Sunday, April 29, 2012

An American Tourist in Havana

I was standing at the Cuban Customs counter hoping the officer would let me pass. Silently I recited my Spanish mantra, waiting, wondering if an American tourist was welcome. Curiosity thirsts for relief.
I grew up in Florida and remember the Cuban Missile Crisis. At school, we had backpacks stocked with emergency rations. The official evacuation plan was for each class to follow our teacher single file to the nearby train track. There, although there was no platform, we were to board the train, travel forty miles to St. Augustine, and then take refuge in the Old Fort. The Old Fort, Castillo De San Marcos, built in the 1500’s by Spanish conquistadors, was the school’s official Civil Defense Plan in case of nuclear attack. The grownups incessantly discussed the threat. At school, we learned Spanish from Senora Diaz, who had fled Cuba the day Batista fell. In her classroom, Spanish was the only language. She taught by telling fairy tales and elaborate stories of life in Cuba, vigorously miming the action as she spoke. By age eleven, my mastery of Spanish was near fluent and my fascination with Cuba was complete.


Until recently the idea of traveling to Cuba remained a forgotten childhood fantasy. Until I met my husband, an Englishman, I had never known anyone who had visited Cuba. He was vaguely aware that Americans were prohibited to travel there. He described the old world architecture in Havana, saying it felt like time travel, the vintage cars on the roads. Besides his description and a British guidebook, I didn’t have a vision of Cuba. I dreamed of going there before it opened to Americans, before there were fast food franchises, before American influence took over. We researched our Cuban expedition, finding zero flights from the US to Cuba; plenty from Europe, Canada and Mexico. We found websites hosted by independent tour operators containing practical information for planning a trip to Cuba, hotel rates and ratings, and technical advice for Americans. After corresponding with Madison, a tour operator, we chose dates and a hotel, the Conde Villanueva, in Old Havana. The scant reviews and few photos provided a glimpse, but not a clear picture.
Atrium at the Conde Villanueve

The legalities of Americans traveling to Cuba are convoluted. We are not forbidden to go, but we are forbidden to spend money there. We may go, but only for limited purposes, humanitarianism among them. We paid for our flight and hotel in advance, sending a cashier’s check to a P.O. box in Texas paid to the tour operator. My worries about sending money to an unknown person in another state vanished when we promptly received a confirmation. To ensure that our trip was humanitarian we bought children’s art supplies for Red Cross donation.
Romeo & Juliet Balcony - Old Havana

On one website we found a page devoted to the legalities of Americans traveling to Cuba. Listed there were the names and numbers of attorneys offering their services to Americans experiencing border trouble after visiting Cuba. I printed the list and kept it on me. On the day of our long awaited flight, we dutifully arrived at the Cancun Airport three hours ahead of scheduled flight time. Madison had given us specific instructions. We checked in with Raul, showed him our papers and passports. He checked us in for our Cuba bound flight. Undaunted by Cubana Airlines two hour flight delay, we waited. All my life, I had heard that Americans may not travel to Cuba. In the Cuban Customs line, I silently practiced the words in Spanish, please do not stamp my passport. In many countries people traveling together approach the customs counter together, entering Cuba you must approach alone. As each person clears, the customs officer presses a hidden button unlocking the door.
Behind the customs counter sat a stern young woman wearing a starched blue and white uniform. I handed over my passport, she inspected it carefully, carefully comparing the photo to my face. In unaccented English, she asked where I was going. Havana, The Conde Villanueva, I said. She asked the length of my trip. Four days, please do not stamp my passport, I said. She asked the purpose of my trip. I am a tourist, I said. With a decisive clunk, the serious young officer with the perfect English, stamped a temporary travel visa, and inserted it inside my passport. Handing my papers back to me, she said, enjoy Cuba, and flashed a radiant smile. The magic click of the unlocking door signaled my permission to pass. My husband waited on the other side.
Across the Plaza

