Making chili with the sisters!

Posted on July 6, 2011 by Marilyn

three sisters

I grew up in a family of five children – two boys and three girls. I am the oldest of the sisters and the only grandmother so far.    Our mother taught us all basic culinary skills and we are constantly emailing recipes and new ideas back and forth.  When we get together – the kitchen is inevitably the place where we congregate, cook and catch up.

When I turned 40 my two sisters Susan and Kay decided to celebrate by taking me on a trip to San Francisco.  That first year we allowed Kay’s youngest son “Baby Joel” to accompany us and it’s hard to believe that he is soon going to be 21 years old. Every year since that first trip we’ve maintained this tradition. It has become sacred time for us, and we do not allow anyone other than blood sisters to come.  We haven’t missed a year – not once.

Throughout the years we have traveled  to places like Sedona, New York, Aspen, Baltimore and Virginia, to name a few. I have no doubt that the coming years will bring us to many new and exciting locales. Ironically, it was a vacation I was least enthusiastic about that remains one of my fondest memories.  In both 2008 and 2009 I was coerced into going to a knitting convention in Baltimore. I had in mind a gaggle of gray haired ladies, clicking away with their needles and gabbing ad nauseum about knitting and purling.  I was pleasantly surprised to find how entertaining and inspiring these women were. Many were young, some were older but the beautiful garments they created inspired me to focus again on knitting.

After the convention we drove to Virginia to a place called The Meander Inn and Plantation. Susan, Kay and I looked out the car windows at verdant, rolling hills and arrived at this magical place, feeling immediately transported to the old South. We stayed three nights, enjoying the historical feel of the town and the relaxing pace of life. We even experienced an indulgent wine maker’s dinner featuring wines from the region.

Susan, Kay & Marilyn in front of the Inn

For me, the highlight of the visit was the cooking school where we learned how to make “sophisticated, Southern cuisine.” There were two full days of classes led by their chef and Suzie Blanchard, executive chef and owner of the Inn. We learned how to prepare apple pie, stuffed butternut squash, English muffins, focaccia, apple cinnamon cheesecake, and a honey and pine nut tart.  Surprisingly, one of my favorite things we made was chili.  Chili is chili, you might think.  I quickly learned that this is not the case. The Meander Inn recipe has quite a kick.  It has lots of warm spices and yields a huge pot of satisfying, perfectly seasoned chili.

As with most dishes, I altered the chili recipe to make it my own. I decreased the cayenne and red pepper flake quantities for my family, and added black beans in addition to the red kidney beans; I use fresh cooked beans. This recipe makes an enormous amount which can seem overwhelming. However it freezes beautifully and is the perfect dish to defrost and reheat on cold winter days.

And now, here comes the chili!!

Chili Meander

Chili Meander

Serves 10-12

Ingredients
  • 2 Tbsp vegetable oil
  • 2 medium yellow onions, finely chopped
  • 1 red bell pepper, cut into ½ inch cubes
  • 6 medium garlic cloves, minced
  • ¼ cup chili powder
  • 1 Tbsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp red pepper flakes (Use more if you like a lot of kick)
  • 1 tsp dried oregano
  • ¼  tsp cayenne pepper
  • 2 lb lean ground beef
  • 1-15 oz can rinsed black beans, or 2 cups fresh cooked
  • 1-15 oz can rinsed red kidney beans, or 2 cups fresh cooked
  • 1-28 oz can diced tomatoes with juice
  • 1-28 oz can tomato puree
  • Salt to taste

 

Instructions

Heat oil in very large dutch oven (or non stick large pot) over medium heat until shimmering. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano and cayenne and cook until vegetables are soft and beginning to brown, about 10 minutes.

Increase heat to medium high and add half of the beef and cook, breaking up pieces with a wooden spoon until no longer pink and just beginning to brown – about 3-4 minutes.  Add the rest of beef and cook, breaking up with a spoon until no longer pink, another 3-4 minutes.

Add beans, tomatoes, tomato puree, and bring to a boil, then change the heat to low and simmer, covered, for 1 hour, stirring occasionally.  Remove cover and simmer 1 more hour, stirring occasionally,   If it gets too dry, add a bit of water.  Adjust seasoning with salt.

This chili is especially delicious served with corn bread and a crisp salad!!

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Discovering Pupusas

Posted on June 29, 2011 by Marilyn

Pupusas and all the fixings

As you may have guessed, I am an adventurous eater. It should come as no surprise when I tell you that I was thrilled to learn that my grandsons (age 2 and 1) are equally daring when it comes to food. Zay and Levi love to eat and one of their most recent culinary discoveries were pupusas.

