Conference turris::cooks

                                                              
    	Well, I'll try to translate what she wants.  Some words I'm
    	not too sure about or didn't know at all so I put them in ().
                                                
    	Karen
    
        Hola,                             
    	Hi,
    
    Yo soy ciento por ciento Colombiana, pero hace un ano 
    I   am (               ) Columbian,  but it has been a year since I
    
    que estoy aqui , y no he         probado un solo plato Colombiano.
    have been here,  and I have not (eaten) one single Columbian dish.
    
    Tengo un libro de recetas de todo Colombia ,pero son muy 
    I have a Columbian cook book, but they (the ingredients?) are very
    
    dificiles de seguir, y ademas ,       lo que yo quiero ahora, no
    difficult to get, and furthermore, what I want now, 
    
    son recetas    sino algo     asi como ,    lengua, o ajiaco, o esa
    is not recipes but something (else like) , (    ), or (    ), or this
    
    sopa con todas       las cosas , no se como se llama, o        
    soup with all (sorts of) things, I don't know what its called, or
    
    frijoles Antioquenos .
    Antioquenos beans.
    
    O por supuesto Ayacas de las nuestras.
    
    Si alguno de ustedes sabe como hacer algo parecido , con
    If any of you know how to make something (        ) , with
    
    ingredientes faciles de conseguir, Entonces por favor 
    ingredients that are easy to obtain, Then please
    
    compielo aqui.
    (comply) here.
    
    /Blanca       
    /Blanche

    Tengo una receta que se llama "Bistec con frijoles y arroz"
    en mi libro de recetas internacionales.  Es una receta de
    3-4 recetas - frijoles negros, bistec con tomates y cumen,
    arroz con chile, y un adorno de platanos.  No soy muy facil
    con el espanol, porque hace muchos anos, y no puedo traducir
    todo la receta.  Si quieres, puedes tenerlo en ingles.
    
    (I've got one recipe for Creole steak with beans and rice"
    in my international cookbook.  It's a recipe that's actually
    3-4 recipes, black beans, steak with tomatoes and cumen, rice
    with chili, and a garnish of green bananas.  I'm not very good
    with spanish, since it's been many years, and I can't translate
    the whole recipe.  If you want, you can have it in english.)
    
    --Louise

    ps,
    	That was the only colombian recipe.  There are some others
    from other south american countries:
    
    	Argentina - Stuffed beef roll (matambre)
    	Bolivia - Stuffed Avocados (palta rellenos), spicy chicken
    		(picante de gallina)
    	Brazil - beans with tongue and sausage (feijoada)
    	Chile - Stuffed potato croquettes (patatas rellenos), marinated
    		chicken (escabeche de gallina)
   	Ecuador - tomato soup with bananas (sopa de tomates con platanos
    		amarillos), lamb with green beans (pierna de carnero
		con habas)
    	Paraguay - chick-pea soup with spinach (potaje de garbanzo con
		acelga), sweet-corn and meat patties (bori-bori)
    	Peru - potatoes with pepper sauce (papas a la huancaina), potato
    		with shrimp and corn (causa a la limena)
    	Uruguay - fifteen-minute soup (spoa de cuarto de hora) (contains
    		fish, peas, tomato, shrimp, oysters), steak with olives
    		(lomo de vaca cn aceitunas)
    	Venezuala - cornmeal pasties (hallacas) (contain chicken and
		pork), rice with bananas (arroz con bananas) (yellow
    		bananas), vegetable stew with corn (lorco)
    
    the columbian dish is called pabellon criolla.
    
    I know some of these places are far from your home, but perhaps
    a few of the dishes sound like possibilities.  All are modified
    for american supermarkets.
    
