Day 71! Honduras - How 'bout a Road Trip to HMart? Spicy Curry Conch Chowder - Up Next, Hungary

Exotic Curry Conch Chowder

Yes! I found conch!! But wait - not only that, I discovered a whole new shopping galaxy known as HMart  and nothing, I mean NOTHING could have prepared me for the...the...volume, variety and sensory-overloadness of this Asian market experience. 

Picture, if you will, a BJ's-sized store packed full of every possible type of exotic produce, seafood, meat, noodles, rice, spices and virtually anything needed for Asian cooking, including a huge selection of dishes, cooking utensils and gadgets. 

So about Honduras and tonight's meal...Curry Conch Chowder

Located in Central America, Honduras is bordered by Guatemala, El Salvador and Nicaragua. Honduras' cuisine is a fusion of African, Indigenous and Spanish flavors. Interestingly, this country uses more coconut in sweet and savory dishes than any other Central American country. Papaya, plums, pineapples, soups, seafood, roasted meats and rice & beans are all enjoyed by Hondurans.

 Not just any conch - oh no baby, these are Baby Conch - sweet and tender

 That's right, I got to use my grinder to mince them up - is this not the most badass rig ever??!!

 Look at that - a simple disk attachment, a crank of the handle and presto - beautifully minced baby conch

 Bay leaves. I took the picture because I love this jar (.50 at a yard sale) and the camera saw a psychedelic image -viva the 60's - I can't help it - I'm from Cambridge.

 A lovely twist to the chowder - curry powder mixed with cream - I used Jamaican curry because I love the yellow color and the rich flavor. Indian curry would have been too dark and would have muddied up the color of the chowder.

Oh, wait - another HMart score - I made these for my son tonight - shazam - they were crazy good!

The Scallion Pancakes - not part of the meal, but they were too pretty not to include

 I couldn't decide whether to serve corn or flour tortillas with the chowder, so I went with both

 Lovely curried cream, blended into the chowder along with sherry at the end

Fantastic and beautiful to look at as well. I loved the combination of conch, curry, cream and tomatoes

Exotic Curry Conch Chowder ( Adapted from Caribbean Recipes from Roatan Honduras)

• 1 lb. conch
• 1 large onion
• 1/2 cup cream
• 1-2 cups conch broth 
• 4 tomatoes, chopped
• 2 tsp. curry powder (or more to taste)
• 2 bay leaves
• 1 tsp. sugar
• 1 pinch thyme
• salt and pepper to taste
• 2 Tbsp. butter
• 1 small can tomato paste
• 3-4 Tbsp. sherry
• Fresh chopped parsley for garnish

Grind the conch and boil in water until tender. Reverse cooking water. Fry onion in frying pan with butter until cooked (not browned). Add bay leaves and thyme.Add tomatoes, sugar, conch broth, conch and tomato paste. Simmer until tomatoes are soft. Add cream/curry and sherry and simmer (do not boil) until hot. Serve in bowls, with tortillas and garnished with parsley.

Final Assessment: This was a wonderful dish. I'd never had conch before. They're not that different from sea clams and the combination of tomatoes, curry and cream was sublime. A+

Whoa - Look what I dug up whilst cleaning out the woodshed! I know you wanna know...

How cool is this? While cleaning out "my" corner of the woodshed today I found a beautiful old manual food grinder I'd forgotten about.

I bought it for $2.00 at my local Senior Center yard sale about 3 years ago, tucked it away and that was the end of it until now. I distinctly remember it catching my eye on a table full of knick-knacks, candle sticks and crocheted pot holders.
 
As soon as I picked it up, I immediately loved the weight of the solid heavy metal (the thing must weigh 7 pounds) - "Sargent" and "Made in USA" embossed on the steel. And, as an unexpected bonus, there were 4 disk attachments taped to the worn wooden handle of the grinder.

Lastly, it's a beautiful "simple machine" - wooden handle, gears, and a blade. It takes a little more work than my Cuisinart, but you get a much better texture from the hand crank and disks than the very fine mince you get from pulsing the blade of food processor. I'm going to use this for the first time to mince conch for Honduran Conch Soup I'm planning for later on this week. YAY!

Day 70! Haiti - Conch Fritters with Watercress Dip - Subbbbblime - Up Next, Honduras

It took me four stores, but I finally got the watercress. Yet try as I might, I could not find conch in canned, frozen or fresh form. So, although I do my best to stay true to authentic ingredients, I had to opt for fresh chopped clams as a conch substitute for tonight's wonderful Haitian meal of conch fritters with watercress dip.

