Polvorones - Mexican wedding cookies

Ingredients:

1 c. butter
1/2 c. sifted confectioners sugar
1 t. vanilla extract
2 c. all purpose flour, sifted
1/2 c. finely chopped pecans
1/8 t. salt
additional confectioners sugar, sifted, for rolling cookies in

Instructions:

Preheat an oven to 325 ∘F.  Cream butter and 1/2 cup of confectioners sugar with vanilla in a large bowl.  In another bowl, combine flour, pecans, and salt.  Stir dry ingredients into creamed mixture.  Shape dough into 1 inch balls and place on an un-greased baking sheet.  Bake for 20-25 minutes till lightly golden brown.  Roll warm cookies in confectioners sugar and cool on wire racks.  Then roll again in confectioners sugar.  Store cookies in an airtight contain to preserve freshness.

Corn Tortillas

The joy of fresh corn tortillas is easy with the help of a tortilla press.  I used to roll them with a rolling pin, and the press cuts the prep time almost in half.


Ingredients:

1 c. masa harina
2/3 c. water
1/8 t. salt
1 t. lime juice

Instruction:

Mix ingredients till moist and combined.  Dough should stick together when made into a ball.  If dough is to sticky, add a little more masa harina, if too dry a dab of water.  Let dough rest for a few moments.  Heat a large cast iron skillet or non stick griddle to medium hot.  Make dough balls almost the size of golf balls.  You can either press them between plastic in a tortilla press or roll out on a flat surface between plastic wrap with a rolling pin to about 1/8 inch thick.  Cook tortillas for about 1 minute on each side, not to make crispy though.  Add finished tortillas to a tortilla warmer to keep hot or a, warm towel that was misted with water.

Note:  Using a tortilla press makes simple work of making tortillas, with consistent results in thickness every time.  I recommend using two pieces of plastic wrap to avoid tortillas from sticking to the press. I found my Norpro tortilla press on Amazon.com for under $16.

Spicy Roasted Pepper Salsa

 Ingredients:

1 can of crushed tomatoes (28oz)

4 jalapenos

4 serrano

4 red chili peppers

1-2 tomatoes

1 medium yellow onion

1/2 c. loosely packed cilantro
1 chile from chili in adobo 

1 t. New Mexico chili powder

1/2 t. cumin

1/2 t. Mexican oregano

1-2 cloves garlic

2-3 T. lime juice

1 t. salt

1/4 t. cayenne pepper if you like it more spicy (optional)

1 oz. of tequila (optional)

Instruction:

Cut chilies in half and remove seeds and roast in a toaster oven or on a BBQ grill, till chili peppers skins are chard a bit.  Do the same with the whole tomatoes and half of the onion.  Careful of pepper gas when working with chilies.  You may also want to wear gloves to protect your hands.  Set chilies aside to cool.  In a food processor add the can of crushed tomatoes.  Chop the other half of onion, chili in adobo and garlic and add to food processor.  Pulse one to two times.  Add the New Mexico chile powder, cumin, oregano, salt, lime juice, cayenne pepper and tequila if using.  Pulse for one to two times.  Add cooled chilies to food processor along with cilantro, roasted onion and roasted tomatoes.  Pulse a couple of times to combine mixture.  Taste for salt, lime and spice.  Add ingredients accordingly to your taste.  Salsa tastes best when refrigerated a couple of hours after making to let the flavors meld.

Thai Drunk Fish

This recipe packs the fresh taste of Thai herbs which make it is so refreshing!  Careful when making this one, as I have managed to catch the stove on fire a couple of times with oil (gas stove).  Trust me, this will be your next favorite fish recipe ever!

Ingredients: 

1 cleaned whole fish, such as talapia, rainbow trout, sea bream, snapper, or other white fish

1/2 tsp. salt

1 Tbsp. or more fresh lime juice

1/2 cup white flour

1 to 1 1/2 cups canola, sunflower, or other oil

garnish: tomato and cucumber slices, plus handfuls of fresh basil and cilantro 

Sauce:

6 cloves garlic
juice of 1 lime (about 1/4 cup)
1/2 tsp. white or black pepper
3-4 green onions, sliced
1/2 loose cup fresh cilantro (including stems)
3 Tbsp. fish sauce
3 Tbsp. palm or brown sugar
4-5 lime leaves, sliced into slivers
1/4 cup fresh basil
1/4 cup coconut or other good-tasting oil
1-2 red chilies, or 2-3 tsp. chili paste (Thai)
2 Tbsp. water

Instruction: 

Rinse the fish and pat dry. Using a sharp knife, make 3-4 slightly diagonal cuts along each side. Squeeze about 1 Tbsp. of lime juice over the fish, then sprinkle with salt. Repeat on both sides. Set aside while you prepare the sauce.

Place all sauce ingredients in a food processor and process until you have a beautiful bright green paste-like sauce.

Taste-test the sauce, adding more fish sauce if not salty enough, more sugar if too sour, or more chili/chili sauce if not spicy enough.

Pour sauce into a sauce pan and set aside until later. Spread flour over a plate or other clean surface. Then dredge the fish in it, turning until it's well coated. Set fish beside the stove, with tongs and a paper towels.

Pour enough oil into a large frying pan (large enough for the fish) so that oil is about an 1 inch deep. Turn heat on high. When you see bubbles forming on the bottom of the pan. When hot enough, carefully place fish in the oil. Careful, if there is any liquid on the fish it could pop when you add the fish! Turn the heat down to medium, or just above medium. Allow fish to cook at least 3 minutes per side before turning, this will set the skin from sticking. Depending on how thick your fish is, it will take 8-12 minutes to cook. The fish is done when the skin is golden-brown and the flesh inside the cuts is white and opaque.

Turn off the heat and remove fish from oil. Set it on the paper towel to drain and crisp up. Meanwhile, place sauce over medium heat for a minute or two - just until warm enough to serve. Note: If you boil the sauce, you will lose its fresh flavor!

To serve, place fish on a large platter, and surround it with the sauce. Garnish with slices of tomato, cucumber, plus a few sprigs of cilantro and basil. Enjoy while hot as it cools very quickly!

