|
Cooking with Spices II
For detailed information on cooking with spices, see
All About Spices
Index of Recipes
Salads
Carrot and Ginger Salad
Carrot
Salad with Cumin
Gujarati
Carrot Salad
Szechwan
Cucumber Salad
Side Dishes
Braised Scallions in Mustard Sauce
Broccoli Raab with Garlic and Wine
Chipotle
Mashed Potatoes
Cinnamon Rice
Garlic Bread
Garlic
Mashed Potatoes
Indian Chickpeas in Ginger Sauce
Indian
Fried Okra with Cumin
Indian Mustard Cauliflower and Broccoli
Jalapeño Grits
Pasta
with Garlic and Oil
Quick
Carrots with Ginger
Roasted
Potatoes and Garlic
Roasted Tomatoes with Garlic
Russian Carrots with Ginger and Sour Cream
Spanish Garlic Cauliflower
Spiced Acorn
Squash
Spiced Rice
Spicy Green Beans with Water Chestnuts
Spicy Slaw
Sugar-Glazed Shallots and Garlic
Sweet Potatoes with Cinnamon Butter
Zucchini with Ginger and Sesame Seeds
Zydeco Beans
Main Dishes
Blackened Redfish
Broiled Fish Steaks with Garlic Lemon Sauce
Broiled Ham Steak with Raspberry-Mustard Glaze
Calf's Liver with Mustard Sauce
Chicken Dijon
Chicken Paprikash
Chicken with Browned Garlic Sauce
Chicken with Forty Cloves of Garlic
Chinese Five-Spice Chicken
Curried
Chicken Breasts
Curried Pot Roast
Deviled Chicken
Deviled Short
Ribs
French Rabbit in Mustard Sauce
German Caraway
Stew
Ginger Shrimp
Grilled Salmon with Mustard Butter
Indian Chicken Curry
Jamaican
Jerk Pork Ribs
Mexican Puebla-Style Pork Loin
Moroccan
Roast Chicken
Mustard-Crusted Salmon
Poached Chicken with Mustard Hollandaise
Poached
Fish with Ginger
Scottish Cod with Honey Mustard
Sesame Lime
Chicken
Sesame-Crusted Salmon
Shrimp Curry
Spiced Lamb
Shanks
Spiced Pork Roast
Spicy Chicken
Hash
Spicy
Scallops and Peppers
Spicy Thai
Chicken
Thai Shrimp Curry
Thai-Style Burgers with Gingered Mushrooms
Veal Paprika
Zuni Green Chili
Desserts
Chocolate Spice Cake
Cinnamon Toast
Flan
Classic Carrot
Cake
Five-Spice Chocolate Cake
Ginger Pears
Ginger Trifle
Halvah
Indian Carrot Pudding with Cardamom
Indonesian Spiced Layer Cake
Indonesian Spicy Fruit Salad
Lemon Poppy
Seed Cake
Liberian
Stewed Mangos
Middle
Eastern Spiced Figs
Polish
Cinnamon Cake
Spiced Coffee
Cake
Spiced Fruit
Compote
Spiced Melon
Spiced Stewed
Peaches
<
More spice recipes
Salads
This recipe can be made in a flash if you use a food processor to
grate the carrots and ginger.
Carrot and Ginger Salad
1 lb (450 g) carrots, grated
3 scallions (spring onions), green and white parts, thinly sliced
A 1-inch (2.5 cm) piece of fresh ginger, grated
6 Tbs (90 ml) sesame or extra-virgin olive oil
Juice of 1 lime
Salt and freshly ground pepper to taste
Combine all ingredients in a serving bowl and stir to thoroughly
combine. Serve chilled or at room temperature. Serves 4 to 6.
Return to Index
of Recipes
This dish is not only tasty, but it will brighten up any plate
with its bright contrasting colors. It can also be made a day or two ahead of
time.
Carrot Salad with Cumin
1 lb (500 g) carrots, thinly sliced
2 Tbs (30 ml) extra virgin olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
1 tsp (5 ml) ground cumin
1/4 cup (60 ml) chopped fresh parsley
4 Tbs (60 ml) lemon juice
1/4 cup (60 ml) sliced pitted black olives
Boil the carrots in enough water to cover until tender, about 5
minutes. Drain and rinse with cold water. Heat the oil in a skillet over
moderate heat and add the carrots, garlic, salt, pepper, and cumin. Cook for
about 5 minutes, stirring frequently, until the carrots are coated with the
mixture. Transfer the carrots to a bowl and add the parsley and lemon juice,
tossing to combine. Add the black olives immediately prior to serving. Serve
chilled or at room temperature. Serves 4 to 6.
Return to Index of Recipes
Take this salad on your next picnic for a change of pace from
your standard carrot salad recipe.
Gujarati Carrot Salad
6 medium carrots, peeled and coarsely grated
1/2 tsp (2 ml) salt
2 Tbs (30 ml) vegetable oil
2 Tbs (30 ml) whole mustard seeds
1 Tbs (15 ml) fresh lemon juice
1/4 cup (60 ml) raisins, soaked in hot water for 1 hour (optional)
Combine the carrots and salt in a mixing bowl, tossing to
distribute the salt. Heat the oil in a small skillet over moderate heat. Add the
mustard seeds to the hot oil and remove from the heat as soon as the seeds begin
to pop, about 2 to 3 seconds. Pour the hot oil and mustard seeds over the
carrots. Add the lemon juice and optional raisins and mix well. Serve chilled or
at room temperature. Serves 4 to 6.
Return to Index of Recipes
This dish is frequently served as an appetizer, and the original
is spicy enough to curl your hair. When toned down, like in this recipe, it
makes a wonderful and refreshing salad.
Szechwan Cucumber Salad
2 cucumbers
1 tsp salt
3 scallions
4 cloves garlic, finely chopped
11/2 Tbs soy sauce
1/2 tsp sesame oil
1 tsp rice wine vinegar
1/4 tsp granulated sugar
1/4 tsp ground, roasted Szechwan peppercorns (optional)
1/4 tsp (or to taste) hot red pepper flakes (optional)
Peel the cucumbers, cut in half crosswise and then in half
lengthwise. Scoop out the seeds and discard. Cut into strips about 2 inches (5
cm) long and 1/2 inch (1 cm) wide. Sprinkle cucumber strips with salt and mix
thoroughly. Set aside for at least 10 minutes at room temperature. Drain the
cucumbers and squeeze out all the excess liquid with your hands. Clean the
scallions and cut them into 2-inch (5 cm) lengths, cut these into thin strips,
and add to the cucumbers. Add the remaining ingredients and mix well. Serves 4
to 6.
Return to Index of Recipes
Side Dishes
Along with cucumbers, scallions get my vote for the most
underutilized vegetable. Here's proof that they're good for more than garnishes.
Braised Scallions in Mustard Sauce
1 Tbs (15 ml) butter
1 rib celery, chopped
1 carrot, chopped
1 1/2 cups (375 ml) chicken stock
1 tsp (5 ml) dried thyme
1 bay (laurel) leaf
20-24 scallions, trimmed of all but about 1 inch (3 cm) of the green tops
1/2 cup (125 ml) heavy cream
1/4 cup (60 ml) Dijon mustard
Salt and freshly ground pepper to taste
Heat the butter in a large skillet over moderate heat and sauté
the celery and carrot until lightly browned, about 15 minutes. Add the chicken
stock, thyme, and bay leaf and simmer covered for 15 minutes. Add the scallions
and simmer uncovered for 5 minutes-do not overcook. Remove the scallions with a
slotted spoon and set aside. Strain the liquid, discard the solids, and return
1/2 cup (125 ml) of the liquid to the skillet. Stir in the cream and mustard and
simmer uncovered, stirring occasionally, until the liquid has reduced to about
one third, about 10 minutes. Correct the seasoning with salt and pepper and
return the scallions to the skillet long enough to heat them through, about 1
minute. Serve immediately. Serves 4 to 6.
Return to Index of Recipes
Broccoli raab is also known as broccoli rabe, brocoletti di rape,
rapini, and rape. The seeds of this plant produce rapeseed oil which clever
Canadian marketers dubbed canola oil, but most Canadians know it as lear (low
erucic acid rapeseed) oil. Regardless of what you call it, this is one of the
dark green vegetables that should play a prominent role in a healthy diet. If it
is not available in your area, regular broccoli may be substituted with
excellent results.
Broccoli Raab with Garlic and Wine
3 Tbs (45 ml) olive oil
3 anchovies, chopped (optional)
2-3 cloves garlic, finely chopped
11/2 lbs (675 g) broccoli raab, cut up
1 cup (250 ml) dry white wine or chicken stock
Salt and freshly ground pepper to taste
Heat the oil in a large heavy skillet over moderate heat. Add the
anchovies and garlic and sauté for 2 to 3 minutes, until the anchovies begin to
break up and the garlic is very lightly browned. Add the broccoli raab and
sauté, stirring frequently, for 3 to 4 minutes. Add the wine and bring to a
boil. Cook until most of the wine has evaporated and the broccoli raab is
tender, about 5 minutes. Season with salt and pepper. Serve hot or at room
temperature. Serves 4 to 6.
Return to Index of Recipes
I love mashed potatoes and I like spicy foods, so I knew this
would be a favorite of mine even before I tried it for the first time. You can
make your own mashed potatoes, or you can buy the prepared mashed potatoes that
are widely available (be sure to read the label and buy the ones that contain
only potatoes). Chipotle peppers are smoked jalapeño peppers and are available
canned in adobo sauce in the ethnic section of most supermarkets. They can be
very spicy, so add them a little at a time, tasting before adding more.
Chipotle Mashed Potatoes
2 lbs (900 g) potatoes, peeled, boiled, and mashed
6 Tbs (90 ml) butter
1/4 cup (60 ml) heavy cream (or more to taste)
1 medium onion, finely chopped
1 green bell pepper (capsicum), seeded and finely chopped
1/4 tsp (1 ml) ground cumin
1 canned chipotle pepper (or to taste), finely chopped
Salt and freshly ground pepper to taste
Combine the mashed potatoes, 4 tablespoons (60 ml) of the butter,
and cream in a mixing bowl and stir to combine. Melt the remaining butter in a
skillet and sauté the onion, pepper, and cumin until the onion is tender but not
brown, about 5 minutes. Stir the onion mixture into the potatoes. Add the
chipotle pepper, salt, and pepper, and taste to adjust the seasoning. Spoon the
mixture into a buttered casserole and bake in a preheated 375º F (190º C) oven
for 20 minutes. Serves 4 to 6.
Return to Index of Recipes
In many parts of the Middle East rice is eaten at every meal, and
this is one of the ways they have devised to avoid the monotony of plain white
rice.
Cinnamon Rice
2 cups (500 ml) water
1-inch (2.5 cm) piece of cinnamon stick
1 cardamom pod, or 1/2 tsp (2 ml) ground cardamom
1 whole clove
1 cup long-grain rice, preferably basmati
Combine the water, cinnamon, cardamom, and clove inn a saucepan
and bring to a boil over high heat. Add the rice and stir once. Cover and reduce
the heat to a simmer. Cook covered for 15 to 20 minutes, until all the water is
absorbed. Remove the cinnamon stick, cardamom pod, and clove before serving.
Serves 4.
Return to Index of Recipes
It probably began as bruschetta, a rustic dish of grilled bread
with just a hint of garlic flavor made by rubbing the still warm toast with a
clove of garlic. In the United States it became garlic bread, and food
historians point to this as one of the many immigrant dishes that took on a
uniquely American form when the immigrants were greeted by the bounty on our
shores. Everyday dishes were transformed by the lavish use of ingredients that
were in short supply in the old country, and before long a slice of garlic bread
in any Italian restaurant owed more of its heft to butter than bread. My version
uses olive oil instead of butter, but the dish is just as much of a fat splurge
as its restaurant counterpart.
Garlic Bread
1 loaf Italian bread cut on a slight diagonal into 1 1/2-inch (4
cm) slices
1 cup (250 ml) extra-virgin olive oil
12-16 large cloves garlic, finely chopped
1/2 cup (125 ml) freshly grated Parmesan cheese (optional)
Place the slices of bread on a baking sheet and drizzle the oil
over them. Divide the garlic between the slices, followed by the optional
Parmesan cheese, and let sit at room temperature for 1 to 2 hours. Cook in a
preheated 425º F (220º C) oven until warmed through and crunchy around the
edges, about 6 to 8 minutes. For crisper bread, place under a preheated broiler
for a few seconds. Serves 4 to 6.
Return to Index of Recipes
Don't be intimidated by the amount of garlic in this recipe-its
fury is tamed by the long cooking.