This flatbread-like delight originated in El Salvador but is served in many Central American countries, including Belize. Pupusas are similar to corn tortillas, only thicker and heartier and the kinds we enjoy most are stuffed with vegetables, cheese, beans or meat.

Woman making pupusa

There are two pupusarias two miles by golf cart from our Belizean home in the town of San Pedro. I prefer the more “local” place that is often filled with Belizean families. The last time I wandered into this restaurant, hand in hand with my grandsons, the women who run the place grinned with delight. We perched Zay and Levi on our knees so they could watch these ladies knead the dough and gently place the disks filled with cheese onto the hot griddle. Once we were seated, we ordered a feast featuring strawberry Fanta, pupusas of every variety, and a fried yellow snapper fish dinner that came with refried beans, salad and fresh tortillas. We could hardly finish it all and the bill came to just 15 dollars US!


Making Pupusas

Here is a simple recipe for pupusas that can easily be replicated in YOUR Global Kitchens!

Pupusas

Makes 8

Ingredients
  • 2 cups masa harina (a corn meal that is sold in the ethnic food aisle of many grocery stores; lettering may read “Maseca”)
  • 1 cup warm water
  • 1 cup filling (see variations below)
Instructions

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.

Roll the dough into a log and cut it into 8 equal portions. Roll each portion into a ball.
Press an indentation in each ball with your thumb. Put about a heaping tablespoon of the 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. Each disc should measure approximately 5 inches wide and about 1/4-inch thick.

Heat a cast iron or non-stick skillet or griddle over medium-high flame (you may want to lightly oil). 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.

Variations

The fillings you can use are virtually limitless. My favorite is a combination of roasted and mashed butternut squash or yams topped with cooked spinach. Here are a number of other options:

  • Cheese: queso fresco, Swiss cheese or a combination. Add some minced green chile if desired
  • Fill with refried beans that aren’t too liquid
  • Mixed beans, cheese and roasted chilies
  • Any kind of ground meat like leftover pork or chicken or chopped soft fish like snapper – ensuring it’s not too liquid

These are traditionally served with a ladle of fresh tomato sauce and some vinegar-based coleslaw (stay tuned for recipe). I also have habanero sauce on hand to add a little zip!

Enjoying Authentic Pupusas

◊ ◊ ◊ ◊ ◊ ◊ ◊

End Notes:

Marie Sharps is my favorite brand of hot sauce. They have endless flavors and heat levels and are the perfect accompaniment for any kind of Latin American food.
As noted, masa harina is sold in many stores around the country. If you have a hard time hunting it down – Amazon also sells this brand.

You can use any non-stick pan for the pupusas. My favorite is my Swiss Diamond fry pan. I honestly don’t know how I would survive without it!

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Cinnamon Scones

Posted on June 22, 2011 by Marilyn

My oldest child and only daughter is 40 weeks pregnant and due to deliver my new grandchild any day now*. I decided to fly from Seattle to her home in Iowa City, arriving a week before the due date and planning to stay a week after she gives birth. This makes a total of 14 days. In case you aren’t doing the math…a looooong time for a mother to live with her daughter, son in law and 2 ½ year old grandson.

I am having fun, though, and my heart is full every morning at 7:30 am (5:30 am my West Coast body time) when I hear my grandson Zay call for me from his crib. So far, I feel like I am being helpful. I get Zay up every morning, help him get dressed and make a “shnack” (AKA breakfast). Then we plan some type of activity such as story time at the public library, walking to the city park, swimming in the city pool, reading books and so on.

Rachel's Hair & Feathers

Meanwhile, my daughter is keeping busy. She and I are a lot alike; we can’t sit still. She finished work 5 days ago and has done the following while I have been here: Eaten at least five organic hard boiled eggs each and every day, kind-of-sort-of taken a nap each afternoon for a wee bit, had her pregnant belly tattooed with temporary henna,  dyed her hair blueish purple (in places), woven red and beige feathers in her hair, had her toenails painted with floral embellishments, done some crafty arty activities, eaten every type of rhubarb dessert known to humankind, replaced a toilet seat, put on a light dimmer,  and so on. I think she will “pop” any day now. ANY DAY!

