M is for Morocco: Why use Glade Plug-Ins When You Can Cook Moroccan Food

Want to make your house smell good? Do not light a candle, or even think about using a Glade plug-in, just cook Moroccan food. The simmering sauce of exotic spices provides the best aromatic. 


So why Morocco? No, not because of Casablanca, but because of North Campus Food Mart. Confused? I have a fairly comfortable relationship with the workers of this tiny bodega. They share stories about their family and special order me plum wine, so needless to say, they are great. Two of them are also Moroccan, and their friendliness intrigued me to learn more. 


Morocco is located in northern Africa and is borded by the sea and sheltered by the snaking mountains that literally split the country in half.  These mountainous areas were once populated by the Berber's, the indigenous people of Morocco, who still compromise most of the population. Yet, these are not the only people that have influenced this exotic cuisine. Morocco is like the doorway of Africa. Imperial rule and trade have traversed the land. The influence of the Arabs, Moors, African, Jewish, French and Spanish have created a cultural stew that is just as flavorful as it's food. 

saffron

Unlike the herb-based cooking of the Mediterranean (see Lebanon), Moroccan cuisine use deep, rich flavors that are created by spices. The use of spices also create amazing aromatics, that are tantalizing to both scent and taste. Predominate spices include cinnamon, ginger, coriander, cumin, marjoram, and saffron (very expensive!). These spices mingle with other commonly found ingredients such as olive oil, mint, and lemons to compose pungent, and earthy tones in the food. 

tajine pot

Moroccan cuisine is a beautiful blend of savory foods enhanced with sweetness. Lamb and chicken are the big meats eaten because they can be raised on higher ground, although beef is also used. Moroccan roasted meat is cooked until it is so tender that it can be pulled apart by your fingers (and make your mouth water!) or stewed for hours to create Morocco's national dish "Tajine", which gets its name from the traditional clay pot in which the stew is made in. Tajine is often accompanied by the most traditional, and well-known Moroccan dish, couscous. Couscous is granular semolina rolled into tiny balls and then coated with wheat flour. Traditionally couscous is made in a kiskas (see picture on right), a special metal food steamer, in which meats and vegetables are cooked, and on top of the base the couscous is steamed to fluffy perfection absorbing the flavors of the meat and veggies. The sweetness in disges comes in with the use of fruits. Apricots, dates, figs, prunes, and raisins, can be used either as a fresh garnish or to make a sauce that is poured over meats. Nuts are also important, with pine nuts, almonds, and pistachios often making an appearance in dishes. 


No meal is complete without Morocco's most popular drink, mint tea. Making and serving tea in Morocco is an art form. The pouring of the tea is just as important as the preparation of the the tea itself. Traditionally, the tea was made with black tea, steeped with mint leaves, and sweetened with sugar, but the use of green tea has become more popular.  Moroccan tea pots have a long, curved spout that allows the tea to be poured from a great height into tiny cups so bubbles are formed. The tea is also traditionally served three times a day and the taste vary according to the time of the day. A Moroccan proverb explains this wonderfully:

"The first glass is a bitter as life,

the second glass is as strong as love,

  the third glass is a gental as death."

Moroccan teapot  

I'm going to end this post with one of my mantra, that just so happens to be a Moroccan proverb:

"He who has nothing to die for, has nothing to live for"

I think some people wonder why I spend so much time and money learning and eating, and it's simple...I love it. I love learning about new cultures, customs, and people. I love cooking and everything that encompasses it, chopping, smelling, and of course eating. So, although I don't know where my passion may take me, I very much enjoy learning about all these amazing places, meeting new people, eating and cooking new things, and hopefully enlightening others. So until I get some amazing job (Lisa Ling... Anthony Bourdain...Call me!),  I will continue to write, learn, eat, share, and be mesmerized by the beautiful Moroccan homes on "House Hunters International"...all while sipping on mint tea. 


