Cheap Ethnic Eatz: exotic food and ethnic recipes

My 6th Blogiversary: Raw Pesto Spaghetti

Evelyne — Mon, 17 Jun 2013 19:56:35 +0000

Quite another milestone! June 14th was my 6th Blogiversary. Every year I am so grateful and surprised to see how my passion for food and desire to share my discoveries only gets stronger and stronger. I am so proud to be part of this great community of friends and food lovers. And I enjoy discovering what others are concocting in their kitchen just as much…it is an endless source of inspiration. You are all amazing. And thank you for every visit to my blog and all the amazing comments you leave.

This year the celebration will be low key. No elaborate dish, no giveaway, no major fanfare. I have been fighting a bronchitis (again) for the past 2 weeks so I have not spent a lot of time in the kitchen. But what I would like to share with you is something possibly new to you. After all I think that is what I do best: try to get people to step outside of their safe food box.

I have taken you all on many ethnic and adventurous epicurean journeys, serving up recipes that are unusual like the Butsi with Ube Halaya, a Filipino sesame ball made with a purple yam filling ; my weird beverages such as the Spruce Liqueur; my ventures in cured meats such as my homemade Duck Prosciutto; my exploration of the rarer fruits and vegetables such as the Salsify or Dragon fruit, my large selection off unexpected ice creams such as the Lavender ice cream; all my homemade cheeses; my odd combinations of food like the Strawberry Avocado Salsa; my recipe with ingredients you would never think of cooking with like my Aloe Candy; and even beauty recipes such as the Henna paste recipe.

So what new concept do I have to offer you today? How about a look at the raw food diet with a raw Pesto Spaghetti. The idea is that you can only truly benefit from the nutritional value of foods when they are not cooked or processed. Some heating is permitted as long as the food remains below 115 degrees F, an example is dehydration. We would assume that only vegans can be true raw food followers but that is not the case. You can be a raw food carnivore with sashimi, ceviche, tartars and raw dairy products. But the base of this this diet mostly consist of fruits, vegetables, nuts and seeds. The raw food diet is also big on fermentation such as sprouting seeds and whole grains. So that is the raw food diet in a nut shell…pun intended!

I eat everything: I am not a vegetarian or vegan, nor do I have any food intolerance. So I am not here to push a diet on you. But I have to admit I am curious about preparing a healthy balanced raw meal that will not leave me feeling hungry. I was convinced I would need a steak on the side after. But you know what, after eating 2/3 of my salad I has so full and satisfied. I could not eat another bite and I was not hungry later on the the evening. This experiment was a success…to be repeated!

I do not have permission to reprint the exact Pesto Spaghetti recipe so I recommend you get your hands on the fabulous Raw Essence cookbook which is published by www.robertrose.ca. I will give you a brief description however of each component. You will truly be amazed by the recipes in this cookbook. One of my favorites is the ‘cheese’ cake. If you did not know any better you would swear it is a real decadent cheesecake. I’ll talk more about this book soon as I tried my hand at making Kombucha from scratch. But for now here is the gist of the raw Pesto Spaghetti…

Marinated Mushrooms
mushrooms, olive oil, salt and pepper marinated for a short while and drained

Pistachio Basil Pesto
pistachio and cashew nuts ground in a food processor with basil, garlic, olive oil and salt

Crumesan
a raw Parmesan made of ground Brazil nuts, garlic, salt and pepper

Pesto Spaghetti
mandolined apple and zucchini tossed with the pesto, lemon juice and olive oil. Bed of spinach and sprinkle with mushrooms and Crumesan

Original article: My 6th Blogiversary: Raw Pesto Spaghetti

SRC: Oreo Truffles

Evelyne — Mon, 03 Jun 2013 04:00:59 +0000

Today is my group’s reveal day for the Secret Recipe Club. What is the SRC? Basically you are assigned a fellow participant’s blog by the organizer and then you pick a recipe of your choice from that blog and make your version of it. But it is a secret, you cannot reveal whom you picked and what you made until the established posting date and time. This month’s secret: Oreo Truffles.

