Articles in Meat

Together with his father, siblings and cousins, this refugee in Ecuador gets a taste of his Colombian home thanks to his aunt’s cooking. Credit: Chris Terry

Part of what makes eating together so pleasurable, in any language or culture, is the conversation. But when London-based photographer Chris Terry was in Niger photographing an ordinary family enjoying a spaghetti dinner, he was surprised that no one spoke.

“It’s a great privilege to have food to eat,” explained the grandmother, the head of the household. “It’s not the moment to chat and say silly things.”

The spaghetti had been paid for with vouchers from the United Nations World Food Program (WFP). Under the program, Terry had been invited into the family’s home to document what has become the photo exhibit, “The Family Meal: What Brings Us Together.”

Terry photographed families receiving WFP assistance as they made and ate meals in five countries — Chad, Niger, Myanmar, Jordan and Ecuador — where hunger has become entrenched because of disasters and conflicts largely forgotten by the rest of the world. Chad and Niger have suffered the worst drought in 50 years; Myanmar families have been uprooted because of ethnic conflict; and Syrian and Colombian refugees have fled into Jordan and Ecuador, respectively, to escape violence in their own countries.

The exhibit opened in November at Gare du Midi in Brussels, Belgium, and has since appeared at airports in Madrid and Lisbon and at the Symposium on the History of Food at the University of Amsterdam. Now at Dublin’s airport and online, it also highlights five family recipes, including Pollo Sudado (Sweaty Chicken) from Ecuador. Future shows are scheduled for the Milan Expo 2015 in May-November; the Sustainable Food Summit in Amsterdam June 4-5; and Strokestown’s Irish National Famine Museum in June-August. You also can check the exhibit schedule.

Evin Joyce of WFP’s Brussels office came up with the Family Meal idea 18 months ago to promote the group’s message with positive, personal images from around the globe. Eating together is a ritual we all have in common, he explained. Gathering, preparing, cooking and sharing food, as a family, are activities humans have done for millennia.

Transporting food by plane, train, truck, barge and yak

Every year food from the WFP travels through often rough, hostile terrains to reach more than 90 million beneficiaries in 75 countries, via plane, train, truck, river barge, camel and yak. The idea of the family meal is especially poignant this past year. For the first time, the WFP faced five high-level crises simultaneously: South Sudan, Central African Republic, the Syria and Iraq conflicts, and West Africa’s Ebola outbreak.

During the exhibit’s appearance at the European Parliament in late February, WFP Executive Director Ertharin Cousin said that the Family Meal photos “give a face to those we serve.”

The photos also give us a peek into the lives and meal traditions of families struggling in ways many of us cannot image. But to my surprise, many of the images made me feel, not pity, but delight — even a bit of envy, because we who do not suffer from hunger sometimes claim we are “too busy” for family meals.

The photos capture the intimacy and joy of eating together, no matter how desperate the circumstances. Food not only nourishes us; sharing it lifts our spirits. The homemade dishes shown are colorful and inviting, made with staples such as rice and sorghum flour, and enlivened with the flavors, textures and colors of achiote powder, yucca and pomegranate seeds. The food was often prepared over open fires, in family or communal kitchens. Families ate together, indoors and out, seated on cushions on the floor, on the ground or at tables crowded with relatives.

The winners of a recent Family Meal photo competition, judged by celebrity chef Jamie Oliver and photographer Terry, were also announced during the launch at the Parliament. In one photo, a family in the Philippines shares a meal by candlelight because of power outages that still occur after a devastating typhoon in 2012. As Terry commented, the image “draws the viewer in, emphasizing the human need to gather around light, and company, when sharing a meal.”

Guests at the Parliament launch were offered samples of the five featured recipes. We commented on all the spicy and varied flavors as we guessed at the ingredients. I was particularly delighted with the texture of the yucca root in the “Sweaty Chicken” dish. The yucca flower is the official “state flower” of my home state of New Mexico, but I had never tasted yucca root before.

Abu Sayid and his family hope that peace returns, so they can leave Jordan’s Zaatari refugee camp and go home to Syria. Credit: Chris Terry

Abu Sayid and his family hope that peace returns, so they can leave Jordan’s Zaatari refugee camp and go home to Syria. Credit: Chris Terry

For Syrian refugee Abu Sayid, who lives with his family in Jordan’s Zaatari refugee camp, preparing and eating traditional recipes with his family keeps alive his memories of home. During Terry’s photo shoot, he helped his wife prepare two staple Syrian dishes: kubbeh (bulgur wheat balls stuffed with mincemeat and onions) and shishbarak dumplings (thin dough with mincemeat filling cooked in a yogurt stew).

“WFP vouchers allow us to get any food we need from stores around here [the refugee camp],” Abu Sayid said in a WFP interview as he sealed a kubbeh ball and his wife started frying the first batch of dumplings. “In Syria, we like to laugh and joke during a meal. It makes the food more enjoyable.”

In Myanmar, the WFP’s Joyce asked one family why they eat together? “It gives us a sense of unity,” one of them replied. Food is our priority, another woman told him. “As long as we housewives have a bag of rice, the rest can sort itself out.”

Joyce also noticed that women put a lot of effort into preparing and flavoring meals, no matter how basic the ingredients. And like mothers everywhere, they sometimes had to remind their children, “Eat your vegetables.”

