Day 156! Saudi Arabia - Fish Kabsa with Cilantro and Pine Nuts - Up Next, Senegal

Few smells and spices transport me to a place is quickly as Middle Eastern cooking can. Now, I have never been to the Middle East, but in my highly over active imagination, the aromas that wafted from my kitchen while grinding tonight's Arabian Spice mix and simmering a big pot of Fish Kabsa transported me to Saudi Arabia in a super magical way. Plus, my hands are totally stained yellow by the turmeric I knocked over, so you could say my body has been transported as well. No Star Trek transponder needed.

Sometimes referred to as "The Land of Two Holy Mosques" in reference to Mecca and Medina, the two holiest places in Islam, The Kingdom of Saudia Arabia is the largest country in the Middle East. The country borders Jordan, Iraq, Kuwait, Qatar, the United Arab Emirates, Oman and Yemin and is connected to Bahrain by the King Fahd Causeway. To the northeast, is the Persian Gulf and to the West, the Red Sea. Founded in 1932 by Abdul-Aziz bin Saud, the country is an absolute monarchy. This beautiful country also boasts the largest oil reserves and exports in the world.

Cuisine in Saudi Arabia is heavily influenced by nomadic traditions that began with sheep and goat herders. Although the country is now well developed and most no longer follow the nomadic ways of life, traditional food continues to be an important part of Saudi life and customs.  Dates, flat breads, hawayij (a spice blend) are all enjoyed along with grilled lamb, goat and chicken, falafel, humus, kabsa and of course, strong brewed coffee -- by no means an exhaustive list!  The country now produces all of its own dairy and most of its vegetables, but strict Islamic principles dictate dietary restrictions of pork and alcohol consumption.

The Basics: Pollock, Cilantro, Garlic and Onions and Basmati Rice

Arabian Spice Mix - A Heavenly and Aromatic Blend

Toast up the Pine Nuts

Layer the Fish on top of the Rice and Cook for about 20-30 Minutes (until rice is tender but not mushy)

Fish Kabsa (Adapted from Food.com)
(4-6 portions)

2 lbs. white fish, cut into medium chunks
2 Tbsp. tomato paste
6 cloves garlic, chopped
1 large onion, sliced
2 cups basmati rice, soaked
3 cups water
1 tsp. vegetable bouillon or base
Sea salt and freshly ground pepper
1/2 Tbsp. Arabic Spice mix (recipe below)
4 Tbsp. butter
1/4 cup pine nuts, toasted in a dry frying pan
1/4 cup cilantro

In a heavy, large pan,  heat and add butter, onions and garlic and cook until tender.
Add Arabic Spice mix, blend well.
Carefully add fish and cook half-way on each side until lightly pink-white (about 1 minute).
Remove fish onion mixture from pan and set aside.
Add tomato paste, vegetable base to pan, cook a little and add rice and water.
Carefully place fish mixture back on top of rice.
Raise heat to high to bring to a full boil, then cover and reduce heat to simmer.
Cook covered until rice and fish are cooked.
Arrange on platter and top with cilantro and pine nuts and serve with green salad.

Arabian Spice Mix (Adapted from Food.com)

1 tsp. turmeric
1 tsp. coriander
1 tsp. black pepper corns
1 tsp. cardamom
1 tsp. ginger
1 tsp. fennel seeds

Blend in a mortar and pestle until crushed.
Store extra in an airtight jar.

Final Assessment: A wonderful, one pot meal that scented the house with a heavenly aroma of spices. The dish was satisfying, healthy and the addition of pine nuts and cilantro was a really nice touch. Served along-side a green salad, this was an excellent meal. We loved it!



© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved

Mushroom Risotto

This creamy rice dish is infused with the earthy flavor of mushrooms and enhanced with fresh herbs and a handful of sweet peas. The combination of dried and fresh mushrooms packs a warm, savory punch. I like to cook the cremini mushrooms before starting the risotto. Giving the mushrooms room to brown in a large sauté pan allows these guys to achieve maximum flavor. Top off the finished risotto with a sprinkling of Asiago cheese and you are good to go.

