Vietnamese Flavors

Vietnamese Cuisine

Vietnamese cuisine is defined by the region from which it originates: Northern, Central or Southern Vietnam.  Many ingredients are commonly used in all three regions: fish sauce , soy sauce, rice, fresh herbs , fruits and vegetables.  The fresh herbs commonly available are:   lemongrass , mint , Vietnamese mint , long coriander and Thai basil leaves.

In Northern Vietnam, the colder climate limits the availability of many herbs, spices, fruits and vegetables.   To obtain a spicy element to the cuisine, black pepper is used instead of chilies.  It is also not bold in any one element of tastes (sweet, salty, spicy, bitter, or sour), but light and balanced with flavors.   While beef, pork and chicken are fairly limited, freshwater fish, crustaceans, and mollusks (prawns, shrimps, crabs, oysters, mussels) are more widely used. Many popular dishes of Northern Vietnam are crab based; fish sauce, soy sauce, prawn sauce, and lime are among the main flavoring ingredients.

In Central Vietnam, the mountainous terrain creates an abundance of spices and chilies which provide more heat to recipes.  Hue, once the capital of the last dynasty of Vietnam, maintains the culinary tradition of highly decorative and colorful food, reflecting the influence of ancient Vietnamese royal cuisine.

In Southern Vietnam, the warm weather and fertile soil enable the growing of a wide variety of fruits and vegetables; as well as livestock breeding.  The cuisine is flavored with more exciting additions such as garlic, shallots, and vibrant fresh herbs.  Sugar and coconut milk are also more often used in Southern cuisine dishes; being influenced by foreign cuisines such as China, India, Thailand, and even the French.

Beef Pho

Pho, pronounced “phuh” (the ph sounds like “f”), is a Vietnamese noodle dish.  Primarily beef is used for the dish, and it serves as a meal that can be eaten at any time (breakfast, lunch or dinner)

Ingredients:

1 (8 oz) package rice noodles

2 qts beef broth

½ lb raw rump steak, thinly shredded

1 small onion, peeled and chopped into rings

6 Tbsp. fish sauce

¼ tsp minced garlic

2 fresh hot red or green chile peppers, cut into rings (optional)

½ of a green onion, diced

4 Tbsp. finely chopped fresh cilantro and mint

 4 iceberg lettuce leaves, washed and finely shredded

 Preparation:

Soak the noodles for 30 minutes in warm water, until just soft; drain and keep warm.  

In a large stockpot, on medium-high heat, bring the beef broth to a boil; add shredded beef and onion rings, cook for 5 minutes.  Reduce heat to low; add in fish sauce and garlic; cook another 5 minutes.

Ladle beef, onions and broth into bowls; add noodles, chile rings, green onion, cilantro, mint and shredded lettuce.

Makes 4 servings.

Mary Cokenour

March 23, 2011

An ear of corn speaks volumes.

There are many things that are simply good as is, and you don't need a good reason to want them.  A bowl of steaming mashed potatoes, butter oozing over the creamy spuds.  A slice or two of toasted bread smeared with cream cheese and orange marmalade; fruity, rich and that satisfying crunch of the toast.  No matter the weather, no matter the season, or what holiday has rolled around; these are the things that make us feel good; there's that comfort food again.

Some of our most satisfying comforts come from a versatile vegetable, Corn.  Delicious fresh when grilled and coated with garlic or honey butter; or boiled in milk to bring out that rich sweetness.  Added to casseroles for the taste and crunch it can provide.  Around the world, corn is used in various forms to create a basic staple, or an awesome gourmet dish; and today I'm going to cover some of that.

Dried Corn – Cornmeal, Grits and Polenta

Cornmeal is corn ground to a fine consistency; used in baking, as in cornbread or hushpuppies; for dredging when frying, or the making of tortillas. Grits, a word that comes from the Old English “grytta” meaning a coarse meal and as the name implies, gritty; these are a staple in most Southern USA dishes; served for breakfast, lunch and/or dinner. Polenta, what was known as a peasant food in Italy, was often cooked in a copper pot called a paiola; the grind is somewhere between the consistency of cornmeal and grits; used in baking, or a side dish similar to mashed potatoes.

Using the process of milling called “Stone Ground” retains some of the hull and germ of the corn, lending more flavor and nutrition to recipes. It is more perishable, but will store longer if kept in an air tight container and refrigerated.

Basic Grits

Grits have a creamy texture similar to porridge or moist oatmeal.  This can be eaten alone, as a side dish, or as part of a larger recipe.

