MERCI HÉLÈNE!!!

Aujourd'hui, j'ai eu le grand plaisir de recevoir la surprise d'Hélène de "Dans L'Assiette De Mademoiselle Charlotte Et Cie"...

Je te remercie de tout coeur pour cette jolie carte me faisant découvrir les spécialités de ta région!!!

Bises,

Rosa

BRAZILIAN XINXIM DE GALINHA

Remember, some time ago I spoke about "Farofa Amarela"? Well, the dish I am presenting here tastes great when eaten together with this very special manioc condiment.

"Xinxim De Galinha" is a wonderful dish originating from the Northeast of Brazil, Bahia more exactly. It is very typical of that area, because the people there love to combine seafood with meat.

As it is the case with most Bahian culinary specialities, this dish takes it's roots in West Africa (for more infos, please click here). The food there is very colorful, tasty, spicy and it has the reputation of being the most famous and the best of Brazil's regional cusines!

This "Moqueca" (see my "Moqueca Da Peixe") or stew is extremely pleasant, exotic and unique. The aromas are well-balanced, it has a very round and soft taste, yet it is a real shock to the tastebuds, because it's multiple layers of flavor have a firework effect on your palate! "Xinxim De Galinha" is a heavenly and supmtuous speciality that brings together the earth and the sea in a beautiful way. The natural sweetness of chicken and shrimps goes hand in hand to create an interesting impression on the gourmet in search of unusual associations.

"Xinxim De Galinha" works like magic on your soul as it has the power to soothe you and make you dream! It is one of those dishes that is always able to surprise you, no matter how many times you eat it, because it's flavor is so complex and rich that it is impossible to put a grip on it. A real explosion of taste, a symphony of flavors!...

This recipe was adapted from Michael Bateman's "Café Brazil" that my friend, the sweet Brigitte at "Café Créole" (Guyana) ever so kindly sent me. A marvelous gift for a foodie like me! Thanks.

Bring some sunshine to your table and into your life!!!

Serves 2-3.

Ingredients:
800g Chicken thighs
3 Limes, juiced (+ 1 more if needed)
4 Cloves garlic, crushed with a knife and finely chopped
Sea salt, to taste
Pepper, to taste
250g Raw jumbo shrimps, shelled
Sunflower/peanut oil, for frying
1 Big onion, finely sliced
1 Green bell pepper, seeded and cut in tiny cubes
2 Big tomatoes, peeled, seeded and thinly sliced
250ml Chicken broth
30g Dried shrimps (see remarks)
30g Brazil/cashew nuts
30g Toasted peanuts, without the skin
A 1cm (2.50 inches) piece of fresh ginger, peeled and grated
2 Tbs Dendê/palm oil (see info)
400ml Thickish coconut milk
Some fresh coriander

Method:
1. Put the chicken thighs in a bowl and add 1/3 of the lime juice and 1/3 of the garlic. Salt and pepper to taste.
2. Mix all the marinade ingredients together and set aside for 1 hour.
3. In another bowl, mix together half of the jumbo shrimps, the leftover lime juice and half of the leftover garlic. Salt and pepper to taste.
4. Let marinade for about 15 minutes.
5. Heat a frying pan over high heat, then add 1 tablespoon sunflower/peanut oil.
6. Remove the shrimps from the marinade and stir-fry for about 1 minute.
7. Set aside.
8. Remove the chicken thighs from the marinade.
9. Add a little more sunflower/peanut oil in the frying pan and fry the thighs until golden on both sides, about 5 minutes per side.
10. Set aside.
11. In a clean frying pan, add some Sunflower/peanut oil and fry the onion, until translucid.
12. Add the bell pepper, then the leftover garlic and stir-fry for 1 minute.
13. Add the tomatoes and the chicken. Heat well.
14. Pour the chicken broth into the pan and bring to the boil.
15. Then, over low heat, simmer, covered for about 30 minutes.
16. In a mortar, grind together the dried shrimps, Brazil nuts and peanuts into a very fine meal.
17. Incorporate this fine meal, the leftover marinade juices as well as the grated ginger to the chicken and sauce in the pan.
18. Let the contents of the pan simmer for another 5 minutes.
19. Check the seasoning and correct if desired.
20. Now, add the fresh/raw shrimps, the extra lime juice (if needed/desired), the "Dendê Oil" and the coconut milk. Mix well.
21. Let it all simmer for another 5-10 minutes.
22. Serve hot sprinkled with chopped coriander.

