Day 61! Gambia (Africa) - Chicken and Beef Benachin - Up Next, Georgia (EU)

World's best Garlic

Squash of all colors

If you're taking the time to read this (many thanks), you're doing so because, like me,  you feel passionate about food, and curious about the world around you. As you follow my culinary adventure around the globe, I hope you'll have fun and learn a few cool things along the way. And, if you feel so inspired, I'd love to hear from you with ideas about how I might enhance or improve this project.

A few facts about Gambia you may not know: Located in west central Africa, Gambia is the smallest country in the continent and is bordered on three sides by Senegal.

Gambian cuisine is influenced the by native, Arabic, Portuguese and Senegalese cultures. It's main staple is Fufu - a mashed, boiled dish of starchy vegetables like cassava.


Gambia didn't gain independence from the British until 1970. Although the Mandinka tribe is the largest, many other ethnic groups live together in relative harmony, each preserving their individual customs and traditions. Muslims account for 90% of the population, but holidays that honor both Muslim and Christian traditions are equally respected and celebrated. Go figure.

Tonight made I Chicken and Beef Benachin, a traditional Gambian stew that incorporates aromatic ginger, garlic, hot chillies, fresh tomatoes, cabbage, peppers, egg plant and pumpkin.

To gather all these ingredients, I needed only walk down to the end of my street to my local Mudville Farmer's Market. Featured here are Bobby Blair's spectacular Dahlia's and a beautiful offering of end of summer/fall vegetable's and herbs from Hopestill Farm.

Note that it's PESTO time! Rock on Hopestill Farm!

Glossy red and green peppers

Tomatoes, garlic, ginger, hot chili peppers, onions and green peppers - awesomeness

The recipe called for pumpkin, but I decided to try a Bon Bon Buttercup squash
 Sweet as sugar and beautiful too

My ever expanding spice rack, and my favorite Le Creuset pot - the only pot I really need

Tahadahhhh - Chicken and Beef Benachin

The Recipe

Chicken and Beef Benachin ("Benachin" literally means "one pot")www.celtnet.org.uk/recipes

1/2 chicken - cut up into serving pieces - I used skinless thighs
1 lb. beef, trimmed and cubed - I used skirt steak
2 onions, chopped
2 slices ginger, chopped
1 tbsp. fresh hot chillies
2 large ripe tomatoes, chopped
4 tbsp. tomato paste
3 garlic cloves, chopped
2 tbsp. vinegar
2 bay leaves
oil for frying
1/2 small cabbage, cut into chunks
2 large green bell peppers, sliced
1 large egg plant, cubed
1 small pumpkin or squash, cubed
1 litter water
Salt and pepper to taste

Combine chicken and beef and season liberally with salt, pepper, garlic and vinegar. Cover and marinate for 30 minutes.
Add oil to large pot and fry chicken until golden on both sides, then remove and set aside. Add beef to the oil and fry until well browned. Add the onions and fry for 6 minutes, or until the onion is golden brown. Add the tomato, tomato puree and chili paste. Stir in the water then bring the mixture to a boil before reducing to a simmer and adding all the remaining vegetables.
Cook covered for 15 minutes, then add meat and bay leaves. Season to taste, then cover and cook for about 25 minutes until vegetables are tender.

Serve with white or brown rice.

Final Assessment: This was a wonderful one-pot dish. The house smelled terrific and the blend of spices, seasonings and vegetables was beautiful. My family said it was comfort food.  Loved it.

Day 60! Gabon, Africa - Gabonese Mustard Chicken and Cucumber Salad - Up Next, Gambia, Africa

They're not from the continent of Africa, and I don't know if they have a liking for Gabonese food, but I LOVE these guys, and so, since food, music and art are inextricably linked in my soul and in my mind, I'm show-casing Nick Cave and the Bad Seeds in this blog entry. Hey, I've got a lot going on and, well, just bear with me.
Here's a link to one of my favorite songs,
Nature Boy:
http://www.youtube.com/watch?v=l05j8hNiCjk

And, if you're in the mood for a louder, somewhat, well, seedier song, check out his project, Grinderman- :http://www.youtube.com/watch?v=WuDP7c3Zd8I

My Brother, Clay & Francine

My bother, Clay,  is a musician  (and just so happens to be getting married next weekend to a beautiful and talented woman). I firmly believe that when we support the arts,  we enrich our lives and put food on the tables of those who, for the most part, work for peanuts for our pleasure. See it's not such a stretch to include musicians in my foodie blog after all....seeds, peanuts...right?!

