Day 38- Comoros (Moroni)(AF) Comoronian Chicken Curry (Poulet à L'Indienne) - Up Next, Congo (AF)

Teenagers anyone? Going cheap - will barter

Three great things happened this morning...

First, my tomatoes are officially in!

Marty and Jim - Whipping up homemade meatloaf and making it all look easy

Second, I had coffee and a teen parenting pep talk, with my strong-woman mentor, Marty, at Crivello's Crossing, a restaurant/bar, owned and operated by brothers, Jim (Marty's significant other) and Jeff Crivello. If you like real homemade cooking in a comfortable, neighborhood setting, this is the place for you. Thank you Marty - you have a way of cutting through all superficial stuff and setting me back on course. Jim your hospitality and kindness are greatly appreciated. Crivello's Crossing: 45 Depot Street, Milford, MA.

Next, I came home to find that my blog and interview had been posted on Public Radio Kitchen. Thank you to Mike Fubini, a WBUR Intern, and Susan McCrory, PRK's Director, for the opportunity and privilege of making WBUR's foodie blog! This is the coolest thing eva, eva, eva!
 http://publicradiokitchen.org/2010/07/26/spotlight-whats-cooking-in-your-world/#more-14666

About the Country of Comoros

Comoros (Moroni)(AF): Slightly more than 12 times the size of Washington, DC, the country of Comoros is located in the Indian Ocean, off the coast of Southern Africa, between northern Madagascar and Mozambique.

The Comoros islands have been settled, conquered, re-settled and re-conquered many times over the centuries. Cultural influences on this continent include African, Indonesian, Madagascan, Arabic and Portuguese. All these cultures have left their mark on Comoran cuisines. As a result Comoran cuisine utilizes many different types of spices and exotic ingredients as well as a new way of preparing rice steamed with spices, the usage of cloves, saffron, cinnamon and pomegranate juice.

A typical Comoran meal usually contains rice and meat, seasoned with one of the many locally produced ingredients like the wonderfully exotic spices of  vanilla, coriander, cardamom, cloves, cinnamon and nutmeg. Being an island nation the Comoros are also rightly famous for their fish dishes and stews made with lentils. The Portuguese introduced products from the New World to the islands and many dishes include ingredients such as bell peppers, maize, chillies, tomatoes, bananas, pineapples, limes and oranges. http://www.healthy-life.narod.ru/wor_ek47.htm

Saffron, Cumin, Cardamom, cloves, ginger, garlic and hot peppers

Finding recipes took a little web surfing. This country is made up very remote islands, and there aren't a dearth of recipe links available. However, I did find several at the link above, and settled on a curry dish: cardamon, saffron, cumin, cloves and ginger - how could I go wrong?

Brown the chicken in a heavy pot

Cloves and Cardamom - crush the pods to reveal heavenly scented seeds

I'm just mad about Saffron - okay, it's a Donovan song, I'm dating myself

Give my Buddy Boy a treat - he's the only guy in the house who does what I ask him to without whining

The meal - served up on a bed of steamed rice, topped off with slivered almonds and garden cucumbers on the side

Comoronian Chicken Curry (Poulet à L'Indienne)

Ingredients:
1 large chicken cut into serving pieces
2 onions, finely sliced
4 garlic cloves, minced
9"  length ginger, grated
8 tomatoes, blanched, peeled and chopped (I used canned, because that's what I  had)
4 chillies, finely chopped
6 whole cloves
6 cardamom pods, crushed
1 1/2 C natural yogurt
1 tbsp ground cumin
Generous pinch of saffron
1/3 +Toasted slivered almonds
Salt and black pepper to taste

Cooking Instructions:
Fry the chicken pieces in oil until golden brown then set aside. Place the onions, garlic and chillies in the pan and fry until the onion has softened. Add the cardamom and cloves and fry for a few minutes more. Return the chicken to the pan and add the tomatoes. Mix the yoghurt with the cumin and saffron and pour this mixture over the chicken mixture. Season with salt and pepper, cover tightly and simmer gently for 1 hour (add a little water if he mixture dries too quickly). Serve on a bed of rice, garnished with the toasted slivered almonds.

Final Assessment: I love the smell of the exotic spices: cardamom, saffron, cumin, which scent the kitchen with hints of distant lands. The juxtaposition of the coolness of the yogurt with the heat of the peppers was wonderful; closer to Indian cooking than much of the peanut-based African cooking we've been eating. The guys in my house thought it was good, but it didn't wow them. I say the Hell with them - it was good :)

Day 36-China(Beijing)(AS): Szechauan Sauteed Chicken, Cheng-Tu Style,Stir Fried Beef with Vegetable, Wangfujing Leng Mian Noodles

Sauteed chicken

China is the first country I have cooked in thus far for which I used one of my own cookbooks rather than web-found recipes. And, if this book could talk, what stories it would tell! I've owned it since the early 1980's when I shared an apartment in Inman Square (on the Cambridge/Somerville line) with a group of awesome women, most notably,  my beautiful sister Anna, and treasured friends,  Marylou, Lucy and Merri. This meal is dedicated to you, girlfriends.

