Quick Quesadillas

I love quesadillas, but have never had much luck at the full sized flip without spilling all the ingredients over the stove. My solution? Put the tortilla in the frying pan with a bit of cooking spray or oil, and only put the filling ingredients on half of the flat bread. Then fold the other half over and proceed to cook like you would a grilled cheese. Much easier to flip this way. When cooked, cut into three triangles per filled tortilla.

Quesadillas are great for the ethnic food lover on a budget because you can make them as elaborate or as basic as you like. Pinching major pennies? Go with cheese only in the center and some budget brand or homemade salsa for dipping. Got a little more pocket change? Add in some chopped scallions and an additional dipping sauce like sour cream or guacamole.

These are also a great way to use up leftover chopped chicken or sliced up leftover bits of steak from dinner the night before. If meat isn’t your thing, I’ve often made these with spinach for a little extra punch.

Also, for those of you on a major shoestring who find even the pre-made tortillas a bit too expensive, here’s a recipe for a homemade bulk tortilla mix you can keep on hand around the house. Particularly when you are on a budget, these can really amp up the wow factor in the overall taste of a meal. I like to make it in at least a large enough batch to fill a one gallon food storage container. Then I only have to make the dry mix once every couple of months.

Photo Credit: Jspatchwork 

Specifically for those interested in eating and drinking their way through Florence, as well as those interested in a cooking class or two. I was particularly pleased to see one of my favorite restaurants the world ‘round: Il Latini. Emily Miller includes recommendations for actual cooking schools, tips on where to eat in various sections of Florence and the surrounding area, and a helpful explanation of various food terms and types of restaurants found in country. Thorough.

Photo Credit: Ten Speed Press

I’ve been missing Italy of late, so it was a pleasure to try this recipe out. The three ingredients needed? An aged Asiago, a cured speck and a bed of arugula or other mixed dark greens.

Simply put a bed of the greens on each plate, put three to five thinly sliced pieces of the speck on top (arranged to your visual preference) and shave off some large curls of the Asiago using a carrot peeler or cheese shaver. Since this dish is really all about the drama and enjoying the full flavor of a few special ingredients, it helps if you can be a bit artistic with the cheese distribution as well.

If you would like a little extra, drizzle with some extra virgin olive oil and top with some fresh cracked peppercorns. I’ve also modified this a bit to include balsamic vinegar, some grape or Roma tomatoes and some onion slices. Add a nice bottle of wine and your favorite crusty bread and you are all set for a simple stylish dinner.

I have to say, this meal really brought back memories. The speck we used was Speck Alto Adige, and the cheese was Asiago Pressato, both from the northern part of Italy and both available from IGourmet.Com.

The speck held its own with a smooth, slightly smoky flavor which was mild enough to compliment the Asiago. And the cheese itself was particularly yummy. We’ve enjoyed it in the carpaccio, shaved on a fresh tortellini and on its own with a nice red wine. It is mild however, so bear that in mind when you choose your specific pasta filling or potential sauces. The Asiago Pressato retails for about 10 dollars a pound (not bad even by deli counter prices in my neck of the woods), while the speck is a bit pricier at around 28 dollars for a 1.5 pound package. However, because it is a cured meat it lasts a long time. Used sparingly, you can make this worth the purchase for special occasion dinners. And compared to going out for a high end meal? Peanuts!

Photo Credits: Colangelo PR and IGourmet.Com, respectively.

The Penny Pincher’s Passport to Luxury Travel, by Joel L. Widzer

If you’re looking to save travel bucks without sacrificing style, this title by Travelers’ Tales Guides will give you major can-do strategies. Joel Widzer covers techniques, programs and strategies for receiving high end luxury treatment with hotels, airlines and rental car companies.

He also addresses such topics as where to invest your tip monies, traveling against the grain for cost savings and developing program loyalties to get the most for luxury upgrades across the board. If you have champagne travel taste on a Motel Six budget, this book might be just what you’re looking for.

Since many of my cookbooks are in storage, I had to go digging for this one. A traveling friend and former Guam coworker came through for me. This is a recipe made by a former coworker of ours who is a native of the island, Richard Taitano.

One whole chicken cut and BBQ’d, to remain juicy. (If you prefer you may substitute a fresh cooked rotisserie chicken.) De-bone the chicken and chop it into fine pieces. Keep the skin to add later to the kelaguen. This gives it a lot of added flavor.

