Saturday, January 25, 2014

Pozole' Rojo, Mexican Style

In Zihuatenajo, Mexico there is a restaurant downtown called Tamale Anys that is always busy with both gringos and mexicans.   Their Pozole is so good that I was inspired to recreate it!

This is my version of an easy, quick red Pozole that is delicious and even better if prepared a day ahead.

Be sure and include the sides, that's what makes it fresh and special!




To start make an easy and rich Ancho Chile Sauce any remaining sauce can be used for eggs or tacos etc later.

Break open and shake out most of the seeds from 4-6 large, dried Ancho Chilies
Break into pieces in a small bowl
Pour 1 to 2 cups boiling water over them
Cover the bowl with a small plate to soften and steam, about 15 minutes


Place the Ancho Chilies and some of the soaking water in a food processor or blender
Add 
2-3 Tablespoons oil (I use olive oil)
a Tablespoon of the chopped garlic
1/2 teaspoon sea salt, to taste
a pinch of sugar
Mix well eventually adding all the water
Adjust salt and sugar for taste, and return to the same bowl




Meanwhile In a med-large, heavy pot melt and brown on med-high heat
3-4 Tbs butter
Add and brown very well
1 lb Pork chops or Chicken breasts

Remove meat and set aside to cool


Meanwhile add to pot
and cook on med-high or high heat
1 large onion, very, finely chopped
cooking until very dark brown, slightly blackening

peel and chop
1 head of chopped garlic, leave aside for the moment



Add the remaining garlic to onions in pan, lower heat
cook for a few minutes
Add
Half the Ancho Chile Sauce 
1 large can of Hominy
6-8 cups of chicken broth or water with chicken powder seasoning
Slice the meat, thin, add to pot to finish cooking

Heat to boiling, turn down and cook for about 20 or more minutes on low
Adjust taste by adding more Ancho Chilli Sauce, Salt or chicken seasoning powder

Serve with a selection of traditional sides:

Freshly minced onion
Fresh slices of red radish
Fresh sliced avocado
Fresh jalepenos or other hot peppers
Ground Cumin
Ground or Fresh Mexican Oregano
Fresh sliced cabbage or lettuce
Grated Monterey jack cheese (not traditional)

Note:
Use any remaining Ancho Chilli Sauce for Huevos Rojo (eggs with red sauce) adjust it's thickness with water. 

Or Huevos Rancheros by adding 1 pureed or chopped tomato to the sauce.  Adjust salt to taste for any changes made.

This is also a base for the desirable and hard to find good Mole Sauce, add cocoa powder and...










Sunday, January 19, 2014

Best Ever Margaritas




On your Ass Margaritas, by John

I have to give my ex and long-term partner John, all the credit for this concoction because everytime he made them, memories were made!

Like the time the responsible Aunts and Uncles got wasted and taught all the kids and cousins the art of toilet papering the neighbors trees.



And...I sure remember that time in Taos New Mexico when the best man provided 10 gallons of margarita which caused a table-dancing havoc to ensue at the wedding.  I might not have remembered it except there was proof because the wedding party got kicked out and forever banned from the reception hall for destroying a hot-tub and some other nice property.






Or the memory of a seemingly innocent, pumpkin-carving party where drunk adults with children plus many knives should not be all together at the same time and I remember it well because there was proof on the walls and what the pumpkins looked like.


Oh and I remember the Quinceanera themed party (because we don't have them in the U.S we have to do ours on birthdays) complete with a flea-market.  I remember it well because we took turns recording how great we were playing the play-station KARAOKE game! I will spare us all the video-clips!













So make a punch-bowl or five-gallon thermos jug of them and share at any occasion, but DO try and remember my personal margarita code:

One is a Buzz (and fun)
Two is a hang-over (and really fun)
Three is a partial black out (I really, really had fun, didn't I?)
Four is a definite puke (with proof that I had fun!)


2 parts pure agave Tequila
1½ part Orange Liqueur
1 to 1½ parts Sweetened Lime Juice
Fresh Limes on the side

Quality sea salt 

If you are serving whimps or pregnant women (...j/k!!) go ahead and add 2-3 parts soda water. 

I've since upgraded the sweetened lime juice to making my own Agave Sweetner with limes and soda water.


Add fresh grated ginger in the winter or fresh mint leaves in the summer, to be stylin' and ya-know, seem cool ---for the new-times... 