Garlic Mashed Potatoes
2 heads (about 30 cloves) garlic, peeled
1/4 lb (110 g) butter
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) milk or chicken stock
2-3 lbs (900-1350 g) baking potatoes, peeled and quartered
Salt and freshly ground pepper to taste
2-4 Tbs (30-60 ml) heavy cream
Chopped parsley
Combine the garlic and half the butter in a small, heavy saucepan
over low heat and cook covered for 20 to 30 minutes, until the garlic is very
soft but not browned. Stir in the flour and cook for 3 minutes. Stir in the milk
and bring to a boil, stirring frequently. Rub the sauce through a sieve or puree
in an electric blender or food processor. Meanwhile, boil the potatoes in salted
water until they are tender. Drain and mash thoroughly or put through a potato
ricer. In a large pot over low heat, stir the potatoes to remove some of the
moisture, and stir in the remaining butter, salt, and pepper. Stir the garlic
sauce into the potatoes shortly before serving, and adjust the consistency with
heavy cream. Garnish with chopped parsley. Serves 6 to 8.
Return to Index of Recipes
As a confirmed meat lover, I am always on the lookout for
vegetarian dishes that are as satisfying as a good steak. This fragrant dish
fits the bill.
Indian Chickpeas in Ginger Sauce
3 Tbs (45 ml) vegetable oil
1 large onion, finely chopped
2-4 cloves garlic, finely chopped
2 Tbs (30 ml) grated fresh ginger
2 tsp (10 ml) ground coriander
1/2 tsp (2 ml) ground cardamom
1/4 tsp (1 ml) cayenne pepper, or to taste
2 medium tomatoes, seeded and finely chopped
1/2 cup (125 ml) water
2 16-ounce (450 g) cans of chickpeas (garbanzos), drained
Salt and freshly ground pepper to taste
1/2 medium onion, thinly sliced, for garnish
Heat the oil in a large skillet over moderate heat and fry the
onions until light golden brown. Add the garlic and ginger and fry for 2
minutes. Add the coriander, cardamom, and cayenne and fry for 1 minute. Add the
tomatoes and cook for 5 minutes, stirring occasionally. Add the water,
chickpeas, salt, and pepper and cook covered for 10 minutes. Serve garnished
with onion slices. Serves 4 to 6.
Return to Index of Recipes
Here's another good example of how Indian cooks can take a few
simple and readily available ingredients and combine them in a way that makes
them uniquely Indian.
Indian Fried Okra with Cumin
3 Tbs (45 ml) ghee
1 medium onion, thinly sliced
1 lb (450 g) whole fresh or frozen okra, thawed
1 Tbs (15 ml) ground cumin
Salt and freshly ground pepper to taste
Heat the ghee in a large skillet over moderate heat until very
hot. Sauté the onion until golden brown, about 8 minutes. Add the remaining
ingredients and fry, stirring frequently, until the okra is tender, about 25
minutes. Serves 4 to 6.
Return to Index of Recipes
This spicy Indian dish goes well with roast chicken and beef, but
you can serve it with just about anything.
Indian Mustard Cauliflower and Broccoli
1 lb (450 g) broccoli, broken into smaller flowers
1 lb (450 g) cauliflower, broken into smaller flowers
4-6 Tbs (60-90 ml) mustard seeds (black* and yellow mixed preferably)
2 tsp (10 ml) water
Green hot chiles, chopped, to taste
Pinch of turmeric (optional)
8 Tbs (120 ml) mustard oil* or vegetable oil
Salt to taste
Fresh cilantro (coriander) or parsley
* Available in Indian and Asian specialty shops.
Grind the mustard seed, salt, chiles, turmeric, and water to a
paste. Let this stand for at least one hour exposed to air (the oxidation helps
prevent the mustard seed from becoming bitter). Sauté the broccoli and
cauliflower in the oil over high heat until slightly crisp and brown around the
edges. Add the mustard mixture and toss. Reduce the heat and cook covered until
all the liquid is absorbed, 5 to 10 minutes. Remove from heat and garnish with
sprigs of fresh cilantro or parsley. Serves 6 to 8.
Return to Index of Recipes
These grits get their creaminess and spiciness from pepper Jack
cheese which is available just about everywhere in the USA. If it isn't to be
found in your corner of Recitopia, simply substitute a mild white cheese such as
Havarti or gouda and add some fresh hot chili peppers to taste. The grits can
also be substituted with polenta.
Jalapeño Grits
4 cups (1 L) boiling water
1 cup (250 ml) grits
6 Tbs (90 ml) butter
8 oz (225 g) pepper Jack cheese, grated
2 eggs, beaten
Salt and freshly ground pepper to taste
Bring the water to a boil in a heavy pot over high heat and stir
the grits into the water gradually. Reduce the heat and simmer covered for 30
minutes. Stir in the remaining ingredients and cook an additional 10 to 20
minutes, until the grits are tender.
Return to Index of Recipes
With pasta, as with many things, sometimes less is more. That's
the case with this simple yet classic dish.
Pasta with Garlic and Oil
1/3 cup (80 ml) extra-virgin olive oil
2 to 3 cloves garlic, finely chopped
2 Tbs (30 ml) finely chopped parsley
Salt and freshly ground pepper to taste
Pasta of your choice, cooked according to the package directions
Heat the oil in a pot large enough to hold the pasta. Add the
garlic and cook over low heat, stirring frequently, until the garlic is
golden-do not brown. Add the cooked, pasta to the oil and garlic. Add the salt,
pepper, and parsley and toss to thoroughly coat the pasta. Serves 4 to 6.
Return to Index of Recipes
The so-called "baby" carrots available these days are fine for
this recipe and can be cooked whole if speed is of the essence, but I much
prefer the full flavor of "real" carrots for this dish.
Quick Carrots with Ginger
1 lb (450 g) carrots, cut into 1/4-inch (5 mm) slices
1/4 cup (60 ml) orange juice or water
2 Tbs (30 ml) butter or olive oil
1 Tbs (15 ml) finely chopped fresh ginger
1 tsp (5 ml) honey (optional)
Salt and freshly ground pepper for garnish
Chopped fresh mint, parsley, or basil for garnish (optional)
Combine all the ingredients in a pot over high heat and bring to
a boil. Reduce the heat to medium-the liquid should continue to boil
vigorously-and cook covered for 5 minutes. Remove the lid and cook, stirring
occasionally, until the carrots are tender and most of the liquid has
evaporated, 3 to 5 minutes. Serve garnished with chopped fresh herbs if desired.
Serves 4 to 6.
Return to Index of Recipes
This is one of the easiest potato recipes you'll ever find. If
you are a garlic lover it will also be one of your favorites, proving once again
that sometimes simpler is better.
Roasted Potatoes and Garlic
2 lb (1 kg) small new potatoes, washed and dried
8 to 12 cloves garlic (or more to taste), peeled
3 Tbs (45 ml) olive oil
1 tsp (5 ml) fresh rosemary, finely chopped or 2 tsp (10 ml) dried rosemary,
crushed
Salt and freshly ground pepper to taste
Make sure the potatoes are completely dry, and combine all
ingredients in a large bowl. Toss gently to thoroughly coat the potatoes and
garlic with the oil and seasonings. Place the mixture on a baking sheet and
roast in a preheated 350º F (180º C) oven for 30 to 45 minutes, until the
potatoes are lightly browned and tender. Shake the baking sheet occasionally to
turn the potatoes and assure uniform browning. Serves 4 to 6.
Return to Index of Recipes
The flavor of these oven roasted tomatoes is concentrated, much
like sun-dried tomatoes, due to the long cooking process. Make a large batch of
these and keep them in the refrigerator for up to a week.
Roasted Tomatoes with Garlic
4-6 ripe medium tomatoes
2-4 cloves garlic, finely chopped
1-2 tsp (5-10 ml) dried oregano
4-6 tsp (20-30 ml) olive oil
Salt and freshly ground pepper to taste
Cut the tomatoes in half and place on a baking sheet. Sprinkle
with chopped garlic and oregano. Drizzle with olive oil and season with salt and
pepper. Bake in a preheated 325º F (180º C) oven for 11/2 to 2 hours, until the
centers of the tomatoes are soft and the skin has begun to shrink. Serve hot,
cold, or at room temperature. Serves 4 to 6.
Return to Index of Recipes
Carrots are nutritious and available year-round just about
everywhere, so I'm always on the lookout for new treatments. Here's one way
they're cooked in Russia.
Russian Carrots with Ginger and Sour Cream (Morkov s Imbiriom Zapechonnaia v
Smetane)
1 lb (450 g) carrots, cut into 1/4-inch (5 mm) slices
3 Tbs (45 ml) sugar
1 tsp (5 ml) ground ginger
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter
3/4 cup (180 ml) sour cream mixed with
1/4 cup (60 ml) half-and-half or cream
Place the carrots in a strainer or colander set over a bowl and
sprinkle with the sugar, ginger, nutmeg, salt, and pepper. Allow to drain for 30
minutes and discard the liquid. Heat the butter in a skillet over moderate heat
and sauté the carrots for 10 minutes. Transfer the carrots to an ovenproof dish
and cover with the sour cream mixture. Bake in a preheated 375º F (190º C) oven
for 10 to 15 minutes, until tender but firm. Serves 4 to 6.
Return to Index of Recipes
The Spanish name for this dish translates as "cauliflower with
garlic mule driver style." My research has failed to reveal the source of this
colorful name, so I am hoping my Spanish readers will be able to enlighten me.
Meanwhile, this is a quick and easy way to dress up the lowly cauliflower.
Spanish Garlic Cauliflower (Coliflor al Ajo Arriero)
1 cauliflower, separated into florets
6 Tbs (90 ml) olive oil
3 cloves garlic, finely chopped
1 Tbs (15 ml) paprika
1 Tbs (15 ml) red wine vinegar
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
Boil the cauliflower in enough salted water to cover until
tender, about 15 minutes. Drain and place in a serving bowl. Heat the olive oil
in a small skillet over moderate heat and sauté the chopped garlic for 1 minute.
Remove from the heat and add the remaining ingredients, stirring to mix well.
Pour over the cauliflower and serve immediately. Serves 4 to 6.
Return to Index of Recipes
Many varieties of squash were cultivated by American Indians when
the first European settlers arrived, and a dish very similar to this might have
been served at the first Thanksgiving.
Spiced Acorn Squash
1/2 cup (125 ml) melted butter
1/2 cup (125 ml) dark brown sugar
1/2 cup (125 ml) maple syrup
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) freshly grated nutmeg
1/4 tsp (1 ml) ground cloves
3-4 acorn squash, cut in half, seeds and fiber removed
6-8 1-inch (3 cm) pieces of bacon
Salt and freshly ground pepper to taste
Combine the melted butter, brown sugar, maple syrup, cinnamon,
nutmeg, and cloves in a bowl and stir to combine thoroughly. Arrange the squash
halves in a baking pan and divide the butter mixture between them. Top each with
a piece of bacon and season with salt and pepper. Add about 1 inch (3 cm) of
water to the baking pan and bake in a preheated 350º F (180º C) oven until the
squash is tender, about 30 minutes. Serves 6 to 8.
Return to Index of Recipes
Being relatively flavorless, rice is the perfect foil for spices,
and people have been flavoring it with local ingredients for thousands of years.
Here is a classic recipe from southern India:
Spiced Rice
1 cinnamon stick
5 whole cloves
3 cardamom pods, lightly crushed
8 cups (2 L) chicken stock or water
1 Tbs (15 ml) ground turmeric
3 cups (750 ml) long-grain rice
1 cup (250 ml) carrots cut in 1/4-inch (5 mm) dice
1 cup (250 ml) golden raisins (sultanas)
1/2 cup (125 ml) chopped cilantro (coriander leaves)
1/2 cup (125 ml) grated coconut, lightly toasted
Heat the cinnamon stick, cloves, and cardamom pods in a dry
skillet over moderate heat just until they become fragrant. Remove from the heat
and tie the spices in a piece of cheesecloth (muslin). Bring the chicken broth
to a boil in a large pot over high heat along with the spice bag an the
turmeric. Add the rice, stir once, reduce the heat, and simmer tightly covered
for 15 minutes. Add the diced carrots and raisins and stir in gently. Cook for 5
minutes and drain the rice, reserving 1/2 cup (125 ml) of the cooking liquid.
Transfer the rice to a serving bowl and stir in the reserved liquid and
cilantro. Sprinkle with toasted coconut and serve immediately. Serves 10 to 12.
Return to Index of Recipes
As I have said before, I love spicy food, and when I am trying to
watch my fat and calorie intake, it seems to satisfy even more.
