Recipes gathered from local and not so local countries

Serves 4

What you need
....the ability to follow a recipe and a desire to try something new!

...all sorts of international delights!

How to
For those cooking interrnational for the first time, this is NOT the time to be innovative. Follow the directions first, exactly!!!

Serves 4

What you need

1 egg

1  cup water

3 cups flour

couple pinches of salt


WONTON WRAPS (Recipe by Anthony Ferrara)

How to

1. In a medium bowl, beat the egg.  Mix in a 1/2 cup of  water.

2. In a large bowl, combine 2 cups of flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water mixture.  Mix . If the mixture is too dry or wet add more water or flour slowly till you have a dough that can be kneaded. (This is what the extra water and flour are for)

3. On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.

4. Cut each ball into four equal pieces. Roll the pieces into 12 by 12 inch squares. Cut each into nine 3  by 3  inch squares. 


Serves 4

What you need
     Steak and french fries are a classic combination. For their classic dish lomo saltado, Peruvians toss the two together.
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 garlic clove, minced
Salt and freshly ground pepper
1 pound skirt steak
1 red onion, halved and slivered
Vegetable oil, for frying
8 ounces frozen french fries
1/4 cup sliced pickled jalapeños (optional)
1 large tomato, chopped
1/4 cup cilantro
Hot sauce, for serving

PERUVIAN STEAK & POTATO STIR-FRY

How to
     In a large bowl, combine the olive oil, cumin, coriander, garlic and a generous pinch each of salt and pepper. Cut the steak into 4-inch pieces; slice the steaks across the grain 1/2 inch thick and add to the bowl along with the onion. Let marinate for 10 minutes.
     Meanwhile, in a large skillet, heat 1/2 inch of oil until shimmering. Add the french fries and fry over high heat until golden and crisp, about 3 minutes; drain on paper towels.
     Pour the oil out of the skillet until just a film remains and heat the pan again until very hot. Add the steak and onion along with the pickled jalapeños, if using, and stir-fry over high heat until the meat and onion are lightly charred and just barely cooked through, 3 to 4 minutes. Add the tomato and cook until softened and beginning to char, about 1 minute.
     Add the french fries and cilantro  to the pan and flip with a spatula to combine. Pour into a serving tray and serve right away with hot sauce.

Serves 4

What you need
8 boneless, skinless chicken thighs
1/2 cup chopped white onion
2 tablespoons chopped garlic
1 tablespoons chopped ginger
1 teaspoon finely chopped jalapeno pepper, stem and seeds removed
1 tablespoon paprika
1 teaspoons salt
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon cayenne
6 ounces cup plain yogurt
2 tablespoons fresh lemon juice

Adapted from: Emeril

Indian Chicken Tandoori

How to
With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. (I forgot to prick the chicken or to make any slash marks I'd go easy on the slash marks with the smaller thigh pieces, though.) Place the chicken in a baking dish.

In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.

Preheat a grill. (We intended to grill, but ran out of gas, so we followed the baking instructions below and kept all of the sauce with the chicken while it baked.)

(These instructions were written for bone-in chicken pieces, so will need to be modified if using boneless, skinless chicken thighs.) Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.)

Serves 8

What you need
   I have never seen a Potato salad look so good. It tastes wonderful…with some hint of spice & exotic flavors of saffron its a truly elegant & luxurious salad. From a book called “Fresh Moroccan” by Nada Saleh
1.3 large Potatoes Scrubbed Clean & Peeled.
2.2 Medium Tomatoes Chopped
3.1 Teaspoon Tomato Paste
4.1/2 Cup Water
5.Salt
6.1 Small Onion Chopped fine
7.1 Tablespoon Extra Virgin Olive Oil
8.1 Garlic Peeled & Mashed
9.1/2 Teaspoon of Paprika
10.A few Saffron Threads
11.1/4 Teaspoon Cumin
12.A Fistful of Parsley, Finely Chopped
13.A Fistful of Cilantro/Coriander leaves Chopped
14.Freshly Ground Black Pepper
15.1 Tablespoon Lemon Juice
16.Cayenne Pepper
17.2 Tablespoon Chopped Lightly Toasted Almonds

Moroccan Potato Salad

How to
Steam the potatoes till fork tender & cool & cut them into cubes.
Heat 1/2 Tablespoon oil in a pan until just warm. Add the Cumin Seeds, Onion & minced Garlic. Stir them for a couple of minutes.
Add the Tomato paste, ginger, salt, paprika, saffron, & water & simmer them for about 8-10 minutes.
Add the Cubed Potatoes, Chopped Tomatoes, Parsley & Cilantro/Coriander leaves & shake the pan to mix.
Add the remaining oil, Black Pepper, & Simmer for another couple of minutes.
Add Lemon Juice. Give it another good shake, & Sprinkle the Cayenne Pepper.
Garnish with more Cilantro/Coriander Leaves & Almonds.
Serve warm or at room temperature