We collected our luggage, located our driver, and boarded the bus to the hotel. For forty-five minutes the bus wound through congested streets, finally stopping at an open plaza. The driver hailed a man walking by, asking how to find the Conde Villanueva. The man offered to show the way. Our new guide, the driver, my husband and I, marched for a quarter mile or more through the narrow streets of Havana in search of our hotel. When we arrived at the Conde Villanueve, I thought we had made a huge mistake.
The Conde Villanueva at night is a forbidding faceless building with latched shutters, and huge bolted doors. Our driver pounded on the heavy wooden door. A man in uniform responded, allowing us entry only after we proved our identities. After check-in the doorman led us through the dimly lit lobby, and up the wide dark stairway to our suite. At the sight of the room, I dropped my bags, and sank into the soft armchair. The room seemed especially large, because of the soaring ceilings and magnificent doors. It had all of the necessary personal comforts and desired luxuries, queen size bed, en suite bath, TV, and telephone. Thankfully, the air conditioner provided heavenly relief from the humid night. Having traveled all day and hungry, I called the front desk to find out whether the restaurant was still open. The desk clerk said it was not. Disappointed, we resigned ourselves to going without until morning. Moments later the clerk called to say that there was a restaurant opening for the evening and he had reserved us a table. Nearly 11:00 p.m. struck me as an odd hour for a restaurant to open; hunger prevailed, and off we went.
Che Guevara

Greeting us in the lobby, the doorman introduced himself as Henry. Henry said he would show us to the restaurant, then walk us back. With a chuckle he added, that he would be our bodyguard. Off once again through the dark narrow streets of Havana, this time in search of food. Alone on the streets, most of the buildings closed up tight like our hotel. The massive contiguous buildings, stand adjacent to the sidewalk, providing welcome shade by day and deep shadows by night. We must have walked a mile before Henry stopped at one of the doorways. Henry knocked for entry, an ancient woman welcomed us. We ascended the staircase immediately ahead, which opened to a loft. We found a half dozen tables set formally with linens, and silver; a polished wooden bar, fully stocked with every kind of liquor, ran an entire wall. The waiter seated us immediately, presenting thick menus offering a wide selection of Cuban specialties. We fully enjoyed this long awaited meal, and soon realized that we were the only patrons there. Henry returned during our meal, patiently sipping cappuccino, while we finished.
Museum of the Revolution

Exhausted and satisfied we plodded back through the silent streets. After turning yet another corner, the three of us instantly alerted at the specter in our path. A group of men stood, nearly shoulder to shoulder, mutely facing us; their menacing line spanning the narrow street. There was no way to pass, but to slip between them. Our eyes straight forward, me holding my breath. We passed, without incident.
The next morning, in full daylight, we saw the hotel for the first time. It transformed overnight, from ominous to enchanting. The imposing two story building has nine suites, wide covered walkways downstairs, wide terraces above. The terraces overlook and encircle an atrium and courtyard. The atrium is lush with palms, banana trees, and jungle flowers, growing so close, it is impossible to see the building on the other side. We strolled downstairs to breakfast on the atrium patio. A flamboyantly plumed resident peacock emerged from the atrium foliage, then lurked near the tables snatching morsels from plates of the unwary.
Peacock at the Conde Villanueve
We joined the pedestrian parade outside the hotel doors and set out to explore Old Havana. A few blocks from the hotel we discovered the Plaza de Armas, a wide open area surrounded by tall buildings, paved with ancient flagstone. There we hired a man with a horse and trap offering guided city tours. Once aboard, bumping through the streets, the driver lectured about history and landmarks. We rode by El Floridita, made famous by Ernest Hemingway. We saw Havana’s unlikely Chinatown; many statues of heroes and more of saints; the new rum factory; the old cigar factory; and the modest building where Fidel has his office. Murals and graffiti declare Cuba’s unending adulation of Castro, and Che. Multi-story apartment buildings, once family mansions, tower above the busy road. Recently renovated buildings stand in stark contrast to dilapidated structures. The ruins, neglected relics of Cuba‘s special period, are citadels of ordered poverty. Our trap shared the street with mid-century Chevys and Fords; tiny European autos; bicyclists; and pedestrians.
Bicycle Taxi

