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Showing posts with label Bell Peppers. Show all posts
Showing posts with label Bell Peppers. Show all posts

6.01.2010

Chapter XLIV - Moqueca de Galinha e Banana-da-Terra and Two Torrid Affairs Followed by a Disappointment

"My good jewelers, what would become of love were it not for your trinkets and your credit? A third or a fifth at least of the universal trade in hearts. This is the immoral reflection I was trying to make and which is really more obscure than immoral because what I’m trying to say isn’t easily understood. What I’m trying to say is that the most beautiful head in the world will be no less beautiful if ringed by a diadem of fine stones, neither less beautiful nor less loved. Marcela, for example, who was quite pretty, Marcela loved me..."

Book:  The Posthumous Memoirs of Bras Cubas by Joaquim Maria
Recipes:  The Brazilian Kitchen by Leticia Moreinos Shwartz

Moqueca de Galinha e Banana-da-Terra 
(Chicken and Plantain in Coconut Stew)


6 chicken thighs
4 tbsp oil
1 medium onion, thinly sliced
2 scallions, sliced on the diagonal
1 green bell pepper, sliced
1 red bell pepper
1/2 cup white wine
4 cloves garlic, pressed
1 small piece of ginger, finely grated
3 cups chicken stock
1 can coconut milk
3 tbsp tomato paste
2 bay leaves
1 lb ripe plantains (look for yellow and black skins)
3 plum tomatoes, peeled, seeded, and sliced
4 tbsp cilantro, chopped





Wipe the chicken pieces with a paper towel to remove all moisture.  Heat oil in a casserole pan and brown chicken 3 pieces at a time, about 3 minutes on each side. Remove chicken to a bowl and cover with foil. Add the onions and peppers, stirring often until soft, about 4 minutes.  Add the white wine and reduce by half, deglazing the pan.  Add garlic and ginger and cook for another minute, stirring constantly.   Add stock, coconut milk, tomato paste, and bay leaf  and bring to a boil.


Reduce heat to lowest setting.  Return the chicken to the pan along with any juices that have collected in the bowl.  Cover the pan and simmer for 30 minutes.  Remove lid and continue to simmer another hour; the chicken should be extremely tender.  Meanwhile, trim the ends off the plantains and peel away the skin.  Chop the fruit into 1 inch chunks. Add the fruit and scallions to the stew, cover and simmer for an additional 15-20 minutes, or until the plantains become soft but not mushy.  Garnish with cilantro.  Serve over steamed rice. 



I'm not yet an expert at selecting ripe plantains, or I undercooked them, because mine were a bit chewy.  A lot of these stews are starting to taste the same to me though; apparently, Brazil has many different ways to braise chicken.  I will try to cook some more recipes that deviate from this.

About the book:

Basically, our hero Bras has gone and had his first young man's love affair.  As the object of his adoration, he has chosen Marcela, an older woman with an eye for what she can get out of a young man with money.  He runs up many debts and for once actually elicits genuine anger from his indulgent father.  Bras is seduced by her wantonness saying, "I saw her get out of a sedan chair, graceful and eye-catching, a slim, swaying body, elegant—something I’d never found in chaste women."  


He is forced to leave her for a university degree overseas.  Returning for his mother's funeral, he retreats into the country where he meets the love child of his mother's neighbor and friend.  He starts a romantic intrigue with her after promising his father that he will marry another woman, the Virgilia he speaks of during his madness.  He is baffled by her Eugenia's beauty though, as it seems to come with a price or a curse, "The worst of it was that she was lame. Such lucid eyes, such a fresh mouth, such ladylike composure—and lame! That contrast could lead one to believe that nature is sometimes a great mocker. Why pretty if lame? Why lame if pretty?"  He also judges her for her origins; "Eugênia’s first kiss came on a Sunday——the first, which no other male had taken from her, and it wasn’t stolen or snatched, but innocently offered, the way an honest debtor pays a debt. Poor Eugênia! If you only knew what ideas were drifting out of my mind on that occasion ! You, quivering with excitement, your arms on my shoulders, contemplating your welcome spouse in me, and I, my eyes on 1814, on the shrubbery, on Vilaça, and suspecting that you couldn’t lie to your blood, to your origins."  His intentions are never pure, but it's not entirely clear whether he courted her only, or seduced her in the process.  He certainly took many of her kisses.  


He runs away from her, back to the city, duty, his father, and his prospective bride, with whom he truly falls in love.  And fate, or metaphysics, or rotten luck brings him back to a Marcela, now scarred by small pox, transformed from a sort of courtesan into a working woman, but still with an eye for money.  He is repulsed by her.  He carries his repulsion back to Virgilia, superimposes Marcela's scars onto Virgilia's face.  Virgilia seems to sense something of this and retreats from him.  He loses her and his deputyship to a more ambitious man.  These are his reflections on it:  "Put a ball into motion, for example. It rolls, touches another ball, transmits the impulse, and there you have the second ball rolling like the first. Let us suppose that the first ball is called ... Marcela—and it’s only a supposition. The second Brás Cubas—the third Virgília. Put the case that Marcela, receiving a flick from the past, rolls until she touches Brás Cubas—who, reacting to the impelling force, begins to roll, too, until he runs up against Virgília, who had nothing to do with the first ball. And there you have now, by the simple transmission of a force, two social extremes come into contact and something is established that we can call ... the solidarity of human aversion. How is it that Aristotle left that chapter out?"

