Tiramisu

The only country I have ever visited outside of the U.S. has been Italy.  My husband and I were fortunate enough to travel there on our honeymoon, though our trip was a mere week.  Our first days were in Rome; and, what a wonderful place that was to begin married life!  Our hotel was in walking distance of the Coliseum with many wonderful restaurants and cafes woven in between.  On the first evening of our stay, after a sound and sturdy dinner, we happened upon a quaint cafe.  The locals seemed to like the place, which made it all the more appealingly authentic.  We entered, not knowing what to say, what to order - just acting on whim (the thing that all newlyweds possess before a lifetime of committments and obligations weigh them down and make decision-making seem almost impossible). 

The glass counter, which stood as the focal point of the cafe, illuminated a bevvy of beautiful treats.  Some were familiar friends - cheesecakes, iced cakes and the like.  Others were ethnically apparent treats - cannolis, zeppoles and such.  And then there was one item in the case that particularly called to us.  Perhaps because it floated atop its plate like a mystical espresso-laden cloud.  Or perhaps because its placement in the counter assured it the best source of lighting - it looked neither flat nor rigid, still moist but not soggy.  Poetry in motion.  Dicotomy and irony rolled up in between layers of marscapone and lady fingers.  No matter.  The dessert that we wanted was the tiramisu.  And we scarfed it down with gentle delight.

At that moment in time, we would have sworn that it was the best thing we had ever eaten in our lives.  And perhaps it was.  Analyzing it now, however, it's hard to say whether or not the tiramisu we had that night was genuinely the best because it was the finest made or if it was the best because we were still floating on the high of our post-nuptual bliss.  After all, we had just arrived in a wonderful, faraway land that we had only seen in books.  We had been giddy, earlier that day, when our taxi drove past the Coliseum.  We almost jumped in delight when our tour finally lead us to see the great Sistine Chapel.  And when we had our first Italian dessert in a native cafe, we felt higher than the ninth cloud - almost ready to take orbit into another galaxy.

In our time since that blissful journey, I have tried several different recipes for tiramisu - a few were adequate, some were a waste of time, only one was truly great.  With fading memories, my taste buds have since agreed that this tiramisu is just as good as the one from our sentimental voyage.  Perhaps it is because I feel pride in cooking my own dessert.  Or perhaps it is a reflection of the happiness that has overtaken my post-honeymoon life.  No matter the reason.  It is just darn good tiramisu - and, I'm happy to share this ecstasy with others!

Ingredients:

• 3 egg yolks
• 1/4 cup whole milk
• 1 cup grandulated sugar
• 3 cups mascarpone cheese (this is an Italian cream cheese)
• 8 ounces cream cheese
• 1/4 teaspoon vanilla extract
• 20 – 24 lady fingers
• 1/4 cup cold espresso
• 1/4 cup Kahlua coffee liqueur
• 2 teaspoons cocoa powder

Instructions:

1. Fill a medium saucepan halfway with water and bring it to a boil over medium/high heat, then reduce heat so that the water is simmering. Whisk egg yolks, milk and sugar together in a medium metal bowl, then place the bowl on top of the saucepan (you can also use a double boiler for this step). Stir the mixture often for ten minutes. After the sugar dissolves the mixture should begin to thicken and turn light yellow. Remove it from the heat to cool.
2. Use an electric mixer to combine mascarpone, cream cheese and vanilla in a large bowl. Mix until mostly creamy, but with a few small chunks remaining.
3. Add egg yolk mixture to the cheese mixture and mix just until well-combined.
4. Combine espresso and Kahlua in a small bowl. Pour this mixture onto a dinner plate. One-by-one touch the bottom of each lady finger in the espresso. The lady finger will quickly soak up the espresso/Kahlua mixture, but you don’t want the lady finger soaked — just a dab will do ya. The top half of each lady finger should still be dry. Arrange the soaked lady fingers side-by-side on the bottom of an 8×8-inch serving dish or baking pan.
5. Spoon about half of the cheese mixture over the lady fingers, then add another layer of soaked lady fingers on top of the cheese mixture.
6. Spoon the remaining cheese mixture over the second layer of lady fingers and spread it evenly.
7. Put two teaspoons of cocoa powder in a tight-mesh strainer and gently tap the side of the strainer to add an even dusting of cocoa powder over the top of the dessert.
8. Cover and chill for several hours. To serve, slice the dessert twice across and down creating even portions (the first serving is always the hardest to get out).

(This original recipe came from this site:  http://restaurantrecipesbook.com/olive-garden-tiramisu-recipe/)

Flank Steak with Red Wine Sauce

More times than not, my husband requests that I make a dinner of "meat and potatoes."  And, more often than not, I feel rather blasé about the whole thing.  After all, I have a whole kitchen's worth of interesting gadgets and shelves full of cookbooks - why should I settle for eating the standard fare?!  Easily explained: there is one variation of the old standard that is worth settling for. 

Last year, after having bought my first cookbook by Italy's favorite young food maven, Giada De Laurentiis, I ventured into the new practice of making sauces.  Not the typical Chef Boyardee kind.  Rather, sauces that had wine in them.  And special kinds of vinegar.  And exciting herbs I had never before tasted.  They were wonderful new concoctions, similar to experiments in chemistry and potion-making.  I felt so envigorated and inspired.  Her book was a wonderful expansion to my newly-opened culinary world.

With that said, one of the favorite recipes that we discovered from Giada's book was, incidentally, a "meat and potatoes" kind of meal.  Not just any meat, though - flank steak.  Added with an onion-infused red wine sauce on top.  Then a side of rosemary-seasoned polenta.  And, wow!  I must say, not many meals have made me as speechless!

I have served this to my parents.  My husband.  My three year old.  And everyone - EVERYONE - asks for seconds.  It is simply that good!  So, now we (in our family) know that there is more to Italian food than canned Spaghetti O's.  And there is more to "meat and potatoes" than just a hunk of beef and a starchy side for dinner.

Ingredients:

• 3 Tbsp. cold unsalted butter
• 1/2 onion, thinly sliced
• 1/2 Tbsp. minced garlic
• 1/2 tsp. dried oregano
• 1/8 cup tomato paste
• 1 1/4 cups red wine
• salt and freshly ground pepper, to taste
• 1 Tbsp. olive oil
• 1 lb. flank steak or tri-tip steak

Instructions:

1. Melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt.
2. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly.
3. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes.
4. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer.
5. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
6. Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Sprinkle the steak with salt and pepper and drizzle with the 3 tablespoons of olive oil. Cook the steak to desired doneness, about 8 minutes per side for medium-rare (the steak shrinks as it cooks).
7. Remove the skillet from the heat and let the steak rest in the skillet for 10 minutes.
8. Transfer the steaks to a cutting board.  Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.

(This original recipe came from "Everyday Italian" by Giada De Laurentiis)

Fresh Homemade Spinach Spaghetti

Italian food (or what most Americans consider to be Italian food) is commonly the sort of "go-to" food that can be easily whipped up, last minute, on a harried work night.  Comprised generally of pasta, a tomato based sauce and some sort of cheese (plus a meat, more times than not), this type of "Italian" food has been something I have cooked even before I could cook.  Easy.  Nothing to it.  Just boil some water, dump in some pasta, let it sit on the stove until it's limp and then drain and eat.  As I said, easy. 

In all of my chronicles of kitchen mishaps, I have never flubbed on this type of meal.  With that said, it has never been the most grand or exciting of meals, either.  Just something to quickly eat when I've had a busy day and feel too tired to make anything else.  Life can be rather hectic, after all.  Sometimes we can forget to slow down - we forget to start at the beginning.  But, most of the time, best intentions aside, we just run out of time.  At least, that's always been my excuse.

In all of the years of my eating pasta, I have always bought it from the store.  Skinner.  Barilla.  De Cecco.  Buitoni.  Even the "off" brands and store brands have done their job.  But never have I ventured into the land of home-made pasta.  And, why not?  I am no stranger to flour and eggs.  I bake some new concoction every week, with eggy hands and floury hair to tell the tale.  So, why has the task of making pasta always seemed so daunting?  Or so unimportant?  Or simply not worth the time?  Possibly because of the lovely brands mentioned above and the ease with which they can be bought.  After all, it's a battle of $1 versus 1 hour.  My husband always likes to pose the question: which is worth more?  Usually I answer the latter: my time.  On this day, however, I stepped aside from my role as musti-tasker, efficiency chief, family organizer and general time warden to enter into the realm of the "old school."  A time before Buitoni in a land without a grocery store - my house, my dough, my pasta.  And, the result was simply gratifying.  Perhaps not the greatest pasta ever made, it still ranked higher than the others in my mind because of my own toils.  And the achievement of doing something (even if it's street value is only $1) still feels pretty good! 

Ingredients:

• 1/2 cup canned spinach, drained and patted dry
• 2 cups semolina flour
• 2 eggs
• 1 Tbsp. water

Instructions:

1. In a food processor, chop the spinach until finely ground.
2. Add flour, eggs, water and spinach into a mixing bowl.  Beat on medium speed for two minutes.  Continue to knead the dough by hand for two minutes.
3. Roll dough into walnut sized pieces and put aside. 
4. With the pasta-making attachment (KitchenAid), push the balls of dough through the press one at a time, cutting after the desired length of dough has been achieved.  Add flour after each time for easier separation of pasta threads.
5. To cook the pasta immediately, heat a large pot of water on the stove.  Add pasta once the water reaches a boil and allow to cook for 2-5 minutes.