Preparing “Sweaty Chicken” in Ecuador. Credit: Chris Terry

Preparing “Sweaty Chicken” in Ecuador. Credit: Chris Terry

Pollo Sudado (Sweaty Chicken) from Ecuador

Prep time: 15 minutes

Cook time: 25 to 30 minutes

Total time: 40  to 45 minutes

Yield: About 8

Ingredients

1 whole chicken

2 onions

3 cloves of garlic

Oil

1 big tomato

Coriander, salt and pepper

1 tablespoon of achiote powder (annatto)

Directions

1. Rinse the whole chicken and chop it into pieces, taking off the legs, breast and wings.

2. Chop the onions and garlic and fry them with oil over a high flame in a large pan.

3. Add the tomato and let it simmer a bit.

4. Add the chicken and then lower the flame.

5. Add the coriander, salt, pepper and achiote powder.

6. Add a little water, cover the pot and leave it to simmer for 20 minutes.

Notes

Pollo Sudado should be served with rice and yucca, which should be peeled, chopped and boiled with salt for 20 minutes. ¡Buen Provecho!

Main photo: Together with his father, siblings and cousins, this refugee in Ecuador gets a taste of his Colombian home thanks to his aunt’s cooking. Credit: Chris Terry

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When your husband loves risotto, lobster and steak, Lobster Risotto and filet mignon offer a great twist on surf and turf. Credit: Carole Murko

Nine years ago my husband was diagnosed with celiac disease. The diagnosis was a godsend as his symptoms displayed evidence of something much worse. When the test results were in, we celebrated. We were also quite giddy that he would become well again with the elimination of gluten. What a fabulous prognosis — no drugs, just elimination.

In an interesting twist of fate, our Icelandic mare, Valkyrie, had birthed a foal on the same day as Jim’s diagnosis. We named her Gaefa, which means good luck and good fortune, both of which we felt were in ample supply.

Nine years ago gluten intolerance and celiac disease were not yet mainstream. As you might imagine, stripping my pantry of wheat was both a joyous and sad day for me. Afterall, my one-half Italian being craved homemade pasta, breads and treats. But my sweetheart’s disease was not a death sentence. It was a mere inconvenience. And, I, by golly, would master gluten-free cooking. And I have.

Myriad gluten-free foods

There are myriad foods that are naturally gluten free. Take risotto for one. Steak for another. Greens. Fruits. Chocolate. The list goes on and on.

Here is a perfect gluten-free Valentine’s Day Dinner. My sweetie is happy, and so am I!

Lobster Risotto

Filet Mignon

Arugula Salad With Balsamic Vinaigrette

Flourless Chocolate Cake

I like to create menus that reflect both my culinary acumen, and the love I have for the recipients. There truly is nothing, and I mean nothing, better than watching someone relish what you have cooked for them. This menu is tailored to Jim. He loves risotto, he loves lobster and he loves steak. These recipes provide a great twist on surf and turf as the lobster risotto makes a lovely side to the filet mignon. The arugula salad complements the meal by adding a peppery green, dressed with a sweetish balsamic vinaigrette.

Make sure you leave room, because this flourless chocolate cake will knock your socks off. Happy Valentine’s Day! With love, Carole

Lobster Risotto

Risotto is one of the simplest and most versatile of dishes. And while I provide this recipe as a guide, keep in mind you can make risotto without the white wine, with onions if you don’t have shallots, or with just butter, just olive oil and with many different “add-ins.” To celebrate Valentine’s, however, nothing beats lobster.

Prep time: 20 minutes

Cook time: 20 to 30 minutes

Total time: 40 to 50 minutes

Yield: 3 to 4 servings

Ingredients

1 (1 1/2-pound) lobster (have it steamed at the fish counter to save you a step)

1/2 stick butter

1/2 cup of shallots or onions

1 cup Arborio rice

1/2 cup white wine

4 cups chicken broth, heated

1/2 cup Parmesan cheese, grated

1 to 2 tablespoons fresh lemon juice

1/8 teaspoon fresh pepper

2 teaspoons freshly chopped thyme

Directions

1. Remove meat from lobster, cut into bite-size pieces.

2. Heat butter in a large saucepan over medium heat, add shallots and cook until tender.

3. Stir in rice and stir until coated with oil about 2 minutes.

4. Add the wine and stir until the wine is cooked off and absorbed.

5. Add the broth one ladle at time, stirring constantly until the broth is absorbed. Continue adding broth until rice is fluffy, tender and creamy.

6. Add the Parmesan, lemon juice, pepper and thyme.

7. Fold in the lobster, serve when lobster is warm.

Lobster and filet mignon are the beginnings of a delicious Valentine's Day dinner. Credit: Carole Murko

Lobster and filet mignon are the beginnings of a delicious Valentine’s Day dinner. Credit: Carole Murko

Stove Top Filet Mignon

Prep time: 2 to 3 minutes

Cook time: 8 to 10 minutes

Total time: 10 to 13 minutes

Yield: 4 servings

Ingredients

Four 1/2-pound filets

Salt and pepper

2 tablespoons olive oil

2 tablespoons butter

Cast iron pan

Directions

1. Bring meat to room temperature.

2. Season with salt and pepper.

3. Heat olive oil and butter on high in cast iron pan.

4. Add filets.

5. Cook 4 to 5 minutes per side for medium-rare filets.

In keeping with all the buzz about the aphrodisiac effect of chocolate, a flourless (hence, no gluten) chocolate cake is the perfect ending to a Valentine's Day dinner. Credit: Carole Murko

In keeping with all the buzz about the aphrodisiac effect of chocolate, a flourless (hence, no gluten) chocolate cake is the perfect ending to a Valentine’s Day dinner. Credit: Carole Murko

Heirloom Flourless Chocolate Cake

I love homemade gifts from the heart. My sweetheart, Jim, has celiac disease, which is an autoimmune disease triggered by eating wheat or foods with gluten. So in keeping with all the buzz about the aphrodisiac effect of chocolate, I decided a flourless (hence, no gluten) chocolate cake would be my gift.

