Cuba- Ropa Vieja

After a long hiatus, I am back at it! Getting married, starting a new job, moving to a new city, and attempting to find friends who will tolerate me has taken up quite a bit of time. However, winter break certainly helped me find time to travel to Cuba for my latest endeavor.

Cuban cuisine is a mixture of Native American Taino food, Spanish, African, and Caribbean influences. In the Havana area, you can even detect a slight Chinese influence. As Cuba was an important port for trade during colonial times, many culinary traditions were brought to Cuba. However, Cuba’s largest influence is definitely Spanish, as it was colonized by Spain. African influences were brought by slave from Africa, and French influences were brought by French colonists who came to Cuba from Haiti.

Because Cuba is an island, seafood has a major influence on Cuban cuisine. Further, the tropical climate lends to the fruits and root vegetables that are prevalent in Cuban cuisine. A typical meal consists of rice and beans, a main course of usually pork or beef, vianda (this term encompasses several types of tubers), and a salad. All dishes are typically served all at once, except for any dessert.

Popular dishes include ropa vieja, tamales, soups, and stews. It is common to use citrus, tomato, vinegar, onion, garlic, peppers, white wine or beer, raisins, and olives/capers to flavor savory dishes. These flavor combinations results in complex flavors with sweet, slaty, and acidic components. For my cooking excursion, I decided to go with the popular dish of ropa vieja.

Ropa vieja is a shredded beef dish (usually flank steak) simmered in tomato-based criollo sauce until it falls apart. Ropa vieja means “old clothes”, as the shredded meat resembles “old clothes”. Ropa vieja is originally from the Canary Islands, as are many Cuban dishes, due to the many Canary Islander immigrants in Cuba.

 

I served the ropa vieja over rice, however, it was not accompanied by beans (I figured we had enough food). Chris and I both enjoyed it, and it had a lot of flavor. Seeing as you might be able to travel to Cuba from the US relatively soon, I definitely recommend that you try this dish. Until then, here’s a recipe so that you can make it yourself.

INGREDIENTS

• 2 1/2 lbs. flank steak- cut in strips
• 5 tbsp. oil
• 2 1/2 tsp. minced garlic or 5 cloves garlic- minced
• 1 large onion- diced
• 1 green pepper- diced
• 1/4 tsp. black pepper
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 6 oz. sofrito sauce

---

INSTRUCTIONS

• 1. Heat 3 tbsp. oil in skillet on medium
  2. Brown meat on all sides
  3. Remove meat from skillet
  4. Add remaining oil to skillet
  5. Stir in garlic, onion, and green pepper and cook until translucent
  6. Stir in black pepper, browned meat, tomato sauce, water and sofrito
  7. Simmer until meat is tender and shreds easily, about 1 hour
  8. Serve on top of rice

---

NOTES

• Serve on top of rice

Sofrito Sauce

INGREDIENTS

• 21 cherry tomatoes- chopped
• 2 green peppers- chopped
• 2 large onions- chopped
• 8 to 10 garlic cloves- chopped
• 1 or 2 bay leaves
• Pinch of ground cumin
• Pinch of dried oregano
• 3/4 cup Sherry, or to taste
• 4 tbsp. olive oil
• Salt to taste (optional)

---

INSTRUCTIONS

• 1. Sautee tomatoes, peppers, onion, garlic, bay leaves, cumin and oregano in oil slowly until all vegetables are limp
  2. Add Sherry and let simmer
  3. If you add the salt, taste beforehand as you might not need it at all

---

NOTES

Yields 1 qt.

Croatia- Rizot od Sparoga

Tuesday night, my grandmother and I traveled to Croatia to enjoy some risotto. My grandmother had some asparagus in her refrigerator, and I had the perfect Croatian recipe calling for it. So, after a Labor Day weekend of fun and Americana, we took a trip to the diverse country of Croatia.

Food in Croatia is very distinct to each region. These differences are most notable between coastal regions and food on the mainland. Food on the mainland has early Slavic influences in addition to Turkish, Hungarian, and Austrian influences, which includes the use of lard, black pepper, paprika, and garlic. The coastal regions have more Greek, Roman, Illyrian, Mediterranean, Italian, and French influences. These influences brought the use of olive oil as well as herbs and spices to coastal Croatia, including,  rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind. Common across all regions is charcuterie as a Croatian tradition.

