Grown up Grilled Cheese and Tomato Soup

I had some time off yesterday afternoon, and decided to buck up and attempt to enjoy the winter weather. I bundled up and had a lovely hike at Bear Canyon. The white snow, the quiet crisp air, and the snow crunching beneath my feet was all quite pleasant.  On the way back I was craving a nice bowl of tomato soup, and I remembered a wonderful recipe I learned from my friend Sarah in El Salvador.  Paired with some "grown-up" grilled cheese and a nice glass of Cabernet.. yum yum.  In summer I use only fresh tomatoes, but since the ones at our market looked less than ideal I used a combination of fresh and canned.

Tomato-Lentil Soup
5 Roma Tomatoes
1 can organic peeled stewed tomatoes
2 cups red lentils
2 T. Olive oil
1 white onion, sliced
Salt and Pepper to taste
Fresh cilantro to garnish

Bring a large pot of water to a boil. Add fresh tomatoes, and cook until skin breaks open, about 5 minutes. Set tomatoes aside, and add lentils. Cook until soft, about 20 minutes. Drain lentils, reserving water. Using the same pan (less dishes), saute onions in oil until soft, about 7 minutes. Add canned tomatoes, peeled fresh tomatoes, and lentils. Season, and add enough of the reserved water until desired consistency is reached. Simmer 10 minutes. If you'd like a smoother texture, take half of the soup and puree it in a food processor. Garnish with fresh cilantro and a splash of olive oil.

Grown-Up Grilled Cheese
2 slices whole wheat bread
4 slices cheese of your choice, splurge a little

Assemble like normal cheese sandwiches and grill on a grill plan if you have one available. Slice each sandwich in half, so each person gets 2 different kinds to enjoy.

Thank goodness for Oysters

Its been 3 months now that I've been in Bozeman, and our "mini-vaca" to San Fransisco last week couldn't have come at a better time. I couldn't wait to visit my bosom buddy Jonna and check out her new home. Besides great company and a fantastic city to enjoy, the culinary experience was also an amazing addition. We enjoyed unbelievable pastries from Tartine bakery, some great vegetarian India, and of course raw oysters! Not only are they ridiculously tasty, they are also a more sustainable choice as far as seafood goes. We found them at a farm not too farm from the city. Unlike Salmon or other carnivorous fish, oysters are filter feeders and don't require manufactured food or other sea creatures to survive. They don't create waste, and actually clean the water as they feed. Luckily we had a shucking expert with us, and tons of fresh lemon to squeeze on the little guys. Fabulous! For more info on sustainable fish choices, read here.
Happy Thanksgiving!

Plum trees and crunchy leaves

After a much welcomed Indian summer, fall seems to have arrived. The air is pleasantly crisp, and the newly fallen leaves crunch under my bicycle's tires. The plum tree outside of our door is full of perfectly ripe fruit, which of course calls for some fall baking. I adapted this recipe from Ina Garten's Book "Barefoot in Paris". Yes, I know she has a show on the idiot box and although she has yet to come out with her own set of kitchen pans and utensils, I quite like her style. Her recipes have a strong French influence, yet are simple and delicious. Since I've been cooking for 2, I used 6 small souffle dishes instead of a tart pan, freezing the extras for a winter evening treat. We topped ours with some Montana made Wilcoxson's ice cream, and the indulgence was complete.

Plum Raspberry Crumble
2 lbs. plums, cut if half, pitted, and cut into 1-inch wedges
1/3 cup granulated sugar, divided (the recipe calls for 2/3 cup sugar)
1 1/4 cups all-purpose flour, divided
2 T. freshly squeezed orange juice
1/2 pint fresh raspberries
1/3 cup light brown sugar, packed
1/4 t. salt
8 T. cold unsalted butter, diced
1/2 quick cooking oats
1/2 cup sliced almonds

In large bowl, combine fruits, half of the sugar, 1/4 cup of the flour, and the orange juice and toss lightly. Pour into bottom of tart pan or souffle dishes.

For the topping, combine the remaining flour, sugar, brown sugar, and salt into the bowl of a food processor. Pulse until combined. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add oats, and get in their with your hands until it's in large crumbles, adding the almonds at the end. Top on fruit and bake 350 for 40 minutes, or until the fruit is bubbly. Top with a scoop of ice cream and enjoy.

Recently

Ah. A day off. A moment to breath, and finally catch up on a much needed blog post. Although I've been busy, I'm always finding moments to cook and experiment in the kitchen. I've included a couple of recipes of things I've been cooking lately, and as fall is approaching (ya right... high of 85 tomorrow October 2nd BBBBOOOOYA) I will certainly have more to share soon.

This was my breakfast I threw together this morning.. a 100% local breakfast burrito. The tortilla was made in nearby Billings, and are as good as any I've had in Central America. The eggs were purchased at a local cowboy bar, called the Pony Bar, where we saw a sign for farm fresh eggs at $3 a dozen. The spinach, bought at our local Co-Op is from Springhill Gardens. And finally, the cheese of course. This creamy goat cheese is produced by the Amaltheia Organic Dairy. Simple, delish, and devoured quickly.