This recipe is from the family archives of my amazing friend Deb Mackey, with her note: “Here’s an absolutely FAB recipe for a flourless chocolate cake that is to die for, and can be très elegant, depending on how you gussy it up. I frequently plate it on a swirl of raspberry coulis for especially discerning friends. Everyone I’ve ever made it for has raved, and it became the birthday cake of choice for every man in my life. And for some of their subsequent wives, too, I might add.”

Prep time: 30 to 45 minutes

Cook time: 1 1/2 hours

Total time: 2 to 2 1/4 hours

Yield: 8 to 10 servings

Ingredients

For cake:

12 ounces semisweet chocolate chips

1/2 cup unsalted butter

6 eggs, separated, at room temperature

1 cup sugar

1/2 cup chopped pecans

1/2 teaspoon vanilla

1 tablespoon Bailey’s Irish Cream

1 pinch cream of tartar

For topping:

2 cups whipping cream

1/4 cup powdered sugar

2 tablespoons Bailey’s Irish Cream

2 ounces chocolate curls

10-inch springform pan, greased (or wax/parchment paper will do)

Directions

For cake:

1. Preheat oven to 350 F.

2. Melt chips and butter in a bowl over hot water.

3. Beat egg yolks in large bowl (5 minutes, or until thick).

4. Beat in 1/2 cup sugar, 1 tablespoon at a time.

5. To the melted chocolate, stir in pecans, vanilla and 1 tablespoon of Bailey’s

6. Beat egg whites with cream of tartar, to soft peak

7. Gradually add remaining 1/2 cup sugar. Beat stiff, but not dry.

8. Fold 1/4 of whites mixture into the chocolate cake mix.

9. Fold the chocolate mix into the remaining whites mixture.

10. Pour into lined pan and bake 30 minutes at 350 F.

11. Reduce oven to 275 F. Bake another 30 minutes.

12. Turn off oven. Let cake stand in oven with door slightly ajar for about 30 minutes.

13. Remove from oven. Dampen towel and place on top of cake for 5 minutes. Remove the towel.

14. Top of cake will crack and fall. Cool cake in pan.

15. Remove springform when cool. Transfer cake to platter.

For topping:

Whip cream to soft peak. Beat in powdered sugar and 2 tablespoons of Bailey’s.

Finish cake:

1. Spoon whipped cream mixture over top of cake and smooth. Sprinkle with chocolate curls.

2. Refrigerate 6 hours. Let stand at room temperature for 30 minutes before serving.

Main photo: When your husband loves risotto, lobster and steak, Lobster Risotto and filet mignon offer a great twist on surf and turf. Credit: Carole Murko

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Peanuts closely resemble the Bambara groundnut , a vital ingredient in many West African dishes. Credit: Cynthia D. Bertelsen

Africa. What a complicated and enormous continent it is, comprising more than 50 countries, all different, all with their own culinary specialties.

In this, the first in a series of articles about the foods of Africa, I hope to encourage you to go on voyage of exploration, discovering the food of a fascinating part of the world. We begin with the peanut or groundnut, a vital ingredient in many West Africa dishes.

My own exploration with African food came during my work in Morocco with the Peace Corps as a trainer in maternal and infant health and nutrition. And in Burkina Faso, where I once managed the U.S. embassy’s commissary, I also was a consultant and trainer for the culinary staff of the American Club.

Now, I’m researching the culinary legacies of European colonialism for a book due out in 2016 — including the impact of the African Diaspora on modern Europe and elsewhere. And so I find myself in the kitchen, tasting flavors of the places I’m reading about. It stimulates me to share all that with you in a series of articles about ingredients commonly used in Africa.

EXPLORING AFRICA, ONE INGREDIENT AT A TIME


 This is the first in a series exploring the food of the African continent, with a focus on individual ingredients and traditional recipes to bring the African pantry to your home.  

Future articles will feature cassava, black-eyed peas, coconut, palm oil, corn, eggplant, okra, smoked fish, sweet potatoes, plantains, rice and millet.

 

You don’t need a plane ticket. Just a basic pantry, a few pots and your kitchen.

West Africa, where we’ll begin, is a special place when it comes to food. It’s a region where street markets bloom anywhere the fickle climate will support them. Perhaps here, more than any other place on Earth, seasonality dictates what food appears on the plate, a natural and uncontrived model of the concept of local foods.

Cooks here create vibrant, savory meals with an often limited repertoire of ingredients. Many West African dishes and techniques can still be savored in the cooking of the American South, Brazil and the Caribbean: places where Africans endured the pain of slavery.

Walk into the central market in Ouagadougou in Burkina Faso or stroll down a busy street in Dakar in Senegal, and you see how people make do, creating a vibrant cuisine from what is available. The aromas make your mouth water, and your eyes cannot get enough of the pulsating scene, as market women set out their small mounds of produce on the ground, covered with scraps of colorful cloth.

Vegetables also poke out of the tops of baskets, like so many baby birds peering cautiously from their nest. Meat sits on counter tops, the various cuts nothing at all like the standard fare found in Western butcher shops and supermarkets. You might be puzzled by some of the spices and herbs, yes. But overall, the cuisine of West Africa is highly accessible to the Western cook.

Take, for example, the following recipe for meat cooked in a peanut sauce with fresh spinach.

Resembling a native African bean known as the Bambara groundnut, the American peanut ironically rose to esteem under humble circumstances. African slaves stored Bambara groundnut stew recipes in their minds and likely dreamed of bubbling stew pots as they crossed the tossing Atlantic, confined in the holds of slave ships. Imagine their joy in finding the peanut, which reminded them of home.

