05/29/16
Muamba de Galinha Muamba Chicken

Cook The World: Muamba de Galinha (Muamba Chicken)

Muamba de Galinha Muamba Chicken

The Republic of Angola is the seventh-largest country in Africa, and is bordered by Namibia, Congo, Zambia, and the Atlantic Ocean.

Muamba de Galinha Muamba ChickenThe Portuguese colonized Angola for almost four centuries and their influence on Angola’s cuisine has been subtle but pervasive. The Portuguese brought the European sense of flavoring with spices and techniques of roasting and marinating to the traditional Angolan foods. These influences blended with the local cuisine and produced interesting new recipes. Sea food is a common part of the diet as are cassava, yams and sweet potatoes.

Before independence in 1975, Angola was a breadbasket of southern Africa and a major exporter of bananas, coffee and sisal, but three decades of civil war (1975–2002) destroyed the fertile countryside, leaving it littered with landmines and driving millions into the cities. The country now depends on expensive food imports, mainly from South Africa and Portugal, while more than 90 percent of farming is done at family and subsistence level. Since 2003, more than 400,000 Congolese migrants have been expelled from Angola.

Muamba Chicken aka Muamba de Galinha – An aromatic Angolan Chicken Stew , flavored with garlic , chilli , vegetables and cooked in palm oil is an extremely popular chicken stew in Central Africa and most would say, it is Angola’s National dish. It is rich with the aromatic flavors of garlic, tons of onions, spiced up with hot pepper and thickened with okra.

Personally, this dosh too me straight back to the open-air restaurants on the Jos plateau of Nigeria, and the okra thickened stews, chicken (feet still on) falling off the bone, and an aftertaste with the slightest reminiscence of bbq.

A variant dish of moamba de galinha, muamba de ginguba, uses ginguba (peanut sauce) instead of palm paste.

    3 – 3½ pound chicken cut in pieces
    Juice ½ lemon (optional)
    1-teaspoon white pepper
    1 teaspoon minced garlic
    ½ teaspoon dried thyme
    1 teaspoon salt
    1 teaspoon smoked paprika
    1 teaspoon chicken base
    ¼ cup canola oil
    ¼ cup palm oil
    4-5 garlic minced
    2-3 onions sliced
    2 tomatoes diced
    1 teaspoon white pepper
    1 teaspoon smoked paprika
    Whole Scotch bonnet pepper pierced (optional)
    1 pound sweet potato, peeled & cut into large cubes
    18-20 Okra sliced in half
    4 cups or more chicken stock
    Salt to taste

FYI, there is no substitute for palm oil.It’s distinctive flavor makes it comparable to none.

Muamba de Galinha Muamba Chicken

Your chicken doesn’t have to be quite as fresh as this one, which came from my own coop, but a good organic, free-range will make all the difference. Oh, and yes, that’s a bathroom sink, but it’s in my barn, lol.

Place chicken in a  large bowl or saucepan, rub with lemon juice, then add salt, garlic, white pepper and chicken bouillon.

Muamba de Galinha Muamba Chicken
Rub chicken with a spoon or with hands until they are well coated, set aside.

When ready to cook, heat up large saucepan with palm and canola oil, then add chicken, brown both sides for about 4-5 minutes.

Muamba de Galinha Muamba Chicken

Add garlic, chili pepper and smoked paprika, stir for about a minute then add onions and tomatoes, sauté 2-3 minutes until onions is translucent.

Muamba de Galinha Muamba Chicken
Muamba de Galinha Muamba Chicken

Add chicken stock if necessary to prevent any burns. Next add 1/2 of the chicken stock (about 2 cups or enough to cover chicken.

Muamba de Galinha Muamba Chicken

Bring to a boil and let it simmer until sauce thickens, it might take about 20 or more depending on the type of chicken used.

Muamba de Galinha Muamba Chicken

In a separate pan, add remaining chicken bouillon, and sweet potato. Simmer until just fork tender and then add to the chicken

Muamba de Galinha Muamba Chicken

Throw in okra, continue cooking until desired texture is reached about 5 minutes or more.

Adjust for salt, pepper and stew consistency.

Serve warm with African fufu or rice.

04/20/16
South African Bunny Chow

Cook the World: South African Bunny Chow

South African Bunny Chow

As most of you know, my daughter Grace and I are working our away around the world (well, at least the map in my office) on a journey to cook a dish from all 257 countries. Each week she picks a country from the map and we research the food of that nation and pick a traditional dish that we want to try.

