Day 131! Palau - Korean Roasted Fish - Up Next, Panama

I have been dying to roast a whole fish for months, but like so many things I think about doing, I haven't gotten to it...until yesterday when it came time to find a recipe to represent the beautiful North Pacific island nation of Palau. While searching for a recipe, I discovered that Palauan cuisine is heavily influenced by Korean traditions, which thrilled me to no end. I knew I wanted to cook something involving fish, and by luck of the click, landed on this excellent recipe for Korean Roasted Fish (which I have slightly adapted) from Serious Eats. Ordinarily, I scroll through lots of different recipes before deciding on one - not so this time, oh no. No sooner had I printed out the recipe than I found myself at the Framingham Whole Foods seafood counter, being waited on by an adorable (yeah, he was like, 18, but still...) and helpful fishmonger who scaled and gutted a lovely 2 lb. mackerel for tonight's Palauan meal. Mrs. Robinson sincerely thanks you for the eye candy -- and the fish.

Located in the North Pacific Ocean, the Republic of Palau is an island nation that is divided into 16 states. Palau sits 500 miles east of the Philippines and 2,000 miles south of Japan. The island emerged from United Nations Trusteeship in 1994, and as such is one the world's youngest and smallest sovereign states. Initially settled over 3,000 years ago by immigrants from the Philippines, the island is known for it's tropical climate, beautiful beaches, diving, coral reefs and relaxed environment. Palau is one of the most visited tourist destinations in the South Pacific.The island's economy is largely based on tourism revenue, subsistence agriculture and fishing.

Cuisine in Palau is influenced by Korean, Chinese and Filipino traditions. Staple foods include, but are not limited to: cassava, taro, yam, potatoes, fish and pork. Because the island's population is relatively small and the tourism trade so active, most restaurants serve Asian-influenced food.

Korean Roast Fish (recipe adapted from Serious Eats)

2 pounds fish (mackerel or trout), scaled and gutted
2 tsp. sea salt
1 tsp. crushed red pepper flakes
1 Tbsp. chili paste
1 Tbsp. garlic, minced
1 tsp. ginger, minced
1 tsp. oyster sauce
1 Tbsp. soy sauce
1 Tbsp. brown sugar
1 tsp. fresh lemon juice
1 Tbsp. sesame seeds
1 Tbsp. sesame oil
3 scallions, chopped

Preheat oven to 375. Rinse fish under cold water, and then dry with some paper towels.
Sprinkle a bit of canola oil on a baking sheet, and set the fish on top. Make four diagonal slashes on each side of the fish. Sprinkle the salt on the fish. Place baking sheet in the oven and cook for about 8 minutes.

Meanwhile, whisk together the rest of the ingredients. Add 1/2 the scallions to the mixture and reserve the rest for garnish.

Remove the baking sheet with the fish and turn the oven to 425 F. Brush the sauce on to both sides of the fish.
Return the fish to the oven, and cook for about 3 minutes.

Remove the baking sheet with the fish. Turn on the broiler.
Slide the fish under the broiler and cook for about 1 minute for each side. The skin should get crisp and bubble, and be slightly blackened.

Transfer carefully to a platter and garnish with scallions.

Final Assessment: This is one of the easiest ways to prepare and cook fish. The spicy-sweet sauce caramelized on the fish skin was divine without overpowering the mild flavor of the fish. And, eating a whole fish off the platter was great fun and made us feel more connected to the source of the food in a way that eating a fillet just doesn't do.  Lest you think you'll get fork full of fish bones, if you're careful to lift the meat from the bones, it comes off with amazing ease and with very few bones, leaving only the vertebra and skeleton to marvel at. A+

Day 130! Pakistan - Homemade Mango Chutney - Up Next, Palau

It's Mother's Day, and contrary to the popular notion that mothers should have the day off from cooking, I was only too happy (or deranged) to get in the kitchen this afternoon to make a batch of mango chutney. Last week I made Omani Chicken Tandoori, and my family liked it so much, that we're having it again tonight-- this time with a side of mango chutney to make the dish even better. This sweet, spicy and aromatic chutney is a staple in Pakistan so I just couldn't resist making it, as I love mangoes and they're now coming into the market in beautiful abundance. There are virtually hundreds of recipes for mango chutney, but I liked this one from closet cooking. Best of all? The recipe makes enough to give a jar to that extra special,  sweet and spicy someone in your life.

Officially the Islamic Republic of Pakistan, Pakistan is a sovereign state in south Asia. The country's coast line runs along the Arabian Sea and Gulf of Oman and is bordered by Afghanistan, India and China. Pakistan is the site of several ancient cultures, including the neolithic Mehrgarh and bronze era Indus Valley Civilization. This rugged, beautiful country is the 6th most populous in the world and and has the 2nd. largest Muslim population after Indonesia.