At the same time, but a world away, the Portuguese introduced the peanut to West Africa and Asia. Africans invented peanut brittle and kulikuli (or fried peanut balls).

With just a few basic ingredients from your West African pantry, cooking becomes the next best thing to hopping on a flight to Senegal or the Ivory Coast.

Be sure to invite a friend to join you for the meal, for as an African proverb goes, “One who eats alone cannot discuss the taste of the food with others.”

Meat in Peanut Sauce With Spinach

Prep time: 25 to 30 minutes

Cook time: 2½ hours

Total time: 3 hours

Yield: 4 to 6 servings

You may use beef, goat or lamb, if you prefer. And if you really like mutton, that, too.

Ingredients

3 tablespoons peanut oil

2 pounds beef chuck roast, trimmed of excess fat, rinsed, cut into 2-inch chunks, and patted dry

1 1/2 large yellow onions, finely chopped

3 cloves garlic, peeled, sliced, and lightly crushed with the side of a cleaver or large knife

1 piece of fresh ginger the size of a large walnut, peeled and lightly crushed with the side of a cleaver or large knife

1 small hot green pepper, seeded and minced, or more to taste

8 large plum tomatoes, coarsely chopped

1 teaspoon salt or, to taste

1/2 teaspoon freshly ground black pepper or, to taste

1/4 teaspoon cayenne pepper or, to taste

1 teaspoon paprika

1 teaspoon curry powder

1 teaspoon dried thyme leaves

2 cups water

1 cup natural peanut butter

16 ounces fresh spinach leaves (or frozen, in a pinch)

Fresh cilantro leaves and roasted peanuts, chopped, for garnish

Directions

1. Heat oil in a large, heavy-bottomed pot over medium-high heat.

2. Place salted meat chunks in pot and cook until well; flip pieces over and brown the other sides. Remove meat from pan and set aside on a large plate.

3. Add onions to the pan and fry until slightly translucent and golden in color; toss in the garlic, ginger and hot green pepper. Cook for another minute or so, until garlic turns slightly golden.

4. Stir in tomatoes and cook for about 3 minutes. Mash tomatoes with a potato masher or other implement.

5. Mix in the salt, black pepper, cayenne pepper, paprika, curry powder and thyme leaves. Stir well. Pour in 2 cups of water.

6. Add the meat, making sure to cover pieces with the liquid. Reduce the heat to low and simmer, uncovered, for 10 to 15 minutes.

7. Using some of the broth from the pot, thin the peanut butter and stir well. Add half of the peanut butter mixture to the stew. (Reserve the other half of the mixture for the spinach.) Cook, covered, until meat is tender, about 1 1/2 hours. Add more water if stew looks too thick.

8. While the meat cooks, rinse the spinach, and immediately add it to a large skillet over high heat. Stirring constantly, cook the spinach until all the leaves wilt. Remove from heat instantly and drain the spinach in a colander with cold water. When cool enough to handle, squeeze out excess water from the spinach and set aside.

9. Just before the meat is done, place the spinach in a heavy-bottomed pot, gently stir in the reserved peanut sauce, and warm the mixture over medium-low heat, uncovered, making sure that the mixture stays moist. Add a few tablespoons of water if mixture gets too dry.

10. Ladle sauce over white rice, placing pieces of meat on the side. Garnish the meat and the rice with chopped cilantro leaves and peanuts. Spoon the spinach near the meat. Or, serve the meat and sauce with cornmeal mush or fufu (pounded yam or plantains).

11. Pass Fiery West African Tomato Condiment (recipe below) around the table and dribble some on the meat, if desired.

Fiery West-African Tomato Condiment

Fiery West African condiment. Credit: Cynthia D. Bertelsen

Fiery West African condiment. Credit: Cynthia D. Bertelsen

Prep time: 15 minutes

Cook time: 15 to 20 minutes

Total time: 35 minutes

Yield: 2½ to 3 cups

Ingredients

3 tablespoons peanut oil

5 large garlic cloves, peeled and finely minced

2 to 3 red habanero peppers, seeded, and finely chopped (leave seeds in for an even hotter taste)

8 large plum tomatoes, cut into quarters

Salt and freshly ground black pepper, to taste

Directions

1. Heat oil over medium-high heat in heavy-bottomed skillet.

2. Add garlic and sauté for about 30 seconds, or until garlic turns slightly golden in color. Add peppers and fry for another 30 seconds, stirring constantly.

3. Slip tomatoes carefully into the oil to avoid splattering; sprinkle with salt and pepper.

4. Cook for 2 minutes and then lower the heat. Simmer, uncovered, until oil separates from the tomatoes.

5. Store in a covered container for up to a week. Use as a condiment with any African main dish.

Main photo: Peanuts closely resemble the Bambara groundnut, a vital ingredient in many West African dishes. Credit: Cynthia D. Bertelsen

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Faroese Lamb Fillet With Fermented Carrots, Wild Herbs and Lamb Bouillon. Credit: Carla Capalbo

Nordic chef Poul Andrias Ziska offers a fresh way from the Faroe Islands to prepare spring lamb. The tangy carrots give the lamb a nice lift. Ziska, of KOKS restaurant, in the Foroyar Hotel, above Tórshavn, reflects the trend of many Nordic chefs, who are working with the home-fermented vegetables that were once a Scandinavian staple in the days before refrigeration. The vegetables are usually made in big batches and keep well in the refrigerator. But they take at least a week to prepare. For a quicker, easier version of this Faroe Islands recipe, use store-bought pickled or fermented carrots. They’re available from some health-food stores. This recipe also calls for Faroese lamb, but fine organic lamb can be substituted.

