Picture Wednesday

Here it is, another Wednesday, another shot. If you’re following my photo challenge, you’ll remember that all the shots for Shutterboo’s challenge are here.

This week was all about color. Here’s a tease, but to see the shot I submitted, you’ll have to go here or here.

See ya next time!

Anamaris

Culinary tour: Turkey

This week Foodalogue’s¬†Culinary Tour will take us to the Republic of Turkey. Do you have your passport? It’s ok, you don’t really need it, I can¬†get you through. We’re going to Turkey this week. Not the bird, the country. Turkey calls Bulgaria, Greece and Syria neighbors–among others. Turkey is a relatively young country, established in 1923 after the defeat of the Ottoman empire. I’ve never been, but I hear it is simply breathtaking and exciting.

I can’t say I am intimately familiar with Turkish cuisine, but Google is my friend and I know more about it today than I did yesterday. Since Turkey was ruled by the Ottomans for a while, you will notice their cuisine harmonizes with that of Central Asia, the Middle East and the Balkans. As with most countries, the cuisine will vary from region to region, but there are still some common ingredients, such as eggplant, green peppers, lentils, pistachios and a number of herbs.

There is also an emphasis on desserts. Turns out, baklava is a Turkish specialty! Yes, I know. I always thought this was a Greek specialty, just as I thought it was always made with honey. How did I ever survive without the Internet, I will never know. What I do know is that baklava has strong ties to Turkey, that there are other desserts similar to it and they don’t have to include honey!!! A definite win in my book.

Wikipedia¬†provided a very detailed compilation¬†of Turkish desserts. The list started off with baklava and then mentioned other similar treats. Enter Sobiyet. I’m going to say that Sobiyet¬†is the baklava’s uppity cousin. Or the fat one. Just like baklava, Sobiyet starts off with layers upon layers of buttery pastry, but it is then crowned with a creamy filling. I found an excellent recipe here.

Following Joan’s Culinary Tour, I have a choice as to how I honor the destination.¬†I can:

  • go traditional: make one of the country‚Äôs national or traditional dishes.
  • choose a contemporary approach: take a traditional recipe and contemporize ¬†it.
  • or go for a wild card and use the flavors and techniques of the country we are visiting, and create my own recipe.

This time I opted for a contemporary approach and tweaked¬†the traditional Turkish recipe by substituting with my Latin stuff. Actually, I Panamanianized it, as the substitutions are very common ingredients in Panama. I added cashews, instead of using regular sugar or honey, I went for raspadura–unrefined sugar cane and I also added orange peel, cinnamon sticks and cloves for aromatics.

Cashew & Pistachio Sobiyet

I came across a delicious recipe by Mercedes over at Dessert Candy and followed it pretty closely except for the following changes:

For the custard filling: I allowed the milk to steep with a few cloves and a cinnamon stick, which I strained before adding the semolina. Once the custard had thickened, I added a bit of nutmeg and pureed raw cashews.

For the syrup: I replaced the sugar with raspadura, added the zest and of an orange, and a bit of vanilla extract.

For the assembly:  I sprinkled chopped cashews and pistachios over the custard. Also, when I had 2 or 3 sheets left, I topped the layer with more pistachios, I wanted the color to show through the top. I finished with more buttery phyllo.

I kinda free-formed it into a round; once all the layers were in place, I used the last 2 layers to  tuck all the edges under.

The result was a crisp, moist, sticky pastry that was (still is, there are a few pieces left) just sweet enough. The raspadura gave it a taste of caramel that seems to be perfumed with anise. It makes me think of toffee. Well, there are a lot more shots, if you care to look here.

This was an exciting destination, be sure to stop by and visit with my fellow travelers. Joan made a sinful looking dish with eggplant and my dear Norma made a 2-layer rice pudding. Join us at the next destination, Japan.

Cookingly yours,
Anamaris

Panama Culinary Tour: Guacho de Mariscos

This is one of two dishes¬†I prepared¬†to participate¬†in Foodalogue’s Culinary Tour, this time visiting my stomping grounds, Panama! This dish came to be as a result of a ‘What’s in the Bag‘ challenge posed by my dear Hubbz. He went to the store and brought everything but the¬† butcher’s block, which I then had to incorporate¬†into a Latin meal.¬†

Seafood Guacho at Las Tinajas in Panama

Guacho (pronounced Wah-cho) is a popular Panamanian specialty; a¬†slightly soupy rice dish, similar to an Italian¬†risotto or a Puerto rican¬†asopao. Unlike risotto, guacho is made from regular, long grain white rice that is soaked in water for a bit before it is saut√©ed and simmered in the cooking liquid of choice.¬†The dish is then flavored and augmented with an array of¬† local ingredients; there’s always some sort of meat or protein from pork, chicken, cured pig’s tails, or¬†seafood, in addition to various beans and roots such as yuca¬†and¬†otoe.

