tag:blogger.com,1999:blog-51832451940100253342024-03-12T23:22:26.396-04:0052 Weeks, 52 MealsA year of experimentation and discoveryKatyahttp://www.blogger.com/profile/02832487364017745347noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-5183245194010025334.post-37675509214413725052011-05-30T19:41:00.000-04:002011-05-30T19:41:26.870-04:00Update<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It is only appropriate that I update you on the reason I have not posted a new recipe in... well... an embarrassingly long while. The reasons are twofold: first, my "real life" got pretty crazy, between planning for two weddings, getting into grad school (!!) and having to send in a marathon of forms, and a massive three-day event at work that we had to plan for. On top of all of that, my computer's hard drive died (yes, my less-than-three-month-old computer) and I had to pay an embarrassingly large amount of money to get my data back (though I know I'm lucky to have gotten it back). I'm still trying to organize everything, locate all of my photos and documents, reinstall all of my software... yuck. Anyway, because of that there will be a (hopefully very short) continued hiatus of 52 Weeks, 52 Meals, but rest assured that it will return very soon and we will definitely end the year with 52 meals, even if they weren't strictly cooked once a week. In July I will have a lot more free time and will be cooking up the wazoo. I have a Japanese meal planned with assistance from a Japanese food writer!</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><div style="font-family: Times;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Thank you for your continued support and get ready for a big set of new recipes!</span></div></span>Katyahttp://www.blogger.com/profile/02832487364017745347noreply@blogger.com0tag:blogger.com,1999:blog-5183245194010025334.post-79352780900610943862011-04-30T12:52:00.002-04:002011-04-30T12:54:42.496-04:00Country #13: Switzerland<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-7DfrT--1sYw/Tbw-scxjwfI/AAAAAAAABJI/Ih1YxhSd3DQ/s1600/mapofswitzerland.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="161" src="http://4.bp.blogspot.com/-7DfrT--1sYw/Tbw-scxjwfI/AAAAAAAABJI/Ih1YxhSd3DQ/s320/mapofswitzerland.gif" width="320" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I apologize for the ridiculous delay in postings - I have been cooking, and have 3 new posts coming up, but due to Passover and then getting sick two weeks in a row, I haven't had the time or energy to write. Things should be calming down in the next few weeks, as we all figure out what we're going to be doing with our lives for the next several years, so keep an eye out for a LOT of new recipes (including a special non-traditional Passover section!).</span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Switzerland is a fascinating country in almost every way, due to its three main regions - German, French, and Italian. In 2008 we stopped in Grindelwald, Switzerland on our epic drive from Paris to Vienna, and it was one of the most beautiful places I have ever seen.</span></div><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="http://3.bp.blogspot.com/-u-D5gQdREKg/Tbw5uY9P6TI/AAAAAAAABI8/87QSv4SdZ78/s1600/CIMG4761.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-u-D5gQdREKg/Tbw5uY9P6TI/AAAAAAAABI8/87QSv4SdZ78/s640/CIMG4761.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Interlaken</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Interlaken (literally "between the lakes") is an area, obviously, between Lake Brienz and Lake Thun, and it is in the German region of Switzerland. We went hiking in the Alps and saw the Swiss cheese huts and watched the preposterously happy people bike up and down the preposterously steep hills, as if unaware they were actually steep.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a name='more'></a></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-EXjiE1wALxE/Tbw72SjlU9I/AAAAAAAABJA/J35bXXOmzV4/s1600/CIMG4743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-EXjiE1wALxE/Tbw72SjlU9I/AAAAAAAABJA/J35bXXOmzV4/s640/CIMG4743.JPG" width="640" /></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We ate at a tiny restaurant called Onkel Tom's Hütte (yes, the translation is what you think it is), assuming that the owners did not realize how racist that is and instead thought it was the name of some charming American cabin. They had incredibly delicious pizza, and because we came in the late afternoon, we got to meet the family who runs the place, an incredibly sweet and friendly group who kept trying to make jokes about the veal they were eating in adorably accented English.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This inspired me to look up an Italian Swiss recipe, and my craving for pasta was the kicker. This dish, which I made with ground turkey instead of ground pork for both practical and health reasons, is incredibly delicious, and the saffron cream sauce kicks it up a notch from "good" to "great." I used lemon pepper fettuccine from Trader Joe's and their saffron as well (my "unlimited supply" I brought back from Spain is long gone).</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fettuccine with Saffron</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">(adapted from <a href="http://world-food-and-wine.com/recipe/swiss-fettuccine-saffron">http://world-food-and-wine.com/recipe/swiss-fettuccine-saffron</a>)</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><div style="background-color: transparent; font-family: Times;"><span id="internal-source-marker_0.27922963653691113" style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">8 oz fettuccine</span></div><div style="background-color: transparent; font-family: Times;"><span id="internal-source-marker_0.27922963653691113" style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ lb ground turkey or pork</span></div><div style="background-color: transparent; font-family: Times;"><span id="internal-source-marker_0.27922963653691113" style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 cups vegetable or chicken broth (I used bouillon)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 ½ tablespoons cornstarch</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cup half and half</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon saffron (loosely packed)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon dried basil</span></div><div style="background-color: transparent; font-family: Times;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">salt and pepper</span></div><div style="background-color: transparent; font-family: Times;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div><div style="background-color: transparent; font-family: Times;"><span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">Cook the pasta according to the package directions. Drain and set aside. (Because I try to be as efficient as possible, I cooked the pasta while making the sauce - boiling water takes a lot of time, unless you're lucky enough to have one of those super face conduction stoves.)</span></span></div><div style="background-color: transparent; font-family: Times;"><span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">Brown the meat in a skillet until nearly cooked. Don't cook it the whole way or it will become overcooked when you simmer it in the sauce. Drain the excess fat, then add the broth to the pan. Turn the heat down to low and simmer for about ten minutes, or until the meat is cooked through. In a small bowl, mix cornstarch with the half and half. Slowly add it to the simmering broth and meat, stirring continuously. Continue to stir until the sauce become thick and creamy, just a couple of minutes. Turn the heat down to the lowest possible setting and stir in the basil and saffron. Taste it, then add salt and pepper to your liking. You can keep sauce on the stove until you're ready to serve it. Put the pasta on individual plates and then spoon sauce on top. The original recipe calls for grated parmesan on top, which I would recommend if you like parmesan.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jnnI_vBRUAU/Tbw-F0oEgwI/AAAAAAAABJE/OiZWHz0tI4k/s1600/DSC_0055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-jnnI_vBRUAU/Tbw-F0oEgwI/AAAAAAAABJE/OiZWHz0tI4k/s640/DSC_0055.jpg" width="424" /></a></div><div style="background-color: transparent; font-family: Times;"><span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span></div></span></div>Katyahttp://www.blogger.com/profile/02832487364017745347noreply@blogger.com0tag:blogger.com,1999:blog-5183245194010025334.post-83523055679873179702011-04-10T21:06:00.001-04:002011-04-10T21:08:36.081-04:00Country #12: Eritrea<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-PWgvFGxJEQQ/TaJQDjJZ2eI/AAAAAAAABIM/MNh_FGVUum4/s1600/mapoferitrea.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-PWgvFGxJEQQ/TaJQDjJZ2eI/AAAAAAAABIM/MNh_FGVUum4/s200/mapoferitrea.gif" width="200" /></a></div><span class="Apple-style-span" style="font-family: Arial; font-size: 15px; white-space: pre-wrap;">Eritrea, a tiny country on the horn of Africa, is one of those countries that exists due to colonization. It became its own entity in 1890, when it was colonized by Italy, which created a bizarre sense of European superiority over the Eritreans’ “ethnic brothers” in Ethiopia. If you travel to Eritrea, you’ll find that most of the restaurants are similar to Americanized Italian - pizza, pasta, etc. Italy lost control of Eritrea during World War II, however, losing out to the Brits. After about a decade under British military rule, the UN federated it with Ethiopia. Eritreans, used to having some sort of autonomy, albeit colonial autonomy, quickly violated the federation and Ethiopia annexed it as a province. The next 30 years would be one of the longest liberation wars in Africa’s history, and after those three decades of fighting, the last of the Ethiopian forces were removed from Eritrean land. It was only in 1993 that the country became completely independent in a UN referendum.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-urNIJrDwbEQ/TaJQI_F2WsI/AAAAAAAABIQ/QGaFKKKs8Js/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-urNIJrDwbEQ/TaJQI_F2WsI/AAAAAAAABIQ/QGaFKKKs8Js/s640/DSC_0004.JPG" width="640" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Despite this seemingly unending conflict with Ethiopia, the two countries have left indelible marks on each other’s culture, especially the food. Many people can’t tell Eritrean and Ethiopian food apart; they both eat </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">injera</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">, a kind of fermented flatbread, with stews and meats. I didn’t attempt to make </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">injera</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> this time; I am pretty intimidated by it. One day I’m sure...</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zaUszYDgiI8/TaJQM1-PNHI/AAAAAAAABIU/BkbbPPKg-kI/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-zaUszYDgiI8/TaJQM1-PNHI/AAAAAAAABIU/BkbbPPKg-kI/s640/DSC_0007.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Arial; font-size: 15px; white-space: pre-wrap;">Another mark of both Eritrean and Ethiopian food is berbere, a spice mix that is frequently used in soups, stews, and as a rub for meats. Every area and family has their own special berbere that they prefer, but all have the same basic ingredients: cardamom, cloves, fenugreek, ginger, pepper, salt, and cayenne or chili pepper. Cooks who frequently make this type of food will have jars of berbere pre-ground in their spice cabinets, just as we have Italian seasoning and Old Bay.</span><br />
<span class="Apple-style-span" style="font-family: Arial; font-size: 15px; white-space: pre-wrap;"></span><br />
<a name='more'></a><br />
<div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">So, without further ado, I give you:</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Tsebhi Birsen</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">, or Eritrean Spicy Lentils</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(adapted from <a href="http://www.grouprecipes.com/66234/eritrean-lentil-stew.html">here</a>, <a href="http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-tsebhi-birsen">here</a>, and <a href="http://www.congocookbook.com/sauce_recipes/berbere.html">here</a>)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">To make the berbere:</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons cumin</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 whole cloves</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3/4 teaspoon cardamom</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 teaspoon whole black peppercorn</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon Moroccan seasoning (optional)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon fenugreek</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 teaspoon coriander</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">8-10 small dried red chilies, finely chopped or ground in a mortar and pestle</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 teaspoon grated fresh ginger</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/4 teaspoon turmeric</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon sea salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 1/2 tablespoons paprika</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/4 teaspoon cinnamon</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup brown lentils</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup red lentils</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">6 1/2 cups of water, separated</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 medium onion, chopped</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 teaspoons olive oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 large can tomatoes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 small can (6 oz) tomato paste</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 cloves garlic, minced [note: I actually broke my garlic press mincing this garlic! Whoops!]</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Toast the cumin, cloves, cardamom, and peppercorn in a dry pan until fragrant, for about three minutes. Mix the rest of the spices together in a bowl, then either grind it with a mortar and pestle or put it through a pepper grinder (that’s what I did).</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-LavxS4UfkIc/TaJQQcX6liI/AAAAAAAABIY/5iWRfo8FfJo/s1600/DSC_0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-LavxS4UfkIc/TaJQQcX6liI/AAAAAAAABIY/5iWRfo8FfJo/s640/DSC_0010.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cook the lentils in 6 cups of water and simmer for 20 minutes until done. While they are cooking, heat the olive oil in another (large) pot, then add the onions and let them caramelize on medium-low heat for at least half an hour. Add the salt, berbere, tomatoes, tomato paste, and the other ½ cup of water to the onions. Pour in the lentils (including any extra water that may be left in the pot) and the garlic to the onion mixture. Allow it to simmer for about 15 minutes - less if you want a thinner stew, more if you want a thicker stew. Serve with </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">injera</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> (if you have the guts) and a dollop of plain yogurt if you want to cut down the spice. Enjoy!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-018X18rQKLc/TaJRAcQTw1I/AAAAAAAABIg/EPPwVogg3lo/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-018X18rQKLc/TaJRAcQTw1I/AAAAAAAABIg/EPPwVogg3lo/s640/DSC_0013.JPG" width="640" /></a></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"></div>Katyahttp://www.blogger.com/profile/02832487364017745347noreply@blogger.com0tag:blogger.com,1999:blog-5183245194010025334.post-21066511453665538502011-04-03T19:05:00.000-04:002011-04-03T19:05:49.252-04:00Country #11: Ireland<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ZnBPC5ocN6I/TZj8CQ3RVwI/AAAAAAAABHs/sJTMriPQ4Tg/s1600/cabbage.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="197" src="http://2.bp.blogspot.com/-ZnBPC5ocN6I/TZj8CQ3RVwI/AAAAAAAABHs/sJTMriPQ4Tg/s400/cabbage.png" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial; font-size: 15px; white-space: pre-wrap;">This meal taught me a few things:</span><br />