Faroese Lamb Fillet With Fermented Carrots,

Wild Herbs And Lamb Bouillon

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Yield: 4 servings

Ingredients

3 cups lamb bouillon (use liquid bouillon rather than a stock cube)

1 tablespoon elderflower or other delicately aromatic vinegar

Salt and freshly ground black pepper to taste

2 lamb fillets

2/3 cup fermented or pickled sliced carrots

a handful of edible flowers and leaves, such as oxalis (wood sorrel), cuckoo flower (cardamine pratensis), violets

Directions

1. Preheat the broiler.

2. In a small saucepan, bring the bouillon to the boil and continue cooking until the liquid has reduced by half. Remove from the heat and stir in the vinegar. Taste for seasoning. Keep the sauce warm while you cook the lamb.

3. Broil the lamb fillets for 2 to 3 minutes on each side, turning them 2 or 3 times. The meat should be medium rare. Remove from the pan and allow to stand for 5 minutes before cutting it into thick slices.

4. Divide the lamb slices between 4 shallow serving bowls. Arrange the carrot slices on top, and scatter with the wild leaves and flowers. Spoon the sauce over the lamb and serve.

Main photo: Faroese Lamb Fillet With Fermented Carrots, Wild Herbs and Lamb Bouillon. Credit: Carla Capalbo

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Poulet au fromage. Credit: Charles Perry

“Chicken with cheese”: The words conjure up visions of that college-student standby, the fried-chicken melt. But poulet au fromage is something quite different — something elegant and perfectly delicious.

Exemplifying the cookery of early 18th-century France, long before the famous chef Marie-Antoine Carême came along and codified haute cuisine, the recipe appears in “Nouveau Traité de la Cuisine,” Published in the 1740s by a writer who used the pen name Menon. (Note that it wasn’t until the 20th century that chefs regularly began to publish their recipes while they were still fashionable; before then, chefs typically didn’t reveal their secrets until after they’d retired. So published recipes tended to represent the cuisine of an earlier era.)

Haute cuisine standards

Anyway, poulet au fromage is a delightful dish with a family resemblance to the 19th-century haute cuisine standard veal Foyot. In both cases, meat is simmered with broth and white wine and then baked under a covering of Gruyère (or Swiss) cheese; the ingredients meld into a concoction with a savory, sophisticated flavor.

But there are differences (besides the obvious fact that veal Foyot contains veal, which is expensive and troubles some people on ethical grounds). Poulet au fromage includes a substantial amount of herbs, which was more characteristic of French food in the 18th century than it was in the 19th (and is perhaps a little more to our present-day tastes). And it does not include fried minced onions, as veal Foyot does. If you felt like discreetly sprinkling some lightly fried onions on the chicken before adding the final cheese layer, however, I would be willing to close my eyes.

Menon’s recipe calls for a whole chicken, but the chickens of his day were younger and therefore more tender than those we can conveniently get in our supermarkets. I substitute chicken breast; to make up for the slight loss of flavor due to the absence of bones, I tend to add a bit of bottled chicken base.

Properly, the herbs should be added in the form of a bouquet wrapped in cheesecloth. But if you do that, you have to transfer everything to a saucepan, because in a frying pan the liquid will nowhere near cover the bouquet. It’s therefore more convenient to add all the herbs loose; given that are no other ingredients in the cooking liquid, they’re easy enough to strain out later.

Poulet au Fromage

Prep time: About 20 minutes

Cook time: About 1 1/2 hours

Total time: About 1 hour 50 minutes

Yield: 2 to 3 servings

Ingredients

2 1/2 to 3 pounds chicken breast

2 ounces butter

3/4 cup dry white wine such as Chardonnay or Sauvignon Blanc

1/2 cup chicken broth

3 sprigs parsley

2 shallots, sliced

2 cloves garlic, crushed

3 whole cloves

1 bay leaf

2 small sprigs fresh thyme

3 leaves fresh basil

Salt and pepper

1 pound Swiss or French Gruyère cheese, grated

Directions

1. Remove any bones and skin from the breasts, pound them with a kitchen mallet to flatten and cut them into pieces 1 1/2- to 2-inches square. Melt the butter in a large pan and fry the pieces in two batches until lightly browned, about 15 minutes.

2. Add the wine, broth, parsley, shallots, garlic, cloves, bay leaf, thyme and basil along with salt and pepper to taste. Bring the liquid to a boil, reduce the heat and simmer, loosely covered, for 1 hour. Meanwhile, preheat the oven to 475 F.

3. Remove the meat from the pan. Strain the cooking liquid and transfer half of it to a 2-quart casserole or baking dish. Sprinkle with half of the cheese, add the chicken pieces and the rest of the cooking liquid, and top with the remaining cheese. Cover the baking dish tightly and bake until the cheese is entirely melted, 10 to 12 minutes.

4. Raise the temperature to 500 F, remove the cover from the casserole and return to the oven until the cheese has begun turning brown in spots, 5 to 7 minutes.

 Main photo: Poulet au fromage. Credit: Charles Perry

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Holiday Pork Tenderloin. Credit: Barbara Haber

I am thinking about having an ecumenical holiday party this year to bring together friends of varying religious and ethnic persuasions and am enjoying the challenge of coming up with an inclusive menu that will honor my guests. I have been giving this party a lot of thought and decided to limit my scope to foods that represent Christmas, Hanukkah and Kwanzaa, the main holidays celebrated this time of year. Otherwise, if I try to include dishes representing the backgrounds of each of my guests, I will get into a tizzy trying to bring in dishes that reflect everyone’s nationality and/or religious belief. Besides, I have no idea what Ethical Culturists eat.

