Monthly Archives: January 2013

THE SECRET RECIPE CLUB: PUMPKIN BOLO DE FUBA’ CREMOSO

Posted in Desserts, Sweets, Secret Recipe Club by

The Secret Recipe Club took a break in the month of December, but now we are back!  For those who don’t know, the SRC is a fun blogging event in which you are paired (in secret) with another blogger, and on reveal day post a recipe chosen from that blog.  Everyone in the same group posts at the exact same time, even if you are blogging from Japan.  😉  This month I was paired with Shirley, from the blog Enriching your Kid.  Shirley is a clinical psychologist who, after having kids, opted for working very hard at home taking care of them and paying particular attention to a healthy nutrition.   She cooks a lot of Indian food, so at first I had my mind set on one of her many paratha recipes, but then I spotted a very familiar Portuguese name – “bolo de fuba’ cremoso” – and that was it.  I knew it would be my choice for the first SRC post of 2013.   She added a nice twist to the classic, by incorporating pumpkin in the cake.  Check out her post about it here.

served
PUMPKIN BOLO DE FUBA’ CREMOSO
(adapted from Enriching your Kid)

1 cup masa harina (corn flour)
3/4 cup pumpkin puree’
1 cup sugar
2 tablespoons butter
2 cups milk
2 eggs
pinch of salt
1 cup grated cheese
1/2  tablespoon baking powder
1 tsp grated nutmeg
lemon zest

Pre-heat the oven to 350 degrees. Place all of the ingredients (up to the salt) in a blender or a food processor and mix for 4 minutes or until the mixture is smooth (it will be very liquid).  If your processor or blender is very large, you can add the rest of the ingredients. Otherwise, transfer the mixture to a bowl and add the cheese, baking powder, nutmeg and lemon zest, mixing well with a whisk.   Pour into a buttered and floured pan (8 x 8 inches).

Bake for 35-40 minutes or until the top of the cake is golden. Cool the cake before cutting it into slices.

ENJOY!

to print the recipe, click here

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Comments: First, a little bit on language, as Shirley was puzzled about the gender issue in Portuguese.  All nouns have a gender, and for the most part words that end with “a” are feminine.  Words that end with “o” are masculine. However, there are exceptions.  Fuba’, for instance, the term that describes a particular type of corn flour, ends with “a“, but it is masculine.  Therefore, the adjective that goes along with it, “cremoso”  (creamy) must agree with the gender, and end with “o“.  Let’s suppose we were talking about a coconut concoction called “cocada“.  Cocada ends with an “a“, and it is indeed feminine.  In this case, creamy coconut would be described as “cocada cremosa“.  Clear as mud?  Well, mud is feminine: A lama.  Earth is feminine: A Terra. Love is masculine: O amor (gotcha there! Amor ends with “r”  to confuse non-native speakers ;-)).

Now, to the recipe:  I made a few small modifications, using cooked pumpkin instead of raw. I absolutely had to put my beloved pumpkin puree to use, and that was a perfect opportunity.  I also reduced the sugar slightly.  If you are Brazilian and grew up enjoying bolo de fuba’, this version seems like a different sweet, mainly because of the nutmeg. If you are not too fond of nutmeg, or if you want something closer to the Brazilian version, reduce the amount or omit it. Pumpkin was a great addition to bolo de fuba’, I  loved what its subtle taste brought to the cake.

Shirley, I will definitely be cooking other recipes from your blog,  as Indian cuisine is fascinating and I don’t have enough experience with it.  I hope you are having a great reveal day…  😉

For my readers: if you want to see what the crowd from SRC Group D came up with in this first posting of the year, click on the happy frog and a new page will open with plenty of great posts.

ONE YEAR AGO: Citrus-crusted Tilapia Filets

TWO YEARS AGO: Bran Muffins, not just for Hippies

THREE YEARS AGO: Flourless Chocolate Cake



BRINED-ROASTED PUMPKIN SEEDS, AND A BLOG AWARD!