<div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1. Do not leave a pot unattended on the stove.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2. Guinness chocolate cheesecake can fix almost anything.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I planned to make an Irish feast for the Friday following St. Patrick’s Day, which is, as you can imagine, a big, big deal in Boston. It doesn’t matter if you’re Irish or Jewish - everyone love St. Paddy’s. And the best part about it is that the food is easy! Throw it in a pot, let it cook, and you have a meal that everyone will love.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">It becomes a problem if your piece of corned beef brisket is too large for the crock pot and thus you split it into two, making one in the crock pot and one on the stove. Since my roommate was taking Friday off from work, I figured I would have her keep an eye on it, and when I came back from work I’d even have time to take a little nap.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Wrong.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">My roommate is not a cook. I can’t fault her for that. However, she didn’t realize that when I left the apartment with the stove on, it didn’t mean that she could do the same. Her being home all day was in fact, the reason I could leave the house. Unfortunately, I came home at 6:00 to an empty apartment filled with black smoke, and a pot of carbonized beef brisket on the stove. Oops. After half an hour of frantic phone calls, I finally reached her. She went out and bought another beef brisket, I got a new pot, and we met back at home and made a second beef brisket. We entertained all the guests with brie, cheese and crackers, and toasted baguettes while the brisket tenderized in my brand new pot.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I will say, however - although I didn’t get to taste the original pot brisket that had simmered for many, many hours - the crock pot brisket was way more tender. If you have a crock pot, I’d recommend using it. However, the regular pot method might be just as tasty if it had a chance to cook for 6 hours or so. I... wouldn’t know. :-)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-R3wiZ0NNl14/TZj8GdwrCQI/AAAAAAAABH0/gu06qGacZtI/s1600/meal.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-R3wiZ0NNl14/TZj8GdwrCQI/AAAAAAAABH0/gu06qGacZtI/s400/meal.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; white-space: pre-wrap;"></span></span></div><span class="Apple-style-span" style="font-family: Arial; font-size: medium;"><a name='more'></a></span><br />
<div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Irish Corned Beef Brisket</span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 lbs of corned beef brisket (get the kind with the spice packet included)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 head of cabbage</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ lb of carrots</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">8 red potatoes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 tablespoons brown sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons Dijon mustard</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 bottle of Guinness</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Slice the cabbage into wedges and the carrots into short sticks. Put the brisket in a crock pot or regular pot with half of the cabbage, four of the carrots, and the potatoes. Pour the Guinness over everything, then add the brown sugar and mustard. Add enough water to just cover everything, if you’re using a crock pot, and if you’re using a regular pot, add water so that it comes to about an inch above all the solid ingredients. (Since crock pots cook slowly, the water doesn’t tend to boil off, but regular pots have much higher rates of evaporation. Keep an eye on them - you don’t want the water to ever dip below the level of solid ingredients.) In the last 30 minutes of cooking, add the other half of the wedged cabbage and the rest of the carrots. When you plate it, give each person a chunk of beef, a couple of potatoes, and some of the fresh cabbage and carrots. Enjoy with a bottle of Guinness.</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-MQr71wUruMI/TZj8D5c3MyI/AAAAAAAABHw/o9WaHAkCWBg/s1600/cake.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-MQr71wUruMI/TZj8D5c3MyI/AAAAAAAABHw/o9WaHAkCWBg/s400/cake.png" width="400" /></a></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Guinness Chocolate Cheesecake</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(adapted from </span><a href="http://www.closetcooking.com/2011/03/guinness-chocolate-cheesecake.html)"><span style="background-color: transparent; color: #000099; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">http://www.closetcooking.com/2011/03/guinness-chocolate-cheesecake.html)</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup graham cracker crumbs</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons cocoa powder</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons melted butter</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">12 ounces 72% chocolate</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons heavy cream</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 packages of cream cheese (8 oz each)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 cup sour cream</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 eggs</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon vanilla</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3/4 cup Guinness</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Preheat the oven to 350 degrees. In a small bowl, mix the graham cracker crumbs, cocoa powder, sugar, and butter until well incorporated. Press into the bottom of a 9 inch springform pan. Melt the chocolate and cream in a double boiler (or a metal bowl on top of a pot of simmering water), stirring frequently. While the chocolate is melting, cream the cream cheese until fluffy in either a stand or hand mixer. While continuing to mix, add the sugar. Pour the chocolate in slowly (so it doesn’t cool down too fast), then add the sour cream, then the eggs one at a time. Add the vanilla, and pour in the Guinness carefully. Scrape the sides of the bowl and mix a little more to make sure that everything is incorporated. Pour the mixture into the springform pan, and put it in the oven on the middle rack. On the bottom rack, put a pan of water (I use either a lasagna pan or a cast iron pan). This is to keep the air inside the oven moist so the cheesecake doesn’t crack. Once the cheesecake has finished baking, turn off the oven and crack the door. Leave the cheesecake in the oven for another hour, then remove and cool completely before refrigerating overnight. Enjoy with some homemade Bailey’s whipped cream (just whip some heavy cream with several tablespoons of Bailey’s, a tablespoon of powdered sugar, and a teaspoon of vanilla). YUM!</span></div>Katyahttp://www.blogger.com/profile/02832487364017745347noreply@blogger.com0tag:blogger.com,1999:blog-5183245194010025334.post-14363190778818932992011-03-27T14:08:00.003-04:002011-03-27T14:11:34.154-04:00Country #10: Norway<div style="background-color: transparent;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-rIMoVEmy1io/TY99rFWZ3fI/AAAAAAAABHo/qNC0Ro3_2Gk/s1600/mapofnorway.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-rIMoVEmy1io/TY99rFWZ3fI/AAAAAAAABHo/qNC0Ro3_2Gk/s200/mapofnorway.gif" width="186" /></a></div><span id="internal-source-marker_0.3954270996619016" style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">When you look at the Wikipedia page for “Norwegian cuisine,” the first thing that comes up is salmon. Everyone has heard of Norwegian smoked salmon, and it is now one of Norway’s largest food exports. When I decided to make Norwegian food in an attempt to come to terms with the continuing Boston winter, I wanted to make the most stereotypical Norwegian dish I could! Also, I may or may not have had a craving for lox. (Which, in my defense, is a craving I have almost every hour of every day, except for maybe the half hour just after I have gorged myself on the stuff.)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">One thing to note is that this salmon, or </span><span style="background-color: transparent; color: black; font-family: Arial; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">gravlax</span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">, is cured, not cooked. As I learned in sushi class, one of the most common mistakes that people make when choosing fish to eat that will be uncooked is that they tend to choose the fish that they would eat when cooked - namely, many people would choose wild, unfrozen salmon over farmed, frozen salmon, because it is fresher and more natural. While this may be the case if you are cooking it, it is imperative that you buy either sushi-quality fish from a certified sushi retailer (in Boston, two places I recommend are New Deal Fish Market in East Cambridge and Sea to You Sushi in Brookline Village), OR you can buy commercially frozen, farmed fish from a reputable grocery store (such as Whole Foods or Trader Joe’s). Freezing fish kills parasites, which is crucial, and although wild salmon is generally preferable, the diet of farmed salmon is controlled, so you know that the fish has not eaten something weird from the wide open ocean.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">So without further ado... gravlax!</span><br />
<span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;"><b></b></span><br />
<b></b><br />
<b></b><br />
<b><a name='more'></a>Gravlax (Norwegian cured salmon)</b><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 pound salmon (either buy boneless salmon or carefully remove all bones before using)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons kosher/sea salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon black pepper (or to taste -- the more you use, the pepperier it will be)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Large handful of fresh dill</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Times; white-space: normal;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Times; white-space: normal;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b>Dill Mustard Sauce</b></span></span><span class="Apple-style-span" style="font-family: Times; white-space: normal;"><b><br />
</b> </span><span class="Apple-style-span" style="font-family: Times; white-space: normal;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Adapted from several places; I didn’t really measure mine</span></span><span class="Apple-style-span" style="font-family: Times; white-space: normal;"><br />
</span><span class="Apple-style-span" style="font-family: Times; white-space: normal;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3ish tablespoons of Dijon mustard</span></span><span class="Apple-style-span" style="font-family: Times; white-space: normal;"><br />
</span><span class="Apple-style-span" style="font-family: Times; white-space: normal;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons of oil</span></span><span class="Apple-style-span" style="font-family: Times; white-space: normal;"><br />
</span><span class="Apple-style-span" style="font-family: Times; white-space: normal;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon sugar</span></span><span class="Apple-style-span" style="font-family: Times; white-space: normal;"><br />
</span><span class="Apple-style-span" style="font-family: Times; white-space: normal;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Chopped fresh dill</span></span><span class="Apple-style-span" style="font-family: Times; white-space: normal;"><br />
</span><span class="Apple-style-span" style="font-family: Times; white-space: normal;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Briskly whisk ingredients together and spread on a cracker/crispbread. Top with gravlax and a sprig of dill. Enjoy!</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-s3xzpx-iKF4/TY959419KxI/AAAAAAAABHc/HUeUXtutQAU/s1600/salted.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-s3xzpx-iKF4/TY959419KxI/AAAAAAAABHc/HUeUXtutQAU/s320/salted.png" width="320" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mix the salt, sugar, and pepper in a bowl, and stir. Place salmon on a large piece of plastic wrap, skin side down, then spoon the salt mixture onto the salmon, covering as much exposed surface as possible.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-p2XoupgcsEA/TY955MIuSvI/AAAAAAAABHU/f9ORl5cHtjk/s1600/dilled.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="http://2.bp.blogspot.com/-p2XoupgcsEA/TY955MIuSvI/AAAAAAAABHU/f9ORl5cHtjk/s320/dilled.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;">Put the fresh dill on top of the salmon, again trying to cover it as completely as possible. If the dill pieces are too long, fold them over or cut them off and stack them. Don’t chop up the dill into tiny pieces, because you will take it off later.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-DPXZ1gtg3NE/TY96AZ-SpFI/AAAAAAAABHg/49LlLCN4slY/s1600/wrapped.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-DPXZ1gtg3NE/TY96AZ-SpFI/AAAAAAAABHg/49LlLCN4slY/s320/wrapped.png" width="320" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Wrap the plastic wrap around the salmon, then take another sheet of plastic wrap and wrap it again. Wrap as tightly as possible into a neat little package! Place this in a baking or casserole dish, and put something heavy on top (I used a stack of about 5 soup bowls). Put the whole rigamarole into the fridge and refrigerate for at least two days, or up to four (I did four days). The longer you refrigerate, the stronger the flavors will be. Every day or so, flip the package over so that the flavors can redistribute.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">After the refrigeration, remove the weights, take the package out of the baking dish, and unwrap the gravlax over the sink. Remove the dill and brush off as much of the salt mixture as possible. Rinse off the salmon if you have to, and then dry it with a paper towel.</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">U</span><span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;">sing a super sharp knife, slice the gravlax thinly against the grain. Serve in any way you would serve lox -- I first ate it in the traditional Norwegian way, which is on crispbread (I used Trader Joe’s tortilla crackers), with a spread of dill mustard sauce (recipe follows) and a sprig of dill. Later I ate it on a bagel with cream cheese, sliced tomato, and black pepper. The last night I chopped it up and made it into a tomato cream sauce over homemade herbed pasta. (Yum!!)</span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-size: x-small;"> </span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-HIxP3WO7TTk/TY957eZLThI/AAAAAAAABHY/O_W1vlFjiNs/s1600/prepared.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: x-small;"><img border="0" height="212" src="http://2.bp.blogspot.com/-HIxP3WO7TTk/TY957eZLThI/AAAAAAAABHY/O_W1vlFjiNs/s320/prepared.png" width="320" /></span></a></div></div>Katyahttp://www.blogger.com/profile/02832487364017745347noreply@blogger.com0tag:blogger.com,1999:blog-5183245194010025334.post-48528762673931672532011-03-15T14:23:00.002-04:002011-03-15T14:26:50.803-04:00Country #9: El Salvador<div style="background-color: transparent; font-size: 11pt; margin-left: 0px; text-indent: 0px;"><h1 id="internal-source-marker_0.7781830152962357"><span class="Apple-style-span" style="font-family: Arial; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; font-weight: normal; white-space: pre-wrap;"><div style="background-color: transparent; font-family: Times; font-size: 11pt; margin-left: 0px; text-indent: 0px; white-space: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-yJZ3K_NjCYY/TX-vXIzf_eI/AAAAAAAABHI/m532vaZDPmA/s1600/elsalvador.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://lh3.googleusercontent.com/-yJZ3K_NjCYY/TX-vXIzf_eI/AAAAAAAABHI/m532vaZDPmA/s200/elsalvador.gif" width="185" /></a></div><span id="internal-source-marker_0.7781830152962357" style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This week’s recipe prompted the unanimous verdict that I need to start making a “Katya’s Favorites,” or list of the best things that I have made from the various countries. And the reason is Quesadilla Salvadoreña. More on that later.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">When I studied in Spain, I took a class called </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Historia económica de latinoamérica (History of Latin American Economics).</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> It was the best course I took there, and was incredibly detailed. One of the most important (and obvious) things that we discussed was diversification of exports, and how the lack of diversification among most Latin American countries (Peru, Brazil, Venezuela, Mexico, and Argentina being some of the exceptions) tended to really screw those countries over. For example, nearly 100% of Cuba’s economy was dependent on the export of cane sugar, and when beet sugar was discovered (a kind of sugar made from beets rather than sugar cane that was much cheaper to produce), it nearly put Cuba out of business as an independent nation. El Salvador had a similar issue in the 1800s, during which their main product was indigo. Then came the introduction of chemical dyes into the market, and El Salvador had to immediately switch to coffee production, which created a whole new series of issues in which former landowners had to sign their land away for coffee plantations.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-atpCwVXcqts/TX7bR_vWa3I/AAAAAAAABGo/H_QSpXVIip0/s1600/platanos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://lh4.googleusercontent.com/-atpCwVXcqts/TX7bR_vWa3I/AAAAAAAABGo/H_QSpXVIip0/s320/platanos.jpg" width="320" /></a></div><div style="background-color: transparent; font-family: Times; font-size: 11pt; margin-left: 0px; text-indent: 0px; white-space: normal;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I chose El Salvador this week for an unimpressive reason: I had a craving for fried plantains. I first tasted them when I was in Costa Rica during sophomore year of high school and have been addicted ever since. Whenever we went to Guanachapi’s in Waltham (an El Salvadorian/Guatamalan restaurant), we’d order their addictive plantains, but since moving out of Waltham, they are the main thing that I miss. So I learned how to make my own! The discovery of Sunrise Market (a cheap Latin market on Brighton Ave. in Allston) was a revelation.