We got out of the trap to explore The Museum of the Revolution which is housed in the palace of former dictator, Fulgencio Batista. The excessively ornate architecture contrasts sharply with displays of Fidel’s drab ideology. Batista, a ruler of the elite, and Castro, a ruler of the people, could not be more disparate. Despite the United States’ disapproval, and disagreement with Castro’s dictatorship, few deny that Fidel brought relative prosperity to Cuba’s people. In the palace rooms, beneath the gilded ceilings, modest showcases display revolutionary artifacts tracing the fall of Batista and the rise of Castro. By the grand stairway, bullet holes in the plaster commemorate Castro’s first coup attempt. When Castro seized power, Batista fled, and lived out his years in Florida. The museum’s glass showcases display photos of Fidel dressed in characteristic military garb alongside photos of Che Guevara wearing his signature beret with the single star.
View from the Palace

Castro allied Cuba with the Soviets, who subsidized Cuba’s economy, supplying technology and goods. To the Soviets, Cuba was a strategic military location. To the US, Cuba’s allegiance with a sworn enemy was an outrage. The Soviet Union and the United States were entrenched in the Cold War and the ever escalating race to destruction. Myth and fact are tightly tangled -- claims of covert CIA actions against Cuba are alternately farfetched and plausible. Placards state that the CIA attempted to assassinate Castro; and hired U.S. gangsters to assassinate Castro; and poisoned Cuba’s crops; and murdered Cuba’s pigs; and prevented Cuba’s athletes from playing in Puerto Rico’s Olympics. Placards also state that the U.S. attempted to persuade other countries to unite in a unified trade embargo against Cuba. My satisfaction quenched my curiosity. Seen with my own eyes, a neighbor nation, less sinister than rumored, more alien than imagined. Cuba is in no danger of being overcome by American culture; a culture so rich will stand, long after we are allowed to freely visit.

Sunday, August 1, 2010

Zucchini - Turkish Style - and Baklava - International Food Project

Last night we went to Turkey for dinner. No, we didn’t exactly go there, but I made Turkish food. Dusty gave me a sticky note with his menu suggestion - Zucchini with rice in olive oil; Baklava for dessert; International Dinner. Ok. I searched food.com for a traditional Turkish zucchini recipe and found none. Dusty found a recipe on Binnur’s Turkish Cookbook, http.englishturkishcookbook.com and I adapted it a little, but not much. This is my version:




Zucchini with Rice in Olive Oil

In Turkish - Zeytinyagli Pirincil Kabak


4 medium zucchini - peeled; cut long ways into quarters and then chopped in half

1/2 onion, chopped in medium size pieces

2 garlic cloves, minced

1 small green pepper, chopped in medium size pieces

1 large tomato, chopped into bite size pieces

Olive oil

2-3 tbsp rice

Water

1 tsp sugar

Dill



Prep everything first - mince garlic; and chop pepper, and onion. Peel and cut the zucchini and sprinkle dill on top. Sauté the onion, garlic, and pepper together in olive oil. After a few minutes add the tomato and cook for 8-10 minutes. Add zucchini, rice, and sugar. Add water only if you’ll need it for the rice to absorb. Cover and let simmer until the rice is cooked.



Sprinkle a little more dill on top. Drizzle olive oil on top if you want. Serve at room temperature or chilled.



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Cooking Baklava presented a problem -- mainly that it sounded really difficult. I love to cook, but I’m not a baker. And I’m also not much of a dessert eater. So I had seen Baklava before, knew what it was, maybe had tasted it, but never even thought of cooking it. I found a recipe on food.com posted by MarieC. It was really and truly easy, and I followed her recipe somewhat closely. I couldn’t help but adapt it a little. Here it my version:


Easy Baklava



Ingredients -

1 (16 ounce) can refrigerated crescent dinner rolls

1 cup walnuts, finely chopped

½ cup sugar

1 tsp cinnamon

1 cup honey

2 tsps margarine

2 tsps lemon juice



1. Heat oven to 350 degrees Fahrenheit

2. Unroll crescent rolls and place half of them spread out in the bottom of a 9x13 baking pan. Pinch the sides up a little so the filler stays in. Bake for five minutes then remove from the oven.