Thursday, January 16, 2014

Roasted Pasilla Pepper & Squash Casserole

This came about as a remedy to the more complicated mess of stuffing peppers; and the desire for something more savory beyond rice & beans or just cheese for a filling!  The combination is ridiculously delicious!

Roasted Pasilla Pepper & Squash Casserole

8-10  Fresh Pasilla or Poblano Peppers
1 large Butternut Squash
1 head of garlic
1/2 to 1 lb of grated Monterey Jack Cheese
1 cup of sour cream
salt or chicken bullion seasoning

Preheat the oven to 350




1. Cut the squash into pieces.  Place in oiled 8x12 baking dish.  Rub with olive oil, salt & pepper.  Add the head of garlic to the dish. Cover lightly and bake for at least an hour and until soft. When cooled, remove the squash from the skin and pop garlic cloves out of their skins.  Mash it all together.  Add more salt if needed.





2. Meanwhile roast the Peppers on a not-too-hot grill until the skin is somewhat charred in places.  As they come off the grill place in a plastic bag for at least 15 minutes to steam for easier skin removal. When cool gently peel the majority of the skin off, remove the tops, open and gently slide the majority of the seeds out leaving what you choose for heat/spice.



3. Spread half the Peppers in the bottom of the baking dish as one layer.

4. Next layer the squash mixture over the Peppers.

5. Then top that with a layer using almost all of the cheese.

6. Now spread the remaining Peppers over the cheese.

7.  Sprinkle the little of remaining cheese on top of the peppers.



8.  Mix the Sour cream with 1/4 water and season with a few teaspoons of salt or chicken bullion seasoning which is traditional mexican style and my preference.  Spread the sour cream mixture as the final layer.












Bake at 375 until bubbly and heated through about 30-40 minutes.  Broil the top for a few minutes to brown it if you like it more browned.

Let rest for at least ten minutes before serving.




Wednesday, January 8, 2014

Pizza el Zihuatanejo


When my daughter was little we discovered Zihuatanejo, Mexico and made it our home away from home for the next thirteen years.  A cozy, relaxed, fishing village; friendly beach town with great food and plenty to do, to escape to at least once a year.

The only pizza we craved when down there was created by a chubby American/Mexican guy who served it out of the kitchen of what was once a four bedroom casa to the now, dining room on the beach.  The other rooms of the casa are also little businesses including a coffee/smoothie cafe, an art-gallery, and a shop selling traditional mexican rugs and other crafts.   As the story goes, his mother purchased the run-down casa in the 70's when she fled California in a station wagon with five kids and a dog to start a new, more simple life.  She raised the kids in the casa, who now all run the businesses in it with their own families.

This pizza is savory good, though it may sound odd, I have never met someone who doesn't love it that I've made it for. He served it with a freshly made hot-pepper sauce and a garlic-nut sauce.

Prepare the Garlic Nut Sauce

In a large, heavy skillet lightly brown a half-cup of chopped nuts (any) sunflower seeds and/or sesame seeds

Add one-half cup of olive oil
One head of minced garlic
Lightly browning mixture on med to low temp.

Season with sea salt.  

Pizza el Zihuatanejo

Spread olive oil on a pizza crust and lightly salt it

Top with chunks of fresh fish (ceviche style --"cooked" by the acid in lime juice (I know... I know... there is not a fishing boat outside the door so instead I use canned white tuna and it's great)

Add Parmesan shavings or similar hard cheese

Bake (Hot oven 425 or follow instructions that come with the crust)

Immediately add sliced Avocado to the top of the baked pizza and serve with sauce above and bottled hot sauce.


Wednesday, January 1, 2014

Fresh Avocado, Tomato and Mozzerella Salad

Fresh foods in Simple combinations, often make the most satisfying meals that will treat us in the best way!

Sliced fresh Avocado
Sliced fresh Tomato
Sliced fresh Mozzerella

Drizzle with:
Olive Oil
Balsamic Vinegar

Sprinkle with Sea Salt

Need more protein? Substitute the cheese for hard boiled egg.

Pizza el' Fabio

My friend from Italy insists that pizza be made like it supposed be made!  There are certain combinations that go together and the rest don't!  Only foolish cooks mix Oregano and Basil!  Always olive oil is drizzled before the oven, and after!  I used Naan bread to make these individual pizzas below (shhhhh) don't tell.  In a nut-shell never use more than three toppings, and the sauce is one of them.  Don't over-decorate your pizza!!  Simple tastes better.