We shop and cook together, and maybe even work in a side trip to an ethnic market or food-truck, once in a while. We post our processes, notes, and maybe a brief anecdote, but mostly it’s about the recipes.

Last week, we visited Brazil and whipped up a nice pot of Moqueca, or Brazilian Fish Stew.

This week, we’re going take a look at the South Africa, “fast food” Bunny Chow. First of all, take a deep breath….there is no bunny in “bunny chow” 😉

South African Bunny Chow

IMG_8822 (768x1024)Bunny chow, often referred to as “a bunny”, is a hugely popular South African fast food dish consisting of a hollowed out loaf of bread filled with curry. One story has it that a people known as Banias (an Indian caste) first created the scooped-out bread and curry dish at a restaurant-cum-cafe called Kapitan’s on the corner of Victoria and Albert streets in Durban.

The dish was a means to serve take-out to excluded people as, during the apartheid regime, Indians were not allowed in certain shops and cafes, so the shop owners found a way of serving the people through back windows, etc. This was an easy and effective way to serve the workers.

Another story opines that the origin of this hand-held dish was due to Indian golf caddies not being allowed to carry cutlery during apartheid.

Regardless of its origins, this delicious snack can be found in hocker centers and street stands all over South Africa. Bunny chows are mainly eaten using the fingers; it is unusual to see locals use utensils when eating this dish, and it’s typically served to customers wrapped in the previous day’s newspaper.

IMG_8826 (729x1024)Bunny Chow
Ingredients
3 lbs beef shank (or beef cheek)
salt
2 Tbsp. Bombay curry powder
1/2 cup butter
1 onion, sliced thin
1 Tbsp. minced garlic
1 Tbsp. minced ginger
5 cloves
4 cardamom pods
1/2 tsp. fennel seeds
1/2 tsp. cumin seeds
2 tomatoes, diced
1/8 t cayenne
1 cinnamon stick
2 bay leaves
1/2 C water
1 lb cubed hash-brown potatoes
8 large dinner rolls

South African Bunny Chow

Salt beef shanks liberally, and coat with 2 tsps. curry powder. Wrap everything tightly in plastic, and refrigerate for at least 4 hours, and up to overnight.

South African Bunny Chow

In a large sauté pan set over high heat, brown the beef in 3 tablespoons of butter.

Remove the beef to a plate and reserve, and return the pan to the stove.

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Add the remaining butter with the fat in the pan, lower the heat to medium, and sauté the onions.

Stir constantly, until the onions are completely soft and browned—about 15–20 minutes.

South African Bunny Chow

Add the ginger, garlic, cloves, cardamom, fennel, and cumin to the pan, and sauté for a minute. Then add the tomatoes, cayenne, remaining curry powder, cinnamon, bay leaves, and water. Season with a teaspoon of salt, and bring to a simmer.

South African Bunny Chow

Drop the heat to low and add the browned beef. Cover and cook for 2 hours.

South African Bunny Chow

While the beef braises, pre-heat the oven 400°F. Roast the potatoes on baking sheet, until they turn a light shade of golden brown and are crispy..

South African Bunny Chow

After one and one-half hours, the tomatoes in the braise should have mostly collapsed into the sauce and the beef should be almost completely tender.

South African Bunny Chow

Add the potatoes to the curry braise and cook for another 45 minutes. Serve immediately or cool to room temperature and store for a week in the fridge.

South African Bunny Chow

When ready to serve, hollow out the center of each dinner roll, by pulling out large chunks of bread with your fingers. Leave enough bread so that the roll stays intact.

South African Bunny Chow

Fill the cavity with curry, top with Carrot Salad, and serve with the excavated chunks of bread on the side for dipping.

South African Bunny Chow

Carrot Salad

2 carrots, peeled, grated
1 onion, finely chopped
1 tomato, finely chopped
¼ bunch coriander, chopped,
2 long green chilies (optional), finely chopped
1 tbsp white vinegar

Meanwhile, to make carrot salad, combine all ingredients in a bowl, season with salt and pepper, and toss gently to combine. Cover and refrigerate until needed.

South African Carrot Salad

04/17/16
Moqueca Brazilian Fish Stew

Cook the World: Moqueca – Brazilian Fish Stew

Moqueca – Brazilian Fish Stew

Cook the World

Moqueca Brazilian Fish StewApproximately once a week, my daughter Grace pick a country from the map and we research the food of that nation and pick a traditional dish that we want to try. We shop and cook together, and maybe even work in a side trip to an ethnic market or food-truck, once in a while.