Ingredients

8 ounces cremini mushrooms, chopped
2 tablespoons unsalted butter
1 tablespoon olive oil
dash of salt
dash of pepper
dash of oregano
6 cups chicken broth
1/2 ounce dried porcini mushrooms
1/4 cup unsalted butter
2 shallots, chopped
2 garlic cloves, minced
1 1/2 cups Arborio or medium-grain rice
1/2 cup white wine
1/2 cup frozen peas
1/4 cup chopped parsley
1 teaspoon fresh thyme
salt and pepper to taste
Asiago cheese, for serving

Instructions

Melt the butter and olive oil in a large sauté pan over high heat. Once the butter has melted and the bubbles in the mixture have started to subside, add the chopped mushrooms. Stir continuously, allowing the mushrooms to absorb the butter and oil mixture. After a few minutes, once the mushrooms have begun to brown and release their juices, take off heat.

Simmer the chicken broth with the dried porcinis for 20 minutes. Using a slotted spoon, remove the dried mushrooms and finely chop. Keep the chicken broth warm over low heat. In a large pan, melt the butter and sauté the shallots until soft. Add the garlic and cook for 30 seconds. Stir in the rice. Add the wine, stirring often, until the rice absorbs the liquid. Add a ladleful of the hot broth (about ¾ of a cup) to the rice. Stir the rice constantly until the rice absorbs the broth. Repeat until the rice is cooked and the mixture is creamy. Stir in the frozen peas, parsley and thyme. Once the peas are cooked, adjust the salt and pepper levels. Serve with a sprinkling of Asiago cheese.

The San Francisco Street Food Festival 2011

There are so many reasons to go to the San Francisco Street Food Festival it's hard to know where to start. First and foremost, for just a few dollars (nothing is over $8) you can eat things you love like chicken wings, cheeseburgers and ice cream to things you may not have tried before like chicken mole croissants or wax moth larvae tacos(!) The festival takes place in the Mission district along Folsom Street between 22nd and 26th. It begins at 11 am and goes until 7 pm. It's also a fundraiser for the presenter, La Cocina.

La Cocina is a non-profit incubator that has helped many successful local food businesses get up and running and the festival showcases many of the entrepreneurs in their program. Some of their graduates include Clairesquares maker of the highly addictive milk chocolate crunchy oat flapjacks, Azalina's luscious Malaysian food an Off The Grid stalwart (and featured in Bon Appetit not long ago), and Kika's Treats. Cristina aka Kika is currently offering a gooey Brazilian cheese (gluten free) bread you must try. Other clients include Donna of Love & Hummus. Her organic hummus is silky smooth and comes in unique flavors including my favorite, roasted lemon and thyme. More favorites? Anda Piroshki and El Huarache Loco who makes the antojitos or Mexican snacks that Alemany farmer's market shoppers adore (count me among their fans).

You will also find some famous local and not-so-local restaurants at the festival too. Been dying to try the food at Flour + Water, Commonwealth, Wise Sons Deli? They will all be there. Last year I fell hard for the chicken wings from Nombe, the succulent cheeseburger from 4505 Meats and the matcha gobs from Gobba Gobba Hey. I have no idea what will win me over this year but I can tell you I am planning on trying the banh mi taco from the Peached Tortilla from Austin TX, La Victoria Bakery pan dulce (you may have read that Luis Villavelaquez has revamped the recipes), Beijing's lamb skewers and the sweet potato pie waffle with bourbon caramel sauce from Pinx. Plan ahead by perusing the full list of vendors.

Last but not least, the festival could just as easily be called the International Street Food Festival. There will be food from all over the world with vendors who are originally from places like Japan, Russia, Malaysia, Mexico and Africa. If you still need encouragement, check out the slide show to see just a few of the smiling faces and to get a preview of the ridiculously delicious food. See you there?

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

More previews?

SFoodie
SFBG
Eater SF
Bay Area Bites (for vegetarian only picks)

Day 155! São Tomé and Príncipe- Matata: Clams Cooked in Port Wine - Up Next, Saudi Arabia

Tonight's meal was a toss up between Calulu, a Sao Tomean stew made with grouper and prawns or Matata, clams cooked in Port Wine. Both are typical of Sao Tome and Principe's cooking (and I believe Matata is also cooked in Mozambique as well), but since we just wrote out the check for my son's college tuition, the clam dish won out, as grouper and prawns are significantly more expensive than clams. And, I already had Port in the house.  I must confess that I may have poured myself a little glass before adding it to the pot -- you know, just to ea$e the money-drain pain.

