Tamales

The History: 
Tamales, like mole sauce, seem to be a recipe with a very regional or familial interpretation. I like those sorts of foods- that means there is nothing precise to adhere to and I can add my own little twist! Tamales were found in Mexico prior to the arrival of the Spanish Conquistadors, and quickly spread throughout the Spanish colonies due to their portability (and deliciousness)!
The Process:
Tamales require two specific ingredients- hasa marina corn flour, and corn husk wrappers. (You could probably use aluminum foil to wrap and steam them in, but they wouldn't be as pretty, and there are other corn flours too- but luckily I found masa harina at Whole Foods.) Cork husks were readily available (for about $3 for maybe 100 husks?) at the local latin/hispanic foods store on State Street. Other than that- the fillings are a simple combination of any foods that strike your fancy!

The Recipe: 
This is where I strayed from most online recipes. The majority called for 4 cups of masa harina flour, and 1 cup of lard or Crisco. I do not ever cook with lard or Crisco, so I improvised. I blended 4 cups of masa harina with about a half cup of olive oil, about 2 teaspoons of baking powder, some salt, some paprika, and enough organic chicken broth to make a thick dough (well over a cup- maybe 2+ cups?). The texture was great- firm, somewhat like cookie dough, and had a yummy scent.
As for fillings, we (I took over Walker's kitchen for this experiment- thanks, Walker!) made one with bell peppers, dried chipotle, onion, cumin, jalapenos, cilantro and cheese, and one with shredded free-range organic chicken, onion, cumin, dried ancho peppers, garlic, and bell pepper. We had about 1.5-2 cups of each filling.

The assembly was easy- spread about a quarter cup of the corn dough on the inside of a husk (soften the husks in warm water for about an hour before you start this), then add about a tablespoon or two of filling. Roll, fold the husk in, and tie with some scraps of husk. It takes about 2 or 3 tamales to 'perfect' your technique, but the dough is really forgiving, and you can't go too wrong!

After piling up about 20 tamales, we placed them in a giant pot of water with a steaming tray on the bottom, and steamed them for about 30 minutes. The tamales that steamed longer were firmer, so I recommend limiting your steaming time to about 30 minutes. 

The Results:

Delicious! The corn dough had a delicious flavor (and thankfully was healthier than if I'd added lard!) and the fillings provided a lot of flavor. Next time, I'd add even more filling, and make them spicier. They looked pretty, made a tasty snack (and dinner again later) and were fun to make. They'd make a wonderful dish to bring to a potluck, and since the wrappers are biodegradable, they're convenient for outdoor eating- like picnics! I definitely recommend making your own- go a little nuts on the fillings- and they can easily be made vegan (combine peppers, tofu, and spices). If you use cheese, I'd recommend using a generous amount of cheese- I think I skimped too much and wished they were a little more ooey gooey cheesy on the inside. Have fun!

Pho

The History:
Pho (pronounced "fuh") is a Vietnamese soup made with a flavorful broth, rice noodles, and assorted cuts of meat. It's become popular in the US, but was originally sold by street vendors in Vietnam. I first encountered pho soup in Seattle, where one can order a gigantic bowl of chicken or vegetarian pho, served with a side of bean sprouts (which I abhor but others like), basil leaves, lime, and jalapenos for about $5. Some restaurants serve a cream-filled french pastry (it's like an eclair but I don't know the word for it) at the beginning of the meal!

The Process:
The recipes were pretty straightforward- a chicken-based broth (made from various chicken organs), simmered with spices (anise, cinnamon, cardamom, etc.), and rice noodles, served with assorted toppings. The hardest part was acquiring the spices. The Italian grocery down the street doesn't carry all of those, so I had to time this recipe with a trip to Whole Foods (also so I could get a whole, organic, free-range, humanely treated chicken.) Making the broth took some time, but other than that, this was an easy dish.

The Recipe:
We roasted the chicken a day or two before I started the stock, and ate much of the meat (thought we saved a breast to add to the soup later on). I put the bones (cracked), a stick of cinnamon, a few anise stars, a sprinkle of cardamom, some cloves, garlic, ginger, onion, and peppercorn in a crockpot with ample water, and let the crockpot simmer overnight. (By the way, my house is really tiny, and this resulted in all my clothes smelling like pho broth for days. Nathan did not appreciate this.) Remove the bones, strain the broth, then add mushrooms, and then rice noodles (don't boil them, they'll soften in a few minutes in hot broth). You can add onion and green onion, too.                                   

At a restaurant, the waiter brings out a dish of bean sprouts, jalapeno peppers, limes, and basil so that you can spice up your own soup- plus there's cock sauce and hoisin sauce at the table.  I served my pho with a few other items- more cilantro and julienned carrots (I have a new mandoline so it's fun to slice things now). I invited a few friends over and everyone decorated their pho to their hearts' content!

The Results: 

The pho was definitely a hit. We were all exhausted from a party the night before and I think the pho made everyone feel better. The broth was flavorful, and it was fun to have an assortment of toppings to add to the soup. Would I make it again? Perhaps- we rarely roast whole chickens, so making the pho stock would likely be a rare occasion, but obviously the dish is simple to make so if I had the spices and herbs, I'd make it again. However, for me, part of the fun of pho is trying it at different small Vietnamese restaurants, tasting different broths, and topping my own soup. Pho is inexpensive, and a delicious, simple meal- I kind of like the simplicity of having it prepared for me. However, like my other experimental recipes, I'm glad to know how it is made!