Bobó de Camarão - a velvety Afro-Brazilian stew

Training for my upcoming buffet meal at school the other day, I cooked my first Bobó de Camarão - a velvety shrimp, yucca and coconut stew-like concoction typical of the Northeast region of Brazil, especially the Bahia state, where the presence of African gastronomic traditions are more strongly felt.

I had eaten a few Bobós before, and had a very definite idea of how it should taste. After researching several recipes on the internet, which differed quite drastically, I came out with my own. The Brazilian audience that savored the final result - including a friend from Northeastern region who was visiting us - approved it enthusiastically.

My instructor, on the other hand, told me that the texture may not be very pleasant to the North American palate, as it is reminiscent of porridge, for its thickness and starchiness. But the texture, as well and the coconut, yucca and dendê oil flavor combination, is what pleases me the most.
I hope you feel tempted to try it too, so you can give me your opinion!



Bobó de Camarão

(Shrimp, Yucca and Coconut Stew)

Yield: 60 oz (6-8 portions)

Ingredients:
18 oz frozen, peeled yucca
1 cup yucca cooking liquid (plus more, to adjust consistency)
1 can (14 fl. oz) coconut milk
1 tsp salt


1 Tbsp dendê oil
2 Tbsp olive oil
6 oz (1 cup) finely diced onion
1 oz (2 Tbsp) minced green bell pepper
1 tsp seeded, minced jalapeño
1 garlic clove, minced
0.5 oz cilantro stems (from approx. 1/2 bunch)
1 scallion, finely sliced
1 ripe tomato, seeded and finely diced
12 oz (14.5 oz frozen) peeled and deveined 51/60 (or smaller) shrimp
6 oz whole 36/41 shrimp, to garnish
1/2 cup chopped cilantro leaves (from approx. 1/2 bunch)


- Cook yucca in plain water (no salt) until fork tender. Drain, saving the cooking liquid. Working in batches, purée yucca while still hot in a food processor with the salt, coconut milk and 1 cup reserved liquid (save remaining liquid for thinning the stew later, if necessary).

- Heat dendê and olive oil in a large pan. Add onion, sauté until translucent. Add green pepper, jalapeño, garlic, cilantro stems and scallions and sauté until light golden brown. Add tomato and cook, stirring, until it starts to dissolve. Add shrimp and sauté until pinkish.

- Add prepared yucca cream and stir well to combine. Adjust salt and consistency adding more of the cooking liquid, if necessary.

- On a separate pan and working in batches, sauté whole shrimps in olive oil and a very thin drizzle of dendê oil. Season to taste with salt and black pepper.

- Right before serving, add chopped cilantro to stew, saving some to decorate. Top serving dish or individual portions with sautéed shrimps and a sprinkle of chopped cilantro. Serve with white rice.

Nourishing Green Juice

Thanksgiving has come and gone and as we gear up for the next round of Holidays I say let's lighten up and Nourish our cells with a mini Juice Feast. Weather you chose one day, two days or snack on your glass of Green Goodness, enjoy it and feel your body coming alive as you cleanse with this vitamin and chlorophyll rich elixir.

There are three  main reasons why you will want to consider incorporating vegetable juicing into your health program:

1.Juicing helps you absorb all the nutrients from the vegetables. This is important because most of us have impaired digestion as a result of making less-than-optimal food choices over many years. This limits your body's ability to absorb all the nutrients from the vegetables. Juicing will help to "pre-digest" them for you, so you will receive most of the nutrition.

2.Juicing allows you to consume an optimal amount of vegetables in an efficient manner. If you are a carb type, you should eat one pound of raw vegetables per 50 pounds of body weight per day. Some people may find eating that many vegetables difficult, but it can be easily accomplished with a quick glass of vegetable juice.

3.You can add a wider variety of vegetables in your diet. Many people eat the same vegetable salads every day. This violates the principle of regular food rotation and increases your chance of developing an allergy to a certain food. But with juicing, you can juice a wide variety of vegetables that you may not normally enjoy eating whole.

