Dining-In: A Culinary Tour of the World-French Polynesia

The Location: French Polynesia

Continent: Australia and Oceania-Polynesia
Capital: Pape'ete
Current Head of State: Edouard Fritch
Form of Government: Parliamentary Representative Democratic French Overseas Collectivity
Official Language: French
Ethnic Groups: Polynesians, East Asians, Europeans, people of two or more ethnicities
Formation Date: 2003-Became a fully French overseas collectivity, but the first inhabitants of the islands date back to 300 BC.
Currency: CFP Franc
Independence Day: None
Main Religion: Christianity-Maoi Protestant Church is the main denomination
National Anthem: 

The Food: Chicken(Poulet) Fa Fa and Po'e
This meal is a coconut lover's dream come true! If you don't like coconut, you'll need to skip this one entirely, because it can't really be swapped out without completely altering the recipes. But, I happen to be a coconut lover, so this was the perfect meal for me! I even found a way to incorporate even more coconut into it than it originally called for! I was very proud of myself. I couldn't find side dishes that worked with this meal that I hadn't already done for Hawaii last year, so I just made plain white rice and that was the perfect thing to serve it with. The chicken has a lot of sauce and the rice sops it up nicely. Because the rice is sort of plain, it doesn't mask any of the flavor of the sauce. There are greens in the dish, so you don't necessarily need another vegetable, but I made green beans because I had some on hand. All the recipes came from the internet. I will include the links to the originals, but will write out how I made them.

Chicken Fa Fa

1 1/2 lb. taro leaves (fa fa), (The taro must be cooked in saltwater first to remove irritating cacium oxalate from the leaves.) (My note: The note about cooking them first, you actually want to take that very seriously. Both the leaves and root of the taro plant can be poisonous if not cooked thoroughly. Don't let that intimidate you, though. Just cook them for the amount of time recommended and you'll be fine. Taro leaves can be found at most Asian markets. However, my market was out of them when I went to look for them, so I had to use the alternative) or Spinach (stems removed, chopped. If using frozen spinach, thaw first. Then squeeze dry before adding to the simmering chicken.) (My note: I wasn't able to find taro leaves, but I did find Chinese Spinach in the freezer section. It looks different than Western spinach, but it tastes just the same. It comes with the stems on and they are attached in clusters of leaves. I would recommend cutting off the parts where they are attached because they don't look too appealing.)

2-3 Tbsp. oil-I used vegetable oil

1 1/2 lbs. chicken thighs, boneless, skinless, cut into cubes (I recommend buying the whole thighs and breaking them down yourself. It will save you so much money in the end.)
1 onion, chopped finely
2-4 cloves garlic, minced (Garlic is something I always assume I have on hand, but it turns out I didn't have any. I used granulated garlic instead, but I would definitely use the real stuff if you have it.)
1" piece of ginger, peeled and minced
1 1/2 cups chicken stock or water
Salt/Pepper, to taste
2-3 tsp cornstarch or arrowroot(I used cornstarch)
1 cup coconut cream (Coconut cream is the thick coconut milk that rises to the top of a can of coconut milk. Don't shake the can before you open it and you can skim it right off the top.) (My note: I found coconut cream at the Asian market. Coconut milk is easier to find at traditional grocery stores, but coconut cream is more difficult to find. It's definitely worth it though.)

1.If using taro leaves, bring a large pot of salted water to a boil. Add the taro leaves, reduce heat and simmer for 30-40 minutes. Drain and squeeze dry. If using spinach, skip this step and proceed to Step 2.
2. Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil. Remove to a plate. Sauté the onion, garlic and ginger in the remaining oil till the onion is translucent. Add back the chicken pieces, stock or water, salt and pepper. Reduce the heat to low and simmer, covered for about 20 minutes. Add the taro leaves or spinach and simmer another 15 minutes till chicken is tender.

3. Stir the cornstarch or arrowroot into 2-3 tablespoons of cold water and then stir into the simmering sauce to thicken lightly. Stir in coconut cream to finish and serve over rice.

This was really tasty! I wish I could have used the taro leaves, but the spinach was really nice too. The coconut flavor was actually pretty mild, and I could have used a hint of spice in this. It was easy to make, and a really nice change of pace from any other chicken and rice dishes I've had. I highly recommend this one. I will be eating the leftovers tonight and I'm curious to see how it tastes the next day.

Now for dessert! This was a fun one. Very different from anything I've ever made before.

Po'e

3-4 ripe bananas, peeled and cut into chunks
¼ cup brown sugar (I used coconut sugar)
½ cup arrowroot or cornstarch (I used cornstarch)
1 tsp. vanilla
½ cup coconut cream

1. Preheat oven to 375°F. Puree the bananas in a blender or food processor.(I used a potato masher and a bowl and it worked just fine. Much less clean up that way.) There should be enough puree to make 2 cups.
2. Mix together the coconut sugar and cornstarch. Add this mixture and the vanilla to the bananas and mix well. There should not be any lumps of starch. Adjust sugar to taste.

3. Butter a 2-qt. baking dish and pour in the puree. Bake for 30-45 minutes, or until the pudding is firm and bubbling. (There was a note for how to do this a different way and I did this way instead: Use a banana leaf cut into pieces to wrap spoonfuls of the batter. Butter some leaves and place the batter in the center. Wrap tightly and place in the 2-qt. dish. Cover dish with foil and put in the oven. I cooked it for the entire time it called for but I feel it was a little overdone, so I would probably cook it for 20-30 minutes and see how it looks.) Remove from oven and allow to cool. Cover with plastic wrap and refrigerate until well chilled.

4. Cut into cubes and place into a large serving bowl or in individual bowls. Top with a dollop of coconut cream, a little more brown sugar and serve. (I didn’t cut into cubes but I can see how this would be fun to eat.)

I made a half batch but the original recipe for was for twice a much. Depending on how many people you're feeding, this is easy enough to alter. These were sort of like a Polynesian dessert version of tamales. This was a really sweet dessert! I could only eat a few bites. I think in the future I would cut the amount of sugar in half. The ripe bananas are already very sweet, so you don't need to add too much to them. 

I have never had coconut cream before and is it ever delicious! It has the same consistency as whipped cream, but a slight coconut flavor and is dairy free. This dessert is actually vegan, so anybody can enjoy it, unless you have a banana or coconut allergy...There's just something extra cool about using the banana leaves. It's the traditional way to make it, so it just feels more authentic. Banana leaves are not hard to find at Asian markets, and because they are a byproduct of banana production, they are pretty inexpensive. They keep well in the freezer, so if you use them for one recipe, keep the leftovers and you'll find more ways to use them up eventually.

I watched the movie South Pacific while I cooked and ate this meal. It's the perfect movie for these recipes. If you love coconuts, you will love this meal!