Posted in Appetizers by

As I mentioned on my last post, we love to make our own pumpkin puree.  The pulp stores well in the freezer and we can use it for pies, soups, sauces or anything else that calls for the canned product.  Once that pumpkin is cut open, don’t even consider discarding the seeds.  Roasted pumpkin seeds, home-made, are a special delicacy.  Until now, we’ve followed traditional recipes that simply lay the seeds on a baking sheet, lightly coated with oil and a little seasoning.  This time, I took a slightly different route: I brined the seeds before roasting, and what a difference that made!  All credit goes to Sawsan, the wonderful blogger and ultra-talented photographer from Jordan.  Check her post about it here.

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GINGER-PAPRIKA TOASTED PUMPKIN SEEDS
(from Chef in Disguise)

1/2 cup pumpkin seeds
2 cups water
1 tablespoon salt
about 1 tablespoon olive oil
powdered ginger to taste
paprika to taste
     

Scoop out the insides of your pumpkin. Separate the seeds from the stringy core and then rinse them.

In a small saucepan, add the water, seeds and 1 tablespoon of salt
Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
Spread your seeds on a baking sheet and allow to dry completely.

Drizzle the seeds once they get dry with olive oil, sprinkle with the powdered ginger and paprika, or any seasonings you like, and mix to coat them as evenly as possible.  Spread the seeds out over the roasting pan, all in one layer.

Bake in a preheated oven at 390-400 F (200 Celsius) until they become golden brown or are roasted the way you like (10-20 minutes).  Allow to cool, and….

ENJOY!

to print the recipe, click here

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Comments:  Three great advantages in this brining approach: first, the salt gets into the seed instead of outside only, so you won’t get excess salt in one bite and not enough in another, which is quite common in the “old” method.  Second, the roasting time is reduced quite a bit, as the seeds will have a chance to start mellowing down in the brining step.  Third, a more pleasant texture in the final roasted seeds.  Try it with different seasonings, Southwest spices, chili, I bet even a little curry could be pretty interesting.

Sawsan, thanks for teaching me about brining seeds, loved it!

And now, time to show off the blog award I received…

sisterhood-of-the-world-bloggers-award

I was nominated by Alison, from Happy Domesticity, and of course, it made my day when I got her note about it!  The winner of such an award must answer 10 questions. Alison added one more. I don’t mind at all, as 11 is a prime number, therefore a lot cooler than 10.  Let’s get down to business:

  1. What is your favorite color? Maybe yellow, but I do love all colors.
  2. Your favorite animal? I am a dog person as far as pets go, but my favorite animal is the elephant.
  3. Your favorite non-alcoholic drinks? Home-made carbonated water (Penguin). Twist of lemon is optional.
  4. Facebook or Twitter? I use Facebook because my blog posts are publicized there and I get messages from readers.  I don’t like Twitter, and that is a good thing because I wouldn’t have time for it anyway.
  5. Your favourite pattern? I love horizontal stripes, just the other day I noticed that a lot of my clothes have stripes.
  6. Do you prefer getting or giving presents? Giving.
  7. Your favourite number?  4
  8. Your favorite day of the week? Friday.
  9. Your favorite flower? Christmas-cactus in full bloom.
  10. What is your passion? My work. But fitness comes a close second. Cookbooks get the bronze medal.
  11. Why did you start to write your blog? I love to write and I love to cook. Blogging seems like a good way to join both… 😉 

Alison, thank you once again for the award!
Makes blogging even more fun!

ONE YEAR AGO: A Sourdough Experiment

TWO YEARS AGO: Shrimp and Fennel Casserole

THREE YEARS AGO: Tuscan Bread

PUMPKIN UNCANNED

Posted in Vegetarian-friendly, Veggies by

A little over 3 years ago, I shared with you our recipe for pumpkin pie that uses home-made pumpkin puree. Phil is absolutely adamant about it, having grown up watching his Grandma and his Mom make the puree from scratch and producing delicious pies with it. But, there’s more than pie to pumpkin, and by making the puree yourself, you can also enjoy your own roasted pumpkin seeds. Plus, one large pumpkin will give enough puree to last for a year!  Yes, you can do it with large pumpkins, even if they are a little more fibrous. And yes, it freezes quite well. Without further ado, here’s how we make it…

