Majestic Chef Recipes: Mulatto Beef Stew

 

Ingredients:

  • 3.50 LB Beef cut in to cubes.
  • 1/2 Cup Beef Stock.
  • 3 Yukon Potatoes.
  • 3 Medium size Onions(Cut in to big chuncks).
  • 8 Green Onions(Cut in to three pieces).
  • 3 Large Carrots(Cut to medium size Chunks).
  • 1 Large Bunch of (Collards cut in to strips).
  • 1 TBSP Tumeric Powder.
  • 1 TBSP Garlic Powder.
  • 1 tsp Salt.
  • 1 TBSP Cumin Powder.
  • 1 TBSP Coriander Powder.

Direction:

  1. First start by collecting all your ingredients, and collecting your crockpot equipment.
  2. Cut up all your vegetables and your stew meat, layering all of those as well with your spices in your crock pot placing the meat on top with the majority of the spices.
  3. Cook for four hours on high.
  4. once done serve over rice, preferably basmati
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A Theater Of Crumbs! A Monologue.

 

 

What do you imagine when you think of bread? In fact what do you think about when thinking of wheat flour, the base ingredient for most bread? In this short semi-theatrical piece on food, culture and social issue’s of our day, I hope to open others eyes to how our own ideas and opinions shape a lot what goes on around us, whether conscious and subconscious, and the finally item to show how food is one of the most major ice breakers to foster positive change among us all as human beings. Why we need this change is for our own good, there are many different reasons from mass shootings to, hunger and poverty, to the lack of interest by international governments to take responsibility for their citizens safety.

 

One of the largest issue’s around the world is race relations, and is a heavily influential issue here in Amerikan politics and political conversations, due mainly to the lack of people’s want to change, and this is on every level socially any person can think of. Why this is, well I could raddle off a number of reasons, yet I truly do not feel throwing hundreds of facts and statistics at you as a reader and hopefully an active participant in creating change are really going to be the change making idea’s that moves us forward as a species, group, intellectuals or what ever title you would like to attribute to us to define us.

 

Why? Well, because facts are nothing more then an obvious look at how we as people have either created the most heavenly place or the crappiest place to live, and according to the facts and figures, the majority of people today live in the crappiest conditions which where all created by humanity itself and their actions as a whole. And ALL of humanity is to blame, it is now time for us to pull ourselves out of this rut we’ve dug our selves in too and keep on working towards a better future. If not for ourselves for the greater good, for our own children whether you choose to have them or not.

 

In the following Scenes of A Theater Of Crumbs! there is an underlining subject matter to get everyone thinking about subject matters which have either gone on or is going on currently around the world, in order the get you as well us, thinking about what we can do to either change a problem or to help foster positive actions currently happening. For some, the subject matters which will be created or retold, will be eye openers for those who have not yet come to realize that, some of the problems in the world are, part of everyday reality for many people across the globe, whether they wish to accept them or not as problems.

 

A Theater Of Crumbs! Is based on a teaching tool created by Bakers Without Borders, in order to help train new Ambassadors and active members over long distances, how to help fix and even bring up discussions about social issues through food, specifically bread and baking in order to create positive change to fix any and all social problems currently affecting society today.

So please follow us on this journey through stories of good times, bad times, and the food that kept it all together!

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Majestic Chef Recipes: Somali Beef Stew

As a Baker, Food Professional, Father and Husband it is always important to continue to keep developing ones skills. It’s also very important for my daughters future for her to learn about her heritage, and one of the easiest ways to do so is through food, and this is a dish I’ve learned over the years which I truly enjoy.

Ingredients:

  • 2LB Beef Cubbed.
  • 4 cardamom Pods.
  • 1 TBSP Salt.
  • 4 Large Garlic Cloves.
  • 1 TBSP Ground Ginger.
  • 1 TBSP Curry Powder.
  • 6 Potatoes Cubbed.
  • 1 TBSP Turmeric.
  • 1 TBSP Cumin.
  • 3 Tomatoes Seeded and Diced.
  • 1/4 Cup Beef Broth.
  • 1 tsp Cayenne Pepper.
  • 3 Medium Onions.
  • 2 TBSP Tomato Paste.
  • 8 TBSP Oil.
  • 3 Green Onions.
  • 4 Cups Water.
  • 2 Cups cooked Basmati rice.