Remarks:
As it might be difficult to find Brazilian dried shrimps, the Asian or Cajun version will also do (see info).
Keep the juices of the marinade for later. It will be incorporated at the end.
Don't let the onion or the bell pepper get brown.
While simmering, check that the meat doesn't stick to the pan or that the broth hasn't reduced too much. If it's the case, add a little water.
If you don't have a mortar, then use you mixer.
I didn't grate my ginger. Instead I pound it in my mortar.
At the end when everything is mixed together, you might want to add more lime juice (the extra lime).

Serving suggestions:
Eat this dish with white rice (carolina, basmati or creole rice), "Farofa" (see recipe), Vatapa (see info) and hot tomato salsa.

(Pelourinho -Pic by Joao Eduardo Penny De Carvahlo www.trekearth.com)
(Mundai Beach -Pic by Eddie Lima www.trekearth.com)

UP IN THE CLOUDS

Lately, we had a few beautiful days. The sky was gorgeously blue and the clouds very interesting. I really love to lift my head and admire the heavens above!

Enjoy those precious moments of pure contemplation...

I don't really need to comment, do I?

"YOU ARE WHAT YOU EAT" MEME

A week ago, the extremely sweet Hélène of "Dans L'Assiette De Mademoiselle Charlotte Et Cie" tagged me with the "You Are What You Eat" meme...

So, here it is! I hope that it'll help you build up a better picture me, the person behind this blog.

If you were stuck on an island and could only eat one cuisine (e.g., French, Italian, etc.) for the rest of your life, what would it be? Why?
Well, that's a very tricky question! The kind I prefer not to get asked, because I must say that choosing between things I love equally, is near to impossible...

I guess that if I were stuck on an island, I would eat what I find. Let's say that it would be exotic and Asian inspired (Thai, Vietnamese, Malaysian, etc...). But I prefer to cheat a little by saying that I'd choose the American cuisine since it's full of contrasts due to the fact that this country is populated by people/immigrants of many different origins, nations and cultures. It is a synthesis of the cuisine from around the world. The food that can be found there ranges from comforting, traditional, simple to extremely exotic and elaborate!

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What is the most unusual food you've eaten?
I would say the "Goat's Head Soup" (no not that Rolling Stone song!) I ate in Greece (Thebes)! It wasn't bad at all, but there wasn't really much meat to eat...

Otherwise, one strange thing I got to eat was fish eyes. Yes, fish eyes!!! My ex-boyfriend who was Thai used to eat the whole fish head and considered the eyes to be "gourmet". So, I used to eat my fish like a real Thai person, without making a fuss, in order to please him and be polite. I don't keep a very interesting memory of that culinary experiment. The eyes had a very strange texture, a kind of bitter taste and the worst thing about them was that the crystalline stuck to your teeth like carame, blehl!!!....

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What is the most unusual food you've eaten and liked?
Stir-fried lungs. In fact it was a quick dry Thai curry made with this animal part. It wasn't bad and considering the fact that I love liver, it was somehow similar.

I also like the cassava root and all the products that derive from it (see my "Farofa" post). I especially love desserts made with tapioca starch.

*********

What foods will you avoid eating (either because of a dietary choice or allergies or just plain don't like)?
Thankfully, I am not allergic to any kind of food and I'm not on a diet!

I'm not very complicated when it comes to food and it is very rare for me to not like something. Yet, I am not very keen on mussels and papaya (it depends how it's prepared). Both don't repulse me, it's just that if I don't have to eat them, then I'm a happy girl...

What I refuse to eat is industrial or convenience food as I don't consider them to be anything close to food! I prefer the real stuff.