Sources:

Country Info

National Anthem

Country Flag

Country Map

Chicken Fa Fa Recipe

Po'e Recipe

1 1/2 lbs- Taro leaves (fa fa), The taro must be cooked in saltwater first to remove irritating cacium oxalate

from the leaves.)

or Spinach (stems removed, chopped)

(If using frozen spinach, thaw first.

Then squeeze dry before adding to the simmering chicken.)

2-3 Tbsp- Oil

1 1/2 lbs -whole Chicken thighs

(Use boneless, skinless chicken thighs or breasts if you like. Cut into cubes before sautéing.)

2 -Onions chopped finely

2-4 -cloves of Garlic minced

1" -piece of Ginger root peeled and minced

1 1/2 cups -Stock or water


Salt & pepper -to taste

2-3 tsp- Cornstarch or arrowroot

1 cup- Coconut cream (Coconut cream is the thick coconut milk that rises to the top of a can of coconut milk.

Don't shake the can before you open it and you can skim it right off the top.)

Basic Steps: Simmer → Brown → Sauté → Simmer → Thicken → Finish with coconut cream

1.If using taro leaves, bring a large pot of salted water to a boil. Add the taro leaves, reduce heat and simmer

for 30-40 minutes. Drain and squeeze dry. If using spinach, skip this step and proceed to Step 2.

2. Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil. Remove to

a plate. Sauté the onion, garlic and ginger in the remaining oil till the onion is translucent. Add back the

chicken pieces, stock or water, salt and pepper. Reduce the heat to low and simmer, covered for about 20

minutes. Add the taro leaves or spinach and simmer another 15 minutes till chicken is tender.

3. Stir the cornstarch or arrowroot into 2-3 tablespoons of cold water and then stir into the simmering sauce

to thicken lightly. Stir in coconut cream to finish and serve over rice.

- See more at: http://polynesiankitchen.blogspot.com/2008/06/chicken-fa-fa-tahitian-recipe.html#sthash.zXNbn7NU.dpuf

1 1/2 lbs- Taro leaves (fa fa), The taro must be cooked in saltwater first to remove irritating cacium oxalate

from the leaves.)

or Spinach (stems removed, chopped)

(If using frozen spinach, thaw first.

Then squeeze dry before adding to the simmering chicken.)

2-3 Tbsp- Oil

1 1/2 lbs -whole Chicken thighs

(Use boneless, skinless chicken thighs or breasts if you like. Cut into cubes before sautéing.)

2 -Onions chopped finely

2-4 -cloves of Garlic minced

1" -piece of Ginger root peeled and minced

1 1/2 cups -Stock or water


Salt & pepper -to taste

2-3 tsp- Cornstarch or arrowroot

1 cup- Coconut cream (Coconut cream is the thick coconut milk that rises to the top of a can of coconut milk.

Don't shake the can before you open it and you can skim it right off the top.)

Basic Steps: Simmer → Brown → Sauté → Simmer → Thicken → Finish with coconut cream

1.If using taro leaves, bring a large pot of salted water to a boil. Add the taro leaves, reduce heat and simmer

for 30-40 minutes. Drain and squeeze dry. If using spinach, skip this step and proceed to Step 2.

2. Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil. Remove to

a plate. Sauté the onion, garlic and ginger in the remaining oil till the onion is translucent. Add back the

chicken pieces, stock or water, salt and pepper. Reduce the heat to low and simmer, covered for about 20

minutes. Add the taro leaves or spinach and simmer another 15 minutes till chicken is tender.

3. Stir the cornstarch or arrowroot into 2-3 tablespoons of cold water and then stir into the simmering sauce

to thicken lightly. Stir in coconut cream to finish and serve over rice.

- See more at: http://polynesiankitchen.blogspot.com/2008/06/chicken-fa-fa-tahitian-recipe.html#sthash.zXNbn7NU.dpuf

1 1/2 lbs- Taro leaves (fa fa), The taro must be cooked in saltwater first to remove irritating cacium oxalate

from the leaves.)

or Spinach (stems removed, chopped)

(If using frozen spinach, thaw first.

Then squeeze dry before adding to the simmering chicken.)

2-3 Tbsp- Oil

1 1/2 lbs -whole Chicken thighs

(Use boneless, skinless chicken thighs or breasts if you like. Cut into cubes before sautéing.)

2 -Onions chopped finely

2-4 -cloves of Garlic minced

1" -piece of Ginger root peeled and minced

1 1/2 cups -Stock or water


Salt & pepper -to taste

2-3 tsp- Cornstarch or arrowroot

1 cup- Coconut cream (Coconut cream is the thick coconut milk that rises to the top of a can of coconut milk.

Don't shake the can before you open it and you can skim it right off the top.)

Basic Steps: Simmer → Brown → Sauté → Simmer → Thicken → Finish with coconut cream

1.If using taro leaves, bring a large pot of salted water to a boil. Add the taro leaves, reduce heat and simmer

for 30-40 minutes. Drain and squeeze dry. If using spinach, skip this step and proceed to Step 2.

2. Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil. Remove to

a plate. Sauté the onion, garlic and ginger in the remaining oil till the onion is translucent. Add back the

chicken pieces, stock or water, salt and pepper. Reduce the heat to low and simmer, covered for about 20

minutes. Add the taro leaves or spinach and simmer another 15 minutes till chicken is tender.

3. Stir the cornstarch or arrowroot into 2-3 tablespoons of cold water and then stir into the simmering sauce

to thicken lightly. Stir in coconut cream to finish and serve over rice.

- See more at: http://polynesiankitchen.blogspot.com/2008/06/chicken-fa-fa-tahitian-recipe.html#sthash.zXNbn7NU.dpuf

Dining-In: A Culinary Tour of the World-Syria

 

The Location: Syria

Continent/Region: Asia/West
Capital: Damascus
Current Head of State: Bashar al Assad
Form of Government: Republic under an authoritarian regime
Official Language: Arabic
Main Religion: Sunni Islam
Ethnic Groups: Kurds, Syrian Arabs, Arameans
Formation Date: March 8, 1920, though it truly dates back to the 21st century BC. It is mentioned in the Bible.
Population: As of July 2014-17,064,854 people.
Currency: Syrian pound
Independence Day: April 17, 1946
Famous Americans of Syrian Descent: Shannon Elizabeth, Teri Hatcher, Queen Noor.
National Anthem:

The Food: Kibbeh and Monoushi Bread
Syria is part of Asia, but as part of the Middle East, its cuisine is closer to that of the Mediterranean, than what we might think of as typically "Asian". Being a largely Muslim nation, pork is not eaten. Beef and lamb are the major meats of choice. Olive oil, mint, bulgur wheat, and chickpeas are also eaten a lot in Syrian cuisine.