Spicy Green Beans with Water Chestnuts
1-11/2 lbs (460-675 g) fresh green beans (haricots), trimmed and
cut into 2-inch (5 cm) lengths
1 Tbs (15 ml) vegetable oil
8 ounces (225 g) canned water chestnuts, rinsed, drained, and sliced
1 tsp (5 ml) hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste
3 Tbs (45 ml) sesame seeds, toasted
Boil or steam the green beans for 4 minutes, until barely tender,
and plunge into cold water to stop the cooking. Drain and set aside. Heat the
oil in a large skillet over high heat and sauté the water chestnuts and pepper
flakes for 1 minute. Add the beans, salt, and pepper and sauté until heated
through. Garnish with toasted sesame seeds. Serves 4 to 6.
Return to Index of Recipes
Here is a spicy alternative to the common cole slaw.
Spicy Slaw
2 Tbs (30 ml) Dijon mustard
1 Tbs (15 ml) cider vinegar
1 Tbs (15 ml) honey
1/2 tsp (2 ml) hot sauce, or to taste
Salt and freshly ground pepper to taste
1/4 cup (60 ml) olive oil
4 cups (1 L) shredded cabbage
2 scallions (spring onions), green and white parts, thinly sliced
1 tsp (5 ml) celery seed
Combine the mustard, vinegar, honey, hot sauce, salt, and pepper
in a large bowl. Add the oil in a thin stream, whisking constantly. Add the
remaining ingredients, tossing to combine. Refrigerate covered for at least 1
hour before serving. Serves 4 to 6.
Return to Index of Recipes
This simple dish is sure to please the garlic and onion lovers in
your house.
Sugar-Glazed Shallots and Garlic
2 lbs (900 g) large shallots, peeled
20 large cloves garlic, peeled
1 cup (250 ml) chicken broth
1 Tbs (15 ml) sugar
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter
Place the shallots and garlic in a single layer in a shallow
baking dish. Add the chicken broth and sprinkle the shallots and garlic with the
sugar. Season with salt and pepper. Cover with aluminum foil and bake in a
preheated 375º F (190º C) oven for 45 minutes. Remove the foil and stir gently.
Bake an additional 30 minutes. Melt the butter in a large, non-stick skillet
over moderate heat. Add the shallots, garlic, and any remaining cooking liquid.
Sauté, shaking the pan frequently, until the shallots and garlic are golden
brown, 5 to 7 minutes. Serves 4 to 6.
Return to Index of Recipes
Here is a tasty alternative to the standard marshmallow-topped
sweet potatoes for your holiday table.
Sweet Potatoes with Cinnamon Butter
6 Tbs (90 ml) butter
1 Tbs (15 ml) brown sugar
1/2 tsp (2 ml) ground cinnamon
Salt and freshly ground pepper to taste
2 large sweet potatoes, peeled and cut into 1/2-inch (1 cm) slices
Combine the butter, brown sugar, cinnamon, salt, and pepper in a
saucepan over moderate heat and cook until the butter has melted, stirring to
dissolve the sugar. Toss the sliced sweet potatoes in the butter mixture and
grill over indirect heat, basting and turning the slices occasionally, until the
potatoes are tender, 15 to 20 minutes. Serves 4 to 6.
Return to Index of Recipes
This recipe serves testimony to the influence of Southeast Asian
cooking in the modern Australian kitchen.
Zucchini with Ginger and Sesame Seeds
2 Tbs (30 ml) olive oil
1 tsp (5 ml) sesame oil
2-4 cloves garlic, finely chopped
2 tsp (10 ml) grated fresh ginger
1-11/2 lbs (456-675 g) zucchini (courgettes), sliced
1/4 cup (60 ml) chicken stock or water
Salt and freshly ground pepper to taste
2 Tbs (30 ml) toasted sesame seeds
Heat the olive and sesame oils in a wok or heavy skillet over
moderate heat. Sauté the garlic and ginger for 30 seconds. Add the zucchini and
stir fry for 2 to 3 minutes, until they begin to brown slightly. Add the chicken
stock and cook partially covered for 1 to 2 minutes, until tender. Season with
salt and pepper and garnish with toasted sesame seeds. Serves 4 to 6.
Return to Index of Recipes
The term "Zydeco beans" is actually redundant. Zydeco is the
music of the black French-speaking Creoles of Louisiana, and the word is
corrupted from les haricots, French for "snap beans." Don't ask me why the music
is named after snap beans, my sources didn't seem to know.
Zydeco Beans
Please note: this recipe is fiery hot. Reduce the amount of
cayenne if you are not fond of spicy foods.
2 cups (500 ml) water
3/4 cup (180 ml) white vinegar
2 Tbs (30 ml) sugar
1 Tbs (15 ml) mustard seeds, crushed
4 garlic cloves, thinly sliced
4 bay (laurel) leaves
2 tsp (10 ml) salt
1 tsp (5 ml) cayenne pepper (or to taste)
1 lb (500 g) green beans (haricots), trimmed
Combine all ingredients except the beans in a large sauce pan and
bring to a boil over high heat. Cover, reduce the heat, and simmer for 5
minutes. Add the beans and simmer, covered, for 10 minutes, until the beans are
cooked but still crisp. Transfer the beans and liquid to a shallow serving dish
and refrigerate covered for at least 4 hours, or overnight. Serve cold or at
room temperature. Serves 8 to 12 as an appetizer, 4 to 6 as a side dish.
Return to Index of Recipes
Main Dishes
In 1979 Chef Paul Prudhomme opened K-Paul's Louisiana Kitchen
restaurant in New Orleans and introduced the American public to blackened
redfish. It became an instant classic and immediately appeared on menus all over
the country. As a result, redfish (a type of drum, or croaker) was over-fished
and supplies dwindled. Chef Prudhomme's technique has since been adapted to
everything from chicken to lobster, but this is the dish that started it all.
Blackened Redfish
4 to 6 fish fillets, about 8 oz (250 g) each, preferably redfish,
pompano, tilefish, or other firm, white-fleshed fillet. The thickness of the
fillets should not exceed 3/4 inch (2 cm)
8 Tbs (100 g) butter, melted
For the seasoning:
1 Tbs (15 ml) paprika
2 tsp (10 ml) salt
1 tsp (5 ml) onion powder
1 tsp (5 ml) garlic powder
1 tsp (5 ml) cayenne, or to taste
1 tsp (5 ml) ground white pepper
1 tsp (5 ml) ground black pepper
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried oregano
[Note: Chef Prudhomme states that the skillet cannot be too hot
for this dish. If you do this indoors, be sure to provide adequate ventilation.
If doing it outdoors, use a gas grill because charcoal will not get the skillet
hot enough. Be prepared with a large pot lid to suffocate the flames in case the
skillet should suddenly flame up.]
Heat a heavy cast iron skillet over high heat for about 10
minutes, until it has gone past the smoking stage and white ash appears in the
bottom. Thoroughly combine the seasoning ingredients in a small bowl. Dip the
fillets in the melted butter, coating both sides. Sprinkle both sides of the
fillets generously with the seasoning mixture, patting it and rubbing it with
your fingertips. Place the fillets in the skillet, one or two at a time, and
cook for about 2 minutes per side (depending on the thickness of the fillets and
the temperature of the skillet), until lightly charred. Serve immediately.
Serves 4 to 6.
Return to Index of Recipes
Fish is naturally low in fat, and most of my favorite fish
recipes have the added virtue of being quick and easy to prepare as well. This
one is no exception.
Broiled Fish Steaks with Garlic Lemon Sauce
11/2 to 2 lbs (750 g-1 Kg) fish steaks (any fish)
Salt and freshly ground pepper to taste
3 Tbs (45 ml) bread crumbs
2 to 3 cloves garlic, minced
2 Tbs (30 ml) lemon juice
1/2 tsp (2 ml) paprika
1/4 tsp (1 ml) dried tarragon
3 Tbs (45 ml) white wine or fish stock
Season the fish steaks on both sides with salt and pepper and
broil from 3 to 5 minutes per side, depending on the thickness of the steaks.
The fish should be firm to the touch when done. Combine the bread crumbs,
garlic, lemon juice, paprika, and tarragon in a small bowl. Add the wine or fish
stock and stir until thick and creamy. Top the fish with the sauce immediately
prior to serving. Serves 4 to 6.
Return to Index of Recipes
Main dishes don't get any quicker or easier than this one. I
usually keep a ham steak in the fridge so that I can whip up a meat dish in
under 10 minutes when time is short or enthusiasm is lacking. There are
thousands of ways to dress up a ham steak, and this is one of my favorites.
Broiled Ham Steak with Raspberry-Mustard Glaze
1 ham steak (12-16 oz, 335-450 g)
2 tsp (10 ml) Dijon mustard
2 tsp (10 ml) raspberry jam
Rinse the ham steak and pat dry with paper towels. Score the
edges of the ham steak to help prevent it from curling when cooked. Combine the
mustard and raspberry jam. Cook the ham steak under a preheated broiler until it
just begins to sizzle, about 3 minutes. Turn, spread with the mustard mixture,
and broil until the edges begin to turn brown and the glaze begins to bubble, 3
to 5 minutes. Serves 3 to 4.
Return to Index of Recipes
I know that calf's liver isn't everyone's favorite cut of meat,
and I'm convinced that this is due, at least in part, to the fact that most
people have never had properly cooked liver. Over-cooking produces, tough, dry,
flavorless results, and if this is what you are used to when eating liver, you
probably won't recognize the dish produced by this recipe.
Calf's Liver with Mustard Sauce
4-6 1/2-inch (1 cm) slices of calf's liver, about 1-11/2 lbs
(450-675 g)
Salt and freshly ground pepper to taste
All-purpose flour for dredging
3 Tbs (45 ml) butter or olive oil
For the sauce:
1 Tbs (15 ml) butter
1 Tbs (15 ml) chopped shallot or scallion (spring onion)
1/4 cup (60 ml) beef or chicken stock
1/4 cup (60 ml) dry white wine or vermouth
1 Tbs (15 ml) Dijon-style mustard
2 Tbs (30 ml) chopped fresh parsley
Season the liver with salt and pepper and dredge lightly with
flour. Heat the butter in a large, heavy skillet over high heat and sauté the
liver for 1 minute on each side. The liver should be slightly springy to the
touch and slightly pink in the center. Remove the liver to a warm platter and
wipe out the skillet with paper towels. To make the sauce, heat the butter in
the skillet and sauté the shallot for about 1 minute. Whisk in the stock, wine,
and mustard and bring to a boil, stirring constantly. Stir in the parsley and
spoon the sauce over the liver. Serves 4 to 6.
Return to Index of Recipes
Main dishes don't get any easier than this one. Keep it in mind
for those evenings when you just don't feel like cooking.
Chicken Dijon
4 boneless, skinless chicken breast halves
2 Tbs (30 ml) Dijon-style mustard
2 Tbs (30 ml) mayonnaise
2 Tbs (30 ml) grated Parmesan cheese
Salt to taste
Paprika to taste
1/2 cup (60 ml) sliced blanched almonds
Place the chicken between to pieces of wax paper or plastic wrap
and pound to a thickness of about 1/2 inch (1 cm). Mix together the mustard,
mayonnaise, Parmesan, salt, and paprika and spread on the chicken. Place the
chicken on a lightly greased baking sheet and bake in a preheated 350º F (180º
C) oven for 20 minutes. Sprinkle with the sliced almonds and cook an additional
10 minutes. Serves 4.
Return to Index of Recipes
This classic Hungarian stew makes its own liquid as it cooks. Be
sure to use sweet Hungarian paprika for the best flavor and color. You might
consider serving this dish with egg noodles or mashed potatoes.
Chicken Paprikash
8-12 bone-in skinless chicken thighs
Salt and freshly ground pepper to taste
1 Tbs (15 ml) vegetable oil
1 large onion, thinly sliced
1 red bell pepper, cored, seeded, and cut into thin strips
1 green bell pepper, cored, seeded, and cut into thin strips
4 Tbs (60 ml) paprika
1 Tbs (15 ml) all-purpose flour
1/2 cup (125 ml) dry white wine or chicken stock
1 can (15 oz, 425 g) can diced tomatoes, drained
1/2 cup (125 ml) sour cream
Chopped fresh parsley for garnish
Season the chicken thighs liberally with salt and pepper. Heat
the oil in a large pot and, working in batches, lightly brown the chicken thighs
on all sides. Remove the chicken to a plate and sauté the onions in the same pot
until tender but not browned, about 5 minutes. Add the peppers and sauté another
5 minutes. Add the paprika and flour and stir until the paprika becomes
fragrant, about 1 minute. Add the wine and stir to scrape up the brown bits in
the bottom of the pan. Stir in the tomatoes and return the chicken thighs and
the accumulated juices to the pan, nestling them under the vegetables. Simmer
tightly covered over low heat or bake in a 300º F (150º C) oven until the
chicken is cooked through, about 30 minutes. Remove the pot from the heat and
transfer the chicken thighs to a serving platter. Place the sour cream in a
small bowl and stir into it some of the liquid in the pot. Add the sour cream
mixture to the pot and stir to mix well. Spoon the sauce over the chicken and
garnish with chopped parsley. Serves 4 to 6.