Italy

Capital City - Rome
Currency - Euro
Population - 60,418,711 (April 2010 estimate)
National Language - Italian
Religion - More than 90% of the Italian people consider themselves Christian - of that group 88 percent are Roman Catholics and the remaining 2% are various other Protestant denominations.  Atheists now make up 5% of the population (though, even the majority of Christians polled admitted they were not actively religious).  Muslims, Buddhists, Jews, Sikhs and Hindus make up the remaining 5%.
Type of Government - Unitary Parliamentary Republic
Leaders - Giorgio Napolitano (President); Silvio Berlusconi (Prime Minister)
Country's Motto - "Per l`onore d`Italia" - Translates to mean "For the honor of Italy."

Geographical Highlights - The Italian Republic is a country in southern Europe.  It is made up of the entire Italian peninsula as well as Sicily, Sardinia, and many other smaller islands.  Italy also engulfs two countries within its borders, including the small nations of San Marino and Vatican City.  It is bordered by France, Austria, Slovenia and Switzerland to the north, the Adriatic Sea to the east, the Ionian Sea to the southeast, and the Tyrrhenian Sea to the west.  The landscape is varied, ranging from the cold northern Alpine region to the warmer Mediterranean region of the south.  Additionally, Italy has three active volcanoes: Etna, Stromboli and Vesuvius.

History - Archealogical excavations have found that people have been living in Italy for over 200,000 years.  Between the 17th and 11th centuries B.C., the Mycenaean Greeks established contact with the early Italian people; and, by the 8th and 7th centuries B.C., they established colonies along Sicily and the southern part of the Italian peninsula.  The rise of ancient Rome began around the 8th century B.C. and began to decline by the 4th century A.D.  After ruling a large part of Europe, the Roman Empire formally disbanded and created sub-sections of the Eastern and Western Empires.  In between the time of the Roman Empire and the Renaissance, Italy, as was true for all of Europe, lived in a period called the "Dark Ages."  The Black Death pandemic killed about 1/3 of the population.

Having given birth to some of the most respected and beloved artists (Michaelangelo, Da Vinci, Botticelli, Raphael, Perugino, Titian) and writers (Petrarch, Boccaccio, Machiavelli, Dante), it could be contended that the birthplace of all modern art and literature came from Italy.  The Renaissance was just the beginning of the illumination of such talent.

Italy's more modern history was more notably tainted by foreign rule.  However, 1814 brought about a reunification of the Italian peninsula.  During WWI, Italy remained neutral; though they would not remain as such during the Second World War.  Fascist Mussolini created an alignment with Franco and Hitler for the three nations to become known as the "Axis Powers."  Following WWII, Italy became a republic once again and have remained as such since that time.

Landmarks -

•The Coliseum - The most symbolic location within Rome, the Coliseum was the arena for Gladiators to show their strength.  Even though in ruins, it is still a most impressive architectural giant.
•The Leaning Tower of Pisa - This famous tower in Pisa begins its odd slope by the time it reaches the third floor in height.  Attempts to straighten the building have been thwarted due to fear of complete annihilation.
•St. Peter's Basilica - One of the most famous churches in the world, St. Peter's Basilica is a Roman landmark known to house the tomb of St. Peter beneath its altar.  Michaelangelo's "Pieta" is also on display near the entrance.

•Ponte Vecchio Bridge - Spanning the Arno River in Florence, the Ponte Vecchio Bridge is Europe's oldest stone, open-spandrel, segmented arch bridge - originally built in 1345.  It is said that the word bankruptcy originated here when a merchant had his table ("banco") broken ("rotto") by soldiers after being unable to pay.  Another interesting tidbit about the bridge - it was the only Florentine bridge spared by the Nazi's during WWII. 

•Appian Way - A stone paved road completed in 312 B.C. was the route that connected Rome to the ancient cities of Brindisi and Apulia.  It is an amazing feat of ancient engineering.

•Rialto Bridge - This iconic medieval bridge spans the Grand Canal in Venice, housing shops along its corridors.  For more than 1,000 years, it has been the commercial center of the city.

•Trevi Fountain - The lore behind this Roman fountain claims that if you throw in a penny you will be guaranteed a return to the city. 

Interesting Trivia -

•The word ‘ghetto’ comes from the Ghetto area of Venice, where all the city’s Jews were forced to live in the 16th century.

•Ancient poet Homer thought that the Campo Flegrei in the Campania region, near Naples, was the entrance to Hades.

•Over two-thirds of the city of Siena’s population was wiped out when the plague struck in 1348. It was the worst hit of all the towns in Tuscany.

•The cathedral in Genoa still contains an unexploded bomb. It was dropped on the city by the British during the first world war, and no-one has ever got around to removing it.

•In Italy, Mickey Mouse is known as "Topolino" and Santa Claus is called Babbo Natale.

•Napoleon had conquered Italy by the time he was 26 years old.

•The Bank of America was originally called the Bank of Italy.

•Cantaloupes are named after the gardens of Cantaloupe, Italy where this melon is believed to have first been grown.

An Omani Feast - Hummus with pita, Saloonah Laham (meat stew) and Apricots

As procrastination goes, I am often brilliantly able.  The month of November quickly overtook me and before I knew it my plans of an Omani feast were about to fall by the wayside.  Almost.  And then I remembered that November was the time of another feast - Thanksgiving.  Of course, it would sound subversive to relate the idea that the entire menu for one of the most hallowed of American holidays should come from the Middle East; but, as with all ideas, their acceptance would depend on the packaging. 

With a family full of folks who, for years, balk at the idea of forcibly eating turkey, I appealed to their greater culinary ideals.  Perhaps, I suggested, it might be fun to try something new.  Perhaps we are progressive enough, I implied, that we could forgo all of the typical dishes in favor of some more interesting ones.  Perhaps.  And, to my surprise, everyone seemed keen.

Without recounting the microscopic details of the entire dinner, let me just say that it was a hodgepodge of Middle Eastern fare with remnants of various countries represented at the table.  Oman, without question, was one of them.  And, as a result, one of the most prominent and favored dishes of the dinner was one taken from an Omani recipe; one of the most simple (though not necessarily unique only to Oman) - hummus.  Ridiculously easy to make but still somehow deliciously memorable, it ranked as one of the best things I have ever made wholly in a food processor.  Try it and see if your results are the same.  And, if you're brave, perhaps next year you can partake of my new Thanksgiving tradition by having an "ethnic" dinner.  After all, turkey and cranberries are SO 1621!

Hummus - Ingredients:

• 1 can of garbanzo beans (chickpeas) 
• 1 medium-sized clove of garlic (or ½ of a big clove)
• 1 tablespoon olive oil
• 3 tablespoons sesame seed paste (tahina)
• 3 tablespoons of lemon juice
• a pinch of cayenne (red) pepper

Hummus - Instructions:

1. Strain the garbanzo beans, reserving the liquid.
2. Put the garbanzo beans and all of the other ingredients in a food processor or blender and mix well.
3. Add from the reserved liquid, 1 spoon at a time, just enough to get the mixture to run smoothly in the blender (you will not need to add all of the liquid).  Run the machine for about 20 seconds after each addition of liquid. The final product should be thick, not runny.
4. Spoon into a bowl or plate. Drizzle with more olive oil if desired.  Eat with pita or other soft flat bread.

Of course, not to be forgotten was the Saloonah Laham (which roughly translates to meat stew).  I differed my way of making this from the original recipe due to time constraints.  While the recipe calls for boiling the meat for several hours in a pot of hot water, I opted to sear the meat and then add the liquids for a fast-slow cook afterwards.  Perhaps realizing the error of my ways too late, I almost burned the meat this way.  I now acknowledge openly that it is not always possible to transform old recipes into modern, time-saving versions.  I intend to try this again, later on, when I have hours to kill and patience by my side. 

Saloonah Laham - Ingredients:

• Meat for 4-5 people (Lamb, mutton, Beef or camel - I thought it a fun touch of keep this one in!)
• 5 cloves of garlic, smashed
• 1 Tablespoon of turmeric powder
• 1 large Onion, chopped
• 3 medium tomatoes, chopped
• 3-4 cups of fresh vegetables chopped in big pieces (carrots, zucchini, Eggplant, green beans, potatoes, okra and/or bell pepper)
• 3 Tablespoons of Omani mixed spices (or 1 Tablespoon ground coriander, 1 Tablespoon ground cumin, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground black pepper, and a couple of whole cloves)
• 3 Tablespoons of tomato paste
• 3 Tablespoons of fresh, chopped cilantro or parsley (optional)
• Fresh hot peppers or ground cayenne pepper, to taste
• Salt or bouillon, to taste

Saloonah Laham - Instructions:

1. Leave some meat on the bones (if any) and cut the rest into 1 inch cubes. In a large pan, bring about 7 cups of water to boil. Add the meat. In a few minutes, skim off the foam that collects on the top of the water with a spoon. Add the smashed garlic and turmeric powder. Cover and boil for a few hours, until the meat starts to get tender.
2. Add the chopped Onion, tomato, vegetables, and the rest of the ingredients. Boil until the meat and all of the vegetables are very tender. Add water, if needed, to make it as dry or as soupy as you like it.
3. Serve the "saloonah" over white rice.

And, finally, dessert.  Can you believe it's as simple as apricots.  On a plate.  Nothing more, nothing less?!  Sometimes I forget that fruit, what my mom would often call "nature's candy," is often the best end to a meal.  I just hope my sweet-tooth will allow me to remember this later on. 