The herb green sauce.

Bloomer with Poppy Seeds

This bread is very simple in ingredients and turns out a huge loaf.  I make this bread quite often, as it is a staple around my home.

Makes:  one large loaf

Ingredients:

6 c. white bread flour
2 t. salt
2-1/4 t. active dry yeast
1-7/8 c. warm water

For the Topping:

1/2 t. salt
2 T. water
poppy seeds for sprinkling

Instruction:

In a large bowl or in a stand mixer, add flour, salt, and yeast.  Whisk ingredients together.  Make a well in the center and add the warm water a little at a time while mixing.  Mix all ingredients until combined.  Move dough to a clean work surface and need for several minutes.  Dough should be firm and not sticky.  Lightly oil a large bowl and add dough, cover and proof for about an hour, or till dough has doubled in size.  Punch down dough and turn out onto a lightly floured surface.  Roll out into a rectangle.  Starting at one end, start to roll the dough up to form a log shape, making sure to press together the layers as not to have air pockets.  Seal seam together by pinching and smoothing out.  Add loaf to a lightly greased baking sheet, seam side down, tucking under the sides if needed.  With a sharp knife or a lance, cut 6 diagonal cuts on top of the loaf.  Cover and let rise for 15 minutes.  Preheat an oven to 450∘F.  Combine water and salt in a bowl.  Using a pastry brush, glaze the top of the loaf with the salt water mixture.  Sprinkle with poppy seeds.  Spray oven with water, and bake bread for 20 minutes, then reduce the heat to 400∘F, and bake for 25 minutes more until golden.  If bread begins to brown to quickly, tent with a piece of foil.  Transfer bread to a wire rack to cool.

Note:  You can replace half of the flour with whole wheat for a rustic loaf.

Spicy Plum Chutney

I reviewed about 12 recipes and then decided to compose my own recipe. 

Makes:  about 5 cups

Ingredients:

10 red plums, chopped with stones removed
1 medium red onion, chopped
3 lg cloves of garlic, minced
3 T. crystalized ginger, minced or finly chopped
1 lg jalapeno, minced
1/4 c dried cranberries
1 c packed brown sugar
1 t. salt
1/4 t. ground cayenne pepper
3/4 t. ground cinnamon
2 t. corriander seeds, ground
4 cloves, ground
1/4 t. anise seed, ground
1/2 t. brown or black mustard seed
1/2 t. ground cumin
1/2 t. red pepper flakes
1/4 t. back pepper, freshly ground
1/4 c. red wine vinegar
1/4 c. cider vinegar

Instruction:

In a large sauce pan or dutch oven, add mustard seeds and cook on medium heat till they start to pop.  Add all other ingredients into pan and stir to combine.  Bring to a boil over medium heat, stirring occasionally.  Then reduce to simmer, stirring occasionally for about 35-45 minutes, or till thickened.  Chutney can be canned per manufacture instruction, for longer storage, or in jars with lids sealed tight in the refrigerator for about a month.

Cheese and Spinach Stuffed Portoblellos

Makes:  2

I found this recipe in a magazine at my sister in laws house while traveling late this spring.  I managed to prepare it at her house and used their new super deluxe grill to cook these.  If you have a gas grill, give it a try.  I have also prepared these in a toaster oven with great results as well.  The option is yours.


Ingredients: 

2  large, 6 inch portobello caps
2 cups spinach, chopped
1/2 c. panko bread crumbs
1/2 c. mozzarella, shredded
1 shallot, finely chopped
1 medium tomato
3 T. of grated Parmesan cheese, divided
1 T extra virgin olive oil
1/4 c. ricotta cheese
salt and freshly ground black pepper


Instruction:

Preheat a hot grill, or turn on the broiler on an oven.  Lightly brush olive oil over portobellos.  If grilling, only cook the gill side, for 5 minutes, on medium.  If using an oven lay the protobellos gill side down on a cooking sheet and broil for 5 minutes.  In a bowl, combine spinach, breadcrumbs, mozzarella, shallots, tomato, 1-1/2 tablespoons of Parmesan, salt, pepper, and olive oil, then toss.  On a cooking sheet, place portobellos gill side up.  Heap spinach topping onto portobellos, 2 tablespoons of ricotta cheese to each mushroom and garnish with remaining Parmesan cheese.  Heat portobellos till heated through and ricotta has turns a golden brown, approx 5 minutes.

Cranberry Liqueur

Ingredients:

16 oz. fresh cranberries
4 c. sugar
1 c. water
3 c. 80 proof vodka
1 cinnamon stick
zest from one lemon

Instruction:

Combine sugar and water in a medium sauce pan.  Cook over medium heat for 5 minutes or until sugar dissolves, stirring constantly.  Remove from heat and cool completely.  Place cranberries in food processor and process till finely chopped.  Combine sugar mixture, cranberries, cinnamon stick, lemon zest and vodka in a large bowl.  Stir to mix.  Pour mixture into large canning jars or canning containers.  Let liqueur mixture stand for 3 weeks in a cool dark place, tipping jars once a week to mix gently.  Strain the cranberry mixture though a cheese cloth lined sieve in to a bowl.  Discard solids.  Carefully pour liqueur into clean bottles or jars.  Liqueur can be stored for up to a year.

Vanilla Extract

Makes:  one liter

Ingredients: 

10 vanilla beans of your choice, split lengthwise
1 liter of quality vodka

Instructions:

Split vanilla beans lengthwise be careful not to loose any of the seeds.  Open bottle of vodka and insert one at a time.  Close lid tightly and invert bottle gently 2 times.  Store in a dark place for a minimum of 3 weeks, inverting gently 2 times, once a week.  When desired steeping is reached, decant into light proof bottles (amber glass works great), straining for small particulate.  Vanilla beans can be reused by adding more vodka.  Be sure to cover beans completely in liquid.

Note:  You will notice that this extract is not dark in color as many commercial ones are, as they have added caramel for color.