Serves 4

What you need
A good marinade, for example, such as the Yuzu-Miso marinade featured in the pork chop recipe above, can transform ordinary pork chops into a feast from the Far East.
  • 1/4 cup red miso
  • 1 tablespoon sake
  • 1 tablespoonmirin
  • 2 teaspoons red yuzu kosho
  • 1/4 cup finely chopped scallions (white and green parts)
  • 1 tablespoon plus 1 teaspoon sesame oil
  • 4 bone-in pork chops (about 1 1/2 pounds
  • Japanese Grilled Pork Chops

    How to
    Mix together the miso, sake, mirin, yuzu kosho, scallions, and sesame oil in a bowl to make the marinade. Pour three-fourths of the marinade into a baking dish or rimmed sheet pan and reserve the rest. Lay the pork chops in the marinade and flip them 4 times to generously coat all over. Marinate the pork chops for 12 hours, or overnight, in the refrigerator.

    Preheat a grill to a two-zone fire (medium and hot). Grill the pork chops for about 10 minutes this way: Start on hot heat for about 1 minute, then shift the chops to medium heat. After about 4 minutes, flip the chops and repeat the two-zone grilling on the other side. When the pork is ready, it'll be glossy and juicy on the outside. Test for doneness using "The 'Nick-and-Peek' Method". Let the pork chops rest for about 2 minutes and serve.

    Serves 4

    What you need
    The Swedish savoury sandwich cake (smörgåstårta) is very common at parties and celebrations. Especially since it’s beautiful and tastes best if it’s prepared one day in advance and then decorated on the serving day. The layered cake is very rich with fillings stuffed with goodies of your choice spread on crustless toast bread and is usually served on special occassions.  When you see the time and ingredients involved, you will see why!  Although I must say, this will make the perfect brunch recipe...

    For egg salad filling
    8 hard-boiled large eggs, chopped fine
    2/3 cup mayonnaise
    2 scallions (white and pale green parts only), chopped fine
    1 teaspoon drained capers, chopped
    For smoked salmon filling
    10 ounces smoked salmon, chopped fine
    1 1/2 cups crème fraîche
    1 teaspoon fresh lemon juice
    For cream cheese filling
    3/4 cup whipped cream cheese
    1/2 stick (1/4 cup) unsalted butter, softened
    3 tablespoons mixed finely chopped fresh herbs such as parsley, dill, and chives
    40 slices very thin firm white sandwich bread (from two 1-pound loaves)
    For herb topping
    1/3 cup finely chopped fresh parsley leaves
    1/3 cup finely chopped fresh dill sprigs
    1/3 cup finely chopped fresh chives
    For Fish Topping
    thinly sliced cucumber
    salmon roe
    cray fish tails
    baby shrimp

    Smorgastarta (Sweedish Savory Sandwich Cake)

    How to

    Make fillings:
       In 3 separate bowls combine all ingredients for each filling, stirring each together until combined well. Season each filling with salt and pepper. 
       Stack 4 bread slices together and with a serrated knife trim crusts from bread. Stack and trim remaining 36 bread slices in same manner. 
          On a baking sheet lined with parchment paper or wax paper arrange 8 bread slices side by side in 2 rows of 4 slices each to form a rectangle. Top rectangle with half of egg salad filling, spreading evenly, and cover with 8 more bread slices in same manner, pressing gently on top and sides to form an even layer. 
       Top second layer of bread with half of salmon filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer. 
       Top third layer of bread with all of cream cheese filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer. 
       Make layers with remaining salmon filling, remaining 8 bread slices, and remaining egg salad filling in same manner, ending with egg salad.
       Make toppingIn a bowl stir together herbs until combined well.
    Trim sides of torte and sprinkle topping over egg salad layer. Then decorate with thinly sliced cucumber, roe, cray fish tails, shrimps, mayonnaise and salad. Delicious! Chill torte, covered with plastic wrap, at least 12 hours and up to 2 days.

    Serve torte cut into small pieces.

    www.epicurious.com/recipes/food/views/Smorgastarta-14043#ixzz21eaqkF68

    Serves about 4

    What you need
       For a simple recipe, this fish stew is full of flavor, guaranteed to appeal to even those who think they don't like fish.  You can throw it together in a snap and its quick enough for a weeknight meal, and elegant enough to make for company.  Medieval Fish in Vinegar Stew (Samak Musakbaj), was originally published in A Baghdad Cookery Book. Prospect Books, Totnes, 2005. 


