Day 18 - Belize! Papaya Glazed Chicken & More - up Next, Benin!

BELIZE (Belmopan) (NA): I hardly to where to begin! What started as preparing a meal from the beautiful country of Belize turned into to full on party with  7 wonderful friends (who'd never met before tonight), a huge meal, Belizean music, a magnificent slide show and more. The entire evening became a celebration of  Belize, it's people, culture, traditional food and new found friendships. Proof positive that sitting down to a good meal unifies people of all races, creeds and backgrounds.

Belize is at the southern end of the Yucatan peninsula, facing the Caribbean Sea. It covers 8,866 square miles (23,000 square kilometers) and has the second largest barrier reef in the world, which shelters scores of cays.

Previously called British Honduras, the country now known as Belize derives its name from one of two historical sources: Maya root words or the surname of the Scottish buccaneer Peter Wallace, who maintained a camp near present-day Belize City in the seventeenth century. Belizeans affectionately refer to their country as "the Jewel."

In the north and west there are the mestizos, people formed by the union of Spaniards and Maya. In the central part, there are the Creoles, formed by the intermarriage of the British and their African slaves. In the south, there are the Garifuna, also called Black Caribs, along the coast and the Maya farther inland. Belize is the only country in Central America where English is the official language. However, numerous other languages and dialects are spoken including, but not limited to: Belizean Kriol (Creole), Spanish, Mayan Kekchi, Garifuana, Yucatee and Mopan.

Mayan Ruins

Imported bleached wheat flour, corn, beans, rice, and poultry are the daily staples. There are hardly any food taboos, but as in many ancient cultures, there are beliefs across ethnic groups that certain foods, notably soups and drinks, help restore health.

I set out to make a traditional Belizean meal. Rather than using the web as my sole resource, I was lucky enough to have my friend Barbara who spends a fair amount of time in Belize consult to me. She put me in touch with her friend Shelmadine who lives in Belize via Facebook. A huge thank you to Shelmadine for patiently answering my amateur questions. The meal I settled on was what Shelmadine reported being most traditional: Chicken, rice and beans, coleslaw and banana cake.

Shelmadine has her own cookbook!

And...I'm discovering that preparing these meals is a community effort - many shout-outs to the following Holliston businesses for their support of this particular meal:

www.fiskesgeneralstore.com : John gave me a pack of glow-in-the-dark monkey bamabandz (bracelets) www.bamabandz.com to give my guests in celebration of Belize's rich and tropical jungle wildlife (check 'em out if you want to be way cool!)
www.marketbasketfoods.com  : The Ashland branch that has every kind of tropical food imaginable!
www.thewinehouseinc.com: Joan who made wonderful suggestions for wine to compliment the meal

 

The Depot Package Store in Holliston: Andrea who helped me find just the right rum for the Tortuga Cake

 

PYRAT Rum XO Reserve -www.patronspirits.com - hand bottled in Anguilla, British West Indies - the cake is "soaked" in a rum, sugar and butter glaze

 

No place else I'd rather be

The Meal

• Plaintains and pineapple ginger sauce
• Gaucamole
• Mango Salsa
• Papaya glazed roasted chicken
• Rice and beans
• Coleslaw (Barbara brought this)
• Pineapple
• Sliced Tomatoes and Cucumbers
• Tortuga Cake (Rum soaked)
• Shelmadine's banana cake

Recipe links

Chicken: http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=141
Rice and Beans: http://www.recipezaar.com/recipe/Belizean-Traditional-Beans-and-Rice-155541
Tortuga Cake: http://www.recipezaar.com/recipe/Almost-Tortuga-Rum-Cake-108524

Shelmadine's Banana Cake-which was DELICIOUS!

Preheat oven to 350
Grease 8x8 or 9x9 cake pan

• 6 ripe bananas
• 1 tsp. baking powder
• 1 egg
• 1 cup milk
• 1/4 cup butter
• 1 Tbsp. vanilla
• 1/2 cup sugar
• 1/4 teaspoon lime juice
• 1 cup flour

In a mixer, beat egg and sugar until light and fluffy.
In blender, blend bananas. Pour bananas into sugar mixture. Add remaining ingredients and beat for 10 minutes. Cook until golden brown, about 45 min.

