Sambar and Dosa at Bollyhood
We tested out some dishes at Bollyhood this week. Chicken Cafreal Kati Roll, Pomegranate-Kokum Sangria, and Pani Puri were some of my favorites.
Some Bollyhood lounge music by DJ Vadim
Tune: Kill Kill Kill (Waxos vs Circus Remix) by DJ Vadim is a remix of the song from the Soundcatcher album. Some of the remixes started here and some ended up on the Soundcatcher Extras LP
Tune: I Can Never is also from the Soundcatcher extras LP.
Wednesday, November 28, 2007
Sambar and Dosa at Bollyhood
Thursday, November 22, 2007
Instead of baking a pumpkin pie, sometimes I'll bake sweet potato pie in the fall. This tradition comes from my time in South Carolina. But while at Citizen Cake I designed my own fall favorite. It's not a pie but a tart, but it feels like a pie! I revisited this favorite again this year.
Pomegranate and Persimmon Pie
vanilla scented hachiya persimmon custard topped with fuyu persimmon slices, pomegranate seeds and pomegranate gelee in a brown butter-vanilla tart shell
I made this
pie tart tonight for tomorow's Thanksgiving feast with the H.O.G. posse. I am also making something else. The "something else" ingredients are pictured on the left and they will be in the oven on low heat overnight (except for the apple in the bowl with the limes, that's my midnight snack.) And I will add tomatoes and cilantro tomorrow. What's This? ... or rather, what will this become? I'll post the final picture after Thanksgiving.
I give thanks to all the musicians and DJs who have contributed food themed music to Soul Cocina for the Beatwalla Vs. Hunger Mix. I plan to put it together in early 2008 and I am still requesting music with a food theme at Musica@soulcocina.com to build up the library before I begin. Special thanks so far for participation from Wayne and Wax, Terrakota, DJ Gaetan Fabri, El Chavo, DJ C, Slim Rimografia, The Singleman Affair, and DJ Franko from Discos Unicornio
My food mix is in the works. While you wait, check out my favorite mix of all time over at Fufu Stew. It is a Thanksgiving mix dedicated to turkeys, soul food, grits, chitt'lins, corn bread, and all things funky! It is the fufu stew mix number 8 and it is not to be missed. Get it while it's hot and play this mix on Thanksgiving for your family and friends. I know I will.
Tune: Life's Pie by Don Will, Fresh Daily and Finale with Beats by the mighty Oddisee. The 101 Mixtape by Oddisee is the best Hip Hop has to offer in 2007
Tune: Shoo fly Pie by Dinah Shore
Dinah also put out a few cookbooks.
Tune: The Thanks I Get for Loving You by Candi Stanton
Tune: Give Thanks and Praises by Bob Marley
Tune: Give Thanks by Lee Dada and produced by Echo Sound System
Tune: Thank Ya by Jean Grea from Attack Of The Attacking Things.
buy music and books from today's featured artists here.
Tuesday, November 20, 2007
This is the first installment of the What's This? series.This guy was selling this tuber?, vegetable?, tree trunk?, fruit?, on the sidewalk beside the Jehangir Art Gallery in Bombay. He would cut slices and sell them to people passing by. It tasted kind of like jicama and waterchestnut, but it was more dry.Here is a closer look. Notice in the pic below I have taken a few bites out of a slice.
so.... What's This?
The last post was Soul Cocina Blog's 100th post. Although some of the posts came from the earlier blog, Rani and Raja which was hijacked one day while I took it off line for a minute for maintenance.
Tune: Two More Dead (Hundred Strong Remix) by RJD2
Tune: Pounds And Hundreds (Lbs & 100s) by Otis Redding
Tune:Fall in Love Again by Ms. Dynamite
Here is a short dubbed out mix that starts with Ms. Dynamite's "Fall In Love Again"
Tune:Dj Rajah's Love Dub mix
In keeping with the What's This? theme, I'll let you guess the rest of the track list for the Love Dub mix.