Recipe Time:


Guess who came to visit me this week....Kelly! A visit from her was long overdue.  To get a taste of Moroccan food I was recommended to visit the The North Market's Firdous Express. They specialize in Mediterranean cuisine, but was told they also usually have Moroccan dishes. I went really hungry, so by the time I remember to take photos I had basically eaten all my Moroccan chicken and Saffron rice. It was delicious. I would definitely go again, and you should go to, because the North Market is an amazing place and has many many good places to eat and shop at. I was suppose to get a recipe from Hafid's (one of my friends from North Campus Food Mart) wife, but he forgot! So I decided just to go with a tradtional dish, tajine with couscous and finished with some mint tea that Kelly made. She also cut the onions and shallots for me because I am a huge baby and I easily cry, and Kelly loves me and does not want to see me cry. Forewarning: start this meal when you ARE NOT hungry because it takes a lot of time and work. Rest assure, your love and devotion with pay off. Not only will your home smell of exotic spices the food is tender, earthy, and extremely flavorful. Definitely a meal to impress friends. 

Couscous

serves 4

Ingredients:

• 3tbs butter
• 1/2 cup pine nuts
• 1/2 cup shallots, finely chopped
• 1 1/2 cup couscous
• 1 cinnamon stick
• 1 dried bay leaf
• 1 3/4 cups chicken broth
• 1/4 cup parsley
• lemon zest, salt

Directions:

1. Melt the butter in a saucepan and add the shallots and saute until golden.
2. Add the couscous, cinnamon stick, and bay leaf. Stir until couscous is slight brown.
3. Add broth and bring to a boil.
4. Readuce heat, cover, and simmer until liquid is absorbed and couscous is tender, but not mushy.
5. Add pine nuts, parsley, lemon zest.
6. Flavor with salt.

Chicken Tajine with Almonds and Raisins

serves 3

Ingredients:

• 3 boneless, skinless chicken breasts, cubed
• 2 tbs olive oil
• 1 tsp sal
• 1/2 tsp ground pepper
• 1 tsp cinnamon
• 1/4 tsp powdered ginger
• 1/2 tsp saffron (optional)
• 3 cinnamon sticks
• 2 oz butter
• 1 large onion, diced
• 1/4 cup sugar, divided 
• 1 strip lemon peel
• 1/4 lb raisins
• blanched almonds
• fresh mint

Directions:

1. Combine the oil and spices in a large bowl.
2. Combine chicken and onions to the spices and let marinate for 30 minutes.
3. Meanwhile, place the raisins in a small saucepan,cover with water and bring to a boil. Remove the pan from heat and let it stand for 20 minutes.
4. Once chicken is done sitting, melt butter in a large saucepan or skillet and cook the chicken and onions until they are lightly browned.
5. Add enough water to cover and simmer until chicken is tender.
6. Go back to raisins and drain them. Return them to the pan and ladle a little liquid from the chocken and simmer for about minutes.
7. Add lemon peel, cinnamon sticks, and half the sugar to the raisins.
8. Stir the rest of the sugar into the meet. 
9. With a slotted spoon, arrange the meat in a bowl. Add the raisins and pour the sauce in the saucepan on the chicken. 
10. Boil the reaming liquid from the chicken rapidly to reduce it. Ladle some of that sauce on the chicken. 
11. Brown the almonds in butter.
12. Garnish with almonds and mint.
13. Serve with couscous. 

Moroccan Mint Tea

serves 2

Ingredients:

• 2 teabags of green tea
• Handful of mint leaves
• Sugar
• Boiling water

Directions:

1. Put the tea with the boiling water, and steep.
2. Add mint leaves and sugar to taste. 

Moroccan tajine on a bed of couscous 

L is for Lebanon: Fresh Food and Fun Friends

my love, Mario Ashkar 

Writer, artist, sister, friend. These all describe the amazing Lebanese people I have in my life. One of the many loves of my life is dear friend Mario. Mario and I became friends the way most 7-year-olds become friends, he invited me to his birthday party and I went, except I was a freshman in college and there was no pin-the-tail-on-the-donkey. We spent countless days were spent in his dorm room, reading poetry and playing ninetendo.  One sunny, glorious afternoon Mario introduced me to Lebanese food, and it was delicious.After one meal at Lavash I was hooked. The food is fresh, simple, and full of flavor, and thus I just had to learn how to make it. 

