MIMI'S RECIPES

Choco-Hoto-Pots

2008-01-31T14:43:00.000-08:00

Choco-Hoto-Pots
Created by Nigella Lawson From the show What Ya Cookin'?

Prep time: 5 minutes
Baking time: 20 minutes:
Cooling time: 15 minutes

Makes 4 - 6servings

Ingredients:
Butter for ramekins
3/4 cup semisweet chocolate chips
1 stick (4 ounces) unsalted butter
2 large eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
1/2 cup chocolate chips

Directions:
1. Place baking sheet in an oven preheated to 400°F/200°C. Butter four 2/3-cup ramekins and set aside. I actually find these so decadently sweet, that I use ½ cup ramekins and make 6.

2. Using a microwave oven or double boiler, melt together the semisweet chocolate and the butter. Set aside to cool.

3. In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in chocolate chips.

4. Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Place each ramekin on a small plate with a teaspoon and serve, reminding children that ramekins and chocolate are hot.

Tarte Tatin (Caramelized Apple Tart - France)

2007-06-06T23:55:00.000-07:00

Recipe courtesy Pascal Rigo, The American Boulangerie: French Pastries and Breads for the Home Kitchen, Bay/SOMA Publishing, 2003 Online source: www.foodnetwork.com

Some people say this upside-down apple tart was invented by the Tatin sisters, who ran an inn in the Loire Valley. The story goes that they dropped an apple tart on the kitchen table and when it landed upside down, they decided to bake and serve it just like that. That was a happy accident, because the inverted baking technique that is now standard practice for this famous tart makes everything turn out perfectly: The apples caramelize in the hot pan, and the pastry, which is exposed during baking, becomes light and flaky. Because the crust doesn't really need to rise very high, this is an excellent way to use up puff pastry trimmings.

Caramel:
1 ounce (2 tablespoons) unsalted butter
2 cups sugar

Apples:
8 medium (about 3 3/4 pounds) Granny Smith apples, peeled
8 ounces Puff Pastry Dough, recipe follows, or store-bought puff pastry dough

To make the caramel: Have ready a 10-inch round cake pan with 3-inch sides. (Do not use a springform pan for this; it will leak!) In a medium saucepan, melt the butter over medium heat. Add the sugar and cook, stirring often with a wooden spoon, until the mixture is dark amber in color – it's okay if there are a few sugar lumps remaining. When the caramel is done, carefully pour it into the cake pan. Don't touch the cake pan with unprotected hands – it will be hot! Set the cake pan aside until caramel is cool. (The caramel-coated pan can be made up to 2 days in advance and left, covered, at room temperature.)

Preheat the oven to 400 degrees F.

Core the apples by cutting down, top to bottom, on all 4 sides around the core. You will have 2 apple halves and 2 smaller pieces. Arrange the first layer of apple halves, flat-side down, on top of the set caramel in the pan. (This will later become the top of the tart.) Arrange the remaining apple halves and pieces to form the second layer. Things will be a bit crowded at first, but the apples will shrink down when cooked. Place on a parchment paper-lined, sturdy baking sheet. Bake for about 50 minutes, until the apples are very tender.

Meanwhile, on a lightly floured work surface, roll out the puff pastry dough into a round 1/4-inch thick. Cut out a 10-inch pastry circle and transfer it to a parchment lined baking sheet. Cover with plastic wrap and refrigerate until needed.

When the apples are done, carefully remove the baking sheet from the oven and transfer to a flat surface, taking care, as the caramel will be bubbling hot. Remove the pastry circle from the refrigerator and prick with a fork 15 times. Gently place on top of the cooked apples. Return tart to the oven and bake for 35 minutes or until the puff pastry is puffy and golden brown. Cool in the pan on a wire rack for 20 to 25 minutes.

To serve, you will need a 12 to 14 inch diameter round serving platter and another sturdy baking sheet. Invert both the serving platter and the other baking sheet. Invert both the serving platter and the other baking sheet over the warm tatin pan. Using both hands, firmly grab both baking sheets and quickly flip over the pans – doing this over the kitchen sink will cut down on any sticky mess. Remove the top baking sheet and carefully lift up the cake pan, using dry towels to avoid getting burned by the caramel. If any apples remain stuck to the pan, remove them with a metal spatula and place them back on the tart. This tart is best served warm.

Puff Pastry Dough:
4 1/4 cups high-gluten flour or bread flour
1/4 cup sugar
2 1/2 teaspoons salt
1 cup plus 2 teaspoons water
3 ounces (6 tablespoons) unsalted butter, melted plus 14 ounces (1 3/4 cups) unsalted butter, at cool room temperature

In the bowl of an electric mixer fitted with the paddle attachment, beat the flour, sugar, salt, water, and melted butter on medium speed until well mixed, about 1 minute. Work quickly and do not overwork the dough. Transfer the dough to a large piece of plastic wrap, form it into a rough rectangle, enclose the dough in plastic wrap, and refrigerate for 1 hour. Meanwhile, put the remaining 14 ounces of butter between 2 pieces of plastic wrap and beat it with a rolling pin, turning as necessary, until softened. The butter should be malleable but not too soft. Set aside in a cool place – the butter will later be spread on the dough as you start the folding process.

Place the refrigerated dough on a well floured work surface and dust the top of the dough lightly with flour. Using a rolling pin, push down on the dough to start flattening it, and then roll it into a 20 by 30 by 10-inch rectangle, 1/4 inch thick, with the long sides running from left to right. (It might feel that you're rolling sideways, and well, you are.) Carefully brush off any excess flour from the dough. Starting on the right side, and leaving a 1 inch border, slap and spread on the butter, using your fingers, over two-thirds of the rectangle. Fold the dough into thirds; starting with the left side, fold at the butter line as if closing a book, and then fold the right side up and over the top layer. You should end up with a stack of 3 thick layers of dough, each separated from the next by a layer of butter.

As you prepare to make the first turn of the dough, keep in mind the importance of rolling the butter evenly along the length and width of the rectangle as you roll the dough. Adjust the pressure on the rolling pin as necessary, rolling harder or more evenly, to achieve a smoother, even, dough-enclosed butter sandwich. To begin your first turn, turn the dough 90 degrees on your work surface so the closed fold is at the top and, rolling lengthwise, roll It into a 20 by 10-inch rectangle. Brush off any excess flour and fold into thirds as above, starting with the left side and ending with the right. At this point, you have finished one turn. Rotate the dough 90 degrees so the closed fold is at the top, and repeat the rolling and folding process. The second turn is complete. After the second turn, or any time the dough is too soft to work with, transfer to a parchment paper lined baking sheet and refrigerate, covered in plastic wrap, for about 30 minutes, or until the dough is chilled and relaxed. Each time the dough is refrigerated, make an indentation in the dough with your fingertip for each turn completed. Repeat this rolling and folding process, rolling out the dough lengthwise every time, for more times for a total of 6 turns. After the sixth turn, let the dough rest a good hour in the refrigerator.

Store the dough, as is, well wrapped in plastic wrap. The dough can be kept refrigerated up to 3 days, or frozen for up to 10 days. If frozen, thaw the dough, still wrapped in plastic, in the refrigerator before using.

Yield: 3 pounds of dough
Prep time: 20 minutes
Inactive Prep Time: 4 hours
Ease of preparation: expert

Strawberry Tarts

2007-06-05T23:57:00.000-07:00

It's a good idea to make some of the elements of this dessert in advance. I tried this recipe for the first time today. I am fond of this dessert because it reminds me of my days at the French bakery in Florida. The owners taught me so much about baking and cooking as well. I used to take home a tart very often. It is so nice to be able to actually make them at home! This recipe worked well for me, although it is important to make sure the consistency of the filling comes out thick like pudding or custard because it needs to be a little firm so it doesn't just pour all out when you cut your first slice of the tart. So make sure not to skimp on the corn starch. Also, make sure the dough gets browned before you take it out of the oven, otherwise it might be a tad raw tasting in the middle. Also, make sure you have tart dishes before you start or you'll have to end up making one big pie tart like I did. Hahahaha. Also, I tend to prefer slicing my strawberries and then arranging them on top of the tart, not whole like pictured here, as it seems a bit hard to eat that way. Bon Apetit!

1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold shortening (recommended: Crisco) (it makes the dough nice and flaky)
1/4 cup ice water
2 cups Pastry Cream, recipe follows
2 pints whole strawberries, hulled and halved
1/3 cup apricot jelly or preserves
3 tablespoons shelled pistachios, halved, optional
Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.

Meanwhile, preheat the oven to 375 degrees F.

Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.

Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.

Pastry Cream:
5 extra-large egg yolks, room temperature
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk
1 teaspoon pure vanilla
1 tablespoon unsalted butter
1 tablespoon heavy cream

In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.

With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

Yield: 2 cups

Fuul Nabed (Egyptian Bean and Vegetable Soup)

2007-06-02T13:37:00.000-07:00

A popular Egyptian soup, Fuul Nabed is simple and nutritious.

I haven't made this yet, but it sounds really hearty and delicious. If you haven't tried Fuul, I highly recommend it. I like to have it for breakfast when I have a big day or big exam ahead of me.

I'm a big fan of beans because they are so nutricious and I don't like to eat meat or lots of dairy every day, but I still need the protein and calcium and this provides both benefits, plus many others as well.

Ingredients:

• 1 chopped onion

• Chopped fresh tomatoes

• 2 garlic cloves, pressed

• 3 pints of vegetable stock

• Olive oil

• Canned or cooked fava beans

• 1 teaspoon ground cumin seeds

• Chopped fresh parsley

• 1 ½ teaspoons sweet Hungarian paprika

• Fresh lemon juice

• ¼ teaspoon cayenne

• Salt and freshly ground black pepper to taste

• 2 bay leaves

• Fresh mint leaves

• Large carrot, chopped

In a large pot, saute the onions and garlic in the olive oil until the onions are translucent. Add the cumin, paprika, cayenne, bay leaves and carrots, and cook on medium heat for 5 minutes. Stir in the chopped tomatoes and vegetable stock and simmer until the carrots are tender - about 15 minutes. Finally, add the cooked fava beans and the parsley and lemon juice. Add salt and pepper to taste. Ful Nabed can be served with bita bread and garnished with fresh mint leaves. Serves 6.

Recipe from http://www.superiorworld.com/html/egypt/local_cuisine_of_egypt.php?label=Local+cuisine

Chicken Piccata (Italy)

2007-06-02T00:49:00.000-07:00

Show:

Quick Fix Meals with Robin Miller

Episode:

Spring Fling

I'm not a big fan of boneless skinless breast except when on nights when I don't feel like cooking but I need a big protein boost. Here is a tasty recipe for those days you just want to make something easy but at the same time impress your guests.

4 (4-ounce) boneless, skinless chicken breast halves
Salt and ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers
Sliced Mushrooms (optional, you can add it while cooking the chicken)

Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.

Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.

Can be served with rice or boiled potatoes

Pan-Roasted Trout Bruschetta with Chili Vinaigrette (Italy)

2007-05-27T14:13:00.000-07:00

Recipe by Michael Chiarello (www.foodnetwork.com)

1 large loaf country-style bread
Extra-virgin olive oil, for brushing the bread
Salt and freshly ground black pepper

For the Trout:
1/4 cup salt
8 trout fillets, skin on
1/4 cup olive oil
3/4 cup instant flour (recommended: Wondra)
1 (12-ounce) jar roasted red peppers, sliced into bite-size pieces
16 oil-cured black olives, halved and pitted
1/4 cup finely chopped fresh Italian flat-leaf parsley

For the Chili Vinaigrette:
3 tablespoons garlic, minced
2 cups chili oil
1 cup extra-virgin olive oil
1/2 cup sherry vinegar
1/3 cup chili powder
1 teaspoon salt
Freshly ground black pepper
2/3 cup finely chopped fresh Italian flat-leaf parsley

Preheat the oven to 375 degrees F.

Slice the bread into 1/4-inch thick slices. Cut those slices in half on a diagonal. Lay the slices on baking sheets in a single layer and brush the bread with extra-virgin olive oil. Season with salt and pepper. Place on a baking sheet and bake until crisp outside but still soft within, about 5 to 6 minutes.

On a baking sheet covered with foil, sprinkle salt over the foil. Lay the trout fillets skin side down and sprinkle the tops of the fillets liberally with more salt. Set aside in refrigerator for 10 minutes.

Blend the Chili Vinaigrette: In a small bowl, whisk together the garlic, chili oil, olive oil, sherry vinegar, chili powder, salt, pepper and parsley.

Rinse the trout fillets and pat dry. Sprinkle some pepper on the fillets. In a shallow dish filled with the flour, dredge the fillets with the flour, shaking off the excess.

Heat the 1/4 cup extra-virgin olive oil in a large skillet over moderately
high heat. When hot, add the fish, skinned side up, and cook until crisp, about 1 minute. Turn with an offset spatula and cook on the skinned side until done, about 1 minute. Transfer to paper towels to drain.

To serve, cut the trout into bite size pieces. Top each toast with a slice of roasted pepper and a piece of trout. Spoon some of the vinaigrette over the trout. Scatter a few olives around each portion, and dust the fish with the remaining parsley. Serve immediately.

Polenta Bites with Caramelized Mushrooms (Italy)

2007-05-27T14:12:00.000-07:00

Recipe by Michael Chiarello
Show:	Easy Entertaining with Michael Chiarello
Episode:	Venetian Tapas Cocktail Party

For the polenta:
3 cups heavy cream
2 cups chicken stock
1 teaspoon finely ground sea salt, preferably gray salt
1/2 teaspoon freshly ground nutmeg
1 cup polenta
1 cup freshly grated Parmesan, plus more for garnish

For the mushrooms:
3 tablespoons extra-virgin olive oil
1/2 pound button or cremini mushrooms, cut into quarters
Finely ground salt
Freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 teaspoon finely chopped fresh thyme leaves
2 tablespoons fresh lemon juice
3/4 cup dry white wine
2 tablespoons finely chopped Italian parsley leaves

Cook the polenta: In a medium, heavy pot over high heat bring the cream, stock, salt, and nutmeg to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in about 1/4 cup of warm stock or cream.

Saute the mushrooms: In a medium skillet over high heat, heat the olive oil. When the oil is hot, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Season mushrooms with salt and pepper. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown. Add the thyme and cook for about 10 seconds. Add the lemon juice and cook until the liquid evaporates. Add the wine, and simmer until the mushrooms are glazed with the sauce. Add the parsley. Then stir and remove the pan from the heat.

Place or pipe about 1 tablespoon of warm polenta onto a spoon. Place about 1/2 teaspoon of the mushroom on top of the polenta. Garnish with grated Parmesan. Serve immediately.

Blackberry Cobbler

2007-05-26T20:40:00.000-07:00

I love this dessert because its emphasis is on the fruit, and not so much on the sugar. I love berries too. I like to make this dessert because it reminds me of when I was little and I used to pick blackberries outside with my friends all morning in the forest and then come back home to make the cobbler. It was probably the first baking project I ever did.