(The original recipe for hummus came from this website: http://recipes.wikia.com/wiki/QUICK_HUMMUS)
(The original recipe for saloonah laham came from this website: http://recipes.wikia.com/wiki/SALOONAH_LAHAM_-_meat_stew)

Oman

Capital City - Muscat
Currency - Omani Rial
Population - 2,845,000 (2009 estimate)
National Language - Arabic
Religion - Almost all of the nation of Oman is considered to be Islamic.  Of that group, 75% are Ibadhi, a denomination that is neither Shia nor Sunni.  Sunni Muslims make up about 17% of the population while Imani Shia Muslims and Zikri form an additional 8%.  Though there are no formal records kept by the government of Oman, some sources indicate that perhaps as many as 5% of the people practice a religion other than Islam.  Those faiths may include Chrisitianity, Hinduism, Zoroastrianism, Sikhism and Buddhism.
Type of Government - Islamic Absolute Monarchy
Leaders - Qaboos bin Said al Said (Sultan); Fahd bin Mahmoud al Said (Deputy Prime Minister)
Country's Motto - While the country has no official motto, Sultan Qaboos bin Said has coined something simlar to a motto when he proclaimed "progress with respect for heritage."

Geographical Highlights - The Sultanate of Oman is a country in southwest Asia which occupies the southeastern corner of the Arabian peninsula.  It is bordered by the United Arab Emirates to the northwest, Saudi Arabia and Yemen, the Indian Ocean to the east and the Gulf of Oman to the north.  The country also includes Madha and Musandam, two enclaves on the Gulf of Oman and just south of the Strait of Hormuz.  A vast desert plain covers most of the country, with the exception of the Al Hajar mountains along the north and southeast coast.  It is in this mountainous region and fertile plain where most of the major cities of Oman reside.

History - Wattayah, located in modern day Muscat, is the oldest known human settlement dating around 5,000 years.  Oman was also referred to as Majan in Sumerian tablets.  From the 6th century B.C. until the time that Islam was introduced, in the 7th century A.D., Oman was ruled by three Persian dynasties: the Achaemenids, the Parthians and the Sassanids.  When these dynasties ended and Islam was introduced, the Omanis were among the first group of people to accept the new religion.  Thus, it has remained a Muslim nation ever since. 

In the early 16th century, the Portugese conquered Omani ports, but local Arabs successfully forced them out by 1650.  The Al Bu Said family began their rule of the nation in 1740 until present day.  British influence, which was felt since the late 18th century, caused the arrangement of national power to be dispursed to the imams in all areas of the country except for the coastal region.  The Sultan, who controlled the coastal region, finally overturned this arrangement and took complete control of Oman in 1959.

Landmarks -

•Sultan Qaboos Grand Mosque - Famous mosque in Ruwi is able to house 20,000 people in prayer.  An amazing feature to look for is the hand-woven Iranian rug which took over four years to create.
•Mirani Fort - The red-stoned fort sits atop Muscat harbor, an old reminder of the country's turbulent history.  Built in the 1580's by the Portugese to defend the land against Turkish warship invasion, it is now home of the Omani army.
•Al Alam Palace - The palace of Sultan Qaboos bin Said is said to be one of opulence.  Of course, visitors are not allowed inside; but, the outside is a sight to be seen in itself.

Interesting Trivia -

•The Gravity Point, a thirty-minute drive from Salalah, is where your vehicle will roll uphill even if you switch off its engine. This phenomenon can be experienced over a stretch of 200 meters.
•With 2869 oil producing wells in Oman, the economy is driven by oil and about 40 per cent of the GDP is accounted for by oil. The major countries that buy crude from Oman are China, Thailand, Korea and Japan.
•Oman was once one of the richest countries in the world - its wealth came from the trade in incense.
•Tourists were only allowed into Oman at the beginning of the 1990s.
•Oman is traditionally known for breeding Arab horses.
•Omani men wear the long robes known as dishdashas and carry curved daggers known as khanja. Turbans are also part of the national dress.



Palmiers (Elephant Ears)

Often times (at least in my mind), the intricacies of French pastry-making sends a chill of terror down my spine.  Though it has been highlighted that the French are sometimes known for simplicity, the fact of the matter is that more times than not they follow as difficult a road as a culture can take.  This is especially the case with most French desserts.  So, as this month's journey sent me on the road to Paris, I found myself with extreme anxiety over the dessert aspect of our menu.  After all, I love desserts.  I love French desserts.  But, the pressure imposed on myself because of these truths would mean that nothing less than perfection would do.

So, I decided to try a little treat that I have eaten many times before.  Palmiers.  Sometimes called "elephant ears" or "palm leaves," when in a baker's window they look like a million bucks, shimmering with carmelization and glimmers of sucrotic bliss.  They are one of my favorites!  Not too sweet.  Not too savory.  Somewhere in the blissful world between.  A perfect ending to a heavy meal.  The perfect pick-me-up during an afternoon slump.  What I mean to say is that they are an all-purpose dessert; good for any season, any company, or any reason.

In trusting the "Barefoot Contessa" (despite the fact that she's not French), I felt that she would pave the way a little more easily than some of her predecessors.  And, truly, she did.  Though her recipe doesn't call for one to make their own pastry dough (thank heavens for Pepperidge Farm and the frozen section of the grocery store!), it is in all other ways authentic.  And, though I earlier jumped to the idea that the French were masochists when it came to the complexity of their desserts, I was again nicely surprised to learn that they are, sometimes, simplistic...even with their pastries.

So, it was a surprisingly easy month devoted to a typically difficult nation.  And, though it seems like the perfect time to insert another "Viva la France," perhaps it would be more fitting to say "Viva Simplicité!"

Ingredients:

• 2 cups granulated sugar
• 1/8 teaspoon kosher salt
• 2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)

Instructions:

1. Preheat the oven to 450 degrees F.
2. Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar.
3. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers.
4. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
5. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
6. Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

(This original recipe came from "Barefoot in Paris" by Ina Garten.)

Filet of Beef Au Poivre (Pepper Encrusted Beef) with Potatoes Dauphinois

Many of those who are near and dear to my heart tend to be "meat and potatoes" kind of people.  I, personally, get bored with this assessment of dietary structure; however, thanks to the glorious fare of the French, I found my way out of our typical mealtime rut.  Though succulent and tasty, filet of beef au poivre is only problematic in that it requires an atypical weekday meat selection - filet mignon.  Of course, since our food excursion of the month took us to France, it was only fitting to make an exception. 

Regarding the preparation of the meat, it was surprisingly simple.  I felt like a much younger version of myself could have pulled it off with just as much ease as did my older, more domestic self.  Despite the grandoisity of France, as a country - full of Baroque art and Gothic architecture - and the multi-faceted complexity of French cooking, the French have their moments of surprise in which minimalism and simplicity are revered more than anything else.  This would be one such example.  The same could also be said for the potatoes dauphinois.  Slice, boil and bake.  Nothing more. 

Fit for a king (or a Dauphin), this was one meal that delighted all in our household.  A meal meant to be repeated, time and time again.  And, for that I say....viva la France!

Filet of Beef Au Poivre
Ingredients:

• 6 filets mignon, cut 1 1/4 inches thick
• Kosher salt
• 2 Tbsp. coarsely ground black pepper
• 3 1/2 Tbsp. unsalted butter, divided
• 1 1/2 Tbsp. olive oil
• 3/4 cup chopped shallots (3 to 4 shallots)
• 1 cup beef broth
• 1/2 cup cognac or brandy

Instructions:

1. Place the filets on a board and pat them dry with paper towels.  Sprinkle filets with salt and then press the black pepper evenly on both sides.  Allow to rest room temperature for 15 minutes.
2. Heat 1 1/2 Tbsp. of butter and oil in a large saute pan over medium-high heat until the butter almost smokes.  Places the steaks in the pan and lower the heat to medium.
3. Saute steaks for 4 minutes on one side and then 3 minutes on the other side, for medium rare.  Remove the steaks to a serving platter and cover tightly with aluminum foil.
4. Meanwhile, pour all but 1 Tbsp. of fat from the saute pan.  Add the shallots and cook over medium heat for 2 minutes. 
5. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan.
6. Add the Cognac and cook for 2 more minutes.  Off the heat and swirl the remaining 2 Tbsp. of butter and 1/2 tsp. of salt.  Serve steaks hot with the sauce poured on top.

Potatoes Dauphinois
Ingredients:

• 2 1/4 lbs. potatoes
• 3 2/3 cups milk
• pinch of freshly grated nutmeg
• 1 bay leaf
• 1-2 Tbsp. butter
• 2 or 3 garlic cloves, finely chopped
• 3-4 Tbsp. creme fraiche or whipping cream (optional)

Instructions:

1. Preheat the oven to 350 degrees.  Cut the potatoes in half and then into fairly thin slices.
2. Put the potatoes in a large saucepan and pour over the milk, adding more to cover if needed.  Add the salt, pepper, nutmeg and bay leaf.  Bring slowly to a boil over medium heat and simmer for about 15 minutes, until the potatoes just start to soften but are not completely cooked, and the milk has thickened.
3. Generously butter an oval gratin dish or 8 cup shallow baking dish.  Sprinkle with garlic over the base.
4. Using a slotted spoon, transfer the potatoes to the baking dish.  Season the milk to taste, then pour enough of the milk to come just to the surface of the potatoes but not to over then.  Spoon a layer of cream over the top or add more of the thickened milk to cover.
5. Bake the potatoes in the oven for about an hour, until the milk is absorbed and the topping has turned a deep golden brown.

(The original recipe for Filet of Beef Au Poivre came from "Barefoot in Paris" by Ina Garten.  The original recipe for Potatoes Dauphinois came from "Around the World in 450 Recipes" by Sarah Ainley.)

