Thursday, October 28, 2021

Burundian Bulgur Wheat & Chicken: Boko Boko Harees

Burundi is a country just into the eastern half and just into the southern half of Africa. It has a population of between 11 and 12 million. Burundi is a relatively small country with Tanzania, Democratic Republic of the Congo and Rwanda being its immediate neighbors. The main language of Burundi is Kirundi, but both English and French are spoken, to varying degrees of fluency, by parts of the population. It was a colony of Germany in the later part of the 1800s, but control went to Belgium in the aftermath of World War One, and Burundi gained independence in 1962. Burundi is one of the poorest countries in the world, and perhaps, it is THE poorest country in the world.  
 
I have made this dish a couple of times and the first time I followed "some guidelines" from many of the recipes I looked at prior to deciding to do this recipe. Most gave specific water measurements that were used during the preparation of the dish, but I found that they didn't completely work and that it was better to use specific measurements in some cases, but also to use some less than specific measurements in other cases. The thing to remember is, you aren't making soup, so you don't want to end up with runny bulgur; on the other hand, you aren't making dough that you can roll out. The bulgur should end up pretty thick, like a thick porridge, but if you still have a little water, you won't turn into a pumpkin or a butternut squash (I figured I'd give you a choice... haha). You want to cook the dish like you would cook rice; that is, over low or very low heat, to prevent sticking or burning.
 
There are also similar bulgur dishes found in some other African countries, especially in neighboring countries to Burundi, and there are variations to recipes, even within Burundi, especially regarding the meat, as fish or mutton is also sometimes used, but it seems many Burundians seem to prefer chicken. Burundians often serve this dish with some beans (seasoned with onion and some spices) on the side.

Ingredients (in my judgment, easily serves 4 or 5):

2 cups bulgur wheat
water (see instructions below)
1 pound boneless, skinless chicken breast
1 onion (baseball size), grated
3 inch piece of peeled ginger, finely chopped
3 garlic cloves, minced
3 tablespoons butter 
1 1/2 teaspoons salt
 
For the giblets:
 
15 gizzards and hearts, chopped (I put the raw giblets into a chopper and coarsely chop them)
1 tablespoon vegetable oil 
1 1/2 tablespoons ground turmeric
1 1/2 tablespoons sugar
1/4 teaspoon ground black pepper
1 teaspoon salt
1/2 cup water
 
See instructions below for preparation ...
 
For the onion rings:
 
1 medium onion cut into rings
2 tablespoons butter  
  
See instructions below for preparation ...


Soak the bulgur wheat for two hours in enough water to just cover it. After two hours, much or all of the water will be absorbed. In a heavy bottom pan, add the soaked bulgur, then the chicken breast, grated onion, chopped ginger, minced garlic and fresh water to an even level with the bulgur, cover with a lid or foil and cook about 45 minutes over low or even very low heat (like when cooking rice), until the chicken is tender. Temporarily remove the chicken to a plate and cut the cooked chicken into small pieces and then add it back and mix it into the bulgur. Stir in 1 1/2  teaspoons of salt and just 2/3 cup water, then top with 3 tablespoons of butter. Leave uncovered and cook a further 20 minutes (low/very low heat), stirring occasionally. In a small separate pan or skillet, heat vegetable oil over medium heat. Add the chopped giblets, sugar, turmeric, pepper, salt, and saute for 2 minutes, then add 1/2 cup water. Let come to a steady simmer, adjust heat to maintain that steady simmer, then cover and cook until the chopped giblets are tender, about 15 to 20 minutes, adding a little more water, if the mixture begins to become too dry. Peel and then cut the medium onion into 1/2 inch thick slices. Separate the slices into rings. In another skillet, melt 2 tablespoons butter over medium heat and then add the onion rings and saute them, turning often, until the rings are lightly browned. For each serving, dish up a scoop or two of the bulgur and chicken, spoon some chopped giblets over the bulgur, then top the giblets with a few fried onion rings. 
 
  


WORD HISTORY:
Euphemism-The first part of this word, "eu," is distantly related to "am" and "is," both from the Germanic roots of English, and it is related to the first part of "eugenics," a word (the whole word) developed in English, from Greek, and also to "eulogy," another Greek-derived word borrowed from Latin, which had gotten it from Greek. The main body of "euphemism" is related to a number of words, for example: "ban" (both the noun and verb forms), from the Germanic roots of English, to the second part of "blasphemy," a word of Greek derivation borrowed by Latin and borrowed by English via Latin-based French, and "fame," a word of Latin-derivation borrowed by English via French. The "eu" part goes back to Indo European "(e)su" or "(he)su," an extended form of Indo European "es" ("to be"), and "esu/hesu" had the notion of "good," with extended meanings of "favor, prosperity, good fortune." This gave Ancient Greek "eus," meaning "good" and "eu" meaning "well, well off." The second part, "phemism," goes back to Indo European "bha/bhe," which had the notion, "to speak, to say, to utter, to tell." This gave transliterated Greek "phanai" ("to speak), which then produced the noun "pheme," meaning "speech, voice, talking." These parts gave transliterated Greek "euphemizein," which meant, "to use good words in place of words of bad omen," which produced the noun "euphemismos," meaning "the replacement of words of bad omen with acceptable words," which later broadened to "replacement of offensive words with more acceptable words." English borrowed the word in the mid 1600s as "euphemism."       