* Exported from MasterCook *

Fresh Blackberry Cobbler

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups To 4 cups fresh blackberries
2 TBSP Lemon juice (pour over blackberries)
1 cup Water
1 cup Sugar
2 tablespoons Flour
6 tablespoons Butter or margarine
-----CRUST-----
1/3 cup Shortening
1 1/2 cups All-purpose flour
3 tablespoons To 4 tb cold buttermilk -- or ice

1 tablespoon Melted butter or margarine
1 teaspoon Sugar
I prefer pouring cream or half and half on top, but if you have a sweet tooth, ice cream or whipping cream is great too.

Preheat oven to 400 degrees.
Pour the blackberries into a 2-quart casserole dish
(about 8 by 8 by 2 inches), or a pan of equal size.
Add the water.
Combine the sugar and flour in a small bowl.
Stir to mix. Sprinkle over the berries. Dot with butter.

To make the crust, cut the shortening into the flour
until the mixture resembles coarse cornmeal.
This can be done quickly in a food processor,
but you can also use a pastry blender or two knives.
Add the buttermilk or ice water a tablespoon at a time and mix
until the dough clings together
and can be formed into a ball.

On a lightly floured surface,
roll the dough to a thickness of 1/8 to 1/4 inch.
Cut the dough to fit the top of the berry filling or cut into strips
and make a lattice crust.
Brush the crust with the melted butter. Sprinkle with sugar.

Bake at 400 degrees for about 30 minutes.
Reduce the temperature to 350 degrees.
Continue baking until the crust is golden brown and
the juices have started to thicken. This
will probably take an additional 15 to 20 minutes. A

s the pie cools, the juice will get thicker.

Injera "Ethiopian sponge bread" (To accompany any Ethiopian meal)

2007-05-26T16:36:00.000-07:00

What Do I Need?

Teff grain

• 1/4 cup teff flour
• 3/4 cup all-purpose flour
• 1 cup water
• a pinch of salt
• peanut or vegetable oil

• a mixing bowl
• a nonstick pan or cast-iron skillet

Tip
If you have teff grain instead of flour, first grind it in a clean coffee grinder, or with a mortar and pestle.

What Do I Do?

1. Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour.

Did You Know?
Teff is extremely high in fiber, iron, and calcium.

Tip
Many Ethiopians in America use square-shaped, electric, nonstick pans. These heat evenly and make it easy to remove the injera once it is cooked.

2. Slowly add the water, stirring to avoid lumps.

3. Stir in the salt.

4. Heat a nonstick pan or lightly oiled cast-iron skillet until a water
drop dances on the surface. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it.

5. Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats.

Did You Know?
Teff is the smallest grain in the world. It takes about 150 teff seeds to equal the weight of a kernel of wheat!

6. Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.

What’s Going On?

If you’ve ever cooked pancakes, making injera might seem familiar. In both cases, tiny bubbles form on top as the batter cooks. Keeping an eye on these bubbles is a great way to see how close the pancake or injera is to being ready without peeking underneath.

These bubbles come from the carbon-dioxide produced by the leavener—usually baking powder or soda in the case of pancakes, “wild” yeast in the case of injera. Neither batter contains much gluten. Most pancake recipes tell you not to mix the batter too much: If you do, gluten will develop, making them too chewy. Teff, the grain used to make injera, contains very little gluten to begin with. In both cases, the result is the same: With no gummy substance to “blow up,” most of the carbon-dioxide from the leaveners rapidly escapes into the air, leaving the little popped bubbles that contribute to the distinctive textures of these breads.

You can buy Tef flour at www.abyssinianmarket.com

Recipe by http://www.exploratorium.edu/cooking/bread/recipe-injera.html

Atar Allecha and Niter Kebbeh (Ethiopia)

2007-05-26T16:26:00.000-07:00

1/3 cup onion, chopped
2 garlic cloves, finely minced or pressed
1 tablespoon niter kebbeh (See recipe below)
1 cup dry split yellow peas, rinsed and drained
1/2 teaspoon turmeric
1/2 teaspoon salt
3 teaspoons green chili, seeded and finely chopped
1 cup water

What You Do:

Soak the split peas for one hour in three cups of water.
Bring them to a boil and then reduce heat and simmer about 30 minutes, adding more water if necessary. When the peas are cooked, drain if necessary and mash well.
In a dry pan over moderately low heat, stir-fry the onion and garlic for 2 minutes.
Add the niter kebbeh and sauté until the onion becomes transparent.
Add the mashed peas, turmeric, salt and green chili to the onion mixture.
Add the water and cook to reduce the mixture to a thick, well-spiced pureé.
Serve warm or room temperature with injera.

NITER KEBBEH

This is the base flavor in most Ethiopian dishes. It is a vital ingredient and should not be skipped. Traditionally, it is a seasoned clarified butter or ghee. Make a pound of it at a time and keep it in a covered dish in the fridge. If made from margarine it will last practically indefinitely. All hail the mighty margarine. (If you are averse to using margarine, it will work in a mild vegetable oil like canola; use about 1 3/4 cups of oil).

What You Need:

1 pound soy margarine

4 tablespoons onion, finely chopped

1 1/2 tablespoons garlic, finely chopped or pressed

2 teaspoons fresh ginger, scraped and finely grated or minced

1/2 teaspoon turmeric

4 green cardamom pods, crushed

1 cinnamon stick

3 whole cloves

1/8 teaspoon ground nutmeg

What You Do:

Slowly melt the margarine in a medium-sized saucepan over low heat.

Add the other ingredients and simmer uncovered on the lowest heat for about 20-30 minutes. Do not let it brown.

Strain the mixture through a double layer of cheesecloth or other such concoction, discarding the spices.

Refrigerate until set.

Use as needed in Ethiopian recipes or spread sporadically on toast.

Recipes from http://pakupaku.info/ethiopian/ethiopianintro.shtml

Aleecha Vegetable Stew (Ethiopia)

2007-05-26T16:19:00.000-07:00

Yield: 8 Servings
I love Ethiopian culture and people. In Seattle I know many people from Ethiopia and I miss the restaurants. Ethiopian food is soo flavorful and healthy. I feel so energized after I eat it. I hope to learn Amharic, the Ethiopian language. It is a cross between Hebrew and Arabic. I have already started learning the alphabet. I know some of the language as well. I am fascinated by the religious history of the country. The country has many Jews, Muslims, and Christians, and some of the most pious people I have ever known are from there. I love talking religion with them. I also like their customs, and their music and dance style. I really hope to go there someday.
Here is one of the dishes I always order with Ingera. Ingera is the ethiopian version of a tortilla. They eat it with every meal. They eat with their hands using the ingera like Arabs. One of their neat customs is to feed their loved ones a bite before they begin to eat. I will post a recipe for the Ingera although I've never tried to make it myself because I heard that the flour that the Ethiopians use to make it is very hard to come across in the states. If you can make it, I would highly recommend it as it completes any of their dishes.

2	large	Onions, sliced
1 ½	pounds	Potatoes, cut into chunks
1	each	Cabbage, cut into eigths
½	each	Head cauliflower, break into pieces
		4-5 carrots, cut into 1/2 inch pieces
¼	pounds	Butter, seasoned
1	tablespoon	Curry powder
		Boil the cabbage.
		Fry the onions in the butter until translucent
		Add curry powder, cook for one minute

add 1/4 cup water to the onion mixture, cook for 5 minutes add carrots and potatoes and cook 15 minutes add cauliflower, cook 5 minutes add cabbage, cook for 15 minutes

Recipe from http://pages.interlog.com/~john13/recipes/ethiopia.htm

Traditional Miso Soup (Japan)

2007-05-26T15:54:00.000-07:00

I love home-cooked soups. I fell in love with them when I was working in an authentic French bakery while I was working for the Red Sox so I could learn baking secrets and some French. I would get up before dawn and walk to the bakery from my hotel to work for a few hours during the mornings for about 3 days per week. It was a great experience. The owners were from the south of France. Their food there was sooo fresh and delicious. There was not one thing on their menu that I didn't absolutely love. The bakery is called Bara Bread Bistro & Bakery on 1520 Broadway in Fort Myers, Florida. They used to make a wonderful carrot soup. I can still taste it when I close my eyes and think about it.

Another thing I make sure to include in my diet is bacteria. I eat a lot of yogurt and cultures. This helps to keep my digestive system in order. When the digestive system is healthy, it shows in our skin and in our immune system. I also try to take acidophilus pills. This is why I love Miso soup. It not only tastes delicious, it contains bacteria that help the digestive system.

Unpasteurized miso is a "living food" containing natural digestive enzymes, Lactobacillus, and other microorganisms which aid in the digestion of all foods, and which have been shown to ward off and destroy harmful microorganisms, thereby creating a healthy digestive system.

This is the traditional miso soup, but you'll have to find dashi soup stock to make it, or you can substitute with vegetable stock. Tofu, also made from soybeans, gives the soup lots of calcium and protein and helps fill you up.

Ingredients

1/2 pound tofu, drained, pressed and cut into small cubes
2 green onions, white and green, chopped
3 tablespoons miso
4 cups dashi soup stock, found in your local Asian grocery (My favorite supermarket - Uwajimaya)

Directions

Put dashi soup stock in a pan and bring to a boil. Add tofu to the soup. Scoop out some soup stock from the pan and dissolve miso paste in it. Return the soup in the pan. Stop the heat and add chopped green onion. Remember not to boil the soup after you put miso in.

THINGS YOU'LL NEED:

INGREDIENTS
(Use organic ingredients whenever possible)

•	Measuring cups
•	Knife
•	Saucepan
•	Small strainer
•	Ladle
•	Chopsticks or spoon

•	4 cups water
•	1 piece konbu (kelp), about 5" long*
•	1 cup bonito (dried fish flakes)*
•	5 tablespoons miso*
•	1/2 package tofu, cut into 1/2" cubes
•	2 scallions, cut into thin slices
•	Soy sauce (optional)
*	Note: Konbu, bonito, and miso can be found in most health food, Asian, and gourmet grocery stores.

Let's Make It!
	Adult: In the saucepan over medium-high heat, place the water and konbu. Heat for 8-10 minutes, until the water starts to bubble (do not allow to boil). Remove the konbu and discard.
	Adult: Add the bonito to the saucepan and bring to a boil, then turn off the heat. Kid: Use the strainer to remove and discard the bonito.
	Kid: Above the broth, place the miso in the ladle, add a bit of broth, and stir with chopsticks (or a spoon) until the miso becomes smooth. Add to the saucepan and stir. Then taste the soup, and add a splash of soy sauce if you would like the soup a bit richer.
	Adult: Over high heat, add the tofu and heat until amost boiling (do not allow to boil), then turn off the heat.
	Kid: Ladle the soup into bowls and top with scallions.

Tip: Personalize your miso soup by adding your favorite ingredients. Some traditional Japanese "extras" include seaweed, daikon radish, fried bean curd, and egg.

Recipe from www.kidsregen.org/howTo.php?section=recipes&ID=60

"Manju" Traditional Steamed Cake (Japan)

2007-05-26T15:12:00.000-07:00

I love any kind of steamed cakes, especially humbows. Here's a tasty Japanese recipe.
I studied Japanese all through high school and college. I also study Karate. I speak pretty good Japanese, but I still haven't had the chance to visit Japan.

1 cup all purpose flour
2 tsps baking soda
1/2 cup sugar
1/4 cup water
1/2 cup anko (sweet azuki beans)

PREPARATION:

Mix flour and sugar in a bowl. Put baking soda in the water. Add the water in the bowl. Knead the dough for 10-15 minutes. Divide the dough into 12 pieces. Make round shapes and flatten them. Put anko (sweet beans) filling on the center. Wrap the anko by stretching the dough and make manjyu. Steam the manjyu on high heat for 15 minutes.

Cucumber and Wakame Seaweed Salad (Japan)

2007-05-26T15:08:00.000-07:00

I try to include vegetables in my diet a lot so I get bored easily with salads, so I like to mix it up. I love cucumber and seaweed is sooooo good for you, and this salad tastes so good.

1 small cucumber
1 cup wakame seaweed (softened)
4 tbsp rice wine vinegar
2 tbsp sugar
1/2 tsp salt

Cut softened wakame seaweed into about 2inch-long pieces. Slice cucumber into thin rounds. Put salt over cucumber slices and set aside for 20 minutes. Squeeze cucumber slices to remove the liquid. Mix vinegar and sugar in a bowl.

Add wakame seaweed and cucumber slices in the bowl and mix well.

Mamouls (My favorite Arabic cookie)

2007-05-26T14:57:00.000-07:00

Oven temperature: Preheat at 230? C (450? F), reduce to 180? C (350? F)
Cooking time: 20-25 minutes
4 ½ cups fine semolina (farina)
½ cup caster sugar
1 cup milk
2 teaspoons confectioner's sugar (powdered sugar)
1 tsp rosewater

Walnut Filling
1 ½ cups coarsely ground walnuts
¼ cup caster sugar
1 teaspoon ground cinnamon
1 tsp cardamom

EASTER WALNUT CAKES
Ma'amoul means "filled" in Arabic. Ma'amouls are small imprinted
molds made of wood that have a handle attached. A piece of short-pastry
dough is pressed into these molds and date or nut filling is then enclosed
in the dough. Holding the handle, the mold is slammed on the table causing
the finished dough to drop out. The imprinted dough can then be rolled in
confectioner's sugar if so desired. If a mold is not available the cookies
can also be made using a tool of your choice.

.........................................................

Combine semolina and sugar in a mixing bowl.

Melt butter in a pan and heat until bubbling. Pour into semolina and sugar and mix with wooden spoon until butter is evenly distributed.

Heat milk in pan until bubbles begin to rise, remove from heat and stir in soda. Pour into semolina mixture.

Mix with wooden spoon to soft dough. When it cools a little, knead lightly by hand. Cover bowl with a sheet of plastic cling film to make an airtight seal. Leave for at least 5 hours or overnight.

Mix nut-filling ingredients together.

Knead dough again to make it pliable. Take a tablespoonful of dough at a time and roll into balls the size of a large walnut.

Flatten a ball of dough in your palm and push up sides to make a pot shape. Fill hollow with a generous teaspoonful of nut filling and mold dough over filling. Press edges to seal well and roll into a ball again.

Press into a decorated mold (a tabi) and tap out on board. Place on ungreased baking tray. Alternatively place ball of dough on tray, flatten slightly and press tines of fork obliquely around sides to give cakes a slightly conical shape. Press top with fork.

Have oven preheated to very hot, place Ma'amoul in oven and reduce heat to moderate. Back at moderate for 20-25 minutes until lightly colored. Remove and cool on trays for 10 minutes.

Sift some icing sugar onto a sheet of waxed paper. Place Ma'amoul on sugar and sift more sugar on top to coat thickly. When cool, store in an airtight container.