France

Capital City - Paris
Currency - Euro
Population - 65,447,374 (January 2010 estimate)
National Language - French
Religion - France is secular nation wherein freedom of religion is protected by their constitution.  However, polls show that it is estimated that 65% of the nation consider themselves Roman Catholics while 24% consider themselves agnostic or atheist.  The remaining minorities of Muslims, Protestant Christians and Jews rank 6%, 2% and 1% respectively.  Certain religions such as Scientology and the Unification Church are considered by the French to be cults, and therefore, do not hold the same status as other religions.
Type of Government - Unitary Semi-Presidential Republic
Leaders - Nicholas Sarkozy (President); Francois Fillon (Prime Minister)
Country's Motto - "Liberté, Égalité, Fraternité" which means "Liberty, Equality, Fraternity."

Geographical Highlights - The Metropolitan part of the French Republic is the largest country in Western Europe. It is bordered by the Atlantic Ocean to the west, the English Channel to the northwest, Belgium and Luxembourg to the northeast, Germany, Switzerland and Italy to the east, Monaco to the southeast, and The Meditteranean Sea, Spain and Andorra to the south.  France also has many territories in various parts of the world including North America, the Caribbean, South America, the Southern Indian Ocean, the Pacific Ocean and Antarctica.  The European portion of the French Republic is made up of a varied landscape.  Mountainous regions, such as the Pyrenees near the border of Spain, the Alps near the Italian and Swiss border, and the Vosges mountains overlooking the Rhine Valley, create jagged formations in the countryside.  Brittany and Normandy form a scenic hill region, to the north; and fertile lowlands cover much of the remaining northern area of France, including the portion encompassing Paris.  Other major lowland areas include the Aquitanian Basin in the southwest and the Rhone-Saone Valley and Mediterranean lowlands in the southeast.

History - Once known as Gaul, France was initially inhabited by Celtic tribesman.  In the 1st century B.C., it was conquered by Rome and ruled by the Roman Empire until the 5th century A.D.  During its time of Roman rule, the Gauls adopted Latin speech, from which evolved the French language.  By 486, the Frankish Kingdom (as it was then known) was independently ruled by a Christian king, Clovis.  Following many years of similar Frankish rulers, Charlemagne, king sing 768, became emperor of the Romans in 800 A.D.  His powerful empire came to encompass the region between central Italy north to Denmark and eastern Germany west to the Atlantic Ocean.  However, by 843, this empire was divided into three parts: East Francia, Middle Francia and West Francia.  West Francia included the boundaries of modern day France and was a precursor to the nation's formation.

Following the Norman invasion of England in 1066, parts of France became placed under English rule.  It wasn't until 1453, following the bloody Hundred Years' War, that France was able to drive out the remaining English.  During that war, the French kings lost considerable amounts of power to the French nobles; however, Louis XI (who reigned 1461-1483) laid the groundwork for the absolute power of French kings in the centuries to come.

France continued to be a strong monarchy until the French Revolution in 1789.  By 1799, Napoleon Bonaparte took power and fought many military campaigns until his defeat in 1815.  The monarchy was then restored for a time, until 1848; and, the Second Repulic was founded.  In 1852, Napoleon's nephew became Napoleon III.  The Third Republic was formed in 1875.  During both World War I and II, France was the stage for much fighting.  The ravages of war lead to a great loss of citizenry and a damaged economy.  Post-war aid from the United States started to revive the economy; however, Communist-driven strikes lead to a lack of true progression.  This, mixed with fact that many of its overseas empires were seeking independence, brought about great unrest to the French spirit.  By 1954, France withdrew of French Indochina.  By 1962, they followed suit with Algeria.  Charles De Gaulle took power of the government in 1958 and created a new constitution.  On top of this, he formed the Fifth Republic.  Under this new government, the president had greater power than parliament.  De Gaulle, finally having been elected to the presidency, made use of his power by giving independence to most of France's overseas territories.  By that point, France had become a major member of the European Economic Community.

Landmarks -

• The Eiffel Tower - Originally built for the 1889 World's Fair, the Eiffel Tower was set for demolition in 1909.  However, due to its height, the tower proved useful for radio communication and was allowed to remain.  Today, it is one of the single most visitied landmarks in the world; and, is the most renowned symbol of Paris.
• Moulin Rouge - Famous cabaret in Paris, built in 1889; it is said to be the birthplace of the modern can-can dance.
• Versailles - A beautiful and ornate palace just outside of Paris, it housed many French kings from 1682 until the French Revolution in 1789.
• The Louvre Museum - One of the most famous art museums in the world, the Louvre in Paris houses more then 6,000 pieces of art, with their most famous example being Da Vinci's "Mona Lisa."
• Monet's Garden at Giverny - In the northern part of France, Giverny's biggest attraction is the home and gardens of painter Claude Monet.  His inspiration, the famous water lillies, still lounge in the ponds on the grounds.
• Lascaux Cave Paintings - Southwest France has the highest concentration of paleolithic cave paintings.  Though the actual Lascaux Cave has been closed to tourists since 1963, Lascaux II was opened in 1983 and serves as a nice reproduction of the original.
  

Interesting Trivia -

• French was the official language of England for over 300 years.
• France produces more nuclear electricity than Germany, Spain, Russia and the UK combined.
• Under laws that no-one has ever got round to removing from the statute book, it is illegal to call a pig Napoleon.
• The April Fool (or April Fish to the French) is thought to have originated in France in 1564, when the country switched to the Gregorian calendar. Those that hadn’t heard about the move still thought April 1st was New Year’s Day, and they were bought mock presents by those wanting to make fun of them.
• The Languedoc-Rousillon city of Nîmes is the birthplace of jeans. The distinctive fabric was imported to California by Levi Strauss in order to make tough work trousers for gold diggers. Denim is short for “de Nîmes.”
• In French two weeks is in fact 15 days, quinze jours.
• The Olympic Games, or Olympics, were revived by a French nobleman, Pierre Fredy, Baron de Coubertin in the late 19th century.

Eggplant Fritters

Eggplant fritters sounded like a great idea.  But, they weren't.  It just didn't happen for me.  Doesn't mean it won't happen for someone else.  I just don't happen to have the skills to successfully deep fry food.

For someone brave enough to try, here is the recipe:

Ingredients:

• 1 large eggplant
• 3 eggs, beaten
• 2 1/2 cups water
• 1/4 cup canned milk
• 1/2 tsp. salt
• 1 cup flour
• Pepper, to taste
• 2 cups cooking oil

Instructions:

1. Boil unpeeled eggplant until soft.  Cut in half and scoop out pulp. Mash pulp well. Cool. Stir in salt, pepper, and eggs.
2. When cold, add milk and flour (adding more flour if necessary to make a thick batter). Drop by spoonfuls into hot deep fat. Drain.

Plantain Gingerbread

I love to bake.  Some could assume that, aside from my family, it is the one thing in life I love more dearly than anything else.  I love it when effort and precision is paid off with the promise of something great.   There is nothing finer, nor more poetic, than a baked goodie - an assembled mixture of loose ingredients combined to form one perfect slice of happiness on a plate.  Every culture has something that creates this level of pleasure.  Every cuisine has their version of baked bliss.  In Liberia, apparently this comes in the form of a treat called Plantain Gingerbread.

Not like the Christmas gingerbread we Americans are familiar with, the Liberian fare tastes a little less sweet though triumphantly just as decadent.  The rich molasses in the batter makes the stout cake hold a wealth of flavor while somehow remaining as a muted backdrop to the battery of spices housed in the mixture.  Butter, and lots of it, keep the cake moist.  And the plantains, thinly layered on top of the cake, are the unassuming star of the show.  Supple, sweet, with just a bit of tang, they play together with the gingerbread to form a nice and delicate symphony of flavors. 

Truly, as always, the best things in life are the most simple.  And nothing could be more simple (or better) than this recipe!

Ingredients:

• 1/2 cup sugar
• 1/2 cup water
• 2 cups sliced half-ripe plantain
• 2 1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/3 cup butter or margarine
• 1 cup molasses
• 2/3 cup boiling water
• Whipped cream (optional)

Instructions:

1. Preheat the oven to 350 degrees F.
2. Mix the sugar and water in a sauce pan over moderate heat, stirring until the sugar is dissolved. Bring to a boil. Peel plantain and add to the boiling sugar syrup. Add the plantain and cook for about 5 minutes. Remove the plantain and drain. Butter a 9-inch square cake pan heavily. Spread the plantain slices evenly over the bottom.
3. Sift together the flour, salt, baking soda, ginger, cinnamon, cloves, and nutmeg.
4. Place the butter and molasses in a sauce pan over moderate heat and bring to a boil. Remove from the heat. Combine this heated mixture and the boiling water and stir. Gradually add the sifted dry ingredients, stirring, and then beat vigorously. Pour the batter over the sliced plantain.
5. Bake at 350 degrees for about 50 minutes, or until the cake tests done (Mine was done in 30 minutes). Let the pan stand for 5 minutes on a rack, then loosen with a spatula and turn the cake upside down on a serving plate. Cut into squares. The cake is topped with whipped cream. Serve warm or cooled.

(The original recipe came from this site: http://www.liberianforum.com/recipe.htm)

Jollof Rice

After weeks of sickness kept me out of the kitchen, I was anxious to get back in and try out a few Liberian recipes before the month ended.  My first attempt came in the form of jollof rice.  Something we Americans would consider a one-pot meal, jollof rice is a mixture of rice (obviously), meat and tomatoes (sauce and all).  With a few spices thrown in for good measure, it can be most easily compared in cousin form to Creole fare.  That would make sense, after all, since there is the same culinary root to both types of cooking.