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-8y8p-ajs-eg/TX-pS-1LbZI/AAAAAAAABG8/ZuMFqN80C7Q/s1600/meal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://lh6.googleusercontent.com/-8y8p-ajs-eg/TX-pS-1LbZI/AAAAAAAABG8/ZuMFqN80C7Q/s320/meal.jpg" width="320" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The only thing that didn’t really work this time were the pupusas. I am clearly having dough issues and need to take some classes. Granted, this was my first time working with </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">maseca</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">, or Mexican corn flour, and the dough tends to be pretty dry and difficult to work with, but I look forward to getting better at it.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-ekiRnY-Cnnw/TX-pTb-VVSI/AAAAAAAABHA/1yJox7NwvtQ/s1600/quesadilla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://lh6.googleusercontent.com/-ekiRnY-Cnnw/TX-pTb-VVSI/AAAAAAAABHA/1yJox7NwvtQ/s320/quesadilla.jpg" width="320" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Now, the true revelation of this meal was </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">quesadilla salvadoreña</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">, which is not what we in the US know as a quesadilla. Technically, </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">quesadilla</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> literally means “cheesed,” i.e. anything that has had cheese involved with it. This particular quesadilla is a type of quick bread that for some inexplicable reason tastes like the most delicious cornbread you’ve ever had, despite the lack of cornmeal. Perhaps it tasted so amazing because I used double yolked eggs? All I can say is... wow. If you don’t make anything else I write about, make this recipe.</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><a name='more'></a></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;"><i>Pupusas</i> (El Salvadorian stuffed tortillas)</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">Adapted from http://www.whats4eats.com/breads/pupusas-recipe</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">2 cups masa harina (try to get Maseca brand)</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">1 teaspoon salt</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">1-2 cups warm water</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">1 cup filling*</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">1. Mix together the masa harina with the water and knead for about two minutes. Add more water as necessary (I started with one cup and ended up using nearly two), and continue kneading to make a moist but firm dough that does not crack on the edges when you press down. Cover and let rest for about 10 minutes.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">2. Roll the dough into a log and cut into 8 pieces, then roll each piece into a ball.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">3. Make an indentation in the ball, and put about a tablespoon of filling into the ball. Fold the dough over to enclose the filling, and press the ball down to form a disc, making sure the filling doesn't fall out.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">4. </span></span><span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;">(Here is where my steps didn't work so well) Put the disc between two pieces of plastic wrap or wax paper and roll it out to a diameter of 5-6 inches. Every time I did this, the filling came out! I bet it would work better with a tortilla press. After a while I got lazy and started rolling out flat tortillas, spreading some filling on one of them, placing a second one on top, and pinching the edges together. I wouldn't recommend this, because they came apart as they cooked.</span><br />
<span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;">5. Cook each pupusa for 1-2 minutes on each side in a lightly greased nonstick pan on medium-high heat. Serve with curtido.</span><br />
<span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;">*Filling can be almost anything you want. I used refried beans with jalapeños and grated <i>cotija</i> cheese, but you could use ground meat, other types of beans, really anything your heart desires. (They would be delicious with ground beef and refried beans together.)</span><br />
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<span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;"><i>Curtido </i>(El Salvadorian cole slaw)</span><br />
<span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;">Adapted from http://www.whats4eats.com/salads/curtido-recipe</span><br />
<span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;">1/2 head cabbage (I used leftover chopped Napa cabbage, about 8 leaves)</span><br />
<span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;">1 grated carrot</span><br />
<span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;">4 cups boiling water</span><br />
<span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;">3 minced green onion</span><span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;">s</span><br />
<span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;">1/2 cup cold water</span><br />
<span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;">1/2 cup white vinegar</span><br />
<span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;">1 minced jalapeño pepper</span><br />
<span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;">1/2 teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;">1. Place the chopped/grated carrots and cabbage in a large heat-proof bowl. Pour the boiling water over the vegetables to cover them and let sit for about 5 or 10 minutes. Drain into a colander, and press to get as much liquid out as possible.</span><br />
<span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;">2. Put the veggies back into the bowl and add the remaining ingredients. Toss to incorporate, and let sit at room temperature for several hours. To store, put in a jar and chill in the refrigerator.</span><br />
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<span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;"><i>Plátanos fritos</i> (fried plantains)</span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">3 plantains</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">Plenty of oil</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">Salt and sour cream</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">1. Slice the plantains either lengthwise and in half, or into discs. (I switch it up depending on my mood.)</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">2. Heat a deep skillet of vegetable or canola oil to 350 degrees. Carefully place the slices plaintains in the oil and cook for about 3-4 minutes on each side, or until golden brown. Drain on paper towels, then sprinkle with salt and serve with sour cream.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">ALWAYS be very careful when deep frying in a regular pan. If the oil spatters on you, it WILL hurt.</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;"><i>Quesadilla salvadoreña</i> (El Salvadorian Quesadilla... meaningless translation.)</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">Adapted from http://www.whats4eats.com/desserts/quesadilla-salvadorena-recipe</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">1 cup flour</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">1 teaspoon baking powder</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">1/4 pound grated queso fresco (I used <i>cotija</i> cheese from Trader Joe's)</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">1 cup sugar</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">2 eggs, beaten lightly</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">1/2 cup plain yogurt</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">1 stick melted butter</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">Sesame seeds (optional) for sprinkling</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">1. Preheat oven to 350. Sift the flour and baking powder together into a bowl</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">2. Add the grated cheese, sugar, eggs, and milk to a separate bowl and beat until smooth. Add a little melted butter in, stir, then slowly stir in the rest. (You don't want the hot butter to cook the eggs!)</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">3. Slowly, add the flour mixture into the cheese mixture, stirring constantly until fully incorporated.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">4. Pour the batter into a greased loaf pan. The filling should come up about half way. If you're using the sesame seeds, sprinkle them on top. (I didn't think they added much in terms of flavor, but they were pretty.)</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">5. Bake for 20-25 minutes, or until a tester comes out clean. Cool before serving. (Or don't. We devoured it right out of the oven.)</span></span></div></span></span></h1></div>Katyahttp://www.blogger.com/profile/02832487364017745347noreply@blogger.com0tag:blogger.com,1999:blog-5183245194010025334.post-88022104888957921302011-03-06T20:48:00.000-05:002011-03-06T20:48:41.349-05:00Country #8: China<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-8d60uf-6mFs/TXQ03EYpELI/AAAAAAAABFU/UkvLuveje2c/s1600/map_of_china.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://lh6.googleusercontent.com/-8d60uf-6mFs/TXQ03EYpELI/AAAAAAAABFU/UkvLuveje2c/s320/map_of_china.jpg" width="320" /></a></div><span id="internal-source-marker_0.015497889369726181" style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I apologize for the delay in posting; this post was many weeks in the making, and the past three weeks have been insanely busy. What am I talking about; who </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">isn’t</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> busy these days?</span><br />
<div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Other than a new post, I am also using a new computer! Super exciting. I have finally gone over to the Dark Side and gotten a Mac, which was partially in response to my Facebook post of “I am getting a new PC laptop and using it for mostly music and graphics, which should I get?” and 50% of the responses said to get a Mac. It is so pretty and shiny.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">But you’re not here to read about technology! You are here to read about food. Delicious, flavorful Chinese food that makes you feel at home and on an adventure at the same time. To properly do a post for China, I decided to have a Chinese New Year party, that was slightly belated due to conflicted schedules. But the kitchen gods won’t smite me; I gave them too much of a feast for that! It took me three weeks to prepare, but I ended up making:</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">100 dumplings</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">50 spring rolls</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Tea eggs</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Beef noodle soup</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sauteed yu choy</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">New Years spiral moon cakes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><a name='more'></a></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Yikes! This was quite an operation. Unfortunately I don’t have great quality pictures of all of it, because once the cooking began I was pretty much chained to the stove, but I will link you to my recipe sites so you can see for yourself. Also unfortunately, I didn’t get a chance to try the tea eggs or yu choy (and only a spoonful of soup!) before they had disappeared into 25 hungry mouths, but I have it on good authority that they were both delicious.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This was my first cooking experience where I had a “disaster.” I have screwed food up many times (who hasn’t?!), but I have always been able to salvage </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">something</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from it - a crumbled cake gets held together by frosting and chopsticks, an undercooked pork roast gets thrown back in the oven - but this was the first (and second) time that I really had to throw out ingredients.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I tried making hand-pulled noodles, because long, un-cut noodles are a Chinese New Year symbol of a long life, but they were a complete failure. My loyal friends/cooking assistants and I kneaded the noodle dough for over 45 minutes to break down all the gluten, and when we tried to pull them, what happened? They broke. Into little pieces. I added water, I added flour, I tried this and that, but I could not rescue these noodles. Eventually we gave up and hand rolled a few of them into noodles and put them into some Top Ramen (truly a foodie cuisine), but they were.... not a success. Not salvageable. And, despite our best efforts, we couldn’t stop eating them, even though they made us feel kind of sick. Whoops. Anyway, I would not recommend trying these noodles. My hero at </span><a href="http://www.tinyurbankitchen.com/"><span style="background-color: transparent; color: #000099; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Tiny Urban Kitchen</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> made them and was successful, but she a) had a bread machine, and b) had... I don’t know, luck? Persistence? Skill? Practice? These things happen. You can try it if you want, but I can’t help you.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The other thing that failed initially were my spiral moon cakes. I just could not get the doughs to be have similar enough consistencies to meld together and make layers. After I threw out the dough from one recipe, I ended up trying another, which a) totally worked, even though it was sort of cheating, and b) was totally delicious!</span><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">So, without further ado: the recipes!</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Dumplings</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Adapted from </span><a href="http://userealbutter.com/2007/10/04/chinese-dumplings-and-potstickers-recipe/"><span style="background-color: transparent; color: #000099; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">http://userealbutter.com/2007/10/04/chinese-dumplings-and-potstickers-recipe/</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(quantities are approximate; I added extra mushrooms because I looove mushrooms, and you can do the same with pretty much any ingredient)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Wrappers:</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 cups flour</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cup water</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mix the flour and water with chopsticks or a spoon (I hear you can do this in a food processor but I don’t have one). Keep mixing until a dough is formed. Knead dough for about five minutes until it holds together, then form into a ball and let sit, wrapped in a damp cloth, for ten minutes.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Divide the dough into four pieces, and roll each one into a thick rope. Slice the rope into five or six pieces (about 1 inch in diameter) and roll each piece into a ball. Roll each ball into a round disc about 5 inches in diameter. Try to keep it as round as possible! Important: while you are working with one piece of dough, be sure to keep the rest of the dough covered with the damp cloth so it doesn’t dry out. To store them, stack them on a plate between layers of aluminum foil and plenty of flour so they don’t stick.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Filling:</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 lb ground pork (or turkey, or crumbled tofu)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">⅓ cup shiitaki mushrooms (I used dehydrated and rehydrated them - makes a great mushroom broth)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">⅓ cup enoki mushrooms</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 grated carrot</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 green onions</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ cup minced ginger</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 large napa cabbage leaves, chopped finely</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 tablespoons soy sauce</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons sesame oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons corn starch</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">When chopping the ingredients, try to keep them all the same size, so they mix more evenly. You can theoretically do this in a food processor, but they will not be uniform. Mix all the veggies together with whichever protein you chose. Add the soy sauce, sesame oil, and corn starch. I mixed with my hands, to really get the ingredients incorporated together. Cover and refrigerate until you are ready to use it.</span><br />