Located on the Western half the Islands of Hispaniola which it shares with the Dominican Republic, Haiti was the first nation in Latin America to claim independent governance during a slave rebellion in 1804. Haiti is also one of the poorest countries in the Americas and has been besieged by relentless political violence, corruption, poverty, the AIDS epidemic and most recently a 7.0 magnitude earthquake in which 230,000 people died. Today, the country continues to struggle to rebuild.

Although Haitian food has many similarities to Caribbean cooking, it is unique in it's Creole and French influences, favoring hot peppers as a seasoning. Starches such as rice, corn millet, yams, beans, plantains and tropical fruits are all enjoyed by Haitians.

This meal is dedicated to Mirlande - artist, singer and activist whom I am privileged to call my friend. Check our her life's work, the Eritaj Foundation  as well as her beautiful music - www.sonicbids.com/mirlande

 Peppers for tonight's meal, generously given to me by my awesome friend and neighbor, Mayor Blair

 A lovelier site than fresh watercress I have rarely seen - I may have to write an ode to watercress...

 The dip couldn't be easier - everything goes into the blender -salt is optional, but I am forever a salt girl

 Voila - la couleur est incroiable!

 I love all the fresh vegetables and colors that go into the fritters - tasty and beautiful

 Freshly chopped clams (I bought 'em that way - I did not have time for shucking and such)

All fried up - drain and cool on paper towels

There we are - a wonderful meal of conch (clam) fritters with watercress dip!

Conch Fritters (Recipe adapted from the Caribbean Choice)

1-1/2 cups all purpose flour
1 -1/2 tsp. baking powder
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1/2 small white onion, diced finely
1 garlic clove, minced
1 Tbsp. finely chopped fresh parsley
1 Tbsp. finely chopped fresh thyme
1/2 Scotch bonnet pepper, seeded, minced
1/4-1/2 cup milk
3/4 pound chopped conch (I used clams)
1/4 tsp. salt
1/4 tsp. pepper
1 cup vegetable oil for frying

Dip

1/2 bunch watercress
1 small bunch parsley
1 small green bell pepper, seeded and chopped
1/4 cup olive oil
1/4 tsp. salt
1/4 Scotch bonnet pepper, seeded and chopped
1 Tbsp. wine or balsamic vinegar (I used balsamic)
1/2 small yellow onion, chopped
1 or 2 cloves garlic, chopped

To Make Dip:

Combine all ingredients in blender; process until smooth. Refrigerate dip until ready to serve.

To make Fritters:

In large bowl, mix flour and baking powder. Add the bell peppers, onions, garlic, parsley, thyme and Scotch bonnet pepper. Stir in milk; beat batter well. Stir in chopped conch or clams, salt and black pepper.(Ideally, batter should rest in refrigerator for 2 hours or overnight to achieve the right non-sticky consistency). In a deep skillet or electric fryer, heat oil to 375F. Using a slotted spoon, remove fritters; transfer to paper towels to drain. Serve with dip on separate bowl.

Final Assessment:  This was a great dish. Served with a salad it's a meal, served alone, it's an awesome appetizer. If I could have found conch, it might have been even better....but the clams were pretty damn good! Oh, and the flavor of the watercress dip, combined with the hot peppers was hot and cool at the same time - lovely!

Cake is Not a Country...But it Should be - Cranberry Pecan Coffee Cake

Cranberry Pecan Coffee Cake

I could never say ‘no’ to you, fat – Homer Simpson

Cake is not a country, but it should be.  And, any cake that incorporates fall’s jewel-colored cranberries, toasted pecans, Vietnamese cinnamon,  freshly grated nutmeg and Madagascar vanilla should be – well, I don’t know what it should be, other than an ethereal and heavenly thing.

Cream cheese and plenty of sweet unsalted butter, plus four eggs make the batter sublimely rich and the crumb ridiculously moist and velvety.

So there you have it – Homer Simpson got it right-(as if you didn’t already know). And,  if you have to do a couple extra minutes in the pool or on the treadmill, trust me, it’s all good and way, way worth it.

Cranberry Coffee Cake

·         8 oz. cream cheese

·         1 ½ cups sugar

·         1 cup sweet unsalted butter (2 sticks)

·         1 ½ tsp. Madagascar vanilla extract

·         4 eggs

·         2 ¼ cups flour, divided

·         1 tsp. baking powder

·         ½ tsp. salt

·         ½ tsp. Vietnamese cinnamon (traditional is fine)

·         ¼ tsp. freshly grated nutmeg

·         2 ½ cups fresh or thawed frozen cranberries

·         ½ cup pecan, coarsely chopped

·         ¼  - ½ cup powdered sugar

Preheat oven to 350F. Grease a 10-inch tube or large fluted tube pan and set aside. In a large mixing bowl, beat together the cream cheese, sugar, butter and vanilla until well mixed. Beat in the eggs, one at a time. In a small bowl, sift together 2 cups of the flour, the baking powder, salt, cinnamon and nutmeg. Add the dry ingredients to the batter, one third at a time, mixing well after each addition. In another small bowl, toss the cranberries and pecans with the remaining flour until well coated. Stir gently into the batter. Pour into the pan and bake at 350F for 55-65 minutes, until the cake is lightly browned. Do not over-bake. Let stand for about 15 minutes before removing from the pan. Sift powdered sugar lightly over the warm cake.