Our basil reached its peak last week, so I took an afternoon and made 3 different types of pesto. My favorite combination also included some mint, and I've included my recipe below. When making large batches, I exclude the cheese and freeze it in ice cube trays in order to enjoy garden pesto all winter long.

Lizz's Lemony Pesto
1/4 cup toasted pine nuts
2 cups fresh basil leaves, packed
1/2 cup fresh mint leaves
1 large clove of garlic
Juice of 1 lemon, 1 T zest
1 cup (more or less) of olive oil
Salt and Pepper to taste
1/2 cup Parmesan cheese

Combine all ingredients (minus oil) in food processor or blender. Stream in oil until a paste is formed. Stir in cheese and enjoy!

A good friend of mine recently returned from a 2 week trip to India. She sent me a wonderful array of spices that are heavenly in scent and flavor. Cucumbers from our garden helped me prepare a wonderful Raita to serve with a spicy rice and soup.

Cucumber Raita (serves 4 to 6)
2 1/4 cups plain yogurt
1 large cucumber, peeled and shredded
1 fresh hot green Chile, seeded and chopped
1/2 ground cumin
1/4 teaspoon cayenne
1/4 salt to taste

Whisk yogurt until smooth and creamy. Combine all ingredients well and chill. Add salt before serving.

A couple of weeks ago, my parents DROVE to Bozeman from Oshkosh, Wisconsin. It was great to show them my new home and also for them to bring all of the things I've been collecting over the years. The vintage plates, French espresso cups, Guatemalan bowls, and my Grandmother's dishes are all quite happy here. I feel like a real grown up! The large strawberry cookie jar was found at an antique store near Bozeman. I think it's some of the best antiquing I've ever seen!

My parents and I also had a lovely tour of Yellowstone National Park. You may have read about the recent fires taking place. Here is a photo we captured on our way out. The bright afternoon sun filtered through the clouds creating a beautiful orange light that draped through the valley.

Well, currently there is a Butternut Squash roasting in the oven and another project waiting to be sanded down. I am off on my first river float down the Madison this weekend. I'm truly on my way to becoming a mountain woman, sort of.

Ruth

Back in Costa Rica, the sound of a screaming couple in 2A became a norm. The obnoxious, horrible, and hateful things we would hear come out of Ruth’s mouth were sometimes hard to believe. The first time I met her in person I was outside with Niva, who was recklessly guiding her shopping card on the sidewalk. “She’s so cute!’ Ruth would say, in her Jersey accent, with its nasally vowels and glass shattering pitch. “Is she learning to walk?” she questioned. “Yes”, I explain, “she’s just starting to experiment”. With a quickness and sharpness that would startle anyone she responded “Well, I wouldn’t encourage it!” Right Ruth, let’s discourage a child from attempting something she feels naturally inclined to learn. Great idea. Should I discourage her from speaking as well?

That phrase, “Well I wouldn’t encourage it!”, as well as regular Ruth encounters were a common subject of discussion in our house. We barely knew her, yet these short glimpses of her personality all served to develop her into a mysterious old lady. Numerous theories were floating between us. Victim of the Bernie Maddoff financial scandal? How many plastic surgeries did it take before it all went wrong? Why does she wear skirts to the gym? I always tried to be polite to Ruth, as she always yet something entertaining to say, but the images and judgments I created in my head never escaped me. When I pictured her, it was always about 5 pm. Her boney fingers clenched her sweating cocktail glass, carelessly screaming profanities to her seemingly nice-guy husband. Her silver hair was pulled back in a tight bun, wound more tightly than her disposition. Along with our theories about Ruth, we also tried to discuss our need to always be compassionate. Sadly, I think I failed at this with her, but our last encounter left me with warm fuzzies.

On one of my last days in Costa Rica, Niva and I were destroying magazines together in the living room. There was an urgent knock at the door. It was Ruth’s husband (who’s name, embarrassingly, I can’t recall) and he needed to use our phone. His grandkids were suppose to have visited, they hadn't shown up yet showed and “yada yada yada”. Of course we let him use our phone line. The encounter was genuine and human. I attributed his endless apology and nervousness to his fear that I was about the begin screaming the F-work at him for just simply being in my presence. He used the phone, and was on his way. As he was leaving, there was another knock at the door. It was a cute, polite knock, one perfected over years of knocking at the ideal speed and loudness. It was Ruth. She showed up with a bowl of hot chicken soup, a perfectly timed thank-you snack she had made from scratch for her grandchildren. The heavy rains prevented them from arriving that afternoon, so she thoughtfully decided to share. It’s warm, flawless chicken broth, cooked carrots, and hand molded ground matzo balls were a perfect compliment to a cool, rainy, day in closing. She explained to me how to reheat and serve it to Niva, and then shockingly apologized for her yelling as she gently shut our front door. I was boiling over in laughter and disbelief as she left. Looking back, I realize it was more the stark contrast between the cold woman I came to label, and the warm comforting nature of the food she had shared. A few days after moving to Bozeman, I received a text message that Ruth was moving out. No one really knows what happened, so the mystery of Ruth will live on in infamy. And I plan on learning how to make this so called “Jewish Penicillin”.