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Do you cook (and by that, I mean prepare a meal that you'd serve to friends)?
What do you think?!? Of course, I cook and I love being in the kitchen for hours!

All the meals I eat are always entirely prepared by myself. I refuse to buy any kind of convenience food as I believe that it is not healthy, not very tasty and too expensive...

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If yes, what is your favorite dish to prepare to impress someone?
I don't really cook or bake to impress anybody (apart from myself, maybe), although I really appreciate to make others profit from my "skills". Of course, I'm happy if I get a positive response from those for whom I prepare a meal, but that's not what motivates me. It's not an end in itself...

If I had to impress someone, then I'd surely cook or bake something that is to be found on my blog!

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When you go to a restaurant, what's your ordering strategy/preference?
If I go out to eat, then I'm surely going to order something that I don't know and that I'd like to discover. I'm always interested in what's new...

Of course, I also like to eat what I already know, especially if I like that dish. Sometimes I can be very boring as I tend to always order the same thing!

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Have you ever returned a dish or wine to the kitchen at a restaurant? Why?
No, not until now. But I would if the food would not be as it should or the wine would have a cork taste, then I'd consider that option. I am quite shy, so it would need a lot of guts to actually shout. So, I would keep it all inside!

It is very rare, but it can happen to anybody. I hate to return dishes or wine, because it makes me feel uncomfortable...

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How many cookbooks do you own?
Definitely not enough!!! I own a few cookery books, many magazines and have files chock-a-block full with printed recipes in plastic sleeves. I love to have everything in order.

Unfortunately, I don't have the means to constantly buy cookery books, although I wouldn't mind doing so. I would of course love to have a few hundred of them at home. I find cookbooks so captivating that I can spend hours reading them and admiring their beautiful pictures...

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What is one food that you wouldn't want to live without?
I would die without bread, meat, fish, cheese, flour, vegetables, fruits, etc... In fact, I don't want to have to make choices, but I guess that I would say salt and spices since they are at the origin of taste and gives that extra zing to a dish.

Without salt or spices, food would be very bland, a bit like living a life without colors, flavors or smells.

*********

I wish to tag the following people:

• Burekaboy at "Is That My Buréka?"
• Camille at "Cakes In The City"
• Lady Amalthea at "Noshes, Thoughts & Reves"
• Obachan at "Obachan's Kitchen & Balcony Garden"

(Thai Food -Pic by www.pbase.com)
(Fish Eyes -Pic by www.andydavies.info)
(Cassava -Pic by www.food-info.net)
(Mussels -Pic by www.tallulasf.com)
(Housewife -Pic by www.projectjanna.com)
(Face In The Mirror -Pic by www.unison.ie)
(Corks pic by www.wineanorak.com)
(Cookbooks -Pic by www.urbanfare.com)
(Spices -Pic by www.theage.com.au)

WEEKEND CAT BLOGGING #89

It seems that this week, nobody has been designated in order to be the "official" WCB host... So, the kind Kitchenmage, Trubble an Drago at "Kitchenmage" (USA) have decided to kindly organize our favorite round-up of the weekend!

To participate, the rules are the same as usual. You can either leave a message in their comment section (with you permalink) or contact them via e-mail without forgetting to give them all the informations needed...

Maruschka is the biggest baby I've ever come to meet.
She needs a whole lot of attention and love.
She is a real sweet soul that has to get hugged, cuddled and listened to, otherwise she would be very sad.
Believe me, it is a full-time job!!!
But, it is also the best job one could ever dream of having...

LAMB-SHAPED BREAD KKVKVK N°17

The great baker Fidji at "Fidji Passion Boulange" from France has won the last "Kikiveutkivientkuisiner N°16" baking contest with her magnificent "Gâteau Des Rois (King's Cake)", so now it is her turn to host the round-up of the next event (N°17)...

The rule of the game is very simple. You just have to make a bread with the dough recipe of your choice and shape the loaf, using your imagination. You can either choose to make it a decorative party bread that will contain sandwiches or just simply a bread that represents an animal or object.

