Casado con vegetales (comida tipica)

Casado is a plate full of food guaranteed to satisfy all your tastebuds, salty and sugary alike. At the base of every casado is the salty black beans and rice as well as a small cold salad, and the sugary fried plantain. To this, you may add a variety of cooked vegetables or a choice of meat. The casado you see in the picture below is my rendition of the one Josh and I kept going back to in Santa Teresa, in Costa Rica, which replaced the plaintain with fried yucca plant (see the recipe I give for this as it needs to be prepped the night before). The 10 students who participate in Josh and my food club, three of whom you can see below serving themselves and getting ready to dive in, can attest to the fact that it's delicious, healthy and very simple to make!

Take any vegetable (We used cauliflour, broccoli and carrot here) and prep them for roasting with salt, pepper and olive oil (my favorite), sauteeing or boiling. While the vegetables are cooking, prep the rice and beans, and the salad.

For the rice, mince a clove of garlic, half a small hot pepper and 1 or 2 scallions. Sautee these things in olive oil, add the rice (basmati is best) and stir to cover with oil. Add salt and the required amount of water and bring to boil then simmer for 20 minutes.

For the beans, sautee some chopped onion in olive oil until translucent. Add canned beans with their liquid, salt, pepper and cumin (optional - the Ticos didn't use spices as far as I could tell, but I love cumin too much to pass it up), and simmer.

You can prep any simple salad you want as a side. In the casado seen above, the salad consists of shredded carrot and cabbage with a simple vinagrette (1 part vinegar, two parts olive oil, minced garlic, salt and pepper).

Near the end of everything being ready, heat a few inches of oil in a deep cast-iron pan or deep fryer for the yucca plant, and cook as instructed in the recipe I give in a previous blog.

Fried yucca plant

While in Costa Rica, Josh and I ate at a number of small mom-and-pop restaurants called sodas. The one in the photo below, called Layunta Soda, which was located directly across the street from Casa Zen where we stayed in Santa Theresa, was our favorite. (It didn't make the cut for the restaurant section in our guide book as "places to eat", but it really should have been!) Rather than serve fried plantain with the comida tipica (otherwise known as casado) as is the tradition, this one served fried yucca plant. After our second meal there, I walked to the grocery store, bought a yucca plant and brought it back to the restaurant. In my best spanish possible, I asked the woman to show me how to prep and cook this long, thick-skinned brown potato-like veggie. She very graciously showed me how, and here is what I learned.

Pick a yucca plant that it fairly fat. The skin is thick, so use a cleaver and a hammer to cut the plant into 3 or 4 inch sections.

Using a small, sharp knife, make a slit down the middle of the plant, the long way. Using the edge of the knife, edge the blade under the skin and start to move the knife along until the whole skin comes off. Once you get this going a bit, the skin very easily detaches itself, usually in one piece.

Cut the pieces into 4 sections, the long way. The pieces will look like triangles with one round edge. Use the knife to cut away the tough, stringy little root that is at the pointed edge of these pieces. You may have to cut it out of one of the pieces, or all four, depending on how big it was. There may also be little knots in the flesh which you should also cut out and throw into the compost bin. Put the pieces in a pot, cover with cold, salted water. Bring to a boil and cook until soft, about 15 minutes. Drain, cool, cover and store in the fridge over night.

When you are ready to eat the yucca plant, heat a generous amount of oil in a deep fryer or a deep pot with a cover. Submerge the pieces of cooked yucca in the hot oil and fry for a few minutes, turning over once in a while. Remove from the oil an place on a plate lined with paper towels to soak up some of the oil. The outside will be crispy and slightly yellowed, while the inside will be soft and white. Salt and pepper generously the tops of the cooked yucca.

Serve with casado con vegetales or as a side with black beans and rice.

Comida tipica

In our recent trip to Costa Rica, we stayed in a couple different hostels with common kitchens which gave us a chance to buy some local, in-season veggies and cook up our own "comida tipica". Nothing more simple than carrots and sweet potatoes and black beans, spiced up with some ginger (which I didn't know was so typical in Costa Rica) and cilantro. The only thing missing here to really make it complete as far as Ticos would be concerned is the rice.

• 1 big fat carrot, peeled and cut into rounds
• 1 big fat sweet potato (it's white here... not sure what kind it is), peeled and cut into rounds
• About 2 tbsp fresh minced ginger
• About 2 tbsp fresh minced garlic
• 1 small onion, thinly sliced
• 1 can of black beans
• A bunch of fresh cilantro, minced

In a cast-iron pan, sautee half the onion, half the garlic and all the ginger in a generous amount of olive oil until translucent. Add the carrots and potato and stir to cover with the oil. Salt and pepper and allow to cook until the carrot and potato are just soft. Add the cilantro at the end and stir to mix, cooking for a few more minutes.

While the veggies are cooking, sautee the rest of the onion and garlic in a small saucepan until translucent. Add the beans along with the liquid. Salt to taste and allow to simmer for 10 minutes or so.