Chicken Ticca Masala

I love Indian food so much I may have spent thousands of dollars on take-out over the years.  The cook-books did not lure me, they seemed overly complicated and I just didn't want to cook with Gee, and what is it and so on.

One day my friend with a background from India saved me from my take-out addiction.  He made a huge feast of Indian food for a dinner party and I asked for a recipe. He laughed and said, '...sure' as he pulled a package out from the trash.

I was shocked and sort of horrified as if it was a box out of the trash for mashed potatoes!  He laughed and said 'It's just the spices!'  'They are pre-mixed for you, and then you add the other ingredients.'

So I tried it!!  With little attention your Indian cooking can be even better then the restaurants! Here is the way I make my all time favorite Indian Dish.

Chicken Tica Masala


Cut-up 2lbs of Chicken Breast into cubes.

Add a Tandoori seasoning packet to
1/2 cup oil and mix.
Add the chicken to pre-marinate 1hr or up to one day

Remove from marinade and place pieces on skewers.

Grill over a charcoal or gas grill.




Separately, heat a good amount of butter or oil in a medium saucepan and add a package of Indian Butter Chicken seasoning (see photo example below).

Then add:
2 cups Tomato Puree
Cook over medium heat until the flavors have come through fully

Turn the heat to low, Add:
2 cups heavy table or whipping cream (or less if you prefer).
Heat on LOW (be cautious not to over-heat now that the cream is in it).

Taste and taste again until it's just right.  If it requires more body to the sauce, add a chicken seasoning paste or buillion and withhold the salt as needed. You can also add more package spices, or ground red pepper or whatever spices are on the package that you want to increase the flavor of.  Heat through throughly but slowly.

When the taste is perfected, add the grilled chicken pieces to the Sauce.
Serve with Basamati Rice or/and Naan bread.

Note: I like to add minced garlic or fresh ginger to the oil before the package mix so I feel like I'm really cooking. I've tried several package types/brands, they were all good.

If you likeTamarind sauce go here --everything goes in the processor, it's is easy to make: http://recipesbylulu.blogspot.com/2014/01/indian-tamarind-sauce.html






Indian Tamarind Sauce


I can base my love for an Indian restaurant by how much I will later crave their tamarind sauce which is a smooth sweet and sour chutney with the smoky flavor of Tamarind.  I finally made my own because there was never enough with the take-out for our family, because we like to drizzle everything with it.   It's very easy to make, everything goes in the blender/processor. 
Indian tamarind sauce
Add to a food processor w/1 cup warm water

Tamarind pulp -- 2 tablespoons
  Brown sugar -- 1/2 cup
Raisins -- 1/4 cup
Dates -- 1/4 cup
Ground cumin --1 1/2 teaspoons
Ground ginger -- 1 teaspoon
Garam masala (optional) -- 1 teaspoon
Cayenne pepper -- 1/4 to 1/2 teaspoon
Salt -- to taste


Variations
Use all raisins or all dates if you like. Golden raisins are good too.

Chipotle Pork Tacos


Pork Chipotle Tacos 

Cook in pressure cooker for 35-45 minutes or until tender, adding more broth if necessary:

4 thick pork chops
1 cinnamon stick
5 bay leaves
½ can chicken broth

Meanwhile in small food processor grind:

½ head peeled garlic
Add:
½ can of 6oz can Chipotle Peppers in tomato sauce (very spicy-Adj to taste)

Add the ground mixture to a medium saucepan with ½ can of chicken broth:
Stir then Simmer with a lid for about 20 minutes or until the pork is ready

When the pork is ready, cool then remove from pressure cooker:
Chop or shred the pork and add to the saucepan
Add any remaining broth from the pork to the saucepan or more broth if too thick
(Discarding the cinnamon stick and bay leaves)

Heat the entire mixture for about 5-10 minutes then add:
1 cup of sour cream

Keep warm on the stove until dinner

For the Shells:
Fry in Olive Oil for about 15-30 seconds per side.  If you like the crispier you must shape them after removing from the pan.  Use paper towels to absorb oil.  If keeping them flat and soft, cook for only a very short time (not crisp) and keep warm in the oven on low in foil until dinner.

Guacamole (my style):
Fresh, just perfectly ripened Avocados about 3 for 4 people, preferably Haas; just nicely soft but not too soft (ripe)

Cut in half; remove the pit, scooping out the inside with a large spoon.
On a plate, smash (not overly) with a fork squeezing fresh lime and adding Malden Salt or a high quality Sea Salt to it as you lightly combine it.  If you need to store for more than ½ hour prior to serving you can flatten it in the serving bowl and squeeze fresh lime over the entire top to keep it from discoloring.