Hawaiian ʻAlaea Sea Salt

Because I live in Hawaii I want to try products that are produced or originate here.  The Hawaiian ʻAlaea Sea Salt, is an orange/brownish colored salt that is harvested from the ocean here in Hawaii.  The salt is not processed or refined.  ʻAlaea salt is rich in trace minerals and is enhanced with ʻalaea, a Hawaiian clay.  This clay gives this salt it's distinct color and has no smell or taste.  The ʻalaea has iron-oxide in it which adds to the mineral content of the salt.  This salt is traditionally used in ceremonies to cleanse or purify, and bless.  This salt is also used in cooking as in the traditional Kalua pig and poke.  This salt is often used as a rub for meats before grilling.  I grind this salt with a mortar and pestle for a finer consistency and use it in marinades, rubs, and salad dressings.  Though this salt does not have any smell or taste value, it still has mineral content that does provide some nutrition, though minimal.  This salt does not have iodine added. 

For more reading on the topic of salt, I recommend the book Salt, a World History by Mark Kurlansky.

Mango Chutney

I had no idea that I loved mango chutney till I tried it a few years ago.  I have not been a big fan on condiments, but all of that has changed over the last few years.  I used to think of condiments as ketchup, mustard, mayo, steak sauce, etc.  Anyhow, I have found so many new condiments that I can't live with out and chutney with Indian is one of them.  This recipe is very easy with simple ingredients and mangoes can be found in the market more readily.  The hardest part is the waiting.  I did dig in to some of the chutney the same day, but it is better with some time added.

Makes:  about 3-3/4 cups

Ingredients: 

3 large firm but ripe mangoes, peeled and cubes into 1 inch pieces
1/2 c. fresh orange juice
1/3 c. fresh lime juice
1/2 c. cider vinegar
1/2 c. packed brown sugar
1/2 t. cinnamon
2 cloves of garlic, minced
1 t. of black, brown, or yellow mustard seeds
1 t. red pepper flakes
3/4 t. salt
1/2 t. coriander seeds
1/2 t. cumin seeds
1/4 c. fennel seeds

Instruction:

Combine all ingredients in a 3 qt. sauce pan and bring to a boil, stirring frequently.  Reduce heat and simmer for 30 minutes, stirring frequently.   If chutney seems too runny, continue to simmer, stirring occasionally to prevent burning, till desired consistency.  Remove from heat and refrigerate over night to let ingredients meld.  Chutney can be kept in the refrigerator in a air tight contain up to 1 month.

Note:  I toasted the dry spices minus the cinnamon, then used a mortar and pestle to crack the seeds before adding to pan, to disperse more flavor.

This recipe is referenced from:  The Gourmet Cookbook edited by Ruth Reichl
(I have made modifications to this recipe, the original can be found in this book)

Aioli, kick starting 3 times around to revive.

Have you ever made a recipe that turned out perfect several times, then one day, FAIL?  I guess everyone has a bad day in the kitchen.  The last time I made this recipe, I had to restart it 2 more times after the initial start.  It sounds a bit confusing.  This is what happened, my ingredients started to separate.  I did not want to waste my ingredients, organic egg yolks, and a cup of olive oil, plus I had used the last of my garlic!  After fail number one, in a clean bowl I added one more egg yolk and started to whisk.  I then started to drizzle in the first batch of ingredients that did not emulsify.  This did not work, so I started again with another egg yolk and 1 tablespoon of lemon juice, in a clean bowl.  When I got that mixed, I then added the previous mix drizzling a little in as I whisked with a mixer.  It did save my my ingredients, but it did not thicken as it usually does.  I put it in the fridge to chill till I needed it.  This mix did get a bit thicker, but not as I have had results with in the past.

The aioli did prove to be very delicious with the oven potato wedges I prepared for dinner.  I may add this recipe in the future, if I can make sure it is more stable.  I would hate to pass on one that is questionable.  Please check back in the future for this recipe.

Other things I have used this recipe on or with:

-corn on the cob
-oven potato wedges
-sandwiches
-steak

Kikkerland Jigger Cube Review

This very stylish jigger, is designed by Josh Owen, and manufactured by Kikkerland.  It is the winner of the 2007 Good Design Award by Chicago Museum of Architecture and Design.  It is made of cast aluminum and weighs in at a little over a pound.  The cube measures at 3".  This handy cube has six insets that very in measurement:  0.50 oz, 0.75 oz, 1.00 oz, 1.50 oz, 2.00 oz, and 2.25 oz.  The cube also comes with a fold out book with 13 drink recipes, and info on how to use the cube. 

I love that this cube is made of cast aluminum.  It appealed to the industrial design side of me.  It is also handy to have all measurements in one item.  Plus, it is fun to hold a piece of machined metal in your hand.  The first time I used the cube was a at a party where I was making a specialty themed drink.  The recipe called for 5 ingredients with different measurements.  I was making about 15 drinks, so this was pretty handy.  However, the down side of this cube was that it was messy.  You are suppose to pour at the corner, but pouring when you have measured to the top was a challenge.  What I did learn about using the cube is to keep the cube in your hand and fill.  Measuring on the table then lifting is messy when filled to the rim.  I'm sure there is a skill to learn when mixing with this cube, and practice is the key.  However, if you are a neat freak about your surface area when mixing drinks, you may be put off by some spillage.

I would recommend this cube, if you want a conversations piece.  It is fun to use, but if you don't like a little mess, then do not fill to the rim.  Compared to my Onida double jigger, this one is fun, but a little cumbersome. 

You can find the Jigger cube at Amazon.com for about $18.28 with supper saver shipping if you order $25 dollars of merchandise that is rated for super saver shipping. 

Cumin Spiced Zucchini and Summer Squash

Oh how I love Indian food.  Even when I'm not creating an Indian dinner, I will add this as a side if I'm looking for cumin to settle my cravings for Indian.  The coconut also gives this dish texture and flavor.