Return to Index of Recipes
French chefs have a fetish about not browning garlic, but those
of us who have ignored this mandate, whether intentionally or by accident, know
that browned garlic takes on a lovely, slightly bitter quality that is quite
appealing.
Chicken with Browned Garlic Sauce
1/4 cup (60 ml) extra-virgin olive oil
15 cloves garlic, peeled and thinly sliced
1 tsp (5 ml) hot red chili flakes
1 15-ounce (425 g) can tomatoes, drained
Salt and freshly ground pepper to taste
1 to 11/2 lbs (450-675 g) skinless boneless chicken thighs
1/4 cup (60 ml) chopped fresh parsley
Heat the oil in a large skillet over moderate heat and cook the
sliced garlic and chili flakes, stirring frequently, until the garlic is dark
brown, about 10 minutes. Be careful not to cook the garlic until it begins to
turn black. Add the tomatoes, salt, and pepper and simmer uncovered until the
sauce is fairly thick, about 10 minutes. Add the chicken thighs and cook
covered, stirring occasionally, until the chicken is cooked, about 15 minutes.
Garnish with the parsley and serve immediately. Serves 4 to 6.
Return to Index of Recipes
Please don't be intimidated by the amount of garlic in this
classic recipe, since it becomes mellow and sweet with cooking. Spread the
garlic on bread or toast for a special treat, or do as I do and eat the cloves
whole (minus the peel, of course) along with the chicken.
Chicken with Forty Cloves of Garlic
40 cloves (3-4 heads) garlic, separated from the head and
unpeeled
1 Tbs (15 ml) olive oil
2-3 lbs (1-1.5 Kg) chicken pieces, skin and all visible fat removed
1 cup (250 ml) white wine or chicken stock (plus additional if necessary)
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
2 Tbs (30 ml) all-purpose flour
Place the cloves of garlic in a saucepan with enough water to
cover. Bring to a boil and simmer uncovered for 10 minutes. Drain and set aside.
Heat the olive oil in a large pot over high heat. Brown the chicken pieces on
all sides. Add the wine or chicken stock, thyme, salt, pepper, and reserved
garlic. Bring to a boil and simmer covered for 40 to 45 minutes. Remove the
chicken and garlic to a serving platter. Measure the liquid remaining in the
pan, and add more if necessary to make 1 cup (250 ml). Return the liquid to the
pot and bring to a boil. Mix a little of the liquid with the flour to form a
slurry, and add to the liquid. Cook 3 to 5 minutes, stirring constantly, until
the sauce has thickened. Spoon over the chicken pieces and serve immediately.
Serves 4 to 6.
Return to Index of Recipes
You can use one of the commercially prepared Chinese five-spice
powders in this dish if you like, but the mixture of spices in this recipe will
give the dish a brighter, more distinctive flavor.
Chinese Five-Spice Chicken (Wu Hsiang Chi)
2-3 lbs (900-1350 g) chicken pieces
1 medium onion, finely chopped
1-3 cloves garlic, finely chopped
1/3 cup (80 ml) soy sauce
2 Tbs (30 ml) peanut or vegetable oil
1/2 tsp (2 ml) ground ginger
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) crushed anise seeds
1/4 tsp (1 ml) ground nutmeg
A pinch of ground cloves
Place the chicken pieces in a large dish or plastic bag. Mix the
remaining ingredients and pour over the chicken. Marinate refrigerated for 1 to
2 hours. Transfer the chicken to a baking dish and brush with the marinade. Cook
uncovered in a preheated 350º F (180º C) oven, brushing once or twice with the
marinade, until the chicken is done, about 1 hour. Serves 4 to 6.
Return to Index of Recipes
In spite of the overnight marinating for this dish, it is still
quick to assemble and easy to cook.
Curried Chicken Breasts
4-6 skinless, boneless chicken breast halves
2-4 cloves garlic, finely chopped
1 cup (250 ml) plain yogurt
1/2 cup (125 ml) lemon or lime juice
2 tsp (10 ml) grated ginger
2 tsp (10 ml) ground coriander
2 tsp (10 ml) curry powder
1 tsp (5 ml) grated lemon or lime zest
1 tsp (5 ml) cayenne, or to taste
Salt and freshly ground pepper to taste
Combine all ingredients in a large, nonreactive bowl and toss to
thoroughly combine the ingredients and coat the chicken breasts with the
mixture. Marinate overnight in the refrigerator. Broil or grill until cooked
through. Serves 4 to 6.
Return to Index of Recipes
You can cook this dish in a slow cooker if you have one, but the
oven-braised version is quicker and just as good.
Curried Pot Roast
2-3 medium onions, chopped
4-6 medium carrots, chopped
2-4 cloves garlic, crushed
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
1 tsp (5 ml) ground ginger
1 tsp (5 ml) curry powder
1 tsp (5 ml) ground turmeric
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
2-21/2- lbs (900-1125 g) boneless beef chuck roast, trimmed of excess fat
1 can (15 oz, 420 g) diced tomatoes with their liquid
1125. cup (125 ml) beef stock, red wine, or water
Place the onions, carrots, garlic, bay leaf, and thyme in a slow
cooker or covered baking dish. Combine the ginger, curry powder, turmeric,
cumin, salt, and pepper in a small bowl and rub this mixture over the roast.
Place the roast on top of the vegetables and add the tomatoes and stock. If
using a slow cooker, cook covered on low heat for 8 to 10 hours, or on high heat
for 4 to 5 hours. If using an oven, bake tightly covered in a 300º F (155º C)
oven for 4 to 5 hours, adding more liquid during cooking if necessary. Transfer
the meat and vegetables to a serving platter and serve with the pan juices.
Serves 6 to 8.
Return to Index of Recipes
Here is a classic Italian dish that gets its name from the hot
red peppers. In reality it is only mildly spicy, so don't skimp on the
seasonings.
Deviled Chicken (Pollo alla Diavola)
8 Tbs (120 ml) butter, melted
2 Tbs (30 ml) olive oil
1/4 tsp (1 ml) crushed red pepper flakes, or more to taste
2-3 cloves garlic, finely chopped
1/4 cup (60 ml) finely chopped onion
2 Tbs (30 ml) finely chopped flat-leaf parsley
2-3 lbs (900-1350 g) chicken quarters
Salt to taste
Lemon wedges for garnish
Combine the butter, oil, and red pepper flakes in a small bowl.
In a separate bowl mix together the garlic, onion, parsley, and 4 teaspoons (20
ml) of the butter mixture to form a coarse paste. Brush the chicken quarters
with some of the remaining butter mixture, sprinkle with salt, and broil, skin
side down, under a preheated broiler for 5 minutes. Baste again and continue
broiling for 5 more minutes. Turn the chicken skin side up and baste again.
Broil another 10 to 15 minutes, basting every 5 minutes, until the juices run
clear when a thigh is pierced with the tip of a knife. Spread the onion mixture
over the chicken using a metal spatula to pat it firmly into place and continue
broiling until the coating is lightly browned, 3 to 4 minutes. Transfer the
chicken to a platter or individual serving plates and spoon the pan drippings
over it. Serve garnished with lemon wedges. Serves 4 to 6.
Return to Index of Recipes
Beef is the meat of choice in much of the American heartland, and
everybody there loves ribs. If, like me, you prefer the taste of meat to the
taste of thick, sticky, sweet sauce, then you'll like this recipe.
Deviled Short Ribs
2-4 cloves garlic, finely chopped
1 small onion, finely chopped
1/4 cup (60 ml) fresh lemon juice
1/4 cup (60 ml) vegetable oil
1/4 cup (60 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
3-4 lbs (1.3-1.8 Kg) beef short ribs, about 4 inches (10 cm) long
Combine all ingredients except the ribs in a large mixing bowl
and stir to combine. Add the ribs and turn them to coat with the marinade.
Marinate at room temperature for 2 to 3 hours or refrigerated overnight, turning
occasionally. Arrange the ribs fat side up on a rack in a large shallow roasting
pan. Discard the remaining marinade. Roast in a preheated 400º F (200º C) for 20
minutes. Reduce the heat to 350º F (180º C) and cook an additional 1 hour and 15
minutes, until the meat is tender and has shrunk revealing the ends of the
bones. Serves 4 to 6.
Return to Index of Recipes
It's a pity that Americans don't eat more rabbit because it
really is a delicious alternative to standard fare. If fresh or frozen rabbit is
not available in your area, this dish is almost as good made with chicken.
French Rabbit in Mustard Sauce (Lapin à la Moutarde)
2 Tbs (30 ml) olive oil
1 rabbit, about 2 lbs (900 g), cut into serving pieces
1 medium onion, chopped
4-6 cloves garlic, finely chopped
1 cup (250 ml) dry white wine or water
Salt and freshly ground pepper to taste
1/2 tsp (2 ml) dried thyme
3 bay (laurel) leaves
3 cups (750 ml) chicken stock
3 Tbs (45 ml) Dijon-style mustard
2 Tbs (30 ml) cognac (optional)
Chopped fresh chives for garnish
Heat the olive oil in a large, heavy skillet over high heat.
Lightly brown the rabbit pieces on both sides. Transfer the rabbit pieces to a
plate and set aside. In the same skillet sauté the onion and garlic until
lightly browned, about 3 minutes. Return the rabbit to the skillet and add the
wine, salt, and pepper. Reduce the heat to moderate and cook uncovered for 10
minutes, until the liquid is reduced by about half. Add the thyme, bay leaves,
and chicken stock. Simmer partially covered over low heat for 45 minutes, or
until the meat separates easily from the bones. Remove the rabbit pieces to a
serving platter. Add the mustard and optional cognac to the liquid in the
skillet and stir to incorporate. Strain the sauce through a fine sieve and spoon
over the rabbit. Garnish with chopped chives. Serves 4.
Return to Index of Recipes
I can't honestly say that this is a traditional German recipe.
All I know is that it was given to my mother by a German war-bride friend back
in the forties. Maybe I should have called it German War Bride Stew-certainly a
more colorful name. It is delicious served over noodles.
German Caraway Stew
1/2 lb (225 g) cubed lean pork
1/2 lb (225 g) cubed lean beef (stew beef)
1/2 lb (225 g) cubed lean veal
1 cup (250 ml) all-purpose flour
1 Tbs (15 ml) paprika
Salt and freshly ground pepper to taste
1 medium onion, chopped
2 Tbs (30 ml) butter
3 cups (750 ml) chicken or beef stock
1 Tbs (15 ml) caraway seeds
1 cup (250 ml) sour cream
Combine the flour, paprika, salt, and pepper. Dredge the cubed
meats in the flour mixture. Heat the butter in a heavy skillet and sauté the
chopped onion for 10 minutes, until soft. Add the meats and brown over high
heat. Add the stock and the caraway seeds and cook covered, over low heat, until
the meat is tender and most of the liquid is gone. Remove from heat and stir in
the sour cream. Serves 4 to 6.
Return to Index of Recipes
Here is an Asian-style dish that is so quick and easy that you'll
want to keep the recipe handy for future reference.
Ginger Shrimp
1-11/2 lbs (450-675 g) raw shrimp, peeled and deveined
2-4 cloves garlic, finely chopped
3 Tbs (45 ml) soy sauce
1 Tbs (15 ml) grated or finely chopped fresh ginger
1 Tbs (15 ml) sesame oil
1/2 tsp (2 ml) red pepper flakes, or to taste
2 tsp (10 ml) cornstarch (cornflour)
1/2 cup (125 ml) chicken stock
1/4 cup (60 ml) rice vinegar
1 tsp (5 ml) sugar
4-6 scallions (spring onions), chopped
1 cup (250 ml) snow peas (mange-touts)
Cooked white rice
Combine the shrimp, garlic, soy sauce, ginger, sesame oil, and
red pepper flakes in a bowl and toss to coat the shrimp. Let stand at room
temperature for 15 to 30 minutes. In a separate bowl, stir together the
cornstarch, chicken stock, vinegar, and sugar. Heat a large skillet or wok over
high heat and sauté the shrimp mixture, scallions, and snow peas until the
shrimp turn pink and are almost cooked through, about 3 minutes. Stir in the
cornstarch mixture and cook, stirring constantly, until the sauce has thickened,
about 1 minute. Serve with rice. Serves 4 to 6.