<a href="https://lh4.googleusercontent.com/-edum0gPwDTM/TXQyiMXzpoI/AAAAAAAABFE/Pn00dWBXGTg/s1600/dumpling1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://lh4.googleusercontent.com/-edum0gPwDTM/TXQyiMXzpoI/AAAAAAAABFE/Pn00dWBXGTg/s200/dumpling1.png" width="200" /></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">To assemble the dumplings, use chopsticks to plop a bit of filling into one of the dumpling skins. Pinch opposite sides of the skin together and begin crimping on one side. Once that side is pleated, move on to the other side. Push the end into itself so that the filling doesn’t leak out. If you want to freeze them, place them on a cookie sheet and put them in the freezer for about an hour. Once they’ve mostly frozen, you can put them in a plastic bag and store them for quite a while. When you’re cooking them, just add a few minutes on to the cooking time.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">To cook dumplings:</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-6j-KL40bFrk/TXQymquvjXI/AAAAAAAABFM/DDieWFZvDH0/s1600/dumplings2.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://lh6.googleusercontent.com/-6j-KL40bFrk/TXQymquvjXI/AAAAAAAABFM/DDieWFZvDH0/s320/dumplings2.png" width="320" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Put them in a pan (I prefer nonstick) with enough vegetable/canola oil to cover the bottom. Cook on high until the bottoms are golden brown, 3-7 minutes (more if they’re frozen). Add ½ cup of water all at once to the pan -- stand back because it will splatter, and keep in mind that the more batches of dumplings you’ve made, the more likely it is that the water itself will catch on fire -- and immediately cover the pan with a lid, lower the temperature to medium high, and cook until the water boils away. Remove the lid, reduce the head a little more, and cook another minute or two, then serve!</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Spring Rolls</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">adapted from </span><a href="http://steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html"><span style="background-color: transparent; color: #000099; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">http://steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 pound ground turkey (or crumbled tofu)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon soy sauce</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon cornstarch</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/4 teaspoon sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Black pepper</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 to 3 cloves garlic, minced</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">8 leaves of napa cabbage</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 carrots, shredded</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ bunch enoki mushrooms, minced</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons minced ginger</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">20 shiitake mushrooms, minced (again, I used dehydrated mushrooms)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon canola oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon rice vinegar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon soy sauce</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/4 teaspoon sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 teaspoon salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon sesame oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Black pepper</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Egg/spring roll wrappers (use the ones in the refrigerated section of the Asian grocery store; there are Vietnamese spring/summer roll wrappers that are dry but these are the wrong kind)</span><span style="background-color: transparent; color: #575351; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<a href="https://lh4.googleusercontent.com/-4mQrEFbCxLM/TXQ1w0b0K4I/AAAAAAAABFg/eVD7XT4zXPw/s1600/filling.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://lh4.googleusercontent.com/-4mQrEFbCxLM/TXQ1w0b0K4I/AAAAAAAABFg/eVD7XT4zXPw/s320/filling.png" width="320" /></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mix the first five ingredients in a bowl and let sit for about 10 minutes. Meanwhile, mince/chop/grate the ingredients, as evenly as possible. Stir fry the turkey (or tofu, or whichever protein you’d like to use) mixture in canola oil until it is cooked through, then add the veggies. Sautee for a couple of minutes until the veggies are soft, then add the last six ingredients. Stir fry for another minute or so, then remove from heat. Drain the filling -- this is very important, otherwise the spring rolls will be soggy. You can do this by spooning the filling into a sheet pan and propping it up on a corner so the liquid drains out, then pat it dry with some paper towels.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">To fill:</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place a wrapper on the table, oriented to that the corner is pointed towards you. Place a heaping tablespoon of filling on the wrapper, about an inch and a half from the bottom of the wrapper. Being to roll, tightly, until you get to the longest part of the diamond. Fold the left hand corner in, then the right hand corner. Continue rolling, and when you reach the end, put a little bit of water on the edge and press down so that it sticks to the roll. (For excellent photo instructions, see the Steamy Kitchen recipe.)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">You can freeze these the same was you freeze dumplings: place them on a cookie sheet, put in freezer for an hour or so, then throw in a plastic bag.</span><br />
<a href="https://lh3.googleusercontent.com/-DphrbWo9m_8/TXQ2MAIuB9I/AAAAAAAABFw/6HWCcowPgLk/s1600/springrolls.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://lh3.googleusercontent.com/-DphrbWo9m_8/TXQ2MAIuB9I/AAAAAAAABFw/6HWCcowPgLk/s320/springrolls.png" width="320" /></a><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">To cook, heat two inches of vegetable oil in a pot or wok to 350 degrees. (I am wedded to my electric thermometer that beeps when it reaches a certain temperature; great for cooking meat, using for candy, everything that an instant read thermometer but better. And you can leave it in the oven or whatever type of food you are cooking. Incredible.) Fry the egg rolls in the oil for about five minutes a side, until they are golden brown. Drain on paper towels and eat while they’re hot! Serve these and the dumplings with the following dipping sauces:</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ginger Dipping Sauce</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">adapted from </span><a href="http://www.foodnetwork.com/recipes/cooking-live/dumplings-with-ginger-dipping-sauce-recipe/index.html"><span style="background-color: transparent; color: #000099; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">http://www.foodnetwork.com/recipes/cooking-live/dumplings-with-ginger-dipping-sauce-recipe/index.html</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ cup red wine vinegar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ cup soy sauce</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon sesame oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 minced green onion</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons grated peeled ginger root</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ teaspoon red pepper flakes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Honey Soy Dipping Sauce</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">adapted from </span><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/honey-soy-dipping-sauce-for-dumplings-or-potstickers-recipe/index.html"><span style="background-color: transparent; color: #000099; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">http://www.foodnetwork.com/recipes/emeril-lagasse/honey-soy-dipping-sauce-for-dumplings-or-potstickers-recipe/index.html</span></a><span style="background-color: transparent; color: #3d3d3d; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<a href="https://lh4.googleusercontent.com/-Qq_oM9VNBpI/TXQ1rG5fg-I/AAAAAAAABFY/G8JR14PKpfQ/s1600/dippingsauces.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="237" src="https://lh4.googleusercontent.com/-Qq_oM9VNBpI/TXQ1rG5fg-I/AAAAAAAABFY/G8JR14PKpfQ/s320/dippingsauces.png" width="320" /></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ cup soy sauce</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons honey</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons minced fresh ginger</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon sesame oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ teaspoon red pepper flakes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon sesame seeds</span><span style="background-color: transparent; color: #3d3d3d; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(this was our least favorite dipping sauce - it was kind of boring)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Hoisin Dipping Sauce</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">adapted from </span><a href="http://www.marthastewart.com/recipe/spicy-hoisin-dipping-sauce"><span style="background-color: transparent; color: #000099; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">http://www.marthastewart.com/recipe/spicy-hoisin-dipping-sauce</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cup hoisin sauce</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 tablespoons hot chili sauce</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons white vinegar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ cup water</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(this was our favorite dipping sauce)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Beef Noodle Soup</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">adapted from </span><a href="http://www.tinyurbankitchen.com/2010/11/project-food-blog-round-7-hand-pulled.html"><span style="background-color: transparent; color: #000099; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">http://www.tinyurbankitchen.com/2010/11/project-food-blog-round-7-hand-pulled.html</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 lbs beef shank</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon vegetable oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">5 cloves of garlic, minced</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 inch chunk of ginger, chopped</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 star anise</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 green onions, chopped</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cup soy sauce</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 carrots, sliced</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tomato, sliced</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ cup rice vinegar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ cup sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">fresh noodles (from the grocery store :-( )</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">hot sauce</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Soak the beef shank in hot water for several minutes. Discard the water and rinse the beef. Saute the garlic, ginger, anise, and onions with the vegetable oil until fragrant. Add the beef and saute until brown on all sides. Add the soy sauce and cook for a few more minutes. Put into a crock pot with the carrots, tomato, rice vinegar, and sugar. Cover with water, and cook on low for 8-10 hours, until beef is extremely tender. Cook the noodles according to the package, then serve the soup with noodles and several dashes of hot sauce (you can use Sriracha or the spicy hoisin dipping sauce from above).</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Spiral Moon Cakes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">adapted from </span><a href="http://www.rotinrice.com/2010/09/spiral-butternut-squash-mooncake/"><span style="background-color: transparent; color: #000099; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">http://www.rotinrice.com/2010/09/spiral-butternut-squash-mooncake/</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> and </span><a href="http://www.tinyurbankitchen.com/2010/12/thousand-layer-spiral-mooncakes.html"><span style="background-color: transparent; color: #000099; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">http://www.tinyurbankitchen.com/2010/12/thousand-layer-spiral-mooncakes.html</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: #151515; font-family: Arial; font-size: 11pt; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Filling</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 sweet potatoes</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-7uNSbK1vmqY/TXQ2G31sgRI/AAAAAAAABFs/RJolEqgAgmg/s1600/mooncakes2.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://lh4.googleusercontent.com/-7uNSbK1vmqY/TXQ2G31sgRI/AAAAAAAABFs/RJolEqgAgmg/s320/mooncakes2.png" width="320" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons butter</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">⅓ cup milk</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">sugar, to taste</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ tsp salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp cinnamon</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cook the sweet potatoes in a pot of boiling water until you can easily slide a fork in. Drain them into a colander and rinse with cold water so you can touch them. Peel off the skin and mash the potatoes in a bowl with the rest of the ingredients. Cover and refrigerate until ready to use.</span><span style="background-color: transparent; color: #151515; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: #151515; font-family: Arial; font-size: 11pt; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Water dough</span><br />
<span style="background-color: transparent; color: #151515; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 ½ cups flour</span><br />
<span style="background-color: transparent; color: #151515; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">6 tablepoons butter</span><br />
<span style="background-color: transparent; color: #151515; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 tablespoons sugar</span><br />
<span style="background-color: transparent; color: #151515; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ teaspoon salt</span><br />
<span style="background-color: transparent; color: #151515; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">⅔ cup cold water</span><br />
<span style="background-color: transparent; color: #151515; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place flour, butter, sugar, and salt in a bowl. Cut the butter into the dry ingredients with your fingers (or a pastry blender if you’re lucky enough to have one) until the mixture resembles a course meal. Add the water, and stir to form a soft dough. Add more flour or water as needed to form a smooth but nonsticky dough. Cover with a damp cloth and set aside for 20 minutes.</span><br />
<span style="background-color: transparent; color: #151515; font-family: Arial; font-size: 11pt; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Oil dough</span><span style="background-color: transparent; color: #151515; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: #151515; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup flour</span><br />
<span style="background-color: transparent; color: #151515; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pinch of salt</span><br />
<span style="background-color: transparent; color: #151515; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">7 tablespoons canola or vegetable oil</span><br />
<span style="background-color: transparent; color: #151515; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Stir flour and salt together in a bowl and make a well in the center. Pour in the oil and mix with a spoon or your hands to form a dough. Try to make the dough the same consistency of the water dough. Add flour if necessary. Cover with a damp cloth and set aside for 20 minutes.</span><br />
<span style="background-color: transparent; color: #151515; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Roll the water dough into a large circle. Place the ball of oil dough in the center and wrap the water dough around it. Roll both doughs together to a form a flat, large rectangle. Fold the dough in three like a letter, and roll it out again. Start rolling it up starting on the long side. Cut off the ends, then slice the roll into 16 pieces. Put the pieces in the fridge covered with a damp cloth until you are ready to use them so they don’t get too warm. Roll out each slice into about a 4-5 inch diameter circle. Form the filling into balls about ¾” in diameter, and place in the middle of each dough circle. Wrap the dough around the filling and pinch to close. Bake at 350 degrees for about 40 minutes or until golden (start watching them after 30 minutes; my oven takes a long time). (Mine ended up cracking, but they were super delicious.)</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-ymdseTbEq3k/TXQ1_cmR1sI/AAAAAAAABFo/ShxrHrVo33s/s1600/mooncakes.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://lh3.googleusercontent.com/-ymdseTbEq3k/TXQ1_cmR1sI/AAAAAAAABFo/ShxrHrVo33s/s640/mooncakes.png" width="640" /></a></div><span style="background-color: transparent; color: #151515; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span><br />
<span style="background-color: transparent; color: #151515; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: #151515; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Tea Eggs</span><br />