Monoushi, or Monoush Bread, is basically pizza dough. I ate it just plain, but it would be fantastic as pizza dough, or dipped in marinara sauce. It was really delicious and had a lovely, soft, chewy texture. The recipe made a dozen servings but was easily divided in half. I will provide the half batch recipe, but the link will be for the original serving size.

Manoushi Bread:

6 oz. flour (I actually measured this out on a scale.) 

1/2 tsp. yeast  

1/4 tsp. salt 

1/4 + 1/8 tsp. sugar  

87-100 ml warm water (3-3.5 fl oz) 

1/2 Tbsp. olive oil

Sift the flour(I actually didn't do this and it turned out fine) into a large mixing bowl and add the yeast and salt. (Or place it in the bowl of an electric mixer with a dough hook. This is what I did and I let the machine do all the work for me!)

Dissolve the sugar in the warm water and dribble it into the dry ingredients until they absorb enough to make a sticky dough. You may need more water than this. Have more ready, just in case.

Mix in the olive oil and use your hands – or the dough hook on your electric mixer – to knead the dough until it is smooth and silky. It will take about 10 minutes. (I found that after I added the oil, the dough didn't absorb it at first. I turned off the mixer, removed the dough and sort of stretched it out a bit by hand before putting it back in the machine. After that, it started mixing much better.)

Lightly oil the ball of dough and put it into a bowl. (I just kept it in the mixer bowl rather than dirty a second bowl.)

Cover and leave in a warm place to rise for 2 hours, by which time it should have at least doubled in size. 

Knead the dough, then tip it out onto a floured work surface. Cut the dough into 6 portions, then lightly flour each one and put them on a tray, covered, for another 10 minutes. 

When ready to bake, roll each portion out to a 6 inch circle and cover with the topping of your choice. (That is if you are using it like a pizza dough. Leave plain if you want it just for bread.)

Bake on a sheet pan in a 400 degree oven for 10 minutes or until baked through.

Kibbeh:

Kibbeh is Arabic for "ball", and it makes sense because these are or can be ball-shaped. The recipe says that this was easy, but I found them actually quite difficult to prepare. They were delicious and well worth it, though, but definitely took some work and time to make. They were also really unique as far as how to make the dough. I have never heard of anything like it, nor have I tried anything like it before. I was really excited to try it out and it turned out really well. Again, I made a half batch from the original, but will include the link to the original recipe as well.

1 lb. finely ground beef or lamb, lean, divided(I used ground chicken since I don't eat beef or lamb.) 

1/4 lb. bulgur cracked wheat, medium or #2

1/2 tsp. salt, plus 1/4tsp.

1/2 tsp. pepper, plus 1/4 tsp.

1/2 tsp. allspice

1/8 tsp. cumin

1 medium onion, 1/2 finely chopped, and 1/2 coarsely chopped, divided (I used less, probably half an onion, but use whatever amount you like most. It was pretty oniony, so I don't think it needed more.)

1/4 cup toasted pine nuts (optional) (I had these on hand and they really added to the flavor and texture. If you like pine nuts and have them available, I highly recommend adding them.)

1 Tbsp. olive oil

Vegetable oil for frying

In a medium bowl, soak wheat for 30 minutes in cold (I used hot water) water. Remove and drain. Remove excess water by squeezing through thick paper towel or cheesecloth. Place into medium bowl and combine with 1/2 lb. meat, coarsely chopped onion, 1/2 tsp. salt and 1/2 tsp. pepper. (I placed all of this in the food processor at the start.)

Combine well and place small amount in food processor until doughlike consistency. You can slowly add an ice cube at a time during processing if needed. (I did it all at once, as you can see, and it took a while for it to come together. I had to add some water to help it along. The ground chicken was still partially frozen which didn't help, but also took the place of the ice cubes.)

Place mixture aside, covered. Instead of using a food processor, you can use a mortar and pestle, however it will take you over an hour to achieve desired consistency.

In a medium frying pan, saute the finely chopped onion in olive oil. Add pine nuts if desired. Add ground meat and make sure to cook thoroughly and use a spatula to break it down into small pieces. Add allspice, salt, pepper, and cumin. Once meat is cooked, remove from heat. Allow to cool for 10 minutes.

Take an egg sized amount of shell mixture and form into a ball. With your finger, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball. (This is the hardest step. If you really just poke a hole, you can fit hardly any filling inside it. I ended up flattening the dough out on my hand, placing the filling in the center, and doing my best to fold it over the filling. The dough is pretty wet, though, and not that conducive to being folded. Just do your best. It'll turn out ok in the end.)

Fry in 350 degree oil on stove top or in deep fryer for about 10 minutes or until golden brown. I used tongs to turn each of them on their sides as well to make sure the sides get to cook too. Remember, there is meat in the dough, so it all needs to cook. Drain on paper towels. Makes 12 medium sized kibbeh.

In spite of the difficulty in forming the kibbeh, they were amazing! I was highly impressed. The outside was crispy and crunchy and the filling was flavorful. The filling made more than I could fit in the kibbeh, so I have some leftover filling to use up. I also have some leftover gyoza wrappers from my Bratsticker experiment a couple weeks ago. I sense this is something that will become my next potsticker filling. Maybe my dinner tomorrow night...!

As for alternatives, I can see how chickpeas would be a natural choice for making a vegetarian version of kibbeh. They would grind up perfectly with the dough and be great chopped up in the filling. The only thing I can think of for making this gluten free, though, is using quinoa instead of the bulgur wheat. I cannot vouch for the texture or how it would hold up, so if you try it out, and if it doesn't work, don't blame me!

You may be asking, why Syria? It's such a troubled nation right now, and highly controversial. Well, that's exactly why I chose it. Not to get too heavy and political, but I feel our country has not done a good job of helping out the people of Syria. I also think that food is a unifier and a wonderful way to get to know people. What better way to break down barriers and get over fears, than to share the food of the world with one another? If I can open one heart or mind with this project, than it was completely worth it.

This was a great start to my new cooking project. I love Middle Eastern food, so I knew I would enjoy it. I just had no idea I would enjoy it quite as much as I did. It's the sort of meal that makes you fall in love with a cuisine all over again!

Sources: (Note, just as before, I will not provide a link to the Wikipedia pages, since they are so easy to find, but assume that if no added links to stats or information is given, it came from Wikipedia)
Manoushi Bread Recipe

Kibbeh Recipe

Country Map

Country Flag

National Anthem

Stats and Information

Bratstickers-Fusion Cuisine at it's Finest

This idea came to me last week when I was thinking about how much I love potstickers and have always wanted to make them myself but haven't yet. For those of you unfamiliar with potstickers, they are also called Gyoza and you can find them at most teriyaki places and Chinese or Japanese restaurants. They originated from China but have been adopted by Japan over time. They are basically a round, thin piece of dough with filling inside. They are sealed up, set in a pan with both oil and water, and covered. They are steamed and fried simultaneously until they get soft and crispy. They are absolutely delicious.

