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Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. 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.  

4.20.2010

Part 2 - Glinha Moreninha and Paulo Coelho's Short Novel or Long Fable

"Ever since he had been a child, he had wanted to know the world, and this was much more important to him than knowing God and learning about man’s sins."

Book:  The Alchemist by Paulo Coelho
Recipes:  The Brazilian Kitchen by Leticia Moreinos Shwartz


Glinha Moreninha
(Chicken Braised with Caramelized Onions)


4 whole chicken legs, cut into legs and thighs (I just used thighs)
Salt and pepper
2 tbsp olive oil
2 large onions, finely sliced
3 cloves garlic, sliced
1/2 cup Madeira wine
3 cups chicken stock
2 ripe plum tomatoes, peeled, seeded and chopped
2 tbsp fresh parsley


Wipe the chicken with a paper towel.  Season with salt and pepper and brown in olive oil over medium high heat, about 4 minutes per side.  If you were feeling "healthy" and trimmed the fat off your chicken, and this caused your chicken skin to separate from your chicken meat, and this caused your chicken meat to stick to the pan, learn your lesson about "healthy," remove your now skinless chicken to a bowl, deglaze the pan with just a little sweet white wine, strain through a sieve, and reserve.


If your fatty, crispy skinned, delicious chicken didn't stick, just remove it to a bowl, turn the heat to medium-low, and add the onions.  Cook the onions until they caramelize, stirring frequently, about 25-30 minutes.  The book says low heat, which will take much, much longer; cooking guru Jerilyn assures me that you can get it done in 25 minutes over medium low without burning them.  If you see the edges start to burn, the book says you can add a teaspoon of water to the pan.  Add the garlic and cook for another minute.  Deglaze with the Madeira and reduce almost completely.  Add the stock and bring to a boil. 

Return the chicken to the pan with any juices from the bowl.  Braise over very low heat for 2 hours, with the pan partly covered (if the sauce is too thin, remove the cover).  Add the tomatoes (I only had one, and it wasn't as ripe as it could have been - using 2 very ripe ones would have made the recipe a little less brown), season with salt and pepper, and garnish with parsley.  Serve with rice. 




Sigh.  This recipe, though it smelled absolutely divine, turned into a near disaster.  I forgot to turn the heat down.  Many years ago, I learned the best braising trick ever; guaranteed to make even your beef come out tender, and it works like a charm every time.  Boil with the lid on for 45 minutes and the lid off for an hour.  I thought it would save me 15 minutes.  I left it to boil with the lid on, forgot to reduce the heat, and blogged my last Russian blog.  It scorched the chicken and onions on the bottom of the pan.  


I nearly cried and threw it all away.  Then I told myself to just taste it and see whether all the chicken had absorbed the scorched flavor.  It hadn't.  I cut off the blackened parts, scraped out the few unburnt onions, and started the sauce from scratch.  Unfortunately, it was already 8:00 on a work night and I was out of onions.  I added some scallions that were wilting in my fridge for flavor and gently simmered the sauce.  I steamed my rice with mushroom bouillon in the water and broiled asparagus with butter, garlic, lemon, and almond slivers.  I was fearful that this time I really would have to pay up on my offer to order a pizza in case dinner sucked. 


The chicken, far from being dried out by its scorching, was falling off the bone almost as though I'd pulled it.  It was delicious and if I'm not mistaken, the leftovers were scarfed down the very next afternoon.  I know I enjoyed mine at work during lunch.  Of course, I think it would have been far more authentic if I'd managed to remember 2 important rules of cooking, namely, don't put your heat too high, and don't get distracted.  


About the book:


Paulo Coelho's novel reads like a fable.  The character is "the boy."  He is on his quest for his life's dream, his "Personal Legend."  He meets many people who help him on his way because, he learns, the whole world conspires to assist anyone who is truly looking for their personal legend.  He has already left the seminary school, where his parents wished he would become something grand; he has sold his sheep and left off his shepherding, where he had the freedom to wander Andalusia; he has abandoned his job as assistant to a seller of crystals, where he made enough money to buy double the sheep of his former flock and a license to import foreign wares; and now he has left behind his love in the desert, because she understands about Personal Legends and would be ashamed to think that she had ever held him back.  


In the process, rather than learning of the world instead of learning of god, he learns to know god through the sacrifices of the world, "we are afraid of losing what we have, whether it’s our life or our possessions and property. But this fear evaporates when we understand that our life stories and the history of the world were written by the same hand.”


He also learns the lessons of life and death, "'I’m alive,'  he said to the boy, as they ate a bunch of dates one night, with no fires and no moon. 'When I’m eating, that’s all I think about. If I’m on the march, I just concentrate on marching. If I have to fight, it will be just as good a day to die as any other. Because I don’t live in either my past or my future. I’m interested only in the present. If you can concentrate always on the present, you’ll be a happy man. You’ll see that there is life in the desert, that there are stars in the heavens, and that tribesmen fight because they are part of the human race. Life will be a party for you, a grand festival, because life is the moment we’re living right now.'"  I like what he says about war and human nature.  It makes a nice segue from War and Peace and parallel's Tolstoy's theories of determinism.  