    3 mahi-mahi fillets, cut into medium pieces
    8 tablespoons olive oil
    1 teaspoon (approx.) ground coriander seed
    1 pinch saffron
    1 cup white wine vinegar
    Celery leaves


    *Don't panic if you don't have Saffron.  You can get it at most supermarkets these days or even order it on line.  But if you just must do without it, use a bit of turmeric and a dash of chili powder. 

    Medieval Fish Stew

    How to
    • You will need a Large saute pan
    1. Combine the vinegar with the saffron and celery leaves. Set aside. Sprinkle the fillets on both sides with ground coriander seed.
    2. Heat the oil in the saute pan.
    3. Add the fish and cook thoroughly.
    4. Transfer the fish to your serving platter.
    5. Pour the vinegar mixture over the fish and serve.

    Serves 4 - 6

    What you need

       This dish comes from a young lady from Nepal, whose cooking is based on her growing up there.  This one she calls a "mishmash" but gets rave reviews.  Lets see what happens.  (Me, I usually buy a jar of curry sauce and put it all in the slow-cooker).  Where you see things like cinnamon stick, pods or leaves or cloves, I used the ground equivalent without an issue.  It makes the list of spices more mangeable.  Don't be intimidated, you can get all of these in the supermarket these days! 

    Marinade for spicy chicken;
    2 lb boneless and skinless chicken thigh cutlets (washed and cut into about 1 inch pieces)
    1 tablespoon ginger/garlic paste
    1 finely chopped medium onion (red is preferred)
    1 tablespoon dark soya sauce
    1 teaspoon red chili powder (more if you can take it!)
    ¼ teaspoon turmeric powder
    ¼ teaspoon black pepper powder
    Salt to taste

    Spicy chicken curry sauce ;
    2 big onions finely chopped (again, red is preferred) (I used my famous bag of frozen chopped onions)
    1 large tomato finely chopped
    1 inch cinnamon stick
    3-4 dry curry leaves
    3 cloves
    4 to 5 green cardamom pods
    2-3 red chilies
    1 tablespoon of
    fenugreek ( methi ) seeds (I don't know what this is, so I left it out)
    2-3 tablespoons oil
    2 big onions finely chopped (again, red is preferred)
    1 large tomato finely chopped
    1 teaspoon ginger and garlic paste
    1 teaspoon
    coriander powder
    3/4 teaspoon black pepper powder (adjust to suit your spice level)
    ¼ teaspoon
    cumin powder
    2 tablespoon coconut milk
    1 teaspoon curry powder
    ¼ cup cilantro leaves for garnish

    Spicy Chicken Curry

    How to

       Marinate chicken pieces in chili, turmeric and black pepper powder, salt, ½ teaspoon oil, soya sauce, ginger/garlic paste and onion for 30 minutes. The key ingredient in the chicken curry recipe is choosing a boneless and skinless thigh meat. Don’t substitute with chicken breast. (According to USDA, chicken breast and chicken thighs have similar calories, but the chicken thigh has about one third more fats. Red meat of chicken thighs is more flavorful and well suited for chicken curry. It won’t turn into dry and chewy chicken, which is often the case when you use chicken breast meat).
       While the chicken pieces are being marinated, heat 1½ tablespoons of oil in your large deep skillet. Add fenugreek seeds, cinnamon, cardamom, cloves and curry leaves and red chilies.
       Add the finely chopped onions and sauté until brown with a pinch of salt. Add ginger/garlic paste and sauté further for another 3 to 4 minutes on medium heat
       Add the marinated chicken and cook on high heat for 10 minutes, reduce the heat and cook covered for another 15 minutes.
       Add coriander powder, cumin, pepper powder and combine well and simmer for another minute.
       Add the tomatoes and let and let it cook for 3 to 4 minutes and mix well. Simmer until a layer of oil separates from the chicken sauce.
       Add any curry powder and mix well. Add a cup of water to adjust consistency of gravy. Cook until chicken pieces are soft and you get the desired consistency for sauce. Don’t forget to adjust salt.
       Add 2 tablespoons of coconut milk that thickens the gravy
    Garnish with fresh Cilantro.

    Serves 2

    What you need

         Yes, it has a lot of calories, yes, it has a lot of fat, but Yes, it has a lot of flavor!  And if its a wintery night spent snuggled up at home you just may want the ultimate in comfort food – and what can be more comforting than a creamy, cheesy Savoyarde Tartiflette? Straight from the French region of Haute-Savoie (where dairy products are no laughing matter), this delicious casserole of potatoes, bacon and Reblochon cheese ticks all the right boxes – unless of course you’re starting a diet.  OK, granted, runny cheese and salty meat loaded with carbohydrates and full-fat cream isn’t the healthiest thing in the world, but let’s face it, sometimes, it’s just so worth it.