For Christmas

First, I will be thinking through Christmas dishes because that celebration dominates American culture this time of year, so much so that it is hard to believe that the holiday as we now know it has evolved only since the 19th century. Before that, our Puritan forefathers frowned upon its observance because they saw it as pagan. When Christmas finally came into its own, it became a holiday associated with children — gifts, good food and good cheer heavily influenced by Charles Dickens’ “A Christmas Carol” and Clement Clarke Moore’s “A Visit from St. Nicholas.” Those influences make clear why the holiday is so child-centered, what with hanging up stockings and leaving cookies for Santa Claus, and singing about reindeer.

As for the food I will serve, I want to avoid menu clichés such as the usual Christmas turkey or ham and will aim for other dishes gussied up to look festive. If I am feeling flush, I may go for beef tenderloins and will be extra cautious to not overcook this expensive meat. But if my guest list is large, I may cook the less costly pork tenderloins and will surround the platter with roasted apples and red potatoes and a sprinkling of sage leaves that may still be available from my garden. And this reminds me of a blunder I almost made. I recently bought a Jerusalem cherry plant because I was attracted to its shapely leaves and big red berries. I had just about decided I would decorate my holiday platters with cuttings from the plant when I discovered that the berries are poisonous, a member of the deadly nightshade family. So let us not get carried away by putting unfamiliar vegetation on food platters.

For Hanukkah

Hanukkah, the Jewish holiday that generally coincides with Christmas, is a less important observance than Passover, Rosh Hashana and Yom Kippur. But Hanukkah’s proximity to the Christian holiday has led to its growing prominence, and it too has become a child-centered event with the daily lighting of candles and the distribution of gifts. The holiday commemorates the rededication of the ancient temple of Jerusalem when its menorah miraculously burned for eight days and nights despite only a bit of oil being available. This explains why food fried in oil symbolizes the event, with potato latkes and jelly doughnuts the best known of the dishes. I have learned that I can make trays of latkes in advance, so I will prepare an assortment that will include not just those made with potatoes, but some with salmon and zucchini, and a dessert one with apples, all fried in advance, then heated in the oven just before serving.

For Kwanzaa

Kwanzaa, based on several African harvest festivals, is a seven-day holiday that was established in the United States in 1966 as a tribute to African-American culture. Fruits, nuts and vegetables play a major role in this celebration so they should be featured in dishes served. My appetizers will include toasted almonds, and I will serve a roasted chicken surrounded by such vegetables as carrots, sweet potatoes and onions. For dessert, I will have sautéed bananas with a rum raisin sauce served warm with a dollop of vanilla ice cream.

Not for Festivus

Thinking about the origins of these holidays has put me in mind of Festivus, dubbed “the holiday for the rest of us,” an invented celebration made famous in an episode of “Seinfeld.” The preferred dishes are some kind of meatloaf and spaghetti with red sauce, created I suspect because they include low-budget ingredients. This spoof involves the ritual “Airing of Grievances” that takes place immediately after the Festivus dinner when each of the assembled guests lashes out at the others to complain about affronts they have experienced all year. Festivus makes fun of consumerism and the often-manufactured good cheer that dominates the culture for all of December.

The music and mood

While it is amusing to think about such a grouchy holiday, I have decided not to include it in my party since I prefer a more positive approach to my celebration. I will, however, insist that gifts are not exchanged and the music I play will be limited to classical guitar, a bit of Bach, some Gershwin and the rapturous trumpet-playing of Miles Davis.

Holiday Pork Tenderloin

Prep time: 15 minutes

Cook time: 60 minutes

Total time: 1 hour, 15 minutes

Yield: 10 servings

Ingredients

1 teaspoon dried thyme

3 garlic cloves finely chopped

2 teaspoons olive oil

1 1/2 teaspoons salt

1 teaspoon coarsely ground black pepper

2 pork tenderloins with a combined weight of 3 to 4 pounds

6 or 8 small red potatoes cut in half

3 large red apples cut into quarters

2 tablespoons flour

1/2 cup dry red wine

1 cup chicken broth

1/2 cup water

Springs of fresh sage for garnish

Directions

1. Preheat oven to 450 F.

2. In small dish combine thyme, garlic, oil, salt and pepper to form a paste.

3. Tie the two tenderloins together, place on rack in roasting pan and rub with the garlic and thyme paste. Roast 30 minutes.

4. Reduce oven to 350 F and surround pork with potatoes and apples. Roast for about 35 minutes longer or until meat thermometer registers 145 F. Remove potatoes and apples to a plate. Let pork stand for 15 minutes, and temperature will continue to rise 5 to 10 degrees.

5. Meanwhile, take away rack from roasting pan. Stir flour into drippings and cook at medium heat for 1 minute, stirring. Add wine, heat to boiling and keep on loosening brown bits from pan. Add broth and water and boil 1 minute. Pour into gravy boat.

6. Place pork on serving platter with potatoes and apples arranged around it. Garnish with sprigs of sage or whatever other fresh herbs are available.

Main photo: Roasted pork tenderloin with red potatoes, apples and sage. Credit: Barbara Haber

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Braised short ribs with Japanese influence

When autumn comes with a chill in the air, I often prepare braised short ribs. Although this rich, robust-tasting dish is a favorite in America, I never imagined it would become my winter comfort food.