Ingredients:  Kale~Parsley~Celery~Cucumber~Granny Smith Apple~Lemon~Ginger 

Breville Juice Fountain Elite

My Juicer of choice is the Breville Juice Fountain Elite. I love it! So easy to clean and powerful. I run all of my pre-washed veggies and fruits through, give it a quick scrub and I'm good to go!

Try experimenting with different ingredients and make your own "just right for you" Juice. Just remember to include some greens.

Enjoy!

Chicken In Saffron Sauce

Chicken In Saffron Sauce

The history of Saffron is colorful as are the dried stigmas of the saffron crocus . Kashmirs legend states that saffron first arrived in the 11th or 12th century AD, when two Sufi ascetics, Khwaja Masood Wali and Hazrat Sheikh Shariffudin, wandered into Kashmir. They having fallen sick, asked a cure for their illness from a local tribal chieftain. When cured, the two holy men reputedly gave them a saffron crocus bulb as payment and thanks.

Cleopatra being more practical used a quarter-cup of saffron in her warm baths, as she prized its colouring and cosmetic properties. She used it before encounters with men, trusting that saffron would render lovemaking yet more pleasurable !

Saffron is used all over the world to flavour and colour dishes from Spanish paella to French bouillabaisse to Arabic lamb and chicken dishes to Indian desserts and biryanis . Swedish and Cornish recipes amongst others make use of this very expensive herb .

300 Grams Boneless Thigh Chicken ( cut in fingers or desired size )

Marinade the chicken in 1 tablespoon each olive oil , ginger and garlic with some salt and pepper . Set aside for 2 hours or longer .

Stir fry the chicken without any additional oil . Cook over high heat for 1 minute till chicken changes color , then cover and on low heat cook for another 7-10 minutes till done .Set aside to use later .

Saffron Sauce :

1/2 Cup Shallots ( chopped small ).

1 Teaspoon Olive Oil.

1/2 Cup Dry Wine.

4 Tablespoons Cream.

25 Grams Chilled Butter .

8-10 Strands Saffron.

Salt / Pepper ( to taste , taste your dish first , the chicken has salt )

1 Tablespoon Lemon Juice ( again check if you need it as the white wine gives that tangy flavor )

Cut your butter into 4 pieces , keep chilled in the fridge .

In a dash of olive oil saute the onions just for 20-30 seconds

then add the wine. Let it simmer , slowly adding a chunk of butter at a time while stirring the mixture . Don't boil !

When reduced to half , add the saffron strands , cover and take off the flame . Set aside for 20-30 minutes to infuse flavors .

Return to a low heat , strain your chicken over the pan using whatever cooked chicken juices remain and marry them into the sauce .

When ready to serve add cream to the sauce. Warm the chicken and the sauce . Plate the chicken spooning the sauce over the chicken .

A very simple and elegant dish .

Nourishing Stuffed Squash

Even with the weather feeling like late September we cannot stop the Calendar. Thanksgiving is just a few days away! I have created a Menu which I hope will be the Muse for your Holiday fare. The Star of the show is, Acorn Squash with a Wild Rice Stuffing. For me nothing brings Thanksgiving to mind more then roasted squash, wild rice, toasted pecans, and cranberries. Come deliziosi! 

Acorn squash is totally satisfying when roasted and topped with a drizzle of Olive Oil and s sprinkle of Sea Salt. If filled with a hearty stuffing of Lundberg's Wild Rice blend, Pecans, and Cranberries, it is a meal in itself. Loaded with comforting flavors it is bound to be hit at your Holiday Table!