Makes:  about six side servings


Ingredients:

3 T. canola oil
1 T. black mustard seeds
1 t. cumin seeds
1/4 t. turmeric
3 whole dried red chilies
1 fresh hot green chile chopped, I use serrano chile
1/8 t. asafetida (optional, see note at the bottom)
1/4 c. shredded unsweetened coconut
2-1/2 lbs. zucchini and yellow squash, cut length wise in to quarters and into 1/2 inch slices
1/2 t. salt, or to taste

Instruction:

In a wok or large skillet, add oil and mustard seeds.  Cover and heat over medium heat till mustard seeds start to pop.  Add cumin seeds, turmeric, dried chilies, asafetida and coconut.  Reduce heat and stir.  When the coconut starts to turn golden brown add squash and turn the heat up to medium-high, stirring to mix with the spices.  Cook for about 5 minutes.  Season with salt.  Cook till squash is tender, but not limp.  Taste for salt.  Serve hot.


Asafetida (Heeng) is a sand colored powder made from the root of a plant similar to fennel.  The powder has a pungent flavor and a very strong smell.  It is used as a seasoning and as a digestive, in small quantities.  The powder is used in cooking because it adds a savory flavor.  If you do not have this powder substitute a small amount of garlic and onion.  This spice can be found in Asian grocery stores and health food stores, sometimes sold in the bulk spice bins.  Do not let the smell of this powder dissuade you in trying it in your Indian dishes. 

Note:  If you do not like whole cumin seed in your dish, you can toast it before hand and grind it in a spice grinder.  If you do not have tolerance to spice, reduce green chile to 1/2.  When using dried red chiles, us ones that are long and skinny, deep red and from the Capsicum family.  As with handling any chiles, be sure not to touch your face or any sensitive skin after handling.  To protect your hands, wear gloves.


This recipe is referenced from:  Indian Home Cooking by Suvir Saran and Stephanie Lyness
(I have made modifications to this recipe, the original can be found in this book)

Virginia Spoon Bread

Oh my my!  This bread is like a cornbread souffle.  I tried to get a good picture of this, but it started to recede (shrink) quite rapidly!  I enjoyed this with black beans and forbidden rice, all spiced for dinner.

Makes:  one loaf in souffle dish

Ingredients:

1-3/4 c. milk
2/3 c. cornmeal
1 T. butter
3/4 c. grated cheddar cheese
1 garlic clove, minced
3 eggs, separated
1/2 c. corn (optional)
salt and freshly ground black pepper

Instruction:

Preheat an oven to 350∘F.  Grease a 6 cup souffle dish.  In a large sauce pan, add milk and heat gently, then add the cornmeal, stir.  Add salt and slowly bring to a boil, stirring constantly.  Cook for 5-10 minutes, stirring until thick and smooth.  Remove pot from heat and stir in butter, cheese, garlic and egg yolks.  In a separate bowl, whisk egg whites till stiff peaks form.  Stir 1/4 of the cornmeal mixture into the whites, then fold the rest of the cornmeal mixture in.  Spoon mixture into prepared souffle dish.  Bake for 45-50 minutes until puffed up and golden brown.  Serve immediately.

This recipe is referenced from:  Bread by Christine Ingram and Jennie Shapter

Note:  I used white grits in this recipe and omitted the optional corn. 

Cold Sesame Sauce

When it is hot out side and you want something cool, try this over fresh pasta, then chill.

Makes:  about 1 cup, enough for 1 pound of pasta

Ingredients: 

2 T. sesame seeds, preferably unhulled
1/3 c. smooth peanut butter
1/3 c.  warm chicken broth
1 T. rice vinegar
2 T. low sodium soy sauce
1 t. chili garlic sauce
1/2 t. freshly grated ginger
1 small clove of garlic
2 scallions, white parts only
1/8 t. sesame oil
pinch of salt
pinch of freshly ground black pepper

Instruction:

Toast sesame seed until golden, in a skillet or toaster oven.  Remove from heat and cool, then grind in a spice grinder, or coffee grinder, to a fine powder.  In a blender add all ingredients except chicken broth, and scallions.  Pulse blender a few times to mix items.  Add half of the chicken broth and pulse, then add the rest and pulse till combined.  Then add scallions, pulse till finely chopped.

This recipe is referenced from:  Get Saucy by Grace Parisi


Note:  you can substitute tahini in equal portions if you do not have sesame seeds.  I used this sauce over a pound of my fresh spaghetti and added poached shrimp. 

Thai Herb Dressing

I love this dressing because it has no oil in it.  It spices things up when you want a lot of flavor but you want to keep it light.  Try this over greens, vegetables, or even chicken.

Makes:  about 2/3 cup

Ingredients:

1 t. minced ginger
1 Thai bird or serrano chile (keep the seeds)
1 T. firmly packed brown sugar
1/4 c. fresh lime juice
2 T. Asian fish sauce
2 T. finely chopped fresh basil, Thai if you can find it
2 T. finely chopped fresh cilantro
2 T. finely chopped fresh mint leaves

Instruction:

In a mortar using a pestle, mash the garlic, chile, and brown sugar together into a coarse paste.  Stir in the lime juice, fish sauce, and the herbs.  Dressing will keep, tightly covered in a refrigerator, or up to 5 days.

This recipe is referenced from:  Get Saucy by Grace Parisi

Note:  I used an immersion blender to make this recipe, and it worked just as well as a mortar and pestle result. 

Cilantro Hummus

Makes:  about 2 cups

Ingredients:

1 can of chickpeas, rinsed (15 oz)
1/4 c. tahini, stirred
1/4 extra virgin olive oil
1/4 c. water
1 garlic clove, minced
1/4 c. or more, cilantro, leaves
3/4 t. sea salt
1/8-1/4 t. cayenne pepper, depending on your spice tolerance
a dash of paprika
3 T. lemon juice

Instruction:

In a food processor add all ingredients except the water.  Pulse a few times to mince ingredients.  Add water in a slow steady stream while the processor is on.  Process till creamy.  Refrigerate hummus till chilled, letting the ingredients meld.


Note:  When using tahini, mix entire contents of container before measuring out.

Indian Pilau Rice

This rice is a great accompaniment to any Indian dinner. 