Situated on the waster coast of the Mediterranean, most of the Mediterranean food that you are use to is probably Lebanese food. Lebanese cuisine is the most popular of middle-eastern cuisines. The Lebanese gastronomy is a colorful cuisine that is rich in cultural history. Foods contain generous amounts of olive oil, garlic, and fresh lemon juice. However, the cuisine is truly a compilation of foods of the various products and ingredients from the the diverse Lebanese regions.  The cuisine of Lebanon focuses on herbs and spices that give dishes a fresh and earthy taste, and like most Mediterranean countries, food is dictated by the seasons. Mint, parsley, oregano, garlic, allspice, nutmeg, and cinnamon are the most common seasonings. Lebanese cuisine is a product of both the earth and the sea. The proximity to the sea makes the cuisine rich in fresh fish and seafood. Animal fat is rarely consumed, with fish taking the place of red mea

Not much grains are used in meals, with the exception of bulgur wheat and pita. Bulgur is a dried bran made from durrum wheat.  Brought to Lebanon from the Ottomans, bulgur is light, with a nutty flavor, and looks a lot like couscous. It can be sold coarse, or fine-ground, and is used in soups, salads, or for stuffing. It makes a great substitution for rice because of low glycemic index, and high levels of fiber, protein, and vitamins. Pita bread is a necessary companion to every Lebanese household. Meals are incomplete without this puff-dough. Pita is used to scoop dips, like hummus and baba ghanoush, or to wrap meats and falafel. Known in arabic as khubz (ordinary bread), pita is an oval, slightly leavened, wheat bread that traditionally baked in a brick oven.

One of the coolest aspects of Lebanese cuisine the manner in which food is served. Mezze is what antipasto is to Italy. When dining, mezze is the combination of many (up to 30!) small dishes, served simultaneously, that create a a culinary masterpiece of color, aromas, textures, and flavors. Dishes can be hot and cold, and can vary, but in general always contain salads, like tabouleh or fattoush, dips, like hummus, meat patties, yogurt, with the grand finale of stuffed grapes leaves. The intricateness of the mezze has made Lebanese notorious worldwide for her tantalizing foods.

mezze

For the record, my favorite type food in the whole entire world is Mediterranean food. I just am obsessed by the fresh, earthy, and invigorating flavors. The food is simple too, and really focuses on the ingredients, and not fancy, smancy, techniques or ingredients. This is the reason why the food is extremely healthy for you. It's a perfect combination of health and pleasure, which is why this food is so glorious.


RECIPE TIME:
As mentioned above, Lavash has some stellar Lebanese food, they also have reasonable prices for fresh ingredients too expensive at the store. I stopped by Lavash this week and picked up some of their homemade pita, their tahini sauce (which is so freakin' expensive at the store!!), and their yogurt. I definitely  recommend at least getting the yogurt from Lavash. It is not only way cheaper, its more delicious and authentic then anything you will find in stores. I also shamelessly flirted with one of the cooks for free falafel....hey, I'm young and single, and love falafel. 


The idea of mezze really stuck with me this week, so that I wanted to recreate it with my some of my closest girls. Two of my newest sorority sisters, Alicia and Kamilah (Whose dad is Lebanese), came by to help cook, along with my other sister Nakeshia, my real sister Jennifer (who did not help cook!) and Angie, my partner in crime, whose hard work made the meal possible. In total the meal consisted of tabouleh, hummus, yogurt, and kibbeh. Tabouleh is a cold parsley salad made from burghul. It is made with all fresh ingredients, so the flavor is very earthy, and it's super healthy for you. Kibbeh is the national dish of Lebanon. While making it, we were joking that it is meat fried meat, and thats actually really what it is. Kibbeh is sort of a Lebanese pate, made from emulsified ground beef, burghul, and spices, and then stuffed with cooked ground beef mixture, and deep friend. They were delicious, but a pain in my behind. I didn't buy enough meat, and they meat wasn't forming a dough, but Angie worked her magic, and after much time and love, the dough came out perfect. The meal was filling, and super fun to make with your friends!!

Garlic Hummus

serves: many

Ingredients:

• 16 oz of chickpeas
• 1/4 cup liquid from can of chickpeas
• 1/4 cup of fresh lemon juice 
• 1 1/2 tablespoons tahini (buy at a Mediterranean restaurant) 
• 3 cloves of garlic, crushed
• 2 tbsp olive oil
• 1/2 teaspoon salt

Directions

1. Drain chickpeas and set the liquid from the can.
2. Combine remaining ingredients in a food processor and chickpea liquid.
3. Blend until mixed and smooth.
4. Place in bowl, and create a shallow well in the center and add fill with olive oil.
5. Garnish with olives and parsley.