Home Ec

Today I needed to go downtown to “Home Ec“, a sewing/crafting/yarn shop that is second to none. This adorable space, owned by two young, ambitious women, has bolts of interesting fabric and upscale notions for sewing and quilting. The central area of the store bursts with irresistible yarns of every variety, weight, color and price point. Many of the spools are hand dyed right here in Iowa. The back room is littered with large tables – some set up with sewing machines, others for crafts. Classes of every kind are held throughout the week – everything from summer dress-making to doll-making classes for kids. They even rent out the space by the hour to people who don’t have enough room in their own homes. What a dream! And to top it all off, they also serve coffee drinks, teas and sweets.   I stopped by for yarn as they were finishing up rice crispy squares topped with caramel sauce and marshmallows! Too sweet for my taste buds but I guess the women here love these treats when they come to knit and chat.

After my interlude at Home Ec, I wandered over to the New Pioneer Coop. Whenever I visit my daughter and her family, I try to make dinners and a few other delicious favorites so that I am invited back. Now I know my way around this wonderful store. This time I purchased organic meat, chicken and assorted veggies I wasn’t able to find at the local farmer’s market. After the Coop I ran through the aisles of the local HyVee for other groceries, then to the dry cleaner to drop off a few items. As I drove back to my daughter’s house I passed by the daycare where I know I can drop off my grandson in the middle of the night if need be. WHEN the baby comes.

When I finally returned home, I decided to make Zay’s favorite breakfast: scones. I filled them with chopped pecans and miniature cinnamon chips from nearby Kalona, Iowa. Whenever I ask Zay what he wants to eat, he inevitably yells out “Shcones!” What is a grandmother to do?

Scones for Zay

Cinnamon Chip Pecan Scones (adapted from Cooks Illustrated)

Makes 8 large scones

Ingredients
  • 2 cups all purpose flour (or pastry flour if you can get it)
  • 1 Tbsp baking powder
  • 3 Tbsp granulated sugar
  • 1/4 tsp regular salt
  • 5 Tbsp cold salted butter, cut into 20 pieces
  • 1/3 cup chopped toasted pecans or any nuts you prefer
  • 1/3 cup small cinnamon chips (or diced dried apricots or currants)
  • 1 cup heavy cream
Instructions

With oven rack in middle position, heat oven to 425 degrees.

Place flour, baking powder, sugar, and salt in large bowl or work bowl of food processor fitted with a steel blade. Whisk together or pulse briefly until it develops a gravel-like appearance.

Remove the cover from the food processor and distribute butter evenly over dry ingredients.

Recover and pulse quickly 10-12 times.

Add nuts and cinnamon chips and pulse one more time. Transfer dough to a large bowl.

Stir in heavy cream with rubber spatula or fork until the dough begins to cling together, about 30 seconds.

Transfer the mixture and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds.

Pat the ball into an 8 inch circle and cut into 8 wedges with a bench scraper or knife. Place wedges on a parchment-lined cookie sheet.

Bake until scone tops are light brown, 12 to 15 minutes. Remove parchment and scones to a wire rack and let cool for at least 10 minutes. Serve warm or at room temperature.

These can be frozen when they are absolutely cool. Then they can be thawed completely and toasted briefly.

END NOTE: My daughter gave birth after this post was written. Zay now has a beautiful baby brother!

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Chocolate Chip Biscookies

Posted on June 8, 2011 by Marilyn
My Own Global Kitchen

As you can see from this video, I have filled my kitchen with all the things I love. But, for me, there’s nothing like the smell of freshly baked cookies emanating from the oven to warm up My Global Kitchen. And chocolate chip “biscookies” are, perhaps, my favorite recipe. They are a cross between a cookie and biscotti, hence my name “biscookie.” When I want to give someone I love a special gift for a birthday or anniversary, I often bake a batch of these treats. I’ve been perfecting biscookies for over ten years and it is the recipe everyone requests.

This recipe is very forgiving. It contains butter and eggs so it slices easily – making it far superior to other biscotti recipes that tend to be dry, rock hard and difficult to eat. And my favorite trick – using an electric knife! Typically these utensils are reserved for the one day a year when we carve our Thanksgiving turkeys. I pull mine out every time I bake biscookies and it allows me to make every slice symmetrical. I never figured I’d get so much use out of this little-utilized gadget I received as a wedding present 39 years ago!

Mise en place

I like to measure out my ingredients the night before and when I wake up early the next day I quickly put the batter together, toss it in the refrigerator and then bake the cookies. I often keep a jar of these on the counter and, from time to time, have one with my morning coffee. There are countless kinds of biscotti recipes out there. Some others I enjoy include white raisin and orange and chocolate with course ground pepper. Yet the combination of bittersweet chocolate and toasted almonds is my personal favorite.