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Tuesday, October 19, 2021

Oh Boy: A Coffee in Berlin

Slight addition 11-24-21, another small addition, a note about the psychologist, 3-30-22
 
 
I love this 2012 German film with English subtitles. It's original title, "Oh Boy," was changed to "A Coffee in Berlin" only for its release in the United States in 2014. Tom Schilling is superb in the role of the main character, Niko Fischer, and he won the German Film Award (Deutscher Filmpreis) for best actor (this is the German equivalent to the American Academy Awards), and the movie itself won the German best movie award. There is great music throughout the movie, mainly jazz, and the music score also won the German Film Award.
 
Main Cast: 

Tom Schilling as Niko Fischer
Marc Hosemann as Matze
Katharina Schüttler as Elli
Justus von Dohnányi as Karl Speckenbach
Andreas Schröders as the psychologist
Friederike Kempter as Julika Hoffmann 
Katharina Hauck as the coffee shop employee
Arnd Klawitter as Phillip Rauch (actor at the filming site)
Inga Birkenfeld as the actress at the film site
Ulrich Noethen as Walter Fischer (Niko's father)
Michael Gwisdek as Friedrich (older man in the bar)
Theo Trebs as Marcel (the drug dealer)
Sanna Schnapp as the nurse 
Leander Modersohn as Schneider (the father's assistant)
Frederick Lau as Ronny (one of the drunken guys on the street)
Jakob Bieber as Kevin (one of the drunken guys on the street) 
Martin Brambach as train ticket inspector 1
R(olf) P(eter) Kahl as train inspector 2
Lis Böttner as Frau Baumann (Marcel's grandmother)
Steffen Jürgens as Ralf (the author of the stage play with Julika)
 
This film, set in Berlin, is a sort of dramedy with many funny moments about a day in the life of Niko Fischer, a young guy in his late 20s who is unfocused, sulky, brooding and unhappy; otherwise, he's okay. haha! We all have our bad days and we sometimes feel sorry for ourselves, and to me, some of the things in Niko's life on this day help us relate to him. Probably most of us have had people tell us that regardless of what we might be going through at any point in our lives, that there is always someone having a worse time of it. While I've never really felt much comfort in that thought, there is often some truth to it, and Niko, and hopefully all of us, see this truth near the end of the picture, as our perceptions of "bad" are centered around ourselves (no matter how trivial), and not often, if ever, around what is happening to others (no matter how serious). 
 
Nothing really fires Niko up about life; at least, not on a long term basis. Perhaps the best German term I can think of for Niko is "grüblerisch," sort of, "thoughtful in a brooding, melancholy way" (see Word History below). The young man's life comes to be represented by his struggles to get a cup of coffee (you DID read that right), yet he doesn't know how close he is to getting the coffee. The thing is, he misses his chance for the symbolically satisfying cup of coffee when he makes excuses to his girlfriend, a sweet, caring person, so that he won't have to see her again later (she had offered to make him coffee). It doesn't take the Berlin Wall to fall on her, and the young woman angrily leaves the room, ending their relationship. Ah, well the Berlin Wall had already come down, so maybe I need to rethink that line? During the course of this one day, Niko comes into contact with people with their own problems and eccentricities, just like their city, Berlin, and its history. Niko's father is financially well off and he worked to get to that position, but he also seemingly never had many, if any, heart to heart talks with his son to get an understanding of the boy. Niko's father transfers a good sum of money to his son's bank account every month, because the boy had been studying law, but Niko quit school two years before and he didn't let his father know that he had dropped out, fearing that the money would stop flowing into his bank account.
 
Niko is moving into a new apartment, and as he carries in some of his belongings, a man is sitting in the stairway watching him. The two men simply speak to one another. Inside his new apartment, Niko takes a moment to look into some of the boxes he has just brought in, and he looks at some pictures of himself and his (now former) girlfriend vacationing in Paris. Niko showers and goes into the kitchen and uses the toaster to light a cigarette. Niko is so unfocused, although he's a smoker, throughout the picture he always has to get a light from others. He starts opening his mail, which he obviously hasn't done for some time, given the quantity. He seriously reads one piece of mail and he quickly dashes around the kitchen, clearly conveying the message that he's late for an appointment. He meets with a psychologist who is to determine if he should have his driver's license returned after it was confiscated for his driving under the influence of alcohol. The psychologist asks Niko some questions about his life which prove to ruffle Niko's feathers: how he gets along with his parents, whether he is in a relationship, whether he is gay, if his short height bothers him, and Niko's attitude brings the psychologist to turn down the reinstatement of his driver's license; so, public transportation it is. (NOTE: The psychologist could use a ... ah, psychologist.)
 
