From Couscous to Migas

Peace, Salaam, Shalom,my Friends,

          My roommate and I recently had a housewarming party; we had a whole spit roasted lamb as part of the menu. Needless to say, there was quite alot of lamb left. I decided to make migas the following morning for breakfast. When they were done my roommate looked at them qizzically; I said "Oh, those are migas with lamb", and he responded"Hm, they don't look like migas", I said "Well, they're Spanish migas"; my roommate looked, well, doubtful.
      Here in the U. S., and in Texas particularly, we think of migas as a dish of torn or chopped corn tortillas fried crisp and mixed with scrambled eggs, as well as, other ingredients depending on the traditions of the region where they are made. Iam sure that Mexican and Tex-Mex migas get that moniker because they use a chopped or shredded starch product, namely, corn tortillas.
        In Spain and Portugal migas are  always prepared from "crumbs", you see, that is what the Spanish word migas means.These crumbs are usually bread crumbs, but sometimes they are made from toasted semolina wheat flour. Migas are usually sauteed in olive oil and garlic, other ingredients such as meats, sausages,or vegetables are added depending on the part of Ibereia in which the cook lives. The result is a dish of crisp/tender seasoned cumbs flavoredby all the ingredients cooked along with them. They are eaten at all times of the day, and evening; there are even festivals for migas, the most famous taking place in Andalusia at the time of the pig slaughter.
      When one sees a pot of Iberian migas it is not hard to see the similarity between them and couccous; in fact, the migas made from semolina flour are so similar one might think they were fried couscous. The prvailing thought is that during the Reconquista, when Muslims were forced to convert to Christianity, many of the Islamic foodways were modified to reflect the Christian dietary values; and overtime the culinary system of Islam was superceded by the traditions of Christian cooks, so, certain techniques fell out of favor.
 Thus, breadcrumbs began to replace couscous as a bed for sauces or as a cereal preparation, and ingredients like serano ham, morcilla sausage, and chorizo began to be added for  flavorings, in order to legitimize the dishes, so, suspicion of the secret practice of Islam would not fall upon the cook or her family.
              Today I would like to share with you a couple of recipes for migas and couscous and as you read them, and especially when you prepare them, take note of the similarities and the differences, and remember like migas and couscous, The Children of Abraham all have different techniques and recipes for living for, praying to, and thinking about God; but we are all a product of the causation of the same God, thus we are all brothers, sisters, and cousins in the eyes of God.

                                     Migas

Migas

                                           

• 1 loaf of stale (one-day-old) bread, with a lot of substance.
• 100 grams of fatty bacon
• 100 grams of chorizo or ham
• 2 dry red peppers
• Paprika
• 2 cloves of garlic
• olive oil
• salt
• 2 eggs

PREPARATION:

1. Cut the bread into tiny pieces and dampen in a little water, salt and paprika. Cover the breadcrumbs with a cloth and leave to stand for 12 hours.
2. Fry the crushed garlic and sliced peppers in 4 tablespoonfuls of oil and then drain.
3. Fry the diced bacon in the same oil. Then lightly fry the chorizo or ham, and drain off the fat.
4. Leave 1 tablespoonful of oil in the pan and fry the bread for about 2 minutes.
5. Add the bacon and chorizo and fry lightly until the bread is golden, stirring constantly.
6. Garnish with the fried garlic and peppers and serve.
7. Eat together with fried eggs.  reprinted from tour Spain.com.   
8.                                    Migas de Hrina 

This is the traditional Andalusian method that our friend and neighbour Isabel uses to cook migas.

Ingredients

• 4 cups of water
• 6 cups of flour
• 1 cup of Olive oil
• Salt to taste

In a large saucepan heat the water and salt until it begins to boil. Add the flour and stir until it becomes dough-like. Heat the olive oil and add it to the dough mix while stirring. Continue to stir until until the oil is absorbed and the dough breaks up and becomes golden and crispy. reprinted from All Box Info.