Ingredients:

4 cups water

2 Tbsp butter

1 tsp salt

1 cup stone ground grits

Preparation:

In a large saucepan, on high heat, bring the water, butter and salt to a boil. Gradually add the grits, return to a boil; reduce heat to low.  Cook the grits, stirring occasionally, so that they do not stick or clump; they are done when the texture is creamy, about 25-30 minutes.  Season with additional salt and butter to taste, if desired.

Makes 4 servings.

Notes:

Additional seasonings:  ½ tsp ground black pepper or garlic

If adding cheese reduce water to 2 cups, add in 2 cups milk; cook grits according to instructions.  Add ½ cup shredded sharp cheddar cheese plus 2 additional Tbsp butter to grits; whisk to fully incorporate.

 Basic Polenta

Ingredients:

6 cups water

2 tsp salt

1 3/4 cups stone ground cornmeal

3 Tbsp unsalted butter

Directions:

In a large saucepan , high heat, bring water to a boil ; add salt.  Slowly whisk in the cornmeal; reduce heat to low; cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from heat; add butter; stir until fully incorporated.

Makes 6 servings.

Notes:

Polenta can be served as is, or spread in a parchment lined baking pan, cooled in the refrigerator and cut into shapes.

Additional ingredients to make it more savory:  ½ cup of minced mushrooms, red onion or both; sautéed in butter before adding.

Use chicken broth instead of water for a richer flavor.

Reduce water to 4 cups; add 2 cups milk, follow cooking instruction; and then whisk in ¾ cup shredded Parmesan cheese.

Cornbread

This is a basic recipe for cornbread.  Chile peppers, such as jalapeno, and/or cheese can be added; the amount is up to the baker.  Personally, if making a cornbread with chile peppers, I only add one fine diced for each loaf being made.  I do not want the flavor of the cornbread itself to be overpowered.

Ingredients:

1 Tbsp melted, unsalted butter

2 cups all purpose flour

2 Tbsp baking powder

1 tsp salt

2 cups yellow cornmeal

½ cup sugar

1 cup unsalted butter, softened

2 cups milk

2 large eggs, beaten

Preparation:

Preheat oven to 400F.  Brush two 9”x5”x3” loaf pans with the melted butter.

Into a large bowl, sift together the flour, baking powder and salt.  Add in the cornmeal and sugar, mix well.  Cut the softened butter into the dry mixture until it forms a coarse meal.

In a medium bowl, whisk together the milk and eggs; mix with coarse meal until a smooth batter forms.  Divide the batter between the 2 loaf pans.

Bake for 50 minutes, or until a toothpick comes cleanly out of the center.  Cool the pans on wire racks for 15 minutes before turning the loaves out.  The cornbread can be served warm or cool.  To store, wrap in plastic wrap and it will keep for 2 days in a cool, dry place; or it can be frozen for up to 2 weeks.

Makes 2 loaves.

Mary Cokenour                                                    

November 1, 1997

Comfort Food is Feel Good Food.

What exactly is comfort food?  I'm not going to look up an official definition; I don't think there should be one.  Comfort food should be exactly what it is called; a food that brings comfort.  That means something different to everyone for the most part; memories from childhood, or learning to cook by a loved one's side; or even cooking a meal for someone you love for the very first time.  It's food that not only feeds the body, but the mind and soul.  Comfort food can be as simple as a tuna fish sandwich, or as complicated as Beef Wellington; it has a special meaning for the person eating it, as well as the person who made it.

I was up at 4:15 am this morning; Tippy needed to go potty, and I wasn't going to make the little guy suffer.  Opening the backdoor to the yard, I noticed the brilliant light coming from the dark sky; I finally had my chance to see the extreme super full moon.  Couldn't really see it last night, the sky was amass with cloud cover; the wind howling, the trees buffeted; and so I thought I had missed my chance.  As usual, the full moon out here is large; one could imagine just reaching up and plucking it out of the sky; it looks that close.  However, it now had an aura surrounding it that traveled outward till it was finally swallowed up by the dark; an amazing sight.

What has all this to do with comfort food, why the idea of comfort of course.  I couldn't get back to sleep, so worked on household chores till 9am; woke Roy up, and got us going to Cortez.  We breakfasted at Denny's, got gas at the Shell station (3.40/gallon - a bargain!), and did our grocery shopping at Walmart.  Around 4pm, back home of course, it was time to think about dinner.  The weather was once again dreary, the sky cloudy, the wind being a bully; the perfect kind of day to want comforting.  What to make, what to make, so many choices.   I've got chicken, bbq sauce, cheese and macaroni....Chicken Monterey and Creamy Macaroni and Cheese.  Feel good food.