We post our processes, notes, and maybe a brief anecdote, but mostly it’s about the recipe.

Last time, we visited Australia and roasted an Australian Sunday Lamb roast…it was SO good!

This time, we’re going down under to take a look at Brazil, and a very popular local fish/coconut soup, Moqueca.

NOTE: While the coconut and sauteed veggie flavors really sang in this dish, I wasn’t too impressed with the flavor (or lack of) in the white fish. I’ve read that some versions use salmon instead, and I’ll be trying that soon. Likely give it a quick pan-sear to add some caramelization.

Brazilian cuisine has European, African and Amerindian influences. It varies greatly by region, reflecting the country’s mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Enslaved Africans also had a role in developing Brazilian cuisine, especially in the coastal states, which is where Moqueca originally developed.
MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

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Brazilians have been making Moqueca for at least 300 years.The dish is usually seasoned with onion, tomatoes, coriander, chives, and olive oil.

Moqueca Brazilian Fish Stew
Moqueca – Brazilian Fish Stew
Yield: Serves 4

1 1/2 to 2 lbs of fillets of firm white fish such as halibut, swordfish, or cod, rinsed in cold water, pin bones removed, cut into large portions
3 cloves garlic, minced
4 Tbsp lime or lemon juice
Salt
Freshly ground black pepper
Olive oil
1 cup chopped spring onion, or 1 medium yellow onion, chopped or sliced
1/4 cup green onion greens, chopped
1/2 yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)
2 cups chopped (or sliced) tomatoes
1 Tbsp paprika (Hungarian sweet)
Pinch red pepper flakes
1 large bunch of cilantro, chopped with some set aside for garnish
1 14-ounce can coconut milk

Moqueca Brazilian Fish Stew
Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Keep chilled while preparing the rest of the soup.

Moqueca Brazilian Fish Stew
 In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat.

Moqueca Brazilian Fish Stew

Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.)

Moqueca Brazilian Fish Stew

Cook for a few minutes longer, until the bell pepper begins to soften.

Moqueca Brazilian Fish Stew

Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro and green onion.

Moqueca Brazilian Fish Stew

Use a large spoon to remove about half of the vegetables (you’ll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Arrange the fish pieces on the vegetables.

Moqueca Brazilian Fish Stew

Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish.

Moqueca Brazilian Fish Stew

Pour coconut milk over the fish and vegetables.

Pour coconut milk over the fish and vegetables.
Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings. You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.

Garnish with cilantro. Serve with rice or with crusty bread.

Pour coconut milk over the fish and vegetables.

04/12/16
Australian Roast Lamb Dinner

Cook the World: Recipe 5 ~ Australian Sunday Lamb

Australian Roast Lamb Dinner

IMG_8689 (800x600)Approximately once a week, my daughter Grace will pick a country from the map and we’ll research the food of that nation and pick a traditional dish that we want to try. We’ll shop and cook together, and maybe even work in a side trip to an ethnic market or food-truck, once in a while.

We’ll post our processes, notes, and maybe a brief anecdote, but mostly it’s going to be about the recipes.

Last time, we visited The Philippines and tried our hand at Chicken Adobo…it was awesome!

This time, we’re going down under to take a look at Australia.

Aboriginal inhabitants were mainly hunter-gatherers, employing an array of light-weight techniques depending on habitat, rather than farming crops and domesticating animals in the way that European explorers were used to. English seafarer William Dampier observed in 1697, “The earth affords them [Aboriginals] no food at all. There is neither herb, root, pulse nor any sort of grain for them to eat that we saw.” Aboriginal cooking, to this day, involves little more that unseasoned animal protein cooking directly on or in a fire.

By the 1820s, Australian “squatters”  began taking advantage of the endless grazing to raise herd animals, relying heavily on beef, lamb, and, along the vast coastlines, an abundance of fish and seafood.

In the early 1900’s, With an increasing availability of eggs, butter, flour, sugar and the latest grocery items, the typical diet become more varied, but still focused a great deal on cheap meat, included shepherd’s pie and Irish stew.

The fanciest meal, reserved for midday on Sundays, was a baked dinner of lamb or beef and vegetables.

