Polynesia

Aloha!! What better way to celebrate the beginning of March than a trip to the Polynesian islands?!

Australia

Place holder for Feb 25 - March 1

Pakistan

Place holder for Feb 18-22

Italy

Place holder for Feb 11-15

Columbia

Next on menu is Columbia!

(wikipedia) Colombia's cuisine, influenced heavily by the Spanish and Indigenous populations, is not as widely known as other Latin American cuisines such as Peruvian or Brazilian, but to the adventurous traveler there are plenty of delectable dishes to try, not to mention fruits, rum, and especially Colombian coffee.

Katsu-don

Balcer Rating: 4.5

Pork Cutlet on Rice

Katsu-don

Rich in B vitamins, which alleviate tiredness by helping the body to convert food into energy.

Ingredients

• 130g rice
• 1 pork loin chop
• 1/4 medium size onion
• 1 egg
• some vegetable or sunflower oil for deep-frying

Breadcrumb Coating

• a handful of plain flour
• 1 egg, lightly beaten
• a handful of breadcrumbs

Sauce

• 75ml dashi *see Japanese fish soup stock
• 20ml soy sauce
• 20ml mirin
• 1tbsp sake

Methods/steps

1. Make 4-5 cuts along the chop, being careful not to cut right through. Season it with salt and pepper. Coat thinly with flour, dip it into the beaten egg, and then coat it with the breadcrumbs.
2. Heat some oil in a deep frying pan. Deep-fry the pork until it floats on the surface of the oil.
3. Place the pork on kitchen paper to remove excess oil. Cut it into bite size pieces.
4. Cut the onion into thin slices.
5. Place the pork, onions, and the sauce in a frying pan, bring to the boil, then lower the heat and simmer for 2-3 minutes.
6. Pour the beaten egg in evenly to cover the surface, cover with a lid, and cook for 1 minute on a lower heat.
7. The pork and sauce are then served up on a bowl of rice.

Maki Rolls

 

Balcer Rating: 5 (this is a long standing favorite in our home!)

 

Rolled Sushi

Makizushi

  Like nigirizushi, makizushi requires practice to achieve optimum results. You should have all the necessary ingredients, fillings and utensils to hand before you begin. You will need a makisu or bamboo sushi-rolling mat. Here we demonstrate futomaki, or thick rolls, but the process is almost identical for hosomaki, or thin rolls, except that the quantities and fillings differ.

Ingredients

• Approximately 100g sushi rice for each hosomaki roll, and 200g for each futomaki roll.
• Toasted nori

Toasted nori sheets are usually a standard size of 20 x 20cm. For futomaki, these can be used as they are, but for hosomaki, they should be cut in half.
FILLINGS:

• Tamago (omelette) cut into thin strips
• Unagi (grilled eel) cut into thin strips
• Kyuri (cucumber) cut into sticks
• Kampyo (gourd shavings) cut into ribbons

The most typical fillings for hosomaki are maguro (tuna), kyuri (cucumber) and kampyo (dried gourd shavings). Maguro and kyuri should be cut into thin strips. Kampyo should be reconstituted by soaking in water for one hour, then cooked in boiling water for 5-10 minutes, before simmering for a further 5-10 minutes in dashi, with sugar, soy sauce and a pinch of salt added. For futomaki, a number of fillings are generally combined, including kampyo, kyuri, tamago and others.
Ensure that the sushi rice and fillings are both at about room temperature. The rice is difficult to work with if it is cooler than this, and if the rice and fillings are at different temperatures, they will not combine together well.

Methods/steps

1. Place the makisu on a chopping boad and place a sheet of toasted nori on the makisu, ensuring that the shiny, toasted side is facing down.
2. Pick up around 200g of cooked sushi rice, gathering it together lightly with both hands. Be sure to always wet your hands with tezu (vinegared hand dipping water) before you handle the rice.
3. Carefully spread a layer of sushi rice over the surface of the nori, to an even thickness of about 9mm, leaving a slight gap at the edge farthest away from you. Dab a little tezu on the exposed nori at the far side of the sheet.
4. Make a slight groove in the centre of the rice, and place the filling in this groove. Ensure fillings are free of excess moisture. In the case of futomaki, lay out the fillings side by side in the centre of the rice.
5. Carefully begin rolling the makisu from the edge nearest you, using your fingers to keep the fillings in place. Press down tightly and evenly, but not so tightly that the rice and filling comes out the sides.
6. When the makisu has almost completely enveloped the sushi, pull out the end of the mat so that it is not rolled up in the sushi. Holding the makisu around the sushi, pull the other end of the mat gently.
7. Gently press the sides of the roll with the fingers of your hand to flatten, and carefully remove the makisu from around the sushi.
8. Cut the roll in half using a sharp knife that has been dipped in tezu. Then place the two halves next to each other, and cut into thirds. When cutting the completed makizushi, move the knife back and forward with a steady sawing motion.