Ingredients: 

2 T. butter
1 c. basmati rice
1 t. turmeric
4 green cardamon pods, cracked open using only the seeds
4 cloves
1/2 t. fennel seed
1 t. salt
1 whole bay leaf
1-1/2 c. boiling water

Instruction:

in a 2 quart sauce pan, melt the butter, then add rice over medium heat.  Stir to coat rice and toast for about 1 minute.  Add spices, salt and bay leaf, stir to coat rice.  Add boiling water.  Cover pot and reduce heat to simmer, about 12-15 minutes till all liquid is absorbed.

Meatballs

I love this recipe because, I can make a bunch of meatballs now and then freeze them for later.  These are great on a night when you have had a long day and don't feel much like cooking.  I add these to my favorite pasta sauce, just microwave till hot.  These are also great in meatball sandwiches.  These meatballs are so versatile, you could add them in soups.  The possibilities are endless.

Makes:  45-50 (depending on size)

Ingredients:  

1 lb. ground beef
1 lb. ground pork
1 t. dried oregano
2 cloves of garlic, minced
1/2 t. salt
1/2 t. fresh ground black pepper
2 eggs
1 to 1-1/2 c. bread crumbs
1 c. Parmesan cheese, grated
1/2 c. broth or water
1/2 yellow onion, minced
oil or cooking spray for baking sheets

Instruction:

Preheat an oven to 350 ∘F.  Combine meats and dry spices in a large bowl.  Add eggs, cheese, bread crumbs and onion.  Mix with hands adding broth or water a little at a time.  Make sure to mix well.  Work meat into golf ball sized balls and place on prepared baking sheet, evenly spaced.  Bake for 40-45 minutes till browned.

Basic Pasta

Fresh uncooked spaghetti 

If you have ever eaten freshly made pasta, you will know how much of a difference it makes in your recipe.  This recipe is very simple and even easier to make it you have have a KitchenAid stand mixer that accepts attachments.  I love fresh pasta!  You will too.


Ingredients:

1-1/2 c. semolina flour
1/2 t. salt
2 eggs
2 T. water
2 T. olive oil

Instruction:

Combine semolina and salt in a bowl, whisk to mix.  Add beaten eggs, water and oil.  Knead dough for about 10 minutes till dough becomes elastically.  Wrap dough in plastic and rest for 20 minutes.  Lightly flour a clean surface to roll out dough.  Roll our to desired thickness and cut as desired.  To cook fresh dough, boil water in a large pot with 1/2 teaspoon of salt and cook till tender.  If not cooking dough immediately, dry and store in an airtight container for later use.  If making dough for lasagna, no need to boil noodles.

Note:  I used my KitchenAid stand mixer to mix my dough with a dough hook.  After dough has rested I divide the dough into 6-8 balls to run though my pasta roller attachment to desired thickness, I then add a cutter to my mixer or cut by hand on a cutting board.  I highly recommend the pasta roller and attachments if you have a KitchenAid stand mixer and plan to make pasta on a regular basis.  I opted for a combination set, which has a roller to 8 thicknesses settings, a fettuccine cutter, and spaghetti cutter.  This package retails for about $150 on Amazon.com.  I really like this set up as it allows you to use both hands with out cranking on a standard pasta maker model.

Alfredo

I believe that some of the best dishes have 5 or fewer ingredients in them.  This is one of those that proves it is simplicity delicious!

Makes:  about 1-1/4 cups, enough for 1 pound of pasta (4 to 6 servings)

Ingredients:

1 cu. heavy cream
1/4 c. butter, unsalted
pinch of freshly grated nutmeg
1/2 c. freshly grated Parmesan cheese, plus more for serving
salt and freshly ground black pepper

Instruction:

In a small sauce pan, combine the cream, butter, and nutmeg and bring to a boil.  Reduce heat to medium, and add the Parmesan, season with the salt and black pepper, and cook just until melted.  This sauce is best used right away.

This recipe is referenced from:  Get Saucy by Grace Parisi


Note:  serving this with freshly made pasta makes all the difference.

Hbeezet Bel Carwiya - Whole-Wheat with Caraway

These turned out really good.  I served them with a tagine of chicken I had made.  I used anise seed since I was out of caraway seeds.  This made them very aromatic.

Ingredients:

2-1/4 t. of active yeast, or one package
1/2 t. sugar
1-1/2 warm water (to proof the yeast)
1-1/2 c. whole wheat flour
2-1/2 c. bread flour
4 T. caraway seeds, toasted and coarsely ground
2 t. salt
1/4 c. vegetable oil
1/2 c. semolina flour, reserved for the baking sheet

Instruction: 

In a small bowl, mix the yeast and sugar with 1/4 cup of the water.  Stir gently.  Set aside until foamy, about 10 minutes.

In a large, shallow bowl, combine the flours, 2 tablespoons of the caraway seeds, and salt.  Make a well in the center.  Add  the yeast mixture and 1/2 cup of the water.  Blend with your hands while slowly adding enough water to make a soft dough.  When the dough pulls away from the sides of the bowl, transfer it to a lightly floured board and knead until smooth and slightly tacky to the touch, 10 to 12 minutes.  Shape into a ball and let rest for 2 to 3 minutes,  Knead again vigorously for 1 minutes.

Divide the dough into 8 equal parts.  Shape each one into a ball and coast with a little oil and some of the remaining seeds.  Lightly sprinkle 2 baking sheets with the semolina flour.  Set 4 dough balls on each baking sheet and gently flatten each ball to a diameter of 3 inches.  Cover with a clean cloth.  Let rise in a warm place, away from drafts, until doubled in size, about and hour.

Preheat an oven to 450 degrees F.  Prick each roll with a toothpick in several places.  Bake one sheet at a time on the center of the oven till crusty and golden brown, about 20 minutes.

This recipe is referenced from:  Cooking at the Kasbah by Kitty Morse


Note:  I used a KithchenAid mixer to mix my dough and used toasted anise seeds to my mix instead of caraway.

Israeli Couscous

This couscous is sometimes called pearl couscous or maftoul.