I had a wonderful blog this month called Vanderbilt Wife, written by Jessie. She lives in Chattanooga (love saying that word) with her husband and 2 great kids. She has the perfect set-up: she stays at home taking care of the family – probably much better than she claims lol – but she is also a very active freelance write, editor, proofreader, and social media manager. Plus she has a lot of awesome recipes.

The only problem is that these last days in Montreal is has been really hot, like hot plus humidity. No way am I turning on an oven. I searched for the least amount of heat required recipes. Tempting ones were the BLT Bites, Banana Couscous and Sweet Beet and Heat Salad.

But of course the sweet tooth won out in the end and I chose the Oreo Truffles. Instead of a chocolate coating I thought I would try some truffles rolled in cocoa powder and others covered in butterscotch chips. I have never been good at coating stuff with chocolate and this was not exception. You are seeing the best ones. A good decision though was making a few balls with a fresh cherry in the center. Wish I made more of those. Great easy sweet treat.

Oreo Truffles

Rating: 41

Yield: 40 balls

Turn your Oreo cookies into a sweet candy treat. You can make truffles with some crushed Oreo cookies and cream cheese. Dip it all in chocolate or other chips. What a great party recipe.

Ingredients

1 pkg. Oreos
1 pkg. cream cheese (8 oz.)
2 pkgs. chocolate or other flavored chip
cherries, optional

Instructions

Turn 36 whole Oreos into crumbs, in a food processor or by hand.
Mix with the cream cheese until well incorporated.
Form into 1-inch balls and freeze for 10 minutes.
Separately, crush the cookie part of another 2 cookies for sprinkles.
Melt the chocolate, then roll the Oreo balls around in the chocolate until they’re completely covered. Set on a baking sheet, sprinkle with Oreo crumbs and stick in the fridge or freezer for 1 hour.

http://www.cheapethniceatz.com/src-oreo-truffles/

Evelyne Budkewitsch

And by pure coincidence this recipe qualifies for this month’s Chocolate Party, where chocolate is to be paired with cherries! Thanks Liz for pointing it out.

Original article: SRC: Oreo Truffles

Cheesepalooza: Ale Washed Trappist Cheese

Evelyne — Thu, 30 May 2013 20:00:40 +0000

This is the 10th month of the world wind Cheesepalooza challenge and there is only 1 more month to go after. I have to say I have learned so much since I began this cheese adventure. I have learned to try and be as precise as possible (I am bad at it), I have learned patience, I learned to not throw in the towel after failures, and I learned to make cheese at home.

This month our challenge was a washed rind cheese. This means once the cheese is made and aging, you wash the rind with a brine like solution on a regular basis so it forms a flavor packed rind.

I chose an Ale Washed Trappist Cheese from the Making Artisan Cheese at Home book. The milk was infused with coriander seeds and lemon peel.

Also a layer of the two was placed between the curd for extra flavor.

My cheese wash was made with a mix of brine and of white Belgian beer.

Although the inside of the cheese tastes good, my washed rind did not turn out like it should have. It did not have the pungent odor know to this cheese, not did I get the firm, flavorful rind around the cheese. I think some bad bad bacteria got in there with the good bacteria. Just had to cut the rind off before consumption.

Ale Washed Trappist Cheese

Rating: 51

Yield: 2 cheeses

Ale Washed Trappist Cheese was this month's challenge for the washed rind cheese recipe. Mine has a layer of coriander seeds and lemon peel inside as well.

Ingredients

2 gallons pasteurized milk
3 tsp coriander seeds, crushed
3 tsp granulated orange peel
½ tsp Meso II starter
½ tsp calcium chloride diluted in ¼ cup nonchlorinated water
½ tsp liquid rennet diluted in ¼ cup nonchlorinated water
Kosher salt
Two 12 oz bottles of Belgian Ale at room temperature plus 16 to 24 oz more for washing