The more specific regional cuisines are Istria, Dalmatia, Dubrovnik, Lika, Gorski Kotar, Zagorje, Međimurje, Podravina, and Slavonija. Each region has unique cooking techniques, characteristic of that area. However, most dishes can be found anywhere across Croatia with local variations.

For our meal, we traveled to the coastal region of Croatia to enjoy some cuisine with an Italian influence. We enjoyed a wonderful dish of rizot od sparoga, or asparagus risotto. My grandmother and I both liked it very much, and we agreed that it tasted like a great spring dish (despite the fact that it is fall), as it highlighted the use of asparagus. It was wonderfully creamy and smooth. We also thought up many variations we thought would taste good, including topping it off with some grated lime or throwing in some shrimp. Overall, it was a very easy and tasty dish that I would definitely recommend- maybe even try mixing it up with some lime or shrimp!

Rizot Od Sparoga

---

INGREDIENTS

• 2 tbsp. butter- chopped
• 1/2 onion- thinly sliced
• 1 bunch asparagus- trimmed and cut into 1 cm pieces
• 1.5 cups vegetable stock
• 2 tbsp. extra virgin olive oil
• 1/2 cup arborio rice
• 2 tbsp. dry white wine
• 1/3 cup grated parmesan
• 1/4 cup sharp cheddar cheese thinly sliced

---

INSTRUCTIONS

• 1. Melt 1 tbsp. butter in a saucepan over medium heat
  2. Add half the onion and cook for 3 minutes or until softened
  3. Add two-thirds of the asparagus and 1/4 cup stock, and season with salt and pepper
  4. Bring to a boil and cook for 2 minutes or until asparagus is tender
  5. Process in a food processor until smooth.
  6. Heat oil in a saucepan over medium heat
  7. Add remaining onion and cook for 3 minutes or until softened
  8. Add rice and cook for a further 2 minutes or until it starts to stick to the base of the pan
  9. Add wine and cook for 2 minutes or until almost evaporated
  10. Add remaining stock, cover, reduce heat to low and cook for 12 minutes or until stock is almost absorbed and rice is al dente.
  11. Uncover, increase heat to high, add asparagus purée and remaining asparagus, and stir for 2 minutes or until sliced asparagus is tender
  12. Remove from heat
  13. Stir in remaining butter and parmesan
  14. Serve with sharp cheddar cheese

Cote d’Ivoire- Curry de Poulet aux Bananes Plantain

I’m back! After making my way through grad school and moving to a new city, I’m ready to start my blog back up. Now that I live in St. Louis and close to my grandmother, I decided to share a little bit of this with her. Last night we continued this journey by traveling to the Ivory Coast (Cote d’Ivoire).

Cuisine in the Ivory Coast is very similar to its neighboring West African countries. Tubers, grains, seafood, chicken, vegetables, fruits, and spices are all common ingredients. Especially significant in Ivorian cuisine are plantains and cassava. The cuisine of the Ivory Coast has been greatly influenced by outsiders. Beginning in the 1400s, the Portuguese influenced the country as they came to spread Christianity. Along with them, they brought cassava, which has become a staple in Ivorian cuisine. Then, in the 1800s, the French became interested in the large amounts of ivory available within the Ivory Coast. The French planted coffee, cocoa, and palm oil. The Ivory Coast is now the world’s largest producer of cocoa, the third largest producer of coffee, and it is Africa’s leading exporter of palm oil, which is commonly used in African cuisine.

The citizens of the Ivory Coast are known to be generous and hospitable people. They enjoy inviting others to join for meals, as it is believed that those who are blessed enough to be able to prepare a meal should share their good fortune with others. In a typical village, people eat together in a common area. They believe that sharing a meal not only provides nourishment, but unites the community in spirit. They eat in groups (women and children, men, and young boys) sitting on a mat on the ground. The right hand is used to eat as the left hand is thought of as dirty. Food is scooped up from large bowls placed in the center of the mat. The elders eat first. They detect any contaminated food and prevent the younger villagers from eating it.

