Salted Pork Redeems the Danes

This past week I researched the culinary wonders of Denmark.  I can't exactly see why it was noted as Michelin star worthy for some local eateries since most of the dishes I had researched look very bland and unappetizing.  I was hoping for some flavor like the previous attempts at ethnic food, but sadly, the only thing that redeemed the dish I prepared was the salted pork.

I am not big on pork to begin with but since I wanted to end the weekend breaking my predominate vegetable diet, I figured, salted pork was the way to go.

What was worth noting was that peasant dishes are the root of the history of Danish cuisine through the Industrial Revolution.  Which was good for my budget constraints and desire to donate 10% of the remainder each week to the local food bank at the end of the year.

Stegt flæsk med persillesovs (Fried, uncured bacon with parsley sauce)

In any event, Stegt flæsk med persillesovs (Fried, uncured bacon with parsley sauce) was only tasty due to the uncured bacon even though I tried to make the parsley sauce with the bacon fat to give it a little more flavor.

It is worth noting however, the boyfriend liked this dish since he found the sauce to be tasty enough to eat with all parts of the dish.  Without the sauce, this dish had no depth we concluded so it probably won't be high on the list of repeats any time soon, though who knows, I might get bored and say, parsley sauce and potato please!  Unlikely though.  Next week, we'll go back in time and hopefully we can get a little bit of flavor back onto our pallets.

Smell of Vintage...

The smell of vintage hasn't always been of favorable smells.  Especially since the boyfriend doesn't like Brussels sprouts.  I try to introduce him to new tastes since he has claimed he has "bland taste buds" since he's from the Midwest.

I do have to admit, his pallet is kinda bland.  Then again, a pasta diet is cheap and he's also pretty frugal.  So my objective was to remain frugal (I'm not a huge spender on food or anything for that matter) and expand both our taste buds.

Unfortunately, Brussel sprouts to him are still not very tasty.  I decided to at least try Brussel sprouts in a different form to expand my pallet.  I like Brussel sprouts, yes, I said it, I like Brussel sprouts BUT not peas!!  How can I be my father's daughter?!

In any event, vintage Brussel sprouts was only my cup of tea.

Brussel sprouts au Gratin from The Household Searchlight Recipe Book (c) 1943
2 c Brussel sprouts
1 Tbs chopped parsley
1/2 c buttered crumbs

Brussels sprout au gratin (c) 1943

1/2 c grated Swiss or American cheese (I think if there wasn't cheese, the boyfriend wouldn't have even touched this dish)
Salt and Pepper
1/2 c medium white sauce

Wash sprouts thoroughly.  Cook in boiling salted water until tender.  Fill a well-oiled casserole with alternate layers of Brussels sprouts and white sauce.  Season to taste.  Sprinkle with cheese and crumbs.  Bake in a moderate oven (375 degrees F) about 20 minutes.  Garnish with parsley.  4 Servings.---Virginia Cooper, New Orleans, LA.

On another note, I googled for Virginia Cooper and found this http://goo.gl/ZNzsr9 .  I'm not sure if it is the same Virginia Cooper listed in this book, but if it was, I'll admit to her dish being tasty, even if it was just for me to enjoy on this challenge.

Next week, we'll explore the culinary dishes of Denmark.

Congo Chicken Moambe Stew

This past week, the boyfriend drew the country of Congo for the ethnic cuisine part of the challenge of 2014.  Not much is published on the food of Congo, but from what I did research, it made me realize that I could never be a vegetarian in Congo.  Vegetarianism isn't a known commodity in Central Africa as growing any sort of fresh crops is incredibly difficult.

However, root vegetables such as cassava and sweet potato are typical side dishes to a meat dish.  For this dish, I found a Congo Chicken Moambe Stew.  This is one you certainly have to allot two and a half hours to prepare and cook.

Congo Chicken Moambe Stew -- Oalala of Food.com
Prep time: 15 minutes
Cook time: 2 hours

Ingredients
1-1 1/3 lbs chicken parts -- cut into serving pieces

Congo Chicken Moambe (stew)

1/4 tsp of salt
1/3 tsp of pepper
1/8 tsp of cayenne pepper
1/3 onion--minced
1/3 dash of nutmeg
1 (2 2/3 oz) can of tomato sauce
1/3 Tbs of butter
1/3 c of peanut butter -- creamy and unsalted

Directions
1. Place chicken in a 6 quart soup pot with water to cover -- add salt and pepper
2. Bring to a boil, lower to a simmer and cook 1 to 1 1/2 hours
3. Remove chicken and reserve 1 1/2 cups of the chicken broth
4. In another pan, sate cayenne pepper, onion, nutmeg, tomato sauce and butter for 3 minutes
5. To the pan, add the cooked chicken and 1 1/2 cups of reserved broth and simmer covered for 15 minutes
6. Add peanut butter to thicken, place in a 350 degree F oven for 30 minutes, uncovered
7. Serve warm with cooked rice

Out of all the chicken dishes I have prepared, this had to be the tastiest, aside from the roasted chicken I did from Thomas Keller's toolbox.  The mildness of the peanut butter and tomato sauce really pulled this chicken to another degree.