As I was thinking about these, I started thinking about the other kinds of fillings that could be used for potstickers and that made me think of how much I love German food. Potsticker filling is basically ground pork, chopped cabbage, vegetables, and seasoning. Cabbage and pork are pretty much the basis of German cuisine. It was a perfect thing to combine into a potsticker. And normally I hate it when people combine two words into one in a sort of cutesy way, like "stoup" or "cronuts" but when you are using Bratwurst in a recipe, and "brat" rhymes with "pot," you sort of have to go for it. It works in this case. So, I present to you:

Bratstickers:
1 pkg. gyoza wrappers(usually found in the refrigerator section near the tofu at the grocery store. You won't use the entire package. Wrap well and use or freeze. These can also be made to make ravioli.)
1/2 can sauerkraut, not drained
2 bratwurts, casings removed (This would work with traditional brats or chicken brats. Safeway makes a fantastic chicken brat. Try it sometime, you won't regret it.)
1 tsp. caraway seeds
2/3 cup beer of choice, German preferably

Combine the sauerkraut, caraway seeds, and beer in a small saucepan and bring to a simmer. Stir occasionally for about 20 minutes. Remove from heat, drain well, and place in the refrigerator to cool off so you can handle it with your hands. You don't want to cook the meat at this stage, so let the sauerkraut cool off as much as you can to room temperature.

When the sauerkraut has cooled down enough to handle, place it on a large plate. Add the bratwurst and use your hands to mix together. This will take a couple minutes to combine well.

Take a gyoza wrapper and place a teaspoon of filling in the center of it.(A literal teaspoon, like the measuring spoon, not just a regular spoon.) I preferred to do this for as many gyoza wrappers would fit on a standard-size sheetpan, until there was no more room. I like to do all of one step before moving on to the next. I don't know if it really saves time, but it feels more efficient.

When you have no more room, take a small bowl of water and use a finger to wet one half of the gyoza wrapper's edge. Fold up the wrapper, carefully pressing out any air as you go. Press the edges together firmly. The above picture shows the unfolded and folded wrappers. Don't worry if your edges aren't crimped and pretty like a commercially-prepared potsticker, it will cook just fine.

Continue with filling, wetting, and folding the gyoza until you run out of filling. I only needed some of them for my dinner so I left the rest on the sheetpan and froze them. I packed them up and will have them available the next time I crave them!

To cook the Bratstickers, place about a Tablespoon of cooking oil and a half cup of water in a frying pan. Place the Bratstickers in the pan and cover with a lid or a piece of foil, which is what I did. Bring them to a simmer. Let them simmer until the water evaporates and then remove the lid and let fry in the remaining oil. If you have ever made frozen, commercially-prepared potstickers, you will notice that these will look much different. The dough is thinner and turns almost translucent and you have to be much gentler when turning them over to fry on all sides.

Don't crowd the pan too much because the Bratstickers stick to one another, making it difficult to turn them over. When they have turned nice and golden on all sides, they are done. Remove them to a plate and eat up! You can use a fork, but I tend to eat them with my hands.

As I suspected, these were fantastic! They were delicate, yet crispy, and the German flavors really came through. I was highly impressed with them. I will definitely continue experimenting with potstickers, now that I know they are not that difficult to make!

Dining-In: A Culinary Tour of America-Lewes, Delaware

 The Location: Lewes, Delaware

2013 population: 2,896; 94.0% white, 2.9% African American. Per capita income: $34,088.

Prior to the European Invasion, Delaware was home to the Lenape Native American tribe. The Dutch were the first Europeans to arrive in the area and settled Lewes in 1631. The city is known as "The First Town in the First State". The city was burned down by the English in 1673, and in 1680, the English rebuilt it and named it New Deale. The city of Lewes was incorporated on February 2, 1818.

Lewes Beach was one of the stops on the Underground Railroad. Delaware was a border Union state which made it a close, but dangerous stop for escaping slaves. Safe houses in town could be identified by a single lit candle in the front window.

Feminist Factoid: In 1683, an all-female jury sat on a murder trial, marking what is believed to be the first all-woman jury in United States history.

The Food: Chicken and Slippery Dumplings, Sweet and Sour Green Beans, and Vinegar French Fries

So, French fries with chicken and dumplings might seem a bit too much, but this is actually a recipe I made last summer, and have been sitting on to share with you all until I got to Delaware. My family hosted a fish fry and I took advantage of having a free deep fryer in use to test out a recipe that turned out to be fantastic! I will include the link to the recipe, but write out how I made them because they're super simple. 

If you have ever made homemade French fries, then this won't be too difficult to modify. You need a Tablespoon of white vinegar for every pound of potatoes you use. It's up to you if you peel the potatoes or not, but cut them up into fries and soak them in water and half the vinegar for at least an hour before you will fry them. When you're ready to fry them, take them out of the water, dry them well and drop them in the hot oil. When they're done, remove them from the oil and drain on newspaper or paper towels. Then drizzle the rest of the vinegar and salt and mix them all well. You might think the white vinegar will be too harsh, but it works really well, trust me! My whole family taste-tested them and declared them delicious. I didn't take pictures of it, but if you've ever seen homemade French fries, that's what they looked like.

Delaware is known for its seafood, but I had just done shrimp and don't eat crab. I needed something else. I came across a few recipes for "chicken and slippery dumplings" and I had no idea what "slippery dumplings" were, but was curious about them. These dumplings were more like giant homemade noodles instead of what I know to be dumplings, which are more like biscuits steamed on top of a stew-like dish. I found two recipes and combined them. I will include the links to both recipes and type out how I did mine.

Chicken and Slippery Dumplings

1 (3- to 4-pound) broiler-fryer(I used one large breast and three thighs rather than one whole chicken. I just didn't need that much and it was more cost effective that way. Mine still had skin and bones and that helps flavor the broth.)

1/2 large onion, cut into pieces

1 large carrot, cut into pieces

1 stalk celery, cut into pieces

1 1/2 tsp. salt

1/2 tsp. pepper

2 qts. water 
Dumplings:
1 cup flour
1/4 tsp. salt 
1/2 cup cooled broth (Or more if needed, I ended up needing a couple extra Tablespoons)

In a large pot, add the water, vegatables, salt and pepper. Carefully add the chicken and cover with a lid. Bring it to a boil and reduce heat down to a simmer. Let cook for at least a half hour or until the chicken is cooked through.
When the chicken has cooked, turn off the heat and remove all the chicken and vegetables from the pot and measure out 1/2 cup of stock to place in the refrigerator to chill for the dumplings. When the chicken has cooled enough to handle, remove skin, bones, and any fat and shred the meat. Set aside to add back to the pot at the end.