3. In a bowl combine nuts, sugar, and cinnamon. Sprinkle mixture over baked crust. Put the remaining half of the crescent rolls on top. Score the tops of the dough to make a diamond pattern.

4. In a small saucepan, combine honey, sugar, and lemon juice. Bring to a boil. Remove from heat and pour half evenly over top of dough. Bake for 20-25 minutes or until golden brown. Drizzle remaining honey mixture over top of hot baklava. Cool completely and cut into diamond shape pieces.

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I served the zucchini room temperature; and made some shrimp skewers to go along with them. Dusty says that the zucchini dish is a stand alone entrée, but it seems more like a side dish to me. It was easy and tasty. And, according to my favorite food taster, tasted just like they make it in Turkey.



The Baklava was a huge success. It was really tasty. I had one piece and Dusty ate the rest. The recipe I adapted from called for either walnuts, pecans, or pistachios. I like walnuts, and walnuts sounded like the most typical to me. I suggest that you use a good quality refrigerated crescent roll to get a light, flaky crust.

Sunday, July 25, 2010

Spaghetti Carbonara; and Enchilada Casserole

I confess I got a little discouraged about my international food project -- but only for a minute. Last week I cooked some international comfort food, supposedly Mexican, but I doubt you’d find it in Mexico. It was a tasty and easy Enchilada Casserole. Last night, I was inspired again, because Dusty asked me if I’d abandoned my international food project, and I told him that I sort of had, because I didn’t think he was into it. He suggested that I make Spaghetti Carbonara. I had never eaten that, didn’t really know what it was. So I started reading recipes and decided to give it a go. It came out really good.



Spaghetti Carbonara calls for bacon. Bacon in U.S. grocery stores isn’t so good, except for breakfast when you cook all the fat off and make it nice and crispy. In England the bacon is about what we would call ham. So for the Spaghetti Carbonara I used a center cut ham slice, that the grocery stores sell as “ham steak”. It’s about ¼” thick and I angle sliced it to make it thinner.

My Spaghetti Carbonara:

Ingredients -

½ box of spaghetti - 8 ounces

Olive oil

¼ cup dry white wine

1 center cut ham steak - angle sliced, and the bone piece discarded

2-3 cloves of garlic - minced

1 teaspoon dried oregano

2 tablespoons flour (I actually used corn starch, and I don‘t know how much)

1 ½ cup low fat milk

½ cup low fat sour cream

¼ cup parmesan cheese, finely grated (I used good quality pre-grated cheese, but not the one in a can)

¼ cup fresh parsley leaves, chopped

Pepper



Sauté the ham in olive oil in a large skillet. Then cook the spaghetti noodles. As the ham is cooking add the onions and garlic, stirring frequently. Next add the oregano. When the onions are soft, and the ham is slightly browned, add the flour or corn starch. Stir so that everything is coated evenly. Add the milk and wine; keep stirring so that the sauce starts thickening. Remove from the heat and stir in sour cream and parmesan cheese. Sprinkle pepper and parsley on top, makes a nice presentation. (I should have taken a picture.) Served over pasta, and a tossed salad on the side make an easy and sophisticated dinner. Preparation time was about twenty minutes; cooking time about the same.



Dusty, my favorite food taster and critic, said it was good, that I had the taste just right. He also said that my sauce should have been a little thinner, (maybe the corn starch wasn’t such a good idea). I didn’t know how this dish was supposed to turn out, and of course adjusting the thickness of sauce is easy enough, I could have just added water.