Dominican style chicken "Pollo guisado"

2007-05-26T10:57:00.000-07:00

Yield: 4 Servings

3 tablespoons of sofrito
Goya or Maggi seasoning

Season the chicken with pepper, salt, Goya or Maggi seasoning, and oregano. Add onion and sliced and de-seeded aji. Marinate for one hour. In a pot, heat the oil and once it is very hot, throw in a pinch of sugar to help brown the chicken. Add the chicken to the pot. Brown the chicken on both sides for a few minutes on each side. Add spoons of water regularly to keep the meat from burning. Add some more water and tomato paste. As soon as the meat is tender, reduce the water. Add the rest of the ingredients (onion and aji) and fry. Add some more or reduce water so that the sauce has a nice consistency.

Recipe from http://www.picapollo.com

Hummus (Lebanon)

2007-05-26T01:01:00.000-07:00

1 lb 1 1/2 oz. Cooked chickpeas (garbanzo beans, see cooking method below, or use canned)
10 oz tahini
7 oz. lemon juice (about 4 lemons)
1 tbsp yogourt
1 clove garlic mashed with salt to taste
1 ice cube
5 tbsp. cold water
Chopped parsley, olive oil, olives, and cayenne pepper for garnish

Mash garlic with salt until fine. Drain chickpeas from water and stir into it the mashed garlic. Mix well. Pour the mixture into a masher or blender and add an ice cube. When it is well mashed add the tahini. Gradually add lemon juice which has been strained. Run the entire mixture through a fine strainer forcing it through with a spoon. Serve on shallow plates after decorating with the garnishes.

Cooking Chickpeas:
Soak chickpeas in cold water for ten hours, adding to it when soaking half of the amount of soda above. Take chickpeas out of the water, wash and add 3 pints of cold water and the remainder 1.5 tbsp of the baking soda. Cook over strong heat until foam appears. Skim and reduce heat. Cook for about two hours or until well done.

Moro de Guandules "Rice and Pigeon Peas" (Dominican Republic)

2007-05-26T00:51:00.000-07:00

This version of moro de guandules is an obligatory addition to any special meal Dominican-style. It is also part of traditional Dominican Christmas dinner.
Serve: 4 people

4 cups of rice
2 cups of boiled green pigeon peas
2 cups of coconut milk
4 cups water
5 tablespoons of oil
4 teaspoons of tomato paste
1/4 cup of chopped green peppers
1 pinch of oregano
1/2 teaspoon mashed garlic
1/8 cup of capers
1/4 cup of chopped celery
1 teaspoon of finely chopped parsley
1 teaspoon of finely chopped coriander/cilantro
1/2 teaspoon of thyme leaves
1 cube of chicken stock
1 teaspoon of salt

Heat 3 spoons of oil in an iron pot and add the herbs, olives, spices and the salt. Stir while adding the tomato paste. Add the peas, also while stirring, then add the chicken stock. Once well heated, add the remaining water and coconut milk and bring to a boil. Add the rice and stir regularly to avoid excessive sticking. When all the water has evaporated cover with a tight-fitting lid and simmer on very low heat. Wait 15 minutes, uncover, stir, and add the remaining oil. Cover again and wait another 5 minutes. The rice should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat.

Milk and Papaya Drink

2007-05-26T00:47:00.001-07:00

Ingredients:

1 ripe papaya
6 tablespoons coconut milk
5 tablespoons lime juice
1/2 teaspoon grated lime peel (optional)
4 tablespoons sugar
1 teaspoon vanilla
1/2 cup finely crushed ice

Directions:

Peel the papaya, cut it in half, remove the black seeds, and chop the fruit coarsely.
Combine the papaya, coconut milk, lime juice and peel, sugar, vanilla, and ice in an electric mixer blender. Blend at high speed until mixture is smooth and thick.
Serve in chilled tumbler.

Dominican Sancocho Stew

2007-05-26T00:42:00.000-07:00

One of the most famous meals of the Dominican Republic. We used to make this after a day of swimming at the river.

Ingredients:

4 pounds of chicken
2 pounds of beef
1.5 pound of goat meat
4 large plaintain bananas (green and ripe)
2 bananas (green)
2 pounds of yucca (cassava,tapioca,manioc)
2 pounds of malanga
2 pounds of spanish pumpkin
Potatoes
2 pounds of white yam (taro)
6 liters of water
1.5 tablespoon of oregano
5 coffe spoons of salt
2 tablespoon of "naranja agria" (these are oranges that are very, very sour)
1 medium size onion
1 coffe spoon of garlic (smashed)
Some leaves of parsley
Some leaves of cilantro
1 tablet of chicken bouillon
2 tablespoons of white vinegar
Lemon
Sofrito (Cilantro)

How to prepare the ingredients: The day before (to save some time) you can cook the meats and store them in the refrigerator. The way to cook them is the following:

Cut the chicken in different pieces, wash the chicken with "naranja agria" taking out the skin and excess grease. Add onions, garlic, bell pepper, English sauce (or soy sauce), tomatoes and salt. After half an hour, cook the chicken without adding tomato sauce. Add more water than usual so that you can use the resulting sauce. Do not let get the chicken to become too tender. When done, save it in the refrigerator.
Cook the pork chops and goat in the same way as the chicken but cook them separately. Add more water than usual so that you can use the resulting sauce. When done, save it in the refrigerator.
Cut the "tocino" in small pieces (half an inch) and pass it through hot vegetable oil (to give a nice color). Add some water and cook. Do not let get the "tocino" to become too tender.
Cut the sausage in small pieces (half an inch each) and fry the pieces. Save the vegetable oil.
Peel of the yucca, plaintain bananas, malanga, spanish pumpkin, sweet potatoesand white yam and cut them in samll pieces. Put them in salt water so that they do not become black.
In a large pot (or two medium size pots) put the salt and the water. Add the onions, bell pepper, leaves of parsley and cilantro, spanish pumpkin, corn, plaintain bananas and malanga. When they are getting tender put all the other vegetables, the meat and the "sauces". Add two tablespoons of the oil in which the sausage was fried, "naranja agria", vinegar, garlic, check the salt. Do not let the sancocho to get too thick.
Put the spanish pumpkin in two portions: the first one to add thickness to the "sancocho" and the second to eat with the sancocho. If some vegetables are too tender, take them out. When the sancocho is done, put them in again. When done, you can serve the sancocho with rice and lemon. This recipe is good for 18 portions.

oregano = oregano, wild marjoram,winter sweet

cilantro = coriander, cilantro

auyama = spanish pumpkin, butternut squash, winter squash

puerro = leek, green onion

Cooking the meat

Place a large pan (ideally one that's not too deep - a wide bottomed, heavy lidded, braising pan is best) on the heat with some vegetable oil, say about half a cup.

Once the oil is reasonably hot you can add the meat (The meat should sizzle appetizingly when it goes into the pan, BUT be careful the hot oil doesn't splash you...or anyone else!!). Don't add too much meat in one go, and let the heat come back into the oil as add each 'batch'. Make sure all the meat is 'seized', or 'browned' on all sides...this will help keep it moist and reduce the chance of it flaking to bits during the cooking process.

Once all the meat is browned, immediately add about a teaspoon of salt and a pint of stock. Stir well.

Let the pot just come to the boil then turn down the heat and let the meat simmer, with a good heavy lid on the pot, for at around 40 minutes before starting the rest of the cooking.

After this time the meat will be more than half cooked, turn it off for the time being. Now you can start the second step.

Take another big cooking pot, quite deep this time, put it onto the heat and add three liters of water.

Add all your plantain, yuca and the other vegetables to the cooking pot together with the coriander, the rest of chopped onion and the chopped green peppers. Also crumble into the pot the other stock cube, and stir.

After heating the pot for 15 minutes, by which time it should be coming to the boil (if not already turned to simmer) carefully mix in all the contents of the meat pan. Add more water if necessary, so that all contents of the pan are just covered, and bring back to the boil before turning down to a simmering heat again.

From now on the Sancocho will start developing a good color and thickening. You need to check it every ten minutes to ensure it doesn't get too dry, it will have the tendency to do this as moisture evaporates and stock is absorbed by vegetables. You should add a little more water if necessary.

Now you can start to cook the rice using your preferred method. We tend to wash the rice well (until water runs quite clear - which means sticky starches have been removed) and allow a fairly generous 75 grams/3 ounces of uncooked rice per person. We bring the rice to the boil with twice the amount of water to rice and a little oil, and let it simmer for about 10 minutes until the water is absorbed.

After about one hour or so of total cooking time your Sancocho sauce should be nicely thickened by the starchy vegetables (but not too dry) and the meats should be lovely and juicily tender (try them before you turn off the heat, and give another 10 minutes if necessary). Your typical Dominican dish should be ready to serve and enjoy.

A few additional suggestions to 'tweak' or complement your Dominican Sancocho recipe:

Why not take some ripe and juicy avocados and prepare a simple accompaniment: (see our avocado recipes page for ideas!)

Domplin "Dumplings" (Dominican Republic)

2007-05-26T00:39:00.000-07:00

INGREDIENTS:

1 1/4 cup of all purpose flour
Or a combination of:
1 cup of flour and 1/4 cup of cornmeal
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup of water

METHOD / DIRECTIONS:

Add water (a little at a time) to form dough. Dough should be very firm; not sticky or too soft. May add spoonfuls of flour or water if needed to get the right consistency. Dough is ready when mixture forms a ball and sides of the bowl is clean. Let the dough rest for about 5 minutes, covered with a damp cloth, then divide into little even balls (about 8). Prepare boiling water in a big pot (about 8 to 10 cups) with 2 teaspoons salt (or your taste), 1 clove of garlic, mashed and 1 teaspoon oil. Flatten each ball in the palm of your hands and shape round edges with your fingers. Drop them carefully into the boiling water and after a few minutes they will float to the top.

Stir them around and push them down a few times to make sure all sides are cooked. They should be done in 10 to 12 minutes.

Top with tomato soup or tomato sauce or add to sancocho stew.

Arroz Blanco "White Rice" (Dominican Republic)

2007-05-26T00:32:00.000-07:00

Arroz Blanco is the base of most Dominican lunch menus and the ultimate test of the good Dominican cook. The perfectionists will strive for a tender "arroz graneado" and a thin and crispy "concón".

Time: 35 Mins
Difficulty: Medium
Serve: 4 people

Before starting to cook: No prior preparation is necessary.

Ingredients:
4 cups of rice
6 cups water
5 tablespoons of oil
1 teaspoon of salt

Preparation:

Heat up 3 spoons of oil, add the salt and water. Bring to a boil and then add the rice, stirring regularly to avoid excessive sticking. When all the water has evaporated cover with a tight fitting lid and allow to simmer at very low heat. Wait 15 minutes and remove lid, stir, add the remaining oil and cover again. In 5 minutes the rice should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat.

Serve with meat, (or seafood) a side dish and beans.

Gheimeh (Iran)

2007-05-26T00:16:00.000-07:00

One of my favorite foods

Stew with yellow split peas and meat (Makes 6 servings)

Ingredients:

2 onions, peeled and thinly sliced
1 lb. Split breast with bone-in or Stew meat (lamb or beef) cut into 1/2 inch pieces
5 TBSP. Oil
4 whole dried Persian limes
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon turmeric
1 TBSP. Tomato paste
2 large potatoes, peeled and cut into slicks
1 cup oil for deep frying
1/3 cup yellow split peas

Directions:

In a large non-stick pot, brown the onions and meat in 3 tablespoons oil. Add dried Persian limes, salt, pepper, turmeric, and tomato paste. Saute for 2 minutes longer. Pour in 1 1/2 cups water and bring to a cover and cook for another 45 minutes.

During this time fry the potato sticks in 1 cup of oil, drain on a paper towel and set aside.

Cook yellow split peas in 2 1/2 cups of water and 1/4 teaspoon salt for 30 minutes. Drain and add to pot..

Check to see that the meat and peas are tender. Taste the stew and correct seasoning.

Just before serving, arrange the French fries on top. Serve with steamed white rice.

ENJOY IT

Recipe by Sadaf (www.sadaf.com)

Tres Leches Cake (Latin America)

2007-05-25T22:16:00.000-07:00

Tres Leches means 3 milks and gets its name from the 3 different kinds of milk added to make the cake. It is a popular dessert in many Latin American countries.
Comments:
Charlotte, a guest to Diana's Desserts website, is from Costa Rica, Central America. She offers this recipe as being the "Original" Tres Leches that is made in her country. She also says, "The Tres Leches is very rich and delicious and improves with time...a few days after made, it is even better, and she goes on to say: "Never remove cake from baking dish. It is served right from the baking dish or pan". Charlotte also tells me that the Whipped Cream Topping is more popular in Costa Rica than the Meringue Topping. Recipes for both toppings are included below.

Tres Leches Cake is served at holiday celebrations such as Cinco de Mayo in Mexico, and at other special occasions in Mexico and Central America. It has becomes quite popular in the United States.........Diana's Desserts
Ingredients:
For Cake:
6 eggs, yolks and whites separated
1 1/2 cups granulated sugar
1 1/2 cups self-raising flour
4 tbsp. ice water

For The Tres Leches Syrup:
1 can sweetened condensed milk (see note)*
1 can evaporated milk (see note)*
2 cups (16 oz.) whole milk

For Topping:
Whipped Cream or Meringue Topping (see recipes below)
Instructions:
Preheat oven to 350ºF (180ºC). Grease and lightly flour a 9x13 inch rectangular baking dish (pyrex glass baking dish is good). Set aside.

Beat the 6 egg whites until soft peaks form. Add the sugar and self-raising flour, the 6 egg yolks and the ice water.

Pour batter into prepared pan, and bake in oven at 350ºF (180ºC) for 25-30 minutes, or until a toothpick inserted in center of cake comes out clean. (Make the Tres Leches Syrup while cake is baking). Remove cake from oven and place cake (Do NOT remove cake from baking dish) on wire cooling rack.

To Make The Tres Leches Syrup:
In a large bowl combine the evaporated milk, sweetened condensed milk and the 2 cups whole milk. Mix well. Stir in a little rum if desired.

With a fork, toothpick or wooden skewer, poke holes all over top of cake and pour the Tres Leches syrup over the top of cake until completely absorbed.

Once cake has cooled sufficiently, refrigerate cake in baking dish for at least 3 hours or preferably overnight before frosting with whipped cream or meringue topping.

Makes 9 - 12 servings.

For Whipped Cream Topping:
Ingredients:
2 cups heavy whipping cream
1/4 cup granulated or confectioners' sugar
1 tsp. vanilla extract

Instructions:
TIP:
Before making the Whipped Cream Topping, chill your beaters and bowl in freezer for 15 - 20 minutes. Make sure your heavy whipping cream is well chilled.

Pour "chilled" heavy whipping cream into mixing bowl, beat until soft peaks form; add sugar and the vanilla extract and beat until stiff peaks form. Do not overbeat!

Spread whipped cream topping evenly over Tres Leches Cake and garnish cake with nuts, fruit or decoration of your choice.

Makes approximately 4 cups whipped cream topping.

*Note From Diana's Desserts
Depending on what country you live in, Evaporated Milk and Sweetened Condensed Milk come in different size cans.

