unorthodoxchef

Mount Tavurvur in Papua New Guinea.

Papua New Guinea, a country situated in Oceania, is bursting with cultural heritage and self expression. The cultural groups that occupy the area are quite diverse, displaying their self expression in different forms of art, architecture, clothing, and weaponry.

Cassava Root

The local inhabitants rely solely on the farming, and in some areas hunt for wild plants to supplement their diet. Those who learn the skills too successfully hunt and work the land and become highly valuable in their cultural assemblage.

This particular culture has always fascinated me with their colorful rituals, locally called “sing sings”. The residents will use a keen eye to paint their bodies adding such items as feathers, animal skins, scenes from nature, and beading to represent the power of the earthly world.

Sago

The palates of color are representative of the local customs, as well as the local cuisines. Meats, fruits, and vegetables from local markets initially start a dish, but the use of root vegetables like taro, kaukau, yams, sweet potato, and sago are meant to give the food a flare and a hearty consistency. Local fruits are also incorporated into the recipes including such exotics like pawpaws, mangoes, and passion fruit, with the added addition of more familiar fruits like bananas and pineapples.

Mango

Root vegetables usually take shape in stews, being combined with meats, beans, and other local vegetables and greens. Of course you have to remember that the recipes of Papua New Guinea depend solely on availability. In some areas, the inhabitants will use local fruits like banana, sago, and coconut cream to create a type of soup that is both fresh and flavorful, without sacrificing color.

The majority of the residents have large stock pots or kettles that they use over the open fire pits, and in some cases kerosene stoves are used to replace open fires.

One of the most popular, or rather traditional recipes in the area is Mumu. Mumu is a dish combining greens, roast pork, rice, and sweet potato, although the recipe can be quite diverse depending on the area, family, or restaurant.

The first time I ever experienced Mumu was in Chicago when I visited my sister many years ago. We went out to an Indian restaurant nestled down a dark and dimly lit stone paved alley. You know, the kind of place you’re a bit afraid to try, but once you do you keep going back.

We sat on the floor, and you know how much that just thrills be to pieces. We ordered the Mumu which consisted of bananas, coconuts, pork, chicken, rice, sago, and banana leaves. The ingredients were roasted to perfection, and coconut cream drenched the top. Using my utensils, my hands, I dug into the Mumu and my mouth was more than thrilled. This was the very first time I had ever experienced coconut cream right from the pulp of the coconut.

After several years, being that I was more than obsessed with this type of cuisine, I started to experiment with the flavors. I recognized that the ingredients used in traditional Papua New Guinea food were similar to the Thai cuisine I was used to preparing, with the exception of the curry paste and mint leaves.

I created a dish combining acorn squash and chicken that incorporated the local fair of Papua New Guinea, with of course my own twist.

Recipe

*1 lb of skinless chicken breast cut into cubes

*1 acorn squash

*1 yellow squash

*2 cups of coconut cream

* cup bok choy

* cup watercress

*2 garlic cloves pressed

*1 tablespoon chopped ginger

*2 tablespoons garlic oil or vegetable oil

Method

1) In a saut pan heat the oil.

2) Add half the garlic and the ginger to flavor the pan.

3) Add the chicken and cook thoroughly.

4) Add the coconut cream and simmer for 5 minutes.

5) Add the acorn squash and yellow squash and cook for 10 minutes.

6) Add the remaining ingredients and cook for 5 minutes.

7) Serves 4-6

Note: This dish can be eaten with your hands out of the saut pan, although a bit messy. Or, it can be served in a large wooden bowl on a bed of rice.

The key to cooking Papua New Guinea food is to be self expressive, don’t be afraid to use color, and always take risks.

Did anyone ever tell you to remember to eat your greens? Of course, all of us have heard that expression once or twice. These days going green can mean operating a solar powered vehicle, keeping the air clean and free from pollution, using recycled products, using less energy, and washing your clothes in cold water-which I do all the time.

However, in my case, I am making the choice to load my refrigerator full of greens in order to lose the weight I have been struggling to lose for years. It’s a conscience choice, and after seeing what greens can do for your body, I will make the necessary changes to make this happen.

So why the sudden change you ask? My fiance and I had a long talk today over dinner about why the nation is so overweight. As we sat and looked upon several diners weighing over 250 lbs stuff their mouths full of greasy fries and hamburgers, and lets not forget all the ladies on their way to the bathroom with their low rise jeans and rolls of fat spilling over their tight jeans-well anyone would want to jump on a treadmill after that.

It’s a harsh world ladies and gentlemen. And for those of you ladies who never find yourselves at the beach or a pool because you’re just to uncomfortable to squeeze those cheeks into a bikini-well, I think it’s time to assess the damage.

