tag:blogger.com,1999:blog-6696942600065367212024-02-08T00:23:00.796-06:00International Cooking ProjectTouring the world via taste buds.Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-669694260006536721.post-2226584833157931722014-07-23T11:50:00.000-05:002014-07-23T11:50:18.851-05:00Finland<b>Karelian Hot Pot with Lingonberry Preserves and Mashed Potatoes</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-aFYaa_opchH7915aUTn4nzTgWHZygj2SSwlal6QkVFpUEF9JMZzLI1ddGXzSm8s43LJ16FRgia10kI5JwIyo69v_fDiaHrmZWG82xHSGEJL0vT3Ri4uegOVAQjfrsn-1WWUEomCEnA/s1600/IMG_1075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-aFYaa_opchH7915aUTn4nzTgWHZygj2SSwlal6QkVFpUEF9JMZzLI1ddGXzSm8s43LJ16FRgia10kI5JwIyo69v_fDiaHrmZWG82xHSGEJL0vT3Ri4uegOVAQjfrsn-1WWUEomCEnA/s1600/IMG_1075.jpg" height="400" width="300" /></a><b><br /></b>
I made this dish on Tuesday, July 15, 2014 for Andy and me. According to <a href="http://en.wikipedia.org/wiki/Karelian_hot_pot">wikipedia</a>, Karelian Hot Pot has been the national dish of Finland since 2007. I found the recipe <a href="http://scandinavianfood.about.com/od/stewrecipes/r/Karelianpot.htm">here</a> and halved it. It was very simple to prepare, requiring only a small bit of slicing and a slow cooker. Given the unseasonably cool temperatures, this stew was surprisingly appropriate. I heard on MPR that it hadn't been as cool on July 14 in Minnesota as it was yesterday since 1884. It feels like fall!<br />
<br />
This was good, but a little bland. The allspice and pepper didn't really permeate the meat at all. The meat was tender, but rather gray looking. I thought that the lingonberry preserves were what really brought all of the components together. The bright, tart, sweet flavor added a lot to the meat and potatoes; the preserves also added some color to an otherwise "blah" plate.<br />
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<b style="text-align: center;">Ingredients:</b><br />
- 1 T. olive oil<br />
- 1/2 lb. beef, cut into 1" pieces (I used stew meat)<br />
- 1/2 lb. lamb, cut into 1" pieces (I used leg)<br />
- 1/2 lb. pork, cut into 1" pieces (I used shoulder)<br />
- large onion, sliced<br />
- 1 tsp. peppercorns<br />
- 4 whole allspice<br />
- 1 bay leaf, broken in half<br />
- 1/2 tsp. salt<br />
- 1 1/2 c. water<br />
(mashed potatoes and lingonberry preserves for serving)<br />
<br />
<b>Directions:</b><br />
1) Brown all of the meat in the olive oil.<br />
2) Cover the bottom of a slow cooker with half of the onions.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7reKyawtrEYOLZ4-6Mncddx11GclSxYpZIh-dyj3CU93S7aMDMTUOSYuxg6qRdG-e05wYkWU0GD0S5PxmE7RD8iFeQ4n6xJ6qYPRhOlFQpfPCUx0RuMqRAJS1KYCRS7irp4KlWGGZ6Q/s1600/IMG_1070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7reKyawtrEYOLZ4-6Mncddx11GclSxYpZIh-dyj3CU93S7aMDMTUOSYuxg6qRdG-e05wYkWU0GD0S5PxmE7RD8iFeQ4n6xJ6qYPRhOlFQpfPCUx0RuMqRAJS1KYCRS7irp4KlWGGZ6Q/s1600/IMG_1070.jpg" height="200" width="150" /></a><br />
3) Place half of the browned meat atop the onions. Season with 1/2 tsp. peppercorns, 2 whole allspice, 1/2 of a bay leaf and 1/4 tsp. salt.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguHKHItj34Hrz7V46ZIr5jYUHWATRUVR5L5qrLEteDNVPqJoc6j3wynVBcBCKW41yOE3OFJ8WE8KEetV5Cfy3um0ZA_JKN8uApm7LFq7hw62UIsypsPxvsrdIhhWFlPOh1k4_9i-eT6Lw/s1600/IMG_1071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguHKHItj34Hrz7V46ZIr5jYUHWATRUVR5L5qrLEteDNVPqJoc6j3wynVBcBCKW41yOE3OFJ8WE8KEetV5Cfy3um0ZA_JKN8uApm7LFq7hw62UIsypsPxvsrdIhhWFlPOh1k4_9i-eT6Lw/s1600/IMG_1071.jpg" height="200" width="150" /></a><br />
4) Repeat steps 2-3 with remaining ingredients.<br />
5) Pour in water. Cook on Low for 6 hours.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1_v5hY4EKh2RCp-JAkVS9bYDoAlvKeoMVi65L7s5uICR2m2SQZljQBhSnLzjHOygyqMF5KMBSw3gJxNeicH-l82aaN9t-PBHQaIQrpq57y3V37wfmL13vB_2hqr0WkvNCSKsgeobuQU/s1600/IMG_1073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1_v5hY4EKh2RCp-JAkVS9bYDoAlvKeoMVi65L7s5uICR2m2SQZljQBhSnLzjHOygyqMF5KMBSw3gJxNeicH-l82aaN9t-PBHQaIQrpq57y3V37wfmL13vB_2hqr0WkvNCSKsgeobuQU/s1600/IMG_1073.jpg" height="200" width="150" /></a><br />
6) Serve with mashed potatoes and lingonberry preserves.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1YKsyVcKrQX1qf_izgUNIGYESI27bYpl7kUz20hWppKcp0CcJ0LbhWGcQq69tV7rY4U-Ht9Eukz9LFChs2Wia3VMbNQh9xGOOAczaGW7HkMhWS9j3X0pSuVIG1IHkV-lXJxAYb9sLJs/s1600/IMG_1072.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1YKsyVcKrQX1qf_izgUNIGYESI27bYpl7kUz20hWppKcp0CcJ0LbhWGcQq69tV7rY4U-Ht9Eukz9LFChs2Wia3VMbNQh9xGOOAczaGW7HkMhWS9j3X0pSuVIG1IHkV-lXJxAYb9sLJs/s1600/IMG_1072.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From Italy...super authentic, right?</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPLo-fqiNhaiUfaDRCmPEWE-ccEs88Hjwjx7nVjoTRsOCV4eJst6gLoeK71d20i902y2un3SxQgNrvEWxQy2U5N1iRQx79w_pPkEQ1xzjxygn1iZHcXjq8jG40HUE3j1F5owjWi7OM00/s1600/IMG_1074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPLo-fqiNhaiUfaDRCmPEWE-ccEs88Hjwjx7nVjoTRsOCV4eJst6gLoeK71d20i902y2un3SxQgNrvEWxQy2U5N1iRQx79w_pPkEQ1xzjxygn1iZHcXjq8jG40HUE3j1F5owjWi7OM00/s1600/IMG_1074.jpg" height="300" width="400" /></a></div>
Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0tag:blogger.com,1999:blog-669694260006536721.post-10869316416221184522014-07-07T15:45:00.000-05:002014-07-15T15:46:40.765-05:00Fiji<b>Kokoda</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81hyphenhyphenUZCskSnL02F6vr-4xKJDwp8zxTDHqnvCAR35ZTJ6_OAH0ENG0deD0CWSZo7XQqo7B7Byos0ZRFG5oE6477K7zusGyS0yRdRnFrVcJ5WxqRdRxRgMClSb10LRpyEQyvGYpv32a2Yw/s1600/IMG_1056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81hyphenhyphenUZCskSnL02F6vr-4xKJDwp8zxTDHqnvCAR35ZTJ6_OAH0ENG0deD0CWSZo7XQqo7B7Byos0ZRFG5oE6477K7zusGyS0yRdRnFrVcJ5WxqRdRxRgMClSb10LRpyEQyvGYpv32a2Yw/s1600/IMG_1056.jpg" height="400" width="300" /></a><b><br /></b>
Kokoda is the national dish of Fiji. It is very similar to a ceviche in that raw fish is "cooked" in acidic citrus juices. I found a traditional recipe for kokoda <a href="http://gourmetgetaways.com.au/kokoda-traditional-fijian-recipe/">here</a>.<br />
<br />
I made this recipe on Monday, July 7. I thought it was okay - It wasn't super flavorful. There was some heat, and I could definitely taste the lime. I wanted the coconut flavor to come through more. Andy ate one piece of fish and said, "I don't think I can eat this." He thought it was too citrusy. We're big fans of sushi, but this one didn't really do it for us.<br />
<br />
<b>Ingredients:</b><br />
- 1 mahi mahi fillet<br />
- 1/2 c. lime juice (for marinading)<br />
- 1 c. coconut cream<br />
- 1/2 c. lime juice (for serving)<br />
- 2 T. finely diced shallots<br />
- 2 T. finely diced red jalapeño<br />
- 2 T. finely diced green jalapeño<br />
- 2 T. finely diced cucumber<br />
- 2 T. finely diced red chile pepper<span style="text-align: center;">- 2 T. finely chopped cilantro</span><br />
- 2 T. finely chopped tomato<br />
- Salt and pepper to taste<br />
<br />
<b>Directions:</b><br />
1) Dice the fish fillet into small cubes. Place in a non-reactive container with the lime juice to marinade. Cover and refrigerate for 12-24 hours until opaque and "cooked."<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Ks9DqJDRFrDs3YJCRc99FTODJ_IcslwdMassEUM5-4Ut4p7FLjU5bYmuDYyxeBnPyLU_jcSmHIZwTXTKjeblQ6lvnS5kaCGtkjxCCBbRyRzd2lIK726KPXY8U0UlyzmFadkkaTk7XGM/s1600/IMG_1050.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Ks9DqJDRFrDs3YJCRc99FTODJ_IcslwdMassEUM5-4Ut4p7FLjU5bYmuDYyxeBnPyLU_jcSmHIZwTXTKjeblQ6lvnS5kaCGtkjxCCBbRyRzd2lIK726KPXY8U0UlyzmFadkkaTk7XGM/s1600/IMG_1050.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before "cooking"</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_FJSkdNPyUwmmx9rwbWqwF9njeAZtyL09-rmj_15a8c0eOxFjbsKb_DpbzeyZlmgRtrdilIrNxsMO2qs4dbtGL8saxQSM2u7tcxVayW_o4Dg662tft_S7VKZrvszcUVRZ7lHOW_BNVE/s1600/IMG_1052.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_FJSkdNPyUwmmx9rwbWqwF9njeAZtyL09-rmj_15a8c0eOxFjbsKb_DpbzeyZlmgRtrdilIrNxsMO2qs4dbtGL8saxQSM2u7tcxVayW_o4Dg662tft_S7VKZrvszcUVRZ7lHOW_BNVE/s1600/IMG_1052.JPG" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">After "cooking"<br /></td></tr>
</tbody></table>
2) Drain the lime juice and discard.<br />
3) Combine coconut cream and lime juice into a mixing bowl. Add the "cooked" fish to the liquid along with all of the other ingredients. Stir until combined.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGbLtAJByKXWOGWYPdjKkIsdbZBb9lDUDYO5jO8kaSUvayYk6LXfVRPOCm0JveCB80X2JxJYLemrZJPanlaMmvypZA6kVM37yE9lMifxKyLyVhgF1IPuisT61_szzn7ICLhAtWnZxqdY/s1600/IMG_1053.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGbLtAJByKXWOGWYPdjKkIsdbZBb9lDUDYO5jO8kaSUvayYk6LXfVRPOCm0JveCB80X2JxJYLemrZJPanlaMmvypZA6kVM37yE9lMifxKyLyVhgF1IPuisT61_szzn7ICLhAtWnZxqdY/s1600/IMG_1053.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All ingredients added, but not stirred in</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOylYGE-zxJRQjIS_AJv-fxMKMudfjUZgQvBjFOnfAKNn8BRE8_xwO1uGhQ51HPit_Ws4s2hmH2JQLL-9i7iUTp6IASkZpPFzexC8s6kreiP60f6MkFJCsJEOU4tGJ1CCxWfb2DgGsy-s/s1600/IMG_1054.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOylYGE-zxJRQjIS_AJv-fxMKMudfjUZgQvBjFOnfAKNn8BRE8_xwO1uGhQ51HPit_Ws4s2hmH2JQLL-9i7iUTp6IASkZpPFzexC8s6kreiP60f6MkFJCsJEOU4tGJ1CCxWfb2DgGsy-s/s1600/IMG_1054.JPG" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All stirred up!</td></tr>
</tbody></table>
4) Transfer to a serving dish. Serves 4.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3r1b431aMuoIo3HGtS_vcfblO9nSX5GHe91A3BBeUf8Nr5dGd9XfkC3Ljrdz-f5X6yHotEjLZphM7YUaU1qnmso0DcViY7LMyHtuKhyhw_OPCmVcjrXBGzTZPr9mWKJ41CYy09RlmorY/s1600/IMG_1055.jpg" imageanchor="1" style="font-family: Times; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3r1b431aMuoIo3HGtS_vcfblO9nSX5GHe91A3BBeUf8Nr5dGd9XfkC3Ljrdz-f5X6yHotEjLZphM7YUaU1qnmso0DcViY7LMyHtuKhyhw_OPCmVcjrXBGzTZPr9mWKJ41CYy09RlmorY/s1600/IMG_1055.jpg" height="400" width="300" /></a></div>
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Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0tag:blogger.com,1999:blog-669694260006536721.post-73156758206148782652013-07-22T12:59:00.000-05:002014-07-03T13:06:27.296-05:00Faroe Islands<b>Sunfrid Jacobsen's Fish Casserole</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgridSawaXmVFkGnshpgcXw2J1iKrh5FY1uylhSOvdgyZl6T6C3zrKvfSLYwTWkH1yDlOmXCHkq2gZYf0NNfCEfYCl7B3eYIIgxKD2cd57fMMnmc3Ovc7NoW62VPWnQ5aQSfutTe9BHhrQ/s1600/IMG_0650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgridSawaXmVFkGnshpgcXw2J1iKrh5FY1uylhSOvdgyZl6T6C3zrKvfSLYwTWkH1yDlOmXCHkq2gZYf0NNfCEfYCl7B3eYIIgxKD2cd57fMMnmc3Ovc7NoW62VPWnQ5aQSfutTe9BHhrQ/s1600/IMG_0650.jpg" height="300" width="400" /></a><br />
This is another recipe I made in July 2013.<br />
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<span style="text-align: center;">The national dish of the Faroe Islands is Puffin Stuffed with Rhubarb. As I knew I would not be able to find puffin in Minnesota, I searched high and low for other recipes. What I stumbled across was this </span><a href="http://expatlaureen.com/expat-living/faroese-family-and-recipe/" style="text-align: center;">travel blog</a><span style="text-align: center;">. I have no idea how traditionally Faroese this recipe is, I do know that it comes from a Faroese family.</span><br />
<br />
It was tasty: rich and creamy. I'd make it again.<br />
<br />
<b>Sunfrid Jacobsen's Fish Casserole</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
- 2 lb. Cod<br />
- salt and pepper<br />
- 3 T. oil<br />
- 1 c. cream<br />
- 1/3 c. mustard<br />
- 4 T. ketchup<br />
- 1 tsp. curry powder<br />
- 1 tsp. vinegar<br />
<br />
<b>Directions:</b><br />
1) Salt and pepper the fish and place in a baking dish.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1lG82tpxUZTTe-6_nmGnBNqVmVkEMgTlyZA5W-1YEdRNP851PfBDt7qWbtC_5j59aEuj_pJo2kBnTcU_atMwIgtqcHmSjjk0zNsYlQO9_HqlNtDkoXHbXnHYD2ctsYVtQQT0IjSdbqs/s1600/IMG_0642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1lG82tpxUZTTe-6_nmGnBNqVmVkEMgTlyZA5W-1YEdRNP851PfBDt7qWbtC_5j59aEuj_pJo2kBnTcU_atMwIgtqcHmSjjk0zNsYlQO9_HqlNtDkoXHbXnHYD2ctsYVtQQT0IjSdbqs/s1600/IMG_0642.jpg" height="200" width="150" /></a><br />
2) Combine oil, cream, mustard, ketchup, curry, and vinegar. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK44NFimec9YvQvZnMvSQmeJH3hKu11XHgaO9OL8acVu7WX9wVaOtPXlhxrNkf79GMnrqRCABk1-qBsubgbXD-slB8ErNAg-Mct-2qoFU82OtXYiwh13JT2byhLFQIvIVPpRF0GqZQ0-g/s1600/IMG_0643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK44NFimec9YvQvZnMvSQmeJH3hKu11XHgaO9OL8acVu7WX9wVaOtPXlhxrNkf79GMnrqRCABk1-qBsubgbXD-slB8ErNAg-Mct-2qoFU82OtXYiwh13JT2byhLFQIvIVPpRF0GqZQ0-g/s1600/IMG_0643.jpg" height="200" width="150" /></a><br />
3) Pour over fish.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigr9rLqxLEEbeuljEwhwC_8ujQbFFva_EMnSCTj6kZOQo2Ras0px8NXxbDMEObCdRoDGhz7bjoN5Xtbf1hg_McvC9aEs8tIUypnFe9es_oDhArf0223VptvSwZdBZNyjQIKdvicW8IAOE/s1600/IMG_0645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigr9rLqxLEEbeuljEwhwC_8ujQbFFva_EMnSCTj6kZOQo2Ras0px8NXxbDMEObCdRoDGhz7bjoN5Xtbf1hg_McvC9aEs8tIUypnFe9es_oDhArf0223VptvSwZdBZNyjQIKdvicW8IAOE/s1600/IMG_0645.JPG" height="150" width="200" /></a><br />
4) Bake at 350 degrees for 45 minutes. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2u6qWKQ1uLz22zpGx9pj0ia871PeIN939QSrFuLhsgYxVRni51M1SDHVyOiwSuyYuIxCfTI9j40feJNez7F7lb85TbtPDrCJcCIS2xjNsK2uWqk3FxYF2rdlFHeKK08Zkp_BoV6CwxG0/s1600/IMG_0647.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2u6qWKQ1uLz22zpGx9pj0ia871PeIN939QSrFuLhsgYxVRni51M1SDHVyOiwSuyYuIxCfTI9j40feJNez7F7lb85TbtPDrCJcCIS2xjNsK2uWqk3FxYF2rdlFHeKK08Zkp_BoV6CwxG0/s1600/IMG_0647.jpg" height="200" width="150" /></a><br />
5) Serve over potatoes.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7tDXg5ix0aiK1EQA_c0U7ITwxlAny3n5ImQxfSBL8t9ekl9ud6Ijg7nZwdnYyj0LlVC8Q7_7iLGqHdn9rjydlAAcZ-eKmmbCkuZd5jZLRf94nWlcXo554OTkS8T8zZNu7UZvtA-ppeg/s1600/IMG_0649.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7tDXg5ix0aiK1EQA_c0U7ITwxlAny3n5ImQxfSBL8t9ekl9ud6Ijg7nZwdnYyj0LlVC8Q7_7iLGqHdn9rjydlAAcZ-eKmmbCkuZd5jZLRf94nWlcXo554OTkS8T8zZNu7UZvtA-ppeg/s1600/IMG_0649.jpg" height="400" width="300" /></a>Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0tag:blogger.com,1999:blog-669694260006536721.post-56355069373276293262013-07-15T12:47:00.000-05:002014-07-03T12:48:07.972-05:00Falkland Islands<b>Smoko Cake</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipSsi2CiBczB4zK2hb0e4jUPTYChonUSsIr9HYtunN0pbWcqoZPYU-G98eMcttJHxOhI-GNiNq49ncFeK3Ug-TCRw46QMusDLO00TuP6fOX9uToMWy7jzETN3xgUbVPKErlffBWMo6_Xw/s1600/IMG_0639.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipSsi2CiBczB4zK2hb0e4jUPTYChonUSsIr9HYtunN0pbWcqoZPYU-G98eMcttJHxOhI-GNiNq49ncFeK3Ug-TCRw46QMusDLO00TuP6fOX9uToMWy7jzETN3xgUbVPKErlffBWMo6_Xw/s1600/IMG_0639.jpg" height="400" width="300" /></a></div>
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I've seemed to develop a bad habit of cooking and not updating for a year, only to pick up again in June or July. As such, I actually baked this cake last July 15. Oh well.</div>
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I had a bear of a time finding recipes, but learned of a tradition of a tea break called a smoko. In New Zealand and Australia a smoko tends to refer more to a cigarette break, whereas in the Falkland Islands it's more of a tea break with a special smoko cake. The term smoko is thought to have originated in the British Merchant Navy (Wikipedia)<br />
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In searching for recipes for smoko cake, I only found <a href="http://www.bestrecipes.com.au/recipe/smoko-cake-L5542.html">one</a>. I have no idea how authentic it is, but it was quite tasty: lemony and sweet.</div>
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<b>Ingredients:</b><br />
- 1 stick of butter<br />
- 1 1/2 c. sugar<br />
- 4 eggs<br />
- 3/4 c. milk<br />
- 2 1/4 c. self-rising flour, sifted<br />
- rind of 1 lemon<br />
- extra sugar<br />
- juice of 1 lemon<br />
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<b>Directions:</b><br />
1) Beat butter and sugar until creamy and white. Add lemon rind and eggs; mix until combined.<br />
2) Add milk and flour alternately while mixing.<br />
3) Pour into greased 13x9" pan.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDbxVKJZG0WCz_t-LkFAy81anEknLa5L4SDOkDcg_MjWCyNyhvBiETUMvTTS8wptn_Dhmm1_dbVvy-X4mfjSA_uMYJtYWNgQ34UsCZ5XsWYInLUd9NqHJ98Fj9czGPhDIgZMgBGMWlec/s1600/IMG_0637.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDbxVKJZG0WCz_t-LkFAy81anEknLa5L4SDOkDcg_MjWCyNyhvBiETUMvTTS8wptn_Dhmm1_dbVvy-X4mfjSA_uMYJtYWNgQ34UsCZ5XsWYInLUd9NqHJ98Fj9czGPhDIgZMgBGMWlec/s1600/IMG_0637.JPG" height="150" width="200" /></a><br />
4) Bake at 350 degrees for approximately 40 minutes.<br />
5) While still warm, sprinkle sugar and lemon juice over top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmaZpcXJ-F_y-wVH_0aGsAHN-TUvBDVEVSW11Ie_nAMoDHtDa1YIGh66hWPqt6-rLkq69UK1YeuFtr3O-hUADTR_cFBcO21jyb2DCLKijcgKRsQv0FaKFN6Z3HVC1rUw5ZncAcDKeCSsc/s1600/IMG_0638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmaZpcXJ-F_y-wVH_0aGsAHN-TUvBDVEVSW11Ie_nAMoDHtDa1YIGh66hWPqt6-rLkq69UK1YeuFtr3O-hUADTR_cFBcO21jyb2DCLKijcgKRsQv0FaKFN6Z3HVC1rUw5ZncAcDKeCSsc/s1600/IMG_0638.JPG" height="240" width="320" /></a></div>
Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com1tag:blogger.com,1999:blog-669694260006536721.post-66711930600525730562013-07-06T18:31:00.003-05:002013-07-06T18:31:34.751-05:00Ethiopia<b>Doro Wat with Injera</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsmF95JkHhq5Ry9Cpi7FekZ_HVJaMIfKtJh9982Tgn_-qTmN_vfji3Pt-FphsAWw4CleW3bAwLrFKGACCrvI_B_nCgwoKjcR_582UA6BDcQxcHJe8GK66obZ9yVL95faQIVZj00Yxi1qk/s1600/IMG_0634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsmF95JkHhq5Ry9Cpi7FekZ_HVJaMIfKtJh9982Tgn_-qTmN_vfji3Pt-FphsAWw4CleW3bAwLrFKGACCrvI_B_nCgwoKjcR_582UA6BDcQxcHJe8GK66obZ9yVL95faQIVZj00Yxi1qk/s1600/IMG_0634.jpg" height="400" width="300" /></a></div>
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I AM THE INJERA MASTER! Or, at least I didn't destroy it this time and it turned out quite well, thanks to <a href="http://globaltableadventure.com/2011/02/24/recipe-injera-north-african-flatbread/">some other gal's similar blog</a>. It maybe wasn't as authentic as the stuff I tried to make for Eritrea, but, hey, at least it turned out! She has really helpful pictures of each step.<br />
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I made this meal on Saturday, July 6 for Andy; our friend Pat, who is in town from Chicago; and me. We all enjoyed it very much. It was spicy, filling and delicious. The chicken was fork-tender and the injera was nutty and tangy. The flavors were reminiscent of the <a href="http://internationalcookingproject.blogspot.com/2013/06/eritrea.html">Eritrean meal</a>, which is not surprising considering I used the leftover berebere spice I had made for that country. Best of all, this meal was easy to put together, which was refreshing after the extensive work that went into <a href="http://internationalcookingproject.blogspot.com/2013/06/estonia_24.html">Estonia</a>.<br />
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This was my last meal for the "E" countries, and it was definitely a good one. Next I am onto the F's, beginning with the Falkland Islands!<br />
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<b>Injera</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdfW4SqFB6U7pNLibtdPlIXAOh0JMplj3SZvKjn8zLjf8OqM5CJWYxg2cFDHxWTBYDsH9xq_NswpMHY-2ZD3jlP-sCW_IC6kaMOIYCXyrOxKwktvjrN4-L0fqqYNgRsWfVqo6yBezcZy0/s1600/IMG_0630.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdfW4SqFB6U7pNLibtdPlIXAOh0JMplj3SZvKjn8zLjf8OqM5CJWYxg2cFDHxWTBYDsH9xq_NswpMHY-2ZD3jlP-sCW_IC6kaMOIYCXyrOxKwktvjrN4-L0fqqYNgRsWfVqo6yBezcZy0/s1600/IMG_0630.jpg" height="200" width="150" /></a></div>
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<b>Ingredients:</b><br />
- 3 1/2 c. teff flour<br />
- 1 c. all purpose flour<br />
- 1 packet active dry yeast<br />
- 4 1/2 c. water<br />
- 1 tsp. salt<br />
- 1 c. water<br />
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<b>Directions:</b><br />
1) Stir together teff flour and all purpose flour in a large bowl. Sprinkle with yeast and add salt.<br />
2) Add enough water (about 4 1/2 c.) to make it almost runny - somewhere between pancake and crepe batter. Whisk together and let sit, covered, until bubbly and sour smelling (1-2 days).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDSF1dPVlJIKotYAWA_RfYxilVlwD_B2v0ksVkG2IDg3ZFrHPCS6AyPBmInaehkxQk2IbV6IIr0KL5IWe-5Wi3l_lYV51TMpFG-yuZ2MU6SlUZbxmFdWeSo03NiL2v4IN_6Tq3aCCHsE/s1600/IMG_0619.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDSF1dPVlJIKotYAWA_RfYxilVlwD_B2v0ksVkG2IDg3ZFrHPCS6AyPBmInaehkxQk2IbV6IIr0KL5IWe-5Wi3l_lYV51TMpFG-yuZ2MU6SlUZbxmFdWeSo03NiL2v4IN_6Tq3aCCHsE/s1600/IMG_0619.jpg" height="200" width="150" /></a></div>
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3) Pour off the liquid that floated to the top and whisk the batter smooth again.<br />
4) Boil 1 c. water. Add 1/2 c. batter and whisk continually over heat until thick.<br />
5) Let cook until lukewarm and then whisk vigorously into batter.<br />
6) Let sit for 30 minutes (it will expand and bubble like you wouldn't believe!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZF4EfTBl1p8GfEytBGwk5MVxr5uadTSp-QtBl9tiNOJD3eSis4HdNzyw4y7MAT6DkI2eKvgapbKbyoErsBUpOQKRA7p098hod9gG90ARjLLpnnlt713qPOEkwCaxhzhmT5-LuVt_9YO0/s1600/IMG_0627.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZF4EfTBl1p8GfEytBGwk5MVxr5uadTSp-QtBl9tiNOJD3eSis4HdNzyw4y7MAT6DkI2eKvgapbKbyoErsBUpOQKRA7p098hod9gG90ARjLLpnnlt713qPOEkwCaxhzhmT5-LuVt_9YO0/s1600/IMG_0627.jpg" height="200" width="150" /></a></div>
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7) Preheat a large nonstick skillet over medium. Spray with nonstick spray and ladle in batter. Swirl to coat bottom of pan. Cover loosely and cook until the surface of the injera dries out and is full of little holes. The edges will curl when ready.<br />
8) Slide out of the pan onto a kitchen towel and let cool!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM5OcmmRcBWeUMNkTjuPVL-WaLtjP4e9CZ0YF0wWtdjOsLDzneDexhWjVQZkXu3oF4qOGoWlL68oc3ZhNL_reLJENXus8oMY9nLsDJhOe_5icA7mrGte0Bmk_Ie8G0EvLjWFWobQVCbMw/s1600/IMG_0628.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM5OcmmRcBWeUMNkTjuPVL-WaLtjP4e9CZ0YF0wWtdjOsLDzneDexhWjVQZkXu3oF4qOGoWlL68oc3ZhNL_reLJENXus8oMY9nLsDJhOe_5icA7mrGte0Bmk_Ie8G0EvLjWFWobQVCbMw/s1600/IMG_0628.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First attempt</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTp4uhAeAkq-Cn3di1nMcQaZz85Fk0SoZvbtmS2Cwe-CPJAhv-b-l4KDaezDCa_dN9Rlh_JK7pckzZiBFtqL1Lq5Q5NLTq5QXuc8c8YUV3xQRpWKU1N-auIIcofTgRrbip38Bwo4HBUw/s1600/IMG_0629.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTp4uhAeAkq-Cn3di1nMcQaZz85Fk0SoZvbtmS2Cwe-CPJAhv-b-l4KDaezDCa_dN9Rlh_JK7pckzZiBFtqL1Lq5Q5NLTq5QXuc8c8YUV3xQRpWKU1N-auIIcofTgRrbip38Bwo4HBUw/s1600/IMG_0629.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Second attempt</td></tr>
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<b><a href="http://www.whats4eats.com/sauces/niter-kibbeh-recipe">Niter Kebbeh</a></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieef2u3ABLllWnlD9y2k9Pryv22OV1ZsF26zXRcNeM07VFT3bZvjjZCvAu-66XzRfiPrkyotbZPmZw-7AbQXrLjp1vY5O6OHE3wBieVh9VvPJFAdoEupyfqH0Rc8feW_-XCPzFr9a8Wec/s1600/IMG_0624.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieef2u3ABLllWnlD9y2k9Pryv22OV1ZsF26zXRcNeM07VFT3bZvjjZCvAu-66XzRfiPrkyotbZPmZw-7AbQXrLjp1vY5O6OHE3wBieVh9VvPJFAdoEupyfqH0Rc8feW_-XCPzFr9a8Wec/s1600/IMG_0624.jpg" height="200" width="150" /></a></div>
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<b>Ingredients:</b><br />
- 1 stick unsalted butter<br />
- 1/8 onion, chopped<br />
- 1 clove garlic, crushed<br />
