Dhal: A Guyanese Staple

When I was a baby one of the first solid meals I had likely had dhal. I loved dhal and roti growing up. Alexis grew up with dhal and rice, and sometimes she refuses to eat unless she gets dhal. That happened this weekend when my parents came to visit on a cold Saturday morning. I'm glad, because to those who have not grown up with it, it seems to be an acquired taste. It is something every Guyanese should know how to make, yet I rarely make it, since my mom makes so much of it she is always sending some for us.

Now I can have dhal alone in a cup with a heaping spoonful of achaar. That's the best. Dhal over curry and rice is still nice. And sometimes, for breakfast, dhal and roti is still a treat. I'm so glad Alexis loves it. I hope her little brother does as well.

Alexis and mom washing dhal

Alexis and mom chunkay dhal

Ingredients

Dhal (dry)		2 cups
Water		2 litres
Garlic		12 gloves, sliced
Geera		4 tbsp
Turmeric		2 tsp
Canola Oil		1/4 cup
Salt		1 tbsp
Maririri Pepper		4 whole (optional)

Preparation:

1. Rinse dhal until the water runs clean (about 2-3 times).
2. In a pressure cooker turn heat to high. Add the turmeric, half the geera and half the garlic. 
3. And rinsed dhal and add the water so it covers the dhal at least half a finger.
4. Lock the pressure cooker on high heat.  cook until the pressure sound changes (about 5 minutes) and the pressure valve pops up. Leave on burner but turn heat off. 
5. Once pressure is finished cooking (use the valve to check) check that the dhal is almost melted and crushes to the touch. If not, take the time to pressure it once more.
6. Once the pressure has released, open the lid (away from you to avoid the steam),
7. Add salt.
8. With a hand blender, blend the dhal thoroughly. 
9. (optional step) If you want it spicy, add the maririri peppers now.
10. Turn the heat to medium high.
11. On a separate burner, heat a small pan with a 1\4 cup of oil until it is pitching hot. 
12. Add two heaped tbsp of chopped garlic and two heaped tsp of geera. Do this carefully - the oil may start to spit. 
13. Stir until mixture is bubbling. Just before it gets too dark, plunge The entire pan into the dhal. Make sure the entire mixture has been incorporated into the dhal.This step is 'chunkay'ing the dhal. I've heard this reference to mean 'tempering' the dhal, but it's this step that makes dhal so tasty.
14. Stir and simmer for five more minutes and turn off the heat.

Red Wine Venison Stew with Dumplings

[NEEDS PIC]

En's friends and co workers go hunting every year, and sometimes we will get a nice hunk of venison. When this happens I love to make venison stew. For the wine, I like using Cono Sur. It is my go to cooking wine (good to drink, good to cook) and is wonderfully inexpensive. Other reds are not so forgiving in a stew.

My parents are not really big on stews that are not Guyanese (i.e. heavy on potatoes and thyme), and to them, dumplings are duff, the Guyanese torpedo shaped boil and fry bread, but they did find this yummy.

Now that I'm pregnant and going on my second maternity leave, wine based cooking isn't an option (for the next few years), but this will come back once the kids are a little older (5 seems reasonable). Then again, I haven't had any venison delivered lately. This does work just as well with boar, bison, or even beef.


Ingredients - Stew:
* 1.5 kg trimmed venison meat, cut into 3-4 cm chunks
* 750ml good red wine
* 6 cloves of garlic
* 3 juniper berries crushed
* 1tsp thyme
* 4 bay leaves
* Vegetable oil for frying
* 60g butter
* 2 onions, finely chopped
* 3 tbsp plain flour
* 1/2 tbsp tomato purée
* 1 1/2 litres dark meat stock
* Sea salt & fresh black pepper

Ingredients - Dumplings:
* 1/2 cup plain flour
* 1tsp baking powder
* 60g butter
* 1tbsp chopped parsley
* 1tbsp finely chopped celery leaves
* 1/2 tsp ground celery seeds
* Water to mix
* Sea salt & fresh black pepper


Directions:

