world foodsrecipes 2
Italy − Basic Italian Bread
Biga:
1/2 Teaspoon Active Dry Yeast
1 Cup Lukewarm water
2 Cups Unbleached, All−purpose Flour
Mix the yeast and water together, and then slowly start adding
the flour, mixing well. Cover with plastic wrap and let sit at
room temperature for up to 6 hours. Refrigerate overnight.
Bread:
2 Cups Warm Water (about 90 degrees F.)
1 Pkg. Active Dry Yeast
5−6 Cups All−purpose, Unbleached Flour
2 Ts. Salt
Place the water in a large bowl, sprinkle the yeast overtop and
mix well. Let sit 10 minutes until bubbly. Add the biga, flour,
and salt and stir with a wooden spoon (or mix with your hands)
until everything is mixed. The dough will be fairly wet and
sticky at this point. Cover and let stand in a warm spot for
about 1 to 1 1/2 hours until doubled in volume.
Punch down the dough, folding it over on itself two or three
times, cover and let rise once more until doubled, about 1 hour.
If you choose, you could refrigerate your dough at this time and
leave it overnight to prepare the next day.
Turn out your dough onto a floured baking sheet, and without
overworking it too much, shape into one large or two smaller
round or oval shaped loaves, using as much extra flour as needed
to keep it from sticking. Slash across the tops of the loaves
with a serrated knife or razor just prior to baking.
Preheat the oven to 350F and place a casserole dish with boiling
water on the lower oven rack. Bake your bread 30 minutes, turn
the baking sheet around, and reduce the heat to 300F and bake
for another 30−45 minutes. At this point your bread should be
golden brown and should sound hollow when you tap the bottom.
Allow the bread to cool to room temperature and serve.
Italy − Gnocchi Alla Giordano
2 pounds Baking potatoes
1 cup All−purpose flour
1 Whole egg plus
1 Egg yolk, lightly beaten
2 tablespoons Unsalted butter, softened
1 teaspoon Salt
Freshly grated Parmesan cheese
Tomato sauce
Boil the potatoes in their jackets, drain, peel and put through
a ricer or food mill. While the potatoes are still warm, blend in
the flour, add the egg, egg yolk, butter and salt.
Place the potato mixture on a floured board and knead lightly; the
dough will be soft. Roll the dough in 1" thick sticks about 10" long.
Cut each roll into 3/4" pieces.
Rub each piece of dough lightly over the coarse side of a cheese
grater over a large pot of boiling salted water. Cook the gnocchi
until they rise to the top of the water. Using a slotted spoon,
remove the gnocchi to a warm bowl.
Sprinkle with Parmesan cheese, top with tomato sauce and serve.
Italy − Asparagus Pasta col Pesto
3 cloves garlic, minced
1/4 to 1/2 cup olive oil (do not substitute)
1 cup chopped or sliced asparagus, use only the tender half
or tips (asparagus can be substituted with broccoli,
string beans, or zucchini)
2 tablespoons minced onion
1/4 to 1/2 cup fresh basil, finely chopped
8 ounces pasta noodles of your choice
grated Parmesan cheese
Quick Pesto Sauce: Saute garlic, onion, and basil in olive oil until
the garlic and onion turns light brown. Do not over cook. Set aside
and keep warm.
Prepare the pasta of your choice according to package directions
except for the following:
Add 1 to 2 cups additional water. Just before water begins to boil,
add the asparagus or the vegetables of your choice. When the water
begins to boil add the pasta and cook according to directions
Drain the pasta and vegetable mixture and pour the pesto sauce over
the top, tossing lightly to coat. Top with parmesan cheese and serve
with French bread and additional parmesan cheese.
Japan − Yakitori
The sauce:
1 tablespoon granulated sugar
1/4 cup mirin (sweetened cooking sake)
1/2 cup sake
1/2 cup soy sauce
Mix ingredients over high heat and bring to a boil. Reduce heat to
medium−low and simmer until reduced to one cup. (About 10 to 15 min.)