Kombu to Gyuniku no Itamemono

Balcer Rating: 3.5

 

Stir-fried Beef with Kombu

• 10g dried kombu
• 100g thinly sliced beef
• 2 tsp sake
• 2 tsp soy sauce
• 2 tsp corn or potato flour
• 1 piece of garlic
• chopped green pepper
• 50g tinned bamboo shoots
• sesame oil for stir-frying

[A]

• 1 tbsp soy sauce
• 1 tbsp sake
• 1 tsp sugar

Methods/steps

1. Soak the kombu in water for 10 minutes then cut into very fine strips, 5 cm in length. Cut the beef, pepper and bamboo shoot into fine strips. Rub the sake, soy sauce and corn flour onto the beef.
2. Heat the oil in a frying pan. Stir fry the garlic followed by the beef. When the meat has changed colour, remove from the pan and put to one side.
3. Add more oil to the pan and stir-fry the kombu and vegetables. Once they are cooked, put the beef back in the pan and season with [A].

日本へようこそ (Welcome to Japan)

This recipe is from recipes.eat-japan.com

Balcer Rating: 4.5

Mushroom and Salmon Linguine with Kikkoman Soy Sauce

Pasta is always a popular choice, whether you’re dining out or dining in. The same goes for Japan, but their pasta dishes have often been adapted to suit native tastes by including Japanese ingredients. And the secret to making things taste Japanese is a little splash of soy sauce, Japan’s ultimate condiment. It’s full of umami, just like the tomato, so you’ll still get that mouthwatering taste. Soy sauce can also be used in Bolognese sauces for a subtle flavor and umami boost. This recipe is a simple linguine dish that makes the most of soy sauce.

• 160 g linguine
• 100 g shimeji or shiitake mushrooms
• 100 g smoked salmon
• 100 g baby spinach
• 10 g butter
• 1 tbsp olive oil
• 1 garlic clove, chopped
• 1 dried red chilli, deseeded and chopped
• 50 ml sake
• 1 ½ tbsp KIKKOMAN Soy Sauce
• black pepper, to taste
• Parmesan cheese, grated

Methods/steps

1. Remove the bottom of the stalks and divide into small chunks for shimeji(a); remove the hard stalks and slice the caps thinly for shiitake. Cut the smoked salmon into bite-sized pieces.
2. Boil the linguine in a large pan of boiling salted water according to the instructions on the package. Add the spinach in the final 30 seconds of boiling(b), then drain.
3. Add the butter and olive oil, chopped garlic, and red chilli to a frying pan and heat. Once the butter has melted and the garlic begins to soften, add the mushrooms and salmon and stir, add sake to simmer for 1-2 mins, then add KIKKOMAN Soy Sauce.
4. Add the cooked linguine and spinach, mixing to ensure the sauce coats the pasta(c). Add extra KIKKOMAN Soy Sauce if required and black pepper to taste. Sprinkle with Parmesan cheese.

Land of the Rising Sun

It is Japan week!!!!

The population of Japan is around 126,659,683 and the largest city is Tokyo.

Here is an excerpt from Wiki regarding Japanese cuisine. "Japanese cuisine is based on combining staple foods, typically Japanese rice or noodles, with a soup and okazu — dishes made from fish, vegetable, tofu and the like – to add flavor to the staple food. In the early modern era ingredients such as red meats that had previously not been widely used in Japan were introduced. Japanese cuisine is known for its emphasis on seasonality of food, quality of ingredients and presentation. Japanese cuisine offers a vast array of regional specialties that use traditional recipes and local ingredients. The Michelin Guide has awarded Japanese cities more Michelin stars than the rest of the world combined"

“That’s all for today… Bon appetit!”

I am so sad to see our french week come to an end. I know we have definitely found some new family favorites this week and will be revisiting France often next year!

Balcer Rating: 5

This is actually a Julia Child recipe...and is was DELICIOUS!!!

Julia Child’s Leek and Potato Soup

For about 2 ½ quarts, serving 6 or 8

4 cups sliced leeks – the white part and a bit of the tender green
4 cups diced potatoes – old or baking potatoes recommended
6 or 7 cups of water
1½ to 2 teaspoons of salt, to taste
Optional: ½ cup of more sour cream, heavy cream or crème fraiche

In a heavy-bottomed, three-quart saucepan, bring the leeks, potatoes and water to a boil, uncovered. Salt lightly, cover partially, and simmer 20 or 30 minutes, or until the vegetables are tender. Taste and correct seasoning.

Serving au Naturel – Ladle out the soup and top each serving with a dollop of sour cream, if you wish.

Pureed Leek and Potato Soup – Puree the soup through a vegetable mill or in a blender or food processor. Serve with optional cream.

Cream of Leek and Potato Soup – Use a cup less liquid when simmering the soup. After pureeing, whisk 2/3 cup or more of sour cream, heavy cream or crème fraiche into the soup, simmering a moment to blend.