Niko stops at a coffee shop for a cup of coffee, and the scene should get at least a chuckle from most people. Niko simply orders a cup of regular black coffee, but the waitress-clerk tries to sell him the special of the day, which includes a doughnut or a sweet roll, but Niko tells her he just wants a cup of coffee. Then she asks what kind of coffee, to which he answers, "Just regular." That still doesn't get him coffee, because she explains they have two kinds of coffee that are like "regular," one a Colombian and one an Arabica. Niko tries to be patient and he asks her which one tastes more like regular, but obviously he's still not said the magic word, as she tells him she likes both, so he finally says "Colombian." She makes the coffee and she asks if he wants milk, and he declines, but then she asks if he wants soy milk, which brings another decline. She tells him the amount, and it is above the typical amount for coffee, so he tells her this, but she replies, "You chose Colombian" (the implication being that Colombian costs more), to which he says, "You could have mentioned that." Niko counts out his money and he is a little short (ah, besides his height), and he asks if she will accept the lesser amount as an exception. The owner is sitting a short distance away and he shakes his head to indicate "no." The girl tells Niko if they make an exception, that every bum will want to pay less than full price. Niko is stunned by her terminology and he repeats the word "Bum?' (She uses the word "Penner," one of the German words for bum). Niko takes his money and leaves. 
  
Niko goes to an ATM (GERMAN: Geldautomat). This scene is hilarious, and I literally laughed out loud. A few feet away from the ATM a homeless man is sleeping, and he has a cup sitting out for passersby to drop in change. Niko decides to give the homeless man the money he took back at the coffee shop, and he drops the coins into the cup, but when he puts his card into the bank machine, the machine eats his card! Now he's got NO MONEY! In a moment of utter disgust, he looks around, and he glances down at the homeless man's cup. Niko decides to get his change back, so he tries to be inconspicuous as he moves over to the cup and squats down to get his money. He puts his hand into the cup, but a lady comes up, stops, and just glares down at him. Niko drops the coins back into the cup and leaves, even poorer for having been there. hahahaha! The thing is, we see that Niko has some sense of awareness about people in need, but he then got caught being the bad guy as he sought to undo his good deed. Remember too, he is taking money from his father under a false pretense. By the way, Niko calls his father for help about the bank machine having taken his card, but he has to wait for his father to return the call.
 
Niko goes home and he hears a noise on the stairway and he then catches a glimpse of the man he had seen earlier on the stairs. Niko goes into his apartment and lies down, and the door buzzer sounds. When he opens the door, it's the man from the stairway, who tells Niko he is a neighbor from upstairs. He presents Niko with a bowl of meatballs (Fleischbällchen) made by his wife as a sort of welcoming gift for Niko's move into the building. The man introduces himself as Karl Speckenbach and he keeps peeping into Niko's apartment from the doorway. Niko really doesn't want to be bothered with the guy, and he nicely tells him since he has just moved in, he has nothing to offer him to drink. Karl quickly pulls out a bottle of liquor, so he and Niko have a drink inside and the pushy Karl looks around the apartment, even looking into boxes still packed with Niko's belongings. Karl tells Niko of his basement room that is set up with entertainment devices to watch soccer and to play games. The two chat a little, but when Niko asks if Karl and his wife have any kids, the man turns serious and tells Niko that his wife had breast cancer 5 years before and that he and his wife don't have sex anymore. He tells Niko she had to have both breasts removed, and that he just can't be intimate with his wife anymore, so she just cooks and cooks and cooks. Karl begins to sob and Niko asks him if he has talked with friends about his situation, but he indicates he doesn't have anyone to talk with. Niko somewhat awkwardly tries to comfort him, and Karl finally leaves. Niko flushes the meatballs down the toilet and he gets a call from his friend Matze, a sometimes actor, who wants to land a big important role, but who hasn't paid his dues by moving up the ranks. Needless to say, Matze is often unemployed. 
 