Set aside.
12 ounces of boned, skinless chicken
8 ounces of chicken livers
cold water
4 medium dried chinese black mushrooms, soaked in hot water
until soft
2 medium green bell peppers
1 medium leek
16 to 20 skewers
1 lemon, cut into wedges
Soak the bambo skewers in cold water while you cut up the ingredients.
Cut the chicken into squares and the liver into squares and place the
livers into the cold water and cover. Let stand 5 min. then drain and
pat dry.
Remove the mushroom stems from the water and cut each cap into halves.
Then cut each green pepper into 1−inch squares. Cut the leeks into
1− inch lengths.
Thread the pieces of food on the skewers in alternating order, then
place on a hot grill and baste with the sauce. Cook for about 3 to 4
min. Do not overcook or the chicken will be dry.
Serve with the lemon wedges.
Korea − Kim Chee
2 pounds napa or celery cabbage
1/2 cup coarse salt
4 cups water
1 1/2 tablespoons crushed red pepper flakes
1 clove garlic, finely minced
1 teaspoon fresh ginger, minced
1 tablespoon granulated sugar
2 green onions, finely chopped
Rinse the cabbage in cold water and drain. Cut the cabbage
into 1−1/2−inch squares. Sprinkle with salt, add the water,
and let stand overnight.
Rinse the cabbage in cold water and drain. Using a wooden spoon,
blend the remaining ingredients and stir this well into the
cabbage pieces. Pack into a quart jar or other container and cover.
Place the jar in a plastic bag to prevent the odors from spreading
to other foods. Refrigerate and let stand four to five days to cure.
Libya − Halawah Bil−Fawaaki
2 large plums, diced
1 large apple, peeled, cored, and diced
2 medium peaches, diced
1 cup diced cantaloupe
1/4 cup raisins
2 tablespoons lemon juice
1/2 cup honey, melted
3 tablespoons butter, melted
1 teaspoon cinnamon
1/2 cup couscous
2 tablespoons crushed pistachios
Combine, plums, apple, peaches, cantaloupe, raisins, lemon juice,
and honey in a saucepan; then cover and cook over low heat for
10 minutes. Add butter, cinnamon and couscous. Cook over low heat,
stirring often, until couscous is done.
Transfer to a serving bowl and allow to cool for 1 hour. Sprinkle
with pistachios just before serving.
Mexico − Carne Asada
2 pounds flank steak
12 flour tortillas
1/2 cup tequila
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
4 cloves garlic crushed
1 medium onion chopped
1 teaspoon black pepper
1 cup salsa
1 cup guacamole
1 teaspoon tobasco
Mix juices, garlic, onion, tequila, tobasco and pepper in a
bowl. Add meat and marinate both sides. Cover and refrigerate,
turning meat over occasionally. Let sit for 4 hours or more.
Preheat grill. Place a few drops of water on each tortilla,
stack and wrap in aluminum foil. Place on grill. Remove meat
from marinade, reserving marinade. Place on grill. Turn steak
and tortillas once during cooking. Brush steak with remaining
marinade.
Cook to your liking (12 to 15 minutes for medium−rare). Cut
into thin slices. Place a few slices of steak on each tortilla
with salsa and guacamole and serve.
Mexico − Flan
1/2 Cup Sugar
1 Cup Milk
3 Large Egg yolks
1 Teaspoon Vanilla extract
14 Ounce Sweetened condensed milk
3 Large Eggs
1/2 Teaspoon Almond extract
In a small saucepan melt sugar over moderate heat, stirring
frequently, until sugar is a dark, caramel−colored liquid. Remove
from heat and pour into a 4 cup metal ring mold or 8 individual
molds. Quickly turn mold to coat bottom and sides with the caramel.
Let cool so caramel hardens.