Though I’ve been asked to share this recipe countless times over the years – I’ve never disclosed all the details. I figured it’s finally time to divulge my secrets – I hope you enjoy!

Chocolate Chip Biscookies

Makes approximately 24-30 large cookies

Ingredients
  • ½ cup salted butter (1 stick), room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 Tbsp. instant espresso powder (many grocery stores carry this in the coffee section)
  • 2 large eggs, room temperature
  • 2 cups unbleached white flour
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • 1 cup whole almonds with skins, toasted and cooled, then coarsely chopped
  • 1 cup bittersweet chocolate chips (Ghirardelli is my favorite)
Instructions

Preheat oven to 350 and line a cookie sheet with parchment paper. Place rack in center of oven.

Using a mixer, cream the butter with the two sugars and espresso powder. Then add the eggs one at a time.

Stir together the flour, baking powder and cinnamon. Add this mixture slowly until just incorporated. Then add almonds and chocolate chips, stirring just until mixed.

Refrigerate the raw dough for 60 minutes in a bowl, covered well.

Divide refrigerated dough in half and form into thick logs – approximately 10 inches long and one inch thick. Place each log about 2 inches from the long edge of the cookie sheet so it has room to spread.

Cover the top of the logs of dough (it will be somewhat soft) with a sheet of parchment, then place a second empty cookie sheet on top and push down on the top sheet so the tops of the logs compress, are even. They will now be about 12 inches long and 2 inches wide. You can use a bench scraper to even out the sides too.

Place in oven and rotate the sheet halfway through the baking time. Bake 30 minutes total until nicely browned all over. Remove from oven and let rest on the baking sheet for six minutes.

Baked goods

Carefully lift each log onto a cutting board (I use a very wide spatula to do this, or use two spatulas). Slice on the diagonal with an electric knife into ½ inch wide strips, place slices on parchment lined sheet about ¼ inches apart from each other and bake 8 more minutes. If you don’t have an electric knife, use a serrated knife and slice gently. Remove sheet from oven and let cool on a cooling rack until they are room temperature.

Store in an airtight container – they’ll keep for about 14 days. Or you can freeze them for up to two months. This recipe can be easily doubled!

End note: I have a special blade for my stand mixer that scrapes the sides of the mixing bowl while it is mixing! In other words, it’s like having a rubber spatula do the work except you don’t have to stop the machine, scrape down the sides of the bowl, etc. It goes into the dishwasher too. If you order this, be sure to check the serial number and make of your stand mixer!

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Barley Veggie Salad

Posted on June 1, 2011 by Marilyn

Whole Grain Salad

It’s obvious to my friends and family that I am passionate about cooking. It’s also quite apparent that I am restless – always looking for a new recipe or adventure. I’m not a fan of repeating menu items over and over; trying out a new dish exhilarates me and keeps my creative juices flowing. But I’m only human. From time to time, even I tire of trying to decide what to cook.

Last summer, when I was visiting my son in San Francisco, I was feeling a bit uninspired and decided to flip through a monthly publication. Lo and behold I stumbled upon the perfect solution to that night’s dinner – in a magazine ad of all places! There it was – an advertisement for Pompeian vinegar featuring a beautiful picture of a chopped salad. I was already a fan of Pompeian Red Wine Vinegar; it’s the brand I use most of the time because it’s less acidic and lends a nice mild flavor to salad dressings. So I was thrilled to read about a healthy “Black Bean, Edamame and Wheat Berry Salad” featuring my favorite vinegar.

Not one to follow recipes, I quickly reviewed the ingredients and started plotting how I would change it. My daughter-in-law Shira agreed to help me shop for ingredients so off we went in search of beans and grains and fresh vegetables – some of my all-time favorite salad components. We couldn’t find wheat berries at the nearby markets, but I substituted toasted barley. We found some beautiful corn and bright orange carrots and when we returned home I plucked some mint and basil from my son’s herb garden to toss in at the end.

My son’s kitchen where we created the salad

Then we got to cooking. I decided to make my own black beans, which you don’t have to do, but they are so much better than canned. Shira chopped and diced while I created the dressing and we gabbed away the entire time – catching up and enjoying our time together in the kitchen. I was happy to share a few tricks with her – like rinsing the diced onion in cold water to get rid of the bite and adding a healthy spoonful of Dijon mustard to the vinaigrette to punch up the flavor. My son hovered from time to time. At one point he expressed his reservations about the whole grains, wondering if people would really take the time to toast and cook barley. While I recognize that it takes a bit longer to prepare them, whole grains are a staple of my cooking and the texture, flavor and health benefits are worth the wait!

