The stories La tells....

Nasreddin Hodja was lying in the shade of an ancient walnut tree.
His body was at rest, but, befitting his calling as an imam, his mind did not relax. Looking up into the mighty tree he considered the greatness and wisdom of Allah.

"Allah is great and Allah is good," said the Hodja, "but was it indeed wise that such a great tree as this be created to bear only tiny walnuts as fruit? Behold the stout stem and strong limbs. They could easily carry the pumpkins that grow from spindly vines in yonder field, vines that cannot begin to bear the weight of their own fruit. Should not walnuts grow on weakly vines and pumpkins on sturdy trees?"

So thinking, the Hodja dosed off, only to be awakened by a walnut that fell from the tree, striking him on his forehead.

"Allah be praised!" he exclaimed, seeing what had happened. "If the world had been created according to my meager wisdom, it would have been a pumpkin that fell from the tree and hit me on the head. It would have killed me for sure! Allah is great! Allah is good! Allah is wise!"

Never again did Nasreddin Hodja question the wisdom of Allah.

I love Nasreddin tales!
Sometimes called Nasreddin or Mulla Nasreddin or Nasreddin Hodja and a host of other name and different spellings but by any name Nasreddin tales are always entertaining and subltly educational.
For more information click here to go to Wikipedia's Nasreddin page


Walnut and Pumpkin Drop Cookies

Ingredients:
1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup solid pack pumpkin puree
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or dried cranberries
1 teaspoon ground cinnamon
1 tablespoon orange zest
1/2 cup chopped walnuts

DIRECTIONS
Preheat oven to 375 degrees.
Grease cookie sheets or you can line them with parchment paper.

In a large mixing bowl, cream butter and sugar until light and fluffy.

Beat in vanilla, egg and pumpkin.

Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended.

If using fresh cranberries cut them in half otherwise stir cranberries into mixture along with the orange zest and walnuts.

Drop by teaspoonfuls onto cookie sheets.

Bake for 10 to 12 minutes.

TET, the Vietnamese Lunar New Year 2009, begins January 26th.
2009 is the Year of the Water Buffalo.
more information about the Vietnamese New Year can be found here
and here


Emperor Hung-Vuong had many sons.
Some pursued literary careers. Others excelled in martial arts.
The youngest prince named Tiet-Lieu, however, loved neither.
Instead, he and his wife and their children chose the countryside where they farmed the land.

One day, toward the end of the year, the emperor met with all his sons. He told them whoever brought him the most special and unusual food would be made the new emperor. Almost immediately, the princes left for their homes and started looking for the most delicious food to offer the emperor. Some went hunting in the forests and brought home birds and animals which they prepared into the most palatable dishes. Some others sailed out to the open sea, trying to catch fish, lobsters and other much loved sea food. Neither the rough sea nor the violent weather could stop them from looking for the best gifts to please the emperor.

In his search, Tiet-Lieu went back to the countryside. He saw that the rice in his paddy fields was ripe and ready to be harvested, Walking by a glutinous rice field, he picked some golden grains on a long stalk. He brought them close to his nose and he could smell a delicate aroma.

His entire family then set out to harvest the rice, Tiet-Lieu himself ground the glutinous rice grains into fine flour. His wife mixed it with water into a soft paste. His children helped by building a fire and wrapping the cakes with leaves. In no time, they finished, and in front of them lay two kinds of cakes: one was round and the other was square in shape.

The round cake was made with glutinous rice dough and was called "banh day" by Tiet-Lieu. He named the square shaped cake "banh chung" which he made with rice, green beans wrapped in leaves. Everybody was extremely happy with the new kind of cakes.

On the first day of Spring, the princes took the gifts of their labor and love to the emperor. One carried a delicious dish of steamed fish and mushrooms. Another brought with him a roasted peacock and some lobsters. All the food was beautifully cooked.

When it was Tiet-Lieu's turn to present his gifts, he carried the "banh chung" and his wife carried the "banh day" to the emperor. Seeing Tiet-Lieu's simple offerings, other princes sneered at them. But after tasting all the food brought to court by his sons, the emperor decided that the first prize should be awarded to Tiet-Lieu.

The emperor then said that his youngest son's gifts were not only the purest, but also the most meaningful because Tiet-Lieu had used nothing except rice which was the basic foodstuff of the people to make them. The emperor gave up the throne and make Tiet-Lieu the new emperor. All the other princes bowed to show respect and congratulated the new emperor.