I was born in Japan and lived there until I moved to the United States as a middle-aged adult. My taste buds were trained in the Japanese way, to appreciate dishes that are prepared so that each ingredient speaks out. Preserving the natural flavor of each ingredient, rather than blending flavors to produce a new taste experience, is a fundamental tenet of Japanese cuisine. My taste buds were also nurtured to expect fermented seasonings that are rich in umami (savory flavor). This means the use of miso, shoyu (soy sauce), mirin, rice vinegar and dashi (kelp stock).

When I came to America, I found that people didn’t follow formulas as rigidly as in Japan. I first encountered braised short ribs at a restaurant in New York City, and its large portion size and bold, rich flavor seemed to embody the “mighty America” that so impressed and influenced me.

Back in Japan I was accustomed to beef that was meticulously cut into paper-thin slices and used in shabu-shabu (beef slices that are blanched in dashi and dipped in flavored sauces), sukiyaki (beef slices cooked in a mixture of sake, shoyu and sugar) and similar preparations.

Eventually I decided to create a lighter version of braised short ribs that incorporated Japanese influences. I studied many American braised short-rib recipes as a base before I successfully produced a lighter but rich-tasting version of this dish.

Short ribs recipe unites the best of both worlds

Here is how I approached my recipe (also featured in my cookbook, “Hiroko’s American Kitchen”). First, I use kelp stock to braise the meat. Kelp stock provides rich yet clean umami to the braised dish. By using kelp stock I can eliminate mirepoix — the chopped aromatic vegetables that are sautéed for the base in most Western braised short-rib preparations. This significantly shortens the prep time.

Second, I use sake in the braising stock because it also has excellent umami content. I choose sake that is moderately priced; premium sake made from heavily polished rice is less acidic, so it is not ideal for use in cooking.

Third, I do a quick blanching of the short ribs in the boiling water after they are well browned in the skillet. This technique cleans the meat by removing oil and burnt bits clinging to it. This further ensures that the braised dish has a clean taste.

Finally, I use shoyu as one of the key flavoring ingredients in the braising liquid. The additional umami from shoyu is a great asset to the dish.

It is an excellent idea to pair my braised short ribs with sake. To accompany this robust, strongly flavored dish it is not necessary to purchase premium sake such as ginjo or dai-ginjo. Junmai-shu, made from rice that has had 30 percent of the bran polished away, is somewhat acidic, fuller-bodied and earthy. It is a perfect match for the short ribs.

Tokubetsu (special) junmai-shu and kimoto junmai-shu (sake brewed in 100%  traditional technique), which I prefer for accompanying my braised short ribs, is excellent served warm, not hot. Warming this style to body temperature of about 98 F, called hitohada (skin temperature) in Japanese, is correct. This opens up the delicate sweetness, bouquet and flavor of the sake. Test the temperature by simply pouring a drop on the back of your hand.

For this holiday season, braised short ribs in the Japanese style with warmed sake is the way to go. You will find much more information about sake, including how to cool and heat it for different dishes, in my book, “The Sushi Experience.”

Hiroko’s Braised Short Ribs

It is best to begin making this dish a day in advance by marinating the meat the day before cooking. 

Prep time: 20 minutes  plus overnight marination

Cook time: 3 hours

Yield: 6 servings

 Ingredients

7 tablespoons shoyu

5 tablespoons honey

3 tablespoons Worcestershire sauce

1 tablespoon red pepper flakes

5 to 5 1/2 pounds bone-in short ribs (about 6 whole bones)

2 tablespoons canola oil or vegetable oil

1 cup sake

2 cups kelp stock (made by soaking 1 ounce kelp, or kombu, in 8 ounces water overnight)

2 tablespoons sugar

Simmered winter vegetables such as Japanese turnips, sweet potatoes, Brussels sprouts are excellent accompaniments.

Directions

1. In a large bowl, combine 6 tablespoons of shoyu, honey, Worcestershire sauce and red pepper flakes. Add the short ribs to the sauce and marinate overnight.

2. Heat the oven to 325 F. Bring a medium pot of water to a boil. Remove the short ribs from the marinade and wipe them with paper towels, reserving the marinade. Place the canola or vegetable oil in a large skillet over medium heat and add ½ of  the meat. Cook the ribs until all sides are golden brown, 4 to 6 minutes total. Transfer the browned short ribs to a sieve and lower the ribs into the boiling water. Quickly swish the ribs in the water and remove them, discarding the water after both batches of ribs have been cooked and washed.

3. Combine the sake and kelp stock in a large pot over medium heat and bring it to a simmer. Add the sugar and the ribs (in a single layer) and bring the mixture to a gentle boil. Cover the pot with a lid, transfer it to the oven, and cook the short ribs for 1 1/2 to 2 hours.

4. Remove the pot of short ribs from the oven. Carefully open the lid of the pot add the reserved marinade to the pot. Cover the pot with the lid and transfer it back to the oven. Cook the meat for 30 to 40 minutes.

5. Remove the pot from the oven and cool the short ribs in the cooking liquid. When it is cool, remove the short ribs from the cooking liquid and cut the meat from the ribs into the desired portions, eliminating as much of the fat as you wish. Store the beef in the cooking liquid until ready to serve.

6. Before serving, warm the short ribs in a pot, covered, with 1/3 of the cooking liquid. In another small pot, reduce the remaining cooking liquid until syrupy. Serve the beef with seasonal vegetables and the reduced liquid poured over the meat. Accompany the dish with crusty bread and vegetables.

Main photo: Braised short ribs in the Japanese way. Credit: Hiroko Shimbo

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New England boiled dinner with chicken and vegetables. Credit: Clifford A. Wright

Careful thought can ease your workload considerably, if that’s how you think of cooking, by squeezing three dinners from one initial cooking. It’s a novel way of viewing leftovers in that you’re not using them so much as you are making leftovers to be used according to a plan.

