Polynesian

I just got back from an AMAZING trip to the Hawaiian Islands. Hawaii is always a prime destination for a little R & R, but this time I was visiting to learn more about Polynesian Culture and it's cuisine's history. I was very surprised with what I learned.

When I think of Polynesian cuisine, I think of my favorite tropical foods: fish, luau- style roast pig, coconut and tropical fruits. But... did you know that some of these foods are not indigenous to the Hawaiian Islands?

Before the arrival of humans in ancient Hawaii (around 300 A.D.) the Hawaiian Islands, one of the most isolated groups of islands in the world, contained nothing edible on the land. Polynesian settlers found no indigenous animals except for bats, lizards and birds- which were pretty much inedible. There were absolutely no sources of carbohydrates, and only a few native fruits in hard-to-reach parts of the forests. So they brought back with them 27 or so edible plants (including the very important taro and sweet potato), as well as poultry and pigs. Fishing also became popular, and included all sorts of fish, shellfish, sea urchins and turtles.

Then, in 1778, English explorer Captain James Cook "discovered" Hawaii. The British brought over cows, horses, goats, and a bewildering number of plants. Hawaii was no longer a secret to the world, and many immigrants from countries such as China, Japan, Korea, Puerto Rico, Portugal and the Philippines came to the islands to work on the sugar cane plantations. Each of these groups demanded their own kinds of foods on the plantations, thus adding to the diversity of the cuisine in Hawaii.

In modern Hawaiian cuisine, chefs are very dedicated to sustainable cooking practices. The use of local produce, fish and meat is found is most fine dining establishments. Fusion cooking is common, which integrates various ethnic foods with more common Hawaiian foods such as fish and tropical fruits.


Tropical flavors might be my absolute favorite flavors in the world, so my Polynesian menu is totally awesome! It starts with a cocktail that I had at a Luau (quite possibly the best cocktail that I have ever tried). The bartender described it as being similar to a Long Island Iced Tea, only instead of cola you use pineapple juice, and instead of using rum, you use coconut rum. It was divine. He asked me to come up with a name for it, so I just called it a Waikiki Iced Tea! That's pretty much what it was, after all... Next, I made my main course, which was macadamia and coconut crusted mahi-mahi with a pineapple salsa topping, served over baby mixed greens tossed in a homemade guava vinaigrette. Mahi-Mahi is a common fish in the Hawaiian waters, and is absolutely delicious. The pineapple salsa offers sweet heat, which compliments the mild fish very well. Pineapple is one of my favorite flavors, and I really wanted to visit a pineapple plantation during my trip (which I did, and it was so interesting! I had no idea pineapples grew in bushes... see photo above...) So I had to incorporate pineapple in my menu! The guava vinaigrette is very easy to make and uses guava nectar instead of fresh guava (It is hard to find guava back here in the States, but every grocery store carries guava nectar in the juice aisle). Rice is popular in Hawaii because of the Asian influences, so I served rice on the side, only I made mine using coconut milk instead of water, to give it the island fusion flare. Finally for dessert, I just had to make a Hawaiian tourist classic: chocolate covered macadamia nuts! Only I made mine using dark, milk, and white chocolates to give it an interesting and colorful twist.

Hawaii might be part of the U.S.A., but it is considered a part of Polynesia as well, giving it the feel of a far away, exotic land. It really is paradise. Since we've returned from our trip, I have made my Polynesian menu on nice evenings outside with candles burning and luau music playing, and it takes me back instantly! This is a great menu for entertaining in the summer months. I hope you enjoy it as much as I do!

Mahalo and Aloha!

Photo by Sommer Clary: Pineapple bushes at the Dole Plantation, Oahu, HI

Links to my recipes:
Waikiki Iced Tea
Macadamia and Coconut Crusted Mahi-Mahi with Pineapple Salsa
Guava Vinaigrette
Coconut Rice
Triple Chocolate Covered Macadamia Nuts

Russian Christmas

Merry Christmas Global Kitchen fans!

A while back, I got my hands on a junior high textbook that was all about the holiday food traditions from around the world. It was a fascinating read, as you can imagine!

I have to admit, for as much as I love ethnic food, when it comes to the holidays I am a traditionalist. Having said that, I really wanted to try making a holiday meal from another country- which is why I chose Russian!

Russians really enjoy celebrating Christmas, especially since the fall of communism. Starting in 1917, Christmas was banned in Russia to solidify a secular state for the ruling communist party. However, as of 1992 (with the fall of the Soviet Union) Christmas traditions are stronger than ever!