In my mind, he is getting only what he deserves.  

5.23.2010

Chapter XXV - Mexilhoes com Molho de Coco and Why Bras Cubas Can Confess His Sins So Freely

"Frankness is the prime virtue of a dead man."

Book:  The Posthumous Memoirs of Bras Cubas by Joaquim Maria
Recipes:  The Brazilian Kitchen by Leticia Moreinos Shwartz

Mexilhoes com Molho de Coco
(Mussels in Coconut Cream Sauce)


1 lb mussels
2 tbsp oil
1/4 each onion, green, red, and yellow bell peppers
3 cloves garlic, pressed
1 cup dry white wine
1 1/2 cups coconut milk
Salt and pepper to taste
1 plum tomato, peeled, seeded and diced
2 tbsp chopped cilantro for garnish (optional)


Rinse and scrub the mussels, debeard and discard any shells that are cracked or will not close.



In a large pan, saute the vegetables in the oil over medium heat until just tender, about 3 minutes.  Add the garlic and saute another minute.  Add the mussels and wine, cover and simmer until all the shells open (about 5 minutes).  Discard any shells that have not opened.  Remove the mussels and keep warm in a covered bowl.  Bring the remaining sauce to a boil and add the coconut milk and salt and pepper to taste.  Return the mussels to the pan, add the tomatoes, and heat through.  Serve with crusty bread for dipping.


I take no credit for this meal.  The only job I had was to scrub and debeard the mussels.  Jay took care of everything because I've been sick all weekend.  He even did the dishes while I fell asleep on the couch.  The soup was a great soup for a sicky because of the illusion of comfort food creaminess without the actual dairy.  Thank you, Jay!

About the book:

Bras Cubas has this to say about reflecting on your life after your death:  "The gaze of public opinion, that sharp and judgmental gaze, loses its virtue the moment we tread the territory of death. I’m not saying that it doesn’t reach here and examine and judge us, but we don’t care about the examination or the judgment. My dear living gentlemen and ladies, there’s nothing as incommensurable as the disdain of the deceased."  This is why he can be so blase about all his early profligacy.  More on that to follow, but right now, I'm still sick and my bed is calling to me. 

3.30.2010

Book 12 - Chapter 12 - Makarony Po Dalnevostochnomu and Tolstoy Has Started to Play With Time

"But the calm, luxurious life of Petersburg, concerned only about phantoms and reflections of real life, went on in its old way and made it hard, except by a great effort, to realize the danger and the difficult position of the Russian people."

Book: War and Peace by Leo Tolstoy
Recipes: Culinaria: Russia by Marian Trutter

Makarony Po Dalnevostochnomu
(Far Eastern Style Seafood Spaghetti)

2 tbsp butter
2 small onions, finely diced
2 garlic cloves, crushed
1 red bell pepper and 1 green bell pepper (the Pathmark didn't have green pepper, I used scallions)
1 cup white wine
3 1/2 oz of each of the following seafood items, pre-cooked:
Crab meat, shrimp, sea cucumber, squid rings
3 1/2 oz of each of the following fish, uncooked and cut into bite sized pieces:
Salmon and turbot
1 lb long pasta (I used Fusili Bucati) cooked Al Dente
Salt and pepper to taste
Fresh parsley, finely chopped



I couldn't find sea cucumber anywhere.  I had just made a salmon dish the night before.  I cut this recipe down to just the crab, shrimp, and squid rings.  That said, melt your butter over medium high heat and saute the onions until they start to turn translucent.  Add the peppers and garlic (do not let your garlic turn brown - I often do and it adds a smokey flavor that's not the worst thing ever, but is better avoided).  Add your white wine and bring to a boil stirring constantly.  Reduce the heat to medium low; if you are using fish, place the pieces in the sauce and simmer for about 5 minutes, then add the seafood simply to heat it through.  Do not let this boil or leave it too long on the heat, your seafood will get overcooked and turn rubbery.  Serve the sauce over the pasta and garnish with parsley, if you remembered to buy some.  



A few words about squid; last night might have been the first time I have quailed in the face of an ingredient.  The 125th Pathmark carries squid!  It's whole squid with the head and tentacles still on.  I could have handled this but for the tiny fact that they sell it frozen in a giant brick.  I would have had to defrost the whole squid brick, separate the various tentacles from each other and would have been stuck with way more than 3 oz of squid heads.  I retreated to the crab and shrimp section and called my friend Deepak.  Kitchen helper Dee had a far more pleasant experience at the Union Square Whole Foods, where he was able to buy fresh, nicely packaged, cleaned squid bodies, tentacles removed.  They look a little like used condoms.  Thanks to the Minimalist Chef, Mark Bittman, I didn't overcook my squid (too much).