Chop 1 onion and set aside or substitute 24 green onions. You will also need one fresh coconut husked, cracked and shredded. (This takes time.) Richard recommends buying a couple extra, as sometimes they have sat too long in the store and are dried out when you crack them open.

Additionally, you need salt, lemon powder and hot peppers to taste. If you are unable to locate lemon powder (it was prevalent on Guam but may be difficult elsewhere), you may substitute the juice of 2 lemons.

Take the set aside chicken skin and cook it a bit to make it more crispy, you may use a toaster oven for this. Chop it into fine pieces. Mix the chicken, grilled chicken skin, onion, lemon powder, peppers and salt together. When well mixed add the coconut and serve with pieces of flat bread.

There is also a beef version of kelaguen that is made with marinating the beef in lemon and soy sauce. We were told when we lived there that this was a technique used during the war when they couldn’t build campfires for risk of being captured. The acidity killed bacteria to the level where it was reasonably safe to consume. This is not for everyone’s taste however, as the meat is not cooked in a traditional manner and is only sterilized through the marination process. But if you like that sort of thing . . .

Photo Credit: Jetalone

In this collection of women’s travel tales from the islands of Greece, reader’s can experience this ancient country through a variety of eyes. Traveling for such things as creative inspiration, a lover, work, or just to explore the beauty of Greece, these women paint a collective picture .  .  . one of magic and allure, and of the culture which is both enduring and evolving. Those who enjoy the diversity of travel essay compilations with the continuity of a unified topic will appreciate this collaborative work.

Photo Credit: Seal Press

Before I get into the how-to portion of making your own Turkish flat bread, let me just say that this book is a treasure trove of artisan bread and savory tart recipes from one of my favorite regions in the world, the Mediterranean. Some of the great recipes you’ll find in this tantalizing tome? Syrian fatayer, Spanish bread sticks, Lebanese cheese triangles, a Greek style pumpkin-leek-walnut-cheese tart, Tuscan Easter bread with rosemary and raisins, and Sicilian sesame Grissini.

I dug into this book with gusto over my morning coffee, and I swear I could smell the stuff baking. The recipes are that diverse. Savory Baking from the Mediterranean is a must have for the die hard bread lover, and Mediterranean chow hound.

Now, on to the Turkish flat bread. I chose this recipe as an excerpt for the same reason I have chosen many others . . . it’s short on ingredients and super affordable. Not that I won’t occasionally be posting a more elaborate recipe, but I think folks are more apt to attempt something new if they are not afraid of a mistake costing them major bucks. Since bread making and ethnic cooking are both areas many people find intimidating, I figured the simpler the better in this situation. Here’s what you need:

½ tsp sea salt, 3 tbsp whole wheat flour, 1/3 cup bread flour, 1/3 cup unbleached all-purpose flour, plus a tad extra for kneading, warm water. 

 In a bowl, mix the flours and salt together and make a well in the center. Slowly add 1/3 cup plus 2 tsp warm water and knead until you have a ball. Move to a lightly floured surface and continue to knead for 3 minutes. Then, invert your bowl over the ball of dough and let the whole thing rest for 15 minutes. Then knead 2-3 minutes more, until you have a smooth, elastic dough. Divide into 10 equal pieces, and shape each into a small ball between your hands. Sprinkle your work surface with flour, and place the balls of dough on top. Cover with a towel that is wet but not dripping, and let rest for a half an hour. Roll out each ball, sprinkling with flour if necessary to a circle of 7 or 8 inches in diameter.

 Apparently, you can go larger and thinner if you have a special Turkish rolling pin called an oklava. Place the rolled out dough circles between floured baker’s linens or dry kitchen towels. Using a large nonstick pan over medium heat, cook each flat bread for about one minute on each side until they have small golden to dark spots bubbling up. Stack between clean kitchen towels as they are finished. You can either use immediately in a wrap or with a dip, or let harden to a cracker-like consistency which will keep for weeks. Apparently, you can refresh these hardened breads whenever you want by sprinkling each with a bit of water, folding in half and wrapping in a clean towel where you will let it rest for about thirty minutes. This, according to the book will make them soft and pliable again as if freshly baked. Who knew?I’ve written a few other bread pieces, for those who might be interested in exploring the art form further. One of them is designed to addressing rising bread prices in general, with strategies for adjusting your grocery budget and kitchen practices. The other is a how-to piece on making your own bread machine mixes ahead of time for efficient meal prep.