 

Virginia Ham and White Cheddar Croquettes

INGREDIENTS

2 large russet potatoes, peeled and cut into 1" pieces
3 tbsp. unsalted butter
1 small onion, minced
¼ cup heavy cream
Kosher salt and freshly ground black pepper, to taste
4 oz. Virginia ham, finely chopped
4 oz. white cheddar, grated
¼ cup finely chopped chives
1 cup flour, plus more for dusting
2 eggs, beaten
2 cups panko bread crumbs
Canola oil, for frying

INSTRUCTIONS

1. Boil potatoes in a 4-qt. pot of salted water until tender, about 20 minutes. Drain and transfer to a bowl; set aside. Add 1 tbsp. butter to the pot, and melt over medium-high heat. Add onion; cook, stirring occasionally, until golden, about 5 minutes. Add to potatoes along with remaining butter, cream, salt and pepper. Using a potato masher, mash until smooth. Fold in ham, cheese, and chives; chill for 20 minutes.

2. Using flour-dusted hands, form 2 tbsp. chilled ham mixture into a 3"-long oval and flatten the ends; dredge in flour, dip in beaten eggs, then coat with bread crumbs. Repeat with remaining mixture, flour, eggs, and bread crumbs; transfer to a plate and freeze for 15 minutes.

3. Heat 2" oil in a 6-qt. saucepan to 375°. Working in batches, fry croquettes, turning as needed, until golden and crisp, about 2 minutes. Transfer to  paper towels to drain and season with salt. 

Nous aimons la France!

"In France cooing is a serious art and a national sport."  -Julia Child

The dinner for tonight was braised pork and stewed artichokes.

Balcer Rating: 4.5

 

Braised Pork with Apples, Mushrooms, and Calvados

• 1 cup sliced shiitake mushrooms
• 1 cup chopped yellow onions
• 4 oz pancetta or bacon, chopped
• 3 cloves garlic, minced
• 2 Tbsp unsalted butter
• 1½ lbs pork stew meat (from shoulder), cut into 1-inch pieces
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1 Tbsp fresh tarragon, chopped
• 1 Tbsp fresh thyme, chopped
• ½ tsp poppyseed
• ¼ cup white wine
• ⅓ cup Calvados or other apple brandy, or cognac
• 1 cup chicken stock
• ½ cup sour cream
• 1 cup peeled, cored, and sliced McIntosh (or similar) apples
• Kosher salt and ground black pepper
• GARNISH: toasted, diced almonds; chopped parsley

In a large skillet or dutch oven over medium heat, sauté mushrooms, onions, pancetta, and garlic in butter until onions are translucent, about 5 to 7 minutes.  Remove from pan and set aside, covered.
Season pork with salt and pepper. Add pork and poppyseed to pan and sauté until pork is lightly browned, about 8 to 10 minutes.
Add tarragon, thyme, wine, Calvados, chicken stock, and reserved mushroom, onion, and pancetta mixture and bring to a boil. Immediately reduce heat to a simmer, cover pan, and simmer for 1½ to 2 hours or until pork is tender.
Stir in sour cream and continue simmering, uncovered for 15 minutes to reduce liquid further. Meanwhile, toast a handful of diced or slivered almonds on the stovetop and chop a few tablespoons of parsley for garnish. Add apples to pan and continue cooking for 3 to 4 minutes to barely cook apples. They should still have some crunch. Season to taste with salt and freshly ground black pepper. Spoon onto plates (or bowls) and garnish with almonds and parsley. Serve with a crusty bread to sop up all the delicious sauce.

Artichoke Hearts Stewed in Olive Oil
(Artichauts à la Barigoule) 

1⁄2 lemon, zested and juiced, 

   plus 4 thin slices lemon


4 medium artichokes

1⁄2 cup extra-virgin olive oil

10 white button mushrooms


6 cloves garlic, smashed

2 small carrots, cut into 3" pieces

1⁄2 cup white wine

1 tbsp. unsalted butter

1⁄4 tsp. cracked coriander seeds


Kosher salt and freshly ground black 

   pepper, to taste 

6 olives, preferably Kalamata, pitted 

   and halved

1⁄4 cup flat-leaf parsley leaves

1⁄8 tsp. paprika or piment d'Espelette




1. Combine lemon juice and 6 cups water in a large bowl. Working with one artichoke at a time, place artichoke on its side. Using a serrated knife, cut off leaves by making a crosswise cut about 1 1⁄2" from where the stem meets the base; discard leaves. Cut away tough outer leaves remaining on artichoke's base until you reach inner yellow leaves. Using a peeler, remove green outer layer from stem and base. Trim off bottom 1⁄2" of stem. Use a spoon to scoop out fuzzy choke from center of artichoke. Halve trimmed artichoke; transfer to lemon water. Repeat with remaining artichokes.

2. Drain artichokes. Heat oil in a 12" skillet over medium-high heat. Add artichokes cut side down, along with mushrooms, garlic, and carrots. Cook, stirring, until vegetables begin to brown, 8–10 minutes. Add lemon slices, wine, butter, and coriander; boil. Reduce wine by half, 3–4 minutes. Add enough water to just cover vegetables; bring to a boil. Reduce heat to medium-low; simmer until vegetables are tender, 12–15 minutes. Season with salt and pepper. Using tongs, transfer artichokes, carrots, and mushrooms to a bowl. Bring liquid to a boil; reduce to 1⁄3 cup, 8–10 minutes. Strain liquid; return to skillet along with artichokes, mushrooms, carrots, and olives; heat through. Garnish with lemon zest, parsley, and paprika.