    3 medium waxy potatoes
    1 onion, sliced
    3/4 cp pancetta, cut into 1/2 inch lardons
    1/2  up blochon cheese, cut into cubes (leave the rind on as this gives the dish a nice crispy crust)
    1/2 cup double cream
    Salt and pepper

    Serves 2

    Tartiflette (converted from metric!)

    How to

    1. Peel and slice the potatoes into thick slices – about 1/2 inch. Boil until tender.

    2. Heat some oil in a saucepan and add the onion. Fry until soft, add the bacon, and continue to fry until the onion becomes lightly browned.

    3. Preheat the grill to its highest setting. Layer the sliced potatoes and onion and bacon mixture in a suitable heatproof dish (if making for a special occasion this also works well in individual casserole dishes). Place the cubes of Reblochon amongst the potatoes and bacon so that everything is more or less evenly distributed.

    4. Drizzle with cream and season with salt (not too much as the bacon is already salty) and pepper.

    5. Grill for about 5 minutes, until the cheese is bubbling and brown on top. Serve with a green salad (or another similar vegetable) and a tart dressing. Bon appétit!


    credit Emily Bate of Lyon France for this satisfying treat. 

    Serves 6-8

    What you need
        If your family loves cabbage they way mine does, you must try this wonderful recipe from Poland.  Halushki is a simple Polish recipe that is easy and inexpensive to make. There are basically three separate components that are combined during the final assembly of the dish: a spicy onion and garlic sauce, egg noodles, and cabbage.

    Halushki is a hearty dish with a subtle, spicy flavor from the olive oil infused with crushed red pepper. It's a great choice if you want to feed alot of people at a low cost.  With a family like mine, this is a very important consideration.  But keep in mind that served room temperature, it also makes a very good side dish at a large family meal or even a barbque, since its definitely a make-ahead meal. 

    Ingredients:

    1 head of cabbage
    8oz. of egg noodles (1/2 of 1 pound bag)
    1 large yellow onion, diced
    4 tbsp butter
    3 tbsp extra virgin olive oil
    4 cloves garlic, diced
    1 tspn brown sugar
    1/2 package of turkey bacon, chopped
    1 tbsp red pepper flakes
    salt and pepper

    Halushki

    How to
    1. Cook turkey bacon in a skillet over medium heat until crisp. Set aside on a paper towel leaving a small amount of fat in the skillet.
    2. Add butter and olive oil to the skillet over medium heat.
    3. Add the red pepper flakes and the diced onion. Cook until onion changes color and becomes translucent.
    4. Add the garlic, brown sugar, salt and pepper (to taste) to the skillet. After about 3 minutes, remove the skillet from the heat and set aside.
    5. In a separate pot, add about 1/2 to 3/4 inch of water along with the cabbage. Put a lid on the pot and lightly steam the cabbage. Be careful to not overcook. Cabbage should be tender but crisp. Strain the cabbage and set aside.
    6. In a separate pot, boil the egg noodles for 5-6 minutes until al dente. Be careful not to over cook. Strain the noodles and set aside.
    7. In a large serving bowl, add the noodles, then stir in the onion and oil mixture so that the noodles are coated.
    8. Add the cabbage and stir into the noodle mixture.
    9. Add the crispy bacon and stir all of the contents of the bowl together so that they are well integrated. Serve hot.

    Serves 4

    What you need
    Also known as Japanese omelet and rice, this beautifl presentation is mildly spiced and makes a beautiful presentation .

    4 cups steamed Japanese
    rice

    1/2 lb.
    chicken breast
    1
    green
    peppers, chopped
    4 white mushrooms, sliced
    1/2
    onion
    , chopped
    salt
    and pepper to season
    4 Tbsp.
    ketchup

    vegetable oil for frying
    8
    eggs

    Omurice (Japanese Omelet Rice)

    How to
    Cook steamed rice. Cut chicken into small pieces. Chop green pepper and onion. Slice mushrooms thinly. Heat vegetable oil in a large skillet and saute chicken. Add onion, mushrooms, and green pepper in the skillet and saute together until softened. Add steamed rice in the pan and stir-fry together. Sprinkle some salt and pepper. Stop the heat and add ketchup and mix well. Set the seasoned rice aside. Heat 1 tsp of vegetable oil in a large skillet. Beat two eggs in a small bowl and pour the egg in the skillet. Quickly spread the egg and make a round omelet. Place 1/4 of the seasoned rice in the middle of the omelet and fold top and bottom sides of omelet over the rice. Cover the frying pan with a plate and turn them over to place the omerice in the plate. Repeat this process to make four omelet rice. Put some ketchup on top of omurice just before serving.

