Day 132! Panama -Empanadas with Aji Sauce - Up Next, Papua New Guinea

Photographing tonight's Panamanian meal was a bit of a challenge due to the continuous rain, fog and generally dark, gloomy weather we've been besieged with here in the Northeast for the past 2 weeks. I have learned to photograph indoors using only available light (thank you, Jeff Kauck), but alas, without the lights on, my kitchen was practically pitch black. So...since I don't own any fancy lighting apparatus, I was stuck with what I had -- plain old light bulbs. Hence, tonight's photographs have a slightly pinkish tint for which I apologize. I did try shooting the final plate (pictured above) outside under the back door awning, but the rain kept dripping off the awning onto my back, my socks got soaked and our dog and cat kept creeping up on the plate to try to steal the goods - so I gave up and came inside. Luckily, these Panamanian Empanadas with Aji sauce taste as good on in the dark as they do on a bright, sunny day - which is a good thing because there's no sun in the immediate forecast.

Officially the Republic of Panama, it is the southern most country in Central America and is situated on the isthmus, that connects North and South America. Originally settled by the Spanish in the 16th century, the country broke with Spain in 1821 and joined with Nueva Granada, Ecuador and Venezuela.  When the union dissolved in 1830, it remained part of Columbia, but by 1903, it seceded from the country. Between 1904 and 1914, with backing from the U.S., the Panama Canal was built, which the country now fully owns and controls. Besides the Amazon rain forest, Panama boasts the largest rain forest in the Western Hemisphere, which is home to a many rare tropical plants, animals and birds, and undoubtedly some that have yet to be discovered.

Cuisine in Panama is varied and interesting, as it is influenced by the two continents it bridges. African, Spanish, Native American traditions can all be found in many Panamanian dishes. Cilantro, maize, rice, wheat flour, plantains, yucca, beef, chicken and seafood are all commonly cooked with an eaten in this beautiful country.

Pastry Dough

Filling

Aji Sauce

Panamanian Empanadas (Adapted from Wikia)

Pastry Dough
3 cups unbleached four
1/2 tsp. salt
1 cup shortening
3/4 cup cold water
1 Tbsp. vinegar
2 egg yolks

Combine four and salt in a large bowl and cut in shortening, using 2 knives or a pastry blender until it looks like pea-sized pieces - don't worry if it's not perfectly uniform.
In another bowl, combine water, vinegar, and egg yolks, then mix well
Add the liquid to the dry ingredients.
Mix with your hands and form into a ball.
Wrap with plastic wrap and refrigerate for at least 30 minutes.

Filling
2 Tbsp. oil
1 lb. lean beef, coarsely ground
1 lb. lean pork, coarsely ground
2 tsp. salt
1 tsp. freshly grated black pepper
1 tsp. cayenne
1-1/2 cups onions, finely chopped
1 large green bell pepper, finely chopped
2 jalapeño peppers, seeded and finely chopped
4 tomatoes, seeded and chopped
1 tsp. ground thyme
1/2 tsp ground allspice
1/2 tsp. grated nutmeg
1/4 cup raisins
3 Tbsp. red wine vinegar
1 cup green or red pimento (I bought a jar)
1 egg
1 Tbsp. water

Mix beef, pork, salt, pepper and cayenne together using your hands.
Heat the oil in a large skillet and brown the meat well, then set aside.
Add a little more oil if needed, and saute onions, bell peppers, chiles and garlic until soft.
Return meat and pan juices to the pan.
Add tomatoes, raisins, vinegar, thyme, allspice and nutmeg.
Simmer until meat is tender, about 20 minutes, stirring occasionally.

Add vinegar and pimento and simmer another 10 minutes.

Assembly

Beat the egg and water together.

Remove dough from the refrigerator and cut in half, return half to the refrigerator.

On a lightly floured surface, roll out the dough thinly.

Cut 6" circles - (I used a bowl)

Add a generous portion of filling to the center of each circle.

Fold the dough in half over the filling and crimp the edges with a fork.

Pierce the tops of the pastries with a fork and brush tops with the egg/water mixture.

Place on a cookie sheet lined with parchment paper (or lightly greased).,

Repeat with other half of dough, gathering up scraps until all the dough is used up.

Bake in a preheated 375 F oven for 15 minutes or until golden.

Serve warm or at room temperature.

Aji Sauce (Adapted from Tommaso's Sinful Delights blog)

4 tomatillos, papery skins removed 

5 scallions, chopped

1/2 cup cilantro

1 jalapeño, seeded and chopped

1-1/2 limes, juiced

2 Tbsp. red wine vinegar

Salt and pepper

Boil the tomatillos for 10 minutes. Combine tomatillos, cilantro, scallions and jalapeño in the bowl of a food processor and pulse until desired texture is achieved.