 

 

Let them eat BEEF!

It's official. I want to move to France. Granted I would probably weigh twice what I weigh now....but it would be sooooo delicious!  Bon Appetit!

Tonights dinner was Steak Diane, Skillet potatoes and cheese, and a fresh greens salad

Balcer Rating: 5

 Steak Diane

2 tbsp. canola oil
4 (4-oz.) filet mignon steaks
Kosher salt and freshly ground black pepper, to taste
1½ cups beef stock
2 tbsp. unsalted butter
2 cloves garlic, minced
1 shallot, minced
4 oz. oyster or hen-of-the-woods mushrooms, torn into small pieces
¼ cup cognac or brandy
¼ cup heavy cream
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
¼ tsp. hot sauce, such as Tabasco
1 tbsp. minced parsley
1 tbsp. minced chives

INSTRUCTIONS

1. Heat oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. Transfer steaks to a plate, and set aside.

2. Return skillet to high heat, and add stock; cook until reduced until to ½ cup, about 10 minutes. Pour into a bowl, and set aside. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes. Add cognac, and light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.

Skillet Potatoes and Cheese

2 lbs. new red or other waxy potatoes
1⁄4 cup canola oil
3 strips smoked bacon, cut into 1⁄2" slices
Kosher salt and freshly ground black pepper
8 oz. grated cantal or gruyère cheese
8 oz. farmers' cheese (such as Friendship brand)
1 garlic clove, minced
2 tbsp. finely chopped chives

1. Using a mandoline, cut potatoes into 1⁄16"-thick slices. Place potatoes in a bowl of cold water; set aside.
2. Heat oil in a 12" cast-iron or nonstick skillet over medium heat. Add bacon and cook, stirring, until its fat has rendered, about 6 minutes. Drain potatoes in a colander; add to the skillet. Season with salt and black pepper to taste. Cover the skillet and cook, stirring occasionally and crushing potatoes into small chunks with a wooden spoon, until potatoes are tender, 20–25 minutes.
3. Add cheeses, and garlic to skillet; stir to combine. Reduce heat to medium-low; cover. Cook, scraping bottom of skillet with a wooden spoon, until cheese is melted and the potatoes are mashed, about 5 minutes. Stir vigorously and season with salt to taste. Sprinkle with chives and pepper to taste.

Ohh La La!

According to the man of the house, this project is over, and he is declaring the rest of the year French year. Of course, I over-ruled him, but he has had worse ideas!

Tonight's dinner was sole meuniere, fennel gratin, and carrot salad. We had store bought eclairs for dessert.

Balcer Rating: 5

Fennel Gratin

2 bulbs fennel, trimmed and halved lengthwise
2 tbsp. butter, cubed
2 cloves garlic, peeled and halved
Coarse salt and freshly ground black pepper
1 1⁄2 cups hot chicken stock
2 tbsp. heavy cream
Freshly grated nutmeg
1⁄4 cup freshly grated parmigiano-reggiano

1. Preheat oven to 350°. Arrange fennel in a 10" baking dish, and scatter butter and garlic around fennel. Season to taste with salt and pepper. Add hot stock and bake until tender and browned, about 1 1/2 hours.
2. Preheat broiler. Spoon cream over fennel, sprinkle nutmeg over cream, then sprinkle fennel with parmigiano-reggiano. Broil until golden, about 1 minute.

Carrot Salad

• 1 pound of carrots
• 1/3 cup olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 shallot finely chopped (or substitute 2 tablespoons finely chopped red onion)

Directions

1. Peel the carrots and use a food processor to shred them.
2. In a medium sized bowl, whisk together the olive oil, lemon juice, salt and pepper. Stir in the shallots and then add the carrots. Mix until the carrots are completely dressed.
3. Cover and let this salad sit for an hour in the refrigerator to allow the flavors to blend.

Sole Meunière

INGREDIENTS

6 (4 to 6-oz.) boneless, skinless filets sole
Kosher salt and freshly ground black pepper, to taste
½ cup flour
10 tbsp. unsalted butter
3 tbsp. finely chopped parsley
½ lemon, thinly sliced crosswise

1. Season filets on both sides with salt and pepper. Place flour on a plate and set aside. Heat 4 tbsp. butter in a 12" skillet over medium-high heat. Working in batches, dust filets in flour, shaking off excess, and then place in skillet; cook, turning once, until browned on both sides and just cooked through, about 6 minutes. Transfer filets to warm serving platter or individual plates; sprinkle with parsley.

2. Wipe skillet clean and return to heat with remaining butter; cook, swirling pan, until butter begins to brown. Add lemon slices, cook until heated through, and then pour evenly over filets. Serve immediately with lemon slices.

“...nothing is too much trouble if it turns out the way it should." - Julia Child

Balcer Rating for entire meal: 5

 

Roast Chicken with Tarragon Sauce

 

To roast the chicken:

Preheat oven to 400F.