Enchilada Casserole:

Ingredients -

2 lbs. ground beef (I use 93% lean)

1 ½ teaspoons cumin

2-3 cloves garlic

4 teaspoons chili powder

Pepper

Water

1 cup sour cream

1 lb cheddar cheese

2 cups picante sauce

12 tortillas (I used flour tortillas, but corn tortillas might give it more the enchilada taste)


Brown the ground beef, and drain the fat. Add cumin, garlic, chili powder, and pepper to taste. Then add some water and let it simmer until most of the water evaporates. While it’s simmering away, spread ½ cup of picante sauce on the bottom of a 9x13 baking pan. Then place 6 tortillas on top of the sauce, letting the edges overlap to fit. Spread another ½ cup of picante sauce on top of the tortillas. Place all of the beef mixture on next. Spread sour cream on top of the beef mixture. And spread half of the grated cheddar on top of that. Place the remaining six tortillas on top of all of this. And then on top of that spread the remaining cup of picante sauce; and sprinkle the remaining cheddar cheese.

Bake covered for 40 minutes; and uncovered for five minutes. Mira!

Easy and tasty. This dish would be a great crowd pleaser for a Cinco de Mayo party. Serve with some guacamole and margaritas. It also is good the next day reheated in the microwave.

Saturday, July 10, 2010

Third Annual Whale Shark Festival ~ Isla Mujeres, MX ~ July 16-18

Isla Mujeres is one of my favorite places on earth. Dusty and I found this island paradise together on our very first vacation together. And WOO HOO! We are going there again soon on vacation. Can't wait. I wrote about the Second Annual Whale Shark Festival last year, and it's that time again. The Whale Shark Festival is next weekend in Isla Mujeres, MX. I can't make it, wish that I could. Maybe next year.


From a press release posted on Ceviche Tour's website:

Celebrating the beauty and culture of Isla Mujeres, Mexico, and championing the need to preserve a fragile marine ecosystem, ecotourism travel agency Ceviche Tours and the Isla Mujeres Department of Tourism have partnered to announce the Third Annual Whale Shark Festival, a community extravaganza that showcases the achievements, the traditions and the environmental splendor of Isla Mujeres.


The Festival will be held July 16-18, 2010 in Isla Mujeres, Quintana Roo, Mexico.

Last year thousands flocked to the family-friendly Whale Shark Festival, which offers guests an opportunity to participate in ecotourism adventures such as swimming with whale sharks, the largest fish in the ocean and an endangered species; traditional dancing performed by local troupes; exploring ancient Mayan ruins and much more.

A portion of the Festival proceeds will be donated to several environmental not-for-profit organizations.

Sustainable Eco-Tourism

The Whale Shark Festival is an effort to raise awareness of the need to preserve the area’s marine ecosystem. Isla Mujeres is part of the second largest barrier reef on the planet, and serves as the nursery of the Caribbean and the migratory path of whale sharks as well as sea turtles, water foul and game fishes.

“Sustainable eco-tourism engages guests in the effort to preserve the indigenous culture of Isla Mujeres, their way of life and the marine environment,” said John Vater, who co-founded Ceviche Tours with his wife, Adriana, and longtime friend and Isla Mujeres native Luis “Cuco” Refugio and his family. “Environmental preservation and sustainable eco-tourism will help sustain Isla Mujeres for generations to come.”

Exciting Activities for All

Guests of the Festival can participate in a wide array of activities: Bloom of 200+ Whale Sharks -- Kicking off the Festival will be the much anticipated whale shark bloom, where hundreds of these gentle giants will come together to swim in a group near the coast of Isla Mujeres. Last year was the largest aggregation ever witnessed.

Approximately 1,400 whale sharks make their way through the waters of Isla Mujeres every summer, according to Dr. Robert Hueter, Director of the Center for Shark Research, Mote Marine Laboratory and speaker at the 2009 Whale Shark Festival.

Swimming with Whale Sharks -- Guests can swim with whale sharks and join an effort by Project Domino, a conservation program implemented by the Mexican government, to protect and preserve these graceful creatures. Guests can add their underwater photos of the whale sharks to Project Domino’s visual database of the unique markings, or spots, that can identify individual whale sharks and track them. Images from the Project Domino regional database are shared with a global database from nonprofit ECOCEAN.