Heat oven to 325F. Put the condensed milk, milk, eggs, egg yolks
and flavorings into an electric blender. Cover and blend to mix well.
Pour mixture into mold; put mold in a larger pan filled with water
to depth of 1/2". Bake for 1 hour. Remove from oven and remove mold
from water. Cool and then refrigerate up to 2 days.
Cover mold with an inverted serving platter. Hold mold and platter
together and turn them over. Lift off mold. Caramel will fall as
a liquid sauce over the custard.
Mexico − Sopaipillas
4 Cup Flour
2 Teaspoon Sugar
1/4 Cup Shortening or lard
1 Tablespoon Baking powder
1−1/2 Teaspoon Salt
1 1/4 Cup Water or more if needed
Sift dry ingredients together. Cut in shortening until crumbly.
Add water and mix until holds together. Knead 10−15 times until
dough forms a smooth ball. Cover and let set for 20 minutes.
Divide dough into two parts. Roll dough to 1/8" thickness on
lightly floured board. Cut into 3" squares or triangles. Do not
allow to dry; cover those waiting to be fried. When ready to fry,
turn upside down so that surface on bottom while resting is on top
when frying. Fry in 3" hot oil until golden brown, turning once.
Add only a few at a time to maintain proper temperature.
Drain on paper towels.
Netherlands − Oliebollen
1 envelope dry yeast
3 tablespoon sugar
1/2 cup warm water
(Put yeast and sugar in warm water and soak 10 minutes)
2 well−beaten eggs
1/2 cups warm water
1/2 teaspoon vanilla
1 teaspoon salt
4 cups flour
2 cups seedless raisins
3 apples, peeled and diced
powdered sugar to dust
Mix together yeast mixture, eggs, water, vanilla and salt.
Add to flour slowly while mixing. Add fruit, combine and
let rise 1 1/2 hours.
Drop small portions in hot frying oil; cook until browned,
drain, and dust with powdered sugar.
Newfoundland − Salt Cod Chowder
1 lb. salt cod fish
1/4 cup finely diced fat salt pork
1 medium thinly sliced onion
3 cups diced raw potatoes
1 cup diced raw carrot
3 cups boiling water
1 tsp. salt
1/2 tsp. pepper
1 cup canned corn niblets
3 cups heated milk
Freshen salt cod by soaking it overnight in cold water to cover.
Drain, and place in a stewing pot, and cover with fresh water.
Bring to simmer with low heat, Drain, if the fish is still too
salty, add fresh cold water, and bring to simmer again, and drain.
Fry salt pork in stewing pot until crisp. Remove fried pork scraps
and reserve for garnish. Cook onion in pork fat until tender. Add
potatoes, carrots, water, salt, and pepper and cook covered about
ten minutes, or until vegetables are tender. Add corn and heated
milk and freshened salt cod. Bring chowder to a simmering temperature,
but do not boil. Garnish with the pork scraps.
Serve hot, with freshly baked home made bread or rolls and butter.
Nicaragua − Gallo Pinto
1 cup gallo pinto beans
1 bay leaf
1 small onion, peeled
1 whole clove
2 cloves garlic, peeled
salt
1 1/2 cups long−grain white rice
4 tbsp olive oil
1 onion, finely chopped
Freshly ground black pepper
Soak the beans in a pot in cold water covered by at least three
inches of water at least four hours. Drain the beans and place in
a large pot with two quarts of water. Pin the bay leaf to the onion
with the clove, and add to the beans. Add the garlic. Gradually bring
the beans to a boil, skimming off any foam. Reduce the heat and
gently simmer the beans, uncovered, until tender, about 1 1/2 hours,
adding salt, to taste, during the last ten minutes. Drain the beans
and refresh under cold water. Discard the onion.
Bring 2 1/2 cups of water and 1 teaspoon salt to boil in a large
heavy saucepan. Add the rice and return to a boil. Reduce the heat
and gently simmer the rice until tender, about 18 minutes. Let the
rice sit, covered, five minutes, and fluff with a fork.