Gabon,  or the Republique Gabonaise, whose capital is Liberville, is one of the wealthiest countries in the continent of Africa.  Gabon gained its independence from France in 1960, and so it's cuisine is heavily influenced by French traditions. Gabon boasts many natural resources, oil being one of the most prominent, along with a relatively small population and a good deal of foreign investors.

Like many African countries, the staples include, cucumbers, manioc, peanuts and stews. Since Gabon is located on the coast of the continent, fish is the most popular source of protein but crocodile and bush meat are eaten as well. Berber, a spicy mix of chili peppers and onion infused clarified butter are used to season most dishes - both of which I had on hand from cooking in Ethiopia!

Here's what I made: Gabon Mustard Chicken and Cucumber Salad

Onions, garlic and lemons season and tenderize the chicken - I added Berber and clarified onion butter

Red onions, tomatoes, cucumbers, mint, parley and lemon juice - wonderful

Gabonese chicken, rice and cucumber salad make the meal

Don't mess with my tongs

Gabon Cucumber Salad

• I large onion, sliced paper thin
• 2 medium tomatoes
• 1 cucumber
• 1 bunch parsley, minced
• 2 tbsp. olive oil
• Juice 1/2 lemon
• 1/2 tsp. minced mint
• 1 tbsp. ground cumin
• salt and black pepper to taste

Slice the onion paper thin, cut the tomato into thin slices. Peel th cucumber, slice in half and then cut tinto long thin slices (about the same length as the tomato). Mix together the onion, tomato, cucumber and parsley. Add the olive oil, lemon juice and cumin. Season with salt and pepper.

Gabon Mustard Chicken

• 8 chicken pieces
• 1/4 cup mustard (Dijon)
• 1 large onion finely chopped
• 3 large cloves garlic, minced
• Juice from 2 lemons

Brown the chicken in a little oil then transfer to a plate and fry the onions in teh same oil until transluscent. Transfer the onions to a large lidded pot. Add the chicken, mustard and lemon juice. Mix together then cover the pot and cook on low/medium heat till chicken is tender. Serve with rice.

Recipes from www.celnet.org.uk/recipes/

Final Assessment: Very good, simple and clean food. Easy to make - the cumin in the salad was lovely.

Day 59! France-Cassoulet of Fresh Cranberry Beans, Duck and Sausage and Apricot Flan - Up Next, Gabon, Africa

It's nearly impossible to choose one meal to cook in the beautiful country of France - but since I HAD to pick one dish, I turned to my Potager (which means kitchen garden in French) cookbook. I settled on a Cassoulet of fresh canberry beans, duck and sausage and a flan. It was a cool night, so warming up the kitchen with the smell of roasting duck didn't seem like much of a sacrifice. The flan recipe called for persimmon, which I wasn't able to find, so I substituted apricots instead which were delicious, although not as colorful as persimmon.

We lived right across from
these train tracks

France, whose capital is Paris, is near and dear to my heart because my mom, brother, sister and I lived there in the 1960's for two years. We lived in the 14eme Arrondissement, on the 4th (I think) floor of a tiny walk up apartment building. I have not so fond memories of school (let's just say the Parisians don't embrace the groovy Montessori method I was accustomed to) and VERY good memories of the food. I can still smell the patisserie at the end of our street where my mother would send me to buy our daily baguette.

Since then, our family has been back to France several times - eating our way across the country with a deep appreciation for the people, culture and philosophy of taking ones time to cook and enjoy a meal from start to finish with friends and family.

Dahlias from Bobby Blair's farm
My new awesome measuring cup from my friend and Pampered Chef rep, Patty :)

Apricot flan, going into the oven at warp speed

Golden and beautiful apricot flan

Fresh tomatoes added to duck

A lovely and aromatic duck and sausage cassoulet - superbe!

Plated - Cranberry beans in a savory sauce

Je suis une fille heureuse

The recipes for the duck cassoulet and flan are extremely lengthy and detailed, so I did not include them (it would have taken me hours to re-type them). However, if anyone is interested in getting them, I'd be happy to forward them to you electronically.

Final Assessment: I loved this meal. It was savory and aromatic and the cranberry beans were out of this world.  The apricot flan was delicate, light and perfect. I'd like to make it again with the persimmon when they're in season. A+

Yodelayheehoo!

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Just a head's up, I'll be in Switzerland until September 20th. In the meantime, feel free to check out my posts on Epicurious, where there will be something new each Wednesday and Friday and also on Between Bites at Frommers.com where you should find a new post on Thursday. Also on Between Bites, don't miss Amy Zavatto's posts, I think you'll enjoy them too!

Wishing you peace, love, cheese & chocolate,

Amy

Day 58! Finland - Spinach and Goat Cheese Stuffed Elk and Finnish Baked Apples - Up Next, France - YAY!