 

Tabouleh

serves: a lot

Ingredients:

• 1/4 cup fine burghul
• 2 cups parsley, finely chopped
• 1/2 tomato, finely chopped
• 1/2 cup fresh mint, finely chopped
• 1/2 cup onion, finely chopped
• 1/2 cup fresh lemon juice
• 1/2 cup olive oil
• 1 teaspoon salt

Directions:

1. Wash the burghul serval times and drain. 
2. Soak it in the chopped tomatoes for 20 minutes.
3. Mix the onions with salt.
4. Mix all the ingredients together in a large bowl.

Kibbeh

serves: 25 Kibbeh balls

Ingredients:

• 1 lb ground beef or lamb, divided
• 1/4 lb of fine bulghur
• 1 onion, chopped
• 1/4 cup pine nuts, toasted
• 1/4 tsp cumin
• 1 tsp allspice
• salt, pepper, olive oil, vegetable oil

*Also need cheese cloth

Directions:

beef paste

1. Soak bulghur for 30 minutes in cold water. Drain and remove excess water by squeezing the wheat through a cheesecloth. 
2. Place in bowl and mix half of the meat, chopped onion, and season with salt and pepper. 
3. Combine in a food processor until it is doughy (this takes a lot of work! add water if it gets very sticky). Place mixture aside, and cover.
4. In a frying pan sauté onions in olive oil. Add pine nuts and ground beef. Cook until brown.
5. This is the fun part. Take an egg sized amount of the beef pate and form it in a ball. Poke a hole in the ball and stuff with the filling. Pinch the top to seal the ball.
6. Once all that is done, deep fry in oil until golden brown, and crispy. Drain on paper towels.

making kibbeh

EAT  TOGETHER!

K is for Korea: A city of Seoul

Seoul, South Korea

So, this week has sucked. Not only is it finals week, but I am as sick as a dog... literally, my dog can't breath and neither can I. That being said, this post will be shorter than usual, but I still have a recipe and a restaurant review.

Okay, so everything I knew about Korea (South Korea that is) I learned by three different outlets.

First, my childhood friend Angela Quach ( better known as Angie the CW star!). Besides getting in whole bunch of trouble growing up, she introduced me to bulgogi (which I made this week) and seaweed. Fast forward a few and enter The Ohio State University. They walk in packs, with their trendy outfits, and Prada bags, and no I am not referring to sorority girls, but to our large Korean student population. As a freshman I lived in a dorm that housed many of the international students and I got to know one of them pretty well. His name was Sunjoon. He was an RA, and during my late night shifts as an OA he would teach me some Korean, and tell me I looked like Shakira (lies, but I enjoyed the compliment). He would then serenade me to Shakira songs and try to speak Spanish to me. Finally, there is my dear friend Erika Peck. She introduced me to Korean pop music and this ridiculously, awesome Korean soap opera that I spent my entire summer watching, Fullhouse (Nothing like the one with the Olsen twins). 

Okay here is the quick 411 on Korean food. Korean food shares many similarities with other Asian cuisine, such the use of stir frying and the importance of rice...however the food is way spicier and it includes many uncooked pickled vegetables. The most popular pickled dish, and also the nation's national dish, is kimchi (pronounced kim-chee), a spicy condiment of fermented cabbage and radish with chilies. Kimichi is one of many different side dishes that compose Hanjoungshik, a full Korean meal. Hanjoungshik includes grilled fish, steamed short ribs, another meat, kimchi, soup, rice and an array of vegetables. Like most Asian countries, rice is a staple dish in their diet. Korean farmers grown enough rice to meet their country's need, and an abundance of vegetables, such as mu, white radish, and cabbage. Korea's geographical location is also ideal for seafood consumption. Fish and seaweed play a leading role in Korean's diet. Lastly, mind your manners when you eat Korean food! Etiquette is not to be taken lightly. Dining etiquette can be traced back to confucian philosophies of the Joseon and includes a long list of things you should and should not to do. Example one must wait to be told where to sit, and you have to wait until the eldest person eats until you can start to eat. If I were an old Korean person, I would be the one that would make everyone wait a really long time just to annoy people :)