Though I used beef stew meat in my version, I have come to understand that most Liberians make jollof rice with chicken, bacon and salt pork.  But, all sources I have seen only list those traditional items with an asterisk - meaning, any meat will do.  For busy moms and harried chefs, it can be a nice way to use up leftovers.  Not a fancy meal.  Not one to impress the in-laws.  But, it's a good, hearty meal for a low-key night.

Ingredients:

• 2 Ibs. cooked meat (such as chicken, bacon, shrimp, smoked pork) cut in 1-inch chunks
• 3/4 cup vegetable oil
• 1/2 cup yellow onions, finely chopped
• 1/2 cup green peppers, finely chopped
• 1/2 tsp. ground ginger (optional)
• (1) 16-oz. can whole tomatoes, stewed
• (2) 6-oz. cans tomato paste
• 2 quarts water
• 1 Tbsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. thyme
• 1 tsp. crushed red pepper
• 2 cups white rice
• 5 cups chicken stock or water
• salt and pepper, to taste 

Instructions:

1. In a 10-inch skillet, saute meat in 1/2 cup vegetable oil until slightly brown.
2. In a 4-quart kettle, saute yellow onions and green peppers, with ginger if using, in 1/4 cup vegetable oil until soft.  Add can of tomatoes and simmer for 5minutes.
3. Add tomato paste, water, salt, black pepper, thyme, crushed red pepper and the cooked meat.  Simmer for 20 minutes longer.
4. In a 2 quart saucepan, cook rice in chicken stock or water until tender.  Add salt and pepper to taste.
5. Combine the sauce of the meat with the rice.  Pour the Jollof Rice in a deep bowl, arranging the meat in the center.

(The original recipe came from this site: http://www.liberianforum.com/recipe.htm)

Liberia

Capital City - Monrovia
Currency - Liberian dollar
Population - 3,955,000 (2009 estimate)
National Language - English
Religion - It has been estimated that roughly 40% of Liberians are practicing Christians, 40% practice indigenous religions, and about 20% are Muslim.  Only a small handfull of the people consider themselves to be Hindu, Sikh, Buddhist or atheist.
Type of Government - Presidential Republic
Leaders - Ellen Johnson Sirleaf (President); Joseph Boakai (Vice President)
Country's Motto - "The love of liberty brought us here."

Geographical Highlights - The Republic of Liberia is a country on the west coast of Africa.  It is bordered by Sierra Leone to the northwest, Guinea to the northeast, The Ivory Coast to the east, and the Atlantic Ocean to the southwest. The land is made up of mangrove swamps and lagoons near the coast, while inland forests cover nearly 40% of the land.  Only roughly 5% of the land is cultivated.

History - Recent archaeological findings show that Liberia was inhabited as far back as the 12th century, if not further.  The earliest recorded arrivals of non-indigenous tribesmen included the Days, Bassa, Kru, Gola and Kissi, which were all Mende-speaking people who arrived from the east.  Their numbers compounded over the years as the Western Sudanic Mali Empire and the Songhai Empire both declined, in 1375 and 1591, respectively.  For a time, the inland regions underwent desertification and the people of Liberia had no choice but to live along the wetter Pepper Coast.  The new tribesman brought skills from the Mali and Songhai Empires which allowed them to flourish despite such difficulties.  Their skills included cotton spinning, cloth weaving, iron smelting and rice and sorghum cultivation.  Between 1461 and the late 17th century, trading posts were set up in Liberia by the Portuguese, Dutch and British.  The Kru ethnic group, in particular, were known for their active trading with the Europeans; first in commodities and later in the slave trade. 

In 1822, the American Colonization Society worked with the initiative to bring black Americans back to Africa in the hopes of establishing a place for their return.  A broad group of supporters from the United States included politicians such as Henry Clay and James Monroe.  They believed it was a better choice to send the blacks back to Africa rather than emancipate them in the United States.  Clay was once quoted as saying:  because of "unconquerable prejudice resulting from their color, they never could amalgamate with the free whites of this country. It was desirable, therefore, as it respected them, and the residue of the population of the country, to drain them off."  By the mid 19th century, the population of slaves had grown to about 4 million people.  Some of those who had been freed from slavery chose to emigrate to Liberia.  Those immigrants became known as Americo-Liberians. 

On July 26, 1847, Americo-Liberian settlers declared independence for the Republic of Liberia.  Their first President was Joseph Jenkins Roberts.  Liberia, in the beginning, was considered to be the "Promised Land;" but, when the integration of the Americo-Liberians and the indigenous Africans did fit as expected, struggles mounted.  Once in Liberia, the Americo-Liberians referred to themselves only as Americans and they were viewed as such by other Africans and by the British colonial authorities in neighboring countries.  These Americans held fast to their American traditions and held religious practices, social customs and cultural standards that identically mirrored those in the antebellum American South.  This was so true, in fact, that they even began to regard the "Natives" of Liberia with the same distrust with which their white slave owners had once viewed them.  And, just the same, they also would come to dominate the "Natives" in the same ways that they had been dominated in America, believing themselves to be better than the people they considered to be savage primatives.  Sadly, a mutual hostility between the "Americans" and the "Natives" would remain a recurrent theme throughout the course of Liberia's history. 

Liberia's government was greatly modeled after that of the United States in that it was democratic in structure, though not always in substance.  In 1877, the True Whig Party monopolized the political power of the country.  Liberia was lucky enough to stay of the the "Scramble for Africa" when Britain and France were taking countries one by one.  Even still, they lost some claims to territories in their possession and suffered from an indebted economy by the late 19th century.  In order to help their economy, in 1926 they allowed the American-owned Firestone Plantation Company to build a rubber plant in their country.  Additionally, during World War II, the United States built two airports, which was thought to help their economy and introduce social change.  These were small steps, but did help in a minimal expansion of modernization in Liberia.  Of course, after a military coup in 1980, as well as the Civil Wars of 1989 and 1999, the country seemed to take a step backwards.  Things are, however, beginning to look up.  With current President, and first female head of state in Africa, Ellen Johnson Sirleaf, the country has restored order and is hopeful to keep rising on the world's stage.

Landmarks -

•Providence Island - The landing spot of the freed American slaves who settled in Liberia in the 1820's.

•Centennial Pavillion - This hall in Monrovia was built in 1947 to mark the country's 100th year since they gained independence.  It is also the site for all presidential inaugurations.

Interesting Trivia -

• The word "Liberia" means land of the free; and, it was aptly named due to the fact that it was a country formed by freed slaves from the United States during a "recolonization" movement of 1822.
• For the first 133 years of the country's formation, all of Liberia's presidents were descendants of freed American slaves.
• Though the nation was founded by freed American slaves, only 5% of the current Liberian populace can trace their heritage back to this group.
• Although English is the official language, only 1/5 of the people are able to speak it.
• It is the oldest Republic on the African continent.

Tom Rim Man (Carmelized Garlic Shrimp) and Banh Tom (Hanoi Shrimp Cakes)

A country by the sea, Vietnam has many great shrimp dishes; and, living along the Gulf Coast, I myself find shrimp to be a staple ingredient in our home.  Despite my earlier parameters for the country of the month "challenge" (wherein I only make 1 entree, appetizer and dessert per country), I decided to buck my own system and make a second entree.  After all, these rules were haphazard at best; and, I kind of shortchanged Vietnam anyway by considering coffee a dessert. 

So, with that in mind, I owed it to Vietnam to do better.  And better came in the form of Tom Rim Man (carmelized garlic shrimp) which was set to be a perfect, albeit redundant, accompaniment to the Banh Tom (Hanoi Shrimp Cakes).  Though I was skeptical of the use of sweet potatoes in the shrimp cakes, they really turned out to be a nice contrast in flavor and texture to the shrimp.  There was a learning curve, in terms of making them the right consistency; but, once it was conquered the results spoke loudly and clearly.  Triumph!  A truly wonderful and tasty side dish!  My tip to the novice: if the batter is too watery, just keep adding that rice flour like there's no tomorrow.  In the end, the only way you can really mess up fried food is to burn it.  Keep from doing that and you'll be considered a shrimp cake genius.

As for the main course, the carmelized garlic shrimp, it was another simple and flavorful stir fry compliments of the Asian mainland.  Served over a bed of rice, the sweetness of the shallots and tangy flavor of the fish sauce made it just perfect for a night when you want something satisfying and unique in your belly.  Definitely a do-over meal.  Definitely something I shouldn't have put off for the very end of the month!

Tom Rim Man Ingredients:

• 2/3 pound raw medium shrimp, deveined preferrably
• 2 Tbsp. vegetable oil
• 1 1/2 Tbsp. sugar
• 1 clove garlic, chopped
• 1 shallot, chopped
• 4 Tbsp. water
• 1 Tbsp. fish sauce
• 1/4 tsp. salt
• 5 sprigs cilantro, cut into 2 inch lengths

Instructions:

1. Pat the shrimp dry with paper towels.
2. Heat the oil in a skillet over medium heat.  Add the shrimp and sugar and stir for 1 minute.
3. Add the garlic and shallot, stir 1 minute, then add the water, fish sauce and salt. 
4. Reduce the heat and cook until the shrimp are done and the pan is almost dry, about 1 minute.
5. Transfer to a plate and serve with rice and cilantro.

