Relishing in Romanian Food...

Hai sa mancam! Let's Eat! Today it's all about Romanian food! Romania is an East European country nestled in the Balkan Peninsula, and a home to a few of my lovely friends. Their most important staple is corn, milled into fine meal used in polentas-- mamaliga and porridges, and potatoes is a close second. A long tradition of vegetable cookery ensues, particularly during Lent with widely grown beans, sweet peppers, tomatoes, squash, asparagus and eggplant. A love that is witnessed on the store shelves and ready-made counter at Toronto's ABC Euro Deli, opened in 1996 by the Milos family wanting to preserve the meal-time memories of home and using traditional hand-down recipes through generations. In their newly expanded location, they continue to specialize in European products extending their product lines and imports with a wide selection of cured meats, cold cuts, fresh meats, sausages, cheeses, pastries, dairy, grocery and hot table items. Funny, it took my friend Mihail living in the homeland itself, to point it out to me :D...

This friendly store located in Scarborough, east of downtown Toronto carries mainly Romanian products but also imports from Hungary, Italy, Greece, Macedonia, Bulgaria, France, Spain, Germany, and many more.

Shelves full of pickled vegetables from different kinds of sauerkraut to beans, mushrooms and peppers. Other notables include vegetable spreads, conserves, jellies, jam, snacks, teas, liver pate and various canned foods. 

Lots of grilled red pepper relish often concocted with eggplants seasoned with chiles and garlic.

Pickled fish such as herring and caviar!

So many kinds of pierogies from cheese, to savoury to fruit sweet.  

East Europeans love their pickles!

Pickled whole green tomatoes-- interesting!

Layered cakes and treats seems to be their sweet thing! 

Milka chocolate assortment-- must have been the entire line of flavours.

Love it all, but this is the main attraction... what I really came for :D

Cured, smoked... so many, so little time. Of course I had to get some Romanian salami...

Love the ham pieces suspended in gelatin (animal collagen).

The hot table was my next go-to... Schnitzel and cabbage rolls-- I must have them all!

The beef goulash caught my eye! Filled with beef chunks, potato and dumplings (flour and milk), this was one traditional soup that was guaranteed to warm my family's heart and tummies tonight! Yum...

I made off with a hefty dose of goods that was sure to satisfy at my table. The ladies at the counter wasn't sure when I'll leave with my constant hop-skippity-jump back to ask questions and to order some more. Such lovely and patient service with a smile :D.

Dips, sausages, olives, soup, cabbage rolls and schnitzel.

This beef goulash was my favourite of all-- so hearty, flavourful and delightful (dreaming about those slightly yielding dumplings)... I must make this very, very soon. Did I say very soon?

I love cabbage rolls... these ones were filled with pork and vegetables, but they aren't my favourite. Maybe it was the slather of red pepper oil that didn't agree? I adore the Polish ones most bathed in a thin tomato sauce. My Romanian friend Mihail promised to share his version with us as a guest blogger real soon... I'm really looking forward to hearing what he does and finally try my hands on cabbage rolls- maybe change my mind on which cuisine reigns supreme?

Laying out the appetizers including my sublime avocado with red onions and lime for a bit of freshness, and some bread to sop up dip and soup. 

Bean stew and eggplant & mayo serve as side accompaniments or dips with bread.
Olives and pickles for a bit of slick and sour. Rolled Romanian salami (roll-back-of-head
deelish-- tender like ham and perfectly flavoured for easy eating), and chicken calbano
sausage (a bit bland for my taste). Beef goulash was out of this world!

Out comes the main event-- pork and chicken schnitzel and pork cabbage rolls. Served with some mayo.

A nice helping of Romania on the plate right there!

I've actually tried cooking Romanian dishes before. Or shall I say tested recipes? A global cuisine cookbook is coming out (and I'm in it!!) -- although it has been over two years in the making (bless my passionate Oregon friend Julie Cockburn doing this solo), latest I heard, it's going to print! Earlier then, nearing the final development stages, we were asked to test each other's recipes which involves noting anything that is unclear or confusing, errors, or ingredients that are a challenge to come by. I tested four recipes by fellow contributor and native Romanian Dana Burlacu Visternicu and the results were sensational! See my previous post for more on the cookbook and my results.

From Top Right Clockwise: Testing Dana's traditional Romanian recipes of Tocinei
(potato and cheese pancakes), Trout with Sour Cream and Dill served with Corn
and Potato Porridge. And to cap it off with something sweet-- Papanasi
(cheese donuts with sour cream and jam).

