much.<span style="mso-spacerun: yes;"> </span>As with everything, the key difference in my <i style="mso-bidi-font-style: normal;">mofongo</i> and what I had tasted during my
travels was nothing more than simple seasoning.<span style="mso-spacerun: yes;">
</span>I followed Wilo Benet’s recipe, and I have never enjoyed mofongo so
much.<span style="mso-spacerun: yes;"> </span>I am confident that the difference
was the fresh garlic.<span style="mso-spacerun: yes;"> </span>The dish had such
a brightness to it, and when I paired it with leftover stewed pigeon peas from
the night before, it was the perfect combination for a Monday night “comfort
food” dinner.</span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;"></span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-weight: bold;"></span><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">To say the least, we ate well during Project Puerto Rico, even better
than I expected.<span style="mso-spacerun: yes;"> </span>In addition to fabulous
food, I enjoyed spending time with Carlos and listening to his stories about growing
up in Puerto Rico.<span style="mso-spacerun: yes;"> </span>All in all, a week
that I will cherish and remember fondly.</span>Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com0tag:blogger.com,1999:blog-3744947073390691906.post-53046239844110435662012-08-15T13:39:00.000-07:002012-08-15T13:39:54.879-07:00Week 32: A Journey to Malayasia<span style="font-family: Verdana, sans-serif;">
<span style="font-size: 10pt; mso-bidi-font-weight: bold;">As I began
researching Malaysian cuisine for this week’s dishes, I quickly discovered how
much the Chinese and Indian cultures have influenced Malaysia’s flavors and
combination of ingredients.<span style="mso-spacerun: yes;"> </span>The history
of this region’s connection to China and India dates back to the first century
BC when trade routes were established between the countries.<span style="mso-spacerun: yes;"> </span>Most uniquely “Malaysian” dishes would be
more appropriately deemed as <i style="mso-bidi-font-style: normal;">Nyonya</i>
or <i style="mso-bidi-font-style: normal;">Peranakan</i> cuisine.<span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">Nyonya</i>
dishes developed as a result of early Chinese migrants settling in Malaysia and
marrying local women.<span style="mso-spacerun: yes;"> </span>This cuisine
blends the ingredients and cooking techniques of the Chinese with the flavors
of the Malaysian/Indonesian community, such as coconut milk, peanuts,
coriander, turmeric, cumin, fenugreek, cardamom, clove, cinnamon, star anise, chiles,
galangal, candlenuts, pandan leaves, tamarind, lemongrass, ginger, jicama, and
kaffir lime leaves.<span style="mso-spacerun: yes;"> </span>I set out to explore
Malaysian cuisine’s blends of flavors and ingredients in order to better
understand its unique flavor profile.</span></span><br />
<br />
<span style="font-size: 10pt; mso-bidi-font-weight: bold;"></span><b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 10pt;"><span style="font-family: Verdana, sans-serif;">Making
Tamarind Paste</span></span></u></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXm0DhMBlJQZv1c4mjq5jzU_xYQkgQFg8FuaEVycVuANE9VSPu5Ygn5dx6vjRAkvpAV33cVhBOIG-T8BlWBZ5t3S-FGj5ZhbftEEziv8M061FSCrwNWR4LavCCxjfkz1kFNwCGaLmA3I/s1600/tamarind.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXm0DhMBlJQZv1c4mjq5jzU_xYQkgQFg8FuaEVycVuANE9VSPu5Ygn5dx6vjRAkvpAV33cVhBOIG-T8BlWBZ5t3S-FGj5ZhbftEEziv8M061FSCrwNWR4LavCCxjfkz1kFNwCGaLmA3I/s200/tamarind.JPG" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Tamarind Pods</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"></span><b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 10pt;"></span></u></b><span style="font-size: 10pt;"><span style="font-family: Verdana, sans-serif;">Tamarind is a popular fruit often used
in Malaysian cuisine as a sour component.<span style="mso-spacerun: yes;">
</span>When I began reading recipes for Malaysian dishes to prepare, I quickly
recognized that Tamarind Paste would be an essential ingredient for this week’s
project.<span style="mso-spacerun: yes;"> </span>Living in South Florida, I am
fortunate to have access to many tropical fruits like tamarind, and I’ve often
considered picking up some fresh tamarind pods at the grocery store just to see
what I could do with them.<span style="mso-spacerun: yes;"> </span>This week, I
took on the challenge.</span></span><br />
<br />
<span style="font-size: 10pt;"></span><span style="font-size: 10pt;"><span style="font-family: Verdana, sans-serif;">I purchased a pound of fresh tamarind
and set out to make tamarind paste.<span style="mso-spacerun: yes;"> </span>I
began by shelling the pulp from the pods.<span style="mso-spacerun: yes;">
</span>I tasted a bite from the end of the pod and found the raw flavor quite
lovely actually.<span style="mso-spacerun: yes;"> </span>I added the pulp and
one cup of water to a sauce pan and began warming it over medium heat.<span style="mso-spacerun: yes;"> </span>I stood over the pot smashing and mashing the
pulp until the seeds started popping out.<span style="mso-spacerun: yes;">
</span>Eventually, I had a mixture that looked similar to apple butter with
large seeds in it.<span style="mso-spacerun: yes;"> </span>I pushed the mixture
through a strainer and returned it to the saucepan to cook down into a
paste.<span style="mso-spacerun: yes;"> </span>It was actually very simple.</span></span><br />
<br />
<span style="font-size: 10pt;"></span><span style="font-size: 10pt;"><span style="font-family: Verdana, sans-serif;">As a side note, I saved some of the mixture
that looked like apple butter before I reduced it into a paste.<span style="mso-spacerun: yes;"> </span>I added a touch of honey to it and,
voila….tamarind butter!<span style="mso-spacerun: yes;"> </span>I spread it on
toast, and I must say it was quite delicious.</span></span><br />
<br />
<span style="font-size: 10pt;"></span><b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 10pt;"><span style="font-family: Verdana, sans-serif;">Saturday
Night Dinner:<span style="mso-spacerun: yes;"> </span>Laksa, Nasi Lemak, and
Rendang</span></span></u></b><br />
<br />
<span style="font-family: Verdana, sans-serif;"></span><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHlaG_JlGaA8q8i8KapWAtokqEBK00XAk_N0ZKuuZGVeZGVLns9kwvLOimlCmBdlX5RhHZjsmCCm0b5wp3YROnytoDBJIQr0YMMRBBozf9mGkLzeyeex8qGri_hnfq2l9rzrB6Mj9apNw/s1600/laksa.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHlaG_JlGaA8q8i8KapWAtokqEBK00XAk_N0ZKuuZGVeZGVLns9kwvLOimlCmBdlX5RhHZjsmCCm0b5wp3YROnytoDBJIQr0YMMRBBozf9mGkLzeyeex8qGri_hnfq2l9rzrB6Mj9apNw/s200/laksa.JPG" width="199" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Curry Laksa</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"></span><span style="font-family: Verdana, sans-serif;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 10pt;">Laksa</span></i><span style="font-size: 10pt;"> is a quintessential example of Nyonya cuisine as it
closely resembles a Chinese brothy noodle soup, but its ingredients and
garnishes reflect the flavors of Malaysian cuisine.<span style="mso-spacerun: yes;"> </span>Although an appropriate definition of Laksa
may be simply “spicy noodle soup,” the number of variations on this dish is extensive.<span style="mso-spacerun: yes;"> </span>Wikipedia alone sites eighteen fully defined
versions.<span style="mso-spacerun: yes;"> </span>In general, laksa falls into
two categories:<span style="mso-spacerun: yes;"> </span>Curry Laksa, based with
a coconut milk and curry broth, and Asam Laksa, based with a tamarind and fish
broth.<span style="mso-spacerun: yes;"> </span>I chose to follow a Curry Laksa
recipe in Mark Bittman’s <i style="mso-bidi-font-style: normal;">The Best Recipes
in the World</i>.<span style="mso-spacerun: yes;"> </span>The broth begins with
a curry paste of garlic, shallots, ginger, fresh chili peppers, tamarind paste,
turmeric, and coriander.<span style="mso-spacerun: yes;"> </span>This paste is
fried until fragrant, and then lemongrass and stock are added to simmer. (Based
on other recipes I read, I think that use of a fish broth here would be most
authentic.<span style="mso-spacerun: yes;"> </span>I used a vegetable stock
because that’s what I had on hand, and I didn’t want to muddle the fresh flavors
from the curry paste and lemongrass by adding a heavier chicken or beef
broth.)<span style="mso-spacerun: yes;"> </span>After the broth simmers for
fifteen minutes, coconut milk is added, and the soup simmers for just a few
more minutes.<span style="mso-spacerun: yes;"> </span>To serve, I place cooked
Chinese egg noodles and bean sprouts in the bottom of a bowl, ladled the curry
broth over them, and garnished with hard-boiled eggs, cucumber, and tofu.<span style="mso-spacerun: yes;"> </span>Without a doubt, the freshly-made curry paste
enhanced the complex flavors of this dish and was highlighted by the heat of
the chiles and creaminess of the coconut milk.<span style="mso-spacerun: yes;">
</span>The only change I will make next time is to add a little more heat. <span style="mso-spacerun: yes;"> </span>The chiles I used were not very spicy, and I