Instructions

In a nonreactive 4 quart saucepan, heat 2 quarts of milk over low heat to 90°F; this should take about 20 minutes. Stir in 2 teaspoons of the coriander and 2 teaspoons of the orange peel, then slowly raise the temperature to 110°F over the course of 10 minutes. Turn off the heat, cover, and let steep for 45 minutes.
Place the remaining 1-1/2 gallons of milk in a nonreactive pot. Pour the steeped milk through a fine mesh strainer into the larger pot of milk and whisk to combine. Discard the coriander and orange. Bring the milk to 90° over low heat; this should take 5 minutes. Turn off the heat.
Sprinkle the starter over the milk and let it rehydrate for 5 minutes. Mix well with an up and down stirring motion. Cover and maintain 90°F for 30 minutes. Add the calcium chloride and gently stir for 1 minute, then add the rennet the same way. Cover and let sit for 1 hour, or until the curds give a clean break.
Still maintaining 90°F, cut the curds into ½ inch pieces and let sit for 10 minutes. The curds will shrink to the size of small beans. Meanwhile, heat 1 gallon of water to 175°F. Ladle off enough whey to expose the curds. Add enough hot water to bring the temperature to 93°F. Stir for 10 minutes. Repeat this process of removing whey and adding hot water, this time bringing the temperature to 100°F. Stir for 15 minutes, then let the curds settle for 10 minutes. Cover and let rest for 45 minutes, maintaining 100°F. The curds will mat and form a slab.
Drain off enough whey to expose the slab of curds. Transfer the slab to a flat bottomed colander, place it over the pot, and let drain for 5 minutes. Transfer the slab to a cutting board and cut into 3/8-inch thick slices. Place in bowl and gently toss with 2 teaspoons of the salt.
Line two 5-inch molds with damp cheesecloth and set on draining rack. Tightly pack a quarter of the curds in each mold, and press at 5 lbs for 10 minutes, just to compact the curds slightly. Peel back the cloth and sprinkle each cheese with ½ tsp of coriander and ½ tsp of orange peel, then pack in the rest of the curds. Press at 8 lbs of pressure for 6 hours at room temperature. Remove the cheese, flip over and rewrap. Press at 8 lbs of pressure for 8 hours.
Pour the bottle of ale into a lidded, non reactive container large enough for ale and cheese. Remove the cheese from the mold and place it in the ale. Soak the cheese, covered, for 8 hours at 55°F, flipping over once.
Remove the cheese from the ale and pat dry. Reserve and refrigerate the ale and place the cheese on a cheese mat. Air dry at room temperature for 12 hours. Return the cheese to the ale and soak for another 12 hours at 55°F. Remove, pat dry, and air-dry at room temperature for 12 hours, or until the surface is dry to the touch. Discard the ale.
Prepare a brine-ale wash: boil ½ cup of water and let it cool, and combine with ½ cup of ale, then dissolve 1 teaspoon of salt in it. Store in the refrigerator.
Place the cheese on a mat in a ripening box and ripen at 50°F and 90% humidity for 4 to 6 weeks. Flip the cheese daily for the first 2 weeks, then twice weekly after that. After each flip, pour a little brine-ale wash into a small dish, dip a small piece of cheesecloth in it, and use it to wipe the surface of the cheese. Discard any unused brine-ale wash after 1 week and make a fresh batch. Also wipe away any moisture from the bottom, sides, and lid of the ripening box each time you flip the cheese.

http://www.cheapethniceatz.com/cheesepalooza-ale-washed-trappist-cheese/

Evelyne Budkewitsch

Original article: Cheesepalooza: Ale Washed Trappist Cheese

Delicatessen: Duck Prosciutto

Evelyne — Mon, 27 May 2013 23:35:39 +0000

I love discovering new food monthly groups or friendly challenges but this one fits the bill in a whole new way. Food ‘n Flix is a monthly event where a ‘host’ picks a movie of their choice that pertains to food. Everyone watches the movie and then makes a recipe which the film inspired. It can be any recipe. I annually plan a Food Film Marathon at my house with lots of friends so I know my food movies!

This month’s pick is hosted by Elizabeth at The Law Student’s Cookbook and she picked a really unusual and quirky movie called Delicatessen (one that is on my annual event’s list). I cannot give you a better set-up than IMDB: Post-apocalyptic surrealist black comedy about the landlord of an apartment building who occasionally prepares a delicacy for his odd tenants.

I saw this movie years ago and it was a real pleasure watching it again. It is not a movie for everyone, but it is a beautiful little jewel of the absurd, a black comedy with lots of very unusual hilarious moments.

