Category: Food Ethnicity

Grand Bahama and Some Pigeon Peas and Rice

Well I’m back. I don’t want make this a wordy post so I’m going to let Certain Someones pictures speak for most of the trip to Grand Bahama. We stayed at the the Westin Our Grand Lucaya. This is a wonderful resort that allowed us to just chill and do nothing. Unfortunately Certain Someone could not escape work and spent the first half of the trip working. But he did manage some beach time and a round of golf on one of their several golf courses. I was amazed at how easily Certain Someone could become a beach bum. I like to see him relax.

Isn’t this beautiful? These are debris from a earlier hurricane . The photo was taken at a beach in the Grand Lucayan National Park. We took these pictures after a visit to underwater caves across to road. If you were a diver you could dive between the cavernous caves which housed Arawak Indian remains.The path to the beach was a lesson in flora and fauna. Who knew walking mangrove could be so beautiful. Reminded me of a tropical vineyard with all the gnarled branches. I was startled by the depth and life down there.But it was nice to come up and take in this beauty. A Victoria Secrets Photo shoot was going on a few miles down the sand bar.
I like this shot Certain Someone took. It doesn’t make me look fat.

After our excursion we went to this lovely sea side restaurant and beach, Banana Bay. I had my first real Bahamian lunch of cracked conch( like fried calamari) and pigeon peas and rice in which I will give you the recipe at the end.Certain Someone regretted his fries and took to my rice. Unfortunately the Bahamas let me down with the food. Cynthia explained its not really the Caribbean because of its close proximity to the United States. And at the resorts its a lot of tourist fare.The Port Lucaya marketplace across the street was the got to place if you didn’t want to pay an arm and a leg for hotel food. Thinks bars, pizza, Greek , Italian , etc.Stuff I can get at home. Conch is huge in the Bahamas. You will find this shell fish in Chowders,fritters,pasta, pizza, fries, steamed, etc. Its on every menu and pretty cheap. I liked it, Certain Someone not so much.Fish Fry’s are big too. Grouper rules, but Barracuda can be found. A local told me not to fear it. A test to see if Barracuda is poisonous is to see if the flies come to it. If so, its good!But the drinks were plentiful and excellent wherever you went.Rum Runners was our favorite hangout. Drinks averaging $5 and great fun staff. I was sure to bring back my allowed liquor allocation. One of our favorite drinks was this retro Bahamian cocktail called a Gully Wash. Its Gin, Coconut Water, Condensed milk, with cinnamon and coconut meat shavings. Its great for the hoildays and even better served up in a coconut and allowed to brew. Its packs a punch for sure.
My final thoughts are of the locals. The dependence on tourism is huge in the Bahamas and the economic hardships we are all facing will really trickle down to to places like this where tourism employs a lot of the island. Even though it was still coming off season, there were a lot of empty tables and shops.I loved that they really thankful for each and every guests business. You don’t get that lot and it makes you feel appreciated. In same token we were conscious of where we spent to be sure to visit everyone. The high season is about to begin and hope it goes better than expected. But as one retailer told me, we are all in this together.
I leave you with this Pigeon Peas and Rice I recreated at home today. Its full of island soul.

1 can Pigeon Peas( 1 lb)

2 cups rice
2 slices salt pork( soaked in water for a few hours and chopped up)
1 small can tomato sauce
1 red bell pepper
1 small onion
3-4 cloves garlic
3 cups water
black pepper to taste
In a large skillet fry up salt pork, onion, pepper for a few minutes. Add chopped garlic. Cook a few more minutes. Add sauce and pigeon peas. Add rice and water. Cover and cook until rice is done. Approx 30 minutes.
*Due to the salt in the salt pork, no extra salt is needed. Bacon is used more commonly.

Cooking With Salt Cod… Flamenco Stew

A few weeks ago I saw a show with Andrew Zimmerman. He was in Iceland and profiling a chef who was re known with he could do with salt cod, a valuable commodity in Scandinavia. I then got to thinking of a delicious Brandade de Morue I had and was determined to make it. Until I saw all the cups of olive oil involved in making this heavenly codfish paste like dish. So then I took I out my books on Spain. The Spanish should thank a fish merchant named Gurtubay from Bilbao whose order was mistaken for 30-40 bundles of salt cod/Bacalao to 30,040. Stuck with this excess inventory he thought he was screwed. But a Carlist War broke out, food ran low, and the population turned to the merchant for his dried salt cod.Needless to say he racked up! I read this fact in my Culinaria Spain. The Spanish had used salt cod before going back to the 16th century. It was well preserved , could travel, and adapted for dishes during Lent. I remember my Nigerian father incorporating stock fish, or salt cod in his stews and soups. As a child I didn’t get it, but know see that flavor that the adults relished.

The trick to using salt cod is to soak it for at least 24- 48 hours and change the water frequently. Its not so widely used in the US, but one can find it in Hispanic or Italian stores. I found mine in the local Treasure Island. For a poor mans fish, it can be awfully expensive. More so than fresh fish. It normally comes in a wooden crate.Don’t let the initial smell deter you.