Pico-De-Zihuatenjho:

Chopped Tomatoes
Chopped Onion
Chopped Jalapeño Peppers
Fresh Lime Juice
Fresh Sea Salt

Oh and don't forget:
On your Ass Margaritas by John:


2 parts pure agave Tequila
1½ part Orange Liqueur
1 to 1½ parts Sweetened Lime Juice

Fresh Limes on the side
Quality sea salt on the rim

Shaken on ice --not stirred

Dutch Pound Cake


Dutch Pound Cake

This is my mothers recipe she made it for us as a treat for surviving church on Sundays.  It made surviving church easier knowing it was there at home, cooling for us soon to enjoy.  It's very easy to make, and very delicious!

Preheat Oven to 300 degrees, butter and flour a bread/loaf pan-set aside

In a mixing bowl
Cream:
2 sticks of softened butter
1 cup sugar

Add one at a time:
3-4 eggs

Add:
1½ cup flour
½ teaspoon salt

Add: up to one Tablespoon of either:
Almond extracts (my favorite)
Lemon extract
Vanilla
Cinnamon

Bake in oven 1 to 1 ½ hour at 300 degrees.

--
Cool in pan for 10 minutes, run knife around the 
edge if necessary, remove from pan.

Drip icing on warm or cool cake:

1 Tablespoon fresh lemon juice mixed with ½ cup powdered sugar to runny
or
any other juice/vanilla/extract/orange or milk mixed with p. sugar

Warm Arugula Salad


Warm Arugula Salad 

Bon Appetite Magazine February 2001 with my comments

Roast 1 head of garlic – in the oven about 40 min. in ½ cup olive oil  (I take them apart and cut the little ends off of each to make it easier later, and remember to save the olive oil that will be used later for finishing the dressing).  When cool pop those sweethearts out of there shells.  Be sure to make extra cloves to make up for every-other one that you will want to pop into your mouth.  Smash them up a bit with the fork and add to your dressing below including the remaining olive oil.

For the dressing, mix together and let sit:
¼ finely chopped shallots
4Tablespoons Balsamic vinegar
2Tablespoons fresh Thyme (I cheat and use about 2 teaspoons dried)
4 tablespoons olive oil and later add the remaining olive oil from the roasted garlic 
Salt and pepper generously and taste

Wash and Prepare the Arugula and let sit quietly in a happy place in your fridge. Note: The dressing is way more than enough for one bunch, and can stretch to two bunches, if you trim and clean it and keep most all of it like I do.  (At our house I use half the bunch and half the dressing one night for three of us, because it’s just too good to have any go to waste).

2 large, red onions, sliced thin and separated into rings and drizzled with 1/3 cup olive oil, salt and peppered well and broiled in the oven until it is delightful to smell and conceive the eating of them

1 cup grated, smoked cheese (4 oz) to top the salad with, I use Gouda almost always, though it calls for mozzarella; I chop mine too

Assemble your Salad: pour your tasty dressing, the one that you have tasted to be certain it is salted and peppered plenty enough, and carefully toss it with your happy greens.  Add the hot onions complete with the hot olive oil from the pan, give a little toss.  Then beautify it with your Gouda!

Enjoy immediately!

Oh the original recipe includes another step for you “who want more”, types.  
Croutons
Melt ¼ stick butter in a large frying pan
Add 6 chopped cloves of garlic
Add chopped up day-old baguette bread
Sprinkle 1 teaspoon fresh rosemary

Fry it all up (before assembling salad) until it is crunchy and chewy and delectable.  Top your salad!  

Caramelized Apple or Pear Tart


Caramelized Apple or Pear Tart

Puff Pastry, cut to fit cast-iron skillet or Tarte pan
6 medium-large apples or pears, peeled, cored and quartered
1/2 c., 1 stick butter
1 c. Sugar

Preheat oven to 375.  Melt butter in bottom of a heavy cast-iron skillet or Tartin pan.  Remove from heat, sprinkle sugar evenly over butter.  Carefully arrange fruit in circular pattern in pan.  Place on highest heat cooking until juices turn from butterscotch to to deep amber 10-12 minutes.  Remove from heat and turn fruit with fork to uncooked sides.  Return to heat, cook about 5 minutes more. 