    
    --Louise
    

    Beans:
    1 cup dried black beans
    water
    2 Tbsp. olive oil
    1/2 green bell pepper, finely chopped
    1/2 onion, chopped
    1 garlic clove, finely chopped
    1/2 teaspoon salt
    
    Soak beans in cold water to cover, 12 hours.  Bring beans, uncovered,
    to a boil in soaking water. (I've heard you can reduce gastric distress
    by discarding soaking water and use fresh water to cook the beans...)
    Boil 1 to 1-1/4 hours, adding water as necessary.  Heat olive oil
    in a large skillet.  Add pepper, onion and 1/2 the garlic.  Reserve
    remaining garlic for the beef.  Saute until onion is transparent
    and stir in the salt.  Add green-pepper mixture to beans, cover,
    and simmer 15 minutes.
    
    Beef:
    4 8-oz boneless beef top-loin steaks
    5 medium tomatoes
    3 Tbsp olive oil
    2 onions coarsely chopped
    1 teaspoon salt
    1/8 teaspoon ground cumin
    
    Preheat grill or broiler.  Cook beef 4 minutes per side.  Cut cooked
    beef into thin strips; set aside.  Peel tomatoes; remove and discard
    seeds; chop tomatoes.  Heat olive oil in a large skillet.  Add onions
    and reserved garlic; saute until onions are transparent.  Stir in
    chopped tomatoes, salt, cumin; simmer 30 minutes.  Arrange beef
    over top of vegetables.  Cover and keep warm over low heat.
    
    Rice:
    1 whole green chili
    3 Tbsp olive oil
    1 small onion
    1 cup uncooked long-grain white rice
    2 cups boiling water
    1 teaspoon salt
    
    Preheat oven to 250F (120C).  To peel fresh chili, cover your hands
    with rubber or plastic gloves.  After handling chili, do NOT touch
    your face or eyes.  (believe me, they mean this!)  Place fresh chili
    on a baking sheet; place in hot oven until surface becomes dark
    brown and begins to curl away from flesh.  Place browned chili in
    a pan with a tight-fitting lid.  Let stand 10 minutes; remove skin.
    Cut chili in half lengthwise and remove seeds and pith.  Heat olive
    oil in a small skillet.  Add whole onion and chili halves; saute
    5 minutes.  Stir in rice; saute 5 minutes.  Add boiling water and
    salt.  Cover and bake 20 minutes or until rice is tender. (I assume
    they mean to do this in the 250F oven?  they don't say.)  Remove
    and discard onion and chili.  Cover and keep warm.
    
    Garnish:
    4 green bananas (platanos - found in ethnic markets - are authentic)
    3 Tbsp vegetable oil.
    
    Peel bananas; cut in halves lengthwise.  Cut each half crosswise
    into 3 pieces.  Heat oil in medium skillet; fry bananas in oil until
    browned on all sides.
    
    TO SERVE:
    
    Spoon vegetables and beef onto half of a warmed platter.  On the
    other half, place alternate portions of rice and beans (so it goes,
    pile of rice, pile of beans, pile of rice, pile of beans - looks
    kind-of nice).  Arrange banana over beef.  Makes 4 servings.

    Hi Karen,
    
    You did excellent, to help you with blanks.....
    
    " I am 100% Colombian ,but it has been a year since I have been
    here, and I have not tasted one single Colombian dish.
    I have a Colombian cook book, but the recipes are difficult to
    follow, and furthermore what I want now is not recipes but something
    like tongue, or ajiaco (mix vegetables and meat dish) or this soup
    with all sort of things, I don't know what its called, or Antioquenos
    beans. And of course our Hallacas.
    If any of you know how to make somthing similar, with ingredients
    that are easy to obtain, then please write it here.
    ""
    
    As you see Karen you miss very little.
    