Tune: I'm a Drifter by Lowell Fulsom from a Kent Records 7"
Tune: This Feeling (Freedom) part 1 by Julius Brockington & The Magic Force from Burman Records 1974
Tune: This Feeling (Freedom) part 2 by Julius Brockington & The Magic Force from Burman Records 1974
Brockington put out a bunch of gospel records as well in the 70's. He played keyboard on a bunch of soul records too.
According to O-Dub, this 1974 record is a "remix" of the same song that was originally released 1n 1973. I guess the original version of this record did not have the haunting keyboards. I'm glad I found the 1974 version, cause I love what the keyboard adds to the cut. A 7" single being remixed onto 7" again? Sounds like Jamaica!
Buy music from some of today's Soul Cocina featured artists.
Tuesday, November 13, 2007
Papa rellena with aji verde and pickled onions. This potato fritter is filled with picadillo (garlic and onion spiked ground beef) with one or two raisins, an olive or two, and half of a hard boiled egg.
I am in the process of organizing all of my menus for Soul Cocina and decided to share my Peruvian menu here. I have never been to Peru. I have only tasted Peruvian cuisine in San Francisco. So my menu is California-Peruvian. I use the ingredients available here to recreate dishes and feelings I have learned from Peruvian friends, restaurants, and books.
Tres Papas a trio of petite potato classics
Causa de Atún
Yukon gold potato cake filled with North Pacific albacore tuna, avacado, soft boiled egg, and yellow chile (aji amarillo) aioli
Potato fritter filled with garlic ground beef, and black olives. Served with pickled onions and aji verde (green chile sauce)
Mashed Purple Potato
A tiny purple potato mashed with sea salt, lime and extra virgin olive oil
This light chicken broth with little chicken dumplings and cabbage is a popular Chifa (Peruvian-Chinese) dish
Dos Pescados two classic fish dishes
Tiradito de Lenguado
Peruvian sashimi of sole with olive oil, lime salt, orange salt, and pickled hominy (choclo)
Classic Peruvian ceviche. Small cubes of sea bass marinated in lime juice with red onion, toasted corn kernals, tiny cubes of sweet potato, and rocoto (small, red, round chile pepper from the Andes)
Leche de Tigre
A small shot of the ceviche "run-off", tiger's milk is a potent elixer of lime juice, infused with fish, onion and spice.
Chicha Morada Shaved Ice
shaved ice made from a sweet purple corn drink
A spicy chicken stew served with rice. Originally made with hualpa (a type of poultry indigenous to Peru) this dish has a unique combination of ingredients. Walnuts, boiled eggs and olives. The sauce is thickened with a paste made from bread and milk.
dessert amuse bouche
Dulce de leche sandwiched between two crumbly almond cookies
Mazamorra Morada, Picarones, Helado Morado
Purple corn porridge with poached quince, a skinny pumpkin doughnut, purple corn gelato and a quinoa tuile.
Photo from the Comunidad del Cebiche Blog
As you can see from my menu, the cuisine of Peru has been influenced by Japanese, Spanish, Chinese, African, Caribbean cooking and more. There is even a Peruvian-East Indian connection out there. Peru's indigenous ingredients play a lead role in defining this global cuisine.
There are a lot Peruvian ingredients available in markets here in San Francisco. I can get dried purple corn, fresh purple potatoes, choclo (peruvian hominy) , huacatay is very similar to the epazote found in Mexican markets, I can occasionally find Peruvian chile peppers (aji), but not all of the time. But there are also all sorts of interesting ingredients in Peru that never leave the country.
Let's see what Anthony Bourdain eats in Peru.
Peruvian desserts have a great Spanish influence, which in turn is influenced by the sweets of the Moors of North Africa. Fried doughnuts in fragrant syrup find there way to Peru via picarones. This is just another piece in Soul Cocina's ongoing fried dough puzzle. Like the savory food of Peru, the desserts also have elements of the nations indigenous cuisine. Just take a peek at these desserts to get an idea of what I am talking about.