When the stock for the dumplings has chilled enough, make the dumplings. In a small bowl, mix the flour and salt. Stir in the broth with a fork and stir until a ball is formed. The dough should be very wet and sticky. Using lots of flour, gently roll out as thinly as possible and cut into large squares.

Bring the pot of stock back up to a simmer and start gently dropping the dumplings in. I took each one and stretched it out as far as I could before setting it in the liquid. Stir them gently and press them down into the stock to make sure they cook on both sides. They need about twenty minutes to simmer before they're done. They will change color from a darker shade of beige to a lighter shade of beige. Once they are cooked, add the chicken back to the pot and heat through. Serve in bowls with the stock, sort of like a soup. If you want, you could take the vegetables from the stock and dice them and put them into the soup as well. I did not do that, but did consider it. You can also thicken the stock if you want, but I opted not to.

These were really tasty! I think using the stock to make the dumplings was an ingenious idea because it flavors it even more than if you'd just used water. I thought the dumplings would break up, but they didn't. They mercifully held their shape. The texture is very delicate but they're also very filling at the same time. This is definitely a fun one to try if you want something a little different from traditional chicken and dumplings.

To go with this, I made Sweet and Sour Green Beans. I was a little wary of using canned green beans, but they turned out to be really good! I cut the recipe in half but depending on how many people you are serving, it's really easy to do more or less. I will write it out how I did it but the link will have the original measurements.

Sweet and Sour Green Beans
1(15 ounce) cans green beans, drained, 6 Tbsp. juices reserved
1 1/2 slices bacon, chopped
1/2 cup chopped onion
1/2 Tbsp. flour
1/8 cup apple cider vinegar
1/2 Tbsp. sugar
1/2 tsp. salt
1/8 tsp. pepper

Cook bacon in a skillet over medium-high heat, stirring occasionally, until well-browned. Add onion and cook until translucent. Stir in flour and cook 2 minutes more.
Pour the vinegar and reserved green bean liquid into the pan. Add sugar, salt, and pepper, and stir to combine. Bring to a boil, reduce to a simmer, and stir in the green beans. Continue cooking at a low simmer until beans are hot.

The sweet and sour were perfectly balanced for my tastes. The bacon added a salty element to it. They were really tasty! I have a lot of leftovers of everything so I'll be eating this all week, I think!

This marks my 50th and final blog post for this project. I decided to save Delaware, the first state in the Union, for my final state of this project. I have enjoyed working on this project far more than I ever thought I would when I started out on it. It has been a journey of sorts, across this country, exploring different recipes, new ingredients, and cooking techniques. I have tried out things I never thought I would, and spent vast amounts of money on items I never thought I would ever cook with. I feel like I always had a healthy respect for the culinary traditions of this country, but now I have an even deeper knowledge of them.

What we eat is so deeply personal, and we all have different reasons for what we will and won't eat. So many groups of people have come to this nation and left their mark on what and how we eat. The people who were here first absolutely still have an influence as well, thankfully. The United States has always been called a melting pot. I think this is true, to an extent. Cultures from around the world have found their way here and blended together to create the greater American culture. But the closer you look, and the more you study, the more you see how much those cultures still exist as their own separate entities. I like to think of America more as a patchwork quilt. Each culture has added its own square to the greater tapestry, but remains distinct from all the others.

When I decided to try out this project, I was coming out of a year of mourning the loss of a dear loved one. I needed something to get me back out into the world again. Something fun to focus on. My love of food, history, and writing blended together into the perfect project for me. It has taught me to enjoy the cooking process more, and to not mind taking large amounts of time to work on a dish. It has taught me to love and respect every region of this nation, and the people who live there. It has shown me that we are all far more alike than different. We all love food and need to eat. Food is one of the basics of life, on the bottom tier of Maslow's Hierarchy of Needs. Food, cooking, and eating binds us all as a nation, a world, and as a species. Cooking is more than just sustenance. It is art. It is expression. It is ritual. It is how we show people we love them. It is also history. It connects us to the past, gives us something to revel in in the present, and gives us something to look forward to in the future.

I am thankful to all the people who read this blog each week. I had family members, friends, and coworkers all reading along with me and sharing ideas with me. It was a coworker who led me to the amazing concoction that is Kuchen(South Dakota). Part way through this project, my grandmother started giving me some money each month to help pay for supplies. I told her she didn't have to, but she insisted, saying that reading these posts were fun because they reminded her that she could still learn new things, even at her age. One of my aunts shared the posts with all the people in her apartment building, and another one plans on printing them all out now that I've finished, and making them into a book for herself. I am humbled at the reaction people have had to what to me, seemed like a simple project when I started out. Thank you, everybody, for reading this blog and supporting me. It is your support that helped me keep going during times when I didn't feel like doing it. If I had stopped to wait till I felt like doing it, I most likely would have quit. I am very glad that I kept going!

I am going to take a well-deserved break, and do a deep clean of my kitchen, but I have decided to try out another project after this. I will be doing the same format, but with countries around the world. I will move it to every other week instead of every week, to better fit into my schedule. I already have the list of countries, and am very much looking forward to working on it! Stay tuned and make sure to look out for my posts on Sundays!

Sources:
Chicken Slippery Dumplings Recipe

Authentic Delaware Chicken and Dumplings Recipe

Sweet and Sour Green Beans Recipe

City Map

City Pic

City Stats

Vinegar French Fries Recipe

City History

Dining-In: A Culinary Tour of America-Hilton Head Island, South Carolina

The Location: Hilton Head Island, South Carolina

2013 population: 39,412; 75.9% white, 14.3% Hispanic. Per capita income $46,661.

The first signs of life on Hilton Head Island date back 15,000 years, though not much is known about the peoples who lived there at the time. More recent tribes include the Escamacus and the Yemassee. The first recorded European to make contact with the native peoples of the island was Francisco Cordillo, a Spanish explorer, in 1521. The island has changed hands over the centuries, to various European occupiers.

By the 1700's, the island was used as land for plantations and growing cotton. The oldest structure still on the island, is the Baynard Mausoleum, built in 1846. During the Civil War, the Confederacy built several forts on the island, while the Union built an army hospital there. The Union also conscripted many male slaves from the island to fight on their side, and with their wages, they were able to return to the island after the war and buy land and homes there. The town of Mitchelville was the first town in the United States built solely for freed slaves.

Hilton Head Island is one of the coastal areas of South Carolina known for being home to Gullah culture. Gullah is a combination of English, Native American, and West African cultures, most of which revolve around the cultivation and harvesting of rice. The land in South Carolina is particularly conducive to growing rice, and West African nations were renowned for their rice, so slaves from those nations were particularly in high demand. Because of the way rice was grown and harvested, the slaves were granted a lot of "free time," with which they preserved their culture, which they have passed down along the generations, where it remains intact to this day. It is not only known for its culinary, musical, and artistic elements, but is also its own dialect of English as well.

