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APPETIZERS ................................................................................................................................................ 1
   JIAOZI (CHINESE DUMPLINGS)...................................................................................................................... 1
   BAOZI (CHINESE STEAMED BUNS) ............................................................................................................... 2
   SWEET RED BEAN PASTE FILLING FOR STEAMED BUNS ............................................................................... 3
   BHEL (CURRIED PUFFED RICE) ..................................................................................................................... 3
   SHRIMP TOAST ............................................................................................................................................. 4
   BLOOMIN' ONION.......................................................................................................................................... 4
   SAMOSAS...................................................................................................................................................... 5
   SAMOSAS...................................................................................................................................................... 6
   SAUSAGE CHEESE BALLS ............................................................................................................................. 7
   MURGH HARYALI (CILANTRO-CHICKEN KEBABS)........................................................................................ 7
   INDIVIDUAL B'STILA ..................................................................................................................................... 8
   NORMANDIE FARM'S POPOVERS ................................................................................................................... 9
   PAKORA (VEGETABLE FRITTERS) ............................................................................................................... 10
   STUFFED MUSHROOMS I ............................................................................................................................. 10
   STUFFED MUSHROOMS II ........................................................................................................................... 10
   MUSHROOM-CHEESE APPETIZERS .............................................................................................................. 11
   GINGER GARLIC EGGPLANT SPREAD .......................................................................................................... 11
   SATAY ........................................................................................................................................................ 12
   SATAY II..................................................................................................................................................... 13
   POHA .......................................................................................................................................................... 13
   THAI SPRING ROLLS ................................................................................................................................... 14
DIPS & SALSAS.......................................................................................................................................... 15
   GUACAMOLE .............................................................................................................................................. 15
   BLACK BEAN GUACAMOLE DIP .................................................................................................................. 15
   HUMMUS 1 ................................................................................................................................................. 15
   HUMMUS 2 ................................................................................................................................................. 16
   RED BELL PEPPER HARISSA ....................................................................................................................... 16
   SPINACH DIP............................................................................................................................................... 16
   PEBRE ........................................................................................................................................................ 16
   PICO DE GALLO SALSA............................................................................................................................... 17
   PINEAPPLE SALSA ....................................................................................................................................... 17
   WATERMELON SALSA................................................................................................................................. 17
   MANGO-MACADEMIA NUT SALSA.............................................................................................................. 18
   SALSA FRESCA ........................................................................................................................................... 18
   ROASTED PEPPER SALSA ............................................................................................................................ 18
   THAI SWEET DIPPING SAUCE (NAM PRIK WAAN) ....................................................................................... 19
   VIETNAMESE DIPPING SAUCE (NUOC CHAM) ............................................................................................. 19
SALADS ....................................................................................................................................................... 20
   BLACK BEAN, CORN, AND SQUASH SALAD................................................................................................. 20
   BEAN SALAD .............................................................................................................................................. 20
   SOUTHWEST BLACK BEAN SALAD .............................................................................................................. 21
   THREE BEAN SALAD .................................................................................................................................. 21
   RADICAL KACHUMBAR............................................................................................................................... 21
   CARROT SALAD .......................................................................................................................................... 22
   GAJAR SALAD (CARROT SALAD) ................................................................................................................ 22
   ORANGE AND CARROT SALAD .................................................................................................................... 22
   RUJAK (TART INDONESIAN FRUIT SALAD).................................................................................................. 23
   VIETNAMESE CABBAGE AND GRAPEFRUIT SALAD ...................................................................................... 23
   BURGUNDY CRANBERRY SALAD ................................................................................................................ 23
   PEPPER APPLE TOMATO SALAD.................................................................................................................. 24
   CARROT, CAULIFLOWER AND BEET SALAD ................................................................................................ 24
                                                                                                                                                                 2


   SPINACH SALAD WITH BLUE CHEESE AND BACON...................................................................................... 25
   SPINACH & APPLE SALAD........................................................................................................................... 25
   BLACKSMITH SALAD .................................................................................................................................. 25
   SPICED EGGPLANT SALAD .......................................................................................................................... 25
   MARINATED TOMATOES WITH BASIL.......................................................................................................... 26
   TOMATO-MOZZARELLA SALAD .................................................................................................................. 26
   KACHUMBAR (CHOPPED RELISH) ............................................................................................................... 27
   TABOULEH ................................................................................................................................................. 27
   TABOULEH SALAD ...................................................................................................................................... 27
   SESAME CHICKEN....................................................................................................................................... 28
   CABBAGE AND CHICKEN SALAD ................................................................................................................. 28
   CHICKEN SALAD ......................................................................................................................................... 28
   THAI CHICKEN SALAD ................................................................................................................................ 29
   CHICKEN AVOCADO SALAD........................................................................................................................ 29
   SPICY CHICKEN, SQUID AND NOODLE SALAD ............................................................................................. 30
   WARM SCALLOP SALAD ............................................................................................................................. 31
   THAI CITRONELLA SHRIMP SALAD ............................................................................................................. 31
   WILD RICE AND SPICED SHRIMP SALAD ..................................................................................................... 32
DRESSINGS ................................................................................................................................................ 33
   HONEY-LIME DRESSING ............................................................................................................................. 33
   YOGURT DRESSING .................................................................................................................................... 33
   ORANGE VINAIGRETTE ............................................................................................................................... 33
   ORANGE RASPBERRY VINAIGRETTE ........................................................................................................... 33
   ORANGE-ANISE SALAD DRESSING .............................................................................................................. 34
   HONEY-PECAN SALAD DRESSING............................................................................................................... 34
   BENIHANA GINGER SALAD DRESSING #1.................................................................................................... 34
   BENIHANA GINGER SALAD DRESSING #2.................................................................................................... 34
   GINGER SALAD DRESSING #3 ..................................................................................................................... 35
   GINGER SALAD DRESSING #4 ..................................................................................................................... 35
   SOY-BALSAMIC VINAIGRETTE .................................................................................................................... 35
   FRENCH DRESSING ..................................................................................................................................... 35
   HONEY MUSTARD DRESSING ..................................................................................................................... 36
   RASPBERRY SHALLOT DRESSING................................................................................................................ 36
   GORGONZOLA DRESSING ............................................................................................................................ 36
SOUPS .......................................................................................................................................................... 38
   BLACK BEAN CHILI .................................................................................................................................... 38
   WHITE (CHICKEN) CHILI ............................................................................................................................. 38
   FONDS BLANC (WHITE STOCK) .................................................................................................................. 38
   COLD CHERRY SOUP .................................................................................................................................. 38
   ASPARAGUS AND DILL AVGOLEMONO SOUP .............................................................................................. 38
   DOMATENE SUPA (BULGARIAN SPICY TOMATO DUMPLING SOUP)............................................................. 39
   GAZPACHO ................................................................................................................................................. 40
   PUMPKIN SOUP ........................................................................................................................................... 40
   PUMPKIN & CRAB SOUP ............................................................................................................................. 41
   CHICKEN GUMBO ....................................................................................................................................... 41
   SEAFOOD GUMBO ....................................................................................................................................... 42
   SICHUAN HOT & SOUR SOUP ...................................................................................................................... 43
   ONION SOUP ............................................................................................................................................... 43
   CURRIED BLACK LENTILS........................................................................................................................... 44
   SPICY GARBANZO BEAN AND TURKEY SAUSAGE SOUP .............................................................................. 44
   MULLIGATAWNY SOUP ............................................................................................................................... 45
   POTATO LEEK SOUP ................................................................................................................................... 46
   CELERY AND STILTON SOUP ....................................................................................................................... 46
                                                                                                                                                                    3


   SMOKED TROUT CHOWDER ........................................................................................................................ 46
   CLAM CHOWDER ........................................................................................................................................ 47
   SAXE-COBURG SOUP .................................................................................................................................. 47
   BAKED WINTER SQUASH SOUP .................................................................................................................. 48
   ZUCCHINI SOUP .......................................................................................................................................... 48
   ZUCCHINI AND ROSEMARY SOUP................................................................................................................ 48
   TOMATO-BASIL SOUP ................................................................................................................................. 49
   MUSHROOM & WILD RICE SOUP ................................................................................................................ 50
   CREAM OF BROCCOLI SOUP, CALIENTE ...................................................................................................... 50
   TOM KA GAI (COCONUT CHICKEN SOUP)................................................................................................... 50
   TOM YAM PLA (COCONUT FISH SOUP) ....................................................................................................... 51
   TOM YAM KUNG SOUP (THAI HOT AND SOUR SHRIMP SOUP) .................................................................... 51
   TOM YAM KUNG (THAI HOT AND SOUR SHRIMP SOUP) ............................................................................. 52
BREADS ....................................................................................................................................................... 54
   A GUIDE TO INGREDIENTS .......................................................................................................................... 54
     Flour ...................................................................................................................................................... 54
     Yeast ...................................................................................................................................................... 54
     Liquid .................................................................................................................................................... 54
     Sugar ..................................................................................................................................................... 55
     Salt ......................................................................................................................................................... 55
     Butter ..................................................................................................................................................... 55
     Eggs ....................................................................................................................................................... 55
   MAKING THE LOAF ..................................................................................................................................... 55
     Kneading ............................................................................................................................................... 55
     Rising ..................................................................................................................................................... 55
     Shaping .................................................................................................................................................. 55
     Baking.................................................................................................................................................... 56
   BREAD MAKING TIPS.................................................................................................................................. 56
   BREAD MACHINE TIPS................................................................................................................................ 56
   WHITE BREAD RECIPE ................................................................................................................................ 57
   BUTTERMILK BREAD .................................................................................................................................. 58
   OUR DAILY BREAD .................................................................................................................................... 59
   SUSAN'S EGG BAGELS ................................................................................................................................ 60
   GRANDPA BREAD ....................................................................................................................................... 60
   FOCACCIA................................................................................................................................................... 61
   YEAST DOUGH ........................................................................................................................................... 61
   PIZZA DOUGH ............................................................................................................................................. 62
   PIZZA DOUGH ............................................................................................................................................. 62
INDIAN BREADS ....................................................................................................................................... 63
   DOSAI (FERMENTED LENTIL CREPES)......................................................................................................... 63
   CHAPPATI ................................................................................................................................................... 63
   PARANTHA ................................................................................................................................................. 64
   STUFFED PARANTHA .................................................................................................................................. 64
   POORI ......................................................................................................................................................... 64
   NAAN ......................................................................................................................................................... 65
   NAAN ......................................................................................................................................................... 65
RICE DISHES ............................................................................................................................................. 67
   WILD RICE AND SPICED SHRIMP SALAD ..................................................................................................... 67
   KEDGEREE.................................................................................................................................................. 67
   LEBUR BHAT (LEMON LACED RICE)........................................................................................................... 67
   WILD RICE BAKED WITH ALMONDS AND MUSHROOMS .............................................................................. 67
   SPICED RICE ............................................................................................................................................... 68
                                                                                                                                                                 4


