Salty & Sweet

For me, a meal is not complete without something a little sweet to finish it off. In Azerbaijan, I am pretty lucky because dining starts out with sweets and ends with sweets (the best of both worlds, moms!), so I never really have to worry about dessert when I am guesting at a friend's house.

Unfortunately, I do have to worry when I am eating alone. Making dessert takes forever! I have no idea how I found the time in the US, but just whipping up a batch of cookies here involves an afternoon of waiting for butter to soften.

Good thing I found a quick and easy recipe for kettle corn [link]! I eat popcorn. I love sugar. I can tolerate salt. Sounds good to me! Plus, you can make a batch in about 10 minutes. Check out the recipe here [link] (or look below) and remember to stick to the stove-top temperatures. Too high a heat and your corn will come out burnt!

Kettle Corn
1/4 cup vegetable oil (eyeball it)
1/2 cup popcorn kernels
1/4-1/3 cup sugar
salt

You are gonna need a large pot and its accompanying lid. Don't ever reuse a kettle corn pot once you have whipped up a batch because the sugar will burn and make things gross (I learned this the hard way).

Over medium-high heat, heat the oil. Chefs the world around will tell you to put a couple kernels in the oil and once they pop, you are good to go. Do this. It saves time and reduces problems.

Once the oil is hot enough, add popcorn and sugar. Cover with the lid and beginning making those swirling stirs. I do this every 10 seconds from here on out.

When you start to hear significant breaks between the popping, turn off the heat and empty the entire contents into a large bowl. Salt and stir. Salt and stir. Keep stirring. The popcorn is really hot right now and it needs to be cooled down quickly. Sometimes I use a cookie sheet.

Grab the water and eat!

The Crap* I Eat

Last night I was sitting down to a steaming bowl of anchovy and tuna pasta and I realized something:

This smells horrible.

Don't get me wrong. It was delicious. I have no idea how Italians figured out that tuna, olive oil, fresh parsley and anchovies were a good combination...but man, yum-yum (albeit, pinch your nose).

Anyway, this got me to thinking, what else do I eat [here] that probably would never get me a date...a lot of things. So I made a top ten list. Check it out:

1. Tuna & Anchovy pasta
2. Raw garlic, raw onion, and olive pasta
3. Homemade Mac & Cheese [link](I am lactose intolerant)
4. French Onion Soup
5. Garlic Mashed Potatoes with Eggs
6. Spinach with a large pat of butter (I had that for dinner a few days ago)
7. Picante Salmon Corn Chowder (again...me and diary ain't friends)
8. A can of corn
9. Garlic yogurt and a loaf of bread
10. Cabbage dolma [link]

*Not saying that any of these things are crap, just that they don't necessarily work well with my digestive tract.

Dushbere

Oh goodness, do I love me some meat.

That's right. I said it: meat.


I rarely get to eat meat. I mean, I rarely buy meat. It is expensive (when compared with all the other things I could buy with meat money) and to be honest, a little gross. You haven't really lived until you've been to an Azerbaijani meat bazar. Those are pretty strong words, but I'm standing by them - an Azerbaijani meat bazar is something to see.

Anyway, the point is that I rarely get to eat meat and I love meat. I'm a red meat fanatic. I tried once to be a vegetarian (I made it for a couple years), but gave up my socio-political stance for a medium-rare steak.

And of course, living in Alaska, I get a fair amount of free-ranging tundra meat, so...it could be worse.

I had a point...oh yeah, so, I rarely get to eat meat in Azerbaijan. Usually, I only eat red meat when I've been invited to someone's house, or when I invite myself over. In Azerbaijan, I often make the deal: if I bring the meat, will you teach me to make [insert Azerbaijani meal here]?

This time, I convinced Könül to teach me to make dushbere [link]. A delicious, garlicy, dumpling soup, I love this stuff. It was soooo goood.

It takes a bit of work (reserve at least 3 hours), but it is worth it. When I visit AK, I will totally make this at anybody's house...I mean, if you provide the ground sheep meat :)

Flu Symptoms?

For some reason, I have been craving mayonnaise [link]. I am not sure why. I think it may be a belated flu symptom, as for the last three days, I have been ridiculously nauseous.

Anyway, the point being, I've been craving mayonnaise, so this morning, I decided to do something about it. Along with my cup of applesauce (the only thing I've been able to eat this last week), I had a cupful of stolichni salad. So far, craving fed and I feel okay.