Slide the prepared crust into skillet over the cooked fruit.  Tuck edges of dough inside skillet against fruit.  Bake 25-30 minutes until crust is richly browned.  Let cool 20 minutes on rack before inverting onto heat-proof plate.  Arrange misplaced fruit back onto tart in circular pattern.

Serve warm with topping below.

Mix below together for topping:
1/2 c. Heavy cream, 1/2 c. Sour cream and 2 T. Sugar

Sticky Toffee Pudding Cakes



Read about how to get a Sticky Toffee Pudding Cake recipe from a fancy restaurant in Vail Colorado (story below).  Original version.  (My changes to make it gooeier in parenthesis)

Sticky Toffee Pudding Cake 
(24 individual portions)

Preheat oven to 325 degrees (Lulu's version 375)
Butter 24 med/lg sized muffins tins







Bring to a Boil in heavy medium sauce-pan.

2 8oz packages chopped dates
2 cups water

Turn down to med-heat continuing a heavy simmer for about 7 additional minutes until mixture becomes a very gooey substance

Then turn off and add to melt:

1/2 stick of butter







Meanwhile combine in mixing bowl:

1lb Flour (Lulu uses 2c.)
2t. baking soda
1t. baking powder
½ t. salt
12oz sugar (Lulu uses 8oz brown sugar)

Pour the cooled date mixture into dried mixture combining and adding:

2 eggs (Lulu uses 3 eggs)
2t. vanilla



Ladle batter into buttered tins 1/2 no more than 2/3's full
Bake approximately 15 minutes covering with parchment paper to keep a spongy-like texture.  (Lulu bakes 9-11 minutes at 375).



Toffee Sauce

Melt into heavy 2quart saucepan

1/2 stick butter

Add and cook on med-high until sugar begins to melt

1lb brown sugar

Add and bring to a boil, remove from heat.

2 cups heavy or whipping cream

Serve the cakes individually in shallow bowls ladling hot sauce over the warm or cooled cakes  with whipped cream on the side.


How to get a Sticky Toffee Pudding Cake Recipe

Every now and then a wild, heaping-good time of sister-hood girl friends, comes together to play and cut-loose in a place as a decadent out-of-town ski village during off-season.  

On arriving that first afternoon they simply decompressed, letting the jagged parts of their lives get picked up by the rolling river outside the rented house.   Their daily schedules wanting to cling to them as naturally as the colorful leaves which eventually fall from the trees outside and decompose.  Someone asked “does the Chinese take-out place deliver?  The wine was uncorked, the cards came out, the entertainment magazines opened and the facial expressions change from it's a regular day to animated, ya baby, I'm on vacation with my girlfriends, thats right!  A few rebellious ones puffed on freshly purchased cigarettes outside on the cool patio. Talking and laughter took over the inside space just as darkness descended on the daylight.   Their active minds wound-down with more and more trivial talk until eventually everything that once seemed so important, now unfastened from their psyches and became trivial and far away.  Later in the dark, sleep penetrated, re-setting them as the cool mountain air wafted through one left-open window.  

The next morning the tousled heads drank coffee and felt hung over. Not from the wine so much as coming down from their daily lives.  Some shuffled through their suitcases, wishing they had brought something like sweatpants.  Then they walked, some alone feeling melancholy and wanting to be alone and last and with nature. Some making their way together, chatting, peripherally aware of the crunch of leaves under foot, the musty smell of autumn and the sound of the river along the path.  The nearby SPA  would soon deliver to them yet another state of being.  

That day they endured painfully, wonderful massages and oily lavender foot rubs.   A few brave ones entirely lost sense of their bodies as they vanished into warm, floating-beds, every inch of skin wrapped in a scented clay like mud.  Manicures and Pedicures were had while they flipped through magazines and sipped fragrant herbal teas.  Quiet talking was heard; then fits of giggles in the lounge, silly talk, “...Bono was my masseuse!” and “that couldn't possibly have been as good as my Frau Helga...”!   A nearby fire licked the air keeping them warm.  They pushed their own heavy-feeling bodies off the silky, lounge beds and stumbled in cotton robes to the delicate lunch delivered with cool champagne and orange juice never having to leave that room.  Later, after all the appointments were exhausted a few courageous ones sweat the remainder of resistant energy out of their bodies, poised in the sauna in a seemingly drug-induced state.  They wandered back to the condo slowly, uncaring and deliriously relaxed.   