The Menu:
Corn Chowder, 03 August 2011
Stuffed Squash with Wild Rice Stuffing
Daikon Nishime, 19 November 2011
Swiss Chard and Shallot Saute, 04 September 2011
Blanched Salad, 24 August 2011 
Ginger Pear Crisp, 23 September 2011
"Kukicha" Twig Tea

Acorn & Delicata Squash

Ingredients:

3 Acorn  Squash  Cut in Half

1 Yellow Onion Small Dice2 Medium Shallots Minced

4 Celery Stalks Small Dice

2 tsp of Fresh Sage Finely Minced

2 tsp of Fresh Thyme Finley Minced  

2 Cups of Cooked Wild Rice Mix 

2/3 Cup Pecans Toasted and Chopped

1/4 Cup Apple Juice Sweetened Dried Cranberries 

1/2 tsp Fresh Ground Black Pepper

3/4 tsp Sea Salt 

4 Tbl Olive Oil to Brush on Squash and for Sauteing  

Lundberg's Wild Rice Blend

Method:

1.Place squash cut side up on a baking sheet, brush 1 teaspoon of the Olive Oil over the tops and insides of the Squash halves, season with Sea Salt and freshly ground Black Pepper

2.Roast in the oven until just fork tender, about 25 to 30 minutes

3.Meanwhile, place 1 tablespoon of Olive Oil in a large saute pan over medium heat

4.Add the Onion, Shallots, and Celery, season with Sea Salt and freshly ground Black Pepper, stirring occasionally, cook until just softened, about 6 minutes

5.Stir in the Thyme and Sage cook about 1 minute

6.Remove from heat and stir in the rice, pecans, cranberries, and measured salt, pepper and the last Tablespoon of Olive Oil

7.Divide the rice filling among the roasted Squash halves, about 1/2 cup for each

8.Continue roasting until the Squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes

9.ENJOY!

Wishing you all a very Happy Thanksgiving!

Nourishing and Cleansing Daikon Nishime

As the North Wind comes blowing through the Valleys of Vermont, the Mountains are awash with shades of brown and speckled with Evergreens. The sky is overcast shades of dove grey and mauve. This inspires me to pull out my heaviest pot and make one of my favorite nourishing and cleansing dishes.

In honor of our upcoming Thanksgiving Holiday. I have decided to go back to my "Root's" in appreciation for the Kushi Institute in Becket, Massachusetts. I learned so much while studying and working there as a Head Chef. 
This is a simple method of preparing Vegetables which is helpful in restoring strength and vitality to someone who has become physically weak. Consider adding this dish to your meal plan two to four times per week.

Daikon Nishime
Nishime style cooking is a very comforting, relaxing way to cook. It's basically a Japanese slow braising technique that uses very little water, and increases the nutritional value by adding the sea vegetable kombu.

Daikon Radish

Ingredients:
1 Large Daikon Radish
1 Three inch Piece of Kombu Seaweed 
1/2 Cup Spring Water

Kombu Seaweed

Method: 
Use a heavy pot with a heavy lid or cookware specifically designed for waterless cooking
Soak a 2 to 3 inch piece of kombu until soft and cut into one-inch-square pieces
Place kombu in bottom of pot and cover with water
Add daikon which should be sliced into 1-inch Rounds
Sprinkle a few drops of Wheat Free Tamari over the Daikon Radish
Cover and set flame to high until a high steam is generated
Lower flame and cook peacefully for 15–20 minutes
If water should evaporate during cooking, add more water to the bottom of the pot
When the Daikon is cooked through, add a few more drops of tamari soy sauce
Replace cover and cook over a low flame for 2–5 minutes more
Remove cover, turn off flame, and let the Daikon sit for about two minutes 
You may serve the cooking juices along with the dish, as it is very delicious
Garnish with finely sliced Scallions, Parsley or my choice Lemon Zest 

You may also like to try one of the following combinations:
Carrot, Cabbage, Burdock, Kombu
Carrot, Lotus, Burdock, Kombu
Daikon, Shitake Mushroom, Kombu
Turnip, Shitake Mushroom, Kombu
Onion, Cabbage, Winter Squash, Kombu
Onion, Kombu

Note: It is not advisable to cook only carrot and daikon or carrot and turnip together, except when using additional vegetables.


