Labour Day, BBQ and ….. Arepas!!!

Last weekend was Labour Day Weekend. I went to meet my Translators friends Ana, Claudia and Esperanza with their families at a BBQ that we organized. To have a BBQ for Labour day is a common happening in Canada. What was different from other BBQ’s, in case we talk about foods, is that we had a very special Ingredient, and that was the Arepa. And Claudia allowed me to take pictures of the process of making this typical dish.

In Wikipedia, you can read more about this dish in different languages. Arepas are typical in our countries of origin, Colombia and Venezuela. In the BBC in Spanish, you can read more about this dish in both countries.

The first step to make arepas is to mix flour, water and Salt. In this case, we added cheese to the mix. Then press and lightly knead the dough.

Make some pieces and shape them into balls. Then you use the palms to flatten.

Then grill the arepas. A flat grill was used.

Cook the Arepas until golden brown.

Then you can serve with the selected sides.

We can add some drinks and refreshments. The day was sunny and very warm. But we spent a nice time outdoors. 

  

And for the closing, a nice cup of Colombian coffee. 

It is possible that I might write an article about coffee in Toronto. There are many places where you can sip a cup of traditional coffee from different parts of the world. But I am interested also in places where you can go and have a taste of traditional arepas from Colombia and Venezuela. I am open to suggestions. 

Canadian Indigenous Food in Ku-kum

Recently I met a relative who came from the US to visit Canada. We talked about places to visit in Toronto. When I asked about food preferences and if there is any kind of food he would be interested to taste during his visit, he answered: “Tell me about any kind of food that I can try here that I cannot find back home!” In Toronto, you can find any kind of food from any place of the world, but the same is the truth about the biggest cities in the US. I thought then that a possible answer for this question might be related with Canadian First Nation’s cuisine. We start researching some places and the one that we chose to try was Ku-Kum . 

The word Ku-Kum (ᑯᑯᒼ) means “grandmother” in Cree. It combines the traditional Indigenous cuisine with some French Influence. Their product shows simplicity but with an extraordinary quality and presentation. The meals served here are to be slowly enjoyed.

Regarding the visit, in the end, our plans did not go through. But after my relative returned home, I was curious about this place and planned a visit.

My first visit started with a Seal trio. 

The Seal Trio is a Pan seared Seal Loin, with Seal Paté and Seal Tartare. It was served with masago, some legumes and a traditional cornbread. Some friends have asked me about the flavour of the Seal meat. I would say that is like liver, but much more juicy.

In my second visit, as a starter, I tried the traditional corn soup with Beans.

The first time I tried the traditional style fish Pie. It has whipped potatoes and caramelized shallots with wild onions and dill. It has a side of salad prepared with potatoes and beetroot.

The next time I tried the Venison chops, with buttery mushrooms and smoked mashed Yukon gold potatoes. The Venison was well cooked and juicy.  

I tried the sweet grass Crème Brûlée.

They offered for the drink a traditional cedar tea. Our indigenous use Cedar leaves for bringing balance and positive energy.

It is interesting to note that the restaurant serves cocktails and alcoholic beverages. When I asked about something traditional, they said that their ancestors did not have as a custom to prepare liquor. They said that perhaps the reason is that because of the weather in Canada, they do not need to create anything to preserve foods.

Recently, there was some controversy regarding the use of Seal meat in this restaurant. In my opinion, we cannot pretend to change the way our first nations prepared their foods. They have done a lot of work to integrate into our modern societies. I was very pleased to talk to their staff and hear that despite the history was not always nice to them, they want to move on and show the best of their culture and the cuisine. I believe that kukum is a great addition to the multicultural culinary offer that is available in Toronto.  

A Middle Eastern Celebration.

Last week, I celebrated my birthday. To celebrate this special day, I met with my friends Ghada, Iwona and Lenore. We decided to have a taste of the food served in one of the most famous Middle-Eastern restaurants in Toronto: Jerusalem Restaurant.  

This place combines good food and an outstanding service. But I want to mention 3 things that together are not easily found in other restaurants that work with Middle-Eastern Cuisine: An exceptional buffet with a good selection of dishes, plus a nice indoor environment and live belly dancing.

When we eat in a buffet, we tend to remember those dishes which left an excellent taste and those not that good. My pictures will help me to visually describe those dishes that I had the opportunity to try.