   NOT SO PLAIN RICE .................................................................................................................................... 68
   PAELLA BARCELONESA .............................................................................................................................. 69
   NUKED RICE ............................................................................................................................................... 69
   PAELLA ...................................................................................................................................................... 69
   ARMENIAN RICE PILAF, AKA "DEEJ RICE" .................................................................................................. 70
   SABZI PULLAO (VEGETABLE PILAF) ........................................................................................................... 70
   BIRYANI (FANCY RICE CASSEROLE) ........................................................................................................... 71
   CHICKEN BIRYANI ...................................................................................................................................... 71
   INDONESIAN FRIED RICE ............................................................................................................................ 72
   JAMBALAYA ............................................................................................................................................... 73
   BUTTERNUT SQUASH RISOTTO ................................................................................................................... 74
   SQUASH RISOTTO ....................................................................................................................................... 75
PASTA DISHES .......................................................................................................................................... 76
   HOT VEGETARIAN ...................................................................................................................................... 76
   ITALIAN TOMATO SAUCE............................................................................................................................ 76
   LASAGNE .................................................................................................................................................... 76
   PESTO SAUCE ............................................................................................................................................. 77
   HAZELNUT PESTO MUSHROOM LASAGNA .................................................................................................. 77
   SWEET NOODLE KUGEL.............................................................................................................................. 79
   SALSA DI FUNGHI (MUSHROOM SAUCE) .................................................................................................... 79
   TAGLIOLINI COLLA CROCIA AI FUNGHI (CRUSTY FETTUCINI WITH MUSHROOM SAUCE) ............................ 79
   SPAGHETTI IN CURRY SAUCE ..................................................................................................................... 80
   FETTUCCINE VERDE ................................................................................................................................... 80
   MACARONI AND CHEESE ............................................................................................................................ 81
   FETTUCINI WITH CHERRY TOMATOES GOAT CHEESE AND HERBS .............................................................. 81
   ANGEL HAIR PASTA WITH ANCHO CHILI SAUCE ......................................................................................... 82
   VEGETARIAN PAD THAI .............................................................................................................................. 82
   NON-VEGETARIAN ..................................................................................................................................... 83
   PASTA WITH ROASTED BUTTERNUT SQUASH, ONIONS AND SAGE .............................................................. 83
   SPAGHETTI SAUCE ...................................................................................................................................... 84
   PASTA ALLA TREVI .................................................................................................................................... 84
   RED PEPPER FETTUCCINE WITH TUNA AND BLACK OLIVES ........................................................................ 84
   CHICKEN IN PORT CREAM WITH FETTUCINE ............................................................................................... 85
   LINGUINE WITH SHRIMP SAUCE .................................................................................................................. 85
   FETTUCCINE WITH CHICKEN, WILD MUSHROOM AND GOAT CHEESE SAUCE ............................................. 86
   COLD SESAME NOODLES ............................................................................................................................ 86
   PAD THAI (THAI NOODLES WITH PEANUTS AND SHRIMP) ........................................................................... 87
                                                                                                                1


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Appetizers
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JiaoZi (Chinese Dumplings)

This recipe comes from long practice and much experimentation. A year in China taught me the basics, and
then I started modifying it at home until I was really satisfied with the results. -- Karen

Skins:

   8 cups white flour
   about 2 1/2 cups (very) cold water
   1 teaspoon salt

Dissolve salt in water. Add 2 cups water to flour and blend THOROUGHLY. Do not add more water until it
is absolutely necessary. Add remaining water as slowly as possible in order to get as hard a dough as you
can. If the dough is too soft, add more flour. Knead thoroughly. Harder dough is much easier to fill. Chill
while you make the filling.

Separate dough into 2 portions. Form into long sausages, about 1 inch diameter. Cut sections every 1cm.
Form sections into balls and use rolling pin to form into round, flat skins about 3 inches diameter. If they
are too thick, the jiaozi will be very doughy. Modify sizes of balls as appropriate.

(The other way to make skins is to buy "JiaoZi Pi" in the local Chinese store!)

Meat:

   1 kilo ground meat
   2 tablespoon soy sauce
   2 teaspoon salt
   2 teaspoon black pepper
   1 teaspoon white pepper
   2 teaspoon brandy or sherry or other aromatic alchohol
   1 teaspoon sesame oil

Add soy sauce and salt to meat. Stir slowly, always in the same direction (if you change directions, the meat
fibers don't stick together as well, and the jiaozi are more likely to fall apart when cooked). Add remaining
ingredients.

Let sit while you prepare the vegetables and other additional ingredients. All need to be finely minced. Use
a food processor if you have one. If you don't, I hope you have a LOT of patience. If the bits are too large,
the jiaozi will fall apart.

   1 inch ginger (finely minced. You can use a grater)
   3-4 stalks spring onion
   1 small clump fresh coriander (cilantro)
   1 very small clump chives
   Either: 8-10 stalks celery (at least half the entire stook). Once
                                                                                                                     2


  minced, squeeze out any excess water.
  Or: 1 small head Chinese cabbage
  Optional: 3 large carrots
  Optional: 3-4 chinese black mushrooms (shiitake)
  Optional: one fried egg

Stir them slowly into the meat mixture. For now, add only the lower numbers (eg. 8 celery, not 10). Don't
let the mix get too moist.

Test scent. It should be very aromatic. If not, add a little more brandy, or sesame oil, or onion. Test
consistency. Fry a teaspoon or so of the mix. It should stick together very easily. If it falls apart, it could be
because (a) the mix is too dry in which case add more veggies and/or oil, or (b) because its too moist in
which case add a little more meat. (Since its easier to add more veggies, that's why I suggested adding the
veggies slowly!) Test flavour. (Eat the fried bit). Your entire tongue should get a little bit of life. If
necessary, add a few spices to supplement -- savoury gets central tongue, white pepper the back, black
pepper the front, paprika the sides.

Fiddle until you're happy.

To roll: Take about 1 tablespoon filling and place into centre of skin. Bring one half up to meet the other
half. Seal thoroughly. This usually means creating "pleats" in one half and gluing them to the other (use a
tiny bit of water if you need to), If they're not well sealed, they fall apart when cooking.

To cook: Bring large pot of water to boil. Add enough jiaozi to cover the base of the pot about 1.5 times
(about 25 in a 12" diameter pot, about 50 in a good size wok). Cover.

When it comes to a boil, add 1 cup cold water. Cover. Repeat. When it comes to a boil for the third time,
they are ready to serve.

Note: if you stop it before the third boil, the meat will not be cooked through. Also, if you don't add cold
water each time, the jiaozi will fill up with air and explode.

Alternate cooking method: After you've boiled them, you can fry them. This is a wonderful way to serve the
leftovers, and a very common Chinese breakfast!

To serve: Typically eaten with a sauce constructed of soy sauce, vinegar, and sugar. (ratio about 1/4 cup SS:
1/4 cup Vinegar: 1 teaspoon sugar). Also good with plain malt vinegar. To ensure that the sugar has
dissolved completely, heat briefly. For more flavour, add a little sesame oil, hot oil, maggi (available in
most chinese stores), and/or chilli pepper as you wish.

To store: JiaoZi keep very well in the freezer. To freeze, place on trays so they are not touching (if they
touch, they will stick together). Freeze overnight. The next day, place into plastic bags & seal. Will keep
indefinitely.


BaoZi (Chinese Steamed Buns)

Karen Haigh
Originally From: Bread in Half the Time by Linda Eckhardt and Diana Butts
A common Chinese lunch or breakfast snack
1 dozen buns

  3 cups bread flour
  2 teaspoons sugar
                                                                                                                3


  1/2 teaspoon salt
  2 teaspoons salt
  3/4 cup water
  1 tablespoon peanut or vegetable oil
  1 large egg
  filling: Red Bean, Pork or Chicken
  sesame seeds

Mix all ingredients. Let rise about an hour, punch down, and let rise again until doubled in bulk. Knead.
Divide into 12 equal pieces. Roll into 4 inch round. Place the dough in the palm of your hand and fill with 1
tablespoon filling. Gather up the sides around the filling and twist the dough to seal. Place, twisted side
down, on a piece of aluminum foil. Cover and let rise in a warm, draft-free place about 15 minutes. Place
the buns on the foil on a steamer rack over boiling water. Leave at least 1 inch free space between the buns.
Cover and steam 15-18 minutes, until done. Sprinkle each bun with sesame seeds if desired.


Sweet Red Bean Paste Filling for Steamed Buns

Ari Rapkin

Sweet red bean paste can be bought in the store, and used straight from the can for filling, but this is how to
make it from scratch.