Pink Lady Apples from New Zealand
www.produceofnewzealand.org

I will sheepishly admit to initially opting to play it safe in Finland. After searching around for recipes from this beautiful and pristine country, I decided I'd make Finnish Baked apples. After all, I didn't think I could actually pull off a meal using reindeer or elk. But, as soon as my family ribbed me about not rising to the challenge, I was all over the adventure...so...

I found UnderHill Farms in central Kansas. Run by Lynn and Karen Kaufman, UnderHill Farms is unique not only because they are one of the few (domestic) Fallow Deer farms in the U.S., but their home is solar heated and built under a hill on the farm. They adhere to a philosophy of raising quality meat that is pure and naturally raised. Thank you Lynn and Karen! www.underhillfarms.com

I placed my order and this afternoon...My friendly FedEx delivery man pulled up to the house. I may have scared him a little - as you can see, I met him in the street, and he obligingly posed for the picture...later, my dogs, Buddy and Nestle, checked out the goods.

Finland, whose capital is Helsinki, is a Nordic country in north eastern Europe. Only 5 million people live in this expansive country, whose frontier lands are in Sweden, Norway and Russia. It seems that recently, Finland has undergone a culinary renaissance as young chefs have begun to capitalize on the clean water, beautiful forests and abundant fertile land Finland offers. Fish, game, berries and mushrooms are but a sampling of some of the wonderful food coming out of this country. I found tonight's recipe here: www.foodfromfinland.com

I gotta say -this was by far one of THE best meals we've EVER had. The meat was fat and gristle free - clean and incredibly tender. With or without the filling, it's better than beef or pork by far!

If you dig goat and cheddar - check this out: www.woolwichdairyfarms.com

Apricots and goat cheddar for the filling

Sweat spinach in olive oil, and add to stuffing

Butterfly the roast and spread filling on evenly

Roll tightly and tie with kitchen twine - I seasoned it with Herbs de Provence and parsley

Bam! Mirepoix for sauce
www.emerils.com

Butter, goat cheese, bread crumbs and herb discs to top medalions

Sautéed portabella mushrooms 

Whipped sweet potatoes

The recipe for the Elk  is rather long and involved to type, so if you want to recreate this meal, here's the direct link:http://www.foodfromfinland.com/index.phtml?C=419&product_id=555&s=241

And here's the link for the baked apples : 

http://www.recipes4us.co.uk/Desserts%20and%20Puddings/finnish_baked_apples____v____h__.htm

Final Assessment: In the top 5 of my favorite meals so far! Worth the wait for the delivery (just 2 days)  and the prep time. I am FAN of elk. A++

Summer Eats in San Francisco

If you've never been to San Francisco you need to know our Summer starts NOW. Yes, in September. Not only is it pretty and warm and sunny but Summer produce--tomatoes, corn, pepper, and peaches are all ripe and delicious at the moment. It's easy to roll your eyes at our "sustainable, local, organic" mantra, but while you're here, be sure to try some of these bites of Summer.


Around this time of year just about everyone makes a tomato salad, but one that sticks out in my mind as particularly fabulous, is the Heirloom Tomato Salad with mozzarella di bufala, olio verde, basil and olive oil croutons at Scala's Bistro, which is attached to the Sir Francis Drake Hotel at Union Square. It's the variety of tomatoes which are the star of the show, but they share the stage with the milkiest, creamy and moist mozzarella. An interesting addition too is the olive oil croutons which obviously add crunch and body to the salad.


Hapa Ramen isn't exactly like any ramen I have had before. The Slow Cooked Ramen with seasonal vegetables is the one to seek out. The broth is layered with richness and the bits of pork make it a meal. The broth is a little bit sweet and a little bit salty. But it's the fresh and super sweet crunch of corn that really makes this ramen something special. You can find it at the Ferry Plaza Farmer's Market on Thursdays or at Off the Grid on Fridays.


I don't know exactly when shishito peppers started showing up at farmer's markets but I think I first saw them about 2 or 3 years ago. I had tried them in Japan and was thrilled to see them not just in markets, but on restaurant menus as well. They are typically quickly fried then sprinkled with salt. But at Hog & Rocks in the Mission District they go one step further and add a squeeze of lime. The result is bright and lively, the perfect bar snack. Mostly these peppers are mild and sweet with an earthy green flavor, but every once in a while you will get a spicy one!


