Dec 12 2011
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Hunting for Ingredients, Uncategorized

A Side Trip to Suwon

With snow mounded in the streets, I’ve been summoning my inner Betty Crocker for ways to make the  evenings a little more toasty in my abode.  An earlier mission for cooked pumpkin (sans my good friend Libby) left me with some extra and, as a by-product, I came up with this tasty stew recipe. 

If you’ve been paying attention, by now you’ve heeded my suggestions and Ma and Pa have put the inaugural care package in the mail. If you missed the memo, or, for those of you who are a little hesitant about indenturing your contact list, here’s an alternative.  You can find most of the rare ingredients called for in a sketchy back alley just across from Suwon Station.  No, I’m not saying 3 hairs from a Thai ladyboy’s back are the secret garnish.  I was referring to the lentils and spice.

After winding through the maze of market streets, if you persevere like Sir Edmund Hillary, on the second floor of a dimly lit building you’ll find the Swoyambhu Restaurant. Run by a transplanted Nepalese family and serving Indian and Nepalese favorites, this place really delivers.  As if the luscious butter chicken and delicate samosas weren’t enough of a draw, next to the counter you’ll find a stash of ingredients that will have you feeling light-headed.  Curry and lentils are plentiful, and they even have dried chickpeas to boot. The packages are large enough to curb at least a couple months of cravings, and once you taste this recipe you’ll be glad you decided to ration.   

Curried Chicken and Pumpkin Lentil Stew

Serves: 3-4

1 Tbsp Olive Oil

1/2 Onion, diced

2 Chicken Breasts, cooked and shredded

1 Cup Lentils of any variety (I used green), rinsed

1/2 Can Diced Tomatoes

1 Tbsp. Curry Powder

1/2 tsp Paprika

1/4 tsp Ground Coriander

1/4 tsp Tumeric

2 Chicken Bouillon Cubes

3-4 Cups Hot Water

1 Small Pumpkin, cooked (I sliced the pumkin in half, scooped out the seeds, then cooked in the microwave until soft about 6-8 minutes.  Once cooked, I scooped out the cooked flesh and roughly chopped it.)

Salt and Pepper to taste

Heat the oil in a large pot over medium-high heat.  Add the onions and sautee until translucent.  Next, add the chicken, lentils, tomatoes, and spices.  Cook just enough for flavors to meld together and to heat through. Dissolve the chicken bouillon in hot water and add to pot.  Allow the mixture to come to a boil, then turn down the heat to simmer for about 15 minutes or until lentils are fully cooked.  Stir in the pumpkin to finish and season to taste.

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Dec 07 2011
3 Comments
Foreign Finds, Uncategorized

The Tastier Side of Smuggling

WANTED: Individuals with a yearning for adrenaline, a flexibility to adapt to a changing environment, and an ability to work well under pressure.

No, I am not seeking recruits for Human Resources.  I’m talking about mules.  Those willing to conceal in pursuit of  palatable bliss.  

While some have remarked on my emerging transit ring as a bit of a farce, I see the actions I’ve taken as nothing less than crucial.  In Korea, along with ovens, tacos and the evasive cranberry, a proper selection of spices tends to be something of a former life.  In my mind,  not much transcends the explosion of flavor brought on by just the right amount of garam masala.  Give me coriander with a sprinkling of tumeric and I’m in heaven.  With my eye on the prize, I summoned my inner ingenuity. 

Armed with forgotten favors and blackmail, I have lured many into my service.  One by one, they surrender their bounty and then are free to go.  City dwellers bring the Starbucks.  Lime juice is taken on by the loving family back home.  Despite the efficiency of this system, I still yearn for the rush myself.

When the destination for my summer vacation was determined to be Bali, I was giddy at the thought of towering volcanoes and white sand beaches.  Little did I know what the true highlight would be.  While grabbing a quick bite at a cafe in Seminyak, I noticed a steady stream of patrons filtering in and out of a neighboring shop.  Like felines drawn to catnip, all who entered seemed to be blinded by the light.  I soon understood.

Using the restroom as a cover, I excused myself from the table and slipped next door to investigate.  What I found nearly took my breath away.  Garbanzo beans, couscous, Campbell’s Soup, and prosciutto covering the shelves.  In the corner, I spotted Kinder chocolate.  By the time I found the Indian section, I had lost all self-control.  Among the gems, I uncovered Tikka Masala Paste. Now, perhaps I should have considered the weight of the glass jar in my carry-on.  And perhaps I should have prioritized the curry paste, cans of soup, and satchels of dried legumes.  But, do smokers consider the pros and cons of a cigarette before stuffing each one in their mouth? I could make do.