Charlotte suggests using 12 ounces of each of these milks plus 2 cups of whole milk for the Tres Leches Syrup. Here in the United States, Sweetened Condensed Milk comes in a 14 ounce can, and Evaporated Milk comes in a 12 ounce can. I used 1 can of each, and this worked well. It is a little more than what the recipe calls for, but that didn't seem to make much difference.

Source: Charlotte Leaver
Submitted By: Charlotte Leaver
Date: May 3, 2003

Recipe from http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dia/recipeID/1513/Recipe.cfm

Israeli Couscous

2007-05-25T22:05:00.000-07:00

This was the first middle eastern dish I ever made. It was when I began studying Judaism and when I was first discovering Islam and learning about the cultures in the middle east. For this recipe, make sure you get the Israeli-style toasted couscous. The little balls are bigger and more puffed and than the tiny traditional couscous and it looks more like tapioca.

1 lb dry Israeli-style couscous
1 large onion, chopped
1 tbsp olive oil
2 cups chicken broth
1/2 cup raisins and currants
1/2 chopped nuts (walnuts, pecans, slivered almonds)
Chopped fresh parsely for garnish
1 tsp turmeric
1 tsp cinnamon
Salt and pepper to taste

In a sauce pot, saute the onion in the oil until tender. Stir in the couscous and spices and stir until pale golden. cover with the broth and bring to a boil and cook and simmer about 10 minutes or until couscous has absorbed the liquid. Stir in the raisins and nuts. Remove from heat and let stand covered 10 minutes. Fluff with fork and season with salt and pepper.

Recipe from CDKitchen (http://www.cdkitchen.com/recipes/recs/480/Isrealistyle_Couscous52200.shtml)

Bunuelos (Colombia)

2007-05-25T21:54:00.000-07:00

This is kind of like a donut

1 cup water
1 cup flour
2 eggs
2 tsp butter
1/2 tsp salt
1/2 tsp cardamom
1 tsp sugar

Honey:
2 cups sugar
1 cup water
1 cinnamon stick

Boil the water with the butter, salt sugar and cardamom. Once it is boiling, add the flour, all at once while whisking rapidly with a wooden spoon. Continue to stir until it forms a dough that starts to pull away from the walls of the pan and starts to stick to the spoon.

Remove from heat and allow to cool until just warm. At that point, add the eggs one at a time quickly stirring very well. In a pot add a lot of oil and heat. Once it is very hot, drop the dough by spoonfuls into the oil and increase the heat as the bunuelos grow.

Once they are brown all over, remove from oil with a slotted spoon and set on paper towels. Sprinkle with powdered sugar and enjoy.

Chicken or Turkey with Prunes (Guatemala)

2007-05-25T21:48:00.000-07:00

1 whole chicken or turkey, cut up
1 tsp Garlic salt
3 tsp Maggi flavoring
3/4 cup prunes and raisins
5 tomatoes
2 chile pimientos
1 large white onion
1/2 cup white wine vinegar
1 can coca cola

Wash the meat. Add the seasonings, chopped tomatoes and chilis, vinegar, and coke. Allow that to marinate overnight. The next day, cook in the oven for one hour. Serve with mashed potatoes or white rice and a light salad.

My aunt Julieta made this for us when we visited her while in Guatemala. It was sooo good.

Magdalenas (Guatemalan recipe adapted from the original French traditional cookie)

2007-05-25T21:38:00.000-07:00

1/2 lb salted butter (2 sticks)
2 cups sugar
3 eggs
2 cups flour
1 cup Maizena (corn starch, you can find this type in any Latin market)
3 tsp baking powder
1/2 tsp salt or to taste
1 tsp fresh lemon or orange juice
1 cup milk
Optional: grated orange peel

Preheat oven to 350 degrees F. Grease the molds for the Magdalenas.
Cream the butter, mix with the sugar, eggs one at a time, flour, salt, baking powder, Maizena, Lemon juice, and milk. Blend well and add orange peel raisins, or chocolate chips if desired. Pour batter into the molds and cook on 350 degrees for 30 minutes.

Recipe courtesy of my aunt Rosemary Santizo of Guatemala

Banana Island with Coffee (Guatemala)

2007-05-25T21:31:00.000-07:00

3 ripe bananas
1 cup of cold espresso
1 cup of cold milk
2 tsp sugar
1/2 tsp vanilla
1 liter vanilla ice cream of your choice

Mash the bananas in a bowl. Add to it the coffee, milk, sugar, and vanilla. Blend it in the blender and add ice cream to the blend until it is smooth.

Serve the drink in large, tall glasses, with ice if desired. Garnish with a sprig of mint and a banana slice.
Yield: 8 servings

Recipe by Maria Alicia de Quinonez

Creme Brulee (France)

2007-05-25T21:23:00.000-07:00

Recipe by Horatio's Restaurant, Seattle

1 pint whipping cream
1/2 cup granulated sugar
Granulated sugar for topping
4 egg yolks
1 tbsp vanilla extract
Fresh raspberries for garnish

Preheat oven to 350 degrees. Heat cream over low heat until bubbles form around edge of pan. Beat egg yolks together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and pour into six 6-oz. ramekins or custard cups. Place custard cups in baking pan that has about 1/2 inch water in the bottom. Bake until set, about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle each custard with about 2 tsp sugar. Place ont top rack under broiler and cook until topping is medium brown. Chill before serving. Garnish with raspberries.

Yield: 6 servings

Chocolate Chip Rolled Oats Cookies (USA)

2007-05-25T21:16:00.000-07:00

Recipe by Congregational Cook Book, Emporia Kansas

1 cup shortening (or its equivalent in salted butter)
1/2 white sugar
1 tsp hot water
1 1/8 cups flour
1 tsp baking soda
1 1/2 6 oz packages semi-sweet chocolate chips (or less if you prefer)
1 cup nuts (walnuts or pecans or both)
2 eggs, unbeaten
1 cup brown sugar
1 tsp vanilla extract
1 tsp salt
2 cups rolled oats

Preheat oven to 375 degrees. Grease a cookie sheet.
Cream shortening and sugar until light. Add eggs. Add hot water and vanilla. Then add flour, salt and baking soda to mixture. Add oatmeal - if using a mixer, stir in by hand the chocolate chips and nuts. Drop by spoonfuls on a greased cookie sheet.

Bake at 375 degrees for 8 minutes.

Lime Light Pie (USA)

2007-05-25T20:27:00.000-07:00

Recipe by my great grandmother, Alta Harness Owen (1902-2003)
A note from my grandma about her: Alta passed away at the age of 101 and grew up in western Kansas. During my grandma's last visit with her, she was reminiscing about the Christmas celebrations of her youth. All of the family went to her paternal grandparent's farm and nice home for the occasion. Everyone could count on there being four cakes on the table for dessert.

Here is one of her recipes with a few twists I did as I worked on molding the recipe to fit my taste bud tastes

1/2 tsp salt
1 cup canned sweetened condensed milk, chilled
4 egg yolks, cold
1/2 cup key lime juice, cold
A couple drops of green food coloring
Baked pie shell or graham cracker crust
1 pint Whipping cream
1 tbsp powdered sugar
1/2 tsp vanilla extract
Grated lime and whipped peel for garnish

Combine: sweetened condensed milk, salt, and key lime juice.
Stir until thick. Blend in pineapple and food coloring.
Pour into baked pie shell and chill for 2 to 3 hours.
Whip 3/4 cup whipping cream until stiff. Fold in powdered sugar and vanilla.
Spread over top of pie and garnish with grated lime peel.

Blackberry Juice (Guatemala)

2007-05-25T20:13:00.000-07:00

1/2 lb fresh blackberries
6 cups filtered water
1 cup sugar
Chopped ice
A sprig of mint and a blackberry for garnish

Wash the berries well and mash them. Mix them with the water and sugar. Pass through a colander, serve chilled with ice.
Yum!

Baked Apples (USA)

2007-05-25T20:00:00.001-07:00

Recipe by Paula Deen (http://www.foodnetwork.com)
Prep time: 6 minutes
In active prep time: 1 hour
Cook time: 15 minutes

This can be served alongside roasted turkey or chicken, or just as a dessert with some heavy whipping cream. Yum!

1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2-3/4 cup brown sugar
6 same-size granny smith apples (or any other baking apple)
2 tbsp. butter, cut into 6 tsp-size pieces
1 cup apple cider
6 springs fresh mint (optional)
Heavy whipping cream, half-and-half, or vanilla ice cream for topping

Preheat oven to 325 degrees F.

Combine cinnamon, nutmeg, and sugar in a small bowl. Set aside.

Core apples, making sure not to puncture the bottom of the apples so that the juices will remain. Remove skin from 1/2 inch around top of apples at the opening. Fill each cavity with the cinnamon-sugar mixture. Top each apple with a teaspoon of butter. Place apples in casserole dish and pour apple juice around them. Cover pan with aluminum foil and bake for approximately 45 minutes to 1 hour. Remove from heat, garnish with fresh mint, and serve.

White Chocolate Raspberry Cake

2007-05-25T19:32:00.000-07:00

Recipe by http://www.cooks.com

1/4 lb. white chocolate, coarsely chopped
1/2 cup boiling water
1 cup butter, softened
1 3/4 cups sugar
4 eggs, separated (room temperature)
1/2 tsp. vanilla
1/2 tsp almond extract
2 1/2 cups sifted cake flour
1 tsp/ baking soda
1 cup buttermilk (not too cold)
1 can raspberry filling
1 recipe marshmallow frosting

Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans. Combine chocolate and water, stirring until chocolate melts; set aside to cool. Cream butter; gradually add sugar, beating at medium speed of any electric mixer until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in white chocolate mixture and flavorings. Combine flour and soda; add to chocolate mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Beat egg whites until stiff peaks form; fold into chocolate mixture. Pour into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans at least 10 minutes, remove layers from pans, and cool completely on wire racks. Place 1 cake layer on cake platter; spread with 2/3 cup pie filling. Top with second cake layer and pied filling. Top with third cake layer. Frost sides and 1 inch of top edge with marshmallow frosting, leaving an 8 inch circle on top center of cake. Spread remaining pie filling onto center of cake.

Yield: 16 servings.

Bamia Stew/Soup (Kuwait, Iraq, Jordan)

2007-05-25T19:22:00.000-07:00

Kuwaiti Version:
Yield: 6 servings

2 cups washed lentils
1 onion, coarsely chopped
2 cloves garlic, crushed
5 cups water
1 tbsp ghee
1 clove garlic, minced
2 tsp. cumin
6 oz. ( 1 small can) tomato paste
3 dried lemons or loomi
8 1/2 cups water (less if you want to make more of a stew than a soup)
2 potatoes peeled and quartered (for the stew only)
1 cup mini okra (not the big ones pictured in the photo)

Put the washed lentils with onion and garlic in a pot with the water. Let it boil and wait until it dries up. Puree the lentils in a blender. In a pot fry some garlic in some ghee, then add the cumin. Stir and add the tomato paste, then the pureed lentils. Add to that the second measure of water (or less if you want to make a stew). If making stew, also add peeled, quartered potatoes at this stage) and the dried lemons. Let the mixture boil, then reduce the temperature and let it simmer on lower heat until done.

Jordanian version:

INGREDIENTS:

300g (10oz) lamb chops and boneless lamb cubes
500g (1lb 2oz) mini okra (trimmed) (not the big okra in the photo, unless that is your preference)
4 whole peeled garlic cloves
1½ teaspoons salt
½ teaspoon black pepper
100g (4oz) dry *tamarind
2 tablespoons tomato puree
400g (14oz) can chopped tomatoes
1 tablespoon oil, for frying
1.2 litre (2 pints) boiling water

.........................................................

1 Break up the dry tamarind in small pieces, place in a large bowl and add 300ml (½ pint) of boiling water. Set aside to soak.

2 If using fresh okra, trim top and tail, wash and soak in cold water for 5 minutes. Next drain and set aside.

3 Trim and wash meat, then place in a medium saucepan and cover with boiling water (meat must be completely covered). Boil for 5 minutes. Drain meat and discard water.

4 In a medium saucepan, fry garlic cloves on medium heat with meat for 1-2 minutes, until garlic is slightly brown.

5 Now add 900ml (1½ pints) of boiling water, cover pan and boil on medium heat for 30 minutes.

6 Strain the liquid of the tamarind through a sieve, pressing hard to extract as much juice from the pulp as possible. Discard the stones.

7 Pour 300ml (½ pint) of tamarind juice, then add tomato puree, chopped tomatoes, salt, pepper and okra to the pan. Cover and boil for 5 minutes. Next lower heat and simmer for 30 minutes. Stirring gently after 15 minutes, making sure not to break the pods.

This version from http://www.jordan-explorer.com/Bamia.asp

Chicken Tikka Masala (India)

2007-05-25T18:46:00.000-07:00

I am adding this dish to my recipe list because many people comment me when I make it and always ask me to do it, so I guess it is a good one. I hope you enjoy it.
I would get some garlic naan at the Persian, Indian or Arabic markets. It goes perfectly with this meal.
4 1/2 cups basmati rice (Tilda is my brand of choice)
Tip: Rinse it a lot and then let it soak for at least 30 minutes before cooking it. When you are boiling it in the water, as soon as the water gets absorbed or below the level of the rice, cover it very well with the lid and foil and do not touch it or look at it until at least 10 minutes have past with it on low heat.

2 lbs boneless chicken parts (breasts, tenderloins)
1/2 cup plain whole milk yogurt
3 tsp. minced ginger
3 tsp crushed garlic
1/2 tsp black or white pepper
1 tsp. cumin
1/2 tsp mace
1/2 tsp nutmeg
1 tsp cardamom powder
1/2 tsp chili powder
1 tsp turmeric (curcum)
3 tbsp lemon juice
4 tbsp olive or grapeseed oil
Melted butter or ghee (for basting)

PART TWO

5 oz. tomato paste
10 oz. tomato puree or sauce
2 lbs tomatoes, roughly chopped
2 tsp. ginger paste
2 tsp. garlic paste
2 tsp. green chilies
1 tbsp. red chili powder
2 tsp. whole cloves
8 green cardamom pods, broken
Salt to taste
3 tbsp butter or ghee
2/3 cup heavy cream
1/3 cup coconut milk (optional)
1 tsp. fenugreek (I don't use this but it's recommended)
2 tsp. ginger, julienned
Honey to taste

Whisk all of the ingredients in Part One together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350 degrees F. Bake the chicken for 10 minutes, basting with butter twice. Drain excess marinade and bake for another 3 minutes.

While doing this, make the sauce in Part Two. De-seed and chop the chilies. Put tomatoes, tomato paste, and tomato puree in a pot and add approximately 4 1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.
Serve with the basmati rice and naan on the side.

