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USA ~ Mini Fudgey Chocolate Cakes

AMERICAN MINI FUDGEY CHOCOLATE CAKES
Makes 4

4 ozs semisweet baking chocolate
4 tablespoons butter
1 large egg
1/3 cup sugar
Pinch of salt
1 tablespoon flour

Preheat oven to 350F. Met chocolate and butter together in a small saucepan. Whisk egg, sugar and salt together until yellow and light. Fold in the melted chocolate batter. Mix in flour until fully incorporated. Lightly butter the cupcake tins. Pour batter into tins and bake for about 12 minutes, just until the tops crack. Remove cakes from the oven. Using oven mitts, place aluminum foil on the top of the cupcake tins and seal on all sides. Turn over onto a flat surface and bang the bottom of the cupcake tins. Remove to leave the cake upside down on the foil. Carefully turn right side up and place on a plate. Serve immediately.

SOURCE: "Young and Hungry" by Dave Lieberman

FRANCE ~ Lait De Poule

FRENCH LAIT DE POULE

"Here is a drink which almost makes me regret the attack of influenza, when I discovered that lait de poule is a most efficacious medicine." - Edouard de Pomiance

1 teacup milk
1 yolk of egg
2 teaspoons caster sugar
nutmeg
2 teaspoons cognac

Mix the egg yolk and caster suagr in a small bowl. Boil a cupful of milk with a pinch or two of grated nutmeg. Pour these slowly into the bowl, beating as you do so with a wire whisk. The mixture is ready. Add the cognac, stir and drink immediately while it is still very hot.

Source: "COOKING WITH POMIANE" by Edouard de Pomiane from the 1930's

FRANCE ~ Caneton A L'Orange

FRENCH CANETON A L'ORANGE

a duckling
4 oranges
1 oz butter
1/2 glass of dry white wine

Peel two of he oranges and seperate the segments, removing any pith. Pack them inside the bird, closing the entrance with thread or a small skewer. Melt the butter in an iron casserole and brown the duckling all over. Spoon away three-quarters of the fat which it exudes and pour over it the juice of two more oranges and the white wine. Add the rest of one of the oranges very finely chopped and plenty of freshly-milled pepper. Simmer for 45 minutes. Test the flesh with the points of a fork.If they penetrate easily the duckling is cooked. The juice is not very abundant, so add a little boiling water and bring to the boil once more, stirring well. This dish will just serve four people. [...]

Source: "COOKING WITH POMIANE" by Edouard de Pomiane from the 1930's

USA/HAWAII ~ Sesame Chicken

HAWAIIAN SESAME CHICKEN
Serves 4

1/2 cup light soy sauce
1/2 cup unsweetened pineapple juice
2 tablespoons honey
1 tablespoon brown sugar
2 tablespoons ginger, grated
2 tablespoons garlic, minced
1 teaspoon cracked black pepper
Cayenne pepper to taste
2 tablespoons sesame seeds, plus a little more for garnish
3 tablespoons ketchup {or 1 tablespoon chili sauce}
A few drops of sesame oil
2 tablespoons cornstarch
2 pounds (1 kilo) chicken breast, diced fairly small
1 tablespoon sunflower oil
Green onions for garnish

Whisk marinade ingredients in a bowl; add chicken. Stir to coat and marinate for 15 minutes. Heat oil in a very hot wok or large saute pan. Add chicken. Cook for about 15 minutes until sauce begins to thicken, stir to avoid sticking. Serve over a bed of rice, garnished with sesame seeds and green onions.

Source: S's recipe collection

BELGIUM ~ Steamed Mussels

BELGIAN STEAMED MUSSELS
Serves 4

3 quarts mussels in the shell {about 4 pounds}
3 garlic cloves, minced
6 shallots or green onions, chopped
3 tablespoons olive oil
1 cup dry white wine
1/3 cup minced parsley
Freshly ground black pepper
Melted butter

Soak mussels for 30 minutes in salted water. Scrub well under cold running water with a stiff brush. In a large soup kettle, saute the garlic and shallots in oil until soft, stirring. Add wine, parsley, and pepper, and bring to a boil. Add mussels, cover, and simmer gently until shells open, about 8 minutes; discard any that do not open. Spoon mussels into soup bowls and ladle broth over them. Pass the butter, if desired, for dipping the mussels.