Directions:

  1. Place a 6 quart stock pot on medium high heat placing your beef, beef broth, and water in the pot, Bring to a boil cover and simmer on medium for 30 to 40 minutes.
  2. Now you will need to strain the broth away from the beef, putting it off to one side. now put your Beef back in the stock pot, with the oil and cook until browned.
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  4. Now add your onions, garlic, and green onions as well all your spices in with one cup of the broth. cook until the onions are soft, mixing often, now add the potatoes and tomatoes. cook for 1 minute stirring the whole time.
  5. add 2 more cups of the broth back, and cook for 10 minutes covered, stirring every couple of minutes.
  6. Now the Stew is ready just serve over your Basmati rice
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Majestic Chef Recipes: Sompo Pierogi.

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In an effort to some what fuse my wife’s food culture with the food culture of my own background this is one of many dishes which came out of it. This is my own recipe I have come to enjoy using at home,

Ingredients:

Filling:

  • For the filling please use our recipe for Sompo which was posted earlier this year, you can easily find it by running a search for Sompo.

Pierogi Dough:

  • 6 2/3 cups AP flour
  • 2 1/2 cups water
  • 5 TBSP Butter(Room Temp.)
  1. To start off, follow our recipe for Sompo and insure that the Sompo is fully cooled before using. at this time you’ll wanna get ready a 6 quort stock pot, fill with 4 quorts of water, and add no more then a 1/4 cup of salt.
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  3. For the Pierogi dough, put you flour and butter in a good size wooden bowl and mix together just using your hands.
  4. When well mixed add 2 cups of the water and mix together. The dough at this time may be a bit shaggy, and what you’ll wanna do is add the last 1/2 cup little at a time mixing after each adding of water. continue until the dough is elastic and comes together. Keep in mind you may not use all of the last half cup of water, and thats fine.
  5. cover the dough and start heating your water at this time. Pull your filling and your dough together, you will need a rolling pin, a knife, and a Soup or Table spoon to scoop filling.
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  7. Now Cut of a small ball of dough the size of a medium size marbol, take the end of   your rolling pin and use it to help hold one edge and pulling with your other hand pulling slightly moving it until you get a circle or oval shape place in your hand and put a good size spoon full in the center. fold in half covering the filling, crimp the edges together. and your first one is ready to cook, now place in water. repeat until you are out of filling. this dough recipe should make on average 120 pierogi.
  8. after all are filled and cooked place on a cooling rack to drain and cool. when cooled they are ready to eat right away, fried in butter for extra flavor or even bake to crisp them up a bit.
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Crumbassador: My Journey To End Hunger.

Entry Two

With this next entry I would like to take some time here to give everyone a bit of background about myself. As I mentioned in my first entry my names Adam, Adam Majewski, I am a baker here in Minneapolis, Minnesota. I was born right here in the Twin Cities, to Julie Mueller, and Tadeusz Majewski, just a little side note I never really understood people telling about their backgrounds saying: Born to this person and that person, I understand it usually has to do with formalities, yet it bothers me that every other way of saying my parents where him and her with out sounding like a shmuck, are to me, way to formal for so many situations. However, moving on, I just had to get that off my chest. I was born, ok really, I’m skipping that part cause knowing my birthday I feel really takes away from why I’m here, and to be honest do your really want to know my date of birth, is that gonna get people to change the world. In my view no, so get over it. As I’m writing this second entry, here on this journey I am some what writing how I think while speaking to others.

As a baker I’m pretty straight forward when it comes to my own working style, I personally feel most comfortable just being straight forward. I’ve also found that, because of my own dislike for, “Beating Around The Bush” type of interactions, this makes me come across aggressive, or a bit intense, this mainly has to do with learning that it is more efficient for most people as food service workers, in order to convey large amounts of work that needs to be done in a short span of time by, being straight to the point while still over communicating. Otherwise most of the time it is not worth communicating. I do have to say though, this type of Chef/Baker, can be very common through out the culinary industry, it’s not the only personality, but it is more common than most people would assume.

I, a career bake, pastry chef, food worker, what have you, and my journey on this career path started at a young age like it has for many a culinary professional. I began baking at around the age of 9, with my god-mother Carelyn White, she started me on baking cookies, she had noticed that at least at home I had taken a small interest in cook books and actual cooking as an extra curricular activity. I cooked almost every chance I could get, and stuck to what I liked most, baking and confections. As I got older, my skills grew which lead me to cooking school at MCTC. After cooking school, I found it hard to get a job in food service with little to no practical work experience, how ever after many years of working both in food service and customer service, I am now split my time between working at the wedge as the pastry baker, working with Bakers Without Borders here in minneapolis, and my family. I have found that as a food professional, my job can take up a lot of my time, and is very demanding physically, and due to this my life has become a life of only doing what is important to me, which seems sad to me yet I find it actually very fulfilling.