The two friends go to a restaurant where Matze eats up a storm, including using a butter knife to get ketchup out of the bottom of a bottle, and squeezing the little packets of mayo until the mayo is all over his hand. Niko orders a coffee, only to be told that the machine is broken. A young woman sits down nearby and she and Niko look at one another, but for different reasons. He finds her attractive, but she actually recognizes Niko, and she calls him by name. She comes over to the table and refreshes Niko's memory that the two of them went to school together in their young teenage years, a time when she was much overweight, and that Niko and others made fun of her size. Her name is Julika, and she tells how Niko and other kids called her "Julika Schmulika" (it equates to English "Big Bertha" or "roly poly"). She said she often felt really bad about herself and that she attempted suicide. Julika has slimmed down in the years since school, and she tells Niko and Matze that she is an actress; and in fact, she invites them to a theater that evening where she will be appearing in a live performance. She will leave two free tickets at the box office for them. She also tells Niko that she had a crush on him when they were in school, in spite of how he humiliated her about her weight. 
 
Matze takes Niko to a site where a low-budget film is being shot and where he personally knows the main actor, Phillip Rauch. Once there, Matze wants to see if he can perhaps get a part in the picture; after all, some income beats no income. Matze's friend is playing a World War Two officer who is in love with a Jewish woman whom he hides from the Nazis in his basement. In the meantime, Niko goes to a table on the set with a coffee dispenser, but when he tries to pour a cup of coffee, the dispenser is empty; so frustrated again, he walks away, and seconds later a young man brings over a new full dispenser of coffee, so Niko misses out again. While at the movie set, Niko's father returns his call, and Niko lies to him by saying that he's at the library (implying that he's studying). His father sets up a meeting with Niko at a golf course, and when Niko arrives there, his father introduces Niko as his favorite son to his new assistant, Schneider. Niko interjects that he's his father's only son, but his father says that's not a known certainty. Later, Niko's father tells his son (ah, the known son) that Schneider has already received his law degree, and that he is slightly younger than Niko (ouch!). Niko's golf game is awful and his father criticizes Niko and tries to correct his mistakes. Afterward, the three go to the restaurant at the golf course. Niko orders coffee, but his father says it's too late for coffee, and the father insists they have schnapps. Mr. Fischer sends Schneider to get the car and he then tells Niko that, by chance, he met Niko's law professor at a recent meeting in Zurich. The father bluntly asks Niko why he has been lying to him about school and he asks further, what Niko has been doing for two years since he quit law school. Niko meekly answers that he's been thinking about himself, his father and everything. The father goes down a list of things Niko started in his life, but then dropped, with law school now added to the list. The father tells Niko he closed his bank account (that's why the machine took the card), but he gives his son some money, tells him to clean up and to get a job like others, and he leaves with the parting words that he feels the best way to help his son is to stop helping him. 

Matze picks up Niko and on their way to the theater to see Julika's play, Matze stops at the house of a young drug dealer named Marcel. They meet the dealer's elderly grandmother, who seems oblivious to what her grandson is doing. She is kind and offers to fix sandwiches. As Marcel sells to Matze, Niko goes to talk with the the grandmother in another room, where she sits all alone. She is sitting in a nice reclining armchair, and she tells Niko that her grandson bought it for her. She has Niko sit in the chair to see how comfortable it is, and then she even has him tilt back, and Niko closes his eyes, as the old lady now sits on the couch. Matze comes for Niko, who gives the old lady a hug before he leaves. She kindly tells Niko to take care of himself.   
 
Later on, Matze and Niko go to the theater, although the performance has already started. The man at the box office finds the tickets and lets them go in. The audience is not terribly happy about the two men coming in late and interrupting their view of the show. This isn't your typical play, but a modern interpretive piece where Julika seems to devour herself and then vomits. The scene brings laughter from Matze, which draws a scowl from the author of the play. Afterwards, the author makes it pretty clear that he doesn't like it when others aren't as understanding and enlightened as he sees himself. Niko goes outside to smoke a cigarette (he has to stop a couple walking by to get a light). Julika comes out, but some drunken young men approach and begin to harass her. Niko tries to avert a physical confrontation with the young guys, but Julika goes right at the main guy, and when Niko tries to step in, he is knocked to the ground. Julika humiliates the seeming leader of the band of men. Niko and Julika go inside and Julika tends to his injuries, and she tells him that while he got knocked down, at least he stepped in and tried to help her. This all leads to a situation of "near" sex between the two former schoolmates, but Julika wants Niko to say humiliating things to her, and Niko stops the whole situation, which brings Julika to order him to leave, which he does. Her past still haunts her.
 