I remember when I first made Chicken Monterey; we were on vacation in October 2008, staying at Roy's mom's home in Moab.  I found the recipe in a magazine and wanted to try it out.  Now normally it has bacon in it, but his mom doesn't eat any pork products, so I needed to readjust the recipe.  She loved it, and it is still one of her favorite recipes.  See, when I cook meals, I make sure to make extra and send it to her; my simple way of just sharing the love.  This is a great memory, and a good example of the concept of comfort food.

Ok, enough droning, and here are my recipes for today:

Chicken Monterey

Ingredients:4 boneless, skinless chicken breast halves
1 cup barbeque sauce (KC Masterpiece, Bullseye or Lea & Perrins)
2 Tbsp olive oil
½ cup each green and red bell peppers, diced
½ cup onion, diced
½ cups mushrooms, diced
½ cup tomatoes, diced
1 cup fat free cheddar cheese, shredded
Finely chopped parsley, for garnish

Preparation:Preheat oven to 350 F.

Spray a skillet with cooking spray; on medium-high heat brown both sides of the chicken breasts (about 2 minutes each side), but do not cook all the way through (cooking will finish in the oven). Remove chicken from skillet; pat dry. Brush both sides of chicken with barbeque sauce and set into an 8” x 8” baking dish (pre-sprayed with cooking spray). Pour remaining barbeque sauce on top of chicken in the dish.

While the chicken was browning; put the olive oil in a smaller skillet; set onto medium-high heat; put in the peppers and onion. When they just begin to soften, add the mushrooms, and let cook for another 2-3 minutes; do not let the vegetables brown. Remove from heat and add the tomatoes. Spoon the vegetable mixture on top of the chicken; top with cheese. Place into oven and let cook for 15-20 minutes; cheese will be bubbly, and chicken cooked through.

Remove to serving platter and sprinkle parsley on top.

Makes 4 servings.

Creamy Macaroni and Cheese

INGREDIENTS:

4 cups uncooked large elbow macaroni

8 tablespoons butter

8 tablespoons flour

1 teaspoon salt plus 2 Tbsp  

½ tsp ground black pepper  

1 cup milk

2 cups heavy cream

1 cup hot macaroni water

1/2 cup each goat cheese, shredded sharp cheddar, shredded Monterey jack, shredded mild cheddar

PREPARATION:

In large stockpot, on high heat, bring water to boil for macaroni.

In another large stockpot, melt butter over medium heat; stir flour into the butter until smooth and bubbly; stir in 1 tsp salt and pepper. Switch to a whisk; gradually add milk and heavy cream, whisking constantly.  Water for macaroni will be at a  boil, add uncooked elbows to pot with 2 Tbsp salt.

Add ½ cup of cheese and whisk until well incorporated; repeat process until all 4 cheeses have been incorporated.  Take 1 cup of macaroni water from pot; whisk into cheese mixture; remove from heat.  Drain cooked macaroni, add to cheese mixture and mix well; cover and let rest for 15 minutes before serving.

Makes 8 servings.

Mary Cokenour

 

Full Moons and Meatballs

Full Moons and Meatballs.

Saturday, March 19^th, there will be an “extreme super full moon” on the rise; depending on what you read, and who you listen to, it may or may not cause extreme natural disasters.  I’m a wait and see kind of person, so if it happens, it happens; really can’t do anything to stop it, so why complain or panic?

Now the full moon is also associated with changes in personality; some folks are affected; some are affected from a mild to an extreme degree.  From many of the contacts I’ve had in the past two weeks, I’m wondering if this super moon isn’t turning folks wacky around here.   I wouldn’t be surprised if there are a bunch of really hairy people running around town on Saturday night; howling at the moon. 

We have a telescope, so hoping to be out on the driveway, relaxing in lawn chairs and gazing at the moon.  The next extreme moon won’t be until November 2016, so don’t want to miss seeing this one.  Heh, maybe I’ll do some howling, just to freak the neighbors out.

Saturday is also the day I’ll be making meatballs and sauce.  I already gave you my Homemade Pasta Sauce recipe on Jan. 28, 2011; even gave you my Lasagna recipe; now it’s time for meatballs.  I usually cook up two pots of sauce; one for meals; the other gets frozen.  We have an upright freezer that I like to keep stocked; that way I don’t have to go grocery shopping too often.  Two weeks ago I used up the last of the homemade sauce, so time to fill it up again.  I’ve got a craving for spaghetti and meatballs, so…..