During the World Wars, Hilton Head Island was used as a lookout for German and Axis submarines, and as a military base. The city itself was not incorporated until 1983, and today the island is mostly used as a vacation destination.

The Food: Shrimp and Grits, and Blueberry Peach Cobbler
Full disclosure: I assigned this menu to the state of South Carolina completely randomly. The dishes are so Southern that I had to use them at some point in time, and South Carolina became the location assigned to them because all the other states had been chosen for other things. I had no idea that Shrimp and Grits was a very important dish in Gullah culture, or that Hilton Head Island was part of it too. I was very lucky to have paired them up, and it makes me look far more clever than I really am!

Shrimp and Grits:
I looked at a lot of Shrimp and Grits recipes and most of them called for cheese of some sort being added to the grits. This is a pretty common way of making them. However, I am one of those old-school believers in the "You don't mix cheese and fish" rule. It just didn't sound good to me, personally, so I looked for recipes that didn't have cheese in it, and came across a couple good ones. I ended up using them as a base, and to find the proper proportion of dried grits to liquid, but basically invented the recipe from there. I also had a good conversation with a coworker that left me with some ideas to build on as well. Unfortunately, it's one of those recipes without proper measurements. I will, however, include the links to the recipes so you can study those if you'd like!

So, you may be asking yourself right about now, what is a grit? Here is a handy explanation of just exactly, what a grit is:

Grits are also known as polenta. Polenta is the Italian version of grits. Grits are just the more humble version...To make my grits, I started with the liquid I was going to add to them. I started with chicken stock and added a handful of shrimp shells I had frozen after another one of my blog meals earlier this year that involved shrimp. I think it was my gumbo, another Southern delicacy! I threw in a bit of onion and a couple garlic cloves and simmered it for a while. It ended up smelling really shrimpy! I was a bit nervous because it was sooo shrimpy. I love shrimp, but sometimes it can be too shrimpy, you know what I mean?

I used 1/4 cup of grits, which was an adventure to find at the store. Hint: Don't go to the breakfast aisle to look for them. They only seem to carry instant, and as we all know, those are an abomination before the Lord. So, I looked very carefully on the pasta aisle, but they only had tubes of the already cooked kind and that isn't what you want either. It was also not available in the bulk section of my store. Where did I finally find it? The baking aisle...with all the small bags of specialty flours and grains. Go figure!

Anyway, I added the grits to the boiling stock, which I had strained and measured to one cup, and it wasn't enough liquid. Thankfully I had more chicken stock so I threw it on the stove, turned it on high and squeezed in some lemon juice to flavor it. You have to add boiling liquid to the grits to properly cook them. Bit by bit, you pour in more liquid and stir well, until its as thick or thin as you want it to be. Grits can be creamy and soupy like Cream of Wheat or it can be thick and chewy like oatmeal. Sometimes people add cream or milk to it, but I didn't. I just added the stock and mine were more creamy and soupy.

For the shrimp, I had purchased frozen, already shelled and deveined shrimp. I thawed them out and threw it in a frying pan with olive oil and some roughly cut garlic. I would have taken more time to chop the garlic properly but I was on the phone when I was cooking so I couldn't spare an extra hand. I squeezed in lemon juice and sprinkled salt, pepper, and some cayenne pepper and just sauteed it all until it was cooked through. To serve, I poured the grits into a bowl and dumped the shrimp on top. And that was it!

The grits probably took close to a half hour to cook, so make sure to know that going into it. The shrimp only takes a few minutes so don't do that till the very end. I looked at some videos online of how to cook Shrimp and Grits, and most of them have gravy involved. None of the recipes I found had gravy, but that might have been a fun addition. Next time!

This dish was really interesting. The grits were soft and slightly chewy. They were highly flavored from the stock I used. The shrimp were also highly flavored and blended well with the grits. They were just slightly spicy which went well with the grits too. The only issue I had was texture. It was all very soft and I wish there had been some sort of crunchy element to it. I'm not sure what I'd do to adjust that, but I'll keep thinking about it. The flavors were almost bordering on too strong, so I might cut back on the salt next time. The lemon works really well in this, so don't skip that!

Blueberry Peach Cobbler:
This is another quintessential Southern dish, and I actually managed to find one of my own recipe cards for this one! Unfortunately I don't know the original source. A couple notes: It's really difficult to find peaches in Seattle this time of year. And by really difficult, I mean impossible. It's also difficult to find them in frozen form at an affordable price. And by also difficult, I mean impossible. So, for the second time in this blog project, I willingly turned to canned peaches. I did manage to find some that were not steeped in corn syrup, so I went with those. I drained and rinsed them well and continued on with the recipe as it is described. For the blueberries, it was pretty much the same story, though I did manage to find affordable frozen berries. I measured out the 10 ounces it called for and let them thaw out before making the cobbler. And for the buttermilk, if you don't have any on-hand and don't want to buy a pint just for the amount you need for this, try this: Mix one Tablespoon of lemon juice in a one-cup measure and fill up the rest of the cup with regular milk. Mix well and let sit for about five minutes. The lemon juice will sour and thicken the milk and it will simulate the buttermilk perfectly.
Here is the recipe:
Filling-
6 large peaches, about 3 lbs., peeled and cut into thin slices
1 pt.(10 oz.) blueberries
1/2 cup sugar(I reduced this down to 2 Tbsp. and it turned out just fine.)
1 Tbsp. flour
2 tsp. lemon juice
Pinch nutmeg
Biscuits-
2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 Tbsp. sugar
3 Tbsp. butter, frozen
3/4 cup low-fat buttermilk
Topping-
1 Tbsp. milk
2 Tbsp. sugar combined with 1 tsp. cinnamon

Preheat the oven to 375 degrees. Prepare a 2-qt. casserole dish by coating with cooking spray.(I used butter.) Set aside.
Place the peaches, blueberries, sugar, flour, lemon juice, and nutmeg in a large bowl and combine well. Transfer to the casserole dish.

For Biscuits-In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Grate the frozen butter into the flour mixture so that you start with very small pieces.(This sounds like an ingenious idea until you try it out with the three-sided grater and half of it gets stuck inside and pretty much melts before you can get it out again. I did the best I could and placed the plate of grated butter back in the freezer for a couple minutes, but I wasn't able to get all of it out of the grater. If you have a single sided grater, I would recommend using that instead.) Rub with fingertips until fully incorporated. Add the buttermilk and stir just until moistened.(I found I needed a little more buttermilk than it called for when I mixed it.)
Drop the batter on top of the fruit to cover as much as possible. Brush with the milk and sprinkle the cinnamon-sugar evenly over the top.