Recipe from http://www.sonzyskitchen.com/chickentikka.htm

Shrimp Murabyan (Kuwait)

2007-05-25T18:29:00.000-07:00

This is the only pic I could find online for this dish, but when I make it, it turns out much prettier, and the turmeric gives it a nice color.
Shrimp:
1 tbsp olive or grapeseed oil
1 large onion, halved lengthwise and thinly sliced
2 cloves garlic, mashed with
- 1 tsp ground coriander
- 1 tbsp grated fresh ginger
1 tsp ground coriander
2 lbs peeled shrimp (medium size)
1/4 tsp black pepper
1/4 tsp black lemon pepper
1 lb tomatoes, halved and cut into thick slices
1 tbsp kosher salt (1 tsp if using regular salt)
4 cups water, approx.
1 cups grits, soaked in water (I've never used this in this recipe)
4 1/2 cups basmati rice (Tilda is my brand of choice)

Topping:
1/4 cup grapeseed or olive oil
2 yellow onions, halved and thinly sliced
1/2 tsp ground cardamom
1/2 tsp black pepper
1/2 tsp black lemon powder
1 tsp curry powder
1 tsp ground turmeric
1/4 tsp ground cloves
1 bunch fresh cilantro (coriander), chopped
Grated peel of one lime (or dried or powdered loomi from the Arabic or Persian market)
1 clove garlic, mashed with
- 1 tsp ground coriander
-1/2 tsp black pepper
1 lb peeled shrimp

Heat oil over medium heat. Add sliced onions and saute until golden brown. Stir in garlic/spice mixture and pepper. Stir in half of the shrimp. Add tomato slices, and cook for 10 minutes over medium heat.

Add water and salt. Increase heat and bring to a boil. Add rice, stirring to mix evenly. reduce heat and simmer until all the water is absorbed. Remove from heat.

To prepare the topping, saute the onion in oil until golden. Add the spices, salt, chopped cilantro, grated lime-peel or loomi, and garlic/spice mixture, stirring to mix well. Add the remaining shrimp and saute until cooked through (about 4 minutes).

Spoon shrimp/rice mixture onto a platter, arrange shrimp topping on top.

Recipe from http://www.amideast.org

Easy Caesar Salad and Crutons

2007-05-25T18:15:00.001-07:00

Recipe by Tyler Florence (www.foodnetwork.com)

Dressing:
2 cloves garlic, smashed with a pinch of kosher salt and a little olive oil
2 anchovy fillets (and a couple extra to munch on)
2 egg yolks
1 tbsp Dijon mustard
2 lemons, juiced
2 tbsp water
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan, plus extra for garnish
Freshly ground black pepper

2 heads romaine lettuce

Make-Ahead Tip: You can refrigerate the dressing if you will not be using it right away.

Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside.

Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.

Mansaf - Lamb in Yogurt Sauce (Jordan) (My favorite Meat dish)

2007-05-25T17:24:00.000-07:00

The national dish of Jordan is Mansaf: lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations.

Mansaf is cooked in jameed (the Arabic word for dried yoghurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yogurt from separating.

Large trays are covered with the doughy flat Arabic bread and dampened with yogurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving.

2 LARGE CONTAINERS PLAIN whole milk YOGuRT (Or you can just use JAMEED with some water which is in any Arabic or Persian market)
LARGE CUT UP PEACES OF LAMB (WITH BONES) or Lamb Shanks
WATER TO BOIL MEAT
1 ONION
SALT

Cumin, Turmeric, and any other spices if desired for lamb

3 CUPS RICE (JASMIN MEDIUM GRAIN or Tilda Basmati IS GOOD)
SLIVERED ALMONDS
PINE NUTS
1 1/2 CUPS BUTTER

Arabic Flat Bread

1:IN A LARGE POT BEFORE TURNING ON HEAT MIX IN ALL YOGuRT

2: ON HIGH HEAT BRING YOGuRT (Or Jameed) TO A BOIL. (VERY IMPORTANT) MAKE SURE WHILE BRINGING YOGuRT TO BOIL, YOU ARE CONSTANTLY STIRRING YOGART WITH A WOODEN LADLE ONE WAY ONLY. SO IF YOU STARTED STIRRING TO THE LEFT YOU MUST KEEP STIRRING THAT WAY UNTIL YOGurT STARTS TO BOIL.

3: ONCE YOGuRT BOILS TURN HEAT OFF.

4: IN ANOTHER POT COVER lamb shanks or CUT UP LAMB (WITH BONES) WITH WATER.

5: ADD 1/4 OF AN ONION.

6: BOIL UNTIL LAMB IS TENDER.

7: REMOVE LAMB AND STRAIN WATER (LAMB BROTH) TO REMOVE ANY SMALL PARTICALS.

8: ADD ABOUT 2-3 CUPS OF THE WATER (LAMB BROTH ) TO THE POT OF COOKED YOGART.

9: add salt to taste and if not tart enough you may add juice from about 1/2 a lemon.

10: add lamb meat to the yogart and broth mixture (make sure to remove the onion)and let boil one more time.

11: cook rice with 1 cup of butter

12: brown almonds and pine nuts in remaining butter.

13: once rice is cooked remove it from pot and place it in a large round platter, then spread half of the nuts on top of rice, then place lamb meat over rice and nuts, then spread remaining nuts over entire platter

14: place the cooked yogurt in a large serving bowl

15: when serving put Arabic bread and wet it with some yogurt, then add rice and meat in individual plates and spread cooked yogurt and slivered nuts over it.

16: enjoy

this is the real Jordanian way except many Jordanians usually make their own yogurt

Recipe from http://www.estarcion.com/gastronome/archives/001758.html

Another version:

2 Kilo lamb shoulder
water
salt
freshly ground paper
¼ cup clarified butter
¼ cup pine nuts
1 large onion, chopped
1½ teaspoons turmeric
½ teaspoon allspice
1 small piece cinnamon bark
2cups yogurt
1 egg white
2 teaspoons corn flour

.........................................................

yogurt sauce

Place yogurt in a heavy-based pan

Beat egg white with a fork until frothy and blend into yogurt with corn flour and 2-teaspoon salt. Stir in the same direction until thoroughly combined.

Place pan over medium heat and stir constantly with a wooden spoon.
Heat until it begins to boil, stirring continuously in the same direction.
This is important.

Lower heat and leave to boil gently, uncovered, for 3-5 minutes until thick.

Cut shoulder into even-sized pieces.

Place lamb in a pan and cover with cold water. Bring slowly to boil. Skimming is required. When well skimmed and boiling, add salt and paper to taste. Cover and boil gently for 30 minutes.

Heat butter in frying pan and add pine nuts. Fry until golden and remove pine nuts to a plate, draining butter back into the pan.

Add onion to pan and fry gently until transparent. Stir in turmeric, allspice and cinnamon bark and cook for farther 2 minutes. Add this mixture to the boiling lamb.

After lamb has been cooking for 1 hour, remove lid and let liquid reduce until it half covers lamb.

When reduced, add Yogurt sauce, shaking pan to blend it with liquid. Let Mansaf boil gently on low heat until lamb is tender and sauce is thick.

Serve hot with plain rice and sprinkle with the browned pine nuts.

http://www.jordan-explorer.com/Mansaf.asp

Cheese Souffle

2007-05-25T17:10:00.000-07:00

3 tbsp each butter and flour
1/2 Kosher salt
1/4 tsp ground nutmeg
Dash of ground black pepper
1 cup milk
4 eggs, separated
3/4 to 1 cup shredded sharp Chedder, Swiss, or smoked/plain Gruyere cheese (Smoked gouda might be yummy too althought I've never tried it with this recipe)
1/4 tsp cream of tarter

Preheat oven to 450 degrees. In a 1-qt pan over medium heat, melt butter. To make roux
(cooked butter-flour base for sauces), stir in flour, salt, nutmeg, and pepper and cook until mixture bubbles continuously for 1 minute. Remove from heat. Stirring constantly with a wire whisk, gradually add milk. Return to heat and cook, continuing to stir constantly, until sauce boils and thickens to the consistency of a thick paste. Turn off heat.

With a spoon, lightly beat egg yolks. Spoon about 2 tbsp of the sauce into the yolks and stir until all the sauce has been incorporated. Stir egg yolk mixture back into sauce. Stir in cheese until it melts; set aside.

Beat egg whites until frothy. Add cream of tartar and beat until soft, moist, stiff peaks form. Fold about 1/3 of the beaten whites into the sauce mixture. Then add sauce to egg whites by carefully pouring sauce into spaces left when first 1/3 of the egg whites was removed. Gently fold sauce and whites together.

Pour into a well-buttered 1 1/2 qt. souffle dish. For flat-top souffle gently smooth top with rubber spatula. For a top-hat, draw a circle on surface of souffle, and inch or so in from rim, with tip of knife or spoon.

Bake for 10 minutes at 450 degrees, then reduce temperature to 250 degrees and bake for 10 to 15 minutes, or until top is golden and center jiggles only slightly when gently shaken. When you do this test for doneness, make it quick and close oven door promptly. If temperature drops excessively, souffle may sink. Spoon into plates.

Yield: 4 servings
Recipe from Sunset Magazine's "Easy Basics for good Cooking"

Popovers

2007-05-25T16:58:00.001-07:00

This is my favorite dinner roll to make. It is light and soft and flavorful and practically melts in your mouth. I love it with jam and butter too. They go great with any meal.

1 cup flour
1/2 tsp kosher salt
1 tsp sugar (optional)
1 tbsp butter, melted and cooled
1 cup milk
2 eggs
Option: For cheese popovers, omit sugar, and stir 1/2 cup finely shredded extra sharp chedder or any cheese of your choice into the batter.
Second option: For a sweet popover, you can add to the batter (include the sugar) 3/4 tsp cardamom and 1 tsp almond extract. Once they are cooked, sprinkle a little powdered sugar on the top.
Tip: This batter can be refrigerated overnight to save time.

Preheat oven to 400 degrees F. Grease containers; metal muffin pans, cast-iron popover pans, or ramekins/custard cups.
In a bowl, stir together dry ingredients. Add butter, milk, and eggs. With an electric mixer, beat until very smooth (about 2 1/2 minutes), scraping bowl frequently with a rubber spatula.
Pour into the greased containers, filling each about half full.
For a richly browned shell with fairly moist interior, bake on center rack in a preheated 400 degree oven for about 40 minutes or until well browned and firm to touch. For a lighter colored popover, drier inside, bake in a preheated 375 degree oven for 50-55 minutes.
Remove from pans and serve hot.

Yield: 6-12 popovers
Recipe from Sunset Magazine's "Easy Basics for Good Cooking"

Mimi's Pancake Recipe

2007-05-25T16:45:00.000-07:00

I love pancakes, but I'm particular about them. I don't like them to be too bready or doughy. I like them to be light, almost a cross between a crepe and a pancake. I prefer them to have berries or bananas or chocolate chips in them too, but plain is good if I have a good topping like butter and honey or real maple syrup or blackberry jam. YUM!

1 cup flour
2 tsp baking powder
1/2 tsp salt
1 tbsp sugar
3/4 cup milk
1/4 cup light sour cream or whole milk or low fat plain yogurt + more if needed for a thinner batter
1 egg
3 tbsp salted butter or margarine, melted
Optional: 1/2-3/4 cup fresh or frozen (unthawed) blueberries, or 1 smashed banana, or some semi-sweet chocolate chips

Preheat a griddle or large frying pan over medium heat. Grease lightly-just enough to prevent pancakes from sticking. I like to grease with a little butter or margarine and add a touch of vegetable oil so that the butter doesn't burn. But just enough to make the pan slick. If you put too much, soak some of it up with a paper towel or rag.

In a medium-sized bowl, stir together the dry ingredients. Pour milk and yogurt into a 2-cup measuring glass. Stir in the egg and melted butter. Blend well. Pour the liquid all at once into the dry ingredients. Stir together just until moist. Add more milk or yogurt if still too thick. Add fruit or chips if desired.

Pour batter, about 1/4 cup for each pancake onto hot griddle; spread batter out to make a 5-inch circle. Cook until bubbles form and start to pop on top surface, and edges appear dry; turn pancake with a wide spatula to lightly brown the other side. Turn pancakes only once.

Yield: 10 pancakes

This is a twist on the Pancake recipe from Sunset Magazine's "Easy Basics for Good Cooking"

Zebaidy (Fish and Rice) (Kuwait)

2007-05-25T16:32:00.000-07:00

Zebaidy, or silver pomfret, is one of the most popular among Kuwaitis. The recipe below includes black lemon (or loomi), which can be bought whole or ground from the spice section of Arabic or Persian markets. It is great with fish, and can be added to soups and stews for added flavor.

Fish:

2 medium zebaidy fish
1/2 teaspoon black pepper
1/2 teaspoon tumeric
1 teaspoon cardamom powder
1 teaspoon coriander powder

Rice:

1/4 cup oil
1 medium chopped onion
2 cups rice
2 teaspoons salt
2 whole black lemons

Topping:

2 tablespoons oil
1 cup chopped onion
1/4 cup raisins
1 teaspoon black lemon powder
1/2 teaspoon reserved spices

Mix the first four spices and reserve 1/2 teaspoon for the topping.

To prepare fish, wash well, drain, and cut gashes in the fleshy sides. Then sprinkle with salt and rub with spices, and let it rest in the refrigerator for one hour. Fry in oil and drain.

To prepare rice, wash it first and soak in tepid water for half an hour. Drain well. Fry chopped onion in oil. Add rice, salt, lemon, and 3 1/2 cups of hot water. Bring to a boil, then simmer until water is absorbed.

To prepare topping, sauté onions and raisins in oil, then add reserved spices and sprinkle with salt.

To serve, put rice on a serving plate, garnish with topping, and lay fish over the top.

Recipe from www.aware.com

Hot Fruit Punch (Guatemala)

2007-05-25T02:54:00.000-07:00

Ponche Caliente de Frutas

1 box of raisins, soaked in water
1/2 cup dried albaricoques (will translate later)
1/2 cup dried apples, and cubed apple pieces
2 oz. prunes
1 pineapple
2 sticks cinnamon
2 pimientas gordas (will translate later)
4 whole cloves
1 whole allspice
1 orange peel
Sugar to taste
10 cups water

Chop the dried fruit, finely chop the pineapple. Put all fruit in a pot and cover with water, allowing to boil until the fruit has been cooked. Remove from heat and add the sugar. Serve hot in cups with fruit.
Recipe by Clemencia de Chaluleu

Horchata de Avena (Guatemala)

2007-05-25T02:46:00.000-07:00

This is one of my favorite drinks from Latin America. It is very refreshing but also more filling than just plain old juice.

1 cup ground oatmeal (hard to find in the states, but you can substitute regular oatmeal)
4 cups water
1/2 cup milk
1 cup sugar
1/2 tsp vanilla

Soak the oatmeal in 1 cup water, add sugar. Leave it for one hour, pass it through a colander. Add three more cups water, milk, and vanilla. Serve chilled.
Option: You can also add some cinnamon.

Recipe by Clemencia de Chaluleu

Karkaday (Kuwait and Guatemala)

2007-05-25T02:32:00.000-07:00

As I have mentioned before. I have observed many parallels between Arab foods and Latin American foods. Here is yet another example...