Serve with empanadas.

Final Assessment:  These were delicious and easy to make. The addition of raisins to the filling provided a great balance to the spice and (mild) heat of the chilis. I left them in the oven 5 minutes longer than the recipe called for because I like the pastry to be crunchy and deep golden. The Aji sauce added a tangy zing to the empandas that we all loved - anything with cilantro and tomatillos has to be tasty, right? 

Day 130.5 Candied Violets and Violet Martinis (Reposted)

This entry is being reposted as it mysteriously vaporized due to a system-wide Blogger malfunction....

Recently, my friend Renee posted a photograph on Facebook of some beautiful spring violets she'd seen in her yard. After a lively discussion about their weed v.s. flower status (they are a flower), I got to thinking...which is were the trouble always starts...just ask my handsome husband. I woke him up at 2 a.m. this morning to run this blog post by him. The man is truly a (tired) saint.

A lovely, old fashioned flower that was popular in the 19th century, violets are not only beautiful harbingers of spring, but edible. And, it just so happens that in addition to a field of dandelions from which I recently make a Dandelion Greens Salad, I also have these dainty purple and white wild violets sprouting up all over my yard and garden. There are lots of recipes around, but as luck would have it, a little research led me to the excellent blog, The Feast Within, where I found exactly what I was looking for: recipe for Violet (simple) Syrup to make Violet Martinis and directions for Candied Violets.

Score...dessert and cocktails, all from one sweet little flower right there in my back yard! Mother Nature is the (wo)man.

And, as if all this excitement wasn't enough, today I found a set of vintage violet martini glasses at my local consignment shop for $10 - can you beat that? Thank you Thrifty Interiors, I love your store!
 
Candied Violets

Violet Simple Syrup

Candied Violets (Recipe Adapted from The Feast Within blog)

1 large bunch wild violets, gently washed with a fine mist
2 egg whites or dried egg whites (if you're worried about salmonella)
Superfine sugar (or regular sugar run through a food processor for a few minutes)

Using a gentle mist, carefully wash violets and place on paper towels to air dry.
In a bowl, beat egg whites (or substitute) with a wire whisk until just frothy.
In another bowl, place sugar.
With a small paint brush, paint each violet with the egg white, then sprinkle with sugar.
Line a cookie sheet with parchment paper and place sugared violets on cookie sheet.
Place cookie sheet in a pre-heated 200 F oven for 30 minutes to dry flowers.
Using a small fork or gentle fingers, very carefully remove to a wire rack to cool.
Stored in an air tight container, they will keep indefinitely. Separate layers with waxed paper to avoid sticking.
Use to decorate cakes, cupcakes, whipped cream topping and salads.

Violet Simple Syrup (Adapted from The Feast Within)

 2 cups fresh violets, stems removed
1 cup water, boiled
1-1/2 cups sugar
Juice of 1/2 lemon

Gently wash violets in water then drain on paper towels.
When dry, place them in a clean, sterilized jar that has a lid.
Bring one cup of water to a boil, then pour over the blossoms.
Place lid on jar and let sit to infuse the water for 24 hours, shaking the jar gently from time-to-time.
Stain the blossoms out of the jar into a bowl - do not press on the blossoms.
Strain the pulp from the lemon juice and add by 1/4 tsp. to the violet juice.
The juice will be inky blue at first, but will turn a magenta color as you add the lemon juice - I wanted to keep mine blue, so only added a 1/4 tsp., but you can add as much as you want to get the desired color.
Place violet juice in a heavy bottom, non reactive sauce pan and add 1-1/2 cups sugar.
Bring to a boil over medium low heat and boil for 10 minutes.
Place in a sterilized jar and store in the refrigerator.

Violet Martinis

1/2 ounce violet simple syrup
1-1/2 ounce vanilla or plain vodka
2 ounces cranberry juice (optional, but cuts the sweetness, which I like)

Add vodka, violet syrup and cranberry juice in a glass with ice, and stir or shake for 15 seconds.
Pour into chilled martini glasses.
Garnish with violets

Final Assessment: Whoa - this was so much fun to do. The violets are beautiful and elegant, and the martinis, well, who wouldn't love a martini violet. My husband thought he'd died and gone to heaven when he got home from work tonight and I handed him a violet martini - which he definitely deserved. Have fun with these recipes and tweak them to make them your own!

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.