  1 1/2 cups red beans, washed well
  4 cups water
  1/2 cup vegetable shortening
  1 cup sugar

Place the beans and water in a saucepan, cover, bring to boil over medium high heat. Reduce heat to
medium-low and cook for 1 1/2 hours, or until beans are very soft. Strain the water from the beans, and
blend them into a puree in a blender or food processor. Press the puree through a sieve, discarding the skins,
which will be left in the sieve. Place the puree in several layers of cheesecloth, and gently squeeze to
remove excess moisture. Place the thickened puree back into the saucepan, together with the sugar and
vegetable shortening, and heat over low heat, stirring until it becomes a thick paste. Stir and scrape
vigorously so that it does not stick to the bottom. Remove from heat and let cool before filling buns.


Bhel (Curried Puffed Rice)

Sanjiv Singh

Bhel is a concoction that I often bought from street vendors in India as a child and my mouth still waters at
the memory. The contributors say: "... this recipe is directed at those who know what bhelpuri tastes like,
quantities mentioned are approx., proportions are left to the readers, to their taste. Purists will have to go to
an Indian grocery shop. The most important thing is to keep the puffed rice-sev mixture crisp by not adding
the other ingredients to it until just before serving".

  2 cups mashed boiled potatoes (mashed crudely and then salted)
  1/2 cup chopped fresh cilantro
  3 tablespoons freshly roasted and ground cumin
  4 tablespoons tamarind (Tamcon concentrate is convenient to use)
  1/2 cup jaggery or brown sugar
  1 carton puffed rice (substitute with Rice Krispies cereal)
  1 packet bhel mix or sev (semolina vermicelli)
                                                                                                               4


  1 or 2 green chillies, chopped
  1 teaspoon freshly ground black pepper
  1 cup chopped onions.

First boil the potatoes. Peel, Mash and salt them, add pepper to taste. Add the cilantro leaves.

Roast the cumin and grind it.

Dissolve the tamarind concentrate in 1 cup of hot water, and let it simmer to thicken gradually. Dissolve the
jaggery (or sugar) until the sauce becomes tart and slightly sweet. (You may add some salt and ground red
paprika, if you want to). The sauce should be of a consistency slightly thinner than maple syrup. Pour into a
serving container (like a creamer).

Mix the puffed rice and sev/bhel mix in a large bowl. On your plate, serve the rice-bhel mixture, add the
potatoes, then the onions, chillies, dust the cumin powder over it. Then pour the sauce and top off with the
coriander garnish. (Add salt/pepper to taste).


Shrimp Toast

Jody Prival

  1 lb. uncooked shrimp--minced
  1 egg
  2 tablespoon chopped onion
  12 slices white bread
  1 teaspoon grated raw ginger
  1 tablespoon sherry
  1/2 teaspoon salt
  1 teaspoon cornstarch
  1/2 cup parsley for garnish (minced)

Remove crusts from bread. Quarter. Mix all ingredients except parsley. Spread resulting paste on the bread.
Fry shrimp side down in hot fat until brown. Turn over and brown other side. Serve hot as hors d'oeuvres.


Bloomin' Onion

Ari Rapkin

  1 very large onion
  Cajun seasoning
  flour
  milk
  1 egg
  oil
  sour cream
  mayonnaise
  cayenne pepper
  chili powder

Peel the onion and slice off the top. Do not slice off the root end. Using a small, sharp knife, remove the
center of the onion down to the root (but not including the root). You can use an apple corer to help do this.
                                                                                                                5


Using a sharp knife, slice from the top down to the root, but not through the root, all around the onion. The
slices should be fairly small but not tiny.

Soak the onion in some ice water to make it open up. Use your fingers to gently open the "petals". Drain the
onion.

Place the flower in a bowl and add some Cajun seasoning to taste. Mix well. Dip the onion in the flour to
coat, or shake onion & flour gently in a plastic bag.

Mix the milk and egg, and add Cajun seasoning if you'd like. Dip the onion in it to coat, and then back into
the flour.

Heat the oil to at least 350 degrees. Place the onion in the oil, root side down. Try to spin it as you go. Cook
the onion until it's nice and brown and soft. Remove it from the oil and drain.

To make the dipping sauce, mix sour cream, mayonnaise, Cajun seasoning, cayenne pepper and chili
powder to taste. If desired, place the sauce in the center of the onion blossom.

Unfortunately, the "petals" don't pull off, they have to be cut off. Perhaps before you serve it you should
place the blossom on the serving plate and run a knife around the center to cut off the petals.


Samosas

This is an Indian dish that is absolutely delicious. When you are looking for something different, this makes
a great appetizer or something to take to a party. If you have never made them before, you ought to set aside
3 or 4 hours..... and make plenty, they will go fast! These come from a friend of Will Welch's
Sanjiv Singh

Ingredients:

  Tortilla shells
  Ground Beef or Turkey (about 2 lbs)
  Ginger Root (2/3 cube inch)
  tsp salt
  1/2 tsp red pepper
  one onion chopped
  3 jalapeno peppers chopped
  8 oz tomato sauce
  flour and water for tortilla paste
  Vegetable oil
  a potato (medium sized) (optional)
  1 Tbsp lemon juice or half a lemon+
  3 Garlic cloves
  (optional)curry powder
  (optional) 2 cloves
  (optional) coriander leaves

Optional Curry: Instead of coriander leaves, cloves, and curry powder, you can make your own curry as
follows: Mix: 1 teaspoon cumin seed, 4 cloves, 1 teaspoon mustard seed, 4 teaspoon coriander seed. Grind (
alternately you can roast the ingredients in a little oil until they are brown, then crush. You cannot save this
because it will probably lose its flavor.) This should give you enough mix for 3 or 4 times only use about 1
tsp of this powder for a normal recipe
                                                                                                                 6


Preparation:

  wash/defrost meat
  chop onions and jalapenos
  crush ginger and garlic (very fine)
  crush cloves
  boil (not too soft) the potato and cube

Procedure saute onions in a little oil until they are starting to turn transparent mix in spices and peppers.
mix thoroughly for about 15 seconds or until the onions turn brown.

Add the meat and mix thoroughly. Wait until meat turns brown (may take 2 to 3 minutes)

Add tomato sauce and potatoes. Mix. Cover and cook on medium heat, stirring occasionally

Cook until the spices are mixed nicely, the the water is cooked out, and the potatoes are done. If the water
has evaporated before potatoes are done, cook while mixing constantly but gently

At this point add the lemon juice and mix. Garnish with coriander leaves.

While letting the meat mixture cool, prepare a paste of flour and water.

Cut tortilla shells in half, making semi-circles.

Place meat mixture in shells, fold over, and seal with flour paste. I find it best to actually put the edge of the
tortilla in the bowl of paste and rotate it to get the paste on all edges evenly. Don't use too much meat. If
you still have trouble after several tries, cut the tortilla shells in fourths, rather than halves.

Let the samosas sit while you heat up some oil in a skillet. You don't need to use too much oil, just enough
so the samosa is submerged a little over half way. I guess you could also just deep fry them for a few
seconds.

Fry the samosas for 5-25 seconds on each side. Check each samosa for broken seals before placing it in the
oil. Repair if necessary.

Make samosas until you get tired or run out of meat mixture. If you do not run out of the filling before you
stop, the stuffing is good with some rice or for making burritos.


Samosas

Unlike most samosas, these are baked instead of fried. Or maybe "oven-fried" is a better description, since
the pan is heavily oiled.
Recipe source: Becca Drury
Ari Rapkin

DOUGH

  2 1/2 c flour
  1/2 tsp salt
  1 c buttermilk or yogurt
  extra flour as needed
                                                                                                                 7


Place the flour in a medium-sized bowl. Mix in the salt. Make a well in the center, and add the buttermilk or
yogurt. Mix first with a spoon and then with your hand, to make smooth dough. Add extra flour, as needed
to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about 5 minutes.
Cover tightly and refrigerate until you are ready to assemble to pastries.

FILLING

  large potatoes (the size of a large person's fist)
  1 Tbsp butter
  1 c. finely minced onion
  at least 2 medium cloves garlic, minced
  1 Tbsp freshly grated ginger
  1 tsp mustard seeds (black mustard seed is best)
  1 tsp dried coriander
  3/4 tsp salt
  1 1/2 c uncooked green peas (frozen thawed is fine)
  2 Tbsp lemon juice
  cayenne, to taste

Peel potatoes, chop into 1 in. pieces, boil until very soft, drain, mash. Melt butter and add onion, garlic,
ginger, mustard seeds, coriander and salt. Saute over medium heat until onions are soft. Add to mashed
potatoes along with the rest of the ingredients. Let filling cool for 15 minutes before filling pastries.

Preheat oven to 425oF. Generously oil a baking sheet. Roll dough into 1-inch balls and then use a rolling
pin to roll those into 5-inch circles. Put 1 1/2 Tbsp filling on each circle, fold over like a turnover. Brush
inside edges of circle with water and fold edges together to make a hem. Crimp edges with fork. Put the
samosas on the baking sheet and brush with oil. Bake 15 minutes at 425.

DIPPING SAUCE

  1/2 c. cider vinegar
  1/2 c. water
  3 tbsp. brown sugar
  1 small clove garlic, minced
  1tsp of salt

Place ingredients in saucepan and stir until sugar dissolves. Heat to boiling, then simmer uncovered for 10
minutes.


Sausage Cheese Balls
Jody Prival
Makes 5 dozen.

  1 lb. hot sausage
  4 cups grated sharp Cheddar cheese (1 lb.)
  3 cups Bisquick

Combine ingredients and shape into walnut sized balls. Bake on cookie sheet at 400oF for 10-15 minutes.
Sausage cheese balls may be frozen before or after baking. Serve hot.