- 1/2 piece ginger root, cut into 1/4" slices<br />
- 1 cardamom pod<br />
- 1 cinnamon stick<br />
- 1 whole clove<br />
- 1/4 tsp. fenugreek seeds<br />
- 1/8 tsp. turmeric<br />
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<b>Directions:</b><br />
1) Place butter in a small saucepan and melt over low heat. Add all other ingredients and let simmer on lowest possible heat for one hour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKdK8S7rjFb8j3iqX6ZmHWz9zlPYnsJTqqOZImd7LdzKjBEMXleIdB-0rFZr814Ea6E5zNmpLzxM6LIEXuhQ-nwGDMdqrQDOC22cqWadEMRATC59tl950KfnKj8N16ekCmcYu-GmhfGc0/s1600/IMG_0620.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKdK8S7rjFb8j3iqX6ZmHWz9zlPYnsJTqqOZImd7LdzKjBEMXleIdB-0rFZr814Ea6E5zNmpLzxM6LIEXuhQ-nwGDMdqrQDOC22cqWadEMRATC59tl950KfnKj8N16ekCmcYu-GmhfGc0/s1600/IMG_0620.jpg" height="200" width="150" /></a></div>
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2) Strain through sieve and coffee filter. Discard solids.<br />
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<b><a href="http://www.whats4eats.com/poultry/doro-wat-recipe">Doro Wat</a></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWmh3OrQKnCrNV4MGzpo3SNIVyXT0Za4VxVFJngL3tLdqcBoOMA5500-b6NjlSYrn2ve83dV_dJl6I5shAOYDdbJ9GHCw-pwazGBdRk6jU-vMzKLb6U1kUl_72iTfPJyiIZG-mYKrgpaQ/s1600/IMG_0633.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWmh3OrQKnCrNV4MGzpo3SNIVyXT0Za4VxVFJngL3tLdqcBoOMA5500-b6NjlSYrn2ve83dV_dJl6I5shAOYDdbJ9GHCw-pwazGBdRk6jU-vMzKLb6U1kUl_72iTfPJyiIZG-mYKrgpaQ/s1600/IMG_0633.jpg" height="320" width="240" /></a></div>
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<b>Ingredients:</b><br />
- 2 lbs. boneless, skinless chicken thighs<br />
- juice of 1 lemon<br />
- 2 tsp. salt<br />
- 2 onions, chopped<br />
- 3 cloves garlic, crushed<br />
- 1 T. peeled and chopped ginger root<br />
- 1/4 c. niter kebbeh<br />
- 2 T. paprika<br />
- 1/4-1/2 c. berebere (I used what was leftover from Eritrea)<br />
- 3/4 c. chicken stock<br />
- 1/4 c. red wine<br />
- 1 tsp. cayenne<br />
- salt and pepper<br />
- 4 hard-boiled eggs<br />
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<b>Directions:</b><br />
1) Mix together the chicken pieces, lemon juice and salt in a large, non-reactive bowl. Set aside and allow to marinate for about 30 minutes.<br />
2) While chicken is marinating, puree the onions, garlic and ginger in a food processor.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg76LQiJDUyAVSERbherrehgoYLtvvr7wyWs1PeG-VAseMHRrkoe3Mid1pp5QK-Gj0LrxIyr07G-k3212RrHsDOoyoOOPJwigNiAUPc5UeoNX_u-uJj-WMykzKsPyjHvalRT4BgNiEvuQ/s1600/IMG_0621.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg76LQiJDUyAVSERbherrehgoYLtvvr7wyWs1PeG-VAseMHRrkoe3Mid1pp5QK-Gj0LrxIyr07G-k3212RrHsDOoyoOOPJwigNiAUPc5UeoNX_u-uJj-WMykzKsPyjHvalRT4BgNiEvuQ/s1600/IMG_0621.jpg" height="200" width="150" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaqMXWDFrAXPFDUMsGYy1h4Oata29STyjN6nby3W00LtQUBghoEX_qIf4TEwBQG_g2XmkNpygf5Zdktw5FqkGRf87v8HlLbzh_ZDOPVU8SctnKjKpThiShCitQuAW3inebZvoJmCD8nwg/s1600/IMG_0622.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaqMXWDFrAXPFDUMsGYy1h4Oata29STyjN6nby3W00LtQUBghoEX_qIf4TEwBQG_g2XmkNpygf5Zdktw5FqkGRf87v8HlLbzh_ZDOPVU8SctnKjKpThiShCitQuAW3inebZvoJmCD8nwg/s1600/IMG_0622.jpg" height="200" width="150" /></a><br />
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3) Heat the niter kibbeh in a large pot over medium. Add the paprika and stir in to color the oil and cook the spice through, about 1 minute. Stir in the berebere and cook for another 2-3 minutes.<br />
4) Add the onion-garlic-ginger puree and sauté until most of the moisture evaporates, about 5-10 minutes. Do not allow to burn.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQBUF5Jlo2pdxeA3lu7s4YKKI8jtw45S2RVk-eRUYq8udGySF_nIdx98UrxKOXU1IYb8LgoPpitreInNsJk-YTdjj1XIwuVhe7aTsJln-m8lxbmQxUd1XzuIaSN2R7yzrGdOD8Ra3gH8/s1600/IMG_0626.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQBUF5Jlo2pdxeA3lu7s4YKKI8jtw45S2RVk-eRUYq8udGySF_nIdx98UrxKOXU1IYb8LgoPpitreInNsJk-YTdjj1XIwuVhe7aTsJln-m8lxbmQxUd1XzuIaSN2R7yzrGdOD8Ra3gH8/s1600/IMG_0626.jpg" height="200" width="150" /></a><br />
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5) Pour in the stock and wine. Stir in the chicken pieces, cayenne, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes.<br />
6) Add the whole hard boiled eggs and cook for another 15 minutes.<br />
7) Serve hot over injera.<br />
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<br />Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0tag:blogger.com,1999:blog-669694260006536721.post-88167703265318615192013-06-24T18:46:00.000-05:002013-06-24T18:46:30.382-05:00Estonia<b>Verivorst, Mulgikapsad, and Black Bread</b><br />
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What started out as a country that appeared to have a simple menu became quite the ordeal... I originally planned on having this on June 20, but difficulty in procuring the necessary ingredients and getting the right bread pan thwarted me. And, being a tad OCD, I had to do it right...<br />
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The national dishes of Estonia are verivorst with mulgikapsad. I began my research by looking for a recipe for mulgikapsad, which is sauerkraut stew, and the <a href="http://thekitchenmouse.blogspot.com/2011/08/mulgikapsad-pork-barley-kraut-recipe.html">recipe</a> was easy to find, easy to get ingredients for, and easy to follow. Where I first ran into trouble, though, was deciding that I needed some good bread to go with the stew. Upon Googling "Estonian bread," I learned that apparently Estonian black bread is essential to any meal. So, I found a <a href="http://easteuropeanfood.about.com/od/breads/r/blackbread.htm">recipe</a> that was easy to follow. So began my adventure.<br />
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The bread itself takes multiple days to make; I needed a sourdough starter that needs at last five days to be ready. Then, I needed a rye soaker that must soak overnight. In addition, I needed to prepare a rye sour that needs 12-15 hours of wait time. Finally, the bread is gummy inside when it first comes from the oven, so it needed 24 hours to rest before I could cut it. Feeling accomplished for always looking at my upcoming recipes at least a week in advance, I set to work.<br />
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To begin with, I needed a sourdough starter. This seemed simple enough to do on my own, but realizing that I would need to purchase a 5-gallon bucket, and thinking about having a vat of yeasty, sour goop around the house, I decided to take a shortcut and purchase a sourdough starter from amazon.com. I ended up with one from a site called <a href="http://www.breadtopia.com/store/live-sourdough-starter.html">breadtopia</a>, which I received quickly and that came with clear instructions. I started "feeding" (gross) the starter everyday by adding 1/3 c. flour and 1/4 c.water and letting it grow in a bowl on my counter. This step was simple, but since it took longer and longer and longer to get the needed ingredients for the bread recipe, and since I had to feed the starter once every 12-24 hours, the starter became quite large and I now will have to bake some sourdough bread to use it up (I'm not complaining.).<br />
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Another difficulty with the bread came from the fact that I needed a special pan called a Pullman pan. Apparently the long bake time of the bread can cause it to get too dark on top and dry out, so I needed a special type of pan with a snazzy sliding lid. This I easily found on amazon.com, and it, too, quickly came. I was right on track to make this bread. Or so I thought.<br />
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The recipe calls for two ingredients that I wasn't positive I could find: high-gluten flour and pumpernickel flour. Rather than having to go to many different stores to get these, I ordered them from <a href="http://www.kingarthurflour.com/">King Arthur Flour</a>. Feeling proud of myself for planning ahead; with the sourdough starter, Pullman pan, and obscure-ish flours en route to my front door; I went to Whole Foods on Sunday, June 16 to get the other ingredients. Roadblock. They had no cracked rye (but they did have pumpernickel flour). This was troubling to me, as I needed it not only for the recipe, but at least 36 hours before I planned to eat the bread. So I went to Cub Foods. No cracked rye (but they did have pumpernickel flour). So I went to the internets and ordered some from <a href="http://www.bobsredmill.com/organic-cracked-rye.html?&cat=">Bob's Red Mill</a>. Still planning on cooking the meal on Thursday, I paid extra on the shipping so it would arrive Wednesday. That way I could make the sour Wednesday night, bake the bread Thursday afternoon, and take my chances on the slicing with the gummy interior. It arrived Thursday. Knowing that I couldn't cook the meal Friday nor Saturday night because of prior dinner plans, I decided to bake the bread on Saturday and make the meal on Monday.<br />
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The actual making of the bread was pretty uneventful aside from the fact that it took WAY longer than one hour to rise. I ended up setting it out on the deck where it was warmer and more humid than in the air-conditioned house. Even in doing this, it still wasn't 1" from the top of the pan after three hours, but I had to get it in the oven, so I baked it before it had completed its rise, making denser bread.<br />
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And that was all just for the bread... I did find a<a href="http://recipes.wikia.com/wiki/Verivorst"> recipe</a> for verivorst, but I wasn't comfortable using ingredients such as 1 qt. of freshly certified blood or 7-8 commercial intestines. So I decided to call around. I tried <a href="http://www.kramarczuk.com/">Kramarczuk's</a>, a local Eastern European sausage company, and while they did have blood sausage, it is made with buckwheat and verivorst is made with barley. I found some blood sausage made with barley at <a href="http://www.mackenthunsmeats.com/products.html">Mackenthun's Meats</a>, but they are located in St. Bonafacius, which is about 35 miles away. A helpful woman there did inform me that they would ship it to me, but that would have cost about $15, and I wasn't willing to pay $20-25 for one pound of blood sausage that I may or may not like. I called <a href="http://www.clanceysmeats.com/">Clancey's Meats and Fish</a>, but they make it with breadcrumbs, not barley. It seemed that a trip to St. Bonafacius was my only hope. Then suddenly I remembered reading that verivorst is closely related to Finnish blood sausage (called mustamakkara), as Finland and Estonia are actually quite close to each other. I called <a href="http://www.ingebretsens.com/">Ingebretsen's</a>, a local Scandinavian food shop, and - HOORAY - they make blood sausage using barley (and rice, but whatever. Close enough, and WAY closer than St. Bonafacius)! Plus, they sell lingonberry jam, which is often served aside the verivorst.<br />
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So on Saturday, I headed over to Minneapolis around 3:30 to get the blood sausage at Ingebretsen's, not thinking about the terrible storms we had on Friday night that wiped power out for the majority of Minneapolis. I was almost thwarted again when I got to Ingebretsen's and the door was locked... But, I saw people in there, and a woman graciously let me in even though their power had just come on about two hours prior and there was a giant hole in the ceiling with major water damage. A kind man cut me the blood sausage, I bought the lingonberry preserves, and I was on my way. A shout out to Ingebretsen's for their great customer service even when their store is dealing with unforeseen circumstances. I am for sure keeping them in mind when I get to Finland!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84TmlNLSKdvBOiO6OBtA1kpB9GdrdUQVr8d7xrl608Jrl374sJOZGiAuxr6ib2p4l8WXvy6IYu5846BUjwb7NRyBmcw3SpdBJVUdXnse9WkKSDCck_VwuBV4jY4OhnQ7egg1rmzsp17Q/s1600/IMG_0611.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84TmlNLSKdvBOiO6OBtA1kpB9GdrdUQVr8d7xrl608Jrl374sJOZGiAuxr6ib2p4l8WXvy6IYu5846BUjwb7NRyBmcw3SpdBJVUdXnse9WkKSDCck_VwuBV4jY4OhnQ7egg1rmzsp17Q/s200/IMG_0611.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blood sausage (verivorst impersonator)</td></tr>
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ANYWAY, this was not an easy meal to put all together, although the cooking of it all was easy. And after all of that rigmarole, we were very underwhelmed. The bread was incredibly dense (I will probably make croutons with the leftovers), the mulgikapsad was rather bland (both in color and in taste), and the blood sausage was also bland. I really didn't like the texture either, and I couldn't help but gag a little when I thought about how it was made mostly of congealed blood. All in all, I was disappointed.<br />
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<b>Estonian Black Bread</b><br />
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<b>Ingredients:</b><br />
<b><i>Soaker</i></b><br />
- 2 1/4 oz. cracked rye<br />
- 4 oz. cool water<br />
<b><i>Rye Sour</i></b><br />
- 9 oz. whole rye (pumpernickel) flour<br />
- 8 oz. water<br />
- 1/2 oz. ripe sourdough starter<br />
<b><i>Dough</i></b><br />
- 6 oz. water<br />
- all the soaker<br />
- all the rye sour<br />
- 7 1/2 oz. ripe sourdough starter<br />
- 1 1/2 tsp. blackstrap molasses<br />
- 4 1/2 oz. high-gluten flour<br />
- 1 tsp. whole fennel seed, coarsely ground<br />
- 2 tsp. yeast (not rapid rise)<br />
- 2 tsp. salt<br />
- 1 T. cocoa powder<br />
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<b>Directions:</b><br />
1) Combine the cracked rye and water in a small, nonreactive container. Cover and let soak overnight.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6tH3tICMEWMNLp7pkAH_qTjggiwn_z_ERdCNzjIxHu-ZVb2LzJQxKrXbVwu7w0QP9LKTxEnN6M0nGLJM5KeWk2X-F4Xy6y5h1VRQaAhHYoHRqMEePhkk8DKUG5Evuglt3vHtrgDZXzc/s1600/IMG_0597.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6tH3tICMEWMNLp7pkAH_qTjggiwn_z_ERdCNzjIxHu-ZVb2LzJQxKrXbVwu7w0QP9LKTxEnN6M0nGLJM5KeWk2X-F4Xy6y5h1VRQaAhHYoHRqMEePhkk8DKUG5Evuglt3vHtrgDZXzc/s200/IMG_0597.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soaker before</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhaY80i1VQg1nVx6412Grv07S4kYi2bnnS71JtfiCMVYc0XQCEeysDcp-BDG-9QIv-bOo1O6Cd_DulXO_Pb2rdz1OLS13fXdJcDOuk15cIp3eloF3Oy95AoN-CRlXF3zrKy05CD7A9hn8/s1600/IMG_0599.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhaY80i1VQg1nVx6412Grv07S4kYi2bnnS71JtfiCMVYc0XQCEeysDcp-BDG-9QIv-bOo1O6Cd_DulXO_Pb2rdz1OLS13fXdJcDOuk15cIp3eloF3Oy95AoN-CRlXF3zrKy05CD7A9hn8/s200/IMG_0599.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soaker after sitting overnight</td></tr>
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2) Combine the rye flour, water and starter and mix until smooth. Dust the surface with rye flour, cover and let stand for 12-15 hours.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGObKnhYXCI6eAFoYVxqAao7l2CdzVrvlmbg4_sEK145wmU6cerkkNAnpU1OS8038VhyU5ARGw3uDI5K66OJh7QImhmeFviwqzMpM7G-8zRf12UXuF4fII2R9YIDuRMUfFaftHXjb-hI/s1600/IMG_0598.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGObKnhYXCI6eAFoYVxqAao7l2CdzVrvlmbg4_sEK145wmU6cerkkNAnpU1OS8038VhyU5ARGw3uDI5K66OJh7QImhmeFviwqzMpM7G-8zRf12UXuF4fII2R9YIDuRMUfFaftHXjb-hI/s200/IMG_0598.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rye sour before</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41R2Tzcg4oWmdMFyhp9NesyBCgfqghwMSi0ua9E24PSsvBCdiNa1-Szueqov9-w3nPaQWy5TtOPpFsTf7i86AoxKRf2r3UbhyphenhyphenOhMQazN8bHByjm3PZ4uA3JTsXqIUeYiDYWebuLX3YgQ/s1600/IMG_0600.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41R2Tzcg4oWmdMFyhp9NesyBCgfqghwMSi0ua9E24PSsvBCdiNa1-Szueqov9-w3nPaQWy5TtOPpFsTf7i86AoxKRf2r3UbhyphenhyphenOhMQazN8bHByjm3PZ4uA3JTsXqIUeYiDYWebuLX3YgQ/s200/IMG_0600.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rye sour after 12-15 hours</td></tr>
</tbody></table>
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3) Coat the Pullman pan and lid with vegetable spray. Dust the pan with rye flour.<br />
4) Combine all the ingredients in a large bowl. Knead for 8 minutes. The dough will be VERY sticky.<br />
5) Transfer the dough to the prepared Pullman pan, leveling it off. Dust with rye flour and slide the lid on the pan. Let rise until it is within one inch of the top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsRX-Ddn7SUL5ryN2GTQiyHAR-5lIQ0OTN5m2GpQ6N1-a5xJgIKEcSFaonqS1fZynNPuUAK0yY13GfdEn1G3aEanFgbu86XAbTdcKwLpvmHZfCq1rHHH-noY-O8efptZJjKPOZNk9mYc/s1600/IMG_0601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsRX-Ddn7SUL5ryN2GTQiyHAR-5lIQ0OTN5m2GpQ6N1-a5xJgIKEcSFaonqS1fZynNPuUAK0yY13GfdEn1G3aEanFgbu86XAbTdcKwLpvmHZfCq1rHHH-noY-O8efptZJjKPOZNk9mYc/s200/IMG_0601.jpg" width="150" /></a></div>
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6) Preheat oven to 500 degrees. Place pan in oven and bake 15 minutes. Reduce temperature to 400 degrees and back another 15 minutes. Remove the lid, reduce the temperature to 325 degree and bake until done, about 45 more minutes.<br />
7) Remove the bread from the oven and immediately turn it out of the pan onto a wire rack to cool completely. Let sit for 24 hours before slicing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCgPuPGFWX_hsOb7bBH5L5Z5iR1QHa01y2xRc38rG2r2vOmj4BWAhJe7z70sa6XuzsG1f91BGAE2r707cQlk-3umPN8jUVRCNSe4UhfNRHMZAB8IuUSnPDd9eGVkB7aUgvAe22x8UnzaY/s1600/IMG_0604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCgPuPGFWX_hsOb7bBH5L5Z5iR1QHa01y2xRc38rG2r2vOmj4BWAhJe7z70sa6XuzsG1f91BGAE2r707cQlk-3umPN8jUVRCNSe4UhfNRHMZAB8IuUSnPDd9eGVkB7aUgvAe22x8UnzaY/s400/IMG_0604.jpg" width="300" /></a></div>
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<b>Mulgikapsad</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtrpgrETVrf_EQjGFK7FRyMjjTFxoYuKP_1dBBTUy6_h1NvIBwdyvVJUZJ4qQ6NP0ybW-RZnql-gvzKuRWyGCiDXZ0l7zqI0EfJ1h3AxVA0PzwfIEzjl49V70MlfUPHfacHXUtTy41PA/s1600/IMG_0614.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtrpgrETVrf_EQjGFK7FRyMjjTFxoYuKP_1dBBTUy6_h1NvIBwdyvVJUZJ4qQ6NP0ybW-RZnql-gvzKuRWyGCiDXZ0l7zqI0EfJ1h3AxVA0PzwfIEzjl49V70MlfUPHfacHXUtTy41PA/s320/IMG_0614.jpg" width="240" /></a></div>
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<b>Ingredients:</b><br />
- 2 1/2 lb. lean pork, in one piece<br />
- 4 1/2 c. sauerkraut<br />
- 3/4 c. uncooked barley<br />
- 1 bay leaf<br />
- salt and pepper<br />
- boiling water<br />
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<b>Directions:</b><br />
1) Put meat in a heavy casserole. Cover meat with sauerkraut. Rinse barley in cold water and add to meat with bay leaf, salt and pepper.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdmFWcFw22hgkcpR-z53NVuGieHiDaNiRJk60HqlL8ER2XsjXqfbJz2cWeu8gpg514BpZYoZMb5SfB0M2Ahh8HJ8y8hK-xyz3v9thhV5wiBWPgmKHpEw2z8C9KoPWyPhQ55DA8w8OiAo/s1600/IMG_0608.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdmFWcFw22hgkcpR-z53NVuGieHiDaNiRJk60HqlL8ER2XsjXqfbJz2cWeu8gpg514BpZYoZMb5SfB0M2Ahh8HJ8y8hK-xyz3v9thhV5wiBWPgmKHpEw2z8C9KoPWyPhQ55DA8w8OiAo/s200/IMG_0608.jpg" width="150" /></a><br />
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2) Pour in boiling water until barley is covered. Cover. Simmer over low heat until meat is tender, about 1 1/2- 2 hours. Stir, adjust seasoning, and serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHwTx3MGDtzsWwxdg-Uz897esBfptAxYu1TN8WClG4CeUL_C8Hngf3GoUUGx6pVZYLVslfSNyBp67nPUXj20-_khtWUPlWzppse3mTeCr-qI5V105j2KFbowm1tMWXtCTmXJWx6Dti-jI/s1600/IMG_0609.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHwTx3MGDtzsWwxdg-Uz897esBfptAxYu1TN8WClG4CeUL_C8Hngf3GoUUGx6pVZYLVslfSNyBp67nPUXj20-_khtWUPlWzppse3mTeCr-qI5V105j2KFbowm1tMWXtCTmXJWx6Dti-jI/s200/IMG_0609.jpg" width="150" /></a></div>
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Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0tag:blogger.com,1999:blog-669694260006536721.post-87149682592331558072013-06-12T18:20:00.002-05:002013-06-12T18:27:26.219-05:00Eritrea<b>Zigni with Injera</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJttdqtRSgDPyYVZ2zUCokoP6h7lHHD0-El48B8twIf0W2y3X1fV9Anx670HQUJQjHHxVBvkWWViB07soh_3j32tfMc2bXhUsckPpZ0NSfjWvSo6h22zrwz6HTj9-5hH2TFvlM4KNRvA/s1600/IMG_0558.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJttdqtRSgDPyYVZ2zUCokoP6h7lHHD0-El48B8twIf0W2y3X1fV9Anx670HQUJQjHHxVBvkWWViB07soh_3j32tfMc2bXhUsckPpZ0NSfjWvSo6h22zrwz6HTj9-5hH2TFvlM4KNRvA/s400/IMG_0558.jpg" width="300" /></a></div>
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I made this meal on Wednesday, June 12. I was nervous about it because the Berebere pepper spice mix has five tablespoons of cayenne in it... I almost cut it back, but then thought that if I'm going to do this, I'm going to do this! I'm glad I did; there was most definitely heat, but it was heat in the complex, spice-y way, kind of like Indian food. I thought the Zigni was awesome.<br />
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I have had injera before - a student brought some in to class once - but I had never made it. I mixed the teff flour and water on Monday and let it sit until Wednesday on the counter under a dish towel to ferment. I really didn't think that it would be that hard considering the fact that the <a href="http://www.eritrea.be/old/eritrea-recipes.htm">recipe</a> I used kept likening the process to making pancakes. Boy, was I wrong! All was fine until I had to take it out of the pan, and then it fell apart. I thought I maybe didn't have enough oil... Nope, that wasn't the problem. Then I thought that maybe the heat was too high? Nope. I had no idea what I did wrong, but as you can see from the pictures, it did NOT turn out. And, it's not like I could whip up more batter to try again, as it has to ferment for 1-3 days. I researched it a bit more after I had destroyed my injera, and found this <a href="http://globaltableadventure.com/2011/02/24/recipe-injera-north-african-flatbread/">website</a>, which tells me that I used the wrong pan, was supposed to cover it, and let it cool before I tried to handle it. Good to know. I guess I'll get another chance to try making injera in two weeks when I do Ethiopia.<br />
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The injera seemed to <i>taste</i> right. It was tangy and sour, just like I remember it being from when my student from Ethiopia brought it in.<br />
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The traditional way to serve zigni with injera is to lay pieces of injera down. It then acts as the tray for the zigni. No utensils are used; torn off pieces of the injera serve as a scoop for the zigni, and the meal is done once all of the injera is eaten, and by the time you get to the stuff that was under the zigni, it has soaked up a good amount of highly flavorful zigni liquid. Obviously, given my struggles with the injera, I couldn't eat it this way completely. I was able to get a couple of bites of zigni using injera as my utensil.<br />
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<b>Zigni</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircRxn5TYk53jTvUC1p3yZgqiDhEkHSdkaOEDUcCXNs2Ukn19wgAnYGEi4L5sZkiBTnonMit6Q0mq1t3hW27qc5mkAIdfbu1UmDRtmYTSyBE8eqcRoXfLUjgLwHSqJs8vQvIYsxlxm8NI/s1600/IMG_0557.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircRxn5TYk53jTvUC1p3yZgqiDhEkHSdkaOEDUcCXNs2Ukn19wgAnYGEi4L5sZkiBTnonMit6Q0mq1t3hW27qc5mkAIdfbu1UmDRtmYTSyBE8eqcRoXfLUjgLwHSqJs8vQvIYsxlxm8NI/s200/IMG_0557.jpg" width="150" /></a></div>
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<b>Ingredients:</b><br />