Following a return journey complete with a few nervous bag scans, I stepped into my apartment and wiped the sweat from my brow.  I had made it.  Carefully, I put the Tikka Masala Paste to rest in my cupboard for when the curry itch surfaced once again.

The spicy booty

Now, with a trip to India quickly approaching, I have been stricken with a bit of India-fever.  Sitar music to start the day and a Bollywood classic before bed have fallen into routine.  When the suggestion of curry came up for dinner last night, I was quick  to pony up my secret stash.  The only thing outstanding was naan bread.

Through my stint as boss, I have learned that the best return comes from diversified income.   When I knowingly give multiple mules the same assignment, it is not because I am greedy,  it is only to ensure my bottom line.  In this vein, the need for naan was stratified amongst my acquaintances.  One friend took on  homemade  while another  picked up a package of Paratha  from the local Home Plus.

By the time we convened, a little pillow of dough was resting under a paper towel and the Paratha were ready to go. *After a little clarification  over what the Americans deem “broiling,” the homemade was stuck in the oven and the packaged was slipped in a stove top pan to be charred.   Realizing after the fact that the bread  perhaps should have been stretched out a bit more, the homemade end product  was a little doughy but certainly served the purpose.  The Paratha, on the other hand, was just dreamy. When unwrapped, each slab of dough generally resembled an uncooked tortilla.  When heated on both sides in a pan, the result was crispy yet chewy buttery goodness.  Not greatly distinguished from naan by Wikipedia (an Indian flat-bread that originated in the Indian subcontinent), as far as I’m concerned this discovery has become a new staple.  If only more trips to Bali were in the cards to counter.

The selection

No-yeast Naan Bread

Ingredients:

 

Directions:

  1. Mix together dry ingredients.
  2. Heat oil in pan.
  3. Add milk, egg and yogurt to pan and heat until just warm.
  4. Add wet ingredients to dry.
  5. Mix the dough, knead just until held together.
  6. Let rest, covered up to 45 minutes.
  7. On floured surface pat out into two patty shaped surfaces, about 1/2 inch thickness.
  8. Broil under medium heat, turning once.
  9. They will bubble and go slightly brown.

Read more: http://www.food.com/recipe/no-yeast-naan-bread-21155#ixzz1fqdOPVbh

*UPDATED 3/20/2012: After taking a cooking class in India, I learned that the method we used to cook this naan was by no means the best.  The proper technique would be to make the dough into flat patties, then place on the stove top in a lightly oiled pan.  Move around constantly as browning so that it doesn’t stick.  When the initial side starts to brown, flip and proceed with other side.  Next, remove the naan from the pan, and char for just a second on each side over an open stove flame. 

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Nov 27 2011
1 Comment
Holidays, Uncategorized

Undoing the Top Button

Living in a foreign country, I’m well aware that on a day-to-day basis my actions are  viewed as somewhat absurd by those around me.   The sideways stares and furrowed brows have become a bit of the background music to my life.  This weekend was no exception.

With ovens being a bit of a commodity here, the silent partner for this whole  ordeal was to be my slow-cooker.  Factor in the need for specific   ingredients, a 5 hour bus journey, two transfers, and a 20 minute walk and we’re looking at  a daunting venture. I was met with a few firmer stares than usual as passersby glanced in the direction of the stifled grunts along the way. I guess a redhead heaving under the weight of canned goods isn’t as common as high heels on a hike.

Having served time with hard labor upon arrival, putting the finishing touches on my stuffing felt like a walk in the park.  I’m happy to report that  the slow-cooker worked fabulously as an incubator of gooey goodness.

This Thanksgiving, I’m thankful to our founding fathers for adding gluttony to the national agenda.  

Happy Thanksgiving!

Worth the exertion

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Nov 24 2011
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Holidays, Uncategorized

Thanksgiving on the Horizon

Yes, folks, it has arrived.  The only  time of year when the elastic around your waist is praised as ingenious  rather than scorned as geriatric.  Cover a table with dozens of Mom’s recipes, ample spirits, add some football for good measure and you’re standing right next to the Dhali Llama in line for karmic enlightenment.

Bring. It. On.

Some of you may settle for a big chicken.  Some of you may forego the green bean slop we all love to hate.  I, however, am not one of those people.

There will be turkey.

There will be green bean casserole.

There will be stuffing.

There will be potatoes.

There will be cranberry sauce.

And by Gl-tton, there will be pumpkin pie.