First, you need to cover a working surface with newspaper, and your body with a nice apron. Then cut open a lid on the top of your pumpkin, and scoop out all the seeds and the fibers that glue them together. Reserve them for later.
seeding

Next, cut large slices that will fit over baking sheets, and place them in a 350 F oven, with the cut side down. No need for salt, no need for oil. Easy as pie.
intotheoven
Bake the pumpkin for about 1 hour, or until soft. A good test is pushing your finger lightly on the skin, it should form an indentation.
bakingready

Now, let the fun begin!  Scrape the flesh into a bowl, and go to the sink, carrying the cooked pumpkin, an empty bowl, and a potato ricer.  Place some of the pulp in the masher, and squeeze out with a light pressure, just to release what is mostly water.  Let that go down the drain.  Once you feel most of the watery stuff is released, puree the pulp into the clean, empty bowl.  Do that in batches until all the pulp is passed through the holes of the ricer.
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Now, marvel at the beauty of the mashed pumpkin you made yourself, or at least that you took pictures from while your husband worked hard at it… 😉
pureeready
You can use it to make a nice pumpkin pie like the one I blogged about…
sliced
And save the rest in the freezer. I normally make a few 1-cup and some larger portions. Make sure to label, because the freezer can quickly turn into a parallel universe, unknown and mysterious.
freezer
My next two posts will feature goodies I made with our uncanned pumpkin…  First, I will show you an interesting take on roasted pumpkin seeds, and next…  well, next I cannot tell you yet.  It’s a secret.  😉

ONE YEAR AGO: Pork Ragu

TWO YEARS AGO: Friendly Kuri Squash

THREE YEARS AGO: Celery and Apple Salad

KEEMA BEEF CURRY

Posted in Beef by

If you prefer your curry to be mild instead of incendiary, this recipe is for you.  I actually don’t mind a very spicy version, but when serving a meal for guests I usually tone it down just to be safe.  This recipe from Food and Wine magazine was another great recommendation by our friend Cindy. I made it over the holidays for my stepson and his girlfriend, and we all loved it.  I served it over white rice, but it coud lalso be enjoyed as a stew, with soft naan bread.  The potatoes make it almost a complete meal.

served1

KEEMA BEEF CURRY
(adapted from Food and Wine Magazine, January 2012)

1 TB canola oil
1  pound lean ground sirloin
1/2 pound ground turkey (or use all beef, omitting the turkey)
1  shallot, finely chopped
2 TB minced fresh ginger
1 garlic clove, minced (optional)
1 + ½ TB Madras curry powder
salt and freshly ground pepper to taste
1 large Yukon Gold potato, cut into 1/2-inch dice
1 + ½ cups chicken broth
1 can (14-ounce) unsweetened coconut milk (light is perfect)
1 can (14-ounce) diced tomatoes with their juices
1 + 1/2 cups frozen baby peas
Chopped cilantro to taste (optional)

In a large, deep skillet, heat the oil. Add the ground beef and turkey (if using) and cook over high heat, stirring to break up the lumps, until no longer pink, about 5 minutes. Add the shallot, ginger, garlic and curry powder and season with salt and pepper.

Cook over high heat, stirring frequently, until the onion is softened, about 3 minutes. Add the potato, broth, coconut milk and the tomatoes and their juices and bring to a boil. Cook over moderate heat, stirring occasionally, until the potato is tender, about 15 minutes.

Using the back of a spoon, lightly crush some of the potato. Add the peas and cook just until heated through. Serve in bowls with cilantro, if you like.

ENJOY!

to print the recipe, click here

plated3

My only modification of the recipe was to use some ground turkey together with the beef. Not so much to make it lighter, but to use some ground turkey I had bought with the firm intention of making meatballs.  It turns out that the intention was not as firm as I thought, so a mixed-meat curry was born.  As I mentioned, this version is mild, if you like more spice, use a hotter curry mix or add more pepper or even a red pepper sauce (my never-ending love for Sriracha shows).  I love the inclusion of potatoes and the trick of mashing some of them to add body to the curry.  And the green peas give that boost of color and a healthy “feel”.