    Serves 6 - 8 (A perfect Appetizer for the Summer, better make a double batch)

    What you need

         This wonderful shrimp & rice recipe packs outstanding flavors while also being kind to your food budget. The healthy qualities of the shrimp combined with juicy Mandarin oranges and tangy Thai Chili sauce make this an all time favorite Chinese food recipe.  Its perfect for a make-ahead appetizer.  Make a couple dozen, put them on a tray in the fridge and they're ready when you are.  (Remember, taste when you cook, because the spice is up to you) 

    1 11-ounce can mandarin oranges, drained, juice reserved
    Water
    1 tablespoon vegetable oil, divided
    1 teaspoon salt
    1 cup U.S. jasmine or long grain white rice
    2 tablespoons bottled Thai sweet chili sauce plus additional for topping
    1 pound medium shrimp, peeled and deveined
    12 whole large leaves,bibb or iceberg lettuce

    Mandarin Orange Rice, Shrimp & Lettuce Wraps

    How to
    1 cup matchstick cut or shredded carrot and  Combine reserved mandarin orange juice with enough water to equal 2 cups liquid.
    2. Bring juice mixture, 1 teaspoon oil and salt to boil in medium saucepan over medium-high heat.
    3. Stir in rice; cover and reduce heat
    to simmer. Cook 15 minutes or until liquid is absorbed
    4. Stir mandarin oranges and sweet chili sauce into cooked rice.
    5. Meanwhile, heat remaining 2 teaspoons oil in large skillet over medium heat.
    6. Add shrimp and sauté just until cooked through, about 4-5 minutes.
    7. Arrange lettuce leaves on large platter.
    8. Spoon rice mixture into center of each lettuce leaf. Top with carrots and shrimp. Drizzle additional sauce on top.

    Recipe and photo courtesy of USA Rice Federation, Copyright © 2009

    Serves 6 - 8

    What you need

         This recipe comes couresy of www.vegrecipesofIndia.com.  Ensalada Rusa, as its called in spain is a staple in spain. basically its russian salad but very popular in spain. the following is from Wikipedia: 
    ” The salad or potato salad (also known as Salad Olivier) is a typical dish of Russia . It is a kind of potato salad or a fruit salad with vegetables and tuna all mixed in plenty of mayonnaise . In many European countries, this dish is very popular, as has been included in their national cuisines, as in the case of Spain or Portugal .Despite the popularity of the salad in Spain and the Southern Cone , one can say that its origin is really Italian, since it was invented in the year 1860 by Lucien Olivier , chef at the Hermitage Restaurant, one of the most popular restaurants in Moscow that would soon make this dish its hallmark."  Hence its also known as Salad Olivier.

    It can be made without the olives if you are not a fan of olives.  But they do make a prettier salad. 

    • 4-5 potatoes
    • 2-3 carrots
    • 1/2  cup green beans ( I substituted peas with beans. if using peas, use 3/4 cup shelled peas or frozen peas)
    • 1 lettuce
    • 1/4 cup chopped celery
    • 1/2 cup chopped basil
    • 1/2 cup chopped parsley
    • 1 cup eggless mayonnaise
    • 2 tbsp extra virgin olive oil
    • 5 to 6 cup stuffed green olives, sliced into rings
    • salt and pepper to taste

    Ensallada Rusa

    How to

     

    1. boil the potatoes, carrots and green beans.
    2. once they cool, peel and chop the potatoes and carrots into cubes.
    3. chop the beans into small pieces.
    4. rinse the lettuce leaves well in running water to remove the mud particles.
    5. also rinse the basil leaves, celery and parsley.
    6. tear the lettuce leaves with your hands.
    7. chop the basil, celery and parsley.
    8. put all the veggies and greens in a salad bowl.
    9. in a separate bowl, take mayonnaise, olive oil, salt and pepper.
    10. whisk this mixture well so that the olive oil blends with the mayonnaise
    11. add this dressing to the veggies and greens.
    12. toss the salad with the dressing.
    13. garnish with stuffed olive rings.
    14. serve immediately or serve cold.