Murgh Haryali (Cilantro-Chicken Kebabs)
Sanjiv Singh
                                                                                                                8


This is one of my favourite appetizers. It was served at our wedding reception and since then, my wife and I
have been trying to approximate it.
Serves 4-6

  3 chicken breasts, skinned and boned (net weight after boning 2 1/2
  lbs)
  1 teaspoon salt
  1 tablespoon besan
  1 lemon
  6 tablespoon plain yogurt
  1 inch cube of fresh ginger, peeled and finely grated
  1/2 teaspoon garam masala
  3 cloves garlic, peeled and crushed
  1 teaspoon ground cumin seeds
  4 green chillies, stemmed and sliced
  1 cup cilantro, stems removed
  1/2 cup unsalted butter, melted
  sliced onions and cucumbers for garnish

Cut each breast in half lengthwise and then cut each half crosswise into three or four equal pieces. Lay the
pieces in a single layer on a platter. Sprinkle the salt and the juice from the lemon over them and rub into
the chicken. Set aside for 20 minutes.

Meanwhile, put the yogurt in a small bowl. Beat it with a fork or whisk until it is smooth and creamy. Add
the ginger, garlic, cumin, cayenne, and garam masala and besan. Stir.

Make a paste out of the green chiles, cilantro and 1/4 cup of water in a food processor. Add the paste to the
yogurt mixture.

After the chicken has sat around for 20 minutes, hold a sieve over the chicken pieces and pour the yogurt
mixture into the sieve and push through as much as you can with a rubber spatula. Mix well with the
chicken pieces and refrigerate for 6-24 hours, in an airtight container.

Preheat over to maximum temperature (best is to use the broiler). Thread the chicken pieces on skewers.
Brush the chicken with half the melted butter and put in the oven for about 7 minutes. Take out the baking
tray and skewers. Turn the chicken pieces over and brush with the rest of the butter. Bake for another 8-10
minutes. Serve with thick slices of onions, and cucumbers.


Individual B'stila
Jody Prival
~8 dozen; they freeze well

  2 packages defrosted filo dough.
  Melted butter or margarine
  Powdered Sugar and Cinnamon

  6 pounds of boneless, skinless chicken breasts.
  1/2 t of saffron in 1/2 C hot water
  2 teaspoon cinnamon (approx.)
  2 teaspoon mixed Italian spices (approx.) parsley, basil, oregano,
  etc.
  1 teaspoon salt (or to taste)
                                                                                                                   9


  4 large onions, chopped medium/small
  1 tablespoon each olive oil and butter

  1 dozen large eggs, beaten well
  1 tablespoon butter
  1 cup chopped fresh cilantro

  2 cup whole almonds
  3 tablespoon butter
  3 - 6 tablespoon honey

In a large skillet or saute pan, saute chicken breasts in a small amount of olive oil. Sprinkle each side with
the spices, and pour roughly 1/2 teaspoon of the saffron/water on each piece. Cover the pan and cook the
chicken less than 5 minutes per side. Test for doneness by slicing into the thickest part--it should be quite
golden in color. Continue the process until all the chicken is done. Shred the chicken, or cut into small (1/4
inch square) pieces and set aside in a covered bowl.

In the same pan, saute the chopped onions in what's left of the chicken juices and spices, adding a bit of
butter and olive oil. Cook and stir until they're a soft caramelized brown. When done, mix into the prepared
chicken.

Next dip almonds in hot water and slip skins. Chop into consistent small pieces. In the same skillet, brown
the almonds in honey and butter, stirring constantly. Place in a small bowl and set aside.

Beat the eggs well, mix in the cilantro. Still in the same skillet, scramble the eggs with a bit of butter until
they're just done. Place in a bowl.

Place a smooth dish towel on your counter and dampen another dish towel. Unfold the filo on the towel.
Place the damp towel over the filo to keep it pliable. Arrange all the ingredient bowls around a good-sized
breadboard. Working with two filo sheets at a time, place the rectangle with the 16 inch long side towards
you. Carefully brush the top with melted butter, then cut vertically into 8 - 2 inch wide strips. Place a small
amount of the chicken and onion mixture at a 45 degree angle at the base of each strip. Add an equal
amount of the eggs and cilantro, cover with the almonds. Roll flag fashion in triangles up the strip. It will
take 4 folds to completely encase the filling. Seal the seams with melted butter.

Repeat the process with two sheets of filo at a time. If you take a break, the ingredients keep well in the
refrigerator, but don't try and refold the filo. Place the b'stila on a coated or buttered cookie sheet. Preheat
the oven to 350oF. Paint each one with a little more melted butter, and bake for approx. 20 minutes, or until
the filo turns golden brown. Check the bottoms and don't allow them to burn. Cool on a rack, dust evenly
with powdered sugar through a fine mesh sieve. Dust again with a smaller amount of cinnamon.

Normandie Farm's Popovers
Jody Prival
Makes ~20 popovers

  8 whole eggs
  2 cups of milk
  1 teaspoon of salt
  1 teaspoon of sugar
  2 cups of all-purpose flour

Mix eggs, milk, salt and sugar. Add flour and mix for one minute. Do not over-mix!
                                                                                                           10


Pre-heat popover pan with 1 teaspoon cooking oil in each cup for 10 minutes. When hot, fill each cup 3/4
full. Bake for 15 minutes at 400oF. Reduce heat to 350{ for an additional 30 minutes. Be sure popovers are
cooked inside to prevent collapsing.

Pakora (Vegetable Fritters)
Sanjiv Singh
Pakoras are a very common indian appetizer. This recipes is attributed to the Bombay Palace chain of
restaurants. Serve with a fresh chutney.

  1 large potato
  1 small eggplant
  1 onion
  1/4 cup of white flour
  1/2 cup besan
  1/2 teaspoon salt
  1/2 teaspoon coarsely ground black pepper
  1 teaspoon ground coriander
  1 teaspoon ground cumin
  1 tablespoon whole coriander seeds
  oil for deep frying

Cut the potatoes, eggplant and onion into matchstick like pieces.

Mix together the flour, besan, salt, pepper, and the rest of the spices. Mix the flours and seeds into the
vegetables, sprinkle on a couple of tablespoons of water and mix together with your hands until it just holds
together.

Fry tablespoons of this mixture in about 3/4 inch of very hot vegetable oil until golden brown, about 5
minutes. Drain and serve hot.

Stuffed Mushrooms I
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes

  1 lb mushrooms
  3 tablespoons bread crumbs, rounded
  1 pkg instant chicken flavored broth
  basil
  oregano
  parsley
  minced onion
  1 clove garlic, crushed
  salad oil

Wash mushrooms and remove stems. Chop stems and reserve. Drain caps. In frying pan, heat oil and cook
chopped stems approximately 1 minute. Add all remaining ingredients except bread crumbs and cook until
tender. Stir in bread crumbs, mixing well. Stuff caps and bake at 400 degrees about 20-25 minutes.

Stuffed Mushrooms II
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes

  12 large mushrooms
                                                                                                           11


  3 tablespoons butter
  1/2 tablespoon finely chopped onion
  1 1/2 tablespoons flour
  cream to moisten
  dash nutmeg
  1/2 teaspoon chopped parsley
  salt and pepper
  buttered bread crumbs

Wash and stem mushrooms. Chop stems and reserve. Peel caps if desired. Melt butter and fry onion and
chopped stems about 10 minutes. Add remaining ingredients except bread crumbs and mix well. Stuff caps
and top with bread crumbs. Bake at 425 degrees approximately 15 minutes.

Mushroom-Cheese Appetizers
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes

  2 cups Bisquick
  1/2 cup cold water
  1/4 bulk pork sausage
  1/4 cup chopped green onions
  3/4 cup mayonnaise
  35 medium mushrooms
  2 cups shredded Cheddar cheese
  paprika

Mix Bisquick and water until soft dough forms, beat vigorously 20 strokes. Press dough into bottom of
greased 13"x9" pan with floured hands. Brown sausage; drain. Mix sausage, onion and mayonnaise; set
aside. Remove mushrooms stems and chop finely. Add to sausage mixture. Fill caps with mixture. Place
mushrooms in rows on dough and cover with cheese and paprika. Cover loosely with aluminum foil and
bake 20 minutes at 350 degrees . Remove foil and bake additional 5-10 minutes or until cheese is bubbly.
Let stand 15 minutes and cut into pieces.


Ginger Garlic Eggplant Spread
Sanjiv Singh
This recipe comes from Bon Appetit Magazine. Definitely in the nuveau-indian tradition.
Makes about 2 cups.

  2 medium eggplants, halved lengthwise
  1 tablespoon olive oil
  1tbsp fine chopped garlic
  1 teaspoon ground cumin
  1/4 cup finely chopped red bell pepper
  1/4 cup chopped fresh parsley
  1tbsp minced fresh ginger
  Pita bread cut into wedges, toasted

Preheat oven to 400 F. Brush sides of eggplant halves with 1/2 tablespoon olive oil. Arrange cut sides down
on baking sheet. Bake for about 50 minutes, until the eggplant is very soft. Cool slightly. Scoop eggplant
from shell and chop finely.

Combine remaining oil and garlic in a heavy skillet over heat and cook for about 1/2 minute. Stir in cumin.
Add eggplant, bell pepper, parsley and ginger.
                                                                                                            12



Reduce heat to low and cook until heated through, about 4 minutes. Season with salt and pepper. Cool to
room temperature and serve with pita bread.

Satay
Sanjiv Singh
This delicious concoction is available at every Thai and Indonesian restaurant. Recipe from Joe Sotham.
Note that this dish takes a bit to put together (approx 2 hrs). Serve with Cucumber Relish
Serves 8-10.

  2 lbs boneless chicken
  5 cloves garlic
  1-2 large onions
  1 piece lemon grass
  1 teaspoon cumin (ground or use powdered)
  1 teaspoon turmeric
  2 tablespoon ground coriander
  1 oz. langkuas (or substitute grated ginger)
  1 teaspoon salt
  6 tablespoons castor sugar
  1/4 cup vegetable oil
  1/4 cup water

Cut chicken into strips, pound meat, then cut into cubes and season with meat tenderizer. Pound separately
garlic, onions, lemon grass, cumin, turmeric, coriander and langkuas. Mix together meat, pounded
ingredients, salt, and sugar. Marinate for at least 4 hours, preferably overnight.