Source: The Belgian Endive Marketing Board

ITALIAN CANNELLINI BEAN, BASIL, RED ONION & ARUGULA SALAD
Makes 12 servings

4 15oz cans cannellini beans
Handful of basil leaves, washed and roughly chopped
1 medium red onion, halved and sliced as thinly as you can
1 bunch small-leaf arugula, thick stems removed, washed and dried
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
3 good pinches of salt
20 grinds of black pepper

Empty the cans of beans into a colander and rinse well under cold water. Drain thoroughly and place in a large serving bowl. Toss beans together with basil, red onion, and arugula. Place oil, vinegar, and pepper in a sealable container and shake until the salt has dissolved. Pour over salad and toss well.

Source: "Young and Hungry" by Dave Lieberman

GERMAN "MAIDENS IN SKIRTS" CHOCOLATE DESSERT
Jungfrauen im Röckchen

Serves 4
 
1 cup margarine
2/3 cup sugar
3 medium eggyolks
6pzs semisweet chocolate
1 cup milk
30 Ladyfinger cookies
2 tablespoons dark rum
1/2 cup whipped cream

Cream magarine and sugar and beat in eggyolks, set aside. Melt chocolate in double boiler and add milk. Stir to combine thoroughly and let cool. Gradually add milk mix to sugar mix and blend well. Sprinkle ladyfingers with rum. In a deep casserole dish, alternate ladyfingers with chocolate mix. Chill for 2 hours and serve, topped with whipped cream.

Source: S's recipe collection

FRANCE ~ Bittersweet Chocolate Tart

FRENCH BITTERSWEET CHOCOLATE TART
Serves 8

1 frozen 9-inch pie shell
3/4 cup whipping cream
1/3 cup milk
7ozs fine dark chocolate, finely chopped
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon cocoa powder

Preheat oven to 375F. Bake pie shell according to package directions. Set aside. Bring cream and milk to a boil in a heavy saucepan over medium heat, stirring frequently. Remove from heat. Whisk in chocolate until melted and transfer pan to sink or a larger pan with cold water to cool mix to almost lukewarm. Stir beaten egg and vanilla into lukewarm chocolate mix and whisk until mixed thoroughly. Transfer chocolate filling into the pie shell and bake 12-15 minutes, or until edges are firm and center jiggles a little when pan is lightly shaken. Cool and sprinkle with cocoa powder.

Source: S's recipe collection 

CUBA ~ Spicy Jalapeno Meatballs

CUBAN SPICY JALAPENO MEATBALLS
Makes about 30

2 jalapenos, chopped
1 pound ground beef {or ground turkey}
1 egg
1/2 cup breadcrumbs
1/4 cup milk
1/4 cup Monterey Jack cheese, grated
1 small onion, chopped
Salt to taste
Pepper to taste
16oz jar of Salsa of choice 

Form meatballs out of everything but the salsa. Cook uncovered in 400F oven, 15-20 minutes. Serve hot or cold with salsa as dipping sauce.

Source: S's recipe collection

MEXICAN CHILLED AVOCADO SOUP
Sopa de Agualate

Serves 4

3 large ripe avocados
1 1/4 cups {310ml/10 fl oz} cream
1/2 cup {125ml/4 fl oz} milk
1 cup {250ml/8 fl oz} chicken stock {or vegetable broth}
1 1/2 tablespoons fresh lemon juice
Tabasco sauce, to taste
Chopped fresh chives, to garnish

Stone and peel avocados. Place in a food processor or blender with fresh cream, milk and chicken stock and process until smooth. Add lemon juice, Tabasco and freshly ground black pepper and salt. Process to combine. Refrigerate until well chilled. Serve in a large soup tureen. Garnish with chives or coriander leaves and accompany with a bowl of sour cream.

Source: "TAPAS - Mexican and Spanish Starters, Soups and Snacks" by Angus & Robertson

FRANCE ~ Noodles with Mushrooms

FRENCH NOODLES WITH MUSHROOMS

12 ozs noodles
6 ozs mushrooms
3 1/2 oz butter
grated Parmesan cheese

Clean and slice the mushrooms and put them into a covered saucepan with 1 1/2 oz butter over a low fire. After 2 or 3 minutes lift the lid and allow the juice to evaporate. Season them with salt and set them aside. Cook the noodles for 12 minutes in 4 pints of boiling salted water. Drain them well and mix them with the mushrooms and the rest of the butter. Serve on a hot dish and pass round a bowl of grated Parmesan cheese.

Source: "COOKING WITH POMIANE" by Edouard de Pomiane from the 1930's

GERMAN CURRY SALAD DRESSSING
Curry-Salatsosse

1/4 cup apple cider vinegar
3 tablespoons water
1/4 cup walnut oil
1/4 cup sunflower oil
1 teaspoon curry powder
2 cloves garlic, chopped
3 tablespoons nutritional yeast
1/2 teaspoon salt
1 tablespoon honey

Put all of the ingredients in a blender and blend to chop the garlic very fine and mix the ingredients well. If you add the honey last and pour it in a slow drizzle, it will blend in better.