Of course, I couldn't resist sharing my final video featuring Miss Niva Smith. I still miss her everyday.

Upcoming blogs: A Homemade Indian Dinner, and "Jim and Tim"(my new Chinese bosses at the Thai restaurant where I've been working)

Ruth from Lizz R on Vimeo.

Tacu Tacu for Two

Sunday marked the end to my first week in Bozeman. I spent most of the morning laying in bed, paging through my Peruvian cookbook, secretly wiping the drool from the corners of my mouth. I settled on a recipe for Tacu Tacu, a dish invented by the black African slaves who worked the cotton and sugar plantations in colonial Peru. The traditional recipe consists of a pattied mixture of rice and beans, combined with pig's fat and spices. I've adapted the recipe below, serving it with a cool lentil salad, seared Halibut and fried bananas, topped with a spicy onion and tomato sauce. The 2 types of lentils and fish made for a protein packed dish perfect after a weekend of outdoor adventures. It didn't take us long to gormandize our plates in their entirety, and it helped me recall how amazing Peruvian flavors can be.

For the Tacu Tacu:
1/2 cup cooked brown lentils, 2 tbsp of them pureed
1 cup cooked basmati rice
2 tbsp olive oil
4 tbsp chopped red onion
2 tbsp minced garlic
1 tsp dried oregano
2 tsp aji panca paste (see recipe below)
1 banana, sliced lengthwise into quarters

In large skillet, sauté onion and garlic over medium heat until golden, about 4 minutes. Add the lentils, rice, oregano, aji panca and mix well. Heat a thin layer of oil in the base of a Teflon pan. Patty the Tacu Tacu mixture into 2 round discs, like a small thick tortilla. Cook for a few minutes on each side, gently flipping when browned. You can fry the bananas in the same pan if you have room, or after the patties are finished.

For the lentil salad (inspired by Jordan Smith's wonderful concoction)
1/2 cup cooked green lentils
2 tbsp chopped red onion
2 tbsp chopped cilantro
2 tbsp chopped parsley *garden fresh here in Bozeman
1 Roma tomato, chopped
2 tbsp balsamic vinegar
4 tbsp olive oil
Juice of 1/2 lemon
Salt and Pepper to taste

Combine all ingredients except herbs and chill for 1 hour. Add cilantro and parsley before serving.

Spicy Tomato Sauce
2 tbsp oil
1 tbsp butter
1 tsp minced garlic
2 medium red onions, sliced
2 bay leaves
1 1/2 tsp paprika
2 tbsp all purpose flour
2 jalapeno or similar peppers, seeded and sliced
1 bell pepper, diced
2 tbsp white wine vinegar
1/2 cup dry white wine, drink the rest while cooking
1 cup vegetable broth
3 tomatoes, seeded and quartered
1 tbs freshly chopped cilantro
1/2 tsp dried oregano

Heat oil and butter. Sauté garlic and onion over medium heat until golden. Add paprika and flour and mix well. Add bay leaves, peppers, wine, vinegar and stock. Continue cooking until sauce begins to thicken, about 5 minutes. Add tomato, oregano, and cilantro. Cook until tomatoes are warmed, and remove bay leaves. If you like your sauce less chunky, puree part of the sauce in a food processor before serving over pan seared fish.

Pasta (meaning paste) de Aji Amarillo
Traditionally this recipe uses the hot yellow pepper of Peru, but using jalapenos or seranos works just as well. I wasn't sure how spicy this would be, so I used a mixture of our garden seranos and yellow bell pepper. It wasn't hot enough!
1 lb. hot peppers
1/2 cup sugar (I used only 2 tbsp)
1/4 cup white wine vinegar
2 tbsp oil

Wash, stem, and devein the peppers. Place in a large pot of cold water and bring them to boil. Reduce heat and simmer for 30-40 minutes until peppers are soft. Strain, and place them in a food processor or blender with the rest of the ingredients. Blend to form a creamy paste. Press through mesh sieve to remove any pieces of skin.

Hello Mr.Tomato

Although I'm missing my fresh Agua de Pipa, the daily rain, and a beautiful blond little girl, I am finding many things here to be excited about.

First off, yellow lemons. I could write an entire blog on this subject entirely. Jorge and I rode our bikes to the Community Co-op and I received a few strange stares as I squealed with delight, raising the lemons to my nose and contemplating how many I could sneak into our basket without him questioning if I had low vitamin C levels. Later this afternoon I will attend the downtown farmers market, and my first yoga class... in English!

On a more non-food related subject, I must speak a bit about the most shocking change: roads and driving. Yesterday I was walking along Bozeman's quaint Main Street, enjoying an iced double espresso, when I decided to traverse and head for a much too expensive kitchen gadgets store. I was extremely confused as suddenly all of the cars stopped at the neatly painted crosswalk that lay before me. After searching the air for a stoplight, I felt a bit like Moses had just parted the Red Sea. Oh yes! Pedestrians have the right of way in the country! The streets are all mindfully labeled with legible signs, and the stop lights perfectly timed to manage the line of cars that wait patiently behind them. There are not ice cream vendors pushing their carts down the side of a busy freeway, nor are there drivers who feel it is acceptable to pull u-turns anywhere in busy traffic. People use their turn signals, and feel safe driving with windows down to enjoy the fresh mountain air. Beeping is reserved for emergency only situations and.... ok. I'll stop now.