- 2 lbs. stewing beef, in cubes<br />
- 1/4 c. vegetable oil<br />
- 2 large onions, chopped<br />
- 4 cloves garlic<br />
- 2 cans tomatoes, with liquid (the recipe was only this specific; I used two 15 oz. cans of diced)<br />
- salt and pepper<br />
- fresh cilantro (optional)<br />
<b>Berebere pepper ingredients:</b><br />
- 1 tsp. ground ginger<br />
- 1/2 tsp. ground coriander<br />
- 1/2 tsp. ground cardamom<br />
- 1/2 tsp. ground fenugreek<br />
- 1/4 tsp. ground cloves<br />
- 1/4 tsp. ground allspice<br />
- 1/4 tsp. ground cinnamon<br />
- 1 T. salt<br />
- 5 T. cayenne pepper<br />
- 2 T. paprika<br />
- 1 tsp. fresh ground black pepper<br />
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<b>Directions:</b><br />
1) For the berebere, combine the spices and roast in a dry skillet on low to moderate heat, stirring constantly, for about 5-10 minutes or until roasted. Store in a tight jar.<br />
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2) For the stew, fry the meat on high until brown, then add the onions, and eventually the garlic and 3 T. berebere, which are NOT to become burnt.<br />
3) Add the tomatoes with their liquid and simmer until the meat is tender and the stew has thickened (30-60 minutes).<br />
4) Garnish with cilantro and serve hot on injera.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6BdIlXXuUD0FR64NTM62fhMs3fttNV0mDrk-iJBjWz03-ajjhVkJ8vdb3QKbFDScFmBDNzAFnVth4PCjGgiFe81sTeLx6sT4jl4ThrWSxHMCdbAYtOn7jTtio0mFoUPmqsnMSfCEl1MU/s1600/IMG_0559.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6BdIlXXuUD0FR64NTM62fhMs3fttNV0mDrk-iJBjWz03-ajjhVkJ8vdb3QKbFDScFmBDNzAFnVth4PCjGgiFe81sTeLx6sT4jl4ThrWSxHMCdbAYtOn7jTtio0mFoUPmqsnMSfCEl1MU/s200/IMG_0559.jpg" width="150" /></a></div>
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<b>"Injera" (I put quotation marks around it because my destruction of it does not do justice to actual injera)</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NgDB1WkOxrFeZydu4ABEZxAG-ZlbQJGQdnhn-IP8UAAs2uSBSSCRCSVur5cZ8TJFdDw2vR0GnnUhwDSIKLRsBSWQUJKxGCHNrNj8ObcDUZWYSTcI7pt287wfpYRk-EHf9gy3n_ZuZ4g/s1600/in.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NgDB1WkOxrFeZydu4ABEZxAG-ZlbQJGQdnhn-IP8UAAs2uSBSSCRCSVur5cZ8TJFdDw2vR0GnnUhwDSIKLRsBSWQUJKxGCHNrNj8ObcDUZWYSTcI7pt287wfpYRk-EHf9gy3n_ZuZ4g/s320/in.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What injera is supposed to look like</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIseUuuE8BaxFEt-Ny9lC9QRpoqmVbNsEdOSiGp39NzS0JszRrOeTIX0j_0XhfyWxIV3whDMSli9Kfr2QnJX6gNwH4YZ3kmLovP71lzYJY614Tt-z62k8YQToutUU_AmnpHrH_07yuxVQ/s1600/IMG_0555.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIseUuuE8BaxFEt-Ny9lC9QRpoqmVbNsEdOSiGp39NzS0JszRrOeTIX0j_0XhfyWxIV3whDMSli9Kfr2QnJX6gNwH4YZ3kmLovP71lzYJY614Tt-z62k8YQToutUU_AmnpHrH_07yuxVQ/s320/IMG_0555.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What mine looked like<br />
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<b>Ingredients:</b><br />
- 1 c. teff flour<br />
- 1 c. lukewarm water<br />
- 1/2 c. soda water<br />
- 1 tsp. salt<br />
- sunflower oil<br />
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<b>Directions:</b><br />
1) Mix teff flour with water and let stand in a bowl covered with a dish towel, at room temperature, until it bubbles and has turned sour. This may take as long as three days. The fermenting mixture should be the consistency of pancake batter.<br />
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<b><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJRNU-APCHMbUkANYiC7aki8dBvT1c2WxLcmLZnCOUmIWjA2GCWR7zUqJrIeZceGqEiGguztzQ4L5r5LUqGUwD9_2oBarOM18xNKG7rMDoBpeE-aj5LfR59cmX98_MYuvLe1LlWG_M74/s1600/IMG_0548.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJRNU-APCHMbUkANYiC7aki8dBvT1c2WxLcmLZnCOUmIWjA2GCWR7zUqJrIeZceGqEiGguztzQ4L5r5LUqGUwD9_2oBarOM18xNKG7rMDoBpeE-aj5LfR59cmX98_MYuvLe1LlWG_M74/s200/IMG_0548.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">After fermenting for two days</td></tr>
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2) Add soda water and stir in salt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBibCjDqHzBUVn8IWlnEePlD-PSo8ujjersWvNAciFzqsJXssRCH7FRpxSC03biHvQrzN5QtTchq7t9kEGl47x7-PndLWQQoAJ-Jicr4NiBTal5yol8KySR5mEPf116Rr1xPuuBstUPvY/s1600/IMG_0549.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBibCjDqHzBUVn8IWlnEePlD-PSo8ujjersWvNAciFzqsJXssRCH7FRpxSC03biHvQrzN5QtTchq7t9kEGl47x7-PndLWQQoAJ-Jicr4NiBTal5yol8KySR5mEPf116Rr1xPuuBstUPvY/s200/IMG_0549.jpg" width="150" /></a></div>
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3) Lightly oil a large frying-pan. Heat over medium heat. Then proceed as you would with pancakes. Cook briefly in the covered frying pan until holes form in the injera (like pancakes) and the edges lift from the pan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_mcl7yZJjo578MJsiEY-8PHTgY4JgD0dggj7wTjXFekxEGXfkKuAFJRPfQb1Kyj-qDw6kc65jc-_IRr21HOIsb-gee1lNHY_OpG4VCIaiHpGIlxriOrL7zh9e8guFhFSbIdCLZfnSvpQ/s1600/IMG_0551.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_mcl7yZJjo578MJsiEY-8PHTgY4JgD0dggj7wTjXFekxEGXfkKuAFJRPfQb1Kyj-qDw6kc65jc-_IRr21HOIsb-gee1lNHY_OpG4VCIaiHpGIlxriOrL7zh9e8guFhFSbIdCLZfnSvpQ/s320/IMG_0551.jpg" width="240" /></a></div>
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Remove. (Here is where I ran into problems).<br />
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5) Let injera cool</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7FN59XstG37y9-3TVCFqIRYjjI97QN63jCHfbLFvnxPqZX2DfkSKUGb4jwb771RxJM6shgA7-I7tWSP1BkfOrsOPERGUyT5_zhC_I646tLbt9i5TXgWIVWwYT00f0NUFAqFuC797jAEk/s1600/IMG_0552.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7FN59XstG37y9-3TVCFqIRYjjI97QN63jCHfbLFvnxPqZX2DfkSKUGb4jwb771RxJM6shgA7-I7tWSP1BkfOrsOPERGUyT5_zhC_I646tLbt9i5TXgWIVWwYT00f0NUFAqFuC797jAEk/s200/IMG_0552.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Attempt 1</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYLxgH05AozE7bS5kHIBY4_IEbp9Ipm3xvu7d6ZqSENMlFEtjVwaFmbvx8XIcdEF955Xkw_JfOlavBdvG0smGOAUfhi3jm2fdD7sUEKKfi0CjbOtNPOfXy6yDygERJCKKAWz_U-6qdTo/s1600/IMG_0553.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYLxgH05AozE7bS5kHIBY4_IEbp9Ipm3xvu7d6ZqSENMlFEtjVwaFmbvx8XIcdEF955Xkw_JfOlavBdvG0smGOAUfhi3jm2fdD7sUEKKfi0CjbOtNPOfXy6yDygERJCKKAWz_U-6qdTo/s200/IMG_0553.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Attempt 2</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIseUuuE8BaxFEt-Ny9lC9QRpoqmVbNsEdOSiGp39NzS0JszRrOeTIX0j_0XhfyWxIV3whDMSli9Kfr2QnJX6gNwH4YZ3kmLovP71lzYJY614Tt-z62k8YQToutUU_AmnpHrH_07yuxVQ/s1600/IMG_0555.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIseUuuE8BaxFEt-Ny9lC9QRpoqmVbNsEdOSiGp39NzS0JszRrOeTIX0j_0XhfyWxIV3whDMSli9Kfr2QnJX6gNwH4YZ3kmLovP71lzYJY614Tt-z62k8YQToutUU_AmnpHrH_07yuxVQ/s320/IMG_0555.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">All three attempts...</td></tr>
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Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0tag:blogger.com,1999:blog-669694260006536721.post-78644525637341746782013-06-06T18:42:00.001-05:002013-06-06T18:42:14.187-05:00Equatorial Guinea<b>Guinean Fish Grill with Three Sauces and Fufu</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-wak-c4KpM94nBwdQdtQaqEBmOrnUrzuUw3bCUpCPJc7iUE4B3FbMhzroqqW0NMMdXZ11a9fTvqOc7rthVIR-dFKMbQlU8_4Wv5MJt7p0WsBcfTHyC0n5icSos99BKgOyLQIo3DsaXVE/s1600/IMG_0533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-wak-c4KpM94nBwdQdtQaqEBmOrnUrzuUw3bCUpCPJc7iUE4B3FbMhzroqqW0NMMdXZ11a9fTvqOc7rthVIR-dFKMbQlU8_4Wv5MJt7p0WsBcfTHyC0n5icSos99BKgOyLQIo3DsaXVE/s320/IMG_0533.jpg" width="240" /></a></div>
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Meh. This wasn't delicious, but it wasn't horrible either.<br />
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I made this meal on Thursday, June 6, 2013. It is the first international cooking project dish I made in our new house! I decided to quarter the recipe from <a href="http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-guinean-fish-grill-three-sauces">the original</a> in case we didn't like it (many of the African meals have not been our favorites...). This was definitely a good idea, and even though I quartered the sauce recipes, they each still made WAY too much and I ended up putting a lot down the garbage disposal.<br />
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I did like the fish and the fufu. On the fish I could definitely taste the lime and a slight heat from the habanero, which I liked. The sauces, however, really masked those flavors. The fufu was good too; it was mashed yam with butter and salt... what could go wrong?<br />
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Of the three sauces, the avocado was my favorite. It had a fresh taste that I liked, and it wasn't too heavy with the fish. My second favorite was the peanut sauce, which was bland on its own, but surprisingly complemented the fish fairly well. A little of it went a long way, though. I wasn't a big fan of the spinach sauce, which I thought I'd really like because of the smoked fish. I think it was the flavor of the palm oil that didn't really do it for me.<br />
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The other fufus I have made have been with cornmeal. I found a West African (where Equatorial Guinea is) <a href="http://www.whats4eats.com/vegetables/fufu-recipe">recipe</a> for a fufu made with white yams. It is essentially a mashed yam ball and FAR yummier than the cornmeal versions I have had.<br />
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Every component of this recipe was fairly simple, but it was difficult to have five things going at once. Here was the stove:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2jz4txm3tpcDItc9Yhs7QnggD2oQYEx68Ddbh_2vVDxyMWOuhtZAjaQaQgYhKIHQNOi_Mio9x8W1eHlcI6UB5LsThVToLTN-9htTq373SCzkvHYXTnHDvSyFngsAhGFmWXkMuScoqVY/s1600/IMG_0525.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2jz4txm3tpcDItc9Yhs7QnggD2oQYEx68Ddbh_2vVDxyMWOuhtZAjaQaQgYhKIHQNOi_Mio9x8W1eHlcI6UB5LsThVToLTN-9htTq373SCzkvHYXTnHDvSyFngsAhGFmWXkMuScoqVY/s200/IMG_0525.JPG" width="200" /></a><br />
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I hate to say it, but I just have not been a big fan of West African food. I find the flavors rather boring (even when they're spicy) and the textures really dense.<br />
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<b>Guinean Fish Grill</b><br />
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<b>Ingredients:</b><br />
<span style="color: #303030;">- 2 firm fish steaks (I used tuna) about 8 oz. each</span><br />
<span style="color: #303030;">- 1 garlic clove, crushed</span><br />
<span style="color: #303030;">- 1/2 habanero, minced or pounded to a paste</span><br />
<span style="color: #303030;">- 1/4 c. lime juice</span><br />
<span style="color: #303030;">- 1 T. palm oil</span><br />
<span style="color: #303030;">- salt and pepper</span><br />
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<b>Directions:</b><br />
1) <span style="color: #303030;">Rinse the fish then drain and blot dry with paper towels. Season the fish liberally with salt and black pepper then place in a glass or ceramic baking dish.</span><br />
<span style="color: #303030;">2) Add the garlic and habanero then pour the lime juice over the top. Turn a few times to ensure that they're evenly coated then place in the fridge to marinate for 90 minutes.</span><br />
<span style="color: #303030;">3) When ready, heat a grill or barbecue. Drain the fish and blot dry before brushing with oil and seasoning with salt and black pepper. Cook for about 4 minutes per side.</span><br />
<span style="color: #303030;">4) Arrange on a plate and serve with the sauces.</span><br />
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<span style="color: #303030;"><b>Peanut Sauce</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiECAHecaeg15TCWedqm0qbpjuQPwG6YnkXxJPvaRVazGJn51Q_SgdYyP7QjV0G6_FFdzDI-pex4DLr7rZGUmWsqTkzgsMZxI-EX9maxx0NheZYXvg-pLN45_7Gk9hkbg7otY0EcpM8Dzg/s1600/IMG_0529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiECAHecaeg15TCWedqm0qbpjuQPwG6YnkXxJPvaRVazGJn51Q_SgdYyP7QjV0G6_FFdzDI-pex4DLr7rZGUmWsqTkzgsMZxI-EX9maxx0NheZYXvg-pLN45_7Gk9hkbg7otY0EcpM8Dzg/s200/IMG_0529.jpg" width="150" /></a></div>
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<span style="color: #303030;"><b>Ingredients:</b></span></div>
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<span style="color: #303030;">- 2 c. water</span><br />
<span style="color: #303030;">- 1 bouillon cube</span><br />
<span style="color: #303030;">- 1/4 c. onion, chopped</span><br />
<span style="color: #303030;">- pinch oregano</span><br />
<span style="color: #303030;">- 1 garlic clove, minced</span><br />
<span style="color: #303030;">- 3/4 tsp. lemon juice</span><br />
<span style="color: #303030;">- 1 1/2 tsp. tomato paste</span><br />
<span style="color: #303030;">- pinch cayenne</span><br />
<span style="color: #303030;">- 1/4 lg. tomato, diced</span><br />
<span style="color: #303030;">- 1 1/2 c. natural peanut butter</span><br />
<span style="color: #303030;">- 1 habanero, pounded to a paste</span><br />
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<span style="color: #303030;"><b>Directions:</b></span></div>
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<span style="color: #303030;">1) </span><span style="color: #303030;">Heat the oil in a pan and fry the onion and garlic until tender.</span></div>
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<span style="color: #303030;">2) Add all the remaining ingredients (except peanut butter and habanero) and bring to a boil. Reduce to a simmer, then add the peanut butter. Stir to dissolve and allow to simmer gently for 50 minutes to thicken the sauce.</span></div>
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<span style="color: #303030;">3) Add the habanero.</span></div>
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<span style="color: #303030;"><b>Spinach Sauce</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxWSyRP8rL3t3e2e-o0970t8QlqJ82L1kjF51cQyDCem72J74L0HQyBlrR4T_f6rkmJGQA2CLPtHd2Fbd0QPj12oD08LIZFJyNI6yRZxeKmYic3nDrKfzMF9vvrmWMq_-9ptEM5fRCbe0/s1600/IMG_0530.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxWSyRP8rL3t3e2e-o0970t8QlqJ82L1kjF51cQyDCem72J74L0HQyBlrR4T_f6rkmJGQA2CLPtHd2Fbd0QPj12oD08LIZFJyNI6yRZxeKmYic3nDrKfzMF9vvrmWMq_-9ptEM5fRCbe0/s200/IMG_0530.jpg" width="150" /></a></div>
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<span style="color: #303030;"><b>Ingredients:</b></span></div>
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<span style="color: #303030;">- 5 oz. spinach, chopped</span><br />
<span style="color: #303030;">- 2 oz. smoked fish, flaked (I used whitefish)</span><br />
<span style="color: #303030;">- 1/4 lg. onion, chopped</span><br />
<span style="color: #303030;">- 1 T. natural peanut butter</span><br />
<span style="color: #303030;">- 3/4 c. warm water</span><br />
<span style="color: #303030;">- 1/3 c. palm oil</span><br />
<span style="color: #303030;">- 1 whole habanero, scored</span><br />
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<span style="color: #303030;"><b>Directions:</b></span></div>
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<span style="color: #303030;">1) </span><span style="color: #303030;">Fry the onion in a little of the palm oil until softened.</span></div>
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<span style="color: #303030;">2) Mix the peanut butter with the water and add to the pot along with the other ingredients except palm oil. Bring to a boil and simmer for 20 minutes, until well thickened.</span></div>
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<span style="color: #303030;">3) Add the palm oil and remove the chillies. Cook for a further 10 minutes. </span></div>
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<span style="color: #303030;"><b>Avocado Sauce</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZp1FtdG9omzVbGrO0KjuMQBD_w3M-9W0PTXHrFcK6-eR-R9qtTG5EGqbLR9PQqQEzQ7vM7tloOzeAWZGB6-BwCLXJyJgnH_2OTqtDIWROOXbMxa69uA83jY8Xh42Df2d-KNYqKoNHYAs/s1600/IMG_0531.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZp1FtdG9omzVbGrO0KjuMQBD_w3M-9W0PTXHrFcK6-eR-R9qtTG5EGqbLR9PQqQEzQ7vM7tloOzeAWZGB6-BwCLXJyJgnH_2OTqtDIWROOXbMxa69uA83jY8Xh42Df2d-KNYqKoNHYAs/s200/IMG_0531.jpg" width="150" /></a></div>
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<span style="color: #303030;"><b>Ingredients:</b></span></div>
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<span style="color: #303030;">- 1/2 c. beef stock</span><br />
<span style="color: #303030;">- 1/2 c. water</span><br />
<span style="color: #303030;">- 1/4 habanero, pounded to a paste</span><br />
<span style="color: #303030;">- 1/4 tomato, chopped</span><br />
<span style="color: #303030;">- 1 1/2 tsp. lemon juice</span><br />
<span style="color: #303030;">- 1/2 lg. avocado, sliced</span><br />
<span style="color: #303030;"> - 1 T. natural peanut butter</span><br />
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<span style="color: #303030;"><b>Directions:</b></span></div>
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<span style="color: #303030;">1) </span><span style="color: #303030;">Bring the water and stock to a boil and add all the ingredients except the peanut butter. Reduce to a simmer and cook for 20 minutes.</span></div>
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<span style="color: #303030;">2) Extract 6 tbsp of the broth, mix with the peanut butter and return to the pot. Cook for a further 10 minutes. Allow to cool and serve warm.</span><br />
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<span style="color: #303030;"><b>Fufu</b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIU0spmBz73h6FtN_oBDHji74qRh1oB_CHDFju13n21izpyic__ElLoG-GZToDLQBf-R5O1tvyK-tZRW7CX0VmtbDv6aLVuqtqs4n0JrWASMUb5FsPnOmX9FcGGq9pgJYtrv3cJZaqgPo/s1600/IMG_0532.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIU0spmBz73h6FtN_oBDHji74qRh1oB_CHDFju13n21izpyic__ElLoG-GZToDLQBf-R5O1tvyK-tZRW7CX0VmtbDv6aLVuqtqs4n0JrWASMUb5FsPnOmX9FcGGq9pgJYtrv3cJZaqgPo/s200/IMG_0532.jpg" width="150" /></a><span style="color: #303030;"><b><br /></b></span>
<span style="color: #303030;"><b>Ingredients:</b></span><br />
<span style="color: #303030;">- 1 pound white yams</span><br />
<span style="color: #303030;">- 1 T. butter</span><br />
<span style="color: #303030;">- salt and pepper to taste</span><br />
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<span style="color: #303030;"><b>Directions:</b></span><br />
<span style="color: #303030;">1) Place the unpeeled yams in a large pot, cover with cold water, and bring to a boil over medium-high heat. Boil for 15-30 minutes, or until the yams are cooked through and tender. Drain and let cool somewhat.</span><br />
<span style="color: #303030;">2) Peel the yams, chop them into large pieces, and place them into a large bowl with the butter, salt and pepper. Mash with a potato masher until very smooth.</span><br />
<span style="color: #303030;">3) Place the fufu into a large serving bowl. Wet your hands with water, form into a large ball, and serve.</span><br />
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Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0tag:blogger.com,1999:blog-669694260006536721.post-39362599435590550192013-06-02T11:54:00.003-05:002013-06-02T11:54:57.348-05:00Back from a L-O-N-G hiatusWell, it's that time of year again when the school year is coming to a close, and I once again have time for this project that is all but forgotten for 5/6 of the year...<br />
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AND, just like last summer, upon opening up this blog, I realize that I never posted one of the recipes I made, which was for El Salvador. So, I will get that up once I locate the pictures I took and review the recipe to hopefully jolt back some memories.<br />
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Excuses time: My reasons for abandoning the project last summer were twofold. One, I was nannying my nephew every weekday except Friday until about 4:30. This made extensive cooking projects difficult, especially since I was out of town almost every weekend. I'm not complaining. I'd choose Johnny over cooking any day! Unfortunately for me, but lucky for this project, nannying him this summer didn't work out due to daycare restraints. I'm really bummed about it, but it leaves a lot more time for me this summer, which will <i>hopefully</i> be a good thing (I hope I don't go crazy with too much time to think!). I am teaching summer school, but that's done at 10:30 every morning. The second reason that the International Cooking Project didn't work out was because I split a CSA (Community Supported Agriculture) box with my sister and brother-in-law last summer. This meant that I had more fresh, local vegetables, herbs and fruits than I knew what to do with! I already ended up wasting a lot of that, and adding a recipe a week that didn't incorporate massive amounts of the CSA contents felt even more wasteful. We're doing the CSA again, but with so much more open time this summer, I feel that I can do a lot more cooking and baking to make better use of the CSA contents and therefore open up room for one ICP recipe a week. I may end up giving away some food... Zucchini bread, anyone?<br />
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ANYWAY, I'm back at it. With a summer that is far less busy, I'm excited to get back at it again. I will start this Thursday, June 6 with a fish recipe from Equatorial Guinea. It's very Africa-y (which makes sense...), with a lot of habanero, tomato and peanut butter.<br />
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Cheers!Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0tag:blogger.com,1999:blog-669694260006536721.post-13612713117850094032012-06-29T12:40:00.000-05:002013-06-02T12:41:16.499-05:00El Salvador<b>Pupusas</b><br />
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Disclaimer: I am writing this blog post almost a year after I actually made and consumed the recipe; I don't remember everything in great detail...<br />
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I made this recipe on June 29, 2012. From the <a href="http://www.whats4eats.com/breads/pupusas-recipe">website</a> from which I got the recipe: "<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: inherit;">Pupusas are similar to corn tortillas, only thicker and stuffed with cheese, beans or meat. The pupusa originated in El Salvador, but it is also popular in neighboring Honduras."</span></span><br />
<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: inherit;"><br /></span></span>
<span style="color: #333333;"><span style="line-height: 18px;">From what I remember, these were delicious, but rather messy and difficult to make. It was hard to get the filling <i>inside</i> the dough. Once I pressed it, it oozed out. That's clear from the pictures below. I made four different fillings: pupusas de queso (with cheese and green chiles), pupusas de chicharrones (with bacon and tomato sauce), pupusas de frijoles refritos (with refried beans) and pupusas revueltas (with a mixture of queso, chicharonnes and refried beans). These were served with salsa roja (red salsa) and curtido (Salvadoran cabbage salad).</span></span><br />
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<span style="color: #333333;"><span style="line-height: 18px;"><b>Pupusas with Salsa Roja and Curtido</b></span></span><br />
<span style="color: #333333;"><span style="line-height: 18px;"><b><br /></b></span></span><span style="color: #333333;"><span style="line-height: 18px;"><b>Salsa Roja</b></span></span><br />