We have many great Peruvian restaurants here in town. Ranging from high end and fancy to down home and comforting. My favorite is El Perol. This place is inside of the Mission market near 22nd street and Mission street. It seems like more of a stand than a restaurant. The common indoor courtyard used for dinning is shared with a butcher, a produce shop, and a fish market. It feels like you are eating outside in a patio. Order from the counter. They have passion fruit juice, chicha morada, papas rellenas, and big plates of rice and fish, and meat, and yucca, and plantains. The fish soup is great.
Like the cuisine of Peru, the music has a Spanish-Afro-Caribbean feel while maintaining it's own unique Peruvian identity.
Here are a few songs by the heavy duty Peruano sonero who goes by the name of Melcochita. Great salsa music from Peru.
Tunes: Bombele , Yay Voy and A Comer Lechon by Melcochita
Of Afro-Cuban heritage, you can hear the influence of Afro-Caribbean rhythms and themes in his music.
buy his cd's here.
Chabuca Granda is on of the godmothers of Peruvian music.
Tune: La Herida Oscura by Chabuca Granda (Peru 1920-1983)
I love the use of vibes with a juice harp.
Here is a little psychadelic cumbia called Chicha in Peru
Tune: Ven Mi Dulce Amor by Los Destellos
Chicha is named after the Peruvian fermented corn drink
Chicha morada is an unfermented drink made from purple corn. From what I have tried, most chicha morada in Peruvian restaurants is sweeter than kool-aid, but you can buy dried purple corn at Latino markets and make your own. All you need to do is boil the purple corn in water with a little lemon or lime and sweeten with sugar to taste. Steep the corn for about half an hour and strain. Serve chilled. There are a lot of Peruvian dishes that use purple corn, But I have gone overboard in creating purple corn desserts. I have used purple corn and quince to make Mazamorra morada, and from this mazamorra morada I have made porridge by whisking in purple corn meal to make a sort of sweet purple polenta. I have steeped purple corn in milk for a base to make gelato. And I have also made purple corn mousse and foam.
Here is a dessert I call Purple Rain
Hot mazamorrada with sauteed corn and blueberries, purple corn gelato, puffed corn, and chicha morrada foam.
Tune: Chula Vende Chicha by Los Hermanos Flores from El Salvador.
Here are Los Destellos performing La Llorona
I love this song also called La Llorona
Tune: La Llorona by Chavela Vargas
Tune: Como una Rosa Roja by Lucha Reyes (1936-1973)from Peru from the LP La Morena de Oro del Peru
Tune: Asi Lo Quieres Tu by Lucha Reyes from Peru. This song is from the LP Mi Ultima Cancion
The Peruvian Lucha reyes is not the only Latina superstar from the 20th century. She shares her name with a Mexicn diva who also has a powerfully haunting voice.
Tune: La Tequilera by Lucha Reyes from Mexico (1906-1944)
Tune: Indian Carnaval by Yma Sumac
Tunes: Negra presunituosa, Xanahari and Valentin by Susana baca
Buy her music here.
2 excellent starting points for Peruvian music are the compilations:
The Soul Of Black Peru
The Roots of Chicha
There is a lot of new music coming out of Buonos Aires in the form of cumbia remixes by cats like . There are tons of Mexican artists who are putting out some interesting cumbia projects too. But what's the new "underground" scene of Peru? Is it TechnoChicha/cumbia!? The only post-modern Peruvian music I have is by the group NovaLima. It is aen EP record that has a few remixes from their Afro album. The beats are OK and the sound is fresh but I would like to here some Peruvian remixes done in the style of Zaman8 or JStar or Romanowski.