For this edition, I decided to make an Easter lamb-shaped bread, because I thought that it would look cute and bring a bit of gaiety to your Easter celebration table!

I used my "Ekmek" dough recipe from Eric Treuille and Ursula Ferrigno's "Ultimate Bread" (see review) book, then for the shape, I inspired myself from an old Betty Bossi magazine...

I must say that the bread turned out very well and looked quite nice! I would never have imagined that I could have been able to be patient enough in order to succeed in the task and end up with a bread actually looking like a lamb.

Here's the bread dough recipe:

• "Ekmek Bread" from Turkey (see recipe)

Other bread dough recipes that can also be used:

• "Challah Bread", a Jewish speciality (see recipe)
• "Grittibänz Bread" from Switzerland (see recipe)
• "Pain Au Lait" from Boston, USA (see recipe)

To shape the lamb:
1. Referring yourself to my model, draw a 30cm x 15cm (12 inches x 6 inches) lamb on a rectangular piece of parchment paper and turn the paper over.
2. Divide the dough as follows: 1/3 + 2/3.
3. Take 2/3 of the dough, roll it in order to get a 40cm (16 inches) long rope.
4. Cut this rope into 20 equal pieces.
5. Form a rope with each piece and shape into a coil.
6. Place each coil on the body of the lamb.
7. Then, with the leftover dough (1/3) make 2 ears, 2 legs and a head. Make the eyes, nose and mouth with raisins or the dry fruits of your choice.

8. Place all shaped parts on the parchment paper so as to form a lamb.
9. Let prove, covered with a towel, for 20-30 minutes.
10. Bake in a preheated oven at 200°C (400°F) for 25 minutes.
11. Remove the bread from the oven and baking rack/parchment paper, place on a rack to cool.
12. Lightly spray the lamb with water and sprinkle with flour.

Remarks:
Work fastly while you are forming the bread, otherwise the rising time will not be equal for the different parts that compose the lamb...

Serving suggestions:
Use this bread as you would do with any decorative bread. It is ideal for lunch or for a picnic with cheese and spreads of any kind or for breakfast with jam, honey, butter, etc...

CHINESE NEW YEAR 2007

HAPPY & PROSPEROUS NEW YEAR!!!

On Sunday the 18th of February, we'll be leaving the year of the dog behind in order to enter the year of the pig/boar (see infos).

On this occasion, I wish to send you all my best wishes for this new year. May this sign bring you lots of luck and happiness!!!

My Chinese recipes:

Cantonese Lemon Chicken (see recipe)
*****
White Sugar Sponge (see recipe)
*****
Nian Gao/Chinese New Year Cake (see recipe)
*****

If you want to see my other Asian recipes, then click here...

Chinese recipe links:

• About.com (see link)
• All Recipes (see link)
• Epicurious (see link)
• Foodnetwork (see link)
• Razzle Dazzle (see link)

MY BELOVED SALÈVE

My favorite mountain, the Salève (see link) and I have a special relationship with one another. Every day, I am in awe in front of his incredible beauty and he (I see it as a "he") always does his best to surprise me.

My mountain has so many ways of showing how he cares about me. His many different faces are incredible and he always knows what to do in order to soothe me or bring a smile on my face! He can be sweet, raw, elegant, pretty, terrifying, intriguing, mysterious, photogenic, etc... I love him and his qualities so much!!!

please, click on the pictures to enlarge.

Some mist "licking" the mountain...
A misty and cold day...A fabulous and clear end of afternoon...Low fog cutting the mountain in two...
The 1932 avant-gardist telepheric station.
I love to call it "my Kitchen Aid", because it has the same shape as the well-known machine and never fails to remind me how much I'd like one of those babies!...

HAPPY VALENTINE'S DAY

I wish you all a VERY HAPPY VALENTINE'S DAY!!!

Eat well and have a beautiful day...

(Valentine Girl -Pic by Wild*Dreams www.flickr.com)

"FIVE THINGS ABOUT ME" MEME

The sweet Hélène, a new French blogger at "Dans L'Assiette De Mademoiselle Charlotte Et Cie", has kindly tagged me with the "Five Things About Me" meme and it is with pleasure that I will execute myself!...