Now, why I’m starting this journey, is because of where I am as a person in life and where I want my life to go, both for myself and for my daughter. The main reason, is that over the years, I have become a strong believer in human rights and believe it’s the right of the people of any country to have easy clear access to life’s necessities on a daily basis, and it is the job of both the government as well local communities to protect those rights. My second major reason is my daughter and the need to set a good example for her and to be a father who holds to his word.

With a bit about myself I at least feel can continue on to other topics pertaining to ending hunger. For those following here I hope you do enjoy everything you can whether something here on this blog or in all your own endeavors.

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Crumbassador: My Journey To End Hunger.

Entry One

Minneapolis, MN- In today’s world, it has become widely accepted that chronic hungry and large-scale poverty, is ok, and though people are outraged about it when others try to discuss it, people are stuck in a perpetual state of discussion without action. At least for myself as a food service professional and especially as a baker, it can become very frustrating having these type of conversations, because most don’t even understand what things like malnutrition, chronic hunger, and generational poverty are most highly linked too, and that we as society are one of the major cause’s of, today’s social problems. Why say this? What i must answer with is; Why Not? All the research on the cause’s of hunger, poverty and malnutrition point to the fact, how we as a society have prioritized the production and subsidization of all basic crops in such a scued manner, we now end up throughing away an average of 40% of all food produced on a global level(Sources: http://www.actionagainsthunger.org, http://www.worldhunger.org, http://www.globalhungerrelief.com). Now, with this said it is time to move forward, stop talking and start doing.

My name, Adam Majewski, Pastry Baker for Twin Cities Co-op at the Wedge Bakehouse, I’m also Crumbassador for Bakers Without Borders here in Minneapolis, MN. As a career Baker I’ve Developed, not alot of opinions on food, community and how food brings people together and builds community, But the Opinions I do carry with me especially on these three topics are held very close to my heart and I can become very fierce at defending my opinions, as well what I believe is doing the right thing. What I’m starting here now is a personal Journal of a journey I have chosen to embark on, which is to do all that I can as a baker to help end hunger for as many people as I possibly can.

I understand that I alone can’t end all hunger around the world, however I do need to start some where, and some one I consider a friend resently reminded something I strongly agree with, which is Gandhi’s saying: “Be the change you wish to see in the world”. I do have to admit that as I try to do my best to advocate change not only through words, but also my actions in this life, I hope to build a community and network of people which can eventually work together to enact greater positive change accross the globe.

As one of the newer Crumbassadors for Bakers Without Borders, I have been okeyed to start three programs here in minnesota: Bakers On The Run! a program to help bring together bakers from all walks of life together in order to raise money to feed local communities here in minnesota with a priority for low income and homeless individuals. Let Them Eat Cake! a program I’ve been working on for BWB in order to distribute food purchased with money raised from the Bakers On The Run! program.

As I finish writting my first entry on this Journey I am embarking on to end hunger I hope some of you come back to continue this scary yet grand adventure through life, seeing how efforts are progressing to end hunger for all, and to maybe one day get involved and be the change you wish to see.

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Majestic Chef Recipes: Mulatto Tacos

Mulatto Tacos a favorite recipe at our house using specifically, straight up traditional mulatto cooking.

Ingedients:

  • 1/2 Sompo Recipe.
  • 1 Recipe Basmati Curry Rice.
  • Hot Sauce To Taste.
  • 1 head of Chopped Roman Lettuce.
  • 1 Cup Chedder Cheese.
  • 1 Cup Ranch Dressing
  • 1 Package of medium sized tortillas.

Directions:

  • First make your Sompo and Basmati Rice, set aside to cool just a bit
  • As those cool, collect all your other ingredients and place in serving containers place on to the dinner table put your Sompo and Rice in to their own serving dishes with serving utensils.
  • call everyone to the table and everyone can put as much or as little of each ingredients they want.
  • How ever the standard Mulatto Taco is: Tortilla, Curry Rice, Sompo, Chedder Cheese, Hot Sauce, Ranch, then Lettuce on top. then fold the side which will act as the bottom and roll from one side to the other along the bottom and its ready to eat.
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