Source: S's recipe collection

AUSTRIAN GARLIC ROAST
Rostbraten mit Knoblauch

Serves 6

6 large sirloin steaks
4 cloves garlic
2 tablespoons butter
2 tablespoons olive oil
1/3 cup Madeira
1/3 cup pickle juice
1 cup beef stock
1/2 cup parsley, chopped
Salt & pepper to taste

Puree garlic and butter in food processor. Saute steaks in oil until done to your liking. Remove and keep warm. Add Madeira and pickle juice, reduce by 3/4. Add stock and reduce sauce to about 1 cup. Add garlic butter, parsley, salt and pepper and serve, pouring the sauce over steaks.

Source: S's recipe collection

CUBA ~ Cuban Rice ~ Arroz a la Cubana

CUBAN RICE
Arroz a la Cubana

Here's your basic rice without a lot of outside enhancement. The fresh garlic, tomato sauce, and stock are enough to make it a very satisfying side dish or main vegetable choice.

Serves 4

1 tablespoon olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
2 cups long-grain white rice
1 cup tomato sauce
1 bay leaf, crushed
1 teaspoon dried oregano
1 cup chicken stock, or defatted broth
Salt, to taste

Preheat oven to 325F. Heat a large skillet or saute pan and add olive oil. When oil is hot, add onion and garlic and cook until not quite brown. Add rice, tomato sauce, bay leaf, oregano, and stock. Reduce heat to a simmer, cover, and place in oven for about 20 minutes. Season with salt to taste. Remove from oven. Remove bay leaf and serve piping hot.

Source: "CUBA COCINA!" by Joyce LaFray

CUBA ~ Hot Garlic Seasoning Sauce

CUBAN HOT GARLIC SEASONING SAUCE
Makes about 1 cup

1 whole head garlic, cloves seperated and peeled
Salt, to taste
1/4 pound butter or margarine
1 onion, minced
1/2 cup sour orange juice
{substitute 1/4 cup lime juice mixed with 3/4 cup orange juice if sour orange juice is unavailable!}
1/2 cup olive or vegetable oil, heated

Using a mortar and pestle, crush the garlic well with the salt. Heat butter in a large saute pan and add onion. Cook until translucent, then add the garlic-salt mix and sour orange juice. In a seperate pan, heat the olive oil until almost sizzling. When ready to serve, very carefully pour hot olive oil into the garlic mix. Stir and pour over vegetables or other foods.

Source: "CUBA COCINA!" by Joyce LaFray

FRANCE ~ Clafoutis

FRENCH CLAFOUTIS

Cherries are full of gaiety, full of Springtime. When the cherry trees are in flower they seem to be covered with snow. In fruit, they seem to be splashed with brilliant blood. Here are some lines of poetry which, in French, are full of the spirit of spring and the cherry trees. Translated, they would lose their charm, so for those who can enjoy them, I give them just as they are:

Quand nous chanterons le temps des cerises,
Et gai rossignol et merle moqueur
Seront tous en fete!
Les belles auront la folie en tete,
Et les amoureux du soleil au coeur.

Quand nous chanterons le temps des cerises,
Sifflera bien mieux le merle moqueur.

Now I shall tell you how to make CLAFOUTIS, a dish which comes from the center of France. 
It consists of cherries plunged into a sort of thick cream and baked in the oven in an earthenware dish.

1 1/2 lbs cherries
3 eggs
2 ozs flour
4 ozs caster sugar
4 ozs thick cream
2 1/2 glasses milk
a small glass Kirsch

Strip the stalks from the cherries, but leave the stones. Put the fruit into a big fireproof earthenware dish. You will have two or three layers. Using a wire whisk, beat the eggs and sugar together in a bowl. When they become white and slightly frothy add the flour and a large pinch of salt. Continue to beat briskly, adding the cream and the Kirsch. Now, little by little, stir in the milk. You will have a thin cream which you pour over the cherries. Put the dish in a fairly hot oven {about 370F/Gas 5} and wait for half an hour. The cream thickens. Raise the heat a little. The surface of the Clafoutis begins to color. Test it with the tip of a knife. If the knife come sout clean it is ready. Take the dish from the oven and let it cool. Serve it just as it is for pudding. I should even like to eat it at teatime. But remember that you left the stones in the cherries, and be careful not to break your teeth.