The foods that I read about present at Russian Christmas dinner tables are surprisingly similar to ones in the United States. For example, roast goose with apples is a main course in Russia at Christmas. Although my family always had turkey, I know many American families have roast goose at Christmas, and I had always wanted to try it.

So a Russian Christmas menu it was!

My Russian Christmas dinner menu starts with a true Russian classic: Borscht. Borscht is a gorgeous soup that is primarily made with beetroot, which gives it it's signature reddish jewel color. It is warm and delicious and a beautifully colorful dish to look at on a cold, icy winter's day! My main course is the roast goose with apples, and on the side I am serving a traditional, simple dish that is a favorite in the Russian countryside: roast potatoes and mushrooms. Russian tea cakes are a popular Christmas cookie that have made their way over here as well (I grew up eating these at Christmas!), and to finish it off with a unique Russian touch is iced Russian Vodka. Russians pride themselves in making some of the world's best vodkas. I am serving it the way that I saw it served at a Russian restaurant: in a block of ice. Not only is it a nice presentation, but it keeps it icy cold (which makes it nicer to drink).

In traditional Russian cuisine, the foods and ingredients are reflective of the cold, harsh climate. These foods were meant to give as much warmth and energy as possible to survive the winters, so starchy, high carbohydrate foods and high protein/ fat foods became the main components in the cuisine. On a chilly Christmas night, this wonderful Russian holiday menu should warm you up as well! Merry Christmas! Prijatnovo appetita! S Rozhdestvom!

Recipes:
http://www.food.com/recipe/russian-borscht-440516
http://www.food.com/recipe/roast-goose-with-apples-440375
http://www.food.com/recipe/russian-roasted-potatoes-with-mushrooms-440517
http://www.food.com/recipe/russian-tea-cakes-440380
http://www.food.com/recipe/iced-russian-vodka-440518

Photos by Sommer Clary

Coming soon!

Hello Global Kitchen fans!

Just a quick announcement-- I am very close to launching a website for Global Kitchen! Yeaaay! It will have quick links to my recipes, but even cooler-- I will have an online store! Many ethnic food dishes seem to be made with tools that are hard to find here. So, I will sell them online for your convenience! From tagines to chopsticks, it should be fun!

Stay tuned and happy cooking!

Vietnamese

Hello Global Kitchen fans! Sorry it's been so long since I've blogged; I've been busy, busy, busy!!! Fortunately, a large chunk of that has been cooking and traveling, so my neglected blog will ultimately benefit...

I wanted to share with you my amazing evening of cooking that I had the other night! I had the opportunity to cook with a wonderful chef who was teaching me how to make authentic Vietnamese dishes like the ones that she grew up with. It was DELICIOUS! It's funny, I have never traveled to Vietnam (although it's high up on my list!), but my father has. He was in the Vietnam war, and instead of telling horrific war stories, he talks about how amazing the food was there. Seriously-- I have never heard a bad war story from him- only food raves!

Vietnamese food certainly has a great reputation. When people think about Vietnamese cuisine, they think "fresh" because of the tons of fresh vegetables and herbs in the dishes. Vietnamese cuisine is mainly influenced by Southern China in the north (with lots of wok, stir fry, soy, black pepper,etc) and South East Asian countries in the south (chilies, coconut milk, curries, etc.). The southern and central regions of Vietnam are fertile farming regions which produce the abundance of fresh produce and herbs that make Vietnamese cuisine so distinctive.

The dishes that I am sharing with you are Bun (Vietnamese herb noodle salad), Ca Kho To (fish in caramel sauce-- sounds weird but is GREAT), Ca-Ri Ga (my favorite- chicken curry with potatoes, carrots and peas), and Cafe Sua Da (a sweet Vietnamese coffee drink), and rau thơm which is a plate of herb condiments served at every meal.

If you've never tried Vietnamese food, you will be pleasantly surprised. It is unique and tasty. As they say in Vietnam, "Ăn ngon miệng!"

My Recipe Links:
Cafe Sua Da
Ca-Ri Ga
Bun
Ca Kho To
rau thơm

Photo: Ca-Ri Ga by Sommer Clary

Jamaican

My friend Michelle is coming up to visit me-- I am so excited! Michelle shares my interest in international cuisine, especially Jamaican food. I am going to prepare an entire Jamaican spread to welcome her with. It is going to be delicious and a perfect tropical feast for the end of the summer!

I remember my first time visiting Jamaica. Two things stand out in my mind the most; The first is walking through the waterfalls at Dunn's River near Ocho Rios. The second... rum everywhere! I remember ladies shoving rum shots in my face trying to get me to sample it, which is hilarious because I was, like, 15! My folks grabbed my arm and yanked me away before I could sample any, but I understand why they were so invested in having people try their rum-- it is among the best in the world.