During the meal, there are several rules. It is considered rude to reach across the table for food. The villagers want to make sure that everyone receives the same amount of food. It is also discouraged to sneeze, cough, or talk during the meal. If one needs to sneeze or cough, they will stand up and walk away from the mat before doing so. After the meal is over, a bowl of water is passed around for hand washing. Then, talking usually resumes as the meal ends and the villagers relax and digest.

Although the people of the Ivory Coast enjoy wonderful food and unique dining practices, roughly 15% of the population is considered undernourished. Further, nearly a quarter of the child population under five years of age is underweight and their growth has been stunted.

Fortunately, my grandmother and I were able to enjoy some of their cuisine and learn about all of this. For our meal, I made Curry de Poulet aux Bananes Plantain, or Chicken and Plantain Curry. As I have experienced with many African dishes, it made a LOT of food, but it was good. I was worried that the dish would be overly sweet with plantains, papaya, and sweet potatoes. However, I found the flavors nicely balanced. My grandmother said she wished there was more spice to it, but as she became more accustomed to the flavors she said that it grew on her. We both agreed that the chicken had a good flavor. This was not my favorite African dish, but I do love sweet potatoes, so it’s hard to be too critical of it. If you would like to try it, check out the recipe below:

 

Curry De Poulet Aux Bananes Plantain

---

INGREDIENTS

• 2 chicken thighs
• 2 plantains
• 2 sweet potatoes
• 1 papaya
• 1/2 lime
• 1 garlic clove- minced
• 1 tbsp. curry powder
• 1 tbsp. soy sauce
• 1 tbsp. fish sauce
• 1/2 tbsp. groundnut oil
• 1/4 cup coconut milk
• 2 spring onions
• Salt to taste

 

INSTRUCTIONS

1. Preheat the oven to 350°F
2. Whisk together the oil, fish sauce and soy sauce in a bowl
3. Brush this mixture all over the chicken thighs then set them aside
4. Wash the sweet potatoes then bring a pan of lightly-salted water to a boil
5. Add the sweet potatoes and cook for about 15 minutes, or until tender
6. Wash the plantains, place in the oven and bake in their skins for 15 minutes
7. When the plantains have finished, remove from the oven and turn the heat up to 400°F
8. Halve the papaya, scoop out the seeds, and drizzle a little lime juice over the fruit to prevent browning then set aside
9. Transfer the marinated chicken thighs to a bowl then add the garlic and sprinkle the top with curry powder
10. Rub to coat, then arrange on a roasting pan and transfer to the oven
11. After 20 minutes of roasting, pour 1/2 cup of water into the pan
12. Peel the sweet potatoes and plantains
13. After 10 more minutes of cooking add the sweet potatoes and plantains, along with the papaya, to the pan with the chicken thighs
14. Bake for a further 15 minutes, basting frequently with the pan juices
15. After 10 more minutes of cooking stir in the coconut milk
16. Arrange the curry ingredients on a bed of white rice and spoon over the sauce
17. Garnish with the spring onion and serve

Costa Rica- Arroz con Pollo

Unfortunately, I have not had time to write this blog for quite some time. Chris and I actually enjoyed a meal from Costa Rica a few weeks ago, but school, snow days, and job interviews have gotten in the way. I do, however, remember that Costa Rican cuisine is quite tasty.

Costa Rican cuisine is known for being bold and flavorful, yet relatively mild. They use lots of fruits and vegetables in their dishes, and rice and black beans are common staples. In fact, rice and black beans are often consumed up to three times a day, with gallo pinto often considered as their national dish. Gallo pinto is a breakfast dish consisting of rice and beans mixed with onions and bell peppers. For lunch, rice and beans are served side-by-side instead of mixed in a traditional dish called casado, which is often served with meat and salad.

Fresh vegetables are the primary ingredient in most Costa Rican dishes, and vegetables in the squash family and particularly common. Coffee and bananas are the most widely exported produce, and they are very common within Costa Rica as well. Other Costa Rican staples include corn tortillas and white cheese.