Source: "COOKING WITH POMIANE" by Edouard de Pomiane from the 1930's

USA ~ Grapefruit Granita

AMERICAN GRAPEFRUIT GRANITA

Makes 4-6 servings

2 1/2 cups fresh pink or ruby red grapefruit juice, at room temp
1/3 cup superfine sugar
Fresh mint sprigs for garnish

Combine grapefruit juice and sugar in a bowl with 1 cup of boiling water. Whisk until sugar has dissolved. Pour into a 13 x 9-inch baking pan. Freeze for 3 to 4 hours, or until hard. To serve, scrape with a fork and spoon the scrapings into small chilled martini glasses or small glass bowls. Grnish with the fresh mint.

Source: "Young & Hungry" by Dave Lieberman

MEXICO ~ Mango Daiquiri

MEXICAN MANGO DAIQUIRI

12 large mangos, peeled, pitted, sliced
1 28oz can of sliced mangos
2 1/2 cups light or dark rum
Sugar to taste

Blend fresh mangos in a blender or food processor. Add canned mangos. Blend. Add ice, and blend until the mixture is a frappe (if necessary, mix in batches). To serve, pour daiquiris into 1 1/2 cup goblets. Serve immediately.

Source: S's recipe collection

FRANCE ~ Raspberry Duck

FRENCH RASPBERRY DUCK
Serves 4

Nothing this simple should be allowed to be so impressive. The sauce alone fascinates me: bright red with brick-hued swirls and slight hints of orangy electricty where the tomato has met the garlic. It is sweetish, but certainly not too much so, and the acidity of the fresh berries gives it perfect balance anyway. If you don't have raspberry vinegar, be not thwarted, because red wine vinegar works beautifully too.

4 bonesless duck breasts with skin (about 3/4 pound/375g each)
Salt and pepper
6 tablespoons raspberry vinegar
2 garlic cloves
1 heaping tablespoon tomato paste
1 cup/250ml red wine
2 tablesppons raspberry jam
2-3 tablespoons cold unsalted butter
2-3 big handfuls fresh raspberries

Score the fat side of the duck breasts with a knife. Season well on both sides with salt and pepper. Heat a large skillet and saute breasts until cooked to your liking, for me 7-10 minutes on the fat side, then about 3 minutes on the other. Remove to a carving board to rest. Deglaze the pan with the vinegar, scraping up the pan juices, Boil to reduce to roughly a tablespoon, about 1 minute. Whisk in the garlic and tomato paste, then whisk in the wine. Boil rapidly to reduce by half, about 5 minutes. Whisk in the jam, the remove from heat and whisk in the butter, a little at a time, to make a glossy sauce. Strain if you want to get rid of the jam seeds. Season with salt and pepper to taste, toss in the fresh berries. Thinly slice the breasts and arrange on a platter, preferably on a bed of arugula. Spoon over the raspberry sauce and serve.

Source: "French Food At Home" by Laura Calder

BAHAMAS ~ Simmered Lime Chicken

BAHAMIAN SIMMERED LIME CHICKEN

Simple and quick to prepare. Bahamians soak the chicken pieces in lime juice the day prior for fuller flavor so that's recommended.

1 1/2-2 pounds chicken, cut up (you may use all breast, etc)
1 large onion, sliced
1/4 cup lime juice (2-3 limes)
1/2 teaspoon thyme
Salt and Pepper, to taste
2 tablespoons of cooking oil

In a large skillet, heat the oil; add chicken and onion. Squeeze juice from 2-3 limes over chicken. Add thyme. Simmer for 35 minutes or until fork tender. Add salt and pepper to taste and serve immediately.

Source: S's recipe collection
 

MEXICO ~ Margarita Pie

MEXICAN MARGARITA PIE
Serves 8

"South of the Border" favorite you can make in a snap. It's light, unusual and incredibly tasty. Make it for a crowd, and watch your guests feel the magic of Mexico tickling their taste buds as they slide that first bite into their mouths.

1 7oz package Lemon Gellatin Mix (Jello, etc)
1 7oz package Lime Gellatin Mix
4 cups water
4 eggs, lightly beaten
2/3 cup lime juice
1/2 cup tequila
1/2 cup Mexican Controy, Cointreau, or Triple Sec
3 cups whipped cream
2 9-inch Graham Cracker crusts
1 lime, thinly sliced

Combine lemon and lime dessert mixes. Stir in 1 cup water and beaten eggs. Blend well. Add remaining water and pour into sauce pan. Cook over medium heat, stirring constantly until mix comes to a full boil. Remove from heat. Stir in lime juice, tequila and Controy and chill two hours. Fold whipped cream into chilled mixture. Spoon into pie crusts and chill until firm, at least two hours. Garnish with lime slices.