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<span style="color: #333333;"><span style="line-height: 18px;"><b>Ingredients:</b></span></span><br />
<span style="color: #333333;"><span style="line-height: 18px;">- 3 T. olive oil</span></span><br />
<span style="color: #333333;"><span style="line-height: 18px;">- 1/4 c. chopped onion</span></span><br />
<span style="color: #333333;"><span style="line-height: 18px;">- 1 clove garlic, chopped</span></span><br />
<span style="color: #333333;"><span style="line-height: 18px;">- 1 jalapeño pepper, seeded and chopped</span></span><br />
<span style="color: #333333;"><span style="line-height: 18px;">- 2 c. tomatoes, peeled, seeded and chopped</span></span><br />
<span style="color: #333333;"><span style="line-height: 18px;">- 2 tsp. dried oregano</span></span><br />
<span style="color: #333333;"><span style="line-height: 18px;">- salt and pepper</span></span><br />
<span style="color: #333333;"><span style="line-height: 18px;">- 1/4 c. chopped cilantro</span></span><br />
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<span style="color: #333333;"><span style="line-height: 18px;"><b>Directions:</b></span></span><br />
<span style="color: #333333;"><span style="line-height: 18px;">1) Heat the oil in a saucepan over medium. Add onion, garlic and jalapeño and sauté for 2-3 minutes, or until the onion is translucent.</span></span><br />
<span style="color: #333333;"><span style="line-height: 18px;">2) Stir in the tomatoes and oregano and simmer for about 10 minutes. Remove from heat and cool a bit.</span></span><br />
<span style="color: #333333;"><span style="line-height: 18px;">3) Puree the tomato sauce in a blender until smooth, adding water if needed. Add salt and pepper to taste. Stir in cilantro.</span></span><br />
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<span style="color: #333333;"><span style="line-height: 18px;"><b>Curtido</b></span></span><br />
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<span style="color: #333333;"><span style="line-height: 18px;"><b>Ingredients:</b></span></span><br />
<span style="color: #333333;"><span style="line-height: 18px;">- 1/2 head cabbage, shredded. </span></span><br />
<span style="color: #333333;"><span style="line-height: 18px;">- 1 carrot, peeled and grated</span></span><br />
<span style="color: #333333;"><span style="line-height: 18px;">- 4 c. boiling water</span></span><br />
<span style="color: #333333;"><span style="line-height: 18px;">- 3 minced scallions</span></span><br />
<span style="color: #333333;"><span style="line-height: 18px;">- 1/2 c. white vinegar</span></span><br />
<span style="color: #333333;"><span style="line-height: 18px;">- 1/2 c. water</span></span><br />
<span style="color: #333333;"><span style="line-height: 18px;">- 1 minced, seeded jalapeño</span></span><br />
<span style="color: #333333;"><span style="line-height: 18px;">- 1/2 tsp. salt</span></span><br />
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<span style="color: #333333;"><span style="line-height: 18px;"><b>Directions:</b></span></span><br />
<span style="color: #333333;"><span style="line-height: 18px;">1) Place the cabbage and carrots in a large bowl. Pour boiling water into the bowl to cover the cabbage and carrots. Set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible.</span></span><br />
<span style="color: #333333;"><span style="line-height: 18px;">2) Return cabbage and carrots to the bowl and toss with the remaining ingredients. Let set at room temperature for a couple of hours before chilling.</span></span><br />
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<span style="color: #333333;"><span style="line-height: 18px;"><b>Dough</b></span></span><br />
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<span style="font-family: inherit; font-size: small;">Ingredients:</span></h3>
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<span style="font-family: inherit; font-size: small;">- 2 c. masa harina</span></div>
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<span style="font-family: inherit; font-size: small;">- 1 c. warm water</span></div>
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<b>Directions:</b></div>
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<li style="line-height: 18px;"><span style="font-family: inherit;">In a large bowl, mix together the masa harina and water and knead well. Knead in more water, one tablespoonful at a time if needed, to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.) Cover and set aside to rest for 5 to 10 minutes.</span></li>
<li style="line-height: 18px;"><span style="font-family: inherit;">Roll the dough into a log and cut it into 8 equal portions. Roll each portion into a ball.</span></li>
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<span style="line-height: 18px;"><b>Queso Filling</b></span></div>
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<span style="font-family: inherit; line-height: 18px;"><b>Ingredients:</b></span></div>
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<span style="font-family: inherit; line-height: 18px;">- 1 c. shredded queso fresco</span></div>
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<span style="font-family: inherit; line-height: 18px;">- 1 small can of green chiles, drained</span></div>
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<span style="font-family: inherit; line-height: 18px;"><b>Directions:</b></span></div>
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<span style="font-family: inherit; line-height: 18px;">1) Combine</span></div>
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<span style="font-family: inherit; line-height: 18px;"><b>Chicharrones Filling</b> (the easy way)</span></div>
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<span style="font-family: inherit; line-height: 18px;"><b><br /></b></span>
<span style="font-family: inherit; line-height: 18px;"><b>Ingredients:</b></span></div>
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<span style="font-family: inherit; line-height: 18px;"><b><br /></b></span></div>
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<span style="font-family: inherit; line-height: 18px;">- 1 c. cooked bacon</span></div>
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<span style="font-family: inherit; line-height: 18px;">- a little tomato sauce</span></div>
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<span style="font-family: inherit; line-height: 18px;"><br /></span></div>
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<span style="font-family: inherit; line-height: 18px;"><b>Directions: </b></span></div>
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<span style="font-family: inherit; line-height: 18px;">1) Pulse together in a food processor</span></div>
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<span style="font-family: inherit; line-height: 18px;"><br /></span></div>
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<span style="font-family: inherit; line-height: 18px;"><b>Frijoles Refritos Filling</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wDeTrfZT292yAoWMgIVK2nDdJ2Ftr5WuFJ47D8GDlG5MBqTwqGgT4nbAjDIQVvYMSbFUl-b1kfRcOMY0jGwtA8vYJMdNdgG6bvaEIt_HBVwjBNUDmYg4BpoKN6EAqtyf4BkGO1s75F8/s1600/IMG_0188.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wDeTrfZT292yAoWMgIVK2nDdJ2Ftr5WuFJ47D8GDlG5MBqTwqGgT4nbAjDIQVvYMSbFUl-b1kfRcOMY0jGwtA8vYJMdNdgG6bvaEIt_HBVwjBNUDmYg4BpoKN6EAqtyf4BkGO1s75F8/s200/IMG_0188.jpg" width="150" /></a></div>
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<div>
<b><br /></b>
<b>Ingredients:</b></div>
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- Refried beans</div>
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<br /></div>
<div>
<b>Revueltas Filling</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhgF622MJSlj3VVRzYjF7i2y3jmWb2cGrXZ_8meLVaNzXnXPd3Fl__uA59mh1-luaTwVCeJRdfGryKqDVHIdfOS6YKILE6WIhd8hNok095h1bW_r8AQMTnBm1SlqsuR4Mu6Eph32OTso/s1600/IMG_0191.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhgF622MJSlj3VVRzYjF7i2y3jmWb2cGrXZ_8meLVaNzXnXPd3Fl__uA59mh1-luaTwVCeJRdfGryKqDVHIdfOS6YKILE6WIhd8hNok095h1bW_r8AQMTnBm1SlqsuR4Mu6Eph32OTso/s200/IMG_0191.jpg" width="200" /></a></div>
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<span style="font-family: inherit; line-height: 18px;"><b>Ingredients:</b></span></div>
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<span style="font-family: inherit; line-height: 18px;">- Refried beans</span></div>
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<span style="font-family: inherit; line-height: 18px;">- Queso filling</span></div>
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<span style="font-family: inherit; line-height: 18px;">- Chicharrones filling</span></div>
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<span style="font-family: inherit; line-height: 18px;"><br /></span></div>
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<span style="font-family: inherit; line-height: 18px;"><b>Directions:</b></span></div>
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<span style="line-height: 18px;">1) Combine all ingredients.</span></div>
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<span style="line-height: 18px;"><br /></span></div>
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<span style="line-height: 18px;"><b>Assembling the Pupusas:</b></span></div>
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<span style="line-height: 18px;"><b><br /></b></span></div>
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<span style="font-family: inherit; line-height: 18px;">1) Press an indentation in each ball with your thumb. Put about 1 tablespoon of desired filling into each indentation and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc, taking care that that the filling doesn't spill out.</span></div>
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<span style="font-family: inherit; line-height: 18px;">2) Place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin.</span></div>
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<span style="line-height: 18px;"><b><br /></b></span></div>
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<span style="line-height: 18px;"><b>Failed attempt: </b></span><br />
<div class="separator" style="clear: both; font-weight: bold; text-align: center;">
<span style="line-height: 18px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ9dtr0UwZ12QPf8Voa7K8rX7uDzUDYIqFXdDUk7FcwYAJAmyYSc9RW8XXgYYeSN9pdc0cn802NJctG824E-8YKmL5ftZV1OtlgdjRNNcqEuvhIejViZfDr9vlskckQ8hq7PRR3fKiHd0/s1600/IMG_0194.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ9dtr0UwZ12QPf8Voa7K8rX7uDzUDYIqFXdDUk7FcwYAJAmyYSc9RW8XXgYYeSN9pdc0cn802NJctG824E-8YKmL5ftZV1OtlgdjRNNcqEuvhIejViZfDr9vlskckQ8hq7PRR3fKiHd0/s200/IMG_0194.jpg" width="150" /></a></span></div>
<span style="line-height: 18px;">
<b> Done better:</b><br />
</span><br />
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<span style="line-height: 18px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYgSSWE5QeVVCx29jJA6iALLr1zOWlzIVUTlZ3dHaibhHvll7ueABEV5Da1HIs_KLNH-hU7Erk50v9nq7jfVxoPmtAddCfzu7WIBB-c5FioDMFO24WEMnYVrDCl8FVdIYKf3pXktxFTI/s1600/IMG_0196.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYgSSWE5QeVVCx29jJA6iALLr1zOWlzIVUTlZ3dHaibhHvll7ueABEV5Da1HIs_KLNH-hU7Erk50v9nq7jfVxoPmtAddCfzu7WIBB-c5FioDMFO24WEMnYVrDCl8FVdIYKf3pXktxFTI/s200/IMG_0196.jpg" width="150" /></a></span></div>
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<span style="font-family: inherit;">3) Heat a greased skillet over medium-high flame. Cook each pupusa for about 1 to 2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi01t9UGH7osocUm3ZjVWBsChyphenhyphenKHT-LvN6V2rO-yEvHS-F2H0nnvxywYmBPwAEGQaQ0Niq3WwcH079c7ClDB5sYzCdtoKGDrjxhv-cZwlPrzyTFxs78bBGyVw99u1O1dgylwGYQJV2o1I/s1600/IMG_0197.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi01t9UGH7osocUm3ZjVWBsChyphenhyphenKHT-LvN6V2rO-yEvHS-F2H0nnvxywYmBPwAEGQaQ0Niq3WwcH079c7ClDB5sYzCdtoKGDrjxhv-cZwlPrzyTFxs78bBGyVw99u1O1dgylwGYQJV2o1I/s200/IMG_0197.jpg" width="150" /></a></div>
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4) Serve with salsa roja and curtido.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyO6ZF6ZC9zabqJWtJ-JIfMQ9aBTxh5yagqzW_D3ma-wsisXYoiFhwzYJR6TUHv-QgU7sZM0X5oTUNTk-HyjWnZXFUZBWrUs7koyfxxlYscs8Ll5L7smPqMPQyUeTqKHKHUp3zAYlH9NI/s1600/IMG_0201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyO6ZF6ZC9zabqJWtJ-JIfMQ9aBTxh5yagqzW_D3ma-wsisXYoiFhwzYJR6TUHv-QgU7sZM0X5oTUNTk-HyjWnZXFUZBWrUs7koyfxxlYscs8Ll5L7smPqMPQyUeTqKHKHUp3zAYlH9NI/s320/IMG_0201.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwuUnlMI-FGtGaj5dIZtzS8-cnwsoflAOg57Q3IO5Kw-EcPCYHpvOps97dw-rZX7AStA_bwUCJu89PA00sIOU2zmoLodQ1aSjQY38B1GOK719PXaN_VfIBQhFuNP42_b-WNnSEQri32A/s1600/IMG_0200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwuUnlMI-FGtGaj5dIZtzS8-cnwsoflAOg57Q3IO5Kw-EcPCYHpvOps97dw-rZX7AStA_bwUCJu89PA00sIOU2zmoLodQ1aSjQY38B1GOK719PXaN_VfIBQhFuNP42_b-WNnSEQri32A/s640/IMG_0200.jpg" width="480" /></a></div>
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<span style="color: #333333;"><span style="line-height: 18px;"><br /></span></span>Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0tag:blogger.com,1999:blog-669694260006536721.post-83236315722464362992012-06-25T11:18:00.000-05:002012-06-29T11:18:55.986-05:00Egypt<span style="font-family: Times, 'Times New Roman', serif;"><b>Kushari</b> (<span style="background-color: white; line-height: 18px; text-align: left;">Egyptian pasta, rice and lentils with tomato sauce)</span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgE7tL6mNRV_kR1XUEdCGND7fhRJkZubgT3IIWDmhHWfg6bIuDMziv05OT066T67m-BkevP-km6aIBTC6tjkXGTbHLyXVbpyDFsiMH7agxSdqLjibjOBu6DdI8yguUTj0GS9q9jFbU7Y/s1600/IMG_0177.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgE7tL6mNRV_kR1XUEdCGND7fhRJkZubgT3IIWDmhHWfg6bIuDMziv05OT066T67m-BkevP-km6aIBTC6tjkXGTbHLyXVbpyDFsiMH7agxSdqLjibjOBu6DdI8yguUTj0GS9q9jFbU7Y/s400/IMG_0177.jpg" width="300" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6QAQ4dmpeVZGwjdrxXNejhHS-FIoqnEjuYc6tSvoVjtx_WdJUhHD3vq1OsjdrXb1Esqv6bvdb8RoFGUh_wAUUvaZ0JFbEuqFQ4n0ijMJsNhrGTCXpWHnmxd86yAY9vi5DqhIfEaa5ok/s1600/IMG_0169.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
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<span style="background-color: white; font-family: Times, 'Times New Roman', serif; text-align: center;"><span style="background-color: white; line-height: 18px; text-align: left;"><br /></span></span><br />
<span style="background-color: white; font-family: Times, 'Times New Roman', serif; text-align: center;"><span style="background-color: white; line-height: 18px; text-align: left;">From the <a href="http://www.whats4eats.com/pastas/kushari-recipe">website</a> from which I got the recipe: "</span><i style="background-color: white; color: #333333; line-height: 18px; text-align: left;">Kushari</i><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;"> </span><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">is a simple yet healthful dish of pasta, rice and lentils widely sold in small Egyptian restaurants and roadside stands. With its full complement of protein, a spicy topping of tomato sauce and crispy fried onions,</span><i style="background-color: white; color: #333333; line-height: 18px; text-align: left;">kushari</i><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;"> </span><span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">is often considered the Egyptian national dish. </span></span><span style="background-color: white; color: #333333; font-family: Times, 'Times New Roman', serif; line-height: 18px; text-align: left;">Kushari was originally a poor man's dish, but nowadays </span><i style="background-color: white; color: #333333; font-family: Times, 'Times New Roman', serif; line-height: 18px; text-align: left;">kushari</i><span style="background-color: white; color: #333333; font-family: Times, 'Times New Roman', serif; line-height: 18px; text-align: left;"> is enjoyed by all strata of society. Variously spelled </span><i style="background-color: white; color: #333333; font-family: Times, 'Times New Roman', serif; line-height: 18px; text-align: left;">koshari</i><span style="background-color: white; color: #333333; font-family: Times, 'Times New Roman', serif; line-height: 18px; text-align: left;">, </span><i style="background-color: white; color: #333333; font-family: Times, 'Times New Roman', serif; line-height: 18px; text-align: left;">kosheri</i><span style="background-color: white; color: #333333; font-family: Times, 'Times New Roman', serif; line-height: 18px; text-align: left;">, </span><i style="background-color: white; color: #333333; font-family: Times, 'Times New Roman', serif; line-height: 18px; text-align: left;">koushari</i><span style="background-color: white; color: #333333; font-family: Times, 'Times New Roman', serif; line-height: 18px; text-align: left;"> or </span><i style="background-color: white; color: #333333; font-family: Times, 'Times New Roman', serif; line-height: 18px; text-align: left;">koshary</i><span style="background-color: white; color: #333333; font-family: Times, 'Times New Roman', serif; line-height: 18px; text-align: left;">."</span><br />
<span style="background-color: white; color: #333333; font-family: Times, 'Times New Roman', serif; line-height: 18px; text-align: left;"><br /></span><br />
<span style="background-color: white; color: #333333; font-family: Times, 'Times New Roman', serif; line-height: 18px; text-align: left;">I made this dish on Monday, June 25. Andy and I both enjoyed it very much. It reminded me of spaghetti and also of macaroni beef casserole minus the beef. I suppose this makes sense as it contains pasta with a red sauce. I overcooked the lentils, so when I mixed all of the grains together, they turned to mush. I suspect that this affected the texture more than the taste. Overall, this was a delicious, simple, cheap dish that I can see myself making again.</span><br />
<span style="background-color: white; color: #333333; font-family: Times, 'Times New Roman', serif; line-height: 18px; text-align: left;"><br /></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6HgHUfm8Y7UPzUN6rc7zA8t5et_YJPK1o1C9LES0awbftOcSfa-nB27A6BDIEKYK3TaCS8AlVRaEpdhUBKjhdMF3UcliC3ZuuprSOoQh6hvlj9FQUuN1Wgnntgr4DuCbhYQ1BNiFsTQ/s1600/IMG_0174.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6HgHUfm8Y7UPzUN6rc7zA8t5et_YJPK1o1C9LES0awbftOcSfa-nB27A6BDIEKYK3TaCS8AlVRaEpdhUBKjhdMF3UcliC3ZuuprSOoQh6hvlj9FQUuN1Wgnntgr4DuCbhYQ1BNiFsTQ/s400/IMG_0174.jpg" width="300" /></a><br />
<div id="ingredients" style="color: #333333; text-align: left;">
<span style="font-family: Times, 'Times New Roman', serif; font-size: small;"><b>
Ingredients</b></span><br />
<div>
<span style="font-family: Times, 'Times New Roman', serif; font-size: small;">-1 c. rice</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: small;">-1 c. macaroni</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: small;">-1 c. lentils</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: small;">-2 T. oil</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: small;">-1 onion, chopped finely</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: small;">-2-3 cloves minced garlic</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: small;">-2 c. crushed tomatoes</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: small;">-1 tsp. red pepper flakes</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: small;">-1/2 tsp. cumin</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: small;">-salt and pepper to taste</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: small;">-oil for frying</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: small;">-1 onion, sliced thinly</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: small;">-salt and pepper</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: small;"><br /></span></div>
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<div id="method" style="color: #333333; text-align: left;">
<span style="font-family: Times, 'Times New Roman', serif; font-size: small;"><b>Directions</b></span><br />
<span style="font-weight: normal;"><span style="background-color: white; font-family: Times, 'Times New Roman', serif;"><span style="font-size: small;">1) </span></span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 18px;">Cook the rice and 2 cups of water in a covered pot until done, about 20 minutes. Cook the macaroni according to package directions, or until </span><i style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 18px;">al dente</i><span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 18px;">. Simmer the lentils and 2 cups of water in a covered pot until tender, 30-45 minutes.</span></span><br />
<span style="font-weight: normal;"><span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 18px;"><br /></span></span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; font-weight: normal; line-height: 18px;">2) While the rice, pasta and lentils are cooking, heat the olive oil in a sauté pan over medium-high heat. Add the chopped onions and garlic and sauté until the onions are translucent and wilted, 4-5 minutes. Stir in the tomato sauce, cumin and pepper flakes; reduce heat to medium-low and simmer for 10-15 minutes; add a little water if necessary. Season with salt and pepper and set aside.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6QAQ4dmpeVZGwjdrxXNejhHS-FIoqnEjuYc6tSvoVjtx_WdJUhHD3vq1OsjdrXb1Esqv6bvdb8RoFGUh_wAUUvaZ0JFbEuqFQ4n0ijMJsNhrGTCXpWHnmxd86yAY9vi5DqhIfEaa5ok/s1600/IMG_0169.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6QAQ4dmpeVZGwjdrxXNejhHS-FIoqnEjuYc6tSvoVjtx_WdJUhHD3vq1OsjdrXb1Esqv6bvdb8RoFGUh_wAUUvaZ0JFbEuqFQ4n0ijMJsNhrGTCXpWHnmxd86yAY9vi5DqhIfEaa5ok/s200/IMG_0169.jpg" width="150" /></a><span style="background-color: white; font-family: Times, 'Times New Roman', serif; font-weight: normal; line-height: 18px;"><br /></span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; font-weight: normal; line-height: 18px;">3) Heat about 1/2-inch of oil in a heavy skillet. Add the sliced onions and fry until they turn brown and crispy. Drain on paper towels.</span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; font-weight: normal; line-height: 18px;">4) Place the rice, macaroni and lentils in a large bowl, season with salt and pepper and stir together gently with a fork. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEganJ5fUqKYew_4rpfCDG9inCs5__dSRbc9ek8F7huH8-Qrto5MYfpbizKKLGTauiTMLdMqF3udpL45ozkdItSYtSvh_idUYl8ki-6Af7ZBpvo9vgky_RSYBzJCLlM4eh_qSy9-yCuXbAQ/s1600/IMG_0170.jpg" imageanchor="1" style="background-color: white; clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEganJ5fUqKYew_4rpfCDG9inCs5__dSRbc9ek8F7huH8-Qrto5MYfpbizKKLGTauiTMLdMqF3udpL45ozkdItSYtSvh_idUYl8ki-6Af7ZBpvo9vgky_RSYBzJCLlM4eh_qSy9-yCuXbAQ/s200/IMG_0170.jpg" width="150" /></a><br />