* Marinate venison in stainless steel or ceramic bowl in the fridge for two dayswith the red wine, garlic, thyme, juniper and bay leaf.
* Drain meat , reserve marinade, and dry the pieces on some kitchen paper.
* Heat the vegetable oil in a heavy frying pan, lightly flour the meat with a tablespoon of the flour, salt and pepper and fry the meat on a high heat, a few pieces at a time, until nicely browned.
* Heat butter in a large, heavy-bottomed saucepan and sautee onions until soft.
* Add flour and tomato purée and stir over a low heat for a minute.
* Slowly add the marinade, stirring constantly to avoid lumps forming. Bring to the boil and simmer until it has reduced by half.
* Add meat stock and venison, bring back to the boil, cover with a lid and simmer gently for about 11/2 hours until the meat is tender.
* It's difficult to put an exact time on cooking braised meats: half an hour extra may be required.
* The sauce should thicken sufficiently. If not, dilute a little cornflour in some water and stir into the sauce and simmer for a few minutes.
* Meanwhile, make the dumplings. Sieve the flour and baking powder into a bowl and add half a teaspoon of salt.
* Mix in the butter, parsley and celery leaves and ground celery seeds, then add enough water to form a sticky dough.
* Flour your hands and roll the dough into 12 little balls.
* Poach the dumplings directly in the stew for the final 15 minutes of cooking. They will float in the  stew when cooked..

Steamed Spare Ribs (Dim Sum!)

Sometimes I go to the Asian grocery store and they have strips of spare ribs (or precut to serving size) and the cost is very reasonable. I know this is not a healthy cut of meat, but it is a dim sum dish I can recreate with ease. I used to get this dish sometimes when going for dim sum with my parents, but because it is so fatty, my dad no longer wants to get it. To be honest, there are many other things I would prefer while at the restaurant, especially now that I can make this at home. But if you are in Scarborough and happen to be wanting to try this dish, the best restaurant by far is Very Fair Seafood restaurant. They open at 8.30am and is a true dim sum experience. I've read some reviews and to haters I say 'suck it up!' Not every restaurant is going to follow western fashion; if you pick up on social queues from those around you, the servers have a system of getting you what you want. The important thing is that the food is great and not expensive. It's rare I've had poor quality, and if something is 'old', you can tell fairly quickly.

But back to the point, the steamed spare ribs are super tasty. At home we just eat over rice. Super yummy. Super easy.

Top layer of steamed spare ribs all ready to eat

Steamer on wok: water barely touches the bottom of the steamer

Ingredients

Spare Ribs (niblets)		2 lbs
Black Fungus		1/2 cup
Garlic		10 gloves, ground
Ginger (fresh, grated)		1/2 tsp
Cooking Wine Vinegar		4 tbsp
Dark Soy Sauce		2 tbsp
Canola		1 tbsp
Sesame Oil		1 tbsp
Black Pepper		1 tbsp, freshly ground
Chili Peppers		1 pepper, sliced

Preparation:

1. If the spare ribs are in strips, cut exactly between each bone so each piece has a 'rib'
2. Wash ribs in vinegar and salt solution (sit for 5 minutes) and rinse 
3. In a marinating dish (preferably with a lid), add all other ingredients
4. Add ribs, lock dish and shake to coat every rib well
5. set in fridge (closed) to marinate, preferably overnight
6. In a bamboo steamer (or regular steamer, if you don't have bamboo) place parchment down on each level.
7. Spread marinated ribs out evenly on each level of steamer
8. In a small bowl, add the black fungus and boiling water. Let sit for 10 minutes
9. In a wok, heat enough water (just to touch the bottom of the steamer) to a boil 
10. Drain fungus and sprinkle on top of ribs
11. (optional) sprinkle on sliced chilis
12. When pot comes to a boil, place steamer on top of pot
13. Steam for 20 minutes and serve

My Favourite Yogurt

I hate fruit-cup-yogurt. It's pretty much jelly with yogurt and sickeningly sweet. I don't know how yogurt morphed into all this crap on the market; pre-prepared yogurt drinks, sweetened yogurt,fruit-jam-yogurt, I can barely stomach half of it. And that's even before I get to the texture. It has become this runny glop in a cup. It's like a black hole to the two of you in a grocery store. The closer you get, the harder it is to pull you away from the cartoon character sugared yogurt drinks, and as I pull you away with your arms outstretched, claims of 'but I like it' frustrate me to no end. There are some slightly sweetened brands that are not too bad, but I stress that those are dessert like snacks, resembling nothing of what a real yogurt should be. They use yogurt as an ingredient, while real yogurt is so incredibly versatile that it only makes sense to stock the real deal in your fridge.

Yogurt with walnuts and honey (before you were born, Alistair!)

My preferred brand.

Roast Chicken

During my maternity leave, mom would often visit (or Alexis and I would visit them) and invariably she'd prepare a dinner for En and me, most times it would be a halved chicken, rubbed with spices, ready for me to stick into the oven and let cook while I tend to Alexis. It was one of the most wonderful thing anyone could do for a new mother.