<span style="background-color: transparent; color: #151515; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">adapted from </span><a href="http://www.tinyurbankitchen.com/2009/09/tea-eggs.html"><span style="background-color: transparent; color: #000099; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">http://www.tinyurbankitchen.com/2009/09/tea-eggs.html</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 dozen eggs</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 black tea bags</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 star anise</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tsp salt</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-6l4TEq7hwdU/TXQ1vkIpByI/AAAAAAAABFc/WNONQRsD-m0/s1600/egg.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://lh4.googleusercontent.com/-6l4TEq7hwdU/TXQ1vkIpByI/AAAAAAAABFc/WNONQRsD-m0/s320/egg.png" width="320" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Hard boil the eggs (a trick: when hardboiling eggs, spin them in the water so the yolk stays in the middle). Once the eggs have cooled (I recommend putting them in a bowl with cold water to speed up the process), tap them lightly on the counter and then roll them around to create small cracks all around the egg. Put the eggs in a pot of cold water (enough to cover them), and add the rest of the ingredients. Cook on medium for about half an hour, turning the eggs periodically so they get all covered with tea, then cover with a lid and let sit overnight. Yum!</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://lh6.googleusercontent.com/-x_OvQcuPLoE/TXQ2RMGVwGI/AAAAAAAABF0/xscvmPaw0EY/s1600/yuchoy.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="160" src="https://lh6.googleusercontent.com/-x_OvQcuPLoE/TXQ2RMGVwGI/AAAAAAAABF0/xscvmPaw0EY/s200/yuchoy.png" width="200" /></a><span id="internal-source-marker_0.015497889369726181" style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Yu Choy</span><br />
<span style="background-color: transparent; color: #333333; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons sesame oil</span><br />
<span style="background-color: transparent; color: #333333; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 cloves garlic, minced</span><br />
<span style="background-color: transparent; color: #333333; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 tablespoons minced fresh ginger</span><br />
<span style="background-color: transparent; color: #333333; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons rice wine vinegar</span><br />
<span style="background-color: transparent; color: #333333; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons dark soy sauce</span><br />
<span style="background-color: transparent; color: #333333; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ pound yu choy</span></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #333333; font-weight: normal;">Roughly chop the yu choy into approximately three inch segments. Heat the sesame oil, garlic, and ginger in a pan until it starts to smoke a little, then add the vinegar and soy sauce. Toss in the yo choy and stir fry for just about four minutes, until it is bright green but soft. Delicious!</span></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #333333; font-weight: normal;"></span>Lycheetini</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1.5 oz vodka</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1.5 oz lychee syrup from canned lychee</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Splash of ginger vodka</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Splash of ginger ale</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 lychee</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Shake the vodka and lychee syrup in a martini shaker with ice. Strain into a glass, then add a splash of ginger vodka* and a splash of ginger ale. Garnish with a lychee and enjoy!</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">*I store my fresh ginger peeled in jars of vodka in the fridge. This keeps the ginger fresh for months, and when I’m finished with the ginger, I have a nice jar of ginger vodka!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-oLfnfBiUaUU/TXQ5JBi8jUI/AAAAAAAABF4/guXULSFdprI/s1600/DSC_0045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://lh5.googleusercontent.com/-oLfnfBiUaUU/TXQ5JBi8jUI/AAAAAAAABF4/guXULSFdprI/s400/DSC_0045.JPG" width="400" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Yahoo! Chinese New Year a success!</span></div>Katyahttp://www.blogger.com/profile/02832487364017745347noreply@blogger.com0tag:blogger.com,1999:blog-5183245194010025334.post-59751281250513427572011-02-14T23:43:00.000-05:002011-02-14T23:43:02.630-05:00Country #7: Canada<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8YxcHgTvXts/TVoD8j5KHcI/AAAAAAAABEI/-Eo2tAkAzFg/s1600/mapcanada.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="http://2.bp.blogspot.com/-8YxcHgTvXts/TVoD8j5KHcI/AAAAAAAABEI/-Eo2tAkAzFg/s200/mapcanada.gif" width="200" /></a></div><span id="internal-source-marker_0.9564281988685024" style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">According to Wikipedia, there may have not been just one Saint Valentine. Some research shows that “Saint Valentine” is simply the name attributed to as many as fourteen martyred saints of Rome, and due to this and many other discrepancies, this feast day was actually removed from the general Roman Catholic calendar of liturgical veneration. The modern “Valentine’s Day” dates back just to Chaucer, who created a fake tradition in his book </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline;">Parliament of Foules</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">, and that any historical tradition that Chaucer was trying to imitate was vague and mostly unsubstantiated. However, Americans have really embraced this, the mother of all fake holidays (though one could argue that Christmas could take that award as well), going all out with cards, flowers, extensive (and expensive) dates and outings and gifts. Yikes. It’s enough to make one not even want to have to worry about it. Follow the Roman Catholics! Take it off the calendar!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-csIH5JRLkow/TVn-iqzM66I/AAAAAAAABDw/rrhRYF0SQg0/s1600/butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-csIH5JRLkow/TVn-iqzM66I/AAAAAAAABDw/rrhRYF0SQg0/s400/butter.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">I’ve never really had much use for Valentine’s Day. I throw cards away almost immediately, enjoy cut flowers but they die pretty quickly, and feel that the pressure that VDay puts on couples is ridiculous and the energy is probably better spent elsewhere. But the one thing that I love about Valentine’s Day is that there is chocolate everywhere. And goodness knows, I love chocolate.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">This is just a heads up, folks: if you ever find yourself in need of a gift for me, and unsure of what to get, you will never go wrong with chocolate. Any shape, any size, any flavor (I even like the chocolate with chili pepper in it!). And that, my friends, is the beauty of Valentine’s Day. People just walk around with chocolate. It’s like a mini Christmas all over again. So, in honor of Valentine’s Day, and in the hopes that Saint Valentine (whoever he was/they were) loved chocolate as much as I do, I present to you: Nanaimo Bars from Canada.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-eS3o30kxeps/TVn-nFLn7SI/AAAAAAAABD4/5AB0u4Ywhlo/s1600/chocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-eS3o30kxeps/TVn-nFLn7SI/AAAAAAAABD4/5AB0u4Ywhlo/s400/chocolate.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"><b></b></span><br />
<a name='more'></a><br />
<span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"><b>Nanaimo Bars</b></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">(adapted from http://www.whats4eats.com/desserts/nanaimo-bars-recipe)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-weight: normal; text-decoration: none; vertical-align: baseline;"><i>Bottom Layer:</i></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 stick of butter</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4 tablespoons of cocoa powder (good quality)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/4 cup sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 egg, beaten</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 1/2 cups graham cracker crumbs</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 cup chopped almonds</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-weight: normal; text-decoration: none; vertical-align: baseline;"><i>Middle layer:</i></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 cups confectioner's sugar (I was out of this, of course, and substituted regular sugar instead. It was still delicious)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 stick butter, room temperature</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 tablespoons heavy cream</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tablespoons vanilla custard powder (you can use either vanilla pudding mix or cornstarch with a teaspoon of vanilla extract; I used the latter)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tablespoons peanut butter</span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;"><i>Top layer:</i></span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">4 ounces semi-sweet chocolate (I used Ghirardelli 60% cacao chocolate chips - yum!)</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">2 tablespoons butter</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">1. Melt the butter in a heavy-bottomed pot. Add the cocoa power and sugar and stir. While the mixture is still over the heat, whisk in the beaten egg. Be sure to whisk constantly, otherwise the egg will scramble! Continue to cook for about 2 minutes, until the mixture starts to thicken. Remove from heat and stir in the graham cracker crumbs and chopped almonds. Spoon the mixture into a greased 9 x 9 inch baking pan, and press down so it evenly coats the bottom. Put it in the fridge until you're ready to add the next layer.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">2. Using a hand mixer, cream the butter and sugar. Add the cream and the vanilla custard powder/pudding mix/cornstarch, vanilla, and peanut butter. Beat until it is light and fluffy. Spread it into the pan on top of the first layer and put it back in the fridge.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">3. Heat the chocolate and butter in a double boiler (or a metal bowl over a pot with simmering water). Stir constantly so the chocolate doesn't seize. When the chocolate is melted and the butter incorporated, pour it on top of the buttercream layer and spread until even. Put it in the fridge for several hours or until the chocolate has hardened.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">Oh my goodness. These were so good. They are super rich, so don't eat too much (or do... they are really really good). If you cut them right after taking them out of the fridge, the chocolate will snap, so I'd recommend leaving it out for half an hour to an hour before cutting it into squares with a sharp knife.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">Happy Canada!</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gYgIB2dygkI/TVn-rsM95oI/AAAAAAAABEA/dWkAQeRvlrM/s1600/bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-gYgIB2dygkI/TVn-rsM95oI/AAAAAAAABEA/dWkAQeRvlrM/s640/bars.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;"><br />
</span></span>Katyahttp://www.blogger.com/profile/02832487364017745347noreply@blogger.com2tag:blogger.com,1999:blog-5183245194010025334.post-84751379566210388832011-02-12T15:42:00.001-05:002011-02-12T15:44:01.720-05:00Country #6: Paraguay<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-meV4uLuk5GM/TVbmt4rcVYI/AAAAAAAABCs/8sGJzuZ5mlU/s1600/paraguaymap.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-meV4uLuk5GM/TVbmt4rcVYI/AAAAAAAABCs/8sGJzuZ5mlU/s200/paraguaymap.gif" width="186" /></a></div><span id="internal-source-marker_0.9865865602707408" style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">I’m writing this post as I watch the last minute and a half of the Celtics-Lakers game. So, if I lose my train of thought and veer off into distraction, bear with me. I suppose Ray Allen has already shattered the NBA career 3-pointer record, so it’s a good game regardless of whether they win or lose, but still. Lakers. Ugh. No offense to any of you Los Angelenos out there, but you just have to understand. Some things matter. CRAP. Celtics just lost. CRAP.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">OK. Time to focus on food.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Paraguay is one of the many Latin American countries that takes its cultural influences from both indigenous peoples and Spanish explorers, as well as neighboring Brazilians. About 95% of the country is mestizo, which is pretty incredible, and as such, the Spanish of Paraguay derives lots of words from Guarani - in fact, Guarani is a co-national language along with Spanish. As it tends to be with many languages, you can usually tell a person’s class from their language; white collar classes tend to speak almost entirely Spanish (even if they can understand Guarani), and the lower classes will speak exclusively Guarani. Many of the lower classes are farmers or other types of land workers, and they grow one of the country’s most popular foods, corn. The </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline;">sopa paraguaya </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">recipe that follows is one of the most popular festival dishes to make; contrary to the translation (“Paraguayan soup”), it’s not soup; it’s cheesy, eggy, heart attack-inducing cornbread. Oh my. It’s almost like a delicious popover. Both dishes that I made take a Brazilian influence, being an egg and complex meat dish. I wasn’t worried where they came from, though - I had my friends Philipp and Sarah over and we chowed down on </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline;">sopa paraguaya </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">and </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline;">albóndigas con arroz</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">.</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">***As those of you who are friends with me on Facebook know, as I was cracking eggs, I discovered that <b>all six of them </b>were double yolked! How cool is that?!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ElR8GJF5Qe8/TVbms9VtOEI/AAAAAAAABCk/yq3Vz-9_8Go/s1600/eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="194" src="http://4.bp.blogspot.com/-ElR8GJF5Qe8/TVbms9VtOEI/AAAAAAAABCk/yq3Vz-9_8Go/s320/eggs.jpg" width="320" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
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<a name='more'></a></span><i><span id="internal-source-marker_0.9865865602707408" style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></i><b><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></b><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><b>Sopa Paraguaya (Paraguayan cornbread)</b></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">(adapted from <a href="http://www.food.com/recipe/paraguayan-cheese-cornbread-sopa-paraguaya-161878">http://www.food.com/recipe/paraguayan-cheese-cornbread-sopa-paraguaya-161878</a>)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">8 tablespoons butter, separated</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 large sweet onion, diced</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup cottage cheese</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup grated Muenster</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 cups cornmeal</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 can corn kernals</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup milk (I realized at the last minute that I didn't have any milk, so I used 3/4 cup of plain yogurt and 1/4 cup of water. It worked just fine.)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">6 eggs, separated</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-RSLsbdU5x5s/TVbmtm28_SI/AAAAAAAABCo/_4xU9u2bnDE/s1600/eggwhites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="http://2.bp.blogspot.com/-RSLsbdU5x5s/TVbmtm28_SI/AAAAAAAABCo/_4xU9u2bnDE/s320/eggwhites.jpg" width="320" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Preheat the oven to 400 degrees. Heat half the butter in a pan and cook the onions over medium heat, until they are soft but not quite until they turn brown. Remove the pan from heat. In a separate bowl, mix the other four tablespoons of butter with the cheese and mix thoroughly. Add the Muenster, onions, cornmeal, corn, salt, milk, and egg yolks, and mix thoroughly. In yet another bowl, beat the egg whites with an electric mixer (or by hand if you’re way more badass than I am) until soft peaks form.* Fold them into the batter. Pour the batter into a greased and floured 10” x 13” pan. Bake at 400 for 45-55 minutes (I baked it for 45 minutes), or until a toothpick comes out clean.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span id="goog_772624033"></span><span id="goog_772624034"></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-UPI9J_-sMQ0/TVbmt-NGlSI/AAAAAAAABCw/Nffoz4v-7-k/s1600/panbatter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="143" src="http://3.bp.blogspot.com/-UPI9J_-sMQ0/TVbmt-NGlSI/AAAAAAAABCw/Nffoz4v-7-k/s320/panbatter.jpg" width="320" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> *To understand the various stages of egg white whipitude, check out this website (</span><a href="http://homecookingrocks.com/stages-in-beating-egg-whites/"><span style="background-color: transparent; color: #000099; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">http://homecookingrocks.com/stages-in-beating-egg-whites/</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">). When separating eggs, it is absolutely crucial that the egg whites are pure and unadulturated - if even the tiniest bit of yolk gets in them, they will not fluff up.</span><br />