Somehow, because this book seems so much like a fable to me right now, I feel as though it is simple and straightforward and therefore my discussion of it seems simplistic to me.  I have a feeling that it will only be when I've finished the book that I will have more thoughtful things to say about it.  That should be tomorrow, as I'm already 90% through it.  It's a very short novel. 

I was also more than a little disappointed that not only is the novel not set in Brazil, it's not even set in Portugal.


As promised, here are 2 of the next Brazilian books that I'll be reading:  
The Posthumous Memoirs of Bras Cubas by Joaquim Maria
Iracema by Jose de Alencar



2.08.2010

Chapter 11 - Stuffed Artichokes and Kotmis Satsivi (Chicken in Walnut Sauce) and Rich Russian Mothers Indulge Their Sons Way Too Much

Book:  War and Peace by Leo Tolstoy
Recipes:  Stuffed Artichokes
Kotmis Satsivi

Music:  Russian Classical Guitar for 7 and 6 String Guitars - Andrei Krylov

Stuffed Artichokes

2 Artichokes
Sour Cream (about 1 cup)
Zest of 1 Lemon
Juice of 1/2 Lemon
Salt to Taste
About a cup of crushed nuts

The recipe is in kilograms and grams and I was too lazy to translate it.  I was also a bit afraid the lemon would curdle the sour cream, but it was delicious.  I have no really funny stories about this cooking experience, it was smooth sailing the whole way.  First, cut the stems from the bottom of the artichokes so that they will stand up straight.  Cut the tops off so that you can rip their little hearts out later.  Steam them for about 20 minutes.  I'm not sure this is an accurate time, mine came out with softened architecture (didn't stand up for the stuffing) but like all lady killers, the hearts were a little tougher than I hoped they would be.  While they are steaming, pulverize some nuts in a food processor.  I used walnuts because that's what I had for the chicken recipe, but I imagine almonds or just about anything else would have worked fine.  Maybe not peanuts.  Mix the sour cream, lemon zest and juice, and pulverized nuts.  When the Artichokes are sufficiently softened up, rip their little hearts out and stuff your nuts inside.  This is the best way to create yet another generation of heartless little bastards with prickly outsides.  I am still talking about cooking.  I guess that's what Julie Powell was getting at with all her sexual imagery.  It's just too easy. Once you are finished being a misogynist, serve the artichokes warm and dip the petals in the sour cream mixture.  

 Kotmis Satsivi

For the Chicken:
5 Chicken Thighs
4 Tablespoons Butter
2 Tablespoons Olive Oil

For the Sauce:
1/4 Cup Minced Onion
2 Cloves Garlic
1 Tablespoon Flour
1 1/2 Cups of Chicken Bouillion
2 Tablespoons Red Wine Vinegar
1/8 Teaspoon of Cloves
Pinch of Saffron
Cinnamon and Cayene Pepper to taste 
Bay Leaf
1/4 teaspoon of salt
3 ounces of shelled walnuts, pulverized


Rinse and dry the chicken (Julia Child Style) melt the butter and heat oil - brown the chicken for 5 minutes on both sides, then cover and simmer for another 15 minutes or until cooked through.  


Meanwhile, back on the Farm (Kurt Vonnegut, Jr. Style), melt butter and saute onions and garlic in a saucepan.  Add flour until a paste forms.  Add bouillion and bring to a boil until a thick sauce forms.  Add spices - you can make this as spicy as you please - "it's possible" that my kitchen helper "didn't measure the cinnamon and cayenne." I loved it.  Add salt and walnuts.  Keep warm until chicken is done.  


 

The dish was amazing despite the collapsed infrastructure of the artichokes and the tough hearts (pictured here as a pile of greenery).  And my kitchen helper was fantastic and for somebody who claims she can't cook, did a great job of making the sauce entirely unaided.  I think this whole "I can't cook" thing is a fib.

 


About the Book:  During our discussion, Ashley and I spoke about the fact that we both hadn't read very much since the last time we talked about reading.  We also spoke about the fact that it was interesting how the Czarists had a "true" French emigree staying with them and the radicals had an Englishman and a baby bear staying with them.  In the chapter after the rum drinking party I blogged earlier, we find out that our little delinquents have actually taken the bear, strapped it to the back of a local cop, and thrown the two together into the canal.  One of the mothers was listening on silently while everyone was discussing her son's shocking exploits but it's clear that they aren't very shocked and a few seem to think it's a darn funny scene.  

Curiously, if I'm not wrong, the bear is a symbol for Russia.  In this case, a young bear is being made into a clown for the amusement of some young, very drunk radicals who have since been kicked out of St Petersburg and been forced to move on to Moscow.  Interesting symbolism.

About the music:  Soothing guitar.  Lots of quick strumming and plucking.  I'm entranced by it and have no idea which is for 7 or which for 6 string guitars.