First, in the method that follows, you’re not simply using leftovers, you’re following a game plan to create three nights of family dinners for four by using the foods from the first meal for the second meal and from the first and second meals for the third meal. You’ll add one or two foods to subsequent dinners Nos. 2 and 3. You can do all of this for about $40.

Ideally, dinner No. 1 should begin on a Sunday morning as you’ll be making a boiled dinner that can cook slowly all day either in a large slow cooker or on the stove top if your cook top has a simmer-control setting. A simmer-control setting is so low that a pot of water set on top of it will never boil; it will only shimmer on top.

The first meal is based on a New England boiled dinner, a family meal that was far more popular in the early 20th century than today and something of a misnomer as one never actually boils the chicken but rather poaches it. The second meal is based on an Alpine-type of baked casserole au gratin with fontina cheese. The third meal is based on a root vegetable soup purée with chunks of meat and vegetables.

First Dinner: Boiled Dinner

Prep time: About 30 minutes

Cook time: 3-9 hours

Yield: 4 servings

Ingredients

One 4-pound chicken

2 pounds fresh kielbasa sausage or mild Italian sausage

1¾ pounds boiling potatoes, such as small Yukon gold or fingerling, peeled

1½ pounds fat carrots, scraped and cut in half

1 pound (7 or 8) small onions, peeled

1½ pounds fat parsnips, scraped

1¼ pound small turnips (7 or 8), trimmed of tops

2 small celery roots (1 pound), trimmed and peeled

2 celery stalks, cut in half

50 garlic cloves

Bouquet garni, tied in cheesecloth, consisting of parsley, celery stalk top, marjoram, bay leaf, and oregano

10 peppercorns

Water as needed

Salt to taste

Directions

1. Wrap the chicken in cheesecloth and tie off with kitchen twine. Place in a large stockpot with the sausage, potatoes, carrots, onions, parsnips, turnips, celery root, celery stalk, garlic, bouquet garni and peppercorns and cover with water. Turn the heat to high and bring to a near boil. Reduce the heat to very low the minute you see a bubble or two rise to the surface. Cook until all the foods are very tender, about 9 hours with a simmer control and about 3 hours without. At no time should the water boil; it should only shimmer on top. About halfway through the cooking, season a bit with salt. Bring to just below a boil on high heat. Reduce the heat to low, so it is just shimmering on the surface.

2. Remove the chicken and unwrap from the kitchen twine. Set the chicken in the middle of a large round platter. It will be so well-cooked it will collapse unless you handle it gently. Surround with all the other meats and vegetables except for the celery stalk and bouquet garni, which you will discard. Serve with any two of these accompaniments: horseradish with apple, Bavarian mustard, Cajun mustard, regular mustard, Mostarda di Cremona, apple sauce or hot sauce of your choice.

3. Save all food not eaten.

4. Strain the broth through a cheesecloth-lined strainer and return to a pot. Boil until the broth is reduce by a third. Cool and save.

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Picture 1 of 3

Meat and vegetables ready for dinners two and three. Credit: Clifford A. Wright

Second Dinner: Baked Casserole au Gratin

Prep time: about 10 minutes

Cook time: 1¼ hours

Yield: 4 servings

Ingredients

Leftovers from boiled dinner, sliced

2½ ounces smoked slab bacon, chopped

1 tablespoon olive oil, vegetable oil, butter, pork lard or duck fat

½ pound cabbage, cored and thinly sliced

Salt and freshly ground black pepper to taste

4 slices (about 2 ounces) French or Italian country bread

Pinch of freshly grated nutmeg

Pinch of ground cinnamon

¾ pound fontina Val d’Aosta cheese, in thin slices

2 tablespoons unsalted butter, in thin slivers

2 cups chicken broth (from first meal)

Directions

1. Remove the meat from the chicken and discard the carcass. Chop or slice the chicken and sausage keeping them separated. Slice all the vegetables but keep them separate. Remove half of everything and set aside for meal No. 3.

2. Preheat the oven to 325 F.

3. In a sauté pan, cook, stirring, the bacon and cooking fat over medium heat until almost crispy, about 4 minutes. Add the cabbage and a little water to deglaze the pan and cook, stirring, until it is wilted, about 5 minutes. Season with salt and pepper.

4. In four 8 x 1½-inch baking casseroles, or one larger baking casserole, or similar ovenproof vessel, place the bread and then layer half the leftovers on top and half the cabbage and sprinkle with nutmeg and cinnamon. Layer half the fontina cheese and then another layer of leftovers and cabbage and finally some slivers of butter. Finish with one more layer of cheese and butter. Pour ½ cup broth into each casserole and bake until golden brown and bubbling, 55 to 60 minutes. Serve hot.

Third Dinner: Root Vegetable Purée With Chicken and Sausage

Prep time: 10 minutes

Cook time: 15 minutes

Yield: 4 servings

Ingredients

Leftover vegetables from dinner one

3½ cups chicken broth (from first meal)

3 tablespoons heavy cream

3 ounces fresh or frozen peas

Leftover meat from dinner one

¼ teaspoon ground ginger

4 slices (about 2 ounces) Italian or French country bread, pan-fried in butter until golden brown

Directions

1. Place all the leftover vegetables in a food processor with 2 cups broth and blend in pulses at first then continuously until smooth. Transfer to a soup pot with the cream, peas, remaining meat leftovers, remaining broth and ground ginger and heat over low heat until hot. Check the seasoning. Serve with bread.

Main photo: New England boiled dinner with chicken and vegetables. Credit: Clifford A. Wright

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