Guatemalan version of the recipe, known as "Rosa de Jamaica":

1/4 cup of dried hibiscus petals
6 cups of water
1/2 cup of raw sugar

Boil the water, add the washed hibiscus petals. Allow hibiscus petals and waters to boil together for a while and then remove from heat. Sweeten to taste. Pass through a colander. Serve chilled.

Kuwaiti version, known as "Karkaday":

1/2 cup dried hibiscus petals
6 cups water, divided
1 cup sugar

Soak the hibiscus petals in a pot with 2 cups of cold water for one hour. Bring to a boil, remove immediately and strain the liquid through a wire sieve. Return the petals to the pot and cover with 2 cups of cold water. Repeat process twice; the petals will begin to lose their reddish hue. Discard the petals and sweeten the juice with sugar. To serve warm, return to the pot and heat, but do not boil. To serve cold, pour over ice.

Guatemalan version of recipe by Clemencia de Chaluleu
Kuwaiti version from www.aware.com

Hot Buttered Cider

2007-05-25T02:24:00.000-07:00

Yield: 10 servings
Recipe by Better Homes and Gardens, http://lifestyle.msn.com

Prep time: 10 min
Cook: 15 min
Carbs: 30g

8 cups apple cider or juice
2 tbsp packed brown sugar
4 inches stick cinnamon
1 tsp whole allspice
1 tsp whole cloves
1 small lemon (peel only)
2 tbsp butter
10 cinnamon sticks (optional)

Combine cider and brown sugar in a large saucepan. For a spice bag, tie cinnamon, allspice, cloves, and lemon peel in a 6-inch square of 100 percent cotton cheesecloth. Add spice bag to cider mixture. Bring to boiling over medium-high heat. Cover and simmer for 15 minutes. Remove and discard spice bag.
Top each serving with 1/2 tsp butter and serve with a cinnamon stick stirrer, if desired.

Make ahead tip: After discarding spice bag, chill cider and reheat to serve. Or, keep prepred cider warm in a crockery cooker on low-heat setting.

Khoresh Fesenjan (Iran {my favorite chicken dish!})

2007-05-25T00:39:00.001-07:00

A khoresh is a thick stew-like sauce which is served over rice in Iran. This famous cersion owes its superb flavor to pomegranates and walnuts. Khoresh Fesenjan is often served on special occasions, when wild duck is used instead of chicken.

Yield: 4 servings

2 tbsp olive oil
4 chicken portions (I prefer using bone-in breasts, but legs are good too)
1 large onion, grated
1 cup water
1 cup finely chopped walnuts
5 tbsp pomegranate puree (You can find pomegranate syrup at any middle eastern grocery store. I also add the juice of a pomegranate for extra flavor)
1 tbsp tomato paste
2 tbsp lemon juice
1 tbsp sugar
3-4 saffron threads dissolved in 1 tbsp boiling water
Salt and pepper to taste

Prepare persian rice and some salad leaves as a side.
Rinse basmati rice well and soak 30 min before cooking it.

Heat 1 tbsp of the oil in a large pan and saute the chicken potions until golden brown.
Add half of the grated onion to the chicken and fry until slightly softened, then add the water and seasoning and bring to a boil. Cover the pan, reduce the heat and simmer for 15 minutes.
Meanwhile, het the remaining oil in a small pan or frying pan and fry the remainign onion for 2-3 minutes, until soft.
Add the chopped walnuts to the onion and fry for a further 2-3 minutes over a low heat, stirring frequently and taking great care that the walnuts do not burn.
Stir in th epomegranate and tomato purees, lemon juice, sugar and the saffron liquid. Season to taste and then simmer over a low heat for 5 minutes.
Pour the walnut sauce over the chicken, ensuring all the pieces are well-covered. Cover and simmer for 30-35 minutes, until th emeat is cooked and the oil of the walnuts has risen to the surface.
Serve immediately with the rice and salad leaves.

Recipe from "The African and Middle Eastern Cookbook" by Josephine Bacon and Jenni Fleetwood/Published by Hermes House

Sunken Chocolate Cakes with Coffee Ice Cream

2007-05-25T00:27:00.001-07:00

Yield: 4 servings

Note: Coating the muffin tins with butter and sugar gives these little cakes sparkle and a bit of crunch.

8 tbsp (1 stick) butter, cut in pieces, plus more for pans
1/4 cup sugar, plus more for pans
5 oz best-quality bittersweet chocolate, coarsely chopped
2 large eggs, separated, plus 2 large egg yolks
4 scoops coffee ice cream (1 pint, I like Haagan Daz for this)

Preheat oven to 350. Lightly butter 4 cups in a jumbo nonstick muffin pan, leaving the 2 center cups empty. Coat lightly with sugar, and set aside. Place butter and chocolate in a heat-proof bowl; set over a pan of simmering water. Stir occasionally; until melted and thoroughly combined. Remove from heat; set aside.
Combine the 4 egg yolks with 2 tbsp sugar, and whisk until the mixture is pale yellow and thick. Stir in the melted chocolate and butter mixture.
Whisk egg whites until soft peaks form, add remaining 2 tablespoons sugar, and whisk until stiff and shiny but not dry. Fold into chocolate mixture. Divide batter among prepared muffin cups, and bake until set and slightly springy to the touch, about 25 minutes. Remove from oven, and transfer to a wire rack. Allow to cool for 15 minutes in pan; carefully run a knife around edges of cakes and unmold. Serve each with a scoop of coffee ice cream. You can substitute heavy whipping cream for ice cream if you don't have a sweet tooth.

Recipe from Real Simple Magazine

Molten Chocolate Lava Cake (My favorite dessert ever!)

2007-05-25T00:14:00.000-07:00

Recipe from Nigella Lawson www.foodnetwork.com Recipe: Chocohotopots

1 stick plus 1 tbsp salted butter
4 oz semisweet chocolate, with 60 percent cocoa solids
2 eggs
3/4 cup superfine sugar
3 tbsp flour

Heavy whipping cream to pour over cake if desired.

Special equipment: 4 ramekins

Place a baking sheet in the oven and preheat to 400 degrees F.

Butter the ramekins with 1 tbsp butter.

In a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.

In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.

Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT!
I like to pour some homemade whipping cream or heavy cream over the cake.

Fig and Cheese Spread

2007-05-25T00:06:00.000-07:00

Start to finish: 30 minutes
Yield: 8 appetizer servings

4 oz dried figs (about 8), halved or quartered
1 tbsp butter
1 cup thinly sliced onion (1 large)
1 tsp snipped fresh thyme
1 tbsp balsamic vinegar
6 oz soft goat cheese
Assorted Crackers

If desired, remove stems from figs. Place figs in a medium sacuepan; cover with water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Drain well; cool slightly.
In a skillet melt butter over medium heat; add onion. Cook and stir about 5 minutes or unitl brown. Stir in drained figs and thyme. Cook, stirring gently, about 2 minutes or until slightly softened. Stir in balsamic vinegar. Cook for 2 to 3 minutes more or until glazed.
To serve, place the goat cheese in a serving bowl. Spoon the fig mixture over cheese.
Serve with crackers

Recipe from Betty Crocker Cookbook

Stuffed Mushrooms

2007-05-24T23:56:00.000-07:00

Prep time: 25 min
Bake: 8 min
Yield: 24 mushrooms

24 large fresh mushrooms, 1.5 to 2 inches in diameter
1/4 cup sliced green onions
1 clove garlic, minced
1/4 cup butter
2/3 cup fine dry bread crumbs
1/2 cup shredded cheddar or smoked Gouda cheese or crumbled blue cheese

Rinse and drain mushrooms. Remove stems; reserve caps. Chop enough stems to make 1 cup.
In a medium saucepan cook the chopped stems, green onions, and garlic in butter until tender. Stir in bread crumbs and cheese. Spoon crumb mixture into mushroom caps. Arrange stuffed mushrooms in a 15x10x1-inch baking pan. Bake in a 425 oven 8 to 10 minutes or until heated through.

Recipe from Better Crocker Cookbook

Potato Skins

2007-05-24T23:45:00.000-07:00

Prep Time: 20 minutes
Bake: 50 minutes
Oven: 425 degrees F
Yield: 24 wedges

6 large baking potatoes
2 tsp cooking oil
1 tsp chili powder, Several drops bottled hot sauce
2/3 cup chopped turkey bacon or mortadella
2/3 cup finely chopped roma tomatoes
2 tbsp finely chopped green onion
1 cup shredded cheddar cheese ( 4 oz)
1/2 dairy sour cream (optional)

Scrub potatoes and prick with a fork all over. Bake in a 425 oven for 40 t0 45 min or until tender; cool.
Cut each potato lengthwise into 4 wedges. Scoop out the white portion of each potato wedge. Cover and chill the left over white portion for another use.
In a small bowl combine the oil, chili powder, and hot pepper sauce. Using a pastry brush, brush the insides of the potato wedges with the oil mixture. Place the potato wedges in a single layer on a large baking sheet. Sprinkle wedges with mortadella, tomato, and green onion; top with cheese.
Bake about 10 min more or until cheese melts and potatoes wedges are heated through. If desired, serve with plain yogurt or sour cream.

Make-ahead directions: Prepare as above through step 3. Cover; chill potato wedges for up to 24 hours. Uncover and bake as directed.

Recipe from Better Crocker Cookbook

Sauteed Tofu with Bitter Greens

2007-05-24T23:12:00.000-07:00

Yield: 4 to 6 servings

1 one-pound block extra-firm tofu
3 tbsp low-sodium soy sauce
2 tbsp toasted sesame oil
1/2 tsp chili paste (optional)
3 tbsp freshly squeezed lime juice
1 tbsp grated ginger
6 cloves garlic, thinly sliced
2 pounds bitter greens, such as collard, mustard, baby bok choy, or dandelion (can also use any other dark green leafy veggies), washed, trimmed, and torn into pieces
1 tsp sesame seeds, lightly toasted
1/4 tsp crushed red pepper flakes

Cut tofu in half lengthwise, then cut each piece across into 6 slices. Place tofu on a paper towel-lined plate. Cover with more paper towels; place another plate on top. Weight with a few soup cans. Chill 30 minutes so towels absorb excess water.
In a medium bowl, combine soy sauce; sesame oil; chili paste, if using; lime juice; ginger; and garlic. Set aside. Transfer tofu to medium bowl; toss with half the marinade; let sit for 30 minutes.
Heat a nonstick skillet over medium heat. Working in batches, arrange tofu in a single layer in pan. Cook until golden brown, about 2 minutes per side. Transfer to platter; repeat with remaining tofu. Gradually add greens to skillet with remaining marinade. Cook, tossing occasionally, until greens are wilted and most of the liquid has evaporated, 5 to 8 minutes. Transfer to platter with tofu. Sprinkle with sesame seeds and red pepper; serve. 15 grams of protein per serving.

Recipe from Real Simple Magazine.

Mini Coconut Cupcakes

2007-05-24T22:56:00.001-07:00

Yield: 30 cupcakes
Recipe from Real Simple Magazine, Adapted from "The Barefoot Contessa Cookbook" (Clarkson Potter/Publishers).

1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
12 tbsp (1 1/2 sticks) butter
1 cup sugar
3 large eggs, room temp
3/4 tsp pure vanilla extract
1/2 cup buttermilk
7 oz sweetened, shredded coconut
Cream Cheese icing (recipe follows)

Preheat oven to 325 degrees. Line mini muffin tins with mini muffin paper liners; set aside. Sift together the flour, baking powder, baking soda, and salt into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time. Scrape down the bowl, add the vanilla and almond extracts, and mix well.
Alternately add reserved flour mixture and the buttermilk to the batter, beginning and ending with the flour. Mix until just combined. Fold in half the coconut.
Fill each liner to the top with batter. Bake in oven until a cake tester comes out clean and the tops begin to brown, 20 to 30 minutes. Remove cupcakes from tins, and place on wire rack until completely cooled. Frost with cream cheese icing, and sprinkle with remaining coconut.

CREAM CHEESE FROSTING

1/2 lb cream cheese, room temperature
12 tbsp (1 1/2 sticks) butter, room temperature
1/2 tsp pure vanilla extract
1/4 tsp pure almond extract
3/4 lb confectioner's sugar, sifted

In the bowl of an electric mixer fitted with the paddle attachment, blend together the cream cheese, butter, vanilla, and almond extract. Add the confectioner's sugar, and mix until smooth.
Recipe from Real Simple Magazine

Apple Vichyssoise (France)

2007-05-24T22:49:00.000-07:00

Prep time: 15 min
Total time: 50 min
Chilling time: 4 hours
Yield: 4 servings

2 tbsp butter
3 leeks, thinly sliced (white and pale green parts only)
1 large russet potato, thinly sliced
1 large unpeeled Macoun or Mcintosh apple-cored, quartered, and thinly sliced ( I like to use Granny Smith)
1 tsp salt
1/4 tsp black pepper
3 cups chicken broth
1 1/2 cups half-and-half
2 tbsp chopped fresh chives (optional)

In a 4-qt saucepan over medium-low heat, melt the butter. Add the leeks, potato, apple, salt, and pepper. Stir well, cover, and cook over medium-low heat for 5 minutes. Add the chicken brothe and bring the mixture to a boil over high heat. Reduce heat to low and place the lid on askew, so the pot is not covered completely. Cook until the potato and aple are very tender, about 30 minutes. Add the half-and-half. Puree in batches in a blender until smooth. Refrigerate several hours or overnight to chill thoroughly (I like to serve this soup hot sometimes too). To serve, ladle the soup into bowls and sprinkle with the chives.

Kibbeh bel Leben (Lebanon)

2007-05-24T17:53:00.000-07:00

What I have found interesting is the similarity between many of the Arabic foods and Latin American foods I have come across through my travels and from friends. One food I would compare to Kibbeh would be the well-known and popular "Alcapurrias" from Puerto Rico. They are almost exactly the same as Kibbeh (stuffed meat balls). To top it off, when I was in the Dominican Republic, I tried the "Kipes" which not only sounds like "Kibbeh" but it also was the same exact thing as Kibbeh.

2 cups cracked wheat

1 cup minced lamb

2 onions, grated

1 teaspoon each cumin, pepper

1/2 teaspoon allspice (baharat)

1 1/2 teaspoon salt

Oil for frying

Filling:

2 teaspoons olive oil

2 onions, finely chopped

1 cup minced lamb

1 teaspoon each cumin, pepper

1/2 teaspoon allspice (baharat)

1/2 teaspoon each salt and sumac

1/3 cup pine nuts

Place cracked wheat in a bowl, cover with cold water and let stand 15 minutes. Drain, squeeze to remove excess moisture. Combine with lamb, onion, spices. Mix well.

Filling: Fry pine nuts in olive oil til slightly brown, remove. Add onion to oil and fry until soft. Add lamb and spices, cook until browned. Mix with pine nuts.

Shape 1/4 cup of meat mixture into balls, then hollow out the centers using your thumb. Place rounded teaspoons of filling into the centers and close meat around it into an oval shape. Shallow fry in hot oil until browned on all sides.