Return to Index of Recipes
Consider this recipe more of a suggestion rather than a true
recipe because just about any fish can be substituted for the salmon, and the
butter goes equally well on grilled beef, chicken, and pork.
Grilled Salmon with Mustard Butter
4 oz (125 g) unsalted butter at room temperature
3 Tbs (45 ml) Dijon-style mustard
1 tsp (5 ml) dry mustard
2 Tbs (30 ml) chopped chives
2 Tbs (30 ml) chopped parsley
1 Tsp (5 ml) fresh lemon juice
Salt and freshly ground pepper to taste
4-6 salmon steaks or fillets, about 6-8 oz (175-225 g) each
2 Tbs (30 ml) olive oil
Combine the butter, mustards, herbs, lemon juice, salt, and
pepper in a small bowl. Roll the mixture into a log about 4 inches (10 cm) long
and wrap in plastic wrap. Refrigerate until firm. Rub the salmon steaks with the
olive oil and season with salt and pepper. Place on a grill over moderate heat
and cook, turning once, until the flesh is firm to the touch and opaque
throughout. Place a 1/2 inch (1 cm) thick slice of the butter on each portion.
Serves 4 to 6.
Return to Index of Recipes
This recipe is representative of the many masalas, or spice
mixtures that characterize Indian cooking.
Indian Chicken Curry (Murg Masala)
For the masala:
2 medium onions, finely chopped
2-4 cloves garlic, finely chopped
1-inch (2.5 cm) piece of ginger, finely chopped
2 Tbs (30 ml) water
2 tsp (10 ml) ground cumin
2 tsp (10 ml) ground coriander seed
2 tsp (10 ml) salt
1 tsp (5 ml) cayenne pepper, or to taste
1/2 tsp (2 ml) ground turmeric
For the chicken:
4 Tbs (60 ml) vegetable or peanut oil
2-inch (5 cm) piece of cinnamon stick
2-3 lbs (900-1350 g) skinless, boneless chicken breasts, trimmed of fat and
quartered
Juice of 1 lemon
1 cup (250 ml) chicken broth or water
6 whole black peppercorns
Fresh cilantro (coriander leaves) for garnish
Combine all the ingredients for the masala in an electric blender
and process until a moist paste is formed. Heat the oil in a large skillet over
moderate heat and add the masala and cinnamon stick. Cook, stirring frequently,
for 6 to 8 minutes. Add the chicken pieces and stir until they are coated. Add
the lemon juice, chicken broth, and peppercorns and bring to a boil. Reduce the
heat and simmer covered for 15 minutes. Remove the lid and let the sauce reduce
for about 5 minutes. Remove and discard the cinnamon stick before serving. Serve
with rice, garnished with chopped cilantro. Serves 4 to 6.
Return to Index of Recipes
This fiery Jamaican sauce can be used on fish, chicken, and beef
as well. Traditionally very spicy, you may want to tone it down if your tastes
don't run in that direction.
Jamaican Jerk Pork Ribs
Caution: When handling a Scotch bonnet or habanero chili, or the
sauce containing either, it is advisable to were rubber gloves and to avoid
contact with the eyes.
1 Tbs (15 ml) each ground allspice, freshly ground black pepper,
salt, and brown sugar
1 tsp (5 ml) each ground cinnamon and dried thyme
1/2 tsp (2 ml) ground nutmeg
1/4 tsp (1 ml) cayenne pepper (optional)
1/2 cup (125 ml) each orange juice and rice wine vinegar
1/4 cup (60 ml) each red wine vinegar, soy sauce, and olive oil
4 scallions (spring onions), green and white parts, thinly sliced
2 large shallots, finely chopped
3 large cloves garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger
1/2 Scotch bonnet or habanero chili pepper, seeds and ribs removed, finely
chopped, or to taste
2-3 lbs (1-1.5 Kg) pork ribs, cut into 2- to 3-rib portions
Combine the allspice, black pepper, salt, brown sugar, cinnamon,
thyme, nutmeg, and optional cayenne pepper in a mixing bowl. Whisk in the orange
juice, both vinegars, and soy sauce. Add the olive oil slowly as you whisk
constantly. Add the scallions, shallots, garlic, ginger, and chili pepper,
mixing to combine well. Allow to sit at room temperature at least 1 hour before
marinating meat. Coat the ribs with the jerk sauce and rub in well. Cover and
refrigerate overnight. Place in a shallow baking pan and roast in a preheated
350º F (180º C) oven for 45 minutes, basting occasionally. Grill the ribs over
hot coals until browned and cooked through, 25 to 30 minutes, turning often and
basting with the jerk sauce. Serves 4 to 6.
Return to Index of Recipes
The turkey was the only animal domesticated by the natives of
Central America, with cows, sheep, goats, chickens, and pigs all being
introduced by the Spanish. The original inhabitants did, however, hunt a type of
wild boar, and pork remains the favorite meat of modern Mexicans. This dish
originated in the city of Puebla in central Mexico, not far from Mexico City.
Mexican Puebla-Style Pork Loin (Lomo de Puerco Poblano)
3 dried ancho chiles*
3 dried mulato chiles*
1 cup (250 ml) hot water
2 cups (500 ml) dry red wine or beef stock
4-6 mint leaves
4-6 cloves garlic, coarsely chopped
1 bay (laurel) leaf, crushed
1/2 tsp (2 ml) dried oregano
1/2 tsp (2 ml) ground cumin
1/4 tsp (1 ml) cinnamon
Salt and freshly ground pepper to taste
2-3 lbs (900-1300 g) boneless pork loin, cut into 2-inch (5 cm) cubes
* Available in finer supermarkets and Hispanic specialty shops.
Remove and discard the seeds and stems of the dried chiles. Tear
the chiles into pieces and soak in the hot water for 1 hour. Combine the chiles,
along with the liquid they were soaking in, and the remaining ingredients except
the pork in an electric blender or food processor. Process until smooth. Combine
the marinade and the pork in a covered container and refrigerate 24 hours,
stirring occasionally. Place the pork and marinade in a heavy casserole and
simmer tightly covered over low heat for 2 hours, until the pork is tender.
Serves 4 to 6.
Return to Index of Recipes
The spicy rub used in this recipe can also be applied to pork,
lamb, and seafood.
Moroccan Roast Chicken
2 shallots, chopped
2-4 cloves garlic, chopped
2 sprigs parsley
2 sprigs cilantro (coriander)
2 tsp (10 ml) paprika
2 tsp (10 ml) ground cumin
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
3-4 lbs (1.5-2 Kg) whole chicken or chicken parts
2 lemons, quartered
Combine the shallots, garlic, parsley, cilantro, paprika, cumin,
salt, pepper, and optional cayenne in an electric blender or food processor and
process until a smooth paste is formed. Rub the paste on the chicken and
refrigerate for 1 to 2 hours. Place the chicken in a roasting pan and place the
lemon wedges among the pieces (or in the cavity if using a whole chicken),
squeezing a little lemon juice over the chicken. Bake in a preheated 400º F
(200º C) oven (or grill over hot coals) until the juices run clear when the
thickest part of the thigh is pierced, about 1 hour (2 hours if using a whole
chicken). Remove from the oven and let stand for 10 minutes before serving.
Serves 4 to 6.
Return to Index of Recipes
Seafood is always a good thing to cook when you're pressed for
time because it cooks so quickly. You can even pop the salmon fillets into the
oven frozen-just be sure to adjust the cooking time accordingly.
Mustard-Crusted Salmon
2 Tbs (30 ml) red wine vinegar
2 Tbs (30 ml) sugar
2 Tbs (30 ml) Dijon-style mustard
2 tsp (10 ml) dry mustard
1 tsp (5 ml) dried thyme
1/3 cup (80 ml) vegetable oil
4-6 salmon fillets, about 6 ounces (170g) each
Salt and freshly ground pepper to taste
1 cup (250 ml) bread crumbs
Combine the vinegar, sugar, mustards, and thyme in an electric
blender. With the motor running, pour the oil in a thin stream to make a
semi-thick sauce. Season the salmon fillets with salt and pepper and arrange
them skin side down in a lightly greased baking dish. Spread about 1 tablespoon
(15 ml) of the sauce over each fillet to cover completely. Press the bread
crumbs onto the fillets and bake in a preheated 375º F (190º C) oven until the
topping is crisp and golden, 18 to 20 minutes. Serve with the remaining mustard
sauce on the side. Serves 4 to 6.
Return to Index of Recipes
This light version of the classic hollandaise sauce calls for
liquid egg substitute. If this is unavailable in your area then you will have to
use real eggs, but you can still maintain a low-fat profile by using just a
small dab of the sauce on your chicken.
Poached Chicken with Mustard Hollandaise
2 scallions, finely chopped
1 sprig fresh tarragon, finely chopped, or
1 tsp (5 ml) dried tarragon
Juice of 1 lemon
1 cup (250 ml) water
4 to 6 skinless, boneless chicken breast halves
Salt and freshly ground black pepper to taste
1 recipe low-fat mustard hollandaise sauce (see below)
Combine the scallions, tarragon, lemon juice, and water in a
skillet large enough to hold the chicken breasts in a single layer. Season the
chicken with salt and pepper. Bring the water to a boil and add the chicken
breasts. Add enough water to barely cover the chicken and return to the boil.
Immediately reduce the heat to a simmer and cook covered for 15 to 20 minutes,
until the chicken is firm to the touch. Remove the chicken breasts with a
slotted spoon and spoon the hollandaise over each portion. Reserve the poaching
liquid to make the hollandaise. Serve the remaining hollandaise on the side for
diners to help themselves. Serves 4 to 6.
Low-Fat Mustard Hollandaise Sauce
4 Tbs (60 ml) lemon juice
3/4 cup (180 ml) reserved poaching liquid (see above) or chicken broth
1/3 cup (80 ml) egg substitute, shaken vigorously (or two whole eggs)
2 Tbs (30 ml) butter, melted
1 Tbs (15 ml) Dijon style mustard
Salt and cayenne pepper to taste
Combine the lemon juice and the reserved poaching liquid in a
small saucepan and boil until it is reduced to about 1/2 cup (125 ml).
Meanwhile, beat the egg substitute in a heavy-bottomed saucepan over low heat.
Slowly add the hot broth mixture, beating constantly, until the egg substitute
thickens, about 3 minutes. Be careful not to overheat and curdle the egg
mixture. When the sauce is the consistency of melted ice cream, whisk in the
butter, mustard, and salt and pepper. This produces a thin hollandaise which
will thicken slightly as it cools. Makes about 1 cup (250 ml).
Return to Index of Recipes
This recipe features a basic fish cooking technique that works
with many other combinations of bottom-layer vegetables and seasonings. You can
serve the "steaming rack" vegetables, or use tough outer leaves or stalks and
discard them.
Poached Fish with Ginger
3 or 4 stalks of celery, cut into 3-inch (8 cm) sticks
1-inch (3 cm) piece of fresh ginger, finely chopped
1 clove garlic, finely chopped
1 lemon, sliced
1/4 cup (60 ml) soy sauce
1 cup (250 ml) water
1 lb (450 g) flounder or other lean white fish fillets
Flat leaf parsley, chopped
Arrange the celery sticks in a layer in the bottom of a covered
saucepan. This is your "steaming rack." Add the next 5 ingredients. Bring to a
boil and simmer 5 minutes. Lay the fish on the celery and cover the pan. Steam
about 5 minutes, or until the fish is firm and flakes with a fork. Sprinkle with
chopped parsley. Serves 4.
Return to Index
of Recipes
Cod is one of the many fishes the Scottish people harvest from
the cold waters surrounding their country. Any firm, white fish may be
substituted. Scottish honey mustard is difficult to find in other parts of the
world, but you can make a reasonable facsimile by adding honey to whole-grain
mustard, as in this recipe.
Scottish Cod with Honey Mustard
4-6 thick cod fillets, about 6 oz (150 g) each
Salt and freshly ground pepper
4 Tbs (60 ml) whole-grain mustard
3 Tbs (45 ml) butter at room temperature
1 Tbs (15 ml) honey
Grated zest of 1 orange
Season the cod fillets with salt and pepper and place them in a
buttered baking dish. Mix together the mustard, butter, honey, and orange zest,
reserving a little orange zest for garnish. Spread the mustard mixture over the
cod fillets and bake in a preheated 350º F (180º C) oven until the fish is
cooked and firm to the touch, about 30 minutes. Garnish with the reserved orange
zest and serve immediately. Serves 4 to 6.
Return to Index of Recipes
This recipe calls for baking the chicken, but you might try this
recipe for your next backyard cookout.