The hearty salad that resulted from our afternoon in the kitchen turned out to be nothing like the original recipe. It’s healthy and filling and has countless possibilities if you want to try using different grains or beans or vegetables or herbs. My kids gobbled up two huge bowlfuls and made me promise to write down my interpretation before I left. And it’s become one of my favorite “go to” recipes. Rest assured, though, that I never make it the same way twice!

Muffy’s Made Up Good For You Chopped Summer Salad

Serves 8-10 and makes about eight cups of salad

Salad Ingredients
  • ½ cup wheat berries or toasted barley
  • 4 cups water
  • 1 cup cooked black beans, fresh or canned (if canned, rinse)
  • 1 cup shelled edamame beans, thawed
  • 1 cup diced fresh tomato
  • ½ cup carrots, finely diced
  • 1 cup corn kernels (2 ears fresh), uncooked
  • ¼ cup Bermuda onion, finely minced and rinsed under cold water
  • 2 Tbsp fresh mint leaves, minced
  • 1 Tbsp fresh basil leaves, minced
Vinaigrette Ingredients
  • ¼ cup extra virgin olive oil
  • 2 ½ Tbsp red wine vinegar
  • ¼ tsp Dijon mustard
  • 1 Tbsp honey or to taste
  • ¼ tsp salt
  • 4 grinds fresh black pepper
Instructions

Whisk together all vinaigrette ingredients and set aside. Note – there is probably more dressing here than what you ultimately need, so use the extra on roasted or steamed veggies or greens. This can be stored in an airtight container in the refrigerator for about 3-4 days.

Bring water to a boil and add wheat berries. Lower heat and cook 45 minutes or until wheat berries are tender. If you are working with barley instead – put the barley in a dry fry pan over medium heat, keep stirring until it turns light brown and aromatic, approximately 4-5 minutes. Note that barley cooks in less time – about 35 minutes. Drain and rinse well. Let sit in a strainer until no more liquid comes out and cool the grain to room temperature. Transfer to a medium bowl. If you want to expedite the cooling process – put it in the refrigerator.

Once the grains have cooled, add the rest of the vegetables and stir. Refrigerate in a sealed container for up to 3 days without dressing. Add vinaigrette right before serving. Stir well, taste and add more dressing, salt or pepper to taste.

This salad has endless possibilities. In addition to changing up the grains and switching out brown rice, quinoa, wheat berries or farro for the barley – feel free to experiment with different beans or lentils and various vegetables and herbs. Try yellow peppers in place of corn, blanched green beans in place of edamame, cilantro instead of mint. I use whatever’s in season and whatever speaks to me!

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“Maria’s Rice” – Arroz Con Plantanos

Posted on May 25, 2011 by Marilyn

Arroz con Plantanos

Throughout my travels and my culinary explorations, I have discovered that many of my favorite recipes are those that have been passed down through generations. Similar to the recipe for Tapado, which our friend Jose learned from his mother, Arroz Con Plantanos (rice with plantains) was also passed down from parent to child.

Maria's Grandmother Petronila

This recipe originated with the mother of my dear friend Maria who is 21 years old, warm, outgoing, and very proficient in English. She often walks with me on the beach and allows me to stumble through my Spanish, gently correcting my grammar and helping me when I don’t know a Spanish word. Maria was reared in San Juaquin, an area of the Corozal District in Belize. The recipe, however, comes from Oxaca, Mexico where Maria’s mother and grandmother spent their early years.

Maria’s family serves this rice dish with stewed meat – often chicken. I especially like it as an accompaniment to Tapado because I find it provides a sweet sense of balance to the rich, savory taste of the fish stew. Despite the simplicity of this dish, it has become a favorite in our home. I learned this as a special request from my husband who tasted “Maria’s rice “and thought it was the best he’d ever had!

Arroz Con Plantanos

Serves 10-12

Ingredients
  • 2 cups long grain white rice
  • 2 Tbsp vegetable or coconut oil
  • 4 cups water, or enough to cover the rice by about ¾ inch
  • 1 tsp fine grain sea salt
  • ⅓ cup canned coconut milk
  • 2 large ripe (almost black) plantains, peeled and cut into ¼ inch pieces
Instructions

Maria stirring the rice

Wash the rice well until the water runs clear and drain in a colander. Shake out all the water you can.