Many a spectacular Chinese dinner was shared using this book, along with countless bottles of cheap wine and Budweiser from Johnny's Food Master, our corner grocery store. We fell in love, broke up, made up and broke up again. We got jobs, lost jobs, went to school and quit school. We danced (a lot), stayed up all night talking, partied all night, and forged life-long friendships that continue today, grounded in joy, experience, loyalty and deep, unshakable love.

While we all enjoyed cooking and eating from this book, Lucy had spent a year living and working in Beijing, was actively involved with a Chinese organization in Boston, and spoke the language with impressive fluency. She could whip up an incredible meal without aide of a cookbook, simultaneously entertaining us  (where the DEVIL is that egg timer?) with extremely lengthy and detailed stories - so what if we ate at 11 p.m.? To this day, I contend that she made the best kick ass pot stickers known to womankind.

The recipes prepared for this meal come from the book (pictured above): Chinese Cuisine - Wei-Chuan's Cook Book, Huan Su-Huei ...or,  味全的庫克書，還粟輝, except for the Cold Noodle recipe: http://www.worldfoodieguide.com/index.php/how-to-make-chinese-cold-noodles

About the Country of China

 

The Chinese nation has a civilized history of 5,000 years. Cooking has occupied an important position in Chinese culture throughout its history. Chinese culture considers cooking an art and a science. As early as the 7^th century B.C. Chinese cuisine began to be separated as Southern and Northern cuisines. In general, the southern dishes emphasize freshness and tenderness. Northern dishes, due to its colder climate, have more fat and garlic which is offset with vinegar. During the period of the Tang (618-907 A.D.) and the Song(960-1279 A.D.) dynasties, the medical value of different plants was recognized fungus (mushrooms), herbs, vegetables. To this day "medicinal food" for prevention and cure of diseases, remains central to the Chinese culture and has gained a huge following in the US as an alternative to traditional medicine.http://www.ethnicfoodsco.com/china/chineseculinaryhistory.htm

I started the day at my neighborhood Mudville Market, where I bought cabbage and garlic at the Hopestill Farmstand:www.hopestill.com

Bobby Blair, the Mayor of Mudville and community organizer/Activist extraordinaire

Working off two lists: stationary courtesy of my friend Randi Sargent, owner of: www.givinggreetings.com

GOT IT! Finally found Hot Bean Paste at Whole Foods- My local Asian Market didn't have it....

Slicin' the scallions

I brought in the Big Dog to julienne the carrots

A lovely sesame peanut sauce for the noodles

Cooking up fresh Chinese Noodles

Beautiful carrots, celery and garlic for the beef dish

Sauces and vegetables for beef dish

Scallions, ginger and garlic for chicken dish - the fresh garlic was UNBELIEVABLE!

Chicken dish and sauces

Adding peanut sauce to noodle cucumber dish

The Meal!

The Recipes

Wangfujing Leng Mian (Wangfujing Cold Noodles) - 王府井嶺眠

• 1 lb fresh or dried Chinese egg noodles
• 1 Tbsp sesame oil
• 1 lb cucumbers
• 6 oz fresh bean sprouts 

Sauce

• 1 tbsp finely chopped garlic
• 1 Tbsp finely chopped ginger
• 2 tsp. light soy sauce
• 1 Tbsp dark soy sauce
• 1 Tbsp sugar
• 2 1/2 Tbsp sesame paste or peanut butter
• 1 Tbsp sesame oil
• 1 Tbsp white rice wine vinegar
• 2 tsp. chilli oil
• 2 Tbsp granulated sugar to sprinkle on top to counter spiciness of dish

Boil noodles according to instructions, drain, rinse in cold water and toss immediately in sesame oil.
Peel and slice cucumbers in half lengthways, and remove the seeds using a teaspoon. Cut into fine long shreds. Rinse bean sprouts and drain.
Mix sauce ingredients together in a bowl or in a blender
When you are ready to serve, toss the noodles with the sauce, cucumber and bean sprouts. Sprinkle with granulated sugar and serve immediately.