For our meal, I decided to make arroz con pollo (chicken and fried rice). This is one of the country’s most popular dishes, and it is usually served for lunch or dinner. Served with french fries, potato chips, or a salad, this dish can be found at nearly every restaurant. Instead of going out, though, we decided to stay in, and we both really enjoyed it. It was an easy dish to make, and I really enjoyed all of the vegetables in it. I would definitely recommend trying it:

Arroz Con Pollo

---

INGREDIENTS

• • 3 cups rice
  • 2 chicken breasts- cubed
  • 2 cups carrot- chopped
  • 2 cups green beans- chopped
  • 1 onion- chopped
  • 1 bell pepper- chopped
  • 1 stalk of celery- chopped
  • 1 can of corn
  • 1/2 bunch of cilantro- chopped
  • 2 garlic cloves- minced (or 1 tsp. garlic powder)
  • 1 tbsp. annatto (achiote)
  • 1 tbsp. vegetable oil
  • 1 tsp. of salt

---

INSTRUCTIONS

• 1. Boil the chicken first (this will make a broth to use for cooking the rice)
  2. Rinse the rice and put it in a medium pot with 1 garlic clove, 1 tbsp. of vegetable oil, 1 tsp. of salt and 1 tbsp. of annatto
  3. Give the pot a slight shake so that the rice and all the other ingredients level out
  4. Pour in the chicken broth- the broth should cover the rice about one inch deep (typically the index finger is used to measure the broth -from the tip to the first line), if there isn’t enough broth, add water
  5. Cover the pot and bring the rice to a boil
  6. Turn down the heat to low and let it finish cooking covered for 20-30 minutes
  7. Turn off the burner and let it set
  8. In a skillet, sautée the chopped onion, bell pepper, celery and remaining garlic in a little bit of oil
  9. After they are tender and the flavors have blended, add a little water and the chopped carrots and green beans
  10. Just before the carrots and beans are tender, add the canned corn and the cilantro
  11. Add the chicken at this time
  12. After the carrots and green beans are tender, drain any water that remains, and combine the vegetables and chicken with the rice
  13. Mix well and add more salt to taste

Republic of the Congo- Potage Congolaise

Not surprisingly, the food does not vary much between the Democratic Republic of the Congo and the Republic of the Congo. Thus, it was even harder to find a recipe this time as I still did not want to eat caterpillars or guinea pig and my options were even fewer this time. Despite these difficulties, I was able to find a recipe for potage Congolaise, or Congolese soup. Further, because these two countries are so similar, this blog entry won’t be very lengthy. 

Potage Congolaise is a traditional recipe for a classic soup of coconut milk and chicken stock, finished off with creme fraiche. Spices are added for flavor, and it is garnished with toasted coconut. 

Overall, we enjoyed the soup, but it wasn’t overly flavorful. It’s a light dish, so we ate it as more of an appetizer or soup course as opposed to the main course. I guess it could be compared to a Congolese version of egg-drop soup or chicken soup. It was nice to have on a winter day, but it wasn’t anything too exciting. I do, however, really enjoy toasted coconut, so that was a plus.

Here’s the recipe if you want to try it:

Potage Congolaise 

---

 

INGREDIENTS

• • 2 cups coconut milk
  • 2 cups chicken stock
  • 1/4 cup crème frache
  • 1/4 tsp. ground turmeric
  • 1/2 tsp. hot chili paste
  • 3 tbsp. toasted coconut
  • Salt to taste
  • Pepper to taste

---

 

INSTRUCTIONS

• 1. Combine the coconut milk and chicken stock in a pan and stir to combine
  2. Bring the soup to a simmer, then add the cream and the spices
  3. Allow the soup to heat through, then ladle into soup bowls and serve, garnished with the toasted coconut flesh

Democratic Republic of Congo- Legumes en Sauce Z’ara

Before the KU game last night, Chris helped me prepare dinner from the Democratic Republic of Congo. And, apparently, whatever we did worked because the Jayhawks won! I might have to cook something for my blog before every KU game to keep our luck going…

Anyway, back to the Democratic Republic of Congo. The cuisine of the Democratic Republic of Congo varies greatly and represents the indigenous people there. However, cassava is a staple that is present in most dishes, usually as a side. Most Congolese meals consist of a starch accompanied by vegetables and meat in the form of a stew. They also make a lot of sauces, usually with tomatoes, onions, and herbs.