<span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 18px;">5) To serve, portion the mixture into individual bowls and spoon some tomato sauce over each portion. Top with crispy fried onions and serve hot or at room temperature.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj277NVurO8-SN80ThqiCbjrV81Ad-J4WrGwptpp7o1HHkUVzTHRk1COAQWZLdOp_RZKOBvuKmzIfY8Vnef0IY2uT1RZHCTF5jufDhlIGQLFpASYOFD9Oav_w1lIIbLZKtuRMczSKBzlw/s1600/IMG_0171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj277NVurO8-SN80ThqiCbjrV81Ad-J4WrGwptpp7o1HHkUVzTHRk1COAQWZLdOp_RZKOBvuKmzIfY8Vnef0IY2uT1RZHCTF5jufDhlIGQLFpASYOFD9Oav_w1lIIbLZKtuRMczSKBzlw/s400/IMG_0171.jpg" width="300" /></a></div>Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0tag:blogger.com,1999:blog-669694260006536721.post-6682058846561999502012-06-21T13:20:00.001-05:002012-06-21T13:20:41.389-05:00Ecuador<b><span style="font-family: 'Trebuchet MS', sans-serif;">Encebellado</span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXe5rgLFuHBufXFvyQpe0PiUE1K2NOO23RlAZOA3FTxa-LCWIFi4AxYsIDvYh4EpPUnz5705zsMkqUkO48bRZUXwyBeg3OphoAw9cu3itax_zaD_w8873sLXrqZCjEIKrEgnQyJ_JcmWw/s1600/IMG_0154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXe5rgLFuHBufXFvyQpe0PiUE1K2NOO23RlAZOA3FTxa-LCWIFi4AxYsIDvYh4EpPUnz5705zsMkqUkO48bRZUXwyBeg3OphoAw9cu3itax_zaD_w8873sLXrqZCjEIKrEgnQyJ_JcmWw/s400/IMG_0154.jpg" width="300" /></span></a><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">I made this dish on Sunday, June 17. The name of the dish has at its root the Spanish word for onion (cebolla) because the tuna and yuca soup is topped with pickled red onions. I was the only one who tried it, as Andy was super tired after spending the weekend at his 10-year high school reunion. He also was put off with the idea of tuna soup, but not nearly as much as my mom was! I have to admit that it sounded strange to me as well, but found it to be pretty tasty. The tuna, I felt, was overcooked, and was the worst element of the meal. If I ever were to make this again, I would simmer the tuna for probably 10 minutes instead of 15; I like my tuna rare. I really liked the flavor of the broth, and liked the chunks of yuca in the soup.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Yuca root, which is also called cassava and manioc, is a very common starchy, tuberous root from the tropics. I was able to find it at Whole Foods. The best way I can describe it is as a cross between a potato and a parsnip. I liked the chunks of it in the soup. This is what it looks like before being prepped (I'm aware of how much this looks like a turd):</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-psc6TJoxk10L9EeH4V3UPF8LA4vzE4TDJu5ZWqdu9slz3nWSwfC3X5iiZJk8GQe-qOZVRTojmaKnXqnKiHwMy1Hz_0DhYPohyT4Z8uGdfACNuglXLVlSsHpI-5Y26g4YflohyCTb6k/s1600/IMG_0149.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-psc6TJoxk10L9EeH4V3UPF8LA4vzE4TDJu5ZWqdu9slz3nWSwfC3X5iiZJk8GQe-qOZVRTojmaKnXqnKiHwMy1Hz_0DhYPohyT4Z8uGdfACNuglXLVlSsHpI-5Y26g4YflohyCTb6k/s200/IMG_0149.jpg" width="150" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyy86xqG4MaiF3xzk7I_oO-WJOrr1U2M-MTZNMb-i0H2mkul3wWtUuoj7FE4iyWt7ULPQjO35oYrQhexcqFsPv1IJAQH6zkWZEsE2z9sHEw7t6_DtkrHffYwIGmMlH3Bbyq4XQi8lecaM/s1600/IMG_0152.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1ZFP_bYHNjzl63eu7EHV7Lugp0wbGxLbKRyMH565a0jSTxlurZtqnW6SYJkkw7QSzlyMHaNtAYBdrm7p4l3DS77iRNwWmCce_5Ie63XHgvi3FLicKipyJDNwm0vVx_Ya3htR_TcB4Ac/s1600/IMG_0150.jpg" imageanchor="1" style="background-color: transparent; clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6coK_f-7RFu0t2H1_rNuTZ2OuB8-nJM_Rqt_59FwI1BS4kJFjSTLTZ55IibY3v5YtXUHTra1j_voKkU9OfRttexz3Wg1Cf9ubUlR5X2g8E7wwO4VbPVWKrZKSTGeYYHmbMc__semeAA/s1600/IMG_0151.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5yycZ0rArYH-Om_G_2zSc2OuzdWquQqJMyOIsZ-WhHCX14p3BZJndg8DzDMZ79ukB4SlPZVx1cqS5ljtf7PaWtsLuG62W-EoVkVbZSxJEQgUYcuPkHH4dDSoDKBExWr0Vcf3cgudXNQ/s1600/IMG_0153.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5yycZ0rArYH-Om_G_2zSc2OuzdWquQqJMyOIsZ-WhHCX14p3BZJndg8DzDMZ79ukB4SlPZVx1cqS5ljtf7PaWtsLuG62W-EoVkVbZSxJEQgUYcuPkHH4dDSoDKBExWr0Vcf3cgudXNQ/s1600/IMG_0153.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></a><br />
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; text-align: left;">To prepare it, I cut off the ends and then peeled it with a vegetable peeler. There is a layer between the skin and the meat that is magenta colored, and I read that it is an irritant (designed to fend off insects and other yuca eaters), so I wore latex gloves so as to not irritate my skin.</span><br />
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; text-align: left;">Here is the recipe, which I found on a woman named Laylita's</span><a href="http://laylita.com/recipes/2008/03/01/encebollado-de-pescado-or-tuna-soup/" style="background-color: white; font-family: 'Trebuchet MS', sans-serif; text-align: left;"> blog</a><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; text-align: left;">:</span><br />
<b style="background-color: white; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></b><br />
<b style="background-color: white; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Encebellado</span></b><br />
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<b><span style="font-family: 'Trebuchet MS', sans-serif;">Pickled Onion and Tomato Salsa</span></b></div>
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<strong style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span></strong></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">-1 small red onions</span><br />
<span style="background-color: white;"><span style="font-family: 'Trebuchet MS', sans-serif;">-Juice of 1 1/2 limes</span></span><br />
<span style="background-color: white;"><span style="font-family: 'Trebuchet MS', sans-serif;">-1/2 tablespoon oil (sunflower or canola)</span></span><br />
<span style="background-color: white;"><span style="font-family: 'Trebuchet MS', sans-serif;">-1 1/2 tomatoes</span></span><br />
<span style="background-color: white;"><span style="font-family: 'Trebuchet MS', sans-serif;">-1/2 tablespoon finely chopped cilantro</span></span><br />
<span style="background-color: white;"><span style="font-family: 'Trebuchet MS', sans-serif;">-1/2 tablespoon salt + more to adjust taste</span></span></div>
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<strong style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: 'Trebuchet MS', sans-serif;">Directions:</span></strong><br />
<span style="background-color: transparent;"><span style="font-family: 'Trebuchet MS', sans-serif;">1) Cut the onion in half, slice very finely and place in a bowl</span></span><br />
<span style="background-color: transparent;"><span style="font-family: 'Trebuchet MS', sans-serif;">2) Sprinkle with 1 tablespoon salt and let rest for about 10 minutes</span></span><br />
<span style="background-color: transparent;"><span style="font-family: 'Trebuchet MS', sans-serif;">3) Cover the onions with lukewarm water and let rest for another 10 minutes</span></span><br />
<span style="background-color: transparent;"><span style="font-family: 'Trebuchet MS', sans-serif;">4) Rinse and drain the onions</span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: transparent;">5) </span><span style="background-color: transparent;">Add the lime juice and the oil, place in the fridge until about 30 minutes before serving</span></span><br />
<span style="background-color: transparent;"><span style="font-family: 'Trebuchet MS', sans-serif;">6) Cut the tomatoes in half and slice very finely</span></span><br />
<span style="background-color: transparent;"><span style="font-family: 'Trebuchet MS', sans-serif;">7) Mix the onions, sliced tomatoes and cilantro, taste and add salt if necessary.</span></span><br />
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<strong style="background-color: transparent; border: 0px; color: #222222; line-height: 22px; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="font-family: 'Trebuchet MS', sans-serif;">Soup</span></strong><br />
<strong style="background-color: transparent; border: 0px; color: #222222; line-height: 22px; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span></strong><br />
<span style="background-color: white; color: #222222; line-height: 22px; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">-1 lbs. fresh tuna</span></span><br />
<span style="background-color: white; color: #222222; line-height: 22px; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">-1/2 lb. yuca, fresh or frozen, cut into small pieces</span></span><br />
<span style="background-color: white; color: #222222; line-height: 22px; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">-1 T, sunflower oil</span></span><br />
<span style="background-color: white; color: #222222; line-height: 22px; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">-1 tomato, diced</span></span><br />
<span style="background-color: white; color: #222222; line-height: 22px; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">-1/4 red onion, diced</span></span><br />
<span style="background-color: white; color: #222222; line-height: 22px; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">-1/2 tsp. chili powder</span></span><br />
<span style="background-color: white; color: #222222; line-height: 22px; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">-1 tsp. ground cumin</span></span><br />
<span style="background-color: white; color: #222222; line-height: 22px; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">-4 cups of water</span></span><br />
<span style="background-color: white; color: #222222; line-height: 22px; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">-3 cilantro sprigs</span></span><br />
<span style="background-color: white; color: #222222; line-height: 22px; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">-Salt to taste</span></span><br />
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<strong style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: 'Trebuchet MS', sans-serif;">Directions:</span></strong><br />
<span style="background-color: white;"><span style="font-family: 'Trebuchet MS', sans-serif;">1) Heat the oil on medium heat to make a refrito with diced onion, tomato, cumin, chili powder and salt.</span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1ZFP_bYHNjzl63eu7EHV7Lugp0wbGxLbKRyMH565a0jSTxlurZtqnW6SYJkkw7QSzlyMHaNtAYBdrm7p4l3DS77iRNwWmCce_5Ie63XHgvi3FLicKipyJDNwm0vVx_Ya3htR_TcB4Ac/s1600/IMG_0150.jpg" imageanchor="1" style="background-color: transparent; clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1ZFP_bYHNjzl63eu7EHV7Lugp0wbGxLbKRyMH565a0jSTxlurZtqnW6SYJkkw7QSzlyMHaNtAYBdrm7p4l3DS77iRNwWmCce_5Ie63XHgvi3FLicKipyJDNwm0vVx_Ya3htR_TcB4Ac/s200/IMG_0150.jpg" width="150" /></span></a><br />
<span style="background-color: transparent;"><span style="font-family: 'Trebuchet MS', sans-serif;">2) Add the water and cilantro springs, bring to a boil.</span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6coK_f-7RFu0t2H1_rNuTZ2OuB8-nJM_Rqt_59FwI1BS4kJFjSTLTZ55IibY3v5YtXUHTra1j_voKkU9OfRttexz3Wg1Cf9ubUlR5X2g8E7wwO4VbPVWKrZKSTGeYYHmbMc__semeAA/s1600/IMG_0151.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6coK_f-7RFu0t2H1_rNuTZ2OuB8-nJM_Rqt_59FwI1BS4kJFjSTLTZ55IibY3v5YtXUHTra1j_voKkU9OfRttexz3Wg1Cf9ubUlR5X2g8E7wwO4VbPVWKrZKSTGeYYHmbMc__semeAA/s200/IMG_0151.jpg" width="150" /></span></a><br />
<span style="background-color: transparent;"><span style="font-family: 'Trebuchet MS', sans-serif;">3) Add the tuna and cook for until the tuna is fully cooked, about 15 minutes.</span></span><br />
<span style="background-color: transparent;"><span style="font-family: 'Trebuchet MS', sans-serif;">4) Drain the tuna and keep the broth to cook the yuca.</span></span><br />
<span style="background-color: transparent;"><span style="font-family: 'Trebuchet MS', sans-serif;">5) Separate or break the tuna into small to medium size pieces.</span></span><br />
<span style="background-color: transparent;"><span style="font-family: 'Trebuchet MS', sans-serif;">6) Bring the tuna broth to a boil and add the yucas, cook until tender but firm, about 30-40 minutes.</span></span><br />
<span style="background-color: transparent;"><span style="font-family: 'Trebuchet MS', sans-serif;">7) Add tuna pieces to the broth, taste and add salt if needed.</span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5yycZ0rArYH-Om_G_2zSc2OuzdWquQqJMyOIsZ-WhHCX14p3BZJndg8DzDMZ79ukB4SlPZVx1cqS5ljtf7PaWtsLuG62W-EoVkVbZSxJEQgUYcuPkHH4dDSoDKBExWr0Vcf3cgudXNQ/s1600/IMG_0153.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5yycZ0rArYH-Om_G_2zSc2OuzdWquQqJMyOIsZ-WhHCX14p3BZJndg8DzDMZ79ukB4SlPZVx1cqS5ljtf7PaWtsLuG62W-EoVkVbZSxJEQgUYcuPkHH4dDSoDKBExWr0Vcf3cgudXNQ/s1600/IMG_0153.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5yycZ0rArYH-Om_G_2zSc2OuzdWquQqJMyOIsZ-WhHCX14p3BZJndg8DzDMZ79ukB4SlPZVx1cqS5ljtf7PaWtsLuG62W-EoVkVbZSxJEQgUYcuPkHH4dDSoDKBExWr0Vcf3cgudXNQ/s200/IMG_0153.jpg" width="150" /></span></a><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: transparent;">8) Re-warm the soup if necessary and serve topped with a good amount of </span>pickled onion and tomato salsa;<span style="background-color: transparent;"> if desired can also be served with avocado slices and extra lime slices.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilpAWV2dkdyCOmKSmu_Zs6cSwxJM7Qg-qeYl5fNERDOfwj3TA-gN_HKrsj50A7AY6b5sDugbLkcQgDjQ_yTTpJEnq-KCe9AwE2jxa7CABHXv6t0EH2Vts5GOpDI7J2ERs28fx0OsPrlTk/s1600/IMG_0155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilpAWV2dkdyCOmKSmu_Zs6cSwxJM7Qg-qeYl5fNERDOfwj3TA-gN_HKrsj50A7AY6b5sDugbLkcQgDjQ_yTTpJEnq-KCe9AwE2jxa7CABHXv6t0EH2Vts5GOpDI7J2ERs28fx0OsPrlTk/s400/IMG_0155.jpg" width="300" /></span></a><br />
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<br /></div>Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0tag:blogger.com,1999:blog-669694260006536721.post-45127211452809865102012-06-10T16:47:00.001-05:002012-06-10T16:47:06.222-05:00Dominican Republic<b><span style="font-family: inherit;">Bandera Nacional</span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgz_KjGlBsr4QMwhDoDee-R7S_YIHkUYsU79wCpPxc8feoEbr1bBOurn3y9mXW7DsCFjc71zovlLLHhiSHIYzZUp3SlHzXtGr7_KutrHjxW-x-8WSCHUa2vQok-mduStHm379E6COijbE/s1600/IMG_0110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgz_KjGlBsr4QMwhDoDee-R7S_YIHkUYsU79wCpPxc8feoEbr1bBOurn3y9mXW7DsCFjc71zovlLLHhiSHIYzZUp3SlHzXtGr7_KutrHjxW-x-8WSCHUa2vQok-mduStHm379E6COijbE/s400/IMG_0110.JPG" width="400" /></a><br />
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<span style="font-family: inherit; text-align: center;">Bandera nacional means national flag in Spanish. This dish is an homage to the flag. It is composed of four parts: fried plaintains, red beans, rice and goat. Each part is served separately on the plate so that it looks like the flag:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNY0kZwX0icRLrLuC1hAem2qzCuVsH2MW_GlxisDSwlqz4YlFWepWPElx-PHvb6PgzQlj1-yA5tZq5j_2oOY9OE8PpDNOOmENmbkfhwPLnndG3Cv7PKSMvseai8anFVjgbidiH2ZD9r0g/s1600/flag.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNY0kZwX0icRLrLuC1hAem2qzCuVsH2MW_GlxisDSwlqz4YlFWepWPElx-PHvb6PgzQlj1-yA5tZq5j_2oOY9OE8PpDNOOmENmbkfhwPLnndG3Cv7PKSMvseai8anFVjgbidiH2ZD9r0g/s320/flag.gif" width="320" /></span></a></div>
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">I made this on Friday, June 8. Andy, Jerry and Jay enjoyed it with me. I had never eaten nor cooked goat. We all thought it was delicious! It tastes like a mix between beef and lamb. I will definitely be making it again, and not just because I had to buy a whole leg, so I have like two extra pounds of the stuff.</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">I got the recipe from this <a href="http://www.puntacana-information-guide.com/la-bandera-dominican-recipe.html">website</a>, where I also learned a little bit about goats from the Dominican Republic. Because goats in the Dominican Republic graze on fresh oregano, their meat contains a slight oregano flavor [you are what you eat! (NERD ALERT)]. Since the goat I bought probably wasn't afforded the same luxury of fresh herbs, I followed the website's instructions and marinated the goat overnight. The result was delicious. I couldn't believe how tender the goat was; it was fork-tender like beef brisket. </span><br />
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Everything about this meal was good. I think the caramelizing of the onions in the red bean recipe added a nice depth of flavor. We'll be eating the leftovers of those tonight! There was no leftover plaintains or rice, and probably only about a cup of the guisado. I think it's safe to say we enjoyed this one.<br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">BANDERA NACIONAL</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhReaszqP0880pztyRV2lc4_xgvN6dWOnUNEQKyD8Y6LXNrc5wQTQvxJdUDUZ1iSSW1XjQFcUHLBWdHOFoFKbh027scHWo9-QdZw8RL_2Ip0v9uefXS9YY1rQpUE4bka8rjtu5_W2vXfWQ/s1600/IMG_0109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhReaszqP0880pztyRV2lc4_xgvN6dWOnUNEQKyD8Y6LXNrc5wQTQvxJdUDUZ1iSSW1XjQFcUHLBWdHOFoFKbh027scHWo9-QdZw8RL_2Ip0v9uefXS9YY1rQpUE4bka8rjtu5_W2vXfWQ/s320/IMG_0109.jpg" width="240" /></a><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">I just cooked the rice according to package directions. A Dominican delicacy is the concon, the crispy part that sticks to the pot. My rice didn't have that.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwJI_36IdsC9Bf5FmbJMlxNbktZPqlI21Eiwqxg0CawGfa9xoMl0tccDf1sfANw5B6xo5H8P208fDAmdoFDYkoeeLrJ1K01hE4P-yHRdErd-2ELxuGJhEqxXvdXectOeeukS_VWY_61mA/s1600/IMG_0108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwJI_36IdsC9Bf5FmbJMlxNbktZPqlI21Eiwqxg0CawGfa9xoMl0tccDf1sfANw5B6xo5H8P208fDAmdoFDYkoeeLrJ1K01hE4P-yHRdErd-2ELxuGJhEqxXvdXectOeeukS_VWY_61mA/s200/IMG_0108.jpg" width="150" /></a><br />
<span style="font-family: inherit;"><br /></span><br />
<b><span style="font-family: inherit;">Plantains</span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOca5XvS8BAYJU2-1Rsv85udrRmwQskZ0wKoNChJialzenU6fxBeWGfkIPq357m_6MI07-UA6auzFSMakRNp9RspKcqEINuKRHiqglcGE70_aRDcbZ0FKcGJBmQ6kM_NxJBaUtLMpX2Q0/s1600/IMG_0113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOca5XvS8BAYJU2-1Rsv85udrRmwQskZ0wKoNChJialzenU6fxBeWGfkIPq357m_6MI07-UA6auzFSMakRNp9RspKcqEINuKRHiqglcGE70_aRDcbZ0FKcGJBmQ6kM_NxJBaUtLMpX2Q0/s320/IMG_0113.jpg" width="240" /></a><br />
<b><span style="font-family: inherit;">Ingredients:</span></b><br />
<span style="font-family: inherit;">-2 plaintains, sliced</span><br />
<span style="font-family: inherit;">-butter</span><br />
<span style="font-family: inherit;">-salt</span><br />
<span style="font-family: inherit;"><br /></span><br />
<b><span style="font-family: inherit;">Directions:</span></b><br />
<span style="font-family: inherit;">1) Pan-fry in melted butter, lightly salt them and allow to dry on newspapers.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_VKlt1c6fqZXEzxQGWP399GHFdJcP4tF1qwux0pco2mWlgANhZ65xrL954pnGQq0v_ZaY2o4yjFuWJQHLqtrWrH-gaHL-hXUdr-TUH9CjhlCYLJfHNfMCIg3cnhhO1a07CpVclFEGtf4/s1600/IMG_0101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_VKlt1c6fqZXEzxQGWP399GHFdJcP4tF1qwux0pco2mWlgANhZ65xrL954pnGQq0v_ZaY2o4yjFuWJQHLqtrWrH-gaHL-hXUdr-TUH9CjhlCYLJfHNfMCIg3cnhhO1a07CpVclFEGtf4/s200/IMG_0101.jpg" width="150" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdmnqSgX-MefdY1IVMqONsIiPX7AA-0AdkWjedyD75omX93BZWvNQtwIVMLNWs3pcVJfubdJy6VgS9Bhw4UBCzPK8mhJ4IVVLaIW0f8Q-gEtzR-FHBlIS3Jjhg_OS71Ba_ukM9ApZwek/s1600/IMG_0102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdmnqSgX-MefdY1IVMqONsIiPX7AA-0AdkWjedyD75omX93BZWvNQtwIVMLNWs3pcVJfubdJy6VgS9Bhw4UBCzPK8mhJ4IVVLaIW0f8Q-gEtzR-FHBlIS3Jjhg_OS71Ba_ukM9ApZwek/s200/IMG_0102.jpg" width="150" /></a><br />
<b><span style="font-family: inherit;"><br /></span></b><br />
<b><span style="font-family: inherit;">Red beans</span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfM3XB1HPz6gp4s1y2ZVdGZC5iblYdxFTt9slZ42ctfqA4fzoCsvocubXeLnAZSjhvf7zl0SLftP7JfEp9l2OkmxoP5TwE2OddaM_fH2yUn2sZmV9Xax9u5c32-mnDt9QJFdB7EGYX0I8/s1600/IMG_0107.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfM3XB1HPz6gp4s1y2ZVdGZC5iblYdxFTt9slZ42ctfqA4fzoCsvocubXeLnAZSjhvf7zl0SLftP7JfEp9l2OkmxoP5TwE2OddaM_fH2yUn2sZmV9Xax9u5c32-mnDt9QJFdB7EGYX0I8/s200/IMG_0107.jpg" width="150" /></a><br />
<b><span style="font-family: inherit;">Ingredients:</span></b><br />
<span style="font-family: inherit;">-2-3 c. red kidney beans</span><br />
<span style="font-family: inherit;">-1 red onion, finely chopped</span><br />
<span style="font-family: inherit;">-3 cloves garlic</span><br />
<span style="font-family: inherit;">-1/2 tsp. ground coriander</span><br />
<span style="font-family: inherit;">-2 T. tomato paste</span><br />
<span style="font-family: inherit;">-2 c. chicken stock</span><br />
<span style="font-family: inherit;">-salt and pepper</span><br />
<span style="font-family: inherit;"><br /></span><br />
<b><span style="font-family: inherit;">Directions:</span></b><br />
<span style="background-color: white;"><span style="font-family: inherit;">1)mSoak the beans overnight or, like I did, do a quick soak: cover the beans with water in a large pan and bring to a boil. Boil for two minutes, cover, and set aside, removed from heat, for one hour.</span></span><br />
<span style="background-color: white;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGq72SH0cEzD7tG5fhzoWy4zw0wvxmOKHIgfljYLsfayVyqpbThrE_rNu84O59a4COoLrBl1ZnuScmmW-ExHiXtebLRP2oxXu82ZTSVEqD8m2QqwMKeIqTt3Z7wP3a3ZoA__05donxeE/s1600/IMG_0100.jpg" imageanchor="1" style="background-color: transparent; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGq72SH0cEzD7tG5fhzoWy4zw0wvxmOKHIgfljYLsfayVyqpbThrE_rNu84O59a4COoLrBl1ZnuScmmW-ExHiXtebLRP2oxXu82ZTSVEqD8m2QqwMKeIqTt3Z7wP3a3ZoA__05donxeE/s200/IMG_0100.jpg" width="150" /></a><span style="font-family: inherit;"> </span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">2)Start by caramelizing the onions over medium heat in a little oil.</span></span><br />
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<span style="background-color: white;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_-xrwJqzlzXKHPTrpHsH4168AbHnlP2a3kUU_I2nyUD7yWenCwLQH3lT0xoRpFdxkZryQF6KzrKsvY72Ja6ozaof66zIjViNm-PtYqxtr5heEtKBzhVb7BWoWuC8_T51cpH3uU613d8/s1600/IMG_0098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_-xrwJqzlzXKHPTrpHsH4168AbHnlP2a3kUU_I2nyUD7yWenCwLQH3lT0xoRpFdxkZryQF6KzrKsvY72Ja6ozaof66zIjViNm-PtYqxtr5heEtKBzhVb7BWoWuC8_T51cpH3uU613d8/s200/IMG_0098.jpg" width="150" /></a></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">3) Add garlic and coriander and saute for a couple minutes before adding other ingredients. Stew beans for 20-25 minutes; use a potato masher to turn parts of them into a paste while they're simmering. Keep them simmering until they reach a nice creamy consistency. </span></span><br />
<span style="background-color: white;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9v-aowwgZ_iMkpgAocI2sSw4xSSkCEquXz4-D6vSeTS01ecjQFBiGZ-ZCWN_SKNxlNUxFnKajMvEIT7rFg4v3HSXgUMqOwxo2V3s_iX4XFek3sVSwd-EgN49NJ1176wSYMmEnrlRoIAs/s1600/IMG_0112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9v-aowwgZ_iMkpgAocI2sSw4xSSkCEquXz4-D6vSeTS01ecjQFBiGZ-ZCWN_SKNxlNUxFnKajMvEIT7rFg4v3HSXgUMqOwxo2V3s_iX4XFek3sVSwd-EgN49NJ1176wSYMmEnrlRoIAs/s200/IMG_0112.jpg" width="150" /></a></span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;"><br /><b>"Guisade": the stewed meat</b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmVm_fg_JPfPFD8NYUK-U8SssJNZaO0Mgjs4IVoPs4BNR_-tyoUU_rGDYPpfrckMvX6om_DAUHP0V9CjoT32xlLQJivlD7JBO6B4KAE_uUy7VXkCJ2VPc1eZy_N2kW48Q-eobmaL4rIU/s1600/IMG_0106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmVm_fg_JPfPFD8NYUK-U8SssJNZaO0Mgjs4IVoPs4BNR_-tyoUU_rGDYPpfrckMvX6om_DAUHP0V9CjoT32xlLQJivlD7JBO6B4KAE_uUy7VXkCJ2VPc1eZy_N2kW48Q-eobmaL4rIU/s320/IMG_0106.jpg" width="240" /></a><span style="font-family: inherit;"><b><br /></b><span style="background-color: white;"><b>Ingredients:</b></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">-3</span><span style="background-color: white;"> pounds of goat, cut into cubes</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">-3</span><span style="background-color: white;"> roughly chopped onions</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">-6 cloves of garlic</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">-4 tomatoes roughly chopped</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">-2 bell peppers julienned</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">-2 cups beef stock</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">-Coriander, salt and pepper to taste</span></span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;"><b>Marinade:</b></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">-</span><span style="background-color: white;">3 tablespoons oil</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">-3 tablespoons lime juice</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">-Finely chopped onion</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">-3 teaspoons oregano</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">-Salt and pepper</span></span><br />
<div style="background-color: white;">
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<div style="background-color: white;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white;">
<b><span style="font-family: inherit;">Directions:</span></b></div>
<div style="background-color: white;">
</div>
<div style="background-color: white;">
<span style="font-family: inherit;">1) Rub the meat with the marinade, place in a Ziploc bag and refrigerate overnight.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIDy6qx8wdTggNetfJBavsTNMPDhrTgfLGiJcEnzVWpWLf57NmPaId_qhIhwper0JZ-yC2JvMU_N2-VrWY6I1RJoyuTieP8Ek9OAam3QJ0tqpK6web1GPoTYAW_jO23dx4h3ot5Yc41k/s1600/IMG_0094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIDy6qx8wdTggNetfJBavsTNMPDhrTgfLGiJcEnzVWpWLf57NmPaId_qhIhwper0JZ-yC2JvMU_N2-VrWY6I1RJoyuTieP8Ek9OAam3QJ0tqpK6web1GPoTYAW_jO23dx4h3ot5Yc41k/s200/IMG_0094.jpg" width="150" /></a></div>
<div style="background-color: white;">
<span style="font-family: inherit;">2) Saute meat in hot oil until seared on all sides.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0QqlATdzsMla1qK-cVZd6sFDuhM8wgIwXrKYWhQ7Da46ULxN4-0EQQgc6h5rRo0LE2ie9lG4b8Q3kQr5jhfN8ndqKlZWkNIqEv0ckLNXuc7nfZtk5ECH4VprVXdbWmcaJ6j1pMVl3Myk/s1600/IMG_0095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0QqlATdzsMla1qK-cVZd6sFDuhM8wgIwXrKYWhQ7Da46ULxN4-0EQQgc6h5rRo0LE2ie9lG4b8Q3kQr5jhfN8ndqKlZWkNIqEv0ckLNXuc7nfZtk5ECH4VprVXdbWmcaJ6j1pMVl3Myk/s200/IMG_0095.jpg" width="150" /></a></div>
<div style="background-color: white;">
<span style="font-family: inherit;">3) Add onions, garlic, tomatoes and peppers and saute for five minutes.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieC2YhnE3qLv6dfNoI0DwPgjfnoomWqEjzrSQfGKMEvMPoaTNw6X3MxbKx_0taM0xmfdSUNK7aFqSg8M5Ej7I7dE0cUhcCGvTsuyX-zbr0hFlWQ-g-uAAWz3fX9IhJCUpHzo8bF81jlBs/s1600/IMG_0096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieC2YhnE3qLv6dfNoI0DwPgjfnoomWqEjzrSQfGKMEvMPoaTNw6X3MxbKx_0taM0xmfdSUNK7aFqSg8M5Ej7I7dE0cUhcCGvTsuyX-zbr0hFlWQ-g-uAAWz3fX9IhJCUpHzo8bF81jlBs/s200/IMG_0096.jpg" width="150" /></a></div>
<div style="background-color: white;">
<span style="font-family: inherit;">4) Add beef stock and allow to simmer for a couple hours. Season and adjust liquid as needed.</span></div>
<div style="background-color: white;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-KAlAnX6TzI4tpMbo3n7zkYJXZ-N-g9g9XyWnLH8Vczm6tnaHd2HxdbJihq-NZ224zw6bZUv9r7g22zBpwgLKtlXOg-F9MOBoLGFkTvhDbxBNZPZz9-Wyyg_j0-ssCZ4Gpi09SorwQnY/s1600/IMG_0103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-KAlAnX6TzI4tpMbo3n7zkYJXZ-N-g9g9XyWnLH8Vczm6tnaHd2HxdbJihq-NZ224zw6bZUv9r7g22zBpwgLKtlXOg-F9MOBoLGFkTvhDbxBNZPZz9-Wyyg_j0-ssCZ4Gpi09SorwQnY/s200/IMG_0103.jpg" width="150" /></a><br />
<br /></div>
<div style="background-color: white;">
<span style="font-family: inherit;">Serve in separate quadrants of the plate, to resemble the Dominican flag.</span></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlx0Vwb7aie9FLV_d79h2pbfcy0iyyfCnzaYngQXYIk649ucoHumS874wGWSpSOvEYDTcdntne4eJt6rDPNpRdmYs6WTPA8M7lCGBO5o5WSZmQWCAu5FElP277iNIqTt0FKuWcTnJIllU/s1600/IMG_0105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlx0Vwb7aie9FLV_d79h2pbfcy0iyyfCnzaYngQXYIk649ucoHumS874wGWSpSOvEYDTcdntne4eJt6rDPNpRdmYs6WTPA8M7lCGBO5o5WSZmQWCAu5FElP277iNIqTt0FKuWcTnJIllU/s400/IMG_0105.jpg" width="300" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwShnhf3dkrED7DFtJebAkvGTfoCLqIK-2rWcxZdMltILZHr52eEJ7NRSGAfqLu2dJb1su7GpP66reSm2hUWRY2Oz6JwvQgUQc4ePh47HIje30lWxNwt_upgKPmvcl2_m9UAmqXcAD-4/s1600/IMG_0111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwShnhf3dkrED7DFtJebAkvGTfoCLqIK-2rWcxZdMltILZHr52eEJ7NRSGAfqLu2dJb1su7GpP66reSm2hUWRY2Oz6JwvQgUQc4ePh47HIje30lWxNwt_upgKPmvcl2_m9UAmqXcAD-4/s400/IMG_0111.JPG" width="400" /></a></div>Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0tag:blogger.com,1999:blog-669694260006536721.post-12331310689678254272011-09-06T16:59:00.000-05:002012-06-05T17:52:07.386-05:00Dominica<b><a href="http://www.dominicancooking.com/meat-seafood-eggs/1395-pollo-guisado-chicken-stew.html">Pollo Guisado</a></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDT6m8ZbR8NJsltwCWeJdxOn6hZtgL5_C0_5m9OdZmVAQaTyl6faulSZuEZWMeb1OAdz68UKII6iJDZD2TaQ4NAMkZuaGQZqYhRfber0x8S-dLqskzS1CoyHDF6BMEtK2U7eKADT7ais/s1600/P9071571.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDT6m8ZbR8NJsltwCWeJdxOn6hZtgL5_C0_5m9OdZmVAQaTyl6faulSZuEZWMeb1OAdz68UKII6iJDZD2TaQ4NAMkZuaGQZqYhRfber0x8S-dLqskzS1CoyHDF6BMEtK2U7eKADT7ais/s400/P9071571.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
The actual national dish of Dominica (Mountain Chicken) involves an endangered tree frog; I decided to stick to chicken.</div>
<br />
<b>Ingredients:</b><br />
-2 lbs. chicken, cut into small pieces<br />
-2 lemons, cut into halves<br />
-2 green bell peppers<br />
-1/2 c. celery, chopped<br />
-1 small red onion, chopped into fine strips<br />
-4 plum tomatoes, cut into quarters<br />
-2 T. oil<br />
-1/4 c. seedless olives, halved<br />
-2 T. tomato paste<br />
-1/2 tsp. mashed garlic<br />
-1 tsp. sugar<br />
-pinch of oregano<br />
-salt<br />
-cilantro<br />
-white rice, cooked according to package directions<br />
<br />
<b>Directions:</b><br />
1) Rub the lemon halves on the chicken<br />
2) In a bowl, mix the chicken, oregano, onion, celery, tomatoes, a pinch of salt and garlic. Marinate for 30 minutes.<br />
3) In a pot, heat up the oil, add the sugar and let the sugar heat up until it becomes dark brown. Add chicken (reserve vegetables) and sauté until meat is light brown.<br />
4) Add 2 T. water. Cover and simmer over medium high for 12 minutes, adjusting water when necessary.<br />
5) Add all remaining ingredients except tomato paste. Cover and simmer until vegetables are tender, adjusting water if necessary.<br />
6) Add tomato paste and 1/2 c. water. Simmer over low heat to produce a light sauce. Adjust salt to taste.<br />
7) Serve over white rice.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7MLsEDdiNWjzRnn5mIcuIFFt6OOJMqa2WWm8IT1tg3heNFVzHfZ6ZqL946UAgfOOZhDqTKuHuE5HALGfgHXUnnp42QA6lashXKZckbk672dqZHGheRlLcjX6FxQMPOVH4zvlYFoN2Zo/s1600/P9071574.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7MLsEDdiNWjzRnn5mIcuIFFt6OOJMqa2WWm8IT1tg3heNFVzHfZ6ZqL946UAgfOOZhDqTKuHuE5HALGfgHXUnnp42QA6lashXKZckbk672dqZHGheRlLcjX6FxQMPOVH4zvlYFoN2Zo/s400/P9071574.jpg" width="400" /></a><br />
<br />Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0tag:blogger.com,1999:blog-669694260006536721.post-35593497205434636292011-08-31T16:58:00.000-05:002012-06-05T17:50:08.991-05:00Djibouti<b><a href="http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-skoudehkaris">Skoudehkaris</a></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3d1gWW84Dj8HRGu2zwl-jP-_u7QV-diXBXoUMpRLRsR6aDk1-fpMEzbHYhW-9SMtP0zmOXGaTF80dJdL_cmpAxBxrRSGeAhqfejPHqeSFqN8MWZnkNFKuPIM8_QBpOp-MYfOHP_JJaxk/s1600/P8301732.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3d1gWW84Dj8HRGu2zwl-jP-_u7QV-diXBXoUMpRLRsR6aDk1-fpMEzbHYhW-9SMtP0zmOXGaTF80dJdL_cmpAxBxrRSGeAhqfejPHqeSFqN8MWZnkNFKuPIM8_QBpOp-MYfOHP_JJaxk/s400/P8301732.jpg" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Spicy, aromatic, and cooked 9 months ago, so that's all the detail I can give. Blog written 6/5/12, but meal cooked 8/31/11.<br />
<b><br /></b><br />
<b>Ingredients:</b><br />
-1 lb. lamb, cut into chunks<br />
-2 c. rice<br />
-3 T. oil<br />
-1 lb. fresh tomatoes, blanched, peeled and chopped<br />
-2 large onions, chopped<br />
-salt and pepper<br />
-1/2 tsp. ground cumin<br />
-1/2 tsp. ground cloves<br />
-1 tsp. minced garlic<br />
-1/2 tsp. ground cardamom<br />
-1 tsp. chopped red chili<br />
<br />
<b>Directions:</b><br />
1) Fry onion in oil until softened. Add lamb and brown. Add tomatoes and allow to cook for a few minutes. Add all the spices, cover with water and simmer gently for 45 minutes.<br />
2) Add rice and 2c. water. Bring to a boil. Reduce to a simmer, cover and cook for 20 minutes.<br />
3) Uncover and cook for a few minutes to dry the mixture.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNEIK_UGx81nb1Scj7wWWfCMkpnUF7OtMU2K2Zvbr1xStZixl2mH1wwJCMCvWu0rCcHDUc_hKTtH4a6RW6p0oy3t90wlJT16pg-p82r5Dh9qyrtpWi2sayO7JHWed6P4389K3bM9qfTMs/s1600/P8301736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNEIK_UGx81nb1Scj7wWWfCMkpnUF7OtMU2K2Zvbr1xStZixl2mH1wwJCMCvWu0rCcHDUc_hKTtH4a6RW6p0oy3t90wlJT16pg-p82r5Dh9qyrtpWi2sayO7JHWed6P4389K3bM9qfTMs/s320/P8301736.jpg" style="cursor: move;" width="320" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-lEKoljB_JKOEVTjGfnqVPjvaUKrl-8__338HhR71WfPdrJ-TLF-ya0zTm6no6v8oLivpL9VFHE9103X_XUNBTXvigTs6bWJ7YETvhKvsFpb07A5SKm7kIAz6-j6uYtKYHdB3igjr__M/s1600/P8301735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-lEKoljB_JKOEVTjGfnqVPjvaUKrl-8__338HhR71WfPdrJ-TLF-ya0zTm6no6v8oLivpL9VFHE9103X_XUNBTXvigTs6bWJ7YETvhKvsFpb07A5SKm7kIAz6-j6uYtKYHdB3igjr__M/s320/P8301735.jpg" style="cursor: move;" width="320" /></a>Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0tag:blogger.com,1999:blog-669694260006536721.post-12740639032972835582011-08-24T16:51:00.000-05:002012-06-05T17:48:31.834-05:00Denmark<b>Frikadeller, Kartofler and Danish Braised Cabbage</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1BjUaa3UiB7ObzdMhABZo5NiXQEfYtgJbUrQBilwgkpRXsy5QbKq7emowjXcyDqoTZUth2J5PHQNisQZpdG8Rf05DMOlCremRA0QV0iemzohnwxoiQ6An4SBmIbbZUJ5a1PFgafWWsc/s1600/P8231653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1BjUaa3UiB7ObzdMhABZo5NiXQEfYtgJbUrQBilwgkpRXsy5QbKq7emowjXcyDqoTZUth2J5PHQNisQZpdG8Rf05DMOlCremRA0QV0iemzohnwxoiQ6An4SBmIbbZUJ5a1PFgafWWsc/s400/P8231653.jpg" width="400" /></a><br />
While I am publishing this on June 5, 2012, I actually made it sometime around August 24, 2011...<br />
<br />
I made it to the D's (last August...)!<br />
<br />
I have been remarkably remiss in my blogging. Granted, I have not cooked an international cooking project meal since early September, but I also have not written the blogs for the last three meals I did cook. But, I am back! And tomorrow is the last day of school, so I plan to cook the summer away when I am not frolicking with my nephew.<br />
<br />
Anyway...<br />
<br />
I recall being extremely excited for the foods of Denmark. Frikadeller are pork and veal meatballs. These were quite delicious. Kartofler are potatoes cooked in quite a bit of butter (1/2c.) and onion. They were lovely, albeit rich. Danish braised cabbage is red cabbage braised in butter and red currant jelly.<br />
<br />
I cannot remember much more than that. I'm sorry.<br />
<br />
Here are the recipes.<br />
<br />
<a href="http://www.bigoven.com/77652-Danish-Meat-Balls-(Frikadeller)-recipe.html">Frikadeller</a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRSSkL01XgmuXtn-G8UWkXH-FmavpsHcmJeyWb9rnuTuIIejOCvErQgb_IrsDMHVNxwSDymms5FcRgOox2xXYJDw6J37KqaXsuUAPFO6W70EEVDmoQuFusuHg2n-C_hgLDW1mJXWge_s/s1600/P8231646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRSSkL01XgmuXtn-G8UWkXH-FmavpsHcmJeyWb9rnuTuIIejOCvErQgb_IrsDMHVNxwSDymms5FcRgOox2xXYJDw6J37KqaXsuUAPFO6W70EEVDmoQuFusuHg2n-C_hgLDW1mJXWge_s/s320/P8231646.jpg" style="cursor: move;" width="320" /></a><br />
<b>Ingredients:</b><br />
-1/2 lb. ground pork<br />
-1 large onion, finely chopped<br />
-2 T. flour<br />
-1/2 lb. ground veal<br />
-2 c. milk<br />
-1 c. breadcrumbs<br />
-black pepper<br />
-1 egg<br />
-salt<br />
<br />
<b>Directions:</b><br />
1) Combine pork and veal. Add flour, breadcrumbs, milk, egg, onion, salt and pepper. Mix thoroughly.<br />
2) Drop on frying pan from a large tablespoon. Fry over low heat.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr7fKtEf1RVAE6XzHMUeA11jVM9naBhrXkLcfIOP6lJGKPPha-1Q8QEAJc7Xk4mgL-CH-Uo-v_dK6_O4Zp97DQBPbM1S3J3V9aNyT-l8LWszs9brTtvF5cz2oQSgJ7G2BW-9tcnyAEkY8/s1600/P8231642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr7fKtEf1RVAE6XzHMUeA11jVM9naBhrXkLcfIOP6lJGKPPha-1Q8QEAJc7Xk4mgL-CH-Uo-v_dK6_O4Zp97DQBPbM1S3J3V9aNyT-l8LWszs9brTtvF5cz2oQSgJ7G2BW-9tcnyAEkY8/s200/P8231642.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhij83x1Vbi2YiuKma41vy-IbwD5qNLm98-iNhAFd4baKxsC5t3vaGY06XdnfaNFpPz8KijDAtJbD3C6wFnMMqtqtTbl8MQvOjuhmXlY2BV9q9MnO06-b8GQY9o5CSHO4MegYXcTTiS3Pw/s1600/P8231645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhij83x1Vbi2YiuKma41vy-IbwD5qNLm98-iNhAFd4baKxsC5t3vaGY06XdnfaNFpPz8KijDAtJbD3C6wFnMMqtqtTbl8MQvOjuhmXlY2BV9q9MnO06-b8GQY9o5CSHO4MegYXcTTiS3Pw/s200/P8231645.jpg" width="200" /></a><br />
3) Serve with browned butter, potatoes and stewed cabbage.<br />
<br />
<a href="http://www.recipezaar.com/Kartofler-Danish-Style-Potatoes-136227">Kartofler</a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCEc1xE8Fi2o_xoPIH25tK-R64hYw1zSSHk_dpfnj0KCYJ6CAidq-TUNrMSZx64-2EHmmIBdu5rNUogGKTzhD7vV2uLiQj695IFdEtumyJwUr_dX21dOWRyhFPP9x8ikC6iR_FVTS_Ct0/s1600/P8231649.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCEc1xE8Fi2o_xoPIH25tK-R64hYw1zSSHk_dpfnj0KCYJ6CAidq-TUNrMSZx64-2EHmmIBdu5rNUogGKTzhD7vV2uLiQj695IFdEtumyJwUr_dX21dOWRyhFPP9x8ikC6iR_FVTS_Ct0/s320/P8231649.jpg" style="cursor: move;" width="320" /></a><br />
<b>Ingredients:</b><br />
-6 large potatoes<br />
-1/2 c. butter<br />
-1 large onion, sliced<br />
-1 T. sugar<br />
-1 T. vinegar<br />
-1 tsp. salt<br />
-dash white pepper<br />
<br />
<b>Directions:</b><br />
1) Boil potatoes. Cool, peel and slice 1/4" thick.<br />
2) Melt butter in a frying pan. Add onions and sauté for 5 minutes, stirring occasionally. Add potatoes. Sauté for 5 minutes, turning to brown both sides.<br />
3) Add remaining ingredients and cook for 5 more minutes.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLViMxRxpr93vsWW3jr6Eawt9XYMGNJr7yIb7d7WvmNF6lVXLXOQhiolF0FMKw1JgFueOw0NR4lF84cOiBI2El-KHgfIQbNCp4XqP6TeK_2WNRKMg0rB0i6gmAcr15dKQqQmHY5-i1KhE/s1600/P8231644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLViMxRxpr93vsWW3jr6Eawt9XYMGNJr7yIb7d7WvmNF6lVXLXOQhiolF0FMKw1JgFueOw0NR4lF84cOiBI2El-KHgfIQbNCp4XqP6TeK_2WNRKMg0rB0i6gmAcr15dKQqQmHY5-i1KhE/s200/P8231644.jpg" style="cursor: move;" width="200" /></a><br />
<br />
<br />
<a href="http://christmas.food.com/recipe/danish-braised-cabbage-20583">Danish Braised Cabbage</a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLyDBQAJtZyB8vRHg-nZXMkIwLWmJxq5KZ3f0NNLKtvqXwwgBFKfwHWxlCn2XKfu0d2n8CbR-Wj2AQzP5WYpyo6JA17PprsfX_brdbTQ2cZrvBVMnIdGyDkfGGZg_AQkFK1LBE5NGKDmw/s1600/P8231651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLyDBQAJtZyB8vRHg-nZXMkIwLWmJxq5KZ3f0NNLKtvqXwwgBFKfwHWxlCn2XKfu0d2n8CbR-Wj2AQzP5WYpyo6JA17PprsfX_brdbTQ2cZrvBVMnIdGyDkfGGZg_AQkFK1LBE5NGKDmw/s320/P8231651.jpg" style="cursor: move;" width="320" /></a><br />
<b>Ingredients:</b><br />
-2 lb. red cabbage, shredded<br />
-4 T. butter, cut into small pieces<br />
-1 T. sugar<br />
-1 tsp. salt<br />
-1/3 c. water<br />
-1/4 c. red currant jelly<br />
-2 T. grated apple<br />
<br />
<b>Directions:</b><br />
1) Preheat oven to 325 degrees.<br />
2) In a heavy 4-5 qt. casserole, combine butter, sugar, salt, water and vinegar.<br />
3) Bring to a boil on the stove; add cabbage and toss to coat well.<br />
4) Bring to a boil, cover and place in oven. Bake 2 hours, checking occasionally and adding water if needed.<br />
5) Ten minutes before cooking is finished, stir in jelly and apple. Replace cover.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Q6H4-9uATkzksdPy_guPtlo1IHqOpsvKqNOBYsK0sjfsv4Msv6bnO31UqTJe6Hg8pW6x3id5DgCQGFUHpnGtiNX9I_Q9EXzj8NeKcJKCllC8qVpx5-7EHUEhjiko4a8lolavpSYNN9k/s1600/P8231652.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Q6H4-9uATkzksdPy_guPtlo1IHqOpsvKqNOBYsK0sjfsv4Msv6bnO31UqTJe6Hg8pW6x3id5DgCQGFUHpnGtiNX9I_Q9EXzj8NeKcJKCllC8qVpx5-7EHUEhjiko4a8lolavpSYNN9k/s400/P8231652.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkElnLEyPAbCJUkcv5uyvXeJg41w2j2Wk5tXUqppbu-wu0fV22_aQZmen-baBPHU_P3flCWRtzFFSrIsUB7gfd3ndn2j-3I5HpNav4mrnWFZJe3qdH_fjxDDolvuPTaW3kR-NfWSgcS4/s1600/P8231648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkElnLEyPAbCJUkcv5uyvXeJg41w2j2Wk5tXUqppbu-wu0fV22_aQZmen-baBPHU_P3flCWRtzFFSrIsUB7gfd3ndn2j-3I5HpNav4mrnWFZJe3qdH_fjxDDolvuPTaW3kR-NfWSgcS4/s400/P8231648.jpg" width="400" /></a>Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0tag:blogger.com,1999:blog-669694260006536721.post-24949584497596588062011-08-17T19:02:00.001-05:002011-08-17T19:02:46.443-05:00Czech Republic<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSyOPY3ZvQZxXrQRsMLa_w2_MmRvQf-NSbuGg7PvjDxThvF0WsXgaw_DxS-8q4H7XcSIH6eRhHW0DpO1hpzl3D_Cw956uZiIJ6qN9cvYdkR3QDghcsLTHAkuWxmV8kjqj8sSceTV-NIBo/s1600/P8171636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSyOPY3ZvQZxXrQRsMLa_w2_MmRvQf-NSbuGg7PvjDxThvF0WsXgaw_DxS-8q4H7XcSIH6eRhHW0DpO1hpzl3D_Cw956uZiIJ6qN9cvYdkR3QDghcsLTHAkuWxmV8kjqj8sSceTV-NIBo/s400/P8171636.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Svickova and Dumplings</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I had high expectations for this one, but was quite disappointed in the results. As I told Andy as he walked into the kitchen to eat, the meat was overcooked, the dumplings turned to mush and the sauce ended up lumpy. The meal looked like milk steak from </span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It's Always Sunny in Philadelphia</span></i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">. In terms of taste, well, I would describe it as not bad. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Here are the mistakes I know and/or am thinking I made in the completion of this dish:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-The recipe called for a 3 lb. sirloin roast. I couldn't find one that big, so I bought two 1.5 lb. ones. I neglected to adjust the cooking time, so it was overdone and dry.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-I think the sour cream sauce may have had better results had I not used light sour cream and if I had allowed it to come to a simmer.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-I used 2 1/2 minute Cream of Wheat. I'm wondering, had I used the longer cooking stuff, if the dumplings would have stayed in pieces.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It seemed wasteful to discard the vegetables, especially because they seemed to carry more of the flavor than the meat. At any rate, here's the recipe.</span><br />
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<a href="http://czechrecipes.blogspot.com/2007/10/svickova-marinated-beef.html"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Svickova</span></a><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">INGREDIENTS</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-3 lbs. sirloin roast</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-2 c. water</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1 c. vinegar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-2 carrots, chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-2 ribs celery, chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-2 parsnips, chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-5 pieces allspice</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-6 peppercorns</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-2 bay leaves</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-4 T. flour</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-16 oz. sour cream</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1 c. beef broth</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1/2 tsp. thyme</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">DIRECTIONS</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1) Combine water, vinegar, vegetables, allspice, peppercorns and bay leaves in a saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2) Cool to room temperature. Pour over roast in a baking dish and cover. Marinate 24-48 hours, flipping roast every 12 hours.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3) Season meat with salt, pepper and thyme. Keeping roast in marinade and vegetables, roast for 1 hour, 45 minutes at 350 degrees.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4) Remove roast from oven and place on cutting board. Reserve juices, discard vegetables.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5) Combine flour and sour cream in a sauté pan over low heat. Slowly add marinade and beef broth to heated sour cream mixture. Stir over low heat for 7 minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6) Serve sauce over thinly sliced beef.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7) Serve over dumplings.</span><br />
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<a href="http://czechrecipes.blogspot.com/2009/04/czech-potato-dumpling-recipe.html"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Dumplings</span></a><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">INGREDIENTS</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-6 potatoes, peeled</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1 egg</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1 1/2 tsp. salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1/4 c. farina (Cream of Wheat)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1/4 c. flour</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">DIRECTIONS:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1) Boil potatoes until fork tender. Let cool.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2) Rice potatoes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3) Work beaten egg, farina, flour and salt into potatoes, forming a dough.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTd0rmeJJ9Sv08d_9dBPQ3XwJC-FPvu12nDNj6dQNo1rhQ93q0vxIvHiLHaBQNO8sI9phd6I9VhyH56I46fv5-VeK2NcGMS7XYXw-aPy_Xgykw1ke2LxmSpESpHJPrTUlIWrcN9jFvRSc/s1600/P8171623.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTd0rmeJJ9Sv08d_9dBPQ3XwJC-FPvu12nDNj6dQNo1rhQ93q0vxIvHiLHaBQNO8sI9phd6I9VhyH56I46fv5-VeK2NcGMS7XYXw-aPy_Xgykw1ke2LxmSpESpHJPrTUlIWrcN9jFvRSc/s200/P8171623.JPG" width="200" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4) Roll dough into a tube and cut into slices.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwcWix_-Fu8wtcr1yzZg9w2p71T8jRopaKvzP26xqYS-m9-nUkp8HOaJWLhzHgD6KfxBH3XsXmqYtAXvzd3NpxePAqT62ZKQuqFlGFXDHSqvNphhe0174P0fTw0ug7nKWsfH7lAae4pcQ/s1600/P8171625.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwcWix_-Fu8wtcr1yzZg9w2p71T8jRopaKvzP26xqYS-m9-nUkp8HOaJWLhzHgD6KfxBH3XsXmqYtAXvzd3NpxePAqT62ZKQuqFlGFXDHSqvNphhe0174P0fTw0ug7nKWsfH7lAae4pcQ/s200/P8171625.JPG" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguK_ha-AorddeE5PPkwqqny9adQAKbyIoDKKQjT_SSHtY1ICUf7GoJh874yWcRu36Fkn3_p8j1n7HF2lieLUpy5iN2objjnVMC0gFb6KihEEsd7YJuNmDG97r6Bwp80wm63prLq3MmMPw/s1600/P8171626.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguK_ha-AorddeE5PPkwqqny9adQAKbyIoDKKQjT_SSHtY1ICUf7GoJh874yWcRu36Fkn3_p8j1n7HF2lieLUpy5iN2objjnVMC0gFb6KihEEsd7YJuNmDG97r6Bwp80wm63prLq3MmMPw/s200/P8171626.JPG" width="200" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5) Place dumplings into a pot of boiling water and boil for 5 minutes.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5-EFOHc56XLH-_sKxTYf9l-SXRjXArscjaRbS1MllqG3uykA0nqD8g7MSxp-R01kgmvT03Gp9NsKjOx8wvhpIPSAb3PfIDHtPWo3j5Zd9dKhNOi9BeC8NsL8PAq_q-5rFLCxF2ALogQ/s1600/P8171627.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5-EFOHc56XLH-_sKxTYf9l-SXRjXArscjaRbS1MllqG3uykA0nqD8g7MSxp-R01kgmvT03Gp9NsKjOx8wvhpIPSAb3PfIDHtPWo3j5Zd9dKhNOi9BeC8NsL8PAq_q-5rFLCxF2ALogQ/s200/P8171627.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How the dumplings turned out...</td></tr>
