Tuesday, September 23, 2014

Apple Muffins

I have a new favourite muffin recipe. It's a bit more work than my Madrigal Muffins, but sooooo yummy.

This is an adaptation from a recipe that appears in our family cookbook, but I've dialed down the sugar, upped the fiber, replaced butter with oil, changed the spices, and simplified the method.



Sunday, August 17, 2014

Time-Life: Scandinavia

I've gotten somewhat behind with the the Time-Life books cooking schedule. Part of it was the interruption caused by my holiday. The good part of that was that I was able to pick up the rest of the Time Life set that I purchased last year. It had been languishing at my sister's since then.

Another part of the interruption is perhaps how uninspiring I found the Scandinavian book. Traditional Scandinavian cooking seems to be just as plain as Dutch cooking. The baked goods looked the most interesting of all, but I really don't feel like making Danish pastries (which are of course, Viennese pastries.)

Nevertheless, I found one recipe that sounded interesting and that was the Norwegian fish pudding, which can also be formed into balls and added to a soup. So I decided to try my hand at Bergen fish soup with fish balls, but with a twist from Louisiana (hello Creole and Acadian Cooking!).

I made the fish stock following the recipe but found it very bland. Since I was also making jambalaya, I had some shrimp shells, so I added them to the fish bouillon, which ended up being more flavourful, a bit more colourful, and perhaps a less delicate match for the fish balls. Ah well, the resulting soup was good.

The fish balls were an interesting addition. They added a soft and fluffy texture that complimented the delicate flavour and texture of the soup. I can imagine children enjoying this soup.

Norwegian Fish Soup

My adaptations to these recipes were to and shrimp shells to the stock for the fish soup. I used the last of my parsnips for the fish stock so didn't have any for the vegetables in the soup, so substituted celery. Given how sweet parsnips can be, I suspect that this was a good idea anyway. And I used fresh dill to garnish.

Fish Pudding /Fish Balls
The following ingredients make a small fish pudding and about 25 fish balls.  Or you could just make one or the other.
MetricAmericanIngredient
600 grams1 1/2 poundscod filet
30 ml2 tablespoonsmilk
60 ml1/4 cupcream
10 ml2 teaspoonssalt
20 ml1 1/2 tablespoonscorn starch
freshly ground pepper, to taste

  1. For the fish pudding, butter a small loaf tin and dust with bread crumbs. (A mini tin is good if you are making a half recipe fish pudding.) Preheat the oven to 175 C/325 F
  2. Mix the milk and cream. Cut the fish into chunks, making sure to remove any bones that may still be in the fish fillets.
  3. In a food processor gradually add the fish pieces with some of the cream mixture, pulsing them to form a smooth puree, and scraping down the sides as necessary. Add the salt, corn starch, and any cream mixture that hasn't been used yet.
  4. For the fish pudding: Press and smooth the mixture into the prepared loaf tin so that no air pocket remain, then cover with some buttered aluminum foil. Place the tin a roasting pan and add boiling water until it reaches three-quarters up the side of the tin. Bake for 60 to 75 minutes. The pudding is done when the top feels firm and a cake tester comes out clean. Turn the pudding out onto a serving plate.
  5. For the fish balls: Place the fish puree in the fridge for a half hour or so to stiffen up. Scoop out using a tablespoon and roll into balls using your hands. You can put the balls back into the fridge until ready to cook in the fish bouillon or water for 2-3 minutes. After cooking, drain them and add to the fish soup just before serving.
Fish Stock

2 medium carrot, chopped
1 medium parsnip, chopped
1 large onion, chopped
1 large potato, chopped
1 celery stalk, chopped
1 bay leaf
1 parsley stalk
6 peppercorns
1 teaspoon salt
4 liters water
900 grams / 2 pounds white fish remnants, such as white fish bones and heads (I can get this free from my fishmonger)
Optional: shells from about 20 large shrimp

Put all the ingredients except the shrimp shells into a soup pot, bring to a boil, then lower the heat and simmer for 30-40 minutes.
Drain the broth through a fine sieve into a large bowl or another large pot. Press the solids with a spoon to get as much of the moisture into the broth as possible. Discard the solids.
Rinse or wipe the soup pot and return the broth to the pot. Boil the broth until it has reduced to half the volume (about 2 liters).
Now add the shrimp shells, if using, and simmer for 10 minutes.
Drain the stock  into a large saucepan through a fine sieve lined with cheesecloth.

