It's finally starting to feel like fall to me. Part of that is the temperatures--not hot--and part of it is that the things that made up "summer" are finally finished. And what a summer! We kicked it off with Sara Joy's birth and my family's visit. A few week later we went to Maryland for Alex's wedding and a vacation. Two weeks after we got back we went to family summer camp for a week. A week after that we had a retreat for almost another whole week. Since that retreat Mike's had a trip with friends to nearby cities, we attended 2 engagements and a wedding, and we traveled to another city for another wedding and to catch up with previous neighbors. But now the weather is cooling off (highs around 80 and lows below 50!) and school kids are going back...I'm ready for a fall routine.
Except then this week everyone is sick (or was--better now), school are closed because of the flu, and we devoted a day to Matthew's birthday. Four years old!
I though it would be a good time to post these recipes my mom had asked for. These aren't necesarily the iconic local dishes, but they are recipes for everyday food around here that we also eat at home. Later I'll fill you in on food we eat out or that I want to learn how to make.
Rules of Local cooking that I don't always follow: All ingredients are adjustable and substitutable. No skins (tomato, potato) Whatever meat you have is fine, don't use too much! More salt, more oil. Keep it spicy, you can't put too much red pepper. Never use a timer. Never use a measuring cup. Only use one pot or pan. Wash everything, meat, veggies, grains. Salt everything. Cook it long and low or grill it.
Recipe for Chicken Stew:Either 2 tomatoes and 3 T tomato paste -or- 6 tomatoes and 1 T paste
1.5 teaspoons red pepper paste
3 cloves garlic sliced, chopped, or pressed
1/8 cup olive oil
4-6 breasts chicken, or the equivalent of mixed white and dark meat pieces (optionally cut into small stew sized pieces)
Chicken broth or water
Salt and Pepper
Red pepper flakes/crushed red pepper, 1.2-1 teaspoon or to taste.
Peel and chop tomatoes. Saute garlic lightly in olive oil. Keeping sauting and add chicken. Saute on med-high or high, not to cook through but to create yummy garlic-y flavors. (I like to cut up the meat at this point). Add pepper paste, tomato paste, stir to combine. Add tomato, stir for a moment more. Stir in red pepper, black pepper, salt. (Start light on these, you can add more later.) Add water or broth to almost or cover chicken. Bring to a boil. Reduce to simmer and cook until chicken is done and you have the amount of liquid you want. After it's been cooking a while (so germs are dead) taste and add salt or black pepper--this stew likes alot of salt and pepper :). The longer you cook it, the better the chicken will be, plan on at least an hour--you can add more water if yours is running out and you want to keep cooking. Serve with Pilav.
Or, add potatoes peeled and cute into cubes. You will need to add more water since potatoes will soak it up. You can stretch the meat almost indefinitely this way if you're looking for a cheap way to feed a crowd.
Sometimes I add a bit of oregano and mint for a different taste.
Pilav:Put kettle on to boil. In a heavy, wide pot (ie, dutch oven) heat about 1/4 cup fat (half oil, half margerine for a nice turkish taste, or just oil). Add 1 cup washed rice and a generous dose of salt (1 teas?), stir fry for 3 minute or so. Add 2.5 cups boiling water, do not stir! Cover, let cook on lowest heat possible. This rice does not cook by time, so you check the water level by ear (if your good) or by opening and poking a tiny spot with a spoon to make sure there's still water in there (if you're me). If it needs water, add just a little hot water. It's done when it tastes done and the water is gone--the goal is for those two things to happen at the same time. Sit without disturbing for 5 minutes at least before serving.
Or, add boullion with the salt, or use real chicken broth instead of water.
Optional: before adding rice, stir fry 1/4 cup orzo till lightly browned (make a nice presentation)
Green Beans:
Saute several cloves garlic, a half a small onion chopped in several Tablespoons olive oil. Add 2 T tomato paste, 1-2 t pepper paste, chopped, peeled, diced tomatoes if you like (2 or 3), salt, pepper. Stir a cook for a minute or so. Add fresh washed, cut green beans and water to barely cover. Plan on cooking this one for hours (Mine needed most of a day). Again, taste and add salt or black pepper. I think the spices taste better if cooked in rather than added at the table. Don't let all the water cook out--serve kinda soupy with bread or rice or both.
Soup: (soups here tend to be less hearty than Americans make them, you use the expression "drink soup" not "eat soup")
less than 1/4 cup olive oil
3 cloves garlic
2 T tomato paste
1 t pepper paste
2-3 peeled chopped tomatoes
1 handful orzo
chicken broth
some of the chicken from the chicken you used to make the broth, chopped and shredded to smithereens
salt
red pepper
black pepper--this is key for this one
oregano (about a teaspoon?)
mint (a little less than the oregano)
Saute garlic. Add chicken, pastes, and salt. Saute a bit then add tomatoes. Add broth and water to almost fill pot (3 quarts, mabye?). Add spices (start light, add more later). Simmer. The spices should blend (no one sticks out) but with black pepper being strongest, then oregano, with mint being like an afterthought--measurements depend on which pot you're using :). Add the orzo 20 minutes or more before serving. Dont' forget fresh bread with this one.
My favorite salad:
equal parts cucumber and tomato, cut to the same size, about 1 cm cubes
fresh green onion chopped
Salt
Mix and let rest in the fridge for an hour or so for fullest flavor. Some people add some vinegar or lemon too. No dressing needed, it's like it makes its own. You can add finely chopped lettuce too.
Oven Bake:
meat of choice cut into stew-sized pieces
veggies of choice (eggplant, potato, peppers, onion, garlic cloves, tomato halves or quarters)
red pepper, salt, black pepper, tomato paste, pepper paste, more salt
a little oil
Arrange in baking pan however you want (fancy for presentation, combined for melding of flavors). If you use paste stir to coat. Bake long and low. Serve with rice adn bread and salad.
photos from
TurkishCookbook.com
http://www.masalcafe.net/rt/mn/images/products/87263771_coban-salata.jpg
http://www.turkishcookbook.com/images/ZeytinyagliYesilFasulye.jpg
