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+

Day 57! Ethiopia (Addis Ababa)(AF) Vegetable Alicha-Vegetarian Stew and Injera - Up Next, Fiji (AU-Oceania)

Perfect day to cook on an open fire - note to self:
Build lean-to for winter cooking!

Failure definitely keeps me humble and motivated to better. And today, my "Injera Experiment" - making authentic Ethiopian bread from scratch - failed epically.

Despite following the directions to the the letter and  proofing the starter dough for 3 days, all I ended up with was a smelly mess. Not to be outdone by a botched recipe, I quickly found a substitute short cut, and we had a reasonable facsimile for lunch with our Alicha, a wonderful vegetarian stew enjoyed throughout Ethiopia.

Located on the east-central Horn of Africa, Ethiopia is the oldest independent country in Africa. In fact, our oldest known human ancestors, dating back about 5.8 million years, were discovered in this ancient country.

About half the people living in the northern section of Ethiopia are Christian,  to the south, the other half are Muslim. Coffee is the main export and grains such as sorghum, millet, teff and wheat are grown. Known as the land of bread and honey, honey is produced by those whose ancient bee keeping techniques supply most house holds with honey used in nearly every meal.

EWWWWW....aside from the acrid smell, this batch of Injera stuck to the pan but never set

I found a "short cut" recipe and made a better batch...which.....

...Produced  lovely circles of Injera to accompany our Alicha

A riot of color - all of the vegetables came from my garden or our local farmer's market

Cooking up in a cast iron pot on an open fire - heavenly

Cabbage added last

Lunch! Vegetable Alicha and Injera - a perfect Saturday meal

Recipes

Alicha - Ethiopian Vegetarian Stew

• 1 Cup Bermuda onion, chopped
• 4 tbsp. oil
• 4 carrots, peeled and cut to 1" slices
• 2-4 green peppers, cleaned and quartered
• 3 cups water
• 6 oz. tomato sauce
• 2 tsp. salt
• 1/2 tsp. ginger (fresh or ground)
• 4 potatoes, thickly sliced
• 2 tomatoes, cut in wedges
• Salt and pepper to taste

In a 4-quart sauce pan saute onion in oil until soft but not brown. Add carrots, green peppers, water, tomato sauce, salt and gener. Coot for 10 minutes covered. Add potatoes. Cover and cook for 10  minutes. Add cabbage. Sprinkle with salt and pepper. Cook until vegetables are tender, but not mushy. 

Injera

(Short cut version)

1-1/2 cups flour

1/2 cup whole wheat flour

1 tbsp. baking powder

1/2 tsp. salt

2-2-1/2 cups club soda

Combine dry ingredients. Add club soda and mix to consistency of pancake batter.

Lightly oil large frying pan, wiping out extra oil with a paper towel.

Pour about 1/3 cup into pan, and spread with spatula to large pancake size.

When bubbles appear on top, gently flip bread, but do not let it get too brown - it should be spongy.

Keep warm until ready to serve.

Final Assessment: This was a beautiful stew, made better because it was cooked on an open fire. The men in the house felt it needed meat, but I think it was perfect as is. The mock injera was delicious and perfect for dipping into the broth. A great meal, despite the failed attempt at the authentic injera recipe!

Day 56! Estonia - Estonian Barley Skillet Bread and Rhubarb Cake - Up Next, Ethiopia

Don't get me wrong, I love my Kitchenaid stand mixer. In fact, I love it so much I've been known to give her a quick pat after watching her dutifully knead a sticky batch of raisin bread without so much as groan.

But there's something about mixing up a cake in a beautiful old yellow ware bowl. A bowl with history. A bowl that nestles right under the crook of my arm as if it knows it belongs there. A bowl whose rich patina has been polished over the years by loving and efficient hands besides mine. A bowl where the rhythmic sound of a wooden spoon mixing batter is both purposeful and comforting. Did I mention that I love, love, love my bowls? I know, I'm nuts...blame it on my mother...she has a yellow ware and ironstone collection to die for, and started me on my bowl quest years ago. Love you, Mom!