Located in the Gulf of Guinea in Western Africa, Sao Tome and Principe consists of two main islands which sit on a mountain range of non-active volcanoes and is the second smallest country in Africa after the Seychelles.  The country has two distinct seasons (rainy and dry), and has a hot, tropical climate. The country was discovered by Portuguese explorers in the late 15th century. Following colonization, the Portuguese used manly slave labor to grow sugar cane plantations, making Sao Tome and Principe Africa's greatest exporter of sugar in the 1500's.  By the 19th century, cocoa and coffee plantations replaced sugar, and by 1908, the country lead the world in cocoa production. Today, coffee and cocoa remain important to the country's economy.  In 1876, the Portuguese abolished slavery, but the indigenous people continued to be exploited, until the "Batepa Massacre" in 1953. Finally in 1974, Marcello Caltano was overthrown and in 1975 the country gained independence, instituting multi-party elections in 1991. This beautiful country boast waterfalls and jungles teeming with 135 species of birds as well as and beaches that are home to spectacular hawks-bill sea turtles and Humpback whales.

Cuisine in Sao Tome and Principe is strongly influenced by its Portuguese as well as African traditions. Cornmeal, millet, rice, hot stews, curries, chicken, peanuts, coconut, cucumber, bananas and plantains are commonly eaten. Fishing on these islands yields plentiful seafood such as shellfish, lobster tails, shrimp and prawns. Coffee, Tea and Portuguese wines are also highly regarded as some of the finest in the African continent.

A quick note about clams a.k.a, bi-valve mollusks - If you can get fresh clams, these are ideal, however, a wonderful frozen substitute can be found in Sam's Clams, right out of Warren, Rhode Island. I get these in the frozen seafood section of my grocery store which is great, especially in winter months when fresh seafood is harder to come by. Sam's Clams are 100% natural (no salt or preservatives added), hand shucked sea clams which are chopped in good sized chunks. I use them for chowder, clam sauce and fish stews. Check out the link for a bunch of other tasty clam recipes....some I may just try later on in the week! And, please, please, please try to avoid using canned clams as they really do a disservice to your dish.

The basics

 Port 'n Pepper ... perfect

Everything in one pot - easy, right?

Matata - Clams Cooked in Port Wine (recipe courtesy of www.africa.upenn.edu)

1 cup onions, finely chopped
2 ounces olive oil
4 cups chopped clams in their juice (use fresh or frozen)
1 cup Port wine (don't be afraid to be generous)
1 cup unsalted, roasted peanuts, finely chopped (or lightly salted)
2 tomatoes, cut into small pieces
Salt and freshly ground black pepper to taste (reduce salt if using lightly salted peanuts)
1 tsp. crushed red pepper
1-1/2 lbs. fresh spinach, chopped

1. Heat olive oil in a 4-quart sauce pan. Add onions and saute until soft.
2. Add clams and port wine, bring to quick boil, then lower heat to a simmer.
3. Add peanuts, tomatoes, salt and pepper and crushed red pepper and simmer gently for 30 minutes.
4. Add spinach and cover just until leaves have wilted.
5. Serve with hot white rice.

Final Assessment: This was a deceptively easy and tasty dish. The addition of Port during cooking added a rich, aromatic touch to the meal. It's low in fat, high in protein and rich in vitamins thanks to tomatoes and spinach. And, zip of red pepper flakes, crunchiness of the nuts, versus chewiness of the clams makes for a happy party in your mouth. I used brown rice because I was out of white rice. A+



© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved

Salt and Pepper Shrimp (Tom Rang Muoi)

This intense, flavor-packed, Vietnamese classic was actually introduced to me at a popular night spot in New York’s Chinatown.  Judging by the hour long wait outside with a throng of hungry locals, I figured the food must be pretty good.  My brother told me we had to get their specialty, salt and pepper prawns with the head on.  It was so delicious, it has stuck with me ever since, and spawned a mild obsession to recreate it.  These shrimp are meant to be eaten whole, body, shell, head, everything.  More often than not, they are deep fried, but after trying it both ways, we actually prefer pan frying them in less oil.