know that to be authentically Malaysian, my dish needed more kick.<span style="mso-spacerun: yes;"> </span></span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"></span><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfFbatLAoHUhKNsxFANGsGx0Oqz92-XE6zW8CJz2t47poE8wbbaaslAiVwt4f78OLaw8qN9f-UPXczo-0KsXV2yt97UayxgqWXKHkYXJ17KluGluaHSJwyIv7bouvs5pc_Mri7s_dTvFQ/s1600/rendang_rice.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfFbatLAoHUhKNsxFANGsGx0Oqz92-XE6zW8CJz2t47poE8wbbaaslAiVwt4f78OLaw8qN9f-UPXczo-0KsXV2yt97UayxgqWXKHkYXJ17KluGluaHSJwyIv7bouvs5pc_Mri7s_dTvFQ/s200/rendang_rice.JPG" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Beef Rendang and Nasi Lemak</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"></span><span style="font-size: 10pt;"><span style="mso-spacerun: yes;"></span></span><span style="font-family: Verdana, sans-serif;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 10pt;">Nasi
Lemak</span></i><span style="font-size: 10pt;"> holds the rank of Malaysia’s
National Dish.<span style="mso-spacerun: yes;"> </span>Although, its name
appears to simply refer to rice cooked in coconut milk, the actual “National
Dish” is more likely the name of the common breakfast platter of the coconut
milk-infused rice, fried anchovies, roasted peanuts, hard-boiled egg, and
sambal (a spicy chile sauce).<span style="mso-spacerun: yes;"> </span>Street
vendors also serve this combination of ingredients wrapped in a banana leaf as
a “fast food” option.<span style="mso-spacerun: yes;"> </span>It is
traditionally a breakfast dish, but restaurants and street vendors alike serve
it for lunch and dinner.<span style="mso-spacerun: yes;"> </span>For dinner in a
more formal environment, restaurants often transform the dish into a more
elaborate presentation by including a meat curry or <i style="mso-bidi-font-style: normal;">rendang </i>with the coconut milk-infused rice.<span style="mso-spacerun: yes;"> </span>I opted to serve it with <i style="mso-bidi-font-style: normal;">rendang.</i></span></span><br />
<br />
<br />
<span style="font-size: 10pt;"><span style="font-family: Verdana, sans-serif;">From the moment I read the description
of <i style="mso-bidi-font-style: normal;">beef rendang</i>, I knew it was a dish
that must be included in the project.<span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">Rendang</i> refers to a spicy meat dish that
is dry-braised in a chile paste and coconut milk until it is dark and
tender.<span style="mso-spacerun: yes;"> </span>Again, I chose Mark Bittman’s <i style="mso-bidi-font-style: normal;">The Best Recipes in the World</i> as a
guideline for preparing this dish.<span style="mso-spacerun: yes;"> </span>I
made a paste of ginger, scallions, garlic, turmeric, lemongrass, coriander,
chiles, and tamarind paste.<span style="mso-spacerun: yes;"> </span>I slathered
chunks of beef chuck with this paste and let it marinate for about an
hour.<span style="mso-spacerun: yes;"> </span>Then, I browned it in a skillet, added
coconut milk, and sautéed it until most of the sauce had dried up.<span style="mso-spacerun: yes;"> </span>I covered the dish and let it simmer over low
heat for another thirty minutes.<span style="mso-spacerun: yes;"> </span>The
result is a rich, tender beef dish perfectly complemented by the creamy,
coconut milk-infused rice.</span></span><br />
<br />
<span style="font-size: 10pt;"></span><b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 10pt;"><span style="font-family: Verdana, sans-serif;">Sunday’s
Malaysian Grill:<span style="mso-spacerun: yes;"> </span>Otak Otak and Tauhu
Bakar</span></span></u></b><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMApc4F0paiAC9Njbw-qxtx2cy1OvubXpf7ILqu0i_eCJvrBMB9BFmYqRG_enw5J9oteX-Pd-jxaj13abY8u7jNhilQZLXBd80kvzNqzKZIOQ3U6aWEJUG5ot4Rf2nLOKM1ehickxIgRs/s1600/otakotak.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMApc4F0paiAC9Njbw-qxtx2cy1OvubXpf7ILqu0i_eCJvrBMB9BFmYqRG_enw5J9oteX-Pd-jxaj13abY8u7jNhilQZLXBd80kvzNqzKZIOQ3U6aWEJUG5ot4Rf2nLOKM1ehickxIgRs/s200/otakotak.JPG" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Otak Otak</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 10pt;">Otak-Otak
</span></i><span style="font-size: 10pt;">is a fish mousse steamed inside a
grilled banana leaf.<span style="mso-spacerun: yes;"> </span>The most commonly
used fish in this dish is mackerel, but I substituted halibut as it was more
accessible.<span style="mso-spacerun: yes;"> </span>I followed Steven Raichlen’s
recipe from <i style="mso-bidi-font-style: normal;">Planet BBQ</i> to make the
fish mousse.<span style="mso-spacerun: yes;"> </span>I began by blending a paste
of shallots, garlic, ginger, macadamia nuts (for texture, because I did not
have candlenuts available), lemongrass, turmeric, tapioca flour, and coconut
milk in a food processor.<span style="mso-spacerun: yes;"> </span>Then, per
Raichlen’s instructions, I added chunks of the fish and pulsed just until the
entire mixture combined.<span style="mso-spacerun: yes;"> </span>He notes that a
proper <i style="mso-bidi-font-style: normal;">otak-otak </i>should not be
completely smooth.<span style="mso-spacerun: yes;"> </span>Instead, there should
be small, soft pieces of fish within the cake.<span style="mso-spacerun: yes;">
</span>To prepare the cakes for the grill, I put about ¼ cup of paste in a
small oval on a banana leaf and folded two sides of the leaf over the paste
securing them with toothpicks.<span style="mso-spacerun: yes;"> </span>The
leaves are then grilled over high heat for about three minutes per side.<span style="mso-spacerun: yes;"> </span>The final result is a moist, flavorful fish
cake.</span></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAOsntmPUylkld9FKKghuUitfN69M03eabr97-RN9OL88rgOmclv0f9lxO9RhrMRTmOPjsew_IJ-UDrtGAF4l1br9D64aTLs2uDtdtEbMf5i1SgtN3QRdg2wL1QPgr-FYvKqzZMgmaasM/s1600/malaysian_grill.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAOsntmPUylkld9FKKghuUitfN69M03eabr97-RN9OL88rgOmclv0f9lxO9RhrMRTmOPjsew_IJ-UDrtGAF4l1br9D64aTLs2uDtdtEbMf5i1SgtN3QRdg2wL1QPgr-FYvKqzZMgmaasM/s320/malaysian_grill.JPG" width="239" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Malaysian Grill: Otak Otak in </span><br />
<span style="font-family: Verdana, sans-serif;">Banana Leaves & Tofu brushed </span><br />
<span style="font-family: Verdana, sans-serif;">with chile peanut sauce </span></td></tr>
</tbody></table>
<br />
<span style="font-family: Verdana, sans-serif;"></span><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0LZqH6fuP0WytJVdlAzD8UW6puE4PTp67biJV9cRg14sBSarvfrW2vAXEV-5fsT7q0ncP8fiE7vYQqdIfk6Om7L6OP-sT-gzknIp_haZm1kJbeE7rNc0ppFS4-R8upQ4hmGAjtad0dXg/s1600/tofu.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0LZqH6fuP0WytJVdlAzD8UW6puE4PTp67biJV9cRg14sBSarvfrW2vAXEV-5fsT7q0ncP8fiE7vYQqdIfk6Om7L6OP-sT-gzknIp_haZm1kJbeE7rNc0ppFS4-R8upQ4hmGAjtad0dXg/s200/tofu.JPG" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Tauhu Bakar</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 10pt;">Tauhu
Bakar</span></i><span style="font-size: 10pt;">, Malaysian-style Grilled Tofu
with Chile Peanut Sauce, is another Malaysian dish that caught my attention in <i style="mso-bidi-font-style: normal;">Planet BBQ</i>.<span style="mso-spacerun: yes;"> </span>After reading so many accounts of the
spiciness of Malaysian dishes, I wanted to make something that really
highlighted that aspect of the cuisine.<span style="mso-spacerun: yes;">
</span>This was actually my favorite dish of the week!<span style="mso-spacerun: yes;"> </span>The sauce is delicious, and it would be good
with shrimp, chicken, beef, lamb….pretty much anything.<span style="mso-spacerun: yes;"> </span>The sauce is made with garlic, shallots,
ginger, chile paste, sugar, hoisin, chopped roasted peanuts, and sesame
seeds.<span style="mso-spacerun: yes;"> </span>It is lightly brushed on the tofu,
and then the tofu is grilled for a few minutes per side.<span style="mso-spacerun: yes;"> </span>When served, more sauce is spooned over the
tofu, and the plate is garnished with cucumber, fresh pineapple, and bean
sprouts to add a fresh, light element.<span style="mso-spacerun: yes;">
</span>Delicious!<span style="mso-spacerun: yes;"> </span>I loved it so much
that traded the hubs some of my <i style="mso-bidi-font-style: normal;">otak otak</i>
for half of his tofu.</span></span><br />
<br />
<span style="font-size: 10pt;"><span style="font-family: Verdana, sans-serif;">This week’s Malaysian dishes offered an
interesting twist on familiar preparations and ingredients.<span style="mso-spacerun: yes;"> </span>The highlights of the week were definitely
the beef rendang and the grilled tofu with chile peanut sauce.<span style="mso-spacerun: yes;"> </span>The combination of influences from China,
India, and Indonesia came together in a pleasing manner and definitely gave me
a better idea of what Malaysia’s dishes offer.</span></span>Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com0tag:blogger.com,1999:blog-3744947073390691906.post-37282970399848984662012-08-10T09:55:00.001-07:002012-08-10T09:55:09.679-07:00Week 31: A Journey to Palestine<span style="font-family: Verdana, sans-serif;">
<span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">For months, I’ve looked forward
to my Palestinian culinary journey. My friend Lana grew up in New Orleans, but
her family hails from the West Bank region of Palestine. Last year, I was
privileged to share an evening with her family and friends during Ramadan.