    Serves 4

    What you need
         Since this one is one of my personal favorites, there is no getting away from it.  This recipe is as authentic as I could get, but remember, it can be made with chicken, shrimp, pork, or any combination of meats.  The kick comes from the right combination of spices and peanuts.  
      *Note: This recipe was adapted from "recipes of a cheating cook" who got it from the package of Pad Thai noodles.   A fun fact: Pad Thai is not actually Thai. It was brought by Vietnamese traders and it became a common dish in Thailand in the 30s as part of a movement to reduce rice consumption.

    Ingredients:
    8 oz dried Pad Thai noodles,
    3/4 lb thinly sliced chicken (substitute with shrimp or tofu if you wish),
    2 tablespoons vegetable oil,
    2 cloves minced garlic,
    2 eggs slightly beaten,
    4 sliced green onions,
    10 oz fresh bean sprouts,
     3/4 cup peanuts,
    1/2 lime

    Sauce:
    1/4 cup fish sauce,
    1/4 cup sugar,
    1/4 cup rice vinegar,
    2 tablespoons hoisin sauce

    Pad Thai (Thailand/Vietnamese)

    How to
    1. Cook the noodles according to the package instructions. They will likely only need to be added to boiling water for a few minutes.  Drain and reserve.
    2. Add oil to a wok or skillet on medium heat. Add garlic and cook for 2 minutes. Add the chicken ( I like to use shrimp here)
    Cook for 5 to 7 minutes.
    3.  Add the noodles and oil remains to the pot with your meat (or shrimp,or pork) and garlic. This is where you would add your spice if you want it.  Crushed red pepper will do, as will siricha or any type of red pepper sauce (just a touch, as its a delicate dish). Pour the beaten eggs into one side of the pan.
    Scramble the eggs with the noodles, keeping the eggs as separately as you can at first until the begin to firm up, then you can break them up and cook until the eggs are cooked through. 
    4.  Mix fish sauce, sugar, vinegar, and hoisin sauce for the sauce. Add the sauce, green onions, bean sprouts and peanuts. Cook for 1-2 minutes. Squeeze fresh lemon juice over the top and serve hot. Enjoy

    Serves 6

    What you need

    1/2 c. oil
    1/4 c. lemon juice
    2 tbsp. white wine vinegar
    1 tsp. grated lemon peel
    2 cloves garlic
    1/2 tsp. salt
    1/4 tsp. pepper
    1 c. fresh chopped basil
    2 whole boneless chickens flatened, or cut up chicken pieces, bone-in.

    Roasted Thai Basil Chicken (originated Thailand)

    How to
    In small bowl, combine oil, lemon juice, vinegar, grated
    lemon peel, garlic, salt, pepper and basil. (Makes about 1
    cup marinade.)
    Put chicken in jumbo plastic ziploc bag and cover with marinade.Marinate chicken, turning once, for 30 to 45 minutes, orovernight.Refrigerate until ready to cook.

    Meanwhile, preheat oven to 400 degrees (or if grilling, prepare gas or charcoal for grilling).
    Bake chicken until lightly browned on the outside
    and just cooked through, 35 to 40 minutes, skin side up.
    If grilling, begin skin side down first, 3 to 5 minutes per side.

    Transfer to serving dish. Garnish with lemon slices and
    fresh basil leaves.

    Creamed Cauliflower and Spinach :
    For the quick side dish, as pictured: 2 packages of steam fresh cauliflower (cooked); 2 packages of steam fresh creamed spinach (cooked). Mix together in baking dish. Sprinkle with combination of panko crumbs, parmesan cheese and olive oil in equal measures, and bake until crumbs are brown.

    Serves 10 - 14

    What you need

         Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection. It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef, Nicholas Tselementes.
         This eggplant version is the traditional rendition, however there are some potatoes at the bottom.  You can also layer in potatoes, zucchini, or whatever vegetables you prefer. It's hearty and filling, so all you will need is a side salad. While it can be time consuming to prepare, you will find that once complete it is a very worthwhile endeavor.
      And you will have leftovers the next day

  • 3-4 eggplants, about 4 lbs. total
  • 1 lb. potatoes (or frozen)
  • 1 1/2 lbs. ground beef (or lamb)
  • 2 large onions, finely diced (or 1 bag frozen chopped onions)
  • 2 cloves garlic, minced (or garlic past in a tube)
  • 1/2 cup red wine
  • 1/4 cup chopped fresh parsley
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1 cup tomato puree (or crushed tomatoes)
  • 2 tbsp. tomato paste
  • 1 tsp. sugar
  • Salt and pepper to taste
  • 2 cups plain breadcrumbs
  • 8 egg whites, lightly beaten (reserve yolks for bechamel)
  • 1 cup grated Kefalotyri or Parmesan cheese

  • Bechamel Sauce:
  • 1 cup salted butter (2 sticks)
  • 1 cup flour
  • 4 cups milk, warmed
  • 8 egg yolks, lightly beaten
  • Pinch of ground nutmeg
  • Moussaka (Greek)

    How to
    Prep the Vegetables:

    Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant.

    Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside.

    Preheat the oven to 400 degrees.

    Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate.

    Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.

    When eggplant is finished cooking, lower the oven temperature to 350 degrees.

    Make the Meat Filling
    In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

    Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.

    Make the Bechamel Sauce
    Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

    Add warmed milk to mixture in a steady stream, whisking continuously.
    Simmer over low heat until it thickens a bit but does not boil. Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.

    Assemble Moussaka
    Lightly grease a large deep baking pan (lasagna pan). Sprinkle the bottom of pan with breadcrumbs. Leaving a 1/4 inch space around the edges of the pan, place a layer of potatoes on the bottom. Top with a layer of eggplant slices.

    Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.

    Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving.

    Photo: www.thesecondpancake.typepad.com

    Serves 12

    What you need
     

    1/4 pound butter, plus 1/4 pound butter, melted and cooled
    1 1/2 pounds ground chuck
    1 onion, chopped fine
    Salt and pepper
    1 (12-ounces) can tomatoes
    1 (12-ounce) can tomato sauce
    1 bay leaf
    1/2 teaspoon cinnamon
    1 pound ziti rigate or penne
    3 cups grated pecorino Romano
    3/4 cup flour
    3 1/2 cups whole milk
    5 eggs

    Pastitsio

    How to
     

    In a hot pan melt 4 ounces of butter, add ground chuck, chopped onion, salt, and pepper. Add tomatoes and tomato sauce, bay leaf, and cinnamon and cook over medium flame for about 35 minutes.

    Cook macaroni in boiling water, strain and put back in pot to keep warm.

    Place a 1/4 of the grated cheese in a 11 by 14-inch pan, and then a layer with 1/3 of the pasta. Continue until both ingredients are used up. Spread on the meat sauce.

    Mix the final layer, the Pastitsio Crema by mixing 4 ounces of melted, cooled butter and 3/4 cup of flour. Heat 3 1/2 cups of milk and pour a little over flour and butter mixture then pour the rest of the mixture into the milk. Add 5 beaten eggs and stir thoroughly over medium flame until mixture thickens. Pour the crema on top of the meat sauce and bake in a preheated 350 degree oven for 1 hour or until brown. Cool for 1 hour before cutting.

    Serves about 12 (served with rice or egg noodles)

    What you need
    Now you know that this was not my original recipe because I am not that old. No, I am not. It was originally published in Medieval Arab Cookery, by Maxime Rodinson, A. J. Arberry & Charles Perry. However, after I reviewed it I discovered it was not much different from something I would make today (and you could make it in the slow cooker if you wanted). Its simple and very flavorful.  I made a few updates, but it is still the same basic recipe ingredients.  

    2 pounds boneless short ribs, cut into long strips
    2 tbsp olive oil
    2 bunches chard, leaves only (reserve the stalks for another use)
    2 cups red lentils, cleaned
    Water to cover by about 2 inches (I'm using a fat free chicken or beef broth)
    2 tablespoons ground coriander
    1 tablespoon ground cumin
    3 tbsp garlic paste (or 8 garlic cloves mashed w/ salt)
    1 teaspoon kosher salt
    1 teaspoon ground cinnamon
    Fresh lemons, to serve

    Medieval Short Ribs

    How to
    1. Brown your meat in batches, in olive oil, then return all the meat back to the pot and add the lentils and water (or broth) in the saucepan.
    2. Bring to a boil, then reduce heat and simmer until the meat is tender. With short ribs you will need at least a couple of hours.  (Here you might want to put your dutch oven in the oven, or use a crock pot if you're not in a rush).  If you need to add water you can feel free to do so; whatever you do don't let the lentils burn. That doesn't taste good and it doesn't smell all that great either. Note: skim the pot frequently for the best texture and flavor.
    3. Add the coriander and cumin. Mix well. Continue to simmer until fragrant.
    4. Combine the salt and the garlic in the miniature food processor. Process to a paste.
    5. Add the garlic mixture to the pot. Simmer until that raw-garlic bite is mostly gone, about five minutes.
    6. Just before serving, sprinkle with the cinnamon. Serve with the lemons


    Serves 4

    What you need

       My first question here are what are Quinces and how do you get them? A quince is a fruit similar to a pear. Quinces can be used in everything from jellies to stews, but they cannot be eaten without being cooked or frozen first.  In the Middle Ages, England's first marmalade was made not with oranges, but quinces. The French developed a fruit preserve in the Middle Ages called Contignac d'Orleans. One legend states a gift of Contignac d'Orleans was given to Joan of Arc when she ended the siege of Orleans. Germany makes a fruit juice from quinces that is said to blend well with sweeter juices.  Thank you www.wisegeek.com for that information.  You can get them as preserves or pickeled if you order on line.  If you can't find them and you are determined to make this recipe, use a very tart apple or pear and a bit of lemon zest.  Ok, lets move on...