<a href="http://www.recetas.com/receta-de-Albondigas-con-arroz-7489.html"><span style="background-color: transparent; color: #000099; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;"></span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><b>Albóndigas con arroz (meatballs with rice)</b></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">adapted from <a href="http://www.recetas.com/receta-de-Albondigas-con-arroz-7489.html">http://www.recetas.com/receta-de-Albondigas-con-arroz-7489.html</a>**</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> small onion, diced</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 can tomato paste</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 small tomatoes, diced</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon flour</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon graham cracker crumbs</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon oregano</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ small onion, diced finely</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup brown rice </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ENRYVw1K6gA/TVbmu3m63NI/AAAAAAAABC0/7xBEefMFmzA/s1600/meatballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-ENRYVw1K6gA/TVbmu3m63NI/AAAAAAAABC0/7xBEefMFmzA/s320/meatballs.jpg" width="320" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Heat the oil in a pot, and add onion. Once the onion is translucent, add the tomatoes and tomato paste and stir.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In a separate bowl, mix the ground beef with the flour, graham cracker crumbs, and onion. Season with oregano and salt, and then form little balls, about 1 inch in diameter. Place them in the pot and cover with the tomato sauce, and allow them to cook on low for about 35 minutes, or until they are brown all the way through.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cook the rice according to the directions on the package. Serve with the albondigas.</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="http://1.bp.blogspot.com/-LvC4c4FLcT4/TVbmvK4VCoI/AAAAAAAABC4/7z3MFrKcde0/s1600/wholemeal.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="http://1.bp.blogspot.com/-LvC4c4FLcT4/TVbmvK4VCoI/AAAAAAAABC4/7z3MFrKcde0/s640/wholemeal.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yum!!</td></tr>
</tbody></table><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">**Keep in mind that this recipe was in Paraguayan Spanish. I learned Spanish from Colombians and Guatemalans, then studied abroad in Spain, so my Spanish is pretty bizarre. Anyway, the measurements seemed like they were for one meatball - i.e., the total amount of beef they wanted seemed to be about 2 tablespoons. On the other hand, it did say half of a small onion, so I kind of think they were really confused. Regardless, I made up the measurements based on what I thought would be appropriate. That's how most people cook anyway. And these turned out delicious.</span>Katyahttp://www.blogger.com/profile/02832487364017745347noreply@blogger.com0tag:blogger.com,1999:blog-5183245194010025334.post-88343926598352607562011-02-07T22:08:00.002-05:002011-02-07T22:11:36.033-05:00Country #5: Libya<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_FKW0rCU1uBo/TVC0Xf_zpmI/AAAAAAAABBw/LW3UTWWHT2g/s1600/libya-map.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_FKW0rCU1uBo/TVC0Xf_zpmI/AAAAAAAABBw/LW3UTWWHT2g/s200/libya-map.gif" width="185" /></a></div><span id="internal-source-marker_0.32378111255933817" style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">While at work today I felt the beginnings of a sore throat, which is always my first sign of any kind of illness. So I walked through Trader Joe’s with one objective: chicken soup. My first thoughts were of homey matzah ball soup, like my mom always made when I was sick as a kid. Then I thought of chicken noodle soup, like in Campbell’s commercials. After that I thought of the soup with </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline;">fideos</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">, tiny, thin noodles that my host mother in Spain always used to make me. (Then I thought about that terrible fish soup she made when I got one of my nameless but volatile stomach illnesses - I swear, that fish soup made me so much sicker.)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Without having come to a conclusion, I bought a bunch of split breasts and headed home on the crowded 66.* Typing in “ethnic chicken soup” into Google eventually brought me to libyanfood.blogspot.com, and a recipe for </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline;">Sharba Libiya bil Dajaj wa Alzatar</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">, or Libyan Soup with Chicken and Thyme. It had cardamom, cloves, cinnamon sticks (dude, are we making pho again?), turmeric, cayenne pepper - all the makings of delicious food. I made a cup of tea and began.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_FKW0rCU1uBo/TVCx3BQamKI/AAAAAAAABBg/ozGbNtUkhXw/s1600/potsoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/_FKW0rCU1uBo/TVCx3BQamKI/AAAAAAAABBg/ozGbNtUkhXw/s640/potsoup.jpg" width="640" /></a></div><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">*Yes, I know I live very close to Trader Joe’s. I also had bought enough cans of beans and tomatoes for chili for 10 people, which I can assure you are incredibly heavy. Also, I couldn’t feel my feet.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<a name='more'></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><b>Sharba Libiya bil Dajaj wa Alzatar</b>, or Libyan soup with chicken and thyme</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">(based on </span><a href="http://libyanfood.blogspot.com/2010/09/libyan-soup-with-chicken-and-thyme.html"><span style="background-color: transparent; color: #000099; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">http://libyanfood.blogspot.com/2010/09/libyan-soup-with-chicken-and-thyme.html</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/3 cup olive oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 cinnamon sticks</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4 cardamom seeds (I had whole cardamom pods left over from the pho adventure, so I just cracked the shells and used the seeds)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 cloves </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 bay leaves</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 onion, finely chopped</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 lbs split chicken breast (can use thighs - just make sure you have the bone in!)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 small tomatoes, diced (if you don’t like tomato skin, I’d recommend peeling the tomatoes, but I really didn’t notice it at all)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 heaping tablespoon tomato paste</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon dried parsley (I would have used fresh, but I didn’t have any. I would recommend fresh.)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon cayenne pepper</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon turmeric</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Thyme as needed (I used about 1 ½ tablespoons)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Heat the oil in a stock pot for a few minutes, then add the cinnamon sticks, cardamom, cloves, and bay leaves. Mix them all together in the pot and heat on medium low for five minutes.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_FKW0rCU1uBo/TVCx1NHdZUI/AAAAAAAABBY/12xzTAvmDY0/s1600/potspices.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/_FKW0rCU1uBo/TVCx1NHdZUI/AAAAAAAABBY/12xzTAvmDY0/s320/potspices.jpg" width="320" /></a></div><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add the onion and chicken (don’t chop it up), and give it a stir. When the chicken is white on one side, flip it over. Cook until the onions are soft.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add the tomato paste, diced tomatoes, and parsley. Stir it around again. Then add the turmeric and cayenne pepper and stir until the items are moderately homogeneous.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_FKW0rCU1uBo/TVCx2W3NKdI/AAAAAAAABBc/OaDxpb-8N9w/s1600/pottomatopaste.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/_FKW0rCU1uBo/TVCx2W3NKdI/AAAAAAAABBc/OaDxpb-8N9w/s320/pottomatopaste.jpg" width="320" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pour in about 7 cups of water, or enough to cover the chicken, add the salt, and cook on medium low for half an hour, with the lid on. I ended up turning it down to low for the last ten minutes because the liquid was boiling.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pull out the chicken and cut into bite-sized pieces, removing the bone as well. Place the cut-up chicken back in the pot. Grab some dried thyme and rub it between your hands so that it falls into the pot, releasing oil and fragrance. YUM. Ladle the soup into your favorite bowl, squeeze in some lemon juice, and serve with Libyan flat bread.</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><b>Ftat Misrati</b>, or Libyan Flat Bread</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">(based on http://libyanfood.blogspot.com/2011/01/libyan-stove-top-flat-bread-ftat.html)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup flour</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 ½ tablespoon olive oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ cup water</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Additional olive oil for rubbing and frying</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon cornstarch</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon olive oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">(Keep in mind: the original recipe makes enough recipe for 20 flat breads, but since there was just one sore-throated me, I made a quarter recipe, which, despite common math, made enough for 6 flat breads.)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Combine the flour, salt, and olive oil in a bowl. Add the water slowly, mixing with your hands to make a soft dough. Knead for about a minute. Rub some olive oil around the dough, wrap it in plastic wrap, and let sit for an hour.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Once the dough has sat, form the dough into balls the size of ping pong balls. They should be super smooth (mine were not as smooth as the ones in the original photo), but it helps to squeeze the balls through your fist. Cover the balls with plastic wrap and let them sit for half an hour.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Mix the cornstarch and olive oil in a little bowl. Flatten each ball into a thick disc and spoon some cornstarch paste onto one of the discs. Top it with another disc to make a little paste-dough sandwich. Repeat with the remaining discs. Cover with plastic wrap and let them sit for another hour.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pinch the sides of the sandwich together so the paste is stuck inside. Oil the “eating” side of a dinner plate with a brush. Oil the bottom of a second dinner plate the same way. Put one of the dough-paste sandwiches on the first dinner plate, then place the second plate on top and flatten. Once the dough is mostly flat, spread it out the rest of the way with your fingers. (It was very difficult to take pictures with such oily hands; I had to wrap a paper towel around the camera so I wouldn’t destroy it.) Make the discs as flat and thin as possible, but take care not to make them so thin so they get holes.</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="http://2.bp.blogspot.com/_FKW0rCU1uBo/TVCx35pvEGI/AAAAAAAABBk/VV-tah3HFzg/s1600/alldoughs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://2.bp.blogspot.com/_FKW0rCU1uBo/TVCx35pvEGI/AAAAAAAABBk/VV-tah3HFzg/s400/alldoughs.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clockwise from top left: dough balls resting; dough discs with cornstarch paste in the middle; flattened dough discs; dough in pan</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Heat some olive oil in a pan on medium low. Place one of the flattened discs on the pan and cook until the bottom is golden brown. As it cooks, bubbles will form, and you can start to separate one half of the sandwich from the other with a fork.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_FKW0rCU1uBo/TVCx4Clpw0I/AAAAAAAABBo/Y32My9MCBM8/s1600/doughlayers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/_FKW0rCU1uBo/TVCx4Clpw0I/AAAAAAAABBo/Y32My9MCBM8/s320/doughlayers.jpg" width="320" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Once the bottom has turned golden brown, flip the whole thing and cook the other side. When both sides are golden brown, take them off the pans and separate the halves. Share and enjoy!</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="http://3.bp.blogspot.com/_FKW0rCU1uBo/TVCx4W4335I/AAAAAAAABBs/N48bUNpWWU8/s1600/finished.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="http://3.bp.blogspot.com/_FKW0rCU1uBo/TVCx4W4335I/AAAAAAAABBs/N48bUNpWWU8/s640/finished.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmm, delicious!</td></tr>
</tbody></table>Katyahttp://www.blogger.com/profile/02832487364017745347noreply@blogger.com0tag:blogger.com,1999:blog-5183245194010025334.post-48403132101186902552011-02-04T20:38:00.000-05:002011-02-04T20:38:45.514-05:00Country #4: Scotland<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_FKW0rCU1uBo/TUyp7DegiRI/AAAAAAAABAk/8De0Zth0v7s/s1600/map.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/_FKW0rCU1uBo/TUyp7DegiRI/AAAAAAAABAk/8De0Zth0v7s/s200/map.gif" width="143" /></a></div><span id="internal-source-marker_0.6949417626773954" style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">When one thinks of great, life-changing food, one does not usually think of Great Britain. It is not known for subtle sauces, delicately charred meats, bright green crunchy vegetables. No; what has always come to my mind is the color brown. Boiled things. Mush. However, one thing that Great Britain really does right is the mighty stew. Slow cooking of various types of meat that makes the house smell wonderful and warms your stomach in the cold of winter.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Before the potato was introduced in Scotland, there was a reliance on barley or oatmeal, because wheat was comparatively difficult to grow due to the damp climate. Various types of cured seafood was very common, since the Scots tended to be a mobile culture with great access to shoreline. During feudal times, there was a huge divide between the rich and poor; the wealthy had a varied diet of both domestic and hunted game, seasoned with exotic spices. Those in power put restrictions on hunting, so the poor were reliant on whatever animals they could keep, and tended not to kill them but rather use them for dairy products. When the did end up killing an animal, they would use all parts of it (haggis, the national dish of Scotland and something that I will NOT be making) is an example of both portable cuisine that is also very utilitarian in its makeup.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">So we return to stew. I will say, it is mushy and not my favorite stew ever. Buuut, when it’s cold and snowy out, sometimes a girl just needs a big bowl of stew.</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="http://4.bp.blogspot.com/_FKW0rCU1uBo/TUyo2we6qVI/AAAAAAAABAY/N1HgrXUFXpM/s1600/turnip.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://4.bp.blogspot.com/_FKW0rCU1uBo/TUyo2we6qVI/AAAAAAAABAY/N1HgrXUFXpM/s320/turnip.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="font-family: Arial,Helvetica,sans-serif;">This turnip took me </span><i style="font-family: Arial,Helvetica,sans-serif;">forever</i><span style="font-family: Arial,Helvetica,sans-serif;"> to find.</span></span></td></tr>
</tbody></table><br />