It is later in the evening, and Niko walks around Berlin and he decides to go into a bar. He asks if they still have coffee, but the bartender tells him they have already cleaned the coffee machine for the day, so Niko orders a beer and a shot of vodka. In a powerful scene, an elderly man comes up to him telling Niko how he doesn't understand people in modern times. At first Niko is disinterested and asks to be left alone, but the man persists and he begins to get the young man's attention, as he tells him he is from this very neighborhood, and how decades before he learned to ride a bicycle by first falling on his face numerous times. Eventually the older man tells Niko, and the nearby bartender, that he has been gone from this neighborhood for a long time, but that when he was a child, his father came into the house one night and told him to come outside with him. Once outside, the father picked up a stone and shoved it into his son's hand and then told him to throw it. The father too threw a stone that smashed a window of a business at the very spot where the bar is now. The old man continues to tell how the street was full of people throwing stones at businesses that night, and that fires were set in some shops. Sometimes as we look back on our lives, we see and understand things much differently than we did when these things actually happened, especially if the events happened when we were children. The elderly man who witnessed Kristallnacht* that night long ago as a little boy tells Niko how he was not concerned with Nazi hooligans and complicit Berliners and how they affected the lives of his then neighbors, but rather he was upset that he wouldn't be able to ride his bicycle in all of the broken glass. (Note: That was a child's perspective of that night, but sadly we've allowed generations after Hitler and Mussolini to continue slipping away from how important it is to understand those times. Even worse, some people have not just failed to understand that, but they have become rock throwers themselves, and complicit in evil. And some have perverted religion and allowed themselves to be manipulated in the pursuit of political agendas.)
 
The old man gets up and goes out the door, but he collapses onto the sidewalk. Niko rushes out to him and the bartender calls for an ambulance. Niko goes to the hospital emergency room with the man, and he waits for any information about the man's condition. He goes to a coffee vending machine, inserts the money and presses the button, but the machine displays "out of order" (German: ausser Betrieb). Niko lies down and falls asleep on one of the benches in the waiting room. Finally a nurse comes out, awakens him and tells Niko that the old man has passed away. She says he had no known family, but she tells Niko his first name was Friedrich. Niko is sad, but we next see him, 24 hours after we first met him, sitting drinking a cup of coffee.                    
 
* Kristallnacht was the term given to a highly evil act of Nazi persecution against German Jews, as it shifted Nazi persecution to outright physical violence against Jews, and German law enforcement did not intervene to halt it. "Kristallnacht" literally means "crystal night," but it's underlying meaning for this Nazi evil was because of the broken glass from the Jewish homes, businesses and synagogues, and how the glass shards sparkled in the night from the fires set to Jewish properties. Kristallnacht was the prelude to names that have come to symbolize far greater evil: Auschwitz, Treblinka, Sobibor, Belzec, Majdanek, Chelmno, Babi Yar, Dachau, Buchenwald and unfortunately far too many more. 
 
 
Photo is of the Music Box Films 2014 U.S. DVD release ...
WORD HISTORY:
Grave-English has more than one word of this spelling, but this is for the noun and the related, but now antiquated, verb (the adjective form meaning "serious, solemn," is unrelated and I'll try to cover it in the near future). "Grave" is related to "grub," a word from the Germanic roots of English, and to "groove," another word of Germanic derivation, and likely right from the Germanic roots of English, but perhaps borrowed into Old English from one of the closely related Germanic cousins of English in northwestern Europe, like Old Dutch, Old Frisian or Old Saxon. The verb form is now antiquated, as its expanded form, "engrave," essentially replaced it, although "engrave" lost the actual "to dig" sense, as "engrave" means "to carve, scratch or cut into a surface" (its German cousin is "eingraben," which means "to dig in, to entrench"). "Grave" goes back to Indo European "ghrebh," which meant "to dig, to scratch, to scrape," and this gave Old Germanic the verb "grabanan," meaning "to dig, to scratch," and this produced the Old Germanic noun "graba" which meant "a hole made for a dead body, a tomb." There seems to have been a strong variant that developed in the Old Germanic form that replaced the "b" in several forms with an "f"; thus, "grafa." This gave Old English (Anglo-Saxon) "græf," meaning "a hole dug as a place of burial, a grave." This then became "grafe" and then "grave." Relatives in the other Germanic languages: German has "Grab" (pronounced "grahp/grawp," the capital 'G' is because all standard German and Low German nouns are capitalized), Low German has "Graff," Dutch has "graf," West Frisian has "grêf," Danish, Norwegian and Swedish have "grav," and Icelandic has "gröf." All mean "grave," or sometimes "tomb." NOTE: The German word "grüblerisch" means "thoughtful in a brooding, melancholy way," and I mentioned it in the article above. It is related to "grave." It is from the German verb "grübeln," meaning "to brood, to think over strenuously and seriously," and its ancestor originally was derived from the same Old Germanic form that gave German the modern verb "graben," meaning "to dig," and which gave English "grave," the noun, and also originally the verb, which then became "engrave." The original notion of the German verb "grübeln" was "to dig around into, to dig or bore into," and this provided the figurative meaning of "digging into one's mind, think things over."   