Sesame Lime Chicken
4-6 chicken legs, skinned
4-6 chicken thighs, skinned
1 medium onion, chopped
3-6 cloves garlic, finely chopped
1/2 cup (125 ml) fresh lime juice
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) dry sherry
1/4 cup (60 ml) orange juice
2 Tbs (30 ml) grated fresh ginger
1 Tbs (15 ml) honey or sugar
1 Tbs (15 ml) hot chili oil (optional)
3 Tbs (45 ml) sesame seeds, toasted
Combine all the ingredients except the sesame seeds in a large
bowl and toss to coat the chicken thoroughly. Refrigerate covered for at least 4
hours or overnight. Place the chicken and marinade in a baking dish and bake in
a preheated 400º F (200º C) oven for 35 to 45 minutes, until done. Sprinkle with
sesame seeds immediately before serving. Serves 4 to 6.
Return to Index of Recipes
This recipe is about as simple as they come, and your minimal
effort will be rewarded with a memorable dish you'll want to repeat in the
future.
Sesame-Crusted Salmon
4-6 salmon fillets, about 6 oz (170 g) each, skinned
Salt and freshly ground pepper to taste
1 Tbs (15 ml) sesame or vegetable oil
About 1/4 cup (60 ml) sesame seeds
Season the salmon with salt and pepper. Rub both sides with a
little sesame oil and coat the fillets with sesame seeds. Heat the remaining oil
in a large skillet, preferably non-stick, over moderate heat until the oil
shimmers. Place the salmon fillets in the skillet and cook without moving them
until the bottoms are browned and the bottom half of the fillets are opaque,
about 5 minutes. Turn the fillets and cook, without moving them, until the flesh
is opaque and firm to the touch, 3 to 5 minutes. Serve immediately. Serves 4 to
6.
Return to Index of Recipes
This recipe hails from Trinidad where the influence of East
Indian cooking is evident in this dish. You can use a commercial curry powder if
you prefer, but the curry mixture in this recipe is easy, authentic, and
wonderful. In fact, you might want to make a double batch of this curry powder
and keep it on hand for a quick and easy dinner in the future. Make it as spicy
as you like by varying the amount of red pepper flakes.
Shrimp Curry
2 lbs (900 g) large raw shrimp, peeled and deveined
2 tsp (10 ml) cumin seeds
2 tsp (10 ml) coriander seeds
2 tsp (10 ml) mustard seeds
2 tsp (10 ml) turmeric
2 tsp (10 ml) whole black peppercorns
1/2 tsp (2 ml) crushed hot red pepper (or to taste)
3 Tbs (45 ml) vegetable oil
1 cup finely chopped onions
1 Tbs (15 ml) finely chopped garlic
1 Tbs (15 ml) finely chopped fresh ginger root
2 cups (500 ml) finely chopped peeled, seeded fresh tomatoes, or canned
tomatoes, drained
1 cup water
Salt to taste
1/4 cup (60 ml) fresh lime juice
Combine the cumin, coriander, mustard, peppercorns, turmeric, and
red pepper in the jar of an electric blender and blend at high speed until the
spices are completely pulverized. (You may also crush them using a mortar and
pestle, or as I do, in a coffee grinder I use exclusively for grinding spices)
Heat the oil in a heavy skillet over moderate heat and add the onions, garlic,
and ginger. Cook for about 5 minutes, stirring frequently, until the onions are
soft and transparent but not brown. Add the pulverized spices and continue
cooking and stirring for 2 to 3 minutes, then add the tomatoes, water, and salt
and bring to a boil over high heat. Cook briskly for 2 to 3 minutes, stirring
constantly, until most of the liquid has evaporated. Add the shrimp and stir to
combine them with the vegetable and spice mixture. Reduce the heat to the lowest
setting and cover the pan, simmering for about 5 minutes until the shrimp are
firm and pink. Do not over cook. Remove the pan from the heat and add the lime
juice. This dish is traditionally served with mango chutney and boiled rice.
Serves 4 to 6.
Return to Index of Recipes
Lamb shanks are one of my favorite cuts of meat, and they are
becoming easier to find than that have been in the past. If your supermarket
doesn't carry them, ask the butcher to order them for you.
Spiced Lamb Shanks
4-6 lamb shanks, about 1 lb (450 g) each
Salt and freshly ground pepper to taste
3 Tbs (45 ml) olive oil
1 medium onion, thinly sliced
1 cup (250 ml) beef stock or water
1 cup (250 ml) dry red wine
2 Tbs (30 ml) honey
6-8 cloves garlic, lightly crushed
2 cinnamon sticks
4-6 fresh sage leaves
1 cup (250 ml) seeded and coarsely chopped fresh or canned tomatoes
11/2 cups (375 ml) pitted prunes
1/4 cup (60 ml) chopped fresh mint leaves
Season the lamb shanks with salt and pepper. Heat the oil in a
large heavy pot over moderate heat and brown the shanks, 2 to 3 at a time, on
all sides. Set the shanks aside and add the onion to the pot, cooking until
tender but not brown, about 10 minutes. Return the shanks to the pot and add the
beef stock, red wine, honey, garlic, cinnamon sticks, and sage. Cover tightly
and bake in a preheated 325º F (165º C) for 2 to 3 hours, until the meat is
tender. Stir in the chopped tomatoes and prunes and cook uncovered 45 minutes
longer. Stir in the mint immediately before serving. Serves 4 to 6.
Return to Index of Recipes
The seasonings in this dish can also be used to flavor chicken,
pork chops, or beef steaks.
Spiced Pork Roast
2 Tbs (30 ml) finely chopped fresh ginger
4 cloves garlic, finely chopped
1 tsp (5 ml) dried sage
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
1 boneless loin of pork, about 5 lbs (2 kg)
3 medium carrots, cut into 1/2-inch (1 cm) pieces
2 medium onions, coarsely chopped
1 cup (250 ml) red wine and 1 cup (250 ml) water or 2 cups (500 ml) water
Mix the ginger, garlic, sage, cayenne pepper, salt, and pepper
together in a small bowl. Rub this mixture over the pork roast. Place in a
shallow roasting pan and roast in a preheated 375º F (190º C) oven for 90
minutes. Add the carrots, onions, and half the liquid to the pan and roast about
1 hour longer, until the meat reaches an internal temperature of 170º F (75º C).
Remove the roast and allow to rest for 10 to 15 minutes before slicing.
Meanwhile, skim the fat from the pan drippings. Place the cooked vegetables and
pan drippings, along with the remaining cup of wine or water, in a food
processor or electric blender and puree until smooth. Reheat the gravy and serve
with the pork roast. Serves 6 to 8.
Return to Index of Recipes
This recipe is a wonderful way to use up leftover chicken. You
may also add whatever odds and ends of vegetables you have in the refrigerator,
so please feel free to experiment with this one.
Spicy Chicken Hash
For the sauce:
3 Tbs (45 ml) butter
3 Tbs (45 ml) flour
1 cup (250 ml) milk
1 cup (250 ml) chicken broth
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
For the hash:
2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 red or yellow bell pepper, seeded and finely chopped
8 oz (225 g) mushrooms, thinly sliced
3 Tbs (45 ml) chopped fresh parsley
Salt and freshly ground pepper to taste
2 cups (500 ml) diced potatoes, boiled until tender and drained
2 cups (500 ml) diced cooked chicken
Chopped chives for garnish
For the sauce, melt the butter in a saucepan over moderate heat.
Stir in the flour and cook 3 minutes, stirring frequently. Add the milk, chicken
broth, cayenne, salt, and pepper and bring to a simmer. Cook for 5 minutes,
stirring frequently.
For the hash, melt the butter in a large skillet over moderate
heat. Sauté the onion and bell pepper until tender, about 5 minutes. Add the
mushrooms, parsley, salt, and pepper and cook an additional 10 minutes. Add the
potatoes, chicken, and sauce, and transfer to a buttered shallow baking dish.
Bake in a preheated 400º F (200º C) oven for 30 to 40 minutes, until it is
bubbling and the top is golden brown. Garnish with chopped chives. Serves 4 to
6.
Return to Index of Recipes
This dish offers up a double dose for pepper lovers, with the
sweet bell peppers adding a soft note to the more assertive peppers in the hot
sauce. It's also great made with shrimp or cubes of firm white fish instead of
or in addition to the scallops.
Spicy Scallops and Peppers
2 Tbs (30 ml) olive oil
4-6 cloves garlic, finely chopped
1-2 red bell peppers (capsicums), cored, seeded, and cut into thin strips
1-2 green bell peppers (capsicums), cored, seeded, and cut into thin strips
1 medium onion, halved and cut into thin slices
1/2 tsp (2 ml) hot sauce, or to taste
Salt and freshly ground pepper to taste
1 lb (450 g) bay or sea scallops
2 Tbs (30 ml) capers
Cooked white rice (optional)
Heat the oil in a skillet over high heat and sauté the garlic for
about 30 seconds. Add the peppers, onion, hot sauce, salt, and pepper and sauté
over very high heat until the vegetables are crisp-tender, 3 to 5 minutes. Add
the scallops and capers and cook just until the scallops are opaque and firm to
the touch, 2 to 3 minutes-do not over cook. Serve over cooked white rice if
desired. Serves 4 to 6.
Return to Index of Recipes
Hot chili peppers can increase your heart rate, bring beads of
perspiration to your brow, and cause the release of endorphins. Sound familiar?
No wonder they are considered an aphrodisiac.
Spicy Thai Chicken
1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) peanut oil
1 Tbs (15 ml) lime juice
2 tsp (10 ml) sugar
1 tsp (5 ml) hot red pepper flakes, or to taste
1 clove garlic, finely chopped
Grated zest of 1/2 lime
Salt and freshly ground pepper to taste
2 boneless, skinless chicken breast halves
Chopped fresh mint for garnish
Chopped fresh cilantro (coriander leaves) for garnish
Whisk together the soy sauce, oil, lime juice, sugar, red pepper
flakes, garlic, lime zest, salt, and pepper. Add the chicken and marinate in the
refrigerator for 1 to 2 hours. Grill, broil, or sauté the chicken breasts until
done, about 5 minutes per side. Serve garnished with mint and cilantro. Serves
2.
Return to Index of Recipes
As with many Thai dishes, this one combines strong, distinctive
flavors in a symphony of contrasts.
Thai Shrimp Curry
2 cans (14 oz, 392 g each) coconut milk
2-3 Tbs (30-45 ml) red curry paste*
2 Tbs (30 ml) fish sauce*
2 Tbs (30 ml) brown sugar
1-2 lbs (450-900 g) medium shrimp, peeled
2-3 cups (500-750 ml) pineapple chunks
4 oz (125 g) snow peas (mangetouts), trimmed
1 red bell pepper (capsicum), cored, seeded, and cut into thin strips
1 hot red or green chile pepper, seeded and chopped (optional)
1 Tbs (30 ml) lime juice
Salt to taste
Whole fresh basil leaves, whole fresh mint leaves, and chopped dry-roasted
peanuts for garnish
Cooked white rice
* Available in finer supermarkets and Asian specialty shops
Carefully remove the lids from the cans of coconut milk without
shaking them. Spoon about 1 cup of the thick (or even solid) "cream" from the
tops of the cans and place in a large, heavy pot with the red curry paste. Bring
to a boil over high heat and cook, stirring frequently, until the cream
separates into colored oil and coconut solids, about 8 to 10 minutes. Stir in
the remaining coconut milk, fish sauce, and brown sugar and simmer for 5
minutes. Add the shrimp and pineapple and bring back to a simmer over moderate
heat. Cook until the shrimp is almost done, 3 to 4 minutes, and add the snow
peas, bell pepper, and optional hot pepper. Cook until the vegetables are
crisp-tender, about 2 minutes. Remove from the heat and stir in the lime juice
and adjust the seasoning with salt if necessary. Garnish with whole basil
leaves, mint leaves, and chopped peanuts and serve with white rice. Serves 4 to
6.
Return to Index of Recipes
Nobody loves a good hamburger more than I do, but they can get a
bit boring after a while. Here is a version that will wake up the taste buds and
remind you that there can be more to burgers than plain ground beef.