<a name='more'></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Slow Cooker Scottish Beef Stew</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">(based on </span><a href="http://www.scotlandforvisitors.com/recipes/scotbeefstew.php"><span style="background-color: transparent; color: #000099; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">http://www.scotlandforvisitors.com/recipes/scotbeefstew.php</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">A little oil for browing meat</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 lb Stewing Steak, cubed (purchase the best quality you can afford) </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 large onion, diced</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4 oz bacon, diced </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 table spoons of oatmeal </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/4 small turnip, diced </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/4 lb mushrooms, sliced </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tablespoons tomato paste</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon passionfruit jelly (the recipe calls for red currant; I’d recommend a darker jam than I used)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 pt mushroom stock (the recipe calls for beef stock; I’d recommend sticking with the beef, except that I loooove mushrooms)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Half a bottle of beer</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">flour for thickening</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Brown the stew beef in a little oil. Toss them in the slow cooker. Add the onions and saute for a few minutes, then add the bacon and saute until slightly browned (not all the way cooked like you could for breakfast). Turn off the stove and add the oatmeal; stir until evenly distributed. Add the diced turnip and mushrooms.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_FKW0rCU1uBo/TUyo2KGNnhI/AAAAAAAABAU/Wd9CCOg7pIk/s1600/browningbeef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/_FKW0rCU1uBo/TUyo2KGNnhI/AAAAAAAABAU/Wd9CCOg7pIk/s320/browningbeef.jpg" width="320" /></a></div><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Put everything in the slow cooker. Add the tomato paste, jelly, stock, and beer. Put on low, and cook for a couple of hours, then add some flour to thicken. Continue to cook for 8-10 hours total, on low. Serve with dumplings over rumpledethumps.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Scottish Dumplings</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">(based on </span><a href="http://www.scotlandforvisitors.com/bacdump.php"><span style="background-color: transparent; color: #000099; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">http://www.scotlandforvisitors.com/bacdump.php</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 ½ cups flour</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 ¼ tsp baking powder</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tsp salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ tsp black pepper</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tsp dried parsley</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 ½ tsp Italian seasoning</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¾ cups margarine (Smart Balance)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">⅓ cup plain yogurt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Chopped cabbage (for vegetarian dumplings)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 strips bacon, chopped into bits and fried up crispy (for bacon dumplings)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Mix the dry ingredients together in a bowl. Work the margarine in with your hands until the mixture resembles a coarse meal. Add the yogurt and mix until a soft dough forms. It’ll be a little sticky; if you need to, add some more flour.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Form the dough into balls about 1 inch in diameter. Make an indentation in the middle of the ball with your thumb and push the filling (cabbage or bacon bits) into the dumpling. Pinch the sides of the dumpling closed around it so that there is no filling showing.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Boil a pot of water. Once the water boils, add the dumplings and boil for about 10 minutes. Add them to the bowls of stew!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_FKW0rCU1uBo/TUyo5XBQjrI/AAAAAAAABAc/S-9OgXbVwfs/s1600/dumplinga.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/_FKW0rCU1uBo/TUyo5XBQjrI/AAAAAAAABAc/S-9OgXbVwfs/s400/dumplinga.jpg" width="400" /></a></div><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Rumbledethumps</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> (mashed potatoes with cabbage)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">(based on </span><span style="background-color: transparent; color: #000099; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">http://www.rampantscotland.com/recipes/blrecipe_colcannon.htm)</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 large potatoes, boiled, mashed</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ head Napa cabbage, boiled for about 10 minutes until soft, finely chopped</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">mix in pot with</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">⅓ cup margarine (Smart Balance)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">⅓ cup milk</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">pepper</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">parika</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Peel and chop the potatoes into about 1 inch pieces. Put them into a pot of boiling water and cook until a fork goes in easily (like you would for mashed potatoes. Drain them, put them back in the pot, and mash ‘em up.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Roughly chop the cabbage (you don’t need to use Napa, but that’s what I had), and put them into a different pot of boiling water while the potatoes are boiling. Cook for about 15 minutes, then drain and chop finely. Add them to the pot of mashed potatoes with the margarine, milk, salt, pepper, and paprika. Stir until incorporated, and place into an oven-safe serving dish. Bake at 350 for about 15-20 minutes or until the top is browned.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">P.S. I bet this would taste delicious with some cheese melted on top!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_FKW0rCU1uBo/TUyo8ZWy0pI/AAAAAAAABAg/GbUXxVczkD4/s1600/rumpledethumps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/_FKW0rCU1uBo/TUyo8ZWy0pI/AAAAAAAABAg/GbUXxVczkD4/s320/rumpledethumps.jpg" width="320" /></a></div>Katyahttp://www.blogger.com/profile/02832487364017745347noreply@blogger.com0tag:blogger.com,1999:blog-5183245194010025334.post-57706201522943325602011-01-27T02:03:00.004-05:002011-01-27T23:39:57.976-05:00Country #3: Kenya<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_FKW0rCU1uBo/TUC_YefTlYI/AAAAAAAAA_4/Vkhu9f0ZIBM/s1600/kenyamap.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_FKW0rCU1uBo/TUC_YefTlYI/AAAAAAAAA_4/Vkhu9f0ZIBM/s200/kenyamap.jpg" width="186" /></a></div><span id="internal-source-marker_0.9518209570486115" style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In honor of the anniversary of Barack Obama’s inauguration, and my continuing desire to pretend it’s warm by cooking food from warm places, I present to you: Kenya week! President Obama’s father was a member of the Luo tribe, which lives in western Kenya on the shores of Lake Victoria. There are also Luos that live in Uganda and Tanzania.</span><br />
<span id="internal-source-marker_0.9518209570486115" style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br />
</span><br />
<span id="internal-source-marker_0.9518209570486115" style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Due to their proximity to the second largest freshwater lake in the world, Luos eat fish more frequently than those who live inland. Their cuisine tends towards simple, hearty meals: some time of protein (fish or chicken if they are wealthy, legumes or goat if they are not); </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline;">ugali</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">, a cornmeal mush; and some sort of vegetable, often a leafy green like collard greens or kale. They also eat chapati, which as many of you may know is an Indian food. There are many Indian interlopers, cuisine-wise, in Kenya -- chapati and samosas were two of the most common “Kenyan” foods I found while searching! According to one website, chapatis were likely introduced by traders from South East Asia thousands of years ago, but that was the only historical reference I found other than plain old immigration.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_FKW0rCU1uBo/TUC87jFYMhI/AAAAAAAAA_M/eFhPwm8arA0/s1600/chapatiall.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/_FKW0rCU1uBo/TUC87jFYMhI/AAAAAAAAA_M/eFhPwm8arA0/s320/chapatiall.png" width="320" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">This meal was my first cooking marathon. Luckily I had lots of help! Each dish was relatively simple, but as each of them took similar amounts of time and was supposed to be hot, it was difficult to get the timing right.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Ugali, or "cornmeal mush," is something commonly eaten all over Africa - it is cheap, easy to make, and very filling. Unfortunately, the verdict? I wasn't a huge fan. It had very little flavor, and seemed to be too solid for my liking. Perhaps (and totally possibly) I didn't cook it that well, but I can't imagine that cornmeal mixed with water can be that tasty.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_FKW0rCU1uBo/TUC8-Iv8IoI/AAAAAAAAA_c/NBjyuhMkStE/s1600/ugali1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="http://1.bp.blogspot.com/_FKW0rCU1uBo/TUC8-Iv8IoI/AAAAAAAAA_c/NBjyuhMkStE/s320/ugali1.png" width="320" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">I do love collard greens, however, and they are frequently eaten in Kenya! Plus, any leafy green dish has possibly the best name ever: <i>Sukuma wiki</i>, which translates to "to push the week," meaning that this is a dish used to make food last for the rest of the week. Ours didn't even last the night!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_FKW0rCU1uBo/TUC89OYlL3I/AAAAAAAAA_Y/SzjwdvU901M/s1600/sukumawiki1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/_FKW0rCU1uBo/TUC89OYlL3I/AAAAAAAAA_Y/SzjwdvU901M/s320/sukumawiki1.png" width="320" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">The tilapia, on the other hand, was some of the best tilapia I've ever had. Oh my goodness. I don't tend to like fish with a lot of sauce, but this was something else. Coconut and tomato can't be bad. Everyone agreed, and that tilapia (which I thought was going to be waaay too much) was gone almost instantly.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_FKW0rCU1uBo/TUC-ugiFpDI/AAAAAAAAA_g/DIv4PnrqELs/s1600/tilapia1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="http://2.bp.blogspot.com/_FKW0rCU1uBo/TUC-ugiFpDI/AAAAAAAAA_g/DIv4PnrqELs/s320/tilapia1.png" width="320" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Kenyans tend to eat fresh fruit for dessert; since it's the middle of January in Boston, fresh fruit isn't the easiest thing to come by. We had a popular dessert, Coupe Mount Kenya, or peach ice cream with pineapple-rum sauce.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_FKW0rCU1uBo/TUC882K_J6I/AAAAAAAAA_U/2hADKMhMeAk/s1600/pineappleall.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="http://2.bp.blogspot.com/_FKW0rCU1uBo/TUC882K_J6I/AAAAAAAAA_U/2hADKMhMeAk/s320/pineappleall.png" width="320" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">So, without further ado, here are the recipes.</span><br />
<b><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></b><br />
<a name='more'></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; text-decoration: none; vertical-align: baseline;"><b>Ugali </b>(cornmeal mush)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4 cups water</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 teaspoons salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 cups finely ground white cornmeal</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1. Boil the water and salt in a heavy-bottomed pot.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2. Stir in the cornmeal, letting it fall through your fingers (see photo).</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3. Turn burner down to medium-low, and continue stirring. Make sure there are no lumps. Keep stirring until the mixture pulls away from the sides of the pot.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4. Place the ugali into a serving bowl; form into a ball to serve.</span><br />
<span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"><b>Chapati</b> (whole wheat flatbread)</span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">1 cup all-purpose flour</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">1 cup whole wheat flour</span></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Water</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Olive oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1. Sift the flour and salt into a bowl.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2. Add enough water to make a stiff dough. Shape dough into ball, keeping hands wet to keep from sticking. Cover the bowl with a damp cloth for at least half an hour.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3. Divide dough into 4 or 5 balls (I divided mine into 7 - that's why they're so small!), and roll each one out until it is thin but not so thin that it breaks.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4. Heat some olive oil (not too much) in a griddle or nonstick pan on medium-high.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">5. Cook each chapati until golden; make sure you check each side frequently.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; text-decoration: none; vertical-align: baseline;"><b>Sukuma Wiki</b> (leafy greens)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tablespoons olive oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 onion</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tomato</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 bunch collard greens or kale</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Salt and pepper</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1. Heat oil in pan on medium hot. Chop onions and fry in oil until they are fragrant.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2. Dice the tomato and add it to the onion; saute for just a few minutes.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3. Add the collard greens/kale and saute for about 7 minutes or until the greens wilt.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_FKW0rCU1uBo/TUC-xMRv0qI/AAAAAAAAA_o/auEVfhtg1tY/s1600/tilapia3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="http://3.bp.blogspot.com/_FKW0rCU1uBo/TUC-xMRv0qI/AAAAAAAAA_o/auEVfhtg1tY/s320/tilapia3.png" width="320" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br />
</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; text-decoration: none; vertical-align: baseline;"><b>Ngege</b></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> (Tilapia in tomato coconut sauce)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Tilapia (two filets per person; I used 12 filets)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 onion</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 cloves garlic</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 can (14 oz) coconut milk</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 can (6 oz) tomato paste</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 teaspoons Cajun seasoning</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 teaspoons paprika</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> Olive oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Water</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1. Heat some oil in a nonstick pan on medium high. Rub the filets with salt and cook them (a few at a time) in the oil until golden brown on both sides.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2. While the fish is cooking, dice the onions and mince the garlic. Fry them in some olive oil until the onions are brown.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3. Add the tomato paste to the onions and garlic. Add three cups of water to the onions/garlic/tomato mixture. Then add some Cajun seasoning, paprika, and the coconut milk.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4. Place the fish (gently) into the sauce and cover the pan. Bring to a boil and cook for 25 minutes.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; text-decoration: none; vertical-align: baseline;"><b>Coupe Mount Kenya</b></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> (Dessert - ice cream with pineapple rum sauce) </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup pineapple juice</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 cup white rum (I used Puerto Rican rum)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 cups diced fresh pineapple</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 quart mango or peach ice cream/sorbet</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1. In a heavy-bottomed pot, simmer the pineapple juice and the sugar, until the sugar dissolves. Add the rum and cool. (We just put it in the fridge while we were cooking the rest of the meal.)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2. Once the sauce is cool, pour the rum over the diced pineapple and marinate for several hours. (I recommend marinating while you eat dinner!)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3. When the dessert is ready to serve, spoon the ice cream/sorbet into a bowl and top with the pineapple and rum sauce mixture. Enjoy!</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_FKW0rCU1uBo/TUC87zVRNLI/AAAAAAAAA_Q/KC-gHiuiQ04/s1600/fullmeal.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/_FKW0rCU1uBo/TUC87zVRNLI/AAAAAAAAA_Q/KC-gHiuiQ04/s320/fullmeal.png" width="320" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br />