Daikon cleanses the blood, promotes energy circulation and increases metabolic rate. It contains diuretics, decongestants and, in terms of phytochemicals, the digestive enzymes diastase, amylase and esterase. This makes it a primary ingredient in many home remedies.


Enjoy!

Thakkali Pulav (Tomato Pulav)

Many wonder what is the difference between a Tomato pulav and a Tomato rice. If you make a mix separately and mix it with rice we call it that particular rice. Pulav is something that we cook along with rice. Children usually are very finicky when they see something skinny or too much of things to be chewed in the rice. Sometimes even adults don’t want to have tomato skin and seeds in the rice. So this rice is an ideal option for kids.This can be taken as a lunch box item too. This pulav if made in small quantity will hardly take 15 minutes. So bachelors after returning from work can choose this pulav and can have it with potato chips or little curd.i know asking them to make raitha is too much. If you follow the recipe exactly,I am sure you will have a wonderful pulav.My pulav turned out excellent today.
Ingredients
Pulp of Tomato-3 medium sized
Basmati Rice-1 cup
Chili powder-1/2 teaspoon
Big onion-1
Chopped coriander leaves-little
Roasted cashews for decoration
To grind
Ginger-small piece
Garlic-5 pods
Green chili-1
Red chili-1
Fennel seeds-1/2 teaspoon
Clove-2
Cinnamon-1 small piece
Mint leaf –little
To Season
Fennel seeds-1/2 teaspoon
Clove-2
Cinnamon-2 small pieces
Mint leaf –little
Bay leaf-small piece
Curry leaf-little
Ghee-1 table spoon
Cooking oil-1 table spoon
Procedure
Boil the tomatoes closed for 5 minutes in water.Allow it to cool. Peel off its skin.
Allow it to cool.Grind it in the mixie.
Strain it in the strainer so as to remove the skin and any non grinded pieces.
Grind the items to be grinded.
Wash and soak the rice for 8 minutes
Strain it and keep aside.
Keep the small cooker in the stove.
Add the ghee and oil mixed .
season the pulav with the items given for seasoning
Now add the grinded masala and saute for a minute.
Add the onion pieces and saute.
Now add the rice and roast it in medium fire for 3 minutes.
Be careful that the rice don’t get burnt or get stuck to the bottom of the cooker.
Now measure the pulp you have.I got almost ¾ cup pulp.
We have to make it to two cups by adding water.
Add the 2 cup tomato pulp water.
Add ½ teaspoon red chili powder.This is mainly to get color
Add the salt needed too.
Close the cooker.Put the weight when steam comes.
Reduce the flame after 2 minutes
In slow fire cook for 8 more minutes.
Once the pressure goes, open the cooker and mix everything well. This is a must. Many items while cooking will get stuck to the bottom
Mix gently so that you don’t smash the rice.
While serving garnish with roasted cashews and fresh coriander leaves.

Chaamp Sikandalous 

8 -10 Mutton / Lamb Chops made out of double ribs.

The Marinade :

2 Tablespoons Garlic Paste.

2 Tablespoons Ginger Paste .

1 Teaspoon salt.

1/2 Teaspoon Crushed Black Pepper.

2 Tablespoons Thick Curd.

1 Tablespoon Oil.

To Cook Chops In :

1 Onion Chopped.

8-10 Black Peppercorns.

1 Stick Cinnamon.

2-3 Green Cardamons.

1 Teaspoon Kasoori Methi / Dried Fenugreek Leaves.

1 Tablespoon Ghee / Clarified Butter 

Marinade the chops overnight . I marinade a whole lot of chops and freeze them in batches of 6-8 , using them as needed . That takes care of the preparation time when you next need to cook them . 

In a deep bottom dish heat the ghee . When smoking hot throw in the peppercorns , cardamons and cinnamon . After 30 seconds add the onions , when translucent gently toss the chops in the onion masala to coat them and then spread them on the bottom of the pan . Cook over high heat 1 minute on each side . Add 1/2 cup water , cover tightly and cook over very low heat for 45 minutes to an hour , turning the chops every 15 minutes or so. When done add the methi and mix gently . At tis stage you can adjust flavors .You should end up with chops covered in a bit of masala as shown in the picture .