Couscous with Seven Vegetables

Ingredients for 6-8 servings

- 1.5 kg (3 lb.) fairly fatty mutton (shoulder or saddle)

- or Veal (neck, breast, shoulder or shank)

- 1 cabbage (about 800 g / 1 3/4 lb.)

- A piece of stale bread

- 1 tbsp. lemon juice

- 4 cloves

- 1 kg (2 1/4 lb.) onions

- 250 g (9 oz.) chickpeas, soaked overnight

- 150 g (5 oz.) butter

- A pinch of Saffron

- 1 tsp. pepper

- 6 liters (24 cups) water

- 1 kg (2 1/4 lb.) Semolina

- 250 g (9 oz.) peeled seeded tomatoes

- 250 g (9 oz.) small peeled turnips

- 500 g (18 oz.) carrots, peeled and cut into long sticks

- 3 sprigs of cilantro

- 2 hot peppers

- 500 g (18 oz.) pumpkin

- 250 g (9 oz.) sweet potatoes

- 100 g (3 1/2 oz.) olives

Method

Couscous with vegetables

1. Cut the meat into 10 equal pieces; wash and drain carefully.
2. Remove the stem and core from the cabbage by making a deep incision with a sharp knife. Blanch for 5 minutes in boiling water with the lemon juice and stale bread.
3. Place the meat into the bottom part of a couscous maker with the blanched cabbage, two onions each stuck with 2 cloves, the chick peas, saffron, pepper, salt and water, and place over high heat.
4. Pour the couscous into the upper part of the couscous maker and place over the simmering pot. The steam should escape only from the top: if this is not the case, seal the two parts together with a strip of cloth coated with a light paste of flour and water. Once the steam begins to come out, allow 30 minutes of cooking time.
5. Remove the couscous, place in a large deep dish and separate the grains by rubbing them between your palms or crushing them with a ladle. Moisten with 2-3 ladlefuls of cold lightly salted water, separate the grains and let rest 15 minutes.
6. Add the remaining sliced onions, tomatoes, turnips, carrots, cilantro and chilies to the broth.
7. Remove a little broth and cook the squash and sweet potatoes separately.
8. Once the broth returns to a boil, repeat the previous procedure with the couscous, but this time replace the water with olive oil.
9. Return the couscous to the top of the couscous maker and 5 minutes after the steam begins to escape, once again separate the couscous grains with butter.
10. Check the doneness of the meat and vegetables and correct the seasoning.

Couscous de Ceramonie

4 cups semolina couscous

1 cup raisins plumped in hot water

1 cup cooked chick peas

boiling water to cover pasta

1 T. butter or1/2 T. sunflower oil

1cup toasted slivered almonds

Couscous de ceremonie

cinnamon and powdered sugar to taste

1 ts. salt

Mix together the salt and couscous, stir in the raisins and the chick peas. Pour over the boiling water and allow to sit tightly covered with plastic or a lid for 15-20 minutes or till all the liquid has been absorbed by the couscous. Mix in the butter or oil, and then mound pyramid-ally on to a warm platter . Using your thumb and forefinger drizzle stripes of cinnamon and sugar, alternating as you go, down the sides of the pyramid. Lay stripes of almond between the lines of sugar and cinnamon. Bring to table and serve. Excellent warm or at room temperature.

I hope you take the time to try these dishes, and keep in mind that one is a reflection of the other, just as we , the Children of Abraham are reflections of one another.

                                         

Three Faiths Sharing Reverence For the Grain of the Sheath and The Fruit of The Vine