Heat oil in a large frying pan. Add the onion and thoroughly brown
over medium heat, about five minutes. Add the beans and rice and
cook over medium heat until the rice is lightly browned and the
mixture is very aromatic, about five minutes.
Correct the seasonings before serving.
Norway − Norwegian Meatballs
1/4 cup milk
1/2 cup cornstarch
1 pound ground chuck
1 medium onion, finely chopped
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
1 egg
2 tablespoons vegetable oil
2 (13 1/2 oz.) cans beef broth
4 cups hot mashed potatoes
2/3 cup sour cream
Fresh dill sprigs
In large bowl, mix milk and 1/4 cup of the cornstarch until well
blended. Add meat, onion, salt, nutmeg, pepper, and egg. Mix until
well blended. Cover. Refrigerate at least 20 minutes for easier
shaping.
Shape chilled meat mixture into 1−inch balls. In 12−inch skillet,
over medium heat, heat oil until hot. Cook meatballs, half at a time,
until browned on all sides, about 8 to 10 minutes. Remove with a
slotted spoon. Drain on paper towels.
Pour off all but 1/4 cup drippings, adding oil if necessary, to make
1/4 cup. In a medium bowl, mix beef broth and remaining 1/4 cup
cornstarch until well−blended. Pour into skillet. Over medium heat,
cook while stirring constantly, until sauce boils and thickens.
Add the meatballs. Reduce heat to low. Cover and simmer 15 minutes.
Stir in sour cream and remove from heat.
Spoon hot mashed potatoes in center of platter. With slotted spoon,
place meatballs around potatoes. Garnish potatoes with dill sprigs
and serve gravy on the side
Peru − Papas a la Huancaina
10 medium potatoes (new potatoes are best)
1 pound feta cheese
2 small hot peppers
1 cup evaporated milk
1/2 cup vegetable oil
2 cloves garlic
8 saltine crackers
1 tsp. prepared mustard
salt and pepper
lettuce
3 hard cooked eggs
black olives
Cook and peel potatoes and allow to cool.
In a blender, blend the cheese, peppers, milk, oil, garlic,
crackers, mustard, salt and pepper. The sauce should be fairly
thick; add crackers if not thick enough, add milk if too thick.
Lay a bed of lettuce in a serving dish and place the potatoes
on top. Cover with the sauce. Cut the hard boiled eggs in half
and place on top of the potatoes. Add black olives if desired.
Philippines − Pancit Canton
1/2 pound pork, cubed
1 chicken breast, cubed
3 cups chicken broth
1 tablesoon cooking oil
2 tablespoons minced garlic
1/2 cup chopped onion
1 tablespoon salt
1/2 pound small shrimps, peeled and deveined
1 tablespoon black pepper
2 cups cauliflower (divided into florets)
2 cups snow peas
2 cups cabbage, sliced into 1 inch strips
1 cup diced carrots
1 cup sliced celery
2 tablespoon soy sauce
1 tablespoon sesame oil
12 ounces Cantonese noodles (egg noodles)
In a frying pan, heat oil and saute garlic until brown. Add onion
and cook until transparent. Season with salt. Stir in pork, chicken,
shrimps and pepper. Simmer for 20 minutes. Add broth and vegetables.
Season with soy sauce and sesame oil. Add noodles and cook until
noodles are flexible and not crunchy. Season with salt and pepper
to taste. Top with scallions if desired.
Poland − Babka
1 1/4 cups butter or margarine, softened
2 cups milk
1 cake yeast
1/2 cup warm water (110 degrees F)
5 eggs
4 egg yolks
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange flavored liqueur, optional
grated zest of 2 oranges
grated zest of 1 lemon
9 − 10 cups all−purpose flour
1 1/2 cups currants
1 1/2 cups raisins
1 1/2 cups golden raisins
1 cup chopped slivered almonds
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup all−purpose flour
Place yeast in a small bowl, and pour warm water over it. Stir
with a spoon to break up the yeast. Set aside for 2 to 3 minutes.