Fish Soup

25-30 fish balls, or 1 pound of fish filet such as cod or halibut
2 medium carrots, finely chopped
1 stalk celery, finely chopped
1 leek, white part only, finely chopped
2 egg yolks
salt and pepper to taste
1 tablespoon finely chopped dill

  1. Bring the fish stock to a gentle simmer and add the fish balls. Cook them for 2 to 3 minutes, then scoop them out with a slotted spoon to drain on paper towels. If you are using a fish filet, simmer it whole until the fish flakes. Then remove to drain.
  2. Add the carrots and celery to the fish broth and simmer for 10 minutes.
  3. Add the chopped leek and simmer for another 3 minutes.
  4. Beat the egg yolks and gradually beat in about 1/2 cup of the hot broth, a few tablespoons at a time.
  5. Gradually add the egg yolk mixture to the soup, stirring all the while.
  6. Return the fish balls to the soup and heat through, but do not bring the soup to the boil. If you are using fish fillet, cut it into pieces and return to the soup.
  7. Garnish the soup with dill and serve.



Sunday, May 4, 2014

Time-Life: Cooking of India


As anyone who follows my blog knows, I adore Indian cooking. What I have learned about Indian cuisine to date comes mostly from Madhur Jaffrey, who has introduced the English speaking Western world to the delights of Indian home cooking. I also had a little recipe booklet from the Time-Life Foods of the World series but it provided no background information.

But that's changed. Through the wonders of the Internet I was able to order the Cooking of India from the Time-Life series, and am learning more about the background and cultural differences between North and South India, at least as they were in the 1960s. The world, and India, have changed a lot since then, but it's still an interesting read. I'm lucky to also have young Indian colleagues with whom I can discuss both food and Indian traditions. I'd love to get their perspective on the world depicted in this book.

Cooking of India was written by Santha Rama Rau as part of the Time-Life Foods of the World series and tackles the almost impossible task of providing an overview of Indian cooking for a Western audience with limited or no experience with Indian food. She has an interesting background with one parent coming from the north of India and the other from the south. It was a progressive, Brahman, middle-class (not to say wealthy, by Indian standards) background.

I think my favourite chapter is the first one, in which she describes her grandmothers' kitchens (probably in the 1940s), one in nothern Allahabad, the other in south-western Mangalore.

The heat of these recipes has been radically reduced to accommodate Western tastes. However, Northern Indian cooking is much milder than that of the south. Not that long ago I ate at the home of an Indian colleague, and her cooking was very mild, and she hadn't adjusted it for me. She said it was a very typical meal for them (a cauliflower curry, eggplant bharta, rice, and chapatis).

I think most of the recipes have been stripped down to their basics, but they are accessible and tasty. You'll find more elaborate recipes and more complex spice mixtures in other books and the internet, but I will be forever thankful to it for introducing me to baingan bharta.


Sunday, March 16, 2014

Time-Life: Spain and Portugal

The Spain and Portugal volume of Time-Life Foods of the World was a much more satisfying read than the Quintet of Cuisines. The writer Peter S. Feibleman actually lived in Spain, knew the people, and could write great descriptions of landscapes and cultural events. I think I'd like to read some of his other books, such as his biography of Lillian Hellman, with whom he had a long friendship.

I found the recipes I tried less successful, whether it's because they were simplified too much or whether the food itself is less appealing, or perhaps just poor technique on my part.

I've been to Andalusia and had wonderful home-cooked meals with fresh produce at a lovely B&B (Villa Matilde near Anjar), but I found eating in restaurants frustrating. Oily, mass-produced paella, monotonous salads of iceberg lettuce, tomatoes, boiled eggs, tuna, and ham. The overwhelming emphasis on meat, the lack of vegetarian meals, or even vegetables that were not served in oil, made lunches particularly unappealing. It's hot, you want a light lunch and the only vegetable choice is that same old salad! The consequences of mass tourism, perhaps. However, I do remember a delicious supper of sea bass baked in salt in Malaga, and I loved Seville and would like to go back there.