Ingredients
1 lb “head on” shrimp (in shell with head attached)
1/8-1/4 cup cornstarch – enough to lightly coat shrimp
2 tbs peanut oil for sautéing
¼ cup minced onion
1 ½ tablespoons minced jalapeno
10 garlic cloves, pressed
1 tablespoon minced ginger
3 finely chopped scallions
½ tsp kosher salt
½ tsp freshly cracked pepper

Instructions
To prepare shrimp, cut off long whiskers and sharp point on the top of the head using kitchen shears.  Put cornstarch in a bowl and roll each shrimp in the cornstarch, brushing off clumps, so that each shrimp is coated lightly and evenly.

Heat peanut oil in skillet on medium high.  Once the oil is hot, add shrimp and sauté on each side until red and golden, about 2 minutes per side.  Remove and place on paper towel.

Using separate skillet, or same skillet scraped out, heat a bit of oil on medium.  Add onion, garlic, and ginger and stir until fragrant and slightly soft.  Add jalapeno, scallion, and shrimp, and stir for 30 seconds while sprinkling most of salt and pepper on each side of shrimp.  Serve and sprinkle remaining salt and pepper on top.

Day 154.5 - Grilled Figs with Honey and Homemade Ricotta

Lately I've been seriously digging ricotta cheese.  Sweet, savory, salted, unsalted, cold, warmed - straight up outta the container, spread on toast for breakfast ... the possibilities are endless, limited only by its availability in my fridge. Enter one of my all time favorite cookbooks, Better Than Store Bought, given to me by my Mom (the OG Pioneer Woman) some twenty years ago. I took it off the shelf yesterday planning to leaf through it, but ended up reading the whole thing - cover to cover. I know, who actually reads entire cookbooks? But if you're curious, as I am, about how things are made and how those things can be recreated at home without additives, chemicals and crap, then this cookbook might be for you. The book is straight forward - no fancy photographs or illustrations - just clearly written recipes (along with a bit of kitchen science) that are easy and economical to make... and, well, better than store bought. Oh, and the cookbook also includes recipes for homemade hooch,  like Tangerine Liqueur - mos' def on my to-make-list. And, yes, alcohol is a chemical, but the good kind; like hydrogen and oxygen - we need that stuff to survive.  Now, I'm kicking myself for not finding this ricotta recipe 20 years ago - but since I have, there's no turning back. No more rubbery old ricotta for me - I have seen the cheese light and it is divine and pure.

My back yard fig tree - been waiting all summer for these to ripen up!

So, hereto with this crazy-simple recipe for homemade ricotta. Tonight I grilled up some figs, topped them with a little brown sugar and honey-sweetened ricotta, then garnished them with mint and candied lemon peel for a beautiful summer dessert. If you want to pair the figs with wine, you might try Banyuls (bah-NYUHLS), a semi-sweet, red dessert wine with aromas of plums, orange peel and dried cherries. Or, if you really want to amp up the decadent factor without breaking the bank, go for my personal favorite, prosecco. Sexy, right?

To set the mood, because I think getting in the kitchen with good music playing makes everything taste better, a little cheese song (Where'd the Cheese Go? Sans expletives), by Ween, an awesome alt band whose musicianship and smart, funny lyrics often include food of all kinds: Chocolate and Cheese, Pork Roll Egg and Cheese, White Pepper, Chocolate Town and Bananas and Blow, to name but a few. Truly, how could I not be a fan?! Check out Ween's website for their expansive and excellent discography. Mystery solved. The cheese is at my house.