In a small saucepan, scald milk. Add 1 cup butter or margarine,
and stir until melted. Remove from heat, and let cool until lukewarm.
In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer
with a paddle attachment. Add sugar and salt, and continue to beat
until mixture is thick and pale. Add vanilla, orange−flavored liqueur,
zests, and yeast mixture. Combine. Beat in 4 cups flour gradually.
Add milk mixture alternately with remaining 4 cups flour while
beating on medium speed. Add up to an additional 1 cup flour if the
dough is sticky. Mix in currants, raisins, golden raisins, and almonds.
Transfer dough to a clean large bowl. Knead using a large wooden
spoon until the dough pulls away and doesn't stick to the spoon,
about 8 to 10 minutes. Transfer dough to a large buttered bowl,
and turn to coat. Cover with plastic wrap. Place in a warm place
until dough reaches the top of the bowl, about 1 to 2 hours. Punch
the dough down, re−cover the bowl, and allow to rise again.
Butter 3 angel food cake pans. In a small bowl, combine 1 cup flour,
4 tablespoons butter or margarine, brown sugar, and cinnamon to form
crumb topping. Sprinkle evenly among the 3 pans.
Preheat oven to 350 degrees F.
Punch the dough down again. Turn out onto a lightly floured surface.
Knead for 1 minute. Cut into thirds, and transfer dough to prepared
pans. Cover loosely with plastic wrap. Allow to rise to the top of
pan. Beat remaining egg, and brush the top of the dough.
Bake until golden brown and hollow sounding when tapped, about
30 to 45 minutes. Immediately turn out onto a cooling rack so bread
does not stick to the pan. Cool.
Poland − Pieczen Siekana
3 pounds ground beef
1 pound ground pork
1/4 pound kidney fat, chopped fine
1 cup bread crumbs, day old
1 onion, chopped fine
2 egg yolks
1/4 pound salt pork, chopped
3 tablespoons butter
1 tablespoon flour
1/2 teaspoon savory
1/2 cup heavy cream
Salt and pepper
Fry onion in butter until transparent, not yellow. Combine the meat,
kidney fat, salt pork, bread crumbs, onion, egg yolks, and seasonings
and mix very thoroughly with your hand. Shape into a loaf, rub with
butter and bake at 350F for one hour. Baste often. In the last 15
minutes, sprinkle flour on meat and add cream.
Portugal − Caldeirada De Peixe
1/2 pound fish or shellfish, any kind
1/2 teaspoons salt
4 tablespoons olive oil
2 onions, chopped
8 tomatoes, peeled & chopped
1 green pepper, seeded & chopped
4 large cloves garlic, crushed
1 pinch nutmeg
1/2 teaspoon ground allspice
3 teaspoons piri−piri sauce (recipe follows)
1 small glass dry white wine
1/2 ounce cilantro, chopped
4 slices of bread with the crusts cut off
Clean the fish and cut into fairly small pieces,
removing as many bones as possible. Sprinkle the salt
over the fish and leave while you make the following
sauce. Heat 2−3 Tbsp of the oil in a saucepan and stir
in the onions, tomatoes and pepper. Cook gently until
they start to soften, then put in the garlic, nutmeg,
allspice and piri−piri sauce. Add the wine and a
little water. Cook for about 5 minutes, stirring
frequently, then remove from the heat. Lightly oil the
bottom of a shallow, ovenproof dish (preferably
earthenware). Put in a layer of fish followed by a
layer of sauce and sprinkle with coriander. Continue
with these layers until the ingredients are used up.