So, along with the beautifully restored 1950's cruiser outside my door, I'm also enjoying a wonderful garden that George has been working (or should I say obsessing) on the last couple of months. The herbs are bountiful, and the tomatoes out of control. I've never had a garden before, so it's been interesting hearing about the process and now watching its tending. Yesterday, George asked if I had been talking to the plants. He wasn't kidding. So, after examining the garden this morning I decided to dive into some electronic research. I didn't find too much hard evidence for excessive botanical conversing, just a bunch of green thumbed hippies writing about their experiences. One study did prove to be interesting, however.

There are a few studies that seem to confirm the benefits of playing soothing music. A woman named Dorothy Retallack published a short book regarding her study that was conducted in 1973. You can read more about it here. Certainly the source, and website, are of questionable substance, but none the less it made me think more about our energy and how it transmits to all other living things. Who sounds like the hippie now?

Here are some pictures of my latest joys in Bozeman. The new cooking rule is that every meal must contain some garden grown element. So far, so good. I may not start talking to the plants, but it certainly is entertaining watching someone else do it.

Adios Costa Rica, Te quiero mucho

It's my last morning here in San Jose. I've spent the week binging on Agua de Pipa, and cherishing each passing moment with little Niva. I just finished my last Almond Croissant from Chez Christophe on the deck, surrounded by the family that has made my experience here unforgettable.

I've visited some amazing locations the past 10 months , but I’ve decided to end my last blog from Costa Rica with my "Top 5" favorite flavors from here in San Jose. Hello, Bozeman. Adios Costa Rica. Te quiero mucho.

1. Agua de Pipa
Yes, I hear this trend has now creeped into most American supermarkets (where the juice is probably being contained in some sort of plastic after being shipped thousands of miles from its source), but this refreshing local favorite has captured my heart. I’ve mentioned this in a previous post, but hot damn this stuff is the perfect start to your morning or a refreshing afternoon drink. It's best when purchased fresh from an outdoor vendor, but the store-bought (gulp, stored in plastic) is an acceptable substitute if the fresh is not at hand.

2. Chicharrón
Ok I admit it. I didn’t actually know what Chicharrón was until I tried it. I knew they were deep fried, and quite Tico, so obviously I agreed to shove them in my face. I was with a Gringo (or is he Spanish?) friend of mine who basically eats anything, so 2 plates went quickly. Originating in Spain (like most bad things in Central America), the fried pork rinds are crispy and delicious. Not too greasy, and definitely worth getting the upset stomach for. When I do eat meat, I mean it. No one can deny how delicious pigs really can be.

3. Buena Tierra:
An inspiring, thriving Café that made me cry upon departing from my last visit, Buenna Tierra (meaning Good Earth) is a tiny and cozy restaurant tucked into a small, thoughtfully designed modern building in the heart of historic Escazu Centro. Serving primarily local organic vegan cuisine, this was a favorite breakfast spot for Niva and I after visiting the Wednesday morning organic market. I enjoyed the excellent coffee, Niva loved watching for buses and traffic, and we both always ate well. A must stop for anyone spending time in San Jose.

4. Butter.
You’re right, this is not a unique Costa Rican place or flavor. This ingredient has crept back into my life whether I will admit to it or not. I am an olive oil slut. That is my preferred fat of choice and has been for years. I try and limit animal products in my diet, and butter was the first to go many years ago. This does not include my occasional binges with steamed whole artichokes or anything French, but things have changed after living with the Smiths. It started with a little “buttey toast” and things started to get out of hand. Start and finish the risotto with a little butter? Sounds like a good idea. Buttered rice? Yup. Ok so maybe it didn’t get completely out of hand, but I do value butter much more than 10 months ago. There is no substitute. I guess I just needed a gentle, artery clogging reminder.

5. Fruit fruit fruit
Sweet juicy pineapple. Always fresh avocado. A variety of bananas. Organic local strawberries. The array of fresh fruits in Central America is incredible. My personal favorite, as seen in the photo above, is a "Manzana de Agua", literally meaning "Water Apple". They are a seasonal fruit available during the early rainy season, and become extremely addictive. They are a sweet, pear-like fruit with a tangy white flesh that leaves a sort of dry after taste in your mouth. I've saved a seed and perhaps one day I'll have my own personal stash.

Development of the Palette

According to a study cited in one of my favorite books "Molecular Gastronomy: Enjoying the Science of Flavor" by Herve This, most children begin their young lives preferring bland, carb-heavy foods such as pasta, breads, and simple meats. The study was conducted from 1982-1999 by the French (big surprise) at the Gaffarell Nursery at the Dijon Hospital. The children, ages 2-3, were given the choice of 8 difference foods per meal. Sweets were not a choice, but bread, 2 starters, meat or fish as a main course, 2 vegetables, and 2 cheeses (it was a true French study) were among the spread. The choices were recorded, and the results supported some familiar assumptions but also provided some surprising outcomes. Children did indeed prefer starches and meats on the whole, and most mild cheeses. The most popular choices were french fries, small sausages, quiches, pasta, breaded fish, rice, potatoes, ham and beefsteak. Spinach was the most popular vegetable choice (although it was covered in white sauce) and hard, fibrous vegetables were the least popular. The most fascinating conclusion of the scientists was that children choose the foods with the highest caloric value most often. We know that almost all children show pleasure when they encounter a sweet flavor; could this resemble our fruit-eating monkey ancestors, who associate sweetness with the presence of sugars (whose molecules have a high energy value)? Gradually children learn to condition and develop their diet, which is where my experience comes in.