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Rice cake (or Banh Chung) and Banh Day are two types of delicacies which are very popular with the Vietnamese people. Banh Day is served regularly at festivals and ceremonies. It is a rounded, convex cake of glutinous or nep rice, which resembles white dough, soft and sticky. Its cupola-shaped top is said to resemble the shape of the heavenly vault. Banh Chung is served particularly at Vietnamese New Year's festival, which occurs during the first three days of the first month of the lunar calendar. It is a square cake, wrapped in banana leaves and tied with lacings of flexible bamboo slivers. It is a very rich food for the interior contains a filling of bean paste to which may be added small bits of pork meat, both fat and lean. This filling, which is amply seasoned, is pressed between layers of glutinous rice. Its square shape is considered a symbol of the thankfulness of the Vietnamese people for the great abundance of the Earth, which has supplied them with nutritious food throughout the four seasons of the year.

story and info found @ Vietnam-culture.com


I've provided 2 Bahn Chung Recipes and one really wonderful Youtube vid.
Both recipes take HOURS to prepare. The vid shows a woman preparing the leaves and making the rice cakes.

Very interesting vid, showing the use of leaves to make a box for the rice cake.


Banh Chung
(Vietnamese New Year's cake)

Preparation time: 45 to 55 minutes
(plus overnight soaking)
Cooking time: 4 3/4 hours
(plus 1 hour to cool)

Ingredients
2 cups sticky rice
1/4 cup dried mung beans, hulled
6 ounces boneless pork shoulder or roast, cut into 1/4-inch slices
2 tablespoons green onions, chopped
1 1/2 tablespoons fish sauce
1/2 teaspoon pepper
1/4 teaspoon salt
1 1/2 tablespoons vegetable oil
1 cup water
Plastic wrap
Aluminum foil
String

How to make vietnamese New Year's cake (banh chung)
Place rice in one bowl and mung beans in another. Cover each with water and soak overnight. (*)
In a large bowl, combine pork, onions, fish sauce, and pepper. Set aside for 30 minutes.
While pork mixture is marinating, drain rice and beans thoroughly. Add salt to rice and stir well.

In a skillet or wok, heat oil over medium heat. Add pork mixture and stir-fry until meat is cooked through but still tender, about 4 to 6 minutes. Remove from heat and set aside.

In a medium saucepan, combine mung beans and about 1 cup water. Simmer over low heat for 20 minutes, or until soft. Remove from heat, drain, and mash beans with a potato masher or fork.

On a countertop, spread out a piece of plastic wrap about 17 inches square. On top of this, place a sheet of aluminum foil of the same size.
Place almost half of the sticky rice in the middle of the foil and shape rice into a square layer.
Top rice with a layer of beans, using half of them.
Place pork slices on top of beans.
Add remaining beans and top off with most of the remaining rice.

Wrap cake by bringing together two edges of foil and plastic wrap. Fold edges over twice and flatten against the side of the packet
.
Tuck remaining rice into the two open ends of the packet, covering up beans and meat. Fold the open ends as if you were wrapping a gift.

Place packet, folded side down, on another large sheet of plastic wrap and wrap tightly.
Tie securely with a long piece of heavy string or twine, lengthwise and crosswise. The packet should be square or rectangular.

Place packet in a large stockpot full of water and bring to a boil.
Reduce heat and simmer uncovered for 4 hours, adding water if necessary.
Remove from heat and cool for 1 hour.

To serve, slice wrapped packet into 4 slices. Unwrap, arrange on a plate, and serve.
Serves 4

(*) When traditional banh chung is prepared in Vietnam, the rice absorbs a slight green color from the banana leaves in which the cakes are wrapped. If youlike a little color in your dish, simply add a drop of green food coloring to the rice and water before leaving to soak.
recipe found at ethnicrecipes.us



Banh Chung (Vietnamese Rice Cake)
Recipe #110166 | 7 hours | 1 hour prep |
Vietnamese Lunar New Year(Tet) will never be complete without this cake. It's very heavy, very filling. It takes a LONG time to cook. You read right that it takes 6 hours. And overnight soaking of rice and beans!
SERVES 8 (change servings and units)

Ingredients
200 g glutinous rice, soaked overnight
100-150 g mung beans, soaked overnight
100 g pork, cut into chunks,seasoned with
salt and pepper
1/2 teaspoon salt