seaweed salad is better than it looks

So this week I took my little sister Elizabeth out with me to eat Korean food. She was weary to try it, but of course, I pushed her to try something new! Located in a strip mall , near an abandon Lazarus, and then down a narrow alley is Restaurant Silla. We also didn't make it just because it was hidden. As I entered through giant black doors I was transported to Seoul. The restaurant was dimly lit, but ornately decorated, with a kareoke stage located to the far left. Oh, and we were the only non-Asian people there, which is always a good sign, because then you know the place is authentic. The menu was written thick, and written in both Korean and English, but the minimal English proved that their menu catered to their Korean cliental. To start I orded the seaweed salad, which I get anywhere I can because I am absolutely obsessed. My sister ordered the bulgogi, as recomended by me, served with rice in a chafing burner. I, seeking something new, got the dol sot bibim bap, which is steamed rice, vegetables, crunchy noodle, beef, and a fried egg served in a sizzling hot pot. Our meals were accompanied with an array of sides dishes, most of them being WAY too spicy for me to consume. Before I even had a chance to pick up my chopsticks one of the workers asked me if I knew how to eat my food. In my head I thought "of course I do, I put it in my mouth", but intrigued and confused, I said "no", and then she proceeded to mix all my food together. I felt like a 7-year-old Korean child, but I was very grateful that the staff cared enough to make sure I enjoyed my food. The food and staff was amazing, and my sister had anew appreciation for Korean food. Look at me, changing people's palates, one tongue at a time.

our feast

Restaurant Silla does not have a website, so if you ever want to try the food for yourself, which you should, here is the info:

Restaurant Silla

1802 W.Henderson Road

614.459.5990

*Located near the Marc's, and remember to walk down the little alley! 

RECIPE TIME!!!

I wanted to recreate the first time I experienced Korean food, but healthier (only because I am sick). This week I made bulgogi wrapped in red leaf lettuce leaves and brown short grain rice. The first time I had bulgogi it was consumed with iceberg lettuce and white short grain rice. I hate iceberg lettuce, I think it taste like crunchy water, which I find not normal. As for the brown rice, well I found it on accident, and really only bought it because it was cheaper than the white short grain rice. The meal was sweet and savory, playful, and ideal for a quick, healthy, lunch.

Bulgolgi

serves 2

Ingredients:

• 1/2 lb flank steak
• 1/3 cup green onion, thinly sliced
• 1 tablespoon sugar
• 2 tablespoon soy sauce*
• 1 tablespoon dark sesame oil*
• 1 tablespoon garlic, minced 
• 2 tablespoons of canola oil
• 1 cup of short-grain rice, cooked (I used brown, but white works perfectly)*
• A head of red leaf lettuce, leaves separated 

*If you can, I would recommend buying these ingredients from an Asian grocer because it will be a heck-of-a lot cheaper 

Directions:

1. Cook rice according to package.
2. Cut steak into short, 1/2-inch wide, strips.
3. Combine the steak with 1/4 cup of green onions, sugar, soy sauce, sesame oil, and garlic.
4. Heat oil in skillet (or wok if you are cool and own on) and stir-fry until the meat is brown.
5. Remove from heat and sprinkle with sesame seeds, and the remainder of the green onions.
6. Spoon the rice and steak mixture on the lettuce leaf, wrap and enjoy!

J is for Jamaica: Jewel of the Caribbean

When reading about Jamaican cuisine my mind kept bouncing back to the things I learned a few weeks ago when writing about Haiti. Both countries are victims of cheap stereotypes that undermine their fascinating history and heritage. Jamaica is more than just reggae, rasta, and reefer, it is an island of fusion. Peoples from all corners of the world have sailed onto Jamaica's shores, leaving their footprints in the sand. The influence of the Spanish, Chinese, African and Indian have created a unique blend of culture that is, of course, best represented in their food!

Escoveitch Fish

The evolution of Jamaican cuisine began with our good friend Christopher Columbus ( we should all remember him from the Haiti post). So Christopher, as we should already know, liked to hang out in the Caribbean, and often visited, and once even shipwrecked in, Jamaica. When the Spaniards began to inhabit they island they also came with slaves, which brought their spices and cooking techniques from Africa. Famous Jerk Chicken finds in roots in the Cormantee tribes from Africa. Spanish Jews also arrived, bringing with them unique vinegary dishes, the most famous being Escoveitch Fish*. Then in 1655 the Spanish lost Jamaica to the English, who brought with them more European influences, such as tea. Just as the French did with Haiti, the English converted most  fo the island into sugar plantations. A century later, slave trade was forbidden, and many immigrants from China and East India came to join the work force as indentured laborers. The spicy flavors and curries that are notorious in Jamaican cuisine come from the spices brought from the east. All of the island's combined history is represented in their eclectic food, and truly embodies their motto "Out of Many, One People".