It seems appropriate then, to have used these beautiful old bowls while baking Estonian bread and cake today. Estonia, the most northerly of the European Baltic states, is an ancient country, whose short growing season, along with relative poverty dictates the country's eating habits. Typically, hardy country fare includes black bread (eaten with most every meal), pork, fish, cabbage soup, potatoes, seasonal vegetables and dairy products. The predominant culinary influence is German, as they ruled and occupied the country for centuries.

It's raining today, so I decided baking would be a nice way to explore and sample Estonian cooking. I settled on Barley Skillet Bread because it's a traditional staple in many households - and actually, very healthy.  I stayed true to the custom of eating the bread straight out of the oven, slathered with butter and lingonberry jam, of which I became an immediate fan - okay, so maybe all that butter isn't so healthy, but.....www.foodgeeks.com/recipes/20157

Barley, whole wheat and unbleached all purpose flour - add caraway seeds for color and flavor

Egg, buttermilk (I made my own by adding the juice of 1/2 a lemon to whole milk) and oil bind the dough

Killer preserves - tart and sweet, sort of like red currant jam-I am a FAN!
www.felixlingonberries.com

AWWWW YEAH - This was lunch!

My neighbor's sweet house - Mr. Higgins has been growing rhubarb in his back yard for 20 years
Buddyboy, hoping for a dog biscuit and  keeping and eye of things as usual

The rhubarb, the bowl-and the old bottles, found in our backyard while digging the garden

Just as pretty as Christmas

Ummmm - I couldn't help myself - hey, that's the Etheopian injera starter proofing in the bowl behind me! 

Estonian Rhubarb cake and flox from my garden

Recipes

Barley Skillet Bread

4 tbsp. unsalted butter, melted

1-1/2 cups barley flour

1/2 cup unbleached all purpose flour

1/3 cup whole wheat flour

2 tbsp. packed brown sugar

1/2 tsp. salt

1/2 tsp. baking powder

1 tsp. caraway seeds (optional)

1 large egg, beaten

1 cup buttermilk

2 tbsp. vegetable oil

Preheat oven to 375 degrees. Brush an 8 or 9 inch cast iron skillet with 2 tablespoons of the butter.

Sift dry ingredients and caraway seeds (if using) together in a large bowl.

Whisk together the egg, buttermilk, and vegetable oil. Add the dry ingredients and mix until blended. Do not overmix. You will have something between batter and dough.

Spoon the mixture into the skillet and smooth top with a rubber spatula. Drizzle the remaining butter over the top.

Bake until golden brown and a cake tester comes out clean - about 50 minutes. Serve warm.

Estonian Rhubarb Cake

2 cups flour

1 cup sugar

Pinch of salt

1-1/2 tsp. baking powder

7/8 cup butter, melted and cooled

2 eggs, beaten

1 cup milk, yogurt, Kefir, buttermilk or sour cream (I used 1/2 buttermilk, 1/2 sour cream)

1lb. rhubarb, finely diced
Tubano sugar for topping

Preheat oven to 350
Grease 10" pan
Mix dry ingredients in large bowl and set aside
In separate bowl, combine milk, butter and eggs and whisk together
Combine dry and wet ingredients and stir well
Fold in rhubarb
Pour batter into pan, and sprinkle with turbano sugar
Bake for 45-50  minutes

Final Assessment: We loved both of the bread and rhubarb cake equally. The bread was hearty and full of  the nutty flavor of the whole wheat and barley flour. If you can find it (I got mine at Whole Foods), serve it warm with Lingonberry jam. The cake was heavy, dense, moist and not too sweet. The rhubarb is wonderfully tart and bakes to a lovely pink color. Finishing the cake with turbano sugar adds a nice crunch and a final touch of sweetness....sweetness all around!