I've had a lot of discussions with parents about healthy eating and how is develops. Luckily, all the families I have worked for put a high priority on good, healthy nutrition. I've learned that the solution is easy: connecting your children with food, before it reaches their plate. Any age child can begin an interest in nutrition and cooking before they speak, and I believe it will last a lifetime. Shopping for, cooking, and eating food is an experience. So many senses are alive and working during these processes: children can feel the food, smell it, smash it, organize it, destroy it, and of course taste it. Listen to the sound of the blender. Thrown some steel bowls around the floor. Shake that container of seasoning. The series is simple: if a child sees the vegetable in the store (or ideally, in your garden or from a farmer's field), sees it being washed and prepared, watches it change while being cooked, smells it being steamed, and waits patiently while it cools, they are much more likely to be interested in it than if it is unenthusiastically thrown onto their plate and expected it to be consumed.

Even if you live in a high rise condo in downtown Chicago, it came be done. When I was working with the Eschmeyer family, we would frequently take the young twins to the nearby farmers market, letting them eating the organic blueberries straight from the container or sample the array of local cheeses we had purchased. In El Salvador, 18 month old Katia and I would shop every Monday at an indoor produce market where she would look forward to her complimentary banana and handing the woman the 20 dollars that would feed our 5 mouths for the week. Katia and her sister Sofia happily ate plain steamed broccoli for every lunch and dinner, because in their house it was expected and normal. Even Sofia, at age 5, understood why vegetables and whole wheat were better than the junk her friends ate. She would say "I'm going to live to be 100". I even recall her handing me a piece of chocolate cake at a birthday party, saying it tasted weird and she wanted some "real food". Granted, she is not the average 5 year old, but she is a shining example of how knowledge can start young and last a lifetime. Katia once ate several cloves of raw garlic, and even claimed to enjoy it. I'm interested to see how her adult palette shapes out.

Here in Costa Rica, Niva has already developed some great eating habits and a strong interest in cooking. It's been interesting to see how her palette has been changing, and how her preferences have grown. We used to sling her around on our hip to keep her happy while we tried to throw together a dinner. But now, she is genuinely interested in what is going on in the kitchen. At 16 months, she stands on top of a stool to watch, and sample, everything that is happening. Think that uncooked pasta looks delish? Give it a try. Experience it. Even with her limited vocabulary, she can point to the oven and say "hot hot hot". She also joins us in our Saturday trips to the market and every Wednesday we go to the organic market in our neighborhood. Even though her shoes aren't muddy from seeing the farmer's field, at least not all of her food comes from a supermarket refrigerator or a brightly colored package.

I realize life is busy, and parents are busy. But taking time to let kids have a say in their meal, and "experience" the kitchen, to me, makes all the difference. Come on people, let's give those French kids a run for their money.

In the kitchen with Niva Smith from Lizz R on Vimeo.

Peru: The Images

We're back in San Jose. Not that I don't already have enough cravings, but I will now add a good Pisco Sour, Causas, and amazing Ceviche to my list. The cuisine in Peru was incredibly fresh, new and always surprising, but I am happy to be back in the kitchen with a new found inspiration and a beautiful Peruvian cookbook.

Here are some short descriptions of the photos above:

Mmmm. Llama. These native people spent much of their day trying to convince us to "buy" a picture with them and their livestock of choice. I snuck this one in for free, sorry lady.

These pigs begin the series of meat photos. I guarantee these pigs were not stuffed into some 2,000 sow building without fresh air or proper room to move around. They probably had the pleasure of being surrounded by the Andes, peacefully rolling in the dry dusty earth. It didn't smell as bad as it looks, and there were minimal flies buzzing about the hanging meat. The 3rd image is of the skinned frogs. The black tube like structures to the left are butterfly larva, which are apparently fried and consumed. I would have liked to have tried those!

Oh corn and potatoes! The International Potato Center in Lima lists over 2000 known species. They come in a fascinating variety of colors and shapes. Potatoes were a staple of the ancient Peruvian culture and continue to be today. Corn is also a fundamental ingredient, with Choclo being my personal favorite. Its large, light-yellow kernels were often added to stews, fish, and ceviche.

Remember how I said I seemed to have arrived at the market during nap time? Here is the proof.

This is a famous and delicious Causa. A Causa is a cooked and cooled mashed yellow potato, topped with goodies from the sea and the occasional avocado concoction. My boss David referred to them as "potato bombs" (as they were sometimes heavy and filling) but I grew to love them. They were a great first course and Peru's fresh seafood was always the star. This particular one was served with 2 different sauces on the side. The purple one seen in the foreground was fantastic: a creamy black olive sauce that I'm dying to investigate.