Chit chats on the fat sofas then dozing off on cat-naps while the late afternoon sun pours through the windows.   In time, a clever one brews a pot of coffee.  This smell at the nose is far more noticeable then ever before, like a small child whose nose wakes for the first time to the smell of morning brewing coffee.  They begin to transform into new creatures.  Just one cup in this new, current state becomes a jolt of power.  Energized, not just by the coffee but all that has transpired and each other.  In just minutes the pace begins to pick up.  Soon they are decked out and looking their best; make-up tips shared, jewelry exchanged and smelling like flowers or the wind.  They clickity-click outside in their shoes just as a white van-bus pulls up with a happy looking man. What middle-aged shuttle driver during off season, would not be happy to see seven, very relaxed, joyous and beautiful women step on?  The multi-lingual in the group quickly gives instructions to him in Spanish, thus making friends for all.  He senses their “looking for fun” attitude and with his left hand on the wheel, he slides a Disco CD  in with the right.  This funny old music pours out of the speakers and he starts to sing along to “Shake your Booty” looking at them with a smirk in hopeful anticipation that he won't have to turn it down!  They pounce on the bait for fun and join him in singing and then shouting along.  They take advantage of the seating of which both sides face the wide center-aisle.   Someone pulls out a camera and soon it's a crazy disco-dancing ride.  Nearing the destination someone shouts for him to “take the long way”!  This perfect gentleman acquiesces to their desires and drives on with the music turning it up even  louder.  Finally, laughingly they drop big tips in his hand, snapping photos of his beaming face on the way out the door as they head through the village.  

The noisy troupe joyously walks and laughs and dances and maybe skips here and there after the stop for a cocktail. Eventually they land themselves in a fabulous restaurant were they attract a lot of attention immediately.  

They are meticulously cared for through a four-course meal served by an adorable wait staff.  The do freely and verbally play with the wait staff.  They do flatter the chef who visits their table.  They did not break the collectable iittala blown art glass that loomed on the shelf just behind them.  They did attract other dining groups who were sucked into the  high-vibe soon becoming approving participants in their antics.  They did applaud their wait staff.  They did drink a few bottles of  Vino.  They did eat everything on their plates.  And they did, fabulously convince, their kind, humored waitperson to hoist a hot-copy of the best desert they had all equally ever tasted.






--The off season ski town was Vail, Colorado. The House and Spa were at the Vail Cascade.   The restaurant was Sweet Basil in the Village.  Vail lodgings, spas and restaurants offer fabulous  discounts during off season (late spring and fall).  The recipe directions have been simplified but are unchanged otherwise.

Banana Pancakes, Bali-Style with Rice Flour


 Banana Pancakes Bali-Style!
by Lulu (makes 3)

3 T. butter (melt in a small bowl) Then ADD:
½ C. water (less 2 T.)
½ C. white rice flour 
1 egg
1/2 t. baking powder
pinch of salt
1 T vanilla
½ banana, smashed to puree with backside of fork, add to batter  --mixing all together

(2 bananas total)

Pour 1/3 batter into a heated & buttered, non-stick pan.
Working quickly Thinly Slice more banana on top of the poured batter.  Thin enough that they sink into the batter, so that when you flip it  the batter will cook evenly with the sliced banana.  

Serve banana sliced side up with lots of butter and powdered sugar.  
Fill your cake hole! 




Bali story of the pancake 2004 
Every now and then a delectable treat comes across my palate that keeps me dreaming and wondering and eventually, if persistent, brings me to a taste-graving moment which  ignites in me a ridiculous creative attempt in my kitchen to mimic a recipe.  I say ridiculous as this could, and should, include eating more  trials of a similar food in a short time then I care to share, pounds included. This is one treat in which I scrumptiously and happily found a  way to bring it back to me without  the inconvenience of  travel.  

Just before my daughter Morgan turned 12 we took off to Bali, Indonesia for a month, just her and I.  I wanted to be close to her one last, lengthy, time while she still liked me (before  Jr. High which  was looming ahead for that fall) and Morgan wanted  to travel  someplace new and exciting and actually be with me (because years later this will be nearly inconceivable ).  We thought of  the idea one Saturday afternoon.  Bought our tickets just two days later; twenty days after that, we were on a plane to Bali.