Watching Lana in the kitchen is an incredible site. No lists, no recipes...just
a complete understanding of the dishes she learned from her mother. Last week,
she and I spent two nights creating authentic Palestinian dishes and breaking
fast at sundown. By that, I mean she showed me how to make these dishes while I
took dubious notes. My most important role was that of “taster” as I was not
fasting, and she was.<o:p></o:p></span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Verdana, sans-serif;">Palestinian Cuisine is similar
to other Middle-Eastern cuisines, such as Lebanese and Syrian. They even share
many dishes like Baba Ghanoush, Falafel, and Hummus. Before we developed the
menus for our two-night stint, I researched dishes that are uniquely
Palestinian and focused on dishes native to the West Bank. Lana and I discussed
these dishes and developed our game plan. Then, she gave me a grocery list off
the top of her head for each one. Interestingly, as we cooked these dishes, she
would take a moment to explain that we could make a dish this way or that way
and ask my opinion. Without fail, my response remained, “whatever your family
does.” So, with that, I share with you Lana’s family recipes as she has learned
from generations of amazing Palestinian women.<o:p></o:p></span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b><u><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Verdana, sans-serif;">Wednesday Night: Shorbot Adas, Maqluba, and Kunafeh<o:p></o:p></span></span></u></b></div>
<span style="font-family: Verdana, sans-serif;">
<span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">I began my Wednesday night with
a quick stop at <a href="http://www.orientalbakerygrocery.com/" target="_blank"><span style="color: blue;">Oriental Bakery</span></a> for <a href="http://parthenonfoods.com/shredded-fillo-phyllo-dough-kataifi-p-14.html" target="_blank">Kataifi</a> (shredded phyllo
dough) and <a href="http://parthenonfoods.com/sweet-cheese-dana-approx-p-1814.html" target="_blank">Nablus Cheese</a> (an Armenian sweet cheese). Lana had told me about
this spot, and I just hadn’t gotten by there. Very cool. I’ll definitely go
back there for falafel sometime because it looks great.</span></span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg45Wqs3ZayMdJzQCEdbXncQsom1P2LMoZtVC-drc51sbln7GAxfrQNjzTe2myzeISxKenVj-FNk70YozThNIgSYPCIjhLJLhJMjq54idz-QKDaM68MWj3CsJQgPTGiILkAxS8G550qNM/s1600/Adas.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg45Wqs3ZayMdJzQCEdbXncQsom1P2LMoZtVC-drc51sbln7GAxfrQNjzTe2myzeISxKenVj-FNk70YozThNIgSYPCIjhLJLhJMjq54idz-QKDaM68MWj3CsJQgPTGiILkAxS8G550qNM/s200/Adas.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Shortbot Adas</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">I began my Wednesday night dinner with a bowl of <i style="mso-bidi-font-style: normal;">Shorbot Adas</i> that Lana saved for me from her previous night’s
dinner. <i style="mso-bidi-font-style: normal;">Adas</i> is a lentil soup common
in Middle Eastern cuisine. Whereas most parts of the Middle East incorporate
yogurt into the dish, a traditional Palestinian presentation is made with
chicken broth and seasoned with onion, garlic, and parsley. Pita bread is
served on the side to be dipped in the soup, or it may be torn into pieces and
added to the soup. Lemon or lime wedges are also squeezed into the soup to
brighten its flavor. I loved this soup. Its flavor immediately reminded me of
Greek <i style="mso-bidi-font-style: normal;">avgolemono</i> soup, which makes
sense because both soups have a thickened chicken broth base (<i style="mso-bidi-font-style: normal;">adas</i> thickened with lentils, <i style="mso-bidi-font-style: normal;">avgolemono</i> thickened with egg) enhanced
with fresh lemon juice. I could make a meal out of this dish alone.</span></span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlfnMU_MjDHf1qEAuvNuIvQt6-Vtea4OHHBREH9U4fuS8SrQFUJfdt6iFQeAR85tIwYwB5u_vxYtlnGiPNOlTcu7Qm2wxMANpzFfiKjMJQwfa0iThuV5IerzkkT6nwDN7AvXCLGxjCXSc/s1600/maqluba.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlfnMU_MjDHf1qEAuvNuIvQt6-Vtea4OHHBREH9U4fuS8SrQFUJfdt6iFQeAR85tIwYwB5u_vxYtlnGiPNOlTcu7Qm2wxMANpzFfiKjMJQwfa0iThuV5IerzkkT6nwDN7AvXCLGxjCXSc/s200/maqluba.JPG" width="199" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Maqluba...so fresh </span><br />
<span style="font-family: Verdana, sans-serif;">you can see the steam</span></td></tr>
</tbody></table>
<span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Verdana, sans-serif;">Last year, when I joined Lana
for Ramadan, she introduced me to <i style="mso-bidi-font-style: normal;">maqluba.
</i>As I’ve mentioned in previous posts, I sometimes tire of “chicken and rice”
dishes, because they generally taste bland to me; however, what I remember most
about this dish is just how much flavor is imparted into the rice. Clearly, I
am not alone in my sentiment, because when I took the leftovers to work on
Thursday, everyone raved about it. <i style="mso-bidi-font-style: normal;">Maqluba</i>
literally translates to “upside down” referencing the process for preparing and
serving the dish. </span></span><br />
<br />
<br />
<span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Verdana, sans-serif;">The following notes detail how to make this dish like Lana:</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>Begin
soaking a mixture of long grain and short grain rice (about 1 ½ cups of each
size).</em></span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>Cut
a whole chicken into parts. Slice a few onions.</em></span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>Boil
the chicken in with the onion, season salt, garlic powder, and allspice. (We
probably used about 2 quarts of water.</em></span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>Fry
cauliflower florets, eggplant slices, and potato chunks in a neutral oil until
they are cooked completely.</em></span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>Break
strands of dried angel hair or vermicelli pasta into small pieces (similar to
the length of long grain rice). You need about ½ cup. Cook the dry pasta in a
microwave for about two minutes to “brown” it.</em></span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>Drain
the rice after it has soaked for around thirty minutes. Add the broken noodles
to the rice. Season the mixture with the same spices used to flavor the
chicken: season salt, garlic powder, and allspice. (Lana also adds a packet of
Goya Sazon Azafran when she has it on hand for both flavor and color.)</em></span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvq4vqPmmUegSDnyJli-UTXnJ0pYLuBDMRz7_wsLDSpW9DW3oYnl6ApARMEO1abuWbOKRHKnpsgz572Oe4-F-zAGukuCF9XjhQGiJHIRESoH83MBZazHKbPRrcDPe6_zj7BazEl78fLlU/s1600/maqluba_layering.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvq4vqPmmUegSDnyJli-UTXnJ0pYLuBDMRz7_wsLDSpW9DW3oYnl6ApARMEO1abuWbOKRHKnpsgz572Oe4-F-zAGukuCF9XjhQGiJHIRESoH83MBZazHKbPRrcDPe6_zj7BazEl78fLlU/s200/maqluba_layering.JPG" width="170" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Vegetables Layered</span><br />
<span style="font-family: Verdana, sans-serif;">for Maqluba</span></td></tr>
</tbody></table>
<br />
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>When
the chicken and vegetables finish cooking, begin layering ingredients into a
soup pot. Begin by layering in slices of fresh tomato and garlic cloves on the
bottom of the pot. Then, add the chicken and onions from the pressure cooker.