Ingredients:

2 T. butter
1/2 c. pine nuts
1/2 c. shallots, finely chopped
1-1/2 c. Israeli couscous
1/2 large cinnamon stick
1 bay leaf
1-3/4 c. chicken broth
1/2 t. salt
1/4 c. parsley, minced
zest of 1/2 a lemon
1/4 c. raisins
black pepper to taste

Instruction:

Toast the pine nuts in a toaster oven or cast iron skillet till golden, then set aside.  In a large sauce pan melt the butter then add shallots and saute till golden.  Add couscous, cinnamon stick, and bay leaf.  Cook till couscous starts to turn golden.  Add chicken broth and salt and bring to a boil.  Reduce heat to low and cover, simmering till all liquid is absorbed and couscous is tender.  Remove from heat and stir in parsley, pine nuts, lemon zest and raisins.  Season with black pepper to taste.

Note:  Israeli couscous is not easily found in grocery stores, where I live.  I have found it in our health food store as of recent.  I used to get it in a care package from my mother in law, and she found it at Trader Joe's.  I used Zante currents for raisins in my dish as I like the flavor of them.  Use any variety you like.

Maple-Chipotle BBQ Sauce

This is a great BBQ sauce.  It is good on all meats and I have even tried it on tofu.  I hope you enjoy this sauce as much as I do.  Enjoy!


Makes: about 1 cup

Ingredients:  

1 T. vegetable oil
1 medium sized onion, minced
2 large garlic cloves, minced
3 large canned chipotles packed in adobo, pureed and pushed a fin-mesh sieve
1/4 c. ketchup
1/4 c. pure maple syrup
1 c. low-sodium chicken broth
1/8 t. ground allspice
salt and freshly ground black pepper
1 T. fresh lemon juice

Instruction:

Heat the vegetable oil in a medium-size saucepan over medium-high heat until shimmering.  Add the onion and garlic and cook, stirring, until lightly browned, about 5 minutes.  Stir in the chipotles, ketchup, maple syrup, broth, and allspice, season with salt and black pepper, and simmer over low heat until thickened and glossy, about 20 minutes.  Stir in lemon juice.  Sauce will keep for 1 month in a tightly covered jar, refrigerated. 

Note:  to find chipotles in adobo sauce (in a can), check the Mexican food section in your local grocery store.

This recipe is referenced from:  Get Saucy by Grace Parisi

Spiced Nutty Bananas

Serves:  3

Ingredients:

6 ripe, firm bananas
2 T. chopped unsalted cashews
2 T. chopped unsalted peanuts
2 T. unsweetened coconut
1 T. sugar
1 t. ground cinnamon
1/2 t. freshly grated nutmeg
2/3 c. orange juice
4 T. rum
1 T. butter
Whipped cream for serving
cinnamon for serving

Instruction:

Preheat oven to 400∘F.  In an oven proof dish, place sliced bananas.  In a bowl, combine chopped nuts, sugar, cinnamon and nutmeg.  Pour orange juice over bananas, then pour rum.  Sprinkle bananas with nut mixture.  Dot with butter and bake for 15-20 minutes until bananas are golden and sauce is bubbly.  Serve with whipped cream and sprinkle with cinnamon. 

Note:  if you do not have coconut on hand, use 1-2 T. Malibu Rum for coconut flavor.  If you do not have cashews, use another nut such as macadamia.  I used a Pyrex pie dish and baked in a toaster oven.

Coconut Macaroons

Makes:  about 1-1/2 dozen

Ingredients: 

2-2/3 c. unsweetened flaked coconut
1/3 c. sugar
3 T. flour
1/8 t. salt
2 egg whites
1/2 t. almond extract

Instructions:

Preheat oven to 325∘F.  Mix coconut, sugar, flour, and salt in a mixing bowl and whisk together.  Add egg whites and almond extract, mix until combine.  Drop by teaspoonfuls on to a greased and floured cookie sheet and bake for 15-20 minutes until golden.  Remove from oven and cool on a wire rack.

Creamy Fillo Spinach Pie

I should have waited a few minutes before cutting and serving.

nice and golden!

makes one pie

Ingredients:

1 lb. of spinach leaves
7 oz. aged cheddar cheese, grated
4 eggs
5 T. of butter
2-1/4 c. milk
one package of fillo sheets
8 oz. ricotta cheese
1/2 t. salt
1/2 t. white pepper

Instruction:

Preheat oven to 350 ∘F.  Grease an 8x8 baking dish.  Grate cheddar cheese and set a side.  Steam spinach leaves and drain, removing as much moisture as possible.  Add spinach to a bowl and combine with ricotta cheese and white pepper.  In a medium sized bowl, whisk eggs together and set aside.  In a sauce pan melt the butter, add the milk and heat till warm, remove from heat.  Add milk and butter mixture to eggs, add salt then whisk for a few seconds till combine.  Unwrap fillo dough and lay first sheet in to the pan, pressing to all sides carefully.  Let excess fillo overhang.  Add one ladle (aprox. 4-5 T.) of the egg, milk mixture, then sprinkle some of the cheddar over the milk mixture.  Repeat this process till dish is half full.  Then add the spinach mixture, pressing it together with your hands and laying it in place.  Cover with a layer of fillo and repeat milk and cheese layering till there is 2 sheets left or until dish is almost full.  Add the last two sheets with a layer of milk and egg sauce between.  Take all sides of the overhanging dough and carefully fold on to the top of the pie, careful not to break the pieces.  Cover with remaining milk and egg mixture.  If your dish is very full, you may want to place it on a baking sheet.  Bake pie for 30-45 minutes till the top is nice and golden and puffed up.  Remove from oven and let set for a few minutes, to set up before cutting and serving.  Enjoy!

Pumpkin and Walnut Bread

makes:  one loaf

Ingredients: 

1-1/4 lb. of pumpkin (fresh or canned)
6 T.  sugar
1 t. grated nutmeg
1/4 c. butter, melted
3 eggs, lightly beaten
3 c. flour
2 t. baking powder
1/2 t. salt
3/4 c. walnuts, chopped

Instruction:  

Preheat an oven to 350∘F.   If using fresh pumpkin, prepare and puree.  Add pumpkin to a large bowl.  Add the sugar, nutmeg, melted butter, and eggs the pumpkin and mix together.  Sift flour, baking powder and salt together in another large bowl and make a well in the center.  Add the pumpkin mixture to the center of the flour and stir until smooth.  Mix in walnuts.  Pour mixture in to prepared loaf pan and bake for 1 hour, or until golden a bread starts to shrink from sides.  Turn out on to a wire rack to cool.