Take any size chicken (this one was 3 lbs), and rinse it off. Pat it dry with a paper towel. Place it in a roasting pan and squeeze a half a lemon over it, then place the lemon inside the cavity of the chicken. Sprinkle salt and pepper over the chicken, and a few pieces of unsalted butter. Sprinkle the inside of the chicken with a teaspoon of fresh chopped tarragon.

Place in oven and reduce oven temperature to 350F.

Roast about an hour and a half, or until chicken is browned and the juices run clear when you tip the pan. Jiggle the leg - if it jiggles freely, it is done. If it seems stiff, roast it another 20 minutes and try again. I actually double checked with a meat thermometer and cooked to an internal temp of 165 degrees.

To make the sauce:

Pour the juices from the chicken into a skillet. Using a spoon, remove as much of the fat as you can. A little is fine, but too much makes for an oily sauce.

Heat the juices until they're simmering, then add several tablespoons of heavy cream, whisking the juices and the cream together. Add another teaspoon of tarragon, whisk again, and taste carefully. Add salt, pepper, and more tarragon if wished.

Either serve pieces of chicken, or slices of chicken bathed in the sauce.

Obviously, the amount of sauce depends on the amount of juices - so if you have a larger chicken, it will take longer to cook, and require more cream and tarragon.

So there you go - a classic French sauce creme a l'estragon!

 

 “If you're afraid of butter, use cream." - Julia Child

 

 

Linguine with walnuts and swiss chard 

1 1/2 cups shelled walnut halves

2 lbs swiss chard

4 tbsp walnut oil

5 shallots, peeled and minced

4 cloves of garlic, peels and minced

salt and fresh ground pepper

1 lb dried linguine

1/2 lb Port-Salut, coarsely grated   

 

Place walnuts in a single layer in a large skillet over a medium heat. Toast for 10 minutes, turning once. Set aside. Trim chard leaves, discarding tough stems and coarsely chop and set aside. 

 

Heat oil in skillet over medium-low heat. Add shallots and garlic and cook until soft, stirring occasionally, about 12 minutes. Add chard, season with salt and pepper.  Cook until chard is wilted, stirring occasionally.

Cook pasta in a large pot of boiling salted water until al dente, about 10 minutes. Longer for whole wheat pasta. Add pasta to chard mixture as well as about 1/2 cup of pasta water. Stir in cheese and walnuts, adjust seasoning and serve.

 

   
“I think every woman should have a blowtorch." - Julia Child 

 

 Creme Brulee

 

1 qt. heavy cream
1 vanilla bean, halved lengthwise, seeds scraped and reserved
¾ cup sugar
8 egg yolks
Turbinado sugar, for serving
 

1. Heat oven to 300°. Bring cream and vanilla bean with seeds to a simmer in a 2-qt. saucepan over medium-high heat. Remove from heat and let sit for 30 minutes; discard vanilla bean. In a bowl, whisk sugar and yolks until smooth. Slowly pour in cream mixture, whisking until smooth; set aside.

2. Place a paper towel in the bottom of a 9″ x 13″ baking pan, and place six 6-oz. ramekins inside pan. Divide custard among ramekins. Pour boiling water into pan to come halfway up outsides of ramekins. Bake until custards are set but still slightly loose in center, about 35 minutes. Transfer ramekins to a wire rack; cool. Chill until firm, at least 4 hours.

3. Dab any condensation off surface of custards with a paper towel. Sprinkle turbinado sugar evenly over surface of each custard. Guide the flame of a blowtorch back and forth over surface until sugar caramelizes; let sit briefly until sugar hardens.

We are off to FRANCE!!

Okay, so I have already lost the strip of paper drawn for France, but I assure you, that is all that will be lost for this country!! I am running behind in posting due to illness that has hit our household. Thankfully, it seems we are all on the mend. Just in time to enjoy this magnifique fare!

There is no doubt in my mind why french food is so delicious. It demands only the freshest, finest ingredients! Our weekly grocery bill went up more than double this week for a mere 5 meals!  One cannot mention french cuisine without conjuring up images of the fabulous Julia Child. One quote in particular comes to mind in this instance.  “This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!" _Julia Child

That is EXACTLY what this entire project is about for us!! We are trying to expand our minds, and palettes.  

Goulash on rice

Balcer Rating: 4

This one wasn't very authentic, but with illness hitting the household, we did what could be done with the energy there was. :)

The recipe came from cooks.com

 

HUNGARIAN GOULASH FOR THE SLOW COOKER

---

2 lb. lean beef, cut into 1 inch cubes (I didn't cube it, I put it in whole)
1 lg. onion, sliced
1 clove garlic, minced
1/2 c. catsup
2 tbsp. Worcestershire sauce
1 tbsp. brown sugar
2 tsp. salt, or less
2 tsp. paprika
1/2 tsp. dry mustard
1 c. water
Flour
butter (We use veggie spread)
2 jars whole mushrooms

 

Place meat in slow cooking pot; cover with sliced onion. Combine garlic, catsup, Worcestershire sauce, sugar, salt, paprika, and mustard. Stir in water. Pour over meat. Cover and cook on low for 9-10 hours (may be done earlier depending on type of pot). Turn control to high. Dissolve approximately 2 tablespoons flour in 2 tablespoons of melted butter to make a roux. Stir into meat mixture to thicken it. Add mushrooms and cook on high about 10 minutes or until slightly thickened. Serve over cooked noodles, or rice. makes 5-6 servings.