Different from the way I’ve usually explained how to cook rice, the rice in guacho wants for more liquid and a longer cooking time, this¬†allows for the rice¬†starches to develop into a creamy, rich frenzy. I pretty much stuck to the traditional elements of the dish, only straying away in the preparation of the sofrito and by adding mushrooms to the rice itself.

Panamanian sofrito is generally made with onions, bell peppers, tomatoes, garlic and a few other aromatics, this time I included dried chile ancho¬†and guajillos.¬†But enough chatter, let’s cook!

Guacho de Mariscos y Hongos (Seafood & Mushroom Guacho)
6-8 servings

For the guacho:
2 cps long grain rice, soaked
Water
1/2 cp bacon, chopped
Extra virgin olive oil
1 cp mushrooms, diced
1/2 cp shallots, diced
About 8 cps seafood broth
1 cp shrimp, peeled & deveined
1 cp scallops
Sea salt
5 tbsps chile puree
2 cps sofrito

For the sofrito:
2 tbsp extra virgin olive oil
1 cp yellow onions, finely chopped
1 clove garlic, crushed
3 green onion sprigs, finely chopped
3 ripe tomatoes, finely diced
6 tbsps chile puree
Sea salt and a pinch of sugar
In a medium pan heat the oil and add the onions, cook them until soften before adding the garlic and green onions. Then add the tomatoes, 1/2 cp water and chile puree, lower the temperature and allow it to simmer for about 20 minutes. Keep warm.

For the seafood broth: I used the skins from the shrimp, bringing them to a simmer with plenty of water, 1 clove garlic, one of the dry ancho chilies, cilantro (culantro, if you can find it), 1 carrot, salt & pepper. Strain and set aside.

For the chile puree: Rinse and seed the chilies–remember Panamanian food is not typically spicy hot. Put 2 ancho and 1¬†guajillo chilies in a small pot with 2 cps water, 1 clove garlic, a pinch of salt and simmer for about 10 minutes until the chilies soften. Allow it to cool before running it through the blender. Set aside.

For plating: Reserve a few shrimp and scallops to place over the finished dish.

Preparation – Guacho:

Rinse the rice, then add enough cool water to cover it and allow it to soak for at least 20 minutes and up to 1 hour. In a large pan, render the fat from the bacon, but don’t crisp it. Add the onions and allow to cook¬†until they begin to soften. Then add the mushrooms and cook for about 3 minutes.

Drain the rice and add to the pan. If necessary, add a bit more olive oil, just enough to coat all the grains. Add 2 tbsps of the chile puree, 6 cps of the seafood broth and adjust the seasoning by adding sea salt as necessary. Lower the temperature to medium-low and allow it to simmer until the broth evaporates. Stir it every so often to make sure nothing gets stuck to the bottom of the pan.

While the rice is cooking, prepare the seafood: chop the shrimp and scallops to bite sizes (remember to save a few of each for plating). Marinate all the seafood (including those for plating) with 2 tbsps of the chile puree and a bit of sea salt and black pepper; set aside until needed.

Once the broth has evaporated, check the doneness of the rice grains. They should be fully open and swollen. If the liquid has evaporated completely, add a bit more broth or water, then add the chopped seafood. Stir in the seafood, bring the temperature to low and allowing to cook covered for another 5 minutes.

In the meantime, saute the reserved shrimp in a bit of olive oil, set aside. When ready to serve, spoon some guacho on the bottom of a bowl, top generously with a couple tbsps of sofrito and top with the sautéed seafood. Enjoy and Buen Provecho!

For the rest of the yummy guacho shots, follow this link. You can also see the other dish, Langostinos¬†en Caramelo¬†de Maracuy√°¬† (Prawns in Passion Fruit Caramel) by following this link. And don’t miss the entries submitted by other food bloggers, visit Foodalogue for the tasty bits.

Cookingly yours,
Anamaris

A shrimp is not just a shrimp

I made this awesome dish as my contribution to Foodalogue’s Culinary Tour¬†as she takes us and her readers to my homeland, Panama! The criteria to participate¬†in the tour is pretty relaxed, you can either¬† prepare a traditional dish in a) a¬†traditional way, b) traditional dish¬†modernized or c) just implement local ingredients and/or techniques. This particular recipe is one of 2 I shared and it showcases local ingredients in a modern or contemporary way, the other was an almost traditional Seafood Guacho.