Next blog coming soon: In the kitchen with Miss Diva Niva Smith.

GIBNUT: The Inspiration

Eat gibnut? What is the heck is gibnut anyway? Here is the explanation of my blog's name. More to come on Peru soon. It's our last night here, and we've been eating so much I've actually decided to skip dinner.

I knew an embarrassingly little amount about Belize when I first stepped foot there last December. I will be the first to admit I did minimal research. I just sort of showed up under my bosses wings’, and expected to have a good time… like attending a wedding of someone you don’t really know and taking full advantage of the open bar. I was unaware that Belize had one of the lowest populations densities in the world, or even that English was their primary language. The heavy Caribbean influence struck me immediately, with its brightly painted buildings, Creole English, and scorching sun that made carrying around a 25 lb baby a bit more of a workout.

After enjoying a short stay in Belize City last December, I joined the CAVU team of 8 as they all met in late February to begin producing CAVU’s www.cavuussite.org next film on Belize’s most priced possession: the second largest barrier reef in the world. Named a world heritage site in 1996, the reef is home to more than 500 species of fish and 70 species of coral. It is also the backbone of Belize’s economy, attracting hundreds of thousands of tourists every year and driving the country’s fishing industry. Sadly, the reef is under immediate threat due to unsustainable and poorly planned development (which causes massive amounts of mangrove destruction) and a variety of environmental and economic factors. The goal of CAVU’s film is to highlight the reef’s importance and prompt the country to create a coastal management plan. Check out their website, it’s great stuff!

Taking caring of Miss Niva was my full time job, but I was also hired on as a caterer to cook some meals for the CAVU film crew to help defer some of the extensive costs of eating out. We spent our time just outside of the town of Placencia, a place that became so familiar to me that after 3 weeks I was up on the town’s gossip, chatted frequently with the owners of several restaurants, and knew exactly which Chinese groceries to avoid. A small fruit and vegetable stand, David Perez, became a regular stop, the owner always reassuring me that my desired ingredient was “coming in tomorrow”. The diversity of produce (and freshness) was incredible: beets, lettuces, fresh tamarind, papaya, plantains, 4 different colors of peppers, herbs, etc. I grew so fond of the place I even tried hugging the young woman who ran the stand, only prompting one of the most awkward embraces I’ve ever experienced. (who IS this crazy American, she was thinking to herself) Then there was the gelateria “Tuitti Fruiti” ran by a darling Italian couple who also served the best espressos for miles. The fisherman’s co-op, steps from the bay, was an eye (and nose) opening experience. Fresh dorado, snapper and conch came in daily, and I learned quickly that whole fish on the grill again supports my theory of simple is best. Keep the scales on, give it a nice bath, and fill with fresh herbs, garlic, salt and pepper, coat with oil, and you are ready to go. My mouth is watering just thinking about it now. Local foods were the usual rice and black bean staples, with roadside vendors selling chicken tacos and coconut water. I had the pleasure of cooking a vegetable risotto, 13 pizzas from scratch, grilled fish tacos with red cabbage slaw, and a variety of other snacks and dinners. I even met someone worthy enough of helping in my kitchen during mid-meal madness. For me, this is a miracle in itself!

After the shoot was over, film editor Tony Hale and I took a 5 day adventure into the western part of the country. Below are some clips of some of the culinary adventures we found along the way.

The first video was shot at a rural restaurant called “Sheena’s Bistro”. We had the pleasure of meeting Sheena herself and enjoying gibnut.

After arriving in San Ignacio, I decided to try a local restaurant's special of “boil-up”. Turns out that boil up is a pig’s tail, boiled up with a bunch of other junk. Not the most gourmet meal I've enjoyed, but worth a taste for sure.

Mmmmm rodent! from Lizz R on Vimeo.

Boil-Up from Lizz R on Vimeo.

A Big Tease

The Smith family and their au pair (that’s me) are back on the road in a cloud of moose milk! Last Saturday Jordan, Niva and I left San Jose, Costa Rica destined for Lima, Peru. I actually did some research this time, and couldn’t wait to dive into Peru’s famous cuisine. Our first night in Lima I inhaled some causa limeña. They are a typical dish of Lima, consisting of some sort of fish in a delicious sauce. In short, I would compare them to a gourmet version of a western “tuna or chicken salad”. I had a combo of 3, each mindfully placed upon a circular bed of boiled potatoes, one of Peru’s 200 varieties. From what I could decipher, one was a squid based salad in a black olive crème sauce. Another, tuna (gulp, not a sustainable choice) with avocado and pepper, and finally a whitefish in a pink saffron infused crème. All were delicious and left me wanting more.