I haven't seen my friend Michelle in a such long time. When we get together, it is usually cosmopolitans, movies, and tons of laughs! This time, I am replacing the cosmos with a fabulous cocktail that I have created incorporating the flavors of Jamaica with their rum. I'm calling it a "Jamaican Mangotini". I am pouring mango juice, Jamaican rum, Grand Marnier, and the squeeze of a lime into a shaker filled with ice and straining it into a chilled martini glass rimmed with sugar that has a hint of cayenne pepper mixed in. It is an AMAZING cocktail that is a little spicy and sweet!

As a snack, I am putting a Jamaican twist on the typical "chips and salsa" by making crunchy plantain chips with mango salsa. Plantains look like bananas but are more similar to a potato. Instead of pan frying them so that they are still soft in the middle, I am making them like you would fry chips-- nice and crunchy! My mango salsa recipe is to die for and can can go with just about anything... she'll love it!

Then I'm firing up the grill to make a Jamaican classic: Jerk chicken and pork. Jerk sauce is a delicious blend of sweet, spicy and savory flavors by combining ingredients like orange juice, brown sugar, chili, cinnamon, ginger, garlic, etc. I am marinating chicken and pork skewers in my homemade Jamaican Jerk marinade overnight for maximum flavor. It is the best jerk marinade EVER-- you have to try it! I will be serving the skewers over the national dish of Jamaica: the "Jamaica Coat of Arms", which is rice cooked with onion in coconut milk and mixed with beans. It sounds simple, but it is uniquely delicious and as authentic of a dish as you can make. It has become one of my favorites.

I can't wait to pop in the Bob Marley CD, fire up the grill and enjoy great Jamaican food and drinks with my friend Michelle! We are going to have a great time!

El Salvador

I have a new food obsession (surprise, surprise!)-- El Salvadorian pupusas! I think these are El Salvador's answer to comfort food, because eating them sure puts me in a happy place! I made these for dinner last night and they turned out great (even my kids LOVED them, which is always a huge plus!). I always thought they would be tricky to make; whenever I order them at the restaurant up the street, they take forever to come out. But they were really quick and easy!

There are many ways to make pupusas. A pupusa is like a thick corn flour pancake filled with either beans, cheese, beans and cheese, or beans, cheese and pork (which is called Pupusas Revueltas). It is served with tomato sauce to pour on top or dip bites into, and curtido on the side. Curtido is a kind of cabbage slaw. Traditionally the cabbage and carrot are boiled down and pickled with vinegar and salt, but there are many variations of curtido these days.

For dinner I decided to go with the bean and cheese pupusas. My curtido turned out fabulous too! I didn't boil it down, but rather kept all of the ingredients fresh. I added green onion, cilantro, serrano and red wine vinegar to my shredded red cabbage and carrot, making an amazingly flavorful curtido with just the right crunch! As for the tomato sauce, it is exactly

that-- sauce out of a can! Buy a good quality brand, warm it and serve it on the side in a ramekin. Easy!

I hope my pupusas put you in a happy place, too. Buen provecho!

Photo credit: Sommer Clary for Global Kitchen, 2010

Recipe links:
Pupusas
Curtido

Mexi- Asian Fusion

Well, I must admit, this blog is meant to showcase different cultures' cuisines and amazing authentic dishes, not to come up with fusions. However, the other night I made this dish that turned out so amazing that I have to share!

My husband is a sucker for seared ahi tuna, so I thought I would treat him to an appetizer of seared ahi sea steak served over a salsa with Mexican and Asian flavors. It was really quick and easy (less than 20 minutes, HELLO!), and was so beyond delicious. I think that he thinks that I slaved over it!!! I took an ahi tuna sea steak that was super fresh and of the highest quality (sushi grade), and marinated it for 10 minutes on each side in a teriyaki marinade. I seared it for a minute or two on each side and thinly sliced it, spreading it across a pico de gallo that I added soy, ginger and chili to (I made this once with a Thai chili and once with a serrano chili-- both were great, so whatever you prefer). The creamy, beautiful taste and texture of the tuna was complimented so well by the heat from the chili and the savory combination of Mexican and Asian flavors-- it was amazing. If you are a fan of ahi tuna, I guarantee that this will be one of your favorite recipes! Serve it with some fresh homemade margaritas... or some chilled sake-- whatever you prefer! Enjoy!

Photo credit: Sommer Clary for Global Kitchen, 2010

Seared Ahi Tuna Sea Steak over Mexi-Asian Salsa