I prefer these with a Yogurt sauce called "Leben" but I'm not quite sure how to make it. I've made my own version of it, but it's not quite what it should be, so I will wait until I have a better recipe for it, and then I will post it. Sorry about that.

Baked Bananas (Guatemala)

2007-05-24T17:35:00.000-07:00

4 large bananas
1/2 stick butter
2 tbsp honey
Lemon juice
Sour cream

Peal the bananas and cut them in half, lengthwise. Preheat the oven to 350 degrees. Grease a baking dish. Arrange banana halves in the dish, dot with butter. Spread honey and lemon juice over the bananas. Bake for 15 minutes. Put the sour cream into a bowl and serve it with your baked bananas. You can add some brown sugar to the cream if desired.

Arepas (Venezuela)

2007-05-24T17:22:00.000-07:00

This food reminds me a lot of my students in baseball from Venezuela. They all loved arepas so much. I remember they often spoke of them and would even make them in their rooms in the hotel because there was nowhere to get them in the states ready-made. I remember also when I visited my Venezuelan friends in Spain who were on the Barcelona baseball team, that they would always make Arepas and they taught me exactly how to make them. They were so yummy, that I had to share the recipe on this blog.

Yield: 10 servings

2 cups corn flour for Arepas (Harina pan)
1 tsp salt
1/2 cup grated or sliced white cheese (Muenster works well)
2 cups cool water (or more if needed)

In a large mixing bowl, whisk together the flour, salt, and if using the shredded cheese, you can pour that in as well. Stir in enough water to make a firm, slightly moist dough. Cover the dough and let rest for 5 minutes. Divide the dough into 10 pieces and form each piece into a ball. Flatten the ball slightly.
Preheat the oven to 350 degrees F
Oil a griddle very lightly and warm it over medium heat. Cook the arepas on the griddle for about 5 minutes on each side, until a golden brown crust forms. Transfer the arepas to a baking sheet and bake 20-25 minutes, turning several times as they bake. You can slice them through the middle to add some cheese or any other filling you like as they bake.

Adas Polo (Iran)

2007-05-24T17:14:00.001-07:00

This is my favorite kind of rice dish after morro de Guandules from the Dominican Republic (will post this recipe later).

This savory mix of lentils, fragrant basmati rice, garlic, caramelized onions, and raisins makes a terrific main or side dish.

Ingredients

3 cups (305g) basmati rice

8–10 cups (1.9–2.4L) water

1 1/2 cup (345g) lentils

8 cups (1.9L) water

4 Tbsp (60mL) oil

2 tsp (12g) salt (sea salt if on a corn-free diet*)

1/4 tsp (1g) saffron

2 onions, thinly sliced

2 cloves of garlic, chopped

3 Tbsp (45mL) oil

1 cup (150g) raisins

1/2 tsp (1g) cinnamon

1/2 tsp (1g) turmeric

1/2 tsp (1g) cumin

1/2 tsp (3g) salt

1/4 tsp (1g) pepper

Directions

Wash lentils thoroughly; add water to a medium-sized pot and boil uncovered on medium-high for 10–15 minutes or until done (don’t overcook). Drain lentils in a colander, saving the liquid. Dissolve the saffron in a small amount of hot water and add to the lentils. Set aside.

Wash the rice thoroughly. To a separate pot add water, half of the oil and salt and bring to a boil. On high heat, boil the rice for about 10 to 15 minutes or until slightly soft. Drain rice in a large colander and rinse with warm water.

Select a large heavy-bottom pot. Coat the bottom of the pot with the remaining oil and add 1/3 of the rice. Add 1/3 of the lentils and mix well. Repeat until all the rice and lentils are mixed in the pot. Shape the rice/lentil mixture into a pyramid and cover with a lid and steam over a medium to medium-low heat for about 30 to 40 minutes.

Slice the onions thinly and lightly brown (carmelize) over low heat with oil. Add the remaining ingredients and cook for about 5 more minutes. Serve the lentil rice on a serving platter and top off with the caramelized onion mixture.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

Recipe by Omid Roustaei

Nutrition Facts
Calories: 520
Total Fat: 14g (Saturated Fat 2g)
Cholesterol: 0mg
Sodium: 250mg
Total Carbohydrate: 87g (Dietary Fiber 16g, Sugars 17g)
Protein: 15g
(Analyzed for 8 servings)

Recipe from ppsrx.com

Kuwaiti Traditional Tea

2007-05-24T17:03:00.000-07:00

I love tea! There are so many kinds I like, but here is one I am particularly fond of because it has my two favorite spices. By the way, an interesting thing to note is that my country Guatemala has some of the best cardamom in the world.

1 1/2 cups water
2 whole cardamom pods, broken
1 pinch saffron
2 tea bags
1 teaspoon sugar

Combine the water, saffron, and cardamom in a saucepan over medium heat. Cover, and bring to a boil. Add tea bags, and let the tea steep for a minute or longer if you like stronger tea. Strain into a cup, and sweeten with sugar if desired.

Guatemalan Enchiladas or "Tostadas"

2007-05-24T16:50:00.000-07:00

Yield: 10 servings

1lb beef rochoy (still don't know translation for this term)
1/2 cup finely shredded carrot
1/2 cup finely chopped green beans
1/2 cup baby peas
1 cup beets, finely chopped, curtida (will translate this term later)
4 tomatoes
2 onions
2 cloves garlic
2 bay leaves
3 pimientas de castilla
2 ramas de tomillo (will translate later)
2 hard boiled eggs, sliced into 1/8-1/4 inch thick slices for garnish
Chopped parsley
Dry queso duro, (white, hard cheese) crumbled
Green leaf or butter lettuce
10 fried corn tortillas or tostadas
Salt and pepper to taste

Wash and mix the beef with water, salt, one onion, one tomato, and 3 pimientas de Castilla.
Once the meat is cooked, remove from heat and piquela grueso (will translate later).
Cueza (will translate later) separately the finely chopped vegetables.
Prepare the fried sauce with 3 peeled tomatoes, remove the seeds, and chop them, combine with a finely chopped onione and the garlic, the bay leaves and tomillo. Fry the mixture in a little bit of oil and then add the meat and vegetables. Season with salt, pepper and a little vinegar. Allow to fry for a few minutes and then remove from heat.
Over each fried tortilla add some of the sauce , a leaf of lettuce some of the meat, beets, and then a slice of the egg. Sprinkle with the cheese and some parsley.
It is best to fry the tortillas when they are raw still if that is within your reach.

Recipe from Luz A. de Dieguez

Pastry Dough (Excellent for pies and can be frozen)

2007-05-24T16:29:00.000-07:00

Prep time: 20 min
Total time: 1 hour, 20 min (includes chilling)
Yield: One 9-inch double crust pie

2 1/2 cups flour
1 tsp kosher salt
1 stick (1/2 cup) butter, chilled
1/2 cup solid vegetable shortening, chilled
1 egg
1 tbsp white vinegar

In a food processor (or in a larger bowl, using a pastry blender, 2 crossed knives, or your fingertips), combine the flour, salt, butter, and shortening until the mixture is crumbly and the zie of peas.
Break the egg into a measureing cup and beat lightly; add the vinegar and enough cold water to measure 1/2 cup. Slowly add the egg mixture to the flour mixture and stir until a soft dough forms.
Divide in half. Shape each half into a flat disk and wrap in plastic. Refrigerate for at least 1 hour.

Note: The vinegar makes the pie dough especially tender and workable, allowing you to wrap the disks of dough in resealable plastic bags and freeze them for up to 3 months. Thaw partially before rolling them out.

Recipe from Real Simple Magazine

Gazpacho (Spain)

2007-05-24T16:20:00.000-07:00

Prep: 30 minutes
Total time: 2.5 hours (includes chilling)
Yield: 6-8 servings
Recipe from Real Simple Magazine

3 small fennel bulbs, roughly chopped
4 celery stalks, roughly chopped
1 bunch scallions, roughly chopped
1 sweet onion (such as Vidalia), roughly chopped
2 cloves garlic, roughly chopped
3 red bell peppers, seeded and roughly chopped
3 ripe roma tomatoes, diced (or 1 14.5 oz an chopped tomatoes, undrained)
1/2 cup extra virgin olive oil
1 tbsp kosher salt
1/2 tsp ground black pepper
4 cups (32 oz) tomato juice or V-8
Juice of 2 lemons
1 tsp hot pepper sauce (optional)
Lemon or lime wedges

Place the fennel, celery, scallions, onion, garlic, and red peppers in the bowl of a food processor and pulse until finely chopped but not pureed.
Transfer to a large glass or plastic bowl and stir in the tomatoes, oil, salt, black pepper, tomato juice, lemon juice, and hot sauce, if desired.
Cover and refrigerate for at least 2 hours.
Serve chilled with the lemon or lime wedges.

Recipe from Real Simple Magazine, Photo by Steve Brown

Peanut Butter Dipping Sauce (Thailand)

2007-05-24T16:12:00.000-07:00

1/2 cup creamy peanut butter
1 cup unsweetened coconut milk
Juice of one lime
1 tsp red curry paste or 1/4 tsp cayenne pepper
1 tbsp brown sugar
1 tsp kosher salt
Basil leaves, chopped for garnish (optional)

In a sauce pan, over low heat, whisk together the peanut butter, coconut milk, lime juice, curry paste, and salt. Cook, whisking frequently, until heated through, about 5 minutes.
Serve warm or at room temperature. Sprinkle with some black pepper.
This sauce goes so great with plain grilled chicken or tofu on a stick.

Linguine with Tuna, Olives, and Capers (Italy)

2007-05-24T16:04:00.000-07:00

1 lb. Linguine
1/2 cup kalamata olives, pitted and finely chopped
1/2 lb fresh boiled tuna (boil tuna steak with time and bay leaves and salt)
1 1/4 tbsp capers (the smaller ones)
2 cloves crushed garlic
1 tbsp chopped Italian parsley
Extra virgin olive oil
Salt and pepper to taste
Lemon

Cook the Linguine for 11 minutes in boiling, salted water.
In the meantime, saute the crushed garlic with the capers and olives in 1/4 cup olive oil.
Add a few spoonfuls of the boiling pasta water, and then put in the chopped parsley and some freshly ground pepper.
Let it cook for a few minutes, then remove from heat and add the tuna, which you have shredded with a fork.
Drain the linguine and place them in a serving dish.
Add the well-heated sauce, mix well and serve.

Recipe from De Cecco Pasta package

Easy Chocolate Frosting

2007-05-24T15:58:00.000-07:00

4 Squares Bakers UNSWEETENED baking chocolate
16 oz Powdered Sugar
1 Stick Butter
1/3 cup milk

MELT 4 squares unsweetened baking chocolate in a sauce pan on low heat. Stir chocolate until completely melted. Cool 5 minutes or to room temperature.

ADD 1 pkg. (16 oz.) powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tsp. vanilla; beat with electric mixer on low speed until well blended. Gradually add 1/3 cup milk, beating until well blended. Makes 3 cups or enough to frost top and sides of 2 layers of cake; or 18 to 24 cupcakes.

Yummy!!!

Chocolate Tips

2007-05-24T15:55:00.000-07:00

Tip: Do not store chocolate in refrigerator.

If a recipe calls for unsweetened cocoa, use 1 square unsweetened baking chocolate for every 3 tbsp cocoa and 1 tbsp shortening.

If a recipe calls for 4 oz bittersweet chocolate, use 1 square unsweetened chocolate and 3 squares semi-sweet baking chocolate.

Mexican Wedding Cakes (My favorite cookie)

2007-05-24T15:50:00.000-07:00

2/3 cup (65 grams) toasted nuts (pecans, walnuts, hazelnuts)

1 cup (227 grams) unsalted butter, room temperature

1/4 cup (30 grams) confectioners' (powdered or icing) sugar

1 teaspoon (2 grams) pure vanilla extract

2 cups (280 grams) all-purpose flour

1/4 teaspoon salt

Topping:

1 cup (110 grams) powdered (icing or confectioners) sugar, sifted

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Set aside.

Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about 1 hour or until firm.

Form the dough into 1 inch (2.54 cm) balls and place 2 inches (5 cm) apart on the prepared baking sheets. Bake about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about 1/2 cup of the confectioners' sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).

Recipe Source: www.joyofbaking.com by Stephanie Jaworski

Chilean Empanadas

2007-05-24T15:40:00.000-07:00

The Empanada Dough:
1 kilo flour
1/8 kilo butter
1 tsp sal
1 tsp baking powder (polvo real)
1 cup warm milk
1 cup warm water

Preparation

Melt the butter in a pan
Mix together all the dry ingredients including salt. Make a hole in the middle and pour the melted butter and the milk and some of the water into this hole and mix. If it needs more water, add some more from the cup of water. Mix all of this with a wooden spoon. Once it is blended together, place dough on the counter to knead. it.

Filling:

3/4 cup ground beef or chicken
2 large onions
3 eggs
Raisins soaked in water
Chopped, Pitted olives (I prefer kalamata but green or black are also great)

Fry the meat and once it begins to brown add the onion and some salt. If you choose to use chicken, make sure to cook it first (boil) and then fry it.
Mix in the remaining ingredients
Add seasoning to taste
Make the dough into little pockets and fill with the filling. Make sure they are sealed well.
Fry in hot oil or bake.

Crepes (France)

2007-05-24T15:31:00.000-07:00

1 1/4 cups milk
1 large egg
2/3 cup flour
About 2 tsp salted butter (I always use salted butter, unless otherwise noted. I prefer the flavor it adds to my foods)

1. Whirl 1 1/4 cups milk, 1 egg, and flour in blender until smooth.
2. Place over medium heat a nonstick frying pan that measures 7 to 8 inches across the bottom. When hot, add 1/4 teaspoon butter and swirl to coat pan. Pour in 1/4 cup batter, quickly tilting pan so batter flows over entire flat surface. Cook until crepe is dry on top and edge is browned, about 30 seconds. Turn crepe with a spatula and brown the other side, about 15 seconds. Invert from pan onto a plate.
Repeat, stacking crepes as they're made.
Add anything to them. My favorite is nutella with banana slices, or raspberry jam, or raw honey, or just some powdered sugar.
Yield: About 10 crepes

Shrimp Scampi with Linguini (Italy)

2007-05-24T15:29:00.000-07:00

Recipe courtesy Tyler Florence
Show:	Tyler's Ultimate
Episode:	Ultimate Shrimp Scampi

1 pound linguini
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, finely diced
5 cloves garlic, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leavesFor the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Chuchitos (Guatemala)

2007-05-24T15:05:00.000-07:00

2 lbs "Quaker brand" corn masa (corn tortilla flour)
2 lbs chicken or meat of choice
1/2 lb butter
Salt to taste
Chicken broth for the masa mix

For the sauce:

15 tomatoes
2 oz. miltomate
2 onions, minced
4 cloves garlic, minced
1 soaked bread
4 whole cloves
2 guaque chiles
1 pimiento chile
4 oz pumpkin seeds
2 oz sesame seeds
1 cinnamon stick
Achiote, salt, and pepper to taste
2 large manojos de dobladores (corn husks)

Note: Any exotic ingredients above can be found in any Latin grocery store

Soak and rinse the corn husks in lukewarm water. Set aside.

