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Luxembourg (recipes borrowed from the cooks at: www.celtnet.org.uk and www.196flavors.com) Trout in Riesling Sauce (F’rell Am Reisleck) - 2 large or 4 small trouts - 8 oz Riesling (dry white wine) - Creme fraiche (about 1/2 lb) - 4 tablespoons of butter - ½ bunch of parsley - 3 shallots, minced - 1 pinch of chervil (optional) - 8-10 sprigs of tarragon, about 1 tablespoon of chopped leaves - 2 chives (or green part of the spring onion), chopped - Paprika - Salt and Pepper Preparation Rinse trout and pat dry with paper towels. Add salt, pepper and drench the trouts in flour. Melt butter in a pan and fry the trout for 2-3 minutes on each side until golden. Place the trouts in a previously buttered gratin dish. In the same pan, sauté the shallots (add a little butter if necessary). After 3-4 minutes, pour the riesling, tarragon, parsley, chervil, chives and paprika then bring to a boil. Lower the heat and add the creme fraiche. Stir for 2 minutes and pour this mixture over the fish. Bake in a preheated oven at 350 F (180 C) for 15-20 minutes. Serve with steamed potatoes sprinkled with sea salt. Gromperekichelder (Potato Fritters) - 1kg potatoes, washed and peeled - 3 onions, chopped - 2 shallots, chopped - 4 tbsp parsley, chopped - 4 to 6 eggs, beaten - 2 tbsp plain flour - salt and freshly-ground black pepper, to taste - oil for frying Method: Coarsely grate the potatoes, place in a cloth and wring out the excess moisture. Turn the potatoes into a bowl and mix in the onions, shallots and parsley. Add sufficient beaten eggs to bring the mixture together then season with salt and black pepper. Scatter the flour over the top and mix int. Heat oil in a pan, shape the potato mixture into patties, add to the oil and fry until golden brown on both sides and cooked through. Lithuania (recipe borrowed from the cooks at: http://easteuropeanfood.about.com) Potato-Meat Dumplings – Lithuanian Cepelinai Dumpling Mixture: - 8 large Idaho potatoes, peeled and finely grated - 2 large Idaho potatoes, peeled, boiled and riced - 1 medium onion, peeled and finely grated - 1 teaspoon salt, more or less to taste Meat Mixture: - 1 pound ground pork or 1/3 pound pork, 1/3 pound beef, 1/3 pound veal - 1 medium onion, peeled and finely chopped - 1 teaspoon salt - 1/4 teaspoon pepper - 1 large beaten egg Gravy: - 1/2 pound bacon, diced - 1 large chopped onion - 1 cup sour cream - Black pepper to taste Preparation: In a large bowl, mix all the meat ingredients thoroughly. Refrigerate until ready to use. Add a drop or two of lemon juice to the grated potatoes so they don’t turn brown. Place them in a fine-mesh cheesecloth or cotton dish towel and twist over a large bowl to get rid of the excess water. Pour off the water, reserving the potato starch at the bottom of the bowl. Unwrap the cheesecloth and place potatoes in bowl with the potato starch you reserved from the bottom of the bowl. Add the riced boiled potatoes, grated onion and salt. Mix well. Put a large stockpot of water on to boil. To form the zeppelins, take about 1 cup of dumpling mixture and pat it flat in the palm of the hand. Place 1/4 cup or more of meat mixture in the center and, using slightly dampened hands, fold the potato mixture around the meat into a football shape, sealing well. Continue until both mixtures are gone. Carefully lower dumplings into salted, boiling water to which 1 tablespoon of cornstarch has been added (to prevent dumplings from falling apart). Make sure water returns to the boil and continue boiling for 25 minutes. Remove dumplings, drain briefly on a clean dish towel and place on a heated platter. While dumplings are boiling, make the gravy. Fry the bacon and onion until tender. Drain and combine with sour cream and black pepper. Thin with 1-2 tablespoons milk if necessary. Drench dumplings with gravy or pass it in a gravy boat at the table. Liechtenstein (recipes borrowed from the cooks at: www.tourismus.li and www.familycookbookproject.com) Pepper Venison 750g to 1000g shoulder of venison 200g mirepoix (vegetable mixture comprising onions, carrots and celery) 2 garlic cloves 2 litres red wine ¼ litre fruit vinegar 2 bay leaves 6 cloves 8 allspice corns 1 teaspoon coriander seeds 10 juniper berries 1 sprig of fresh thyme Preparation Carefully skin the venison using a sharp knife. Wash the meat, dab it dry, slice it into cubes and place it in a dish. Wash the vegetables and cut them into small pieces. Peel the garlic cloves and finely chop them. Bring 1 litre of red wine, the fruit vinegar, half of the vegetables and all of the spices to the boil, then leave to cool and pour over the meat. Place this mixture in a fridge or another cool place and leave the meat to marinate for up to a week. Once the meat has marinated, pour the marinade into a separate dish (do not pour it away) and leave the meat to drain for 2-3 hours. Heat oil in a pan and sear the meat, adding a little salt. Gently heat the marinade and then filter by pouring through a teatowel. Heat oil in a casserole dish and fry the second half of the vegetables. Add the meat and stir the mixture until meat turns a little darker. Then add ¼ litre of red wine, a little of the marinade, the other spices and the paprika. Leave this mixture to stew for 60-70 minutes until the meat is soft. As soon as the meat is soft, remove it piece by piece and place on a pre-heated plate. Sieve the pig’s blood. Boil the sauce and add the blood ladle by ladle, stirring all the time, until the sauce is smooth, shiny and thick. Add a little cognac, port or sherry; season with a little vingear if necessary. In the meantime, heat the meat in the remaining red wine, then add the sauce. Season with salt and pepper. If you cannot find any pig’s blood, the sauce can be thickened using flour baked golden brown in the oven or using ‘Saucenlebkuchen’. This dish is traditionally served with homemade ‘Käsknöpfle’. Cheese Dumplings (Kasknopfle–Liechtenstein) 1 1/3 cup of flour salt 3 eggs 3 T. water 1 large onion 10 1/2 T. mixed grated cheeses (use sharp cheese such as Gruyere, mild cheese such as Emmental) Directions: Place flour and salt in a mixing bowl. Mix eggs and water in a separate bowl and then add to the dry ingredients. Mix until bubbles rise in the batter. The batter is the correct consistency when it is thick. Cover the batter with a cloth and let stand for approximately 30 minutes. Bring salted water to a boil in a large pot. Drop small bits of the batter into the simmering water or put through a colander. When the dumplings come to the surface, remove and drain them with a sieve. Place them on a plate and mix with the grated cheese. Garnish the cheese dumplings with toasted onions and serve with salad. Libya (recipe borrowed from the cooks at: http://libyanfood.blogspot.com) Lamb, Pumpkin and Chickpea Stew with Raisins: Tbeikhet ‘Eid - 4 servings of lamb, bone in, washed and drained - 1/2 kilo pumpkin. peeled and cut into medium cubes - 1 medium onion, finely chopped - 4 tablespoons clarified butter (samn/ghee) or oil - 1 cup cooked chickpeas - 1 cup raisins - 1 can crushed sieved tomatoes or 2 tablespoons tomato puree disolved in 2 cups water - 10 cloves - 5 bay leaves - 3 cinnamon sticks or 2 heaped teaspoons cinnamon - 1 heaped teaspoon ginger - A few shaiba leaves, known as dagad phool in Indian cuisine (optional) - Salt to taste Directions: In a heavy base pot put ghee, onions, lamb and add ground and whole spices then cook on medium heat. Stir constantly until the onion softens and the oil/ghee is infused with the spices. Add the sieved crushed tomato and leave on low heat for about 10 minutes, then add about 2 cups of boiling water and cook on medium heat unitl the lamb is well done (45-60 minutes). Add the pumkin, raisins and cooked chickpeas, cover the pot and cook for a further 30 minutes. Add water when needed, but a little at a time so the sauce is concentrated. Serve hot with warm tanoor bread to soak up the sauce. Liberia (recipe borrowed from the cooks at: http://liberianforum.com) Jollof Rice Directions: In a 10-inch skillet: Saute: 2 Ibs. COOKED MEATS (such as chicken, bacon, shrimp, smoked pork) cut in 1-inch chunks in 1/2 cup VEGETABLE OIL until slightly brown. In a 4-quart kettle: Saute: 1/2 cup YELLOW ONIONS, finely chopped 1/2 cup GREEN PEPPERS, finely chopped GROUND GINGER (optional), in 1/4 cup VEGETABLE OIL until onions are soft. Add 1 16-oz. can WHOLE TOMATOES (2 cups). Simmer for 5 minutes. Add: 2 6-oz. cans TOMATO PASTE 2 quarts WATER 1 Tbs. SALT BLACK PEPPER THYME 1 tsp. CRUSHED RED PEPPER. Add the cooked meat and simmer 20 minutes longer. In a 2 quart saucepan: Cook: 2 cups WHITE RICE in 5 cups CHICKEN STOCK or WATER until tender. Correct the Seasonings with salt, pepper, etc. Combine the sauce of the meat with the rice. Pour the Jollof Rice in a deep bowl, arranging the meat in the center. Note: Jollof Rice is served with variations in many countries of West Africa. In Liberia pigs’ feet are used with salt pork and bacon as well as with chicken. This dish may be made from scratch with fresh chicken pieces, alone or in combination, but it is also an excellent dish for leftover chicken, veal, turkey, tongue, ham, bacon, etc. Lebanon (recipe borrowed from the cooks at: www.mamaslebanesekitchen.com) Baked Garlic Chicken - 4 lbs of chicken legs/quarters/breasts - 5 medium potatoes - 20 cloves of garlic (or 1.5 heads) - 1 cup of freshly squeezed lemon juice - 4 table spoons of olive oil - salt to taste - A pinch of Lebanese 7-spices (Equal proportions of: Allspice, Black Pepper, White Pepper, Cinnamon, Ground Cloves, Ground Nutmeg, and Coriander.) - Vinegar (optional) Preparation Method: Soak chicken in vinegar for 2 minutes (to help remove the “chickeny” smell), rinse them well with cold water then dry them with paper towels. Make cuts in chicken in order to allow for garlic sauce to seep deep inside. Rub chicken with a table spoon or two of olive oil, a pinch of salt, and a pinch of Lebanese 7-spices. Peel potatoes then cut them in disks of about 1/2 inch, salt lightly. Place chicken on bottom of baking tray (preferably metal), place potatoes on top, and bake at 400F (medium heat) for about 40-50 minutes, or until the chicken is cooked. Meanwhile place the garlic cloves, 1/2 teaspoon of salt and 2-3 table spoons of olive oil in a blender/food processor and spin for 4-5 minutes, add the lemon juice and spin for another 4-5 minutes until you have a nice lemony-garlicky sauce. Once the chicken has baked, take the tray out of the oven and very carefully drain any excess liquids/fat/water that you see on the bottom. Pour the garlic sauce all over it while mixing it well with the potatoes, put back in the oven and broil for another 5-10 minutes until the potatoes turn reddish. Serve warm. Note: You may need to consume an unusually large quantity of toothpaste afterwards. (4 servings) Latvia (recipe borrowed from the cooks at: www.saveur.com) Karbonāde (Pork Cutlets With Canterelle Cream Sauce) - 1/4 cup canola oil, plus more as needed - 1 cup flour - 5 eggs - 10 3–4-oz. pork cutlets, pounded to 1/4″-thick - Kosher salt and freshly ground black pepper, to taste - 2 tbsp. unsalted butter - 1 small yellow onion, minced - 4 cups roughly chopped chanterelle mushrooms - 1 cup heavy cream - 1 tbsp. fresh lemon juice - 2 tbsp. chopped fresh parsley Heat oil in a 12″ skillet over medium-high heat. Place flour in a medium bowl, and whisk together eggs and 1/4 cup water in another medium bowl; set both aside. Season cutlets with salt and pepper, then dredge 3 cutlets in flour. Dip in egg mixture until evenly coated, then place in skillet; cook, turning once, until golden brown and cooked through, about 5 minutes. Transfer to serving platter and repeat with remaining cutlets, adding more oil to the pan as needed. Add butter to skillet, then onion; cook, stirring often, until soft, about 2 minutes. Add mushrooms, season with salt and pepper, and cook, stirring often, until they release their liquid and begin to caramelize, about 3 minutes. Add cream and cook, stirring, until slightly reduced, about 2 minutes. Stir in lemon juice, and season with salt and pepper. To serve, pour sauce over cutlets, and sprinkle with parsley. Kartupeli ar Dillem (Boiled Potatoes With Dill) - Kosher salt, to taste - 2 lb. small Yukon Gold or new potatoes, unpeeled - 1/3 cup sour cream - 6 tbsp. minced fresh dill - 4 tbsp. unsalted butter - Freshly ground black pepper, to taste Laos (recipe borrowed from the cooks at: http://queenofwishfulshrinking.com) Chicken Laap - 450gms/1lb of minced chicken - 1 lemon grass stalk, finely chopped - 3 kaffir lime leaves, finely chopped - 4 red chillies, seeded and chopped - 60ml/4tbsp lime juice - 30ml/2tbsp fish sauce - 15ml/1tbsp roasted ground rice - 2 spring onions, chopped - 30ml/2tbsp coriander leaves - mixed salad leaves, to serve - cucumber and tomato slices, and a few sprigs of mint, to garnish Heat a large non-stick frying pan. Add the minced chicken and a little water to moisten while cooking. Stir constantly until cooked; this will take about 7-10 minutes. Transfer the cooked chicken to a large bowl and add the rest of the ingredients. Mix thoroughly. Serve on a bed of mixed salad leaves and garnish with cucumber, tomato slices and a few sprigs of mint. Kyrgystan (recipe borrowed from the cooks at: www.kyrgyzchildrensfuture.org) Kuurdak (Chyz-Byz) – (Stewed Brown Meat) - 2 lbs meat (beef, lamb or mutton — traditionally was organ meat) cut into small chunks - 4 onions, peeled and sliced - 1/2 cup vegetable oil (or mutton fat) - 3 green bell peppers, seeded and julienned - 1 cup cabbage, julienned - 1/2 tsp ground red pepper - 1/2 tsp black pepper - 1 tsp salt - 2 bay leaves - 2 cups water (approximately) - 2 Tbs tomato paste In large pan, fry the meat in vegetable oil or fat until browned, about 10-15 minutes. Add sliced onion, green peppers cut in circles, cabbage, ground red pepper, black pepper, salt, bay leaves, water, and tomato paste. Simmer in partially covered pan until water absorbed and ingredients are soft, about 30-45 minutes. Remove bay leaves. Serve hot. Kuwait (recipe borrowed from the cooks at: www.nestle-family.com) - 25 baby zucchini or 2 kg - ½ cup basmati rice or 100 g - 250 g minced beef - 4 tablespoons ghee, melted - 1 tablespoon salt - 1/3 cup fresh parsley or 25 g, chopped - 1/3 cup coriander leaves or 25 g, chopped - 1/3 cup fresh dill or 25 g, chopped - 1 small onion or 100 g, chopped - 3 cloves garlic, mashed - 1 medium tomato or 150 g, chopped - 2 tablespoons raisins - ¼ teaspoon white ground pepper - ¼ teaspoon ground cumin - ¼ teaspoon ground turmeric - ¼ teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - 3 tablespoons vegetable oil - 1 kg chicken wings - 5 tablespoons tomato paste - 2 cubes MAGGI® Chicken Bouillon - 12 cups water or 3 liters Preparation: Hollow zucchini and wash well. Soak rice in water for half an hour then strain. Mix rice, meat, ghee, salt, parsley, raisins, coriander, dill, chopped onion, garlic, chopped tomatoes, and spices in a mixing bowl. Stuff zucchini with the rice mixture and keep 1cm empty from the top. Heat oil in pot and fry chicken wings for 3 minutes or until they become golden in color. Add tomato paste and MAGGI® Chicken Bouillon cubes then. Remove from heat. Place stuffed zucchini carefully in a pot, side by side. Secure zucchini with a plate on top. Add water and bring to boil then simmer on low heat for 1 hour 30 minutes or until zucchini are well cooked. Korea (recipe borrowed from the cooks at: http://recipes.wikia.com and http://koreanfood.about.com) Bibim Bap Beef - 4 slice bulgogi beef – (⅛ lb) - 2 tbsp bottled bulgogi marinade - 1 tsp oil Vegetables - 4 x fresh shiitake mushrooms sliced - 1 tsp oil - 1 tbsp bottled bulgogi marinade - 2 x carrots - 4 cup spinach - 1½ cup soybean sprouts - 1 large zucchini Rice - 2 cups short-grain rice Sauce - ¼ cup red pepper paste (kochujang) - ½ tsp sesame seeds - 2 tsp honey - 1 tsp sesame oil - 1 garlic clove minced Assembly - ½ cup bottled kimchi cut thin strips - 1½ tsp sesame oil - 1 tsp sesame seeds - ½ sht nori seaweed – (8″ square) sliced into fine, thin strips - 1 fried egg Directions: Beef: Place the beef in a bowl, add the bulgogi marinade, cover and refrigerate, 1 hour. Remove the beef from the marinade and cut into ½-inch slices. Heat the oil in a skillet over medium-high heat. Add the beef and stir-fry until cooked through, 1 minute. Note: cook the beef just before assembling the dish. Vegetables: Cook the mushrooms in the oil and the marinade in a skillet over high heat until tender, 3 to 4 minutes. Set aside. Cut the carrots into very thin, long strips. The spinach, carrots and soy bean sprouts need to be blanched in separate pots of boiling water. Blanch the spinach 30 seconds. Drain and squeeze dry. Blanch the carrots, 1 minute; the soybean sprouts, 30 seconds. Cut the zucchini into very thin slices. Cook the zucchini in boiling water until tender, about 3 minutes. Rice: Wash the rice several times in cold water until the water is clear, rubbing the rice well. Drain. Place the rice in a heavy pot; add 3 cups of cold water. Cover and bring to a boil, reduce the heat and steam, covered, until the rice is tender, about 30 minutes. Sauce: Combine the red pepper paste, sesame seeds, honey, oil and garlic in a small bowl. Set aside. Assembly: Place the hot cooked rice in a large serving bowl. The vegetables can be at room temperature. Arrange them on top of the rice in separate groups, along with the kimchi. Sprinkle with the sesame oil and sesame seeds. Arrange the beef on top and a small pile of nori strips at one side. Place the egg in the center. Pass the sauce in a separate bowl. Add this to taste and stir it into the mixture, preferably with a long-handled Korean spoon. Korean Meat Marinade (Bulgogi sauce) - 3 Tbsp chopped garlic (about 2 cloves) - 3 Tbsp soy sauce - 2 Tbsp sugar - 1 Tbsp honey - 2 Tbsp fresh squeezed juice from an Asian pear - 1 Tbsp Japanese rice wine (mirin)* - 1 Tbsp sesame oil - 3 green onions, finely chopped (including white part) - 1 tsp pepper Preparation: Mix marinade together until sugar and honey are dissolved/distributed. Can be stored in refrigerator or freezer for use on beef, pork, and chicken. (Serves 4) *If you don’t have access to the rice wine, a splash of dry white wine will also work here. Kiribati (recipe borrowed from the cooks at: http://globaltableadventure.com) Roasted Lobster Tails with Coconut Curry Dipping Sauce - 4 Australian lobster tails (frozen) - vegetable oil - 1 14 oz can coconut milk - 1 1/2 tsp homemade curry powder - salt Method: How to make a fancy lobster tail at home: Thaw tails overnight in the refrigerator. Preheat the oven to 375F. (1) Then, using kitchen shears, cut each one down the back, stopping at the last segment before the tail piece. (2) Take hands and bend back the tail until you hear a loud crack. Run fingers between the meat and the bottom membrane, freeing tail meat from the shell. (3) Pull meat up and over the shell, pressing the shell shut beneath it. (4) The tail meat can thus piggyback on top of the shell. Give it the lobster meat a generous coating of oil. Bake for 1 1/2 minutes per ounce of weight. TIP: Have the fishmonger tell you what each tail weighs (or wrap them up separately so the tag will tell you). My tails weren’t all the same size, so I just took the smaller ones out first so as not to overcook them. Meanwhile, whisk together curry powder in a small saucepan with the coconut milk and salt. I used light coconut milk, but you can go as rich as you’d like. Cook until hot. To finish off this meal, serve the curry mixture on the side, instead of butter. Serve with rice. Kenya (recipes borrowed from the cooks at: www.whats4eats.com) Nyama Choma (Kenyan grilled meat) - Goat or beef meat, cut into bite-sized chunks — 2 pounds - Oil — 3 tablespoons - Warm water — 2 cups - Kosher or sea salt — 2 tablespoons Method Prepare your grill and have it hot. Toss the meat with the oil, then thread it on skewers. Stir the salt into the warm water until it is fully dissolved. Grill the skewered meat, basting it occasionally with the salt water, until it is cooked to your desired doneness. Remove the meat from the skewers and serve with kachumbari salad and ugali. Nyama Choma Variations Meat: Goat is the meat of choice in Kenya, but beef will work just as well. Chunks of meat on skewers are easiest to grill, but whole legs or shoulders are often roasted until fork-tender. The cooked meat is then pulled off the bone with the fingers. Using short ribs, spare ribs and offal for nyama choma is common as well. Seasonings: The only seasoning used for authentic nyama choma is salt and pepper, but if you prefer, you can first marinate your meat in a mixture of minced onions, minced garlic, ground ginger, hot pepper flakes and a little lemon juice. Pulao (Indian aromatic rice pilaf) - Basmati rice — 1 1/2 cups - Oil or ghee — 2 tablespoons - Cinnamon stick — 1 - Cardamom pods — 4-5 - Peppercorns — 4-6 - Whole cloves — 3-4 - Onion thinly sliced — 1 - Water or stock — 3 cups - Salt and pepper — to taste Method Place the rice in a large bowl and rinse in 3-4 changes of water until the water runs fairly clear. Fill the bowl with water to cover the rice by 1 inch and let soak for 20-60 minutes. Drain well and set aside. Heat the oil or ghee in a large saucepan over medium heat. Add the whole spices and stir until fragrant, about 20-30 seconds. Do not burn. Stir in the onion and sauté until translucent. Add the drained rice and stir until heated through and all the grains are coated with the oil or butter. Stir in the stock or water and bring to a boil. Reduce heat to lowest setting, cover tightly and simmer for 15 minutes. Remove from heat and let rest, covered, another 5-10 minutes. Remove lid, fluff rice with a fork and serve. Variations There are hundreds of variations of this basic dish. As long as you follow the basic method and proportion of about 2 measures of water to 1 measure rice, feel free to experiment. For larger batches, a proportion of 1 3/4 measures water to 1 measure of rice works better. Common long-grain rice may be substituted if basmati is not available. The soaking step can then be eliminated. None of the spices is by itself essential, so use what you have. You can also add a cuminseed, mustard seeds or a pinch of saffron. Add 1 cup of chopped assorted vegetables with the stock or water if you like: peas, cauliflower, carrots, green beans. Add a couple tablespoons of toasted almonds or cashews and some raisins with the stock or water for a Kashmiri-style pulao. Sukuma Wiki (Kenyan greens simmered with tomatoes) - Oil or fat — 3 tablespoons - Onion, chopped or minced — 1 - Kale or collard greens, destemmed and finely chopped — 2 pounds - Tomatoes, chopped — 2 cups - Water or stock — 1 cup - Salt and pepper — to taste Method Heat the oil or fat over medium-high flame in a large, heavy-bottomed pot. Add the onion and sauté until translucent. Add the greens in batches, sautéing each addition until wilted. Add the tomatoes, water or stock, salt and pepper. Bring to a boil, then reduce heat to low and simmer gently until tender, from 20 to 30 minutes. Adjust seasoning and serve with a little bit of the broth. Variations Add a chopped chili pepper or two with the onions if you like. Some recipes call for thickening the dish with a flour-lemon juice mixture. Here’s how: mix 2 tablespoons of flour well with the juice of 1 lemon and a little water. Stir into the greens after they have been simmering for about 10 minutes. Continue simmering for another 15 to 20 minutes until the dish is slightly thickened. If you like, add some leftover meat for more flavor. Kenyans would most likely use goat or beef. Kazakhstan (recipes borrowed from the cooks at: www.cookadvice.com) Kazakh Lemon Chicken - 1 T olive oil - 2 Whole chickens (3-lbs ea) - 2 t Ground ginger - 1 t Paprika - 3 Cloves garlic, minced - 1 Large onions, chopped - 1⁄4 t saffron - 1⁄2 t Nutmeg - 2 t Salt - 2 T Black pepper Fresh grnd. - 2 c chicken stock - 1 c Green olives chopped without pimientos - 4 T Lemon rinds minced Cooking Kazakh Lemon Chicken Heat olive oil in a roasting pan and place chickens, breast down in the pan. Combine ginger, paprika, garlic, onion, nutmeg, saffron, salt pepper in a bowl. Rub this mixture onto the chickens and season to taste with Add enough water to cover chickens halfway. Cook on High heat until boiling. Remove pan from heat and place in 400 degree F. oven. Bake, uncovered, for 30 mins. Turn chickens continue baking until tender golden brown, approx. 25 mins. Move chickens to serving platter. Place pan on stove top bring the chicken juices to a boil. Add olives and lemon rind. Reduce heat to Low simmer 5 minutes. Spoon sauce over chickens serve. Kazakh rice - 1 1⁄2 c Rice - 1⁄3 c Slivered almonds - 2 garlic cloves, minced - 1 Med. onion chopped - 1⁄2 c Chopped dates pitted - 1⁄3 c Chopped prunes pitted - 3 Dried apricots; chopped - 1 T Salt - 1 c Lamb finely ground – cooked - 1 T Vegetable oil Cooking Kazakh rice Mix the lamb, almonds, fruits, onion, salt, and garlic in a large bowl. Cook the rice until almost done. Be sure to add the oil to the rice as it cooks. Do not drain! Add the lamb mixture and finish cooking the rice. Serve as a side dish or as main course. This is an easy dish that is a palate pleaser. Jordan (recipe borrowed from the cooks at: http://khanapakana.com) Jordanian Meat Balls - Lean Minced Lamb or Mutton 350 gm - Small Onion finely chopped 1 - Garlic 1 clove - Fresh Thyme 1 tsp - Caraway Seeds 1/2 tsp - Paprika 1/2 tsp - Egg 1 - Salt to taste - Black Pepper to taste - All Spice Powder 1/4 tsp - Carrot Grated 1/2 - Oil as required for grilling For the sauce: - Saffron Threads a few - Boiling Water 2 tsp - Fresh Parsley 2 tbsp - Lemon 1/2 - Yogurt Unsweetened 1 cup - Salt to taste Cooking Directions: In a bowl mix the lamb mince, onion, garlic, thyme, caraway seeds, all spice powder, grated carrot, paprika, salt and black pepper along with the egg. Mix well to combine. Shape the mixture into approximately 16 balls and refrigerate for at least 20 minutes. Soak the skewers in cold water. Carefully thread the meatballs onto the skewers and grill on a well greased grill either charcoal or a grill pan and cook for about 10-15 minutes until meat is cooked through making sure to rotate the skewers whilst cooking. For the sauce soak the saffron threads in the boiling water for about 10 minutes with a pinch of sugar, stirring occasionally. Add 2 tbsp chopped parsley and the rind of 1/2 lemon along with the yogurt to the saffron and soaking water. Transfer it all into a small bowl for serving. Serve the ready meatballs with the sauce, lemon wedges and sprinkle with some more caraway seeds and fresh parsley. Jersey (recipes borrowed from the cooks at: www.ci-cooperative.com) Albacore Tuna This tuna is line caught by a Cornish boat off the coast of Spain. Apparently we have a quota there which is currently being fished. It is also known as longfin due to its long pectoral fins and it is tagged. It is a pinky grey colour with a flakier texture than yellow fin tuna. Cook as for yellow fin tuna, i.e. quickly in a hot pan. Do not poach. Sauce: - 1 tbsp olive oil - 1 tbsp soy sauce - 2 tbsp orange juice - 1 tbsp orange marmalade - 1 teaspoon dried mixed herbs - salt and black pepper - fresh orange rind to garnish (optional) In a large frying pan or shallow pan mix all the sauce ingredients. Bring to the boil then reduce the heat and add the fish. Cook for 6-8 minutes (depending on the thickness of the fish) turning once. Serve with noodles or rice. Barbecued Sweet Corn with a Chili and Honey Butter - 4 sweetcorn, preferably still in the husk - Sunflower oil For the flavored butter: - 100g (4oz) butter - 1 red chili, finely chopped - 1 teaspoon freshly grated root ginger - 2 tablespoon finely chopped fresh coriander - 2 teaspoon honey - Grated zest and juice of 1 lemon or lime - Salt and freshly ground black pepper Leave the sweetcorn whole and soak in water for one hour before use. Place all the ingredients for the flavored butter in a food processor and whiz until smooth. Then either spoon the butter onto a sheet of cling film and roll it up into a sausage shape and chill for two hours or simply pile into a bowl and chill. When you are ready to cook and have the barbecue ready, pat the sweetcorn dry and brush the husks with a little oil. Cook over a moderate heat turning until patched brown on all sides. Sweetcorn without husks can be cooked wrapped in buttered kitchen foil. It will take about 20 minutes. When cooked, remove the foil or peel back the husk and serve with thin slices of the chilled flavored butter on top of the hot corn. Japan (recipes borrowed from the cooks at: http://norecipes.com/blog/recipe/japanese and www.pbs.org) Seaweed Salad - 30 grams (1 ounce) dry mixed seaweed - 1 tablespoon + 1 teaspoon rice vinegar - 1 tablespoon toasted sesame oil - 1 tablespoon soy sauce - 1 tablespoon sugar (you can substitute a 1/2 tablespoon agave) - 1/2 teaspoon salt (to taste) - 1/2 teaspoon ginger juice - 1 tablespoon toasted sesame seeds - 1 scallion, finely chopped Directions: Put the dry seaweed in a large bowl and fill it with cold water. If you like your seaweed crunchy, soak it for 5 minutes, if you like it more tender, soak it for 10 minutes. To make the dressing, combine the rice vinegar, sesame oil, soy sauce, sugar, salt and ginger juice in a small bowl and whisk together. Drain the seaweed and use your hands to squeeze out excess water. Wipe out any excess water in the bowl, and then return the seaweed along with the dressing and sesame seeds. Toss thoroughly to combine. Plate the salad and garnish with scallions. Caterpillar Roll - 1 batch sushi rice - 1/4 cup soy sauce - 1/4 cup sake - 1/4 cup sugar - 2 packs unagi cut into 1/2 inch strips - 2 avocados