P.S.*This is not an official video*

Make Ricotta the day before you plan to use it so it can set up

Choose soft, ripe figs. Slice in half, sprinkle with brown sugar and grill 

Homemade Ricotta (Adapted from Better Than Store Bought, by Helen Witty and Elizabeth Schneider Colchie)

2 quarts whole milk

3 Tbsp. distilled white vinegar or 1/4 cup strained fresh lemon juice

Sea salt, if desired

1. Pour the milk into a heavy stainless-steel or enameled sauce pan and stir in the white vinegar or lemon juice.
2. Set the pot over very low heat and bring the milk very slowly to a simmer (a reading of 200 degrees on a thermometer). There will be fine beads around the edge of the milk, which will look foamy but will not appear to be boiling.
3. Remove the pot from the heat and set it, covered, in a spot where it can remain undisturbed and where the temperature will remain fairly uniform, keeping the temperature between 80-100 degrees. (An unheated oven, without a pilot light, works well). Let the milk stand for about 6 hours, or until a solid curd floats above the liquid (the whey). More or less time may be required, depending on the temperature or the environment and the characteristics of the milk. (Mine only took 3 hours...I used ultra pasteurized organic whole milk, and it was a very warm day).
4. Line a fine sieve with doubled, dampened cheesecloth and set it over a bowl. Scoop the curds and whey into the sieve and allow the whey to drain off until the ricotta is yogurt-like. If you want firmer cheese, tie the corners of the cloth to form a bag and hang it up to drain further. If the weather is warm, let it drain in the refrigerator.
5. When the texture of the cheese is to your liking, add a little salt (1/4-1/2 tsp) if you wish. Store the cheese, covered in the refrigerator. It will be at its best after it has chilled for 24 hours, and will keep well for 4-5 days.

Grilled Figs with Honey Ricotta and Candied Lemon Peel (Adapted from of About.com)

8-10 fresh figs
2-1/2 Tbsp. brown sugar
1 cup fresh ricotta cheese
1 Tbsp. honey
1/2 tsp pure vanilla extract
Candied lemon peel
8-10 mint leaves for garnish

1. Pre-heat the grill.
2. Tim fig stems, if any, and cut figs in half length-wise
3. Lightly butter a shallow baking dish. Place the figs curved side down in the dish. Sprinkle each fig with a little  brown sugar.
4. Grill figs for about 4-5 minutes or until the sugar starts to bubble.
5. Meanwhile, combine ricotta, vanilla and honey in a mixing bowl and stir with a wooden spoon until smooth and creamy.
6. Remove figs from the grill and gently place on serving plates. 
7. Top with a dollop of honey ricotta. Garnish with candied lemon peel and mint leaves.

Final Assessment: Elegant, easy and not too sweet. This is my kind of dessert - and...it's absolutely beautiful on a plate - almost like a Cezanne still life...but tastier and way cheaper.


(C) 2010-2011, What's Cooking in Your World?/ Sarah Commerford/All Rights Reserved 

Mixed Berry Scones with Lemon Glaze

Put those summer berries to good use! These scones are chock full of plump fresh berries and coated with a sweet lemon glaze. I love taking one of these scones and a tall glass of iced tea outside with me and just basking in the afternoon sunshine.

Ingredients 

2 cups all purpose flour
1 tablespoon baking powder
2 tablespoons sugar
½ teaspoon salt
5 tablespoons cold unsalted butter, cut into small chunks
1 cup whipping cream + 1 tablespoon, plus more for brushing on scones
¾ cup fresh blueberries
¾ cup chopped fresh strawberries
1 tablespoon all purpose flour
1 cup powdered sugar
1 tablespoon milk
3 tablespoons lemon juice

Instructions

Preheat oven to 375 degrees. Whisk 2 cups flour, baking powder, sugar, and salt in bowl. Use a fork or pastry blender to fold in the butter chunks. The mixture should resemble coarse crumble. Make a well in the flour mixture and pour 1 cup and 1 tablespoon of cream. In a small bowl, coat the blueberries and strawberries with 1 tablespoon flour. Very carefully fold the berries into the scone batter, you don’t want too many berries to burst and discolor the batter. Place batter onto a lightly floured surface and form into a circle about 1 inch thick. Alternatively, you can cut out small circles from the dough. Place on baking sheet and brush with some more cream. Bake for about 20 minutes, until it has cooked through and the top is golden brown. To make the glaze, whisk powdered sugar, milk, and lemon juice until the mixture has come together. Let cool for just a few minutes and then brush with glaze.