After our night in Lima we were headed to Puerto Maldonato, a lazy, hot jungle town in Southeastern Peru which rests on the banks of the Madre de Dios River, literally meaning “the river of the mother of God”. When we weren’t wiping sweat or dodging the countless swarms of Mototaxis, Niva and I enjoyed exploring the town’s small market or cooling off in our hotel’s pool. Niva, being the adorable 15 month old she is, didn’t need a swimsuit during our short dip. She did, however, use her sign language to tell me she was about the relieve herself on the pool deck, and well, she wasn’t kidding! I can now add to my list of nanny experiences that yes, I’ve picked up warm, fresh caca off a pool deck in the middle of the Amazon and deposited in the appropriately labeled “organic” bin. Think this is just a food blog? Think again. What goes in must come out!

Our next destination was the famous Cuzco, from where I write this blog. Cusco is the historic capitol of the Incan empire, and sits at 12,000 ft in the middle of the Andes. It’s chilly here, but I am warmed hearing the locals speak Quechua and by admiring the beautiful Incan and Colonial architecture. We were given some guidelines upon arriving to help curb the altitude sickness: don’t eat too much (ya right) and rest often (not a problem). CAVU’s (cavuussite.org) right hand man/friend of mine Dave Sherwood (http://wildfilephoto.com/index.php?x=about ) and I needed a “light snack” upon arrival on Tuesday. After deciding that 2 full entrees were not enough, we added a plate of chicerones to our order. After polishing off the deep fried meat with unknown origins, I dove into my plate of llama. Tough and rubbery at first, it’s deep and fresh flavors captured me immediately and I couldn’t help but finish the entire plate. Dave ordered some local trout which was also delicious. Fortunately, the altitude did not affect my digestion, and I was well on my way to fueling my quixotic appetite.

After a light breakfast at our hotel on Wednesday, I made my way towards the local central market. Passing by the beautiful Plaza de Armas, I wasn’t sure exactly what I’d be getting myself into. It turned out to be one big, giant tease of culinary heaven.

There’s not much that couldn’t be found at the market: fruits, vegetables, cheese, giant round discs of bread each boasting their own unique design, grains (including Peru’s famous quinoa), meats, handicrafts, fish, algae, olives, spices, shoe shiners, seamstresses, local cuisine, you name it. I’d like to expand my description of the meat section. Here, my zoology and anatomy courses came in handy. Not only did you see the usual cuts of thigh and shoulder, you may also purchase cow and pig heads, hearts, lungs, livers, intestines, stomachs, and small plastic bags of an unknown intestinal juice, all hung about in dishabille. I also dodged some frogs leaping for their lives out of a small plastic bin, wearily eying their former brothers and sisters lying skinned on a platter next to them. There were entire pigs for sale, and through a combination of my bad Spanish comprehension and the woman’s heavy accent, and I unable to decipher the price of the entire hog.

I had some wonderful cultural exchanges as well. I arrived around 11 am, which seemed to be during the vendors “pre-lunch siesta”. A local woman and I exchanged chuckles and she struggled to awake a snoring woman selling herbs. I purchased some cumin seeds, which are hard to find in Costa Rica for some reason, and also some local herbs to aid in digestion. The woman was quite annoyed after the third time I asked her to repeat its name, and I still don’t remember! I smiled at a tiny Peruvian girl, clad in her Alpaca sweater and hat, being drug around in a plastic produce basket. I longed to plunge my hands deep into the burlap sacs of corn, quinoa, and grain, but resisted in fear of being pelted with slimy frog carcasses.

So far I am quite impressed with Peru. The people are friendly, the cuisine is surprising, and the weather is a much welcomed change from the constant heat and rain of a Costa Rican July. I really dig the locals constantly saying “ya” in agreement with my restaurant orders, etc. It almost sounds like someone from northern Wisconsin or Minnesota.. just like home.

More to come soon. Pictures, Machu Picchu, guinea pigs, and more pisco sours are in the works. I am so blessed to be here and can’t wait to share more of my experiences.

Cilantro Chutney

You may have read my last post and wondered
"3 bunches of cilantro? What does she use it all for?"

Although very labor intensive, the following Green Chutney is fantastically delicious.
Use it instead of mayonaise on a veggie sandwich, on toasted bread with cream cheese, or as a traditional compliment to an Indian meal.

I learned this recipe from an amazing Indian woman who was visiting the family I worked for in El Salvador. Gracias Rupel!

3-4 bunches cilantro, removed from stems
Juice of 2 limes
6 T. fresh ginger
1 green chile, seeds removed
1/4 cup peanuts (unsalted if possible)
Salt to taste

I won't lie to you, removing all the cilantro leaves from the stems can be a real bitch! Best to get a friend to help. I usually place the cilantro in an ice water bath to help keep it fresh and crisp before use. Make sure the leaves are completely dry before the next step.

Place all the ingredients into a blender and start the long, noisy, tedicious process of blending into a thick paste. You will need to scrape the sides of the blender over and over to ensure proper mixing. If you are still frustrated with the lack of mixing, you can add the brine of some pickles or whatever you find in the fridge. Do NOT add water, it is not your friend in this case.

Sometimes I also use fresh mint leaves in addition to the cilantro. If you make this once, you'll be addicted!

Worth getting up for

If you know me at all, you know I love sleep. I always have, and this (like my love for food) will never change. “You’ll sleep your life away?” Incorrect. I’ll sleep as much as I please, and then enjoy the time I’m awake in a much better spirit. My Saturday mornings have almost always been reserved for sleeping in. But here in San Jose, Costa Rica our morning trips to the outdoor market are always worth getting up for.

