Eating With My Five Senses: 2020

NATIVE DISH / PLATILLO NATIVO: Georgian Khachapuri Bread / El pan Khachapuri de Georgia

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(If you feel inspired by the video, check this Kachapuri recipe in 196 flavors)
(Si el video te ha inspirado, mira la receta de Kachapuri en 196 flavors)

Description (from original video):

Nearly 20 years ago, filmmaker, journalist, and native of the Georgian capital of Tbilisi, Katie Orjonikizde-Casey, came to Brooklyn's Brighton Beach to continue her reporting career and inform Americans about the happenings in her native country. While here, she learned English, earned a film degree from Brooklyn College, and produced several award-winning films that pay homage to the traditions and experiences of Georgian-Americans. Her latest drama short, "Georgian Bread" chronicles a conflicted Georgian bakery owner from Brighton Beach struggling with the decision of holding onto his roots or opening a more lucrative Sushi restaurant instead.

Filmmaker friends who worked with Katie on "Georgian Bread" only had more questions about the star of the movie, Khachapuri, a buttery cheese bread she grew up eating. To entertain them, she began to bake this beloved staple during her house parties and wrap parties. Katie takes us to a café in Bay Ridge that faithfully continues this culinary tradition in the form of Acharuli Khachapuri--a boat-shaped cheese bread that allows the eater to mix raw eggs with hot cheese and butter inside the face of the bread."

Descripción:

Hace casi 20 años que la cineasta, periodista y nativa de la capital georgiana de Tbilisi, Katie Orjonikizde-Casey, llegó a Brighton Beach en Brooklyn para continuar su carrera como periodista e informar a los estadounidenses sobre los acontecimientos en su país natal. Durante este tiempo, Katie aprendió inglés, obtuvo un título en cine del Brooklyn College y produjo varias películas premiadas que rinden homenaje a las tradiciones y experiencias de los georgianos-estadounidenses. Su último cortometraje dramático, “El pan georgiano", narra la historia de un propietario de panadería georgiana en Brighton Beach que lucha con la decisión de aferrarse a sus raíces o abrir un restaurante de sushi más lucrativo.

Los amigos cineastas que trabajaron con Katie en “El pan georgiano” tenían preguntas sobre el plato protagonista de la película, el Khachapuri, un pan de queso con mantequilla que Katie creció comiendo. Para entretenerlos, Katie comenzó a hornear este pan durante las fiestas en su casa y en las fiestas de despedida. En este video ella nos lleva a un café en Bay Ridge que continúa fielmente esta tradición culinaria en forma de Acharuli Khachapuri, un pan de queso en forma de bote que permite al comensal mezclar huevos crudos con queso caliente y mantequilla dentro del pan.

Hallacas venezolanas / Venezuelan Hallacas (corn dough stuffed with a meat filling and wrapped in plantain leaves)

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(Mira los ingredientest para esta receta en la descripción del video original)

English Translation

Ingredients for 50 hallacas

MEAT

2.5 kilograms of pork (~5.5 pounds)

HEN

2 hens of 2 kilograms each (~4.5 pounds each)

GUISO (filling for the hallacas)

Step 1

1 cup of oil
6 cups of onions
4 cups of leek (the white part)
2 cups of green onions (green and white parts)
½ cup of garlic cloves
½ cup of capers

Step 2

4 cups of diced red bell peppers
4 ½ cups of diced tomatoes
5 sweet peppers, finely chopped
1 tsp of hot pepper, finely chopped
250 grams (~1/2 pound) of pickled vegetables
2 cups of marsala
¾ cups of balsamic vinegar
125 cc (~4 oz) of Worcestershire sauce
250 grams (~1/2 pound) of “papelón” (unprocessed brown sugar made from sugar cane juice. Also known as "piloncillo", "chancaca", "raspadura", or "panela")
1 and ½ tbsp of paprika
1 tbsp of freshly ground black pepper
3.5 tbsp of salt
2 cups of chicken or hen broth
¾ cups of mustard

DOUGH

Step 1

2.5 kilograms (~5.5 pound) of bacon slab diced
1 and ½ cups of water
2 tsp of salt

Step 2

1 and ½ cups of annatto seeds

Step 3

1750 grams (~3.85 pound) of pre-cooked cornmeal
~3 and ½ tsp of salt
Chicken or hen broth
2 and ½ cups of pork fat

TOPPINGS

1 kilogram (~2.25 pound) of grilled bell peppers
75 grams (~0.16 pound) of peeled whole almonds
500 grams (~1 pound) of onions sliced in very thin wheels and soaked in water
125 grams (~0.27 pound) of small capers soaked in water to remove salt
375 grams (~0.82 pound) of pitted green olives through water
250 grams (1/2 pound) of black raisins

For each hallaca:

2 thin slices of grilled bell peppers
2 almonds
2 onion wheels
8 small capers
2 olives
6 raisins

Pan de jamón venezolano / Traditional Venezuelan Ham Bread

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English Translation

INGREDIENTS:

DOUGH:

500 grams of wheat flour (reserve 250 grams of flour in case the dough is still wet)
125 grams of liquid milk (warm)
75 grams of egg
1 tablespoon of yeast (activated in 50 grams of water)
100 grams of sugar
5 grams of salt
75 grams of "papelón" (unprocessed brown sugar made from sugar cane juice, usually sold like a solid piece shaped like a brick, a disc, or a cone. Also known as "piloncillo", "chancaca", "raspadura", or "panela".) Here's a nice article that explains the process.
100 grams of butter
Lard for the tray

FILLING:

300 grams of smoked ham (in my case I used turkey ham, but you can also use any type of pork ham substitute)
3 slices of bacon (turkey bacon is also an option if you don't eat pork but I wouldn't suggest not using it as some of that fat and smokiness add a delicious flavor to the bread)
30 grams of raisins macerated in rum or red wine (pomegranate juice is a good non-alcoholic option)
38 grams of olives stuffed with pepper (cut into wheels)

Empanadas de pisillo de pescado con guasacaca de ajo / Empanadas of "pisillo" (shredded fish and sofrito) and garlic "guasacaca" (Venezuelan avocado sauce)

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(Mira los ingredientest para esta receta en la descripción del video original)

English Translation

Ingredients for 10 empanadas

DOUGH

Pre-cooked cornmeal, 2 cups
Water, 2 and ½ cups
Salt, 1 teaspoon
Oil (to fry the empanadas), ½ liter

SOFRITO

Oil, ½ cup
Annatto seeds, 1 tablespoon
Finely chopped cilantro roots and stems, ¼ cup
Finely chopped garlic, 2 cloves
Finely diced onion, 1 small one
Finely diced red bell pepper, ½ cup
Tomato paste, 2 tablespoon
Boiled fish fillet, 250 grams
Salt, 2 teaspoon

AVOCADO SAUCE

Finely chopped garlic, 1 clove
Cilantro leaves, ½ cup
Salt, 1 teaspoon
Mayonnaise, ½ cup
Milk, ½ cup
Avocado, 1 small one

And here's my fish pisillo that I used to make the empanadas and bollos pelones, another traditional Venezuelan dish made out of pre-cooked cornmeal.

Y aquí está mi pisillo de pescado que usé para hacer las empanadas y unos bollos pelones, otro plato típico venezolano hecho con harina de maíz precocida.

NATTO: A beloved superfood of Japan / Uno de los superalimentos más apreciados de Japón

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