The chops are super succulent and tasty . Totally effortless too !

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Oregano and lemon zest, two things I cannot live without!

Give me some pizza and I will put a ton of oregano on it. Ask me to make a sweet pie with ricotta cheese (our traditional cassata) and I will grate some lemon zest inside. If I prepare some healthy steamed cabbage as side-dish and a beef steak I will sprinkle both of them with some oregano and if I cook a plate of pasta alla carbonara or pasta with smoked salmon... here we go again I must have some lemon zest.

I could go on and on and on but I think I made myself quite clear. There isn't another ingredient in the kitchen that I love to taste more than these two when I eat. They both have such a Mediterranean delicate but fabulous smell and are able to turn a good dish into a superb one because of their parfume! Isn't it amazing?

Another reason why I love them it's... I guess that for me they are just home! I like trying different cuisines and new ingredients but when I have something with oregano or lemon zest... that's just where I belong to.

Yesterday by the way, I was watching a tv show about cookery where there was a Sicilian chef. He was preparing some chicken legs cooked in beer with rosemary and garlic, and.... guess what did it put on top of it? Lemon zest! So it's good to know I am not the only one crazy about it :)

Prawn kara kuzhambu

Traditionally kara kuzhambu is eaten with boiled rice and often added to curries .Some recipes use jaggery while other end the dish by tempering it with curry leaves and mustard seeds . I played with the recipe as I always do and quite enjoyed what unfolded in the pan !

The Marinade :

Small Red Onions - 80-100 gms
Garlic - 1 pod (10 - 12 cloves)
Tamarind Pulp- 1 Tablespoon ( adjust )
Turmeric Powder - 1/2 Teaspoon
Gingerly Oil - 4 Tablespoons
Salt to taste

Roast in one Tablespoon Gingerly Oil
Coriander Seeds - 2 Tablespoons
Red Chillies - 8 - 10
Fenugreek Seeds - 1/2 Teaspoon
Aniseed - 1 Teaspoon
Urad Dal - 2 Teaspoons

Chop onions and garlic and fry till light brown . Remove half and grind to a paste along with all the other ingredients . Mix with the rest of the fried onions and garlic . On a low flame simmer the mixture until oil separates , about 3-5 minutes . This is your marinade which you must cool and store in the fridge , does keep a month I believe .

The Prawns :

I marinated the prawns for 30 minutes in some of the above , using just enough to coat them thickly. Next sauteed 1/2 a chopped onion, then add the prawns , cooked them for 5 minutes over medium heat . That's the recipe to this superb flavorsome dish !

Chocolate Mousse

Chocolate Mousse 

Mousse, which means "foam", originated in France in the 18th century. It was only a matter of time until cooking with chocolate and making dishes with foamy textures came together for "mousse au chocolat." As with any recipe that calls for chocolate, the secret is using the very best chocolate you can. Your mousse is only as good as your chocolate. This basic French chocolate mousse recipe is delectable in its simplicity.

4 Oz Dark Chocolate .

1/2 Pint Milk .

3 Eggs ( separated ).

1 Tablespoon Castor Sugar .

5 Tablespoons Hot Water + 1 1/2 Teaspoons Coffee Powder.

1/2 Ounce Gelatin Powder.

30 Ml Dark Rum ( I used Creme De Cacao not rum , alcohol is optional ).

Melt the chocolate in 1/4 pint milk on a very gentle flame , better still use the bain marie method . The milk should be just warm when the chocolate is melting . When melted add the rest of the milk bring it to just under boiling point and remove from the fire to cool .

Take the egg yokes and beat them with the sugar till you have a thick and light mixture , about 5 minutes . Add this mixture to the chocolate milk and keep sitting over gentle heat until the mixture thickens like a custard . At no stage should it boil .Pour the mixture into another pan to cool down totally .