Less than 2% of their land is cultivated, and most of this is used for subsistence farming and a source of a variety of crops including rice, maize, pumpkin, yams, tomatoes, nuts, and plantains. However, coffee and palm oil are especially important as they are widely exported crops. Most of the locally used crops are gathered and sold at markets or on the roadside. Right now, vegetables make up most of the diet as cattle breeding and large-scale agricultural development have been hindered by war and the poor quality road system. However, fish are widely consumed as they are plentiful in the River Congo. Further, when meat in consumed, goat is the most popular meat. Also, insects are commonly eaten (ex. caterpillars and grasshoppers) for their protein and nutty flavor.

In honor of meatless Monday, I went with a vegetarian dish, which was fitting considering their large-scale agricultural development. Thus, I made legumes en suace z’ara, which is a traditional Congolese recipe for a classic vegetarian stew of mixed vegetables cooked in a peanut butter base with garlic, onion, and tomato. The recipe originates in Brazeville, and is very simple to prepare. As I’ve found with most African recipes, it makes a LOT of food! Regardless, it was good. Not my favorite dish, and the peanut butter flavor definitely prevailed, but it was good and more palatable than Chenilles aux Arachides (caterpillars in peanut sauce).

 

If you’re interested, here’s the recipe:

Legumes En Sauce Z’ara

---

INGREDIENTS

• • 1 cup smooth peanut butter (unsweetened)
  • 2 tbsp. tomato paste
  • 1 medium onion- finely chopped
  • 5 garlic cloves- smashed
  • 3 tbsp. oil
  • 1 zucchini- cut into large chunks
  • 1 carrot- cut into large chunks
  • 1 large eggplant- cut into large chunks
  • 1 bell pepper (red, yellow or green)- cut into large chunks
  • 1 bayleaf
  • Salt to taste
  • Black pepper to taste

---

INSTRUCTIONS

• 1. Heat the oil in a large cooking pan and when hot use to fry the garlic for 30 seconds
  2. Stir in the onions and fry for about 4 minutes, or until translucent
  3. Add the tomato purée and fry, stirring constantly, for 1 minute
  4. Take the pan off the heat then stir in the peanut butter until melted
  5. Add 2 1/2 cups of water and stir to combine before adding the bayleaf and seasoning with salt and black pepper, to taste
  6. Return the pan to the heat, bring to a simmer, cover and cook
  7. Add a little oil to a frying pan, add the vegetables and fry until tender and golden brown
  8. Take off the heat and set aside
  9. In the meantime, keep checking the sauce, stirring frequently to prevent from burning
  10. Keep cooking the sauce until it has reduced and is creamy in consistency
  11. When the sauce is done, stir in the vegetables and cook for 2 minutes, or until just heated through

---

NOTES

Serve immediately, accompanied by fufu or with rice. This dish can also be tossed with linguini pasta just before serving

Comoros- Poulet au Coco

After a long break, I’m back! It didn’t feel like a break, though. So much has happened including Chris and I getting engaged, starting a new job, and the holidays. But that’s not what you’re here to read about. Because I’m still on winter break from school, I found time to start cooking again, in between episodes of our pipes freezing. Last night, Chris and I enjoyed dinner from Comoros.

Comoros is a small island off the coast of East Africa in the Indian Ocean. Throughout history, the island has been invaded by numerous groups of people, all leaving their influence on the culture and food. These influences include Indonesian, Persian, French, Arab, and Portuguese.

A typical Comoros meal consists of rice and meat, seasoned with local ingredients, such as, coriander, cardamom, cloves, cinnamon and nutmeg. However, fish is also very common. Because Comoros is widely an Islamic island, their food is also in congruence with Islamic law.