Lucky for us, there are several options nearby for purchasing our produce for the week. We’ve grown to prefer the Saturday mercado in Pavas as a supplement to the Wednesday organic market near the condo here in Escazu. It has a great selection and is close to Jordan’s favorite tea store, where we sometimes indulge in an after market iced tea. (optional rum) This past Saturday I did the shopping alone, and took extra time to notice all the wonderful things that make me appreciate those mornings so much.

In one regard, the market is what you can expect for an outdoor public space. There are children screaming when they don’t get what they want, someone trying to sell you lottery tickets, husbands glancing annoyingly at a list their wives sent them with, and of course, the old deranged woman preaching loudly and obnoxiously about saving your soul. Walking down the long corridor traps you with vendors on both sides, yelling and selling their prized goods, or things they really need to get rid of. “Papayas Rrrrrrrrrrrrricas!” The way the Spanish “r” rolls off their tongue makes me smile, even if their papayas look like they were “rico” yesterday. A 10 year-old girl was proudly boasting about her red Chiles, with her father smiling proudly in the background while he took a snack break in their old truck.

The other fantastic thing about the vendors is that you can never walk away without a compliment. No matter your age, race, disposition, or budget, women are guaranteed a lovely, yet totally unauthentic, compliment. Beautiful, pretty, and my personal favorite “Queen” are just a few of the tricks they try and say to sneak another head of lettuce into your sac. I can’t say that I don’t like it.

There are always small yet salient cultural differences I notice in my travels. This past Saturday I noticed a teenage daughter holding the hand of her mother while they slowly walked through the busy crowd. I hear the daughter discussing how she’d like to make Pico de Gallo and I smile at the patience and attention they have for one another. I am working on my patience, and I love my mother very much, but at 17 there is no way you would have found me holding her hand down the supermarket aisle discussing my desire to open a can of mild salsa. I’ve seen this often here in Costa Rica; men and sons strolling with their arms wrapped together, best friends grasping hands in the mall. Touch seems to be so forgotten in American culture. A handshake is the most contact we have with people throughout a normal day, perhaps the occasional hug or kiss from a loved one. But somehow we’ve lost the physical connection that so many other cultures value and embrace.

We normally purchase a variety of things for the week and we always know it’s time to go when we can no longer carry our large canvas bag. (You can also “rent” an old shopping cart for your purchases, or hire a willing young man to carry your bag if you’d like.) I am of course in culinary and sustainable eating heaven. Fresh tomatoes, frisee, any type of herb you can think of, papayas, eggplants, avocados, limes, plantains, several types of bananas, squash, the list goes on and on. Costa Rica does not appear to have an organic certification similar to the USDA’s regulation in the states, but we trust in the farmers from whom we buy our “organic” produce.

The market is filled with Ticos (Costa Ricans) and the occasional Gringos such as myself. Sometimes I exchange smiles with the other foreigners, secretly hoping we share the appreciation of how special and amazing this place is. Almost everything surrounding us is fresh, somewhat local, and variety reigns. Clearly Costa Rican’s climate supports this heavy agricultural economy, which, speaking in Jerod Diamond terms, means physical environment is the main reason for the thriving market. The farm to table distance here, for me, is significantly lower than any place I have lived before (with the exception, possibly, of El Salvador). When I return the states, I won’t have the luxury of having all this variety so accessible and sustainable to purchase, especially at such reasonable prices. And, most certainly not as fresh. Most of the produce we purchase was picked the day before, and hasn’t been sitting in trucks or refrigerator units for weeks before being available to consumers.

I always buy an Agua de Pipa to quench my mid-shopping thirst. Swiftly and methodically the end of a whole coconut is chopped off with a machete, and then are plunged into an ice water bath to chill before purchase They contain coconut water, (not to be confused with coconut milk) which is thought to have numerous health benefits. Just one contains more potassium than a banana and is low is sugar and calories. I’ve read that some countries even use it as a replacement for saline solution and inject it intravenously! If that ever happened to me, I’d probably rip out the line and drink it similarly to the hose found on camelbacks. These can be found all over central America, and I even bought one from some kids selling them at a speed bump in rural Belize. They are highly addiction and are much fresher than anything you can buy in a store. Que rico!

Besides the verduras and frutas, you can also find fresh flowers, potted plants and herbs, goldfish, meats (they smell quite interesting), cheeses, beans, fresh trout, pupusas (El Salvador’s famous cheese/yummy stuffed tortillas) and the occasional wandering drunk. There is never a dull moment at the market, and I always leave with an extra spring in my step, high on fresh vegetables and a large dose of Tico culture.

Normally I have just enough time to unpack and clean our purchases before heading to a 12:30 yoga class. Perhaps I get a little too into it, as you can see from the attached photos. There are no stickers to remove on our fruit, and no twist ties around our greens. But, there is always plenty of dirt to rinse from my 3 bundles of cilantro, the occasional furry friend in my spinach, and sometimes a lovely piece of bright green grass forgotten in my parsley. Just that piece of fresh grass alone makes getting out of bed worth it all.