This recipe is referenced from:  Bread, the breads of the world and how to bake them at home by Christine Ingram and Jennie Shapter.
(I have made some small modifications to the recipe, the original can be found in this book)

Just because it's out of season is no reason...Pumpkin.

I can't say that I am a big fan of pumpkin.  I think it goes back to a childhood memory of being very sick after eating a piece of pumpkin pie one Thanksgiving holiday.  For years, until I was an adult, I avoided pumpkin pie, for fear of being sick again.  It wasn't till I was a *starving student* that I found pumpkin in my life again.  I don't think I ate much of anything as a student.  In fact, I didn't even eat breakfast.  However, there was the student center and they offered a couple of things you could get for about a dollar and pumpkin bread was one of the items.  It took a fellow student to share a piece with me to turn it all around.  I'm still no fan of pumpkin pie, but I do welcome it in my Thai curries, and in my pumpkin bread.  For the most part, fresh pumpkin is only available in the fall.  Even at this time of the year, finding an edible pumpkin is slim to none, at least where I live.  Now days, you can find it in any grocery store in a can.  So, now you can enjoy pumpkin everyday.  Please give this Pumpkin and Walnut Bread a try.

Marye Dahnke's Cheese Souffle

Ingreidents:

1/2 lb. of cheese (I used 4 oz. of soft goat cheese and 4 oz. of mixed shredded cheese I had on hand)
4 T. butter (original recipe calls for Parkay)
4 T. flour
1-1/2 c. milk
1 t. salt
dash of cayenne pepper (I also added a bit of paprika)
6 eggs, seperated

Instruction:

Slice cheese, set aside.  Make sauce with the butter, flour, milk, and seasonings.  When thickened and smooth add the sliced cheese and stir unitll the cheese is melted.  Remove from heat and add the beaten yolks of the eggs; mix will.  Slightly cool the mixture, then pour it slowly onto the stiffly beaten whites of the eggs, cutting and folding the mixture thoroughly together.  Pour into an ungreased 2-quart casserole.  Run the tip of a teaspoon around in the mixture one inch in from the edge of the casserole, makikng a slight "track" or depression.  This formes a "top hat" on the souffle as it bakes and puffs up.  Bake 1-1/4 hours in a slow oven, 300∘F.  Serve at once.

This recipe was referenced from:  Specialty of the House, 100 favorite recipes from 100 famous cooks by Marye Dahnke.  Published by The Florence Crittenton League INC. 1955
(I have made some small modifications to the recipe, the original can be found in this book)

a collection...

I have to admit, I don't collect nick-knack items... however, I do have a small collection of cookbooks.  One of these books in my collection was acquired whilst browsing at a second hand shop (Sometimes you find a good book or two, or even a vintage one!).  This book, published in 1955 looked dated.  In fact, as you open the front cover its lining is of cotton candy pink with about 100 autographs.  As I looked though its pages, I found each recipe had a photograph of the contributor with an excerpt about them.  This book is titled:  Specialty of the House, 100 favorite recipes from 100 famous cooks.  I wanted to brows this book to see what kind of trends still exist in cuisine and which ones have died out.  One of the things that made me giggle a bit was the use of Parkay margarine in many of the recipes.  I guess it was very new at the time.  So far I have only cooked one recipe form this book, and it was a total success. May I suggest the Cheese Souffle?

 I had to post a few photos of this cookbook.

 front cover

pink inside with autographs

I love that this guy will fly six to eight hundred miles to give a party.

I am going to make this recipe when I have company.

This guy looks so very serious about his cooking, but kind of Bogart like.  

Please note that this recipe uses 25 eggs!

Bastilla

Made by:  Ingrid Gnerlich & Ricardo Schiavon

Makes one 12" bastilla.

Prep Time: 2 hours, 20 minutesCook Time: 40 minutes
Total Time: 3 hours
 
Ingredients:

1 whole, large chicken, cut into pieces, skin and fat removed
2 very large sweet white onions, chopped medium
1 tablespoon fresh finely chopped ginger
2 teaspoons salt
1 1/2 teaspoons white pepper
1 teaspoon black pepper
1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
1 teaspoon saffron threads, crumbled
2 or 3 cinnamon sticks
1/4 cup butter
1/4 cup olive oil
--------------------------​--------------------------​----
1/4 cup chopped fresh cilantro
8 eggs, beaten
--------------------------​--------------------------​----
2 cups whole blanched almonds
1 tbsp. butter, for toasting the almonds
1/2 cup powdered sugar
1 tsp cinnamon
2 tablespoons orange flower water (if you can find it)
--------------------------​--------------------------​----
1/2 kg (about 1 lb.) warqa or phyllo dough (12 sheets)
1/2 cup butter, melted
--------------------------​--------------------------​----
1/2 cup powdered sugar
2 or 3 tablespoons cinnamon

Preparation:

Cook the Chicken

Mix the chicken with onion, spices, butter and oil in a heavy-bottomed stock pot. Cover, and cook over medium to medium-high heat, stirring occasionally, for about an hour, or until the chicken is very tender and falls off the bone. Do not add water, and be careful not to burn the chicken or the sauce.

Transfer the cooked chicken to a plate. If you find that you are left with a lot of liquid in the pot, reduce it in the pot (by cooking it further) until most of the liquids have evaporated and the liquid has thickened into a sauce.

While the sauce is reducing and the chicken is still warm, pick the meat off the bones, breaking it into small 2" pieces. Stir in several spoonfuls of the sauce, cover the meat, and set aside.

Cook the Egg Stuffing

Transfer the remaining sauce and oil to a large non-stick skillet (or simply use the same pot). Add the cilantro, and simmer for a minute or two. Add the beaten eggs, and cook as you would scrambled eggs. Be patient, as it will take up to ten minutes for the eggs to set. Set the egg stuffing aside.