ackee

Jamaica's earth and water provide a bountiful harvest of tropical fruits, seafood, and coffee. They still important many of the same crops they did in the 1400's, like sugar, lemon, limes, and coconuts. Although ackee, a bright red tropical fruit, is not native to Jamaica, it is still considered their national fruit ( WARNING, this delicious fruit is dangerous! If opened before it is ripe, it gives out a toxic gas poisonous enough to kill).  Their flavorful foods are often spiced with ginger, nutmeg, and allspice.Allspice is native to Jamaica, and if you are like me, and always wondered what the heck allspice is then today is your lucky day. Allspice is the the grounded, dried berries of a pimento plant (NOT a bunch of spices mixed together, like I thought).

Jamaican's like to eat their food much like how I do, in a relaxed, social setting. Enjoying the food and company is most essential. Breakfast is one of the most important meals of the day and usually consist of ackee and saltfish. It looks similar to scrambled eggs, but is served with boiled plantains and Johnycake, which is this awesome, delicious, sweet bread that I ate every single morning when I was in Belize.

johnycakes

Before getting to the recipe, there is still one very important thing that I must address...the names of Jamaican dishes. The names of their "likkle bickle" are the best thing ever. Never have I heard such cute, hilarious, and witty names for meals.  Here is a little list I made for you, just in case you ever find yourself staring a Jamaican menu and have no clue what anything is:

Stamp an'Go = codfish fritters

stamp an'Go

Rundown = picked fish in coconut milk, cooked until the fish falls apart, or "runs down"
Better than sex = chocolate cake
Pinch me rounds = coconut tart
Mannish water = a spicy soup made from the head of a goat, it is said to be an aphrodisiac
Blue Drawers = a dessert made with cornmeal and tied up in a banana leaf
Coat of Arms = rice and peas (which I made this week)

* While writing this I got exciting news from Hulu that there was a new episode of Throwdown with Bobby Flay on my Hulu queue, and to my disbelief they were making Escoveitch Fish. Here is the link if you want to learn more about this unique, vinegary dish.


RECIPE TIME!

yum Ginger Beer!

beef patty

I uncovered my own Caribbean jewel, hidden in the south side of Columbus. Sweet Pot is a Jamaican eatery, whose bright green walls juxtapose the shadowy street its resides on. I went with Angie and Nina, and I think we went while they were opening because they only had Curry chicken and Jerk chicken as a meal entree option. Although the menu was selective, I felt secure knowing that my food was fresh. For $6.99 I had a huge portion (although I only ordered the medium size) of Curry Chicken. The chicken was tender and easily fell off the bone, it was obvious that the meat had been cooked slow and low. Angie and Nina ordered the Jerk chicken, which to my surprise was not very spicy at all. We also all had a beef patty. The cook compared it to a hotpocket, put that is a gross understatement, it's more like a hotpocket's hott older brother, which a nice car. The beef patty is spiced beef covered in a bright orange flaky pastry. I finished it off with a cold ginger beer, which is more like a ginger ale. I am definitely going back, and you should do yourself a favor and go too. Don't be discouraged by the side of town it's on either, because that would be silly. The best food is found in the least unexpected places. Oh, and bring cash, visa is not excepted.

curry chicken

This week I made a large portion of coconut chicken and Coat of Arms to bring to my sorority sisters. The coconut chicken gave me a reason to use all the left over coconut milk I had from last week's banana  fritters. The dish had a good response. I was really proud of how tender my meat came out. I also know want to cook all my meat in coconut milk. For those of you who don't like coconuts, do not fear...the coconut milk only had a hint of sweetness to this semi-spicy dish and creaminess to the rice and chicken gravy. The Coat of Arms portion is is an island staple. It is said that no Sunday meal is complete with this rice and peas dish. The meal doesn't take a lot of work, or money, but does take time, so make sure you give it the love and attention it deserves. So, on the next sunny dayyou have free,  I suggest you open your windows, blast the reggae station from Pandora, call over some friends, and make some Jamaican food!