Meatballs

Lean ground beef (90% or more) is best for meatballs, since they are finished off cooking in sauce.  If a lesser lean meat is used, the fat would seep into the sauce, making it oily and unappetizing.  The meatballs are first baked in an oven to remove any excess grease.  These meatballs are the typical New York Italian style, about the size of a tennis ball, and while great with a pasta dish, they can also be used for meatball sandwiches (subs, heroes, grinders, or whatever they are called in an area).

Ingredients:

4 lbs lean ground beef (90% or more)

2 lbs ground pork

1 ½ cups Italian seasoned dry bread crumbs

1/8 cup Italian seasoning mix

¼ cup grated parmesan cheese

2 Tbsp minced garlic

1 cup diced onion

¾ cup milk

2 eggs, beaten

Preparation:

Preheat oven to 350F.  Spray jelly roll pans with nonstick spray.

In a large bowl, mix all ingredients together thoroughly; making sure all dry ingredients are mixed well with wet ingredients.  Form the meat mixture into balls, about 2 ¾” (size of a tennis ball); place on jelly roll pans.

Bake meatballs for 20 minutes; dab on paper towels to remove any grease and immerse into sauce.  Allow meatballs to cook in sauce until sauce is ready; 4-6 hours depending on cooking technique being used.  Serve with pasta, or use meatballs for a sandwich.

Makes about 20 meatballs.

Mary Cokenour

Creole Cuisine; nope, it's not Irish.

Today is Saint Patrick's Day, a day the Irish celebrate for the patron saint of Ireland. In New York, 5th Avenue is shut down for the yearly parade; it's celebrated in many other places throughout the United States. My family is not of Irish descent, so have never celebrated this "holiday". "Green eggs and ham" is a Dr. Seuss story; I don't drink beer, so don't care what color it's dyed. As far as I'm concerned, it's just another day in my life. If someone is irked that I'm not celebrating, all I have to ask is, "Why does what I do matter so much to you?"

So, I'm going down the road less traveled once again, and giving you something completely different.

Creole Cuisine

Creole Cuisine originated in Louisiana, primarily in the New Orleans area; it is a melting pot of various cuisines: French, Portuguese, Spanish, Canadian (the Acadians, known for “Cajun” cuisine), Caribbean, Italian, Greek, Southern USA Native American, West Indies and African. These cultures were able to come together due to the various slave trade routes; the enslaved people brought, not just their culture to the United States, but their cuisines.

The basic ingredient for almost all Creole dishes is a roux. A roux, French for “brown sauce,” is a base used for gravies and sauces in Creole cuisine. A roux is used to make three of the most popular Creole dishes: red beans and rice, jambalaya and gumbo.

Roux

 When making a roux, using a saucepan or a skillet is dependent upon what recipe is being made, and how much is needed. It begins with equal parts of a fat (oil, butter, lard, etc) and flour; the fat is heated on medium heat. The flour is stirred in until well incorporated and the mixture is smooth. The color of the roux is dependent upon the flavor desired for the recipe, so can be lightly browned to dark brown; this can take 15-30 minutes. The mixture must be continually stirred and watched; if any black flakes appear, it has burned and must be started over. Once the desired color is achieved, additional ingredients can then be added such as broth (stock), milk, cream, herbs, seasonings, etc.

Creole Seasoning Mix
While salt is usually part of this mix; it’s up to the person making it to decide how much to put in. If you like it salty, start with 2 Tbsp and add more if desired; or add less, or leave it out altogether; the cook is the boss.

Ingredients:

2 Tbsp each of onion powder, garlic powder, dried oregano and dried basil
1 Tbsp each of dried thyme, black and white peppercorns, dried cayenne pepper and celery seed
5 Tbsp paprika

Preparation:

Using a blender, food processor, mortar and pestle or coffee grinder (labelled for herbs and spices only); grind all the ingredients together till well blended. Store in an air tight container. Makes 1 cup.

Shrimp Creole
This dish is often served over rice, but can be served over grits, polenta or mashed potatoes.

Ingredients:

3 Tbsp olive oil
½ cup each of diced green bell peppers, onions and celery
1 Tbsp minced garlic
3 Tbsp flour
1 (14 oz) can diced tomatoes
1 (14 oz) can crushed tomatoes
1 Tbsp hot sauce (add more if more heat desired)
1 Tbsp Creole Seasoning Mix (add more if more spice desired)
2 lbs medium shrimp, peeled and deveined

Preparation:

In a large skillet, on medium heat, heat oil; add in peppers, onions, celery and garlic; sauté for 10 minutes. Add in flour and stir till well incorporated.