                 Peace, Shalom, Salaam my friends,

     Yesterday, I attended the Bar Mitzvah of a recent Judaic student of mine. This Bar Mitzvah Celebrant is the son of a Jewish father and a Catholic mother, a fact of which he spoke to in his commentary on his Torah portion. Later as Our Rabbi Emeritus addressed the Bar Mitzvah Celebrant, after bestowing the priestly blessing upon him, the Rabbi recalled the reference to the celebrant's mixed heritage ; and pointed out that both bread and wine are symbols, albeit with different meanings, for both Christians and Jews . The Rabbi taught that bread for Jews represents the staff of life; and as a representation of the Body of Chist, bread similarly represents sustensance for Christians. As I thought about what the Rabbi had shared, it occured to me that a reverence for bread ,and for the grape, is common to all the Children of Abraham, Jews, Christians and Muslims alike.
       The fruit of the vine, or the grape, from which the juice is pressed and consumed fresh or fermented, is also revered by members of each faith somewhat differently,but there is a connection between the origins of the cultivation of the grape and its revered place among The Children of Abraham.
         Recent excavations indicate that Persians were cultivating and processing grapes as early as 7000 years ago. By the first century c.e. the cultivation of grapes was common and long established by all the peoples of the Near East and Southern Europe. Grapes, and the juice and wine that comes from them, had been objects of religious ritual for centuries at that point, as well as, part of the daily diet of the mediterranean people.

wine for the Shabbat Kiddush

         For the Jews the fruit of the vine has always been a symbol of joy, and, therefore, very closely associated with the Sabbath, the most joyful period of sacred time for Jews. For the Christian, that symbolism has been transformed with the advent of their interpretation of the "Last Supper"as representative of the blood of Christ. For Muslims , who eschew the indulgence of alcohol based on the instructions of their supreme profit Muhamad, after he witnessed the violent turn of a pleasant exchange between some young men who had had too much to drink, still revere the grape as a wholesome food and its juice as representative of womanhood because of its exceptional flavour and sweetness. 

      Among all the peoples of the Near East, whether they be Christian, Jew, or Muslim it is considered abominable to waste food, but particularly bread.

Ramadan Bread

 When a person in the Near East comes upon a peice of bread abandoned in the streets the prescribed custom is to pick it up and kiss it, then place it somewhere safe from the possibility of being tread upon. This custom comes from the ancient and enduring place of bread as the most important  and attainable of food stuffs. Bread has been thought of as the primary means of human sustenance since the very time of Abraham.It's also interesting to note the similarities in appearance between the symbolic breads of Muslims Christians and Jews.

Greek Easter Bread

Challah for Rosh Ha Shannah

  Though all three traditions employ similar styles and methods in preparing their symbolic breads, each interprets the symbolism within the context of their respective tradition. Chistians see their triple braided loaves as symbolic of the Holy Trinity of their tradition, where as Jews interpret the round shape of the Challah for Rosh Ha Shannah as representative of the continuity of Jewish generations and religious observance.The bread of Ramadan which is round and dense , I am told, represents abundance.
           Today I would like to share some recipes for breads as well as grape , and wine drinks that are popular in the mediterranean today among Jews, Chistians, and Muslims. I hope that as you read these recipes and hopefully give their preparation a try, you will keep in mind the the roots that connect us all.

Jews have made a cottage industry of sabbath wine making for centuries. In jewish homes of the Levant, and North Africa sacramental wine has been prepared in this manor:
                                              Sabbath Wine
                                          5 cups crushed grapes or 2 1/2 cups raisins
                                          3 cups sugar
                                          water to cover
                                          a pinch of yeast
                                          a pinch of aniseed , fennel or rosemary
The process is quite simple; stir together all ingredients in a deep mixxing bowl. Set bowl in a warm , still place. Allow to ferment over 10 to 12 days, then pour through a cheesecloth or muslin lined collander in to a wine bottle and cork. Allow what sediment remains to settle over a couple of days; and then you are ready for Shabbat Eve Kiddush or a toast of your choosing.
                                                             Sangria
                                                   1 bttl. Red table wine
                                                    1 cup congac
                                                     juice of 5 oranges plus slices for garnish
                                                    2 T, Grand Marnier
                                                    1cup sugar
                                                     juice of 1 lemon plus one for garnish
                                                     1 1/2 cup Club Soda
                                                     apple slices for garnish

