Thursday, October 29, 2009
The first thing was to cook the beans till soft and then the long grain rice. Diced white onion was sautéed till caramelized before combining the rice, beans and salt. After sprinkling over with cilantro one is supposed to serve it with Lizano a popular hot sauce of Costa Rica which has a sweet and spicy taste with curry undertones. I stuck with my personal favorite "Pain in the Ass".
The hearts of palm were drained and cut into 1/2 inch pieces. Red and yellow peppers and fresh parsley and onion were sliced and combined with the hearts of palm. The dressing was simply olive oil, lemon juice,and mustard whisked together and seasoned with salt and fresh ground pepper. The veggies were dressed and served over a bed of romaine lettuce.
Next stop : Cuba
Sunday, October 25, 2009
The steaks( fat untrimmed) were placed in the bottom of the pot along with onion and tomato wedges,carrot,garlic, bayleaf, oregano, parsley and thyme. Left over chicken broth was used to cover all the ingredients and it was left simmering for a couple of hours. (I stuck mine in the oven). Once tender and cooked through, the steaks were removed, patted dry on paper towels, slathered with butter and tossed in fresh breadcrumbs. They were then stuck under the broiler till crisp and golden. The meat fell apart even as I served it, and the flavors were all there.
Thursday, October 22, 2009
About half an hour before dinner the puff pastry dough was rolled out, circles were cut about 3 inches wide and filled with the meat mixture, an olive thrown in every now and then. Formed into half moons, sealed with the tines of a fork, and baked at 375 degrees for about 25 minutes , the little meat pies turned an appetizing golden brown and permeated my house with the scent of buttery pastry.It drew the family to the kitchen like paper clips to a magnet.
Brazil's coming up ....
The Salade Michwiya is a colorful salad made with roasted tomatoes, yellow and red pepper, onion, dressed with a paste of garlic and Caraway seed. Arranged on a platter with boiled eggs cut into quarters and canned tuna, the salad was sprinkled with olive oil and lemon juice. Simple and satisfying it was like a twist on the Cobb salad.
Thursday, October 15, 2009
The Tagine was relatively easy. I started with a roasting chicken cut into pieces. Red onions were diced and sauteed followed by garlic and ginger pastes, and finally the chicken. According to instruction, I used a large pot so that all the chicken browned evenly. Cinnamon powder, saffron strands soaked briefly in water, chopped parsley and cilantro were thrown in. This was simmered in chicken broth and seasoned.I also added in some chopped preserved lemon peel (bought on a trip to Dubai a while ago). The last step was to add in a can of drained and rinsed chick peas.
As I looked for a good Tagine recipe, a Classic Casablancan Coucous recipe caught my eye and it was hard to resist the temptation. The couscous was made in minutes with the box instructions, but it was the toppings that made it so delectable. I had the last of my garden zucchini and eggplant and cut those length wise along with onion, red peppers and tomato. A few slivers of ginger and smashed garlic along with a couple of sprigs of rosemary were scattered over. Then a generous drizzle of olive oil, honey, salt and pepper and into the oven where they roasted till golden. This is spooned willy nilly over the couscous and served.
Saturday, October 10, 2009
The Coconut Rice originated in the small town of Buea to the North West of the country. Diced onion, tomato paste, coconut milk, carrots, peppers, thyme, chilies and salt are cooked down with the rice. Moist and fragrant, the rice can be eaten alone, but Rhea was over and we both agreed that the Suya definitely kicks it up a few notches.
The Rice salad was made with cooked brown rice, diced cucumber, tomatoes, capers, onion and scallions. the dressing was a mixture of white wine vinegar, olive oil, crushed garlic, sugar, salt and pepper.
Tonight's menu is Fish and Chips, a staple of traditional English cuisine. Typically Cod or Haddock fillets are batter fried and served up with potato wedges dredged with malt vinegar. I found fresh Flounder and went with it. Home made Tartare sauce, chips and a English Trifle dessert are also on the menu.
Sunday, October 4, 2009
Britain's up next.....
Friday, October 2, 2009
Turkey's up next...