</span>Katyahttp://www.blogger.com/profile/02832487364017745347noreply@blogger.com0tag:blogger.com,1999:blog-5183245194010025334.post-91264137311567632522011-01-19T19:25:00.002-05:002011-01-19T21:47:00.369-05:00Country #2: Egypt<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_FKW0rCU1uBo/TTZy2L53ErI/AAAAAAAAA-I/x5gaub3Vtxk/s1600/chicago.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="129" src="http://3.bp.blogspot.com/_FKW0rCU1uBo/TTZy2L53ErI/AAAAAAAAA-I/x5gaub3Vtxk/s200/chicago.png" width="200" /></a></div><span id="internal-source-marker_0.7165980869414601" style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">This week, 52 Weeks, 52 Meals is on the road in cold, snowy Chicago! I am here visiting my dear friend Jessa, and since we share a love of food, I figured that there was no point in pausing this blog but rather to consider this a growing experience!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_FKW0rCU1uBo/TTZnkSsNNbI/AAAAAAAAA7Y/07lyVzp_vMc/s1600/egypt_map.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="184" src="http://1.bp.blogspot.com/_FKW0rCU1uBo/TTZnkSsNNbI/AAAAAAAAA7Y/07lyVzp_vMc/s200/egypt_map.gif" width="200" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">It is possible that Egyptians love food as much as we do. Everyone has heard about wall paintings that depict grand battles, hunting expeditions, and victories - the Egyptians also painted food. Lots of it. And what better way to understand a people’s history than through their food?</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Only 2% of Egypt is arable land, and it is concentrated around the Nile. Much of the Egyptian diet consists of bread, grains, and of course, pulses like lentils and chickpeas. Cuisine tends to have similarities to food found in North Africa (duhhh), such as the prominence of fava beans, as well as to the Middle East, like the use of pita bread, lentils, and chickpeas.</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">I chose Egypt this week for two reasons. First, Jessa is a vegetarian, and it is quite easy to find Egyptian entrees that don’t contain meat. Second, my good friend Adam is visiting Egypt this week, and due to my paralyzing jealousy, I hoped that if I eat the same food, it’s pretty much the same as walking around the pyramids and the Nile River delta. Totally logical, right?</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Envy aside, this week we bring you: Kusherie (Egyptian lentils) and salata baladi (Egyptian green salad).</span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_FKW0rCU1uBo/TTZxFHZ9EXI/AAAAAAAAA9g/30C6QeII9l4/s1600/lentils.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/_FKW0rCU1uBo/TTZxFHZ9EXI/AAAAAAAAA9g/30C6QeII9l4/s320/lentils.png" width="320" /></a></div><br />
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<a name='more'></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">First, you cook lentils, pasta, and brown rice. Each in their own pot. (This recipe uses a lot of pots.) In large skillet, simmer a can of tomatoes and one of tomato paste with brown sugar, cumin, garlic powder, and salt and pepper.</span><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_FKW0rCU1uBo/TTZxPycYDRI/AAAAAAAAA9o/v6jRA3MynV0/s1600/potlid.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="http://4.bp.blogspot.com/_FKW0rCU1uBo/TTZxPycYDRI/AAAAAAAAA9o/v6jRA3MynV0/s320/potlid.png" width="320" /></a></div><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">Pour the sauce into a bowl. Then heat up some oil in the pan, slice an onion into ribbons, and begin to caramelize it.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_FKW0rCU1uBo/TTZxFaYFl_I/AAAAAAAAA9k/6IR-j4q_Fps/s1600/onions.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/_FKW0rCU1uBo/TTZxFaYFl_I/AAAAAAAAA9k/6IR-j4q_Fps/s320/onions.png" width="320" /></a></div><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">When the rice and lentils have finished cooking, pour the lentils into the pot of rice and stir it up (little daaaarlin', steeeer it up!).</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_FKW0rCU1uBo/TTZxUP8SurI/AAAAAAAAA90/8GhyRfWUK60/s1600/sauce.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/_FKW0rCU1uBo/TTZxUP8SurI/AAAAAAAAA90/8GhyRfWUK60/s320/sauce.png" width="320" /></a></div><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">Put the pasta and lentil/rice combo in a bowl. Spoon the onions over the sauce in the bowl. Then get ready to prepare... the salata baladi! It's super easy. Whip up your favorite green salad, and prepare the simple salad dressing described below.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_FKW0rCU1uBo/TTZxSmcxE0I/AAAAAAAAA9w/dQJxsPZsfuU/s1600/salad.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/_FKW0rCU1uBo/TTZxSmcxE0I/AAAAAAAAA9w/dQJxsPZsfuU/s320/salad.png" width="320" /></a></div><span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;"><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><b>Full Recipe</b></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">(Kusherie adapted from the Denver Post's recipe)</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Kusherie:</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup mostaccioli pasta</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup brown rice</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup lentils</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4 tablespoons olive oil, separated</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 can (16 oz) canned tomatoes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 can (6 oz) tomato paste</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon brown sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tablespoons ground cumin</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Salt and pepper</span><br />
<a href="http://3.bp.blogspot.com/_FKW0rCU1uBo/TTZxD95ZROI/AAAAAAAAA9c/o7GuzHH8Xl0/s1600/jessa.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_FKW0rCU1uBo/TTZxD95ZROI/AAAAAAAAA9c/o7GuzHH8Xl0/s320/jessa.png" width="212" /></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon garlic powder</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 onion</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1. Cook the pasta according to the directions on the box. Drain and set aside.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2. Cook the brown rice in another pot.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3. Cook the lentils in yet another pot until they are soft. When they are finished, add the lentils to the rice.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4. Heat up 2 tablespoons of oil in a deep skillet. Add the tomato sauce and tomato paste. Stir in the brown sugar, cumin, salt, pepper, and garlic powder. Simmer for 10 minutes, then pour into a bowl. </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">5. Rinse out the skillet and heat up the rest of the olive oil. Slice the onion into ribbons and put them in the skillet. Keep the heat on low and let the onions caramelize. They are done when they are golden brown and taste like the most delicious things in the universe. Place them on the top of the sauce.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">6. Pour the pasta into a bowl, and put the rice/lentil mixture next to it.</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Salata baladi:</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Spinach</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Tomato</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cucumber</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/4 cup olive oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon Dijon mustard </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/8 cup apple cider vinegar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Juice of 1/2 lemon</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 teaspoon cumin</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/4 teaspoon cayenne pepper</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Salt and pepper</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1. Dice the tomato and cucumber. Tear up the spinach and put them all in a bowl.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2. To make the dressing, whisk the mustard into the oil. Then whisk in the vinegar and lemon juice. Whisk in the cumin, cayenne, and salt and pepper. Toss with salad and enjoy!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_FKW0rCU1uBo/TTZxCl-kFUI/AAAAAAAAA9Y/xZ157q7cmJw/s1600/everything.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="http://3.bp.blogspot.com/_FKW0rCU1uBo/TTZxCl-kFUI/AAAAAAAAA9Y/xZ157q7cmJw/s320/everything.png" width="320" /></a></div><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span>Katyahttp://www.blogger.com/profile/02832487364017745347noreply@blogger.com2tag:blogger.com,1999:blog-5183245194010025334.post-40694624235982362062011-01-09T22:50:00.001-05:002011-01-09T22:52:14.650-05:00Country #1: Vietnam<div class="ii gt" id=":9i"><div id=":9j"><div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_FKW0rCU1uBo/TSp6z4V64pI/AAAAAAAAA5Q/k_QeeH8bT84/s1600/vietnam-map.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_FKW0rCU1uBo/TSp6z4V64pI/AAAAAAAAA5Q/k_QeeH8bT84/s200/vietnam-map.jpg" width="118" /></a></div><br />
One thing about me is that I am very prone to food cravings, and will not be satisfied until I have eaten whatever it is I crave in large quantities. I have some cravings that I have very frequently (sushi, bagels, pickles) and others that come in shifts (burritos, homemade pasta). When I have one of the "shift" cravings, I basically want that food for every meal, every day, for weeks.</div><div><br />
</div><div>Recently, pho became a "shift" craving. All I wanted to eat was pho. Luckily for me, it's a pretty cheap food to get from a restaurant, and I am "pho"-tunate enough to live near no fewer than three Vietnamese restaurants, but after several nights of takeout, I decided I wanted to learn how to make my own. I looked up a few recipes and was rather daunted. They required so much time to simmer! I'm rarely home "pho" more than a couple hours at a time, and don't want to be constantly worrying if my apartment is burning down in a sea of pho, so when I found a recipe for slow-cooker pho, I immediately bought a Crock pot off of Craigslist for $20.</div><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_FKW0rCU1uBo/TSp6Ex8pcOI/AAAAAAAAA5A/JNa4-XjcVzA/s1600/DSC_0107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/_FKW0rCU1uBo/TSp6Ex8pcOI/AAAAAAAAA5A/JNa4-XjcVzA/s320/DSC_0107.JPG" width="320" /></a></div><br />
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</div><div>Yesterday I christened that Crock pot with my very first attempt at pho. The origin of the word "pho" is debated; some people think that it came from the French <i>feu</i> for "fire" (as in <i>pot-au-feu</i>, which uses some similar cooking techniques as Vietnamese pho). Others think that it came from the Chinese <i>fen</i>, which loosely translates to "rice noodle." Some believe that it came from the Cantonice rice vermicelli <i>hofan</i>, which is abbreviated <i>fan</i> or <i>ho</i>. Whatever the linguistic derivation, pho carries gastronomic similarities to French, Chinese, and Cantonese cooking, using roasted onions and ginger as well as cinnamon and star anise in the broth.</div><div><br />
</div><div>All I know is that pho is incredibly delicious. It cheers me up when I'm down, makes me feel better when I'm sick, and, well, if I'm happy and healthy... I just get happier! So, without further ado, here is the first installment of 52 Weeks, 52 Meals: Vietnamese pho.</div><div><br />
</div><div>(n.b.: I promised my roommate that in this post I would make heinous use of pho-related puns, so "pho" that, I apologize.)<br />
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<b>How to Make Crock Pot Pho</b> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_FKW0rCU1uBo/TSp6DHFdolI/AAAAAAAAA4o/JvrPhckyR9E/s1600/DSC_0076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/_FKW0rCU1uBo/TSp6DHFdolI/AAAAAAAAA4o/JvrPhckyR9E/s320/DSC_0076.JPG" width="320" /></a></div></div><div>First, toast the pho spices. I had to search through three ethnic grocery stores (Korean, Mexican, and then Indian) before I found these. Here you see cinnamon sticks, whole star anise, cardamom pods, fennel, whole cloves, and whole coriander.<br />
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Next, boil the beef bones. Keep in mind: I foolishly thought that, since I got high quality beef bones from Coolidge Corner's own Meat House, I didn't have to preboil them. I was wrong; I ended up having to strain the broth through not only a fine mesh sieve but also a fine mesh sieve lined with a paper towel.<br />
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While you're boiling the bones, grill the onion and ginger until pretty and soft. (My criterion for grilling onion is that when it's super pretty, it's probably done.) Tip: Whenever I buy ginger, I peel it immediately and store it in a jar of vodka in the refrigerator. This keeps it fresh for months, and whenever you need ginger, you just cut off the section you want and leave the rest in the jar. The added benefit of this is that when you finally finish the ginger, you have a nice jar of ginger-infused vodka that you can use in martinis. Wahoo!<br />
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Once everything is toasted, boiled, and grilled, throw it in the Crock pot and fill it almost to the top with water. (Remember to use clean water and throw away the nasty water you used to boil the beef bones.) Season with fish sauce and sugar, and cook on low for eight hours. I tasted it about halfway through and added a bunch of salt (I'd estimate about 4 teaspoons).<br />
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Serve it with lime wedges, Thai basil or cilantro, bean sprouts, and white onion slices. Mmm-mm!<br />
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<b>Full Recipe </b>(adapted from <a href="http://www.steamykitchen.com/">Steamy Kitchen's</a> Crock pot pho)<br />
[Keep in mind: my Crock pot is 4 quarts, so depending on the size of your Crock pot, you might have to adjust the quantities. This amount comfortably served three people, with a single lunch portion as leftovers.] <br />
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For stock: <br />
3 pounds beef bones<br />
1/2 onion<br />
4 inch section of ginger, sliced<br />
Pho spices: 2 cinnamon sticks, 2 teaspoons whole coriander, 1 teaspooon fennel, 3 whole star anise, 3 whole cloves, 1 cardamom pod water to fill to the top<br />
2 tablespoons fish sauce, or to taste<br />
1 teaspoon sugar<br />
4 teaspoons salt <br />
<br />
For the bowl:<br />
Fresh rice noodles<br />
1/2 lb flank steak, sliced super thinly<br />
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For the table:<br />
1 lime, cut into 8 wedges<br />
A big bunch of cilantro or Thai basil (I used cilantro)<br />
Half of a white onion, sliced thinly<br />
Handful of bean sprouts (or more if your guests are sprout lovers)<br />
Sriracha sauce<br />
Hoisin sauce<br />
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1. Bring a large stockpot of water to a boil. Add the beef bones and boil for about 10 minutes, or until the surface of the water has a lot of beefy scum on it.<br />
2. While the beef bones are boiling, toast the pho spices in a frying pan on medium for 2-3 minutes. Throw them in the Crockpot.<br />
3. Once you've removed the spices, heat a slosh of oil in the frying pan. Grill the half onion and ginger until soft and golden-brown (see photo). Throw those into the Crockpot.<br />
4. Rinse bones and add them to the Crockpot. Fill the Crockpot with (clean) water to about 1 inch below the top, and add in the fish sauce and sugar. Cook the stock on low for 8 hours.<br />
5. Halfway through cooking, add in the salt, less or more to taste.<br />
6. When almost ready to eat, boil a pot of water and dunk in the fresh rice noodles. Keep in mind that these only need to cook for about 45 seconds, so don't leave the stove!<br />
7. Put the rice noodles and raw slice flank steak in the bowls. When you pour in the boiling broth, the steak will cook. Allow people to add lime, cilantro, sprouts, etc. to their own bowls at the table.<br />
8. Share and enjoy!<br />
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</div></div></div>Katyahttp://www.blogger.com/profile/02832487364017745347noreply@blogger.com3tag:blogger.com,1999:blog-5183245194010025334.post-49383849533108202512011-01-08T01:56:00.001-05:002011-01-08T14:12:12.839-05:00Blog creation!It's been years since I've had a blog. I don't even believe in blogs. But I figured that this time, I actually have a reason: my own faulty memory. For my new years resolution this year, I decided that once a week, every week, I will make a meal from a different country. In doing so, I hope to encounter new stories, new foods, new ethnic grocery stores, and share all of it with friends.<br />
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Since commitment is difficult for everyone, I hope this blog will not only help me keep my resolution but also help me remember it in the future. I'll try to post the recipes, but as those who have seen me cook know, I am not a measurer. Perhaps I will change, or perhaps you will have to get used to "handful" of this and a "dash" of that, Amelia Bedelia style.<br />
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Tomorrow marks my first recipe, which will be Vietnamese beef pho, after searching three different ethnic groceries for whole star anise. Happy New Year!Katyahttp://www.blogger.com/profile/02832487364017745347noreply@blogger.com0