In this sci-fi war torn city the owner of the local delicatessen is also the proprietor of an apartment building who has a unique way of choosing his tenants. You see food is scarce and sometimes you have to result too…cannibalism for some meat. Don’t worry it is not a horror film and there is only one scene where a wrapped parcel hints at the content. Anyways, the new tenants are judged on what they would look like as a steak in a plate.

The movie focuses on the quirky and very absurd characters that live here, including the new tenant who charms everyone, including the butcher’s daughter. She wants to save her new love so she goes underground to ask help from the obscure vegetarian rebels.

Will the tennant make it to dinner or as dinner? Well you’ll have to watch the movie to find out.

I did not exactly have access to (or want) the main ingredient of this film. So I went with something you would really find in a delicatessen prior to the post apocalyptic world. Furthering my cured meat experience this time I went with duck to make a Duck Prosciutto. It was quite delicious as long as you can cut it as thin as possible slices. Cut a bit thick the consistency is intense for a cured meat. I think the very carnivore look fits with the movie superbly.

Duck Prosciutto

Rating: 51

An easy recipe for home made Duck Prosciutto. It can be very simple to do cured meats at home.

Ingredients

300g of rough sea salt
300g of golden caster sugar
rosemary leaves
3 garlic cloves
coriander seeds
clove
black peppercorns
duck breasts

Instructions

First, make a basic curing mixture of salt and sugar.
Add a small handful of rosemary leaves, bashed up and bruised a little in a pestle and mortar, and three peeled and squashed cloves of garlic. Stir into the salt and sugar mix
Crush half a teaspoon of coriander seeds, a single clove and half a teaspoon of black peppercorns together in the pestle and mortar and stir into the salt and sugar mix.
Sprinkle the cure over a plump duck breasts in a non-reactive bowl. A plastic box is best, small enough to contain the duck breasts neatly. Put the box in the fridge and leave for three days.
The salt will work it’s magic, drawing out the duck’s moisture and gently drying it out. The cure will turn to a brine, and the meat will darken.
After three days, rinse the breasts under cold running water and pat dry on a tea towel before individually wrapping and tying them in muslin. Hang the duck in a cool, airy place for a week to dry – a dry cellar or a shed or garage would be ideal. The duck is cure when it has lost 30% of its weight before drying.
To serve, slice the ham at an angle, as thinly as possible.

http://www.cheapethniceatz.com/delicatessen-duck-prosciutto/

Evelyne Budkewitsch

Original article: Delicatessen: Duck Prosciutto

Huevos Rancheros with a Roasted Tomato Salsa

Evelyne — Mon, 20 May 2013 18:00:03 +0000

—-Sorry I have been MIA. Was planning on catching up on comments this weekend following a crazy week…and then Saturday I had a minor flooding issues and had to evacutate my place as 7 industrial fans dry up my place. So I’ll be back to commenting asap! —-

Way before this blog, way before I realised where my passion for ethnic food would take me, I bought a Mexican cookbook like 20 years ago, ironically from an Australian publication house!?!? I was really excited about cooking up some Latin flavors but I got discouraged rather fast once I really flipped through the pages. All the recipes had the craziest and longest list of ingredients. There were so many elaborate steps. I think I never actually made a single recipe in the end.

So I shyed away from making Mexican food for so long. Now I know better. There are very simple recipes that are absolutely bursting with flavor. Take for example the humble Huevos Rancheros with Roasted Tomato Salsa dish.

All this dish consists of is lightly fried tortillas, a fried egg (or egg of your choice), a lot of salsa and a bit of cheese. Pretty basic. Pretty wonderful. I got this recipe from a great cookbook filled with – as the title hints at – 200 easy Mexican recipes.

Simple it is but there is a magical element to this recipe. I had a revelation. A salsa revelation. OMG, the best salsa ever. Before chopping and trowing all the ingredients together, grab your tomatoes and jalapeños and broil/grill the heck out the them…until their skins are charred and blistered. Now use as is with the burned skin. The result is a both subtle and complex eathy flavor. It is just wonderful.