Banh Tom Ingredients:

• 1/2 cup all-purpose flour
• 1/3 cup rice flour
• 1/2 tsp. baking powder
• 2 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 2 scallions, cut into thin rings
• 1 cup water
• 2/3 pound sweet potatoes, peeled, cut into matchstick strips
• 1/2 pound shrimp, peeled, deveined and cut into 1/2 inch pieces
• Vegetable oil for frying

Instructions:

1. In a bowl, combine the flour, rice flour, baking powder, sugar, salt, pepper, scallions and water. Set aside for 10 minutes. Fold in the sweet potatoes and shrimp. Do not overmix.
2. Heat 1 inch of oil in a medium skillet until it reaches 330 degrees. Place 2 heaping tablespoons of shrimp batter in the middle of a flat metal spatula. Pat the batter down slightly to form a loose, irregular cake about 1/4 inches thick.
3. Gently push the cake into the hot oil. Fry the cake, turning it over once, until evenly brown and cooked, about 2 to 3 minutes. Drain on paper towels. Repeat with the remaining batter, cooking only 3 or 4 cakes at a time. Keep the cakes warm in a preheated low oven until ready to serve.

(The original recipe came from "Pleasures of the Vietnamese Table" by Mai Pham.)

Cafe Sua Da (Vietnamese Coffee)

Anyone who knows me, knows that I am a person who abhors a soft consistency in my desserts.  My stance on the matter is that I like having teeth, therefore I like to chew my food.  Pudding and yogurt and custard and the like are just not for me - not without an added granola crunch or creme brulee hardened top.  As a kid, I must have been the only one of my kind to thumb my nose up at applesauce.   So, with that in mind, this month's challenge of picking a Vietnamese dessert was particularly difficult for me. 

A land that favors che (sweet puddings), Vietnam's idea of dessert differs greatly from our western sense of the word.  With typical ingredients including sticky rice, mung beans, coconut, taro and tapioca, it became evident early on that my "beginner" palate just wasn't up for the challenge of starting in such a frighteningly different place.  Had these items been part of a savory menu, I wouldn't have missed the chance to turn them into a meal.  But, dessert?!  Eh.  Not so much.  Not just yet.  

So, I chickened out and picked something that my American mind could better comprehend.  Coffee.  Not that I drink it - or anything caffeinated, for that matter.  But still...it's a more familiar oddity in my life.  So, I went forward with that.  My husband is really the coffee master in our house.  He drinks it regularly and makes it (so I'm told) in a truly special way.  For years, he has tried to duplicate the secret recipe of Thai Iced Coffee that he would get at a favorite restaurant of ours.  In looking at the way he has made their version versus the recipe I found for Vietnamese coffee, I can't say that there is a vast difference in the approach or the ingredients.  Just a name change.  Just as good.  And, though I scoff at Starbucks and snear at Folgers, I must admit that I always sneak a sip of the iced coffee my husband makes...no matter if it is Thai or Vietnamese.

Ingredients:

• 1 cup dark French road coffee, medium grind
• 1/2 cup condensed milk
• 3 cups boiling water
• 4 cups ice

Instructions:

1. Divide the coffee grounds evenly among 4 individual filters.  Place the inner screen on the coffee but do not pack it down.  Place 2 heaping tablespoons condensed milk in each of the 4 coffee cups.  Set the individual filters on top.  Pour 2 to 3 tablespoons boiling water into each filter and let the grounds expand for 2 minutes.
2. Fill the filter with boiling water all the way to the rim once.  The water should slowly drip through the filter, about 3 to 4 drops at a time. (If it drips faster than that, the ground are too large.)  The brewing should take 4 to 5 minutes.
3. Fill 4 tall glasses with ice.  Stir the coffee well so the condensed milk is dissolved and blended.  Pour over the ice and serve with a tall spoon.

(The original recipe came from "Pleasures of the Vietnamese Table" by Mai Pham.)

Bo Luc Lac (Shaking Beef)

After plenty of recommendations from friends urging me to try this dish, I finally succumbed and attempted to make Bo Luc Lac as my first Vietnamese meal for the month.  Similar in flavor to Pad Krapow (a Thai dish that has become a staple in our home), Bo Luc Lac turned out to be as gratifying to eat as it was easy to make. 

Daunting name aside, it has all of the components of a simple stir fry with a unique taste that offers a little more range for a typical family meal.  Of course, there was one omission I made from the original recipe - I chose to leave out the pineapple (we weren't in the mood for a sweet dinner that night).  With that said, I would imagine the meal would have been taken to another level if we had opted to be a little more brave.  Perhaps, in the future, we will find such courage.  Or, perhaps we will save our bravery for a real (gulp) Vietnamese dessert. 

Ingredients:

• 1 1/2 Tbsp. fresh lime juice
• 1 Tbsp. fish sauce
• 1 Tbsp. sugar
• 2 Thai chilies or 1/2 Serrano pepper, chopped
• 1 Tbsp. oyster sauce
• 2 tsp. soy sauce
• 2/3 lb. beef sirloin steak or flank stead, cut into 1/2 inch cubes
• 2 to 3 Tbsp. vegetable oil
• 2 cloves garlic, sliced
• 1/4 ripe pineapple, cubed (optional)
• 1/2 cup Asian basil, cut in half
• 1/4 red onion, thinly sliced
• 3 cups watercress, washed, torn into bite sized pieces
• 1 ripe tomato, cut into thin wedges

Instructions:

1. Combine the lime juice, fish sauce, sugar and chilies into a large bowl.  Set aside.
2. Place the oyster sauce, soy sauce and beef in a medium bowl and toss to coat meat evenly.
3. Heat the oil in a large skillet over high heat.  Add the garlic and stir until fragrant, about 5 seconds.  Add the beef and quickly stir fry it until just charred on the edges, about 2 to 3 minutes.  Add to the bowl with the lime sauce.
4. Add pineapple slices (if using), Asian basil and red onion to the beef mixture.  Spread watercress and tomatoes in an attractive manner on the serving plate.  Arrange the beef mixture and all of its juices on the watercress and serve with rice.

(The original recipe came from "Pleasures of the Vietnamese Table" from Mai Pham)

Vietnam

Capital City - Hanoi
Currency - đồng
Population - 85,846,997 (2009 estimate)
National Language - Vietnamese
Religion - About 85% of the Vietnamese people consider themselves to be of the Buddhist faith, though not all practice on a regular basis.  The remaining 15% of the populous is made up of Christians (many of whom are Roman Catholic), Cao Dai, and an even smaller margin of Muslims and Hindus.  The communist goverment claims that they allow religious freedom in the country; however, only government-controlled religious organizations are allowed.
Type of Government - Socialist Republic, Single Party Communist State
Leaders - Nguyễn Minh Triết (President); Nguyễn Tấn Dũng (Prime Minister)
Country's Motto - "Độc lập - Tự do - Hạnh phúc" which means "Independence - Freedom - Happiness"

Geographical Highlights - The Socialist Republic of Vietnam is the easternmost country on the Indochina peninsula in Southeast Asia.  It is bordered by China to the north, Laos to the northwest, Cambodia to the southwest and the South China Sea to the east.  The land is made up primarily of hills and dense forests.  The northern part of the country consists of highlands and the Red River Delta while the south is divided into coastal lowlands.

History - According to recent archaelogical findings, Vietnam is said to have been inhabited since around 2,000 to 1,400 B.C.E.  Advancements such as wet rice cultivation and bronze casting began around 1,200 B.C.E. and lead to the development of the Dong Son culture.  After this era, the first Vietnamese state was known as Văn Lang.  Following the rule of many Hùng kings, and despite the consolidation of local tribes, the Chinese Han Dynasty took control of the country from 111 B.C.E. for the next thousand years.  Early moves for independence brought only short-lived success.  By the 10th century, Vietnam had finally gained some self-rule, though it was a far cry from total autonomy.  It wasn't until 938 C.E. when Ngô Quyền defeated Chinese forces that Vietnam was fully independent.  The country took on the new name of Đại Việt (Great Viet) and the nation underwent a golden age.  Repelling Mongol invasions and again defending itself from the Chinese, Đại Việt showed its power and new-found strength. 

Between the 11th and 18th centuries, Vietnam expanded southward in a process known as nam tiến (southward expansion), and it eventually conquered the kingdom of Champa and part of the Khmer Empire.  From the 1500's onward, civil unrest and local infighting took hold over most of the country.  Power was divided between the Trịnh Lords in the North and the Nguyễn Lords in the South, which lead to a civil war that lasted for forty years.   From the time of truce forward, it wasn't long before the French colonized and took control over Vietnam.  By 1885 the entire country became part of French Indochina.  The French imposed many political, cultural and religious changes on the Vietnamese in an attempt to westernize them.  Roman Catholicism, in particular, was something heavily introduced to the Vietnamese people during this time.  Despite many attempts to get the French to allow for greater self-government in Vietnam, they did not grant such pleas.  As a result, a nationalist political movement emerged in an attempt to gain independence.  Though the members of this movement fought with great zeal, the real reason France finally lost control of Vietnam was due to its forced surrender of French Indochina to Japan during World War II in 1941.  By the end of the war, in 1945, France tried to regain its control over Vietnam, which in turn lead to the First Indochina War.  Fighting between Vietnam and France lasted until 1954.  Vietnam was then partitioned into Northern and Southern entities. 

Almost as soon as the country became divided into north and south, troubles erupted in the form of another war.  The communist Vietcong murdered landowners and government dissidents were jailed or killed.  Both side of Vietnam were police states living with daily explosions of violence.  The United States intervened and the war lasted from 1959 to 1975, with no real victory achieved.  By 1976 the communist regime merged north and south into the Socialist Republic of Vietnam.  Following this merge, the government completed a mass campaign of collectivization of farms and factories, which in turn caused an economic collapse.  Millions of people fled the country seeking better lives.  Vietnam, despite its obvious weaknesses, invaded Cambodia and ignited another war.  Relations with China also worsened.  In 1986 the govenment sought new leadership with the hopes of revitalizing the economy and the nation's spirit.  This so-called free-market reform known as Đổi Mới (renovation) carefully managed the transition from a command economy to a "socialist-oriented market economy."  Today, despite the fact that the state remains in control of every aspect of the economy, private ownership of farms and companies which produce commodities is encouraged.  Because of this the economy of Vietnam has achieved some growth in agriculture, construction and exports.