Stolichni Salad

2 medium potatoes

2 medium carrots

2 eggs
2 medium cucumbers (or pickles)

1 cup canned peas, drained

1 cup shredded chicken (obviously cooked)

2/3 to 1 cup mayonnaise
1/4 cup fresh dill, chopped

salt and pepper to taste

In a large pot over medium heat, bring the potatoes, carrots and eggs to a boil. Allow to simmer for 20 minutes or until potatoes are tender. Drain and peel everything. Dice potatoes, carrots, eggs and peeled cucumbers into really tiny cubes. Combine with peas, chicken, mayo, dill, and season to taste. Chill and serve with bread (or sans bread, it is up to you.)

I'm A Little Nuts

Last week, Jessica and I peeled, quartered, and seeded 40 + lbs of apples. 10 lbs went to apple sauce and apple pie filling [link]. 30 lbs went to my cider making experimentation [link].

Next weekend, I am doing it all again. I really like apples.





Löki's Pot Licking Apple Sauce Recipe
3 lbs of apples (I use mostly green, but you can mix it up)
1 cup apple juice or cider
1 Tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon allspice (optional)
2 - 4 Tablespoons honey

Peel, quarter, and seed apples. In a large pot, combine apples and juice. Bring to a boil, reduce heat and allow to simmer for an hour. Remove lid and stir. The apples should be slightly mushy. Continue to simmer, without the lid, stirring every 15 minutes (breaking up apple pieces). When the sauce has almost reached your desired consistency, add spices and honey. Allow to cook for another half hour or so and serve. Personally, I like some apple chunks in mine, but if you want a smooth sauce, run it through a food mill.

UFC in the Hiz-ouse!

So most people know I love Star Trek TNG. I mean, the first man who does not balk at the idea of getting hitched at the Star Trek Experience Hall [link] in Las Vegas better watch out, because
It.
Is.
On.

Anyway...I digress. The point is, most people know I love TNG. Most people don't know that I also love UFC [link] (Ultimate Fighting Championship). I got into this amazing show of masculine...physicality...a few years ago while living with some pretty neat dudes. Yup. I am a fan of the octagon (and Joe Rogan [link], go figure).


Again, I digress. I like UFC. I also like traditions. Doesn't sound like those two should go together but, they do. We started it a few months ago. My male site mates and I would throw together some pizza (actually, that's me. I make the pizza. Last week, (homemade) Jim Beam BBQ Chicken Pizza [link] ) and watch a fight.

I love it. I get my UFC fix and I get to spend some quality time doing what I would have done in the US if I wasn't a PCV. It makes me feel a little more, normal.

Rack It

My first attempt at racking my homemade cherry wine [link] ended up with me covered in wine pulp. Yuck.

Kosher Kalories

A common Peace Corps myth is that you will lose weight during service.

I mean, for some this is true. I am sure in non-Azerbaijani countries it's a totally different bag of beans, but for here, well, the average size American girls struggle to maintain their weight in Az. But, this ain’t me.

Now, don’t get me wrong. I’ve struggled with my weight before, but not the gaining part. It’s the keeping weight on I have problems with.

Before anyone gets the wrong idea, let me address the common misconceptions:

1. I am not anorexic. I can barely spell the word;
2. I am not bulimic. I like delicious food staying in my belly; and,
3. I barely think about my size, unless Josh comments on my butt size (thanks Donny).

My problem is that I get too busy to eat. In Az, all your food has got to be prepared. Ready made food is darn expensive and not really available. I, the pragmatic procrastinator, usually put food at the bottom of my “to do” list and it often gets overlooked or I run out of time.

I know this is a problem. I get that. Really, I do. I am also tired of Azerbaijanis commenting on how “skinny” I am. I really don’t think they mean it as a compliment.

Anyway, I think I found a solution to my problem. No ready made food in Az? Well, I am going to make some! A week ago, I started a batch of kosher pickles (check out the recipe I used here [link]). Inshallah, a delicious homemade pickle, a pack of tuna (thanks everyone for sending me tuna!), some mayo...and viola! a quick and easy meal.

I think this is going to work. Actually, it better work. I am pretty sure staying alive on cookies and Fanta is not going to contribute to the longevity of my lifespan.

A Rainy Day

It’s raining in Zaq. I think it’s because spring is here and that’s what it does during spring, rain. But hey, what do I know? I am from Alaska. We have winter and construction.