halved, peeled, pitted and sliced - 1 hot house cucumber seeds removed with a spoon and julienned - 1 pack unseasoned nori Instructions: Make a batch of sushi rice. Make the kabayaki sauce by adding the soy sauce, sake and sugar to a small pan and boiling until most of the liquid has evaporated and the mixture is thick and syrupy. You’re going to roll your Caterpillar Roll with the rice on the outside, so you need to cover your makisu (bamboo mat) with plastic wrap to keep the rice from sticking. Prepare a small bowl of water to dip your fingers in to keep the rice from sticking to them. Jamaica (recipes borrowed from the cooks at: www.jamaicans.com and www.bakersroyale.com) Jerk Chicken Tacos with Mango Salsa - 4 skinless, boneless chicken breast halves - 4 tablespoons Jerk Seasoning/Sauce/Paste (We recommend Jamaican brands Jerk Seasoning, Sauces/paste – Walkerwood, Jamaica Country Style etc) - 3 shredded cups cheddar cheese, - 12 taco shells - 1 cup diced mango - 1 small red bell peppers (diced) - 1 small red onion diced red onion (diced) - 1 jalapeno pepper (de-seeded and minced) - 3 tablespoons fresh cilantro leaves (chopped) - 1 tablespoon lime juice METHOD: Rub each breast half with jerk sauce/paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour. Cook chicken on a low fire on the barbeque grill. Mango Salsa Sauce: Combine mango, red bell peppers, onion, jalapeno pepper, cilantro leaves and lime juice. Put in the refrigerator and chill. Warm up the shells. Once the chicken is cooked dice them into thin slices. Layer the 12 tacos in this order: cheese, Jerk chicken (Optional: Add more Jerk Sauce), Mango Salsa. Optional: Garnish with shredded lettuce. Serving size 6-8 Slow Cooker Jerk Chicken - 8 scallions, chopped coarse - 1/4 cup vegetable oil - 2 habanero chilies, stemmed and seeded - 1 (1-inch) fresh ginger, peeled and sliced 1/4 inch thick - 2 tablespoons molasses - 3 garlic cloves, peeled - 1 tablespoon thyme - 2 teaspoons allspice - 1/4 teaspoon cardamom - 1 teaspoon coarse salt - 4 pounds bone-in, skin-on chicken pieces (split breasts, thighs) - lime wedges for serving Directions: Place scallion, oil, habaneros, ginger, molasses, garlic, thyme, all spice, cardamom, and salt in a food processor or blender and puree. Transfer 1/2 cup mixture to slow cooker; reserve remaining mixture. Add chicken to slow cooker and coat evenly with scallion mixture. cover and cook until chick is tender, about 4- 6 hours on low. Position oven rack 10 inches from broiler element and start broiler. Place a wire rack in a foil lined bake sheet and coat with vegetable spray. Transfer chicken, skin side down onto rack. Brush chicken with half of reserved scallion mixture and broil until lightly charge and and crisp, about 10-15 minutes. Flip chicken over, brush with remaining scallion mixture and continue to broil until lightly charred and crisp on second side, about 5-10 minutes. Serve with lime wedges. Ivory Coast (recipe borrowed from the cooks at: www.celtnet.org.uk) Poisson Sauce Aubergines (Fish and Eggplant Sauce) - 1kg mixed fish fillets - 500g aubergines, sliced - 300g bell peppers, sliced into strips - 100g onions, sliced - 250ml oil - 400g rice, washed and drained - salt and freshly-ground black pepper Method: Heat the oil in a casserole dish. Add the fish and onions, and fry until well browned all over. At this point add the aubergine and bell pepper slices. Season to taste with salt and black pepper then pour over 2l water. Bring the mixture to a boil, reduce to low simmer, cover and cook gently for 60 minutes. Remove the fish and set aside to keep warm. Strain the stock and set aside. Mash the vegetables in the casserole and add enough of the reserved stock to make a sauce. Pour into a bowl and set aside. Pour the remaining stock into the casserole, add the rice, bring to a simmer, cover and cook for about 20 minutes, or until the rice is tender. Serve the fish on a bed of the rice and accompany with the aubergine sauce. Italy (recipes borrowed from the cooks at: www.epicurious.com and http://italianchef.com) Grilled Chicken with Salmoriglio - 3 large garlic cloves, finely chopped - 1 teaspoon oregano - 1/2 cup olive oil - Juice of 4 lemons - 1/8 cup balsamic vinegar - Salt & pepper to taste - 1 whole chicken, 3 1/2 to 4 pounds, cut into eight serving pieces Preparation: Start a fire in a charcoal grill, or pre-heat a gas grill. Combine garlic, oregano, olive oil, lemon juice, balsamic vinegar, salt and pepper in a medium bowl and wisk together well to make Salmoriglio mixture. Season chicken with salt & pepper and cook on a medium-hot grill turning occasionally until done, about 25 minutes. While chicken is cooking heat up a large saute pan, either on the other side of the grill or on the stove. When chicken is cooked transfer to saute pan, pour Salmoriglio over and cook on top of grill, turning the chicken in the pan for 1 to 2 minutes. Transfer chicken to serving bowl, pour Salmoriglio mixture from saute pan on top and serve. (Serves 4) Kahlua Tiramisu with Amaretto Ice Cream - 2 teaspoons unflavored gelatin - 1/2 cup Marsala - 6 large egg yolks - 3/4 cup sugar - 2 8-ounce containers mascarpone cheese - 3/4 cup whipping cream - 1 cup hot water - 1/4 cup Kahlúa or other coffee liqueur - 4 teaspoons instant espresso powder - 26 (about) Champagne biscuits (4-inch-long ladyfinger-like biscuits) from two 3.5-ounce packages - 2 tablespoons unsweetened cocoa powder Sprinkle gelatin over Marsala in medium metal bowl. Let stand 5 minutes to soften. Whisk in egg yolks and 1/2 cup sugar. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 165°F, about 5 minutes. Remove bowl from over water. Gradually add mascarpone, whisking vigorously until well blended. Beat whipping cream with remaining 1/4 cup sugar in large bowl to peaks. Fold into mascarpone mixture. Whisk 1 cup hot water, Kahlúa, and espresso powder in another medium bowl to blend. Dip half of Champagne biscuits, 1 at a time, into coffee mixture. Place enough dipped biscuits over bottom of 9-inch-diameter springform pan to cover, cutting biscuits to fit if necessary. Pour half of mascarpone mousse over ladyfingers. Dip remaining biscuits into coffee mixture, 1 at a time, and arrange atop mousse. Spoon remaining mascarpone mixture over. Sift 2 tablespoons cocoa powder over. Cover with plastic wrap and refrigerate overnight. Release pan sides. Cut into wedges and serve with Amaretto Ice Cream. Israel (recipe borrowed from the cooks at: www.easyjewishrecipes.com) Chicken In Leek Garlic Lemon Sauce - 1 chicken, cut-up, skin removed - 1/3 cup olive oil - ¼ cup flour - 1 tsp. pepper - 2 medium onions, diced - 6 cloves garlic, chopped - 1 medium leek, cleaned and diced - 3 medium carrots, shredded - 1 ½ cups white wine (you can substitute chicken stock, water or your favorite juice: ex: pomegranate juice or syrup) - ¼ cup lemon juice (freshly squeezed is best) - 2 tsp. paprika Pour half of the oil into a large skillet and leave it nearby. Place flour in a plastic bag together with pepper and mix it up. Place each piece of chicken in bag and shake to coat. Heat oil over medium high and brown each piece of chicken on both sides. Set aside. With brown bits left in skillet, add a bit more oil then the onions, garlic, leek and carrots. Lower heat to medium and saute vegetables until they are soft. Add the wine, lemon juice and paprika, scraping up any brown bits left on skillet. Stir the sauce and let it cook for 10 minutes – it will reduce and thicken. Add browned pieces of chicken back into sauce and cover. Simmer on low heat until chicken is fork-tender – about 75 minutes. Isle of Man (recipe borrowed from the cooks at: www.iofm.net) Roast Rabbit with Sage and Onion Stuffing - 1 Rabbit – skinned and prepared - Sage and Onion Stuffing - Bacon Fat - Potatoes, Carrots and Turnips. Clean the skinned rabbit in salted water. Stuff the belly with sage and onion stuffing, Draw the sides together and stitch up. Spoon bacon fat over the rabbit and bake in a moderate oven for about two hours. Serve with potatoes, carrots and turnips. The Stuffing Dry Bread - 2 Large Onions - 1 Tablespoon Mashed Potato - 2 Teaspoons Dried Sage - a Knob of Margarine - 1/2 Teaspoon Salt - 1/4 Teaspoon Pepper. Pour warm water over the dry bread and leave to soak. Meanwhile boil the onions until tender and chop them finely. Drain the water off the bread, pressing out as much moisture as possible. Crumble the bread into the chopped onions. Add the mashed potato, margarine and chopped sage, and season well with salt and pepper. Ireland (recipe borrowed from the cooks at: www.ireland-information.com) Dublin Coddle - 1 pound bacon slices - 2 pounds pork sausages - Some bacon fat or oil - 2 large onions, sliced - 2 cloves garlic - 4 large potatoes, thickly sliced - 2 carrots, thickly sliced - 1 large bunch of fresh herbs, tied with string - black pepper - hard cider (apple wine) or apple cider - fresh parsley, chopped for garnish Lightly fry the bacon until crisp. Place in a large cooking pot. Brown the sausages in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over moderate heat, do not boil. Garnish with chopped parsley. Serves 6. Iraq (recipe borrowed from the cooks at: www.epicurious.com) Chicken and Prune Tagine - 4 oz Prunes - 4 oz Dried apricots - 1/2 cup Toasted split almonds - 3 tbl Extra virgin olive oil - 8 Portions chicken - 1 tsp Salt - 20 Grinds black pepper - 1 lrg Onion - 2 Cloves garlic - 1 tsp Ground turmeric - 3 Cardamom pods - 1 tsp Ground ginger - 2 tsp Ground cinnamon - 2 1/2 cup Chicken stock or half stock, half white wine - 1 tbl Honey - 2 tsp Cornstarch - 2 tsp Lemon juice or water Cooking Instructions: Several hours in advance or overnight, soak the dried fruit in water to cover. Preheat the oven to 300 degrees F. Fry the almonds in the hot oil over moderate heat until golden brown, then drain on paper towels and reserve. Remove the skin and any visible fat from the chicken portions, thoroughly dry them, then season with the salt and pepper. Fry the chicken in the hot oil until rich brown on all sides, then lift out and drain on paper towels to remove any surplus fat. Lay the pieces side by side in a lidded casserole and surround with the drained fruit. In the same oil gently sauté the finely chopped onion and garlic until they turn a rich golden brown (keep the pan lid on for 5 minutes to soften them in the steam, and then remove it to finish the browning). Add the spices and stock and honey. Stir well to release any crispy bits adhering to the base of the pan, then bring to the boil and simmer for 5 minutes. Stir in the cornstarch mixed with the lemon juice (or water, if wine has been used). Pour over the chicken. Cover and bake for 1 hour, or until tender when pierced with a sharp knife. Do not overcook as the chicken will soften during the reheating. Garnish the dish with the fried almonds. Iran (recipe borrowed from the cooks at: www.iranchamber.com) Kabab Barg (lamb kebabs) - 800 grams boneless lamb - 1/2 cup extra-virgin olive oil - 1/4 cup fresh lime juice - 2 large grated onions - 1 clove of garlic (crushed) - 4 medium tomatoes - 1/2 teaspoon saffron - 1 teaspoon salt - 1/4 teaspoon black pepper - 1 tablespoon sumac (optional) Directions: Prepare marinade: combine olive oil, lime juice, onions, garlic, saffron, salt and black pepper. Cut lamb into 1 cm thick and 4-5 cm long pieces. Do not remove all the fat as you will need it to melt. Marinate overnight (preferably 24 hours) in refrigerator. Container should be covered. Thread lamb on long, thin metal skewers. Thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5 minutes on each side, turning frequently. Serve hot with plain rice (Polow or Chelow) or on middle-eastern bread. If served with rice, some sumac may be sprinkled on. Borani Esfenaaj (spinach yogurt dip) - 1 kg fresh spinach - 250 grams yogurt - 2 onions (thinly sliced) - 4 cloves of garlic (finely chopped) - 2 tablespoon cooking oil - 1/2 teaspoon salt - 1/4 teaspoon black pepper Directions: Wash spinach and cut into small pieces. Fry onions and garlic in oil until slightly golden. Add spinach and fry together over medium heat until cooked. Let it cool down completely in the refrigerator. Add salt and pepper to yogurt to taste and beat the yogurt until. Add spinach to yogurt and mix well. The mix should be thick and homogeneous. Now this tasteful side-dish is ready to serve. Indonesia (recipe borrowed from the cooks at: www.indochef.com) Indonesian Sate’s - 500 gr. of Beef, Pork or Chicken Marinade: - 1 Onion - 1 Garlic clove - 30 ml Dark Soya sauce - 1 teaspoon Coriander powder - 1 teaspoon Lemon Grass - 1 teaspoon Hot Chilli paste - 1 glass red wine (optional) - 30 ml water Preparation: Dice the meat in to 2 cm square cubes and put onto bamboo skewers (about 4 per stick). Combine all the marinade ingredients into a food processor and make into a smooth paste. Poor this over the prepared sate’s and leave to marinade for at least 2 hours. Cook the sate’s on the barbecue or under the grill for 5 -10 min. until done and serve with hot Peanut Sauce. Babi Kecap - 500 gr Tender Pork - 1 large Onion - 2 Garlic cloves - 3 cm fresh Ginger - 30 gr dark sugar - ½ cup Ketjap Manis - 2 cups Water - Lemon juice - 1 stock cube - Pepper & Salt Preparation: Finely dice Onion, Garlic and Ginger. Cut Pork into strips. Add Sugar, Pepper and Salt. Fry in small saucepan until Onion is soft and the pork is dark. Add the Ketjap Manis (sweet Indonesian soya sauce) and water, Lemon juice and stock cube and leave to simmer on a low flame for about 30 min. India (recipes borrowed from the cooks at: www.sailusfood.com and www.epicurious.com) Matar Paneer Recipe - 1/4 kg paneer – cube and saute in a tsp of ghee till lightly browned - small cup fresh green peas - 1 large onion, finely chop - ginger-green chilli paste (1″ ginger piece+3 green chillis) - 2 tomatoes, finely chopped - 3/4 tsp red chilli pwd - pinch of turmeric pwd - 1 1/4 tsps coriander pwd - 1/2 tsp kasuri methi (dry fenugreek leaves) - pinch of garam masala pwd - 1 tsp Kitchen King masala pwd - 1 tsp malai, top of milk - salt to taste - 1 tbsp oil 1 Heat oil in a cooking vessel, add the onions and sauté, approx 4-5 mts. Add ginger-green chilli paste, coriander pwd, turmeric pwd, red chilli pwd and combine. Add few tbsps water and saute for a mt. 2 Add tomatoes and cook for 4-5 mts. Turn off heat and cool. Make a coarse paste. 3 Return this paste to the vessel, add a cup of water and bring to a boil. Reduce flame, add the green peas and cook for 6 mts. Add the paneer and malai and simmer for 7-8 mts. Add salt. Simmer for a few more mts. 4 Stir in malai, garam masala pwd, Kitchen King masala and kasuri methi and combine, cook for a mt. Turn off flame. 5 Let it sit for a while before serving. The gravy thickens, so at the time of serving, add a little milk and combine. Serve hot with rotis or naan. Traditional Indian Raita - 1/2 cup plain yogurt - 1/2 cup chopped seeded English hothouse cucumber - 2 tablespoons chopped fresh cilantro - 2 teaspoons chopped green onions - 1/4 teaspoon ground coriander - 1/4 teaspoon ground cumin Preparation: Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve. Iceland (recipes borrowed from the cooks at: www.isholf.is) Lúðubuff – Fried Halibut Steaks - 1 1/2 kg. halibut (or turbot, sole or other flat fish) - 2 tsp. salt - 150 gr. oil, butter or margarine - 4 tbsp. flour ground pepper - 100 gr. onion Take one small, whole halibut. Cut off the head, tail and fins. Scrape off the slime and loose scales under cold, running water. Cut the fish into slices, about as thick as your thumb is wide. Mix together flour, salt and pepper. Coat the slices with flour mixture and fry in the hot fat until done (3-4 minutes on each side). Remove from the pan and arrange the steaks on a serving dish. Slice the onions and brown in the fat, remove and put on top of the fish. Pour some water on the frying pan, roll it around and pour over the fish. Serve with cooked potatoes, green salad and lemon wedges. -Try grilling the fish steaks: cut into large cubes and thread onto skewers with onion pieces, fresh mushrooms and pieces of red bell pepper (capsicum). Brúnaðar kartöflur – Caramelized potatoes - 1 kg. cooked potatoes (preferably red) - 50 g. butter/margarine - 50 g. sugar Potatoes should preferably be cold, but it is not necessary. They should be small and even sized. If they are too big, cut into smaller pieces, flush with water and pat dry. Put the sugar on a medium hot frying pan. When it starts to brown, add the butter and stir to mix. Lower temperature and add potatoes. Roll the potatoes around to coat evenly. The caramel covering should be soft. Serve hot, for example with the Sunday roast. Caramelized potatoes are also good with all kinds of pork, especially smoked. Hungary (recipes borrowed from the cooks at: http://homepage.interaccess.com/~june4) Sauerkraut and Pork (Szekely gulyas) - 2 lbs. pork cubed - 1 &1/2 lbs. sauerkraut, rinse and drained - 2 white onions, chopped - 2 Tbls. lard or oil (if meat is very lean) - 2 Tbls. Hungarian sweet paprika (no generic please) - 1 large can of crushed tomato (or fresh tomatoes peeled and crushed) - 1 Tbls. sugar - 2 Bay leaves - 1 cup of water - 1/2 pint of sour cream (no yogurt please) - salt and pepper to taste Brown the meat and onion (in lard or oil if needed) in a pot with lid. Add the paprika to the meat and onion mix, stir to mix in (do not burn). Put in the drained sauerkraut, crushed tomatoes, bay leaves and sugar. Mix. Cover pot. Cook slowly for about one hour, or until meat is tender. Add the sour cream and stir it in. The aroma will make your mouth water. Serve in soup plates, with good crusty bread, a meal fit for the Kaiser. Green Beans with Dill (Kapros zoldbabfozelek) - 2 packages of green beans - 2 Tbl. Lard or butter - 2 Tbl. flour - 1/2 cup of sliced onion - 1/4 cup of good vinegar - 2 tsp. sugar - 1 Tbl. chopped fresh dill Directions: Cook beans in salted water till tender, not soft. Melt lard or butter, add onions and saute till limp, add chopped dill. Then add flour making a roux. Add 1 cup of water, sugar and vinegar and stir while the sauce gets thick. Add drained beans, and mix, if too thick add a little more water. Honduras (recipes borrowed from the cooks at: http://sidewalkmystic.com) Bahia Black Bean Soup - 1 Onion - 1 red or yellow bell pepper, finely diced - 2 garlic minced garlic cloves - 1 T olive oil - 3 15-oz cans black beans, drained - 2 C stock - 1 1/2 t. oregano - 1 yellow chili, seeded and chopped - 1 jalapeno, seeded and chopped (brave souls leave the seeds) - 1 15-oz can whole tomatoes with liquid or 18-oz can sauce - 1/2 lime, squeezed for juice (critical) - 1/4 c. sherry (I use red wine) - fresh cilantro (1 1/2 t. if fresh isn’t available) Directions: [The website author says: my adjustments to the recipe include adding a smoked ham hock for flavor. As well, if you find the soup too heavily favored by the tomatoes, merely back down on the amount of tomato and increase the stock proportionately]. Saute onion; bell pepper and garlic in oil until onion is translucent. Add beans, stock and oregano. Heat thoroughly. Seed and chop yellow and jalapeno chilies and put into blender. Add lime juice and tomato. Puree to finely mince the chilies. Add black bean mixture to blender (in batches) and puree. When everything is pureed, return it to the soup pot. Simmer at least 1.5 hours. Add wine and fresh cilantro to taste. Garnishes: Rice, grated cheeses, diced onion, salsa, sour cream, plain yogurt, grilled sausages. Mixed Greens with Sweet Potatoes and Feta Cheese - ¾ lb sweet potatoes, peeled and cut into ¼ to ½ inch dice - 1 T olive oil - 1 T fresh lime juice - 1 T balsamic vinegar (don’t pinch; buy the top shelf stuff) - 3 cloves of garlic - ½ t of Dijon mustard - ¼ C of buttermilk (you can use regular milk; just let it stand with a T of regular vinegar in it) - 8-10 oz of fresh greens (we use spinach and escarole – small slices of red cabbage add to the esthetic appeal) - 4 oz fresh feta cheese (I have used blue cheese when I make a fresh blue cheese dressing to accompany the salad) Directions: Steam the sweet potato for 5-8 minutes. Just tender. Remove and drain on paper towels. Get the steamed potatoes very dry. Heat 2 t of olive oil in medium skillet over medium heat. Add potatoes, shaking pan often for 15 minutes. Remove when crisp and drain again on paper towels. Mix together the lime juice, balsamic vinegar, garlic, mustard, salt pepper, and remaining olive oil and buttermilk. Whisk in a blender (start to drool). Place greens and cheese in a salad bowl and toss with the dressing. Top the salad with the sweet potatoes, serve, and call me. Serve with tortillas. Haiti (recipes borrowed from the cooks at: www.everythinghaitian.com) Riz National (Rice and Beans) - 2 cups Long Grain Rice - 1/2 cup Dried Red Kidney Beans - 3 cups Water kidney beans was boiled in - 1/4 lb Salt Pork or Bacon - 2 Chicken bouillon cubes (Maggi) - 1 1/2 Tsp Salt - 6-8 Whole Cloves - 1/4 Tsp Ground Black Pepper - 1/2 cup Finely Diced White Onion - 1/4 cup Vegetable Oil - 1 Whole Habanero or Scotch Bonnet pepper (optional) - 3 cloves Garlic, peeled and crushed Instructions: Bring dried beans to boil in 8 cups of water. Cook until tender, but shape remains. Do not overcook. Strain beans and put bean water aside. Sauté salt pork or bacon, spices, and beans in oil, until beans are crispy. Add salt, cloves, and black pepper. Add 3 cups of bean water and heat to boiling. Add rice, bouillon cubes, and hot pepper to boiling liquid. Once water has evaporated, remove whole pepper and mix in 1 Tbsp of butter. Cover pot tightly and continue cooking on low heat ( approx. 20 minutes) until done. Saumon Grille (Grilled Salmon) - 3 Lbs. Fresh Salmon Steaks - 1/4 cup Lemon juice - 1/4 cup White Wine - 4 Tbsp Butter, melted - 1/2 cup Vidalia Onion Dressing - 1 Medium Red Onion, sliced - 1 Red Bell Pepper, Julienne - To taste Fresh Ground Black Pepper Instructions: Place Salmon Steaks in a large bowl, and pour lemon juice. Clean Salmon thoroughly and rinse in cold water. Place clean Salmon in an oven, proof dish. Add Wine, Vidalia Onion Dressing, and black pepper. Mix well and refrigerate for 1/2 hour. Pour 1/2 of melted butter on Salmon Steaks. Bake in preheated 375 F oven for 20 minutes or until golden brown. Turn them over and pour remaining butter, bake until golden brown. Add Onion and Red Bell Pepper and mix. Guyana (recipe borrowed from the cooks at: www.islandflave.com) Bacon Fish Rolls - 8 Slices of Bacon - 8 small fillets of fish - Salt and pepper - Lemon juice - Parsley - Rice to serve Directions: Roll 1 slice of bacon around one fish fillet and secure with toothpick. Sprinkle salt and pepper over the fish roll. Squeeze some lemon juice. Repeat steps 1 – 3 for each fish fillet. Bake on a greased pan at 350 degrees for about 20 – 30 minutes. Garnish with parsley. Guinea-Bissau (recipe borrowed from the cooks at: www.celtnet.org.uk) Pea Soup and Meat - 900g neck of mutton or lamb, sliced - 1 small pork shank - 4 strips bacon, cut lengthways into strips - 450g split dried peas - 100g rice - 2 large celery sticks, finely chopped - 2 large potatoes, coarsely grated - 2 large carrots, coarsely grated - 1 large onion, finely chopped - 2 bay leaves - salt and pepper to taste Method: Place all the ingredients (except peas and rice) into a large cast iron casserole pot. Add 2l water, cover and bring to the boil. Lower the heat and allow to simmer for 2 hours. Towards the end of cooking you will need to stir frequently to prevent burning. Add the peas and rice to the pot along with 2.5l water. Season to taste, cover and simmer for 2 hours. Again, stir frequently as the soup thickens to prevent burning. Serve immediately either as a soup, ladled into bowls, or as a stew with rice. Guinea (recipe borrowed from the cooks at: www.friendsofguinea.org) Poulet Yassa - 3-4 pounds chicken - 6 lemons, squeezed. - 2 cloves garlic, minced - 6 onions, sliced in rounds - 1 or 2 red peppers, or 1/4 to 1/2 tsp cayenne - 4-6 tbsp oil - bay leaf - salt and pepper - rice to serve Wash and dry chicken and cut into pieces. Marinate chicken in mixture of lemon juice, onions, garlic, and 2-3 tbsp of the oil for several hours, turning occasionally as that all parts are covered. Remove chicken and grill, broil, or braise until all pieces are lightly browned on all sides. Drain onions and garlic, but retain the marinade. Use a heavy casserole, Dutch Oven, or fry chicken; saute onions and garlic in the remaining oil until soft. Add chicken, bay leaf, peppers or cayenne, salt and pepper. Simmer until chicken is tender (1 – 1 1/2 hours) or bake covered in medium (325 degree) oven. Add marinade now and then so mixture remains moist. Serve over rice. Guernsey (recipe borrowed from the cooks at: http://blog.visitguernsey.com) Guernsey Chancre Crab and Fresh Guernsey Herb Cakes For the cakes - 400g new potatoes (0.88 lb) - 250g white crab meat (0.55 lb) - 200g brown crab meat (0.44 lb) - 15g chopped parsley (1 tbl) - 15g chopped chive (1 tbl) - 30g chopped coriander (2 tbl) - 30g chopped basil (2 tbl) - 10g tomato ketchup (2/3 tbl) - Salt and pepper - 100g breadcrumbs (0.43 cup) - 100g plain flour (0.43 cup) - 250ml Guernsey milk (1.05 cup) - 1 free range egg For the dressing: - 1 fresh chilli pepper - 375ml rice vinegar (1.58 cup) - 125g granulated sugar (0.53 cup) - Juice of one lime Method 1) Wash the new potatoes and simmer gently in seasoned water until tender. Remove from the heat and refresh under cold water, drain the potatoes well and lightly crush with a fork, set aside. 2) Pass the brown crab meat through a fine mesh sieve to remove any traces of shell. Pick through the white crab meat to ensure all traces of shell are removed. 3) Bind together the crushed new potatoes, brown and white crab meat, tomato ketchup and chopped fresh Guernsey herbs, season with salt and pepper to taste. 4) Divide the mixture into eight Pattie shapes or spoon into a 7cm diameter pastry ring and repeat until all the mixture is used. 5) Place in a refrigerator until firm. Once the crab cakes are firm, coat them with seasoned plain flour, followed by dipping each one in a mixture of beaten egg and milk. Finally roll in fine breadcrumbs, re-shape with a palette knife to make the cakes all uniform. 6) Gently fry each cake in a generous amount of Guernsey butter, turning each over as necessary. Heat through in a moderate oven before serving with chilli dressing and a salad of Fresh Guernsey Herbs. For the chilli dressing: Finely chop the chilli pepper and place with the rice vinegar and sugar into a saucepan over a medium heat. Stir to dissolve the sugar and simmer for 15 minutes or until mixture has reduced to thin syrup, remove from heat and add lime juice. Serve with a salad of fresh Guernsey herbs. Guatemala (recipe borrowed from the cooks at: www.whats4eats.com) Jocón (Guatemalan chicken in tomatillo-cilantro sauce) - Chicken, cut into serving pieces — 2 1/2 to 3 pounds - Water — 4 cups - Salt — 2 teaspoons - Pumpkin seeds (pepitas) — 1/4 cup - Sesame seeds — 1/4 cup - Corn tortillas, chopped, soaked in water, drained — 2 - Tomatillos, hulled and chopped — 1 cup - Cilantro, chopped — 1 bunch - Scallions, chopped — 1 bunch - Jalapeño or serrano chile pepper, chopped — from 1 to 5 - Rice to serve Method: Place the chicken, water and salt into a large pot over medium-high flame. Bring to a boil, reduce heat to medium-low and simmer for 30 minutes to 1 hour. Remove the chicken to a bowl and strain and set aside the broth. Let chicken cool, then remove the meat from the bones and shred it with your fingers. Set aside. Heat a dry skillet over medium flame. Add the pumpkin and sesame seeds and toast, stirring, until lightly browned. Remove to a coffee grinder and grind to a fine powder. Add the sesame and pumpkin seeds, tortillas, tomatillos, cilantro, scallions and chile peppers to a food processor or blender. Add 1 cup of the reserved broth and process until smooth. If using a blender you may have to do this step in batches. Return the chicken to the pot. Pour over pureed sauce and add 1 to 1 1/2 cups of the remaining broth to give it a sauce-like consistency. Heat over medium-low flame and simmer for an additional 15-25 minutes. Adjust seasoning and serve. Jocon Variations: Leave the chicken pieces whole if you prefer. If you can’t find pumpkin seeds, simply use 1/2 cup of sesame seeds. And if finding sesame seeds is a problem, you can substitute a slightly smaller amount of tahini. Cubed pork can be substituted for the chicken. There is no need to shred the pork, but you may need to simmer it longer for it to become tender. Use any remaining broth to make rice to accompany the meal. Guam (recipes borrowed from the cooks at: www.pereda-family.tripod.com) Pepper Chicken Start your rice and prepare your chicken, vegetables and sauce before you start cooking. The actual cooking goes quickly. - 1 pound boneless, skinless chicken breast - 1 green bell pepper - 1 red bell pepper - 1 medium onion - 3 large cloves garlic, about 1 tablespoon minced - 16 ounces (or so) reduced-sodium chicken (or beef) broth - 2 tablespoons soy sauce - 2 tablespoons cornstarch - 1/2 teaspoon salt - 1/2 teaspoon (freshly ground) black pepper - 2 tablespoons olive or canola oil Cut chicken across the breast in thinnest possible strips. Core and seed bell peppers, and cut them in thin strips. Slice the onion thinly, and mince garlic. In a bowl, combine broth, soy sauce, cornstarch, salt and pepper. Stir to remove lumps from cornstarch. and set aside. Heat wok or skillet over high heat for one minute. Add oil, let it heat through, then add chicken and garlic. Stir until chicken is opaque (two minutes or so) then add peppers and onions and stir one or two minutes. Stir chicken broth mixture again to distribute cornstarch, and add to pan. Stirring frequently, bring mixture to a boil. Guadeloupe (recipe borrowed from the cooks at: www.myguadeloupe.ca) Creole Pineapple Chicken - 2½ pounds skinless chicken, cut into big pieces - 1 pineapple, diced - 1 onion - 2 garlic cloves - 1 tablespoon soy sauce - 1 tablespoon butter - 1 tablespoon five-spice powder - Pinch Cayenne pepper - Oil - Salt Instructions: Sauté chicken in butter and oil. Once browned, add soy sauce, five-spice, garlic, and onion. Season to taste with salt and pepper. Simmer over low heat, 10 minutes. Add pineapple and cook, 1 hour 15 minutes. Serve hot! Grenada (recipe borrowed from the cooks at: www.caribbeanchoice.com) Roast Pork with Black Bean, Heart of Palm, and Corn Salad Roast Pork: - 3 shallots, chopped - 2 bay leaves, crumbled - 1 1/2 teaspoons salt - 3/4 teaspoon ground allspice - 3/4 teaspoon ground ginger - 2 3/4-pound pork tenderloins Sauce: - 1 1/2 cups fresh orange juice - 1/4 cup minced shallots - 3 tablespoons brown sugar - 2 tablespoons minced peeled fresh ginger - 2 bay leaves - 3/8 teaspoon ground allspice Also: - Fresh spinach leaves - 2 avocados, peeled, pitted, sliced crosswise - Minced fresh parsley Black Bean, Heart of Palm, and Corn Salad: - 1 16-ounce can black beans, rinsed, drained - 1 10-ounce package frozen corn, thawed, drained - 1 7 1/2-ounce can hearts of palm, drained, cut into 1/4-inch-thick rounds - 2 large tomatoes, seeded, diced - 1/2 red onion, minced - 1/2 cup chopped fresh cilantro - 1/4 cup olive oil - 3 tablespoons fresh lime juice - 1 teaspoon ground coriander METHOD / DIRECTIONS: For Roast Pork: Preheat oven to 450°F. Combine shallots, bay leaves, salt, allspice and ginger in small bowl. Add generous amount of pepper. Rub mixture into pork. Set on rack in roasting pan, Roast pork until thermometer inserted into centers registers 150°F., about 25 minutes. Cool slightly. (Can be prepared 1 day ahead. Bring pork to room temperature before serving.) For Sauce: Combine first 6 ingredients in heavy small saucepan. Season with pepper. Simmer until slightly syrupy, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.) For Salad: Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.) Line platter with spinach. Mound black bean salad in center. Slice pork. Alternate pork and avocado slices around salad. Discard bay leaves from sauce and drizzle sauce over pork and avocado. Sprinkle with parsley. Greenland (recipe borrowed from the cooks at: www.recipes.wikia.com) Tagliatelle with Prawns Ingredients: - 400 g (14 oz) prawns Pasta dough: - 200 g (7 oz) flour - 2 eggs - a little water - ½ dl (1.5 fl. oz) oil Vinaigrette: - 1 dl (3 fl. oz) olive oil - 1 dl (3 fl. oz) balsamic vinegar - salt and pepper Vegetables: - ½ red pepper - ½ green pepper - 400 g (14 oz) tomatoes - a little rose pepper - a little fresh coriander Pasta dough: Put the flour into a bowl, make a hollow in the middle and break the eggs into this hollow. Add water and a little oil. Knead the pasta dough and run it through a pasta machine. Put the pasta aside. Vinaigrette: Mix the balsamic vinegar and the olive oil and season with salt and pepper. Vegetables: Cut the peppers into small cubes and blanch them. Blanch the tomatoes, remove the skin and seeds and cut the flesh into cubes. Chop the coriander. Boil the tagliatelle in lightly salted water for approx. 