“International events, and especially those such as the Whale Shark Festival which have a strong local element as well, are absolutely essential to increase the conservation culture through environmental education,” noted Rafael de la Parra, Lead Marine Biologist for Project Domino, a sponsor of the 2010 Festival.

A Family-Friendly Event -- The Festival will feature activities for kids to learn about helping the environment. “Educating children about the importance of recycling, showing them how they can get involved to protect the marine environment and its biodiversity -- with beach cleanups, and just the choices they make every day – is vital to our future,” said Catalina Galindo de Prince, executive director of the nonprofit Amigos de Isla Contoy, A.C., a sponsor of the 2010 Festival.

Academic Seminars and Film Showcase -- Scientists from around the world will attend to present a series of Academic Seminars on marine biology, sustainable ecotourism and Mayan architecture.

Booking Travel Travel arrangements and bookings for whale shark tours can be made through the Ceviche Tours Website (www.cevichetours.com).

For More Information For a complete listing of 2010 Whale Shark Festival activities and for more information, visit http://www.whalesharkfest.com/ or http://www.cevichetours.com/. Ceviche Tours provides sustainable ecotourism and travel services to the Yucatan and Isla Mujeres, Mexico. Founded by John and Adriana Vater of Spa Adriana in Huntington Village, NY, with longtime friend and Isla Mujeres native Luis “Cuco” Refugio and his family, Ceviche Tours works with the indigenous islanders of Isla Mujeres to help preserve their culture and maintain the integrity and beauty of the surrounding marine environment. Through education and photo identification efforts, Ceviche Tours joins the worldwide effort to protect and preserve whale sharks. As participants on our whale shark tours, guests are invited to be part of those identification and tracking efforts.

For more information, please contact http://www.cevichetours.com/.

Photo by John Vater

More About Whale Sharks

The biggest fish on the planet is the Rhincodon typus, the whale shark, growing up to sixty feet long; primarily roaming the depths of the seas. These behemoths prefer deepest waters, only spending time in the shallows to mate or spawn. Whale sharks have been sighted as far apart as the Great Barrier Reef, the Maldives, and the Caribbean. Because of their persistent shyness, little is known about these great creatures. Scientists are not completely certain whether whale sharks should be classified as an endangered species; so worldwide efforts are taking place to count and track whale sharks. I find it fascinating to consider that an animal larger than a school bus can be so difficult to track.

Because of the ongoing oil disaster in the Gulf of Mexico scientists are especially interested to know the effect on all marine life. Non-profit organizations, researchers, and promoters of eco-tourism have drawn together to sponsor this event to raise awareness about whale sharks and the environment it calls home.

The purpose of the festival is to draw attention to the whale shark and the fragile ecosystem of the Caribbean waters surrounding Isla Mujeres. During the event, festival guests will be invited to take part in tracking the whale sharks, by being “citizen scientists” and contributing their original whale shark photos to the regional and international databases. Festival goers can swim with the whale sharks; according to John Vater co-founder of Ceviche Tours, “Swimming with whale sharks is an unforgettable experience. The Whale Shark Festival will be a tremendous opportunity for travelers to participate in ecotourism adventures and to immerse themselves in the culture of Isla Mujeres”,

Whale sharks earned their common name because of their size, not because they are whales. Whale sharks are sharks, distinguished from whales by many structural and biological differences. Like all sharks, whale sharks have a cartilaginous frame, rather than bone; and a leathery skin without scales. They also “breathe” through gills, as do fish; and lay eggs instead of giving live birth. Although whale sharks are enormous they are no threat to humans since they feed only on microscopic plankton or krill. As these ocean going giants swim along, they open their mouths wide to capture their food. Once inside their mouths, the tiny marine organisms are encased in a net-like membrane that prevents their escape. Whale sharks swim with their mouths open so wide that their mouths block their view, and they cannot see where they are going. Over time and through evolution they have adapted. They have sensors all along their bodies that allow them to locate objects in the water. This way they navigate without seeing.