(Make sure you keep the broth. You will need it for another step in this dish.) Place the fried vegetables on top of the chicken and push them down in the
nooks and crannies to fill in as many holes as possible. Pour the seasoned rice
and pasta mixture on top of the vegetables and level it off on top. The last
step is to pour the broth used to boil the chicken over the layered dish just
until it covers the top layer.</em></span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>Cook
with the lid off until the liquid boils. Then, reduce the heat to low, cover
the pot, and cook until the rice is done.</em></span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>While
the layered dish is cooking, fry slivered almonds and drain them on a paper
towel.</em></span></span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHPAYoiDUiIid6cCjlot_9yMcYknPKZVqr6dax4_0VwPgtKLNOuXdWVu3HT8WKTvgPyeJv1AvS5NwQiV5OQLR93lF6IiudjrFiTKiBVSFoT8Q9CZ-_oSSD7Yqwug3CtDoQkfBLZCqnDws/s1600/maqluba_before_flip.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHPAYoiDUiIid6cCjlot_9yMcYknPKZVqr6dax4_0VwPgtKLNOuXdWVu3HT8WKTvgPyeJv1AvS5NwQiV5OQLR93lF6IiudjrFiTKiBVSFoT8Q9CZ-_oSSD7Yqwug3CtDoQkfBLZCqnDws/s200/maqluba_before_flip.JPG" width="146" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Maqluba before the flip</span></td></tr>
</tbody></table>
<br />
<br />
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>When
the rice is done, invert the pot onto a large platter and top the dish with the
fried almonds.</em></span></span><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLOPv8Z35CUWQH35w1UbEtxmWdkJQke9JyYe0Sii-wnRfuFWrL8DmD5FJsm45gNV056_Rzxfnxt9aTl8nOwJbf-6NDsSjsa-CbBmlVV-PezhJ1gCAhAwrGyAC9WHwEqaje4uxTtaKhik/s1600/Vegetable_Salad.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLOPv8Z35CUWQH35w1UbEtxmWdkJQke9JyYe0Sii-wnRfuFWrL8DmD5FJsm45gNV056_Rzxfnxt9aTl8nOwJbf-6NDsSjsa-CbBmlVV-PezhJ1gCAhAwrGyAC9WHwEqaje4uxTtaKhik/s200/Vegetable_Salad.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Vegetable Salad</span></td></tr>
</tbody></table>
<br />
<br />
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Traditionally, this is served with a simple salad and plain yogurt. For
our dinner, we had a salad of tomato, cucumber, bell pepper, lime juice, mint,
and black pepper.<o:p></o:p></span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<br /></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Most Palestinian desserts
involve variations on nuts, cheeses, phyllo dough, and dates. Lana insisted
that we must make kunafeh (also spelled kenafeh, knafeh, kunafa, or kunafah).
This dessert originated in Nablus, a city in the northern West Bank region, and
dates back to the early fifteenth century. The dish is served for special
occasions and at large gatherings. Here’s how to make it:</span></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>Thaw the Kataifi and Nablus Cheese if they are frozen. (The ones I picked
up at Oriental Bakery were frozen. We set them both on the counter to thaw
while we prepared the maqluba and
salad, and they were fine by the time we were ready to work with them.)</em></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTyqZ_abtgxRWrjAsKvnMkudP5Zbi6GRoPc3gMOvXBNMqg1NfLDfunx0eaSQ7nwrf6mCqSmH0Z_JJl7WLNC9QJz8mzxcHDLTv7iWn6yUxqCOtkbyjeX-mAijmOwWgGA96JX0HwqLOYIvU/s1600/Shredding_Dough.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTyqZ_abtgxRWrjAsKvnMkudP5Zbi6GRoPc3gMOvXBNMqg1NfLDfunx0eaSQ7nwrf6mCqSmH0Z_JJl7WLNC9QJz8mzxcHDLTv7iWn6yUxqCOtkbyjeX-mAijmOwWgGA96JX0HwqLOYIvU/s200/Shredding_Dough.JPG" width="171" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Shredded Kataifi by hand</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>Shred the Kataifi into small pieces and spreading it onto a large
ovenproof platter.</em></span></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>Melt one stick of butter and mix in about a teaspoon of powdered orange
food dye called </em><a href="http://parthenonfoods.com/kunafa-pastry-coloring-p-1258.html" target="_blank"><span style="color: blue;"><em>Kunafa Pastry Coloring</em></span></a><em>.
(This can also be purchased at Oriental Bakery. From a flavor perspective, the
dye is unnecessary. From a traditional perspective, it is always used. When I
asked why, Lana said it is just the way a kunafeh is supposed to be.)</em></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>Pour the orange butter over the dough and rub the dough with your hands
until the color is evenly distributed. Place the platter in a warm oven (around
300 degrees F) for about two minutes. This step is simply to set the orange dye
into the dough.</em></span></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span></span><span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>While the dough is in the oven, break up the Nablus cheese into small
pieces. Mix together 1 cup of Nablus cheese, ¼ cup Ricotta cheese, and ¼ cup of
shredded mozzarella cheese. </em></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span></span><span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>Remove the dough from the oven and let it cool for a few minutes. Turn
the oven up to 450 deg F.</em></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span></span><span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>Make simple syrup by combining 2 cups of sugar and 2 cups of water in a
saucepan. Then, warm them over medium heat until the sugar dissolves. Set
aside.</em></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span></span><span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>Remove about 1/3 of the dough (taking from the top) and set it aside.
Then, push the bottom layer into the pan firmly.</em></span></span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUfXkz1hsOR0RVyq6b0b0kettHbzQfx6Rrk5mIO-reiMehOirUHJqWx0w3W-IPqKKT62-rX8Tr_NI2Mwfm2ncTogfufWbYL_VKblkBlp7L28jrTwuLtpZ227kwFD71bLGN8dg3ip6IE4E/s1600/kunafa_before_baking.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUfXkz1hsOR0RVyq6b0b0kettHbzQfx6Rrk5mIO-reiMehOirUHJqWx0w3W-IPqKKT62-rX8Tr_NI2Mwfm2ncTogfufWbYL_VKblkBlp7L28jrTwuLtpZ227kwFD71bLGN8dg3ip6IE4E/s200/kunafa_before_baking.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Kunafeh before baking</span></td></tr>
</tbody></table>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span></span><span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>Very carefully cover the layer of dough in the pan with the cheese
mixture. The easiest way to do this is to drop little bits all over it, and
then spread it out with wet hands (wet hands keep it from sticking to you). </em></span></span><span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>Spread the remaining dough evenly over the cheese mixture.</em></span></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span></span><span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>Place the kunafeh in the pre-heated oven and bake until the edges just
start to brown.</em></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span></span><span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>When you remove the kunafeh from the oven, drizzle the simple syrup over
the top layer and let it rest for a few minutes. This gives the dough time to
soak up the syrup.</em></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbD3iqQQTRjkc-QPEGpekzg8L5CnEJ8tHqrY9F_5ZEOgyG1Qsn5NL5mrRF5Hh2K9s57nqCLSAaVSmPzDvrdyJnirsci0Dbtg76EBGrMvYSZoCazQ_w5Q6yPBMTmJWJO3T9agfUajEtApA/s1600/kunafa_square.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbD3iqQQTRjkc-QPEGpekzg8L5CnEJ8tHqrY9F_5ZEOgyG1Qsn5NL5mrRF5Hh2K9s57nqCLSAaVSmPzDvrdyJnirsci0Dbtg76EBGrMvYSZoCazQ_w5Q6yPBMTmJWJO3T9agfUajEtApA/s200/kunafa_square.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Kunafeh</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>Invert the pan onto a larger platter. Cut the kunafeh into
squares and serve. (Most people garnish it with chopped pistachios, but we
forgot to buy pistachios.)<o:p></o:p></em></span></span></div>
<span style="font-family: Verdana, sans-serif;"><em>
</em></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidAsO1kIgpcRQXwWpSkT8NwKln46A8k750vfczFrsJ7VMJEprmFK6z_Tuf_-P8F2505qIj_vOaak2HRmEayTWhgJnSCTzUY7FsqLsMwhBGg_-TVYO2b4sf1tRyOR87pV5zewq4HO5NJ94/s1600/kunafa_cheesy.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidAsO1kIgpcRQXwWpSkT8NwKln46A8k750vfczFrsJ7VMJEprmFK6z_Tuf_-P8F2505qIj_vOaak2HRmEayTWhgJnSCTzUY7FsqLsMwhBGg_-TVYO2b4sf1tRyOR87pV5zewq4HO5NJ94/s200/kunafa_cheesy.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Cheesy Goodness of Kunafeh</span><br />
<span style="font-family: Verdana, sans-serif;">fresh from the oven</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<br /></div>
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<br /></div>
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<span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Verdana, sans-serif;">The result is an interesting
dessert that is not too sweet. The best part is the stringy cheese filling. I
would highly recommend trying this out. It is actually very simple to make. </span></span></div>
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<b><u><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Verdana, sans-serif;">Thursday Night: Musakhan and Qatayef<o:p></o:p></span></span></u></b></div>
<span style="font-family: Verdana, sans-serif;">
</span><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Verdana, sans-serif;">When I read about traditional
dishes from the West Bank, I was intrigued by the description of a dish called <i style="mso-bidi-font-style: normal;">musakhan</i>that originated in the northern
West Bank region. This dish includes roasted chicken served over a flatbread
that has been soaked and crisped in sumac-infused oil with onions. When I asked
Lana about it, she told me that it is a delicious dish and that we should
definitely make it. She explained that taboon bread is a large flatbread
traditionally made in a special clay oven. She said that her mother emulates
the process by baking the bread on the bottom of a cast iron skillet, but then
she told me that it is completely acceptable to call </span><a href="http://www.orientalbakerygrocery.com/" target="_blank"><span style="color: blue;"><span style="font-family: Verdana, sans-serif;">Oriental Bakery</span></span></a><span style="font-family: Verdana, sans-serif;"> and order large pitas to pick up
the next day...which is what we did. One of the most interesting aspects of this
dish is that the bread serves as a main component, instead of a side item.