Thread meat onto skewers. Sprinkle oil mixture (1/2 oil, 1/2 water) over meat and grill until done. Set aside.

Paste:
  3 oz. tamarind
  2 large onions
  5 cloves garlic
  1 teaspoon grated langkuas or ginger
  1 1/2 cups ground peanuts
  1 tablespoon dried shrimp paste
  2 pieces lemon grass
  2 tablespoon dried ground chili pepper (or substitute fresh chopped
  red chillies)
  1/2 cup sesame seeds
  6 cups coconut milk (or substitute water)
  1/2 cup sugar
  4 teaspoon salt

Add the tamarind to water and soak for 2 hours. During this time, squeeze the tamarind so that it becomes
pulpy. Filter the liquid through a strainer to remove seeds, stem and skin of the fruit.

Pound the onions, garlic, and langkuas.

Roast the peanuts, remove skins, and grind finely.

Fry the shrimp paste on medium heat for a few minutes. Add the onion and garlic paste to the frying pan.
Fry the onions until white. Don't brown them. Add the lemon grass, langkuas, dried chillies, peanuts,
                                                                                                            13


sesame seeds, coconut milk, sugar, salt and tamarind paste. Cook until the gravy is thick. Pour the gravy
over the skewered chicken and serve.

Satay II
Sanjiv Singh
This is a much easier version of Satay than the one above. Recipe is adapted from one that comes via Susan
Miano. It calls for Sambal Olek, a highly concentrated chili paste that can be found at oriental grocery
stores (use with caution). Serve with Cucumber Relish.
Serves 4-6.

  1 lb. skinned, boned chicken breasts
  1/2 teaspoon sambal olek (hot-pepper paste)
  1 teaspoon grated fresh ginger
  2 tablespoon lemon juice
  3 tablespoon dark soy sauce
  2 tablespoon honey
  3 tablespoon peanut butter
  1/2 cup water

Cut chicken in 1-inch chunks and thread chunks equally on 12 bamboo skewers. Set aside.

In a large saucepan or skillet combine sambal olek, gingerroot, lemon juice, soy sauce, honey, peanut butter
and water. Bring to a boil, stirring constantly, then reduce heat and add as many chicken skewers as will fit
without crowding. Simmer 10 minutes, basting. Remove from pan and transfer to a rimmed platter. Repeat
with remaining chicken skewers. Simmer sauce remaining in pan until reduced to about 3/4 cup. Pour over
chicken and serve.

May also be chilled and served cold.

Poha
Sanjiv Singh
This is a recipe from the western part of India. My mother cooks this often for breakfast but it is good for a
snack anytime. My wife Sonia has introduced a south Indian twist --- it is very good this way if you want a
quick spicy dish. You will definitely need to make a trip to an Indian grocery store for this one. Neither the
pressed rice nor the sambhar powder are likely to be found on the shelves of your neighborhood grocery
store.
Serves 4-6 as a side dish.

  2 cups poha (pressed rice), washed and drained
  2 medium potatoes, peeled and chopped into sticks
  1/3 cup water
  2 green chillies chopped
  2 tablespoons vegetable oil
  1 level teaspoon sambhar powder or 1/2 teaspoon turmeric
  1/2 teaspoon coriander powder
  1/2 teaspoon mustard seeds
  1 teaspoon salt
  1 tablespoon lime juice

Heat oil on low and put in the mustard seeds. As soon as the mustard seeds begin to pop, add the potatoes.
Stir fry for 3 minutes on medium heat. Add turmeric and salt. Stir a couple of time and add the pressed rice
and coriander powder. Add the water and cook covered for 4 minutes on low heat. Check to see if the
potatoes have been cooked through. If they have, remove cover and cook until the water evaporates. Pour
lime juice over the poha and serve.
                                                                                                               14


Thai Spring Rolls
Originally from: Thai Sensations, by Sherry Brydson
Makes about 20 large rolls, or 40 small ones
Karen Haigh

  4 cups bean sprouts, washed and drained
  6 large dried mushrooms
  3.5 oz (2 bundles) bean thread noodles
  20 stalks cilantro
  2 green onions
  1/2 cup crab meat
  1 cup shrimp
  1/2 cup ground pork or beef
  1/2 teaspoon ground white pepper
  1/2 tablespoon fish sauce (nam pla)
  2-4 teaspoons fructose or sugar

  20 square 6 1/2 inch Chinese wonton wrappers, or 40 square 4 1/2 inch
  wrappers
  2-3 cups vegetable oil (for deep frying)

Soak mushrooms in hot water until soft, then slice thinly. Soak bean thread noodles in boiling water until
soft. Use scissors to cut coarsely into about 1 inch lengths. Chop cilantro. If you have the roots, wash well,
pound in a mortar and chop fine. Slice green onions lengthwise 2 or 3 times, then cut into 2-inch lengths.
Shred crab meat. Peel and de-vein shrimp, chop fine.

Heat a wok on high 2 minutes. Add 1 tablespoon oil. Reduce heat to medium and add cilantro, roots. Stir.
Add pork, cook stirring 2 minutes. Add shrimp, fry 1 minute. Add bean sprouts, mushrooms, noodles, green
onions and crab meat; cook stirring until well mixed and sprouts are slightly wilted, about 2 minutes.
Remove from heat.

Add pepper, fish sauce, and fructose. Mix well and turn into a bowl. May be prepared in advance.

Place each wonton wrapper on work surface so that it is a diamond shape. Place a heaping tablespoonful of
filling in the centre of the wrapper and mold the filling into a cylindrical shape with your fingers. Pick up
the point of the wrapper closest to you and fold it over the filling so that the wrapper just covers the filling.
Brush a little water on the corner furthest from you (acts like glue). With the thumb and forefinger of each
hand, fold the ends of the wrapper in toward the centre, then roll the whole thing away from you to make a
tidy cylindrical roll. At this point, they may be refrigerated up to 24 hours. Never deep fry and then reheat.

Heat about 2 cups oil in a heavy pot or deep fryer set at 400oF. Cook a few at a time until wrappers are a
deep golden brown and crispy. Remove and drain on paper towels.

Serve with sweet, hot or salty dipping sauces. Crisp, fresh vegetables such as cucumbers (try this salad) and
carrots make nice contrasting accompaniment. Try other meats, such as tuna, swordfish, chicken, turkey,
scallops and squid.
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Dips & Salsas
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Guacamole
Sanjiv Singh
Guacamole seems to be an instant hit at all our parties, especially when I serve it as a part of a black bean
dip (see below). It can be also be served all by itself with tortilla chips.

   2 avocados, peeled, pitted and mashed
   2 teaspoon lemon juice
   1 onion, diced
   1 tomato, diced
   1/2 cup chopped cilantro
   2 jalapeno peppers sliced
   salt and Tobasco sauce to taste

Mash avocados then add lemon juice to keep them from turning brown. Add the other ingredients and mix
well.

Black Bean Guacamole Dip
Sanjiv Singh
I stole this recipe from Claire Bono and Craig Knoblock, having had this wonderful dip at their place many
a time. Serve with tortilla chips.

   1/2 pint sour cream
   14 oz. can black beans, drained
   guacamole
   1 small onion, diced

Saute the onion in 1 tablespoon of vegetable oil and add the black beans. Simmer beans for 2-3 minutes,
stirring frequently. Pour beans into a round glass baking dish and cover with a thin layer of sour cream. Add
guacamole on top of the sour cream as the final layer.

Hummus 1
Jody Prival

   3 cups canned chick peas, drained, rinsed, and drained again
   1/4 cup sesame paste (tahini)
   2 tablespoons water
   1/4 cup strained freshly squeezed lemon juice
   1/4 cup extra virgin olive oil
   2 garlic cloves, peeled and chopped
   1/4 teaspoon salt
   freshly ground black pepper to taste
   1/2 cup chopped parsley

In the bowl of a food processor or blender, combine the chick peas, sesame paste, water, lemon juice, olive
oil, and garlic. Process or blend until smooth and creamy in texture. Scrape down sides of bowl if necessary.
                                                                                                                16


Add salt and pepper and process for a few seconds. Add more salt, pepper, or lemon juice to taste. If too
thick, add small amounts of lemon juice and olive oil. Stir in the parsley. Refrigerate until ready to serve.

Hummus 2
Jody Prival

  2 cups canned chick peas, drained
  2/3 cup sesame paste (tahini)
  3/4 cup lemon juice
  1 garlic clove, peeled and chopped
  1/2 cup chopped parsley for garnish

Place all ingredients in a food mill or blender, mix until the chickpeas are smooth. Store in refrigerator.
Sprinkle chopped parsley on top before serving.

Red Bell Pepper Harissa
Karen Haigh
Originally from: Bon Appetit, December 1996
Makes 2 cups

  1 1/2 lb red bell peppers
  3 tablespoons tomato paste
  3 tablespoons olive oil
  1/2 teaspoon salt
  3 tablespoons chopped, seeded jalapeno chili

Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10
minutes. Peel, seed and chop peppers.

Whisk tomato paste and vinegar to blend in medium bowl. Gradually whisk in oil, then salt. Mix in bell
peppers and jalapeno. Can be prepared 2 days in advance. Chill

Spinach Dip
Karen Haigh
Very popular at parties!

  1 10oz package frozen spinach, chopped
  1 cup mayonnaise (lowfat OK)
  1 cup sour cream (lowfat OK)
  1 tin water chestnuts, drained and chopped
  garlic powder to taste
  1 package powdered vegetable soup mix (I like Knorr's Leek Soup)
  1 loaf round pumpernickle bread

Cook spinach on high for 3-4 minutes. Cool and press out all moisture.

Mix all ingredients (except bread) and let stand in refrigerator for 1 1/2 to 2 hours.

Scoop out the center of the bread to form a bowl. Serve with sauce in the bread bowl, vegetables
(mushrooms, carrots, celery...) and the scooped part of the bread (cut into 1 inch cubes).