Join me in a few weeks to see my culinary and food advocate friend Mihail from Romania feature his cabbage rolls! 

Can't wait!

West African Jollof Rice and Fried Curry Chicken...

Jollof rice!! This beloved one-pot west African rice delicacy has become the most popular dish outside of Africa. I've read numerous regions in the country vigorously engage in debate over the geographical origins of Jollof rice, with the name derived from the Wolof people. Apparently, no stronger battle has gone on for centuries than the one about who makes the best tasting Jollof rice between Nigeria and Ghana. This competitiveness extends into organized contest shows for famous critics everywhere to taste, assess and meticulously judge the two regionally-cooked dishes. Social media has also been a huge platform for natives from both countries and fans alike to share pictures, videos and opinions over who serves it best.

Similar to red rice in US Southern cooking or called "Spanish rice" in the rest of the country, I have seen photos of this African dish but never tried it. Until, I attended a recent Toronto District School Board (TDSB) newcomers' culinary program at Beverley Heights Middle School with facilitator host Sho Bioseh who is Nigerian. She runs the lunch hour cooking session with a group of grades 6 to 8s, with the majority of African descent from Nigeria and Ghana. The students made Nigerian Jollof rice, and the week before, cooking it up, Ghanaian-style. Too bad I couldn't taste the two to formulate a preference, but I did wonder if the students would start a taste debate. They didn't.

There are many variations of Jollof Rice. Most common ingredients are rice, tomatoes and tomato paste, onion, salt, and red pepper spice. Beyond that, nearly any kind of meat, fish, vegetable, or combination of spices can be added. Sho shares with me that Ghanaian-style rice is spicier, tends to use perfume rice such as Jasmine and often includes smoked fish like mackerel; Nigerian-style uses parboil long grain rice, and a pureed tomato and pepper mixture to cook the rice. Due to time constraints, the students made a simplified Nigerian version-- no tomato and pepper puree.The tomato paste in the recipe was omitted as the can's content was molded- it must have had a small hole in it. Even without it, and the rice not cooked thoroughly (lunch time was over), it was just absolutely deelish- so aromatic and boldly flavourful served along fried-to-crunchy curry chicken drumsticks... Sooo goooood that it hasn't left my mind since. Talk about a MUST this weekend at my house!

Jollof Rice with Fried Curry Chicken

Culinary lunch program at Beverley Heights

Facilitor host Sho's simplified recipe for Nigerian Jollof Rice.

Deep-frying curry-cooked chicken drumsticks.

Stir-frying onions, tomatoes and spices in oil before adding the rice and water to cook. 

No tomato paste and rice needed some more cooking, but just so delicious!

My first attempt at Jollof rice combines ingredients and techniques from both Ghana and Nigeria, and my own adaptations to my family's taste. I used Jasmine rice and a pureed mixture of green and red peppers, and tomatoes. I added the spicy part at the end (my youngest does not fancy spicy- yet so forewent cooking with the red pepper powder). Finely chopped leftover jalapeno peppers served at the table for garnishing heat. Here's what I did:

Jollof Rice and Fried Curry Chicken Drumsticks
Makes 8 to 10 servings

To cook the chicken:
12 chicken drumsticks
6 cups water, or enough to cover
1/2 onion, chopped
1 Tbsp. curry powder
2 tsp. salt
1/2 tsp. black pepper
potato starch for battering cooked chicken
Oil for frying

To cook the rice:
1/2 cup oil
2 red onions, (I hear the red onions gives the best flavour, not flat tasting like yellow onions)
1 green pepper, core and seeds removed
1 red pepper, core and seeds removed
4 - 5 tomatoes (I used 1 tomato, and three cups leftover grape tomatoes)
1/4 cup tomato paste
4 bay leaves (I added a few more as I had broken pieces)
1 Tbsp. dried thyme leaves
2 Tbsp. paprika powder
2 Tbsp. chicken seasoning powder (chicken bouillon for stock)-- Knorr is popular
2 tsp. red pepper powder or/ 1 or 2 jalapenos, seeded and finely chopped
salt to taste
4 cups Jasmine rice, wash and rinse until water runs clear to prevent stickiness; drain

Bring a heavy-based large pot of water to a boil. Add curry powder, salt and pepper, and chicken (I added some chopped red onions too). Bring back to a boil, then lower heat to a medium boil for twenty minutes until chicken is cooked through. Remove chicken legs onto a plate to cool completely. Pour stock into a big bowl and let cool in fridge. I used the same pot to cook my rice- I gave it a rinse and wiped it down.