Bake for about 35 minutes or until the biscuits are done and the fruit is bubbling.
Makes 8 servings
309 calories, 5 grams fat, 5 grams fiber

 I found mine needed almost ten more minutes to bake until the cobbler was fully baked. To test them, you have to lift one up and look at the underside. If it's baked all the way through, it's good. If it's still wet, you need to cook it longer. Because of this, the tops of the biscuits were a bit hard. I wonder if I had left the milk and cinnamon-sugar to the very end and let it cook for just those last ten minutes, if it would have helped soften it at all. It might not, but it's worth a try for next time! If you eat ice cream or whipped cream, this definitely is something you'd want to eat it with. This was so good I ate two bowls of it last night! And it makes a lot so it's good for sharing with others. The original name of the recipe is Peach Cobbler with Light Biscuits, but because the blueberry ended up being the dominant flavor, I changed the name to reflect that. The canned peaches seem to have worked just fine in this dish, so it was a good choice that was also comparatively affordable.

I highly recommend both of these dishes. They required a bit of work but weren't difficult to prepare at all. Shrimp and Grits is a true Southern dish. Southern cuisine, I have learned over the course of this project, is one of the most blended cuisines I have ever seen. English, African, French, Caribbean, Native American, and Latino all blended together into something unique and so very American. It is the perfect embodiment of the term "melting pot". Do give it a try sometime!

Sources:
City Map

City Stats

City Pic

City History1

City History2

City History3

Shrimp and Grits History

Gullah Culture Video1

Gullah Culture Video2

Shrimp and Grits Recipe1

Shrimp and Grits Recipe2

Dining-In: A Culinary Tour of America-New Haven, Connecticut

The Location: New Haven, Connecticut

2013 population: 130,660; 33.1% African American, 32.0% white. Per capita income: $22,714

The city was founded in 1638 by Puritans. New Haven's claim to fame is being the home of Yale University. It is the basis of the city's economy, and is its biggest employer. New Haven was Connecticut's co-capital from 1701 to 1783, before power was transferred entirely to Hartford. New Haven is said to be the cultural capital of the state.

Prior to the European Invasion, New Haven was home to the Quinnipiac Native American tribe. They were corn farmers and fishers. The Dutch were the first Europeans to settle in the area, followed by the Puritans from England. Rather than being slaughtered or displaced, however, the Quinnipiac sold their land to the settlers in return for protection from a nearby rival tribe.

The Collegiate School moved from Old Saybrook to New Haven in 1718. It was renamed Yale University after Elihu Yale, a merchant in the British East India Company who made a large donation to the school.

New Haven was one of the first cities to embrace the anti-slavery movement in the 1830's. During the Civil War, New Haven sold a lot of goods to the war effort, but didn't engage in any battles of their own. After the war ended, it became home to many Italian and Jewish immigrants.

After the two world wars, New Haven became a victim of urban decay, as more residents left the city to move to the suburbs. In the last few decades, though, it has begun to be built up once again.

The Food: Connecticut Not-Beef Supper and Connecticut Apple Brownies
Connecticut was one of the most difficult states to find recipes that I was willing to try. One of their most famous recipes is clam pizza with white sauce. That was a "no" for me...So I had to keep looking, and finally, after days of searching, I came across these two recipes. They sounded simple enough, yet tasty, so I went with them. They did not disappoint.

Connecticut-Not Beef Supper:

This is actually called Connecticut Beef Supper, but as I do not eat beef, I had to change it up a bit. I think it turned out really well and my sister actually ate some and loved it. That really says something for how good it is. I will rewrite the recipe as I did it and include the link to the original in the sources section.

2 Tbsp. cooking oil of choice
2 lb. cubed pork roast
1 onion, sliced 
1 cup water 
2 large potatoes, peeled and sliced 
1 can cream of mushroom soup
1 cup sour cream 
1 1/4 cup milk 
1 tsp. salt 
1/4 tsp. pepper 
1 cup cheese, grated 
Bread crumbs(optional)

Heat oil in large skillet. Brown meat and onions. Add water and heat until boiling. Cover and simmer 20 minutes. Pour meat into 13" x 9" ungreased dish. If there is a lot of liquid left in the pan, drain it out, you don't want this in the dish. Put potato slices on top.In a large bowl, stir soup, sour cream, milk, salt and pepper together. Pour over potatoes. Bake at 350 degrees, uncovered, for 1 1/2 hours. For last half hour, sprinkle with cheese and bread crumbs, if using, over the top and return to the oven.

This was really delicious and comforting on a winter night. I highly recommend this if you are looking for comfort food, but something a little different from what you usually go for. And if you have leftover liquid from simmering the meat, don't throw it away. Skim off the fat and freeze the liquid for something else. My sister and I discussed making a stew and that liquid would be perfect for it.

It's hard to go wrong with cheesy, creamy potatoes, and you throw the meat in it and you have a one bowl dinner. Those in my family are well aware of a dish called Patio Potatoes that is a staple for our Christmas Eve dinners. This dinner is much along those lines, but it's a little more dairy-friendly. I am looking forward to trying this reheated tonight for dinner!

Connecticut Apple Brownies:

1/2 cup butter

1/2 cup sugar

1/2 cup unsweetened applesauce

1 egg

2 cups apples, peeled, cored and thinly sliced (I used Honeycrisp)

1/2 cup chopped pecans

1 cup all-purpose flour
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon

Combine sugar, applesauce, butter, and eggs. In a small bowl, mix the dry ingredients together. Add them to the butter mixture, and mix well. Stir in apples and nuts. Spoon into greased 9" square pan (or double recipe for 9 x 13 inch pan). Bake at 350 degrees for 30 to 40 minutes.

Mine only needed 30 minutes. I made them in the morning to take with me to a tea party and they ended up being very popular! Calling them a brownie is a bit of a misnomer, because as you can see, there is no chocolate anywhere in the recipe. But, the texture is very much like a brownie. Maybe Apple Blondie would be a better name for them. By cutting out half the sugar and replacing it with the applesauce, it is healthier, but you don't notice it. The apples are sweet and the applesauce fits right into the recipe.

Both of these recipes were fantastic! I had to work so hard to find them in the first place that I am very glad they turned out so well. You definitely need to try these out. You will not regret it!

Sources:
City Map

City Pic

City Info

City Stats

Connecticut Beef Supper Recipe

Connecticut Apple Brownies Recipe

Dining-In: A Culinary Tour of America-Conway, Arkansas

 

The Location: Conway, Arkansas

2013 population: 63,816; 75.3% white, 15.6% African American. 2013 per capita income: $24,465.

Conway was established as a railway town after the Civil War ended, by Asa P. Robinson. In 1878, a priest named Father Joseph Straub, who had founded the Duquesne University in Pittsburgh, Pennsylvania, moved to Conway. He built the St. Joseph Colony there. Both the railroad and Father Straub worked diligently to attract German and Catholic German families to the area. By 1889, more than 100 German families called Conway home.