Week 2 - International Food Project

For the second week of this international food project I made Crispy Ginger Beef. I suppose its Chinese, it was a stir fry recipe, and it came out great. We switched the night for our international night to Fridays, because Dusty wanted to try a bottle of wine. A lot of wines give him a headache so he wanted to be sure he wouldn't have to work the next day.

I chose this recipe because I had over-bought fresh ginger for my Rogan Josh recipe last week. I discovered that I really like ginger. The smell of ginger as I'm grating is luscious. Here's the recipe, this time I pretty much followed it, and again I found the recipe on http://www.recipezaar.com/ posted by Miraklegirl:

Crispy Ginger Beef

1 lb flank steak or sirloin steak, sliced into narrow strips (I used sirloin)
3/4 cup cornstarch
1/2 cup water
2 eggs
1 large carrot, julienned
3 green onions, chopped,
1/4 cup fresh ginger, minced (I grated it)
5 garlic cloves, minced
canola oil
3 tablespoons soy sauce
4 tablespoons rice vinegar
1 tablespoon sesame oil
1/2 cup sugar
3 teaspoons crushed red pepper flakes

1. Combine cornstarch, eggs, and a little water in a large bowl. Stir to make it creamy. Use this to coat the beef. Set aside, and do all your other prep before proceeding.

2. Cut your carrots into julienne strips; chop the green onion; grate the ginger; mince the garlic; and set aside for your stir fry.

3. Combine soy sauce, rice vinegar, sesame oil, sugar, and crushed pepper in a bowl and set aside for later.

4. Start your rice. I use plain white medium grain rice. Remember 1:3 ratio. One part rice to three parts water, and you'll never go wrong.

5. In a large skillet or wok put about an inch deep of canola oil and heat it up. You want to get it hot enough to fry the beef, but not smoking.

6. Toss the beef in the cornstarch and egg mixture prepared earlier to coat it on the outside. Add it to the hot oil and cook until its crispy on the outside. If you need to, you can cook the meat in batches and set each batch aside on a plate covered with a paper towel to drain off some of the oil. After all of the meat is cooked, drain off most of the oil only enough to cover the bottom of the pan.

7. Now add the carrots, onion, ginger, and garlic -- in that order. Stir fry until the carrots are almost tender.

8. Next add the soy sauce, vinegar, sesame oil, sugar, and crushed pepper mixture to the stir fry. Heat to a boil, then add the beef.

9. Heat all of this together, and you're ready to serve over rice.

Hope you didn't forget the rice and burn it. Stir fry happens quick when its going, you have to be organized and have everything laid out and ready to go. I'm thoroughly enjoying this international cooking expedition. I don't know what country to try next week. I'll be researching recipes until I come up with something that sounds adventurous and appetizing.

There are a few unexpected bonuses related to this project. Dusty is trying new kinds of wine. He did not like the Pinot Noir he bought. I thought it was alright, but it can't go to waste, because I'll just cook with it. We'll try another bottle of wine next week. The other bonus is that that we must eat together at the table -- its a rule. We often eat in front of the TV, which is mostly ok, but cooking like this is making dinner special, and I'm liking that. And of course, trying new recipes is fun, and right now while we're not traveling, we can still taste and dream of exotic places.

Bon Apetit!


Saturday, July 3, 2010

International Food Week Project

So sorry I've been neglecting this blog for some time. But since it is primarily a travel blog, and I haven't been able to go anywhere .. there hasn't been much travel to talk about. I can only dream. But I also promised when I first started this blog that I would write about cooking and food too. Dusty and I came up with an idea to cook food from a different country every week. I do the cooking and Dusty is my favorite tester.

Last week, Thursday night, I created my own version of Rogan Josh. I used a recipe I found online, but I'm not very good at following recipes. It's not that I can't, its just that I don't. Mom always said if you can read you can cook. True. I like cooking because it's fun and creative. And the part of following recipes exactly, is not for me.