The first evening in our beautiful hotel everything was new.  The garden walls and trees were covered in  hanging vines, the smell  of exotic flowers and the meandering water fountains calmed us. Fresh-fallen pink, flower pedals lead up to the entry of our room and we could smell and almost hear the sea that was just down the lane.  Weary from our twenty-plus hours sitting in the cramped seats of three airplanes we chose  to relax now on our  beautiful  veranda.  We called up room-service and ordered a light dinner.  Guessing  off  the unknown  menu I ordered something referred to as Nasi Goring (a Balinese dish made with rice noodles, chicken, shrimp, vegetables and spices).  As a last minute add-on  I ordered a banana pancake.  It was listed in the dessert section. 

Before we left for Bali a friend of ours insisted that we cannot return to the U.S. until we tried a banana pancake.  I insisted that we were not pancake people!  Waffles, yes; dutch-style pane'-cook, yes; crepes, yes!  But fat and sickly heavy pancakes, NO, we never eat' them.  Even recently Morgan had come home from a sleep-over feeling ill after a breakfast announcing  she would never eat another pancake again and why do people like them?  This friend though, was persistent.  She insisted these were like no other (light and fluffy) and she promised us, we would be glad if we tried them.   So as a last minute add-on,  I ordered it on behalf of our dear friend hoping that Morgan would try it for me and make the determination. 

As the sun declined South of the Equator and the evening flowers amped up their fragrances our food came delivered by a kindly Balinese man in a  flowered shirt.  Planting our tired selves at the bamboo settee we tasted the delicious main-dish and our appetite instantly revived!  The spices perfectly balanced.  The meats tender and tasty.  The noodles thin and translucent, made from rice.  But then the pancake.  Oh, the pancake!  Morgan took one bite and looked up at me like she had tasted God.  She grinned and insisted that I must taste this cake.  I must? I must!  I did not want to, at all.  She came around to me with the cake on the fork and said “Mom, you HAVE  to”.  So I did, and at that moment I joined her in this new love, that was it, the end of the non-pancake eating life.  Somewhere in nearly every day that month, in the afternoons with a Balinese coffee;  in the mornings with fruit';  in the evenings with  tea, these pancakes became our best friends.   We left many friends in Bali at the end of our month together and banana pancakes was one of them.

Now,  it has been almost two years since I have had one, except for in my dreams.  My continual  background question was how can something so filling that is made here,  taste and feel in my tummy, so light from there?  A  pancake is not that complicated, not complicated at all!  I contemplated how in Bali  they grow a sweet and delicate white- rice.  They grow it in wet paddies that are tiered on the sides of  the rich soil of volcanic mountains.  Heavenly white-rice is the main crop in Bali.  The delicious noodles we ate were made of rice not wheat flour.  I decided to try rice flour in a  batter in place of American wheat flour.   Frustratingly the only rice flour I could find at the time was a dark and corse brown-rice flour.  Of course it was barely worth my effort as I knew while I was mixing the batter anyways.  I gave up on the idea for awhile until one day it occurred to me that I had in the pantry supermans blender, a machine that my parents gave us as a wedding gift 10 years ago.  This is also known as (drum-roll please) the Vita Mix!  Its engine so powerful the lights in the kitchen dim when I use it in high gear!  The high-entertainment video it came with shows I can grind popcorn into corn-meal!  If we needed to drink wood, we could do it with the aid of this machine.  So I pulled it out donned my ear-plugs and tossed  into the Vita Mix a few cups of  beautiful Sushi-quality rice.  Bingo! Fluffy white stuff came out and—the recipe was born. 

Here for you is the final compilation, about 20 pancakes later.   Another advantage besides the taste and pleasure one is that with these I don't get the usual sugar high/low feeling after eating something sweet like a pancake.   No I'm no nutritionist, but I''m guessing this is simply because  rice is not nearly as glutenous as wheat and likely explains why it is neither as filling nor  as fattening, to me as the American Pancake.  My physical apparatus should reflect this after so many of them, the first day  I  ate FOUR...  I have not gained one ounce (I think, though I would never  check a scale)  and I have eaten at least one nearly every day since! Enjoy!
  


Dutch Croquettes and Bitterballen

This savory meat filled pastry is a favorite specialty from my Dutch heritage.  I would yearn for them all year long but my mother would only make them around the holidays.  When I discovered them everywhere in Amsterdam it seemed so unfair I had to learn to make them myself!

The recipe is a compilation of my mothers instructions, and those of a five-star restaurant in Fort Collins, Colorado where Bitterballen was served as an appetizer with a spicy mustard sauce at the classy bar.  After dancing in my Klumpens (wooden shoes) on the bar enough times, the Dutch owner finally gave me the secrets I needed!