This cookbook is totally user friendly. There is a great little section on the history of Mexican cuisine, from the authentic to the Tex Mex variety. It is followed by clear chapters about the tools and techniques associated with this cuisine, as well as the traditional ingredients. All the recipes are simple and non threatening, and so far delicious. Here are a few of the recipes:

Chicken and Lime Soup
Creamy Corn, Chile and Squash
Chopped Mexican Salad
Garlic and Jalapeño Relish (which I will do next with my leftover 8 jalapeños!!!)
Grilled Carne Asada Tacos + Pico de Gallo
Grilled Shrimp with Avocado Butter
Margarita Pie
Mexican Chocolate Cakes

Huevos Rancheros with a Roasted Tomato Salsa

Rating: 51

Yield: 4 servings

This traditional ranch-style Mexican breakfast dish is a combination of eggs served on fried corn tortillas smothered with a roasted tomato salsa recipe.

Ingredients

3 tbsp oil, divided 45 ml
8 6-inch (15 cm) corn tortillas
2 cups Roasted Tomato Salsa 500 mL
4 eggs
1/2 cup shredded Cheddar cheese 125 mL

Instructions

Place serving plates in preheated oven to 150°F (70°C).
In a large skillet over high heat, add 2 tbsp (30 mL) of the oil and heat for 1 minute. Using tongs, carefully dip each tortilla into the oil until tortilla bubbles and is heated through, about 1 minute. Transfer to paper towels to drain. Place 2 tortillas slightly overlapping each other on each warmed plate. Return to oven.
In a medium saucepan over medium heat, heat salsa until bubbly, 5 to 7 minutes.
In another skillet, add remaining 1 tbsp (15 mL) of oil and scramble or fry eggs separately, as desired. Place each egg on top of tortillas on each plate and smother with salsa. Sprinkle with cheese. Return to oven and bake until cheese is slightly melted, 3 to 4 minutes.

http://www.cheapethniceatz.com/huevos-rancheros-with-a-roasted-tomato-salsa/

Evelyne Budkewitsch

My now new favorite ‘revelation’ salsa!

Roasted Tomato Salsa

Rating: 51

Yield: 2 cups (500 mL)

This basic tomato salsa is delicious on just about any Mexican dish. The charred skin of the roasted tomatoes adds an earthy flavor that blends well with the roasted jalapeños.

Ingredients

4 to 6 tomatoes, unpeeled
3 to 4 roasted jalapeño peppers, skin on
1 onion, chopped
2 green onions, green parts only, chopped
1 tbsp minced Italian flat-leaf parsley 15 mL
Salt

Instructions

Place tomatoes on a baking sheet and broil, turning often, until skins are charred, 3 to 4 minutes.
In a blender, pulse charred tomatoes, jalapeños, onion and green onions until thick and slightly chunky. Pour into an airtight container. Add salt to taste. Refrigerate, stirring occasionally, for 1 hour or for up to 2 days.

Notes

I grilled my tomatoes and jalapeño peppers on the BBQ.

http://www.cheapethniceatz.com/huevos-rancheros-with-a-roasted-tomato-salsa/

Evelyne Budkewitsch

Original article: Huevos Rancheros with a Roasted Tomato Salsa

Creative Cooking Crew: We’re going on a picnic and I’m bringing Gravlax

Evelyne — Wed, 15 May 2013 01:31:39 +0000

I just love a pot-luck. Don’t you? And with the great summer weather approaching it would be even better to take this feast outside . I have a vision of a checkered table cloth lying on the grass, a few chilled bottles of wine and an magical array of delicious dishes. The Creative Cooking Crew invites you to a virtual picnic. My contribution is a lovely sliced up slab of salmon gravlax.

When I think picnic I think of foods that preserve well. Even with a few ice packs it can be hard to control the freshness of the dishes. Preserved fish fits the bill perfectly. This technique was invented by the fishermen of the Scandinavian countries during the Middle Ages. They would burry the salmon in the sand by the ocean.

When I saw this recipe on Not Quite Nigela I immediately bookmarked it for a future day. I am so fascinated with the idea of curing meats at home and I have dabled a little bit already, such as this cured pork tenderloin. This was my first with fish. I kept Lorraine’s recipe as is, just perfect.