I don't bake very often. Which is a good thing, considering my predisposition to embellish or ignore recipe instructions. Baked goods do not lend themselves well to my creativity. So I do follow recipes when I bake, promise.

I've only eaten Rogan Josh a couple of times. Once on the cross channel ferry going to France, and it was really good. And then a couple of times purchased it pre-made from Sainesbury's. So I wasn't exactly sure how it was supposed to come out. The recipe called for lamb, which I couldn't find. Albertson's lamb was puny and the lamb at Walmart was vacuum sealed and imported from New Zealand. New Zealand lamb is supposed to be the best, but it sounded like it came from too far away for me to want to cook it. So instead of lamb I used veal. I also didn't use the cardamom pods the recipe called for, because it only called for five pods and I couldn't see spending $15. for a little tiny jar of seeds just to use five pods, so I left it out.

Here's what I used as ingredients: (more or less)
diced veal - about 3/4 pound for two people
2 tablespoons of oil - I used olive oil
2 teaspoons ground cloves
3 red chilis chopped
2 small onions chopped
2 inches fresh ginger, grated
3-5 cloves garlic, grated
2 teaspoons chili powder
1 cup of yogurt -  I used plain Greek yogurt
salt
2 tablespoons tomato paste - I probably should have used more, the color wasn't red enough
1 tablespoon ground almonds

The recipe said to put the chilis and onions in a food processor, which I did not. I just chopped them semi-fine instead. I heated the oil in a large skillet and added the garlic, chilis, and meat; and sauteed them until the meat was cooked on the outside and the chilis and onions were half done. Then I added in the ginger, chili powder, stirred that all together for a few minutes. Then I added the yogurt and a little water. (I also added a couple of tablespoons of white wine, which could have been a mistake and might have been the cause of the yogurt coming out funny and curdling). I simmered over a low heat for about 15-20 minutes. Served it over rice.

It came out fine. Like I said the yogurt was a little funny, and now I think I know why. The overall flavor was good, and I would try this again. Only next time, I'll plan better and be sure to find some lamb. And next time, add more tomato paste, and probably not add the wine, or try a different yogurt.

When I grated the ginger I was astonished at the wonderful smell. I had seen ginger root in the store, but never had used it in any dish before. I'm hooked. Next week's international food project is "Crispy Ginger Beef". I already found the recipe.

I go to http://www.recipezaar.com/ and search out recipes and then, like I say, adapt them to my taste.

Bon Apetit!

Wednesday, May 19, 2010

Antarctica


Different people enjoy leisure time in different ways. Some want nothing more from a vacation than white sand, hot sun, and icy drinks. Others want to explore the local culture, taking in museums by day and salsa clubs by night. Still others enjoy more remote exploration. Beebee is in the last group.

A few years ago we planned a trip to Mexico. Beebee opted out a few weeks ahead, because she found a better opportunity. One of her sailing buddies had booked a cabin on a cruise ship and invited her along. This was no ordinary cruise. It was a thirty day cruise, in a reconditioned Ice-cutter, that began in the Caribbean, voyaging all the way around South America‘s Cape of Good Hope, docking in exotic ports all along. Here is Beebee’s account of Antarctica:


The continent of Antarctica can be visited during their summer months. Paradise Harbor off the coast of Chile, can be reached by zodiacs or small boats.

In January 2004, our cruise ship anchored near Paradise Harbor. Only 100 people were allowed to land at a time; and only allowed to stay one hour. The harbor, as well as other areas of Antarctica, is protected from too much tourism. Only the penguins have full rein.

The Paradise Harbor penguins, called gentoos, are completely unafraid of humans. We laughed, watching them run back and forth, squealing at their neighbors, and stealing rocks from each other's nests. Penguins mate for life and share the duties of raising offspring. Penguins eat krill, a small shrimplike organism, seals eat penguins, and so it goes.

Paradise Harbor is manned by a group of Chileans who stay for the summer months, living and working in two small buildings. The scenery is spectacular, and the temperature during my visit was 34 degrees Fahrenheit. Other islands, such as Deception and Cuverviller are nearby.