Next week, we'll explore the Searchlight Recipe Book (c) 1943.

Throw Back to 1908...

This past week, the boyfriend drew The Inglenook Cook Book, dated 1908.  He found this book on eBay and gave it to me as one of my Christmas' presents.  Neither of us are really big on Christmas since we don't buy into the whole commercialism aspect of it so we always struggle in trying to figure out what to get the other for Christmas, even if its something photography or cooking related.

In any event, part of the challenge of 2014 is a week of vintage.  I really didn't know what to prepare out of The Inglenook Cook Book, since there are a number of different types of recipes.  Mindful of my "diet," and quest to keep things fresh, I caved.  Unnecessarily, but I was having the week where my "diet" never makes sense only that being a woman in childbearing years without the child.

I also wanted to keep the ingredients simple and perhaps out of the cabinet for this challenge since I'm sure that's what the women of 1908 would do.

Introducing, Chocolate Fudges from Sister Emma Carstensen, Elgin, Illinois.

Chocolate Fudges (c) 1908

"Take 1 cup of sugar (I reduced to 1/2 cup), 1/3 cup of sweet cream (whipping cream), and 1 heaping tablespoonful of grated chocolate; boil until it hairs from the tines of a fork.  Stir briskly till cool, pour into a pan and cut into squares."

Simple right?  Way too simple!  In my days of making fudge, which weren't many since my family was never big on sweets, always involved using sweetened condensed milk.  Now that I know that whipping cream is a good substitute, I can replicate this to a better chocolate (like 67% coco).

In any event, I learned something new from this little venture and hopefully this upcoming week's challenge can pull us through to another vintage week with another book.

Next week, The Republic of Congo...

Monthly update of funds going towards the Food Bank: $4.02

Exploring Belgium

Last week, I was away on business again, and found myself having to research Belgian food.  I've been fortunate in my life to explore Belgium as a teenager and two things stick in my memory bank on Belgian food: beer and waffles.

Unfortunately, this challenge isn't calling for either, or at least something I didn't call for.  I also was trying to be mindful of the new year's challenge for the boyfriend and I to shed some pounds.  Belgian food is uniquely different in that it is heavily influenced by the French, hence the debate between France and Belgium as to who "discovered" fries.  Honestly, it was the Belgians!  So if you remember the argument in the last decade that we abandon French fries because they were French, obviously it was bogus!  Freedom fries, seriously?!  In any event, Belgians take the reigns as top fry.  Also, Belgian food is influenced by the Germans.  Germans influence the Belgians by the amount of food they serve: A LOT.

So with the gourmet of French food and the quantity of German in mind, my quest to find the happy medium began.

Part of my quest this year was to also make sure I kept to fresh foods made finding a reasonable Belgian dish that much harder.

Introducing Celery Root and Potato Puree from Estel's Kitchen--Live 2 Eat!

Ingredients:

• 1 celery root--peeled and cubed
• 3 medium Idaho or russet baking potatoes--peeled and cubed
• 1 c of milk
• 1 Tbs of salt
• 3 or 4 Tbs unsalted butter--at room temperature
• 3 Tbs heavy cream or additional milk
• Freshly ground pepper to taste
• Pinch of freshly grated nutmeg

Procedures

1. In a large saucepan, combine celery root, potatoes, 1 cup of milk, 1 Tablespoon of salt, and enough cold water to cover the vegetable
2. Cover partially and cook over medium heat until the potatoes and celery root are tender, about 30 minutes. Drain
3. Press the celery root and potato through a food mill or potato ricer into a large mixing bowl.  Use a wooden spoon to beat in the butter and cream
4. Beat until the mixture is very light and fluffy.  Season generously with salt, pepper and nutmeg
5. The puree can be kept warm in 150°F oven for up to 2 hours

I paired this side dish with a roasted chicken from Thomas Keller (owner of the French Laundry) and sauteed carrots.  All and all, it has been a great jumping off point dish. When I bought the chicken, I didn't realize there were bagged gibbets included!  As a result, I am going to attempt the other dish I was thinking of prior to the Celery Root and Potato Puree; Chicken Liver Mousse.

Next week, we will explore the year 1908 with the Inglenook Cook Book.

Correction: Apparently the dish from last week is not the New Wiggle Shrimp.  It was misnamed and is actually, New Shrimp Wiggle.