Pebre
(from the Sundays at Moosewood Restaurantcookbook)
                                                                                                          17


From Bruce & Jill's Favourite Family Recipes

  1/3 cup minced scallions
  1/2 cup chopped fresh cilantro
  4 medium tomatoes, chopped fine
  2 tablespoons Tobasco or hot pepper sauce
  2 tablespoons vegetable oil
  1 tablespoon vinegar
  1 tablespoon lemon juice
  1 clove garlic, minced
  salt and pepper to taste

Mix together and refrigerate. Will keep 3-4 days.


Pico De Gallo Salsa
From: Barry Brumitt

  2 Tbs diced onion
  2 cups tomatoes chopped into 1/4in cubes
  2 serrano chiles (Renya Foods, again... they're the little green
  ones... smaller than Jalapenos)
  2 Tbs finely chopped cilantro (fresh is important)
  2 teaspoon sugar
  1/4cup Mexican beer (Rolling Rock will do... :-)
  2 teaspoon salt
  1 lime, juiced.

Put onion in strainer and rinse with hot water and drain. Combine ingredients and mix well. Let refrigerate
for 30+minutes. Drink the rest of the beer.

Pineapple Salsa
Karen Haigh
Makes 2 cups

  2 cups minced fresh (or canned in-juice) pineapple
  2 medium cloves garlic, minced
  3 tablespoon fresh mint
  2 tablespoon fresh lime juice
  1/4 teaspoon salt
  1/4 teaspoon cumin
  cayenne, to taste

Combine and refrigerate.

Watermelon Salsa
Sanjiv Singh
Recipe from the Washington Post. Great summer dish to substitute for the standard salad.
Makes 2 cups.

  2 cups seeded and coarsely chopped watermelon
  2 tablespoon onion, chopped
  2 tablespoon water chestnuts, chopped
                                                                                                            18


  2-4 tablespoon anaheim chillies, chopped
  2 tablespoon balsamic vinegar
  1/4 teaspoon garlic salt

Combine all ingredients and mix well. Refrigerate for at least an hour. Serve with grilled chicken.

Mango-Macademia Nut Salsa
Sanjiv Singh
This comes via Fiona J. who adapted a recipe published in Hot and Spicy by Marlena Spieler.
Makes 4 cups.

  4 tomatoes, diced
  1/4-1/2 fresh chilli, diced
  2 scallions, chopped finely
  2 tablespoons mint leaves, chopped
  1 tablespoon cilantro leaves, chopped
  Juice of 1 lime
  3 tablespoons olive oil
  3oz. macadamia nuts, chopped coarsely
  1 ripe mango, peeled and diced
  pinch of sugar salt
  black pepper and cayenne to taste

Toast the macadamia nuts lightly in an ungreased frying pan. Combine the tomatoes with chilli, scallions,
mint, coriander, lime juice and olive oil. Add the macadamia nuts and then the mango Season with sugar,
salt, pepper and cayenne to taste.

Salsa Fresca
Sanjiv Singh
Here is a simple salsa recipe, synthesized from several others.
Makes about 3 cups.

  3 tomatoes, diced
  1/2 cup green pepper, diced
  1/4 cup cilantro chopped finely
  1/2 cup fresh basil, chopped
  1/2 cup onions, chopped finely
  2 teaspoon lime juice
  2 teaspoon white vinegar
  2 serrano or jalapeno peppers, sliced thinly
  1/4 cup beer (optional)
  1/2 teaspoon salt or to taste

Mix ingredients and chill for thirty minutes at least.

Roasted Pepper Salsa
Ari Rapkin

  2 medium tomatoes
  1 small yellow onion
  1 small red onion
  1 green bell pepper
  1 yellow bell pepper
                                                                                                               19


  1 small can (4 oz?) tomato sauce
  1 fresh jalapeno pepper
  4 Tbsp cider vinegar
  chopped fresh cilantro
  dash of garlic powder

Remove stems, seeds and white "ribs" from bell peppers. Cut the peppers into 1-inch wide strips. Place
strips skin side up on a cookie tray. Broil until skins turn brown and bubble away from the pepper flesh. Let
the peppers cool uncovered.

While the peppers cool, chop the rest of the vegetables, discarding the tomato seeds (they make the salsa
gritty & watery). Mix the chopped vegetables, tomato sauce, vinegar, cilantro, and garlic powder in a big
bowl.

With your fingernails or a small sharp knife, remove the skin from the roasted pepper strips. Chop the
pepper strips and add them to the salsa.

Thai Sweet Dipping Sauce (Nam Prik Waan)
Originally from: Thai Sensations, by Sherry Brydson
Makes 3/4 cup
Karen Haigh

  1/2 cup fructose, or to taste
  1/2 cup vinegar
  1 tablespoon salt
  1-3 teaspoons thinly shredded ginger, carrot and/or red chillies

Combine fructose, vinegar and salt in a small saucepan. Bring to a boil, reduce heat and simmer 10 minutes.
Remove from heat, stir in ginger, carrot and chillies. Let cool.

Vietnamese Dipping Sauce (Nuoc Cham)
Loan Ly

  1 to 2 small red chiles, minced or 1 to 2 tsp dried chili flakes, or
  to taste
  1 tabespoon white vinegar, (heated)
  1/2 cup bottled fish sauce (nuoc mam)
  1/4 cup fresh lime juice
  1 carrot, finely shredded, rinsed and squeezed dry
  2 cloves of garlic minced
  1/2 cup of sugar

If using dried chile flakes soaked them in the vinegar in a medium bowl for about 2 minutes.

In the bowl with the chile, add fish sauce, lime juice, carrot, garlic, and sugar. Stir in 1 1/2 cup of warm
water until sugar is dissolved. Serve at room temp or store in frig. for up to 3 days.
                                                                                                             20


---------------------------------------------------------------------------


Salads
---------------------------------------------------------------------------


Black Bean, Corn, and Squash Salad
Barry & Evelyn Brumitt
Originally From: Bon Appetit June 1995
Serving Size: 8 Preparation Time: 0:30

   1 1/2 cups dried black beans rinsed, picked over
   3 ears corn husked
   1 cup red onion chopped
   1 large red bell pepper chopped
   1/2 cup Italian parsley chopped
   2 tablespoons Italian parsley chopped
   1/4 cup white wine vinegar
   1 tablespoon fresh lemon juice
   1/2 cup olive oil
   1 pound whole baby summer squash or zucchini 1/2 inch rounds
   3 cloves garlic chopped

1. Place beans in heavy saucepan; add enough cold water to cover by 3 inches. Soak over night.
2. Drain beans and return to pan. Add enough cold water to cover beans by 3 inches and bring to a boil.
   Reduce heat to medium; simmer until beans are tender, stirring occasionally, about 1 1/2 hours. Drain
   well. Transfer to large bowl; cool. Cook corn in pot of boiling water until crisp-tender, about 5 minutes.
   Drain and cool. Cut corn kernels off cobs. Add corn, onion, bell pepper, and 1/2 cup parsley to beans.
   Whisk vinegar and lemon juice in small bowl. Gradually whisk in oil. Pour dressing over salad and toss
   well. Season with salt and pepper.
3. Heat 1 tablespoon of oil in heavy large skillet over medium heat. Add squash and garlic and saute 3
   minutes. Reduce heat to medium low. Cover and cook until squash is crisp-tender about 8 minutes.
   Season squash with salt and pepper. Sprinkle with remaining parsley . Spoon squash atop salad. Serve
   room temperature.

Bean Salad
Marni Friedman

   1 lb mixed dry beans and lentils
   1 onion, sliced
   1 cup frozen corn
   1/2 cup oil
   1/2 cup red wine vinegar
   1 teaspoon sugar
   freshly ground pepper
   1 garlic clove, minced

Cook the beans and lentils in water until tender: First, cover the largest beans with water in a heavy pot and
bring to the boil. These will take the longest to cook. When they're partially soft, add the next largest beans
along with sufficient water to cover. Repeat as needed with the remaining beans, adding lentils last. When
                                                                                                                21


the beans are cooked, there should still be a little water in the pot. Add additional water throughout as
needed. Add the corn and onion to the beans. Mix the remaining ingredients and pour over the beans. Chill.

Southwest Black Bean Salad
Recipe source: Becca Drury Modified from Still Life With Menu
Ari Rapkin

  2 cans black beans (you can cook dried beans if you prefer. A 1 pound
  bag)
  2-3 cups cooked corn (I usually use frozen)
  6-10 cloves garlic (depending on how much you love garlic)
  2 bell peppers (one red one green looks festive)
  1/2 cup olive oil
  1/2 cup fresh squeezed lime juice (or to taste, I often use about 3-4
  small limes)
  2-3 tsp whole cumin seeds or 1 to 1 1/2 tsp ground cumin
  1/2 cup minced cilantro
  1/2 cup minced parsley (optional)
  1/2 cup minced red onion (optional)
  crushed red pepper to taste
  black pepper and salt to taste

Mix it all together. It's best when it can sit at least a few hours, and overnight in the fridge really blends the
flavors.

Three Bean Salad
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes

  8 oz chopped green beans
  8 oz chopped wax beans
  15 oz kidney beans
  1/2 cup chopped green pepper
  1/2 cup sugar
  2/3 cup vinegar
  1/3 cup salad oil
  1 teaspoon salt
  1/4 teaspoon pepper

Mix all ingredients thoroughly. Chill overnight.

Radical Kachumbar
Sanjiv Singh
This recipes has been renamed by my wife, although we got the recipe from a book by Tarla Dala. This is
the sort of dish that makes Indian purists shudder, but we like the non-traditionalness. Goes well with rices
and a spicy chicken or fish recipe.