Heat oil in a medium sauce pan on medium high and then add the rice to fry it for about 5 minutes – stirring occasionally. It should not turn brown but the grains should not stick together.

Add water and salt. Bring to a boil and then stir in the plantains and coconut milk. Cover the sauce pan, and keep on medium high for 10 minutes without uncovering. Turn the heat to low, uncover and continue to cook for 2 minutes. When the liquid is absorbed, take the pan off of the burner and replace the cover and let sit for 10 minutes. Fluff with a fork and serve.

I also make this as a side dish to my Belizean chicken. Stay tuned for a post on this delicious dish – coming soon!

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Tapado – Fish Stew from Guatemala

Posted on May 18, 2011 by Marilyn

Authentic Tapado

A few months ago I had the pleasure of traveling to Livingston, Guatemala. Situated on the Caribbean coast, Livingston is a laid-back little place that seems to be worlds apart from the rest of Guatemala. It has a large Garafuna population (descendants of Carib, Arawak and West African people) and is a jumping off place for tourists to begin their Guatemalan travels. As usual, when we arrived by boat and walked uphill to town I began my search for the best local cuisine, and I was lucky enough to stumble upon a hole-in-the-wall place that serves Tapado. This luscious fish stew features ingredients found in nearly every marketplace in Guatemala – bright green bananas, fresh coconut and an array of seafood. As I dove into the steaming bowl of stew placed in front of me, I realized it contained a whole small fish – skin, bones and all. Despite the fact that it was a very messy proposition – I was in heaven.

Jose making Tapado

When I returned to our home in Belize, I couldn’t get Tapado out of my mind. I remembered that our Belizean friend’s mother was from Guatemala, and I thought I’d ask him if he was familiar with the dish. Initially I wasn’t terribly optimistic. Jose is a serious, quiet man whose capable hands can fix any and every house-related issue that arises. I didn’t know much about his culinary interests. I was delighted to find out that his mother used to make huge vats of Tapado for Jose and his thirteen brothers and sisters. Even better – Jose offered to teach me how to make it himself!

I learned a lot from Jose that day in his tiny kitchen. For instance green unripe bananas, when simmered, taste much like cooked potatoes. Jose also introduced me to annatto, a reddish vegetable dye that is used all over Belize and Central America to color the food. I’ve since made Tapado here in the states, forgoing the whole fish and substituting fresh snapper or any other white fish. The version I make features large whole crab legs – so you have to dig the meat out of the shells. Every time I make it for friends and family they tell me that they feel transported to another world. As I look around the table with a huge pot of Tapado as the center piece I think of Jose and his mother, dolling out this heavenly fish stew to their huge family.

Tapado

Serves 8-10

Ingredients
  • 10 very green (unripe) bananas
  • 1 lb large crab legs, smash shell slightly with a hammer but leave meat inside
  • 1 can coconut milk (14 oz)
  • 3 cups water
  • 2 large tomatoes, diced (1 for stew and 1 for garnish)
  • 1 Tbsp salt (plus more to taste)
  • 1 tsp ground black pepper
  • ½ bunch chopped cilantro (1/3 cup for stew – reserve some leaves for garnish)
  • 4 cloves garlic, peeled and coarsely chopped
  • 1 lb snapper or whitefish fillet, cut into 1 ½ inch pieces
  • 2 limes, juiced, plus 1 lime for garnish
  • 1 lb shrimp, shelled and cleaned
Instructions

Have a large dutch oven or sauce pan ready (at least 3 quarts).

Peel and slice bananas into ½ inch pieces and soak for 3 minutes in water, drain. Add to dutch oven.

Add the remaining ingredients except snapper, shrimp and lime and cover. Bring to a boil over medium high for 20 minutes. Check occasionally and skim off the foamy matter than comes to the top as needed. Uncover, stir and add fish, shrimp and lime. Continue to cook for 5 minutes, then remove from heat.

Scoop some of the Tapado into a bowl. Garnish soup with chopped tomatoes and fresh chopped cilantro with a wedge of fresh lime. I like to serve this with arroz con platanos (authentic rice with plantains) – check out next week’s post for details! This soup reheats very nicely for future meals.