The New Wiggle Shrimp Might As Well Just Wig Out

Last week, I was on a business trip, and fortunately, I had to only pick a recipe out of one of my vintage cookbooks for the challenge.  Yet, this was a challenge in itself since there were over 1,000 to choose from, and I had to make something that was within season, within budget, and within healthy guidelines.

New Wiggle Shrimp

I first thought, perhaps since the weather is still cold, I could pull off a "rabbit stew."  It sounded tasty, but upon reflection, all I can picture is Bugs Bunny in a cooking pot.

So, I decided to test my seafood skills instead.  I found what was called "New Wiggle Shrimp."  While preparing it, the boyfriend asked, "what was old wiggle shrimp, if this is or was considered new wiggle shrimp?"  His question was relevant as we did use a cookbook dated at 1925.  I was honestly afraid to think of the worst case of why it was called "new wiggle shrimp."  I thought that perhaps, it was because the individual wanting the shrimp couldn't just go to store like I could and had to freshly catch the shrimp from the sea.  It was an English cookbook after all so it could be possible.


Also, did Bubba Blue know of this creation of the "new wiggle shrimp?"  He never did mention it in his speech to Forrest Gump when naming off the different types of shrimp.  In any event, this dish was rated about a C+ in terms of taste in my book.  There wasn't much flavor towards it so it was overshadowed by the steamed kale and broccoli we had on the side.  I give it an A- in terms of ingredients and ease of recipe.  I didn't find the jargon of 1925 too difficult to follow on this recipe.

New Wiggle Shrimp [Modern Priscilla Cookbook: 1,000 Recipes and Cooking Methods (c)1925]
3 slices of bacon
1 c of shrimp
2 c canned tomatoes (we diced fresh tomatoes)
1/2 c milk
1 Tbs of flour
•Dice the bacon and cook in a frying pan until brown
•Add the shrimp and the tomatoes
•Cook all together a few minutes
•Heat in a separate pan the milk to which the flour has been added, stirring until thickened
•Stir into the other mixture and season to taste


In any event, "new wiggle shrimp," is one I think we won't immediately repeat unless we are finding ourselves at a loss as to what to do with shrimp.  Then again, we might just refer to Bubba Blue's ideas. As far as the food bank fund: $.80. The shrimp and milk added up more than I had hoped.

Later this week, we explore the culture of Belgium not including the beer or waffles.

Starting off with Albanian

This year has just barely started, and already I'm finding myself busier than normal.  On New Year's Day, I made up some hours lost by working.  Not a big deal since the boyfriend put in some miscellaneous hours as well.  It was a good thing I was making up some hours lost since I found out that I'm also due to go out on another business trip next week.

The challenge of an Albanian dish, had to come sooner than expected since tonight I'll be away from the kitchen for the next three nights.

So, without further delay, even if it is a tad on the early side:  Fërgesë of Tirana with veal.

I tried my best to reduce the recipe in order to keep the portion small since we were still eating leftover roasted butternut squash risotto and freshly made sauteed arugula.  We're having to clear the fridge since we'll be gone for a few days and chances are, by the time we get back, the boyfriend isn't going to use what's left since he doesn't cook much when I'm gone.

Part of the challenge this year is to also list out the recipe I used to get the results pictured.  Also, it helps to have the cultured recipe published if it isn't easily found.  In this case, Albanian food is very close to Mediterranean food so it isn't as "foreign" as I'd hoped.  I like Mediterranean food and it isn't "unhealthy" as it were.

As far as cost is concerned, this dish came under $5 since I was using what we had in the fridge.  We had the onion, butter, flour, and Feta cheese so all I needed to purchase was the veal.  So, I'll be putting to $1.51 into the Food Bank fund.  Not a bad way to start out the year.

Fërgesë of Tirana with veal, Fergesë e Tiranës me Mish Viçi -- http://goo.gl/SpKAcr

Ingredients

Fërgesë of Tirana with veal

• one pound veal cutlets
• 1/2 pound salted cottage cheese or Greek feta cheese
• one tablespoon flour
• 1/4 lb. (one stick) butter
• 3 tablespoons virgin olive oil
• one medium-sized onion

Add salt, black pepper, and chili pepper for flavor.

Procedure

Cut the veal cutlets into small pieces. Dice the onion. In a saucepan, preheat the olive oil and sauté the meat and onion for 15 minutes. In another saucepan, melt the butter and then add flour, cottage or feta cheese, and black pepper, salt and chili pepper to taste. Mix all the ingredients together (adding the sautéed meat and onions) in the saucepan and place in a preheated 350 oven for 15 minutes. Take out and serve immediately. Note: Instead of veal cutlets, beef liver can be used in the same quantity of meat and preparation/cooking instructions as above.

Serves 4 people, sometimes utilized as an appetizer.