Cindy, thank you once again for another winner! 

ONE YEAR AGO: Pork Tenderloin with Soy, Ginger, and Lime

TWO YEARS AGO: No-Fuss Coffee Cake

THREE YEARS AGO: Swedish Limpa

SALMON WELLINGTON

Posted in Seafood by

I have the great pleasure of introducing another guest post by my beloved husband!

Although I’d like to say that Beef Wellington is everyone’s festive delicacy, that’s surely a falsehood, because for many, many people filet of beef is a profanity, and its accoutrement, foie gras, is an atrocity. Not that there’s anything wrong with that, but  Sally and I don’t share those sentiments. We love the Wellingon! We love it so much that we sought other variants.  The one that we found, or in this case it’s even fair to say “invented,” is Salmon Wellington. Concocting a salmon Wellington is a bit like making an exquisite ham sandwich: you can garnish it with cheese or mustard or lettuce, or all three and more.   So, we created our own variation of the dish, that includes Alaskan snow crab and a phyllo dough shell.  It’s a light, …(OK, lighter)  and a fresh experience that’s still rich with flavor.
plated111SALMON WELLINGTON
(from the Bewitching Kitchen)

2 pieces of center-cut filet of salmon, skin removed
1/2 cup of Alaskan crab meat, cooked and shredded
1 Tbsp grape seed oil
1 celery stalk, finely minced
1 shallot, finely minced
1 lemon, zest and juice
1/2 tsp grated ginger
1/2 tsp fresh dill, minced
salt and pepper to taste
6 sheets of phyllo dough, thawed
melted butter

Heat the oil in a small skillet and saute the shallots and celery in medium-low heat until translucent and fragrant, about 4 minutes.  Add the lemon zest and turn the heat off.  Transfer to a small bowl and allow it to cool to lukewarm or room temperature.   Mix the veggies with cooked crab meat, add the ginger and dill, mix well and season with salt and pepper.

To prepare the fish,  buy a thick piece of  fresh atlantic or wild salmon and cut it into 3″ by 4″ pieces, or a bit larger if you desire.   Remove the skin with a sharp knife (I prefer a ceramic knife for this) and carefully scrape away the central vein of dark, oily meat.  Rinse the filet under running water and dry it on paper towels.

Open the sheets of phyllo dough, 2 at a time, and brush them lightly with melted butter (you can also use olive oil if you prefer). Lay 6 sheets on top of each other and place half of the crab mixture over the center, leaving a large border all around.  Try to spread the crab mixture to cover more or less the same area that the salmon will occupy.   Lay the salmon filet on top, season with salt and pepper, and squeeze a small amount of lemon juice over it.  Wrap the phyllo dough around the filet.  Invert the package, so that the crab is on top, and place it on a baking sheet lined with parchment paper.  Cut away any excess dough.  Brush a little melted butter on top of the phyllo, and bake at 375 F for 25 minutes, until golden brown.

ENJOY!

to print the recipe, click here

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Comments:  As Phil said, we LOVE the Wellington, it is probably our “signature dish”, the one we turn to when we want to make a special meal. In fact, it was the first recipe we cooked together when we started dating, we even made the puff pastry from scratch.  Fun times… 😉 This variation is quickly becoming my favorite, though. Salmon and phyllo dough make a winning combination, and the crab meat doesn’t hurt either.  Over the years,  we’ve made Salmon Wellington with many different toppings. Once, while living in Paris we made it for our Valentine’s dinner.  Phil came up with a topping using a citric fruit similar to clementines, that was in season at the time.  It was outstanding!  Come to think of it, Valentine’s Day is not far away, and this would be a great meal for the occasion!

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ONE YEAR AGO: The Green Chip Alternative

TWO YEARS AGO: Weekend Pita Project

THREE YEARS AGO: Let it snow, let it snow, eggs in snow