For our Comoros endeavor, I made poulet au coco, which is French for chicken with coconut. Thus, French influences were evident. However, other influences were also apparent as the dish called for curry spice and tropical coconut milk. Overall, Chris and I really enjoyed the meal as the curry powder made it earthy and the lemon juice on top served to brighten it up. It was also very easy to make, using one pan, and it was done in about a half hour. I would definitely recommend this dish to anyone looking to try something exotic with their chicken.

Poulet Au Coco

---

INGREDIENTS

• • 1 lb. chicken- diced
  • 1 tbsp. butter
  • 1 onion- chopped
  • 2 cloves of garlic- chopped
  • 1 tsp. curry powder
  • 1/2 cup coconut milk
  • 1/2 tsp. fresh thyme
  • 3 green onions- chopped
  • 1/2 bunch of parsley- finely chopped

---

INSTRUCTIONS

• 1. Fry the chicken in the butter until golden brown on all sides
  2. Add the onion, garlic and curry powder and stir-fry the mixture for 5 minutes
  3. Add the coconut milk, thyme, spring onions and parsley
  4. Season with salt and pepper
  5. Stir well and allow to simmer for 20 minutes

---

NOTES

Serve on a bed of rice and squeeze lemon juice over the top.

Colombia- Arepas Con Pollo Adobado

Between clinic, practicum, classes, work, Headquarters, and life, it’s been hard to find time to cook. It’s amazing what having one class canceled will do, though. Surprisingly, I had some free time this weekend because my homework load was lighter. Chris planned to brew another beer on Saturday, so I made him lunch from Colombia before he got started.

Colombian cuisine varies greatly by region, and it has many influences. Indigenous, Spanish, African, Arab, and some Asian influences are all apparent. The cuisine is also influenced by the diverse animal and plant life and cultural traditions of immigrants. Although the cuisine varies greatly, some common ingredients include rice, potatoes, cassava, beef, chicken, goat, and seafood. Colombian cuisine also highlights the use of tropical fruits.

Some of the most representative dishes include patacones (fried green plantains), ajiaco, empanadas, tamales, and arroz con coco. And of course, coffee is a representative beverage as Colombia is renowned for its high quality coffee. However, it is hard to characterize the cuisine of the whole country as it is so different across all regions, based on climate.

One rather common dish is arepas, or corn cakes. So, for lunch, I made arepas con pollo adobado, which were delicious and easy to make.

An arepa is a flatbreads made of ground maize dough or cooked flour. They are flat, round, unleavened patties, which can be grilled, baked, fried, boiled, or steamed. The arepa has roots in the colonial farms and the cuisine of the indigenous people of Colombia and they are eaten nearly daily there. They are served with a variety of accompaniments such as cheese or jelly. Arepas are also commonly split open and used to make sandwiches. They are usually eaten for breakfast or as an afternoon snack.

Thus, as an afternoon snack, we enjoyed our arepas con pollo adobado. They were flavorful, easy to make, and they did make for a good afternoon snack/lunch. I would definitely recommend this recipe.

Arepas Con Pollo Adobado

---

Ingredients

• For the Arepas

  • 2 cups corn flour for arepas (such as Masarepa or Harina P.A.N.)
  • 2 cups warm water
  • 1/2 cup ricotta cheese

• For the Chicken Filling

  • 2 tbsp. vegetable oil
  • 4 oz. onion- diced
  • 1 1/2 cups cooked shredded chicken
  • 2 tsp. paprika
  • 1 tsp. ground turmeric
  • 1 clove garlic- minced
  • 1 dash ground oregano
  • Kosher salt to taste
  • Chopped Cilantro

---

Instructions

• For the Arepas

  1. Mix together corn flour, water and ricotta cheese
  2. Stir well, then knead a bit with your hands to form a cohesive dough
  3. Heat a griddle over medium heat on the stove
  4. Divide the dough into 8 equal portions, and then pat into thick, round cakes
  5. Place the cakes on the griddle, and cook on each side for about 7 minutes, until they are golden and crisp on the outer surface
  6. Remove from the griddle and store in a clean towel to keep warm