Cover the top of with the bread and sprinkle well with
the remaining oil or dot with a little butter. Cook in
a pre−heated oven at 350F for about 30 minutes or until
the fish is tender. Serve with boiled or sliced and fried
potatoes, bread and a slad to make a substantial main meal.
If you cannot obtain coriander leaves, you can use fresh
parsley instead, but this will alter the flavor of the dish.
Piri−Piri Sauce:
1 1/4 cups olive oil
8 chilli peppers with tops removed
1 small piece lemon rind
1 bay leaf
Pour the oil into a small, screw−top jar and add the chilli
peppers, bay leaf and lemon rind. Screw on the top and shake.
Leave to stand in a warm place for at least 24 hours before use.
It will keep at room temperature indefinitely.
Puerto Rico − Taino Pollo Picante
1 4−pound chicken
8 garlic cloves, peeled
1 teaspoon salt
1 tablespoon chopped fresh oregano
1 teaspoon black peppercorns
4 small hot chili peppers
1 teaspoon minced fresh gingerroot
1/4 teaspoon saffron threads
1/2 teaspoon ground cumin seeds
1/2 cup olive oil
2 teaspoons paprika
3 chopped green onions
2 medium tomatoes, chopped
1/3 cup chicken stock
1/2 cup burgundy
1 tablespoon chopped fresh cilantro
Garnish: lemon wedges
Wash the chicken parts, pat dry and remove the skin. Place in a
deep square pan and set aside. In the belly of a mortar, combine
garlic, salt, oregano, and black peppercorns. Press down with the
pestle until garlic is crushed and peppercorns are cracked, then
add the chili peppers, minced ginger, and saffron threads. Slowly
pound the mixture until achieving a paste and incorporate the oil
slowly. At the same time, stir with a spoon to break down the paste.
Spread the mixture evenly over the chicken parts, lifting the
chicken pieces to ensure distribution of the marinade to the bottom
of the chicken parts. Sprinkle all parts with paprika. Cover and
refrigerate overnight. If no mortar and pestle is available, execute
the steps in a blender set on low speed until all the ingredients
are coarsely chopped, then remove the canister, add the oil and
shake or stir to break down the paste and blend the ingredients.
In a preheated deep skillet, over low−to−medium heat, arrange
marinated chicken pieces side by side and brown the chicken on all
sides. Spread the chopped onions, chopped tomatoes, and drizzle the
burgundy over the chicken parts. Cover and finish cooking on low
heat for approximately 35 minutes. Remove from heat and sprinkle
chopped cilantro on the chicken prior to serving.
Puerto Rico − Sancocho
2 tablespoons olive oil
5 garlic cloves, minced
1−1/2 pounds top round beef, cubed into 1−1/2−inch pieces
1/3 cup chopped yellow onions
1/3 cup chopped green pepper
1/3 cup chopped celery
1 teaspoon minced fresh ginger root
1 chili pepper; seeded and minced
5 sprigs of cilantro, chopped
1/4 teaspoon ground cumin
1 teaspoon pulverized rock salt
1/4 teaspoon ground white pepper
1/3 cup burgundy wine
4 medium tomatoes, cored and chopped
4 quarts beef stock
2 green bananas, peeled and slice into 1−inch pieces
1 yellow plantain, peeled and sliced into 1/2−inch pieces
1 medium sweet potato (1/2 pound), diced into 1−inch pieces
1/2 pound butternut squash, peeled and cubed into 1−inch pieces
3 medium new potatoes, scrubbed clean and quartered
1 large chayote, peeled, cored, and diced into 1−inch pieces
2 ears of white corn, cleaned and sliced into 6 parts each
In a preheated kettle over low−to−medium heat, combine olive oil,
garlic, beef cubes, and onions, stir until beef is brown on all sides
and onions begin to clear. Fold in chopped pepper, celery, ginger root,
chili pepper, cilantro, cumin, salt, white pepper, burgundy wine,
tomatoes, and 1 quart of beef stock. Cook down until stock is reduced
by half.