Cuisine in Pakistan varies greatly by region. Generally the food is a blend of Indian, Afghani, Iranian and Asian traditions. Depending on the region, food can be highly seasoned and spicy or mild and aromatic. I chose this Mango Chutney recipe because mango is known as the "king of all fruit" in Pakistan and is the most commonly eaten fruit. Sweet and versatile, Mango is used to make Lassi, chutney, pickle, cakes, ice cream and many other popular dishes.

Mango Chutney (Adapted from Closet Cooking)
(Makes about 4 cups)

6 cups mango, pitted, peeled and chopped
1 onion, chopped
1 read chili, seeded and chopped
1 Tbsp. garlic, grated
1 Tbsp. ginger, grated
2 cups brown sugar
1 cup golden raisins
6 cardamom pods, crushed and ground
1/2 tsp. ground turmeric
1/2 tsp. ground cloves
1/4 tsp. ground cinnamon
1 tsp. cayenne
2 1/2 cups vinegar

Pour everything into a large, non-reactive pot and boil with the lid half-on until it thickens, about 30-60 minutes.

Pour into clean air-tight containers that have been washed with hot soapy water and well dried and refrigerate for up to 3 weeks.*

* You can also use traditional canning methods, in which case you do not have to refrigerate the jars, but do store them in a dark, cool place.

Final Assessment: I admit it - I ate this right out of the pot with a spoon. It's rich, spicy, sweet and adds a wonderful flavor and kick to meat, chapati or anything your could possibly imagine. A+

Day 129! Oman - Chicken Tandoori - Up Next, Pakistan

What could be better than a meal that combines cinnamon, ginger, cumin, cardamom, turmeric, paprika, garlic and cilantro? This Omani meal  is so easy to make:  Combine the spices, add yogurt and marinate chicken for a couple of hours. Next, cook the chicken and run under the broiler for a final browning touch. Serve on a bed of basmati rice and you've got a wonderful dish that smells and tastes of a distant and beautiful land.  I imagine Omani families sitting down to enjoy a meal together, and that's a beautiful thing no matter what language you speak or who you worship.

Located in southwest Asia on the south east coast of the Arabian penninsula, the Arab state of Oman is officially known as the Sultanate of Oman. The country is bordered by the United Arab Emirates, Saudi Arabia and Yemen. The coast is formed by the Arabian Sea and Gulf of Oman.

Prior to 1507, when the Portuguese laid claim to the country, Oman was under heavy rule from the United Kingdom, although it was never actually part of the the British Empire or one of it's protectorates.  Despite Portuguese rule, Omani forces maintained control of most of the interior country. Since 1744, the country has been ruled by the Al Bu Sa'idi dynasty, and continues to have strong military and political ties to U.S. and U.K, but maintains independence from foreign policy.

Cuisine in Oman is a mixture of staple Asian-influenced foods, but tends not to be as hot and spicy as most Asian foods. Chicken, fish, mutton and rice are all eaten regularly. Seasonings include rich mixtures of cardamom, ginger, cumin, cinnamon, cumin, cloves and coriander, which as blended and used in soups, stews or in marinades.

Chicken Tandori (Adapted from Desitwist.com)

1 whole Chicken (I used thighs)
1/2 cup plain yogurt
4 large cloves garlic, crushed
1 tsp. salt
1 tsp. ground turmeric
1 tsp. Omani mixed spice (recipe below)
1/2 tsp. ground ginger
1/2 tsp. cardamom
1 finely chopped (small) hot pepper or 1/2 tsp. cayenne pepper
4 Tbsp chopped fresh coriander or cilantro

Skin the chicken and cut into 8 pieces (if using a whole chicken).
In a bowl, mix the chicken with all of the other spices and ingredients, except for fresh chopped coriander.
Add a few tablespoons of oil to a heavy and heat until oil is good and hot, but not smoking. Place the chicken in the pan bony side down. Sprinkle the fresh coriander over the chicken. Cover with lid.
Lower the heat to the minimum level and allow to simmer for 50-60 minutes or until the chicken is tender. you may serve chicken as is, or brown it under a broiler for a few minutes.
Serve with Basmati rice and garnish with fresh cilantro.

Omani Spice Mix (Buharat) - (adapted from ehow.com)

4 tsp. paprika
4 tsp. black pepper
1 tsp. ground coriander
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. ground cardamom
1 tsp. ground nutmeg
1 tsp. ground ginger

Add all the individual spices together in a bowl.
Place the mixed spices in a covered jar and use for future recipes
Can be added directly to stews or used as a marinade.

Why do YOU cook, Maria Speck?

I met Maria Speck, the Grain Gourmet on Twitter where her recipe tweets piqued my curiosity. She grew up in both Germany and Greece and shares her recipes and mostly Mediterranean techniques for cooking with whole grains in ways you might not expect. In her beautiful new cookbook, Ancient Grains for Modern Meals, you'll find cakes from quinoa and smoked trout, an easy crust from cooked polenta, a hearty frittata with wild rice and wheat berry "fool" with figs. Her recipes will surely broaden your horizons as much as they tempt your tastebuds.