The Meal, Friends & Family
Mango Salsa, Plantains and Pineapple Ginger Sauce, Guacamole and Blue Corn Chips 

Rice and Beans - The Staff of Life

  Barbara - My Consultant for all things Belizean and Queen of Cole Slaw

 Papaya Glazed Roasted Chicken

Dinner with Friends and a beautiful slide show courtesy of Barbara and Steve

Final Assessment: The chicken was very good, but the glaze was a little heavy. Next time I'll just marinate and roast it and serve papaya and mango on the side. The rice was great - who doesn't love rice and beans? The cole slaw was beautiful and light - no soupy mayo and the Tortuga and banana cakes - Unbelievable!

Mi Pueblo Supermarket

Have I mentioned how much I truly enjoy grocery shopping? I might not even buy anything but no matter where I go, home or away, I am fascinated to see what is on offer. As my friend Joe Kowalke says, "Grocery shopping is my baseball." And I am an equal opportunity shopper. I like everything from fancy shops like Dean & Deluca that carry artisanal products, to Asian, Middle Eastern and Russian grocery stores and even supermarkets. I like discovering spices, produce, cheeses, sausages, prepared foods, baked goods, even packaged food I've never seen before and noticing what people are buying.

My latest shopping discovery comes courtesy of my dad, who shares my love of grocery shopping. It's Mi Pueblo, a supermarket that serves the local community in the Canal District of San Rafael. It's the first Latino supermarket I've ever visited and I loved it! There were so many interesting things to see like yards of chorizo, aisles of packaged flan, exotic spiky vegetables and piles of piioncillo sugar. There's even a taqueria and a panaderia right inside the store.

The prices for fresh produce were very reasonable and they carry many unusual things like fresh garbanzo beans and all types of crema that I can't easily find elsewhere, so I know I will be back again. The chickens roasting over mesquite smelled amazing and the guy out front selling oysters in shell was doing a bustling business. I probably won't be buying margaritas in a can or Peruvian soy sauce, but I now know where to find both under one roof!

Get the flash player here: http://www.adobe.com/flashplayer

See the slide show of my visit to Mi Pueblo.

More posts and stories on Mi Pueblo:

Julie's Update
Silicon Valley Moms
Marin Retail Buzz
Marin Independent Journal

Day 17 Belgium! Mussels, Belgian Fries& Braised Belgian Endives- Up Next Belize

Here's something I've come to know - working on the write-up after cooking a meal from a specific country is as exciting as the cooking and dining experience itself. Something about the process...settling down after the meal, collecting my thoughts, pulling the research together and adding pictures truly completes the creative process. Alors mes amis,  bien venue!

Belgium, (Brussels) (EU): Sandwiched between France and Holland along the North Sea, Belgium covers a strip of land almost 200 miles long and 100 miles wide. Its people divide into two distinct cultures -- the Flemish in the Northern half, and the Walloons in the Southern half. The languages spoken include French, Flemish, and German, though in tourist centers people speak English as well. The capital, Brussels, stands in the center of the land and ranks as an expanding and expensive international city.

Today Belgians proudly say their food is cooked with French finesse and served with German generosity.  Belgian endive, or chicory, has a place of honor in dining and a unique style of cultivation. This vegetable was accidentally discovered by a Belgian farmer, Jan Lammers, in 1830, when he returned from war and found his chicory (used for coffee and stored in the barn) had sprouted white leaves. He was captivated by its tangy, distinctive flavor. It was another 30 years before endive, known as witloof, became a successful crop. In 1872 it was introduced in Paris, to rave reviews, so popular it was called white gold.

Belgians also love the combination of mussels and Pomme Frites, what we call French Fries, but which, it turns out, were invented in Belgium NOT France. Eaten in combination, they comprise what some consider to be the Belgian National Dish. They are called "Freitok" and are doubled fried, which is essential if one wants to achieve the perfect, crisp on the outside, soft on the inside texture. I actually found a website devoted exclusively to Belgian Fries that was incredibly informative and whose recipe is listed here: http://www.belgianfries.com/bfblog/

Tonight's menu

• Braised Belgian Endive
• Mussels 
• Belgian Fries
• Homemade mayonnaise and salt - never catsup and never vinegar!