Source: S's recipe collection

FRANCE ~ Bacon and Hazelnut Leeks

FRENCH BACON AND HAZELNUT LEEKS
Serves 4

Warm leeks napped in smoky bacon cream with the crack of nuts in their bite...

4 medium leeks
4 tablespoons hazelnuts, coarsly chopped
6 strips bacon, cut into pieces
1 tablespoon white wine vinegar
1 cup/250ml heavy cream
Salt and pepper

Bring a large pot of salted water to a boil. Trim all but an inch of green from the leeks. Wash them thouroughly, tie them in a bunch with strings, and plunge them into the boiling water. Cook until tender when pierced with a fork, about 20 minutes. Drain and quickly rinse in cold water to stop the cooking. Drain, remove string, pat dry, and keep warm. Meanwhile, toast the hazelnuts in a dry frying pan, set aside. In the same pan, fry the bacon until crisp; set aside. Deglaze the pan with the vinegar, scraping up any good stick-to-the-pan bits. Pour in the cream and boil for a minute or so to reduce to sauce consistency. Season with salt and pepper, Stir in the bacon and nuts. Place 1 leek on each serving plate, spoon around the sauce, and serve hot.

Source: "French Food At Home" by Laura Calder

FRANCE ~ Rhubarb Water

FRENCH RHUBARB WATER
Makes 4 cups

Here's an elegant and enlivening pale pink drink that's nice to pull out in hot weather. I read that it's meant to be used like cassis: a little in a glass topped up with champagne. But I find the flavor so delicate I prefer to drink it straight myself, ice cold. (says the author, not me)

2 pounds/1kg rhubarb, washed and cut into chunks
3/4 cup/150g sugar, more if desired
1 lemon, thinly sliced

Put rhubarb in a bowl, pour over 4 cups of boiling water, cover, and leave at room temp. The next day, strain the liquid into a saucepan, discarting the rhubarb, add sugar and lemon, and bring to a oil. Boil 5 minutes. Cool. Strain into a bottle, and cork. Serve ice cold. Keeps about a week.

Source: "French Food At Home" by Laura Calder

THAILAND ~ Savory Rice Soup ~ Kao Tom

SAVORY THAI RICE SOUP
Kao Tom

Serves 2-4

This is the Thai version of a gentle rice soup that can be found throughout Asia. The Chinese make it thick and creamy whereas kao tom, as it is known in Thailand, is more of a thin broth. However it is made, it is true comfort food, savoury and nurturing. Add your favourite cooked meat, poultry or seafood, or just serve it simply, with garnishes such as the ones listed below.

100g/4ozs cooked long grain rice
1.2 litres/2 pints good-quality chicken {or vegetable} stock
3 tablespoons fish sauce {nam pla}
Freshly ground black pepper to taste
1 1/2 tablespoons vegetable oil
3 tablespoons finely chopped garlic

For the garnish:
2 spring onions, finely shredded
1 tablespoon finely shredded fresh ginger
1-2 small fresh red or green Thai chillies, seeded and finely shredded
A handful of fresh coriander leaves

Combine cooked rice and stock in a large pan and bring to a simmer. Add fish sauce and black pepper; simmer for 5 minutes. Heat wok or large frying pan over medium heat until hot but not smoking. Add the oil and, when hot, stir in the garlic. Lower heat and stir-fry gently for 20 seconds, until garlic is lightly browned. Remove and drain on kitchen paper. Pour rice and stock into the wok and simmer for 2 minues. Turn into a soup tureen and garnish with cooked garlic, spring onions, ginger, chillies and coriander leaves. Serve at once.

Source: "BBC Books: Simple Thai Cookery" by Ken Hom

BELGIUM ~ Scallop and Endive Pasta

More than 400 differend beers are produced in Belgium. And Belgians like to cook with it.
So-called "French" Fries are actually Belgian Fries. Or so they say.
Did you know that Belgium has more Michelin-starred restaurants per capita than France?

BELGIAN SCALLOP AND ENDIVE PASTA
Serves 4

2 shallots, chopped
2 garlic cloves, chopped
3 tablespoons olive oil
1 pint cherry tomatoes, halved
1 pinch each of thyme, oregano, and basil
4 Belgian endive, cut up
1 1/2 pounds bay scallops
Splash of sherry
2 tablespoons butter
Basil sprigs for garnish
Hot cooked pasta, such as penne or fettuccine

Saute shallots and garlic in oil until shallots are translucent. Add 3 cut up endives, tomatoes, scallops, spices, sherry, and butter. Saute until scallops are cooked through, about 5 minutes; remove from heat. Add the reserved cut up endive and stir. Serve over cooked pasta, garnished with basil.

Source: The Belgian Endive Marketing Board

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