About the book:

One of the challenges of authors with complex plots is how to represent a lapse of time when you are switching between characters.  Kurt Vonnegut relied ironically on "meanwhile, back at the ranch," but most authors, including Tolstoy, generally state at the outset of a new chapter something to the effect of, "while Natasha was plotting to elope with Anatole, Andrew was faithfully writing her a love letter."  Except that after the burning of Moscow he stops doing this.  He jumps from subplot to subplot leaving us to think that we are simply continuing forward in our regularly scheduled timeline.

The effects of this are stunning when he has Vasili Kuragin perform a dramatic reading of the dedication of an icon to the defense of Moscow.  When I read this, I thought, but Moscow's already burning!  And it isn't until halfway through the chapter that you realize Tolstoy has jumped back in time to before the battle of Borodino.  Prince Vasili doesn't know that his son has nearly died.  The characters do not know that Kutuzov has abandoned Moscow or that most of Moscow has burned to the ground.  When the people of St Petersburg get the first misinformation that Kutuzov has won the battle, it comes on the emperor's birthday, "so now the courtiers' pleasure was based as much on the fact that the news had arrived on the Emperor's birthday as on the fact of the victory itself. It was like a successfully arranged surprise."  But the reader knows the truth of the battle, and it is this dramatic irony that shapes the pathos which we feel for these proud, pathetic characters.

3.28.2010

Book 11 - Chapter 30 - Kurka po Kyivske, Nachyneny Perets, and Pierre the Would-be Assassin

Book: War and Peace by Leo Tolstoy
Recipes: Culinaria: Russia by Marian Trutter

Nachyneny Perets (Stuffed Bell Peppers)

4 good sized Bell Peppers (I used red, orange, and yellow)
2 carrots, shredded
1 large onion, finely chopped
8 oz white cabbage (leftover from the stuffed cabbage we made earlier), finely chopped
2 tbsp oil
1 cup cooked rice
Dill, salt and pepper to taste
1 cup vegetable stock 

Carefully cut the tops off the peppers and scrape out the insides.  Saute all the vegetables until they are tender.  Mix together with the rice (I suggest cooking your rice in vegetable broth for added flavor, it took a lot of salt to avoid being bland) and fill the peppers, replacing the tops.  Pour the stock into a casserole dish, arrange the peppers so that they are standing up and covered with their tops, cover the dish and bake at 350 degrees for 30 minutes.  



Kurka po Kyivske (Chicken Kiev)

3/4 cup of cold butter
4 thinly sliced chicken breast fillets
Salt and pepper
3 tbsp of flour
1 cup breadcrumbs
2 eggs
Oil for frying


It is most important that you shape your butter into elongated balls and re-chill it before attempting this recipe.  We just put the butter in the freezer and cut it into cubes, I think this made wrapping the chicken around it much harder.  That said, lay out the fillets and pound them into an even thickness, try to ensure that they are as wide as they are long, this will also help to keep the butter in the chicken when you fry it.  Fold the sides of the chicken around the butter, then roll from the long end, tucking in the sides as you go.  Some people use toothpick to keep it in place, we resorted to the ever useful kitchen twine after a few mishaps.  Dip the chicken rolls in flour, then in egg, then in breadcrumbs.  Through some oversight, the ingredients list in the cookbook did not include the breadcrumbs.  We omitted them by accident. I rather think that extra thick batter would have also done a better job of keeping the butter in the fillets.  Chill for 2 hours (another step we skipped, as it was already getting late).



Fry your rolled chicken in superhot oil for about 3 minutes.  This will bubble and pop as all good fried food does, but if, about halfway through, you hear the bubbling and popping increase dramatically, it means that all your butter has leaked out of your chicken.  Don't worry, you will still have tasty fried chicken, it just won't be Chicken Kiev.  We had about a 50% success rate.  



Those chicken rolls which retained their butter were purely delicious.  Cutting into the roll was exciting, because you could sort of hear the butter squishing around and then it turned into a delicious lake on your plate.  All that butter complemented the peppers nicely as well.  Many variations to this recipe add parsley and garlic or other tasty additions to the butter.  I contemplated this, but honestly, the more authentic recipes just call for butter and while it might be nice to experiment, things remain traditions for a reason;  it might not have been healthy, but it was darn good.

Special thanks to kitchen helper Jay for being in charge of the frying after I splashed my finger into the hot oil! Thankfully, my hands were more or less covered in flour and egg, so I wasn't damaged badly, just battered.

About the book:
Our friend Pierre is still roaming around Moscow (which has started to burn!) and he is having grand fantasies about assassinating Napoleon.  I'm not really sure how he thinks he will accomplish this, but he has a knife and a loaded pistol.  We shall see what the future brings to him.