The recipe comes from¬†a beautiful¬†cookbook I picked up on my last trip to Panama. ‘Sabores¬†de Panam√°(Flavors of Panama) by Jorge Jurado, one of Panama’s renown chefs who has tasked himself with bringing traditional Panamanian dishes to the next level. The recipe showcases popular local ingredients: shrimp, passion fruit, chayote squash, coconut and¬†sugar cane, these are then elevated when combined with fish sauce and smoked paprika and a beautiful presentation.

Let’s talk about the ingredients, shall we? Panama is all about the seafood, man. So much so that it is sold door-to-door. Yep, you read right. A few years ago, my dear friend Dorothy went to Panama with me and¬†we stayed at my parents’ home. One morning while we were starting to wake up, we heard a man’s voice over a loudspeaker saying ‘Pescao, pescao, pargo, corvina, cojinoa, PESCAO’. A wave of giggles ensued, she looked at me awestruck. I had mentioned this phenomena to her, but I think she secretly doubted my honesty. See, about 3 times a week, there’s a guy in a truck who drives around my parents’ hood selling the morning catches, it doesn’t get any fresher than that. We didn’t have the ice cream truck, we get the seafood truck.

OK, back to the components of this magical dish. Chayote is a variety of squash that is as readily available in Panam√° as zucchini and yellow squash is in the US. Like zucchini, it is very light, has a great deal of water content and a very mild taste with a discernible sweetness. A tart and luscious caramel made of raspadura, unrefined sugar cane, and passion fruit works beautifully with the mild flavors of the chayote and the spiciness of the smoked paprika and habanero pepper and the creamy coconut sauce. I fell in love with this dish, I think you will too.

Langostinos con Caramelo de Maracuya, Chayote y Aire de Coco (Prawns with Passion Fruit Caramel, Chayote and Coconut Foam)

For the prawns:
20 head-on large prawns, peeled & deveined
1 tbsp Spanish paprika
1 tbsp brown sugar
1 garlic clove, crushed
Sea salt & black pepper
Mix the ingredients together and use to marinate the prawns. Allow them to marinate while you prepare the rest of the components.

For the chayote:
4 chayote squash, halved
4 rosemary sprigs
Sea salt & black pepper
The recipe suggested peeling the chayotes¬†and cooking in the microwave with a bit of olive oil. I don’t like handling raw chayotes, they have a sticky sap that is a pain to remove from your hands. Instead, I placed them in a pot over a steam tray, added water to the bottom, sprinkled salt & pepper over them and tucked the rosemary sprigs around them. They steamed for about 10-15 minutes and I peeled them just before serving. Easy breezy.

For the passion fruit caramel:
1/2 cp raspadura, crumbled
4 tbsp unsalted butter
1/2 cp passion fruit concentrate
If you cannot find raspadura, you can substitute with dark brown sugar. Melt the raspadura in a small pan and allow it to cook until it becomes caramel. Add the butter and passion fruit concentrate and cook until it thickens again, about 15 minutes. Set aside.

For the coconut foam:
1 cp unsweetened coconut milk
1 tbsp fish sauce
1 tsp fresh ginger, crushed
1/2 tsp habanero paste
1/4 tsp soy sauce
Combine all the ingredients into a small pan and bring to a boil. I didn’t end up with foam, he suggests using a hand blender, which I do not own, so I put mine into the blender. If you do own a hand blender, then keep this warm and use the blender to froth it just as you are finished plating. If you don’t, I suggest cooking down the sauce a bit, to reduce¬†and thicken it, then you can spoon it right over the prawns.

Putting it together:
Heat a skillet and add a bit of olive oil and butter, saute the prawns, cooking for a couple of minutes on both sides (if you’re not a fan of foods with a face, feel free to remove the heads, but there is a lot of flavor there). Set aside, but keep warm.

On a plate, spread about 1 tbsp of the caramel, top with the chayote, then place a prawn atop the squash. Top witht he coconut foam or cream and be ready to ooooh and aaaah in enjoyment.


I can’t wait to make this again. Do stop by and take in Joan’s tour. For more shrimpy shots, click here¬†and go here to see my second dish, Guacho de Mariscos¬†y Hongos.

Cookingly yours,
Anamaris

Foodalogue’s Culinary Tour: Destination Panam√°

The first time I came across Joan’s blog, Foodalogue,¬†was because of her Culinary Tour¬†events. She chooses a country and invites her readers on a virtual tour of that country and its cuisine. Joan’s rules for her tour are very relaxed; one can make a traditional dish in¬† a traditional way, OR modernize a traditional dish, OR utilize the ingredients and/or techniques of the country in your own way. The world tour will end this year visiting 7 new countries and Panama will be kicking things off.