Saurkraut Soup

Balcer Rating: 3.5*

*With some adjustments this could easily become a favorite on a cold, rainy day.

 Sauerkraut Soup

Ingredients:
1 (32-oz.) jar sauerkraut
4 medium  potatos, cubed
1 large onion, thinly sliced
1 clove garlic, chopped
1/2 teaspoon fennel seeds
1/2 teaspoon caraway seeds
1 teaspoon paprika
3 tablespoon tomato paste
8 cups beef stock
Salt and pepper

Directions:
1) Drain and rinse sauerkraut. Place in a large bowl; cover with cold water and soak for 20 minutes. Drain. Set aside. Place cubed potato in a bowl. Cover with cold water. Drain just before using.
2) Add onions to pan and saute until transparent. Add garlic and saute until fragrant, about 30 seconds. Return bacon and sausage to pan. Add fennel, caraway seeds, paprika and tomato paste. 
3) Place sauerkraut in a large soup pot. Add beef stock and bring to a boil. Reduce heat to medium; add drained potato and contents of skillet. Simmer for 1 hour. Season to taste with salt and pepper. Yield: 8 servings.

Jagershnitzel

Balcer Rating: 5

Jagerschnitzel  (Hunter Schnitzel)

• 6 thin pork cutlets (can be beaten thin if you cannot find thin cut)
• 4 eggs (beaten)
• 2 Tbs all-purpose whole wheat flour
• 1 box Panko bread crumbs (you can use other bread crumbs, but we found this gives the best crunch)
• 1/2 cup vegetable oil
• salt and pepper
  
  Gravy:
• 1 white onion
• 1 cup button mushrooms
• 1/2 cup butter
• 1/2 cup flour
• 1 clove garlic, minced
• 1/4 cup ketchup
• 1 tsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 quart cold beef broth (as high-quality as possible!)
• salt and black pepper to taste

Dredge each cutlet in the seasoned (salt and pepper) flour, then in the egg, then Panko
Place in pan with warmed oil in a deep frying pan over medium heat. Cook in the oil until golden, 3-4 minutes each side Serve with mashed or boiled potatoes or potato salad.

for the gravy

Thin slice the onion. Saute the mushrooms and onions and set aside. In a saucepan, melt the butter over medium-low heat. Add the flour and cook, stirring, for 5 minutes, until the mixture is golden-brown and smells like cooked pie crust. Add the garlic and cook for 30 seconds. Whisk in a cup of the cold beef broth, and then add the rest of the ingredients, except the salt and pepper. Bring to a simmer, whisking, and then reduce the heat to low and simmer for 20 minutes, stirring occasionally. Taste, and season with salt and pepper and add the onion and mushrooms.

Smoked Sausage and Latke

Balcer Rating: 4

This is a basic bavarian meal in our household.

Smoked Keilbasa served with sauted peppers and onions.

Serve with latke.

 Latke

2 cups peeled and shredded potatoes 1 tablespoon grated onion 3 eggs, beaten

2 tablespoons all-purpose flour 1 1/2 teaspoons salt 1/2 cup peanut oil for frying

1.	Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
2.	In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
3.	In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

And we are off to......

We are excited about this one. Being a polish family....we love this fare!

 The Czech Republic is a small country in Central Europe, situated south-east of Germany and bordering Austris to the south, Poland to the north and Slovakia to the south-east. The current population (2011) is 10,562,214. 

Traditional Czech food is hearty and suitable after a hard day in the fields. It is heavy and quite fatty, and is excellent in the winter. In the recent time there was a tendency towards more light food with more vegetables, now the traditional heavy and fatty Czech food is usually not eaten everyday and some people avoid it entirely. However nothing goes as well with the excellent Czech beer as some of the best examples of the traditional Czech cuisine, like pork, duck, or goose with knedlíky (dumplings) and sauerkraut.
A traditional main meal of a day (usually lunch) consists of two or three dishes. The first dish is hot soup (polévka). The second dish is the most important part, very often based on some meat and side-dish (both served on the same plate). The third, optional part is either something sweet (and coffee) or small vegetable salad or something similar.

On our last night in Cuba - Boliche

Balcer Rating: 4.5
 

Boliche - Cuban Pot Roast Stuffed with Ham 

2 lbs. roast
6 large garlic gloves, crushed well
1 tsp. salt
1/2 tsp. black pepper
1/2 lb. ground ham
3 tbsp. vegetable oil
2 medium onions, sliced
1" slice of tomato, cut into quarters
10 whole black peppers
2 bay leaves
1 cup dry white cooking wine
1 cup water

Mix garlic with the salt and ground pepper. Pierce all around, with a thin sharp knife. Using half the garlic mixture, stuff holes. Using a long, sharp knife, cut an "X" through the center of the roast, length-wise, to make a cavity for the ham. Pack this cavity with the ground ham. Spread any leftover garlic mixture on the surface of the roast.