Thai-Style Burgers with Gingered Mushrooms
For the burgers:
11/2-2 lbs (675-900 g) lean ground chuck or sirloin
1/4 cup (60 ml) finely chopped fresh cilantro (coriander leaves)
2 Tbs (30 ml) finely chopped fresh mint
1 Tbs (15 ml) lime juice
1 Tbs (15 ml) finely chopped jalapeño pepper, or to taste
1 Tbs (15 ml) finely chopped garlic
1 tsp (5 ml) grated lime zest
1 tsp (5 ml) grated ginger
Salt and freshly ground pepper to taste
For the mushrooms:
3 Tbs (45 ml) butter
2 Tbs (30 ml) peanut oil
2 tsp (10 ml) grated fresh ginger
8 oz (225 g) fresh shiitake mushrooms, stems removed, sliced
Salt and freshly ground pepper to taste
Combine all the burger ingredients in a large bowl and mix gently
but thoroughly. Form into 4 to 6 patties and grill directly over hot coals to an
internal temperature of 160º F (70º C). Heat the butter and peanut oil in a
skillet over moderate heat and sauté the ginger for about 30 seconds. Add the
mushrooms and sauté until tender, about 5 to 6 minutes. Season with salt and
pepper. Serve the burgers on toasted buns, topped with the mushrooms. Serves 4
to 6.
Return to Index of Recipes
For years this was my mother's favorite dish for serving to
company. Depending on the number of people she was entertaining, she would
either serve it in the kitchen or have guests serve themselves buffet-style from
a chafing dish. The veal puts it a little on the pricey side, but pork can
easily be substituted.
Veal Paprika
1/4 cup (60 ml) very thinly sliced onion
3 Tbs (45 ml) butter
1 lb (500 g) veal cutlets, sliced 1/4 inch (5 mm) thick and cut into 1/4-lb (125
g) portions
1/4 cup (60 ml) flour, seasoned with salt and freshly ground pepper to taste
11/2 cups (375 ml) fresh or canned chicken stock
3/4 cup (180 ml) sour cream
1 tsp (5 ml) paprika
Sauté the onions in the butter over moderate heat until they are
transparent, and remove them to a dish. In the same sauté pan brown the cutlets
that have been dusted in the seasoned flour. Add the onions and chicken stock
and reduce the heat. Simmer covered over low heat for 20 to 30 minutes. Add the
sour cream and paprika and simmer an additional 5 minutes, stirring occasionally
to thoroughly blend the ingredients. Serve over buttered noodles. Serves 4.
Return to Index of Recipes
This is one of the many green chilies to come out of the American
Southwest, and green chili recipes are among the most requested by my readers.
The people of the Zuni pueblo of northern New Mexico have historically been
shepherds, hence the use of lamb in this recipe.
Zuni Green Chili
3 lbs (1.5 Kg) boned lamb cut into 1 inch (3 cm) cubes
Flour for dusting
2 Tbs (30 ml) vegetable oil
6 dried juniper berries, crushed
Salt and freshly ground black pepper to taste
2 yellow onions, peeled and chopped
6 cups canned hominy (including liquid)
1 dried hot chili pepper, or to taste
2 cloves garlic, peeled and finely chopped
2 tsp (10 ml) dried oregano
6 green bell peppers, cored and quartered (include some seeds)
4 cups (1 L) water
Dust the lamb cubes lightly with flour. Heat the oil in a heavy
kettle and brown the lamb on all sides. As the meat browns add the juniper
berries, salt, and pepper. Transfer the meat to a plate and sauté the onions in
the same pot until golden brown. Return the meat to the kettle and add the
remaining ingredients. Bring to a boil, reduce the heat to a simmer, and cook
covered for 11/2 to 2 hours, stirring occasionally, until the meat is tender.
Serves 8 to 12.
Return to Index of Recipes
Desserts
This is not one of those dreaded holiday fruit cakes, although
the citron does give it that festive holiday feel.
Chocolate Spice Cake
2 cups (500 ml) all-purpose flour, sifted
11/2 tsp (7 ml) double-acting baking powder
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) ground nutmeg
1/2 tsp (2 ml) ground cloves
1/2 cup (125 ml) butter
11/2 cups (375 ml) sugar
4 eggs
4 oz (100 g) grated sweet chocolate
1/2 cup (125 ml) finely chopped citron, or candied orange or lemon peel
1 cup (2540 ml) milk
Powdered (confectioner's) sugar, optional
Resift the flour along with the baking powder and ground spices.
Cream the butter and sugar until light and fluffy. Beat in the eggs one at a
time. Stir in the chocolate and citron. Stir in the flour mixture, one third at
a time, alternating with the milk. Stir until completely smooth. Pour the batter
into a greased 9-inch (23 cm) tube pan or loaf pan and bake in a preheated 350º
F (180º C) oven for about 1 hour, until a toothpick inserted in the center comes
out clean. When cool, dust with powdered sugar if desired. Makes one 9-inch
cake, to serve 6 to 8.
Return to Index of Recipes
Here is a perfect example of what happens when home-style cooking
meets haute cuisine.
Cinnamon Toast Flan
For the cinnamon toast:
4 Tbs (60 ml) butter
6-8 slices white bread with the crusts on
1/4 cup (60 ml) sugar
2 tsp (10 ml) ground cinnamon
For the flan:
5 eggs
5 egg yolks
3/4 cup (180 ml) sugar
31/2 cups (875 ml) hot milk
1 Tbs (15 ml) vanilla extract
Spread half the butter on the bread. Combine the sugar and
cinnamon and sprinkle over the bread. Toast under a preheated broiler until the
sugar bubbles-be careful not to burn the bread. Cut each slice into 4 triangles.
Grease a baking dish with the remaining butter and arrange the cinnamon toast,
sugar side up, in the dish, overlapping them as needed. Meanwhile, whisk
together the eggs, egg yolk, and sugar in a saucepan. Whisk in the hot milk a
little at a time and cook over low heat, stirring constantly, until thickened-do
not boil. Whisk in the vanilla and pour half the egg mixture through a fine
sieve over the cinnamon toast. Let stand for 5 minutes, then strain the
remaining egg mixture into the baking dish. Place the baking dish in a larger
pan and add enough hot water to come halfway up the side of the baking dish.
Bake in a preheated 350º F (180º C) oven for 25 to 30 minutes, until a toothpick
inserted about 1 inch (3 cm) from the edge comes out clean. The custard should
still be slightly liquid in the center, but it should set as it cools. Serve
warm, chilled, or at room temperature. Serves 6 to 8.
Return to Index of Recipes
Here's an old-fashioned recipe that doubles as a tasty way to
feed your family some carrots.
Classic Carrot Cake
3 cups (750 ml) grated carrots
1/2 cup (125 ml) raisins
1 cup (250 ml) packed light brown sugar
1/3 cup (80 ml) vegetable oil
3 eggs
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground ginger
1/4 tsp (1 ml) ground allspice
1/4 tsp (1 ml) ground nutmeg
1/4 tsp (1 ml) salt
Cream cheese frosting (recipe below)
Mix together the carrots, raisins, brown sugar, oil, and eggs in
a large bowl. Add the remaining ingredients except for the cream cheese frosting
and mix well. Pour the batter into 2 greased and floured 8-inch (20 cm) round
cake pans. Bake in a preheated 350º F (180º C) oven for 25 to 30 minutes, until
a toothpick inserted in the center comes out clean. Cool on a wire rack for 10
minutes. Remove from pans and frost the top of one layer with the frosting.
Place the second layer on top and frost the top and sides of the cake. Makes one
8-inch cake to serve 8 to 12.
Cream Cheese Frosting
8 oz (225 g) cream cheese, at room temperature
2 Tbs (30 ml) butter at room temperature
4 cups (1 L) powdered (confectioner's) sugar
2 tsp (10 ml) vanilla extract
Beat the cream cheese and butter in a bowl until smooth. Add the
sugar and vanilla and mix until smooth and thoroughly combined. Makes about 3
cups.
Return to Index of Recipes
One doesn't find many recipes for chocolate cakes in traditional
Asian cookbooks, but here is an example of how sweet things can get when East
meets West.
Five-Spice Chocolate Cake
6 oz (170 g) unsweetened chocolate, finely chopped
6 oz (170 g) bittersweet chocolate, finely chopped
1/2 cup (125 ml) water
11/4 cups (310 ml) sugar
4 tsp (20 ml) Chinese five-spice powder
1/2 lb (225 g) butter at room temperature
6 eggs
Honey Ginger Whipped Cream (optional, see below)
Combine the chopped chocolates in a mixing bowl. Combine 1/2 cup
(125 ml) sugar with the water and the five-spice powder in a saucepan and bring
to a boil over moderate heat. Pour the sugar mixture over the chocolate and stir
until smooth. Stir in the butter. Beat the eggs with the remaining sugar until
light and fluffy. Fold the chocolate mixture into the eggs until thoroughly
combined. Butter the bottom and sides of a 10-inch (25 cm) round cake pan. Line
the bottom of the pan with parchment paper and butter the paper. Pour the batter
into the pan, place in a water bath, and bake in a preheated 350º F (180º C) for
40 to 45 minutes, until a toothpick inserted in the center comes out with moist
crumbs attached. Remove from the water bath and cool on a wire rack for 2 hours.
To remove the cake from the pan, run a knife around the edge and warm the bottom
slightly over low heat. Invert onto a serving plate and peel off the parchment.
Cut into thin slices and serve with Honey Ginger Whipped Cream if desired.
Serves 12 to 16.
Honey Ginger Whipped Cream
2 cups (500 ml) heavy cream
1/4 cup (60 ml) honey
1/4 cup (60 ml) finely chopped crystallized ginger
Combine the cream and honey in a mixing bowl and whip until soft
peaks are formed. Fold in the crystallized ginger. Makes about 3 cups (750 ml).
Return to Index of Recipes
Long-time readers know of my fondness of healthy fruit for
dessert, and this dish has the added benefit of being available year-round.
Ginger Pears
4-6 canned pear halves, drained and liquid reserved
1/4 cup (60 ml) packed brown sugar
1/4 cup (60 ml) chopped pecans or walnuts
1 Tbs (15 ml) fresh lemon juice
1 tsp (5 ml) ground ginger
Chopped crystallized ginger for garnish
Arrange the pear halves in a baking dish, cut side up, and set
aside. Combine the brown sugar, chopped nuts, lemon juice, and powdered ginger
in a small bowl and stir to combine. Sprinkle over the pear halves. Pour the
reserved pear liquid around the pears to cover the bottom of the dish. Bake in a
preheated 350º F (180º C) oven for 15 minutes. Garnish with crystallized ginger.
Serves 4 to 6.
Return to Index of Recipes
Sweet cake, creamy custard, fluffy whipped cream... this dessert
has it all. Use a store-bought gingerbread cake, use your favorite recipe, or
substitute pound cake or any other firm, sweet cake.
Ginger Trifle
8 portions of gingerbread or other cake, cut into 11/2-inch (3
cm) cubes
1/4 cup (60 ml) sherry
2 ripe pears, peeled, cored, and diced
2 bananas, thickly sliced
2 oranges, peeled and segmented
2 eggs
1/4 cup (60 ml) confectioner's sugar
1 Tbs (15 ml) cornstarch (cornflour)
2 cups (500 ml) milk
1/4 cup (60 ml) finely chopped candied ginger
1/2 tsp (2 ml) vanilla extract
3/4 cup (180 ml) heavy cream, whipped with
2 Tbs (30 ml) confectioner's sugar
Finely chopped candied ginger for garnish
Candied cherries, halved, for garnish
Arrange the cake cubes in the bottom of a large glass bowl,
sprinkle with the sherry, and top with the fruit. Whisk together the eggs,
sugar, and cornstarch in a sauce pan. Whisk in the milk and bring to a simmer
over moderate heat, whisking constantly. Stir in the candied ginger and vanilla
and allow to cool to room temperature. Spoon the custard over the fruit and cake
and chill until set, at least 2 hours. Top with whipped cream, sprinkle with
additional candied ginger, and decorate with candied cherry halves. Serves 8.
Return to Index of Recipes
Aside from dense, rich, melt-in-your-mouth cheesecake, the
typical New York-style deli has little to offer me when it comes to dessert.
However, there is always halvah at the cashier's stand, either commercially
produced products wrapped in shiny metallic foil, or if you're really lucky,
made on the premises and wrapped by hand in plastic wrap. I usually leave with
one or two pieces of halvah in my pocket for a late-night nosh. Sesame seeds are
quite expensive when purchased in small jars in the spice section of your
supermarket, so I suggest buying them in bulk at a health food store or Middle
Eastern specialty shop.
Halvah
2 cups (500 ml) sesame seeds
1/2 cup (125 ml) honey
1/2 tsp (2 ml) ground ginger
1/2 tsp (2 ml) cinnamon
1/2 tsp (2 ml) allspice
Toast the sesame seeds in a skillet over moderate heat, stirring
frequently, until aromatic and lightly browned. Process in batches in a food
processor to make a coarse paste-some whole seeds are acceptable. Add the
remaining ingredients and mix well. Pat into a layer about 1/2 inch (1 cm) thick
on a lightly greased baking sheet and refrigerate until firm. Slice into squares
or rectangles and wrap individually to prevent sticking. Makes 10 to 20
servings, depending on size.
Return to Index of Recipes
Indian desserts tend to be much more sensible than the sugar- and
fat-laden ones we tend to serve in the West, as demonstrated by this classic
preparation from northern India.
Indian Carrot Pudding with Cardamom
4 cups (1 L) milk
2 Tbs (30 ml) long-grain rice
1 lb (450 g) carrots, peeled and grated
1/2 cup (125 ml) sugar
3 Tbs (45 ml) slivered blanched almonds
1/2 tsp (2 ml) ground cardamom
1/4 cup (60 ml) heavy cream
3 Tbs (45 ml) chopped pistachios for garnish
Bring the milk to a boil in a large sauce pan over moderate heat.
Add the rice and stir to prevent the rice from sticking to the bottom of the
pot. Reduce the heat and boil the milk gently for 20 minutes, stirring
frequently, until the rice is very tender and the milk has reduced by about
half. Add the carrots and continue cooking for 15 minutes, until the mixture is
thick. Add the sugar, almonds, and cardamom and cook an additional 10 minutes,
stirring frequently. Remove from the heat and allow to cool to room temperature.
Stir in the cream and cover with plastic wrap. Refrigerate until thoroughly
chilled. Serve garnished with chopped pistachios. Serves 6 to 8.
Return to Index of Recipes
Here is an unusual cake from Indonesia which, unless you have
eaten it before, is probably unlike any other cake you have ever had. It's a
little more work than some cakes, but you'll agree that it's worth the trouble.
Indonesian Spiced Layer Cake
8 oz (225 g) butter at room temperature
1 cup (250 ml) packed brown sugar
10 eggs at room temperature, separated
A pinch of salt
1 cup (250 ml) all-purpose flour, sifted
1 Tbs (15 ml) ground cinnamon
1 tsp (5 ml) ground nutmeg
1 tsp (5 ml) ground cardamom
1 tsp (5 ml) ground ginger
1/4 tsp (1 ml) ground cloves
4 oz (110 g) butter, melted
2 Tbs (30 ml) powdered (confectioner's) sugar
Cream the butter and brown sugar with an electric mixer. Add the
egg yolks and mix well. In a separate bowl, beat the egg whites and salt until
firm (but not stiff) peaks form. Fold about one-third of the egg whites into the
yolk mixture, followed by the remaining whites. Fold in the flour. Divide the
resulting mixture evenly between two bowls. Add the spices to one of the bowls
and stir well. Butter a 9-inch (23 cm) round cake pan and line the bottom with a
buttered round of parchment or waxed paper. Spread 1/2 cup (125 ml) of the
spiced batter in the bottom of the pan, spreading it evenly with a rubber
spatula. Bake in a preheated 300º F (150º C) oven until it is firm enough to be
brushed lightly with a pastry brush, about 10 minutes. Remove from the oven and
brush lightly with melted butter. Spread 1/2 cup (125 ml) of the plain batter
over the top of the previous layer, bake until set (about 10 minutes), and brush
with melted butter. Repeat, alternating the spiced and plain batters, until all
the batter is used-this should produce about 12 layers. Cool on a wire rack for
about 15 minutes, then invert the cake on the wire rack to cool completely.
Remove the parchment and dust with powdered sugar. Serve in very thin slices.
Serves 12 to 16.
Return to Index of Recipes
This "internationalized" version of an Indonesian favorite will
wake up the taste buds of the most experienced food lovers. Feel free to throw
in any other fruits that are fresh and of good quality.
Indonesian Spicy Fruit Salad (Rujak Buah-Buah Pedis)
1 large grapefruit, peeled and cut into sections
1 large navel orange, peeled and cut into sections
2 tart green apples, cored and diced
1 cucumber, peeled and diced
1 small pineapple, peeled, cored, and diced
1/4 tsp (1 ml) cayenne pepper (or to taste)
1 Tbs (15 ml) light brown or white sugar
1 Tbs (15 ml) soy sauce
2 Tbs (30 ml) lemon juice
Be sure to peel the fruits over a large bowl in order to catch as
much juice as possible. Add the cayenne, sugar, soy sauce, and lemon juice to
the collected fruit juices and stir to combine thoroughly. Add the fruit and
toss gently to coat the fruit with the sauce. Refrigerate for at least two hours
before serving. Serves 6 to 8.
Return to Index of Recipes
I think you'll agree that the following recipe is a good example
of how healthy food can also be tasty.
Lemon Poppy Seed Cake
2 cups (500 ml) all-purpose flour
3/4 cup (180 ml) sugar
1 Tbs (15 ml) poppy seeds
2 tsp (10 ml) baking powder
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) salt
3/4 cup (180 ml) applesauce
1/4 cup (60 ml) fresh lemon juice
2 Tbs (30 ml) vegetable oil
2 Tbs (30 ml) corn syrup
1 tsp (5 ml) grated lemon rind
Whites of 4 eggs
Combine the flour, sugar, poppy seeds, baking powder, baking
soda, and salt in a mixing bowl. Combine the applesauce, lemon juice, vegetable
oil, corn syrup, and lemon rind in another bowl. Stir the liquid ingredients
into the dry ingredients just until combined. Beat the egg whites until they
form stiff peaks and fold into the flour mixture. Pour into a lightly greased
9-inch (23 cm) round cake pan and bake in a preheated 350º F (180º C) oven for
30 minutes, or until a toothpick inserted in the center comes out clean. Cool
for 10 minutes before removing from pan. Serve warm, chilled, or at room
temperature. Serves 8 to 10.
Return to Index of Recipes
For some reason, mango recipes always seem to be popular with my
readers. Here is a sweet treatment that I know will please you.
Liberian Stewed Mangos
3-4 large mangos, peeled and cut into large pieces
1 cup (250 ml) water
1 cup (250 ml) sugar
6 whole cloves
Combine all ingredients in a saucepan over low heat and simmer
for 15 minutes. Serve chilled. Serves 4 to 6.
Return to Index of Recipes
Here is a dessert that will please any sweet tooth, but if you
have young mouths to feed you might consider making a double batch and storing
it in the refrigerator.
Middle Eastern Spiced Figs
4 cups (1 L) water
11/2 cups (375 ml) sugar
1 tsp (5 ml) powdered ginger
1 tsp (5 ml) cinnamon
1 lb (500 g) dried figs
1/4 cup (60 ml) orange juice
2 Tbs (30 ml) lemon juice
Pine nuts (pignoli) for garnish
Combine the water, sugar, and spices in a sauce pan and bring to
a boil over moderate heat. Add the figs and cook for 15 minutes, until the syrup
has thickened. Stir in the fruit juices and remove from the heat. Chill for at
least 2 hours in the refrigerator. To serve, spoon into dessert dishes or serve
over ice cream and sprinkle with pine nuts. Serves 4 to 6.
Return to Index of Recipes
This recipe not only makes a wonderful, traditional Polish
dessert, but would also impress your family and friends at the breakfast or
brunch table.
Polish Cinnamon Cake
12 Tbs (180 ml) butter
1 cup (250 ml) sugar
1 egg
3 tsp (15 ml) cinnamon
A grating of fresh nutmeg
11/2 cups (375 ml) all-purpose flour
11/2 cups (375 ml) whipping cream
1 tsp (5 ml) vanilla extract
Beat the butter until it is soft and fluffy. Add 3/4 cup (180 ml)
of the sugar and the egg and continue beating. Add 2 tsp (10 ml) of the
cinnamon, nutmeg, and flour, and beat until well mixed. Spread about one-third
of the batter on an ungreased baking sheet, forming a rectangle about 10 by 12
inches (25 x 30 cm) and bake in a preheated 400º F (200º C) oven for 8 minutes,
until lightly browned. Remove from the oven and allow to cool. Repeat two more
times with the remaining batter.
Whip the cream until stiff, and fold in the remaining 1/4 cup (60
ml) sugar, the remaining 1 teaspoon (5 ml) cinnamon, and the vanilla. Spread a
thin layer of whipped cream on one of the cakes, top with another cake, and
repeat. Spread remaining whipped cream on the top and serve immediately. Serves
8 to 12.
Return to Index of Recipes
Here is a quick and easy coffee cake that will satisfy a hungry
crowd without taking a lot of time from the busy cook's day.
Spiced Coffee Cake
For the batter:
1 cup (250 ml) sugar
1/2 cup (125 ml) butter at room temperature
2 eggs
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) ground ginger
1 cup (250 ml) sour cream
2/3 cups (160 ml) cups coarsely chopped walnuts or pecans
2/3 cups (160 ml) raisins
For the topping:
1 Tbs (15 ml) butter
1/4 cup (60 ml) sugar
2 Tbs (30 ml) all-purpose flour
1/2 tsp (2 ml) cinnamon
1/2 cup (125 ml) coarsely chopped walnuts or pecans
To make the batter, cream together the butter and sugar. Beat in
the eggs one at a time. Sift together the flour, baking powder, baking soda, and
ginger. Stir the flour mixture into the egg mixture, alternating with the sour
cream. Stir in the nuts and raisins. Pour into a buttered 9-inch (23 cm) square
cake pan. Combine the topping ingredients in a mixing bowl and rub with your
fingers until it resembles coarse crumbs. Sprinkle over the batter and bake in a
preheated 350º F (180º C) oven for about 45 minutes, until a toothpick inserted
in the center comes out clean. Serve warm or at room temperature. Serves 6 to 8.
Return to Index of Recipes
This compote is good all by itself, but you might also consider
spooning some over yogurt, waffles, or hot cereal.
Spiced Fruit Compote
Spices:
20 whole black peppercorns
12 allspice berries
12 whole cloves
4 cinnamon sicks, broken into small pieces
3-inch (8 cm) strip of orange peel
3-inch (8 cm) strip of lemon peel
1-inch (3 cm) piece of fresh ginger, chopped
4 cups (1 L) water
11/2 cups (375 ml) Port or Madeira wine
5 cups (1.25 L) dried fruits such as apricots, apples, pineapple, peaches, or
prunes
1 tsp (5 ml) vanilla extract
Place all the spices in the center of a square of cheesecloth
(muslin) and tie the corners together to form a small bag. Combine the spice bag
with the remaining ingredients in a heavy saucepan and bring to a simmer over
moderate heat. Reduce the heat and simmer covered for 30 minutes. Discard the
spice bag before serving. Serve warm or chilled. May be stored tightly covered
in the refrigerator for up to a week. Makes about 11/2 quarts (1.5 L).
Return to Index of Recipes
Coriander and nutmeg give this dessert an exotic flair. Be sure
to choose melons that smell sweet and "melony."
Spiced Melon
6 cups (1.5 L) melon balls* (your choice of varieties)
1/2 cup (125 ml) fresh mint leaves, coarsely chopped
2 Tbs (30 ml) fresh lime juice
2 Tbs (2 Tbs) honey
2 Tbs (30 ml) rum, peppermint schnapps, or melon liqueur (optional)
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) ground coriander
*If you don't have a melon baller then just cut the peeled melon
into bite-size pieces.
Combine all the ingredients and chill at least 30 minutes. Serves
4 to 6.
Return to Index of Recipes
You will be surprised what a little bit of cayenne pepper does to
these stewed peaches. You might try spicing up some of your favorite jam and
jelly recipes, too.
Spiced Stewed Peaches
2 cups (500 ml) sugar
1/2 cup (125 ml) white vinegar
1/2 cup (125 ml) water
1/2 tsp cayenne pepper
1 cinnamon stick
6 whole cloves
2 whole star anise* (optional)
6 to 8 firm, ripe peaches, peeled and cut in half, stones removed
* Available in the spice section of finer supermarkets and in
Asian specialty shops.
Combine all ingredients in a large saucepan over moderate heat
and boil for 2 minutes. Add the peach halves and boil uncovered for 10 minutes.
Remove from heat and allow to cool for at least 30 minutes. Place the peaches in
clean jars and bring the remaining syrup to a boil. Pour over the peaches and
seal the jars. Will keep refrigerated for up to 3 weeks. Makes about 6 cups (1.5
L).
Return to Index
of Recipes
|
Joe
Barkson has been writing and publishing under the pen name "The
Chef at Worldwide Recipes" since 1998. He came to food writing
late in life following checkered careers in computer marketing,
graphic design, and teaching high school Spanish. A lifelong
interest in food and cooking ("I've been eating since I was a
baby," he is fond of saying) was nurtured by extensive
international travel during his formative years, and this
accounts for the emphasis on world cuisine in his choice of
recipes and themes. Twice married and currently happily single,
he lives in rural Georgia with a hyperkinetic schipperke that
answers to Cooky when the mood strikes him.