There are surely many things that you don't know about me, so I'll try to be concise and speak about the few ones worth mentioning on this blog.

Have a nice read!

The five things you don't know about me:

1. I love listening to music when I'm in the kitchen (not only, though). As I have quite a big CD collection at home, I never listen to the radio which tends to bore me to death as their musical choices are way too commercial and repetitive...
Depending on what I'm cooking or baking, I will choose a different music style (Blues, EBM, Goth, Ethnic, Ambient, Metal, Folk, etc...). In fact, I'm very open music-wise and I listen to a wide spectrum of sound material. In fact, it all depends on the mood I'm in.

For example, if I'm making "French Pancakes" (see recipe) I will listen to an Austrian band called Angizia and which plays a strange mixture of theatrical Klezmer and Dark Metal... When I'm cooking something Thai, then I love playing my "Luk Thung" CDs. On Wednesday or Thursday, I'm more Rock/Metal oriented and will choose a Monster Magnet, Within Temptation, Sisters Of Mercy, Danzig/Misfits/Samhain, etc... CD. On Fridays, I am full of energy and love listening to my favorite EBM bands (Hocico, Terminal Choice, Blutengel, etc...) while I'm preparing the supper and on Saturdays, I love to listen to calmer stuff like Leonard Cohen, Johnny Cash, Muddy Waters, John Lee Hooker, Lacrimosa, Type O Negative, Qnntal, Indochine, etc...

2. I hate negative and toxic people who try to harm you, bring you down or suck you of your energy. I try to keep away from them, because they tend to be like parasites who can only have bad effects on your health and life!

In that category you'll find all the people who are false, mean, hypocrits, calculators, profitors, opportunists, egotistical, authoritary, castrating, possessive, back-stabbers, foul-mouthed, liars, emotional vampires, etc...

3. I am totally addicted to the new generation of American series such as Nip/Tuck, Prison Break, Six Feet Under (finished, sob), Sopranos, Desperate Housewives, The L World, Sex And The City and in a more cool/soft register series such as My Name Is Earl, Malcolm, Everybody Hates Chris, Ghost Whisperer, Le Destin De Lisa (Ugly Betty/German version)...

To tell you the truth, I am totally hooked on those shows and would never dare pass one single episode! I really love those modern series which differentiate themselves totally from the older generation soap-operas which I never liked and never followed.

Those shows are well-written, the casting is mostly very good and the filming is done in an artistic way. I love their caustic, ironic, cynical, comical dimension as well as their in-depth stories rich with heavy, raw, real, crude, shocking feelings/events/emotions/speeches and psychological issues.
Gimme more!!!!

4. I love cooking, but I loathe cleaning the apartment!!! Of course, like everybody else, I do it, because it is the way things have to be. But, God, I hate this activity!

I am a clean person by nature, so unfortunately, I can't let things go out of control. I do tend to postpone the tasks, but with the cats around, there is always something to clean, especially when they are miniature pigs...
I'm simply much better in the kitchen than with a broomstick in the hands!!!

5. I have always been interested in the Amerindian world (From the Bering region in Alaska till the Terra Del Fuego in Patagonia) and that since my childhood.

Why? I don't know, but I was always attracted by the civilizations which populated the Americas long before the colonizers arrived.
Maybe, my love for Derib's Yakari and Buddy Longway comic books is at the origin of it all...

The people I tag:
Chanit at "My Mom's Recipes And More"
Pom D'Api at "Au Pays De Candy"
Rosa at "Living As Rosa"
Sher at "What Did You Eat?"
Vanessa at "Confiture Maison"


(Backstabbing Model -Pic by www.xanga.com)
(Prison Break -Pic by http://krylenko.net)
(Nip/Tuck -Pic by http://www.tveffe.ne)
(Housework -Pic by http://gachora.typepad.com)
(Final Solution -Pic by JD Challenger www.jdchallenger.com)