It all started with a small bag of wheat berries someone handed me at a cemetery in Greece during a ceremony to mark the recent death of my grandfather. I was six years old and hungry. While I scooped up the mixture of cinnamon and cumin-scented grains, chewing on their succulent starchy centers, interspersed with chunks of roasted walnuts and sugarcoated almonds-I became completely oblivious to the crushing sadness all around me, and blissfully dug in. This culinary memory made me into the person I am today, in so many ways.

Years later a simple wheat berry salad, served to me by a friend in Germany, brought the grains of my childhood back to my table. At the time, I worked as a news agency journalist, subsisting on coffee and frozen pizza. Rediscovering the delicious chew of wheat berries made me realize what I was missing. From then on, I lit my stove and my oven with a passion otherwise reserved for boyfriends.

A few years later whole grains once more changed the path of my life. When I moved to the US in 1993 as a journalism fellow at Stanford university, I couldn't find what the German half of me calls “real bread.” Most stores sold soft, cotton-candy like bread or pre-sliced toast. Even when labeled whole grain, little did these products resemble the deliciously chewy, aromatic, and dense loaves of dark wheat and rye breads I was raised on. Eventually, I took fate into my own hands: I ordered a beautiful wooden German countertop grain mill and started baking whole grain bread from freshly ground flour. Which ultimately lead to my current career. As more and more Americans started to get interested in whole grains, I realized how much I really knew about them. I am writer and a passionate whole grain lover-so why not combine the two, I thought? Instead of reporting on technology, society and health, all I have done since is writing about whole grains. And cooking and baking with them. Naturally.

Day 128.5 Balsamic Strawberry Shortcakes (Flour Bakery)

What can I say? Everywhere I turn lately, I see juicy, luscious strawberries on sale in huge quantities - big overflowing pints of ruby red berries just begging to be dipped, sliced, sugared, baked or eaten as is. So who am I to buck the season's bountiful offerings? When I want sweet inspiration, there's only one thing to do: reach for Joanne Chang's Flour cookbook. I've said it before, and I'll say it forever - this is my all time favorite baking book (until she writes another one). If you don't own this book, you don't know what you're missing.

I have not changed or adapted this recipe, because I think it's perfect just the way it is. The addition of balsamic vinegar adds a sweetness to the strawberry syrup that's insanely rich and just a tad tangy. And these biscuits are not your standard dry, tasteless biscuits. Baked up to golden perfection, the egg wash, which is sprinkled with sugar for a final touch gives each cake a gorgeous sheen and crunch, while the crumb is moist and full of buttery goodness. And don't forget the whipped cream - perhaps the single most sensual "garnish" ever invented by nature and woman. Need I say more?

Balsamic Strawberry Shortcakes (Flour Bakery)

Shortcakes
2 1/2 cups (350 grams) unbleached all purpose flour
1/2 cup (100 grams) plus 1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1-1/2 sticks/170 grams) cold unsalted butter
cut into 12-14 pieces
3 eggs
1/2 cup (120 grams) heavy cream

2 pints (600 grams) strawberries
2 teaspoons balsamic vinegar
2 teaspoons finely grated lemon zest (about 2/3 lemon)
6 tablespoons (75 grams) plus 1 tablespoon sugar
1-1/4 cups (300 grams) heavy  cream
1 teaspoon vanilla extract

To make the shortcakes: Position the rack in the center of the oven, heat the oven to 350 degrees F.

In a stand mixer fitted with a paddle attachment, mix together the flour, 1/2 cup sugar, baking powder, and alt on low speed for 10-15 seconds or until combined. Scatter the butter over the top and beat on medium low speed for a bout 30 seconds or until the butter is brown down the mixture get sort of mealy.

In a small bowl, whisk together 2 of the eggs and the cream until thoroughly mixed. On low speed, pour in the egg mixture all at once and beat for 10 to 15 seconds, or until the dough comes together.

Dump the dough out onto a floured work surface and press it out into a circle about 8 inches in diameter and 1 inch thick. Using a 3-inch biscuit cutter, cut out circles, rerolling scraps as necesary to get 8 circles total. Place them on an ungreased baking sheet several inches apart.

In a small bowl, whisk the remaining egg until blended. Brush the tops of the dough circles with the egg. Sprinkle evenly with the the 1 tablespoon of sugar.

Bake for 35-40 minutes, or until light golden brown. Let cool on pan or on wire rack until cool enough to handle, then transfer to a rack to cool until warm.

Meanwhile, stem the strawberries, and cut each berry lengthwise into four or five slices. In a medium bowl, toss the strawberries with the vinegar, lemon zest, and the 6 tablespoons of sugar and let macerate for about 30 minutes.

Using a handheld mixer or whisk, whip the cream wit the 1 tablespoon sugar and the vanilla just until it hold soft peaks.

Split each shortcake in half horizontally. Set the bottom haves, cut sides up, on individual services plates. Divide the strawberries and their syrup evenly among the bottom halves, then top the strawberries wit the whipped cream, again dividing evenly. Balance the top halves on the whipped cream and serve immediately.