IMG_6270 (1024x641)

SUNDAY LAMB DINNER
Serves 4

  • (2.2 lbs) leg of lamb
  • 1/4 cup of olive oil
  • 2.5 tsp of sea salt
  • 6 cloves of garlic, cut into slivers
  • Several sprigs of fresh rosemary
  • 8 potatoes
  • 2 large sweet potatoes
  • 2 white onions
  • 6-8 Radishes
  • 2 each Parsnips, beets

Leg of lamb American lamb board

A big thank you to the American Lamb Board, who provided this beautiful leg of lamb to us after attending the 2015 International Blogger’s Conference. Easily the best leg of lamb I’ve ever cooked with.

This lamb roast, considered to be the national dish of Australia, can be done in a kettle BBQ or a conventional oven.

Preheat the oven to 290F.

Cut the peeled potatoes, sweet potatoes, beets, and parsnips into inch-thick slices. Cut the onions into quarters and then place vegetables into a baking tray with trimmed radishes. Drizzle the vegetables with olive oil and sprinkle on some salt.


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Australian Roast Lamb Dinner

Cover the lamb in olive oil and then sprinkle with sea salt. Use the point of a sharp knife to make small incisions all over the lamb. Place the garlic slivers in the holes and tuck rosemary sprigs under netting.

Australian Roast Lamb Dinner

Place the lamb onto the baking tray with the vegetables beneath it to catch drippings.

Roast for 90 minutes. Test meat to see if it’s done by slicing it in the thickest part. Remove from oven and transfer to a plate to rest. Cover lamb in foil and let it sit for 10 minutes.

Australian Roast Lamb Dinner

Slice and serve with potatoes, and remaining veggies.

12/28/15
Traditional Filipino Recipes

Cook the World Project – Recipe 4: The Philippines

Filipino Adobo Chicken Recipe

This is our fourth post, as my eight-year old daughter and I continue our journey to cook our way around the world.

Approximately once a week, Grace will pick a country and we’ll research the food of that nation and pick a traditional dish that we want to try. We’ll shop and cook together, and maybe even work in a side trip to an ethnic market or food-truck, once in a while.

We’ll post our processes, notes, and maybe a brief anecdote, but mostly it’s going to be about the recipes.

Last time, we visited Russia and tried the amazing (and amazingly filling) Chicken Kotletki.

6This week, Gracie stayed on the east side of the map and chose… The Philippines! Now, I have a lot of friends, and even a few family members who are Filipino, so I was pretty excited about this week.

A mixed cuisine of Malay, Spanish, Chinese, and American, Philippine cuisine has many outside influences adapted to indigenous ingredients and the local palate.

In 3200 BCE, Austronesians from the southern China Yunnan-Guizhou Plateau and Taiwan settled in the region that is now called the Philippines. They brought with them knowledge of rice cultivation and other farming practices which increased the number and variety of edible dish ingredients available for cooking.

Trade with the various neighboring kingdoms brought with it foods and cooking methods which are still commonly used in the Philippines today, such as Bagoong, Patis, Rendang, and the infusion of coconut milk in condiments. Through this trade, cuisine from as far away as India and Arabia enriched the palettes of the local Austronesians.

Spanish colonizers and friars in the 16th century brought with them produce from the Americas like chili peppers, tomatoes, corn, potatoes, and the method of sauteing with garlic and onions. Spanish and Mexican dishes were eventually incorporated into Philippine cuisine with the more complex dishes usually being prepared for special occasions.

Today, Philippine cuisine continues to evolve as new techniques, styles of cooking, and ingredients find their way into the country. [Wikipedia] Another common feature in Philippine cuisine comes in the a pairing of something sweet with something salty (such as our chicken and rice dishes, below), and results in surprisingly pleasing combinations. Vinegar is a common ingredient, as well.

MapThings we learned about The Philippines:

  • Cooking and eating in the Philippines has traditionally been an informal and communal affair centered around the family kitchen.
  • Filipinos traditionally eat three main meals a day: agahan (breakfast), tanghalían (lunch), and hapunan (dinner) plus an afternoon snack called meriénda.
  • Food tends to be served all at once and not in courses.
  • Unlike many of their Asian counterparts Filipinos do not eat with chopsticks. Due to Western influence, food is often eaten using flatware—forks, & knives.

8

After much deliberation, we settled on Filipino Adobo Chicken, Biko (sweet coconut rice), and Ginisang Sitaw (savory green beans) for dinner. Let me tell you, it was a HUGE hit!