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Monday, October 18, 2021

Sicilian Pesto Bruschetta

What many people likely think of as pesto is green and it originated in Genoa (Italian: Genova) in northwestern Italy; thus, it is called "pesto alla genovese." The pesto for this bruschetta is called "pesto alla trapanese;" that is, pesto of Trapani, a city in western Sicily, where it is often used as the sauce for a twisted style of pasta called "busiate." Bruschetta is made with whole slices of bread grilled or otherwise toasted, that is immediately rubbed with garlic and brushed with olive oil, then often sprinkled with salt or topped with other items, like with this pesto, and it is served while still warm. Bruschetta's little sister is crostini, made from smaller slices of bread, that are then grilled or toasted and given various toppings. Baguettes or similar are often used for crostini, as they are of a smaller diameter than regular loaves of bread. 
 
Ingredients:
 
For the Pesto:
 
1/2 cup skinless almonds, toasted lightly
1/2 cup Roma tomatoes, blanched, peeled, cored and chopped
1 cup grape tomatoes, skin on, rinsed and drained, then dried on paper towels 
1 loosely packed cup fresh basil (about 20 to 25 leaves)
12 to 15 fresh mint leaves
4 cloves garlic, peeled
1/2 teaspoon red pepper flakes or 1 small whole red chili pepper
1/2 cup grated Pecorino Romano cheese (this is a sheep's milk cheese)
1/2 teaspoon salt (or more, but remember, the cheese is salty) 
1/4 cup extra virgin olive oil (more if you want a thinner pesto)

Toast almonds in a dry skillet over medium heat until some light browning starts to show. To a blender or a food processor, add the almonds and processor for just a few seconds to get started, then add the Roma tomatoes and the grape tomatoes, garlic, basil, mint, red pepper flakes or chili pepper, salt, and process for about 20 seconds, then drizzle in the olive oil while processing slowly until the pesto is combined (continue until smooth, if you like it that way, or stop when it retains some chunkiness). Empty into a bowl or jar and stir in the Pecorino Romano by hand. 
 
For the Bruschetta
 
bread or rolls (sliced)
garlic
extra virgin olive oil
 
Toast the bread or sliced rolls, rub with garlic and add some extra virgin olive oil, then spread on some of the "pesto alla trapanese," top with some tomato slices and olives, serve immediately while still a little warm.
 


 


WORD HISTORY:
Pesto-This word is related to "pestle" and to "pistil," words of Latin derivation borrowed by English via French. "Pesto" goes back to Indo European "peis," which meant, "to crush." This gave Latin "pinsere," meaning, "to beat, to pound, to stamp, to crush." This then became "pistare," meaning "to crush, to pound," which then became "pestare." The noun "pesto" comes from either a short form (or common spoken form? or dialect?) of the past participle of "pestare," which is "pestato,"^ or from the first person singular form which is "pesto;" thus, "I crush" or "I crush (by pounding)." English borrowed the word in the late 1930s from Italian.

^ This would make the literal meaning of the noun, "that which has been crushed."

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Thursday, October 14, 2021

Moroccan Chicken with Couscous: Chicken Tagine

A "tagine" is a type of North African pottery dish used for cooking stews. The name of this cooking dish has given its name to the stews cooked in such a dish, and besides chicken, these stews may have lamb, beef, fish or vegetables as the main ingredient. In Tunisia, recipes generally are not stews, but rather much more of a type of omelette, like a frittata. Tagine cooking dishes are often, but not always, glazed and decorated with designs, some of which can be quite colorful. The basic dish is a shallow flat bottom dish, but there is a sort of domed top for the tagine. You needn't run out and buy a tagine for this recipe, as you can just use a heavy bottom pan (preferably with a lid, but you can use foil) and large enough to hold the contents.

Most recipes I've seen for this dish use boneless, skinless chicken, although I have seen a few recipes that use cut up skin on, on the bone chicken pieces. Skin on chicken has more flavor, but when a recipe uses boneless and skinless chicken, I often use that, BUT I also buy a bone-in, skin-on piece of chicken or two and cook it with the dish, then remove it at the end of cooking. 
 
This chicken tagine is usually served with Moroccan couscous, a type of pasta made with semolina flour. In Morocco the couscous is of very small grains of pasta, and it is smaller than the couscous of the Middle East, Israeli and Lebanese, which are larger and take longer to cook. Harissa is a paste of hot chili peppers usually seasoned with some spices. Both harissa and preserved lemons are often available in supermarkets, in spice shops and certainly in many Middle Eastern grocery stores. You can substitute some freshly grated lemon peel or strips of lemon peel for the preserved lemon, and you can add some cayenne pepper, sambal oelek (an Indonesian sauce of chopped chili peppers, also made in the United States), or any hot sauce to your liking, or you can just add an extra 1 or 2 fresh hot chilies as a substitute for the harissa.    