  3 ripe bananas, peeled and diced
  1 large cucumber peeled and diced
  2 teaspoons lemon juice
  3 green chillies chopped
  3 tablespoons roasted peanuts
  2 tablespoons finely chopped cilantro
                                                                                                           22


  2 tablespoons flaked coconut
  1/2 teaspoon sugar

Mix bananas and cucumber. Add lemon juice and mix well. Add the remaining ingredients and chill for 30
minutes. Serve cold.

Carrot Salad
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes

  2 pkgs carrots
  1 bell pepper
  1 large onion, sliced in rings
  1 can tomato sauce
  1 tablespoon Worcestershire sauce
  1 teaspoon mustard
  1/2 cup vinegar
  1 cup sugar
  3/4 cup oil
  salt to taste

Slice carrots and cook in salted water until barely crunchy. Mix in bowl with other vegetables. Heat
remaining ingredients to boiling, then pour over vegetables. Marinate overnight, then drain and serve.

Gajar Salad (Carrot Salad)
Sanjiv Singh
This is a very simple colorful salad that is adapted from a recipe by Madhur Jaffrey's book Indian Cooking.
Serves 6.

  5 carrots peeled and grated coarsely
  1/4 teaspoon salt
  2 teaspoon lemon juice
  1 teaspoon whole mustard seeds
  3 tablespoons hot sesame oil (or substitute with vegetable oil)
  1 can (12 oz.) chick-peas
  1/4 teaspoon cayenne pepper (optional)
  1 red pepper, cut into small squares
  1 green pepper, cut into small squares

Toss the carrots with the salt. Heat the oil in a small shallow pan over medium heat. When the oil is hot, add
the mustard seeds. As soon as the seeds begin to pop (within a few seconds), pour the contents of the pan
over the carrots. Drain the chick-peas of their liquid and rinse under the tap quickly. Add the chopped
pepper, chick-peas & lemon juice to the carrots. Sprinkle with cayenne pepper and toss.

Orange and Carrot Salad
Karen Haigh
Originally from: North African Cooking by Hilaire Walden
A wonderful refreshing flavour mix!
Serves 4

  1 lb carrots, peeled and coarsely grated
  juice of 1 orange
  juice of 1 lemon
                                                                                                          23


  1-2 tablespoons orange-flower water
  salt and powdered sugar

In a large bowl, mix together the carrots and liquids. add salt and sugar to taste. Cover and chill.

Rujak (Tart Indonesian Fruit Salad)
Sanjiv Singh
This is yet another recipe that has been lifted from Sundays at Moosewood. It is a personal favorite of mine.
Great with a mild chicken dish. We also serve it for brunch, often.
Serves 6.

  2 tiny green chiles cut into thin circles (seeded for milder taste)
  2 tablespoon brown sugar
  2 tablespoon fresh lemon or lime juice
  2 tablespoon fish sauce
  1/2 cup toasted peanuts

  Choose 4 of the following:
  1 grapefruit, peeled and sectioned
  2 small oranges sectioned
  2 under-ripe pears thinly sliced
  1 large under-ripe mango thinly sliced
  2 tart apples thinly sliced
  12 oz. red grapes, halved

Mix all the ingredients in a large bowl and serve.

Vietnamese Cabbage and Grapefruit Salad
Loan Ly
Serves 6-8.

  1/2 head of chinese green cabbage (thinly sliced like cole slaw)
  1/2 head red cabbage (thinly sliced like cole slaw)
  3 sweet red grapefruits (peeled so only fruit parts remain)
  1/2 cup grapefruit juice
  2 tablespoons salt
  1/2 tablespoon ground black pepper
  1/4 cup of sugar

In a medium bowl, combine grapefruit juice, salt,pepper, and sugar.

Take 1/2 of the grapefruit and squeeze the juice into the bowl and mix it thoroughly with the grapefruit pulp
and set the sauce aside.

In a large salad bowl, combine the cabbages, add the sauce, and massage the sauce into the cabbage for
about 2-5 minutes. Add the remaining grapefruit on top and divide up the portions.

Burgundy Cranberry Salad
Jody Prival
10-12 servings

  2 3 oz. pkg. raspberry flavored Jell-O
  2 cups boiling water
                                                                                                             24


  1 16 oz. can whole cranberry sauce
  1 8 3/4 can crushed pineapple
  1/2 cup Burgundy
  1/3 cup chopped walnuts

Dissolve Jell-O in 2 c. boiling water. Stir in cranberry sauce; then undrained pineapple and Burgundy. Chill
until partially set. Stir in nuts and pour into 6 cup mold. Chill till firm.

Pepper Apple Tomato Salad
Karen Haigh
Modified from: Traditional Moroccan Cooking : Recipes from Fez
10 servings

  3 apples, coarsely chopped (mix of tart/sweet)
  2 tablespoons lemon juice
  6 plum tomatoes, quartered, or 4 regular tomatoes, coarsely chopped
  1/4 cup walnuts, pinenuts or pecans
  olive oil
  3 cloves garlic, crushed
  1 large vidalia onion, coarsely chopped
  4 bell peppers, coarsely chopped (mix of colours)
  1 banana pepper, coarsely chopped
  salt
  black pepper
  mint (start with one tablespoon)
  thyme (start with half tablespoon)
  parsley (start with half tablespoon)
  vinegar (malt or herbal preferred) (start with 1/4 cup)

Mix apples and lemon juice. Add tomatoes and nuts. Set aside.

In a large frying pan or wok, fry garlic for a few moments in olive oil. Add onion and fry until softened.
Add peppers and fry until soft but not mushy. Turn off heat. Add tomatoes and apples.

Season to taste with salt, pepper, mint, thyme, parsley and vinegar.

Carrot, Cauliflower and Beet Salad
Karen Haigh
Originally from: Eating Well, October 1996
8 servings

  1 batch Orange-Anise Dressing
  1 large cauliflower (about 2.5 lb) separated into large florets
  4 large carrots (about 1.5 lb) cut on diagonal into 1/4-inch thick slices
  5 medium beets, peeled, each cut into 6 wedges, beet greens reserved

Steam cauliflower until crisp-tender, about 6 minutes. Transfer to medium bowl. Steam carrots until tender
but still bright, about 8 minutes. Transfer to another bowl. Steam beets until tender, about 15 minutes. Cool
all vegetables completely.

Mix 1/2 cup dressing into cauliflower. Mix 1/4 cup dressing into carrots and 1/4 cup into beets. May be
prepared ahead. Chill. Bring to room temperature before serving.
                                                                                                              25


Rinse and dry beet greens. Arrange on platter as base for salad. Drain dressing from vegetables. Overlap
carrots around edge of platter. Arrange cauliflower in ring within carrots. Mound beets in center. Drizzle
with some of remaining dressing. Serve with pita and any remaining dressing.

Spinach Salad with Blue Cheese and Bacon
Jody Prival
Serves 2.

  1 tablespoon fresh lemon juice
  3/4 teaspoon Dijon-style mustard
  3 tablespoons olive oil

  1/2 lb. fresh spinach (about 6 cups packed leaves), well washed,
  coarse stems discarded
  1 cup thinly sliced mushrooms
  3 slices of lean bacon, cooked and crumbled
  1/2 cup thinly sliced red onion
  1/2 cup crumbled blue cheese

In a small bowl whisk together the lemon juice, the mustard, and salt and pepper to taste, add the oil in a
stream, whisking, and whisk the dressing until it is emulsified. In a bowl combine the spinach, the
mushrooms, the bacon, the onion, the blue cheese, and the dressing and toss the salad until it is combined
well.

Spinach & Apple Salad
Karen Haigh
Serves 2

  1/2 lb fresh spinach, thoroughly washed
  1/2 cup cabbage, thinly sliced
  1 tart apple, thinly sliced
  1/2 cup pine nuts
  1 recipe Orange Vinaigrette

Toss and serve.

Blacksmith Salad
Serves 6
Ari Rapkin

  1 large or 2 small heads of butter (Boston or Bibb) lettuce
  3 oz Parmesan cheese
  2 Tbsp balsamic vinegar
  pinch salt
  1/3 cup good quality Italian olive oil

Separate the leaves of the lettuce, discarding any tough or discolored outer ones. Wash and dry thoroughly.
Tear large leaves in half, and place in a salad bowl. Slice Parmesan into very thin shavings, using a
vegetable peeler or specialty slicer. Scatter cheese over lettuce. Sprinkle with balsamic vinegar and salt, and
toss well. Drizzle with oil and toss again. Serve immediately.

Spiced Eggplant Salad
Karen Haigh
                                                                                                              26


Really tasty way to serve eggplant, even for those who normally don't like it. It makes a great side dish for
most cuisines, and it also a great spread for melba toast or crackers. Originally From Bon Appétit, May
1993, The Surprise of Britain

  1 3/4 pounds eggplant, unpeeled, cut into 1/2-inch cubes
  1/2 cup olive oil
  2 large onions, finely chopped
  1 1/2 pounds tomatoes, coarsely chopped
  1 1/4 teaspoon ground cumin
  1 1/4 teaspoon ground allspice
  1/4 teaspoon cayenne pepper
  4 large garlic cloves, minced
  2 tablespoons dried currants (or raisins)
  2 1/2 tablespoons fresh chopped mint
  2 1/2 tablespoons chopped cilantro

Place eggplant in strainer and sprinkle generously with salt. Stir to mix. Let drain 45 minutes.

Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and saute until golden, about 8
minutes. Add tomatoes, cumin, allspice and cayenne. Reduce heat to medium and cook until onions and
tomatoes are slightly softened but mixture is not thick, about 5 minutes. Add garlic and currants; stir 1
minute. Transfer to bowl.

Turn out eggplant onto paper towel and gently squeeze dry. Heat remaining 1/4 cup oil in clean heavy large
skillet over high heat. Add eggplant and cook until tender and golden, stirring frequently, about 10 minutes.
Add tomato mix, cilantro and mint. Stir to blend. Season to taste with salt and pepper. Transfer to bowl and
cool.