My last Summer pick is the sorbet from Scream Sorbet. These surprisingly creamy, dairy-free sorbets made from Summer fruit are an intense blast of flavor. Despite not having a retail location yet, they made 7x7's recent The Big Sweet SF: 50 Treats to eat before you die. Fortunately you can find the sorbet at many farmer's markets around the Bay Area including the San Francisco Ferry Plaza on Thursdays. Try the seasonal fruit flavors like Flavorosa pluot, peach, raspberry and August Fire nectarine. They are not sickly sweet but tangy and juicy in a way that "screams" Summer. And what could be better than that?

Scala's Bistro432 Powell Street
San Francisco
(415) 395-8555

Hog & Rocks
3431 19th Street
San Francisco
(415) 550-8627

Ferry Plaza Farmers Market1 Ferry Building
San Francisco

Off the GridFort Mason Center
San Francisco

Day 57! Fiji(Suva)(AU-Oceania)-Fijian Spicy Fried Rice with Shrimp - Up Next, Finland (EU)

Rice and Fish are as inseparable as mother and child - Vietnamese Proverb

I could eat like this every day. Any dish that includes ginger, garlic, curry and chilies I consider to be directly descended from the heavens above. Once you get the prep down, cooking Fijian (or any kind of Asian, Malaysian, or Polynesian food) is a snap, and the end result is both beautiful and delicious, if not a religious experience.

While most people have heard of Fiji, I'm willing to bet that few know that Fiji is actually made up of 300 mountainous islands, only 100 of which are inhabited. Each distinct island is inhabited by a culturally diverse mix of Polynesian, Indian, Melanesian, Chinese and European people. Known as "the crossroads of the Pacific", Fiji is located southwest of the Equator in the southwest Pacific Ocean. If you wish to go there, it's about a 10 hour flight from Los Angeles.

It follows, then, that the cuisine is influenced by all of these different cultures to form a wonderful mix of sweet, salty and spicy dishes. Ingredients commonly found in Fiji's cuisine includes yam, breadfruit, cassava and taro root. Beef, poultry, pork and seafood are used to prepare a multitude of mouthwatering dishes I wish I could sample daily.

I decided to make a Spicy Fried Rice with Shrimp recipe, partly because I already had all the ingredients on hand, but also because my boys begged me to...so, really, what could I do?

Galangal root, shallots, garlic, ginger and shrimp paste - mmmmm

Add lime and it's sublime

Heat chili paste until fragrant, then add carrots and cabbage

Scramble eggs in a nice hot wok

Add rice, peas, shrimp and sauce - combine till hot then serve it up!

Dinner - a beautiful fragrant, spicy, sweet, salty blend, topped off with fried shallots

Recipe

Fijian Spicy Fried Rice with Shrimp

Adapted from Williams -Sonoma Asian cookbook

• 3 each: shallots and cloves garlic chopped
• 2 fresh hot red chilies, seeded and chopped
• 1 tbsp. peeled and chopped fresh glangal 
• 1 tsp. shrimp paste
• 2 Tbsp. each fish sauce and sweet soy sauce
• 1-1/2 Tbsp. fresh lime juice
• 1 tsp. Sriracha chili sauce
• 3 cups cooked long-grain white rice (cold)
• 1 cup diced carrots
• 4 Tbsp. canola or peanut oil
• 2 cups diced napa cabgage
• 1/2-1 lb. shrimp-deveined, then cut into 1/4 in. dice
• 3 eggs, beaten
• 1/4 fresh or frozen English peas
• 3 shallots, thinly sliced and fried crisp

In a mortar or mini cuisinart, combine the shallots, garlic, chilies, galangal and shrimp paste, gradually adding 3 tablespoons water as you work to a paste.

In a small bowl, stir together the fish sauce, sweet soy sauce, lime juice, and chile sauce. Set the mixture aside.

Cool rice, and press out any lumps.

Bring a small sauce pan of water to a boil. Add carrots an cook for 5 minutes. Drain and rinse under cold water.

In a large wok or sauté pan over high heat, heat 3 tablespoons of the canola oil until almost smoking. Add the chile paste and fry until fragrant, about 1 minute. Stir in the cabbage and carrots and stir-fry until the cabbage begins to wilt, about 5 minutes. Add the shrimp and continue to stir-fry until they just turn opaque, about 3 minutes. Transfer to bowl.

Return the pan to high heat and add the remaining 1 tbsp. oil. When it is hot, add the eggs and scramble until just set, about 2 minutes. Add the rice and peas and return the cabbage mixture tot he pan. Stir-fry until the rice is heated through, 5-7 minutes.

Pour in the sauce mixture and continue to sauté until the rice is well seasoned, about 3 minutes longer. Transfer the rice mixture to a warmed bowl, garnish with the fried shallot, and serve.

Final Assessment: Fantastic - a complex blend of wonderful flavors - sweet, salty and hot on the tongue. Satisfyingly filling, but not heavy. A+