Cured Salmon Gravlax

Rating: 51

A perfect recipe for cured salmon, or gravlax, based on the Scandinavian technique of burrying the salmon in the sand by the salty ocean.

Ingredients

500g/1 pound centre fillet salmon with skin on
3 tablespoons salt
2 tablespoons white sugar
1 tablespoon pepper
1 tablespoon smoked paprika (optional)
1/2 bunch of dill

Instructions

In a bowl, mix the salt, sugar, pepper and paprika if using. Lay out two large sheets of cling wrap on a tray. Check the salmon for tiny pin bones by running clean hands over the flesh side of the salmon and removing with tweezers.
Spread out half of the dill fronds onto the surface of the cling wrap and then lay out half of the salt and sugar mixture. Lay salmon fillet on it and then sprinkle with the remaining half of the salt and sugar mixture and then the rest of the dill. Wrap very well ensuring that there are no holes-use more cling wrap if needed.
Place on the tray in the fridge and weigh down with cans. Turn twice a day and do this for 3-4 days. When ready, unwrap and remove the dill and salt and wash gently under icy cold water to remove excess salt.
Slice thinly with the grain with a good knife.Serve with sour cream and/or fresh dill, finely sliced onions and capers. Don't forget the crackers.

http://www.cheapethniceatz.com/creative-cooking-crew-were-going-on-a-picnic-and-im-bringing-gravlax/

Evelyne Budkewitsch

Thank you Lazaro Cooks and Foodalogue for this month’s fun challenge. Check out what the other members have created on our Pinterest board by clicking on the banner below.

I know we are only suppose to bring one dish to this picnic but my Gouda is ready! Look at how creamy and delicious it is. I am so in love with my gouda. Are you sure I can’t bring each person a slice?

Original article: Creative Cooking Crew: We’re going on a picnic and I’m bringing Gravlax

Coconut Lime Tofu Pudding Verrines

Evelyne — Thu, 09 May 2013 13:00:37 +0000

The Behind the Curtain Dessert Challenge which is all about baking and making sweets. Every month we are given two required ingredients to work with. This month it is Lime and Coconut. So summery and tropical! With the amazing and unusual summer temperatures we have had I wanted something light and healthy so I went with a modified version of my tofu pudding recipe.

Yes I said tofu pudding, I have an awesome chocolate version here. You have to get the silken tofu, the softest one. It is very creamy once you whisk it. I just so happen to find one at the store that was coconut flavored. Since it is already a bit sweetened I did not find a need to add sugar. But basically the recipe is silken tofu, sugar and your flavor. In this case if you skip the whip cream you will have a great dairy free dessert.

I was so inspired by Lauren’s Latest coconut lime shots. I am inspired by any dessert in a shot glass or verrine. I already had a coconut flavored tofu but I also added a bit of toasted coconut. Add a little lime juice and zest and you have a light and healthy lime and coconut treat!

One note on the tofu pudding. If you add coca powder or anything solid the texture will be fine. In my case I only added liquid so the result was a bit too fluid. That is why I added rice flour as a thickening agent. Its a nice trick to know. And always let the pudding set for a good hour before you eat it.

Coconut Lime Tofu Pudding Verrines

Rating: 41

Prep Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 4 servings

The Coconut Lime Tofu Pudding Verrines is a refreshing and light dessert with a hint of the exotic and tropical flavors.

Ingredients

4 graham crackers, ground
10 oz (300 gr) silken coconut tofu
2 teaspoons lime juice
1 to 3 tablespoon rice flour, as need to thicken
3/4 teaspoon lime zest
1/3 cup toasted coconut
green food coloring, optional
whipped cream

Instructions

Divide graham cracker crumbs evenly between 4 verrines.
In a small food processor, blend tofu with lemon juice and rice flour until smooth.
Stir in lime zest, coconut and food coloring.
Refrigerate for 1 hour or until thickened.
Spoon evenly between verrines. Top with cream and toasted coconut.

http://www.cheapethniceatz.com/coconut-lime-tofu-pudding-verrines/

Evelyne Budkewitsch

Original article: Coconut Lime Tofu Pudding Verrines