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“B’tayavon” – Passover 2011

Posted on May 11, 2011 by Marilyn

Table for 47

Table for 47

Ah, Passover 2011. One for the history books…  This year we had 47 people gathered together to celebrate this special holiday. Friends and family from all over the country converged at a family home in Northern California. Guests ranged from my one year old grandson to a 90-something Bubbie (grandmother). The celebration started at 5pm when guests began to arrive in droves.  Everyone enjoyed some pre-dinner nibbles and the chatter soon became so loud it was difficult to hear. The official ceremony started at 7pm with everyone seated at two huge 25-food long tables. Three different relatives conducted the Seder, and in the middle of it all we feasted on salmon, chicken, brisket, various Passover kugels, vegetables, salads…there was enough food for an army. Later in the evening we dove into dessert which consisted of flourless chocolate cakes, macaroons, Mexican flan, sponge cake, and fruits and candies. We didn’t say our final goodbyes until 11 pm.  No one left hungry, that is for sure.

Preparations for the feast

The holiday retells the story of the ancient Israelites who were freed from slavery in Egypt. As the story goes, the Pharaoh freed the Israelites, and they left so quickly that they could not wait for bread dough to rise (leaven). In commemoration, for the week long duration of Passover no risen bread is eaten, which is why it’s called “The Festival of the Unleavened Bread.” Flat unleavened bread or Matzo is a ubiquitous symbol of this holiday.  Depending on how religious a Jewish family is or whether they are Ashkenazic or Sephardic, foods such as grains, cereals and pastas might not be eaten during the week.

Interesting to me is that Passover is one of the most celebrated of all Jewish events.  Coincidentally – it is one that my own family embraces like no other.  It just so happens that Passover is my clan’s favorite Jewish holiday.  The kids all look forward to the unusual foods, and we all love the Seder, or gathering of family and friends to retell the story of Passover.  Most years we give it a more modern twist, and in 2011 much time was devoted during the Seder to discussing different types of enslavement and freedom or lack of freedom in our modern world.

With so many families present, there were many wonderful stories and shared practices.  This year’s Seder was in part traditional with lots of Hebrew singing, and also modern with guests participating and lots of laughter.  At one point Varda, my daughter in law’s mom who was born in Israel, had us all tell about our favorite Passover memories.  A huge surprise for all was a tape recording of my daughter-in-law Shira (now 31 years old) singing the four questions in Hebrew taped when she was three years old!!  This was truly my favorite part of the evening.

Most years I am responsible for a majority of the preparations – setting the table, planning, shopping, and cooking – lots of hard work. But this year – a first. I got to be a guest.  And I loved it! Of course, I couldn’t completely relinquish control so I whipped up a couple of matzo-dried fruit kugels (a baked pudding-like dish) and helped out wherever I could.

The next morning many of us gathered again at Shira and Daniels and I offered to make fried matzo, a family favorite.  It couldn’t be easier and is a very satisfying dish for breakfast.  We’ve been known to eat it throughout the year – sometimes even for dinner!

Fried Matzo

Fried Matzo (Matzo Brei)

Serves four huge eaters

Ingredients:
  • 8 sheets of “thin tea” matzo
  • Warm tap water to cover the matzo
  • 3 Tbsp salted butter
  • 3 Tbsp vegetable oil
  • 4 large eggs
  • ½ cup milk
  • Salt to taste
Instructions:

Roughly break the matzo sheets into fourths and place into a deep 4-quart bowl. Soak in warm water until they have almost lost their crunch but are NOT too soggy (about 3-5 minutes).  Pour into a colander and drain well but don’t push down on the matzo or it might fall apart too much.

Meanwhile, heat both butter and oil in a large fry pan on medium high heat until it is sizzling.

In a medium bowl – the same one you soaked the matzo and water – whisk together the eggs and milk. Add the drained and soaked matzo to the egg/milk mixture and gently mix together until the matzo is coated with egg.

Pour the entire mixture into the oil/butter in the fry pan and lightly press down into a “pancake” to cover the fry pan.  Let it brown on one side, breaking it up slightly with a heat resistant spatula.  Keep turning and breaking up the pieces until they are browned all over and until all the liquid evaporates.  It shouldn’t be dry but should not be too soft either. This process should take approximately 7-10 minutes.

Fried Matzo being made

I add salt while it is frying to add some extra flavor. You may choose to omit salt at this stage and allow everyone to add their own after it is served.

Our family likes this with cherry jam on the side.  Some prefer just salt and pepper with no sweet additions. I’ve seen families eat this with applesauce, cinnamon/sugar mix and even with maple syrup.   I have made it extra fancy and savory by adding slivered lox and finely chopped onion to the matzo while it is cooking.  If you do this, it could turn into a main dish for dinner served with a salad.