Directions
1) You will also need: Strings and 6 phrynium leaves or aluminum foil can be used as substitute.
2) Steam or boil mung bean with half a tsp of salt until soft, may take up to 45 minutes depending on how large your steamer is.
3) Smash bean thoroughly.
4) Place 2 leaves in one direction, slightly overlapping, then 2 perpendicular, also overlapping, and the last layer like the first.
5) If use aluminum foil, place them crossing each other.
6) Place half of the rice on the leaves, topped with half of the mung beans.
7) Lay the pork on top of the beans, and then add the last of the beans followed by last of the rice.
8) Fold the leaves/foils over the cake very tightly into a square, use string to secure the cake.
9) Place in a large pot, cover with water and boil for about 6 hours.
10) Add water every hour if necessary.
11) After 6 hours or so, remove the cake, submerge it into cold water for a few minutes.
12) The cake lasts up to 10 days on a cool dry place.
13) The easiest way to cut up the cake is to open it and use the string to cut it up into 8 portions.
14) Best served with pickled onions.

recipe found at Recipezaar.com

Another good Banh Chung recipe with great pics including the cooked Banh Chung shown here @ SeriousEats.com. This recipe also includes lots of tips on serving and other stuff.

You can also check out VietworldKitchen for info on cooking and eating Banh Chung

The Legend of La Befana

A Christmas tale from Italian Folklore retold by La

La Befana was an old woman who lived in a small village in Italy. She was known throughout the village for her wonderful baking and the cleanliness of her kitchen. She was often seen sweeping the area in front of her home. And many had heard her say that she was so busy baking and cleaning that she rarely had time to do anything else.

One winter day, while La Befana was sweeping in front of her home, three travelers stopped to ask her for a drink of water. They told La Befana that they were astrologers (they were often called the three wise men) who were following a star to the birth place of the Christ child. She kindly gave them water and then invited them to dinner.

After dinner the astrologers prepared to continue their journey and asked her if she would like to come with them to see the Christ child. La Befana shook her head saying that she could not possibly take the time needed for such a journey. She was secretly itching to get back to her cleaning and cooking. She stood at her door and watched them leave.

La Befana went back to her sweeping. But hours later she began to feel that she had made a mistake. Maybe she should have gone with the 3 astrologers to see the Christ child. La Befana decided to follow them.

She quickly grabbed a basket and filled it with baked goods of all kinds. She then put on her shawl and with her basket and broom hurried off into the night practically running to catch up with the wise men.

La Befana traveled through the night but never caught up with the wise men. It is said that she ran and ran until she and her broom were lifted up into the air!

Ever since that night, La Befana is believed to fly through the night or run over the roofs in Italy on Epiphany eve. She stops at the home of every child, leaving them treats in their stockings if they are good and a lump of coal if they are bad.

She hopes that one of the children she visits will be the christ child.

Copyright LLL, Storyteller/Storysinger

story and recipe originally posted at StorytellingCookingandKids.blogspot.com

The name Befana is said to be a mispronunciation of the Italian word epifania which stands for epiphany. La Befana still visits the children of Italy on the eve of January 6, Epiphany. She fills their stockings with candy or a lump of coal. It is also believed that she sweeps the floor before she leaves. Many households leave her a small glass of wine and a small plate of goodies.




Biscotti - twice-baked (biscottare means to bake twice) biscuits
Biscotti are a traditional italian sweet that La Befana might have baked.

The following is a very simple biscotti recipe that "cheats" just a little.

Ingredients:
1 box dry cake mix (your choice of flavor)
1 cup all purpose flour
2 large eggs
1 stick melted butter
2 teaspoons vanilla (or your preferred flavor)

Optional:
¾ cup chopped nuts, dried fruit or chocolate pieces

Preheat the oven to 350F degrees.
Pour your cake mix and flour into the bowl of a stand mixer.
Add the eggs, butter and vanilla.
Mix on medium speed for 2 to 3 minutes. Mix in nuts or chocolate if desired.

This dough will be very stiff but will not stick to the bowl when properly mixed. The consistency will be like children’s play dough.

Divide dough into two halves.
Roll each half into a log, and place on a lined 11” x 15” x 1” baking pan.
Gently press the top of the cookie log into a rectangle, about 3 inches wide.
Repeat with the second half of the dough.

Bake for 20 to 25 minutes.
Remove cookie pan from the oven and let cool for 10 minutes.

Do not turn the oven off.

Remove cookies from baking pan and cut into 1 inch piece logs.
You will be cutting this on the width.

Place cookies on their cut side on the lined baking pan.
Place pan back into the oven and bake for 10 minutes.
Remove cookies to cooling rack to cool completely.
Store cooled cookies in an airtight container.

Biscotti are delicious dipped in hot chocolate or coffee.
Bon Appetit!!