Landmarks -

• Thien Mu Pagoda  - Situated in front of the famous Perfume River, the pagoda of Thien Mu was built in 1610 by Lord Nguyen Huang after he heard a story about the appearance of the Heavenly Lady on the exact location. 
• Hoi An Old Town - The old town of Hoi An is a combination of different Asian cultures since it is an old port where ships and traders from different parts of Asia make their trades. It has been preserved in contrast to Vietnam's fast move into the modern world.
• Chu Chi Tunnels - Two hours outside of Saigon, the innerconnected Chu Chi tunnels wind through a maze of countless miles underground.  Housing hospitals, factories and villages under the Earth, civilians and the Vietcong used this elaborate system to protect themselves during the frequent bombings of the Vietnam War.
• Ho Chi Minh's Mausoleum - Ho Chi Minh, born Nguyen Tat Thanh, was one of the principal forces behind Vietnam's move for independence.  His body has been preserved in a glass coffin and is on display for all to see.

Interesting Trivia -

• In Vietnamese schools, instead of bells, gongs are used to call children.
• Vietnam has one of the lowest unemployment rates in the Third World.
• Pham Tuan was the first Vietnamese astronaut and the first Asian in space. Pham Tuan flew aboard the shuttle Soyuz-37 in July 1980. He was in space for more than 7 days.

Lekach (Honey Cake)

From the land of milk and honey comes a dessert which has...you guessed it...honey.  Honey cake (Lekach) is often served at Rosh Hashanah, the Jewish New Year.  Eaten to insure a sweet year, it has been a tradition for almost as long as the Jewish faith has been in existence.  A dense loaf cake, Lekach is sometimes colored with coffee or tea and can taste more like gingerbread or lebkuchen depending on the maker.  Recipes vary tremendously.  However, one thing remains the same - honey.  It offers such a soothing and rich flavor, it's easy to see why this is one of those recipes that has been handed down from the ages.

Ingredients:

• 1 1/2 cups all purpose flour
• 1/3 cup caster sugar
• 1/2 tsp. ground ginger
• 1/2-1 tsp. cinnamon
• 1 tsp. apple pie spice
• 1 tsp. baking soda
• 1 cup clear honey
• 4 Tbsp. olive oil
• grated rind of one orange
• 2 eggs
• 5 Tbsp. orange juice
• 2 tsp. chopped fresh ginger root

Instructions:

1. Preheat the oven to 350 degrees.  Grease an 8 inch square baking pan or medium loaf pan. 
2. In a large bowl, mix flour, sugar, ginger, cinnamon, apple pie spice and baking soda.
3. Make a well in the center of the flour mixture and pour in the honey, olive oil, orange rind and eggs.  Using a wooden spoon, beat until smooth, then add the orange juice.  Stir in the chopped ginger.
4. Pour the cake mixture into the pan then bake for 50 minutes or until firm to touch.
5. Leave the cake to cool in the pan, then turn out and wrap tightly in foil.  Store at room temperature for 2 to 3 days before serving to allow the flavors of the cake to mature.

(The original recipe came from "Jewish Cooking" by Marlena Spieler)

Israeli Chopped Vegetable Salad

As is common with most mothers/home-cooks, I'm always looking for something easy, nutritious and tasty for my family to eat.  Admittedly, salads are typically little more than bland and boring side dishes that are added to a meal as an after-thought; a harried addition to a more appealing dinner.  Usually they only comprise a little spinach or romaine lettuce, a chopped tomato, a sprinkling of croutons and a splash (or, some days, a tidal surge) of dressing.  And then, voila - a salad.  Nothing original or particularly noteworthy.  Just a salad.  Thank goodness the Israelis can do better than me! 

Possibly due to generations of Jewish grandmothers and their incessant need for children to eat nutritious food, those in Israel have become well versed in the ways of a tasty and healthy vegetable salad.  Especially when some or all of the vegetables and herbs have come fresh from the garden, the taste just seems to blossom in a richness that has before been unmet in our home.  This is definitely a dish that I will look forward to making in the future.  And, a bonus note for the leftovers - they can be folded into some tomato sauce and used to make a super healthy pasta or pizza sauce!

Ingredients:

• 1 red, green or yellow (bell) pepper, seeded
• 1 carrot
• 1 cucumber
• 6 tomatoes
• 3 garlic cloves, finely chopped
• 3 scallions, thinly sliced
• 2 Tbsp. chopped fresh cilantro
• 2 Tbsp. chopped fresh dill
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. chopped fresh mint
• 1 hot fresh chili, chopped
• 3-4 Tbsp. olive oil
• juice of 1 lemon
• salt and ground black pepper, to taste

Instructions:

1. Using a sharp knife, finely dice the peppers, carrot, cucumber and tomatoes, and place them into a large mixing bowl.
2. Add the garlic, scallions, cilantro, dill, parsley, mint and chili to the chopped vegetables and toss together to combine.
3. Pour the olive oil and lemon juice over the vegetables, season with salt and pepper, and toss together.  Chill before serving.

(The original recipe came from "Jewish Cooking" by Marlena Spieler.)

Kofta Kebabs

A most discouraging "fact" I found while trying to prepare myself for Israeli food month - it seems that some food scholars believe there is no such thing as true, honest-to-goodness Israeli fare.  One could say it is the Easter Bunny of all cuisines - it just doesn't exist.  Many writers of articles and blogs (present company excluded) tend to work under the assumption that since the wandering Semites have found their way in the company of many, they must, therefore, have the presence of none.  By that measure, their food is just an amalgamation of all of their neighbors; an adoption over the course of many migrations. 

Though I am not typically one to strike up an argument, this harsh belief was a little difficult for me to swallow.  Particularly because I am part Cajun (another group who adopted and adapted their own cuisine from a variety of sources), I take umbrage at the notion that some cuisines are more "authentic" than others.  Food moves as people move.  And people change as new foods are added to their repertoire.  Neither the Irish had their potatoes nor the Swiss had their chocolate before the Spaniards brought them back from the New World.  And the Italians - fuggedaboutit - there would be no spaghetti if Marco Polo hadn't brought it back from the Orient.  So, do such examples make these countries, and the dishes they become famous for, lose value because they were not completely "indigenous" from the start?  Of course not.  Such food snobbery has no place in a kitchen or in the bellies of men.  Food should remain, as it has always been, a uniting force for mankind - the one way in which we all, despite our differences, can truly come together in happiness.  Especially in the State of Israel, such ideas should ring true - they need to ring true...otherwise, it will just become another rock to throw against the opponent.  And really, what is the point in that?!

So, being as it may, debates and soapboxes aside, our household kitchen decided to try an Israeli dish that is common to the entire middle eastern world: kofta kebabs.  Ground lamb, which was a little difficult time find, was the meat we used; and, the choice was not only authentic but enjoyable.  The mixture of spices and fresh ingredients created a tasty and filling dinner that was enjoyed by all.  Perhaps Israeli food is a fusion of many cultures, but the origin is the same as everyone else's - hunger.

Ingregients:

• 1 lb. ground lamb
• 1-2 large slices of french bread, finely ground
• 1/2 bunch fresh coriander
• 5 garlic cloves, chopped
• 1 onion, finely chopped
• juice of 1/2 lemon
• 1 tsp. ground cumin
• 1 tsp. paprika
• 1 Tbsp. curry powder
• pinch of cardamon
• pinch of turmeric
• pinch of cinnamon
• 1 Tbsp. tomato paste
• pinch of cayenne or chopped chilies
• 1 egg, beaten
• salt and ground black pepper, to taste

Instructions:

1. Put the lamb, crumbled bread, coriander, garlic, onion, lemon juice, spices, tomato paste, cayenne or chilies and spices in a large bowl.  Mix well.  If the mixture does not bind together, add the beaten egg and a little more bread.
2. With wet hands, shape the mixture into four large or eight small patties.
3. Heat a heavy non-stick frying pan, add the patties and cook, taking care that they do not fall apart, turning once or twice, until browned.  Serve hot with pita bread and hummus.

(The original recipe came from "Jewish Cooking" by Marlena Spieler)

Israel

Capital City - Jerusalem
Currency - Israeli New Shekel
Population - 7,587,000 (2010 estimate)
National Language(s) - Hebrew, Arabic
Religion - Due to its recent creation as a homeland for the Jewish people, Israel is considered to be a Jewish state.  About 75% of its population count themselves to be practicing Jews.  The remaining 25% is comprised of various Muslim and Christian groups, with a small presence of Buddhists and Hindus.
Type of Government - Parliamentary Democracy
Leaders - Shimon Peres (President); Benjamin Netanyahu (Prime Minister)
Country's Motto - Israel does not have a motto

Geographical Highlights - The State of Israel is a country in western Asia located on the eastern shore of the Mediterranean Sea. It borders Lebanon in the north, Syria in the northeast, Jordan and the West Bank in the east, and the Gaza Strip and Egypt on the southwest. Israel is home to a variety of geographic features, from the Negev desert in the south to the mountain ranges of the Galilee, Carmel and the Golan in the north. The Israeli Coastal Plain on the shores of the Mediterranean is home to seventy percent of the nation's population. East of the central highlands lies the Jordan Rift Valley, which forms a small part of the Great Rift Valley. The Jordan River runs along the Jordan Rift Valley, from Mount Hermon through the Hulah Valley and the Sea of Galilee to the Dead Sea (the lowest point on the surface of the Earth).  Further south is the Arabah, ending with the Gulf of Eilat, part of the Red Sea.