Roasting a chicken can seem intimidating, but honestly, it's a little easier than cleaning chicken breast or cutting up chicken quarters. As a general rule, whole beast is tastier and juicier than when broken down into parts, and if I can get my hands on a whole chicken, then I'm roasting it. This recipe is as simple as they come. The coating can be prepared in advanced and stored, but the closer to the grinding of the spice, the better the flavour will be, though the diminished freshness is negligible. Time does the real work, freeing you up to do whatever you need for an hour and a half.


There is one other preparation of whole chicken I would like to someday try, but it would require  experimentation and tending to, both things I cannot afford with Alexis as young as she is. It is Chicken In Milk, an Italian dish which I've seen Jamie Oliver recreate, and it seems delicious. But that is for another time.

Jev, you asked about the chicken, so this post is for you.

Ready for carving

Coating (1 3/4 cup)

Cornmeal (fine)		1/2 cup
Whole Wheat Flour		1/4 cup
Unbleached Flour		2 tbsp
Barley Flour		2 tbsp
Cornstarch		2 tbsp
Oregano (dried)		2 tbsp (ground)
Thyme (dried)		2 tbsp (ground)
Garlic Powder		3 tbsp (ground)
Chili Powder		2 tbsp (ground)
Onion Powder		1 tbsp (ground)
Black Pepper		1 tbsp (ground)
Sea Salt		1 tbsp (ground)

Chicken

Whole Grain-fed Chicken		1
Dry Coating		1 cup

Preparation:

1. Gut and trim any visible fat from chicken without removing skin
2. loosen skin from breast, again removing fat, and be careful not to tear skin
3. Wash chicken in vinegar and salt solution and rinse well
4. Allow chicken to dry
5. Truss chicken
1. cut a good length chicken twine
2. tuck wings to back and hook twine inside crook of wings
3. cross twine over spine so they form an 'X'
4. wind twine around  opposite drumstick bone
5. draw ends together under and tie off
6. I keep the wingtips untucked but close to the side of the bird. This way, the tips get crispy, but will not burn.
7. In the same spirit, I don't torture the drumsticks into position under the bird. The twine will hold them together and close to the body, that's all they need to keep from burning. If you fix them beneath the bird, the coating will bake soggy rather than crisp.
6. When bird is dry, place on roasting rack on the side and take a handful of coating, pressing it into the skin. Get into the creases of the wing and where the leg joins the body. Use your bare hands; there is no other way to get the coating into every crevice. Once they are coated, they will not absorb a great deal more coating. Just don't wash your hands until you've finished coating the chicken.
7. Repeat on the other side
8. Repeat on the top of bird, but first, push some of the coating under the skin on the actual breast meat
9. Press coating on the top (neck area) and the bottom of the bird
10. With half a handful of the coating, rub it around inside the cavity. This is more for flavour than for texture, but for it will absorb the cooking juices and fall onto the spine, which you will cut away when carving. This step is crucial for infusing the best possible flavour into the meat.
11. Some of the mixture may have fallen, so press any of the remaining mixture over top of the bird
12. Place bird uncovered into a 350C oven for (approximately) 1 hour and 30 minutes (for a medium sized bird)
13. DO NOT OPEN THE DOOR. Just look at it through the glass. If the coating isn't black, what are you worrying about?
14. Depending on the weight and size of the bird you may need to give or take 10 minutes of cooking time. I judge by colouring, but if you are really unsure, use a meat thermometer. I've used one before, but I hate poking holes into the meat. If your bird seems unusually big, give it a little more time.
15. Let rest for at least 10 minutes to allow juices to redistribute.

Kale Chips

A friend at work told me about these and I had to try them.
Funny enough, the day after I made them, mom came to visit and told me she had just made a batch last night. Coincidence? Yes, but a very odd one to make. These are by no means a popular or trendy snack. Healthy and tasty, but still on the fringes of 'fad food'.

Be mindful; the difference of seconds in the oven can take tasty to bitter, so be mindful of time and colour. If you look at the picture, the leaves should turn no darker than the brownish bit jutting up (front-center, and top). I still need to perfect the recipe.

Chips: They look like raw kale, but they are damn crispy.