I decided to make a dish I got from Spain and The World Table by the Culinary Institute of America. I won this book a while back from Andrea, and this is the first recipe I made. Flamenco stew is based on the classic Lenten Soups and stews of Spain. I figured I had most of the ingredients. There is a a lot of prep involved but what I got was one of the best fish based stews/ soups I have ever tasted! The house had a fragrant, yet non fishy aroma. What I loved were the salt cod balls that reminded me of matzo balls. Perfect as this weather turns to fall for us here in Chicago.

Flamenco Stew adapted from a recipe from Kisko Garcia, Spain And The World Table, the Culinary Institute of America

serves 8
12 oz salt cod
2 cups dried chickpeas
For the Stew
2 tablespoons extra virgin olive oil
2 cups chopped onion
2 1/2 tablespoons chopped garlic
2 teaspoons sweet paprika
Pinch of Saffron
1 bay leaf
2 1/2 teaspoons salt
1 1/2 lbs potatoes
1 lb fresh spinach( stemmed ,washed, and chopped)
1/2 teaspoon freshly ground black pepper
Salt Cod Balls
2 eggs
2 tablespoons chopped flat leaf parsley
2 teaspoons minced garlic
shredded salt cod from above
4 cups breadcrumbs
2 teaspoons salt
1/4 teaspoon fresh ground black pepper
Desalt the salt cod. Soak in water, refrigerated for 24-48 hours. Change water at least 5 times. Drain well. Soak chickpeas overnight.
Place salt cod in medium sauce pan with 10 3/4 cups of water. Bring to a simmer. Remove the fish and save the water! Allow fish to cool and pick out any bones if any.Do not throw out the water!
Heat oil in a Dutch Oven. Cook until tender for 5 minutes and then add garlic, and paprika. Stir and cook for 1 minute until fragrant. Add the chickpeas and reserved water from the salt cod. Bring to boil. Add saffron and bay leaf. . Reduce to medium heat m cover, and simmer 1 hour. Add salt and cook for another 30 min- 1 hour until chickpeas are tender. Add potatoes and simmer for 30 min. Stir in spinach and pepper and remove from heat. Let stand while you make the salt cod balls.
Beat eggs in a bowl. Add parsley, garlic, shredded salt cod, and breadcrumbs. Season to taste with salt and pepper. Shape into 1 1/2 inch balls and set aside.
Taste the stew and adjust seasonings to your tastes. Bring back to simmer on a low heat . Add the salt cod balls and poach gently for 5 minutes or until cooked.

Cauliflower Souffle… Cooking with Madame E. Sant Ange


Well I told you I would be back with some inspiration from my new book La Bonne Cuisine De Madame E. Sant Ange…The Original Companion for French Home Cooking. Jessica’s Biscuit offered this book a incredible sale price of $9.00. Its worth far more.Flicking through I see this book is not for the novice, or one who wants a recipe all spelled out for them. First published in 1927 by the folks who also published Laurousse Gastronomique, its been a indispensable guide to the common home cook and the great cooks and chefs like Madeline Kamman and our American Julia Child.Paul Aratow lovingly took on the task of translating this resource in the voice of Madame. Paul Aratow was one of the original founders of Chez Panisse along with Alice Waters, and used this book as his kitchen guide!So you are reading a cookbook for readers at the time of early twentieth century. Don’t expect to find modern equipment mentioned, cooking temperatures, etc. Madame can go on about technique, exact measurements, equipment, utensils, and ‘science’ but this book calls on you to use your prior experience and basically figure it out. So don’t expect a lot of exact instructions. I rather like this way of learning as its more challenging and in the end I learn more.
So today I chose something with cauliflower. I have an abundance of it . Certain Someone loves it , and I find it OK. Bland but OK. I’m challenged finding new ways to cook it.The book describes this vegetable as a basic one found mostly in home cooking. Not glamorous at all. Looking at this I had most of the ingredients and changed some others( which the Madame strongly cautions against). The components of the souffle called for a Bechamel, mashed cauliflower, egg whites, yolks,Parmesan,and butter. I didn’t have Parmesan so I substituted a Colby( talk about Americanization!). Now I thought I knew Bechamel . I don’t know Bechamel. I had to refer to her sauce chapter to find this classic component of a lot of meat free cooking. I went with the Bechamel Maigre( lean Bechamel) because it only requires milk, not heavy cream. It also requires a Mirepoix( carrots, onion, celery finely diced). I never knew. But I never claimed to to be a pro. I didn’t have carrots or celery. I did have leeks, mace for nutmeg, and mushrooms. Some Becahmels can use the whites of leeks, mushroom trimmings, and even ham in the Mirepoix. So I used leek whites and mushrooms to give that Aromatic dimension to this white sauce. After slowly cooking the roux, milk, added sauteed mirepoix, you gently strain out the solids. I got what looked like a cream of mushroom soup with out the mushrooms bits. Nevertheless a good flavor for my souffle. The short recipe calls for you to combine the 87/8 OZ od mashed cauliflower , with 3/4 cup of Becahmel. Add 3 yolks, a walnut sized piece of butter,grated parmesan,fold into 4 whites that have been tuned into ‘SNOW’. Cook for 20 -25 minutes.