Allow plenty of time to make, and prepare at least a day ahead

Shopping List


Chicken, boneless skinless breasts (or thighs) 5-6 lb's (traditionally Veal)
Butter, 1 lb
Whipping Cream 2 cups
Chicken Broth 4 cups
Gelatin 1 small box 
Dijon Mustard, such as Grey Poupon
Ground White Pepper (good quality) several Tablespoons
Nutmeg, at least 3T
Knorr Chicken seasoning powder (can find in Mexican section)
Flour, pastry type or less glutenous as possible
Dry Sherry 2 cups
Maggie (a Dutch seasoning, can be found in the Mexican food section also)
1 bunch of fresh Parsley (for Croquettes)
Tabasco or Cheyenne Powder (for Bitterballen)
Eggs 1-2 dozen
Club Crackers
3 French Breads (dried out) or quality unseasoned croutons or bread crumbs

Part One, Making the Meat Filling

Melt a few tablespoons of butter in a large skillet, frying a few pieces of chicken at a time, to a caramelized brown, while seasoning each side with salt, white pepper and nutmeg, setting aside to cool and repeating the process  

Bring the cream to almost a boil (watching carefully) in a medium, heavy saucepan, turn down and simmer about 20 minutes or until the cream is reduced to about half the amount.  


Meanwhile, in a small heavy saucepan or skillet make a Roux by melting 3/4 cup butter and adding 1 cup flour, cook on medium stirring most of the time, until lightly browned.  Set aside.


In a very large pot, bring to boil

2 cups dry sherry 
3 of the 4 cups chicken broth 
1/2 cup dijon mustard
1 Tablespoon of nutmeg 
2 T Maggie seasoning 
1 Tablespoon Knorr chicken seasoning powder (or salt) 

Turn down to a simmer add the chicken pieces, add water or broth to cover, simmering on med-low for about 20-30 minutes, remove chicken and cool

Meanwhile, in a cup whisk together, then let rest to dissolve
1 cup of the chicken broth
2 packages of gelatin

Now add about 2/3’s of the Roux to the large pan of broth, heat through well and add the gelatin mixture stir well


It should resemble a smooth, thick and tasty gravy and meat mixture  
It needs to be thicker than the final product, because you will still be adding the cream
Once chilled in the freezer it will be roll-able; but beware not to make it so thick that it is not appealing.  

Add more Roux to the mixture thicken it (heating well to incorporate the Roux if necessary again)

Overheating after this point can ruin it, only heat on low



Mince the cooled chicken to very tiny, shredded bits
Add chicken to the broth 
Add the reduced cream to the broth, stir gently
Heat through again on low temperature and don't over-stir

Taste and keep adjusting, adding more of any, if needed:
Maggie seasoning
Dijon mustard (being cautious that overuse makes it taste sour)
Knorr chicken seasoning powder or/ salt 

Finally carefully stir in as an option:

for Croquettes, 2/3 cup or more of fresh parsley, minced
for Bitterballen, Hot Tabasco or 1-3 teaspoons of cheyenne pepper to taste (spicy)

Chill in freezer overnight

Part Two, Rolling Into a Pastry

Shape into little 1x3" logs (croquette style) or 1-2” balls (Bitterballen) setting aside a plateful at a time to re-chill if necessary, keeping the rest of the mixture chilled in the freezer, mixture must stay very cold to work with

Alternate rolling in:
  1. Flour, lightly
  2. Eggs, prepare a dozen whisked eggs with a few Tablespoons of water
  3. Ground club crackers, smashed in a ziploc-bag into fine crumbs
  4. Egg mixture, again
  5. Ground bread into crumbs 

Rolling Tips: 

Keep logs unstacked and put back in freezer immediately after rolling in flour to harden somewhat before rolling in eggs etc...
It is quickest to roll in a group with others passing the rolls 
Use pie pans or other shallow flat plates, have two egg dishes for less mess
Use several pairs of disposable plastic gloves
Gently placing in ziplocs to freeze 

Keep frozen and pull out the amount you wish to use, several hours before use, thaw in refrigerator

Deep Frying

Submerse to cover in oil heated to about 350-375.  Depending on the shallowness of the oil, cook a few at a time, as too many will cool the oil off  Peanut oil works well for deep-frying


(tip --if they are still cool in the middle a few seconds in the microwave can remedy in a pinch)

Serve with any good mustard sauce