Rough chop one red onion, both peppers and tomatoes, and add into food processor. Add two cups of the cooled curry broth to facilitate blending. Pureeing until finely chopped or smooth. Fine chop remaining onion and set aside.

I used my mini food processor and blended until finely chopped in two batches.

Add oil to hot saucepan over medium-high heat. Saute the fine chopped onions until translucent. Add the tomato paste, and stir, letting it cook for five minutes (this cooks off the bitterness in the paste). Pour in the pepper-tomato mixture and stir well; add your spices and mix to incorporate. Cover and let it hard simmer over medium heat for 15 minutes.

Stir in the rice. Pour curry chicken broth just enough to cover the rice. Place the lid and cook on low simmer undisturbed for 20 minutes. Meanwhile, prepare the fried chicken.

Place one cup of potato starch in a shallow dish (this thin coating gives the chicken crispiness). Coat each cooled chicken drumstick evenly. Shake off excess starch. Heat oil in pot until hot. NOTE: A wooden skewer inserted in centre of oil should have tiny bubbles shooting up its side to indicate oil is ready. Fry chicken in batches until golden crispy, or cook longer until brown-golden and crunchy. Remove cooked chicken onto paper towel-lined plate to drain.

Remove the lid off rice after 20 minutes. Give it a stir, by lifting the bottom of rice contents upwards several times. Close lid and cook another 20 minutes. Depending on rice type it can cook fast or longer- check every 20 minute interval. Jasmine rice finished in 40 minutes total. Cook's NOTE: Bottom of rice touching pot may be burnt. That's ok. Some like to eat that crunchy part, and is why cooking must be done on low heat. Don't add more water or the rice will cook up mushy. Remove bay leaves before serving.

Voila! Jollof rice- my way with fried curry chicken drumsticks!

Beautiful and delicious, however next time I will use parboil long grain rice for a looser texture.

We served finely chopped jalapeno peppers on the side and for a dash of colour.

Nom Nom! 

Thank you for the inspiration to the lovely Sho and my friends over at Beverley Heights, 

for sharing your tasty food culture with me! Hope to cook with you all again!

Happy Chinese New Year of The Dog...

Happy New Year to my friends, family and followers! 

May love, happiness and success follow you throughout the year of the Dog!

Resharing from my brother Marten Go over on his site Preserved Dragons:

So what does the year of the dog have in store for us?

2018 will be a year of blossoming, to achieve things, and to thrive-- PD. Furthermore, from what I've read: "Dog is a true companion, associated with loyalty, honesty, intelligence, and a strong sense of right and wrong. In other words, this year of the Dog may see people fighting for the causes they believe in. This influence could manifest itself as large-scale political movements or something as simple as local community work and small acts of kindness." With how things are going around the world, it certainly is shaping up that way.

Note: Those born in the Year of the Rabbit, will have the best year, followed by those born in the Year of the Tiger and Year of the Horse. People born in the years of the dragon, sheep and rooster are expected to have a difficult time. And those born in the Year of the Dog, should pay attention to your health due to the risk of burnout.-- PD

Photo Credit: Preserved Dragons

Preparing for a BeAsT of A FeASt to entertain with the big family over at my parents!

My kids getting crackin' for Chinese Marbled Tea Eggs
and my prep for beancurd salad, beancurd stuffed rolls and egg rolls.

Wrapping my dim sum fave Pan-Fried Stuffed Beancurd Veggie Rolls.

Upon arrival to my parents house, a family joint prayer by burning incense. Incense sticks are lit up, held between clasped hands, wishes and prayers are silently chanted while performing a sequence of three standing bows. Then the sticks are placed into the rice bowl and left to burn until finished. We do this first looking to the sky facing the window for overall blessings and then again in front of a mini altar dedicated to our ancestors, or a food offering display. This is to pay respect to the loved ones who've passed on as well as asking for protection and good luck for the gods above.

"Bi Sun"-- prayer to the heavenly Gods and our ancestors. 

The kids and their cousins make their wishes and "bi sun"!

Pan-Fried Stuffed Beancurd Veggie Rolls

My dad was the captain chef doling out the cooked and stir-fried dishes.

Spicy Beancurd Veggie Salad

Chinese Marbled Tea Eggs

Yes, I made Egg Rolls too, and added chicken!