                                                                                                                               In a a punch bowl or large pitcher combine the wine, congac, orange juice, grand marnier, and sugar. Mix well, cover with plastic film and chill over night  in frige. Just before srevice add lemon juice and club soda, garnish with sliced fruits and serve in tall tumblers, or stem ware, over ice.
                                                                      Grape Juice and Rose Water Sherbet
                                                        1 Buch red grapes removed from stem
                                                         1 cup sugar
                                                         1Ts. Rose water
                                                          1/2 cup water

Place grapes in the bowl of a food processor, fitted with chopping blade, along with sugar water and rose water and puree till blended. Over a a pitcher pour mixture through a wire strainer, pressing liquid through with the back of a spoon. Pour into ice filled punch cups and serve ( there should be a lovely white foam over suface of drink).
                                                   

Ramazan Pidesi - Turkish Ramadan Breads

1 3/4 cups whole milk

1 package active dry yeast (2 teaspoons)

1 tablespoon sugar

3 1/2 cups bread flour (1 pound)

1 tablespoon olive oil

FOR GLAZE

1 egg yolk

2 tablespoons

Make Dough: Heat 3/4 cup milk in microwave until lukewarm, about 45seconds. Put in bowl of a standing electric mixer fitted with a dough hook, or a wide bowl if kneading by hand. Stir in yeast and sugar and let stand 5 minutes until foamy.

Heat remaining cup milk in microwave until lukewarm, about 1 minute. Add to yeast mixture along with flour and mix on low speed (or stir) until flour is combined. Increase speed to medium (or knead dough by hand -- it will be sticky which is why it is easier to do in a standing mixer, but don't be tempted to add more flour) until smooth and elastic, about 8 minutes.

Transfer dough to a floured surface and turn to coat with flour. Form dough into a ball, pulling dough underneath to make a smooth skin. Put olive oil in another large bowl and turn dough in oil to coat. Cover bowl and let stand at room temperature until doubled in bulk, about 1 hour.

Cut two 9-inch rounds of parchment paper and place each on a baking sheet. Divide dough in two and turn each half in flour and form into a ball. Put a ball on each round of parchment and push out from center with fingers to spread each to an 8-inch disk. Let stand until puffy, 30 minutes to 1 hour.

Preheat oven to 400 F.

Make a ring of dimples about one inch in from edge of dough with finger

n press dimples about 1 inch apart inside ring. Stir together egg

yolk and milk for glaze and brush on both rounds. Sprinkle with nigella seeds.

Bake breads one at a time in oven until golden brown, about 20 minutes.

Read more: http://www.kitchendaily.com/recipe/ramazan-pidesi-turkish-ramadan-breads-149353/#ixzz1Rko7U

                                

                                                 Challah

                                            2Ts. dry yeast

                                            2 1/2 cups lukewarm water

                                            1/2 cup sugar

                                             4 eggs beaten, plus 2 yolks for glazing

                                              1 Ts. salt

                                              1/2 cup canola or grapeseed oil

                                               About 9 1/2 cups Flour

                                               Sessame Seeds

Pour yeast into water with 1 ts. of sugar. Beat well and leave, untill it bubbles.

 In a very large bowl, lightly beat the eggs; add the sugar, oil and then beat again.Add in yeast and beat well again.Begin slowly adding in the sugar, and only enough to create a soft dough that holds well together, mixing well first with a spoon and then working it in with your hands. Kneading vigorously for about 15 minutes, till it is very smooth and elastic, adding some flour if too sticky. Pour a little oil in the bowl and turn the dough about in it so that is well coated. Cover bowl with plastic wrap and place in a warm, still place to rise for 2-3 hours, or till doubled.Punch down dough, and knead again, then divide into 4 pieces to make 4 loaves.

Divide one piece of dough into three. Roll each piece  between the palms and pull into about 18 inch long ropes, around1 1/4 inches wide.Take the ends closest to you and mash them together then plat the three strands togetherinto a traditional braid mash the opposite ends together and tuck both ends under the loaves.