Sauteed Chicken, Cheng-Tu Style (Szechuan) - 炒雞肉，成圖式（四川）

• 2/3 chicken meat  
• 1 Tbsp soy sauce
• 1 tsp. rice wine
• 2 Tbsp water
• 2 tsp.cornstarch
• Oil for sauteing
•  
• 1 Tbsp. chopped green onion
• 1 Tbsp. chopped ginger root
• 1 Tbsp. chopped garlic
• 1 Tbsp. hot bean paste (la do ban jiang)
• 2/3 lb. pre-cooked spinach

 Sauce

• 1 tsp. rice wine
• 1Tbsp. soy sauce
• 2 Tbsp. sugar
• 1/2 tsp. sesame oil
• 1 tsp. vinegar
• 1 1/2 Tbsp. water
• 1 tsp. cornstarch
• 1/2 tsp. Szechuan peppercorn power 

Cut chicken into 1 1/2 inch long matchstick sized pieces, mix with soy sauce, rice wine, water and cornstarch. Let marinate for 20 minutes.

Heat oil and sautee chicken pieces over medium heat until changed in color - remove and drain.
Remove all but 3 Tbsp. oil from pan and reheat.
Stir fry onion, ginger root, garlic, bean paste until fragrant.
Add chicken pieces.
Add 1 Tbsp. oil, mix and remove.
Arrange chicken in middle of platter with spinach on either side

Stir Fried Beef with Vegetables-蔬菜炒牛肉

1 1/3 lbs. flank steak
1 C shredded carrot
1 C 1-inch sections celery
1/4 C chopped garlic


Sauce 1
2 Tbsp hot bean paste (la do ban jian)
1 tsp chopped green onion
1 tsp chopped ginger root
1 tsp rice wine
1 Tbsp sou sauce
1 tsp sugar

Sauce 2
1 tsp sesame oil
1 tsp oil
1/2 tsp worcestershire sauce
1/2 tsp Szechuan peppercorn powder

Cut flank steak into shreds.
Heat 3 Tbsp. oil and stir fry steak of high heat.
Remove and set aside
Heat pan and add 3 Tbsp oil and hot bean paste/green onion mixture until fragrant
Add carrots, celery and garlic (I added snow peas too)
Add sesame oil/worcestershire sauce.
Toss through and serve.

Final Assessment: As with most Asian cooking, most the time goes into the prep, because the cooking goes very quickly. The meal was wonderful. Loaded with the taste of fresh ginger, garlic, bean paste and sesame. My family says they could eat like this every night!

Day 37-Colombia(Bogata)(SA)-Changua (Egg, Scallion and Cilantro "Soup") for Breakfast - Up Next, Comoros (AF)

Every morning must begin with a spiritual awakening: Fogbuster, baby: Local roasters, organic, fare trade coffee - where it's at! www.piercebroscoffee.com

Since it's summer and work is slow, I've been cruising through the countries at a pretty good clip. I haven't made breakfast in any of the countries I've cooked in, so while researching Colombian cuisine, I discovered that breakfast is indeed an important part of the country's cultural traditions. Changua, an egg and milk "soup", beautifully seasoned with scallions and cilantro,  is regularly eaten by families throughout the country and doesn't seem to be specific to regional locale, so that's what I made - plus I already  had all the ingredients on hand! Changua is also known to help with a hangover, but I have never tested this theory.

Colombia (Bogata)(SA): Located with part of its coast on the cool Pacific Ocean, part in the Caribbean, part in the mountains and the other part in the valleys all kinds of fruits, vegetables and seafood are readily available. Colombian cuisine  is characterized by a an interesting combination of Peruvian, Brazilian and Spanish traditions, as well as Japanese and Arabic ways of cooking, and of course, their own Amerindian cultural heritage. In some areas, specialties like roasted ants or guinea pigs  are common, while in other areas Colombians wouldn't touch those dishes.

A typical  breakfast in Colombia consists of fruit juice, coffee or hot chocolate, fruit, eggs and bread. Lunch which is served between 12 and 2 pm is the main meal of the day – at least in the countryside. A traditional main meal consists of a soup, a main dish, a drink and sometimes a dessert which is generally very sweet. The dinner is more like a snack. In the big cities the main meal often will be served around 7pm or 8pm.http://www.southamerica.cl/Colombia/Food.htm

First I picked fresh herbs from my garden

Organic eggs, milk and bread from our local Framingham Baking companywww.framinghambakingcompany.com

Scallions and cilantro add a beautiful smell and taste to this traditional breakfast

Next bring milk and water to a boil, turn down to a simmer and drop in egg to poach

Dude's a human eating machine

Anything that combines scallions and cilantro works for me!

Changua (Colombian Egg and Milk Soup)

Ingredients

(4 servings)

4 cups milk

2 cups water

4 eggs

½ cup chopped fresh cilantro, plus more for serving

3 scallions chopped

Salt and pepper

Bread with butter to serve

Directions

1. Place the milk and water in a medium pot and bring to a boil. Add the onion, salt and pepper and cook for 3 minutes. Reduce the heat to medium and add the eggs without breaking them.

2. Let the eggs cook for 3 minutes and add the cilantro.

3. Serve warm with bread on the side and garnish with fresh cilantro.

Final Assessment: Awesomeness