This is so good that I prepare this a few times during the calendar year.   My family usually consumes every last bite but from time to time there are leftovers, which reheat beautifully. I hope you’ll try it! B’tayavon – which in Hebrew means Bon Appétit or “enjoy your meal.”

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It’s a Vegetable…It’s a Side Dish…It’s Pepperonata!

Posted on May 1, 2011 by Marilyn

This was the first post I had in my “coming out” as a blogger…and it’s still one of my favorites. The pictures here were professional quality, several notches or miles above my point and shoot camera. The recipe reminds me of Italy, and the colorful pepperonata serves as a side dish, a condiment for fish or chicken. I’ve even layered this with hummus to make veggie sandwiches.

Re run, yes. But worth revisiting!

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Beautiful Pepperonata

Despite the fact that it’s been more than a decade since I learned about Pepperonata, I remember the day like it was yesterday. My sister Susan and I made plans to meet in Italy and quickly set our sights on Tuscany. Before we even set foot in the beautiful bucolic town of Radda, we knew that the five days we were about to spend there would be the highlight of our trip. We would immerse ourselves in the culinary world of “Tutti a Tavola” (All to the Table!) – a cooking school that promised to teach us to cook as the Tuscans do. We learned about so much more than cooking. Four Tuscan “mammas” – Mimma, Lele, Franca and Simonetta – welcomed us into their homes, their kitchens and their hearts and taught us about true Italian hospitality where friendship, family and good food combine.

The small, hands-on classes started in the late afternoon as the fading light turned the hills and vineyards deep shades of gold and umber. Each day we would assemble in the kitchen, gaze across the tables laden with colorful produce and fresh herbs and crusty breads and listen to the mammas explain that day’s recipes. We then rolled up our sleeves, stood side by side, and, as laughter filled the kitchen, prepared simple, delicious and seasonal Italian fare.

These beautiful women had so much fun together, and their kitchens were magnificent. The simplicity of their counter spaces and bright colors on display inspired my own kitchen in Seattle. They each used authentic Tuscan ceramic platters to serve their food – hand made in a ceramics studio just down the road. At one point I asked Mimma if it worried her that she might chip or break her serving ware. She replied that these items were made to be used and loved so a slight crack or chip was nothing to worry about! From that day forward I vowed to stop reserving my “nice” dishes and platters for special occasions. Today I use each and every kitchen utensil and dish I’ve collected over the years – often serving breakfast on one-of-a-kind plates I collected. After all, why have them tucked away on a shelf or inside a closet?

Pepperonata mise en place

Even more memorable than the kitchens and the cookware, however, is the food. And Pepperonata is, perhaps, my favorite recipe from these days in Tuscany. Not only is it savory and delicious – it is beautiful. The bold colors of yellow, green and red peppers mixed with bright tomatoes and caramelizing onions – all glistening with the best olive oil… it is a work of art. And the best part is its adaptability. I often serve Pepperonata warm as a vegetable side dish. Other times I toss leftovers into an omelet along with pungent goat cheese. It can also be folded into pasta along with shaved Parmigiano-Reggiano or used as a flavorsome condiment for fish or chicken. I have sliced the peppers in slivers instead of cubes and topped bruschetta or homemade pizza with this mixture too. Warm or cold, it always delights my palate.

Pepperonata

Ingredients
  • 2 Tbsp extra virgin olive oil
  • 2 lbs peppers, seeded and diced into ½ inch squares (use a variety of colors)
  • 1 lb brown skinned onions, peeled and diced the same size as the peppers
  • 2 cloves garlic, peeled and minced
  • 1 lb fresh Italian tomatoes, diced ½ inch
  • ¼ cup kalamata olives, pitted and halved
  • Balsamic vinegar to taste (approximately 1-2 Tbsp)
  • ¼ cup chopped parsley (to garnish)
Instructions

Heat olive oil in a large sauté pan over medium heat. Add the onions, reduce heat to low and cook until soft, about 20 minutes. Add the garlic after about 15 minutes and cook another 5 minutes.

Add the peppers and cover the pan. After a few minutes, leave the cover slightly ajar until the peppers are browned, around 20 minutes. Continue to stir occasionally.

Add the diced tomatoes, then the black olives. Immediately sprinkle with some vinegar and let the liquid evaporate. Before serving, sprinkle with chopped parsley.

This dish can be served warm or at room temperature. It can also be stored in an airtight container in the refrigerator for up to 5 days.

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Posted in Europe, Side Dish | Tagged , , | 6 Comments