At any rate, rain means staying inside. A hard feat to do when you have been cooped up all winter, but their ain’t no helping it. Azerbaijanis aren’t real rain people either, so that means almost everything comes to a stand still.

So, with it pouring outside, I fall back on my old stand-by: cooking. Yesterday, I showed my sitie how to make chicken pot pie (she had never had the stuff before). We then invited my friend Könül over and made her try the pot pie. Who knew pies came in savory flavors too?

Classic Chicken Pot Pie (omitting celery because celery does not exist in Az)

Prepare a delicious and flaky pie dough (my suggestion: 12 Tbs butter, cubed and refrigerated until ready to use. 2 & 1/2 cups flour, 1 tsp salt & 1 tsp sugar. Lightly pulse together. Add butter and pulse until mixture resembles bread crumbs. Remove blades and add 2 Tbs iced water. Combine with a fork. Continue adding 1 Tbs ice water until mixture begins to hold shape. Remove from mixer and press together. Wrap in cellophane and refrigerate for at least 1 hour).

Next, cube up 1 medium potato, 1 medium carrot and 1 small onion. Drain 1 cup peas and 1 cup corn and set aside [in a large bowl]. Liberally season both sides of 1 lbs boneless, skinless chicken with salt & pepper (I used a seasoning salt). Set aside. In a large saucepan over medium-high heat, heat 2 Tbs olive oil. Add veggies and saute until almost tender. Remove and add to peas and carrots. In the same pan, add another 1 Tbs olive oil and brown chicken on both sides. Add 1 & 1/2 cup chicken broth and cover. When chicken is cooked through (about 8 minutes) remove chicken and set aside. In remaining liquid, add 4 Tbs butter and whisk in 1/2 cup flour. When smooth, add in 3/4 cup milk and season with salt & pepper. Remove from heat and add to peas and carrots. Dice chicken and add to veggie mixture. Gently combine.

Now, make a pie. Roll out bottom pie crust and press into pie pan. Add filling and seal with top pie crust. Cut slits and place on a cookie sheet. Brush with egg or butter and bake in a 375 degree oven (I am guessing at the temperature here) until pie crust is brown and delicious looking. Remove from oven and let rest for 10 minutes. Slice it up and enjoy.

Can I Call Them "My Minions"?

Now, somehow and another, I got myself a weird reputation with Az PCVs...I am not really sure how it came about, but it's there and it's strong. Odd how the little things end up defining you as a person... 

Anyway, apparently it is a widely held belief that if you visit me, you are agreeing to become my sous chef, my chopper, mixer, right-hand man (or woman).

Personally, I have no problem with this. I like to cook. I like to experiment and there ain't no better time to experiment than when you gots a couple extra hands and a willing soul.

Plus, everyone gets a good (debatable) meal out of the deal.

As far as reputations go, it could be worse.

To learn what the heck Mike is making here, visit Pumpkin Ravioli [link].

The Best Pumpkin Pie Recipe, Ever.

Ingredients:

• ⅔ cup sugar, light brown
• ⅓ cup sugar, granulated
• 2 tablespoons flour, all-purpose
• ½ teaspoon salt
• 1 & ½ teaspoon cinnamon, ground
• ¼ teaspoon allspice, ground
• ¼ teaspoon cloves, ground
• ¼ teaspoon ginger, ground
• 1 tablespoon ginger, juice, grate & make with a garlic press
• 2 cups pie pumpkin, fresh, roast and puree
• 2 tablespoons molasses
• ½ teaspoon vanilla extract
• 3 eggs
• ⅔ cup whipping cream, heavy
• 1 9-inch pie crust

Directions:

1. Preheat oven to 450 degrees F In a large bowl, thoroughly whisk together the 8 ingredients. Add pumpkin, molasses, ginger juice, vanilla, and eggs. Beat until fully combined and then add the whipping cream. Mix until thoroughly incorporated.

2. Pour mixture into pie shell and place on a preheated cookie sheet. Bake for 10 minutes at 450 degrees F and then lower the oven temperature to 325 degrees F.

3. Bake for 45 to 50 minutesor just until the center of the pie has set. Remove and allow to cool at room temperature.

4. Refrigerate until ready to eat and serve with a dollop of fresh whipped cream.

Cooking in the Corps

And I learned something today: Löki's started a new blog category.

What? No? Geez. She is going to make us read more ridiculous posts about PC cooking...