Anyway, back to this book. In general, they call for at least 2 times as much olive oil as I would use, and I cut the amounts whenever I thought it appropriate. Ingredients are simple with very few extra flavourings beyond salt and pepper. In some case, I adapted a couple by adding some hot peppers to give them a bit more kick.

I've not provided the recipes, but will be happy to post if anyone wants them.

Saturday, February 15, 2014

Time-Life Qunitet of Cuisines: Summary

The  Quintet of Cuisines volume of the Time-Life Foods of the World series is such an odd grab bag of cuisines! Switzerland, Benelux, Poland, Bulgaria and Romania, and North Africa

Overall, I found it a disappointing book in terms of a description of the food and culture--too much about the writer and his gourmandizing lifestyle and not enough about the people. Oddly enough, the chapters about Eastern Europe were better because he hadn't been there and was basing he information on other sources, including the government. In the time this book was published, they were Communist countries, hence the travel restrictions.

The recipes, on the other hand, were fine and I have made a number of discoveries that are worth revisiting:
  • I like veal! It tastes like beef but it is milder, more tender, and more refined. My only experience with it before was as a schnitzel, which I still think is a terrible thing to do with such nice meat.
  • Flounder is a wonderful fish, with a sweet refined flavour and soft texture.
  • Rubbing fish with some lemon juice 15-30 minutes before baking is a very good idea
I wanted to make a recipe from each of the five cuisines, but have yet to to do Poland and North Africa. However, in the past I've made the Polish borsht with dumplings, Moroccan bastila (not very successfully), and numerous tagines. There are lots of good looking recipes in this book, so I will want to continue to dip into this volume. As I do, I'll update this blog to maintain a record.

  • Switzerland: Emincé de veau, Rösti , Zwiebelwähe (Onion and cheese tart)
  • Netherlands: Schol uit de oven (Baked flounder)
  • Bulgaria: Kiopoolu (Aubergine and pepper spread)
  • Romania: Ghiveciu National (Veal and vegetable Stew with grapes)



Thursday, January 30, 2014

Time-Life Quintet of Cusines: Bulgaria and Romania

Romanian stew after adding the last vegetables
On January first, restrictions were lifted for Bulgarians and Romanians who want to work in the Netherlands, Great Britain, and other European countries. Of course, they've been here for years already, working in all kinds of industry, including IT which is where I've met them, but now they don't need special work permits. The Poles are also here and if it weren't for them, you wouldn't be seeing fresh produce from Holland, because Dutch agriculture relies on the pickers that come from Eastern Europe.

Fortunately, these cuisines are touched on in the Quintet of Cuisines, the cookbook I cam currently concentrating on. So in their honor and giving pride of place to the vegetables they help to bring to our tables, here are a couple of recipes from Bulgaria and Romania.

Monday, January 27, 2014

Time-Life Quintet of Cuisines: Netherlands

When asked, I can be a bit disparaging about typical Dutch food. It seems to be so dominated by variations of stamppot, which is mashed potatoes mixed with some other vegetable and served accompanied by a piece of meat. The classic is boerenkool met rookworst, which features kale as the vegetable and a smoked Dutch sausage as the meat. And there's hutspot (potatoes, carrots, and onions), and hete bliksem (potatoes, apples, and onions), and endive stamppot, and spinach stamppot, ... you get the idea. Of course, the Dutch are the tallest people in the world, so it's certainly very nutritious, and it is classic comfort food for many.

Personally I blame Calvinist Protestantism, which long dominated Dutch society. It's serious, dour stuff with no tolerance for frivolities like fancy cooking and the pleasures of the table. I'm not sure how the delicious baked goods like speculaas fit into, but most of those were originally Christmas treats.

But I could be entirely WRONG! Because tonight I prepared baked flounder (Schol uit de oven) and it was super—both simple and refined in flavour. It is not complicated to prepare, but the result has a lovely balance between soft white fish, crunchy gratin, and a hint of acidity from the lemon that was applied to the fish a half an hour before it went into the oven. This is definitely going into regular rotation!