Here’s how we made the dish:</span></span><br />
<br />
<span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>Cut
a whole chicken into pieces. Season it with salt and pepper. Simply bake it in
the oven.</em></span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span></span><span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>Dice
about two pounds of yellow onions.</em></span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span></span><span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>In
a saucepan, mix together the diced onions, ¼ cup of sumac, and freshly ground
black pepper. Add about 2 cups of olive oil. Cook the mixture over medium heat
until the onions are completely caramelized.</em></span></span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_2oe4LVNIMkYb31wP2NwwupbWIANlqsiZoNOXxBlv8fm0d-O2tdqU811eieD-dFfN2L60_O238tUmC188JtvUomPskSVvtvoved26tRjv0lb0WGBbnOPbJZVH4htArCjkI4qGE-mCZI/s1600/Musakhan_before_baking.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_2oe4LVNIMkYb31wP2NwwupbWIANlqsiZoNOXxBlv8fm0d-O2tdqU811eieD-dFfN2L60_O238tUmC188JtvUomPskSVvtvoved26tRjv0lb0WGBbnOPbJZVH4htArCjkI4qGE-mCZI/s200/Musakhan_before_baking.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Musakhan Topped with</span><br />
<span style="font-family: Verdana;">Onions and Sumac-Infused </span><br />
<span style="font-family: Verdana;">Oil before baking</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span></span><span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>When
the onions are caramelized, remove the saucepan from heat. Coat the tops of 3
large pitas (or taboon bread if you have it) with the sumac-infused oil that
the onions cooked in. Arrange them on an ovenproof platter and top them with
the onions. Bake this until the edges of the bread crisp.</em></span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span></span><span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>While
the bread is in the oven, fry some almonds or pine nuts and drain them on paper
towels. Set them aside to be used as a garnish.</em></span></span><br />
<br />
<br />
<br />
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>When
the edges of the bread are crispy, remove it from the oven. Top it with the
baked chicken and garnish with the fried nuts. Serve it family-style at the
table.</em></span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span></span><span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><em>The
dish is generally served with a yogurt salad and a vegetable salad. We mixed
some plain yogurt, sour cream, diced cucumber, minced garlic, mint and salt to
make a yogurt salad. For the vegetable salad, we served the same salad as the previous
night.</em></span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtscjq8UxD0nfT6C3zKh1jBCMdeAUYNV01yxR2TeTAaVaLbTRYHFYC_gNoZc9jbJxN2oIPt8tPsOO88inqWFR_kQHF7IyozQRnuZybwEcK9ASjgoyPXePkc0os7fDToOz29kYdgJxSGIY/s1600/Masakhan_and_Salads.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtscjq8UxD0nfT6C3zKh1jBCMdeAUYNV01yxR2TeTAaVaLbTRYHFYC_gNoZc9jbJxN2oIPt8tPsOO88inqWFR_kQHF7IyozQRnuZybwEcK9ASjgoyPXePkc0os7fDToOz29kYdgJxSGIY/s200/Masakhan_and_Salads.JPG" width="183" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Musakhan with vegetable</span><br />
<span style="font-family: Verdana, sans-serif;">and yogurt salads</span></td></tr>
</tbody></table>
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<br /></div>
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<span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Verdana, sans-serif;">The flavor of this dish really
surprised me, because I hadn’t expected the sumac to impart such a bright
citrusy flavor. My favorite part was an end piece of the bread with the crispy
edges and the soft centers soaked with the sumac-infused oil and onions. I
could easily make a meal of just the bread and onions.<o:p></o:p></span></span></div>
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</span><br />
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<span style="font-family: Verdana, sans-serif;"><i style="mso-bidi-font-style: normal;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Qatayef</span></i><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"> is a dessert commonly served during the month of Ramadan. (Incidentally,
it is often referred to as Ramandan Pancakes.) The semolina pancakes can be
filled with sweet cheese or nuts. Lana prefers them stuffed with a mixture of
cheese and flavored with ground cinnamon. Here’s how to make them:</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span></span><span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;"><em>For the batter, mix the following ingredients until just combined: 3 cups
semolina flour, 1 cup all purpose flour, 1 tbsp active dry yeast, 1/3 cup
sugar, 1 tsp baking powder and 3 cups water. Let the mixture rest for 35-40
minutes.</em></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;"></span></span><span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;"><em>While the batter rests, make a batch of simple syrup using 2 cups sugar
and water.</em></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;"></span></span><span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;"><em>When ready to make the pancakes, pour out rounds (about six inches in
diameter) onto a warm griddle. When the pancakes are cooked through (they will
be bubbly all over), remove them from the griddle and set them aside to cool.