Adobo is one of the most popular Filipino dishes and is considered unofficially by many as the national dish. It usually consists of pork or chicken, sometimes both, stewed or braised in a sauce usually made from vinegar, cooking oil, garlic, bay leaf, peppercorns, and soy sauce. Adobo is popular not solely for its simplicity and ease of preparation, but also for its ability to be stored for days without spoiling, and even improve in flavor with a day or two of storage.

Chicken Adobo Recipe

PREP TIME : 15 minutes (+ 8 hours to marinade)
TOTAL TIME : 60 minutes

2 lbs bone-in chicken thighs
3 dried bay leaves
4 tbsp soy sauce
2 tbsp vinegar
3 cloves garlic, crushed
1 to 2 cups water
1/4 cup cooking oil
1/2 tablespoon white sugar
salt and whole peppercorn

Filipino Adobo Chicken Recipe

In a large container, combine the soy sauce and garlic then marinade the chicken for 5-8 hours

Place the cooking oil in a pan over medium-high heat. When the oil is hot enough, add the marinated chicken (drained), and cook it on all the sides for about 5 minutes, until nicely browned.

Pour-in the remaining marinade, add water, and bring to a boil

Add the bay leaves and peppercorns, and simmer until the chicken is tender (about 30 minutes). Add the vinegar, stir, and cook for 10 minutes. Add the sugar and salt. De-bone and chop the chicken (optional).

Stir and serve.

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Biko

PREP TIME : 5 minutes TOTAL TIME : 45 minutes

  • 2 cups sticky rice
  • 2 cups water
  • 2 cups coconut milk
  • 2 cups brown sugar

Wash the rice, set in a pot and add the water. Bring to a boil, then turn the heat down to simmer until the liquid is fully absorbed by the rice (it should be a little under-cooked). In another pan over medium heat, dissolve the brown sugar in the coconut milk.

Filipino Biko Recipe

Let it simmer until thick, then add the cooked rice and mix until it all reaches a very thick consistency.

Filipino Biko Recipe

Spread the sticky sweet rice and flatten evenly. Keep warm in a low oven until ready to serve. Cut in squares and serve.

Filipino Biko Recipe

Ginisang Sitaw RecipeGinisang Sitaw Recipe

PREP TIME : 5 minutes TOTAL TIME : 30 minutes

  • 1 bunch string beans; trimmed
  • 1 medium tomato, cubed
  • 1 medium onion, sliced
  • 4 cloves garlic, crushed
  • 1 tablespoon fish sauce
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons cooking oil

Heat the oil in a pan and sauté the garlic, onion, and tomato. Add the fish sauce, sprinkle the ground black pepper, and stir.

Add the string beans and stir gently. Cover and cook on medium-low for 10 minutes.

Stir to distribute the ingredients, and serve.

Ginisang Sitaw Recipe

 

11/12/15

Cook the World ~ Russian Chicken Kotletki with Sour Cream Mushroom Sauce & Sweet Cabbage Salad

This is our third post, as my six-year old daughter and I continue our journey to cook our way around the world.

Approximately once a week, Grace will pick a country and we’ll research the food of that nation and pick a traditional dish that we want to try. We’ll shop and cook together, and maybe even work in a side trip to an ethnic market or food-truck, once in a while.

We’ll post our processes, notes, and maybe a brief anecdote, but mostly it’s going to be about the recipes.

Russian Chicken KotletkiFebruary 16th, 2014

Last time, we visited the Hawaiian Islands for one of my all-time favorite foods: Salmon Poke. This week, Gracie went for that big orange country at the top of the map…Russia!

Russia is by area the largest country in the world, with a hugely diverse cuisine, so it would be nearly impossible to chose a single dish that would represent all of it. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, poultry, game, cabbage, berries, and honey.

Additionally, Russia cuisine enjoys a plethora of breads, pancakes, cereals, beer and, of course, the ubiquitous Russian vodka.

Mushrooms are also a huge part of Russian cuisine and they are included in just about every way possible. With the addition of sour cream and fresh dill, the flavor profile of this week’s dish is classic Russian.

Here are some things we learned about Russia:

~ Russia is so big that it includes 11 time zones. At its easternmost point, Russia is only about 50 miles from Alaska.

~ In the city, most people live in high-rise apartments. The apartments are small and some families share kitchens or bathrooms.

~ A traditional Russian meal consists of fish, potatoes, vegetables and bread. Fresh meat and vegetables were once very hard to get, but new trade agreements have increased the supply.

~ Only about 10% of the land in Russia can be used for farming because of the cold. The largest crops grown are potatoes, barley, and wheat.