Yes. She is.

Actually, this new blog category is all about cooking. Cooking in the Corps [link] to be exact. So, don't worry. You do not have to.

Really. You do not have to read it. I started it because several new PCTs mentioned they had no idea how to make rice. I joked about organizing a cooking 101 workshop for them, but decided this was way more sustainable and way more fun.

So, if you are interested, check it out: Cooking in the Corps [link]. Otherwise, just ignore those posts as they come up. I won't be too hurt...

Moonshine

I am an experimenter. Give me an internet connection, a couple of hours, and no guidelines, and I will come up with some wacky idea that I want to give a whirl.

Good thing, my site mates are those types of people because I don't think just anybody would spend 6 hours coring, juicing, and bottling 25 lbs of apples just for the heck of it.

That's right. My sitemate Amy and I are in the process of making some homemade hard apple cider.

I started this project because another Volunteer mentioned they were partial to hard apple cider, which got me to thinking: Azerbaijan has lots of apples. I could juice a lot of apples for cheap. Hard apple cider would be interesting to make....

And lo and behold, 6 hours of hard pressed work and Amy and I are on our way to our first batch of homemade appley-delicious moonshine. Wish us luck.

Find the recipe at Tor's Hard Cider [link].

Iron Chef Zaqatala

So, I am down to 2 sitemates. I think ya'all have already met Josh [link], and I have mentioned Amy [link] a time or two. I think Amy said it best when she noted we bicker like siblings...because we do. Get the 3 of us in a kitchen and we back seat cook like nobody's business.

That's why we decided to settle our differences with a little cook-off (queue music) - Iron Chef Zaqatala: The Chili Competition.

Pounds of beans, hot peppers, and secret ingredients (is that chocolate Amy?) later, the line up goes something like: Josh, Löki, Amy. The judging may have been a little faulty as Azerbaijanis were calling the shots and hot food ain't received real well around these parts.

At any rate, Josh is the King - well, at least until the next cooking challenge (do I hear a pancake throw down on the horizon...).

Löki's 2nd Place White Chili

2 T olive oil
1 onion, chopped
2 cloves garlic, minced
2 c cooked and cubed chicken (run with cumin & chili powder and pan fry)
1 1/2 c chicken broth
4 hot chilis, seeded and diced
1 t cumin
1 t dried oregano
1 t cayenne pepper
2 1/2 c white beans (soaked and cooked with chopped onion, chili powder and whole cloves)
1 can white corn, undrained

Prepare chicken and beans. Set aside.
In a large pot, saute onion and garlic in oil for 10 minutes. Add chicken (and collected juices), chilis and broth. Add spices and bring to a boil. Add beans (mash 1/2 a cup for a thicker soup) and corn. Heat thoroughly. Serve hot!

Eat Your Heart Out Rachel Ray

I love to cook. I love kitchens. I love kitchen-y gadgets (especially Mango KitchenAid mixers). I would love a Löki-powered meat grinder, but that is besides the point.

Before coming to Az, I was a mild experimenter. I tampered with fried chicken recipes, perfected slow cooked collard greens, and learned how to make ice cream (ironic, I know).

In AK, I had kitchen-y gadgets. I had access to exotic spices (like ginger powder) and necessity ingredients (like cornmeal). In Az, I have fresh veggies, vinegar, and buckets of salt.

Every meal becomes an experiment. You’d think this would get tiresome, but I am loving it. I had never tried lentils before Az (packed with protein and make a great enchilada-base). I had never attempted Ratatouille (delicious with crushed red pepper and served as a cold pasta salad). I never made my own sauerkraut (which is still sitting in my refrigerator).

Ahh...I wonder what’s for dinner. I have a couple of eggplants and some tomatoes...

3 Sister Dolma

Ever get a hankering for some good ole' down home cooking? A heapin' bowl of mashed taters and fried chicken? Maybe a slab of shepard's pie or a plate full of ooey gooey lasagna? Maybe a boş qabı of üç bacı dolması? Yes? No? Huh?

Üç bacı dolması or 3 sister dolma is a summer treat here in Az. Before I tried my hand at this tasty dish, I craved it with a passion and often would beg my host mom to whip up a batch. Again, that was before I tried to recreate the deliciousness.