You’re not alone, trust me. However, the more I see pictures of  women with phenomenal figures who only eat off the perimeter of the market, and by perimeter I mean vegetables, the more I want to succeed.

These ladies love their greens and it shows!

The Lettuce Ladies

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That better be a soy hot dog!

Playmates Lauren Anderson and Laura Guttridge posed as “Lettuce Ladies”
in PETA’s annual Capitol Hill veggie dog giveaway.-2007

The Vegan Vixens

The Sexiest Vegetarian

Ice sculpture is simply the art of sculpting a large block of ice into a type of abstract or realistic form which can act as a centerpiece or in a functional capacity. In fact, many people choose to use these in extravagant events to keep the wine chilled in a fountain like fashion and also at weddings to frame doorways and to promote a sense of blissfulness or romance.

Temperature is key! A sculpture can last from minutes to possibly months depending on the storage circumstances. Ice Sculpture may reside in a chilly environment for travelers to walk through or possibly at ice festivals where artists pull out all the stops to wow the crowd.

The Quebec Ice Castle

The Quebec Winter Carnival  is an annual winter carnival that takes place in Quebec City, Quebec, Canada. The festival typically starts on the first Friday of January and continues for 17 days. “With close to one million participants, it has grown to become the largest winter celebration in the world.”

The castle is located on the Plains of Abraham where the grounds are transformed into a winter wonderland including activities like snow slides, skiing, snow rafting, sledding, ice fishing, and a snow sculpture contest. You can also grab a cup of hot cocoa at the end of the day in the bistro.

Building’s

The Ice Castle at the International Ice Sculpture Competition and Exhibition 2005, Lake Louise, Alberta

Civil Works Administration: “The New Deal Ice Palace”, Lake Bemidji, Minnesota–1934

The 2004 Saint Paul Winter Carnival ice castle.

Main Hall in ICEHOTEL Jukkasjärvi. Sculptures by Jörgen Westin (January, 2007)

Existing each year between December and April, the Icehotel in the village of Jukkasjärvi, about 17 km from Kiruna, Sweden was the world’s first ice hotel.

Sculptures

“Mysterious Pearl” as taken with 400 ASA film in a Minolta Dynax 7: March 2006 in Fairbanks, AK

Compliments of Seaway.org

Recognize who’s in the Picture?

Ice carvers from all over the world came to Fairbanks, Alaska to compete in the single and multi-block competitions. Governor Palin stands before the ice sculpture that won the Artist’s Choice Award presented by the Governor at the awards ceremony.

Compliments of Fiax Charities

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Here’s some more crafty art and wacky structures

• He’s Got Lego and He Knows How to Use Them: Insane Lego Models
• What Goes Up Must Stand Still: Six Life Size Pieces of Balloon Art
• Urban Glass Blowing: Organic Sculptures From the Minds of Artists
• Historical Artistic Creations From Concrete Park in Wisconsin
• 10 Crafty Scrap Metal Creations From Art Park in Wisconsin

I don’t know about you, but cooking with the normal varieties of fruit can be lacking of excitement and the flavors just plain dull. I was looking for a recipe for a fruit delight pie my Uncle, who’s a Chef, made many moons ago for Thanksgiving. It combines some unorthodox flavors and varieties of fruit with a homemade whipped vanilla cream and strawberry glaze.

So I went on the hunt for some funky fruits I wasn’t used to working with in the kitchen and I found a great combination of flavors.

Custard Apple

The custard apple has green bumpy skin with a creamy flesh when ripe. The flavor combines the freshness of a strawberry, with a summer aspect of pineapple.I tested this fruit by eating it directly out of the skin with a spoon. This variety of funky fruit is perfect for tarts, ice cream, and fruit salad.

Sapodilla

This green skinned fruit is wonderfully refreshing  and should be completely ripe before consuming. When choosing this particular fruit, make sure it’s unblemished and  at room temperature. It’s perfect for fruit salad, ice cream, and fruit sauces.

Sapote

This fruit is also known as Chocolate pudding fruit. The white or greenish skin will turn dark brown when ripe. You can eat this fruit from the flesh or puree it for a sauce, mousse, ice cream, or tarts.

Jaboticaba

This fruit is also known as the Brazilian tree grape. It’s dark purple or black in coloration. The flavor is tart, so it adds a great kick to an otherwise mundane tart or pie. The grapes should be firm to the touch and glossy with no blemishes or bruises.

Loquat

This fruit may not be as funky as it is flavorful. The flavor is crisp and slightly acidic. Many people have these tree’s in their backyard, if they’re in the right climate and area. In fact, I have 3 of these in my backyard. Yay for me!

I combined all five of these fruits with a strawberry glaze, topped with some fresh vanilla cream, and in a hazelnut crust. Mmm