Russian Chicken Kotletki


Chicken Kotletki with Sour Cream Mushroom Sauce & Sweet Cabbage Salad
Serves 4

4 cups cooked long grain rice, hotRussian Chicken Kotletki
2 1/2 cups cubed cooked chicken*
2 Tbsp. butter
16 oz button mushrooms
1 onion, chopped
1 celery stalk, chopped
thyme
salt, pepper
2 garlic cloves, minced
1 Tablespoon flour
1 1/4 cup chicken broth
1/2 cup heavy cream
2 Tbsp. sour cream
2 Tbsp. fresh dill, minced

Mise en Place

Cube chicken (equal parts white and dark meat), clean and quarter mushrooms, chop onion and celery. Mince garlic and dill.

Need some help with your chopping, dicing, and mincing? See this post.

*You can bake your own chicken or use a store-bought rotisserie chicken for this dish.

Russian Chicken Kotletki

Prepare the Dish

Melt the butter in a skillet over medium high heat. Add the fresh mushrooms, onion, celery, garlic, and thyme (whole stalk). Season with salt and pepper. Add flour, mix well, and cook for about 10 minutes.

Pour in the chicken broth, heavy cream, and sour cream. Bring to a boil, then reduce to a simmer and cook ten minutes to thicken.

3Stir in the cooked chicken and stir to coat the chicken evenly. Let rest, off heat, 10 minutes. Remove thyme stem.

Sprinkle Kotletki with fresh dill, and serve over hot rice, with cabbage salad.

Sweet Cabbage Salad

The sweet-tart, acidic component to this salad pairs perfectly with the rich, luxurious mushroom sauce in the Kotletki.

1 half a small head of cabbage
2 small cucumbers
1 large carrot
1 celery stalk
1 medium yellow bell pepper
8 radishes
1 apple
fresh herbs (scallions, dill, parsley)
2-3 Tbsp. sunflower oil
2-3 Tbsp. distilled white vinegar
1 Tbsp. sugar
salt, pepper, to taste

Shred cabbage. Julienne cukes, carrots, and bell pepper. Slice celery, apple, and radishes (thin). Mince herbs.

For the dressing: Combine oil, vinegar, sugar, salt, and pepper in a bowl, and whisk to combine.

Toss veggies with dressing and serve immediately, or chill up to 1 hour.

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Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids.

 

11/5/15

Cook the World Project – Recipe 2: Hawaiian Poke

8

This is our second post, as my six-year old daughter and I begin our journey to cook our way around the world.

Salmon poke recipeApproximately once a week, Grace will pick a country and we’ll research the food of that nation and pick a traditional dish that we want to try. We’ll shop and cook together, and maybe even work in a side trip to an ethnic market or food-truck, once in a while.

We’ll post our processes, notes, and maybe a brief anecdote, but mostly it’s going to be about the recipes.

Last week, we cooked up a delicious pot of “osh” from Uzbekistan.

Hawaiian RecipesThis week Gracie picked one of our families favorite places in the world…The Hawaiian Islands.

Grace has only been there once, and she was still hanging out inside mom’s tum, so she’s really looking forward to seeing more of the sights our next trip.

Oh, and despite the fact that it’s not exactly it’s own country, I’m going to side with the justification that it once was, and stick with that story…my blog, my rules.

As soon as she picked Hawaii, I knew exactly what I wanted to make. As good as my kalua pork is, I had to go with my very favorite dish. Luckily, the kiddo concurred… poke. (don’t worry, I can promise you, there will be more than one recipe from the islands, Spam Musubi comes immediately to mine.)

Salmon Poke

Poke (poke-a) is a raw fish salad served as an appetizer in Hawaiian cuisine. Pokē is the Hawaiian verb for “to slice or cut”. Native Hawaiians have always eaten poke, and it should not be confused with raw fish dishes such as ceviche which use vinegar or citrus juice to “cure” the fish.

For centuries, Hawaiian fishermen cut their catch of raw fish into cubes and seasoned it with whatever ingredients they had. Modern versions make use of seasonings brought by the many different cultures of the Islands, such as soy sauce, onions, tomatoes, and chilies. Poke is so common in the Hawaiian culture, that you can stop at a local grocery store and choose from several freshly made varieties.

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids.