Do NOT flip them.</em></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;"></span></span><span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;"><em>Preheat the oven to 350 degrees F.</em></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;"></span></span><span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;"><em>While the pancakes cool, tear Nablus cheese (the same cheese used to make
the Kanufe) into small pieces and mix it with sugar and cinnamon to taste. </em></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;"><em>To stuff the pancakes, place a small amount of the cheese mixture in the
middle of a pancake (the bubbly side) and fold over the pancake to make a
turnover. </em></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;"><em>Pinch the edges around the pancake so that it holds together.</em></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;"></span></span><span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;"><em>Place the turnovers on a sheet pan, and bake for ten minutes.</em></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;"></span></span><span style="font-family: Verdana, sans-serif;"><em><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">When you remove them from the oven, immediately drizzle simple syrup over
them. Like breakfast pancakes, they will soak up the syrup quickly.</span><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></em></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn5qOgpK21RkSNnaT_6-gbujHldQWSSk9FurmpTZIkmKbyHogZUfDaIk5divPZJhVUPZFYBIh8j_kf05m2ktJKUK6VZt74p4VwMcwxc5mlX6viW2ZDxWq5cMhW5x1ZuFt8W47M2wwA4K4/s1600/qatayef.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn5qOgpK21RkSNnaT_6-gbujHldQWSSk9FurmpTZIkmKbyHogZUfDaIk5divPZJhVUPZFYBIh8j_kf05m2ktJKUK6VZt74p4VwMcwxc5mlX6viW2ZDxWq5cMhW5x1ZuFt8W47M2wwA4K4/s200/qatayef.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Qatayef</span></td></tr>
</tbody></table>
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<br /></div>
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<span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Verdana, sans-serif;">Lana serves this dish with mint
tea, and I must say that the mint tea is an absolute must. Because the pancakes
are so sweet from the simple syrup, the mint tea provides a much needed fresh,
acidic balance. Together, these stuffed pancakes and a cup of hot mint tea
serve as a perfect ending to a meal.<o:p></o:p></span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 3.75pt;">
<br /></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 3.75pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 3.75pt;">
<br /></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 3.75pt;">
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">My week of Palestinian cuisine introduced me to some wonderful new
dishes. In addition, I felt so privileged to have Lana invite me into her home
for personal lessons with her family’s favorite dishes. Now, the real key will
be making these dishes on my own, but I think she has given me a great compass
for success.</span><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span></div>Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com0tag:blogger.com,1999:blog-3744947073390691906.post-4192315418623936372012-08-02T13:54:00.000-07:002012-08-02T13:54:45.398-07:00Week 30: A Journey to Morocco<span style="font-family: Verdana, sans-serif;">
</span><span class="fn"><span style="font-family: Verdana, sans-serif;">Moroccan cuisine presents an interesting
culmination of cuisines.<span style="mso-spacerun: yes;"> </span>In the eleventh
and twelfth centuries, Morocco reached the height of its power under the rule
of the Berber dynasties.<span style="mso-spacerun: yes;"> </span>During this
time, dishes like couscous and tagine emerged as staples in the region. As the
fifteenth century came to a close, the Moors who had fought to control the
southern Iberian Peninsula for eight hundred years were defeated by Spain and
expelled, which resulted in a significant migration of Muslim and Jewish Moors
to Morocco.<span style="mso-spacerun: yes;"> </span>The Moors introduced olives,
olive juice, and citrus to the area, and more specifically, the Jewish-Moors taught
the native Moroccans their advanced techniques for preserving fruits and
vegetables resulting in one of Morocco’s most famous ingredients and flavoring
agents, the preserved lemon.<span style="mso-spacerun: yes;"> </span>In the mid-sixteenth
century, the Berber dynasties fell to Arab tribes claiming descent from the
Prophet Muhammed.<span style="mso-spacerun: yes;"> </span>These tribes brought new
spices, nuts and dried fruits to the region, and they introduced the idea of
combining sweet fruits into savory dishes.<span style="mso-spacerun: yes;">
</span>Morocco’s close proximity to the Ottoman Empire resulted in the
introduction of kebabs to its cuisine.<span style="mso-spacerun: yes;">
</span>Beginning in the mid-nineteenth century, Morocco constantly fought
attempts from several European countries to take its independence, and in the
early twentieth century, the country was occupied by a French protectorate in
the majority of the land and a Spanish protectorate in its Northern
regions.<span style="mso-spacerun: yes;"> </span>This brought many European
influences to Morocco’s cuisine, including its cafes, pastries, and wines.<span style="mso-spacerun: yes;"> </span>Finally, in 1956, Morocco gained its
independence, and today we know its cuisine as inspired dishes illustrating a
long, arduous history.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span class="fn"><span style="font-family: Verdana, sans-serif;">The evolution of its most famous dishes can
traced from its roots through this timeline of influences, and with that in
mind, I set out to make a simple tagine and couscous as a way to experience its
staples as they have transformed throughout the years.<span style="mso-spacerun: yes;"> </span>I began my research by reading about what
exactly defines a “tagine” from other stews.<span style="mso-spacerun: yes;">
</span>I knew that a tagine is a cone-shaped clay cooking vessel and that the
stews cooked in a tagine are also called tagine, but I wanted to understand if
the cooking vessel was the only differentiating factor.<span style="mso-spacerun: yes;"> </span>Based on my research, I think it is fair to
say I discovered four important factors that differentiate an authentic
tagine from an everyday stew:<o:p></o:p></span></span></div>
<ul>
<li><span style="font-family: Verdana, sans-serif;">
</span><span class="fn"><span style="font-family: Verdana, sans-serif;">The sauce should be tight, not thin and soupy.</span></span></li>
<li><span class="fn"></span><span class="fn"><span style="font-family: Verdana, sans-serif;">The meat is not browned before being stewed.<span style="mso-spacerun: yes;"> </span>It is simply cooked with the vegetables.</span></span></li>
<li><span class="fn"></span><span class="fn"><span style="font-family: Verdana, sans-serif;"><em>Ras el hanout</em> is an essential seasoning element.<span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">Ras el hanout</i> literally translates to “head of the shop” and refers to a blend of a shop’s best spices curated by its owner.<span style="mso-spacerun: yes;"> </span>The blends vary from only a few spices to over one hundred in a blend.<span style="mso-spacerun: yes;"> </span>Most include cardamom, clove, cinnamon, chili peppers, coriander, cumin, nutmeg, peppercorn, and turmeric.<span style="mso-spacerun: yes;"> W</span>hile it is essential, its presence is not always the same based on its broad definition.<span style="mso-spacerun: yes;"> </span>You don’t need to buy a special bottle of <em>ras el hanout </em>to make a tagine.<span style="mso-spacerun: yes;"> </span>Just go through your spice cabinet and make your own blend with the spices you have on hand focusing on the key "warm" flavors generally included in the mix.</span></span></li>
<li><span class="fn"><span style="font-family: Verdana, sans-serif;">The final dish must include a sweet element.<span style="mso-spacerun: yes;"> </span>In most recipes, this is achieved in one of two ways.<span style="mso-spacerun: yes;"> </span>The first manner is to add dried fruits, such as apricots, to the stew.<span style="mso-spacerun: yes;"> </span>Another way to achieve this sweet element is by garnishing the stew with makfoul, a mixture of caramelized onions and tomatoes with honey, butter, and cinnamon.<o:p></o:p></span></span></li>
</ul>
<span class="fn"><span style="font-family: Verdana, sans-serif;">I selected a <a href="http://moroccanfood.about.com/od/maindishes/r/Tagine_Makfoul.htm" target="_blank">recipe by Christine Benlafquihon on about.com</a>.<span style="mso-spacerun: yes;"> </span>I used lamb, and I cooked
it in a dutch oven for a few hours since I do not have a pressure cooker.<span style="mso-spacerun: yes;"> </span>This is by far the most tender, flavorful
lamb dish I have ever made, and the makfoul on top was such an interesting and
delicious addition.<span style="mso-spacerun: yes;"> </span>I served couscous
studded with almonds and raisins that I cooked with a cinnamon stick, too.<span style="mso-spacerun: yes;"> </span>This represented an ideal example of
Morocco’s flavors and its history of influences.<o:p></o:p></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXZMRxULVhrdjfI1umvE9i98wxK2KAkPR3_gvgT2TV4sCydLIOcfYvXSpQ4t_24azm8PTOrF_Zq1qvT0LVFSFs7k5TR-KXJbejchLEi56aoAHSTJVajJ0IwDC8ZBwWKux380GRAVg_TGg/s1600/tagine.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXZMRxULVhrdjfI1umvE9i98wxK2KAkPR3_gvgT2TV4sCydLIOcfYvXSpQ4t_24azm8PTOrF_Zq1qvT0LVFSFs7k5TR-KXJbejchLEi56aoAHSTJVajJ0IwDC8ZBwWKux380GRAVg_TGg/s320/tagine.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Tagine Makfoul</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">
</span><span class="fn"><span style="font-family: Verdana, sans-serif;">Unfortunately, it was a busy week with family
visiting and the hubs out of town, and I only managed to cook one Moroccan meal.<span style="mso-spacerun: yes;"> </span>I must confess that I’m a bit disappointed in
myself for not finding the time for more Moroccan dishes.<span style="mso-spacerun: yes;"> </span>I will just put a positive spin on it and
note that I could not have been more delighted with a dish than I was with tagine
makfoul, and I look forward to finding another week to focus on Moroccan cuisine
again.</span></span>Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com0tag:blogger.com,1999:blog-3744947073390691906.post-10384092366538760422012-07-25T14:04:00.000-07:002012-07-25T14:05:58.238-07:00Week 29: A Journey to Brazil<div style="font-family: Verdana,sans-serif;">
</div>
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<span style="font-size: small;"><span class="fn">Ah, Brazilian cuisine. Until this week, my idea of a Brazilian
dinner was limited to grilled meat and caipirinhas. Of course, that is a Brazilian meal well
worth its hype, but I knew there would be more dishes to discover from a
country with so many European and African influences, a vast Atlantic coastline,
the Amazon River covering almost half of its land, and topography from sea
level to mountains averaging heights of 6500 ft. which is more than double the
average heights of the Appalachian Mountains in the Eastern United States. With this in mind, I focused on dishes that emphasize
Brazil’s local ingredients, illustrate its influences, and highlight its unique
approach to typical South American fare.</span></span></div>
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<br /></div>
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<span style="font-size: small;"><span class="fn"><b><u>Wednesday
Night Dinner: Caruru de Camarao</u></b></span></span></div>
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<span style="font-size: small;"><span class="fn"><i>Caruru de
Camarao</i> is a stew featuring shrimp and okra. This traditional dish from the Bahia region,
a coastal state, includes many native ingredients and demonstrates a
significant African influence. I find it impossible to describe the origins of this dish
without recognizing the history of slavery in Brazil. In the early sixteenth century, Brazil
obtained over three million slaves, more than 38% of all African slaves,
primarily to work in its mines and on its sugarcane plantations. (In comparison, the United States obtained
approximately 645,000.) Most of the
slaves were processed through Bahia, and incidentally, Bahia was the site of an
extremely influential slave rebellion in 1835.