Repeat with the other three pieces of dough. Place two braids each on to tewo baking sheets which are well oiled. Leave enough room for the loaves to double and let rise approximately 1 hour.Brush with egg wash and sprinkle with seeds. Bake at 350 degrees for 30-40 minutes or untill beautifully golden brown.

                                        

                                                       Greek Easter Bread

                                                        2cups of milk

                                                        2packages of active dry yeast

                                                         8-9 cups of flour

                                                         1 1/3 cups sugar

                                                          1cups almonds ground very fine

                                                           1ts, salt

                                                           Zest of 1 orange

                                                           1ts. finely ground aniseed

                                                            1/4cup melted butter

                                                             5 eggs very well beatten

                                                                       Glaze

                                                                       2 egg yolks beatten with 1 ts. milk

rs

 

1. 1 Warm two cups of milk and place in a large bowl. Add the
   yeast, one cup of the flour, and 1/4 cup of the sugar. Cover and proof for one hour.
   2 In a large bowl, combine seven cups of flour, the ground almonds, salt, remaining sugar, orange rind, aniseed. Make a well in the center. Add the yeast mixture, melted butter and eggs. Work from the center outwards, bringing flour into the well, stirring the mixture until a dough begins to form.
   3 Dust a worksurface with a little of the remaining flour and knead, adding more flour if necessary, until the dough is smooth and doesn't stick to your hands, about 12 minutes.
   4 Place in an oiled bowl, cover with a cloth, and set aside in a warm, draft-free place to rise until doubled in bulk, about two hours. Punch down dough.
   5 Divide into six small balls and roll each into strips 12-15 inches long, and abut 2 inches in diameter. Lay three strips side by side, pinching together at one end, and braid. Pinch together at the other end to hold the loaf intact.
   6 Optional: At this point you can press two red-dyed eggs between the strips of the braid or just leave the braided loaf plain.
   7 Repeat the procedure to make the second loaf.
   8 Place the breads on a parchment-lined baking sheet, covered, and let rise for two hours, or until doubled in bulk. While the braids are rising, preheat oven to 360F (180°C), placing rack on lower shelf of oven.
   9 Beat together the egg yolk and remaining milk. Brush over tsoureki loaves and sprinkle with slivered almonds.
   10 Bake for about 40-45 minutes, or until golden brown. I check my breads after about 15 minutes as they do tend to colour quickly and drape them with aluminum foil to prevent excess browning. The bread should sound hollow when tapped on the bottom. Remove and cool on rack
   
   
   Read more: http://www.food.com/recipe/tsoureki-greek-easter-sweet-bread-87775#ixzz1Rl7xXXio

                 I hope you decide to give one or more of these recipes a go; and when you do bear in mind that you are engaging in the noble and venerated persuit of nurturing and nourishing those for whom you care; just as our ancestors have done for generation after generation or as we say in HebrewL'DorV'dor.

 

Herbs: The Soul of the Mediterranean Kitchen

     Peace, Shalom, Salaam my friends,

                     Today I would like to talk about the soul of the mediterranean kitchen, culinary herbs. Herbs have been in use around the mediterranen basin since before recorded time. No one knows exactly when, or how, or why people began making use of the wild leafy plants growing all around them, on the rocky ledges, in the meadows, and in the valleys, but we know that at some point people realised that these plants posessed  properties that could affect mood, soothe aches and pains, as well as provide varied, and distinct tastes, and frangraces to the foods they consumed.
                Regional cooking styles of the Mediterranean basin are characterized by the herbs and the herbal combinations used by each. When one thinks of Italy, one thinks of basil and oregono, Spain conjures up images of rosemary, parsley and cilantro, the Levant is known for it's blending of marjoram, thyme, hyssop, and toasted sessame seeds known as za'atar. All across the mediterranean area one finds the culinary use of perslane ( a lovely succulent related to moss rose, bearing a very similar bloom)as a seasoning, and as a salad green.