 

Now, I’m from Oregon and I’m a fisherman…so I love my salmon. Fresh and firm, in poke it plays perfectly against the crunch of the raw onions. The combination of the furikake seasoning and the shoyu (soy) sauce gives a perfect contrast of sweet, salty, and savory…my favorite combination. Add in just enough red pepper flakes to command your respect without overwhelming the delicate flavor of the salmon, and…well, it’s worth a plane ticket to Oahu!

Things we learned about Hawaii:

  1. Hawaii is the only state that grows coffee.
  2. The largest contiguous ranch, in the United States, is in Hawaii. The Parker Ranch near Kamuela has about 480,000 acres of land.
  3. The big island of Hawaii is the worldwide leader in harvesting macadamia nuts and orchids.
  4. Sea salt was the most common seasoning in ancient Hawaii. It was often mixed together with roasted and mashed kukui nuts and seaweed and was called inamona.
  5. Hawaii residents consume the most Spam per capita in the United States. Spam is so popular in Hawaii that it is sometimes referred to as “The Hawaiian Steak.”

Furikake Salmon Pokē

  • 1 pound sushi grade salmon fillet
  • 1/4 cup diced yellow onions
  • 1/4 cup chopped green onions
  • 1 Tbs sea salt
  • 1 Tbs crushed red chili flakes (opt)
  • 2 Tbs furikake rice seasoning
  • 2 oz soy sauce
  • 4 oz sugar
  • 1 tsp sesame oil

Salmon Poke

Remove pin bones from salmon fillet. See detailed instructions in this post.

removing pin bones from salmon

Cut salmon fillet into sections, and, sliding a very sharp knife along the bottom of the steak, remove the skin, and cube the meat.

Removing skin from salmon

Combine all the ingredients in a bowl and mix well.

Salmon poke recipe

Refrigerate until ready to serve.

So awesome!

furikake1Furikake

You can get Furikake seasoning at most any Asian market, or try your hand at making your own.

Homemade Furikake Seasoning

  • 1/2 cup raw sesame seeds
  • 1 teaspoon to 1 tablespoon sea salt, to taste
  • 3 sheets nori (that stuff you wrap around sushi rolls)
  • 3 heaping tablespoons bonito flakes
  • 1/2 teaspoon sugar

Heat a dry, heavy-bottomed skillet to medium high.

Pour in the sesame seeds and shake to distribute evenly over the surface of the skillet.

Toast, shaking occasionally, until the seeds are fragrant. Immediately pour the seeds into a dry, clean bowl to cool and stir in the sea salt. Allow to cool completely before proceeding.

Use kitchen shears cut the nori into 1-inch strips. Stack the strips and cut cross-wise into very thin strips over the bowl of sesame seeds.

Use the kitchen shears again to roughly cut up the bonito flakes.

Add the sugar and stir all ingredients together, then transfer to a jar with a tight fitting lid.

This is ready to use immediately but can be stored in a cool, dry place out of direct sunlight for up to two months.

10/30/15

Cook the World Project – Recipe 1: Uzbekistan

Uzbek Palov Osh Recipe

Two years ago, my (then) six-year old daughter and I begin a journey to cook our way around the world.

Approximately once a month, Grace picks a country from the big wall map. We research the food, the people, and the history of that nation and pick a traditional dish that we want to try. Next we shop and cook together, and maybe even work in a side trip to an ethnic market or food-truck, once in a while.

With about 15 of these under our belt (literally, for me) I’m going to start posting our processes, notes, and maybe a brief anecdote, but mostly it’s going to be about the recipes.

Here’s the first country my favorite sous chef picked…

Here we go!

-Chef Perry

January 29th, 2014

Wall Map

Okay, the map it up on the wall! (I had to go buy a second poster-board, it was a lot bigger than I thought!) This shot is pre-pinning. We have about 5 pins ready to go…Uzbekistan, France, Italy, and a couple of others.

OLYMPUS DIGITAL CAMERAI figure it’ll take at least a good 5-6 years to get through the list of 257 countries, not including regional pins for larger countries, and countries where we just choose to cook more than one recipe. I’ll be posting each pin (recipe, notes, and anecdotes) here, and then maybe compile all of those into a cookbook for the kiddo, when we’re all done.

If you’re wondering why I’m doing this, beyond loving to cook, loving to hang out with our awesome daughter, and best of all, combining the two…you can read these two posts on my other blog:

The Problem with Farm to Table

Tips for Raising an International Gourmet

This week, it’s Uzbekistan, and this dish is…

OshMap

Uzbek Cuisine is influenced by local agriculture, as in most nations. There is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance and Uzbek cuisine has been characterized as noodle rich. Mutton and lamb are a popular variety of meat due to the abundance of sheep in the country and it is part of various Uzbek dishes.