Lots of store-bought "jam lieu"- Chinese deli- roasted pork, roasted duck and steamed chicken.
No making from scratch this year, but do see the elaborate preparations in the previous years
in my DIY posts for Roasted Pork (siu yok) and Roasted Duck (siu ap).

Talk about a BeAsT of A FeASt!! :D

We've got dumplings, tofu salad, Chinese greens and shrimps too!

Hope you all had a fantastic celebration with your family and loved ones!

TDSB's Welcoming Communities for Newcomer Youth and Kids...

It's been a wait but I'm ready to share my good news! I've taken on the role of Culinary Consultant at TDSB's Welcoming Communities for Newcomer Youth and Kids. I will be supporting the newcomers' culinary program (lunch or after school) in 15 schools (and growing), facilitating cooking classes with parents & kids, and promoting the great work by our facilitator hosts and students on social media & through blogging. Unknown to many, the Welcoming Communities division at TDSB is dedicated to ease the transition of both newcomer adults and youth & kids to Canada (within five years of arrival), and to foster a sense of belonging through various programs-- and what better way than to connect and unite over food with cooking classes? :) I am OveRJoyed as this role culminates everything I am passionate about and have been working towards-- celebrating multiculturalism, advocating real food and food education, and cooking with kids. To me, it's giving back my best to the community and next generation with all that I have been blessed to learn and experience in my culinary career and with my volunteer work at Food Revolution.  #cookingwithkids #foodeducation #vocationnotwork #heartforthecommunityandkids #livethelifeyoulovelovethelifeyoulive

"We must be the change we wish to see in the world."-- Gandhi

Sharing my photo gallery of students in action during my recent school visits... 

Each school has such a diverse newcomer population, it's always so interesting to see what the students are interested in learning to cook, incorporating both their cultural foods along with Canadian fare in the classes.

So happy to see this previous Families Studies kitchen is put to great use at Henry Kelseys Senior Public School.

Cooking up Chinese Sweet & Sour Pork and Hot & Sour Shredded Potatoes
with this awesome group of eight graders!

On another occasion at Henry Kelseys, a team Master Chef Challenge baking up frittatas!

My favourite cooking task-- work those knife skills!

Getting the eggs ready for customizing and baking!

These muffin-tin frittatas have pork, tomatoes, onions, pepper and cilantro! YUM!

At Beverley Heights, these eager grade 6, 7 and 8s made no-bake mini cheesecakes during their lunch hour.

With lovely facilitator hosts Alicia and Sho.

Over at Sir Ernest MacMillan Public School, grade 8 students rolled, cut and baked up tender fresh cinnamon buns with a cream cheese frosting! Deelish!

Downsview Secondary School diverse newcomer high school students made meat bolognese over pasta. I got excited hearing their conversations about what they may prepare next-- Bahamian curry or Vietnamese fresh rolls anyone? :D

Enthusiastic engaging students enjoyed cooking and eating together!

Silver Springs Public School has predominantly Chinese newcomers in their after school cooking program. This particular week, they made chicken burgers and smoothies! Chinese New Year is upon us and host Colin will be working with the students to make my marbled tea eggs and dumplings to celebrate! Can't wait...  :D

These grade 5, 6 and 7s were very hands-on and enjoys cooking.

Healthy customized smoothies for everyone!

The best part of all- enjoying the fruits of their labour and eating together!

Update: The kids at Silver Springs did an awesome job at preparing the tea eggs (symbolizing good luck) to honour Chinese New Year! Let's Get Crackin' and Brewin' ! Oooooh, look at that lovely marbled finish!! :D

Chinese Marbled Tea Eggs

Facilitator Host Colin Rome and a happy student!

Each school has different facilities, resources, demographic of students-- age and heritage, cooking skills, expectations and wishes. My goal is to enhance the culinary program experience for both the fabulous team of hosts and students by tailoring to their needs! I'm looking forward to share more with you here... see you back!

Sunday Baking...

Sunday baking with my youngest. From start to finish, he was right there, eager at every step of making my delicious oatmeal cookies-- scooping, measuring, leveling, cracking (eggs), mixing, beating, rolling, placing, baking, lifting and the much-deserved rewarding finale of course--  devouring!

Thank you for stopping by! I've been busy working on some exciting things and my blog had to sit by the sidelines... 

I'll certainly be back to share some news soon...

And when I say he was there every step of the way... I meant it :)

#idontwanttomissathing

Susan's Crispy Chewy Oatmeal Chocolate Chip Raisin Cookies