From this picture, I have to highlight the lamb shank, which was tender and well cooked. But between the Tabbouleh (Vegetarian salad made with chopped parsley, tomato, bulgur and onions) and the Couscous (Crushed durum wheat semolina), I have a stuffed chicken with rice. Here we can see the boneless version, very aromatic, juicy and delicious.

In this plate, I have a sample of stuffed squash (or zucchini), a typical dish from the Ottoman cuisine. The stuff is made with ground meat and rice. Stuffed Cabbage rolls and stuffed grape leaves are also typical but that night I did not see any of them. (Please see the earlier article, Turkish Dinner in Spanish.). We can see a selection of creams, Hummus (a dip made with chickpeas), Baba ghanoush (Dip made with eggplant). We have a side of beetroot salad and stewed squid.    

We had a selection of grilled vegetables, like the ones we see on this plate. There were many more dishes available in the buffet. We have to be there to see all the dishes available.

 Some pictures of my celebration. Thank You Very much, Ghada, Iwona and Lenore for this special moment. 

Turkish dinner in Spanish

Last week, my colleagues' Spanish translators and friends Ana, Claudia, Esperanza and me, we planned a dinner together. The place selected was the Turkish restaurant Anatolia, located in West Toronto.  This place is famous for prepare traditional Turkish food.

Many dishes were consumed. As an appetizer, I am going to mention the dish called “Yaprak Sarması”. Yaprak is a generic name for meals made with grape leaves.  They are rolled and filled with minced meat and rice. But there are vegetarian versions that use rice with some other vegetables like onions, parsley, tomatoes. Our dish has the vegetarian version with olive oil and aromatic herbs.

Among the grilled dishes, we had “Adana Kebab”, also known as “Kıyma Kebabı”. This dish owes its name to the city of Adana. It is a mix of ground beef and lamb prepared with onion and garlic and packed by hand around a flat metal skewer. Then it is slowly grilled over open flame. Its flavour is a little bit spicy. It is served with Bulgur, vegetables and “Domates Ezmesı”, this last is a Turkish meze dish. Domates Ezmesı is a spicy tomato sauce that uses ingredients such as Paprika, Pomegranate syrup, onions, cucumbers and some spices.

We also had “Alinazik Kebab”. This dish has pieces of grilled lamb served over eggplant puree mashed with yoghurt, served over rice.

This is the first time that I have a culinary gathering in Spanish, my mother tongue. For me is an honour to have shared this important moment with my translator colleagues. We chose to taste food from a different culture, although not at all far from ours. In the last years, Latinoamerica has been enjoying some new telenovelas from Turkey in the TV. Thank you, Ana, Claudia and Esperanza for this happy moment.  

I finish this article with a sad note. 3 days ago, we learnt about the sad demise of the great celebrity Chef and television personality Anthony Bourdain. He knew how to inspire people and how to introduce dishes from different cultures. I never met him personally, but he will be missed and always remembered.  

Persian Food with Friends!

After writing my last article about Persian Cuisine, where I described my experience as a lone customer and food lover, I was not expecting that life will grant me very soon another opportunity to enjoy this great cuisine, but now with a group of friends.

My classmates from the Translator Training Program of last year and my colleagues,  they decided to organize a small gathering and have fun after a couple of months. We choose to have our dinner at a Persian restaurant: Restaurant Shabestan. You can also find this restaurant with the name  سفره خانه سنتی شبستان (Sofreh Khaane Sonati Shabestan)

The word Shabestan (  شبستان ) is composed by 2 words: شب + ستان  Where the word “shab” means “night”, and the suffix  “-estan” meaning “to stay”, “to stand”. Shabestan is an underground space found in houses, usually related to pleasure. There are other meanings related to this word that can be found on the Internet.   

We were seated on rugs in the traditional way, and reclining on cushions. We could conduct our gathering in a relaxed environment.

We started our meal with Kashk-e Bademjan (کشک بادمجان ) made with mashed fried eggplant topped with fried onions, garlic, mint. It is usually eaten as a dip with flatbread. Some fresh green vegetables were served as starters.   

 Kashk-e Bademjan (کشک بادمجان ) 

Our dishes included: Torsh Kebab, Qormeh Sabzi, Baghali Polo, Zereshk Polo and Dizi. In my previous article about Persian cuisine, I wrote about Qormeh Sabzi (قورمه سبزی ), and Dizi (دیزی ). I post here some pictures about the presentations of both dishes in this restaurant. I had the opportunity to eat Dizi in a traditional way, separating the liquids from the solids in different plates, and then the meat and the vegetables are mashed while the broth is eaten with bread.