As a 100% Paname√Īa¬†(that’s Panamanian for non-Spanish speakers), I am required to participate¬†and represent. Really, it’s in the constitution or something. When most people think of Panama, they think of the Panama Canal and Noriega, so before we dive into the grub, let me share some so facts regarding my homeland.

  • Our borders are¬† the Caribbean Sea, the Pacific Ocean, Colombia and Costa Rica.
  • According to the 2010 country rankings by the World Economic Council of Global Competitiveness, Panama ranks 53 out of 139 countries and is expected to end up in the top 50 this year.
  • As of 2010 it is the second most competitive economy in Latin America.
  • Panama has the largest rainforest in the Western Hemisphere outside the Amazon.
  • Basketball is big there and a number of well-known NBA players hail from the little country, including Rolando Blackman (four-time NBA All-Star) and Kevin Daley¬†of the Harlem Globetrotters.
  • Another big game, baseball. Rod Carew¬†and Mariano Rivera¬†both hit balls in Panama before hitting the big time.

  • Panama‚Äôs cuisine is influenced by its diverse population of Hispanic, native Indian, European, African and even Chinese migrations.
  • Unlike many of the neighboring countries, Panamanian food is not particularly spicy (heat).
  • Yellow corn is often used for many of our dishes and fish, seafood and shellfish dishes are Panamanian specialties. For more detailed food info, check this link.

Anydoo,¬†this past year I’ve shared many recipes and told you about foods¬†from Panama and you can be assured that there are plenty more to come starting¬†with 2 dishes I¬†submitted¬†for Joan’s tour. The first is a modern rendition using local ingredients, which could work as a beautiful appetizer, though The Hubbz¬†and I scarfed it down as our entr√©e the other night. The second came as a result of one of our ‘What’s in the Bag‘ evenings. The Hubbz¬†went to the store and brought everything but the¬† butcher’s block, which I then had to incorporate¬†into a meal.¬†It is a pretty traditional dish, with a very tiny itsy¬†bitsy twist. Ready? Here we go.

For an appetizer: Langostinos en Caramelo de Maracuyá con Aire de Coco (Prawns in Passion Fruit Caramel and Coconut Foam).

This was incredible with an exciting and complex flavor profile. I followed a recipe from Jorge Jurado’s latest cookbook ‘Sabores¬†de Panam√°(Flavors of Panama). Jurado¬†is a renown chef in Panama,¬†who is at the forefront of a movement to elevate Panamanian dishes to haute cuisine.

In this recipe, Jurado makes use of popular local flavors: shrimp, passion fruit, chayote squash, coconut and¬†sugar cane and¬†hypes them up with fish sauce and smoked paprika. The final¬†dish¬†is assembled¬†a layer at a time and topped with coconut foam–which I wasn’t able to accomplish, but still ended up with an insanely delicious¬†sauce that tasted of the sea and tropical fruits. That sauce alone would make a dish unforgettable.

This dish wasn’t complicated to put together, but it does have a lot of steps. Because I usually offer step-by-step photo instructions for my dishes, I’ll limit this post to a review and description then direct you here for the how-to.

As an entrée, I offer you a semi-traditional Guacho de Mariscos y Hongos

Guacho (pronounced WAH-cho) is a sort of risotto that is topped with a flavorful¬†sofrito. The primary, always present, ingredients¬†in any guacho¬†are rice and the sofrito that crowns it. Secondary and tertiary¬†ingredients would include an assortment of¬†any of these: various beans, pork, chicken, cured pig’s tails, seafood, and roots such as yuca¬†and¬†otoe.

Panamanian sofrito is generally made with onions, bell peppers, tomatoes, garlic and a few other aromatics, but this time, I added a puree made from dried chile ancho and guajillos. Also, mushrooms are not traditionally added to this dish.

For the guacho, I made a seafood broth with the shrimp skins and used it as cooking liquid for the rice which cooks until swollen plump. The seafood is added just at the end to prevent overcooking. Let me tell you, this is seafood heaven. The rice is laden with seafood and bacon flavors and is complimented by the sweetness of the shrimp and scallops. To add some textural interest, I pan-fried a few of the shrimp & scallops to top each serving. You can check out this post for the step by step recipe.

There you have it! Panam√°¬†en tu plato (Panama on your plate). Next stop… ALASKA!

Cookingly yours,
Anamaris

It’s picture time

In my head I’m actually saying ‘pictcha time’, it sounds funny in my head, it probably makes no sense to you. And you’re probably wondering why I’m rambling in a nonsensical manner and why don’t I just get to it. So I will. Except, you know the rules, you have to go over there. You know where. To the other page where the pictured things happen.

You can see my shot here, but you should totally check out the work of the rest of the group here.

This a weekly challenge, lots of pretty pictures.

Anamaris