I got the (farm raised) mussels at my local Market Basket, which had just come in this morning from Canadian Cove, www.canadiancove.com, and I've got to say, they were excellent!

Soak mussels in salted water

Slice Russet potatoes and soak in cold water to remove starch, core endives and slice in half

 

Get ur tongs

and work in multiple screens to view all recipes - dag, this kitchen is hot as Hell

Cook mussels in garlic, shallots, white wine and parsley till they open

 Double fry potatoes - let them sit to "sweat" between fryings

Braise the endives

The Judges loved the meal, but against my protestations, broke out the Heinz

 

 Recipes

Pomme Frites

• Peel about 4 Russet potatoes. Cut them in slices 1 cm (3/8″) thick and finally cut them into fries of 1 cm square .
• Dry the fries well in paper or a towel before putting them into the oil. put them in cold water for a few minutes.
• this washes out much of the starch and tends to make them less sticky after the first frying and more crispy after the second.

• Heat the oil in a hot frying pan or deep fryer to a temperature of 160°C (320°F). 
• Put in a handfull of fries: not more at once because the oil will cool down too much. 
• Fry for a few minutes (4-8 depending on the thickness and the kind of potatoes), stir regularly to prevent sticking. 
• Drain fries on papertowels and let them cool down and ’sweat’ for at least 1/2 hour.

Finally heat to 190°C (375°F) and fry for 2 minutes until crispy and golden brown. This way the fries will be crispy on the outside and soft on the inside, the way they should be!

Serve with a little salt (no vinegar pleeeeease) and some mayonnaise.

Braised Belgian Endive
Makes 4 servings

8 whole heads of Belgian endive, cored
2 tablespoons butter
3 tablespoons lemon juice
1/2 teaspoon salt
1 tablespoon sugar

Slowly sauté the endive in butter in a shallow pan over a medium hot heat. Turn to cook both sides. Add the
other ingredients, cover the pan, and simmer on low for 25 minutes, adding a few drops of water if necessary.

Steamed Mussels
Makes 3 to 4 entree servings or 12 first-course servings.

3 quarts mussels in the shell (about 4 pounds)
3 garlic cloves, minced
6 shallots or green onions, chopped
3 tablespoons olive oil
1 cup dry white wine
1/3 cup minced parsley
Freshly ground black pepper
Melted butter

Soak the mussels for 30 minutes in salted water. Scrub the mussels well under cold running water with a stiff brush. In a large soup kettle, sauté the garlic and shallots in oil until soft, stirring. Add wine, parsley, and pepper, and bring to a boil. Add the mussels, cover, and simmer gently until the shells open, about 8 minutes; discard any that do not open. Spoon the mussels into soup bowls and ladle the broth over them. Pass the butter, if desired, for dipping the mussels.

Food and Wine Pairing

Wine goes with food. I know this sounds obvious, but not that long ago I got into a disagreement with a wine blogger about this very subject. Her point was that not all wine needs to be paired with food, some people enjoy wine without food. Well not me. If I want something to sip after dinner on it's own, I might choose a luxurious and sweet dessert wine such as Sauternes, Tokaji, Port or Madeira. As an aperitif I prefer something crisp and sparkling, Champagne perhaps. Or a cocktail.

There is a segment of the wine drinking public that has taken to drinking wine as if it were a cocktail. They want their wine big, bold, with little acid, plenty of tannin, and don't seem to mind if it's tremendously alcoholic (I mean over 14.5% alcohol). Again, not me. In Old World wine-producing countries there is a culture of drinking wine with meals. But in the New World that isn't always the way everyone is introduced to the pleasures of wine. So some people end up favoring wines that compete with sherry in terms of alcohol. Don't even get me started on the astronomical prices of some of these wines. By the bottle or the glass, I want wine I can actually afford to buy.

I remember once being told that in ballet the ballerina is the picture and her partner is the frame. I'd say the same thing is true about food and wine. Food is the picture, wine is the frame. A good frame can compliment a picture, but on it's own, it's just a frame. I used to attend a lot of wine tastings but I found I was comparing one wine to another and the wines I liked the best in tastings rarely impressed me as much when I tried them with food. So I stopped going to so many wine tastings. You might say I'm not sophisticated enough to appreciate wines on their own, but in my opinion, no wine can ever compete with the perfect pairing of food and wine.