This year, I have taken on the responsibilities of stuffing and pumpkin dip (courtesy of fellow WordPress bloggers Haute Apple Pie).

Now, stuffing is one of those things not to be messed with.  Some people were weaned off the bottle with sausage in their stuffing.  Others swear up and down that slimy, salt-saturated surprises called canned oysters are the secret ingredient.  In my house, we prefer to keep it simple.  Over the years, our standard go-to has come of age and left Pepperidge Farm in its dust with the additions of fresh rosemary, roasted chestnuts, and caramelized onions to deepen the flavor.

Round 1: Bread Cubes in Barbie’s Oven

It all starts with good bread.  At home, through trial and error, I have decided that fresh sourdough lends itself best to the final product.  While I like challenges, I also know when to hang up my hat.  This isn’t San Francisco.  Paris Baguette’s “Fresh Homestyle” will work just fine. On Sunday, I set out on the first step of my journey towards the light.

After stocking up with 4 loaves of bread, I headed for a friend’s who kindly offered to share her oven. With help, we had all 4 loaves neatly cut into uniform cubes in under 30 minutes.  The toasting process, however, was not quite as concise.  Complete with a miniature baking sheet and spastic fuse, needless to say, the toasting took a few rounds.  About 32.

Toasted to perfection

Round 2: Hunt and Gather

After a few months (and a few run-ins) on the trail of fresh rosemary, I purchased a small plant of my own a few weeks ago.  Done, and done, you say?  While rosemary has a reputation for being a bit fussy and I have a reputation  for turning things brown, I was a little worried about this one.  Fingers crossed, I think we’ve made it.  That is, unless I cut the sprigs off this evening and every last leaf ends up on my patio floor.  Let’s think positive.

Fresh parsley was secured with help the of NH (previously mentioned) and ample chicken bouillon  was scoured from the hidden corners of HP.  While chestnuts gave me a bit of a run for my money, we’re locked and loaded.

Round 3: Engage Slow-Cooker

Stay tuned (and maybe cross your fingers).

Caramelized Onion and Chestnut Stuffing

Bon Appétit  | November 1998

Serves 8-10

  • 1 pound country-style French bread or regular French bread, crust trimmed, cut into 1/2-inch cubes
  • 6 tablespoons (3/4 stick) butter
  • 2 large onions, chopped
  • 2 tablespoons chopped fresh rosemary
  • 3 celery stalks, chopped
  • 1 7- to 8-ounce jar vacuum-packed steamed chestnuts, quartered (about 2 cups)
  • 1/2 cup chopped fresh parsley
  • 1 cup canned low-salt chicken broth
  • 2 eggs, beaten to blend

Preparation

Preheat oven to 400°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until golden brown, stirring occasionally, about 15 minutes. Transfer to large bowl; cool.

Melt butter in heavy large skillet over medium-high heat. Add onions and sauté 10 minutes. Add rosemary; sauté until onions are golden brown, about 10 minutes longer. Add celery and sauté until beginning to soften, about 5 minutes. Add chestnuts and stir to blend. Transfer onion mixture to medium bowl. Mix in parsley. Add broth to skillet and bring to boil, scraping up any browned bits. Add to onion mixture. (Bread and onion mixture can be made 1 day ahead. Cover separately. Store bread at room temperature; refrigerate onion mixture.) Stir onion mixture into bread. Season with salt and pepper. Mix eggs into stuffing.

To bake stuffing in turkey:
Loosely fill main cavity with cool stuffing. Butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 20 minutes.

To bake all of stuffing in baking dish:
Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down, and bake until heated through, about 30 minutes.

Read More http://www.epicurious.com/recipes/food/views/Caramelized-Onion-and-Chestnut-Stuffing-100464#ixzz1ec1yJU8B

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Nov 23 2011
2 Comments
Foreign Finds, Hunting for Ingredients, Uncategorized

Making Deviled Eggs With Honey Mustard

Greetings! Let me introduce myself.  From a young age, I have been drawn to the pasta cutters and tangled webs of cheesecloth shoved into the forgotten corners of my mother’s cupboards.  I’ve always appreciated a culinary challenge, and living in Korea never fails to deliver.  Whether it’s banana bread in a rice cooker or a 3-day endeavor for  homemade hummus, I will find a way.

Fueled by passion and PMS, I maintain the attitude that no craving shalt go unnourished.  Join me on my culinary goose chase, and I promise your palate will be rewarded!

As one who lives life through her taste buds, what better way to introduce myself than with  a few of my greatest culinary discoveries thus far. Continue reading →

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