1.26.2010

Chapter 1 - Quick Sour Cream Chicken, Cauliflower Fried in Butter, Roasted Potatoes and Dill, and Napolean is Just Another Robespierre

Book:  War and Peace by Leo Tolstoy
Recipes:  Potatoes Roasted in Olive Oil, Dill, and Sea Salt
Cauliflower Fried in Butter
Quick Sour Cream Chicken

Music:  Tchaikovsky -Serenade in Strings

Potatoes Roasted in Olive Oil, Dill, and Sea Salt 
(The potatoes I just threw together.  I read some kind of Russian Recipe for Potatoes and Dill, but couldn't find anything too authentic on the internet that didn't involve soup or mushrooms. )

Ingredients:  
1 Bag Baby Red Potatoes
Olive Oil for Coating
Sea Salt for Sprinkling
Dill

Heat oven to broil.  Set a timer for 15 minutes.  This is most crucial.  Otherwise, you may forget about them or a student's parent might call and engage you in a frantic search for her son and you will end up with mostly burned potatoes which otherwise would have been perfectly crispy and delicious. The salvaged remains (from the bottom and edges) will prove this to you in a most disheartening way as you throw away the blackened bits.

Cauliflower Fried in Butter

Ingredients:  
One Head of Cauliflower (trimmed and separated into florets)
2 Tbsp Flour
Salt and Pepper to Taste
2 Tablespoons butter 


Steam the cauliflower until just tender.  Coat with flour seasoned with salt and pepper and pan fry in hot melted butter until brown and crispy on all sides. 

Before engaging in this, retreat from the frustration anything in your life might be causing, such as lost keys, check books, or students.  By no means should you go on a rant about said missing item when it is suddenly discovered to have been hanging out with his wayward friends, lying to his mother, and cutting your class.  Any of these actions may lead you to leave the cauliflower in the flour too long so that it gets caked rather than just coated and to subsequently, and in anger, throw it all into the pan before the butter is hot enough.  The result?  Soggy cauliflower that you have a sense would have been much tastier had you calmly dusted it with flour and salt, added a few tablespoons of olive oil to your butter, heated the pan properly, and browned it more quickly. 


"Quick" Chicken


Ingredients:  

1 ea average chicken (I just used 5 chicken thighs)
3 tbsp butter
1/2 cup sour cream
2 ea eggs
salt
pepper


Fry the chicken in butter.  I took a cue from Julie and Julia and dried my meat to make it brown better.  Darned if that wasn't about the only thing that was easy to make happen.  Cover the pan and stew the chicken for 15 minutes. Open it and leave on very low heat. Beat eggs and stir in sour cream. Pour the sauce into the pan on low heat, stirring regularly, until the sauce thickens. 

Here's my take on this recipe:  It was like coating chicken in very moist, creamy scrambled eggs.  Scrambled because I might have still been ranting about a student instead of stirring, and eggy simply because the 2 eggs to 1 half cup of sour cream was just too much egg.  I suggest reducing to one egg and, if you like sour cream, increasing to 1 cup.  I would also get boneless, skinless chicken, since the nice crispy skin I had achieved was sort of boiled out of it by the sauce. 

NB:  When attempting to recover a failed chocolate vodka, you can try chilling it, and that will take some of the edge off the burn and the chocolate will not precipitate out.  You can also try adding ice to it and serving it with some cream, which takes the other edge.  However, in the end, the dulled blade still remains and you should buy better vodka.

All said and done, the meal did not taste bad, even the soggy cauliflower was suggestive of better days gone slightly to fat.  It was not so good as to put me off my desire to paper cut a certain teenager with his report card, but I did enjoy some for lunch leftovers today.


(My food photography may need some work - but look at that scrambled egg sauce...)


About the book - I have only read chapter 1.  The Russians in this chapter seem to see Napoleon as no better than another Robespierre profiteering on the chaos of France. They speak about the "hydra of revolution" which implies that he is simply one head of many, and all bent on destruction. His power; however, is perhaps the greater as he has set himself up above the people whereas at least Robespierre had remained party to the tribunals who eventually engineered his demise. The impression Tolstoy leaves us with from this speech is that there was no delineation between the revolution and Napoleon's upstart wars.

As for the 2 characters you meet in chapter 1, Anna is charmingly and pretentiously called "Annette" and litters her conversation with 3 generations of genteel French phrases.  What a cruel ironic blow it must have been to those raised to think of Paris as the center of culture, worthy of emulation, having to see their beloved mentors reduced to the rotten red (to borrow a phrase from Dickens) of the guillotine.  And Prince Vasili, "who like a wound-up clock, by force of habit said things he did not even wish to be believed" should prove to be quite the standard, villainous, social grasper.   I think I'm going to enjoy reading this book. 


About the music:  Tchaikovsky, procured by Jay (thank you!), was playing all through the dinner cooking.  I don't know how to write about classical music, but it was lovely.

A last note about this project - one person, Eric, has already offered to forward me a recipe.  Thank you!  I would love to see them.  Scouring the internet is tiresome and not always authentic - I am going to make a bookstore trip soon for a Russian Cookbook, but in the meantime, if you know any foolproof (student-crisis proof?) recipes, please pass them on.