5 minutes. Sauté the prawns in olive oil and balsamic vinegar; let it simmer for approx. 2 minutes. Serving: Put the tagliatelle on a plate and mix with pepper, tomato and coriander. Sprinkle the prawns on top. Greece (recipes borrowed from the cooks at: www.allrecipes.com) Spanikopita - 2 (10 ounce) packages frozen chopped spinach, thawed and well drained - 1/2 cup crumbled feta cheese - 1/2 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 clove garlic, minced - 1/2 teaspoon salt - 1 (16 ounce) package whole wheat phyllo dough - 1/2 cup unsalted butter, melted Directions: Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Mix the spinach, feta cheese, mozzarella cheese, Parmesan cheese, garlic, and salt in a bowl. Arrange one sheet of phyllo dough on a clean work surface and brush with melted butter. Cover the remaining phyllo dough with a damp towel. Place a second sheet of phyllo on top and brush with butter, then place a third sheet on top. Cut the buttered phyllo lengthwise into four strips. Place about 1 tablespoon of the spinach mixture on the bottom of each strip. Take the bottom right corner and fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue folding until all the dough is folded. Arrange the stuffed triangles, seam-side down, on the prepared baking sheet. Lightly brush the triangle with butter. Repeat with the remaining phyllo dough and spinach filling. Bake in the preheated oven until golden brown, about 20 minutes. Cool slightly before serving. Greek Salad - 3 large ripe tomatoes, chopped - 2 cucumbers, peeled and chopped - 1 small red onion, chopped - 1/4 cup olive oil - 4 teaspoons lemon juice - 1 1/2 teaspoons dried oregano - salt and pepper to taste - 1 cup crumbled feta cheese - 6 black Greek olives, pitted and sliced Directions: In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve. Gibraltar (recipe borrowed from the cooks at: www.tasty-vegetarian-recipes.com) Granny’s Minestra - 1 Potato - 1 Onion - 1 Tomato - 3 tbsp Extra Virgin Olive Oil - Some Dried Basil - 150g Small pasta shapes - 1 Vegetable Cube - 1 small tin of Baked Beans - 1 tsp Salt - Sprinkle of pepper - Saffron/paprika Wash and chop the vegetables. Bring 1 1/2 liters of water to boil in a medium saucepan and add the vegetables together with the Oil and stock cube – boil for 15 minutes on a high heat. Meanwhile, place the pasta into a microwaveable bowl and cook for 5 minutes in the microwave on full power. Drain away excess water. Once the vegetables are soft, blend them with a hand held blender (in the saucepan). Add the pasta shapes to the saucepan together with the baked beans, salt pepper, sprinkle of basil and paprika/saffron, and boil for 10 minutes. Ghana (recipe borrowed from the cooks at: www.ghananation.com) Shrimp Kebabs - 2 pounds fresh large Shrimp, cleaned - 1 teaspoon curry powder - 1/4 cup lemon juice - 1 teaspoon white pepper - salt to taste - 1 medium Onion, minced - l/2 pound Mushrooms (optional) - l/4 cup melted butter - 1 cup tomato juice - Rice to serve Directions: Season Shrimp with lemon juice and salt. Let stand for 10 minutes. Clean Mushrooms. Mix remaining ingredients together. Alternate Shrimp and Mushrooms on skewers; coat with mixture of remaining ingredients and arrange in a shallow baking dish. Bake in a preheated oven at 350°F., turning from time to time until Shrimp are done and sauce dries up. Baste constantly. Serve hot. Serves 4 Cooking time: 1 hour Germany (recipes borrowed from the cooks at: www.squidoo.com and www.bavariankitchen.com) Wiener Schnitzel - 4 veal scaloppini - 1 egg - 1 tablespoons water, buttermilk or milk - ½ tablespoons canola oil (and more for frying) - 6 tablespoons flour - 6-8 tablespoons bread crumbs - salt, pepper - lemon to serve - parsley to serve - mashed potatoes to serve - salad to serve - steamed veggies to serve Preparation: Dry the veal scaloppini with paper towels. Tenderize the veal on both sides evenly with a meat mallet. Season with salt and pepper on both sides. Prepare three dishes: 6 tablespoons flour in first dish, whisked egg with 1 tablespoon water and 1/2 tablespoons oil (or 1 tablespoon buttermilk or milk) in the second dish and 6-8 tablespoons bread crumbs in the third dish. Coat the veal with the flour on both sides, shake off any excess, dip in the egg mixture on both sides and lastly into the bread crumbs shaking off any excess. Prepare a stainless steel or cast-iron skillet with some canola oil just enough to cover the bottom of the skillet and let it get hot on medium-high heat. Drop in a few bread crumbs, if the oil starts to sizzle carefully place the Schnitzel inside. Reduce heat to medium. Fry veal until golden brown turning once. Do not cover the skillet. Garnish with lemon slices and parsley. Serve with rice, french fries, mashed/boiled potatoes, steamed vegetables or a garden salad. Garnish: 4 slices of lemon and some chopped fresh parsley. Sauerkraut - 2 quart jars of good-quality sauerkraut. (How do we know it’s good quality? It costs more.) - 1 pound of smoked bacon, cut into thin strips. - 1 medium onion, diced - 1 large russet potato - 2 cloves of fresh garlic, minced - 1 Tablespoon of caraway seeds - 2 Tablespoons of paprika - 1 Tablespoon of black pepper - 1/2 cup of brown sugar - 2 Tablespoons of cold roux - 1 large beef bouillon cube - 1 cup of red wine – aah, make that 2 cups! Preparation: First, we fry the bacon strips halfway, then adding chopped onion and garlic we cook this until it’s all golden brown and the bacon is crispy. During the last 5 minutes, we add the caraway seeds, beef bouillon cube and brown sugar to the pan. Now we add the 2 cups of wine and the sauerkraut and let this come to a simmer. At this point, we grate the raw potato into the mix! After seasoning with paprika and black pepper, we mix the cold roux (equal amounts of flour and butter, gently cooked for about 15 minutes) into the kraut. Turn the heat to a low setting and simmer the dish for an hour or two. Bohemian sauerkraut, like so many other stews, tastes even better when reheated the next day. Georgia (recipes borrowed from the cooks at: www.russian.recipes-recipies.com) Chanakhi, Braised Lamb (Georgian manner) - 500 g lamb (1+ lb) - 750 g potatoes (1 – 2/3 lb) - 200 g tomatoes (2/5 lb) - 300 g eggplant (2/3 lb) - 200 g string beans (2/5 lb) - 1 onion - Salt, pepper - Parsley or kindza (coriander) Wash the meat and cut into pieces (2 or 3 per portion). If available, use a 2 or 3 liter stoneware casserole. Add finely chopped onion, chunks of potatoes, tomatoes cut in half, string beans from which the strings have been removed, diced eggplant, parsley greens or kindza. Season with salt and pepper. Add two cupful of water. Cover with a lid and bake for 1 ½ to 2 hours. Serve in the casserole. Gaza Strip (recipes borrowed from the cooks at: www.webgaza.net) Fattoush - 2 tomatoes - 2 cucumbers - 2 spring onions - Lettuce - 1 Radish - Parsley - Green mint - 1 loaf of pita bread - Dressing: Lemon, salt, and olive oil Fattoush Preparation: Cut the vegetables into small – medium size pieces. The lettuce, parsley and green mint should be cut in small pieces. Cut the pita bread into squares of 1 square cm each and either fry them until golden brown or roast them under the grill. Add the bread to the vegetable mixture. Add lemon, salt, and olive oil to taste. Malfouf – Stuffed Cabbage - Medium Cabbage - 1 ½ cups ground lamb - 1 medium diced onion - 1 cup short grain rice - Garlic, you need few whole garlic cloves peeled and some minced. - Optional, you may use whole head of garlic with the peel in between the layers - 2 to 3 teaspoons of the following spices: Cumin, Caraway, Coriander, Cinnamon, Salt and Black Pepper. You may all the above spices or omit whichever you do not like to use. - Cooking oil - 1 cup Lemon juice - 1 cup water or as needed Preparation: Wash and drain rice. Mix up the ground meat, diced onions and rice; add cooking oil and the spices (Cumin, Caraway, Coriander, Salt and Black Pepper) set aside. Prepare your cabbage leaves by separating the leaves from the cabbage head. Cut away stems, save them and use them at the bottom of the pot. Boil the leaves a few at a time in boiling salted water until they are soft enough to roll. Prepare stuffing of meat, rice, salt, pepper and the above spices. Cut the leaves to form a cigar size roll. Place stuffing on each leaf, fold sides toward center and roll up from bottom into a cigar shape (similar with stuffed vine leaves). Do not over stuff; make sure that you have space for the rice to expand inside the cabbage rolls. Press together firmly. Place layer of the saved stems. Place the whole garlic heads in between the rolled Malfouf. Sprinkle with salt, caraway and cumin in between layers. Add water, boil then simmer for an hour to an hour and a half. Half way through the cooking time add crushed garlic on to. Let simmer. Simmer gently until rice is tender in barely enough water to cover. Invert your pot in a platter. You may serve this dish hot or at room temperature, depends on your personal taste. Gambia (recipe borrowed from the cooks at: www.accessgambia.com) Gambian Chicken Yassa - 1-2 chickens cut into serving pieces - 6-8 large onions, sliced - 2 tablespoons of Dijon-style mustard - 3 heads of garlic (optional) - 1 cup of red vinegar - 2 fresh chili peppers - 1 teaspoon of dried chili peppers - 1 tablespoon of black pepper (freshly ground) - 6 Maggi © cubes - 1 bay leaf - 6 lemons or limes - Salt to taste - Cooking oil - rice to serve Cooking Method: Wash the chicken pieces and dry them with a clean cloth. Now score the chicken and set aside for later. In a large cooking-pot, mix the onions, garlic, vinegar, lemon juice, bay leaf, mustard, vinegar and chilies. Now add the chicken pieces, stirring in well – preferably by hand. Let the chicken marinate for at least one hour. (For the best results you can keep the chicken marinating in the fridge for several hours or overnight). Before any cooking, remove the chicken pieces from the marinade; and, grill, over charcoal, until done on both sides. Remove the onions from the marinade; sauté gently in a little oil until soft and brown. Add the marinade and cook for five minutes. To this, add the chicken pieces and half a cup of water. Cover with lid and simmer for approximately 30 minutes or until the chicken is properly cooked; adding the Maggi© cubes, salt and pepper to taste. Serve with plain boiled rice (preferably Basmati Rice). Gabon (recipes borrowed from the cooks at: www.celtnet.org.uk) Gabon Cucumber Salad - 1 large onion, sliced paper thin - 2 medium tomatoes - 1 cucumber - 1 bunch parsley, minced - 2 tbsp olive oil - juice of 1/2 lemon - 1/2 tsp minced mint - 1 tbsp ground cumin - salt and black pepper to taste Slice the onion paper thin, cut the tomato into thin slices. Peel the cucumber, slice in half and then cut into long thin slices (about the same length as the tomato). M9x together the onion, tomato cucumber and parsley. Add the olive oil, lemon juice and cumin. Season with salt and pepper and toss. Gabon Mustard Chicken - 8 chicken pieces (legs, thighs, breasts - 200ml mustard (Dijon for a milder flavor or a mix of Dijon and English for more of a punch) - 1 kg onions, finely chopped - 3 garlic cloves, minced - Juice from 2 lemons - rice to serve Brown the chicken in a little oil then transfer to a plate and fry the onions in the same oil until translucent. Transfer the onions to a large lidded pot, add the chicken, mustard and lemon juice. Mix together then cover the pot with aluminum foil and then the lid to trap all the steam. Cook on very low heat for about an hour until the chicken is cooked through. Serve on a bed of rice. French Polynesia (recipes borrowed from the cooks at: www.food.com and www.healthy-life.narod.ru) Polynesian Pork Ribs - 2 lbs boneless country-style ribs - 1 garlic clove, minced - 1 small onion, sliced - 8 ounces crushed pineapple, undrained Sauce: - 3/4 cup ketchup - 3 tablespoons brown sugar - 3 tablespoons hoisin sauce - 1 teaspoon ginger root, grated Cooking Instructions: Spray slow cooker with nonstick cooking spray. Place pork ribs, garlic and onion in slow cooker. Spoon about half of the pineapple with some of the juice over ribs. Reserve remaining pineapple and juice. Cover; cook on low setting for 8 to 10 hours. About 35 minutes before serving, drain and discard cooking juices from slow cooker; wipe edge of cooker clean. In small bowl, combine ketchup, brown sugar, hoisin sauce, ginger root and remaining pineapple with juice; mix well. Spoon or pour evenly over ribs. Increase heat setting to high; cover and cook an additional 25 to 30 minutes or until ribs are glazed. Servings: 6 Yo Ho Ho and a Bottle of Rum Caribbean Salsa - 1 papaya, peeled and diced - 2 mangoes, peeled and diced - 1 red sweet bell pepper, diced - 1/4 cup chopped red onion - 3 tablespoons cilantro, chopped - 3 tablespoons lime juice - 3 tablespoons orange juice - 2 tablespoons dark spiced rum (Captain Morgan’s) - 3 tablespoons shredded coconut - salt, to taste Directions: Combine all and toss. Chill in fridge. Meanwhile, share the remaining rum left in the bottle with friends, drinking until you can see the bottom of the bottle. Remove salsa from fridge if you can find it. Serve with grilled jerk chicken or pork. French Guiana (recipe borrowed from the cooks at: www.easy-french-food.com/french-guiana-recipes.html) Poulet Colombo - 1 chicken cut up, or 8 pieces of chicken - 1 shallot, peeled and chopped finely - 6 cloves garlic, peeled and crushed – divided - 1 teaspoon ground coriander - 1 tablespoon white wine vinegar - 1 cup water - 3 tablespoons colombo spices – divided (colombo contains coriander, turmeric, cumin, mustard, fenugreek, pepper, cloves, and rice) - 3 tablespoons oil - 2 onions, peeled and chopped - 1 hot pepper, minced finely (more or less to your taste) - 1 medium eggplant, cut in 1/2 inch cubes - 1 medium zucchini, cut in 1/2 inch cubes - 3 potatoes, cut in 1/2 inch cubes - juice of 1 lemon - 1 tablespoon herbes de Provence (or 1 teaspoon each dried thyme, rosemary, and basil) - 1 cup coconut milk - salt and pepper - rice to serve - (mango sorbet for dessert) Make a marinade by mixing the chopped shallot, 4 cloves of crushed garlic, ground coriander, vinegar, water, and 1 tablespoon of the colombo spices in a shallow dish. Salt and pepper the chicken pieces and place in marinade, turning to coat thoroughly. Place in the refrigerator for several hours or overnight. After the chicken has marinated (save the marinade), heat the oil in a large and sturdy pot on medium heat. Add the chopped onions, minced hot pepper, and 2 more cloves of crushed garlic. Cook until the onion starts to soften – about 5 minutes. Add the chicken and cook, turning occasionally, until the chicken is browned a bit on all sides – about 10 minutes. Add the cubed eggplant, zucchini, and potatoes, the lemon juice, the herbes de Provence (or substitute herbs), and the leftover marinade. Stir to combine well, cover and cook on low medium heat for 15 minutes. After 15 minutes stir in the remaining 2 tablespoons of colombo and stir to combine well. Cover and cook another 15 to 25 minutes, or until the chicken is done as you like. Stir in the coconut milk and season to taste with salt and pepper. Serve hot with rice. France (recipes borrowed from the cooks at: www.allrecipes.com) Saffron Mussel Bisque - 2 pounds mussels, cleaned and debearded - 1 1/4 cups white wine - 1 1/2 cups water - 3 tablespoons margarine - 1 tablespoon olive oil - 1 onion, chopped - 1 clove garlic, crushed - 1 leek, bulb only, chopped - 1/2 teaspoon fenugreek seeds, finely crushed - 1 1/2 tablespoons all-purpose flour - 6 saffron threads - 1 1/4 cups chicken broth - 1 tablespoon chopped fresh parsley - salt and pepper to taste - 2 tablespoons whipping cream Directions: Place saffron threads in a small bowl, and cover with 1 tablespoon boiling water. Set aside. Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve. Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken broth. Bring to a boil, cover and simmer gently for 15 minutes. Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot. Creamy Au Gratin Potatoes - 4 russet potatoes, sliced into 1/4 inch slices - 1 onion, sliced into rings - salt and pepper to taste - 3 tablespoons butter - 3 tablespoons all-purpose flour - 1/2 teaspoon salt - 2 cups milk - 1 1/2 cups shredded Cheddar cheese Directions: Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake 1 1/2 hours in the preheated oven. Easy Garlic Escargots - 1 (7 ounce) can escargots, drained - 6 tablespoons butter - 1 clove garlic, minced - 20 mushrooms, stems removed - 1/3 cup white wine - 1/3 cup cream - 1 tablespoon all-purpose flour - 1 pinch ground black pepper to taste - 1/4 teaspoon dried tarragon - 1/4 cup grated Parmesan cheese Directions: Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×8 inch baking dish. Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes. Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes. Finland (recipes borrowed from the cooks at: www.foodfromfinland.com) Herb-Seasoned Fish Fillets with Potatoes and Mushrooms - 4 skinless fillets of pike perch, whitefish or perch (app. 600 g) - Salt, pepper - 150 ml fresh herbs, chopped (basil, chervil/parsley, thyme) - 800 g peeled potatoes - 2 tbsp ripe-seed oil - 2 Garlic cloves - 100–200 g shiitake mushroom - 1 tbsp butter or margarine - 50 ml lemon juice Cut a diagonal slit on the deepest parts of the fish fillets, up to half way of the fillet. Sprinkle lightly with salt and pepper and spread the chopped herbs, pressing into the slits as well. Slice the potatoes as half-centimeter slices and toss a chopped garlic clove in a small amount of oil, into a baking dish. Season lightly with salt. Even the surface. Cook the potatoes in 225°C (440F) for about 25 minutes. Meanwhile, chop the mushrooms and saute in a pat of butter or margarine in a pan. Season with chopped garlic and lightly with salt and pepper. Combine the mushrooms with the nearly ready potato slices. Add some lemon juice evenly for freshness. Place the fish fillets onto a bed of potatoes and mushrooms and continue to cook for 10-15 minutes, until the fish is done. Serve with fresh salad and lemon wedges. Lingonberry-Cranberry Cakes - 125 ml sugar - 150 g butter or margarine - 500 ml flour - 1/2 tsp baking powder - 2 eggs Filling: - 500 ml whipped cream - 100 g icy lingonberries - 100 g icy cranberries - 50-75 ml sugar - 3 gelatin leaves Combine the flour and baking powder. Use your fingers to mix the flour, sugar and butter to an even mix. Add the eggs. Stir until even. Press the batter into small moulds (8 cm or 3 inches diameter) or in a muffin pan. Bake at 200°C (400F) for about 15 minutes. Soften the gelatin leaves in cold water. Mash the lingonberries, cranberries and sugar with a stand mixer or a stick blender. Whip the cream. Dissolve the drained gelatin leaves in a saucepan on the stove. Add a small part of the whipped cream into the gelatin and stir evenly. Combine the gelatin-cream-mixture with the remaining whipped cream. Add the mashed berries and stir evenly. Use a piping bag to pipe the filling into cake crusts. You may want to chill the filling for a couple of hours, before serving. Garnish the cakes with berries, chocolate and mint leaves. Fiji (recipes borrowed from the cooks at: www.angelfire.com and www.fijibure.com) Ginger Fish - 2-3 pounds of snapper, grouper or cod — or any firm white fish - 1 lemon - 2 T vegetable oil - 1/4 cup Soy Sauce - 1/4 cup corn oil - 3/4 cups white wine - 1 clove garlic, crushed - 2 tsp grated fresh ginger root - 2 tsp sugar - parsley, coriander or slivered ginger root for garnish Rinse & dry fish well. Cut lemon in half and squeeze, rubbing juice into fish, inside & out. Refrigerate for about an hour then rub with vegetable oil and place in a shallow baking dish. In a blender, mix thoroughly soy sauce, corn oil, white wine, garlic, sugar and ginger. Pour over fish. Bake at 350 degrees for about 40 minutes until the fish flakes easily and juices are opaque. Baste frequently with sauce. Garnish & serve. Yields 6 portions. Fijian Raita This dish was originally designed to cool down very hot curries, but then adventurous cooks had the idea to spice it up! Go figure. Serve this as a condiment. - 2 cups light sour cream or yogurt - 1 cucumber, grated - 1 carrot, grated - 1 clove garlic, minced - 1 green chili such as Serrano or jalapeño, seeds and stem removed, minced - 1 teaspoon cumin - Salt to taste In a bowl, combine all ingredients and mix well. Allow to sit for an hour to blend the flavors. Yield: 6 servings. Heat Scale: Medium Chicken Palau (Pulao) - 1 whole chicken (cut in curry pieces) - oil 4 tablespoons - 1 onion, chopped - 5 cloves of garlic, chopped - curry leaves – 6 - cumin seeds (jeera) 1 teaspoon - mustard seeds (sarson) – 1 teaspoon - fenugreek seeds (methi) – 1/2 teaspoon - cardamom pods – 3 - Cloves – 3 - cinnamon stick – 1 small piece - Palau masala or garam masala – 2 teaspoons - 3 chilies – chopped - salt to taste For rice - water – 6 cups - rice – 3 cups, washed and drained well - ghee or oil 3 tablespoons - 1 onion - cardamom pods – 3 - cloves – 3 - cinnamon stick – 1 small piece - 1/4 chopped fresh coriander leaves (dhania) Method: Heat up a fairly large pot, add oil, then onion, garlic, curry leaves, cumin, mustard, fenugreek, cardamom, cloves and cinnamon stick. Cook for stir for approximately 5 minutes. You may add a little more oil if it sticks to pan. Add palau masala or garam masala and chili. Stir for a minute then add chicken. Stir for a couple of minutes. Add salt. Let cook for 45 minutes on slow/medium heat. Add 1/4 cup water if it sticks. On another burner heat up ghee [clarified butter]. Add onion, cardamom, cloves and cinnamon. Add rice and fry for approximately 5 minutes. You may add a little oil if it sticks to pan. Add water and let cook for ten minutes. Add cooked chicken. Stir all together and let cook for a further 10 to 15 minutes on low heat without opening lid. Lastly add coriander, stir and switch off burner. Adjust salt. Serve and enjoy. Squash and Chana Dhal - 1 cup channa dhal (yellow split peas) - 1 small yellow squash, peeled and sliced - 2 teaspoons vegetable oil or clarified butter - 2 medium onions, chopped - ½ teaspoon turmeric powder - 1 teaspoon cumin seed - 1½ teaspoons red chili powder - 1 teaspoon mustard seed - ½ teaspoon crushed garlic - ½ teaspoon minced ginger - ½ teaspoon salt - 1/4 cup lemon or lime juice Ethiopia (recipe borrowed from the cooks at: www.interlog.com) Yemiser W’et (Spicy Lentil Soup) - 1 c Dried brown lentils - 1 c Onion; finely chopped - 2 Cloves garlic; minced - ¼ c Niter Kebbeh - 1 t Berbere - 1 t Cumin seeds; ground - 1 t Paprika; sweet Hungarian - 2 c Tomato; finely chopped - ½ c Tomato paste - 1 c Vegetable stock or water - 1 c Green peas; fresh or frozen - Salt to taste - Black pepper; fresh, to taste - 3 Batches Injera bread - Plain yogurt or cottage cheese Rinse and cook the lentils. Meanwhile sauté the onions and garlic in the niter kebbeh, until the onions are just translucent. Add the berbere, cumin, and paprika and sauté for a few minutes more, stirring occasionally to prevent burning. Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes. Add 1 cup of vegetable stock or water and continue simmering. When the lentils are cooked, drain them and mix them into the sauté. Add the green peas and cook for another 5 minutes. Add salt and black pepper to taste. To serve Yemiser W’et, spread layers of injera on individual plates. Place some yogurt or cottage cheese alongside a serving of w’et on the injera and pass more injera at the table. To eat, tear off pieces of injera, fold it around bits of stew, and, yes, eat it with your fingers. Servings: 8 Estonia (recipes borrowed from the cooks at: nami-nami.blogspot.com) Syrniki aka curd cheese patties (Sõrnikud) - 500 g curd cheese - 2 egg yolks (or 1 egg, if you wish) - 60 g plain flour (100 ml), or slightly more, if necessary - a generous pinch of salt - 1 Tbsp sugar (for sweet syrniki) - flour for breading - oil for frying Combine curd cheese, egg yolks, salt and sugar, if using. Sprinkle some flour on the work surface and on your hands. Form small patties from the curd cheese mixture (add a spoonful or two of flour, if the mixture is too loose), flatten them slightly. The curd cheese patties should be about 1 cm thick. (You could put them into the fridge for about and hour – it helps them to stay in shape). Heat some oil on a frying pan over moderate heat. Fry the syrniki on both sides for 3-5 minutes, until they’re golden brown. Serve when still warm. Serves 4 Oven-baked potato wedges with caraway seeds Take your favorite roasting potato (I use a local variety, Laura, which has a thin pink skin and dark yellow flesh – Estonians like their potatoes to be yellow, not white inside), scrub very clean and cut lengthwise into wedges (four is plenty). Place into an oven tray, preferably large enough to snugly fit the potatoes in one layer. Drizzle generously with oil (and give them a good stir, so they’d be covered with oil), season with sea salt and caraway seeds. Bake for 35-45 minutes (the timing really depends on the size and variety of your chosen potato) at 200 C/400 F, until the potato wedges are soft inside and crisp & brown outside and a lovely smell of caraway seeds has filled your kitchen. Sprinkle with some extra sea salt, if necessary. Serve as a side dish with some meat, or simply dip them into some nice sour cream. Mmmmmm…. Estonian Shashlik Recipe (Traditsiooniline šašlõkk) - 1 kg pork shoulder - 4 large onions - 2-3 garlic cloves, crushed - 2 Tbsp vinegar (30% proof) - 2 tsp finely ground salt - 1 tsp freshly ground black pepper - 1 tsp caster sugar Cut the pork shoulder into thick slices (about 1,5-2 cm), then into small chunks, sized about 4×4 cm. Place into a large bowl. Peel the onions and cut into thin slices. Add to the bowl with crushed garlic, salt, pepper and sugar. Sprinkle the vinegar on top. Now – wearing a pair of kitchen gloves – massage the meat and onion rings for about 10-15 minutes, so the onion juices are released and the seasonings are firmly massaged into the meat chunks. Instead of dark red (as above), the meat should look much paler now. Cover the bowl and leave to marinate for 24 hours. Pierce the meat chunks into a skewer and cook over hot coals until fully cooked and dark brown outside. (Sorry, I cannot give more accurate timings here – it all depends on your cooking vehicle). Traditional side dishes would include freshly boiled new potatoes, a cucumber and tomato salad with some sour cream (but a coleslaw would work as well) and some ketchup. Serves 4 to 6, depending on the amount of side dishes Redcurrant Meringue Pie (Beseekattega punasesõstrakook) Pastry: - 130 g plain/all-purpose flour (250 ml/1 cup) - 30 g oats (100 ml) - 2 Tbsp sugar - 125 cold butter, cut into cubes - 2 Tbsp cold water Filling: - 250 g sour cream - 3 Tbsp caster sugar - grated zest of half a lemon - 150 g redcurrants, cleaned (1 cup) - 1 Tbsp potato starch or cornflour Meringue topping: - 2 large egg whites - 85 g caster sugar (100 ml) Pastry: mix the dry ingredients, add cubed butter and pulse couple of times, until the mixture is fine and crumbly. Add the water, pulse again briefly. Press the mixture into a dough, then use your fingers and press the dough into a 26 cm pie dish. Place to rest in a fridge for 30 minutes, then blind bake at 200 C for 15 minutes. Reduce the heat to 175 Celsius. Mix sour cream, sugar and grated lemon zest, spread on pre-baked pie base. Gently mix potato starch/cornflour with the cleaned redcurrants and sprinkle on top of the cream layer. Whisk egg whites and sugar until thick and white, then spread over the filling (or, for an even prettier effect, use a piping bag). Bake at 175 C oven for about 15 minutes, until the meringue is light golden brown. Eritrea (recipe borrowed from the cooks at: www.eritra.be) Tsebhi derho (spicy chicken) - 3 Medium size onions, chopped - 50 cc chili paste (berbere) - 50 cc tegelese tesmi (herbed butter) - 1 teaspoon chopped ginger - 1 teaspoon chopped garlic - 2 spoons lemon juice - 2 spoons tomato paste - 2 teaspoons salt - 4 large tomatoes, peeled - 1 kilo chicken - 6 hard boiled eggs (peeled) - pepper and salt to taste Cut the chicken into pieces and drain them well. Sprinkle the pieces with a mixture of the lemon juice and the salt and marinate during 30 minutes. Fry the onions lightly on a low fire in the frying-pan. Do not use butter or oil. Add some water if necessary to prevent burning or sticking. When the onions are done, add the berbere and fry shortly. Add the tegelese tesmi and fry this mixture for 5 minutes. Add the tomato paste, tomatoes skinned and sliced, garlic and ginger and simmer during 20 minutes on a low fire, stirring regularly to prevent sticking. Add some water and the pieces of chicken and simmer until the chicken is done. Add the eggs to the sauce shortly before serving. Serve with injera. Equatorial Guinea (recipe borrowed from the cooks at: www.celtnet.org.uk) Five-Spice Roasted Guinea Hens - 3 tablespoons five-spice powder - 4 tablespoons vegetable oil - Four 2 1/2-pound guinea hens, rinsed and patted dry For the sauce: - 1 cup dry white wine - Zest of 1 1/2 navel oranges, removed in strips with a vegetable peeler - eight 1/4-inch-thick slices of fresh gingerroot, crushed lightly with the flat - 3 whole star anise - 2 1/2 cups chicken broth - 1/2 cup water - 3 tablespoons soy sauce - 2 tablespoons cornstarch, dissolved in 2 tablespoons cold water For steamed broccoli rabe as an accompaniment: - 2 1/2 pounds broccoli rabe Cooking Instructions: In a small bowl stir together the five-spice powder and 2 tablespoons of the oil, rub the mixture on the guinea hens, and season the hens with salt. In a large heavy skillet heat the remaining 2 tablespoons oil over moderately high heat until it is hot but not smoking and in it brown the hens lightly, 1 at a time. Arrange the browned hens, breast side down, in 2 roasting pans and roast them in a preheated 350°F. oven, switching the pans from one rack to the other after 30 minutes, for 50 minutes to 1 hour, or until a meat thermometer inserted in the fleshy part of the thigh registers 170°F. Transfer the hens to a cutting board and let them stand, covered loosely with foil, for 15 minutes. Make the sauce while the hens are standing: Skim the fat from the pan juices, divide the wine between the pans, and deglaze the pans over high heat, scraping up the brown bits. Transfer the mixture to a large saucepan, add the zest, the gingerroot, and the star anise, and boil the mixture until the liquid is reduced to about 1/3 cup. Add the broth, the water, and the soy sauce and cook the mixture at a slow boil for 5 minutes. Stir the cornstarch mixture, stir it into the zest mixture, and simmer the sauce for 2 minutes. Strain the sauce through a fine sieve into a saucepan and keep it warm. Carve the guinea hens, divide the broccoli rabe among 8 heated plates, and arrange the meat on it. Spoon some of the sauce over each serving and serve the remaining sauce separately. To make steamed broccoli rabe: Trim and discard any yellow or coarse leaves and the tough stem ends from the broccoli rabe and wash the broccoli rabe well in several changes of cold water. In a steamer set over boiling water steam the broccoli rabe, covered, for 4 to 5 minutes, or until the stems are tender. Servings: 8 England (recipe borrowed from the cooks at: www.nytimes.com and www.allrecipes.com) Butternut Squash and Mushroom Wellington - 4 tablespoons butter - 1 small butternut squash (1 1/4 pounds), peeled, seeded and cut into 1/2-inch cubes - 1 teaspoon maple syrup - 1/2 teaspoon chopped fresh thyme - 1/8 teaspoon smoked sweet paprika or regular paprika - 1/2 teaspoon kosher salt, or more to taste - 2 garlic cloves, finely chopped - 1 large shallot, finely chopped - 3/4 pound cremini mushrooms, trimmed and roughly chopped - 1/3 cup dry white wine - 1/4 teaspoon ground black pepper - 2 tablespoons chopped parsley - Flour - 1 (14-to-16-ounce) package puff pastry - 1 cup crumbled goat cheese - 1 egg, whisked with 1/2 teaspoon water. Heat the oven to 400 degrees and line a large baking sheet with parchment. In a very large skillet over high heat, melt 2 tablespoons butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If squash won’t fit in a single layer, cook it in batches). Stir and continue to cook until squash is golden, 7 to 10 minutes more. Stir in the syrup, thyme, paprika and 1/4 teaspoon salt; cook one minute. Scrape mixture into a bowl. Turn the heat down to medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms are soft and their juices evaporate, about 10 minutes. Stir in the wine and cook until the mixture is dry, about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed. On a lightly floured surface, unwrap the puff pastry. Cut into 2 5-by-15-inch rectangles. Spread mushrooms on each pastry rectangle leaving 1/4-inch border. Spoon the cheese crumbles over the mushrooms. Then spoon the squash over the cheese, leaving a 1 1/2-inch border (it will look like a stripe of squash lying on a bed of cheese and mushrooms). Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them over so that the seam is face down. Brush the tops with more egg wash. Bake until they are puffed golden, and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve. Beef Vino Puff - 4 (4 ounce) beef tenderloin filets - 2 tablespoons olive oil - 1 shallot, minced - 1 teaspoon minced garlic, or to taste - 1 cup Pinot Noir (or other semi-dry red wine) - 1 pinch garlic salt, or to taste - 1 pinch Italian seasoning, or to taste - 1 (8 ounce) package cream cheese, softened - 2 sheets frozen puff pastry, thawed - 1 egg white (optional) - 1/4 cup water (optional) Directions: Preheat oven’s broiler and set the oven rack about 6 inches from the heat source. Place beef tenderloin filets in a broiler pan and broil until slightly browned but still very rare, about 2 minutes per side. Remove the filets and set aside to rest; reduce heat to 375 degrees F (190 degrees C). Heat olive oil in a skillet over medium heat and cook and stir shallot and garlic until the shallot is translucent, about 5 minutes. Pour in Pinot Noir, bring to a boil, and cook until sauce is reduced by half, about 10 minutes, stirring often. Stir in garlic salt and Italian seasoning. Reduce heat to low. Slowly stir cream cheese into the sauce until you get a creamy purple sauce. Remove the sauce from the heat. Place puff pastry sheets on a work surface and cut each sheet in half crosswise. Spoon a generous amount of sauce onto a puff pastry sheet half, and center a tenderloin filet onto the sauce. Fold the puff pastry sheet over the steak and sauce, and press the edges all the way around to seal. Repeat with remaining steaks. Place the pastry-covered steaks onto a baking sheet. Whisk the egg white and water in a bowl and brush the mixture over the tops of the pastry. Bake in the oven until the pastry is browned and puffed and the steaks are the desired degree of doneness, about 25 minutes. An instant-read meat thermometer inserted into the center of the meat should read at least 145 degrees F (65 degrees C). Banbury Tarts - 1 cup chopped dried figs - 1 egg - 2/3 cup packed brown sugar - 1/4 cup chopped candied citron - 1/2 cup raisins - 1/4 cup chopped walnuts - 12 (5 inch) unbaked tart shells Directions: Chop the figs as fine as possible, measure to 1 cup, and pour boiling water over to cover. Allow to stand for 45 minutes. Drain very well. Beat the egg and sugar together. Stir in the figs, peel, raisins, and nuts. Fill tart shells 3/4 full with fruit filling. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes. Cool on racks. El Salvador (recipe borrowed from the cooks at: www.catholicreview.org, southamericanfood.about.com, and www.whats4eats.com) Salvadorian-style Chicharrón – Chicharrón Salvadoreño - 3-5 pound pork butt - 1-2 cups salsa - 1 teaspoon cumin - 1 teaspoon salt - Black pepper - tortillas to serve Preparation: Cut the pork into several large pieces and place the meat in the slow cooker with 1 cup salsa, the cumin, salt, and pepper to taste. Cook on low for 6-8 hours (or 4 hours on high) or until pork is fork tender. Remove pork from slow cooker, reserving liquid, and shred finely with fork or using a food processor (fitted with the plastic blade). Place shredded pork and reserved liquid in a large skillet and saute until liquid evaporates and pork starts to brown slightly. Stir in remaining salsa until desired consistency. For making pupusas, add pork and salsa back to food processor, fitted with metal blade, and process with short pulses until finely ground. Casamiento - 2 Tbsp vegetable oil - 1 onion, finely chopped - 1 bell pepper, finely chopped - 3 cloves garlic, minced - 1 can black beans, drained, liquid reserved - Salt and pepper, to taste - 2 cups cooked rice Directions: Heat oil in a large pot. Add the onions, bell pepper, and garlic. Sauté for two to three minutes, until tender. Stir in the drained beans, some of the bean liquid, and salt and pepper. Cook at medium-low until heated through. Add rice and stir until cooked through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot. Salsa Roja - Olive oil — 3 tablespoons - Onion, chopped — 1/4 cup - Garlic, chopped — 1 clove - Serrano or jalapeño chile pepper, chopped — 1 - Tomatoes, peeled, seeded and chopped — 2 cups - Dried oregano — 2 teaspoons - Salt and pepper — to taste - Cilantro (optional), chopped — 1/4 cup Method: Heat the oil in a saucepan over medium flame. Add the onion, garlic and chile and sauté for 2 to 3 minutes, or until the onion is translucent. Stir in the tomatoes and oregano and simmer for about 10 minutes. Remove from heat and cool a bit. Puree the tomato sauce in a blender until smooth, adding a little water if needed. Add salt and pepper to taste, stir in cilantro if using and serve. Flan de Leche (Latin caramel custard) - Sugar — 1 cup - Water — 1/4 cup - Eggs, beaten — 4 - Sweetened, condensed milk — 1 (14-ounce) can - Whole milk or water — 2 cups - Vanilla — 1/2 teaspoon - Sugar — 1/2 cup Method - Preheat oven to 350°F. Place the 1 cup sugar and water in a heavy-bottomed saucepan and stir to dissolve the sugar. Place over medium heat and boil the sugar, without stirring, until it just starts to turn a honey brown, around 10-15 minutes. - Remove the caramelized sugar from heat and pour into a 9-inch cake pan or in equal amounts into each of 6 individual ramekins, swirling to coat the bottom. You may not need all the sugar. Place the cake pan or ramekins in a baking pan large enough to hold them without touching. - In a large bowl, beat together the eggs, condensed milk, whole milk or water, vanilla and 1/2 cup sugar until smooth. Pour into the cake pan or into each of the ramekins. - Fill the baking pan with enough warm water to come about 2/3 of the way up sides of the containers. Place in the oven and cook until a knife inserted into the center of the custard comes out clean, anywhere from 45 minutes to over an hour. Do not overcook your flan or it may curdle. - Remove the custard(s) from the water bath and chill well. Run a knife around the edges of the custard, invert over a serving dish and serve. Variations - Flan de Café (Coffee flan): add 3-4 teaspoons of instant coffee granules to the milk-egg mixture. - Flan de Coco (Coconut flan): substitute 2 cups of coconut milk for the sweetened condensed milk. Or simply stir 1/2 cup shredded coconut into the milk and egg mixture. - Flan de Piña (Pineapple flan): Makes 4 servings. Caramelize the sugar and pour into containers as above. For the liquid, boil one cup of pineapple juice with 1 cup of sugar until the sugar is dissolved and the liquid is reduced to about 1 cup. Allow the the juice to cool, then beat in 4 eggs until smooth. Pour into individual ramekins and proceed with the recipe. Popular in Puerto Rico. - Pumpkin Flan: increase to 5 eggs and add 1 cup pureed pumpkin, 1 teaspoon of cinnamon and 1/4 teaspoon ground ginger. - The basic ratio for a custard is 1 egg to 1 cup liquid with sugar added to taste. The liquid used in most recipes varies widely and can be heavy cream, half-and-half, whole milk, sweetened condensed milk, evaporated milk or coconut milk. Mixing these liquids in different amounts is also common. Experiment to find the flavor and richness you like best. - For a richer, thicker flan, substitute one of the eggs with two egg yolks. - In Argentina, flan is often accompanied by dulce de leche. Egypt (recipes borrowed from the cooks at: www.whats4eats.com and www.allrecipes.com) Kefta (Middle Eastern spiced meatballs) - Ground lamb or beef, or a mixture of the two — 2 pounds - Onion, minced — 1 - Fresh parsley or mint, finely chopped — 1/2 bunch - Ground cumin — 1 tablespoon - Cinnamon — 2 teaspoons - Allspice (optional) — 1 teaspoon - Salt and pepper — to season - Oil — 1/4 cup Method: Place the ground beef or lamb, onion, herbs, spices, salt and pepper in a large bowl and knead together well. Wrap in plastic and chill for 1-2 hours to allow the flavors to mingle and make the meat easier to handle. Form the meat mixture into balls, patties or ovals the size of a small egg. Heat the oil in a skillet over medium flame and, working in batches, sauté the meatballs until browned on all sides and cooked through. Browned meatballs can also be finished in a 350ºF oven. Serve as is or in pita bread as a sandwich with tzatziki sauce. Variations: - Keftedes (Greece): add some breadcrumbs and a little red wine to the meat mixture. - Köfte (Turkey): add some breadcrumbs and form the meat into a sausage shape on skewers. Oil the meat well and grill over hot coals. - Before frying, you can roll the kefta in some flour and shake off the extra to help them brown. - Experiment with different seasonings–coriander, cayenne, sesame seeds. Falafels - 1 (15 ounce) can chickpeas (garbanzo beans), drained and mashed with fork - 3/4 cup panko bread crumbs - 1 small unpeeled red potato, shredded - 1/4 cup diced red onion - 2 cloves garlic, crushed - 1 egg - 1 tablespoon olive oil - 1 tablespoon chopped fresh cilantro - 1 teaspoon lemon juice - 1 teaspoon ground cumin - 1/4 teaspoon salt - 1/4 teaspoon ground black pepper - 1/4 cup panko bread crumbs - 1 cup canola oil for frying Directions: Combine chickpeas, 3/4 cup panko bread crumbs, red potato, red onion, garlic, egg, 1 tablespoon olive oil, cilantro, 1 teaspoon lemon juice, cumin, salt, and black pepper in a large bowl. Form mixture into 2-inch patties. Place 1/4 cup panko crumbs in a shallow bowl. Gently press patties into the crumbs to coat. Heat canola oil in a large skillet over medium-high heat. Fry patties in the hot oil until golden brown, about 4 minutes per side. Set patties aside. Tzatziki Sauce - 8 ounces plain yogurt - 2 tablespoons olive oil - 1 tablespoon lemon juice - 1/2 teaspoon salt - 1/2 teaspoon ground black pepper - 1 tablespoon chopped fresh dill - 3 cloves pressed garlic Ecuador (recipes borrowed from the cooks at: www.food.com) Slow Cooked Lamb Shanks (Seco De Chivo) - 4 lamb shanks - 1 tablespoon olive oil - 24 ounces beer (or 12 ounces beer & 12 ounces water) - 1 bunch fresh cilantro leaves , washed well - 1 1/2 teaspoons brown sugar (I use brown sugar Splenda) - 1 large onion , chopped - 3 medium tomatoes - 2 tablespoons ketchup - 1 carrot - 1/2 stalk celery - 1 garlic clove - 1 teaspoon salt - 1/4 teaspoon pepper - 1/4 teaspoon cumin powder Directions: 1 Brown meat and onion in olive oil. Remove meat to slow cooker or heavy dutch oven. 2 Place onion, tomatoes, cilantro, carrot, celery, garlic, brown sugar, ketchup, seasonings & beer in food processor. Process until everything is thick puree consistency. 3 Pour beer mixture over the lamb and cook at low heat for 2-3 hours if stove-top. If you are using the oven, 325 degrees for 2-3 hours. If using a crockpot, cook on low for 4-6 hours, depending on size of the shanks. Mango, Avocado and Arugula Salad Spicy orange vinaigrette - 1 tablespoon champagne vinegar - 4 tablespoons orange juice , about 1/2 orange - 2 tablespoons lime juice , about 1/2 lime - 4 tablespoons olive oil - 1/2 teaspoon cumin - 2 tablespoons finely chopped cilantro - 1 red chili peppers or 1 hot pepper , sliced - salt and pepper Salad - 1/2 red onion , sliced - 6 cups arugula leaves - 1 mango , peeled and cut into long slices - 1 avocado , peeled and sliced - 1 tablespoon lime juice Directions: 1 Combine all the ingredients for the salad dressing in a jar, close it tight and shake until the ingredients are well mixed. 2 Soak the onion slices in warm water with a dash of salt and 1 tbs lime juice for about 10 minutes. 3 Rinse and drain the onions slices. 4 Toss the arugula leaves with half of the vinaigrette. 5 Add the avocado slices, mango slices and onion slices to the arugula mix, drizzle the remaining vinaigrette on top. 6 Serve immediately. Dominican Republic (recipes borrowed from the cooks at: www.dominicancooking.com) Chicken with Lemon and Garlic Sauce - 6 chicken legs, skinned, cleaned of fat and divided into halves - 1 1/2 cup of world harlbors lemon pepper and garlic sauce - 6 cups of sweet potatoes, cut into cubes - 2 cups of pineapple, cut into cubes - 3 large carrots, sliced - 3 tablespoons of olive oil - pepper - salt Directions: Mix the World Harlbors Lemon Pepper and Garlic Sauce, olive oil, half a cup of water, 1 tablespoon of salt, and 1 tablespoon of freshly-ground pepper. Shake well. Place the chicken legs in a zippy bag and add the sauce mix, moving around until the meat is coated with the sauce. Marinate for at least two hours in the fridge. Heat the oven to 350*C. Place the sweet potatoes, carrots, and pineapple in a baking pan. Put the chicken legs on top of them and drizzle everything with the sauce in which the chicken was marinaded. Roast for 30 minutes or the chicken is golden brown. Serve with green salad. Dominica (recipe borrowed from the cooks at: www.caribbeanchoice.com) Asopao de Mariscos (spiced shrimp with rice) - 2 lbs of shrimp, crab or lobster - 1 lemon (may be omitted) - 2 1/2 cups of rice - 3/4 gallon of water - 5 tablespoons oil - 4 tablespoons tomato paste - 1/4 cup chopped green peppers - 1 pinch oregano - 1 teaspoon mashed garlic - 1 pinch black pepper - 1/8 cup chopped seedless olives - 1/4 cup chopped celery - 1 spoon finely chopped parsley - 1 spoon finely chopped coriander - 1/2 spoon of thyme leaves - 1 cube of chicken stock - Salt METHOD / DIRECTIONS: In an iron pot heat the oil (reserve 2 spoons of oil). Add the herbs, olives, spices, tomato paste, peppers, garlic and salt. Add the shrimps and stir (be careful with hot oil splattering). Cover and wait two minutes, then stir again. Add the remaining water and bring to a boil. Add all remaining ingredients (including the rice). Stir regularly to avoid excessive sticking. Let 3/4 of the water evaporate, by then a grain of rice should be about 3 times its original size. Adjust salt to taste. Serve while hot. RECIPE NOTES: Serve with a few slices of avocados or tostones Djibouti (recipes borrowed from the cooks at: http://healthy-life.narod.ru/wor_ek57.htm) Spicy Mixed Vegetable Stew (Yetakelt W’et) - 1 c Onions, finely chopped - 2 Garlic cloves, pressed - 1 tb Berbere (dry) - 1 tb Sweet Hungarian paprika - 1/4 c Niter Kebbeh - 1 c Green beans, cut in thirds - 1 c Carrots, chopped - 1 c Potatoes, cubed - 1 c Tomatoes, chopped - 1/4 c Tomato paste - 2 c Vegetable stock - Salt and pepper to taste - 1/4 c Chopped fresh parsley Cooking Instructions: Sauté the onions, garlic, berbere, and paprika in the niter kebbeh for 2 minutes. Add the beans, carrots, and potatoes and continue to sauté for about 10 minutes, stirring occasionally to prevent burning. Add the chopped tomatoes, tomato paste, and vegetable stock. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender. Add salt and pepper to taste. Mix in the parsley (optional). Serve with injera and yogurt or cottage cheese. Djibouti Samosas (Samboussa) - 2 l oil - 500 g flour - 2 kg minced meat - 5 onions, finely diced - 3 leeks, finely diced - 1 tsp cumin - Salt and black pepper to taste Cooking Instructions: Sift the flour and a pinch of salt to a bowl. Add just enough water so that the mixture comes together as a stiff dough. Shape into a ball and allow to rest. Meanwhile add 4 tbsp oil to a frying pan and fry the meat for a few minutes. Add the onions and leeks season with salt and pepper then fry until the meat is done and the onions have softened. Roll the pastry out on a floured surface and cut into triangles. Place a tablespoon of the meat mixture in the centre of the triangle and fold over to form a samosa. Heat the oil in a wok until almost smoking and place the samosas one at a time in this. Cook until golden brown and crisp on all sides, remove with a slotted spoon and drain on kitchen paper. Allow to cool a little then serve with African hot sauce. Berbere Sauce - 2 Tsp Cumin Seed - 4 Whole Cloves - ½ Tsp Cardamom Seeds - ½ Tsp Black Peppercorns - ¼ Tsp Whole Allspice - 1 Tsp Whole Fenugreek Seeds - 1/2 Cup Dried Onion Flakes - 3 Oz Red New Mexican Chiles — Stemmed And Seeded - 3 Small Dried Long Hot Red Chiles — Seeded - ½ Tsp Ground Ginger - ½ Tsp Freshly Ground Nutmeg - ¼ tsp Ground Turmeric - 1 Tsp Garlic Powder - 2 Tsp Salt - 1/2 Cup Salad Or Peanut Oil - 1/2 Cup Dry Red Wine - Cayenne to taste Cooking Instructions: Mix together the cumin, cloves, cardamom, black peppercorns, allspice and fenugreek seeds. Place in a small frying pan over medium heat. Stir constantly until they release their fragrance, about 1-2 minutes. Do not burn or discolor the seeds. Cool completely. Combine the toasted spices and all the other ingredients except the oil and wine in a spice grinder or electric coffee grinder in several batches and grind to fine consistency. Place the spice blend in a bowl and add the oil and wine. Add cayenne to taste (Jeff starts with 1 tsp and adds more as necessary). Stir until thick and store in a covered plastic container in the refrigerator. Banana Fritters - 6 well-ripened bananas - 4 oz. rice or wheat flour - 2 oz. sugar dissolved in 4 tablespoons water - 1/2 to l level teaspoon nutmeg - Fat for frying Cooking Instructions: Mash bananas with a fork or use blender to make pulp; add the flour, sugar dissolved in water, and nutmeg. Add water, if needed, to make batter of pancake consistency. Mix well and fry like pancakes in an oiled frying pan until golden brown. Makes 24 small fritters. Denmark (recipes borrowed from the cooks at: www.mindspring.com) Chicken Fricassee – Hønsefrikassé - 8 pounds chicken — cut in serving piece - ½ pound butter - 12 pearl onions - ½ stalk celery — chopped - Salt - Pepper - 2 cups white wine - 1 pound mushrooms — sliced - 3 tablespoons flour - 4 egg yolks — beaten - ½ cup light cream - Parsley — minced - Chives Directions: Place chicken pieces in roasting pan with ¼ pound of the butter, onions, celery and seasonings. Simmer over low heat on top of stove for 25 minutes. (If necessary, light two adjecent burners and place pan across both.) Add wine and mushrooms. Cover and let cook for 20 minutes more, or until chicken is tender. Melt the remaining ¼ pount butter in another pan and stir in the flour, a little at a time. Blend until smooth, but do not allow to brown. Place the chicken with onions, celery and mushrooms on a warm serving platter. Add the broth to butter and flour a little at a time, mixing thoroughly. Stir constantly until it begins to boil, reduce heat to simmering poinnt and add the beaten egg yolks mixed with the cream. Allow sauce to cook for a moment or two, stirring frequently. Remove from heat and add parsley and chives. Salmon Log - 1 pound red salmon - 8 ounces cream cheese — softened - 1 tablespoon lemon juice - 2 tablespoons onion — grated - 1 teaspoon prepared horseradish - ¼ teaspoon salt - ¼ teaspoon liquid smoke flavoring - Pecans — crushed - Chopped parsley - Crackers to serve Directions: Drain salmon and remove all skin and bones. Mix all ingredients, except pecans and parsley. Roll into a log or ball. Roll in crushed pecans and parsley. Chill overnight. Serve with crackers. Stuffed Celery - 2 bunches celery - 8 oz cream cheese - ½ cup roquefort cheese or blue cheese - 1 tablespoon sour cream or french dressing - 1 green pepper or - 1 pimiento or - paprika Directions: Separate hearts into individual stalks. Mash cheese, mix smoothly together, adding a little sour cream or french dressing. Fill stalks, garnish with thin strip pepper or pimiento, or sprinkle with paprika. Czech Republic (recipes borrowed from the cooks at: www.allrecipes.com) Bramboracky (Czech Savory Potato Pancakes) - 4 large potatoes - 3 cloves garlic, crushed - salt and black pepper to taste - 1 pinch dried marjoram (optional) - 2 teaspoons caraway seeds (optional) - 2 eggs - 1 tablespoon milk - 3 tablespoons all-purpose flour - oil for frying Directions: Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds. Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter. Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter. Czech Roast Pork - 2 tablespoons vegetable oil - 1 tablespoon prepared mustard - 2 tablespoons caraway seeds - 1 tablespoon garlic powder - 1 tablespoon salt - 2 teaspoons ground black pepper - 5 pounds pork shoulder blade roast - 3 medium onions, chopped - 1/2 cup beer - 1 tablespoon cornstarch - 2 tablespoons butter Directions: In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Arrange the onions in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil. Roast 1 hour in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 2 1/2 hours, or to a minimum internal temperature of 160 degrees F (70 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly. In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork. Kolaches I - 2 1/2 cups warm milk - 1 1/2 (.25 ounce) packages active dry yeast - 1/2 cup white sugar - 1/2 cup shortening - 1 tablespoon salt - 2 eggs - 2 egg yolks - 6 1/2 cups all-purpose flour - 1/2 cup fruit preserves Directions: Pour warm milk over yeast, and let dissolve. Then add sugar, shortening, salt, eggs, egg yolks, and flour. Stir until well combined. Remove dough to a well oiled bowl, and turn once to coat the surface. Cover, and place in a warm spot. Allow to rise until doubled in bulk, about 1 hour. Dish out dough with a tablespoon, and roll into balls. Brush each with shortening, and let rise until doubled in bulk. Flatten the balls, and make a depression in the centers. Fill with fruit preserves. Allow to rise. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until lightly browned. Cyprus (recipe borrowed from the cooks at: www.flavoursofcyprus.com) Afelia (Pork with Coriander and wine) - ½ cup/100ml/3½ fl oz corn oil or olive oil - 1.5kg – 2kg (3½ lbs or 4 lbs) pork cut into small pieces about 1inch square or according to taste. Traditionally this is made with belly of pork or fatty pork but if you are watching your weight then use leg of pork. (Fattier pork makes nicer Afelia.) - 1½ cup/275ml/10 fl oz water - 2 level dessertspoons coriander seeds, crushed. - 1 level teaspoon ground cinnamon - ¼ level teaspoon ground cloves - 1 level teaspoon ground black pepper - 1 cup/200ml/7 fl oz dry red wine - 65ml/2½ fl oz wine vinegar or ordinary vinegar - Salt to taste Method: Heat the oil in a large saucepan. Add the pork and when browned add about a third of the water. Bring to boil, reduce heat and simmer for about 30 minutes or until the meat browns. Stir frequently to prevent sticking. Add coriander seeds, cinnamon, cloves, pepper and some salt. Stir into meat. Turn the up the heat and pour in the remainder of the liquids. (*) Bring to simmering point, replace the lid and cook for a further 20 minutes or until tender and the liquid has reduced. Serve with sauté or roast potatoes or pourgouri pilaf and a salad if you wish. Cuba (recipes borrowed from the cooks at: bestcubanrecipes.blogspot.com and www.allrecipes.com) Spicy Cuban Mojo Chicken with Mango-Avocado Salsa - 1 teaspoon cumin seed - 3 cloves garlic, chopped - 1 fresh red chile pepper, chopped - 1/4 teaspoon salt - 2 tablespoons olive oil - 5 teaspoons orange juice - 5 teaspoons lemon juice - 2 (8 ounce) boneless, skinless chicken breast halves - 2 tablespoons olive oil - 1/2 cup orange juice - 1 teaspoon lime zest - 1 teaspoon honey - 1 teaspoon sweet soy sauce - 1/4 cup cold, unsalted butter, cut into pieces - 1/2 cup diced mango - 1/2 avocado - chopped fresh cilantro to taste - chopped fresh parsley to taste Directions: Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours. Preheat oven to 350 degrees F (175 degrees C). Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes. While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside. To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley. Cuban Bread Pudding (Pudin de Pan) - 1 loaf Cuban bread - 4 whole eggs - 2 1/2 cup milk - 1 cup granulated sugar - 2 tspn vanilla extract - 1 tspn cinnamon - 1 cup butter (melted) - 2 tspn dark rum - 2 tspn vino seco (dry white wine) - 1 cup raisins - 1 grated peel of lemon - 1/2 tsp salt Directions: Beat the eggs in a large bowl. Mix in the milk, sugar, vanilla extract, butter, cinnamon, rum, wine, lemon peel and salt. Cut the bread into one inch small pieces. Place bread pieces into bowl and mix well with an electric mixer. Place raisins into mix and stir with a spoon. You may use a fresh loaf of bread from the bakery if Cuban bread is not available. Make sure the bread is fresh. Preheat the oven to 375 degrees. Butter bottom of baking dish and place mix in the dish. Bake for 1 hour or until medium golden brown. Place toothpick inside several places of dish to make sure it is done. Cut into small slices. Sprinkle some powdered sugar on top and serve warm. Croatia (recipes borrowed from my boss!) Croatian Stuffed Chicken - 1 whole chicken - 1 slice bacon - 1 large onion - 2-3 cloves garlic - Fresh parsley (1/4 – 1/3 of a bunch) - 2 stalks celery - Salt - Pepper - Paprika - Olive oil - White wine (chardonnay) - 2 loaves Albertson’s French Bread (white) - 2 eggs - 2% milk (3/4 gal. will be used) Directions: (if having more than 4-6 people over, do 2 chickens and 3 loaves Albertson’s French bread, 3 eggs, 1.5 onions, 3 stalks celery, little more milk – don’t use Safeway bread – turns out mushy) Day prior: - Wash chicken, salt inside and out; place in refrigerator overnight. - Cut bread loaves and dry out in oven (approx: 1/2 hr. on 300 & 1 hr. or longer on 200 or less) - Finely chop together: onion, garlic, celery, parsley. - In non-stick skillet: Place 1/2 c – 1 c. olive oil & heat to med. high; add onion/parsley mixture; careful it doesn’t burn – you want the excess moisture to cook up – approximately 30-40 min. Towards the end, you will need to turn down the heat to med – low. Cool mixture. - When bread is dried out and cool, place bread in a large broiler and slowly add half the milk; as bread absorbs milk, turn bread pieces over and add the remaining milk. Every 20 min. or so turn bread pieces over making certain that all pieces absorb milk and let stand for approx. 1.5 hrs. until you can easily mix and crumble the pieces (should not be any hard pieces of bread). If you think there is too much milk, you can squeeze some out (should not be dripping milk). Add the sautéed onion/parsley mixture to the bread and mix well; add 1- 2 tablespoon salt, 3-4 tablespoon pepper, 3 tablespoon paprika; continue mixing well; add 2 eggs; mix well. Place in refrigerator til ready to start cooking chicken. Cooking Day: (Chicken will take 4 hrs. to cook on 350, Bake) - Place chicken – add slice of bacon on top of chicken — in a large black broiler plan (place as much stuffing as you can fit inside chicken at this time) & let it bake in the oven for 30 min. on 400 degrees. - Remove chicken temporarily from the oven while you place a larger, shallower pan with HOT WATER in oven. - Take the remaining stuffing mix and place it around the chicken in the large black broiler plan. Cover and seal with aluminum foil & place into pan with hot water. TURN OVEN DOWN TO 350 AND KEEP IT THERE FOR THE REMAINING 3.5 HRS. - After 1 hr., start basting chicken with olive oil and white wine (place in a bowl approx. 3/4 cup olive oil and 3-4 cups white wine. After the first hour, baste every hour or so. Be sure to place olive oil/wine mixture over chicken AND stuffing. When chicken is done, remove chicken; remove stuffing from inside chicken & add to rest of stuffing. There will be a lot of juice from the chicken and wine – be sure to mix well this juice into the stuffing. Enjoy!!! Costa Rica (recipes borrowed from the cooks at: www.foodnetwork.com and www.guiascostarica.com) Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice - 1 cup long-grain white rice - 2 cups low-sodium chicken broth - 1/4 cup freshly squeezed orange juice - 1 lime, juiced - 2 tablespoons olive oil - 1/4 cup finely chopped fresh cilantro, plus more for garnish - 2 garlic cloves, minced - 1 teaspoon sugar - Kosher salt and freshly ground black pepper - 4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry - 2 cups jarred or homemade tomato salsa - 1 (15-ounce) can black beans, drained and rinsed - 2 cups diced fresh pineapple - 2 limes, thinly sliced Directions: Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes. Preheat the oven to 400 degrees F. In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally. Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving Rice Pudding - 1 small can of sweetened condensed milk - 1 cup of uncooked rice - 1/2 cup of water - 2 sticks of cinnamon cracked - 1 cup of evaporated milk - 6 cup of milk - 1/2 cup of raisins - 1 teaspoon fresh nutmeg - 1/2 teaspoon vanilla extract Preparation: First, in a large cooking pot, add the water, 4 cups of milk, uncooked rice, cinnamon, evaporated milk, vanilla and nutmeg. Once on the stove, bring the liquid to a boil. Boil for about 5 minutes. Then, add the sweetened condensed milk. Add a little water to the milk can and empty its contents into the pot, by this time the liquid should be simmering, on low heat. The milk should just barely simmer, with bubbles breaking only the outside edge of the surface. As the liquid begins to reduce, add the remaining milk in small increments as you continue to stir. As you add the milk stir the mixture so that it cooks evenly. Continue to stir intermittently, until the liquid has become a gooy paste. Then add raisins and cook for an additional 10 minutes on. Total cooking time 1:15 minutes. Serve chilled or room temperature. Cook Islands (recipes borrowed from the cooks at:www.tamarind.co.ck) Pan-fried Fish Coated with Coconut & Spices - 750g.(1 ½ lb.) fish fillets - ¼ cup milk - 2 eggs, lightly beaten - ½ cup flour - 1 cup grated coconut fresh, lightly toasted or desiccated coconut - 1 teaspoon salt - ¼ teaspoon chilli powder - 2 teaspoon garam masala or mild curry - ¼ teaspoon freshly ground black pepper - Oil for shallow frying. Method: Cut fish in lengthwise pieces, around 10cm.x 4cm. (6”x2”) or similar. Combine milk and egg, beating lightly till combined. In a separate bowl mix together the flour with the coconut, salt, chilli powder, garam masala and pepper. Dip fish fillets in egg mixture, and then flour/coconut mixture, shaking off any excess. Pour oil to about 2cm. (3/4”) deep in a frying pan, and cook fish on both sides till golden about 5 minutes a side. Fish can also be cooked in a deep-fryer. Drain on kitchen paper. Onion Tart - 1 quantity quiche pastry or short crust pastry, home-made or bought - 1 egg white, lightly beaten - 2 large onions, cut into quarters, then sliced very thin - 1 tablespoon butter - 1 tablespoon flour - 4 eggs - 1 cup cream - 1½ cup milk - ½ teaspoon wholegrain or French mustard - 1 tablespoon finely chopped fresh parsley - 1 teaspoon salt, or to taste - ½ teaspoon pepper - A few drops Tabasco - 1 cup grated Gruyere or Cheddar cheese 1 tablespoon Parmesan cheese METHOD: Preheat oven to 200C (400F). Roll out pastry to fit 23cm (9”)) quiche or pie dish, prick the pastry all over with a fork, brush with egg white and chill while preparing filling. Cook onions in butter for about 10 minutes over a gentle heat, until very soft. Once the onions are soft, remove from heat and stir in the flour till well mixed in. Meanwhile beat together the eggs, cream, and milk with the mustard, parsley, salt, pepper and Tabasco. Put ½ cup Gruyere or Cheddar cheese into the pie dish, followed by the onions, then pour in the egg mixture & sprinkle remaining ½ cup cheese on top. Sprinkle with the Parmesan. Bake for 10 minutes, then reduce heat to 160C (325F) and cook a further 30 minutes or until set. Allow to cool slightly before cutting. Serve the tart with a crisp green salad. Variation (Bacon & Onion Tart.) Cooked chopped bacon or ham can be added to the filling. Stir into onion mixture. Congo, “Democratic Republic of the” and “Republic of the” (recipes borrowed from the cooks at: http://recipes.wikia.com and www.celtnet.org.uk) Eggplant Curry - 2-3 tbsp cooking oil - 2 onions, chopped - 1-2 tsp curry powder - 2 cloves of garlic, minced - 1 tsp grated ginger - 1-2 hot chile peppers, cleaned and chopped - 2 large Eggplants, chopped, lightly salted, and squeezed to partially remove moisture - 3-4 potatoes, chopped (optional) - 2-3 tomatoes, peeled and chopped - 1 small can or tomato paste (optional) - salt, black pepper, cayenne pepper or red pepper (to taste) - ¼ tsp Sugar (optional) - 1 cup coconut milk Directions: - Heat the oil in a large pot. Sauté onions for a few minutes, then add curry powder, garlic, ginger, and chili pepper. Continue frying over high heat for a few more minutes, stirring continuously. - Add Eggplant and potatoes, stir fry until Eggplant begins to brown. Reduce heat. Simmer for 10 minutes. - Stir in tomatoes and tomato paste. Adjust seasoning. Simmer until sauce is thickened and everything is tender. - Stir in coconut milk. Serve with boiled rice. Tarte Bananae (Congolese Banana Tart) - 5 bananas - 250g plain flour - 150g sugar - 100g butter, softened - 200ml milk - 1 egg, beaten - salt Method: Rub together the flour and butter until the mixture resembles fine breadcrumbs. Stir in the saul, sugar and the beaten egg then work in enough of the cold milk to bring the ingredients together as a dough. Cover this with clingfilm and refrigerate for 1 hour. After this time, grease and flour a pie dish. Roll out the dough until large enough to cover the sides and base of the sides of the dish. Trim any excess and prick the base with a fork. Line with greaseproof paper and fill with baking beans then transfer to an oven pre-heated to 200°C and bake for 15 minutes. Remove from the oven and take out the beans and paper. Peel and slice the bananas and use to fill the pie shell. Return to the oven at 180°C and bake for 10 minutes. Serve warm. Comoros (recipe borrowed from the cooks at: www.healthy-life.narod.ru) Comoronian Chicken Curry (Poulet à L’Indienne) - 1 large chicken cut into serving pieces - 2 onions, finely sliced - 4 garlic cloves, minced - 3 cm length ginger, grated - 8 tomatoes, blanched, peeled and chopped - 4 chillies, finely chopped - 6 whole cloves - 6 cardamom pods, crushed - 300 ml natural yoghurt - 1 tbsp ground cumin - Generous pinch of saffron - 50 g toasted slivered almonds - Salt and black pepper to taste Cooking Instructions: Fry the chicken pieces in oil until golden brown then set aside. Place the onions, garlic and chillies in the pan and fry until the onion has softened. Add the cardamom and cloves and fry for a few minutes more. Return the chicken to the pan and add the tomatoes. Mix the yoghurt with the cumin and saffrom and pour this mixture over the chicken mixture. Season with salt and pepper, cover tightly and simmer gently for 1 hour (add a little water if he mixture dries too quickly). Serve on a bed of rice, garnished with the toasted slivered almonds. Columbia (recipe borrowed from the cooks at: www.mycolombianrecipes.com – the other two recipes are made by yours truly!) Shrimp Tacos with Chipotle Slaw - 24 medium shrimp, peeled and de-veined - Salt and pepper - 1 tablespoon ground cumin - 1 tablespoon olive oil - 8 tortillas - 1 lime - ½ cup fresh cilantro, chopped Chipotle Slaw - 3 cups cabbage, thinly sliced - 2 cups carrot, thinly sliced - 2 tablespoons grated onion - ¼ cup heavy cream - ½ cup mayonnaise - 3 teaspoons chipotle pepper - Salt Directions To make the slaw: In a medium bowl combine the mayonnaise, heavy cream, chipotle pepper and salt. Add the cabbage, carrots and onions to the mayo mixture and mix well. Set aside. In a medium bowl mix the cumin, olive oil, lime juice, salt and pepper. Add the shrimp and toss to coat. Place the shrimp in a large skillet over medium-high heat. Cook for about 2 minutes on each side or until the shrimp are cooked. To serve, spoon chipotle slaw on the tortilla, then top with shrimp and fresh cilantro. Guacamole - 3 avocados – peeled, pitted, and mashed - 1 lime, juiced - 1 teaspoon garlic salt - 1/2 cup diced onion - 2 handfuls chopped fresh cilantro - 2 roma (plum) tomatoes, diced - 4 cloves minced garlic - pepper, to taste - 1 pinch ground cayenne pepper (optional) Directions: Hand smash the avocado in a bowl, leaving some chunks for scooping. Mix in the lime juice. Then add finely diced onion and tomato. Mix in the chopped cilantro, garlic, salt, and pepper (and cayenne if you’re using it). Voila! Raspberry Mojitos - 1 wedge of lime - 4 mint leaves - 4 raspberries - 2 oz. white Rum - 2 ounces club soda - ice Directions: Place the mint leaves and raspberries into a glass and squeeze the juice from a wedge of lime over it. Gently smash the mint and raspberries into the lime juice with a muddler or the top tip of a wooden spoon. Add ice then add the rum and stir, and top off with the club soda. China (recipes borrowed from the cooks at: www.allrecipes.com) General Tsao’s Chicken II - 4 cups vegetable oil for frying - 1 egg - 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes - 1 teaspoon salt - 1 teaspoon white sugar - 1 pinch white pepper - 1 cup cornstarch - 2 tablespoons vegetable oil - 3 tablespoons chopped green onion - 1 clove garlic, minced - 6 dried whole red chilies - 1 strip orange zest - 1/2 cup white sugar - 1/4 teaspoon ground ginger - 3 tablespoons chicken broth - 1 tablespoon rice vinegar - 1/4 cup soy sauce - 2 teaspoons sesame oil - 2 tablespoons peanut oil - 2 teaspoons cornstarch - 1/4 cup water Directions: Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated. In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes. Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce. Chile (recipes borrowed from the cooks at: www.foodnetwork.com and chileanrecipe.com) Piggy Pie Spicy Pork Empanadas Filling: - 1 tablespoon olive oil - 1 (12-ounce) pork tenderloin, trimmed, cut into 1/3-inch medallions - 1 serrano chile, minced - 2 teaspoons chili powder - 2 teaspoons ground cumin - 1 teaspoon ground cinnamon - 1 teaspoon ground allspice - 1/2 cup golden raisins - 1/4 cup fresh lime juice - 6 tablespoons chopped toasted almonds - 3 tablespoons sour cream - 1/2 teaspoon chipotle powder Dough: - 1 cup all-purpose flour - 1 cup masa harina (cornmeal)* - 1 teaspoon baking powder - 1 teaspoon salt - 4 ounces (1 stick) unsalted butter, melted, cooled - 1/2 cup plus 1 tablespoon water - 2 large eggs Directions: For filling: Heat oil in large nonstick pan over medium-high heat. Add pork, serrano, chili powder, cumin, chipotle powder, cinnamon, and allspice to the skillet and stir for 3 minutes. Add raisins and lime juice, bring to a boil and cook until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in the almonds and sour cream. Season with salt and pepper. Cool. For dough: Butter 2 large baking sheets. Mix flour, masa harina, baking powder, and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in a small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using a 3-inch diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half. Whisk remaining egg in a small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. Cover with plastic wrap; chill. Note: dough can be made 1 day ahead. Preheat oven to 375 degrees F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Kiwi-on-a-Stick - 4 large kiwi fruit, peeled - 1 small diameter cucumber (yield 12 slices) washed with end removed Proscuitto, 6 thin slices, cut in half lengthwise - 3 tablespoons lemon juice - 1/4 garlic powder - 12 short 5 or 6-inch skewers Methods: Stroke kiwi fruit and cucumber lengthwise with fork to decorate. Carefully slice in slices of equal thickness. Kiwi should yield 6 slices each, cucumber 12 slices. Stack one slice of cucumber in between two slices of kiwi fruit, matching diameter of slices. Carefully wrap each kiwi stack with a half-slice of proscuitto and mount diagonally on the tip of a skewer. Proceed with remaining skewers. Brush all with combined lemon juice and garlic powder mixture and allow to chill, covered, until ready to serve. Chad (recipe borrowed from the cooks at: www.tchad.org and whatscookinginyourworld.blogspot.com) Broiled Fish - 6 medium-sized fish - 2 cloves of garlic - 2 tablespoons of flour - 5 tablespoons of oil - 3 tomatoes - salt, pepper, or chilli powder Cut the fish into pieces, after having washed and wiped it dry. Spread small pieces of garlic as deep as possible into the flesh of fish. Dip the pieces of fish in the flour. Heat the oil in a cast iron pan and place the fish in it once the oil is very hot. When the pieces are golden brown, add the tomatoes, sliced along the middle, add salt, and the other spices, and cover the pan. Let it simmer at low temperature for about 40 minutes. Check to see when it is ready, and add a few spoonfuls of water if necessary. Serve very hot, fresh off the fire. Black Eyed Peas and Cilantro and Coconut - 3 garlic cloves, crushed - 1 tsp chili powder - 1 tbsp cumin - 1 tbsp coriander - 2 tsp turmeric - 1 tbsp fresh cilantro, chopped - 1 cup desiccated coconut - 1 cup black-eyed peas, cooked - 1 cup potatoes, diced and parboiled - lime juice or lemon juice to taste - 2 tbsp coconut oil or vegetable oil - salt Directions: Heat the oil and sizzle the garlic together with the chili powder for half a minute. Next, add the cumin, coriander, turmeric and cilantro leaves. Cook for another minute or two, stirring often to blend. Add the coconut and mix this in too. Add the cooked beans and potatoes. Season and then pour in the lime or lemon juice. Cook for another 10 minutes or so until everything is blended together and then serve with green vegetables. Central African Republic (recipe borrowed from the cooks at: recipes.wikia.com) African Vegetable Stew - 1 Onion (very large) -chopped - 1 Swiss chard bunch - 1 can Garbanzo beans -(known also as Chickpeas, ceci, etc.) - 1/2 c raisins - 1/2 c rice, raw - 2 yams - Several fresh tomatoes -(or large can) - 1 garlic clove -(or more to taste) - salt and pepper,-to taste - Tabasco sauce, -to taste - {added: Lamb (cooked with ginger, garlic, and pepper)} Directions: Fry Onion, garlic and white stems of chard until barely limp. Add chopped greens and fry a bit. Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt and pepper. Cook a couple of minutes. Make a well in the center of the mixture in the pot. Put the rice in the well and pat it down until it’s wet. Cover and cook until rice is done, about 25 minutes. Add Tabasco sauce to taste. Cayman Islands (recipes borrowed from the cooks at: www.caymanrestaurants.com) Aragosta Di Buba - 1 1/4 lb lobster tail - 1 lb peeled shrimp - 4 tbsp olive oil - 1 tbsp minced garlic - 3 tbsp ketchup - 1 yellow squash - 1 zucchini - 1 red onion - 1/2 tsp dry or fresh chopped tarragon - 3 oz brandy - 3 oz dry vermouth - 16 ox heavy cream - 2 green onions Julienne the following vegetables: - 1 carrot - 1 red pepper - salt, pepper and cayenne pepper to taste - 4 vermicelli cakes (see below) Cut lobster into bite-sized pieces. Heat olive oil in large pan. Sear lobster and shrimp in pan for 3-5 minutes, add garlic, shallots and sauté. Add ketchup, seasoning, deglaze with brandy, vermouth. Add cream. Reduce. When sauce becomes thick, taste and re-season if necessary. Add julienne of vegetables and chopped green onions. Toss. Serve on a vermicelli cake. – serves 4 Vermicelli Cakes - 1/2 lb vermicelli pasta - 1 egg - 3 tbsp grated Parmesan cheese - 1 roasted red pepper, chopped fine - 1/2 white onion, diced and sautéed - salt and pepper to taste Cook vermicelli and cool slightly. Add the remainder of ingredients and mix thoroughly. Form cakes, using your hand. Let cool. In a hot pan (preferably with a nonstick surface) fry cakes until golden brown. – yields 4 cakes Goat Cheese, Beets and Arugula Salad - Goat Cheese – 1 Lb. [crumbled] - Beets – 5 each [roasted or boiled] - Arugula – 1 lb - Pine nuts – 1 cup [toasted] - Apple Cider Vinegar – ½ cup - Olive Oil – ½ cup Method: Wrap the fresh beets in aluminum foil and bake in oven for 1 hour at 350º F. Let cool, peel skin and quarter. (Or Boil in enough salted water to cover for an hour or till cooked.) To make the dressing: Combine apple cider vinegar and extra virgin olive oil, add salt and fresh cracked pepper and whisk well. Place beetroots in large bowl, toss with the vinaigrette. To Serve: Arrange the arugula in the centre of the plate. Place the beets on it and sprinkle the goat cheese over it. Spoon the left over dressing over it and garnish with pine nuts. Chocolate Triangle - 4 oz bitter sweet chocolate, chopped - 5 oz milk chocolate, chopped - 4 oz unsalted butter - 1 vanilla bean - 3 oz egg white - 3 oz egg yolk - 3 1/2 oz granulated sugar Melt chocolate, butter and vanilla bean (only the inside). Whisk egg yolks and 3 oz sugar and add to the chocolate mixture. Whip egg whites and 1/2 oz sugar and fold under the mixture. Spread into pan and bake for 10 minutes at 350° F. Mascarpone Cream: - 10 oz Mascarpone - 4 oz sugar - 2 oz whiskey - 1 oz lemon juice - 1/2 cup heavy cream - 3 sheets gelatin - 1 cup fresh raspberries Whisk Mascarpone, sugar, whiskey, and lemon juice together, then add softened gelatin. Whip heavy cream to soft peaks and fold into the mascarpone mixture. Take a triangle mold and lay out this mold with the chocolate cake, fill half with the cream, place raspberries in the center and pout the rest of the cream over. Refrigerate for 3 hours. Take the triangle out of the mold and coat with a chocolate ganache and let it set. Garnish with fresh berries marinated in simple syrup and Grand Marnier. Cape Verde (recipes borrowed from the cooks at: www.food.com and www.celtnet.org.uk) Canja de Gahlinha (Cape Verdean Chicken Stew) - 1 whole chicken (about 2 kg) - 300g rice - 1 tbsp olive oil - 2 tomatoes, blanched and peeled - 1 onion, finely chopped - 1 bay leaf - 1 tbsp paprika - 1 clove garlic, crushed - sage leaves, to garnish - chili paste, to taste - salt, to taste Method: Clean and wash the chicken then cut into serving pieces. Add to a pot along with the salt, garlic, onion, oil and bay leaf. Mix together, cover and allow to marinate overnight. The following day place the pot on the heat and cook until the meat has browned. Add about 600ml water and bring to a boil then add the tomatoes paprika and chili paste along with the rice. Stir to mix thoroughly then return to a boil then reduce to a simmer and cook, covered, for about 25 minutes. By this time the rice should have cooked and absorbed all the water. Spoon the stew onto serving platters and place in the centre of the table. Decorate with fresh sage leaves and add more chili paste, if desired. Fried Bananas - olive oil (for frying) - 1 cup cornflour - 1/4 cup sugar - 1 tablespoon butter - 1 egg - 1/4 tablespoon salt - 2 tablespoons white rum - 2 tablespoons milk - 4 ripe bananas - 1 teaspoon ground cinnamon - 2 tablespoons dark brown sugar Directions: 1 Heat oil in a dutch oven or deep fryer to 375°F. 2 Mix the corn flour and sugar together in a bowl. 3 Add the butter, egg, salt, rum and milk, stirring constantly until you have a thick batter. 4 Peel the bananas, cut them into quarters, and sprinkle them with a mixture of cinnamon and sugar. 5 Roll the banana quarters in the batter and dip them into the hot oil a few at a time. 6 Fry them for 2 to 3 minutes on each side, turning once until they are golden brown. 7 Drain on absorbent paper and dust with the cinnamon sugar. 8 Serve warm. Canada (recipes borrowed from the cooks at: www.delish.com and www.food.com) Manitoba Smoky Bison Burger - 1 pound(s) ground bison (buffalo; see Shopping Tip) - 1/2 cup(s) cooked wild rice (see Kitchen Tip) - 1/2 cup(s) shredded smoked cheese, such as Cheddar, gouda, or mozzarella - 2 tablespoon(s) smoky barbecue sauce, divided - 1 tablespoon(s) paprika, preferably sweet Hungarian - 2 teaspoon(s) Dijon mustard - 1 teaspoon(s) minced garlic - 3/4 teaspoon(s) freshly ground pepper - 1/4 teaspoon(s) salt - 1/4 cup(s) reduced-fat mayonnaise - 1 tablespoon(s) sweet pepper relish or pickle relish - 2 teaspoon(s) prepared horseradish - 4 whole-wheat hamburger buns, toasted - 4 slice(s) tomato - 4 thin slices sweet onion, such as Vidalia Directions - Preheat grill to medium. - Place meat, rice, cheese, 1 tablespoon barbecue sauce, paprika, mustard, garlic, pepper, and salt in a large bowl. Gently combine, without over-mixing, until evenly incorporated. Form into 4 equal patties, 1/2 to 3/4 inch thick. - Combine the remaining 1 tablespoon barbecue sauce, mayonnaise, relish, and horseradish in a small bowl. - Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 155 degrees F, 5 to 6 minutes per side. - Assemble the burgers on toasted buns with the barbecue mayonnaise sauce, tomato, and onion. Tips & Techniques Kitchen Tip: Be sure to plan ahead for cooking the wild rice — it takes 40 to 50 minutes. To cut down on cooking time, look for “quick” wild rice, a whole-grain rice that cooks in less than 30 minutes, or “instant” wild rice that’s done in 10 minutes or less. Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs, and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray. Poutine - 1 quart vegetable oil (for frying) - 1 (10 ¼ ounce) can beef gravy - 5 medium potatoes , cut into fries - 2 cups cheese curds Directions: 1 Heat oil in a deep fryer or deep heavy skillet to 365°F (185°C). 2 Warm gravy in saucepan or microwave. 3 Place the fries into the hot oil, and cook until light brown, about 5 minutes. 4 Remove to a paper towel lined plate to drain. 5 Place the fries on a serving platter, and sprinkle the cheese over them. 6 Ladle gravy over the fries and cheese, and serve immediately. Ottawa Valley Strawberry Shortcake Maple Crunch Scones - 2 1/2 cup(s) flour - 1/8 cup(s) sugar - 1/8 cup(s) granulated maple sugar - 1 1/2 tablespoon(s) baking powder - 1/2 cup(s) butter - egg - 3/4 cup(s) milk Marinated Local Strawberries - 16 in season strawberries, quartered - 2 tablespoon(s) white sugar - 2 tablespoon(s) Port wine Chantilly Cream - 1 cup(s) cold whipping cream - 1 teaspoon(s) pure vanilla extract - 3 tablespoon(s) white sugar Strawberry Coulis - 2 cup(s) sliced fresh strawberries - 2 tablespoon(s) white sugar - 1 splash(es) lemon juice - Mint sprigs, for garnish Directions: - Maple crunch scones: Preheat oven to 450 degrees F. Combine the dry ingredients (flour, sugars, baking powder) into a bowl. Cut in butter until butter is pea-sized. Add in egg and milk. Blend until it is emulsified. Using a rolling pin, roll the dough out until it is about 1 inch thick. - Using a round 4-inch cookie cutter, cut scones. Makes approximately 12 scones. Score and place on a lightly greased baking sheet. Bake for 15 minutes or until golden brown. Allow them to cool and cut them in half. - Marinated local strawberries: Mix strawberries, sugar, and Port wine together and allow to marinate for 10 minutes. Reserve. - Chantilly cream: In a large stainless steel bowl, add cream and begin to whip it with an electric mixer or using a balloon whisk. As soon as the cream starts to thicken, add vanilla and sugar. Continue to whip until it forms soft peaks similar to that of a soft-serve ice cream cone. Reserve. - Strawberry coulis: Blend strawberries, sugar, and lemon juice together in a household blender and strain through a strainer. Reserve. - Assembly: Slice the scone in half. Place the bottom half in the center of your plate. Drizzle 1 tablespoon of the strawberry coulis on the scone bottom. Arrange some of the marinated strawberries on the scone and top that with a healthy dollop of the Chantilly cream. Place the scone top on the top and garnish with a mint sprig. Drizzle some additional strawberry sauce for color and flavor. Enjoy. Cameroon (recipes borrowed from the cooks at: www.allrecipes.com, www.cdkitchen.com, and www.celtnet.org.uk) Cameroonian Fried Spinach - 1 (10 ounce) package baby spinach, rinsed - 1 cup fresh shiitake mushrooms, stemmed and quartered - 1 medium onion, coarsely chopped - 1 tablespoon olive oil - garlic powder to taste Directions: Heat the olive oil in a wok, or large frying pan over medium-high heat. Add the mushrooms and onion, and saute until they are about halfway done. Dump in the spinach, and liberally sprinkle with garlic powder. Fry until the spinach has wilted, about 5 to 7 minutes. Buea Coconut Joloffe Rice (Cameroon) Recipe - 1 onion, chopped - 2 tablespoons peanut oil - 4 tomatoes, peeled and chopped - 1 teaspoon tomato puree - 1 1/4 cup coconut milk - 2 carrots, peeled and diced - hot pepper, to taste - salt, to taste - 1 small slice ginger, finely chopped - 1 bayleaf - 1 1/4 cup long-grain rice, washed - 1/4 pound mushrooms, sliced - 1 small green pepper, seeded and chopped PREPARATION: Fry the onion in hot oil, in a large saucepan, for a few minutes. Add the tomatoes and tomato puree. While stirring, fry over a moderate gas for 5 – 6 minutes. Stir in 1/4 cup of the coconut milk and continue to cook until the mixture is reduced and thick. Add the rest of the coconut milk, carrots, hot pepper, ginger, bayleaf and salt. Bring to the boil, and add the rice and the remaining vegetables, stirring with a fork. Reduce to a low heat, cover and cook until the rice has absorbed most of the liquid. Remove the lid, cover with foil and replace the lid until the rice is done. Poulet Directeur Général - 1 chicken, cut into serving pieces - 60ml oil - 2cm piece fresh ginger, grated - 1 ‘Maggi’ cube or a chicken stock cube with a pinch of ground cumin and coriander seeds - 1 garlic clove, minced - 2 carrots, finely chopped - handful of French beans with ends trimmed - 3 sweet bell peppers, de-seeded and chopped - 2 tomatoes, chopped - 1 onion, chopped - optional: plantains for frying Method: Combine the chicken, 1 tbsp oil, spices, carrots, green beans and peppers in a bowl then allow to marinate for at least two hours. Heat the remaining oil in a casserole dish or large frying pan then add the onions and fry briefly until they just begin to soften. Add the chicken then fry over high heat until the pieces are lightly browned all over. Add the remaining ingredients, except the tomatoes then reduce the heat to as simmer. Cook, stirring frequently, until the chicken is done and most of the liquid has evaporated (add a little water if it becomes too dry) then add the tomatoes and simmer for a few minutes more. Serve with rice or Baton de Manioc and fried plantains. Cambodia (recipes borrowed from the cooks at: www.food.com and www.allrecipes.com) Grilled Ginger Chicken Wings - 2 lbs chicken wings - 1/4 cup soy sauce - 1/2 teaspoon salt - 2 teaspoons light brown sugar (I usually add a bit more.) - 3 tablespoons fresh ginger root, grated - 6 garlic cloves, minced - 1 teaspoon paprika Directions: Put chicken wings in a large bowl or ziplock bag with soy sauce, salt, brown sugar, ginger, garlic and paprika, mix well. Cover wings and refrigerate for at least 4 hours or overnight. Cook chicken wings on low heat grill until golden brown & skin is crispy. (About 15 minutes). Serve hot or warm. Cambodian Style Egg Roll - 1 lb Ground pork - 1/2 cup Onion (chopped) - 1/2 cup Carrots (shredded) - 1/4 cup Cooked peanuts (finely chopped) - 1/2 cup Clear noodles (cut into 3″ lengths) - 1/2 tsp Salt - 1/2 tsp White pepper (powder) - 2 tsp White sugar - 1 packet Egg roll shells (super thin) - 2 tbsp Oyster sauce Duck Sauce - 1 jar Apricot jam (12 oz.) - 2 tbsp White vinegar - 1 tbsp Soy sauce - 1/4 tsp Dry mustard Method: Season meat with salt, sugar and cornstarch. Let stand about 10 minutes. Then pour into frying pan. Fry with all ingredients (mix them well) allowing the sauce to cook with ingredients for a few minutes. Spoon about 3-4 tablespoons onto the egg roll shell and wrap. Deep fry at 350 degrees, turning on all sides for even color. Cook until egg rolls are golden brown in color. They are ready to be served (with Duck Sauce). To prepare Duck Sauce blend all the ingredients and serve with egg rolls. Sesame Rice - 1 tablespoon sesame seeds - 1 tablespoon butter or margarine - 1/2 cup uncooked long grain rice - 1/2 cup chopped celery - 1/4 cup chopped onion - 1 cube chicken bouillon - 1/4 teaspoon salt - 1 1/4 cups hot water Directions: In a medium skillet, saute sesame seeds in butter for 2-3 minutes or until golden. Add rice, celery and onion; saute until the rice is browned. Spoon into an ungreased 1-1/2-qt. baking dish. Dissolve bouillon and salt in water; pour over the rice mixture. Cover and bake at 325 degrees F for 50-60 minutes or until rice is tender. Burundi (recipes borrowed from the cooks at: www.alws.s3.amazonaws.com) Grilled Tuna with Herbed Aioli - 1/4 cup olive oil - 2 tablespoons red wine vinegar - 2 tablespoons chopped fresh basil - 2 teaspoons chopped fresh thyme - 2 teaspoons dried tarragon - 2 large garlic cloves, finely chopped - 1/3 cup Mayonnaise - 4 Tuna steaks (each about 3cm thick) Method: Whisk together first 6 ingredients in shallow dish for marinade. Place Mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside. Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally. Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve. Spinach Potatoes - 4 large potatoes (peeled) - 2 cups chopped spinach - 1 cup olive oil or vegetable oil - 2 garlic cloves(minced) (or teaspoon of garlic powder ) - 2 cups garbanzo Beans - 1 red pepper(seeded+ diced) - 1 green pepper(seeded + diced) - 1 medium Onion (diced) - 1 teaspoon oregano - 1 teaspoon dried basil - Sprinkle of red pepper powder Method: Boil potatoes 8 minutes. Add spinach and cook until potatoes are tender. Drain pot. Heat oil in large, deep frying pan until lightly bubbling. Add potatoes, spinach, Beans and remaining ingredients (except red pepper powder). Sautee (stirring with spatula) until potatoes become slightly creamy and ingredients are heated through. Sprinkle all over with red pepper powder. Cover pan; simmer at medium heat 3 mins. Date and Banana Mix - Ingredients: - 250 g butter - 200 ml sugar - 2 eggs - 500 ml flour - 1 pinch salt - 10 ml baking powder - 4 bananas - 250 g dates - 15 ml melted butter - 5 ml cinnamon - 30 ml sugar Method: Preheat oven to 180°C. Cream butter and sugar together until light and fluffy. Beat the eggs in one at a time. Add the flour, salt and baking powder and mix well. Place half the mixture into a greased 9 x 13 baking dish. Cover the dough with banana slices and chopped date pieces. Place the remaining dough over as a topping. Bake for 30-35 minutes until golden brown. Remove from oven. Brush the melted butter over the top while still hot. Mix cinnamon and sugar and sprinkle over the top. Ready to serve Burma (recipe borrowed from the cooks at: www.asiarecipe.com and recipes.wikia.com) Burmese Chicken Curry - 1/2 cup vegetable oil - 1/2 teaspoon turmeric - 3 large onions, chopped finely - 4 cloves garlic, minced - 2 tablespoon ginger finely minced - 1 teaspoon cayenne pepper - 2 teaspoon ground cumin - 1 teaspoon ground coriander - 3 teaspoon garam masala - 4 whole chicken breasts and 3 whole chicken legs - 1 cinnamon stick - 1 bayleaf - 8 cups chicken broth - 2/3 cup chick pea flour or dried yellow split peas - 2 cups coconut milk - 1 tablespoon fish sauce - salt to taste - 2 lbs fresh Chinese egg noodles Condiments - Peel and slice 12 garlic cloves crosswise. Fry them in 4 tablespoon oil until they are golden. Remove and cool. - 3 hard cooked eggs quartered - 2 red onions slivered lengthwise - 3 green onions thinly sliced - 2 limes or lemons cut into wedges - 1 bunch fresh coriander sprigs, trimmed. - 2 tablespoon crushed dried Asian Chili peppers sauted in 1 tablespoon vegetable oil Directions Heat the vegetable oil in an 8 to 12 quart pan or Dutch oven. Stir in the turmeric and cook it for one minute. Add the onions and cook on medium heat stirring occasionally, until the onions are limp but not browned, about 20 minutes. Add the garlic, ginger, cayenne, cumin, coriander and garam masala. Cook and stir the mixture about 1 minute. Add the chicken pieces and stir to coat them with the onions and spices. Add the cinnamon, bay leaf, and chicken broth, and simmer for 25 minutes. Mix the chick pea flour with 1 1/3 cups water, or grind the lentils to a flour in a blender or mortar and mix 3/4 cup of the resulting flour with 1 1/3 cups water. Stir the mixture into the soup. Add the coconut milk, cover and simmer for an additional 30 minutes. Thaw egg noodles if frozen. Put noodles in a large pot of boiling water and boil for 6-7 minutes. Drain noodles and stir in a couple of teaspoon of vegetable oil to keep them from sticking together and set aside. Remove the pan from the heat and carefully lift out the chicken pieces. Remove the meat from the bones and return it to the sauce. Add fish sauce and salt to taste. Serve the noodles of a platter and the curry and condiments separately. Diners first serve themselves to noodles, then the curry, then to the condiments they like. Banana Shwe Gye Cake - 2 cups semolina (shwe gye) - 2 cans (13.5 oz each) coconut milk - 1 can (5 oz) evaporated milk - 2 eggs, beaten - 1 1/2 cup Sugar - 4 ripe bananas, mashed - 1 cup (2 sticks) butter or margarine - 1 tablespoons poppy seeds - nonstick cooking spray - water (as needed) Directions Heat oven to 350 degrees. Coat 9-inch square baking pan with nonstick cooking spray and set pan on foil-lined baking sheet. In a dry skillet, roast semolina over medium heat for 10 minutes. Remove from heat when semolina changes color. Next, combine the coconut milk, 1 1/2 cups water, evaporated milk, eggs, Sugar and bananas in a large pot and stir over medium heat for 4–5 minutes or until mixture starts simmering. Pour in the roasted semolina over the mixture and continue stirring slowly over medium heat until the mixture thickens. Add the butter or margarine and stir briefly. Pour the thick batter into the baking pan and bake for 1 hour, when the top is evenly golden brown. Sprinkle with poppy seeds. Place the cake under a broiler and broil for 2–3 minutes. Then let cool in room temperature, cover and leave overnight. Makes 6-10 servings. Burkina Faso (recipes borrowed from the cooks at: www.celtnet.org.uk and www.healthy-life.narod.ru) Burkinabe Spiced Lamb Balls - 200g yellow onions - 1/2 tsp cinnamon - 1 tsp powdered ginger - 1 tsp garlic powder - 1 tsp chilli flakes - 1 tsp ground coriander - 1 tsp salt - 4 tbsp groundnut oil - 900g cooked lamb cut into 3cm strips - 3 large eggs, lightly beaten - 50g breadcrumbs Method: Add the salt to the groundnut oil and place in a large frying pan. Heat then add the yellows, cinnamon, ginger, garlic powder, chilli flakes, coriander and cooked lamb. Fry until the onions have softened. Allow the mixture to cool and put once through a meat grinder. Add the eggs and form into 3cm balls before dipping in the breadcrumbs. Chill for an hour in the fridge before cooking. Deep fry at 180°C for about 4 minutes until browned. Spear the balls with toothpicks and place in a bowl. Serve with a Piri-Piri dipping sauce Sweet Potato Fritters (Krakro) - Ingredients: - 4 sweet potatoes - 3 eggs - 15 ml plain flour - 30 ml margarine - A little milk - Breadcrumbs Cooking Instructions: Peel and boil the potatoes until tender. In a mixing bowl, mash the cooked potatoes and add in the flour, and a little salt, and mix well. Add milk as necessary to make a workable paste. Beat eggs and put into a shallow dish. Put the breadcrumbs into another shallow dish. Take a scoop of potato batter and make into a flat cake about 5mm deep and 5 cm diameter. Coat both sides in beaten egg. Coat both sides in breadcrumbs. Fry the fritters on each side until golden brown. Serve hot with chutney and fairtrade lemon quarters as a starter or serve hot as a side dish. Bulgaria (recipe borrowed from the cooks at: www.findbgfood.com) Imambayalda (Babaganoush, Stuffed Eggplants) - 4 eggplants - 6 tomatoes, grated - 5 onions, chopped - 2 carrots, grated - 1 celery, grated - 4 cloves garlic, finely chopped - half a lemon, - 1 bay leaf, - parsley, - peppers, - half a cupful sunflower oil, - salt Preparation: Remove the top of the eggplants and scoop out the soft insides (you should end up having 4 hollow eggplants with half of their meat still on the sides). Heat the oil and cook the onions until golden. Add the carrots, celery, tomatoes, garlic and parsley, add the bay leaves and some water and sauté for 5 minutes. Stuff the eggplants with this mixture (you can add some of their meat you scooped out if you don’t have enough ingredients to fill them with), top with a slice of tomato and bake in a 375F oven for 25 minutes. Serve warm or cold. Brunei (recipes borrowed from the cooks at: www.asiarecipe.com) Beriani - 1 chicken, about 900gms ( beef/mutton ) - 1 tbsp poppy seeds - 1 clove garlic - 1 cup shallots – sliced - 1 tsp curry powder - 2-3 tsps salt - 2 chillies - 1/2 coconut – grated - 5 cm piece ginger - 4 tbsps ghee - 5 cloves - 5 cm cinnamon stick - 10 cashew nuts - 10 almonds - 450 gms long-grain rice Directions Cut chicken into 6 — 8 pieces. Grind together garlic, ginger, chillies, poppy seeds, cashew nuts and almonds. Heat ghee and fry cloves, cinnamon, shallots. Add in the chicken pieces, 1 tsp salt, ground ingredients and curry powder. Stir to mix and cook covered for 10 minutes. Extract 1 – 2 cups coconut milk from coconut. Add in salt. Mixed with washed rice and cook it. When the rice has absorbed all the milk, make a well in the center and put the chicken mixture. Cover and allow rice to cook over very low fire. Fried Noodles - 1 lb Uncooked soba noodles - 3 tb Low-sodium soy sauce - 1 tb Brown sugar - 2 ts Crushed red pepper flakes - 1 c Finely chopped onions - 1 tb Minced garlic - 1 tb Peeled & grated gingerroot - 1 c Snow peas - 6 ea Scallions, chopped - 1 t Grated lime peel - 1 c Mung bean sprouts - 8 oz Firm tofu — cut into 1/2-inch cubes - 1 tb Fresh lime juice - 1/4 c Chopped fresh cilantro Directions: Prepare noodles according to package directions, drain and set aside. In a large, nonstick saute pan, combine soy sauce, brown sugar and red pepper flakes. Stir to dissolve sugar. Add onions, garlic and gingerroot. Cook for 2 minutes. Add snow peas, scallions and lime peel. Toss and cook until peas are tender and bright colored, about 1 to 2 minutes. Add bean sprouts and tofu. Continue cooking and toss just until bean sprouts are slightly wilted. Add noodles and toss to mix. Add lime juice to taste and garnish with cilantro. Serve hot. Vegetable Salad - 1 c Cubed, firm tofu (1/2-in. –cubes) - 2 Stalks celery, cut into -julienne strips - 2 Carrots, shredded - 2 Italian plum tomatoes, cut -into thin wedges - 1/2 Cucumber, thinly sliced - 1 c Fresh bean sprouts - 1 c Broccoli florets - 1/2 c Szechuwan Peanut Dressing - Garnish: raisins, toasted sesame seeds, fresh watercress sprigs, or unsalted peanuts, optional —–DRESSING—– - 1/3 c Peanut butter, smooth or -crunchy - 1/2 c Hot vegetable stock or hot -water - 1 t Soy sauce - 2 tb Rice vinegar - 2 tb Safflower oil - 2 Cloves garlic, minced - 1/2 ts Dry crushed red pepper (1 -teaspoon if you prefer -spicy flavoring Directions In a large bowl, gently toss together salad ingredients. In a small bowl, combine dressing ingredients. Pour over salad and toss again. Top with garnish. Advance Preparation: Both salad ingredients and dressing may be prepared in advance and refrigerated. For best quality, toss together just before serving. Hints: To cook bean thread, immerse it in boiling water for about 10 minutes to soften. Drain, rinse with cool water, and cut into 3-inch strands. For those concerned about complete protein, tofu, peanuts and sesame seeds complement one another to form a high-quality “complete” protein. British Virgin Islands (recipe borrowed from the cooks at: www.caribbeanchoice.com) Rasta Pasta - 3 tablespoons olive oil - 2 cloves garlic, minced - 1 large onion, sliced - 2 yellow and/or red peppers, cored, seeded and cut in lengthwise julienne slices - 1 pound fettuccini - 1 tablespoon olive oil - 2 cups cooked drained black beans - 2 cups cooked broccoli floweretes (just the top portion of small broccoli) - ¼ cup chopped fresh basil or 1 teaspoon dried - 2 teaspoons fresh chopped oregano or ½ teaspoon dried - Parmesan cheese METHOD / DIRECTIONS: Heat oil in a large skillet and sauté garlic, onions and peppers just until limp. Add drained, cooked black beans. Cook fettuccini in rapidly boiling salted water just until cooked. Drain and toss with olive oil. Combine cooked pasta with pepper mixture, broccoli and seasonings. Sprinkle generously with freshly grated Parmesan cheese. SERVING SUGGESTIONS: This can be served hot or at room temperature as a salad or main dish. Brazil (recipes borrowed from the cooks at: www.allrecipes.com) Mom’s Stovetop Pork Ribs - 10 pork spareribs - 1/2 cup soy sauce - 10 cloves garlic, crushed - 1 tablespoon dried rosemary - 1 tablespoon dried oregano - 2 bay leaves - 1 lime, juiced - 10 sprigs fresh parsley - ground black pepper to taste - 2 limes, cut into wedges Directions Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes. When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley. Brazilian White Rice - 2 cups long-grain white rice - 2 tablespoons minced onion - 2 cloves garlic, minced - 2 tablespoons vegetable oil - 1 teaspoon salt - 4 cups hot water Place the rice in a colander and rinse thoroughly with cold water; set aside. Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes. Brazilian Collards - 1/2 pound peppered bacon, diced - 1 onion, chopped - 2 pounds collard greens – rinsed, stemmed and torn into 3×6 inch pieces - 1 cup chicken stock - 1 teaspoon cayenne pepper - 2 tablespoons red wine vinegar Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes. Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes. Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2. Brazilian Passion Fruit Mousse (Maracuja) - 8 passion fruits - 1 tablespoon white sugar - 1 (14 ounce) can sweetened condensed milk - 2 cups cream Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk. In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour. Botswana (recipe borrowed from the cooks at: www.celtnet.org.uk) Botswanan Chicken Pie For the Dough: - 490g plain flour - pinch of baking soda - pinch of salt - 2 egg whites - 1 egg yolk - 225g butter or margarine - 60ml cold water For the Filling: - 60g butter - 100g onion, sliced thinly - 1 apple, peeled and diced - 450g cooked chicken, chopped - 2 tsp hot chili powder - 100g currants - 2 tomatoes, diced - salt, to taste - 1 egg yolk whisked in 1 tbsp water Method: For the filling, add the butter to a pan and use to fry the onion until softened (about 5 minutes) then add the apple, chicken, chili and currants. Fry for 1 minute more then add the tomatoes and season. Cook for about 5 minutes, or until the tomatoes begin to release their juice then continue cooking gently until the mixture is almost dry (but not totally dry). Take off the heat and set aside to cool. In the meantime prepare the pastry: Sift together the flour and baking soda into a bowl. Cube the butter and rub into the flour with your fingers until the mixture resembles fine breadcrumbs. Whisk the eggs together and stir into the flour and butter mix. Add just enough water to bring the mixture together as a dough then roll out to about 4mm thick. Use a plate to cut circles about 15cm in diameter. Add about a tablespoon of the meat mixture in the centre of each pastry circle (exactly how much will depend on the size of the round) then fold the pastry over into a half-circle and use a fork to press down and seal the sides. Prick the middle to make a few steam holes then transfer to a lightly-greased baking tray. Brush the top of the pie with the eggwash then place in an oven pre-heated to 180°C. Bake for about 35 minutes, or until the pie has begun to color and the filling is hot. Serve hot or cold. Bosnia (recipes borrowed from the cooks at: recipes.wikia.com) Cevapcici - 1 lb ground beef - 1 lb ground pork - 1 large yellow onion, peeled and grated - 3 cloves garlic, peeled and crushed - 3 tbsp hot Hungarian paprika, or sweet paprika and a little cayenne - 2 tbsp freshly ground black pepper - salt to taste - Pinch of freshly grated nutmeg - olive oil for basting Yogurt sauce - 1 pint yoghurt - ½ cucumber, peeled, grated and drained 1 hour - 2 cloves garlic, peeled and crushed - 3 tbsp lemon juice - salt and ground white pepper to taste - Pinch of cayenne pepper Directions Mix all the ingredients, except the oil, thoroughly and roll the mixture into little “cigars” about 1 inch by 3 inches. Rub lightly with olive oil and grill or broil until done. Burek - 10 sheets of filo dough - 4 – 5 eggs - 500 g ricotta cheese - 200 g of your 2 favorite cheeses - pepper - butter and oil Directions Mix the cheeses, eggs and pepper together. Set aside. Use a large soufflé or a deep pie dish for this one. Oil the bottom of the pan. Then put 1 sheet of filo dough and cover the bottom. Brush some butter over the filo dough. Repeat this again and then put some filling on. Repeat this until you use all of the filo dough sheets and cheese. Top with butter and put into a pre-heated oven at 350°F for 45–55 minutes. Do check from time to time and brush additional butter on the top. Serve in small triangles or enjoy as a dinner dish with a green salad. Ziveli!. Bolivia (recipes borrowed from the cooks at: www.boliviaweb.com and www.boliviabella.com) Fricasé (spicy pork meat stew) - 2 spoonfuls oil - 2.2 pounds pork meat, preferable ribs, cut into 16 pieces - 1 cup white onion, cut into thin strips - 1 teaspoon ground cumin - 1/2 teaspoon ground black pepper - 1 teaspoon crumbled oregano - 4 cloves garlic, minced - 1/2 cup ground cayenne pepper (1/2 kilo in cases) - 1 spoonful salt - 1/2 cup green onion, cut into thin strips - 8 cups boiling water - 1/2 cup plain bread crumbs, to thicken To Serve - 4 cups cooked white corn - 8 peeled potatoes (cooked separately) - Preparation In a large pot heat the two spoonfuls of oil over medium heat. Add the pork and fry until golden. Add onion, cumin, pepper, oregano, garlic, cayenne pepper, salt and green onion. Stir and add the eight cups of boiling water. Let cook until the meat comes off a little of the bones, at least two hours. Try to maintain the initial amount of broth, adding a little of water if necessary. Shortly before serving, add bread crumbs to thicken. Serve in a deep plate with sufficient broth. Garnish with one cooked potato and cooked white corn. Suspiros (Baked Meringues) - 8 egg whites - 1/2 lemon - 3 and 1/2 cups of powdered sugar - Baking paper Instructions: Beat the eggs until they form soft peaks. Continue to beat them as you gradually add the sifted powdered sugar and juice from 1/2 a lemon. Beat continually until firm peaks form. Heat your oven to 350 degrees. Place a piece of baking paper on a cookie sheet and drop the meringue by large spoonfuls onto the paper. Lower the oven temperature to about 250 and bake until slightly toasted. Remove and cool. Your meringues will be crunchy but fragile and will break easily. They’ll also melt in your mouth. Bhutan (recipes borrowed from the cooks at: www.peisch.com) Buckwheat Noodles With Egg Strips And Scallion (Bumthang Putta) - 1 bunch large scallions, trimmed and cut into lengths to fit the feed tube - 1 small onion, peeled and quartered - 1 medium tomato, quartered - 3 large eggs - Salt and freshly ground black pepper - 1 tablespoon vegetable oil - 1/2 pound Japanese buckwheat noodles (soba) Cook the noodles in a saucepan of boiling water until just tender. Drain and rinse under cold water. Reserve. Slice the scallions with the thin [2mm] slicing disc. Set aside. Chop the onion coarsely with the metal blade, about 5 pulses. Set aside. Chop the tomato, about 4 pulses. Beat the eggs in a bowl with salt and pepper to taste. Heat 1 teaspoon oil in a nonstick 10-inch skillet over medium-high heat, add the eggs, and cook, tilting the skillet to let the uncooked egg flow underneath the omelet, until set, 2 to 3 minutes. Invert onto a cutting board and cut into 1/4-inch strips. Cook the onion in the remaining 2 teaspoons oil in the skillet over moderate heat, stirring, until browned, 3 to 5 minutes. Add the scallions and tomato and cook until softened, about 3 minutes. Add the noodles and egg strips and toss carefully over low heat until heated through. Makes 6 servings. Pork with Radish and Bok Choy (Phaksha Pa) - 1 medium onion [about 4 ounces, 110g], peeled and quartered - Fresh ginger, peeled and cut into a 1 inch [2.5cm] cube - 1 medium daikon or white radish [about 31/2 ounces, 100g], peeled, halved lengthwise, and cut crosswise to fit the feed tube - 1 stick unsalted butter [4 ounces, 40g] - 1 pound boneless pork shoulder [450g], cut into 6 by 1/2 inch [15 by 1.25cm] strips - 1/2 cup water [120ml] - 2 tablespoons chili powder - 2 teaspoons salt - 3 large heads bok choy [about 3 pounds total, 1.3kg], stems removed and leaves cut into 1/2-inch [1.25cm] strips - 6 ounces dried pork [170g], cut into 3 by 1/2 inch [7.5 by 1.25cm] strips - 1 large fresh green chili pepper [about 1/2 ounce, 15g], seeded and cut into julienne strips Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Drop the ginger through the feed tube with the motor running and chop finely, about 10 seconds. Set aside. Slice the daikon with the thick [6mm] slicing disc. Melt the butter in a large saucepan. Add the pork shoulder, onion, daikon, water, chili powder, and salt and simmer over low heat until the pork is just tender, about 1 hour and 25 minutes. Meanwhile, cook the bok choy in a saucepan of boiling water until tender, about 5 minutes. Drain. Add the ginger, bok choy, dried pork, and chili pepper to the stew and simmer over low heat until heated through, 5 to 10 minutes. Makes 6 servings. Bermuda (recipes borrowed from the cooks at: www.experiencebermuda.com and www.caribbeanchoice.com) Roast Rockfish, Pan Fried Tofu with Caramelized Artichokes, Shaved Fennel Salad, Red Pepper and Tamarind Coulis Portion rockfish (skin off) Slice of tofu (can get flavored tofu for added flavor) - 2 tinned artichoke hearts, halved lengthways - 1 bulb baby fennel - 50 ml Virgin olive oil - Juice and zest of one lime - 1 lemon - Half a teaspoon white sugar - 2 red peppers - 1 large shallot Tamarind paste - Boiling water - A little diced butter - Salt and pepper - Sprig of chervil Red Pepper and Tamarind Coulis Gently sauté red peppers and finely diced shallots in a little olive oil being careful not to add any color. When peppers and shallots have softened and starting to stew, season with salt and pepper, then add a little boiling water until just covered. Add tamarind paste and stir. Transfer to food processor and blend till smooth puree. Pass coulis through fine sieve. Whisk in a little cold diced butter to add richness and sheen. Citrus Vinaigrette with Shaved Fennel Salad Whisk 2 tablespoons of olive oil into the juice and zest of the lime, add the sugar and season to taste. Run fennel through mandolin (watching fingers) in long even strokes or very fine strips called ‘julienne’ which is the fennel cut finely length ways with a sharp knife. Marinate fennel with vinaigrette. (If fennel has frizzy green leaves these can be finely chopped and added for extra flavor and garnish.) Pan frying of Tofu and Artichoke Hearts Place tofu in a pan with a little hot oil, lightly season, then shallow fry till golden all over. Place artichoke halves face side (flat side) down in a little hot oil and caramelize till golden, seasoning lightly with salt and pepper. Roasting of Rockfish Place seasoned rockfish (rounded side/spine side) down in a lightly oiled preheated, nonstick pan. Let it sit without moving for a couple of minutes over the heat allowing a golden crust to form. Place fish in pan into a preheated hot oven and allow cook through. Approximately 8 minutes. Fish must feel firm to touch. Remove pan from oven, gently turn fish over, and squeeze a good sprinkling of lemon juice over beautifully golden fish. To Assemble Spread the coulis on the bottom of warm plate or bowl by making a generous dot. Place the panfried golden tofu on the dot just off centre with the artichoke halves running down next to it. Then place the rockfish at a slight angle over tofu and artichokes, allowing you to see a little of the garnish and sauce on either side. Top the rockfish with the shaved fennel salad, garnish with a sprig of chervil and serve. Bermudan Spanish Rice - 6 strips bacon - 1 onion, minced - 1 green bell pepper, minced - 2 cups chopped tomatoes and their juices - 1/4 cup tomato paste - 1 1/2 cups rice, medium grain - 1/2 teaspoon dried thyme - 2 cups water or chicken stock METHOD / DIRECTIONS: Preheat the oven to 350 degrees F. In an oven-proof casserole or a sauce pan, large enough to hold 4 cups of finished rice and fitted with a cover to be used in step 3 below, over high heat, cook the bacon until crisp, remove from pan, let cool, and crumble into small pieces. In the pan drippings from the bacon, over medium heat, cook the onion for 3 minutes. Add the bell pepper and sauté for 1 minute. Add the tomatoes and their juices, the tomato paste, the rice, salt, and pepper to taste, and the thyme, and sauté for 1 minute. Add the water and bring to a boil. Cover the pan and place it into the oven for 30 minutes. Remove the rice from the oven. Using a fork, fluff the cooked rice and mix in the crisp crumbled bacon before serving. Benin (recipes borrowed from the cooks at: www.celtnet.org.uk and www.cdkitchen.com) Chicken Meatballs with Red Sauce - 1 chicken, jointed and deboned - 200g peanut butter - 1 hot red chilli - 1 bunch of spring onions, washed and chopped - 4 onions, peeled and chopped - 6 tomatoes, blanched, peeled, de-seeded and chopped - 250ml red palm oil - salt and freshly-ground black pepper Method: Place half the peanut butter in a bowl and work in a little hot water, so you have a smooth paste. In the meantime, combine the chicken flesh, the remaining peanut butter, chili, spring onions and salt in a blender. Process until smooth then scoop out. Take teaspoons of the meat mixture and shape into balls. Heat the red palm oil in a pan, add the chicken meat balls and fry until golden brown all over. As soon as they are nicely cooked add the onions, tomatoes and diluted peanut butter. Season to taste with salt and black pepper then bring to a boil. Cover the pan and cook over low heat for 15 minutes. Turn the mixture into a serving dish and serve immediately. Akkra Funfun (Benin) Recipe - 1 1/2 cup dried white beans - 1/4 cup water - 2 teaspoons salt - oil for deep-fat frying (a mixture of two parts peanut oil to one part palm oil gives an authentic taste) - 2 tablespoons finely chopped onions - salt, to taste - cayenne pepper, to taste Wash and soak the beans and cook them according to directions on the package. Drain them well and place in a blender with the water and salt. Blend until they form a thick, dough-like paste. (Add more water if necessary.) Heat the oil to 350 to 375 degrees F in a deep, heavy saucepan or a deep-fat fryer. Fold the chopped onion, salt, and cayenne pepper into the bean paste. Drop the mixture into the oil 1 tablespoon at a time and fry until golden brown. Drain the fritters on paper towels and serve while hot. Coarsely chopped hot Guinea pepper-type chilies or finely chopped okra may also be added to the mixture. Belize (recipes borrowed from the cooks at: www.caribbeanchoice.com and www.belize.com) Belinean Rice & Beans - ½ pound red kidney beans - 2 cups rice - 1 cup thick coconut milk - 1 medium onion (sliced) - ½ bell (green) pepper - 1 clove garlic (optional) - 1½ teaspoon salt - ½ teaspoon ground black pepper - ¼ teaspoon dried thyme METHOD / DIRECTIONS: Cover beans in water, and soak overnight. Put beans in pot; add onions, bell pepper, garlic, and enough water to boil until beans are tender and whole. Add coconut milk, and seasonings. Add rice to beans, and cook over gentle heat until liquid is absorbed. Stir gently with a fork, and add a little water as necessary, until rice is cooked. Sweet Plantain and Pepper Stuffed Chicken Matinade - 2 fresh lemons, juiced - 4 garlic cloves, minced - 1 tablespoon dried Mexican oregano, crushed - 2 tablespoons olive oil - Salt and freshly ground pepper - 1 whole 3 to 31/2 pound chicken METHOD / DIRECTIONS: In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours. Sweet Plantain and Pepper Stuffing - 4 slices bacon, diced - 1 large ripe plantain, peeled and cut into 1/2inch cubes - 2 garlic cloves, peeled and chopped - 1 small red pepper, seeded and chopped - 1 Anaheim chili, seeded and chopped - 1/2 bunch oregano, chopped - 1/2 cup chicken stock - 2 slices country bread, diced and dried - 1 teaspoon salt - 1/2 teaspoon freshly ground pepper - 1/2 cup chicken stock METHOD / DIRECTIONS: Over medium high heat, sauté the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through. Potato Pone - 2 pounds sweet potato - 1 tsp. nutmeg - 2-4 oz root ginger (grated) - 1 cup raisin - 2 cups brown sugar - 2 tsps. vanilla - 4 cups milk (evaporated or coconut) - 2 tbsps. margarine (melted) METHOD Grease baking tins or Pyrex dishes. Pre-heat oven to 450 degrees Fahrenheit Wash, peel and grate potato If using coconut milk not canned or from powdered mix, then grate your coconut and squeeze with water to get four cups milk (or use the evaporated milk) In a large bowl, add the grated potato, sugar,vanilla, nutmeg and ginger. Mix well. Add the milk and margarine. Mix well. Put in baking pans or Pyrex dishes. Put on bottom shelf of oven for 35 -40 minutes. Then remove to top shelf, lowering oven to 350 degrees Fahrenheit. Cook for about 80 minutes until brown or check with a knife, which should come out clean. The top should have a jelly, sticky look. The potato pound is similar to another all-Belizean quick and easy dessert – bread pudding – and yes, you got it – basically you substitute the grated potato in the above recipe for mashed up bread and bake for less time. The ginger used in the above recipe and the aforementioned tablata is not only used in desserts, but is also a key ingredient in some East Indian dishes, especially those made by the descendants of the original East Indians, many of whom have intermarried with Creole families. In particular, the yellow ginger is a delicacy used in the distinctive cohune cabbage dish Belgium (recipes borrowed from the cooks at: www.foodnetwork.com, www.recipes4us.co.uk, and answers.yahoo.com) Waterzooi de Poulet - 2 tablespoons butter - 2 carrots, peeled and diced - 2 leeks, chopped, rinsed and dried - 2 all-purpose potatoes, peeled and diced - Salt and white pepper - 6 cups chicken stock or broth - 1 fresh bay leaf or 2 leaves dried - 4 sprigs fresh parsley, plus a handful chopped for garnish - 4 sprigs fresh thyme - 4 boneless, skinless chicken breasts, 8 ounces - 1 cup heavy cream - 1 large egg yolk - Crusty baguette, warmed, for passing Directions: In a deep pot over moderate heat melt butter and saute the vegetables for 5 minutes. Season with salt and white pepper. Tie together bay, parsley and thyme and add to the pot with stock or broth. Cover the pot and raise heat to bring liquid to a boil. Add chicken to the pot, cover and reduce heat to medium low. Poach the chicken 10 minutes. Uncover the pot. Remove chicken and slice. Whisk cream and egg together. Add a ladle of cooking broth to cream and egg to temper it. Stir cream and egg mixture into the waterzooi and stir constantly for 2 to 3 minutes to thicken. Add chicken back to the pot along with chopped parsley. Adjust seasoning. Ladle waterzooi into warm shallow bowls and serve with crusty baguette for dipping. Brussels Sprouts in Beer - 450g/1lb Brussels Sprouts, trimmed - Approx. 