Tune: Candela Faze Action Dub by NovaLima
Friday, November 09, 2007
Every year in the village of Mutt in Sindhudurg during the colorful festival of Holi, there is a unique custom. The people of the village hunt a dukra for a special ceremony. Dukra is wild boar. There are lots of cashew trees in Mutt (as well as mango, tamarind, kokum, papaya, and much more) The dukra love to eat cashews.I will share my experiences cashew harvesting in Mutt later here at Soul Cocina Blog, today's story is about the wild boar of Mutt called dukra. Mutt sits in a valley surrounded by hills and trees. There are monkeys and rabbits and boar in the hillside. The famous Alphonso mango grows in Mutt and the surrounding areas. The locals are expert mango growers. There are giant jackfruit trees (picture on right). Papaya trees too. One of my students/ assistants at ACE, Sachen, has family in this village and he invited me to stay there for Holi last year. I was amazed to find out how self sufficient the homes in the village were. There were four houses that shared a courtyard/ patio under a huge tamarind tree. Beneath the tamarind tree
Each home had several additions that had been built on over the years to accommodate the growing families. There were chickens and cows and cats and birds. There was a big well in the back yard under a papaya tree, next to a chicken coup. Most of the homes also owned cashew and mango fields. The mango season was only weeks away by the time I had visited Mutt for Holi, and there were empty crates stacked high in the yards awaiting the season’s harvest.
It was in the middle of cashew season, so the families were also busy harvesting cashews, separating the fruit from the nut, and opening the nut from its armored shell.above- Sachen and his auntie during our cashew harvest.
below- Seperating the cashew nut from the fruit is a family affair.
Tune: Family Affair by Doctor L and Antibalas from Mind Records 2006 7"
It was also rabbit season. I went on a rabbit hunt with a group of the men.
We set up long nets across fields and then some of us hid in bushes with stones, ready to be used as ammunition, while rest of the crew would roam the field with sticks, scaring any rabbits that may have been in the bushes towards the net. The one day I went out we did not catch any rabbits, but on the walk home, I saw two young kids carrying a rabbit they had caught down the road. The next day we went out for the dukra hunt.
In Mutt, it is a strict necessity for a proper Holi celebration to kill a wild boar and to offer parts of the animal up to the gods at the temple in the kitchen and on the roof of houses.Above- Food is offered to the gods on the roof
Below- Food is also offered to the gods on the stove
The men do not return home until they kill a boar. There were a few groups out hunting and I was not part of the group that caught the dukra, but we were close by and as soon as the news was out that a dukra had been killed, we were quick to make it to the scene under a supari tree.
There was already a crowd of about 10 guys that grew to 30 in the next ten minutes. They cut branches from a nearby tree to make a “stretcher” for the dead animal. They tore fibers from some branches to use as twine to tie up the swine. More people joined the gathering as the dukra was being tied to the branches and the sounds of drums approached as we were ready to march the dukra procession to the temple. It was a festive 20 minute walk complete with the retelling of the “hunt” story describing in detail, in Malvani how the dukra was found and killed. When we reached the temple there was a whole ceremony the five elder village leaders (panchayat) had to decide according to astrology, when the best time would be to butcher the Dukra. They decided that the following afternoon would be best.
So, after a few hours of debate, discussion, and drumming with the dukra stretched out on the floor of the temple, we decided to call it a night and got some rest for the next day's big events.
While the men were butchering the dukra at the temple in the afternoon, I walked back to the houses to to check up on the curry preparation. In the heart of the Malvan coast, coconut is the base for most curries. So, the ladies were at home grating coconuts, browning onions and toasting spices for the dukra curry. In many local recipes, I learned from Sachen, the secret to the curry is slowly cooked grated coconut. The coconut slightly browns over low, gradual heat, giving the curry a unique nuttiness and a golden hue. By slowly toasting the coconut, it's essential oils are released, and this helps to make the curry extra fragrant. The ladies of the house all prepare large cauldrons of curry for the men to take back to the temple after the dukra is butchered. All the different curries are set on top of open fires in the yard of the temple and the men put down their knives and drums to take care of the curry as they add fresh wild boar to each cauldron. The meat is rationed off to each families pot of curry.
Being a guest, I was obligated to try, at least a spoonful of each pot of dukra curry. They even charred the skin to create something similar to chicharrones
Tune: Chicharron by Oro Solido
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