While I don't entirely agree with experts and bloggers like Alder of Vinography who say that food and wine pairing is a scam, I do agree that "there are no right answers" and that ultimately you should drink what you like with whatever food you choose. I also believe there are pairings that are pure magic. Notice I said pairings, there is never just one good pair. The excellent guide book What to Drink with What You Eat shows many great pairs and is a constant source of inspiration for me, because finding those matches is something I strive for each and every time I open a bottle. For me the highest compliment I can pay a wine is that I find it "food friendly." But really, that is what every wine should be.

Slow Roasted Salmon Recipe

Go get yourself some Copper River King salmon. RIGHT NOW. I am not kidding. I don't believe there is a more delicious salmon than Copper River King also known as Chinook and the time to enjoy it is right now. The season begins in the middle of May when the fish are gorgeous orange, rich with healthy fats, including the highest level of prized omega 3 fatty acids. It has a delicate flavor and velvet texture that cannot be beat. The quality of the fish declines as the season progresses so get some at the peak of deliciousness. Like right now.

When cooking Copper River King you really want the fish to be the star. It doesn't need much fussing over. I prepared some this past week in various ways and here is what I would suggest, cook it either very quickly under the broiler or very slowly in a low oven. The slow cooking method yields a very creamy almost custardy texture that is super moist and succulent. I first learned about this style of cooking from a Jacques Pepin recipe but many other takes on this recipe exist. I like crispy salmon skin so I sear the fish first, then gently cook it in the oven set at only 200 degrees. It's important to check it often to make sure it doesn't overcook. A light dusting of smoky spices and a little salt and brown sugar lends a lovely color but doesn't obliterate the natural clean flavor of the fish. When making the spice rub, use the freshest ground spices, if they are over six months old, toss 'em out!



Copper River King salmon from Alaska is expensive, but a little goes a long way, just 4 ounces makes a satisfying serving. It's like the seafood equivalent of chocolate--luscious, creamy and melts in your mouth. I'd rather have a little high quality chocolate than all I can eat of the cheap stuff. Wild-caught Copper River King from Alaska is high in protein and low in saturated fat and is certified as sustainable to the standard of the Marine Stewardship Council. Alaskan salmon are among the most intensively managed species, considered a "best choice" by the Monterey Bay Aquarium's Seafood Watch. Delicious, healthy and sustainable! It doesn't get much better than that.

Slow Roasted Salmon


Ingredients

1 lb Copper River King salmon
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons garam masala
1 1/2 teaspoons toasted and ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon brown sugar
1 mango, pitted, peeled and diced, a firm variety such as Tommy Atkins

Instructions

In a small bowl combine the smoked paprika, garam masala, cumin, salt and sugar. Preheat oven to 200 degrees. Coat the top of the salmon with a heaping teaspoon of spice rub. Rub it into the surface of the fish and shake off any extra. Cut into 4 portions.

Heat a cast iron pan over medium heat. When the pan is very hot, sear the salmon, skin side down for 2 minutes. Transfer to oven and bake until an instant read thermometer inserted into the thickest part registers 125 degrees, the temperature will continue to rise after you remove the fish from the oven. The total cooking time will depend on how thick the fish is, the rule of thumb is 10 minutes per inch. Top with a spoonful of mango and serve immediately.

Enjoy!

More slow cooked salmon recipes:
Slow Cooked Salmon with Salsa Verde
Slow Roasted Salmon with Green Curry Paste
Slow Cooked Salmon with Creamy Leeks and Red Wine Butter
Slow Cooked Salmon with seasoning variations

My sincere thanks to the Copper River/PWS Marketing Association for providing me with a generous shipment of Copper River King Salmon!

This Summer Tour the World Without Leaving Home

This Summer Tour the World Without Leaving Home

Day 16 - Belarus! Mushroom Stroganoff - Click on link for full blog and recipe. Up Next, Belgium

It's a long Memorial Day weekend, so I had time to cook in a second country tonight. Once again, I knew very little about this country, much less anything about the cuisine, but boy was I pleasantly surprised. Off we go, then, beginning with a little background history!