Photo Credits: Meg and Rahul, and Harper Collins, respectively.

Tis the season for December holidays and various international recipes abound, to be certain. Here’s a simple, very affordable one for Hannukah latkes:

3 medium russet potatoes, 1 large onion, 1 slightly beaten egg, 1/2 cup all purpose flour, 1 tsp baking soda, 1/2 tsp salt, pepper to taste, 1/2 cup vegetable oil, as needed. Sour cream and apple sauce for dipping options.

Peel and grate the potatoes and onions alternately into a bowl. Press out as much liquid as possible and reserve the starchy sediment at the bottom of the bowl. Return the sediment to the mixture. Add the egg, flour, baking powder, salt, and pepper. Mix ingredients until it looks like applesauce. Spoon, drop and flatten into medium high oil in fry pan.  Fry until golden brown on both sides (2-3 minutes). Serve immediately with sour cream and applesauce on the side.

This traditional potato pancake recipe comes straight from the book The World Is a Kitchen, edited by Michele Anna Jordan and Susan Brady. This particular title is a collection of food and cooking related stories from around the world which includes several supporting recipes. Interesting concept, and a clear representation of how food and cooking can transcend cultural barriers and promote greater understanding among fellow world citizens. The excerpt about the Oriental Hotel’s cooking school in Bangkok brought back memories, and the Antarctic “cupboard love” expressed in Sarah Andrews’ Pie on Ice tale really brought home how a simple gift of food can mean the world in certain situations. A good title for food loving travelers and those who enjoy culinary tourism.

Photo credit: Traveler’s Tales

In this gutsy journey of self discovery, Maliha Masood explores her roots, her faith and her inner self. Written from the perspective of a Muslim woman learning to walk in two worlds, this is an emotional and for the most part fun-filled peek at life on the road for a woman in the Middle East.

Having appreciated and enjoyed the culture of this region for sometime now, let me just say . . . it’s about time. About time to give the culture and people a fair shake. About time to provide an honest, in depth look at the inside issues on the street. And about time that it was provided by someone with some inside knowledge, rather than by the usual commentators who only think they know what it’s all about. Bravo, Maliha! And thank you.

Photo Credit: Avalon

When I don’t have hours to spend rolling grape leaves but have a hankering for ethnic food, lo mein is a dish I know I can throw together in less than 10 minutes for minimal cash outlay. Here’s what you need:

Cabbage, carrots, onions, a tiny bit of cooking oil, packaged dried lo mein noodles, bottled oyster sauce, and the protein element of your choice (chicken, beef, cubed firm tofu, pork).

To prepare: Start noodle water boiling, peel the carrots and slice the ends off. Then slice on the diagonal for quick tender-crisp cooking. Set aside and get started slicing cabbage into smaller strips / chunks. The same with the onions. Put all the vegetables aside and pre-cut your meat or tofu. Small pieces are best, as they will cook up quickly. If you have everything pre-cut, this will speed things up immensely.  Put the protein in a frying pan with a bit of cooking oil and get the heat cranking. As soon as the meat is just past the color change stage, go ahead and add the vegetables.

The water should be boiling at this point, so toss in the noodles. The cool thing about lo mein noodles is that they cook up in 1-2 minutes, just like angel hair pasta. By the time they are done, the vegetables and protein element should be cooked. Drain the noodles and toss them into the pan, after turning the heat in the vegetable pan down to low. Add whatever amount of oyster sauce is appropriate. Once the sauce heats through a bit, you are ready to serve.

You may have noticed I did not include specific amounts of the ingredients in this recipe. That’s because it is so easily adapted to whatever size batch you want to make, you can really eyeball this one with very little experience in the kitchen. I really like this recipe for it’s flexibility, convenience, and low cost. Not to mention that it has a fair amount of ethnic style and is easily modified for both meat lover and vegetarian alike.

Side note: I hope this doesn’t sound too much like a shameless plug, but if you want some suggestions for having tofu prepped and ready to use on the fly, I did a fairly detailed article on the subject for Wise Bread.  It provides tips for having it prepared ahead and in your freezer to grab a few cubes whenever you need it for curry, stir fry, lo mein, etc.

Enjoy the lo mein, everybody!

Photo credit: Paperclipfork