Next in the hot coffee water dissolve the gelatin ensuring there are no lumps . Stir the gelatin coffee mixture into the chocolate mixture .

Whisk the egg whites til frothy and stiff and lightly swirl into the chocolate mixture evenly . Do this fast and make sure no extra twirls while mixing or the egg whites will loose some body and air !

Pour into a dish and set for a minimum of 6 hours .This is a delicious light mousse . Next time perhaps I will use more coffee to reduce the sweetness and get that bitter sweet taste as I am not at all fond of sweet stuff !

Ngala Safari Lodge , Mpumalanga .South Africa

Sunday, October 9, 2011 Ngala Safari Lodge , Mpumalanga .

This morning we drove from Mashishing to Ngala Safari Lodge , yet another superb private game reserve from & Beyond . A large water hole faces all the common areas ( dining / reception ) and elephants amongst other animals come here to drink water . 

We are escorted to and from our cottages after dark as animals have been known to stray into the lodge . At all times all cottages are well locked – baboons seem to enjoy the cottages and the contents therein !

Crashing our way through the bush , scratched and bumped around we had written off our ranger Derrick who comes across as  he’d rather be doing a million other things than driving us around and showing us stuff .He is a big burly Shangan local very much the strong and silent guy – a cultural trait we think. This is in strong contrast to our previous ranger Giles at the Mountain Lodge was fantastic .

A couple of minutes of being buffeted around we come across a half eaten bush buck carcass hanging from a fork in a tree with a mass of flies swarming around it. A little ahead we spotted a leopard sleeping in the sun . We tested her by inching closer in our jeep , she was alert but not alarmed . By now we had spotted one of her two cubs .

Greed got the better of us and we edged almost  by her side , and thank God we did . At first she appeared to sleep , no sign of the cubs . Then one peeped out between 2 branches , figured out that we were harmless and made a dive for milk ! It suckled away as it’s mom slept and after a bit slept by her tail .

Realizing that moms tail could be fun the cub started to pull it ! For the next 20 minutes we watched the leopard and her cub play . The cub tugging at moms tail , jumping all over her , she rolling on her back , cuddling him – it was such a happy heart warming sight . Reminded me of how are dogs are with their pups . It was amazing . This cub must have been 2 months old and was adorable !

Suddenly cub moved away from mom and got all inquisitive about the hanging half eaten buck and climbed that tree . The lioness too got onto the tree , a sight from an animated movie ! Simply fascinating . 

She then got cracking on the carcass , and scooped out an eyeball and then slurped out some brain and even as we watched chomped down on the skull, bones crackling loudly . This amazing sight we witnessed not more than 20 feet away .

We also learnt from our ranger that this must be a young mom as an experienced mother wouldn’t expose her cubs to danger by being so close to the kill – the smell of which would attract hyenas .

I also learnt that guinea fowl sleep on trees !

Monday, October 10, 2011

This mornings safari was quite dull – or maybe we have seen it all so as to speak . I’s disappointing that the spotting’s have been so few and the bush seems not populated at all ( other than impalas ) . This seems odd considering we border Kruger National Park and there are no fences between Kruger and Ngala .

Impalas apart we saw the odd kudu . A lone female giraffe which is odd to spot . Derrick pointed out that she was probably looking for an isolated spot to deliver her baby – which is the only time one sees female giraffes alone !

The highlight was another magnificient male leopard . We tracked him closely alongside a river bankfor 30 minutes or so . There was a tense few moments when a herd of impalas who were near by gave an alarm call . That turned out to be a non event as the leopard was well fed and was looking for a nap !

The evening run was initially a very dull as we drove endlessly trying to find buffalo . After an hour Derrick gave up and led us to a hyena den . Turned out that there were two litters , but only one mom around . 

The cubs were very cute and their markings were similar to those of baby leopards . The mom was very pretty ..and played with her pups just like dogs do . This was a very exciting sighting and we were mesmerized watching the cubs inquisitively bounce all around us and roll over the mother .

Interestingly hyenas live in abandoned termite mounds .