Belarus (Minsk) (EU): Belarus is currently a nation of approximately ten and a half million people wedged into a tiny region between Russia and Poland. Formerly called Byelorussians or White Russians, the people of Belarus now call themselves Belorussian. They are members of the Eastern Slav nations which include Greater Russia and Ukraine.

Subjected to forcible Russification, the historic name of Litva was changed to White Russia and its language, traditions, and customs were suppressed. During the Russian Revolution in the 1800's, hopes to gain independence were dashed once again by the Bolsheviks, who claimed the land as a Soviet Republic in January 1919.

During Polish-Russian War of 1919-1920, about 5 million Belorussians fell to Polish rule and 4 million to Russian rule. Following the Second World War, the entire country of about 10 million again ceded to total Russian domination.Suffering devastating population losses under Soviet leader Josif Stalin and the German Nazi occupation, including mass executions of 800,000 Jews, Belarus was retaken by the Soviets in 1944. It declared its sovereignty on July 27, 1990, and independence from the Soviet Union on August 25, 1991. It has been run by authoritarian Alyaksander Lukashenka since 1994. We here in the USA absolutely have no idea how good we've got it.

Belorussian cuisine most resembles that of Lithuania but also has strong elements of Polish and Russian traditions. To that end, I looked for a recipe that would be traditional to the country, but easy to make. I picked a Mushroom Stroganoff which I made using white mushrooms, baby Bella, dried porcini and and shitake mushrooms. The result was a rich, aromatic dish that didn't miss the beef at all, so all my vegetarian friends (Gwyneth and Troy) can rock this dish!

White, Baby Bella, Porcini & Shitake Mushrooms

  After reconstituting the dried Shitake and Porcini mushrooms, strain the liquid to remove any debris

Saute mushrooms in butter and onions - oh yeah...

 

Pick some dill and thyme from the garden

Combine sour cream & mushroom broth and add to sauteed mushrooms along with sherry

 

Add poppy seeds and butter to egg noodles (bowl given to us by Betty C. as a wedding gift in 1991), top with Stroganoff  & serve with a crisp, green salad

 

My sous chef, Ian 

 

Not just ANY salad bowl - this is our  treasured "Hass Bowl", made by long time family friend, fellow Cantabridgian and Vineyarder and immensely gifted potter, Terry Hass (the date on the bottom of the bowl is 1990!)

Voila!

A huge thank you to Liam for his creative photographic contribution to this project and for supporting me in this endeavor! 

Final Assessment: We loved this meal and will make it again!

Belarusian Mushroom Stroganoff

2 oz. dried dark mushrooms
1 qt. hot water
1 lb. fresh, firm mushrooms
1/2 medium-sized onion, minced
4 Tbs. butter
Pinch of thyme
salt
fresh-ground black pepper
1 generous cup sour cream
2 Tbs. brandy
2 Tbs. dry sherry

1 lb. wide egg noodles
3 to 4 Tbs. butter, melted
2 to 3 tsp. poppy seeds

Directions:
Soak the dried mushrooms in a quart of hot water for several hours. Drain them, reserving the liquid. Wash the mushrooms thoroughly under running water, one by one, and trim off the hard stems. Cut the mushrooms in wide strips. Strain the liquid through several layers of
cheesecloth or through a paper coffee filter; there should be about 2 cups of it now. Transfer the liquid to a saucepan and simmer it until it is reduced by slightly more than half.
Meanwhile, wash, trim, and thickly slice the fresh mushrooms. SautГ©´ the minced onions in the butter until they are transparent, then add the sliced fresh mushrooms and toss over high heat until they have released their excess water and it is starting to evaporate. Season with a pinch of thyme and salt and pepper to taste. Add the soaked mushroom strips and reduce the heat to medium-low.
Gradually whisk the reduced mushroom liquid into the sour cream, and add this mixture to the mushrooms. Simmer gently, stirring often, for 15 to 20 minutes, or until the sour cream sauce is slightly thickened and the mushrooms are tender. Stir in the brandy and sherry, taste, and correct the seasoning if necessary.
Boil the noodles in a large amount of vigorously boiling salted water until they are just tender but not yet soft. Drain them immediately and toss them with the melted butter and poppy seeds in a heated bowl.
Serve with the poppy seed noodles, and follow it with a tart, crisp salad.
Serves 6.