Serve hot with rice for an excellent and inexpensive dinner!

Skinny carrot and bok choy soup

Sometimes I make something and I think: this isn't blog worthy, it's way too simple. But simple is often (very often) quite good, if not quite scrumptious. And thus I present this simple soup whose flavor has only improved since I cut the heat over two hours ago and which, by tomorrow at lunch time, will surely be all the more delicious.

• 1 small onion, chopped
• 3 cloves garlic, minced
• About 2 tbsp minced fresh ginger
• 2 large carrots, peeled and cut into rounds
• 1 medium head of bok choy, washed and chopped (stalks and leaves)
• Lots of salt
• Soba noodles, cooked and drained

In a large pot, heat some oil. I used grapeseed oil because I was out of olive oil, and I found it to be better because it was lighter and didn't compete with the ginger and carrots for taste. Sautee the onions, garlic and carrots for about five minutes. Add the stalks of the bok choy and stir to cover with the oil. Cook for a few minutes, and then add about 10 cups or so of cold water. Salt generously and bring to a boil. Drop the heat and simmer until the carrots are just tender. Add the bok choy leaves and allow to simmer for five more minutes or so.

Spoon some soba noodles into a bowl, then ladle the soup over the top. This recipe will make many servings. Store the leftovers and cook more soba noodles for a second or third round as needed. Don't add cooked noodles to soup to sit overnight in the fridge, as they will get mooshy.

Enjoy hot on a cold winter's night, or reheated at noon in the office!

Nut bread

This is a variation of the wheat bread recipe, which is the post that preceeds this one, so please refer to that post for the recipe. The only thing you do differently for this variation is kneed nuts of your choice to the dough before setting it under the towel to rise for an hour. I used coarsely chopped walnuts and sunflower seeds, which is what I had on hand, but any nut variation would do. My favorite nut for bread is hazelnut, and I also enjoy hazelnut and chocolat.

Easiest wheat bread

This recipe comes from my 99 year old aunt, Jeanette Moreau Pomerleau. Originally, it's a recipe for raisin bread, but I make it without the raisins and it's lovely. The recipe calls for sugar, but I leave it out without much change in taste or texture. I also use olive oil instead of lard, as my aunt does. And finally, you can replace the molasses with honey, though it makes for a lighter colored bread. This recipe, along with a few more easy bread recipes, is included in the cookbook I wrote based on my mother and her sister's recipes.

• 4 cups each white and whole wheat flour (see note below*)
• 3 tsp sugar (optional)
• 1.5 tsp salt
• 2 tbsp yeast
• 3 generous tbsp melted lard (or olive oil)
• 1/2 cup molasses (or honey)
• 3.5 cups hot water
• 3/4 cups raisins (optional)

In a large bowl, mix the flours together. Make a hole in the middle of the flour and add all of the ingredients (even the raisins if you choose to include them) into the hole, adding the water and the molasses last. With your hand, starting in the middle of the hole, mix by making little circles until all of the flour is incorporated. You may need to add more flour if the dough is still sticky at the end. Knead on a floured surface until you get a large, smooth ball. I don't knead for that long, maybe five minutes or so. Rub a small amount of oil over the dough and place in deep bowl. Cover with a towel and allow to rise until it doubles in size, about an hour. When the dough has doubled, separate into two or three round balls. Place them on a baking stone or in bread pans (depending on the size you choose to make) and allow to rise again, covered, for about an hour.

Bake at 375 for about an hour. For a crispier crust, spray the inside of the oven with water every ten minutes. Enjoy with butter as a side with soup, or for breakfast with more butter and jam.

*Note: I made this bread again since posting this and realized in the process that I had no more white flour. What I did have was some unbleached white flour (about a cup and a half) and wheat flour. I made the recipe with this and discovered that the bread had better flavor. The next time, I may just try it with all wheat flour to see what happens.

Sumo Noodles

Adele made this soba noodle concoction tonight and it was so good that we wanted to keep eating it until we became as big as sumo wrestlers. A few days ago we bought several large boxes of buckwheat soba noodles from an Asian market in Cambridge and now we're hooked. In the regular grocery stores they're not much of a deal, so try checking out an Asian market for bulk soba.

• Half a large onion, sliced thinly
• 3 cloves of garlic, minced
• 1 tsp powdered ginger
• 1 tsp salt
• 2 tablespoons fish sauce
• Juice of one small lime
• Generous half teaspoon each dried cilantro and dried mint

Get a pot of water boiling for the soba noodles. Heat a generous amount of olive oil in a large skillet. Cook the onions and the garlic with the salt and ginger over low heat until very soft and translucent, stirring often. Add the fish sauce and the lime juice and stir to cover the onions. Add the cooked, drained soba noodles (they take about 4 - 6 minutes) and stir to cover. Add the cilantro and mint, stir again and cook for a few more minutes, stirring.

Makes two servings as a main dish. Excellent with a side of steamed bok choy.