History - Israel has had a long and tumultuous history.  From around the second millenium B.C.E., for a period of roughly 1,000 years, Israelite kingdoms ruled the land that is now the State of Israel.  In the interim, between Israelite rule and the 7th century Muslim conquest, the country had fallen into the hands of many rulers - these rulers included the Assyrians, the Babylonians, the Persians, the Greeks, the Romans, the Sassanians, and the Byzantines.  Jewish presence dwindled after a failed revolt against the Romans; however, they were not purged from the country until Byzantine Emperor Heraclius recaptured Jerusalem in 629 C.E.  Within a few years of that time, the Muslims took momentary control of Israel.  Following this initial Muslim conquest, power teetered between Umayyads, the Abbasids, and the European Crusaders, finally returning to the Muslim Sultanate in 1260.  By 1516, the land of Israel was conquered by the Ottoman Empire, which ruled the region until the 20th century.  Great Britain ruled from 1917 until Israel became an independent nation in 1948.

Most modern Israelis are descendants of immigrants who began to resettle the land from the 1880's forward.  Large Zionist movements, as well as many escaping Nazi persecution, found a new home in Israel.  A displeasing concept to many of the Arabs (namely Palestinians) in the region, the Jews formally consider Israel to be their homeland and birth-right.  Many conflicts have arisen due to these opposing factions and their polarizing views.  An effort for peace in the region, over the past few decades, has ended with little more than hopeful dreams and distant realities.  The struggle continues for Israelis and Palestinians, alike, to regain stability and normalcy in their shared land.

Landmarks -

• Masada - A desert fortress overlooking the Dead Sea, Masada remains a symbol of the ancient kingdom of Israel, its violent destruction and the last stand of Jewish patriots in the face of the Roman army.
• The Western Wall - In Jerusalem on the site of the Temple Mount, the Western Wall is the most sacred of all Jewish sites.  It is the last remnant of the Second Temple that was destroyed in 70 C.E. by the Romans.
• The Sea of Galilee - An important site for Christian pilgrims, it is said that this is where Jesus preached, performed miracles and walked on water.
• The Dome of the Rock - Another site in Jerusalem, with particular significance to Muslims, the Dome of the Rock is a beautiful Muslim shrine which encloses the rock on which Abraham nearly sacrificed his son and from which the Prophet Muhammed ascended to heaven.
• The city of Bethlehem - A pilgrimage site for Christians, Muslims and Jews, Bethlehem is believed to be the birthplace of Jesus Christ, the traditional burial place of the biblical patriarch Jacob's wife Rachel and the place where prophet Muhammad prayed en route to Jerusalem.

Interesting Trivia -

• Israel produces 93% of its own food requirements.
• The Dead Sea is the lowest body of water on Earth, at 1,315 feet below sea level.  Also, it has 10 times the salt content of other sea water, making it very difficult to sustain life.  Only a few types of algae and bacteria live in or near the water.
• The Mount of Olives is the oldest continually used cemetary in the world.
• Albert Einstein was offered the Presidency of Israel in 1952 - (he declined).
• Israel has the highest percentage of engineers in the world.

Rosquillas (Nicaraguan Cookies)

I put off the Nicaraguan dessert recipe until the very last moments of the month - partly because I have felt unseasonably lazy and partly because of the fact that the recipe calls for lard (something with which I am not too fond or familiar).  I'm ashamed to have gotten so far behind on this month's food expedition, especially with a sweet treat; but, alas, that's how it goes.  So, cramming it all in before the end-of-the-month self-imposed deadline, I went ahead and tried to make this ridiculous not-so-daunting though somehow-still-terrifying recipe. 

Call me a weenie.  I've been more chicken than normal this month.  Even though a good friend's sister recommended this recipe - and, she should know about good food in Nicaragua since she was born there -  I nonetheless grew fearful when I read about the making of rosquillas.  Typical rosquillas call for cheese (queso seco, more specifically), masa (the kind for making corn tortillas) and two types of lard (from a pig and a cow).  Not the typical ingredients I am used to using.  But, in such cases of extreme kitchen awkwardness, I try to remind myself that the sole purpose of this experiment is for me (and my family) to try new things and broaden our palates...however hard that (sometimes) might be. 

So, moving onward in my quest at Central American enlightenment, I took it upon myself to try my best with the things I had at hand.  Namely, I researched queso seco and found that an acceptable replacement can be parmesan cheese.  This came as a big relief since I was unable to find queso seco at a local grocery store - a store that is known for having, well, almost everything.  Also, I decided to replace my favorite ingredient, lard, with something more familiar to me - shortening.  Similar chemical properties.  Same fat content.  A slightly less unappetizing name.  And the masa - well, I had to use it as it was - nothing can replace it.  But, with two of the three "scary" ingredients changed to a more "normal" state of use, I felt more confident to brave the wild recipe and make something hopefully edible.

The result:  almost completely inedible.  Yea.  Well, maybe not that bad...but, definitely not good.  And, definitely not a dessert.  The taste was similar to "cheese straws" that I have eaten growing up.  Of course, when you eat cheese straws you aren't assuming them to be what most would consider a dessert food.  I don't know if this didn't work because I used substitutions instead of the ingredients listed.  I don't think so.  The substitutions were similar enough to the original items that it shouldn't have made much of a difference.  I think, simply, some cultures just have different ideas of what is good.  And, growing up with a highly sugar-laced American diet, I may not be so well versed in the subtleties that a "cookie" like this could provide.  Oh well.  I tried.  Maybe someone else can try it and see if the results will be any different than mine.

Here is the original recipe that I found.  Note that makes a batch of 100 rosquillas.  I quartered the recipe and it was still a lot, so, be aware of the abundance ahead.

Ingredients:

• 3 lbs. of Nicaraguan cheese (queso seco - queso cotija de montanan or parmesan also work)
• 3 lbs. of masa (not the type used for tamales - you need the type used for corn tortillas)
• 2 eggs
• 4 Tbsp. butter
• 4 Tbsp. of lard from beef
• 2 Tbsp. of lard from pork

Instructions:

1. Preheat the oven to 350 degrees.
2. Finely grate the cheese and mix it with the masa.
3. Add eggs, butter and lard (or, in my case, shortening) and mix until combined.
4. Knead the dough a few times before rolling it out to a thickness of 1/2 inch thick.
5. Use the rolling pin to make small donut-shaped rosquillas and place them on cookie sheets.
6. Bake them in the oven until they get a little color.
7. Remove them from the oven and let them cool down.
8. Change the oven temperature to 200 degrees. 
9. Return the rosquillas and bake until they are crispy.
10. Dust with confectioner's sugar and serve.

(The original recipe came from this site: http://www.nicaraguafood.org/Rosquillas.php)

Carne Asada Tacos with a side of Gallo Pinto

So, I should have been more daring.  I should have attempted to make Baho, a Nicaraguan dish of beef, plantains and yuca steamed in banana leaves.  But I chickened out.  I didn't have a pot big enough nor the gumption needed to tackle a recipe with such "exotic" produce.  A coward some weeks, I have moments in which I prefer to stick to the comfortable and familiar - this was one of those weeks.  But, mea culpas aside, I figured that carne asada, an equally Nicaraguan (albeit more generally Latin) dish was acceptable.  With flank steak in hand and spices ready to be used, I went forward with carne asada tacos in mind.

Living in Texas, I have probably had thousands of tacos in my life.  They are a dietary staple - an easy go-to food for nights in which cooking something new seems out of the question.  Warm tortillas, sliced and diced veggies and a hot grill are all that is needed to compliment the meat.  And with these items, we found ourselves rewarded nicely with a good, home-cooked warm Nicaraguan meal.

Carne Asada - Ingredients:

• 2 lbs. of Flank or Skirt Steak
• 2-3 Tbsp. oil
• 1/4 Cup Onion, sliced thin
• The juice of 1-2 Oranges
• 2-3 pinches of salt and pepper

Instructions:

1. In a large stainless steel or glass bowl, mix the meat with the oil, onions, orange juice and salt and pepper. Cover and let marinate 1 hour or overnight.
2. Start a good fire in your grill, preferably with mesquite charcoal. Remove the meat from its marinade and grill over hot flame until the first side is well browned, from 5–7 minutes.
3. Turn the meat over and grill on the other side till cooked to desired doneness. Remove from grill.
4. Slice meat into thin strips across the grain and serve as a topping for tostadas or as a filling for tacos or burritos.

Of course, in my attempt at efficiency and making the evening full of all things Nicaragua, I opted to add a side dish.  Accompanying the carne asada was the national dish of Nicaragua, Gallo Pinto.  A concoction of red beans and rice, it is said to be the staple food for most people in the country.  Doubtful the same will be true in our house, it was not much more than the lackluster side-kick to the main course.  That was probably my fault.  Probably not enough seasoning.  Probably not enough attention to it while cooking.  Whatever the case may be, though it was interesting to see what others rely on for comfort food, I think we will stick to our tacos solamente next time.

Gallo Pinto - Ingredients:

• Oil -- 2-3 tablespoons
• Onion, finely chopped -- 1
• Bell pepper, finely chopped -- 1
• Garlic, minced -- 2-3 cloves
• Cooked red (kidney) beans, drained, liquid reserved -- 2 cups
• Salt and pepper -- to taste
• Hot cooked rice -- 2 cups

Instructions:

1. Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2-3 minutes, or until cooked through.
2. Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through.
3. Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.

(The original recipe for carne asada came from this site: http://recipes.wikia.com/wiki/Carne_Asada)
(The original recipe for gallo pinto came from this site: http://www.whats4eats.com/grains/gallo-pinto-recipe)