Most Souffles I have made had a choux sort of base with flour. This didn’t. I should have baked it in smaller dishes, It rose , but didn’t rise past the top of my larger souffles dish. Nevertheless the outcome was good. A light nice lunch to serve alongside a salad. Great for your non meat eater friends. Is it outstanding. I wouldn’t say that but a great recipe for when your perplexed as to what to do with that head if cauliflower. There are way more better and interesting recipes in this book. I’m just starting with with what I have on hand. That’s what makes you a better cook Ne C’est Pas?

I will be announcing a Giveaway shortly related to an upcoming book review. Stay Tuned!

Its Not Quite Authentic But I’m Calling It Paella

Lean times call for lean measures. I don’t want the Foodie Police on my case, but those that know me know that I am an improvisational cook for the most part. I think I know my food due to my voracious reading and self teaching . In a perfect worlds I have an disposable income to play and create. In lean times I still want good quality food but may not have all the key ingredients. I don’t want to burn unnecessary gas just because I have a craving either.Looking at my fridge and not planning to supplement until later on this week I saw I have some squid defrosting( I had used half of it for a recipe test for Jadens cookbook), some English peas,a jar of saffron I picked up a while back, 1 leek,garlic, a can of stewing tomatoes, and some long grain rice( not Bomba ,Calasparra,Carnaroli, or Abroio rice). Ask me how I know these rices to use in Spanish rice dishes. Another prize I won and mentioned Spain And the World Table by the Culinary Institute of America. Certain Someone hates squid and he has been working and arriving home very late on a project. So This holiday weekend is a blessed solitary I relish. I need to catch up to me. So I said why not Paella for dinner. Looking at a few recipes for rice dishes and seafood I created this.It may not be authentic due to the rice used , pan, and lacking chicken and sausage, but it sure tasted good and will yield me leftovers for the next day or so. Plus aren’t there many types of Paella?I’m not feeling burgers and hot dogs this weekend.Is that unpatriotic?
I’m not giving a recipe because I just kind of winged it , but here’s what I did. In a large sauce pan I heated a few generous tablespoons of olive oil. I added minced garlic to it and a big pinch of saffron. The I added the cleaned leek slices and peas. Constantly stirring. Then the squid rings and tentacles. Sea salt , pepper, a sprig of rosemary from out back, sweet paprika and chopped parsley. Stirring more and more. Then the rice . I kind of toasted it with all the vegetables and spices before adding a few cups of water and the tomatoes ) about 4 of them). I slowly cooked this letting the squid form its broth and stirring occasionally and turning the pan. I added more water occasionally if I felt it was drying out.About a good 30 – 40 minutes later all the liquid had evaporated and I looked to have a mighty nice dish.All instinct with a little research.

A Euro Evening with The Green Fairy

I can just imagine my Monday morning water cooler chat.


Absinthe.
Originally uploaded by DonnellyImages


How did you spend your weekend.Oh I tried some Absinthe and went to see ATB.They would look at me blankly and wonder what the hell I was talking about. ATB was new to me, however Absinthe was on those ‘Things to do before I reach 40 list”,which is rapidly approaching. Where did all those years go?Back in the day , just released from the nuns at a school which will remain nameless, my parents turned me loose in Paris. A night like last night would be a weekly occurrence.Certain Someone loves DJ’s like ATB. Unfortunately he was away and I had to represent . I planned to have fun because I havent had a evening like this in a while. A German friend had brought over some Tabu Absinthe. Its legal now to bring into the US, and there are some US producers. A few of the group had it in Prauge and don’t have pleasant memories of it, taste wise.In reading I hear the Czech ones are the worst. The Thirty Something Frat Boy men gathered shots glasses lighters,and sugar and tried to prepare it.No one knew what they were doing. I was trying to recall this sexy scene with Susan Sarandon and Jude Law in Alfie where she tries to educate him on to prepare a proper glass. Cant find it on You Tube. Needless to say we just downed it with some sugar on the bottom. Now water ,as I am to find out is essential. However I read the brand we consumed can be taken straight. Half liked the anise flavor,and half wanted to hurl. All of us were warm and fuzzy as it was 100 proof someone said.We all started talking about how old were getting and how our joints don’t seem to be like before.I thought it was just me. We were skeptical of the twenty somethings that would be at the event. Nothing hallucinogenic happened to us that evening. We all continued to imbibe vodka as we watched the Go Go type dancers in their neon pink underwear and boots, on raised platforms , dance to the ‘Messiah’ like DJ. Thank goodness we were cordoned off in our Yuppish VIP section while the masses in hundreds danced on. Where did these people come from and what do they do by day we asked. Then I remembered I was one of them once and I turned out alright.All in all a clean crowd. I was rather surprised. I made it to bed at 4:45 forgoing the after hour party in some Russian Bath House. No Thanks. The old timer Thirty Somethings grabbed some Burritos from one of those Taquerias on Ashland(good eating), and bitched about how we were going to make it through the week. I woke up and felt like I had been hit by a truck, and I didn’t even get drunk.That’s why I don’t party anymore. I leave you with Monsieur Creepiness to see how to prepare Absinthe properly.