480ml/16fl.oz. Dark Beer - 1/2 teasp Salt - 3 tbsp Butter Instructions Place the sprouts in a medium saucepan and pour in enough beer to cover. Bring to the boil then reduce heat and simmer for 15-20 minutes or until tender, adding more beer if necessary. Drain well then return to the pan, season with salt and add the butter. Stir over a low heat until the butter has melted and coated the sprouts. Serve immediately. Belgium Strawberry Mousse - 1 Pound Strawberries — sliced - 2 Tablespoons Granulated Sugar - 1 Tablespoon Kirsch Or Grand Marnier - 1/2 Cup Confectioner’s Sugar - 1 1/4 Cups Whipping Cream Directions: Place half the strawberries in bowl and sprinkle with the granulated sugar and kirsch. Let macerate for 15 minutes. Puree the remaining strawberries together with the confectioner’s sugar. Whip the cream into stiff peaks. Reserve a quarter of the whipped cream for garnish and refrigerate. Carefully fold the remaining cream into the pureed strawberries. Arrange the macerated strawberries in 4 wine glasses, reserving a few slices for garnish. Fill the glasses with strawberry cream, cover with plastic wrap and refrigerate for a few hours. Pipe the reserved whipped cream through a pastry bag fitted with a star tip and decorate with sliced strawberries. Belarus (recipes borrowed from the cooks at: www.marga.org) Mushroom Stuffed Draniki - 4 potatoes - 2 tsp. flour - 1 egg - salt and pepper to taste - vegetable oil for frying For the stuffing - 1/2 oz dried mushrooms - 1 onion, finely sliced - salt - oil for frying Instructions: Prepare the stuffing. Wash the dried mushrooms and soak in cold water for 3-4 hours. Wash the mushrooms again and return to the water you used to soak them. Pour water with mushrooms into a saucepan and boil for about 1 hour. Remove mushrooms from the stock and mince finely. Reserve the stock. Meanwhile, fry the slice onion until golden. Add the minced mushrooms and 1/2 cup of the mushroom stock and mix well. Prepare the draniki. Shred the raw potatoes and wring them out. Add the flour, egg, salt and pepper and mix. Shape the potato mixture into small balls, flatten with your hand, put a little bit of filling on top and cover with more potato mixture. Flatten into patties and fry until golden brown. Place in oven for a few minutes and serve. You can accompany the draniki with sour cream. Machanka (pork stew) - 1 lb stewing pork - 2 tbsp. butter - 1 cup + 2 tbsp. beef or pork stock - 1 onion - 1 tbsp. flour - 1 cup sour cream - 2 bay leaves - salt to taste Instructions: Cut pork into bite-size pieces. Melt butter in a saucepan and fry the pork until dark. Add 1 cup of stock, bay leaves and salt, cover and cook for about 20 minutes or until the pork is half done. Meanwhile, in a separate saucepan, sauté the flour for a couple of minutes. Add 2 tbsp. of stock and mix well. Strain and return to saucepan. Add sour cream and salt to taste. Mix well and cook over low heat for 5 to 10 minutes. Heat oven to 350F. Put pork in baking dish, cover with sour cream sauce and bake in oven for about 20 minutes or until done. Serve with pancakes. Barbados (recipes borrowed from the cooks at: www.islandflave.com) Grilled Tuna Steaks - 4 Tuna steaks - 2 tbsp low sodium soy sauce - 1 tbsp Worcestershire sauce - 1 tsp sugar - 1 tsp Dijon mustard - 1 tbsp vegetable oil Directions: Place tuna in dish in a single layer. In a small bowl, whisk together the soy sauce, Worcestershire sauce, mustard & sugar Pour marinade over tuna, turn steaks until well-coated on each side. Cover, let stand in refrigerate for at least 30 minutes up to 2 hours. Heat the grill. Remove tuna and reserve marinade for basting. Grill tuna for about 5-10 on each side and basting often with reserved marinade. Papaya Black Beans Rice - 1 Medium papaya, peeled, seeded, and diced - 2 tsp olive oil - 1/2 cup orange juice - 1/4 cup lemon juice - 1 cup chopped red onion - 2 tbsp fresh chopped cilantro - 1 Large finely chopped red bell pepper - 1 Large finely chopped green bell pepper - 1/2 tsp cayenne pepper - 2 Garlic cloves, minced - 2 15-oz can black beans, rinsed and drained - 6 cups brown rice, cooked Directions: In large skillet heat oil over medium heat, add the onion, red, and green peppers. Add remaining ingredients except beans and rice. Cook for 5 minutes, stirring occasionally. Add the beans, stir and cook about 5 minutes. Serve over rice. Bangladesh (recipes borrowed from the cooks at: www.allrecipes.com and www.deshigrub.com) Yellow Dhal – Sweet Potato Soup - 1 1/2 cups dry yellow lentils - 2 1/2 cups water - 1/4 teaspoon ground turmeric - 1 sweet potato, peeled and cut into 1-inch cubes - 2 tablespoons vegetable oil, divided - 1 onion, finely chopped - 1 tomato, finely chopped - 3 fresh jalapeno peppers, seeded and finely diced - salt and freshly ground black pepper to taste - chopped fresh cilantro, for garnish Directions - Rinse lentils under running water; drain. Place lentils, 2 1/2 cups water, and turmeric in a medium pot, and bring to a boil. Cover, reduce heat, and cook until lentils are tender, about 30 minutes. - Meanwhile, place cubed sweet potato in a steamer over 1 inch of boiling water. Cover and cook until tender but still firm, about 15 minutes (time may vary depending on size of potato pieces). Once tender, mash sweet potato and lentils together; set aside. - Heat the oil in a skillet over medium heat, and cook the onion until lightly browned. Stir in tomato, jalapenos, salt, and pepper, and continue cooking another 3 to 5 minutes. Place lentils, vegetables, and potatoes in a stockpot over medium heat. Stir in water as needed to attain desired consistency. Serve warm with cilantro or green onions. Cilantro Chutney - 2 bunches fresh cilantro, leaves picked from stems - 2 tablespoons minced fresh ginger root - 1 teaspoon cumin seeds - 2 green chile peppers - 2 tablespoons lemon juice - 2 tablespoons tomato sauce - 1 tablespoon water, or as needed Blend the cilantro, ginger, cumin, green chile peppers, lemon juice, and tomato sauce in a food processor or blender until finely ground. Stir water into the mixture to give a sauce-like consistency as desired. Veggie Samosas - 1 tablespoon vegetable oil - 1/2 cup chopped onion - 3 (19 ounce) cans garbanzo beans, drained - 2 tablespoons curry paste - 1/2 cup apple juice - 3 sheets frozen puff pastry, thawed - 1/4 cup all-purpose flour for dusting - Preheat oven to 350 degrees F (175 degrees C). - Heat oil in a large skillet over medium-high heat. Saute onion until browned, about 5 minutes. Reduce heat and add garbanzo beans. Mix curry paste with apple juice until smooth, then add to skillet. Simmer mixture 10 minutes, stirring occasionally and adding more apple juice or water as needed to keep mixture moist. - Cut each sheet of pastry into 3 equal-size rectangles, then cut each rectangle in half. (You will have 18 pieces total.) Dust a clean, flat surface lightly with flour, and roll each piece of pastry until it is double in size. Dust pastry with flour as needed, to prevent it from sticking to rolling pin. Spoon an equal amount of filling into center of each pastry square. Fold in half and press edges to seal. Place on nonstick baking sheets. - Bake in preheated oven for 25 minutes, until golden brown. Bhuna Chicken - 1 lb of chicken tenders or 2 large chicken breasts (diced into 1 inch pieces) - 3 medium sized onions - 4 cloves garlic, crushed - 1.5 inch piece fresh root ginger, peeled and crushed/grated - 2 ripe tomatoes - Spices: 1/2 tsp salt, 1/2 tsp turmeric, 1 level tsp chilli powder, 1 tsp coriander powder, 1 tsp cumin powder - 1 tsp Patak’s Original Mild Curry Paste (found in most grocery stores, especially Indian). - Fresh coriander leaves, finely chopped. - 2 green chillies (optional) - Cooking oil How to: Heat up a non-stick pan up and add 2 tablespoons of cooking oil. Finely dice up 3 onions and fry on high heat. Add 1 level tsp of salt (to help soften the onions) and then add the garlic and ginger prepared as above. Turn down the heat to the lowest setting, and cover. Onions should be softened and browned. Add enough boiling water (preferably from a kettle) to soften the onions further, cover and cook for about 10 minutes. When all the water has evaporated from the onion paste, add all the spices and cook on high heat for 5 minutes to make sure the spices are cooked through and not still raw and powdery. Add 2 green chillies sliced in half sideways. Stir in the diced tomatoes, cover and cook on low heat for 5 minutes. Stir in the chicken pieces making sure they are coated evenly with the onion and spices. Cook on high for 5-8 minutes making sure the chicken browns all over. Add 1 tsp of Patak’s Original Mild Curry Paste and stir in well. Reduce the heat, cover and cook for a further 5 minutes, adding a little more hot water if need be. If you prefer it with a little more sauce, add half to one cup of hot water and cook on a medium heat until the sauce thickens. (If at any point during the bhuna process you feel the sauce is getting too dry, add 1/2 cup of water). Remove from heat and sprinkle finely chopped coriander leaves all over. Recommendations: Serve with a rice dish of your choice and a leafy side salad. Bahrain (recipe borrowed from the cooks at: www.food.com) Traditional Bahraini Chicken Machboos / Machbous - 4 1/2 cups water - 1.43 lb basmati rice - 3 tomatoes, quartered - 1 -1 1/2 kg chicken - 3 onions, finely chopped - 1/4 cup coriander leaves, chopped - 1 green hot pepper, as desired - 2 black dried limes - 2 teaspoons buharat spice mix - 1 1/2 teaspoons turmeric powder - 1 teaspoon cumin powder - 2 teaspoons cinnamon - 1 teaspoon cardamom powder - 2 garlic cloves - 1 slice gingerroot, cut into small pieces - 3 tablespoons butter - 1/4 cup lemon juice - 3 tablespoons rose water - 3 tablespoons oil - 3 teaspoons salt Baharat Seasoning - 2 tbsp fresh ground black pepper - 2 tbsp paprika - 2 tbsp ground cumin - 1 tbsp ground coriander - 1 tbsp ground cloves - 1 tsp nutmeg - 1 tsp ground cinnamon - 1/2 tsp ground cardamom 1 Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the buharat, turmeric, cumin, and cardamom together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves. 2 Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes – you MUST make a hole in each limes. 3 Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes. 4 Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the salt and pour on it water while its still hot. 5 Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain. 6 Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown. 7 Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done. 8 Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and cook on low heat for 30 minutes. 9 Serve the rice on a large serving plate and place the grilled chicken halves on the top. Bahamas (recipe borrowed from the cooks at: www.allrecipes.com) Cioppino (Modified into Fish Stew) - 1/3 cup butter - 1 onion, chopped - 2 bulbs garlic, minced - 1/2 bunch fresh parsley, chopped - 1 (14.5 ounce) cans stewed tomatoes - 1 (14.5 ounce) cans chicken broth - 1 bay leaf - 1-1/2 teaspoons dried basil - 1/4 teaspoon dried thyme - 1/2 cup water - 3/4 cup white wine - 13 ounces large shrimp – peeled and deveined - 10 small clams - 10 mussels, cleaned and debearded - 3/4 cup crabmeat - 12 oz cod fillets, cubed Directions: Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes. Stir in the shrimp, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread! Azerbaijan (recipes borrowed from the cooks at: www.azcookbook.com, www.ricegourmet.com, and www.news.az/recipes) Braised Lamb with Pomegranates and Chestnuts (Nar Govurmasi) Note: Typically, saffron infusion is added to jazz up the flavor of the dish, but if not available, use a generous pinch of turmeric powder instead (no need to dissolve in water). - 2 pounds (900g) boneless or bone-in lamb (such as breast, shoulder or leg), cut into medium size serving pieces (substitute with veal) - 6 tablespoons unsalted butter - 1 large onion, peeled, cut into half lengthwise, then thinly sliced crosswise - 4 cups blanched and shelled chestnuts - salt, to taste - ground black pepper, to taste - 1/8 teaspoon saffron threads - 2 tablespoons water - 2 cups pomegranate seeds (preferably a tangy variety) Directions: Put the meat in a medium saucepan and fill it with water, enough to just cover the meat. Bring to a boil, then reduce the heat to medium and cook until the meat is no more pink inside, about 20 minutes. During that time, with a slotted spoon, skim off the froth that may surface to top. Strain the meat through a fine-mesh strainer, reserving the broth (you will need some of it later). Put the meat on a separate plate. Meanwhile, heat the butter in a medium saute pan over medium heat. Add the onions and saute until light golden, about 10 minutes. Add the meat to the onion and cook together, stirring frequently, about 20 minutes (the onions will almost melt down). Add the chestnuts to the meat. Using a mortar and pestle, powder saffron threads (you should obtain about a pinch of powder), then dissolve the powder in 2 tablespoons hot water. Add the saffron-water along with 1 cup reserved broth to the pan with the meat. Season with salt and pepper, to taste. Cover and cook stirring occasionally (too much stirring may break the chestnuts) for about 30 minutes, or until the meat is fully cooked and the chestnuts are tender (they must hold their shape). If you are going to serve immediately, add the pomegranate seeds, cover and simmer over for 5 more minutes. If you are going to serve later, add the pomegranates just before serving and cook briefly. Transfer to a serving bowl and serve with bread or as a topping to rice pilaf. Nush Olsun! Enjoy! Serves 4. Dill Pilaf - 2 cups of rice - 3 T oil - 4 cups beans - 2 T margarine - 1.5 cups water or meat broth - 1 teaspoon flour - 2 tablespoons lemon juice - 1 bunch of dill - salt Preparation: Boil a lot of water (about8 cups), a pinch of salt and a few drops of oil, add the rice and when tender pour out the excess water. Put the strained rice in a pot sprinkle some oil on the rice. Set aside. Melt the margarine and put into a saucepan with 1 1/2 glasses of water, flour, lemon juice, and a little salt, and mix. Pare the beans. Add to the saucepan, cover and simmer until cooked. Take a heavy pot , Add 1 cup of water and steam the rice and the beans which you layer on top of the rice. Cook on low until the rice is fully cooked. Chop the dill. Fold into the steaming rice and serve. Sarımsaqla göy lobya – Green beans with garlic - 400 g/1 lb green beans (runner beans or French beans) - 25 g/1 oz garlic - 2 tbsp vegetable oil - 75 g/3 oz grape vinegar - a few sprigs of dill - salt - a few spoonfuls of plain yoghurt (optional) Preparation: Cook the green beans in salted water for 6 to 10 minutes. Strain and set aside to cool. When chilled, add the crushed garlic, vinegar and vegetable and mix thoroughly. leave for 2 to 4 hours for the flavours to penetrate the beans. Sprinkle with finely chopped dill. Serve with plain yoghurt (optional). Austria (recipes borrowed from the cooks at: www.allrecipes.com and www.food.com) Wiener Schnitzel - 2 pounds veal - 1 cup all-purpose flour - 4 eggs - 1 tablespoon vegetable oil - salt and pepper to taste - 4 cups bread crumbs - 1/8 cup oil for frying Directions: Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs. Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side. Knodel - 1 onion, chopped - 2 tablespoons chopped fresh parsley - 2 teaspoons butter - 1/2 (1 pound) loaf white bread, toasted and cut into cubes - 2 eggs, beaten - 1 cup milk - salt and pepper to taste Directions: Butter one 9×11 inch baking dish. In a skillet over medium heat, combine the onion, parsley and butter. Cook until onions begin to brown. Pour over bread cubes and toss well. Whisk together the eggs, milk, salt and pepper. Pour over the bread and onion mixture; mix well and allow to stand for 1 hour. Firmly press mixture into baking dish; tightly cover with aluminum foil. Place baking dish on a rack in a larger pot with 3 inches of water. Cover pot and steam for 1 hour. Remove from pot and allow to cool for 10 minutes. Drizzle with melted butter before serving. Green Cabbage and Apple Sauté - 3 lbs head green cabbage, halved cored and coarsely shredded (12 cups) - 1 cup riesling wine - 2 tablespoons fresh lemon juice - 1 1/2 tablespoons sugar - 1/4 cup extra virgin olive oil - 1 large onion, thinly sliced - 2 granny smith apples, peeled halved, cored and sliced 1/8 inch thick - salt & freshly ground black pepper Directions: - In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often. - In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve. Australia also including the islands of: Ashmore, Cartier, Christmas, Cocos (Keeling), Coral Sea, Northern Mariana, and Tuvalu (recipes borrowed from the cooks at: http://australian-food-recipes.epicurean.com and www.allrecipes.com) Coconut Shrimp - 1 egg - 1/2 cup all-purpose flour - 2/3 cup beer - 1 1/2 teaspoons baking powder - 1/4 cup all-purpose flour - 2 cups flaked coconut - 24 shrimp - 3 cups oil for frying Directions: In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce. Bloomin’ Onion Recipe - 1 Sweet onion - 1 Eggs - 1 tb Milk - 2 tb Flour - 1 cup Cracker crumbs, crushed - Russian dressing - horseradish Directions: Select a well-rounded onion. Peel outer skin but leave root intact, cutting off any hanging roots. With ordinary paring knife, core out top third of center. Angle knife for best results. Divide onion into four sections, by making 2 cuts crosswise, beginning at the top and cutting toward the root, stopping about 1/2-inch away. Cut each section twice again. Place onion in bowl of enough boiling water to cover it and leave for 5 minutes. The sections, or “petals,” will begin to open. Remove onion from hot water and immerse in ice water, which will further the opening. Drain well by turning upside down on a paper towel. Put flour into paper bag (season with any seasonings you’d like–Cajun, cayenne, plain ol’ s&p, etc), add onion and shake gently to coat with flour. Beat egg and milk; roll floured onion in egg. Put cracker crumbs in paper bag, add onion, and shake gently to coat. Refrigerate 1 hour before deep frying to set the coating. Heat oil to 375-380 degrees. If oil isn’t hot enough, it will be greasy and the batter may not stick. If oil is too hot, outside will burn before inside is cooked. Place onion petal-side DOWN in HOT oil or use a wire basket. Cook until golden brown, 3-5 minutes. Cooked onion can be kept for a time in a warm oven. Serve with sauce made of Russian dressing and horseradish. Aruba (recipes borrowed from the cooks at: www.visitaruba.com and www.caribbeanchoice.com) Paradise Salsa - 2 Tbs. sliced onion - 2 cups tomatoes, chopped into1/4″ cubes - 2 Serrano chilies, finely chopped - 2 Tbs. Cilantro, finely chopped - 1 tsp. sugar (more sugar may be added if tomatoes are acidic) - 1/4 cup Mexican beer - 2 tsp. salt - Juice of 2 limes Directions: Combine all ingredients and mix well. Let sit in refrigerator for at least 30 min. before serving Oh, feel free to consume the rest of the beer while waiting! Antillean-Style grilled Swordfish or Shark - 1-8 ounce can Del Monte unsweetened pineapple slices, juice reserved - 4-4 ounce fish steaks, each about 3/4″ thick - 8-1/4″ slices peeled sweet potato or yam - 4-1/2″ slices purple onion - 1/4 cup plus 2 tablespoons fresh lime juice - 2 teaspoons vegetable oil - 1 teaspoon sugar - 1/2 teaspoon grated fresh lime rind - 1/2 teaspoon Tabasco, or to taste Directions: Arrange pineapple slices on bottom of large shallow baking dish. Place fish steaks on top of pineapple. In bowl, mix together sweet potato and onion slices. Place on top of fish steaks. In small bowl, stir together 2 teaspoons reserved pineapple juice, lime juice, vegetable oil, sugar, grated rind and tabasco. Pour over pineapple, fish and vegetables, coating well. Cover and chill for at least 1 hour. Prepare grill and brush grill rack with vegetable oil. Place fish and onion slices on rack. Cook, covered, 4 minutes each side or until fish is done basting occasionally with reserved marinade in baking dish. Remove to warm platter. Place pineapple and sweet potato slices on grill. Cook, covered, 2 minutes each side, basting occasionally with reserved marinade. Add decoratively to platter. Serve immediately. Armenia (recipes borrowed from the cooks at: www.thearmeniankitchen.com and www.armeniapedia.org) Baked fish (Epvatz Tsoug) - 2 lbs. Haddock fish (or your choice) - 2 green peppers, sliced - 2 onions, sliced - 1 clove garlic, minced - 2 tbsp. lemon juice - salt, pepper to taste - 2 tsp. curry powder - ¼ cup olive oil (or subst.) - ½ cup parsley, chopped fine - 1 qt. canned or fresh tomatoes Wash fish and lightly salt and pepper. Lay out in baking pan. (preferably Corning Ware roaster) Put aside for a few minutes until you cook your sauce. Put oil in saucepan. Sauté garlic, onions, peppers until transparent. Add crushed tomatoes. (Blend if you have a blender). Salt and pepper to taste. Add lemon juice, curry powder and cook for about 10 minutes. Add parsley, cook another minute and pour over washed fish. Bake at 350o until the fish draws most of the sauce. Serve with rice pilaf. Serves 4 Artichokes (Enguinar) - 4 pkgs. artichokes, frozen - 2 lge. onions, sliced very thin - 1 tsp. dried dill - 1 tsp. parsley - 1 lge. can tomato sauce - ½ cup water - 2 tbsp. lemon juice - salt, pepper to taste Cook onions in water until soft, 5 to 10 minutes. Add remaining ingredients except artichokes. Simmer for 15 to 20 minutes. Add artichokes and cook until tender. This may be served as an appetizer. Serves 6-8 Armenian Chickpea Salad - 1 16-oz. can of chickpeas (also known as garbanzos) - three green onions, chopped - juice of 1/2 medium lemon - 1/2 bunch chopped parsley - 2 Tbsp. olive oil - salt and pepper to taste paprika Directions: Rinse and drain the chickpeas. Add parsley and onions. Add paprika. Season with salt and pepper to taste. Squeeze in the lemon juice. Add the oil. Toss and serve chilled. Add fresh chopped garlic for a bit more bite! Argentina (recipes borrowed from the cooks at: www.allrecipes.com and http://fromargentinawithlove.typepad.com) Black Beans a la Olla - 2 tablespoons olive oil - 2 large onions, diced - 6 cloves garlic, chopped - 1 (19 ounce) can black beans, rinsed and drained - 1 (16 ounce) can tomato sauce - 2 tomatoes, diced - 2 teaspoons ground cumin - 1/2 teaspoon cayenne pepper - 3/4 cup chopped fresh cilantro - 1/2 cup chopped green onions - 1/4 cup chopped fresh cilantro Directions: Heat the olive oil in a large pot over medium-high heat; cook the onions and garlic in the oil until the onions are translucent, 5 to 7 minutes. Stir in the black beans, tomato sauce, diced tomatoes, cumin, and cayenne pepper; reduce heat to medium-low and simmer 5 minutes. Add 3/4 cup cilantro and simmer another 2 minutes. Stir in the green onions and remove from heat. Garnish with 1/4 cup cilantro. Springtime Hearts of Palm Salad–Ensalada de Palmitos de Primavera - 1 head of lettuce, leaves washed an torn (I used green-leaf lettuce here) - 1 tomato, sliced into wedges - 1 rib of celery, sliced into pieces cross-wise - 1 can hearts of palm, drained - 1 can cut or sliced beets, drained - 1 hard-boiled egg, shelled and sliced - salt, to taste - pepper, to taste Vinagrette Dressing: - 1 teaspoon dijon mustard - 1 tablespoon red-wine vinegar - 1 tablespoon lemon juice - 1/4 teaspoon salt (or more to taste) - 1/4 teaspoon pepper - 1/4 cup olive oil Directions: Hard boil the egg before anything else. To make the dressing, combine all the ingredients in a jar with a tight-fitting lid and shake to combine. In the bowl of your choice, place the lettuce. Add about half of the dressing and toss until the lettuce leaves are klightly coated. Layer the egg slices, then a ring of celery slices, a ring of hearts of palm slices, finishing with the beets in the center. Add the tomatoes fanning around the beets. Empanadas de Polllo, Puerro, y Pimiento – Chicken, Leek and Pepper Empanadas - 12 tapas or discos for empanadas, either store-bought (available at Latin Markets) or homemade - 1 hard-boiled egg - 1 chicken breast - 2 onions - 3 tablespoons cooking oil - 2 leeks - 1 green bell pepper - 1/2 teaspoon crushed red pepper - 1 tablespoon oregano - salt, to taste - pepper, to taste - 1 egg, lightly beaten, for painting Hard-boil the egg. Preheat the oven to 375 degrees Fahrenheit. Bring 3 cups of water to a boil in a medium saucepan, and add the chicken breast, one onion, chopped very coarse, and a handful of coarse salt. Let poach until the chicken has cooked through, about 20 minutes or so–check the inside of the chicken to be sure it is not pink and has cooked thoroughly. Alternatively, use leftover cooked chicken, like from a rotisserie chicken. Remove the chicken breast to a cutting board and discard the onion and water. Let cool slightly. Meanwhile, heat the oil in a skillet over medium-high heat. Chop the onion into medium dice, and add it to the skillet. Chop the leek, (white part only) and add it to the skillet, as well. Let cook for about 10 minutes, lowering the heat slightly if needed, until the leek and onion mixture has softened and become translucent. Meanwhile, shred or cut the chicken into bite-sized pieces. Add the chicken to the skillet, and the crushed red pepper, salt, pepper, and oregano. Stir well to combine. Peel your hard-boiled egg, if you haven’t already. Set the empanada shells out on the counter to assemble. Lightly flour a baking