(Adapted from Dena Martin –Penzey’s Spices Recipe Card)

Day 69! Guyana (SA) - the last of the "G" countries!! Guyanese Beef Curry, Roti and Rice with Pigeon Peas - Up Next, Haiti(NA)

Tonight's meal was so much fun to make after a couple of days that haven't been much fun at all...But, rather than focus on the hard stuff, I'm going to dive right into how I made this unbelievably fragrant and tasty meal from the beautiful Caribbean country of Guyana.

Officially the Co-Operative Republic of Guyana, this Carribean country is located on the northern coast of South America. Once a British and Dutch colony, Guyana's cuisine is very similar to Caribbean cooking and incorporates African, Creole and East Indian traditions. Cassava, sweet potatoes, okra, fruit, vegetables, sorrel and ginger beer are all enjoyed by the Guyanese.

Now, my friend Gary - an amazing photographer-artist and transplanted Trinidadian (check out his link to see his work), suggested I make Guyanese Pepper Pot, the country's national dish. I researched it, but it's quite involved, has billions of ingredients and is best cooked over several days. And, while I'd love to attempt it, I just didn't have the time this week. So.......I decided to make, wait for it....Beef Curry, Roti and Rice with Pigeon Peas. And, a big shout out to Trinigourmet an excellent Caribbean foodie site where I was able to find a video showing me exactly how make Roti http://www.trinigourmet.com/index.php/how-to-cook-guyanese-roti-video/

 The dough is very easy to make and takes very little work to mix up, knead and roll out

 After rolling out to a 9-inch disk, cut a slit from the center to the edge

 Roll tightly into a cone shape

 Then flatten and leave to rest again

 I do not own a Tawah -- a flat, cast iron griddle with no sides, so I used a regular frying pan

Beautiful, brown and perfect for scooping up a spicy curry

 Garam Massala - a combination of cloves, coriander, nutmeg, cumin, cardamom and cinnamon

 Onions, garlic and a jalapeño pepper flavor the curry

 The smell that fills the house when the curry starts frying -- all kinds of heavenly!

Pigeon peas for the rice - also flavored with onions, garlic and thyme

All of these recipes were found at the Guyana Outpost and were provided compliments of  "A Taste of Guyana" by Dr. Odeen Ishamel.

Roti

• 4 cups flour
• 1 tsp. baking powder
• 1 1/2 oz ghee, margarine or butter
• Water (enough to make a soft, pliable, but not sticky dough)

1. Mix flour and baking powder. Add enough water to form a smooth, soft dough.
2. Kneed well and leave half covered with a damp dish cloth.
3. Knead for a second time and divide into four balls.
4. Flour a surface and roll out dough to 8-9 -inch disks, then spread with ghee and sprinkle with flour.
5. Cut the flattened dough from the center the edge, roll tightly into a cone shape, press peak into the center of the cone, then flatten.
6. Leave again for 30 minutes. Sprinkle flour on the board and roll out very thin with a rolling pin.
7. Bake on moderately hot baking iron (tawah), coating dough with oil on both sides as it cooks.
8. Turn on both sides and cook for about 1 minute on each side.
9. Remove roti from baking iron and clap between both hands for about 15 seconds, while it's still hot until it is soft and flaky.

Curry (can be made with chicken, beef or lamb)

• 3 lbs. chicken, beef or lamb
• 4 medium potatoes, peeled and halved
• 1 large clove garlic
• 1 small hot pepper
• 2 medium onions
• 2 Tbsp. oil
• 2 Tbsp. ground curry powder (I used Jamaican)
• 1/2 tsp. garam massala
• 1 piece cinnamon stick

1. Mince garlic, onion and pepper.
2. Heat oil in stew pan.
3. Add mixture of garlic, onion, garam massala and curry powder.
4. Allow to fry on slow heat for about 3-4 minutes
5. Add meat and potatoes and salt to taste.
6. Add cinnamon stick.
7. Cook on slow heat for 15-20 minutes.
8. Add one cup water and sprinkle 2nd. chopped onion. Bring to a boil for about 20 minutes until potatoes are fully cooked. Serve over rice.

Final Assessment:  I love, Love, LOVE Caribbean cuisine. A++