Ingredients:

1 pound boneless, skinless chicken (chicken breast or thighs, or mixture of the two)
1 whole skin on/bone in chicken thigh
1 whole skin on/bones in chicken wing
2 tablespoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 inch piece ginger, grated, finely chopped, or thinly sliced
1 cup of either butternut squash, acorn squash, pumpkin or peeled sweet potato, diced
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 two inch cinnamon stick
2 teaspoons ground coriander
1 or 2 whole chili peppers, slit cut in it/them
1 tablespoon harissa
1/2 cup raisins
1 1/2 tablespoons honey
1 2/3 cups chicken stock
1 14 to 16 ounce can chickpeas, drained (also known as garbanzo beans)
1/4 cup slivered almonds
1 small preserved lemon (or 1/2 regular sized preserved lemon)
1/4 cup pitted green olives, halved

Heat the olive oil over medium heat in a heavy bottom pan. Saute the onion, garlic and ginger for just like 2 minutes, then add the chicken pieces, including the whole pieces, cumin, turmeric, cinnamon stick, ground coriander, chili pepper, harissa, preserved lemon and chicken stock, cover and cook 20 minutes, then add the squash or sweet potato, honey and raisins; reduce heat to low, cover and cook for one hour. Add the slivered almonds and chickpeas, cook another 20 minutes, then stir in the green olive halves, and cook for two minutes. Check to be sure the chicken is done (it should be).
 
For the Couscous:
1 1/2 cups Moroccan couscous
1 2/3 cups chicken broth
2 tablespoons butter
1 teaspoon extra virgin olive oil 
(optional) 1/2 teaspoon salt
 
Bring the chicken broth to a boil in a sauce pan (with a lid). Add the butter, olive oil and salt (if using). Add the couscous and stir very well to mix. Let cook like 30 or 40 seconds, then shut off the heat and cover the pan with a lid for about 5 to 6 minutes. The broth should be completely absorbed. Fluff the couscous with a fork. 
 

  

WORD HISTORY:
Mattress-This word goes back to the transliterated Arabic root "tarh/trh," which had the notion of "throw, throw or toss away." This gave Arabic the verb "taraha," meaning, "to throw down, to throw away," which produced the noun "matrah" (the "ma" part was a noun forming prefix), which literally meant "the object thrown down," and which was used as "al matrah" for "the cushion or rug thrown onto the floor or ground to lie on." This was borrowed by Italian (via trade with North Africans in the early Middle Ages?) as "materasso," which was borrowed by French as "materas," and additionally reinforced directly by Arabic? English borrowed the word in around 1300 from French, initially in the French form "materas," but what became the modern spelling seems to have then been influenced by the Italian form. Of course too, modern mattresses are often made with springs and various padding.   

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Saturday, October 02, 2021

Macedonian Baked Beans: Tavče Gravče

I'd like to say my Macedonian is a little rusty, but I don't speak Macedonian, so that kind of shoots that in the rear end. Macedonian is a Slavic language of the South Slavic branch, and its closest relative is Bulgarian, with Serbo-Croatian also being closely related. Anyway, "Tavče Gravče" seems to be pronounced as if, "tav-cheh grav-cheh/tav-chay grav-chay." A "tava" is a type of skillet, and "grav" means "beans." The history of Macedonia is complicated, and it is probably best to say that Macedonia is more of an overall region in the Balkans, with sections forming parts of Greece, Bulgaria and the independent country of North Macedonia.* There is contentiousness about the name "North Macedonia" among people living there, and that name, actually the "Republic of North Macedonia," only became official in early 2019. Previously, the area had been part of Yugoslavia, as "Macedonia," until that country's breakup in 1991. Yugoslavia had been formed in the aftermath of World War One. North Macedonia has a population of about 2.1 million and its capital city is Skopje.   
 
Considered by many to be the national dish of North Macedonia, this bean dish is often meatless, but certainly not always, as some use pork chops or pork ribs to prepare it, and some also use lamb. Serve as a main dish with feta topped salad and crusty rustic bread or rolls. In Serbia the dish is called “prebranac.” I must have read 25 recipes for this dish, and with the exception of some using meat, they were all pretty close in the ingredients, except for the natural "this one used more of this, and that one used more of that." I've made this dish a couple of times, and the first time I did what most of the recipes I'd read had called for, and that was the use of a good deal of the seasoned water when preparing the actual dish, but I found it to be TOO MUCH WATER, and it made the beans "soupy," so I cooked the dish a little longer without the lid, which helped cook off some of the liquid. The next time I made the dish, I cut down on the water, and I liked that result. So the only "difficult" thing about this dish is getting the right amount of water, so that the beans are neither too dry, nor too soupy. It's best to add too little water at first, as you can always add more water to the beans while they cook if they are getting too dry. 
 