Now, I will never beg for it again. Not because I do not find it scrumptious, I do. It is because I now know how much work goes in to preparing it. First you chop the onion. Then you fry the meat (for an eternity). Then you prepare the vegetables (coring, cleaning, boiling, salting). After, you add a bunch of stuff to the meat and then stuff the prepared vegetables. After all that, you cook the entire thing and finally, YOU EAT.

Whew. What work!

Can You Burn?

Interested in trying a few recipes from this side of the world?

Almost Turkish [link]

Turkish Cookbook [link]

Tourism in Azerbaijani: Kitchen [link]

Farida's Azerbaijani Cookbook [link]

Sangria Sundays

I’ve said it once and I will say it a thousand times, I am a PCV 24/7. Although, I love my job, it is extremely important to find some me time during the week.

Luckily, my sitemates and I stumbled upon a delicious new habit which I hope to enjoy all summer long - sangrias on Sundays. It does wonders for my disposition and provides ample opportunity for me to check in with my fellow PCVs.

If you are so inclined, enjoy a Sunday with me. I will be thinking good thoughts about you while sipping away (Note: These ingredients are easily found in Az. In the US, add a 1/2 cup brandy instead of a second bottle of wine)!

1 bottle red wine
1 bottle white wine
1 liter Lemon Aquafina (lemon flavored seltzer water)
1 orange
1/2 lemon
1/2 kilo strawberries
1-2 cups sugar
spices

In a small pot, combine 1 cup wine, 1 to 2 cups (your preference) sugar, a couple dashes cinnamon, some cloves, and a dash of ginger (I also add cardamon). Reduce to half.

While wine reduction is cooling, clean strawberries and slice citrus fruits. Add to reduction. Mix in remaining wine and Aquafina. Serve chilled.

Tasty Tasty Treats

As I mentioned before, exposing you (my fellow American) to Az culture is one of my PC jobs. Not only does it give you an insight into another neck of the woods, but it also allows you to share in my experiences as PCV.

So, with that in mind, here is another radtacular Az recipe:Qutab (pronounced gutab)

Dough: flour, water, salt

Filling: ground meat (use something with a high fat content), minced onion and salt.

Make the dough by combining a couple cups of flour, warm water and salt. In a separate bowl, combine ground meat, minced onion and salt*.

Separate dough intoballs about the size of tennis balls. Roll each ball into a flat round, about 1/4 to 1/8 inch thick. On half the circle, spread a spoonful of filling. Seal by folding in half and pressing edges together.

On a stove (or a fire), turn a wok upside down (a skillet will also work). Once the wok is hot, toss on the filled dough. Brown each side (about 1-2 minutes per side).

Serve immediately with sumac (and a bit of butter).

*There are many variations for qutab. A popular treat in my house is pureed pumpkin, sugar and cinnamon. Also popular, a feta-like cheese and greens (parsley, cilantro, basil) or pomegranate seeds and minced onion.

Mac & Cheese Cache

A couple people have asked for the recipes, and here they are. Try both and tell me which one you think is the best.

Ma’s Macaroni & Cheese

1 lbs elbow macaroni
8 oz colby cheese, shredded
8 oz sharp new york cheddar, shredded
1 pt half and half or whole milk
1-2 egg(s)2 tablespoons finely ground flour (I use the Wonder gravy flour)
4 tablespoons butter
salt, pepper, white pepper
3/4 cup bread crumbs & 2 tablespoons melted butter combined

Cook macaroni according to package directions. Season liberally with white pepper and salt. In a medium pot, whisk together milk, butter, flour, and season liberally. Bring to a light simmer, but do not boil. Slowly add 1/2 of the cheese. Heath until completed melted. Remove from heat. In a small bowl, beat eggs. Temper eggs and add to liquid. In a baking dish, layer macaroni with cheese. Pour in liquid. Top with bread crumbs and bake at 400 F until top is brown and cheese is melted. Serve hot.

P.S. There is a secret ingredient, but my mom would kill me if I told you :) My advice - use whatever seasoning you think would enhance the dish. Red pepper flakes, shallot salt, be creative.

Donny’s Mac & Cheese*

1 lbs elbow macaroni
4 tablespoons butter
1 cup milk1
1/2 to 2 cups cheese powder

Cook macaroni according to package directions. In a medium bowl, pour in hot macaroni and add butter, milk and cheese powder. Add more powder for a cheesier sauce. Add more milk for a more liquid-y sauce. Mix together. Serve immediately.

*Measurements are not Donny’s and they are just a guess.