Coconut Chicken

serves 4

Ingredients:

• 4 skinless, boneless chicken breast
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tablespoon of garlic, chopped and roasted*
• 14 oz coconut milk
• vegetable oil, salt, pepper, and crushed red pepper flakes

*to roast garlic you wrap the sucker in aluminum foil and place stick in a 450 degree oven until golden and tender.

Directions:

1. Preheat oven to 425 degrees
2. In a large skillet of medium-high heat fry chicken breast in vegetable oil until golden brown
3. Sauté onions and peppers with the chicken until onions are translucent.
4. Add the garlic and coconut milk to the skillet. Let the mixture cook for about 5 minuets.
5. Season with salt, pepper, and red pepper flakes.
6. Transfer the mixture into a baking dish and cook for about 45 minutes, or until the meat is tender. You want the meat to fall apart easily.

Eat with Coat of Arms

Coat of Arms

serves 4

Ingredients:

• 1 can of red kidney beans
• 1 can of coconut milk
• 2 cups of rice
• 1 onion, chopped
• 1 clove of garlic, chopped
• 1/4 teaspoon of thyme
• 1 tbsp of vegetable oil 
• 1 scotch bonnet pepper (or habenro pepper) whole (DO NOT CHOP!)
• water, salt

Directions:

1. Drain the liquid from the cans of beans into a measuring cup. Add the coconut milk  and enough water to make 4 cups of liquid.
2. Place the liquids in a pot with beans, onions, garlic, thyme, and oil. Bring to a boil.
3. Once the liquid is boiling add the rice and then reduce to medium-low heat.
4. Place the scotch bonnet pepper on top of the liquid and cover for about 30 minutes, or until the rice is cooked.
5. Remove the pepper before serving.

Now this all sounds really spicy, but as the biggest baby when it comes to spicy food, it's really not that bad, or maybe my spicy tolerant is getting better!

I is for Indonesia: Infusion and Interchange

My two favorite cuisines start with the letter "I", Indian and Italian. I was half tempted to blog about them just so I have an excuse to eat them, but then I realized I don't need an excuse to eat Italian and/or Indiana food, and decided to try something a little more adventurous, Indonesia. I also haven't virtually traveled to Asia yet, and after falling in love with a Balinese house on House Hunters International , I knew it was the perfect place to stop.

Balinese house

Indonesia is made of over 17,000 thousand islands in South East Asia. Indonesia's population of 238 million (of which about 90% are Muslim, the largest in the world) only inhabit about 6,000 islands, the largest including Java, Sumatra, Borneo and its shared islands with Papua New Guinea and Timor. 


Since the seventeenth century this archipelago (cluster of islands) has been an importan trade region, attracting marchants, explorers, and pirates from all over the world. Its fertile soil and tropical climate support vast areas of agricultural crops and wilderness. Indonesia is the third largest producer of coffee, second largest producer of palm-oil,  has the worlds second highest level of biodiveristy, and is a huge sugar producer. The influence from traders and colonist has resulted in diverse and unique cuisine. To understand all the dynamic influences in Indonesia we need a quick history lesson. 

Borobudur Temple a Buddhist monument in Yogyakarta 

Indonesia's geographic location fosters international which has been the foundation of its history. Business with Chinese and Indian Kingdoms started several centuries BCE, and from them religious and cultural influences were imported. In inland Java,  Buddhist and Hindu dynasties flourished. The use of noodles, tea, and stir-frying method is still evident in Indonesian cuisine. Eastern Indonesia was dubbed "Spice Islands" by the Hindi traders and missionaries brought curries, mangos, and a boat load spices, like ginger, cumin, cardamom, coriander and fennel. Around the 1400's the Muslims from the Middle East joined the party. Islamic populations first were first evident in the northern part of Sumatra, with other Indonesian areas adopting it gradually. Nutmeg, a native plant, was once a highly regarded and costly spice in Europe, and was said that it could ward off the plague. In 1512 Portuguese explorer Francisco Serrao decided he wanted to control all the nutmeg and took control of the trading routes. Then the Dutch and British traders decided they wanted some nutmeg too, and the trio dominated the trading post. The Dutch eventually became the dominant player and in the 1800's they took over Indonesia as a colony. Japan ended that rule with the occupation of the archipelago during World War II. Finally, in 1945 Indonesia was recognized as an independent state!