With such a strong African presence, dishes like <i>Caruru De Camarrao</i> are bound to appear. </span></span></div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0jFTQ9qvUTEp6RLxMG9r5Qbxibh7jMWtHRyVmcP16Xez_MFTjhpZnFihPtOJGfnsA2HvHhl1A_cOv82_nr3_VeZL0PSniOB6ZJBoC3ZxT5cKZ97uZIgqeUalC9wJiubg34v1zkjg-jc/s1600/shrimp.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0jFTQ9qvUTEp6RLxMG9r5Qbxibh7jMWtHRyVmcP16Xez_MFTjhpZnFihPtOJGfnsA2HvHhl1A_cOv82_nr3_VeZL0PSniOB6ZJBoC3ZxT5cKZ97uZIgqeUalC9wJiubg34v1zkjg-jc/s200/shrimp.JPG" width="200" /></a></td></tr>
<tr style="font-family: Verdana,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Caruru de Camarao</span></td></tr>
</tbody></table>
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<span style="font-size: small;"><span class="fn">After having just completed a week of
Senegalese cuisine, I suppose my radar for African-influenced dishes was more
acute than usual, but as I researched traditional ingredients for <i>Caruru de Camarao, </i>I was fascinated by
the dish’s ability to cross cultures with such ease. Here’s a quick ingredient summary: shrimp, lime juice, palm oil, onion, garlic,
bell pepper, tomatoes, scallions, cilantro, ginger, okra, dried shrimp, natural
peanut butter, and coconut milk. Without
a “Brazilian” label, this recipe could easily be construed as African,
Southeast Asian, or South American cuisine.
Because its origins lie in Brazil, I made it and celebrated it as a
Brazilian dish. </span></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><span class="fn">I found a recipe and a great explanation
about the history of the dish in <a href="http://books.google.com/books?id=LlePAePLlqkC&pg=PA262&lpg=PA262&dq=authentic+Caruru&source=bl&ots=dbY1_gSqCT&sig=ooreLqr1W5JPxUUTVf8pcZ4QEX8&hl=en&sa=X&ei=DHwEUIvUE4-k8QSureGVCA&ved=0CFMQ6AEwAw#v=onepage&q=authentic%20Caruru&f=false" target="_blank"><i>The South American Table: The Flavor and Soul of Authentic Home Cooking fromPatagonia to Rio de Janeiro</i></a> written by Maria Baez Kijac. Traditionally, the dish is served in
celebration of twins, and since I am from a family of twins, this appealed to
me as much as the dish. (My mom is a
twin, and my sisters are twins.) Here’s
an excerpt from the book about the dish:</span></span></div>
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<br /></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><span class="fn"><i>“Caruru
is a tradition dish of Bahia, usually served in honor of the ‘twin saints,’
Cosme and Damian. Familes with twins
invite friends and neighbors to celebrate the feast of the twin saints, which
takes place in September. This custom,
called ‘caruru of the two-two,’ features a large platter of caruru.”</i></span></span></div>
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<br /></div>
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<span style="font-size: small;"><span class="fn">In all honesty, I would make this dish in
celebration of anyone. I loved it! One of my favorite Thai indulgences is Panang
Curry, and the flavors and textures in this dish remind me of Shrimp
Panang. Interestingly, I read that
peanuts are sometimes substituted with coarse manioc flour depending on which
ingredient is more readily available in an area. Although I’m sure the dish is still nice with
manioc, I doubt it has the same rich and flavorful qualities as with
ground peanuts. </span></span></div>
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<br /></div>
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<span style="font-size: small;"><span class="fn"><b><u>Saturday
Afternoon Lunch: Empadinhas de Palmito </u></b></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1Z_hujHgwCiThLcZ3okKS9UmoS2F7gjwNSMXZK-aFPZg0e6sBpm6HwzHF6UiVmVL7Nm7g2J5ZWep9RT3xkGlhLLXzehrLzP9dDDpY9FN7-ocSxTD9uuo4P1eWX09YVWCWrKb6FgYzgA/s1600/Empanada.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1Z_hujHgwCiThLcZ3okKS9UmoS2F7gjwNSMXZK-aFPZg0e6sBpm6HwzHF6UiVmVL7Nm7g2J5ZWep9RT3xkGlhLLXzehrLzP9dDDpY9FN7-ocSxTD9uuo4P1eWX09YVWCWrKb6FgYzgA/s200/Empanada.JPG" width="200" /></a></td></tr>
<tr style="font-family: Verdana,sans-serif;"><td class="tr-caption" style="text-align: center;">Empadinhas de Palmito</td></tr>
</tbody></table>
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<span style="font-size: small;"><span class="fn">Hearts of Palm is a popular ingredient in
Brazil. In addition to its typical uses
in salads, Brazilians also incorporate it into soups, pizzas (typically a
combination of arugula and hearts of palm), and empanadas. Interestingly, Brazilian empanadas are not folded
over like turnovers; instead, they are similar to mini pot pies. For my lunch, I made a <a href="http://southamericanfood.about.com/od/snacksstreetfood/r/empadinhas.htm" target="_blank">recipe</a> with a filling of hearts
of palm, onions, bacon, black olives, and queijo minas, which is a Brazilian
farmer’s cheese. They were quite
delicious, but of course, anything with that combination of ingredients should
be. I struggled a bit with my pastry
though. I think the dough needed to rest
for a little longer, and I ended up overworking some of it for my last few
pies. The ones pictured were my best
examples, but most importantly, they all tasted great.</span></span></div>
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<br /></div>
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<span style="font-size: small;"><span class="fn">I must say that I hadn’t really thought about
using hearts of palm in anything other than salads, and now I am considering
new opportunities to incorporate them into other dishes…. pasta with a
lemon and olive oil, sautéed with onions as a relish for fish tacos, or even
grilled and served on a roll with arugula, piquillo peppers, and fresh ricotta.
</span></span></div>
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<span style="font-size: small;"><span class="fn"><b><u><span style="text-decoration: none;"><br /></span></u></b></span></span></div>
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<span style="font-size: small;"><span class="fn"><b><u>Saturday
Night: Brazilian Steakhouse Dinner</u></b></span></span></div>
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<span style="font-size: small;"><span class="fn">When planning for this project, I
attempt to create menus that challenge me in at least one manner. Sometimes, I look for interesting new flavor
combinations, and other times I choose to make something because it includes an
ingredient that is new to my kitchen. At
first, opting for a steak dinner felt a little like cheating on the project,
because steak dinner is our house specialty.