              The skill of the mediterranean home cook is much gauged by the ability to strike the perfect balance between the herbs and spices, as well as, the type of meat, vegetable or grain with which they were used. So today I would like to share with you some recipes for herbal blends that are used as flavoring compounds in several of the mediterranean cuisines. These blends would have been grown on the patios, and in the kitchen gardens of the home cooks who developed them. You can easily grow these herbs in pots in a sunny window sill or dedicate a bright corner of your garden plot to herbs, just as mediterranean cooks have been doing for generations.
       The first two are typical of the southern regions of Italy, and France, particularly, Tuscany and Provence. The first Gremalatta is based on Thyme and lemon, and the second, Persilade is all about fresh parsley.

                                                                      Gremalata
                                                   1 bunch flat leafed parsley
                                                   Appx. 15 sprigs of thyme
                                                   Zest from two lemons
                                                   salt to taste
Wash the herbs and dry with paper towels. On a cutting board place the parsley and using a sharp chef's knife cut the stems off the bunches. Ball up the leaves and slice through them to get them started, then add the thyme leaves by stripping them with your thumb and first two fingers along the length of the stems. Once all the thyme leaves are added to the parsley begin walking your knife over them till they are very finely minced. Add in the grated lemon zest and the salt to taste. Gremalata is an exelent finish to chicken and fish preparations and is wonderful swirled in to summer soups at the last moment before service.

                                                                   Persilade
                                                             3 bunches flat leafed parsley
                                                             two cloves garlic
                                                             Coarse salt
Wash parsley and dry with paper towels. On a cutting board ball up parsley and slice through to get it started then begin walking your knife over it till it is very finely minced. Place a ts. of coarse salt on cutting board, and place the first garlic clove on it. Using the tines of a fork crush by puling the fork through in quick short strokes appying downward pressure till you form a paste. Repeat with second clove of garlic. Blend the parley and the galic paste well together. Use the persilade to perk up rice, pasta,  blanched or sauteed vegetables.

     The next herbal compound I want to share with you is almost synonomous with Italy. Of course I'm speaking of Pesto. Pesto is so versatile it can be a sauce on its own and can be incorportaed into other sauces for depth and complexity. It can also serve as a spread for bread or as a dip for caulyflower and other crudite.

                                                                Pesto
                                                               Leaves from 5 bunches of basil( about two and half cups)
                                                               1 cup of toasted pinenuts
                                                               1 cup of grated parmagiano
                                                                5clves. garlic
                                                               Extra virgin olive oil as needed
                                                               salt to taste
In to the bowl of a food processor, fitted with the chopping blade, put all ingredients except the oil and salt. Pulse in short bursts untill a paste begins to form. With the processor running Pour oil in a thin steady stream through the feed in your processors lid. Use enough oil to create a a paste/sauce with the consistency of of a loose porridge. Taste for salt, and pulse to incorporate salt to taste. Pour into a sealable container and store for up to a week in the frige or 6 mos. in the freezer.

         The last recipe I'll share with you today is a specialty of the levant. Za'atar is presented in many local variations, but all use a combination of thyme and other herbs from the mint family( in the oregono sub-order), sessame seeds, and salt(and often ground sumac). Za'atar is served over yoghurt, baked into the tops of flat breads and mixed with olive oil as a dip for warm bread,as well as,as a seasoning for salads and various vegetable dishes or  also sprinkled over hummus bi tahina as flavorful garnish.

                                                                               Za'atar
                                                                             3T. dried oregono
                                                                              2T. dried thyme
                                                                              1T. toasted sessame seeds(white)
                                                                               salt to taste
                                                                               1 T. ground sumac(optional)
Combine all ingredients and use in any of the ways described above. Za'atar will last up to a year if well sealed and stored in a cool dry place, but I highly doubt that it will last that long.

                       Herbs provide so much variation and excitement to foods; I hope that if you haven't experienced some, or any, of these regional specialties of the mediterranean basin, you will use these recipes to expand your appreciation of the ingenuity and skill of the homecooks who developed these mixtures from the green leafy plants they cultivated on their patios and in potage garden plots wherever the Children of Abraham have made their homes.