Add in tomatoes and hot sauce; reduce heat to low and cover; cook for 45 minutes, stirring occasionally. Add in seasoning mix and shrimp; cook an additional 5 minutes (shrimp will turn pink and be opaque inside).

Makes 8 servings.

Mary Cokenour
March 17, 2011

Ah, my little croquette

Croquettes
What are Croquettes? In the culinary arts, a croquette is a small patty, ball, cone or cylinder of puréed or finely ground protein; seafood and poultry are the most popular, but beef and pork can also be used. Croquettes are bound together with a starch such as potatoes, rice or bread crumbs; breaded, usually in flour, and deep-fried. Crab cakes and salmon cakes are typical examples of croquettes. Additional ingredients of minced vegetables, herbs and seasonings complete the mixture; sometimes a grated cheese may be added. They are usually served with a sauce or gravy.

Croquettes are a way of using up leftovers, or stretching out a small amount of meat, poultry or seafood. The main ingredient should always be precooked before combining with additional ingredients to make the croquette. While the croquettes can be baked, they are usually fried in a deep skillet or cooked in a deep fryer. Either way, the crispy exterior of the croquette compliments the moist inside of the croquette.

Chicken Croquettes
Traditionally, these are served with mashed potatoes.

Ingredients:
Filling
1 ½ cups milk
1 ½ cups chicken broth
½ tsp white pepper
3 tsp minced parsley
1 stick salted butter (8 Tbsp)
½ cup of each: minced mushrooms, onions and celery
1 ¼ cups flour
4 cups of cooked and ground chicken breast meat

Breading
2 large eggs
2 cups milk
3 cups flour
3 cups plain, dry bread crumbs

Frying Oil
Peanut oil – fill deep skillet halfway up (about 2 inches), or fill deep fryer to fill line.

Gravy
3 Tbsp flour
3 Tbsp butter
2 cups chicken broth
1/8 tsp of each: white pepper and paprika

Preparation:
Make the Croquette Filling
In a small sauce pan, high heat, bring milk, broth, pepper and parsley to a boil; remove from heat. In a large sauce pan, medium-high heat, sauté mushrooms, onion and celery in butter till softened; about 5 minutes. Stir in flour and coat all vegetables; slowly add milk-broth mixture and continue stirring until thickened and smooth. Remove from heat, mix in chicken and let cool in refrigerator. Makes 16 croquettes.

Shape and Bread the Croquettes
Measure out the filling using a 1/3 cup. Shape into a cone; place standing upright on tray lined with wax paper. Set out 3 bowls for the breading process: eggs beaten with milk in 1st bowl, flour in 2nd, bread crumbs in 3rd. Dip croquette into egg mixture, coat with flour, dip into egg mixture again, then coat with bread crumbs. Return to tray and repeat till all are done.

Frying the Croquettes
Preheat oil to 350F. Deep fry the croquettes, 4 at a time, for 3-4 minutes; coating will be golden brown and crispy. Drain on paper towels.

Make the Gravy
In a large saucepan, high heat, melt butter; whisk in flour till mixture becomes smooth and begins to brown; slowly stir in broth. Bring mixture to boil, reduce heat to low and let simmer until thickened; about 10 minutes; season with pepper and paprika.

Serving
Create a 4” circle of mashed potatoes on plate; place 2 croquettes on top; ladle gravy over all.

Makes 8 servings overall.

Mary Cokenour
March 15, 2011

Happy Birthday Roy!

Today is my husband's 39th birthday; Happy Birthday to a most wonderful man!!!

Roy was born in Denver, Colorado to an German immigrant mother and a nomad father of Scottish/Irish descent.  While his mom is a solid, steadfast woman; his father liked to roam from area to area, so Roy got to see much of Colorado, New Mexico, Utah and various other states.  He finally settled in Moab, Utah with his mom.  His father,  divorced from Roy's mom, went off on his own adventures. 

Roy eventually grew up, went to college and became a graphic designer/illustrator.  Besides his own talented artwork, he has done book and album covers, and various other media.  You can see examples of his work by clicking on his two art links listed under “Favorite Sites and Links” to the right of this post.

As a man, Roy is amazing, but then again, I am biased.  He is sweet, kind, caring, and most of all, loving; I have only seen him get angry a handful of times, and still be willing to give the other person the benefit of the doubt.  He is very loved by his family, friends, pets, and, most of all, me.  I can go on and on about Roy, but you would end up getting terribly bored of my ramblings, or terribly jealous that I hooked him.

Happy Birthday my love…kiss, kiss, hug, hug.  Your presents await you at home, so hurry back once work is done for the day.

Your wife and bestest friend,
Mary