 Dizi (دیزی )

Qormeh Sabzi (قورمه سبزی )

Torsh Kebab (کباب ترش ) is similar to Kebab Kubideh (کباب کوبیده ), a dish that I described in my previous article. But Torsh Kebab is a recipe from the North of Iran, where the meat is marinated in pomegranate juice, olive oil, garlic and other vegetables.

Torsh Kebab (کباب ترش ) 

Baghali Polo (باقالی پلو ),  is presented as lamb shank served with dill rice and fava beans. In Persian, this dish is actually known as Baghali Polo ba Mahicheh     (باقالی پلو با ماهیچه ). The word “Polo” ( پلو) refers to the famous Pilaf rice that is popular in the Middle East. Baghali or Baghla ( باقلا ) refers to the use of Fava beans.   

Baghali Polo ba Mahicheh     (باقالی پلو با ماهیچه )

Zereshk Polo ( زرشک پلو ) is presented as Barberry rice with chicken. In Persian, this dish is actually known as Zereshk Polo ba Murgh ( زرشک پلو با مرغ ). This is another way to prepare Pilaf rice

Zereshk Polo ba Murgh ( زرشک پلو با مرغ )

As a dessert, we had Faloodeh and a traditional Persian Ice Cream mixed with pistachio and saffron. Faloodeh ( فالوده ) is an Iranian cold dessert that has cooked vermicelli in small pieces mixed with semi-frozen syrup made with rose water and sugar, It is usually served with Lime juice. It is believed to be originated in Shiraz.

We end up this gathering drinking Persian Tea, chatting, listening to music and dancing. I want to thank Delaram, for the organization and to introduce us to the different traditions of Persia related its cuisine.

Sharing a great evening with my friends

Persian Cuisine

Persian Cuisine is one of my favourites. It is Elegant, aromatic and very simple. Its origin is a combination of several cultural influences developed in an imperial environment. The main ingredients used are rice, meat (Mainly lamb and chicken), fresh green vegetables and nuts. The spices contribute to a delicate aroma.

Iranian Diaspora has brought its ancient cuisine to the most important cities of the world and its popularity is increasing. Toronto is the home of a big Iranian community and an excellent place to taste Iranian foods. For my essay, I chose to visit 2 interesting restaurants, by the way, they are both located outside the traditional Iranian areas of Toronto. Una is Sheherzade, located in downtown in College st. and the other one is Queen of Persia located in Saint Claire W.

Kebab Kubideh: (کباب کوبیده ) is one of the most popular dishes of the Persian Cuisine.  It is made with ground lamb or beef. The meat is minced and mixed with spices. It is usually served over rice, and with grilled tomatoes and onions. It is grilled on skewers. I had the opportunity to taste this dish in both restaurants.  

Kebab Kubideh ( کباب کوبیده ). Prepared in Sheherzade. It has a side of fresh herbs and a glass of Dugh       

( دوغ ), a Persian Yogourt drink with dill.  

Kebab Kubideh prepared in "Queen of Persia". All in a very fancy tray 

Qormeh Sabzi: (قورمه سبزی ) is a very popular herb stew. It uses mainly Parsley, leeks, coriander and Fenugreek. It is cooked with red kidney beans and dried limes. It is served over rice. It can be served with or without meat, mainly with lamb. Without meat is an excellent option for Vegans. This is one of my favourite dishes.

Qormeh Sabzi: (قورمه سبزی ) prepared in Queen of Persia. You can imagine a high dignitary enjoying this dish in an imperial court. 

My own homemade Qormeh Sabzi: (قورمه سبزی ), not that elegant but still good.

Aash-e Jo: (آش جو ) is a Barley stew with beans and herbs. The use of lamb is optional (The dish I tasted had lamb). Turmeric is one of the herbs used adding a particular taste.

Aash-e Jo: (آش جو ) served in Queen of Persia 

Aabgoosht: (آبگوشت ) is also known as Dizi (دیزی ) it’s a famous Iranian stew. Aabgoosht literally means “Meat Juice”. It is usually made with lamb, chickpeas, white beans, potatoes and tomatoes. Although it is prepared as a single stew, ingredients are then separated into a solid part (Meat, potatoes and Beans) and the broth that is drained into a soup bowl making it a 2-course meal. It can be cooked in 2 hours, but it is recommended to cook for more time in slow heat.

Aabgoosht: (آبگوشت ) served in Sheherzadeh. The soup is in a bowl covered by the bread

Detail of Aabgoosht: