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Warm Beaches, Hot Food: Eating in Goa

Kendra P. continues our eating around the world series with news of food from the Goan Peninsula.

Situated on the west coast of India and lapped by the waters of the Indian Ocean, Goa is perhaps best known for its inviting palm-fringed beaches and many luxury resorts. However, it’s also a paradise for food lovers, offering an astonishing variety of delectable, fiery local dishes that titillate the palate and make you regret when it’s time to leave.

The history of Goa has left its indelible mark on the local cuisine. Goa is an ancient place, with the earliest traces of human habitation dating back nearly 30,000 years. The Sumerians came to Goa in 2200 BC, followed by Dravidians from the Deccan Plateau. Many other peoples came to Goa over the following centuries, and by the 14th century, it had come under the control of the sultans of Delhi. By 1510, Goa was under Portuguese rule—and continued to be so until 1961.

The Portuguese presence gave rise to one of the best-known dishes from the region: vindaloo. The name is actually derived from that of a Portuguese dish, carne de vinha d’alhos, which is pork prepared with wine and garlic. In Goa, the recipe was modified by replacing red wine with palm vinegar, and adding Kashmiri chilies and other spices. Interestingly enough, the fiery dish also became a staple of Anglo-Indian cuisine, although the variety you can find in UK curry houses today is substantially different from the original. One thing you will often find in a Western vindaloo is potato, which you would never find in Goa. This is due to a misinterpretation of the name—aloo means potato in Hindi.

by ES Guest

From Sardines to Sausages: Exploring Portuguese Cuisine

ES guest writer Faith brings us the food travel lowdown on the savory land that is Portugal.

From freshly caught grilled sardines and salted dried cod dishes to hearty smoked sausage stews and the famous piri-piri chicken, Portugal has some seriously flavorful food. Paprika, garlic, bay leaves, chili and olive oil are popular additions to many Portuguese dishes, and the resulting flavors will leave you coming back for more. These popular dishes make this a culinary destination that deserves to be better known.

1. Pasteis de Nata – Portuguese Egg Custard Tarts

The Pasteis de Nata is a creamy, flaky, egg custard tart, topped with sugar and cinnamon. The tart originated in Lisbon in the 18th century at a bakery in the Santa Maria de Belem parish, and the bakery itself has now become a popular tourist attraction, serving over 10,000 tarts a day. Lines are inevitable, but it’s well worth the wait to try this distinctive treat from its original source.

2. Pão – Bread

Traditionally, Portuguese meals were served on a slab of crusty bread to soak up all the juices and to provide a filling meal. Today, plates have replaced this method of serving food, but bread is still an integral part of most meals. Bread also varies widely from region to region, with each having its own speciality. Pão de Centeio is predominantly found in the North—this is a rye bread, which is dark and dense. The sweet Bolo de Ferradura loaf can be found in the Ribatejo region, combining unusual flavors such as star anise and lemon. It is often horseshoe-shaped and served at weddings to bring good luck. Pão com Chouriço is the Portuguese substitute for the American hotdog, but more delicious as it is made with Portuguese smoked sausage and fresh dough.

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by ES Guest

Chicken Curry in a Hurry

Ya’ll know we’re not big fans of cheating here on Endless Simmer, but when it comes to curry, who has days to wait for that deliciousness? Guest writer Megan Sullivan offers up a quick tip for your curry fix.

A good curry uses several different spices that you blend together by hand, and can take several hours to prepare. However, there is a quick way to make a great curry that tastes like you spent hours slaving over a hot stove.

Traditional Indian cooking uses a clarified butter called ghee, which imparts a velvety texture to the sauce. You can mimic the effects of ghee by combining extra virgin olive oil with regular butter.

Quick Chicken Curry

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by ES Guest

Sous-Vide Adventures: Don’t Be Chicken Edition

Sous-vide: it’s not just for beef (or cookie dough). In today’s guest post from Cuisine Solutions, learn how the Top Chef-y cooking method can take chicken to the next level too.

Sous-vide, for all its culinary upsides, is uniquely suited for the tender preparation of meat dishes. Spare ribs, lamb shanks, and beef tenderloin have become universal staples for the culinary method, with the combined impact of ease of preparation and flavor enrichment making red meat an ideal candidate for going under the vacuum.

That being said, sous-vide is superbly suited for those looking toward the lighter side of the meat spectrum. Chicken, rightly or wrongly, is generally held as meat better suited to holding its sauce than holding its own.

You’d be hard pressed to find a foodie or seasoned chef who’d argue that Kobe beef requires a slathering of steak sauce, but serving chicken alone is a much rarer proposition. Whether you’re including the world’s most common poultry in a curry dish, as the staple of a pasta preparation, or with a Mediterranean-style tomato base, the chicken itself is hardly ever the sole focus.

Sous-vide, with its culinary basis in steeping meat in its own sauces, is a superb choice for those looking to create especially rich chicken dishes. Whether you’re shooting for a chicken korma dish or something more conventionally Italian in its inspiration, a competent chef would tend to improve the final product by wrapping it as a sous-vide preparation beforehand.

Even relatively simple Italian (or Italian-American) preparations like Chicken Margherita or Chicken Marsala are deeply indebted to the flavorful additions that their sauces bring. Chicken, whether prepared with light sauce or a heavier base, only gains a deeper character when it has time to absorb in its accompanying flavor.

As a starting point for the more adventurous chef, give something South Asian a spin. In my never-humble opinion, chicken is the meat best suited for curry dishes, and sous-vide’s flavor-enhancing impact on sauces makes it a natural go-to for curry preparation.

It also helps cut away a lot of the mess that might go into whipping up a chicken dish right on the spot—just remove the bag contents right into your slow cooker, and you’re only minutes away from having a hearty curry dish right at your fingertips.

So go wild (within reason) and swap a lot of unnecessary prep hassle for something that brings a deeper character to your chicken.

How To Sous-Vide Your Chicken

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4 Super Simple Summer Party Recipes

As soon as the first hot and sunny day of summer comes, you know we’re rushing to buy our barbecue meats and sauces, bringing out the Pimm’s and mixing up some unusual cocktails. But, you also gotta have some summer go-tos that are as easy as 1-2-3.

These recipes are fun and young, and since they’re versatile they can lighten up the mood at any event. So if you’re throwing a pool party, planning a picnic or even planning a bingo fundraising night, these recipes are a sure (and delicious) bet.

1. Frosty Strawberry Desert

This refreshing summer desert is perfect for pretty much any occasion. The sweet and crumbling desert is made by mixing:

1 cup all-purpose flour
1/4 cup brown sugar, packed
1/2 cup chopped walnuts
1/2 cup melted butter

Place the mix on a cookie sheet and bake it for 20 minutes at 350°. At this point, whisk two egg whites until frothy and beat in 2/3 cups of sugar. Add 1 (10 ounce) package frozen strawberries, two tablespoons of lemon juice for a bit of sharpness and then fold in 1 cup whipped cream. Then make a sandwich with the crumb mixture and strawberry egg mix, using the mix as the filler. Put in the freezer for an hour and you’re ready to go.

2. Death by Chocolate Milkshake

This recipe is unbelievable simple but effective. It is a three-ingredient recipe which takes no more than five minutes to put together. Mix together a cup of chocolate ice cream, a quarter cup of chocolate syrup and a half cup of chocolate milk. It sounds really bad for you, because it is, but it tastes real good.

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by ES Guest

Top 10 Strategies for Opening a Restaurant With Your Spouse

These days, it seems every young couple from Brooklyn to Bolivia dreams of quitting their day job and opening at cute little restaurant with their significant o. But as anyone who has done so will tell you, it can end up feeling less like a culinary honeymoon than a fast-track to divorce court. Guest blogger Megan Sullivan joins ES to share these top 10 tips for opening a restaurant with your spouse and not driving each other insane.

It’s common knowledge that a partnership is a lot like a marriage, but what if it is a marriage? Your business partner can be your other half, but there are some things you may want to consider. If you’re dreaming of running a restaurant with your spouse, follow this handy guide to make sure you meet your goals without destroying your relationship.

1. Put your partnership in writing. Just because you’re in love, doesn’t mean you’re going to love working with your significant other. Draft a very clear partnership agreement.

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by ES Guest

Top 6 Exotic Foods You Must Try Once in Your Life

When it comes to yummy exotic food, we think of the classics: eating a poutine in a Montreal restaurant, chowing down on green curry in Thailand, butter chicken in India and so on. But international cuisine is full of delicious dishes that you might not know about yet. ES guest Caroline Simpson joins us for a look at the top 6 exotic foods you must try once in your life.

1. Aligot, France

Granted, this may not be the finest of French dishes. But in the “comfort food” category, aligot scores major points. Those who dig cheese are going to love this one: Melted fresh “Tomme” cheese (some kind of super fresh cheddar), potatoes, cream, butter, garlic… this thick and gooey cheese paste is simply delicious. (Photo: Tavallai)

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