    1 pound ground turkey
    1 egg
    1 cup breadcrumbs
    1/2 teaspoon ground cardamom
    Kosher salt and black pepper to taste
    2 tablespoons olive oil
    1 onion, sliced
    1 cup water
    1 tablespoon lemon juice
    1 serving (aout 1/2 cup?)
    Quinces in Rosewater Syrup. Make sure you get some of that syrup!

    Now, I know you are very determined if you are still reading here.  So let me give you a few short cuts.  But a big bag of frozen turkey meatballs at Costco, BJ's or where ever you shop and fry them up.  No need to make your own.  Then order the Quince on line.  If you are still determined, the link to the Quince recipe is above!

    Equipment:
    Mixing bowl
    Mini-prep mini food processor
    Large saute pan

    Meatballs in Quince Sauce

    How to
    1. Combine the turkey, egg, breadcrumbs, cardamom, salt and pepper in the mixing bowl. Knead well to mix thoroughly. Form into meatballs the approximate size of walnuts and set aside.
    2. Combine the quinces with the onion and lemon juice in the mini-prep. Puree.
    3. Heat the oil in the saute pan.
    4. Add the meatballs and brown on all sides.
    5. Add the quince puree and the water. Bring to a boil.
    6. Reduce heat and simmer until the meatballs are tender and soft w/ sauce.  Enjoy!

    Serves 12

    What you need
       This is another medieval recipe, which dates to the early 1300s and comes to us from Catalonia, Recipe Source: Anonymous. The Book of Sent Sovi. Joan Santanach, ed. Robin Vogelzang, trans. Barcino - Tamesis, Barcelona, 2008.  I've made a few adaptations from my source, thefearlesskitchen.com, but its essentially the same.  Enjoy. 

    2 bags frozen chopped onions (or 4 onions minced)
    2 tablespoons olive oil (original recipe uses pork fat)
    Kosher salt to taste
    2 tablespoons black pepper
    1 cup red wine vinegar
    2 cups water
    4 game hens, quartered

    Some thick country bread for dipping.

    Game Hens in Onion Sauce

    How to
    1. Heat the oil in a large deep saucepan.
    2. Add the onion with a pinch of kosher salt. Saute until the onion is translucent and starting to brown.
    3. Add the game hens. Brown the meat on at least two sides, taking care to not let the onions burn. (Why yes, this does require close attention.)
    4. Add the remaining ingredients, with more salt if necessary. Bring to a boil.
    5. Reduce heat and simmer until the game hens are cooked through.
    6. Transfer to a serving vessel and serve.

    (Yes, it is that easy.  It was medieval times after all!)

    Serves 4

    What you need
    Chicken Marengo is another one of those historical dishes. Marengo was one of Napoleon’s most important victories. In fact, the Emperor even gave this name to his horse and had a coin minted under this name: His cook created this recipe on the battle field, using food requisitioned from a local farmer, soon after the battle. Napoleon so loved this dish that it became a tradition for him to be served it after each victory. This recipe I will provide for you here (with thanks to Barilla) even though it is not grilled (then we'll get right back to the open flame!).
       INGREDIENTS:
    1
    chicken,
     
    4
    tomatoes,
    2 cloves of
    garlic,
    1
    white onion, 
    meat broth
    to taste,
    18
    fresh water shrimp,
    6
    eggs,
    toasted bread croutons, to taste,
    4 t
    ablespoons
    extra virgin olive oil,
    salt and peppe r
    to taste,
    parsley
    to taste.

    Chicken Marengo

    How to
    Remove the skin from the tomatoes (leave them a few seconds in boiling water); cut into quarters and remove the insides.
    Wash the chicken pieces then dry well. Brown in a pan with the oil over a high heat. Season with salt and pepper. When the chicken pieces are golden brown, remove from the pan, draining them of oil.
    In the same pan, add the peeled tomatoes, the finely sliced onion, crushed garlic and white wine. Add a ladle of broth and allow to reduce. Finally add the chicken and let it absorb the flavours of the sauce.
    Cook the shrimp in a little white wine, fry the eggs and arrange the dish as follows. Place the chicken and sauce in the centre of the dish and arrange the fried croutons, eggs and shrimp around the edges.