Stir beef, then fold in all the remaining vegetables and beef stock.
Continue to cook until meat is tender and the vegetables soft.
Russia − Blinis
2 cups milk, scalded and cooled
2 packages quick rising yeast
1/2 cup warm water (105F)
1 teaspoon sugar
1/2 cup buckwheat flour
2 cups all−purpose flour
3 eggs, separated
1/2 teaspoon salt
3 tablespoons sour cream
3 tablespoons melted butter, cooled; plus more for cooking
1 1/2 cups additional milk
Put the yeast in water and add sugar. Let sit for 5 minutes,
then stir to dissolve the yeast.
In an electric mixer combine the scalded (cooled) milk, yeast
mixture, both flours, the egg yolks only, salt, sour cream,
and melted butter. Mix thoroughly. Beat the egg whites until
they form soft peaks and gently fold into the batter. Allow
to rise for 30 minutes, and then stir in additional milk.
Heat an electric skillet to 400F, or a large frying pan on
medium high. Brush the pan with a bit of butter and fry the
pancakes using 3 tablespoons of batter for each. They should
be about 3 to 4 inches in diameter. Cook until golden and
turn. Serve with lumpfish caviar and/or sour cream.
Russia − Pelmeni
2 cups flour
1 cup milk or water
1/2 teaspoon salt
1 tablespoon vegetable oil
3 eggs
1/2 pound beef
1/2 pound pork
1 medium onion
salt and pepper, to taste
Grind beef and pork twice in meat chopper. Then add chopped onion,
salt, and pepper. To make mincemeat more tender and juicy, add a bit
of milk. Reserve.
Mix flour with eggs and milk, salt and oil until a soft dough forms.
Knead on floured surface until dough is elastic. Take some dough and
make a "sausage" (1 inch in diameter). Divide into pieces (1 inch
thick). Roll each piece so that they are 1/16 inch thick. Take a glass
or a cup and make 2 inch rounds. Fill each round with 1 teaspoon of
the mincemeat, fold into half−moons. Pinch edges together and connect
the opposite sides. Pelmeni can be frozen to be cooked later (you can
keep them in the freezer for a long time), or cooked immediately.
To cook pelmeni, boil in a lot of water, as they can stick to each
other. Salt the water rather heavily. Carefully drop pelmeni into
boiling water. Stir them from time to time and boil for 20 minutes.
Pelmeni are served with butter, sour cream, vinegar, or ketchup.
Switzerland − Swiss Fondue
10 oz. grated Swiss Cheese
10 oz. Grated Gruyere Cheese
15 oz. White Wine (dry)
2 oz. Kirschwasser (cherry brandy)
1 clove Garlic
3 teaspoons Cornstarch
pinch Nutmeg & Pepper
2 lbs. French Bread
Cut bread into 1/2 − 3/4 inch cubes. Rub serving dish with
garlic, and add bread cubes.
Mix cornstarch and Kirschwasser together.
Heat wine until it starts to boil. Then add the grated cheeses,
stirring constantly until the cheese has melted. Do not boil.
Add the cornstarch − Kirschwasser mixture to the melted cheese,
stirring until it is a creamy consistency. Add nutmeg and pepper.
Serve at once in a fondue pot.
Syria − Koosa
6 small zucchini (or 3 large cut in half)
1/2 pound ground lamb (or beef)
1/4 cup uncooked rice
2 pressed garlic cloves
1 minced onion
2 teaspoons salt, divided into two−one teaspoon portions
1 8−oz. can tomato sauce
3 cups water
2 tablespoons lemon juice
Wash zucchinis and cut green caps off.
Core each zucchini with a coring knife, scooping out insides.
Save the insides and set aside.
Mix lamb (or beef), rice, garlic, onion and 1 teaspoon salt.
Knead well. Stuff each zucchini with the meat mixture.