In a Dutch oven, heat the vegetable oil. Brown the roast on all sides. Add all the other ingredients and bring to a boil. Cover and lower the heat to a slow simmer. Cook for 2-1/2 hours, turning the roast every half hour or so.

Slice and garnish with the sauce. Makes 6-8 portions.

Balcer Rating: 5
 
Avocado & Pineapple Salad Recipe - Ensalada de Aguacate Y Piña

Mix the following ingredients for a simple Cuban-style salad.

Shredded iceberg lettuce
2 cups of pineapple chunks
1 large avocado, peeled and cut in slices
1 small onion, sliced thin
olive oil
red wine or cider vinegar
salt and pepper 

Dessert was a store bought tres leches cake....Mmmmm, deliciouso!!  

Balcer Rating: 5

Although ours was store bought, here is a recipe from tasteofcuba.com for a tres leche cake 

Cuban Tres Leches Cake recipe

courtesy of the Cocina Cubana Club founded by Pascual Perez & chef Sonia Martinez

This dessert is actually Nicaraguan, but has been widely (or should I say, wildly!) adopted by all Cubans with a sweet tooth! Three different kinds of milk (thus the Tres Leches name) are used in the preparation. Fresh, evaporated and condensed. This version serves 8 to 10 portions.

CAKE:

1 cup sugar
5 large eggs, separated
1/3 cup milk
1/2 tsp vanilla extract
1 cup all-purpose flour
1-1/2 tsp baking powder
1/2 tsp cream of tartar

MILK SYRUP:

1 can (12 oz) evaporated milk
1 cup sweetened condensed milk
1 cup heavy (or whipping) cream
1 tsp vanilla extract
1 Tbsp light rum

MERINGUE:

1 cup sugar
1/2 tsp cream of tartar
3 egg whites

Preheat oven to 350oF. Generously butter a 13 x 9-inch baking dish.

CAKE: Beat 3/4 cup sugar and the egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour and baking powder.

Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish.

Bake the cake until it feels firm and an inserted toothpick comes out clean, about 40 to 50 minutes. Let the cake cool completely on a wire rack. Unmold unto a large, deep platter (*). Pierce the cake all over with a fork, taking care to not tear it up.

MILK SYRUP: Combine the evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well blended. Pour the syrup over the cake, spooning the overflow back on top, until it is all absorbed.

MERINGUE: Place 3/4 cup plus 2 tablespoons of the sugar in a heavy saucepan with 1/4 cup water. Cover and cook over high heat for 2 minutes. Uncover pan and cook the sugar to the soft ball stage, 239oF on a candy thermometer, 6 to 8 minutes.

Meanwhile beat the egg whites to soft peaks with the cream of tartar. Add the remaining 2 tablespoons of the sugar and continue beating to stiff peaks. Pour the boiling sugar syrup in a thin stream into the stiff egg whites and continue beating until the mixture is cool to the touch. The hot syrup "cooks" the egg whites.

Using a wet spatula, spread the top and sides of the cake with a thick layer of the meringue. Refrigerate the cake for at least 2 hours before serving.

(*) I don't have a large, deep platter appropriate for this, so I use a jelly roll pan that I line with foil and try to be careful when I pour the milk syrup not to get it all over the place.

Arroz con Pollo

Balcer Rating: 4.5

Cuban Arroz con Pollo recipe
courtesy of the Cocina Cubana Club founded by Pascual Perez & Sonia R. Martinez

I guess one of the most beloved of chicken dishes in Cuba, Arroz con Pollo can make any meal special. The rice for this dish is short-grained Valencia-style rice, the same as used for Paella, another of the wonderful Spanish dishes that have found a home in many of the Latin American Countries. If you cannot find it in your area, the Italian Arborio rice will be a good substitute.

Unlike Paella, saffron is not traditionally used in Arroz con Pollo, although some people do. Instead they use Annatto Oil, to give the yellow coloring expected in this dish. Sometimes you can find yellow rice already packaged. This recipe serves 6 to 8 people.

1 large chicken, about 4 pounds, cut into 8 pieces.
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp freshly ground white pepper
1 Tbsp red wine vinegar

Sofrito and broth:

2 Tbsp Annatto oil or olive oil
1 small onion, finely chopped
1 small red bell pepper, cored, seeded and finely chopped
3 cloves garlic, minced
1 small tomato, seeded and diced
3 cups water (*)
1 cup dry white wine
1-1/2 cups beer
1/2 tsp annatto seeds, or 1/4 tsp saffron threads
1 Tbsp tomato paste
Salt and freshly ground black pepper, to taste

1 lb Valencia or Arborio rice
Sliced red pimientos for garnish
Can of green peas (Petit Pois) for garnish

Wash the chicken and blot dry with paper towels. Mix the oregano, cumin, white pepper and vinegar in a large glass bowl. Add the chicken, turning the pieces to cover with the mixture. Let marinate at least 15 minutes.

Heat the oil in a large heatproof casserole (**) Brown the chicken pieces all over, about 2 minutes per side. Transfer the chicken to a platter and pour out all but 2 tablespoons of the fat.

For sofrito: Add the onion, bell pepper and garlic to the oil in the casserole, cook over medium heat heat until soft but do not brown, about 1 or 2 minutes. Add the tomato and cook for one more minute. Return the chicken to the casserole with the sofrito and cook for about 1 or 2 more minutes.

Add the water, wine and beer(*), saffron (if you use it instead of annatto oil), tomato paste and salt and pepper. Bring to a boil, reduce heat, cover and simmer for about 30 minutes. While the chicken is cooking, place annato seeds in small saucepan with 1/4 cup of the chicken cooking liquid. Simmer for about 5 minutes. Strain mixture back into the chicken.

To finish the dish:

Thoroughly wash rice swishing with your hands, and drain off the water. Continue doing this until water runs clear.

Bring chicken mixture to a boil, stir in the washed rice, reduce heat, cover and simmer until the rice is tender, about 20 to 25 minutes. If it starts to dry out and rice is still al dente, add more liquid. If it gets too soupy, uncover during the last 10 or 15 minutes of cooking.

Just before it is done, stir in half of the petit pois and pimientos. Garnish with the rest.

Ropa Vejia

Balcer Rating: 3*

*would be a 5 with a different cut of beef 

Cuban Ropa Vieja (Old Clothes)

2 1/2 lbs flank steak, cut in strips
5 tablespoons oil
2 1/2 teaspoons minced garlic or 5 cloves garlic, minced
1 large onion, diced
1 green pepper, diced
1/4 teaspoon black pepper
1 (8 ounce) can tomato sauce
1 cup water
6 ounces sofrito sauce

Heat 3 tbsp. oil in skillet on medium, brown meat on all sides. Remove from skillet, add remaining oil to skillet, stir in garlic, onion and green pepper and cook until translucent. Stir in black pepper, browned meat, tomato sauce, water and sofrito. Simmer until meat is tender and shreds easily. We served it on saffron rice.

Simple but flavorful!

Balcer Rating: 4.5

Medianoche - Authentic Cuban Sandwich

Ingredients:

3 thin slices of ham
3 thin slices roast pork hot or cold (I use hot, slow roasted pork)
3 thin slices of Swiss cheese
3 or 4 slices of pickles
1/3 cut cuban bread hard crust (or French bread)

You should be using fresh, crusty Cuban bread, but you can always use a 12" loaf of French bread cut in half. Slice the bread open face so that both halves are still barely connected and spread mustard on both halves.

Add the ham, and then the roasted pork. When in a hurry, you can use one whole piece of roasted pork. Add your Swiss cheese and then a few pickle slices. Make sure to spray your sandwich press with a little butter flavored Pam, or for a tastier sandwich you can brush some softened butter on the outside of the bread.

Place the sandwich in a Cuban sandwich press and press down until the cheese is melted and the bread is slightly hard to the touch. For those of you without a press, you can also place the sandwich in a hot skillet and press down on it with a heavy kitchen object, maybe a baking pan (some, believe it or not, use a brick wrapped in tin foil when nothing else is available). 

We also fried up some plantain chips....delicious!!

Pollo con Quimbobo y plantanos

This one was a huge hit! Delicioso!!!

 

 Balcer Rating: 5
 
Cuban Chicken with Okra & Plantains - Pollo Con Quimbobó y Platanos

1 cup of chopped okra, fresh or defrosted
1 whole chicken cut into 8 pieces (about 3 pounds)
2 tbsp of adobe seasoning or a mixture of the following:
salt or MSG, black pepper, paprika, cumin, coriander
vegetable oil
1 large onion chopped
4 cloves of garlic minced
1 green bell pepper, chopped
1 ½ cups of water
2 medium ripe plantains
2 medium tomatoes coarsely chopped
2 tbsp of lime juice

Season chicken with adobe or the alternative. In a heavy cast iron skillet brown the chicken pieces in hot oil on all sides. Remove the chicken to a plate. In the remaining oil, stir fry the onion, garlic and bell pepper for about 2 or 3 minutes.
Cut the okra in 1 inch size pieces. Cut away the tips and caps if desired. Peel the plantain and cut into 1 inch pieces.

Place the chicken in a deep stewing pot. Add the water and all the other ingredients. Cover and simmer until the chicken is very tender, about 15 minutes

Serve with white rice.

Another week, Another Country!! CUBA

¡Cuba va a ser un favorito en esta familia!

Cuba

Cuba, officially the Republic of Cuba, is an island country in the Caribbean. The nation of Cuba consists of the main island of Cuba, as well as the Isla de la Juventud and several archipelagos. 

 

Capital: Havana

President: Raúl Castro

National anthem: La Bayamesa

Currencies: Cuban peso, Cuban convertible peso

Official language: Spanish Language

Government: Semi-presidential system, Unitary state, Socialist state