jackfruit

With all the influences in and out Indonesia reflections of their presence is seen in the complexity of their cuisine. Although cuisine differs from region to region they all come together in their food trinity of fish, coconut, and chile (can I get an Amen?).  Centered around most meals is rice. Rice mirrors the Indonesian landscape and drives their economy. This staple food is accompanied by meat, fish, soup, and/or several sambals, a spicy condiment. The endless coastlines provide a plethora of fish and other ocean delights that are served grilled, baked, smoked, or cooked. Alongside meat and fish, soy is another primary source of protein.  Tempe, fermented soy-bean (think tofu), is traditional soy product which is unique to Indonesia. Jackfruit, the largest tree-borne fruit in the world, is also used as a meat replacement, and can be served with curries and spices, or eaten uncooked. The seeds of the jackfruit are boiled and baked, like beans, and the leaves are used for wrapping. 


At the Indonesian restaurant I went this past weekend one of our servers told us that everyone in the country eats the same food. If you think about this, this is pretty rare. Status can often be seen in the food that people eat. In the US foods like caviar is seen exclusive to the elite, whereas something like Easy Mac is seen primarily for college students, and lower class. However that barrier is torn down in Indonesian culture. So, although many groups have come and gone, leaving their footprints in Indonesian culture, one thing remains the same, in Indonesia.... good food can be enjoyed by everyone!


RECIPE TIME!!

my food!

burbur sum-sum

This week I went to Taste of Bali, an Indonesia restaurant about 15 minutes from campus, with my partners in crime Angie, Brook, and Helen. Indonesian art is adorn on the walls and thin paper images cover the lights that hang above wooden tables. Traditional music was played faintly in the background as our waiter took us to our table and handed us thick menus. The food selection was a bit overwhelming. There are many options to chose from, as well as different "sets", which were preselected combinations of food. I wanted to get a variety of foods, so I chose a few items a la carte. I ordered risol,  chicken and carrots with a creamy Indonesian sauce rolled in a crispy wrap, ajam opor, braised chicken in a sweet coconut curry, bakwan, deep fried vegetable pancake, all topped off with some steam rice. Angie tricked me and had me try some of her spicy spicy (three star spicy), rendang, stewed beef in a spicy curry. She is a little devil. Helen the "freegan" (a vegan that will eat meat if its free) is adventurous and ordered, gudeg, cooked jackfruit. Brook had the best presented dish, ikan pepes, tilapia wrapped and steamed in a banana leaf. I finished my meal with burbur sum-sum, black rice pudding. The dish is a bit off putting, but if you can manage to get over its appearance it is actually very sweet. The restaurant has many mixed reviews. Although it is not the best thing I have ever had, the flavors were rather unique. Harmonious blends are created in the duet played by sweet and spicy flavors found Indonesia cuisine.


As the sweet and thoughtful person that I wanted to bring a snack to my study group. So for my Monday night study table I brought pisang goreng, fried banana fritters, a popular snack sold by vendors throughout Indonesia. The Portuguese introduced flour into the region which enables the banana's, that were never eaten cooked prior, to be fried. I used the Asian bananas recommended by Indonesian website, but I found the texture to be dry. I was hoping they would be more sweeter. So I added powdered sugar and chocolate syrup. They look a lot sweet and better than they actually were.             
Next time I would definitely make it with a regular banana.

Pisang Goreng 

serves 4-6

Ingredients:

• 1/2 cup of all purpose flour
• 1/2 cup of rice flour
• 2 tablespoons of sugar
• 1/4 teaspoon of salt
• 1 teaspoon of baking powder
• 1 egg, beaten
• 1/2 cup of coconut milk
• 1/2 cup of water
• 2 tablespoons butter, melted
• 6 ripe bananas, or little bananas found in Latin and Asian grocers
• oil for frying
• optional: powdered sugar and chocolate syrup 

Directions:

1. In a large bowl combine flour, rice flour, baking powder, salt and sugar. 
2. Pour in egg, coconut milk, water, and butter into the flour mixture. Set aside.
3. Heat oil in a deep skillet or deep fryer. 
4. Peel bananas and cut each banana in two pieces.
5. Working in batches dip pieces of banana in the batter to cover.  Drop into the hot oil and fry until golden brown and crispy
6. Remove from oil and drain on paper towels.
7. Sprinkle with powdered sugar and chocolate syrup
8. Eat warm!