(Seriously, our go-to dinner for guests is steak, horseradish mashed
potatoes, Brussels sprouts, and either flourless chocolate cake or homemade ice
cream. It’s also our favorite dinner on
a weekend night that we just want to chill and not think about anything. No recipes. No fuss. We just shop and cook.) On the flip-side of that argument, <i>not</i> having a steak dinner seemed like a
miss, too, so I challenged myself to create a Brazilian-style Steak Dinner like none that we
had ever cooked at home.</span></span></div>
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<br /></div>
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<span style="font-size: small;"><span class="fn">I began my Saturday morning with a visit to a
local Brazilian market in search of a few special items for our steakhouse
dinner. When I arrived at <a href="http://www.mercadobrasil.com/mercado.html" target="_blank"><i>Mercado Brasil</i></a> near Dadeland in Miami, I
must admit that I did not think it looked promising; however, looks can be
deceiving. I found everything I needed
at that little market: <i>picanha</i>, <i>linguica
calabresa</i>, and manioc flour.</span></span></div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8KKMWsXkETYpQTHhq2QY76I_OANtK1WNeNe2Wm1nh4TN8zJigdIpIzUu2bEOxZJlp2gaRGRYwGF5iZryaM2Od2s8wn-nuJAE16a-pa1rzHGKov8zuNvnLhWADYys1O9GInPMeFD36jIQ/s1600/sausage.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8KKMWsXkETYpQTHhq2QY76I_OANtK1WNeNe2Wm1nh4TN8zJigdIpIzUu2bEOxZJlp2gaRGRYwGF5iZryaM2Od2s8wn-nuJAE16a-pa1rzHGKov8zuNvnLhWADYys1O9GInPMeFD36jIQ/s200/sausage.JPG" width="200" /></a></td></tr>
<tr style="font-family: Verdana,sans-serif;"><td class="tr-caption" style="text-align: center;">Grilled Linguica Calabresa</td></tr>
</tbody></table>
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<span style="font-size: small;"><span class="fn"><i>Linguica calabresa </i>is a smoked sausage which originated in Italy. The Portuguese use this sausage in many dishes, and they brought it to Brazil. It is incorporated in Brazil's most popular dish, <i>feijoada</i>, along with at least six other cuts of meat. I purchased some to incorporate in the beans I cooked for this dinner, which meant extras! We grilled them and topped them with a thin slice of mild cheddar cheese for a great pre-dinner snack.</span></span></div>
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</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9fwt6S_5S01sIE9pS3NJ-Jq6n5sSzNHlBh3raXTHETr7eVySdhOJymbQSc0ImZDHG_7MSdItsjkA3kGbtbIeykPtTX3yKf-ZFi3X9EsyR-i_qC3BIHlVhwe8m6Z7hh5Rxf7vXmAybcg/s1600/steak.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9fwt6S_5S01sIE9pS3NJ-Jq6n5sSzNHlBh3raXTHETr7eVySdhOJymbQSc0ImZDHG_7MSdItsjkA3kGbtbIeykPtTX3yKf-ZFi3X9EsyR-i_qC3BIHlVhwe8m6Z7hh5Rxf7vXmAybcg/s200/steak.JPG" width="161" /></a></td></tr>
<tr style="font-family: Verdana,sans-serif;"><td class="tr-caption" style="text-align: center;">Picanha </td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><span class="fn">Brazil’s most popular cut of steak is
picanha, or the top sirloin cap.
Typically, the meat is roasted whole on a spit, but it is sometimes
grilled in thick pieces over direct heat.
I purchased the smallest one I could find (2.5 pounds) and
followed Stephen Raichlen’s instructions in <i>Planet
BBQ</i> for grilling the thick slices with only salt for seasoning. The
results were incredible. We grilled each
piece fat side down first for about four minutes in order to crisp it, and then
we grilled each side for two minutes and the bottom for two minutes. I am still in awe of the amount of flavor
this cut of steak imparted from its fat.
Absolutely delicious! Of course,
we had leftovers for two days because this cut is anything but small, but I
never complain about leftovers like these.</span></span></div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_vUzzF96W6njSrBje3TsDxgbYm71O9fKWqnNTn29_9zZzUqD8gPXjH5GhiuEGIxAamYXsx5BJ6K95tD7yMqe1PS-Oew5ih0sRa8I4bSBSRjiZ5paPO2utK9DJCZVbOFSJnbEye6AoS8/s1600/steak+dinner.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_vUzzF96W6njSrBje3TsDxgbYm71O9fKWqnNTn29_9zZzUqD8gPXjH5GhiuEGIxAamYXsx5BJ6K95tD7yMqe1PS-Oew5ih0sRa8I4bSBSRjiZ5paPO2utK9DJCZVbOFSJnbEye6AoS8/s320/steak+dinner.JPG" width="320" /></a></td></tr>
<tr style="font-family: Verdana,sans-serif;"><td class="tr-caption" style="text-align: center;">Grilled Picanha, Farofa, Rice, and Beans</td></tr>
</tbody></table>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: small;"><span class="fn">As with most South American countries, rice
and beans is a mainstay of the Brazilian diet.
I decided to include them with my steak dinner if, and only
if, I could find a recipe with a real Brazilian perspective. Fortunately, I discovered exactly what I
needed on <a href="http://www.blue-kitchen.com/" target="_blank"><i>blue kitchen</i></a>’s blog post,
“<a href="http://www.blue-kitchen.com/2007/01/17/direct-from-the-source-brazilian-rice-and-beans/" target="_blank">Direct from the source: Brazilian Rice and Beans</a>.” This post from January 2007 features Brazilian food blogger <a href="http://www.technicolorkitcheninenglish.blogspot.com/" target="_blank">Patricia Scarpin</a>’s recipe for authentic Brazilian Rice
and Beans. I highly recommend trying out
this recipe. No joke...the hubs asked me if
there were more beans in the kitchen when he still had steak on his plate. That says it all! In all fairness, we are Southerners, and this
recipe for Brazilian beans is very similar to traditional Southern pinto beans,
minus the red chile, cumin, and bay leaf.
Maybe we are just predisposed to liking these beans. Either way, they were a hit! I made the recipe as directed, except I made them in a dutch oven. I used <i>linguica
calabresa</i>, instead of bacon, because I felt like it added a bit more
Brazilian authenticity to the dish, plus it gave me an excuse to buy <i>linguica calabresa</i> for a our pre-dinner
bites. This dish offered a
welcomed change from our usual mashed potatoes with steak, and I will definitely
make it again.</span></span></div>
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<span style="font-size: small;"><span class="fn">One ingredient that recurs constantly in
Brazilian cuisine is Manioc Flour (also called cassava flour, tapioca flour, and yucca flour).
<i>Farofa</i> is a side dish of
toasted coarsely ground Manioc flour typically served with grilled meats. The idea is to let the juices from the
grilled meats soak into the <i>farofa.</i> In its most simplistic form, it is made by
toasting coarsely ground manioc flour in butter (or lard) and salt. I also found recipes with additions of meat,
peppers, and onions. I made it by
melting butter in a cast iron skillet, adding salt, and then adding the flour
until it looked like the “fluffy” mixture I saw in pictures. (For me, that ratio was about 3 tbsp of butter
to 2/3 cup flour.) On its own, the <i>farofa</i> tasted like salty, buttery bread
crumbs; however, when mixed with a bite of steak or rice and beans, it added a
complementary layer of seasoning and texture that elevated those dishes. It’s one of those dishes that tastes better
with each bite.</span></span></div>
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<span style="font-size: small;"><span class="fn">For dessert, I planned to serve Brazil’s
simple <i>Romeu e Julieta</i>, a slice of <i>quiejo minas</i> and a slice of guava paste. Alas, we ate
so much steak that we could not even fathom eating dessert. Another day!</span></span></div>
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<span style="font-size: small;"><span class="fn"><b><u>Sunday
Morning: Pao de Queijo</u></b></span></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXDxouFWU7oZAKvRHSgBifqMRSPINvXum-KYYcxuIr8HGNk2CcQeHDu1mrkVqeDOJEFntUB32-5S35B5RQTYKyGE2ZmUlnrAcehH4M4JsrbRbdOdCQ15pU3Exru1qFhwWVXxIZuMlmEI/s1600/cheese+rolls.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXDxouFWU7oZAKvRHSgBifqMRSPINvXum-KYYcxuIr8HGNk2CcQeHDu1mrkVqeDOJEFntUB32-5S35B5RQTYKyGE2ZmUlnrAcehH4M4JsrbRbdOdCQ15pU3Exru1qFhwWVXxIZuMlmEI/s200/cheese+rolls.JPG" width="200" /></a></td></tr>
<tr style="font-family: Verdana,sans-serif;"><td class="tr-caption" style="text-align: center;">Pao de Queijo</td></tr>
</tbody></table>
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<span style="font-size: small;"><span class="fn">I couldn’t resist making a fresh batch of
homemade Brazilian Cheese bread for Sunday morning’s breakfast. Our house smelled like butter for three or
four hours after I made these rich little rolls. I made them with <i>quiejo minas</i> and sour manioc flour.
They were not as fluffy as I expected, and I think that is because I
should’ve used finely ground flour. None
of the recipes I found online designated the grind of flour, and when I found a
bag of coarsely ground sour manioc flour at the Brazilian market with a recipe
for these on it, I assumed that this would be the right choice. Next time, I’ll try it with finer flour, and
I think I will achieve a lighter texture.</span></span></div>
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<span style="font-size: small;"><span class="fn">I really enjoyed this week of discovering
Brazilian cuisine. I love an opportunity
to seek out a new market in the city, and I will definitely return to <i>Mercado Brasil</i> for future needs. The <i>caruru</i>
provided a perfect transition from the previous week’s Senegalese cuisine to
Brazilian cuisine. I have a new found
obsession for incorporating hearts of palm into more dishes. Most significantly, I discovered an amazing
new approach to “steak night” at home and an incredible recipe for rice and
beans. A definite week to savor!</span></span></div>Y'all Taste Thishttp://www.blogger.com/profile/08815382524025152540noreply@blogger.com1