Mix the masa with the butter and a little chicken broth until it is like a paste but not too wet. This will be the dough for the chuchitos. Season to taste.
For the sauce, blend the tomato, miltomato, onion, garlic, chiles into a puree.
Toast the pumpkin seeds, sesame seeds, cinnamon, and cloves in a pan under medium-low heat. Do not allow to burn. Add this mixture along with the soaked bread to the sauce. Blend and then pass through the colander. Season to taste. Sautee the sauce in a tbsp of hot butter, and add the chicken.

Select the larger corn husks and dry them off. Tear off long strips from the smaller husks to use as the strings to tie the chuchitos.
Take a large husk and place in the middle a tbsp of the masa. Spread it out over the husk like a tortilla. Place in the center of the masa a piece of the chicken with some sauce and fold up the husk to enclose. Tie with the strings you made from the husks.
To cook, place the chuchuitos in a pan that has a steamer at the bottom so the water does not cover the chuchitos. Cover the chuchitos with a couple husks and the lid of the pan. Allow to steam cook for about 1 1/2 hours on lower heat.

Yield: about 50 chuchitos

YUM!

Quick and Easy Enchiladas (Mexico)

2007-05-24T14:33:00.000-07:00

Serving: 8
Prep time: 15 min
Cook time: 20 min
Total time: 35 min

8 corn tortillas
McCormick Enchilada Sauce Mix
1 8-oz can tomato sauce
1 1/2 cup water
1 lb ground beef
Chopped onion
Shredded chedder cheese

1. Prepare enchilada sauce according to package directions, using the tomato sauce and water.
2. Brown the ground beef and drain (see beef filling recipe below). Add 1/2 cup of the enchilada sauce to the beef.
3. Dip each tortilla into the sauce and then spoon about 3 tbsp of the meat onto the tortilla with about 1 tsp of chopped onion.
4. Fold both sides of the tortilla over and place seam side down in a 12x7-inch baking dish. Spoon remainign sauce over enchiladas and cover with cheddar cheese. Bake in 350 degree oven for 15 to 20 min.
5. Variations: You may substitute refried beans or diced white meat chicken for the beef to make chicken or bean enchiladas or even shredded seasoned beef.

280 calories per serving
Protein - 16 grams

BEEF FILLING

2 lbs beef
1 tsp salt
2 tbsp chili powder
2 tbsp paprika
1 tsp cumin
2 cloves garlic
1/2 diced bell pepper (optional)
1/2 diced medium onion

In 2 quart sauce pan, add ground beef, salt, chili powder, garlic, cumin, paprika. Enough water to cover meat. Bring to a boil. Simmer over medium low heat about an hour. Then add 1/2 medium chopped onion, bell pepper, and continue cooking 20 or 30 min.

Swiss Enchiladas

2007-05-24T13:55:00.000-07:00

24 corn tortillas
1 cooked chicken
2 lbs tomatoes
1 large onion
2 ounces butter
1 can evaporated milk
1 8-ounce pkg cream cheese
2 ounces shredded cheese
Salt and pepper to taste
Sliced onions and parsley for garnish

Blend the tomato and onion and pass through a colander. Fry the liquid mixture in butter with salt and pepper. Allow the sauce to boil until it begins to thicken. Remove from heat and mix in the milk and cheese to form a thick sauce.

Fry the tortillas lightly in hot oil or butter. Dip them in the sauce and set them apart on a big plate. Add to each tortilla some of the chicken. Roll up the tortillas, pour over them som of the remaining sauce and sprinkle them with the shredded cheese, sliced onions, and chopped parsley.

Serve immediately. Yield: 12 portions

Recipe courtesy of the Ferrigno Refuge

Garnachas (Guatemala)

2007-05-24T13:39:00.000-07:00

10 corn tortillas
1/2 lb meat, cooked and chopped
1/2 tsp salsa inglesa
1 large onion, finely chopped
3 tomatoes
2 cloves of garlic
1 head of lettuce, julienne-chopped
1 tbsp of butter or oil
Mustard, mayonnaise, tomato sauce
1 cup oil for frying
1 lime or lemon

Fry the tortillas in the hot oil and once they are lightly brown, take them out and let them drain on paper towels. Chop the onion, tomato, and garlic and fry them in oil or butter. Once they begin to brown, add the cooked and chopped meat. Take out the meat once the saucs has evaporated and season it with salt and the salsa inglesa. Allow the mixture to cool.

To each fried tortilla top with a little of the mustard and mayonnaise and then some lettuce. Squeeze some lemon on top and add some salt to taste. Add to that the meat and lastly, add some tomato sauce.

Recipe courtesy of Clemency of Chaluleu
Yield: 5 servings

Machboos (Kuwait)

2007-05-24T13:25:00.000-07:00

Lamb Machboos (Machboos Lahem)

No dish is more symbolic of Kuwaiti hospitality than Lamb Machboos, which is traditionally prepared by Bedouins with a freshly slaughtered sheep to feast a visitor. Today, mutton retains its popularity and is widely available in supermarkets and butcher shops.

Contrary to Western methods of cooking meat, this dish is prepared by first simmering the meat in water, then browning it in oil and spices. The stock is used to prepare the rice, and a flavorful garnish ( heshew ) and tomato sauce ( dakkous ) are served over the top before eating. Chicken machboos can be prepared in essentially the same manner, but of course cooking time is reduced.

Basic Dish

1 leg of lamb or 1k. boneless lamb

1 whole cinnamon stick

2 whole cloves

4 cardamom pods

1 onion, cut in quarters

Salt

1 teaspoon ground cardamom

1/4 cup oil

3 cups Basmati rice

Pinch of saffron threads soaked in 1/4 cup warm water

Wash a leg of lamb or large lamb pieces thoroughly and place in a pot. Cover with water and spices, and simmer one hour or more till the meat is tender. Add salt after half an hour. When meat is tender, remove the meat, and strain and reserve the stock.

While the meat is cooking, rinse the rice, leave to soak in cold water for 15 minutes, then drain well. Also prepare the heshew and dakkous .

In a separate pan, heat 1/4 cup oil. Sprinkle meat with a teaspoon of ground cardamom, brown it in the oil and remove. To the remaining oil add the drained rice and 4 cups of stock. Bring to a boil, reduce heat, and simmer till all the liquid is absorbed. Pour saffron water over rice and top with meat. Cover well and warm on lowest heat for 15 minutes. Spoon rice onto a shallow dish, top with heshew and meat. Serve with dakkous . Serves 4-6.

Garnish ( Heshew )

1/3 cup sultanas, soaked in water

1/3 cup pine nuts

1 large onion, chopped

1 teaspoon each ground cumin, cardamom and black lime powder

Brown onions in a non stick pan without oil, stirring continuously. Add pine nuts and brown, then add drained sultanas and spices. Set aside.

Sauce ( Dakkous )

1/4 cup oil

1 small onion, chopped

3 cloves garlic, chopped fine

1 T. white vinegar

4 medium tomatoes, pureed, or 1 can tomato sauce

2 T. tomato paste

1/2 cup water

Salt to taste

Fry onions and garlic till golden. Add remaining ingredients, stir and simmer 5 minutes.

CLICK HERE TO GO TO SOURCE (http://www.aware.com.kw/html/recipes.html)

Chicken Mechbous

Chicken:

1 whole fryer*
Salt
1 cinnamon stick
2 cardamom pods
2 or 3 whole cloves
5 black peppercorns
Flour
3 cups basmati rice (or other short-grained rice)

Onion-spice topping (hashu):

2 large yellow onions, finely chopped
1 Tbsp. vegetable oil
¼ cup golden raisins, soaked in water
¼ tsp. ground cardamom
¼ tsp. dried black lime (loomi), or ½ tsp. lime zest**
¼ tsp. ground black pepper
½ tsp. sugar

Tomato sauce (duqqus):

2 large tomatoes, chopped
2 Tbsp. water
2 cloves garlic, crushed
1 Tb. tomato paste

Rinse chicken inside and out. Place in a stockpot with enough water to cover. Add cinnamon stick, cardamom pods, cloves, and peppercorns. Bring to a boil, and continue to boil uncovered over medium heat until chicken is done (approximately 40 minutes). Remove and drain the chicken, reserving broth.

Drain fat off the top of the broth and strain broth to remove spices. Prepare three cups of basmati rice according to package directions, using broth from chicken instead of water. Add salt if necessary.

While rice is cooking, cook onions in a nonstick skillet over medium heat, stirring frequently, until clear. Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in oil, drained raisins, and spices. Cook for one minute. Remove mixture from skillet and set aside.

Lightly dust the boiled, drained chicken with flour. In a clean skillet over medium-high heat, brown the chicken, turning frequently, until the outside is brown and crispy.

For the tomato sauce, add water, chopped tomatoes, crushed garlic, and tomato paste in a small skillet or saucepan, and sauté until tomatoes are soft and the sauce well blended.

When the rice is done, spread it on a serving platter. Sprinkle the onion-spice mixture over the rice, and place the chicken on top. Pass the tomato sauce to spoon onto individual plates.

*Chickens in Kuwait are much smaller than in the United States; two Cornish hens can be substituted for the fryer for a more “authentic” appearance.

*** Many Kuwaiti dishes call for loomi, which is dried and blackened lime, generally unavailable in the United States. Its flavor is strong and unique. Grated lime peel is suggested as a substitute for loomi in this recipe, but the taste will only approximate that of Mechbous made with loomi.

http://www.amideast.org/offices/kuwait/saud/recipes.htm

Perfect Roast Turkey with Best-Ever Gravy

2007-05-24T13:20:00.000-07:00

1 18-pound fresh turkey
About 12 cups of your favorite stuffing
8 tablespoons (1 stick) unsalted butter, at room temperature
Salt and freshly milled black pepper
2 1/2 quarts homemade turkey stock or canned reduced-sodium chicken broth
Melted unsalted butter, if needed
3/4 cup all-purpose flour
1/3 cup bourbon, port, or dry sherry, optionalPosition a rack in the lowest position of the oven and preheat to 325 degrees.

Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.

Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan.

Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching the bone) reads 180 degrees and the stuffing is at least 160 degrees, about 4 1/2 hours. Whenever the drippings evaporate, add stock to moisten them, about 1 1/2 cups at a time. Remove the foil during the last hour to allow the skin to brown.

Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350 degrees. Drizzle 1/2 cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.

Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.

Place the roasting pan on two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside

Recipe Courtesy of Rick Rodgers
Show:	Cooking Live

www.foodnetwork.com

Emeril's Butter Cookies & Basic Butter Cookies

2007-05-24T13:12:00.000-07:00

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup plus 2 tablespoons granulated sugar
6 large egg yolks
1 teaspoon pure vanilla extract
3 cups plus 2 tablespoons bleached all-purpose flour
3/4 teaspoon salt
Assorted sprinklesPreheat the oven to 350 degrees F. Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle, on medium speed, scraping down the sides of the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the egg yolks 1 at a time, mixing in between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla. Combine the flour and the salt in a medium-size mixing bowl. Mix well. Add the flour mixture to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scrape down the sides of the bowl and the paddle. Lightly flour a flat surface. Using a rolling pin, roll out the dough to 1/4-inch thick. Cut the dough into the desired shapes. Line a baking sheet with parchment or waxed paper. Place the cookies on the baking sheet about 2 inches apart. Bake until lightly golden, about 20 minutes. Remove the cookies from the oven and let cool completely in the pan. Remove the cookies from the pan using a spatula. Repeat the process until all the dough is used. Frost each cookie and garnish with sprinkles.BUTTERCREAM FROSTING
Recipe courtesy Emeril Lagasse, 1999
4 ounces cream cheese, softened
1/2 stick of butter, softened
3/4 pound (about 3 cups) confectioners' sugar, sifted
1 teaspoon pure vanilla extract
2 to 3 tablespoons milk
Red, blue, green and yellow food coloringIn a large mixing bowl, with an electric mixer, cream the cheese and butter. Add the sugar, 1/2 cup at a time, mixing after each addition. Add the vanilla and milk and mix well. Add a couple of drops of food coloring and mix well. Yield: about 1 1/2 to 2 cups frosting

Emeril Lagasse, 1999
www.foodnetwork.com
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8645,00.html?rsrc=search

BASIC BUTTER COOKIES

Recipe courtesy Gourmet Magazine
Show:	Sara's Secrets
Episode:	Cookie Class

Foodnetwork.com
Sara Moulton

These cookies are absolutely delicious made with regular butter, but they become downright amazing with Plugra or Land O Lakes Ultra Creamy. Dough log can be chilled up to 5 days or frozen, wrapped in a double layer of plastic wrap, 1 month. If frozen, thaw dough in refrigerator just until it can be sliced. Instead of forming dough into a log and chilling, you can roll tablespoons of dough into 1 1/4-inch balls, then roll balls in finely chopped nuts (about 1 cup) and coarse sugar. Bake, switching position of sheets halfway through baking, until bottoms are browned, about 15 minutes total. To garnish cookies with chocolate, melt 3 1/2 ounces chocolate and cool slightly. Transfer to a heavy-duty sealable plastic bag and snip a 1/16-inch opening in 1 corner. Pipe chocolate evenly back and forth over cookies. Let chocolate set before storing cookies. Cookies keep, layered between sheets of waxed paper or parchment, in an airtight container at room temperature 1 week. 2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Garnish: coarse or sanding sugar; or melted chocolate (see cook's note, below) Whisk together flour, baking powder, and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours. (To roll cookies into balls, see cook's note, below.)
Put oven racks in upper and lower thirds of oven and preheat oven to 375 degrees F.
Cut enough 1/8 to 1/4-inch-thick slices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1-inch apart (chill remainder of log, wrapped in plastic wrap). If garnishing with coarse sugar, sprinkle slices with it.
Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
Cook's Note: Sanding sugar is available at specialty foods shops and New York Cake & Baking Distributor (800-942-2639).

Carrot Cake

2007-05-24T12:28:00.000-07:00

1 3/4 Cup sugar
1 cup oil
4 eggs
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
2 cups shredded carrot
1 cup chopped nuts
optional - crushed pineapple

Cream sugar and oil. Add eggs, one at a time, beating well after each addition. Sift dry ingredients and gradually stir into egg mixture. Fold in carrot and nuts.

Grease and flour three 9-inch layer pans. Divide batter into prepared pans and bake for 20 minutes at 375 degrees. Cool on cake racks.

When cool, put layers together with crushed pineapple or alone and frost with cream cheese frosting.

yield: 1 9-inch 3-layer cake

CREAM CHEESE FROSTING

1 8-ounce package cream cheese
1 1-lb box confectioner's sugar
1/2 stick butter, softened
2 tsp vanilla

Combine all ingredients and mix to a frothy consistency.

Recipe by the Junior League of Billings, Montana