Seasoning

Black Pepper		1 tbsp
Granulated Garlic		2 tbsp
Chilli Powder		1 tbsp
Sea Salt		1 tbsp
Olive Oil		4 tbsp

Chips

Kale

1 bunch

Preparation:

1. Wash kale leaves thoroughly and set aside on kitchen towel to dry.
2. When completely dry, remove tough rib and rip leaves into two inch pieces (each piece should have a ruffled section.
3. Coat with olive oil. Use your hands to mix and to get all through the ruffles.
4. Add spice blend and mix well (with hands).
5. Lay leaves out on two baking sheets so they do not overlap.
6. Set oven to 350 and bake the two trays for 15-20 minutes, turning once in between.
7. Let cool for at least 10 minutes before sealing in a container. If not, you will steam any crispiness out of the chips.

Late Summer Sunday Lunch - Crab Cakes

To Chill or not to Chill:
There is a lot of preparation for this dish but not a lot of cooking, so this is best if you can prep the day before and cook them off the next day. I thought I could do it all quickly in one day, but surprisingly, Alexis decided to sleep in, which is beyond rare. I was not getting up just to prep crab cakes when I could take advantage of relaxing in bed, so it did take me longer than expected to get lunch ready, but En didn't seem to mind; he got to cuddle with Alexis.

Everyone says chilling crab cakes are crucial to their maintaining form. Because I had to get lunch on the table, I thought to experiment. I made fourteen crab cakes, nine were put in the refrigerator and the last five were formed and went straight in the pan. It was true; the cakes were so delicate and I had to constantly repair the shape lightly with fork tines and the spatula especially when I turned them, but by the time they had finished cooking, they held enough form that I could slide them onto the plate without the cakes breaking. The chilled cakes held up to the spatula work without falling apart. This seems to make a better case for preparing it a day ahead.

Real Crab? Imitation?
I'm not a millionaire and cannot use real crab every week. Nor is any shellfish that healthy for us with high cholesterol, but of all the shellfish, crab is the one to use. This recipe works well with real, imitation, or a combination of the two. I admit, when I use imitation, I have to add the amount of crab paste stated in the recipe below. This provides the oils and essence of the crab. The important thing is that my family absolutely loves this recipe.

Crab cakes in the pan: Note the crust and the space in the pan.

Served with the spiced mayonnaise

Crab Cake

Lump Crabmeat		1 lb, drained
Corn Kernels		1/2 cup
Carrot		1
Celery		2 stalks
Onion		1 large
Garlic		1 head, minced
Whole Wheat Bread		4 slices
Barley Flour		2 tbsp
Light Mayonnaise		1 cup
Crab Paste		4 tbsp
Thyme		4 tbsp
Paprika		2 tbsp
Bay Leaf		2 leaves
Clove		3 cloves
Coriander		1 tbsp, whole seeds
Cardamom		5 pods
Ancho Chilli		1 dried chilli
Chilli de Arbol		1 dried chilli
Black Pepper		1 tbsp, whole seeds
Sea Salt		1 tbsp
Cornmeal		1/3 cup
Canola Oil		4 tbsp

Spiced Mayonnaise

Mayonnaise		1 cup, no fat
Ancho Chili		1 tbsp, freshly ground
Chili		1 tbsp, freshly ground

Preparation:

1. Drain the crab meat until most of the water has been drawn out (I weight it down with a plate and a weight on top of the plate).
2. Toast the bread until it is too dark and dry and let it sit.
3. In a spice grinder, pulverize the black pepper, cardamom, clove, bay leaves, coriander and salt and set aside.
4. In the same spice grinder, pulverize the ancho and de arbos chillis, add half to the previous spice mixture and set the other half aside.
5. In a food processor, add chopped carrot, celery, garlic and onion and work mixture until minced very fine.
6. In a mixing bowl, add vegetable mixture, corn kernels, crab meat, spice mixture and crab paste and work until combined.
7. Add 1 cup of the mayonnaise and stir to combined.
8. In the food processor, add the barley flour and break the toasted bread into manageable pieces and blitz until you are left with very fine, sand like breadcrumbs. Add this to the mixing bowl and stir until combined.
9. Shape the crab cakes as you please. I use a hamburger press and then push the sides in and press the top down for the perfectly formed crab cake.
10. Layer over plastic wrap and set in the fridge to firm up, anywhere from one hour to overnight.
11. Heat canola oil in the pan at medium high.
12. Dust each crab cake with a sprinkle of cornmeal on both sides and gently place each in the pan. Do not overcrowd the pan, else the cakes will not develop the proper crust.
13. Reduce heat to medium and cook for ten minutes on each side.
14. In a separate bowl, stir together the remaining mayonnaise and remaining chilli powder.
15. Serve crab cakes with the spiced mayonnaise.
16. Makes approximately 14 cakes.