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Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0tag:blogger.com,1999:blog-669694260006536721.post-38848154883779091302011-08-10T16:19:00.002-05:002011-08-17T18:53:01.898-05:00Cyprus<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLBSMQwgncyYDn4v2qiT4vzaRzT8v89xMSOBkDAqMnFylxM_nW_NqaTQt35cpTCT0DAACLXBw-nOLNCCl-TH9LUgxZrjYSQh7Dii53wYITQNaHYF_qcSinGmVQ-TvO6tzDPQ-xAsfw-FU/s1600/P8101631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLBSMQwgncyYDn4v2qiT4vzaRzT8v89xMSOBkDAqMnFylxM_nW_NqaTQt35cpTCT0DAACLXBw-nOLNCCl-TH9LUgxZrjYSQh7Dii53wYITQNaHYF_qcSinGmVQ-TvO6tzDPQ-xAsfw-FU/s400/P8101631.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Souvla</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Let me just begin this entry by telling you the lengths I went to in order to authentically make this recipe. Souvla is the national dish of Cyprus, and it is highly seasoned lamb or pork kebabs. Every recipe I looked at required a rotisserie, and not having one, I purchased a Ronco (yes, the one from the infomercial) countertop rotisserie off of amazon.com. Although I received the rotisserie weeks ago, I didn't open it until the day that I cooked this meal, and upon opening, I realized that the kebab sticks are an add-on that did not come with the rotisserie. I was so mad! I bought the freaking thing to make kebabs, and then didn't have the pieces to make kebabs! So, I ended up having to use the basket, which ended up actually working fairly well. I also watched the half hour instructional DVD that came with the Ronco, which was really just an infomercial that warned me repeatedly that the machine would get hot. Duh!</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvbmqbJYS421dLHguJf0PUnJkIaqw5xgbWI_dvm5F2cAa7HpHT3qjGCGVrJ6nlAAm6U96HAjHSL0oyjAe20r8yGDFnlKx8TWW8bWmTIqnJ5-mR5WtpV0qXKPRSqGrHG5zR6su1gJISoGo/s1600/P8101623.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvbmqbJYS421dLHguJf0PUnJkIaqw5xgbWI_dvm5F2cAa7HpHT3qjGCGVrJ6nlAAm6U96HAjHSL0oyjAe20r8yGDFnlKx8TWW8bWmTIqnJ5-mR5WtpV0qXKPRSqGrHG5zR6su1gJISoGo/s320/P8101623.JPG" width="320" /></span></a></td></tr>
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</span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Andy, my new roommate Kay and I all enjoyed this dish. I decided to make a mixture of pork and lamb pieces because the lamb was so expensive. I served the meat with long-grain rice and broccoli to round out the meal.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Given that I did not have the proper kebab tools, I had to adapt the recipe a bit. Here's the <a href="http://www.cooks.com/rec/view/0,1818,138165-233200,00.html">original</a>:</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Souvla</td></tr>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">INGREDIENTS:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-3 lbs. lamb or pork shoulder or neck meat, cut into chunks</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-5 onions, grated (I used my food processor, which saved a ton of time)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-3 cloves garlic, minced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-juice of 1/2 a lemon</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1/2 c. canola oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1 T. ground cumin</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1 tsp. turmeric</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1 tsp. ground coriander</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1 tsp. salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1/2 tsp. MSG (I left this out; I forgot to grab it when I moved)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1 tsp. paprika</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">DIRECTIONS:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1) Mic onions, garlic, oil and lemon juice. Marinate meat for no more than 3 hours.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2) Skewer meat on large metal skewers. In rotisserie, cook over high heat for 5-8 minutes on high speed until sizzling and light golden brown.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3) Wrap meat in aluminum foil. Cook over medium heat for one hour on low speed, or until meat starts to foam. Remove foil and sprinkle all spices except paprika over meat.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4) Cook over high heat for 3 minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5) Remove from skewers and sprinkle with paprika.</span><br />
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</span>Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0tag:blogger.com,1999:blog-669694260006536721.post-78449937528570242142011-07-28T18:48:00.000-05:002011-08-10T19:04:52.043-05:00Cuba<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo2Ke7CEuHi2Z78wiQl1_w4oG6xBMiDOLE7wbvS_Kil39G-ijXTmCJp1tYbY9_2llbMZL557UVGpIl9v48FIa6tv9qZ5rmcvB5s6tgtxS3Mw4544jjz_Te7NiCd5s40pxbMmEVlKVuY6A/s1600/P7281596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo2Ke7CEuHi2Z78wiQl1_w4oG6xBMiDOLE7wbvS_Kil39G-ijXTmCJp1tYbY9_2llbMZL557UVGpIl9v48FIa6tv9qZ5rmcvB5s6tgtxS3Mw4544jjz_Te7NiCd5s40pxbMmEVlKVuY6A/s400/P7281596.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Platillo Moros y Cristianos</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I made this dish on Thursday, July 28, 2011 for Andy and me. Platillo Moros y Cristianos translated to Moors and Christians Dish. It is a black bean and rice dish; the black beans represent Moors and the white rice represents Christians. This dish had the potential to be good, but even though I followed the <a href="http://www.foodbycountry.com/Algeria-to-France/Cuba.html">recipe</a> to a tee, I severely undercooked the beans, which caused a chalky texture. It ended up going down the garbage disposal. If I were to make this again, I would be sure the beans were done more before adding them to the rice or I would used canned black beans.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLE-akKa7G-0-MdNR0bDj5BWLjLx1_41-2hA9vlxAf5A98R1y1nXOvJ0e1oqQv7DODcDwuoHXOqCxEpmjeoAuhjUXZT9GgRZgA_hO3g9NvXtbV4wZKR-kY_RDqfEQTXNsg2g4SCnI6WE4/s1600/P7281595.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLE-akKa7G-0-MdNR0bDj5BWLjLx1_41-2hA9vlxAf5A98R1y1nXOvJ0e1oqQv7DODcDwuoHXOqCxEpmjeoAuhjUXZT9GgRZgA_hO3g9NvXtbV4wZKR-kY_RDqfEQTXNsg2g4SCnI6WE4/s200/P7281595.JPG" width="200" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- 1 lb. dried black beans</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- 1 large onion, diced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- 3 cloves garlic, crushed</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- 1 T. cumin</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- 1/2 c. green pepper, chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- 3 T. tomato paste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- 2 c. chicken broth</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- 1 c. long-grain white rice</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- salt and pepper </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIuUXU6dtweF36tPX5WZX1xf63CIgko0rt7-Jjeb2Y4OozOmYxuk-t-Zmarvyv_3Sj_SySviO2i8TgsvpooU_fCJ52gZEMTPQpM6GxKwuzKS8doKsGGmpfoWEsv2YqzuI3S8C7fWIHMY/s1600/P7281594.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIuUXU6dtweF36tPX5WZX1xf63CIgko0rt7-Jjeb2Y4OozOmYxuk-t-Zmarvyv_3Sj_SySviO2i8TgsvpooU_fCJ52gZEMTPQpM6GxKwuzKS8doKsGGmpfoWEsv2YqzuI3S8C7fWIHMY/s200/P7281594.JPG" width="200" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1) Cover beans with water. Bring to a boil. Remove from heat and let stand one hour. Drain.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2) Sauté onion, garlic and green pepper in olive oil until tender.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3) Add tomato paste, beans, cumin and chicken broth.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4) Add rice; cover and cook over low heat, stirring occasionally, until rice is fully cooked, about 30 minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5) Add salt and pepper to taste.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiokf2p1lJKt3lODF_ElGSEmqdwDlWBWrkoA_98LHS65ajTqymIsFe-dwT1dGoUGBj48nLsRAPtNw6V_-_wX37GU2xJTr1q3_8QnQG_UI8PsoNU0LU2K33YoZMNS5VO6zL4tH_uvHJP9Tw/s1600/P7281597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiokf2p1lJKt3lODF_ElGSEmqdwDlWBWrkoA_98LHS65ajTqymIsFe-dwT1dGoUGBj48nLsRAPtNw6V_-_wX37GU2xJTr1q3_8QnQG_UI8PsoNU0LU2K33YoZMNS5VO6zL4tH_uvHJP9Tw/s400/P7281597.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span>Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0tag:blogger.com,1999:blog-669694260006536721.post-49888389235340746772011-07-20T18:42:00.000-05:002011-07-20T18:42:57.306-05:00Croatia<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtHdzcy2A-vBmHF-OBWPoGq6iPKvdCwQl-t7zWglBYtxXawRGEecbjoH8Q3Szp-z-JBU73BoxUxrIi6Cp5iNN_08yQUdNtc-Rs3Hbax10zCoriXKWRZvZ364bpxtuXJe4b7CxVS3sRKis/s1600/P7201590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtHdzcy2A-vBmHF-OBWPoGq6iPKvdCwQl-t7zWglBYtxXawRGEecbjoH8Q3Szp-z-JBU73BoxUxrIi6Cp5iNN_08yQUdNtc-Rs3Hbax10zCoriXKWRZvZ364bpxtuXJe4b7CxVS3sRKis/s400/P7201590.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Turkey with Mlinci and Blitva</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I made this national dish of Croatia on Wednesday, July 20. Andy and I both really liked this one, even though it was super salty. This must be the result of Vegeta, a flavoring from Croatia that I ordered off of amazon.com:</span></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU-yR-S9X8p5_CBDS2RrqjRayxl3JRxE7Fojl_oHV63Sz4JH5Im2jYJoOytyrQc-1H7K-qFeI2j2LkS3shZLPwxl7gS82bLrSybj27ckTP3DpP509fntf6lyrjVk11TduDArRJP6ZILCg/s1600/P7201583.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU-yR-S9X8p5_CBDS2RrqjRayxl3JRxE7Fojl_oHV63Sz4JH5Im2jYJoOytyrQc-1H7K-qFeI2j2LkS3shZLPwxl7gS82bLrSybj27ckTP3DpP509fntf6lyrjVk11TduDArRJP6ZILCg/s200/P7201583.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegeta</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7iOsDhNR19kDGI-8wldcfbWo0A5YT_k9FFbJJ-0zi7cAigtgiH5eIKKdc5UToGrs07jn2cEU60TXYxBQkY6kZsciLDh_J9xIDacFTOUlrs3CG66SzjAu7k-fpwBsh7hpQw4qW2JtH_s/s1600/P7201584.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7iOsDhNR19kDGI-8wldcfbWo0A5YT_k9FFbJJ-0zi7cAigtgiH5eIKKdc5UToGrs07jn2cEU60TXYxBQkY6kZsciLDh_J9xIDacFTOUlrs3CG66SzjAu7k-fpwBsh7hpQw4qW2JtH_s/s200/P7201584.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Proof it's from Croatia!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It smells and looks like the flavor packet in chicken flavored ramen noodles, but is made mostly of dehydrated vegetables. This is the dry rub used on the turkey and the flavoring used in the blitva.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The turkey was really moist. I bought a 9.43 pound turkey, and it took about 3 hours, 15 minutes to roast to 165 degrees in a 325 degree oven. I basted it every half hour. My oven tends to run hot, so I bought an oven thermometer and realized that my oven runs about 100 degrees hot! Isn't that ridiculous? I'm glad I bought the thermometer, and I'm also glad to be moving out of here to greener pastures and better ovens.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The mlinci were easier to make than I thought. They start out as cracker-like, but become chewy once they are baked with the turkey drippings. These, too, were very salty, which is not suprising considering the amount of Vegeta that was part of the drippings.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The blitva was very easy to make, and very tasty. It reminded me of Trinxat, a similar side dish that I made for my <a href="http://internationalcookingproject.blogspot.com/2009/07/andorra.html">Andorran meal</a>. This is something I could see myself making as a side dish outside of my international cooking.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.coolinarika.com/recept/turkey-with-mlinci">TURKEY WITH MLINCI</a></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0sWnaTgTWZqC0ajdWrusgNmCK5IKrBMKwTZvr10piH5nHoYIMDq1JsKlDUXdJ7Ndr0k6OKiDzzTs1JM8A00CNpfYv5z9oM8314TyX_DzT0RK5raYyjOhgbjSUj10T24vJb7LzCgX3dJM/s1600/P7201591.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0sWnaTgTWZqC0ajdWrusgNmCK5IKrBMKwTZvr10piH5nHoYIMDq1JsKlDUXdJ7Ndr0k6OKiDzzTs1JM8A00CNpfYv5z9oM8314TyX_DzT0RK5raYyjOhgbjSUj10T24vJb7LzCgX3dJM/s320/P7201591.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>INGREDIENTS</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">MLINCI</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-3 c. flour</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1/2-2/3 c. lukewarm water</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1 tsp. salt</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-2 T. oil</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">TURKEY</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1 turkey (10-18 pounds)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-Salt</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1 c. water</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-Vegeta</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-olive oil</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">DIRECTIONS:</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1) Rub salt and Vegeta to taste into turkey. Let rest overnight.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2) Preheat oven to 350 degrees. Prepare a dough from flour, oil and lukewarm, salted water. Knead well.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3) Divide dough into 4-5 lumps. Roll each into a round shape, about 1/8" thick. Bake each piece on a sheet pan, 25 minutes.</span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZcMGrM9J-rWK2GLmN_eVCl0fjGPOA2c3l9TPSAdeCyIKqtQzfutGAHTOtk701LsYxR-c2Gg2BTgLhJyDDQjz81SE8F26_08OAKGSCkPB1apAC0TuFGIDmr_zotjx3jm5P0O7q0ZKJXmg/s1600/P7201577.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZcMGrM9J-rWK2GLmN_eVCl0fjGPOA2c3l9TPSAdeCyIKqtQzfutGAHTOtk701LsYxR-c2Gg2BTgLhJyDDQjz81SE8F26_08OAKGSCkPB1apAC0TuFGIDmr_zotjx3jm5P0O7q0ZKJXmg/s200/P7201577.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before baking</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnpUnwkyU68wjEOdIKTyQq9KzRVq7Djqa4x5yP2HsXK2428njHbODgn4JgXQ8vsC2J9nWTlyCaLRRUZqP-6wxiozQBxJ3mNpwDbX0CBKUmhkkbQ1uCO_jotsikECu98kw_KrQY6vmdF4/s1600/P7201578.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnpUnwkyU68wjEOdIKTyQq9KzRVq7Djqa4x5yP2HsXK2428njHbODgn4JgXQ8vsC2J9nWTlyCaLRRUZqP-6wxiozQBxJ3mNpwDbX0CBKUmhkkbQ1uCO_jotsikECu98kw_KrQY6vmdF4/s200/P7201578.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mlinci baked</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4) Preheat the oven to 325 degrees. Before roasting, brush turkey with olive oil. Place in a roasting pan with water. Roast 20 minutes per pound, basting it in its own juice, until a meat thermometer inserted into the thigh reads at least 165 degrees.</span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6557w-1jHmUO3DdNbYPROfu_UneKsnZ4wGgya6ITj7s0iDG4QCaFPogh6kq8e5bdPDeBqujuwqFMR75rgp9FssekwrSaEt6Wckv5_kUOQC3OGBVwxJeVQdCDAhk1QC9USocunGMuUE7k/s1600/P7201579.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6557w-1jHmUO3DdNbYPROfu_UneKsnZ4wGgya6ITj7s0iDG4QCaFPogh6kq8e5bdPDeBqujuwqFMR75rgp9FssekwrSaEt6Wckv5_kUOQC3OGBVwxJeVQdCDAhk1QC9USocunGMuUE7k/s200/P7201579.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All ready to go in the oven!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__hCvX_4lx_5gdpQmnk-BkH-sEnJuNaej7pxrcLCKq_gzMe0IY76AE2DCCuCMOsaNAK45JkvAB83bDtCFlrSruJioTk_O2UXTKIkaibOYLKpzzxH6F7UxO2FShadOvJtD9snVDrlWqyE/s1600/P7201580.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__hCvX_4lx_5gdpQmnk-BkH-sEnJuNaej7pxrcLCKq_gzMe0IY76AE2DCCuCMOsaNAK45JkvAB83bDtCFlrSruJioTk_O2UXTKIkaibOYLKpzzxH6F7UxO2FShadOvJtD9snVDrlWqyE/s200/P7201580.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Done cooking</td></tr>
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</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5) Remove from oven and roasting pan and let stand in a tinfoil tent 15-20 minutes.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6) Meanwhile, remove fat from roasting pan. Break mlinci into small pieces and mix into roasting juice. Bake briefly.</span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJSu9BMHKym3sDbWmRm-VFm6KfC8PWBildhiH4a3CdmcVASteHnTslFnOSUs6mEPKrv598vOBpHQWyPrn3EWwOkPzmnsgrwuDHXJU3iB12spKIxKNyJebaL0xl9uc3HGO_qmEogYJQHJ8/s1600/P7201585.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJSu9BMHKym3sDbWmRm-VFm6KfC8PWBildhiH4a3CdmcVASteHnTslFnOSUs6mEPKrv598vOBpHQWyPrn3EWwOkPzmnsgrwuDHXJU3iB12spKIxKNyJebaL0xl9uc3HGO_qmEogYJQHJ8/s200/P7201585.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixed in and ready to go in the oven</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP05vwPWuhygOSFrILWXs-BdcCgtMQmFHVZrtU6cZfdSlyDww_vmo20vE79e7quSzx8W83b7lNP0m0SyRZrb3otUdCx2H3QPogQP_KlcbdLhIZfK_m9xfcE6hvOKEN27jN1ISTaWOHQuw/s1600/P7201586.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP05vwPWuhygOSFrILWXs-BdcCgtMQmFHVZrtU6cZfdSlyDww_vmo20vE79e7quSzx8W83b7lNP0m0SyRZrb3otUdCx2H3QPogQP_KlcbdLhIZfK_m9xfcE6hvOKEN27jN1ISTaWOHQuw/s200/P7201586.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Post-baking<br />
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</tbody></table><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.croatiatraveller.com/Recipes/Blitva.htm">BLITVA</a></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5V0o-u0teT3zWW4608DwhfjHFZ5T4X_yJkOUbxtSjq6kYlikAMr4dwzLBJeS2Qo3LwU4Kdb8rcOWIlRPKmdODi_Kt60by9VZLDjEW3U5IgFF9hu6HQFiY4p43uqpK4QYAxoKK0TrLTgQ/s1600/P7201587.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5V0o-u0teT3zWW4608DwhfjHFZ5T4X_yJkOUbxtSjq6kYlikAMr4dwzLBJeS2Qo3LwU4Kdb8rcOWIlRPKmdODi_Kt60by9VZLDjEW3U5IgFF9hu6HQFiY4p43uqpK4QYAxoKK0TrLTgQ/s320/P7201587.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">INGREDIENTS:</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-2 bunches Swiss chard, stemmed and ripped into pieces</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-2 potatoes, cubed into 1/2" chunks</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-garlic</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1 T. Vegeta</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-3 T. olive oil</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">DIRECTIONS</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1) Bring a large pot of water to a boil. Add garlic and Vegeta.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2) Add potatoes and Swiss chard. Cook until done, about 10 minutes.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3) Drain well, top with oil and serve.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div>Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0tag:blogger.com,1999:blog-669694260006536721.post-7640484561716505182011-07-15T07:04:00.000-05:002011-07-15T07:04:57.398-05:00Côte d'Ivoire<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08PecwgIg0henwdmG-S0Kj4FptAxiIwRU3WsI0n4KrginOLTSBxbaqRADOCaJpsYnlPztWPerElg-qVlIOtSIl24UfLq3QdhRTI19W2mqtwxbpmVnSgCuACCMx8kYMOq2yXeqj5Oy-Z0/s1600/P7131580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08PecwgIg0henwdmG-S0Kj4FptAxiIwRU3WsI0n4KrginOLTSBxbaqRADOCaJpsYnlPztWPerElg-qVlIOtSIl24UfLq3QdhRTI19W2mqtwxbpmVnSgCuACCMx8kYMOq2yXeqj5Oy-Z0/s400/P7131580.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Kejenou</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I made this meal on Wednesday, July 13 for my younger sister Sarah and me. It is the national dish of Côte d'Ivoire, or Ivory Coast, in Africa. On the <a href="http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-kejenou">website</a> from which I got the recipe, it is described as "</span><span class="Apple-style-span" style="color: #303030;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">traditional Ivorian (from Côte d'Ivoire) recipe for a one-pot dish of chicken and prawns with rice in a chilli, tomato and white wine sauce." We loved it.</span></span><br />
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<span class="Apple-style-span" style="color: #303030;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I made a few changes to the recipe: I cut the chicken into chunks, which I'm thinking may be the reason that the chicken was so unbelievably, scrumptiously tender. I also used three jalapeños instead of two habaneros because Cub was out of habaneros when I went shopping. I used large shrimp instead of prawns because Coastal Seafoods didn't have any prawns, and, finally, when the recipe said to cook for 35 minutes, I opted to cover the pan to help the rice steam. These changes rendered a sumptuous meal, which had spices that reminded me of Indian food and the dishes I made for Afghanistan and Bangladesh. There must be some Asian influences in Côte d'Ivoire.</span></span><br />
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<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;"><b><u>Kejenou</u></b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYR-YB9nUZYAndB77AJimi_NG8YmDGduyEer7wOpZmIVWVx9Vg0kAN0xdlAOyp56DVkkuMBbQlpJ6gvcAuhFxiEQ2rIzBI0Cbr9_3sRTTkrbfwh3McH9t-D9bXo2ZxnvUURS0AtTjigI/s1600/P7131581.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYR-YB9nUZYAndB77AJimi_NG8YmDGduyEer7wOpZmIVWVx9Vg0kAN0xdlAOyp56DVkkuMBbQlpJ6gvcAuhFxiEQ2rIzBI0Cbr9_3sRTTkrbfwh3McH9t-D9bXo2ZxnvUURS0AtTjigI/s320/P7131581.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">INGREDIENTS:</span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">-4 chicken breast halves, cut into chunks</span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">-6 large prawns, peeled</span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">-2 tsp. salt</span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">-7 cloves garlic, minced</span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">-2 tsp. paprika</span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">-2 T. olive oil</span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">-2 onions, diced</span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">-4 large tomatoes, pureed</span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">-1 T. tomato paste</span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">-1/2 c. water</span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">-2 habanero peppers (I used three jalapeños), diced</span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">-1 tsp. cinnamon</span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">-1 tsp. nutmeg</span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">-1 tsp. turmeric</span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">-1 1/2 c. long grain rice</span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">-3 c. chicken stock</span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">-1 c. white wine</span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">-chopped parsley (which I forgot to use)</span><br />