• For the Chicken Filling

  1. In a 9-inch skillet, heat the vegetable oil and add the diced onions
  2. Sauté the onions briefly until they are translucent, about 1 minute, then add the remaining ingredients, up to and including salt
  3. Stir to combine well, heating the chicken thoroughly, about 3 minutes
  4. Remove from heat
  5. Carefully split the arepa using a sharp knife
  6. Fill with the warm chicken and garnish with chopped cilantro

China- Sichuan Chicken

Unfortunately, I have not been able to cook dinner for a while, as graduate school has taken over my life. We were, however, finally able to stop by China quickly on Monday night before the Bears game. It was difficult to pick a recipe from China as Chinese cuisine includes a plethora of different styles originating from diverse regions of the country. Chris requested  pot stickers, which sounded fun, but time consuming. Thus, I went with something easier so that I could alternate my focus between homework and the Bears game later in the evening.

Chinese cuisine stretches back for thousands of years, and it has changed and developed over the years. Food has always been important in Chinese history as gastronomy was greatly valued, and it was extensively studied based on traditional medical beliefs. Many emperors even held competitions that became fierce in order to appoint a head chef to the court. Over the years, techniques and ingredients have also been adopted from other cultures and integrated into Chinese food as the result of imperialism and trade. Style and taste varied greatly by region, class, and ethnic background. This resulted in the so-called Eight Culinary Traditions of China: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang.

These eight styles of cooking are distinctive from one another due to available resources, climate, geography, history, cooking techniques, and lifestyle. For example, Jiangsu cuisine utilizes cooking techniques such as braising and stewing, and Szechuan cuisine employs baking.

Since I made Szechuan chicken for our Chinese meal, I will focus on this style of cooking. Szechuan cuisine originated in the Sichuan Province of southwestern China. It is known for bold flavors, especially the pungency and spiciness from liberal use of garlic and chili peppers. Szechuan cooking also highlights the unique flavors of the Sichuan peppercorn and the facing heaven pepper. Peanuts, sesame paste, and ginger are also prominent ingredients in Szechuan cuisine.

Chinese food in general often utilizes the staple foods of rice, noodles, soybeans, wheat, vegetables, and herbs and seasonings. They also drink a lot of tea, particularly with snacks or dessert, which usually consists of seasonal fruit. When not drinking tea, many Chinese people enjoy alcohol, especially baijiu.

As I mentioned earlier, I made Szechuan chicken for our pre-Monday Night Football meal, and it was delicious. I’m not a huge fan of ginger, but the use of ginger and garlic in this dish was spot-on. The snap peas added a crispness to the dish, and scallions and peanuts topped it off. Chris and I both really enjoyed it, and it was super easy and quick to prepare, which is always a plus. I would definitely recommend this dish, and it helped bring home a victory for the Bears; what more could you ask for?

Sichuan Chicken

---

Ingredients

• For the Sichuan Sauce

  • 3 tbsp. reduced-sodium chicken broth
  • 1 tbsp. tomato paste
  • 2 tsp. Chinkiang rice vinegar or balsamic vinegar
  • 1 tsp. sugar
  • 1 tsp. reduced-sodium soy sauce
  • 1/2 tsp. sesame oil
  • 1/4 tsp. cornstarch
  • 1/4 tsp. crushed red pepper, plus more to taste

• For the Chicken

  • 1 pound skinless, boneless chicken breast, or thighs- trimmed and cut into 1-inch cubes
  • 1 tsp. Shao Hsing rice wine or dry sherry
  • 1 tsp. reduced-sodium soy sauce
  • 1 1/2 tsp. cornstarch
  • 1/2 tsp. garlic- minced
  • 1 tbsp. canola oil
  • 2 1/2-inch-thick slices ginger- smashed
  • 2 cups sugar snap peas (8 ounces)
  • 1/4 cup dry-roasted peanuts
  • 1 scallion- minced

---

Instructions

• For the Sichuan Sauce

  1. Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch and crushed red pepper to taste in a small bowl

• For the Chicken

  1. Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl and mix thoroughly
  2. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact
  3. Swirl oil into the pan, add ginger and stir-fry for 10 seconds
  4. Carefully add the chicken mixture, spreading it out and cook until the chicken begins to brown, about 1 minute
  5. Using a spatula, stir-fry for 30 seconds
  6. Spread the chicken out again and cook for 30 seconds
  7. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes
  8. Add snap peas and stir-fry for 1 minute
  9. Stir the Sichuan Sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute
  10. Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions

Chile- Cazuela de Vaca

Last night’s dinner was slightly more exciting as I was assured that it was a representative dish. Our good friend Adam is almost done with his eight-month job in Chile, teaching English. Luckily, he was able to give me a recipe that he says his family has even made for him. So, not only did we get to enjoy delicious food, but we were also able to think about Adam. While what he’s doing is awesome, we are excited for him to come back soon, and we were able to spend some time thinking about that while we ate our Chilean meal. (If you want to read more about Adam, check out his blog: http://adampatrickweigel.wordpress.com/)

Chilean cuisine incorporates traditional Spanish cuisine, Chilean native culture, local ingredients, and influences from Germany, Italy, and France. The food is noted for its variety in ingredients and flavors as the diverse geography of the nation allows for a wide range of produce. Chilean cuisine also incorporates a plethora of seafood as the long costal line allows for this. The waters along the coast are home to unique species of fish, mollusks, crustaceans, and algae, thanks to the oxygen rich water.

When the Spanish conquerors arrived in 1540, they brought many products that became staples in Chilean cuisine, including wheat, pigs, sheep, cattle, chicken, and wine. The native peoples contributed potatoes, maize, beans, and seafood. Thus, combinations of these ingredients often form the basis of most characteristic Chilean dishes.

During the 19th century, Chile began to form its own identity, and this was partially accomplished through food. With an increase in immigration, the variety of produce increased. As the country saw economic growth, a rich gastronomic industry also developed.

Because of the varying geographical regions of the nation, the food differs substantially. In the North, Andean Aymara and Atacameño cultures influence the food. The diet is high in protein, and the use of tubers is common. They also use camelid meats, such as llama and alpaca.

In the central valley and on the coast, European immigrants have influenced the cuisine. They had important influences on farm life and agriculture .

In Southern Chile, where Adam is, the food is influenced by Mapuche and Chilote cuisine. Also, German influences are prevalent. Further, due to the thousands of islands that make up the southern region, seafood is particularly relevant in the cuisine.

Adam gave me two recipes. He gave me one recipe for empanandas, but I decided not to make this as it is not solely unique to Chile. However, Adam said his host family feels differently. Instead, I made cazuela de vaca. Cazuela is stew with meat in it, and this particular recipe calls for beef. Chris really enjoyed it, and the long, slow cooking method makes it so that the beef is very tender. I also liked it because I was able to use pumpkin, and it is the perfect season for it! While this dish takes a while to prepare, it was worth it, and I would recommend it.

Cazuela De Vaca

---

Ingredients

• 1 1/2 lbs. beef roast
• 1 (32 oz.) carton beef broth
• 2 cups water
• 1/4 cup polenta (coarse or fine)
• 8 red potatoes- cut in half
• 1 onion- quartered
• 1 1/2 lbs. pumpkin- sliced
• 2 ears corn- cut into thirds
• 1 carrot- cut into 1/2 inch slices
• 1 small red bell pepper- seeded and cut into 1 inch pieces
• 1 stalk celery- cut into chunks
• 1 leek- split in half then cut into 1/2-inch pieces
• 1 tsp. fresh oregano- minced
• 1/4 tsp. mild paprika
• Salt to taste
• Pepper to taste
• 1/2 cup cilantro leaves- coarsely chopped and lightly packed

---

Instructions

1. Cut the piece of beef into 6 large chunks (one per serving)
2. Place the beef into a large saucepan; pour in the beef broth and water
3. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 1/2 hours
4. Stir the polenta into the stew along with the potatoes and onion
5. Cover and simmer for 15 minutes
6. Cut the pumpkin into 6, serving-sized pieces and add to the stew along with the corn, carrot, bell pepper, celery, and leek
7. Simmer until the vegetables are tender, adding more water if needed to barely cover
8. Stir in the oregano and paprika during the last 5 minutes
9. Season to taste with salt and pepper
10. Garnish with chopped cilantro