Ingredients (multiple servings):
 
To cook the beans:
1 pound dried white cannellini beans or 3 cups canned (rinsed)
1/2 teaspoon baking soda
1 large onion, peeled and quartered
2 to 3 whole dried or fresh hot chilies, if using fresh, cut a slit in the chilies
10 black peppercorns/slightly crushed to release their flavor**
2 tablespoons olive oil

For the dish:
2 cups chopped white onion (if you only have red onion, use it!)
6 cloves garlic, chopped
2 red bell peppers, seeded and cut into bite sized pieces
1 green pepper, chopped
1/2 cup olive oil  (for the dish)
1 or 2 tablespoons olive oil for the skillet or baking dish
3 tablespoons sweet paprika 
2 bay leaves
3 tablespoons crushed dried mint leaves
2 teaspoons salt
tomato slices, for the top of the dish
1/2 of a red bell pepper, cut into 2 inch x 1 inch strips, for top of the dish
 
Soak the beans overnight in plenty of water with 1/2 teaspoon baking soda stirred in. The next day drain the beans and add fresh water in a cooking pot and put over high heat. Add the quartered onion, whole dried chilies and 2 tablespoons oil. Bring to a boil, then reduce the heat to maintain a good steady simmer, not so much of a rolling boil. Stir occasionally and skim off the foam that forms on the surface. Cook until the beans are almost tender (not too soft, as they are going to cook more). Drain the beans, remove the big pieces of onion (if you don't get it all, don't worry about it), but reserve the liquid, then stir the salt into the beans  For the dish: add the 1/2 cup oil to a large skillet over medium heat. When hot, add the chopped onion and saute for a few minutes, until it begins to lightly brown. Add the garlic and saute a further 2 minutes, lightly stirring. Add the red bell peppers (cut into bite size pieces) and the green bell pepper, also cut into bite size pieces. Cook until the peppers begin to soften (everything will cook further shortly). Sprinkle the sweet paprika over the onion/garlic/peppers mixture and stir well to coat everything. Add 1 or 2 tablespoons oil to the bottom of the baking dish (or pan) you are using. Add one third of the beans to the dish, then add half of the onion/pepper mixture to the top of those beans (spread it out as evenly as possible). Now add another one third of the beans on top of that and then add the remaining onion/pepper mixture to the top of that. Add the remaining one third of the beans, the bay leaves and the dried mint leaves and carefully pour enough of the reserved cooking liquid into the dish to come even with the beans (the second time I made this dish, I used 1 3/4 cups, but you can always add more if the beans are getting too dry during cooking). Top the beans with the remaining 1/2 uncooked red bell pepper, cut into strips, and a few tomato slices (see photos, below). Cover with foil or a lid and bake at 250 F for 3 to 4 hours, then remove the cover/lid and increase the heat to 400 F for 20 to 30 minutes to give the top a bit of a crust. Serve with crusty bread or rolls and a salad, if you'd like, or serve as a side dish for a more elaborate dinner. "IF" you have some fresh mint, you can also sprinkle some chopped fresh mint to the top of the dish.
 
* North Macedonia came from the former Yugoslavia, and a large majority of the population is of Christian religious background, especially Eastern Orthodox, but there is a substantial Muslim population too, a result of the Turkish involvement in the Balkans for centuries. 
 
** I usually put them onto a napkin, fold it over, and then run over them with a rolling pin or give them a couple of light whacks with my kitchen mallet. YEOW! Make sure you keep your fingers out of the way!
 
 


WORD HISTORY:
Sodium (Soda)-"Sodium" was coined in 1807/08 by Humphry (not a misspelling) Davy, an English chemist from Cornwall, which is the southwestern tip of England.^  "Sodium" was based upon the existing word "soda," a word with a shaky history. One theory is that it goes back to transliterated Arabic "suda," meaning "splitting headache," which was used as a base for the Latin noun "sodanum," meaning "headache remedy," but it also was used as a another name for "glasswort," a plant the ashes of which produced soda ash, which then were used to help make glass, but it was also used for headache medication. The word seems to have been shortened to "soda" in Latin, or perhaps first in Italian (and then picked up by Latin), and English borrowed the word circa 1500 (some sources say mid 1500s).   
 
^ Cornwall's basic population of more than a half million is of Celtic heritage. Likewise, the Cornish language is Celtic. In modern times, fluent Cornish speakers are extremely rare, as English is now spoken as the first language in Cornwall, although, from what I understand, some people in Cornwall know a few words or phrases in Cornish. When the Germanic tribes, generally known as the Anglo-Saxons, invaded Briton, these Germanic elements did not pursue the Celtic population with any major forces into Cornwall nor Wales; thus, these areas remain Celtic in basic heritage. 

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