    Bye
    /Blanca
    
     

    Blanca,
    
        Tongue is very easy to find, it is located along with all the
    other meats.  I do not know where you are living right now but here
    in MA we find many of our ethnic type of plate ingredients in Super
    Stop and Shop.  They have the green chiles, jalopenos, and many
    of the fresh fruits, they also have a nice variety of your spices
    both fresh and bottled.  My friend cooks Spanish and finds almost
    every thing she needs for her husband here.  If you want I can give
    you directions to one that may be close by you.  I can also find
    most of the ingredients as my friends are all from South America,
    Send mail to Curie::Marcomtag if you need exact details, I can
    read Spanish if you are not able to translate some of the ingredients.
    
    Kim
    

        Well, I went thru my recipes and the one I was thinking about
        I think is european in origin. My library seems to be lacking
        in South American cook books, something I guess I should address
        (..8^})
        
        When I first came to Australia, I did a series of gourmet cooking
        classes and the following recipe was one of the ones we prepared.
        Maybe it would be interesting to you.....
        
        
        Dave
        

        ---------------------------------------------------------------------
                           FEIJOADA

INGREDIENTS:
1 2 1/2 - 3 lb small smoked beef tongue      1 small smoked hock
1/2 - 1 tspn seasoned pepper                 1 lb piece lean chuck steak,
1 large onion peeled                              cut into pieces
1 clove garlic crushed                       3 Polish sausages cut into 
1 bay leaf                                        1/2 inch slices
2 lb spare ribs cut into 10-12 pieces        1 lb piece ham, ham steak is best
1 lb link sausages (thin pork sausages)           cut into cubes
1 whole orange, unpeeled                     1 lb kidney beans

NOTE: no extra salt is required

Method:

Scrub tongue under water and cook with seasoned pepper,onion,garlic,
bay leaf for at least 2-3 hours. Make sure the tongue is completely covered
with water. A good way to test the togue when ready is to try and peel it. If 
the skin lifts easily it is cooked. When tongue is cool enough, peel and 
remove the fatty portions and set aside. Arrange spareribs on a large shallow 
baking pan, and bake in a hot oven for 25 minutes. Distribute link sausages 
in the pan and continue baking for at least another 20 minutes, until both 
meats are well browned. Drain and set aside.

Both these meats can be prepared the day before and refrigerated in foil.
The kidney beans should also be soaked overnight and can be refrigerated
wth teh meats. four hours before dinner, place in a large saucepan or a
dutch over the smoked hock, the soaked beans, the eef, polish sausage, ham
and the whole orange. cover and simmer at least 2 1/2 hours. A glass of
red wine may be added if desired. Every 15-20 minutes stir gentyly and add
boiling water if necessary. when the beans and beef are almost tender, add
the cooked tongue cut into slices (cut the larger slices in half),  continue
cooking at simmering point until beans and beef are tender. Just before
dinner add to Feijoada the spare ribs cut into cubes and link sausages left
whole. Heat whole dish for a further 20 minutes or intil the whole dish
is hot. Remove the smoked hock and the orange before serving.

The dish is served with some interesting side dishes:

Sliced oranges: a plate of sliced oranges (peeled with the white membrane
removed and sliced crosswise)

Lemon Chile Sauce: Blend together 1 cup fresh lemon juice, 1 small onion
finely chopped, 2 cloves garlic, crushed, 2 tomatoes, peeled, seeded and
finely chopped and 3-3 1/2 oz green chillies, seeded and finely chopped.
cover and refrigerate up to 8 hours before serving.

Crunchy topping: Melt 3 tblspns butter in heavy fry pan  over medium high
heat. Stir in 1 cup quick cooking farina or coarse wheatmeal and 1/2 tspn
salt. cook and stir for 5 minutes or until cereal is light brown

Brazilian Rice:  ahead of time cook 1 1/2 cups long grained rice and set
aside. Heat 2 tblspns each of olive oil and buter in a large frying pan.
Saute 1 medium onion, finely chopped until golden. Add 2 cloves crushed
garlic and rice; cook stirring for 5 minutes. Stir in 2 tomatoes that have
been peeled, seeded and chopped. Reduce heat to warm and cover until serving
time.