Pssssssst!! Here are a few biscotti variations:

yellow cake mix - chopped red and green dried cherries - almond extract.

butter pecan cake mix - sliced pecans - maple extract.

golden cake mix - sliced dried apricots - toasted slivered almonds - almond extract.

vanilla cake mix - sliced dried cranberries - almond extract.

spice cake mix - walnuts - grated orange zest

spice cake mix - sliced crystalized ginger pieces.

chocolate cake mix - chocolate piece or chips, freeze first so they retain their shape during baking.

lemon cake mix - toasted slivered almonds.

german chocolate cake mix - chopped hazelnuts - semisweet chocolate - 1/2 Tsp. ground cinnamon.

devil's food cake mix - white chocolate chips - chopped dried sweetened cherries - almond extract.

THANKSGIVING NIGHT

T'was the night of Thanksgiving
But I just couldn't sleep.
I tried counting backwards.
I tried counting sheep.

The leftovers beckoned - the dark meat and white,
But I fought the temptation with all of my might.

Tossing and turning with anticipation,
The thought of a snack became infatuation.

So I raced to the kitchen, flung open the door,
And gazed in the fridge, full of goodies galore,

I gobbled up turkey and buttered potatoes,
Pickles and carrots, beans and tomatoes.

I felt myself swelling so plump and so round,
Until all of a sudden, I rose off the ground.

I crashed through the ceiling, floating into the sky,
With a mouthful of pudding and a handful of pie.

But I managed to yell as I soured past the trees,
"Happy eating to all, pass the cranberries, please.

May your stuffing be tasty, may your turkey be plump,
May your potatoes and gravy have nary a lump.

May your yams be delicious, may your pies take the prize,
May your Thanksgiving dinner stay off your thighs."

Anonymous.

THANKSGIVING by Jack Prelutsky

The turkey shot out of the oven
and rocketed into the air.
It knocked every plate off the table
and partly demolished a chair.

It ricocheted into a corner
and burst with a deafening boom,
then splattered all over the kitchen
completely obscuring the room.

It stuck to the walls and the windows.
It totally coated the floor.
There was turkey attached to the ceiling
where there'd never been turkey before.

It blanketed every appliance.
It smeared every saucer and bowl.
There wasn't a way I could stop it
that turkey was out of control.

I scraped and I scrubbed with displeasure
and thought with chagrin as I mopped,
that I'd never again stuff a turkey
with popcorn that hadn't been popped.
•••••

I ATE TOO MUCH

"I ate too much turkey,
I ate too much corn,
I ate too much pudding and pie,
I'm stuffed up with muffins
and much too much stuffin',
I'm probably going to die.

I piled up my plate
and I ate and I ate,
but I wish I had known when to stop,
for I'm so crammed with yams,
sauces, gravies, and jams
that my buttons are starting to pop.

I'm full of tomatoes
and french fried potatoes,
my stomach is swollen and sore,
but there's still some dessert,
so I guess it won't hurt
if I eat just a little bit more."
JackPrelustsky.com

I found these recipes while fooling around on the net.
I thought they might be fun to try!

Skillet cranberries
(serves 4 to 6)

"Colonial cooks made this delight in a skillet with legs (about eight inches tall). It was cooked directly over hot coals. The electric (or gas) stove isn't nearly so romantic as an 18th century working fireplace, but much more efficient."

Ingredients
1 pound fresh cranberries
2 cups brown or white sugar
21/4 cup rum

Directions
Dump the fresh cranberies in to your indispensable black iron skillet (or oven proof dish).
Sprinkle the cranberries with sugar, cover the skillet, and place in a 250 degree oven.
After one hour remove the lid (use foil if you don't have a lid) and pour in the rum.
Continue cooking until the rum evaporates.
And please do not stir unless you have to absolutely have to. Stirring breaks up the cranberries, serves 4 to 6.

Submitted by Sonja Welch, aka The Community Chef, publishes her recipes in the The Community Bank quarterly newsletter "KITE TALES".

Pumpkin Apple Soup
Recipe submitted by chef Richard Catania of The Award winning Hearth n' Kettle Restaurants of Plymouth, Ma. and Cape Cod.

PUMPKIN APPLE SOUP
Ingredients
1 lb. 5 oz. Pumpkin Puree
1/4 tsp. Clove
1/4 lb. Apple Sauce
1-1/4 lb. Butter
2-1/2 tsp. Nutmeg
3 qt. Chicken Stock
2-1/2 tsp. Ginger
1-1/2 cups Brown Sugar
2 qt. Light Cream (Hot)

Directions
METHOD:
Cook all ingredients until smooth and hot -- simmer 15 minutes. Finish with cream.