If you have more meat mixture than zucchini , make meatballs out
of the remaining stuffing. In the bottom of a 5−quart pot, place
the insides of the carved zucchinis, then arrange the stuffed
zucchini on top of them. Add remaining salt, tomato sauce, water
and lemon juice. Bring to a boil on high heat.
Reduce to medium heat and cook for 20 minutes, or until tender.
Serve with rice or bread.
Tunisia − Salata Mechouia Nablia
1 pound large red peppers
1 fresh red chili
2−4 garlic cloves, unpeeled
3 well flavored tomatoes
1 teaspoon caraway seeds
2−3 tablespoons olive oil
salt
quarters of hard boiled eggs, chunks of canned tuna fish and
black olives to serve
Preheat the broiler and place the peppers, chili, garlic and
tomatoes in a broiler pan and cook, turning occasionally until the
skins are charred and blistered, and the garlic is soft. Leave to
cool then peel the vegetables. Discard the cores and seeds from
the peppers and chili, and the seeds from the tomatoes.
Put all the vegetables into a blender or food processor. In a
frying pan, gently heat the caraway seeds and oil until fragrant.
Add to the blender or food processor with the salt and puree to
a paste. Chill before serving. Serve in a bowl with quarters of
hard boiled eggs, chunks of tuna fish and black olives.
Turkey − Eggplant Imsakaa
2 eggplants
1 tablespoon salt
1/2 cup vegetable oil
1 pound lamb (or beef), cut into 1/2 inch cubes
1/2 teaspoon salt
1/4 teaspoon black ground pepper
1/2 teaspoon Middle Eastern spice
1 8−oz. can tomato sauce
2 cups water
2 medium ripe tomatoes, sliced
Slice eggplants lengthwise into 1/2 inch thick slices.
Sprinkle 1 tablespoon salt on the sliced eggplant, place eggplant in
a colander, let drain for one hour then rinse and pat dry.
In a skillet, heat oil. Fry eggplant in hot oil on each side until
golden brown. Place fried slices on paper towels to absorb excess oil.
Discard frying oil. In the same frying pan, cook lamb (or beef) on
medium heat until all broth evaporates. Add salt, pepper and spice,
stir for about 10 minutes.
In a 9x13x2 inch, or similar size pan, place one half of the eggplant
slices on the bottom. Place the meat mixture on top of the eggplants,
then place the rest of the eggplant slices on top of the meat mixture.
Pour the tomato sauce and water on top of the layers, then place the
tomato slices. Bake in a 350F oven for about 45 minutes or until stew
becomes thick and bubbly. Let stand for about 10 minutes before
serving. Serve with Pita bread and/or rice.
United States − Flag Cake
1 − 9X13 inch white cake
2 pints strawberries
1 pint bluberries
Boiled Icing
Boiled Icing:
1 cup white sugar
1/3 cup water
1 tablespoon light corn syrup
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar
Combine sugar, water, corn syrup, and salt in a saucepan; stir
until well blended. Boil slowly without stirring until mixture
will spin a long thread when a little is dropped from a spoon
(hold the spoon high above saucepan), or reaches 238F − 242F.
In a large bowl, beat egg whites with a mixer until they are
stiff, but still moist. Pour hot syrup slowly over egg whites
while beating. Continue until mixture is very fluffy, and will
hold its shape. Add vanilla, and beat until blended. If icing
does not seem stiff enough, beat in 2 or 3 tablespoons confectioners
sugar 1 tablespoon at a time until stiff enough to hold its shape.
De−stem the strawberries and cut in half. Spread boiled icing
on cake. In the top left hand corner of the iced cake, make a
four inch tall by five inch wide rectangle with the blueberries.
Lightly press the berries into the icing. Fill in the rectangle
with remaining blueberries in rows. The white space in between
will resemble stars.
Place strawberries cut side down in rows going across horizontally.
The bottom stripe is red, so start with that row. Be sure to
press the berries lightly into the frosting.