sheet. Also have the slightly beaten egg in a glass, and a small glass of water. Place a heaping tablespoon of filling in the center of the empanada shell. Slice a sliver of hard-boiled egg and put it on top of the filling. Moisten the edge on the top half of the shell with a little water on your finger. Fold the bottom half of the dough up until the edges meet and seal with your fingers by pressing down. The empanada should have a half-moon shape. Use the palms of the hands to pack the filling firmly in the center. Next, fold the edges with the Repulgue: using your fingertip, fold one corner of the empanada over, pressing down firmly. Go to the edge again and repeat, pressing firmly each time. Go around the edge of the empanada and you’ll get a spiral pattern. You can also use a fork-seal, instead. Paint the top of each sealed empanada with the beaten egg so that when they bake, they have a shiny, golden shell. Place the finished empanadas on the baking sheets. Put the empanadas in to bake for 12 to 15 minutes-they should be sizzling and very golden brown on top. Take out and eat very carefully while hot! Antigua and Barbuda (recipes borrowed from the cooks at: http://uktv.co.uk and www.dishbase.com) Grilled Red Snapper with Citrus Souscaille For the spice paste: - 1 small onion, peeled and roughly chopped - 1 small spring onion, roughly chopped - 1 clove garlic - 1/2 Scotch bonnet chilli, seeds and stems removed - 2 tsp thyme, leaves only - 2 tsp marjoram leaves - 2 tsp chopped flat leaf parsley - 1 tbsp white wine vinegar - 1 tsp Worcestershire sauce - small pinch ground cloves - pinch coarsely ground black peppercorns For the citrus souscaille: - 1 tbsp spices, paste (see above) - 1-2 lime, juice only - 1 tsp caster sugar - 1 tbsp chopped parsley, or Caribbean celery leaves - 1 tbsp chopped coriander - 1 tbsp olive oil For the fish: - 2 limes, grated zest and juice, plus an extra squeeze of juice - 2 cloves garlic - 1 red pepper, finely chopped - 2 spring onions, finely chopped - 1 tbsp chopped coriander, or Caribbean celery leaves - 4 x 175 g red snapper, sea bream fillets, or 400g king prawns, shelled, deveined - 1 tsp Madras curry powder - 2 tbsp olive oil - 200 g cherry tomatoes, halved - 1 tsp butter Directions: For the seasoning paste: Tip all the ingredients into a food processor and blend to a smooth paste. This paste tastes best if left for a few days to mature before using. For the souscaille: combine one rounded tablespoon of the seasoning paste with the lime juice, sugar, celery leaves, coriander, red pepper and olive oil. Taste for seasoning – adding more sugar or lime juice if needed. Aim for a tart, tangy flavour. For the fish or prawns: combine the lime rind and juice with the garlic, red pepper, spring onion and coriander and spoon over the fish or prawns and leave on one side for 5 minutes. Remove from its marinade and sprinkle with curry powder just before frying. Heat the oil in a sturdy frying pan set over a medium heat and fry the fish for 3 minutes, skin side facing downwards. Flip the fillets over and cook for a further minute until it flakes easily. If you are using prawns, fry for 3-4 minutes, stirring all the time, over a moderate heat, until they have turned pink. Remove and set aside. Tip the tomatoes into the same pan while still on the heat. Add the butter and sharpen with a squeeze of lime. Spoon a dollop of souscaille sauce over the fish and serve any extra on the side. Accompany with the warmed tomatoes. Stuffed Plantains - 3 Carrots - 1 Pineapple - 1 Green Pepper Olive Oil Cilantro Parsley - 3 Mangoes - 1 Red Pepper - 2 Sprig Garlic - 2 TBL. Sugar Fresh Basil Butter - 8 Plantains Directions: Peel and Julienne Carrots, Mangoes, Pineapple, and Green and Red Peppers and Garlic. Heat Pot. Add 3 Tbs. Olive Oil, Carrots, Mangoes & Pineapple. Add Peppers, Garlic, Salt & Pepper to taste. Sautee for 3 Minutes. Sauce: Blend Cilantro, Parsley, 4 Tbs. Olive Oil, Basil, Sugar, Salt & pepper to taste. Butterfly Plantains. Add all ingredients to the plantains, roll in a plastic wrap, put in hot water for ten minutes. Baked Bananas - 4 large bananas, peeled - ½ cups brown sugar - 3 tablespoons lime juice - ½ cups light rum - 1 teaspoon ground allspice - some butter Instructions: Split the bananas lengthwise, then in half across. Arrange in a well-buttered baking dish. Sprinkle with the sugar, lime juice, ¼ cup of the rum and the allspice. Dot with butter. Bake in a 350 oven for 30 minutes, basting two or three times during cooking. Just before serving, heat the remaining ¼ cup of rum and pour over the bananas, and set aflame. Anguilla (recipes borrowed from the cooks at: www.epicurious.com and http://news.ai) Spicy Tuna “Tarts” with Stuffed Tomatoes - 2 teaspoons wasabi paste - 5 tablespoons extra-virgin olive oil - 2 (8-ounce, 1-inch-thick) tuna steaks - 4 medium tomatoes - 1 3/4 teaspoons kosher salt - 1 teaspoon freshly ground black pepper - 2 pita breads, preferably whole-wheat - 2 tablespoons Asian (toasted) sesame oil - 1 (1-inch) piece fresh ginger, peeled and finely julienned - 2 bunches baby bok choy, cut crosswise into 2-inch pieces and julienned - 2 large carrots, peeled, cut crosswise into 2-inch pieces, and julienned - 2 stalks celery, cut crosswise into 2-inch pieces and julienned - 4 cups (loosely packed) baby arugula (about 4 ounces) Preparation: In small bowl, whisk together wasabi paste and 3 tablespoons olive oil. Rub wasabi marinade into tuna steaks, then cover with plastic (or place in resealable plastic bag) and refrigerate 30 minutes or up to 2 hours. Preheat oven to 350°F. Cut thin slice from stem end of each tomato and set tops aside. Bring large saucepan water to boil. Add tomato bottoms and boil, uncovered, until warm and starting to soften, about 1 minute. Drain. Using small spoon, scoop out and discard seeds and pulp from tomatoes. Sprinkle tomato cavities with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside. Slice each pita bread crosswise into 2 round halves and transfer to baking sheet. Bake until crisp and starting to brown, about 10 minutes. Set aside. In large skillet or wok over moderate heat, heat sesame oil until hot but not smoking. Add ginger, bok choy, carrots, and celery, and sauté, stirring frequently, until vegetables just begin to wilt, about 3 minutes. Stir 1/2 teaspoon salt and 1/4 teaspoon pepper. Stuff hollowed tomatoes with sautéed vegetables and top with reserved tops. In large skillet over moderate heat, heat 1 tablespoon olive oil until hot but not smoking. Sprinkle tuna steaks on both sides with ½ teaspoon salt and 1/4 teaspoon pepper and sear until crusty and slightly browned but still pink in center, 1 to 2 minutes per side. Transfer to cutting board and slice, against grain, into 1/4-inch-thick slices. In large bowl, toss arugula with remaining 1 tablespoon olive oil, ½ teaspoon salt, and 1/4 teaspoon pepper. Divide pita halves among 4 plates and top with arugula. Fan tuna slices atop arugula and place stuffed tomato alongside each “tart.” Serve immediately. Johnny Cakes - 3 Cups Flour - ¼ Cup Cornmeal - 2 Tablespoons Baking Powder - 1 Tablespoon Salt - 3 Tablespoons Sugar - 1 Tablespoon Margarine - 2 Tablespoons Vegetable Oil - 1-1/2 Cups Water - 1/3 Cup Frying Oil for Cooking Sift together flour, cornmeal and baking powder. Mix together with salt, sugar and margarine. Make a well in the flour mixture and add vegetable oil. Add water slowly. Mix carefully until mixture is not sticky. Knead into a ball until smooth. Cover and let sit for 15 minutes. Roll dough into a long strip and cut into small pieces. Knead each piece into a small ball. On a floured surface, flatten each ball with a rolling pin or your finger tips and palms. Add about 1/3 frying oil into a frying pan or enough oil to cover bottom of pan. When oil is hot, add flattened cakes. Fry on one side for 2-3 minutes, turn and continue with other side until both sides are golden brown. Angola (recipes borrowed from the cooks at: www.food.com and www.celtnet.org.uk) Grilled Prawns With Raw Sauce (Camaro Grelhado com Mohlo Cru) - 1 lb prawns - 2 garlic cloves, crushed - 1/2 cup green onion, including tops, chopped - 1 teaspoon ground cumin - 1/4 teaspoon salt - 4 tablespoons wine vinegar - 4 tablespoons water Make the sauce by combining all the ingredients (except the prawns!) and grinding them into a paste. Put the prawns on the skewers and brush with sauce. Grill until done (they should lose their translucent color), about 3-4 minutes on each side. Serve with extra sauce on the side. Papaya With Port Wine - 1 papaya - 1 lime - 4 tablespoons port wine or 4 tablespoons madeira wine Slice the papaya into 12 slices. Slice the lime into quarters. Arrange 3 papaya slices on 4 plates and put a lime wedge on the side of each. Sprinkle port wine over the top of each plate, or serve it on the side. Arroz Verde (Green Rice) - 2 tbsp olive oil - 400g (just over a cup and a half) white rice - 1 large onion, minced - 1 medium green pepper, de-seeded and finely chopped - 3 garlic cloves, minced - 50g chopped coriander leaves - 1 tsp salt - 1/4 tsp pepper - 900ml (just over a cup and a half) chicken broth Heat the olive oil in a deep pan, add the rice and stir to make sure every grain is coated with oil. Then add the onion, green pepper, garlic and coriander. Season with salt and pepper then stir to mix thoroughly and cook until the onions are translucent. Add the chicken broth, stir to mix and bring to a boil. Cover, reduce to a simmer and cook for 25 minutes or until the rice is done. Lemon Salad - 60ml (about 4 tablespoons) lemon juice - 4 tsp olive oil - 1/2 tsp salt - 2 fennel bulbs - 50g grated parmesan cheese Whisk together the lemon juice, oil, 2 tbsp water and a pinch of salt. Meanwhile trim the fennel and slice thinly. Reserve about 50g of the fronds, trim very finely and add to the dressing. Mix together the fennel and dressing in a bowl, sprinkle with the parmesan and serve. Andorra (recipes borrowed from the cooks at: www.alleasyworld.com, www.curiositykilledthecook.blogspot.com, and www.celtnet.org.uk) Trinxat - Savoy or green cabbage - 10 thick slices of salt pork or bacon, diced - 2 lbs. potatoes, peeled - 3 tbsp. extra-virgin olive oil - 1 clove garlic, peeled and minced Directions: Boil the cabbage and potato until well done and very tender. Mash both ingredients together with a potato masher. Season to taste with salt, and set aside. In a frying pan, lightly brown salt pork or bacon on both sides, drain on kitchen roll and set aside. Fry garlic, in olive oil until soft, 2-3 minutes; then add oil and garlic to cabbage mixture, mixing until thoroughly combined, but still a bit chunky; Stir in the bacon or salt pork. Drop the mixture into hot oil by large spoonfuls, pat into smooth patties with a spatula and fry until browned on both sides, or mound onto a serving platter without frying and garnish with any leftover bacon. Catalan Spinach Salad - 2 bunches of spinach, chopped and blanched - 2 Tbsp olive oil - 1 garlic clove, sliced - 1/3 cup raisins - 1/3 cup pine nuts (I used slivered almonds) Directions: Wash, chop, and blanch the spinach. Warm the oil and garlic in a pan until the garlic turns golden, then add the raisins and nuts, cooking until the raisins are plump. Place spinach in a bowl and top with the raisin/garlic/nut mixture. Serves 4 Honeydew Melon with Caramelia Sauce - 1 Medium honeydew melon, peeled, de-seeded and cut into 2cm cubes - 4 tbsp Sugar - 2 tbsp unsalted butter - 120ml (just under a half cup) White or red wine - 1 tbsp runny honey - The juice of half an orange - The juice of half a lemon - vanilla ice cream In a large frying pan, cook the sugar until it melts then add the honeydew melon and stir to coat in the sugar before adding the remainder of the ingredients. Continue cooking until the sauce begins to thicken and bubble then serve immediately with vanilla ice cream. Bread with Tomatoes (Pan con Tomate) - 4 thick slices of good, crusty, bread - 4 garlic cloves, peeled - 2 large, very ripe, tomatoes - extra-virgin olive oil - sea salt - 4 slices Serrano ham Method: Toast the bread, then rub it all over with the garlic. Halve the tomatoes then rub one half over the top of each piece of toast, squeezing them to get the pulp out. Season with salt, drizzle a little olive oil over the top, add the Serrano ham and serve. American Samoa (recipes borrowed from the cooks at: www.whats4eats.com, blog.aucklandmuseum.com, and www.allrecipes.com) Poisson Cru, or E’ia Ota (Tahitian lime-marinated tuna) - Highest-quality ahi tuna, cut into 1/2-inch cubes — 1 1/2 pounds - Lime juice — 1/2 cup - Coconut milk — 1/4 cup - Cucumber, peeled, seeded, cut into 1/2-inch cubes — 1 small - Tomato, seeded and diced — 1 - Scallions, chopped — 3 or 4 - Kosher or sea salt — big pinch - Fresh ground pepper — pinch Method: Mix all the ingredients together in a large, non-reactive bowl and set aside to marinate for 10 or 20 minutes. Drain excess liquid and adjust seasoning. Garnish with some freshly chopped scallions and serve in a decorate bowl or large clam shell. Variations: Make sure to use very fresh, high-quality fish for this dish. Such fish is often marked “sushi grade” in the market. Use other fish — halibut, snapper, swordfish — if you like. Other possible additions: cubed red peppers, grated carrots, diced red onion, minced garlic. Sometimes a pinch of sugar is added to take the edge off the acidity. Samoan Vegetarian Ceviche - 1 green coconut - 2 pink grapefruit - 2 limes - 3 shallots finely sliced - 2 radishes sliced - Baby coriander - Chopped chives - Salt - Celery stalks, finely sliced - Cucumber, finely sliced Method: Crack the coconut open, reserved some juice for the dressing, use a spoon and scoop out the flesh. Place flesh with the citrus in a bowl, add shallots, cucumber, celery and dressing, let stand for 5 min to marinade, add herbs adjust seasoning and serve garnish and coriander. Dressing - 200ml (just under a cup) coconut juice - 100ml (just under a half cup) grapefruit juice - Lime juice - Coconut vinegar - 200ml (just under a cup) coconut oil or olive oil - Sugar - Salt to taste Method for dressing: Mix juices with the vinegar, whisk in oil then season with sugar and salt. Samoan Panikeke - 3 1/2 cups all-purpose flour - 1 1/3 cups white sugar - 2 teaspoons baking powder - 2 very ripe bananas, mashed - 1 tablespoon vanilla extract - 1 1/2 cups water - 6 cups vegetable oil for frying Directions: Combine the flour, sugar, and baking powder in a bowl until thoroughly mixed, and stir in the bananas, vanilla extract, and water to make a smooth, sticky dough. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). The oil should be deep enough to completely cover the panikekes while frying, or at last 3 inches deep. Scoop up a scant 1/4 cup of batter with a large spoon, and use another spoon to push it off into the oil. Fry in small batches of 4 or 5 until they float to the top and turn golden brown, about 3 minutes, then flip them to fry the other side. Remove from the fryer and let drain on paper towels. Algeria (recipes borrowed from the cooks at: http://thym-thym.blogspot.com) Chicken with Olives Tagine (Djej bil Zitoon) - 3 chicken legs and 3 chicken thighs, with skin still attached - 1 cup ripe or midway olives (Greek Kalamatas, Italian Gaetas are the favorites, but you can even use Spanish Manzanilla olives) - 1 medium sweet onion, quartered and sliced - 2 tbsp S’men, butter or vegetable oil - 4 small sprigs each of cilantro and parsley, tied together with a string - 1/2 a lemon - 1/2 cup water For the Chicken Marinade: - 1 tsp sweet paprika - 1/2 tsp turmeric - 1 inch fresh ginger, finely grated - A pinch of saffron - A pinch of freshly ground cinnamon - 1/2 sweet onion, roughly diced - 1 tbsp olive oil - 1/2 tsp kosher salt - 1/4 tsp freshly ground black pepper The day before, put all the marinade ingredients in a food processor and blend to a paste. Pour it over the chicken and marinate overnight. Refrigerate, covered. If you forget to do this step the day before, a minimum of one hour would work too, though the longer the marinating time the better the flavor of your chicken will be. The next day, place the chicken thighs and legs, along with its marinade, the S’men, butter or oil, and the sliced onion in a tagine or a casserole. Add the water and the bouquet of herbs nestled in a corner. Bring to a boil, cover, and simmer on a medium-low heat 35 minutes, turning the chicken often in the sauce. If using the kalamatas or Gaetas olives, just rinse them to get rid of the excess brine and set aside. If using Manzanilla olives, which come often stuffed with pimento, remove the pimento with a toothpick and blanch the olives three times, adding a teaspoon of sugar to the third blanching. Set aside. Serves 4 After thirty five minutes of cooking, add the olives to the chicken. Add water, if necessary. Continue cooking 10 minutes. Preheat the oven at 375F (180C). Discard the herb bouquet and transfer the chicken pieces, along with the sauce and the olives, to an ovenproof dish, if necessary. Continue cooking the chicken until nicely browned on the surface, about 10 minutes, depending on your oven. Transfer the chicken to a serving dish and spoon the olives and sauce around them. Drizzle a few drop of 1/2 a lemon on the sauce, depending on your taste. Scatter some chopped parsley on top and serve at once with plenty of bread. Caraway Spiced Carrot Salad - 2 garlic cloves, minced - 1 tsp freshly ground caraway seeds - 3 tbsp olive oil - 3 tbsp chopped flat leaf parsley - 2 tsp fresh lemon juice - 2 pounds carrots, peeled and cut diagonally Steam the carrots until tender but still retain their shape. When the carrots are cooked, carefully remove the steaming basket and set aside. Meanwhile, heat 1 tbsp of olive oil in a small sauté pan. Add the garlic, ground caraway and parsley. Cook for one minutes stirring constantly until fragrant. Remove the pan from the heat. Add the hot carrots to the herb mixture and toss. Add the remaining 2 tbsp of olive oil and lemon juice and toss again. Transfer to a plate and leave to infuse for at least an hour. Enjoy the salad at room temperature. Sautéed Kale with Cumin and Smoked Paprika - 1 bunch Kale (about 1 pound/500g) - 2 tbsp extra virgin olive oil - 1 medium onion, chopped - 2 cloves garlic - 1 cup/250ml parsley sprigs, tightly packed - 1/2 cup/ 125ml fresh coriander, tightly packed - 1 tsp freshly ground cumin - 1/4 tsp smoked paprika - 1 tbsp plain yogurt - Salt, black pepper - lemon wedges - Oil cured black olives Strip the kale leaves off their stems and cut away the tough midribs of any large leaves. Chop finely and wash in plenty of water. Drain well. Chop and pound the parsley, coriander, garlic and 1/4 tsp salt to a paste in a mortar or a food processor. Heat a large sauté pan and add olive oil and the chopped onion. Cook until translucent, about 5 minutes. Add the herb paste. Cook 2 minutes stirring and without burning, then add the kale, cumin and smoked paprika, stir to combine, and cover the pan. Cook for 15 minutes, or until the greens are tender. When they are tender, remove the lid and allow any excess water to evaporate. Turn off the heat and stir in the yogurt. Serve with bread, cured black olives, or any of your favorite olives, and wedges of lemon to squeeze to taste. Albania (recipes borrowed from the cooks at: www.albaniantranslators.com/recipes.html) Chicken or Veal with Walnuts (Albanian Name: Gjellë me Arra) - 2 tablespoons flour - 15 finely crushed shelled walnuts - 2 beaten egg yokes - 1 minced garlic clove - 1/4 lb. sticks butter - 2-3 lbs of Veal or Chicken meat cut up in 1″ cubes Cooking Instructions: Place the meat or chicken in a saucepan and cook over medium heat until tender. Then remove the meat setting it aside in a dish while leaving the remaining juices in the saucepan. In another saucepan, add the flour and sauté over heat until it becomes light brown in color (do not overcook!) and add the half a stick of butter. Then, add the finely crushed walnuts, minced garlic clove, and the two egg yokes, stirring constantly. Add the juices from the other saucepan and sauté until all the ingredients thicken. Immediately remove from the heat to avoid solidifying the egg yolks. Then fold in either the meat or chicken. Pan fry the remaining half stick of butter until brown and pour over the four servings. Enjoy it. Servings: 4 Tirana Furghes with Peppers (Albanian Name: Fergesë e Tiranës me speca) - Green or Red Peppers, half- pound - Red Tomatoes, one pound - Salted Cottage Cheese or Greek Feta Cheese, half-pound - Flour, one tablespoon - Butter, one quarter-pound stick - Virgin Olive Oil, 3 tablespoons - Add Salt, Black Pepper, and Chili Pepper to your taste Cooking Instructions: Peel the skin off the tomatoes and peppers. Sauté them in a saucepan for 5-7 minutes only in the olive oil and then set them aside to cool down for 15 minutes. Dice them the way you like. In another saucepan, melt the butter. Add flour, cottage or Feta cheese, and black pepper, salt and chili pepper to taste. Mix all the ingredients together and place them in saucepan. Put saucepan in a preheated 350 oven for 15 minutes. Take out and serve immediately. (recipes borrowed from the cooks at: www.afghancooking.net) Roasted Eggplant Spread with Garlic Yogurt - 1 eggplant, peeled, cut into 1/3- inch slices - 1 red bell pepper, stemmed, seeded, thinly sliced - 2 tbsp. olive oil - 2 large cloves garlic, peeled, chopped ground turmeric - ¼ cup tomato sauce ground coriander ground paprika Kosher salt - ¾ tsp. ground black pepper - 1/2 cup vegetable broth - Yogurt sauce (recipe below) Preheat oven to 350 degrees. Heat the oil in a sauté pan over medium-low heat. Add the garlic and turmeric, turn the heat to low and sauté for a few minutes. Don’t let the garlic burn. Add the tomato sauce, coriander, paprika, salt, pepper and broth. Stir, turn up the heat and bring to a boil. Turn down heat to a simmer and cook for 5 minutes. Layer the eggplant and pepper slices in a 9×13 inch roasting pan. Pour the sauce over the vegetables, moving the eggplant and peppers around a bit so they are lightly coated with the sauce. Set in the oven to bake. After 25 minutes, stir the vegetables around in the pan to coat them with the juices. Continue to bake another 30 minutes or until the eggplant is very tender. Transfer the contents of the roasting pan to a blender or food processor and puree until smooth. Serve warm or cold with Yogurt Sauce spooned over the top and pita bread cut into wedges and toasted. Yogurt sauce - ¾ cup Greek-style yogurt - 1 tsp. dried garlic Kosher salt In a small bowl, mix together the ingredients. Sweet Potato and Cilantro Turnover: Bolani - 1 pound sweet potatoes - 1/3 cup finely chopped cilantro - 1/3 cup finely chopped scallions, white and light green parts - ¼ cup plus 1 tablespoon olive oil - 1 teaspoon Kosher salt - 2 tablespoons flour - 2 tablespoons water - 6 6-inch flour tortillas - Plain yogurt Preheat oven to 425 degrees. Roast the sweet potatoes in the oven until very tender. The time will vary depending on the size of the potatoes. Cut the potatoes in half, scoop out the flesh and put it into a medium bowl. Discard the skin. Add 1 tablespoon of the olive oil to the sweet potatoes along with the cilantro, scallions, and salt. Mash with a fork until thoroughly combined. You can make this ahead of time and keep it refrigerated until ready to use. In a small dish, mix together the flour and water to make a paste. Set a tortilla on your work surface and spread ¼ cup of the potato mixture on the tortilla, leaving a half-inch border around the rim. Using your finger spread a small amount of the paste around the edge of half of the tortilla. Fold the tortilla over, encasing the potatoes into a half circle. Press the two sides of the tortillas together firmly to form a tight seal. Heat the remaining ¼ cup of oil in a medium sauté pan over medium-high heat. Brown the bolani, two at a time, until golden on both sides. The bolani should sizzle when they hit the pan. Lay cooked bolani on a paper towel. These are best served warm but are tasty at room temperature. Serve with plain yogurt. Lemony Chicken Kebabs with Turmeric - 2 lbs. skinless, boneless chicken breasts - 1 medium yellow onion, peeled and quartered - 4 cloves garlic, peeled - 3 tbsp. fresh lemon juice mixed with 1 tbsp. water - 1 tbsp. olive oil - 1 tbsp. ground coriander - 2 tsp. ground turmeric - 1 tsp. Kosher salt - 1 tsp. ground black pepper - wooden or metal skewers Instructions: Cut chicken into 2-inch chunks and put in a bowl. Puree remaining ingredients in a food processor. Pour marinade over the chicken and mix thoroughly. Cover and put in the refrigerator for at least three hours, preferably overnight. Put 4 to 5 pieces of chicken on each skewer. Grill over a medium flame until done. Serves 6
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Za najbržu slanu varijantu krušaka narežite jednaku količinu krušaka i krompira na kriške, posložite ih, prelijte pavlakom i zapecite. Pireu od krompira također možete dodati malo kuvanih krušaka, začiniti ga biberom i poslužiti kao prilog. Kruške se slažu s jelima od peradi, posebno ćuretinom i pilećim bijelim mesom. Uz juneće i svinjske odreske možete poslužiti sos od krušaka i meda začinjen balzamičkim sirćetom i biberom. U čorbama i kremastim umacima kruška se odlično slaže s celerom. Pasirane kruške možete dodati i smjesi za domaći hljeb, koji će biti posebno ukusan ako ga začinite listićima svježeg ružmarina. Pijane kruške u lisnatom tijestu Sastojci: 4 kruške, 150 g smeđeg šećera, limun, 400 ml crnog vina, štapić cimeta, paket lisnatog tijesta, žumace Priprema: Kruške ogulite tako da ostanu peteljke, a donji dio poravnajte nožem tako da mogu stajati. Poprskajte sokom od limuna pomiješanim sa 100 ml vode (da ne potamne). U lonac ulijte crno vino i 100 ml vode, dodajte šećer i cimet, pustite da zakuva, dodajte kruške i kuvajte ih pet minuta. Ohladite, umotajte u lisnato tijesto premažite žumancetom i pecite u rerni 20-30 minuta na 200 stepeni, zaisno o veličini krušaka Puding od krušaka Sastojci: 4 velike kruške, 200 ml soka od jabuka, 20 g maslaca, 50 g smeđeg šećera, malo cimeta, 8 kašika slatke pavlake, 3 žumanceta Priprema: Kruške ogulite, očistite i izrežite na osmine. Stavite u posudu sa sokom od jabuka i maslacem te kuvvajte 5-10 minuta (zavisno o veličini krušaka) dok kruške ne omekšaju. Sve propasirajte, dodajte šećer, pavlaku i cimet, vratite u posudu, dodajte žumanca i miješajte na laganoj vatri dok se malo ne zgusne. Poslužite u zdjelicama dobro ohlađeno. Muffini s kruškama Sastojci: 450 g brašna, 300 g krušaka, 2 kašičice praška za pecivo, 1/4 kašičice cimeta, 1/4 kašićice muškatnog oraščića, 100 g šećera, 2 jaja, 400 ml mlijeka, vrećica vanilin šećera, 25 g mljevenih oraha, 150 g maslaca, 20 g šećera u prahu Priprema: Jaja umutite, kruške ogulite, očistite i narežite na kockice. U zdjelu s prosijanim brašnom dodajte prašak za pecivo, obični i vanilin šećer, mljevene orahe, kockice krušaka, cimet i muškatni oraščić te izmiješajte. U zdjelu s umućenim jajima ulijte rastopljeni maslac i dobro izmiješajte pjenjačom. Postupno ulijevajte mlijeko stalno miješajući. Smjesu prelijte u zdjelu s mješavinom brašna, šećera, krušaka i oraha te, miješajući, napravite tijesto. Kalup za muffine obložite čašicama od papira, napunite ih tijestom do 2/3 visine i pecite na 200°C oko 15 minuta. Poslužite posuto šećerom u prahu. Sufle s kruškama Sastojci: 4 kruške, 150 g šećera, 500 ml vode, štapić cimeta, zvjezdasti anis, narandžaa, 2 jaja, 40 g maslaca, 100 g čokolade u prahu, 3 kašike kakaa, 40 g brašna, kašičica praška za pecivo Priprema: Kruške operite i izdubite. U loncu zakuvajte vodu sa šećerom i začinima. Kad se šećer otopi, smanjite temperaturu i dodajte kruške. Kuvajte još pet minuta. Izvadite iz sirupa na cjedilo, a sirup i dalje kuvajte da se zgusne. Bjelanca umutite u snijeg, a žumanca izmiksajte s četiri kašike sirupa, brašnom, čokoladom, kakaaom i praškom za pecivo. Na kraju umiješajte snijeg od bjelanaca. Posude za pečenje premažite maslacem i pospite kakaom. U svaku zdjelicu stavite dvije kašike smjese pa uronite krušku. Pecite desetak minuta na 180 stepeni. Poslužite s umućenom slatkom pavlakom i sirupom. Kruške prelivene paprenom čokoladom Sastojci: 1 kg krušaka, 100 g šećera, 200 ml pavlake za kuvanje, 100 g čokolade za kuvanje, žlica maslaca, narandža, malo bibera Priprema: Zakuvajte litru vode, dodajte koru narandže i šećer. Kruške ogulite tako da ostane peteljka, stavite ih u ključali sirup te kuvajte 20 minuta na laganoj vatri. Kruške izvadite na tanjiriće i ohladite. U međuvremenu zagrijte pavlaku za kuvanje, dodajte čokoladu i miješajte na laganoj vatri dok se čokolada ne rastopi. Umiješajte kašiku maslaca. Dobijeni sos prelijte preko krušaka i lagano pobiberite, Salata s kruškama Sastojci: 1/4 šoljice maslinovog ulja, 2 kašikee limunova soka, kašičica meda, 200 g rukole, 3 kruške, 80 g gorgonzole, so, biber Priprema: U zdjelici pomiješajte maslinovo ulje s limunovim sokom i medom. Posolite i pobiberite prema ukusu. U većoj zdjeli pomiješajte rukolu s kruškama narezanim na tanke kriške. Dodajte preliv i dobro promiješajte. Ukrasite zdrobljenim sirom. Poslužite odmah. Svinjetina s kruškama Sastojci: kašika maslinova ulja, kašika maslaca, velika kruška, kg svinjskoga karea, kašikasenfa, 10 kriški pršuta Priprema: Ogulite i narežite krušku. Zagrijte rernu na 200°C. Na velikom tiganju zagrijte ulje i maslac te krušku pržite 2-3 minute sa svake strane dok lagano ne posmeđi. Odrežite dio mesa i masnoće s karea tako da otkrijete 2 cm kosti. Posložite krušku preko mesa da ga potpuno prekrijete. Na vrh položite pršut i omotajte oko kotleta. Zavežite uzicom, stavite u lim za pečenje i pecite 10 minuta. Smanjite temperaturu na 180°C i pecite još 45 minuta dok svinjetina ne omekša, a pršut postane hrskav. Izvor: Gastro.hr