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<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">DIRECTIONS:</span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">1) Marinate chicken and prawns in salt, 1 clove garlic and paprika for two hours.</span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">2) Fry onions and garlic in olive oil in a large pan until softened.</span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">3) Add chicken, tomatoes, tomato paste, peppers and spices. Cook for 5 minutes.</span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">4) Add rice, chicken stock and wine. Bring to a boil. Reduce to a simmer, cover, and cook for 35 minutes.</span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">5) Add prawns and cook until they turn pink. </span><br />
<span class="Apple-style-span" style="color: #303030; font-family: 'Trebuchet MS', sans-serif;">6) (Garnish with parsley) and serve immediately.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1q4VIEjrQ4pq7JiQOTAfJNaPErLVlSbBvSSyCi5fJ33xEBbJAtnDdbR2zW98vUZipyvjg30d1Da8rB1iEEy4sizfo0sGFCo19A8sJRUaEue2mcgagKEqWJfUII7avfPMpvP7ubGLwFgk/s1600/P7131577.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1q4VIEjrQ4pq7JiQOTAfJNaPErLVlSbBvSSyCi5fJ33xEBbJAtnDdbR2zW98vUZipyvjg30d1Da8rB1iEEy4sizfo0sGFCo19A8sJRUaEue2mcgagKEqWJfUII7avfPMpvP7ubGLwFgk/s200/P7131577.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bringing to a boil</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdDK-J8KdEuFeDsSEG2iBnQNA6lJM-iZzpHjDwKfGARVCSlAMzHLyyteqSTjWnYPqV598N-FhrlStQ-cRdIwT6e3-OPu7sd7QOjCzw6T6CoScKjNklxtkrMkxgjtzaGBFRuCcryGNRhA/s1600/P7131578.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdDK-J8KdEuFeDsSEG2iBnQNA6lJM-iZzpHjDwKfGARVCSlAMzHLyyteqSTjWnYPqV598N-FhrlStQ-cRdIwT6e3-OPu7sd7QOjCzw6T6CoScKjNklxtkrMkxgjtzaGBFRuCcryGNRhA/s200/P7131578.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All cooked in the pan</td></tr>
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</span>Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0tag:blogger.com,1999:blog-669694260006536721.post-58122665301841281782011-07-07T14:17:00.000-05:002011-07-07T14:17:57.424-05:00Costa Rica<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_svmPys6_HjCQz1_-QGARsYKLrPKmvkgCUDGt-wv7P9J8jhW_mrE0xyt4uP6BmNkecDyC3A1OfEoBp4Qncmqf-IzTu7k7zfaP_AJGunZhfRFEbWGX1l5mCqErcesaVfftoKG4okZwxNU/s1600/P7061580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_svmPys6_HjCQz1_-QGARsYKLrPKmvkgCUDGt-wv7P9J8jhW_mrE0xyt4uP6BmNkecDyC3A1OfEoBp4Qncmqf-IzTu7k7zfaP_AJGunZhfRFEbWGX1l5mCqErcesaVfftoKG4okZwxNU/s400/P7061580.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Gallo Pinto</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Country #50 is completed! I made Costa Rica's national dish, Gallo Pinto, on Wednesday, July 6 for Andy and me. It is a black beans and rice dish, flavored with chicken bouillon and a special hot sauce I ordered from Costa Rica called Salsa Lizano. The <a href="http://blog.therealcostarica.com/2005/12/02/yum-gallo-pinto/">website</a> from which I got this recipe tells me that it is the Salsa Lizano that makes gallo pinto different from other countries' rice and bean dishes. It tastes like Worcestershire mixed with some tabasco.</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Both Andy and I thought the meal was fine; he was a bit put off by the onions and peppers, and I thought that the Salsa Lizano overpowered every other flavor. I didn't even feel like I could taste the rice or beans! I ate my whole plate though, and will eat the leftovers for dinner tonight.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Gallo Pinto</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>INGREDIENTS:</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1 c. cooked rice</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1 c. cooked black beans, flavored with chicken bouillon</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1 small onion, diced</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1 small red pepper, diced</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-2 cloves garlic, chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1 T. vegetable oil</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1/4 c. cilantro, chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-4 T. Salsa Lizano</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-1 chicken bouillon cube</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-pinch of black pepper</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>DIRECTIONS:</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1) Fry onion, red pepper, garlic and cilantro in vegetable oil until soft, about three minutes.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOxhvhhyphenhyphenTiFeg5dTCltdUZeKdDy7kah4Dd6vX6exSOP4Ki7fwwNwnSclLZRnqqEmH1Vm9sZP7BKedrSW65js6Nc169oqBTjlOz6KpsBIQQDA5g5fQy8OrFPs7eCscR104Xr5VP9LDPUaE/s1600/P7061575.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOxhvhhyphenhyphenTiFeg5dTCltdUZeKdDy7kah4Dd6vX6exSOP4Ki7fwwNwnSclLZRnqqEmH1Vm9sZP7BKedrSW65js6Nc169oqBTjlOz6KpsBIQQDA5g5fQy8OrFPs7eCscR104Xr5VP9LDPUaE/s200/P7061575.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2) Stir in black beans, Salsa Lizano, black pepper and chicken bouillon. Cook for several more minutes.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLr-PFnyBzomYBZTD_DXKCwxVAMpOMEBHh4ubOdc7YgkzI9rREeu8jZ3QXn8KKSxi513zW9o6ALWjXpE7z7534bYOzxocGxBVSXktA6nnVSw-GaMpf6k222d7TwfjQe9coQisVA3SMr4A/s1600/P7061576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLr-PFnyBzomYBZTD_DXKCwxVAMpOMEBHh4ubOdc7YgkzI9rREeu8jZ3QXn8KKSxi513zW9o6ALWjXpE7z7534bYOzxocGxBVSXktA6nnVSw-GaMpf6k222d7TwfjQe9coQisVA3SMr4A/s200/P7061576.JPG" width="200" /></a></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3) Stir in rice.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvHNTgDMJAt0K-fsiKT8WI_AIChpBJ32hWVdLEFrR8MLrgwMXxeUz1wwsyqAM9NNoBwRVoPNpJWMWkG9hScWHONVelpNJPnV2wutIDTgrqQev64n6HTkf7izNHpRRhDkcTHNdNLvB5ww/s1600/P7061581.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvHNTgDMJAt0K-fsiKT8WI_AIChpBJ32hWVdLEFrR8MLrgwMXxeUz1wwsyqAM9NNoBwRVoPNpJWMWkG9hScWHONVelpNJPnV2wutIDTgrqQev64n6HTkf7izNHpRRhDkcTHNdNLvB5ww/s320/P7061581.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4) Serve with sour cream and eggs (and fried plantains, which I didn't do).</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTauDIDjM-VSTJtPzVEklUTb7elYAwvttd89ItVNhqYWOH2dGV7671hD3OmmwE9pWHkHMw-E_H98moZfCDnvPgfvpyyqpb9zI4p64lVXZx9YjaXG7drO0iyIT0gjrHqtMLZI6qUcsNbhc/s1600/P7061582.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTauDIDjM-VSTJtPzVEklUTb7elYAwvttd89ItVNhqYWOH2dGV7671hD3OmmwE9pWHkHMw-E_H98moZfCDnvPgfvpyyqpb9zI4p64lVXZx9YjaXG7drO0iyIT0gjrHqtMLZI6qUcsNbhc/s400/P7061582.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div>Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0tag:blogger.com,1999:blog-669694260006536721.post-23014124630533773812011-06-30T18:10:00.000-05:002011-06-30T18:10:51.584-05:00Cook Islands<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2acffa-dwzjj1_lTp8oIvHba2b5mQFKFCuCLf-bKWI9loAfT_KWadV_o-mHVKEaXBinCTte8Lc4I69uPWmq0exGt9KWSZndmkm8MhApxdrCFSCEWGX4Y6w7-M593fx9o7MQekzG-P4Nk/s1600/P6301573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2acffa-dwzjj1_lTp8oIvHba2b5mQFKFCuCLf-bKWI9loAfT_KWadV_o-mHVKEaXBinCTte8Lc4I69uPWmq0exGt9KWSZndmkm8MhApxdrCFSCEWGX4Y6w7-M593fx9o7MQekzG-P4Nk/s320/P6301573.JPG" width="320" /></a></div><b><br />
</b><br />
<b>Moani-Roa Mahimahi</b><br />
<br />
I made this dish for me and Andy on Thursday, June 30, 2011. It was fantastic! This does not surprise me given the amount of coconut milk involved. It was super rich and super tasty.<br />
<br />
The meal was composed of three parts: Mahimahi poached in coconut milk, taro root and greens cooked in coconut milk. The <a href="http://www.ck/food/0510.htm">recipe</a> I used was rather confusing, so I interpreted the best I could, and made what substitutions I needed to. I couldn't find taro leaves here in Minnesota, so I used Swiss chard, which the <a href="http://www.foodsubs.com/">Cook's Thesaurus</a> told me was an acceptable substitute. I was pleasantly surprised to find taro root at the Eagan Cub. I did not know what the kinaki that the recipe spoke of was, so I decided to just cook some taro root. A note on the taro root: I guess that taro root can be an irritant to the skin, so I wore latex gloves and was super careful with the peels. Supposedly, this irritant is in the peel and on the raw taro, but is not an issue once it's cooked. Neither Andy nor I are experiencing itchy mouths, so I guess that's true!<br />
<br />
<b>Moana-Roa Mahimahi</b><br />
<br />
INGREDIENTS:<br />
-8 oz. mahimahi<br />
-2 c. coconut milk<br />
-1 bunch Swiss chard (or taro leaves if you can find them!)<br />
-2 cloves garlic<br />
-1 onion, diced and divided in half<br />
-1 T. fresh lemon zest<br />
-1 T. fresh ginger slivers<br />
-salt and pepper<br />
-vegetable oil<br />
-lemon juice<br />
<br />
DIRECTIONS:<br />
1) Heat small amount of oil. Add half of the onion and one clove of garlic and sweat. Add chard and 1 cup coconut milk. Season with salt and pepper and let simmer for 45 minutes, adding more coconut milk if necessary. Finish with a squeeze of lemon. Keep warm.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQm98UCc-4wIFRI3sBf12zMoQLY9sjaj4xRafCmINQEJnNLxqr_XwWKgYQUgz0Oo11_UGWgkQ1VAZa8pHeGuQPWLJOFVmlKiXpVNyKI4YFm-Xyfr3bAd5tr4AH5MTfG_KFePAlXlcMAs/s1600/P6301571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQm98UCc-4wIFRI3sBf12zMoQLY9sjaj4xRafCmINQEJnNLxqr_XwWKgYQUgz0Oo11_UGWgkQ1VAZa8pHeGuQPWLJOFVmlKiXpVNyKI4YFm-Xyfr3bAd5tr4AH5MTfG_KFePAlXlcMAs/s320/P6301571.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">2) Meanwhile, scrub the taro really well and peel, <a href="http://www.ehow.com/how_8205458_peel-taro.html">wearing gloves to protect your hands from the irritants.</a> Cut into slices. Still wearing gloves, put the taro into a pot and add enough water so the water level is 2" above the taro. Bring to a high boil. Reduce heat to medium and simmer for 20 minutes.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEJ8nyKPf_eOdfnzeuaJxexLNrxiOn7mYvWaXtOmLURi3Vci_K-tba9_mNQhP6vSOyxm-g8IFm-dEBO54ailnqyhs30ZEJ5DxjUocXpNjNaI0lBGZ7Q-yN7QGSa4UkFhH-LXnsZM73iA/s1600/P6301575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEJ8nyKPf_eOdfnzeuaJxexLNrxiOn7mYvWaXtOmLURi3Vci_K-tba9_mNQhP6vSOyxm-g8IFm-dEBO54ailnqyhs30ZEJ5DxjUocXpNjNaI0lBGZ7Q-yN7QGSa4UkFhH-LXnsZM73iA/s320/P6301575.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3) When there is about 15 minutes left of cooking time on the taro and/or the greens, begin the mahimahi. Sauté the remaining onion and garlic in a little oil until transparent. Add mahimahi and 1 cup of coconut milk. Cover. Heat until simmering and cook 12-15 minutes.</div><div class="separator" style="clear: both; text-align: left;">4) Heat some oil in a small skillet and add the lemon and ginger. Fry until crispy.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">To serve, place mahimahi on greens and pour on the poaching liquid. Garnish with lemon and ginger. Add taro to the plate.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4pxiSuXK-kXMQ_oxPQtle_zLyIO0pnBC-nKjXHIbWDXDkeZBD7dj04BWSaqgYB0Rp4XioCMzJir3G-UE5X8JeEvBeNKuGFTUtgW-WySwsonWbSJ4fGJprvtxvYfh-PEUELS2EhNpB52Y/s1600/P6301572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4pxiSuXK-kXMQ_oxPQtle_zLyIO0pnBC-nKjXHIbWDXDkeZBD7dj04BWSaqgYB0Rp4XioCMzJir3G-UE5X8JeEvBeNKuGFTUtgW-WySwsonWbSJ4fGJprvtxvYfh-PEUELS2EhNpB52Y/s320/P6301572.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0tag:blogger.com,1999:blog-669694260006536721.post-33179843107412059832011-06-24T14:27:00.010-05:002011-06-24T14:51:37.124-05:00Republic of the Congo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu54Z6Psk6xdWkiOGzDHILk8XmeWbDEbNOvwsPOROtv9CQZq0pYh8QLy1RppXQ7ZlVCUDNlPY4RMtlqdCsCVV3rZzRGiYqcqG_CKdtYXXH2bkLwfTsUeiyT5cWPGrkn4NfXXxM7RLEb54/s1600/P6231575.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHytI_IRx278Nhyw2DUUKU3CRJnigf_XUMnJ1Kb9vQ3eUJQtpJKkggMBArMaBZF_IdCtwEOqz1IvtS-icAj1HLU_NF7827mW9ng0VDMDwSd_RokHNXwEVAhIwkddncM9497bDRSMEKb0/s1600/P6231577.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHytI_IRx278Nhyw2DUUKU3CRJnigf_XUMnJ1Kb9vQ3eUJQtpJKkggMBArMaBZF_IdCtwEOqz1IvtS-icAj1HLU_NF7827mW9ng0VDMDwSd_RokHNXwEVAhIwkddncM9497bDRSMEKb0/s400/P6231577.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5621870251165981714" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><br /></div><div><br /></div><div><br /></div>Poulet Yassa<div><br /></div><div>I made this dish on Thursday, June 23. In doing this project, I learned that there are two separate Congos: Democratic Republic of the the Congo and Republic of the Congo. I don't know what the difference is between the two, but I do know that they both have tasty national dishes!</div><div><br /></div><div>The national dish of the Republic of the Congo is Poulet Yassa, which is a simple, but flavorful, chicken, vegetable and rice dish. The inclusion of a habanero pepper gives this dish just a hint of heat. The marinating of the chicken overnight made it really tender and flavorful. Poulet Yassa reminded me of some dish from my childhood, but I couldn't put my finger on what. Like all of the other recipes, I found this one <a href="http://www.congocookbook.com/chicken_recipes/poulet_yassa.html">online</a>.</div><div><br /></div><div>Poulet Yassa</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_tpfvW5WW16DN-D-47qxi0X-J3RwwPdJT3onL2WoO3ADKAjI35sEZcW9QOLWna5j-zki_OS2j42CnRemiaaiuk8N8das1s2kzBC4qzAnk9rm70Da7bMMG15vIwxuoP1Snsyp4qdAeSA/s1600/P6231579.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_tpfvW5WW16DN-D-47qxi0X-J3RwwPdJT3onL2WoO3ADKAjI35sEZcW9QOLWna5j-zki_OS2j42CnRemiaaiuk8N8das1s2kzBC4qzAnk9rm70Da7bMMG15vIwxuoP1Snsyp4qdAeSA/s320/P6231579.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5621871820644975362" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 240px; " /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHytI_IRx278Nhyw2DUUKU3CRJnigf_XUMnJ1Kb9vQ3eUJQtpJKkggMBArMaBZF_IdCtwEOqz1IvtS-icAj1HLU_NF7827mW9ng0VDMDwSd_RokHNXwEVAhIwkddncM9497bDRSMEKb0/s1600/P6231577.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>INGREDIENTS:</div><div>-1/2 c. peanut oil</div><div>-1 chicken, cut into serving pieces</div><div>-4 onions, chopped</div><div>-8 T. lemon juice</div><div>-8 T. cider vinegar</div><div>-1 bay leaf</div><div>-4 cloves garlic, minced</div><div>-2 T. Dijon mustard</div><div>-1-2 tsp. Maggi sauce (I used soy sauce because my Maggi sauce hasn't yet arrived from amazon.com)</div><div>-1 habanero, cleaned and finely chopped</div><div>-cayenne, pepper, salt</div><div>-1 small head of cabbage, cut into chunks</div><div>-a few carrots, cut into chunks</div><div><br /></div><div>DIRECTIONS:</div><div>1) Mix all ingredients except cabbage and carrots in a glass dish. Allow chicken to marinate overnight. Remove chicken, save marinade.</div><div>2) Heat some peanut oil in a pan. Brown chicken.</div><div>3) While chicken is browning, remove onions from marinade and sauté them in a large saucepan for a few minutes. Add remaining marinade and vegetables. Bring to a slow boil and cook for 10 minutes. Reduce heat.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNSHVze2TBaJ-LBSn7AOHxpNpl1wXBOZFnkoGmeuFDxzplBzh94D7alUma0nQ50EJVocV9AzYqD4RexyFv4Ff_F1klDdtMEzoEuP4oswZ3MH0Qf4uvB_O6NhVrMDHNhQmpls2Npmgw0bg/s200/P6231571.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5621873439650702370" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 150px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>4) Add chicken, cover, and simmer until chicken is done, 30-40 minutes.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxc5RLDh-h8iij_98CDvxJ9cgF-nn7LaboHs-bwAyjTctQ7rlPSaNKPLGr_SpyJ3lUcxZCDKafrJmsAIKgKal5P-EgNRe4POitABafGtQshLUrOgg4ZGEvRSH1JsVSBzr38rjxoGcjoRI/s200/P6231572.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5621873683846523362" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 150px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div>5) Serve with rice.</div><div><br /></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMc7xfpy5bWtyi2dhlrQqJ8JSmy6FwSVol1iFR9eHLflCdrzFZASoL6aSa4S-azfh-CuuJ4K359pA-N73CedVLn0zERqd6iN97SMICSj8UCOPQa9MoAcUCHnu7FYGM4H2Dy14ob1E1640/s1600/P6231574.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMc7xfpy5bWtyi2dhlrQqJ8JSmy6FwSVol1iFR9eHLflCdrzFZASoL6aSa4S-azfh-CuuJ4K359pA-N73CedVLn0zERqd6iN97SMICSj8UCOPQa9MoAcUCHnu7FYGM4H2Dy14ob1E1640/s320/P6231574.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5621873868718956306" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu54Z6Psk6xdWkiOGzDHILk8XmeWbDEbNOvwsPOROtv9CQZq0pYh8QLy1RppXQ7ZlVCUDNlPY4RMtlqdCsCVV3rZzRGiYqcqG_CKdtYXXH2bkLwfTsUeiyT5cWPGrkn4NfXXxM7RLEb54/s1600/P6231575.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu54Z6Psk6xdWkiOGzDHILk8XmeWbDEbNOvwsPOROtv9CQZq0pYh8QLy1RppXQ7ZlVCUDNlPY4RMtlqdCsCVV3rZzRGiYqcqG_CKdtYXXH2bkLwfTsUeiyT5cWPGrkn4NfXXxM7RLEb54/s400/P6231575.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5621874072145506834" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0tag:blogger.com,1999:blog-669694260006536721.post-79871853666394809252011-06-20T18:16:00.005-05:002011-06-21T10:15:16.697-05:00Democratic Republic of the Congo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCHe3ptqnny2QEEAqpGscTLndFovj_CoLrf2DFdAGwS6oqsnFpt_SE2z14xfG5I_viI4Jpe1fNNSGsB0nl7JKaMy5JFcvqqcRAJzkM9fMhSdl4ipUcMPYA1of8874-eiwSHI_r1-QTA5I/s1600/P6201576.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRL2WHpp8iaV6arqQQ_xgYD67a4WYdzJ4cWU8n3hzao6Jfw_4CiioBsS5zHcx-f5fRPQhGPNIJB-kd23WJJO1zjwlQiKAg15wfyXlVW4iriBwfwZO2gcgHXswwRINcHCATY6HZ-LnMAs/s1600/P6201573.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRL2WHpp8iaV6arqQQ_xgYD67a4WYdzJ4cWU8n3hzao6Jfw_4CiioBsS5zHcx-f5fRPQhGPNIJB-kd23WJJO1zjwlQiKAg15wfyXlVW4iriBwfwZO2gcgHXswwRINcHCATY6HZ-LnMAs/s400/P6201573.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5620445357925084162" /></a><br /><div><br /><span style="font-weight:bold;">Mwambe Beef</span></div><div><span style="font-weight:bold;"><br /></span></div><div>Still rather rattled from my <a href="http://internationalcookingproject.blogspot.com/2011/06/comoros.html">Comoronian cooking experience</a>, I was glad to see that the Democratic Republic of the Congo's national dish, mwambe beef, was simple and straightforward. The dish has simple ingredients: lemon juice, salt, beef, onions, tomatoes and habanero. The only difficult thing to find is the palm oil, which I procured at Christy's African Market in Burnsville. I was surprised to find that it is of a Crisco-like consistency, as I was picturing oil. However, as soon as it hits a heated pan, it melts immediately and turns to oil. The flavor of this red orange oil permeated the meat and gave it a subtle paprika-like flavor. I think it made all the difference in distinguishing this dish from other African dishes I have made, and also in distinguishing it from a simple beef in tomato sauce recipe. I enjoyed this dish, although if I made it again, I would either not seed the habanero or use more than one, as I thought it lacked some heat.</div><div><br /></div><div>I found this recipe <a href="http://www.gather.com/viewArticle.action?grpId=-1&articleId=281474976796076">online</a>. It is apparently from an old African cookbook.</div><div><br /></div><div>Mwambe Beef</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FHkAk6ek6hpL3Bx77tG6kbWs6D_ScoS3quMO5pEMPBGWpV1l5Zi_lcFAq-yqkW0AuB4kXDVsl_w-MZ90jORxgGhznobA_ApQfcrJ57R8Hs8mtG_FG55tMt41AEEQTDqa3CB2x174ezQ/s1600/P6201572.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FHkAk6ek6hpL3Bx77tG6kbWs6D_ScoS3quMO5pEMPBGWpV1l5Zi_lcFAq-yqkW0AuB4kXDVsl_w-MZ90jORxgGhznobA_ApQfcrJ57R8Hs8mtG_FG55tMt41AEEQTDqa3CB2x174ezQ/s320/P6201572.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5620447974471066946" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 240px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRL2WHpp8iaV6arqQQ_xgYD67a4WYdzJ4cWU8n3hzao6Jfw_4CiioBsS5zHcx-f5fRPQhGPNIJB-kd23WJJO1zjwlQiKAg15wfyXlVW4iriBwfwZO2gcgHXswwRINcHCATY6HZ-LnMAs/s1600/P6201573.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRL2WHpp8iaV6arqQQ_xgYD67a4WYdzJ4cWU8n3hzao6Jfw_4CiioBsS5zHcx-f5fRPQhGPNIJB-kd23WJJO1zjwlQiKAg15wfyXlVW4iriBwfwZO2gcgHXswwRINcHCATY6HZ-LnMAs/s1600/P6201573.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRL2WHpp8iaV6arqQQ_xgYD67a4WYdzJ4cWU8n3hzao6Jfw_4CiioBsS5zHcx-f5fRPQhGPNIJB-kd23WJJO1zjwlQiKAg15wfyXlVW4iriBwfwZO2gcgHXswwRINcHCATY6HZ-LnMAs/s1600/P6201573.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>INGREDIENTS:</div><div>-3 lbs. beef stew meat, cut into 1" cubes</div><div>-1 T. lemon juice</div><div>-1/2 tsp. salt</div><div>-2 T. palm oil</div><div>-1 medium onion, chopped</div><div>-4 tomatoes, chopped</div><div>-1-4 habanero peppers</div><div><br /></div><div>DIRECTIONS:</div><div>1) Toss beef cubes with lemon and salt. Let rest 30 minutes. Discard juice.</div><div>2) Heat oil on medium high until very hot. Add beef and brown.</div><div>3) Add onions; sauté 5 minutes. Mix in the tomatoes and pepper(s). </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMED0wlizZD0BUZppPrwabfqSMg0N2v1BAXFZXivUeDI2pMdJpk4H5r60X1ogz86la2AJz9YaDIqhOVTQRhqH1fZwy8DWypZO4ay41qBFpsF_95eEyIFHomwgShEihl8EtU4OszI5gYgM/s1600/P6201571.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMED0wlizZD0BUZppPrwabfqSMg0N2v1BAXFZXivUeDI2pMdJpk4H5r60X1ogz86la2AJz9YaDIqhOVTQRhqH1fZwy8DWypZO4ay41qBFpsF_95eEyIFHomwgShEihl8EtU4OszI5gYgM/s320/P6201571.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5620449068220805842" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 240px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FHkAk6ek6hpL3Bx77tG6kbWs6D_ScoS3quMO5pEMPBGWpV1l5Zi_lcFAq-yqkW0AuB4kXDVsl_w-MZ90jORxgGhznobA_ApQfcrJ57R8Hs8mtG_FG55tMt41AEEQTDqa3CB2x174ezQ/s1600/P6201572.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRL2WHpp8iaV6arqQQ_xgYD67a4WYdzJ4cWU8n3hzao6Jfw_4CiioBsS5zHcx-f5fRPQhGPNIJB-kd23WJJO1zjwlQiKAg15wfyXlVW4iriBwfwZO2gcgHXswwRINcHCATY6HZ-LnMAs/s1600/P6201573.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRL2WHpp8iaV6arqQQ_xgYD67a4WYdzJ4cWU8n3hzao6Jfw_4CiioBsS5zHcx-f5fRPQhGPNIJB-kd23WJJO1zjwlQiKAg15wfyXlVW4iriBwfwZO2gcgHXswwRINcHCATY6HZ-LnMAs/s1600/P6201573.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRL2WHpp8iaV6arqQQ_xgYD67a4WYdzJ4cWU8n3hzao6Jfw_4CiioBsS5zHcx-f5fRPQhGPNIJB-kd23WJJO1zjwlQiKAg15wfyXlVW4iriBwfwZO2gcgHXswwRINcHCATY6HZ-LnMAs/s1600/P6201573.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>4) Let simmer 1 1/2 hours.</div><div>5) Serve over rice.</div><div><br /></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCHe3ptqnny2QEEAqpGscTLndFovj_CoLrf2DFdAGwS6oqsnFpt_SE2z14xfG5I_viI4Jpe1fNNSGsB0nl7JKaMy5JFcvqqcRAJzkM9fMhSdl4ipUcMPYA1of8874-eiwSHI_r1-QTA5I/s1600/P6201576.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCHe3ptqnny2QEEAqpGscTLndFovj_CoLrf2DFdAGwS6oqsnFpt_SE2z14xfG5I_viI4Jpe1fNNSGsB0nl7JKaMy5JFcvqqcRAJzkM9fMhSdl4ipUcMPYA1of8874-eiwSHI_r1-QTA5I/s400/P6201576.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5620449306230791810" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMED0wlizZD0BUZppPrwabfqSMg0N2v1BAXFZXivUeDI2pMdJpk4H5r60X1ogz86la2AJz9YaDIqhOVTQRhqH1fZwy8DWypZO4ay41qBFpsF_95eEyIFHomwgShEihl8EtU4OszI5gYgM/s1600/P6201571.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRL2WHpp8iaV6arqQQ_xgYD67a4WYdzJ4cWU8n3hzao6Jfw_4CiioBsS5zHcx-f5fRPQhGPNIJB-kd23WJJO1zjwlQiKAg15wfyXlVW4iriBwfwZO2gcgHXswwRINcHCATY6HZ-LnMAs/s1600/P6201573.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRL2WHpp8iaV6arqQQ_xgYD67a4WYdzJ4cWU8n3hzao6Jfw_4CiioBsS5zHcx-f5fRPQhGPNIJB-kd23WJJO1zjwlQiKAg15wfyXlVW4iriBwfwZO2gcgHXswwRINcHCATY6HZ-LnMAs/s1600/P6201573.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRL2WHpp8iaV6arqQQ_xgYD67a4WYdzJ4cWU8n3hzao6Jfw_4CiioBsS5zHcx-f5fRPQhGPNIJB-kd23WJJO1zjwlQiKAg15wfyXlVW4iriBwfwZO2gcgHXswwRINcHCATY6HZ-LnMAs/s1600/P6201573.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div>Suzhttp://www.blogger.com/profile/15713638054133170634noreply@blogger.com0