Make the Almond Topping

Heat butter in a skillet over medium heat. Throw in the slivered almonds, a tsp of cinnamon, and stir, watching carefully, until they are golden brown. Take off heat and set aside.

Assemble the Bastilla

Generously oil or butter a 14" or larger round baking sheet, ideally with a low/shallow rim. A large, round spring form pan would also work.

Lay a sheet at a time of phyllo dough on the pan, arranging each one slightly offset from the last -- brushing each sheet with melted butter as you go -- so that you create a circle of phyllo dough. The excess dough should hang off the sides of the pan.

Cover the center of the circle with the chicken filling, and then distribute the egg stuffing over the chicken.

Top the egg stuffing with another buttered circle of phyllo dough. Spread the almond topping over this layer of dough.

Fold the excess dough up and over the almonds to enclose the pie.

Brush butter on the top and sides of the pie.

Bake the Bastilla

Preheat an oven to 350° F (180° C). Place the bastilla in the middle of the oven, and bake for 30 to 40 minutes, or until deep golden brown.

Garnish and Serve

Generously coat the bastilla with sifted powdered sugar. Sift the cinnamon on top of the sugar, or use the cinnamon to decorate the top of the pie, if desired.

Serve!

Buffalo Chili

serves:  8

Ingredients:

2 pounds of buffalo meat, cut into 1 inch cubes (or beef, I even use ground chuck)
1 t. salt
1 t. fresh ground pepper
1 T. oil (high heat) to fry cubed meat, I omit if browning ground beef
3 cloves of garlic, minced or pressed
2 large bay leaves, dry or fresh
2 t. toasted cumin seeds, then ground
1 T. toasted Mexican oregano, ground (use 1-1/2 t. if not Mexican)
2 T. chipotles in adobo, pureed
2 dried pasilla chilies, reconstituted (soaked in hot broth for 20 min or till softened, then pureed)
2 T. New Mexico chili pepper, ground
2 T. tomato sauce
12-18 oz of high quality beer, found in a brown bottle.  Try a nut brown for a rich flavor
3 c. of beef stock
1-2 c. water (depending on the liking of your chili, more thick or thin)
2 t. masa harina
3 c. beans, kidney or black

Instructions:

Season meat with salt and pepper.  Heat oil, if using cubed meat, in a large heavy pan, or dutch oven.  Saute cubed meat with garlic until browned.  If using ground beef, cook till no longer pink.  Reduce heat and add all other ingredients except beans to the pot, stir well. Simmer on low heat, do not to boil, checking every half hour.  If chili looks dry add more stock or water, about a half a cup at a time.  Simmer about 1-1/2 hours, before meat falls apart.  Add beans, and cook till they are warmed through.  Remove bay leaves and serve.

Note:  I have found that using an immersion blender very helpful in blending the reconstituted chilies and chipotles.  You can also use a regular blender as well.  Dried chilies can be found in the ethnic isle of your grocery store, Mexican section.  You can also find them at Penzeys Spices.  Chipotles in adobo can be found in the ethnic isle with other chilies in a can.  Freeze unused chilies for later use (great in BBQ sauce).

This recipe was reference from: Red Sage, Contemporary American Cuisine by Mark Miller (I have made modifications to this recipe, the original can be found in this book)

More than just recipes from E' Ai Kakou...

I was thinking, not all the recipes found on this blog have to be from a theme that we have cooked from.  I have had so many Oooo's and Ahhhh's from some of my Facebook posts, so, I thought I should share those recipes so everyone can enjoy them.  Please let me know if you try these recipes, and how you like them.  Thanks!

Bstilla Bil Daja (Chicken and Onion Pie)

Serves:  4 to 6

Ingredients:

2 large onions
3 T. sunflower oil
1/3 c. blanched almonds
1/2 t. ground ginger
1-1/2 t. ground cinnamon
10 oz. blonless, skinless chicken thighs (cut into bite size pieces)
salt and pepper to taste
1/2 c. cilantro, chopped
7 sheets of fillo dough
6 T. butter, melted
1 egg yolk
1-2 T. confectioners sugar, for decoration
1/2 t. cinnamon, for decoration

Instruction:

Place onion in a skillet with 2-1/2 T. of oil and cook, over a low heat, with lid on, stirring occasionally, for up to 30 min. Onion should look soft and just start in darken.

Toast blanched almonds in another skillet or toaster oven.  Roughly chop almonds and set a side.

When onions are cooked, stir in ginger and cinnamon.  Then add the chicken, season with salt and pepper.  Cook uncovered, stirring occasionally until chicken is done and onions have turned pale gold.  If there is still liquid in the skillet, remove chicken with a slotted spoon and continue to cook the onions till they sizzle.  When all liquid is gone, remove from heat and add chicken back to the skillet and toss with cilantro.

Preheat an oven to 350∘F.

Using a 9 inch round pan, add one piece of fillo dough brushed with butter.  Lay first layer on to the pan and carefully fit to shape of the pan.  Continue this way with the next 3 pieces, careful not to let the ends dry out.  You can stagger the sheets in the pan if you like.  After the 4th sheet is laid into place, add the chicken mixture and spread evenly.  Now take the overhanging dough pieces and lay on top of chicken mixture.  Add chopped almonds to the top and cover with the remaining 2 sheets of dough, brushed with remaining butter in between.  For the top layer brush with the egg yolk and a drop of water.

Add pie to hot oven and cook for 3- to 40 minutes till pie has puffed up, crisp, and golden.  Now put pie on the bottom of the oven to brown the bottom, about 15 minutes, careful not to burn.  Turn out pie on to a serving dish or serve in pan.  Decorate with confectioners sugar and cinnamon.  Serve pipping hot.

This recipe is referenced from: Arabesque, a Taste of Morocco, Turkey, & Lebanon.  By Claudia Roden

In the beginning...

Aloha my Foodie Friends,

Last night at our latest food night we talked about a place we can log our recipes so we can share what we liked.  Last nights theme was Moroccan/North African.  I thought all of the dishes were very tasty and am looking forward to your recipe posts.  I will start with what I made last night.

Cheers!