Osh, also called “Palov” or “Plov”, is a classical main dish of Central Asian countries including Uzbekistan. It is rich, filling and very tasty if prepared right. They are a number of optional ingredients, but base is onions, rice, carrots, oil and meat…typically lamb or mutton.

Oshi nahor, or “morning plov”, is served in the early morning (between 6 and 9 am) to large gatherings of guests, typically as part of an ongoing wedding celebration.

Things we learned about Uzbekistan:

  1. The Uzbeks believe that turning bread upside down will bring you bad fortune.
  2. According to an ancient tradition, a member of the family who is set to go on a journey has to take a bite from a small piece of Uzbek bread. The remaining bread is then kept buried or hidden until the traveler comes home.
  3. The Uzbek master chef is able to cook in just one caldron enough osh (plov) to serve a thousand men.
  4. Traditionally, osh is a dish that is specifically prepared by men.

Uzbek Osh

  • 2 lbs fresh lamb leg steaks, bone in
  • 2 medium onions
  • 5 medium carrots
  • 3 1/2 cups of Basmati rice
  • 1 head of garlic, unpeeled
  • 1 cup of grapeseed oil
  • 3 tsp of salt
  • 2 tsp of ground cumin
  • pinch of freshly ground black pepper
  • 8 cups of boiling water
  • 1 cup pitted dates, chopped
  • 1 cup Kalamata olives, pitted

Clean, wash and matchstick the carrots.

Cut the onion in half, then into thin slices. Cut the lamb into 2 inch cubes and pat dry with paper towels, leaving the bones in the center cuts. Season the meat but tossing with a generous amount of salt and pepper.

Uzbek Palov Osh Recipe

Start water boiling in a large pot.

Heat a non-stick pan (or cassoulet put, as pictured) on medium-high heat. Add the oil and heat until you see a shimmer.

Uzbek Palov Osh Recipe

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Using a skimmer, metal slotted spoon, carefully lower the lamb cubes meat in to the oil. Fry about 30 seconds per side until well browned. Cook in batches (you don’t want to crowd the pan, or your lamb will steam, instead of brown), then add all of the meat back into the pan when browned.

Uzbek Palov Osh Recipe

Once the meat has a nice brown crust, drop the onions on top. Add pinch of the cumin half of the listed salt and the black pepper.

Uzbek Palov Osh Recipe

Mix it all up to prevent the onions from sticking. Cook until the onions reach a deep golden brown, and then add the carrots to the pan. Add remaining salt and cumin. Stir it all up and fry until carrots start to soften. (Stir at least every 30 seconds to prevent sticking.)

Uzbek Palov Osh Recipe

When the carrots are done, lower the heat to medium, and pour in the 8 cups of boiling water. Bring the whole thing to a simmer, but don’t let it boil. Add the garlic bulb, pushing it down beneath the surface. Let the whole thing simmer on medium heat for an hour.

Uzbek Palov Osh Recipe

Meanwhile, put your dry rice in a large pot, and rinse it (draining through the colander) four or five times to get the starch out of the rice.

When done rinsing, mix in the chopped dates, and set aside.

Uzbek Palov Osh RecipeAfter an hour, remove the garlic bulb (set it aside, you ain’t done with it), stir the meat and veggies, and then evenly distribute the rice over the top. If there’s not enough water on top of the meat and veggies, add enough to maintain and inch of water above the rice. DO NOT STIR…you want to cook the rice ON TOP of everything else.

Push the garlic bulb back into the center and continue to cook on medium heat, covered. Watch it closely, once the rice has absorbed all of the broth, things can burn pretty quickly.

Now comes the fun part…

Uzbek Palov Osh Recipe

Scoop off all of the rice onto a serving platter, and put the garlic bulb on top of the rice. Cover with foil and keep warm (a 200F oven works nicely.)

Turn up the heat under the meat and veggies and cook it down until any remaining liquid is reduced to a thick broth.

Cut up the meat into a small cubes and distribute it, and the veggies, over the rice. Sprinkle a few olives, and maybe a sprinkle of cilantro over the top, and your osh is done!

Serve with warm flatbread, butter lettuce cups, or both.

Oh, and don’t forget…no silverware required! Eat with your fingers (of the right hand!)

Enjoy!

Chef Perry & Gracie