Conway's proximity to the Arkansas River makes it a popular fishing destination.

Claim to fame: Conway is said to be the city that singer Conway Twitty took his name from.

The Food: Catfish, Collard Greens, and Cornmeal-fried Veggies
So, when I was thinking about what to do for the state of Arkansas, catfish immediately came to mind. I knew it was risky, though, because this is Seattle, and catfish is not native to this region. Nor is it particularly in high demand, which means the chance of me finding fresh catfish when I needed to, was very low. But I was determined to make it work. I lucked out, though. Last week my grocery store had one portion of catfish in the fresh fish section on discount. Not sure why it was discounted, because it was well within its use-by date. Probably because of demand, I would assume. Well, I snatch it right up and looked very carefully at the label. It did not say it had been previously frozen, so I made a risky decision and froze it. I normally would never do this to fish, but you can't keep fish in your fridge for a week before you use it, so it was either freeze it or not use it all.

I wanted a simple catfish recipe because I've never had it before and I wanted it to shine as a flavor and didn't want whatever I put on it to outshine or mask it. I found a very delicious and simple recipe that was also very easy to make. I was happy because it was steeped in Southern ingredients and just screamed "The South". Here is the recipe:

Pecan Catfish
1/2 cup cornmeal
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 pounds catfish
3 tablespoons vegetable oil
1/2 cup pecans, finely crushed
5 wedges lemon, for garnish
5 sprigs fresh parsley, for garnish

Preheat oven to 500 degrees F.
In a large bowl, mix the cornmeal, salt and pepper. Dip the catfish in the cornmeal mixture; coating well.
Place catfish on a flat, greased baking sheet. Pour the oil over the fish.
Bake in the preheated oven for 15 minutes or until catfish flakes easily when tested with a fork. Sprinkle with pecans toward the end of the cooking period.
Garnish with lemon wedges and parsley sprigs.


The only thing I didn't do was the lemon wedges and parsley sprigs. I just squeezed lemon juice over it all when it came out of the oven. I did it exactly as it was called for, except I put mine on parchment paper on the sheetpan instead of greasing a sheetpan. That worked just fine. I put the pecans on probably for the last 4 minutes. They will burn in an oven that hot, so don't add them too soon.

This one was really good! The sweetness of the pecan and the tartness of the lemon complimented the fish, but didn't overpower it. And that turned out to be a good thing, because catfish is a really delicate fish. It's a white fish, that just tastes really like the ocean, which is odd because it's a fresh water fish, but it does! It's like fish, but not fishy, if that makes any sort of sense. I highly recommend this one if you can ever get your hands on catfish.

And for my vegetable side, I knew I had to go with collard greens. This again was a risk because it's Seattle in January. Well, it turns out that collard greens are a cold weather vegetable, so I actually timed it perfectly. And it also turns out that my Safeway sells organic collard greens, so it wasn't too much of a challenge at all!

Most people prepare collard greens with ham flavoring the liquid. I am one of those unusual people who doesn't actually like ham-flavored things. I like ham, I like beans, and greens, and pea soup, but not together. So, that meant a vegetarian version. Luckily I ran across a great recipe that seemed easy enough.

Vegetarian Collard Greens 
2 lbs collard greens 
4 -5 garlic cloves, minced 
1 large onion, chopped 
3 cups vegetable stock 
1 teaspoon salt ( to taste) 
1 teaspoon smoked sweet paprika 
1/2 cup apple cider vinegar 
hot sauce (optional) or red pepper flakes (optional)

Wash greens well, submerging in a sink full of cold water to remove any dirt and grit. Drain well. Cut off the stems right where the leaf starts. Stack about 5-8 leaves on top of eachother, then roll lengthwise. Cut rolled up leaves into 1" slices widthwise. Repeat until all the greens are done, and add to a large pot. 

Add all other ingredients. Cover and bring to a boil over high heat, then reduce heat to a simmer. Simmer for 45 minutes or until greens are extremely tender. Serve hot, using a slotted spoon to drain the liquid from the greens.

 

So, this started off just fine, and I had it on the back burner doing its thing while I worked on everything else. I thought that it would be fine, because the greens would release their liquid and it would basically stew until I was ready to serve it. That's not how it ended up, unfortunately. I did not take an "after" picture, because I burned the heck out of it and it was ruined! I did try a not-burned bit just to see if it was salvageable. It was very bitter. I'm not sure if that's because collard greens are bitter or because it sat and burned for a half hour, but either way, it was not edible. I was sad, because it was a solid recipe! But, lesson learned, collard greens don't actually give off that much liquid, so make sure to add lots to the pot and check it once in a while!

 

To round out the meal, I wanted a starch and an interesting way of preparing it. I found a recipe that seemed pretty simple and went with it. 

 

Arkansas Fried Veggies

1 cup milk  

1 egg

1 cup cornmeal, or as needed

2 squash, sliced

2 red potatoes, cubed

2 green tomatoes, cubed

3 pods fresh okra, sliced into rings, or more to taste

1/2 onion, diced

1/2 green bell pepper, diced

2 tablespoons bacon grease, or as needed

Salt/pepper to taste

Whisk milk and egg together in a large bowl. Pour cornmeal into another large bowl.

Dip squash, potatoes, tomatoes, okra, onion, and green bell pepper into milk mixture; press vegetables into cornmeal to coat.

Heat bacon grease in a large skillet over medium-high heat. Cook and stir vegetable mixture in hot grease until golden and tender, 15 to 25 minutes. Season with salt and black pepper.

 

I used this recipe as a base but didn't do all the vegetables listed. I used what I had on hand, which last night happened to be fingerling potatoes that I cut into quarters, green beans, and sliced frozen okra that I thawed out. I cooked the potatoes first because they need a lot more time than the other vegetables. As golden as they got on the outside, they were still not cooked through, so I threw them on a sheetpan and put them in the oven while the catfish baked. That seemed to be enough extra time to cook them through. I fried the other veggies while the potatoes baked. 

This recipe was ok, but not amazing. The problem is that when you fry cornmeal, it gets rock hard, so you're eating these crunchy nuggets with little bits of cornmeal getting stuck in your teeth. I bet it would be better if you ground up the cornmeal into smaller pieces. That might have worked better.

There was a lot of cornmeal in this meal, but cornmeal, catfish, pecans, collard greens, okra, and bacon fat is pretty much the epitome of Southern food, so it's fitting for this menu!

This meal might not have turned out perfectly, but it was a lot of fun to make. The catfish was delicious, and I do think the collard greens would have been really good if I hadn't burned them to smithereens...The veggies were ok, but the catfish was the star. Definitely try it out sometime if you can get your hands on some. It's worth it!

Sources:

City Maps

 

City Pic

City Stats

City History

Arkansas Fried Veggie Recipe

Catfish Recipe

Collard Greens Recipe