Marinated Tomatoes with Basil
This is a wonderful way to serve freshly picked tomatoes. Keep them flavourful by not refrigerating them
until they are fully ripe: tomatoes lose their flavour below about 50oF (10oC) when cell membranes are
ruptured and ripening stops.
Karen Haigh
Originally from: Kitchen Garden, August 1996, number 4
6 servings

  4 large ripe tomatoes
  1/4 cup basil leaves, chopped into small pieces
  3 tablespoon olive oil
  2 tablespoon freshly squeezed lemon juice
  1 teaspoon sugar
  salt and freshly ground pepper

Slice the tomatoes 1/2 inch thick. Arrange them on a platter in a single layer. Sprinkle the basil over the
tomatoes. In a small bowl, mix together the remaining ingredients. Pour over the tomatoes and let stand at
room temperature 1 hour before serving.

Tomato-Mozzarella Salad
(from Romantic Italian Cooking)
From Bruce & Jill's Favourite Family Recipes
Serves 2.

  2 small tomatoes, thinly sliced
  3 oz Mozzarella, thinly sliced
                                                                                                           27


  5 basil leaves, chopped
  1 tablespoon tarragon vinegar
  2 tablespoons olive oil
  salt and pepper
  1 crushed clove garlic

Arrange tomato and Mozzarella alternately on platter. Sprinkle with basil. Combine remaining ingredients
and shake well. Pour over salad.

Kachumbar (Chopped Relish)
Sanjiv Singh
Kachumbar is a good complement to spicy Indian dishes. It can serve as a cool salad, except if you are a
sucker for punishment and spice this one up too.

  2 medium tomatoes
  2 medium onion, peeled
  4 tablespoons chopped fresh coriander
  1/2 teaspoon salt
  2 tablespoons lemon juice
  1/4 teaspoon cayenne pepper

Cut the tomatoes and onions into 1/4 inch pieces and put them in a non-metallic bowl. Add all the other
ingredients and mix.

Tabouleh
Jody Prival

  1 cup bulgur
  3 cups boiling water
  1 tablespoon mint flakes
  1/2 cup chopped onions
  1/4 to 1/3 cup lemon juice
  1/4 cup oil
  1 teaspoon salt
  1 medium tomato, diced

Soak bulgur in water for 2-3 hours, until soft. Drain off all excess water. Mix in remaining ingredients and
stir well. Refrigerate before serving.

Tabouleh Salad
Sanjiv Singh
This is a Lebanese dish that is available at every middle eastern restaurant. It comes via Sue Breslow.
Serves 6-8 as a side dish.

  1 can chick peas (or 3/4 cup cooked)
  4 cups boiling water
  1 cup bulgar wheat, raw
  1 1/2 cup fresh parsley
  3/4 cup fresh mint, minced
  3/4 cup scallion, chopped
  3 medium tomatoes, chopped
  1/2 cup lemon juice
  1/4 cup olive oil
                                                                                                               28


  1-2 teaspoon salt
  freshly ground pepper to taste

Pour the boiling water over the bulgar wheat and let stand, covered for 2 hours until the wheat is light and
fluffy. Drain the water by putting the wheat in a strainer. Combine the wheat, chick peas and the other
ingredients and chill for one hour.

Sesame Chicken
Date: Mon, 28 Feb 94 10:53:56 EST
Karen Haigh
Originally From: Spices and Natural Flavourings by Jennifer Mulherin

  1 small iceberg lettuce, shredded
  1 cup boiled bean-sprouts
  3 cups cooked, sliced chicken
  2 teaspoon fresh ground anise pepper
  2 tablespoon spring onion, finely chopped
  2 teaspoon ginger root, minced
  2 tablespoon soy sauce
  2 tablespoon sesame oil
  1 tablespoon chicken stock
  1 teaspoon wine vinegar
  1 teaspoon sugar
  1 tablespoon sesame seeds

Combine lettuce & sprouts in a serving bowl. Arrange chicken slices on top. Mix together remaining
ingredients, except sesame seeds. Pour sauce over chicken. Sprinkle seeds over everything.

The way I did it: Exchange bean-sprouts for alfalfa sprouts. Slice raw chicken into strips. Fry anise seed
(rather than anise pepper), spring onion, & ginger in oil. Add chicken. Add liquids. Dump onto salad.
Sprinkle seeds.

Cabbage and Chicken Salad
Jody Prival

  1 head of cabbage--shredded
  1/4 cup sesame seed
  1/4 cup slivered almonds
  2 pkg. chicken Ramen dry noodle soup
  4-5 green onions
  4 chicken breasts, cooked and cooled
  1/2 cup oil
  1/4 cup vinegar
  1 tablespoon sugar

Toast almonds and seeds in oven. Cut up breasts into small chunks and add almonds and seeds, cabbage,
and onion. (May be made ahead of time to this point.) Crumble Ramen noodles over the salad. For the
dressing, mix together the seasoning from the soup with 1/2 cup oil, 1/4 cup vinegar, 1 tablespoon sugar,
and salt and pepper to taste.

Chicken Salad
Jody Prival
                                                                                                             29


  2 cups cubed cooked chicken
  3/4 cup sliced celery
  1/2 cut-up small onion
  2 hard-cooked eggs, chopped
  1 teaspoon lemon juice
  1/4 teaspoon salt
  1/2 cup mayonnaise

Toss all ingredients. Chill.

Thai Chicken Salad
Sanjiv Singh
A crispy, spicy salad in the Thai tradition. Recipe comes from Stephanie da Silva.
Serves 8-10.

  3 cups vegetable oil, for frying
  20 won ton skins, cut into 1/4 inch strips
  8 cups shredded mixed salad greens
  4 cups of bite-size pieces of barbecued or roast chicken (from a 3 lb bird)
  1 cup bean sprouts
  1 large yellow bell pepper, cut into thin julienne
  1/2 European seedless cucumber julienned
  6 tablespoons fresh lime juice
  1/4 cup fish sauce (nuoc mam)
  1/4 cup (packed) light brown sugar
  4 serrano chiles, seeded and minced
  1/2 teaspoon freshly grated nutmeg
  1 tablespoon finely minced fresh lemon grass (optional)
  1 tablespoon minced fresh ginger
  1/4 cup minced fresh mint
  3 tablespoons minced fresh basil
  1/4 cup dry-roasted unsalted peanuts, coarsely chopped

In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface.
Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper
towels; drain well.

In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber.

In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass,
ginger, mint and basil.

Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving
platter and sprinkle with the peanuts.

Chicken Avocado Salad
Barry & Evelyn Brumitt
Originally From: Jacques Pepin Short Cut Recipes
Serving Size: 4 Preparation Time: 0:30

  1 tablespoon sherry vinegar
  1 tablespoon dark soy sauce
  1/2 teaspoon Tobasco sauce
  3 tablespoons corn oil
                                                                                                               30


  1 teaspoon sugar
  1/2 teaspoon salt
  1 teaspoon Worcestershire sauce
  3 each scallion minced
  2 each chicken breast cooked, 8 oz total
  1 small avocado ripe about 7 oz
  12 leaves lettuce

1. Combine the vinegar, soy sauce, worchester, Tobasco, oil, sugar and salt in a large bowl, blend
   thoroughly. Stir in scallions.
2. Shred the chicken by pulling the meat apart along the grain, forming narrow strips. Add them to the
   dressing and toss well.
3. Make an incision around the widest portion of the avocado, cutting through to the pit and twist the ends
   in opposite directions until the halves separate. Remove the pit. Using the sharp knife, slice through the
   flesh clear to the skin every 1/2 inch one way and then the other, creating a checkerboard pattern in both
   halves. Then using a spoon, scoop out the precut cubes of avocado and add them to the bowl. Toss
   gently with the chicken and dressing.
4. Arrange the salad on a bed of lettuce leaves and serve. Barry and I serve on French bread buns or slices.
   We create a waterfall effect with sprouts and finely diced scallions. Makes a very filling sandwich.

Notes: Recipe works with turkey, roast pork, or veal
Serving Ideas: Serve salad on French bread and with sprouts and scallions
Suggested Wine: Beer and white dry Chardonnay works well.

Spicy Chicken, Squid and Noodle Salad
Sanjiv Singh
This salad, of Burmese/Thai origin is a recent favorite of mine. It has all the making of a hit--- it is simple to
prepare, healthy, and, exotic enough to raise a lot of interest when you bring this to the next potluck. An
unusual cold and spicy dish, this makes for excellent summer fare. Adapted from a recipe in Asian Pasta by
Linda Burum.
Makes 4-6 servings.

  3 whole chicken breasts, skinned
  6 ounces dressed, small squid, cut into rings
  4 ounces bean threads (wun sen)
  1 head Bibb lettuce
  1/4 head romaine lettuce, torn
  1 medium red onion, slivered
  1 1/3 cups bean sprouts
  1 peeled cucumber, seeded and thickly sliced.
  1/2 cup chicken broth
  Tomato wedges
  Lime wedges
  Mint or fresh basil for garnish

  Marinade:
  2/3 cup fresh lime juice
  1/2 cup fish sauce (nam pla)
  4 teaspoon minced ginger
  2 large cloves garlic, pressed
  1 1/2 teaspoon Thai hot sauce (sriracha chilli sauce)
  5 teaspoon sugar
  1 1/2 tablespoon minced basil, mint or coriander.
                                                                                                              31


Mix all the ingredients of the marinade well and set aside. Preheat the broiler and grill the chicken breasts
till they start to get golden on the outside and are about half cooked through. Slice the chicken into strips as
thin as possible. Blanch the squid in a large pot of boiling water for 1-2 minutes, until it turns completely
white. Drain and rinse with cold water. Combine squid, chicken and marinade and lit it sit for 1 hour at
room temperature or 3 hours in the fridge.

Soak the bean thread noodles in warm water until they are soft, about 10 minutes. Drain immediately and
rinse with cold water. Set aside.

Heat the chicken broth in a skillet, add the bean threads, and cook, stirring, until they are translucent, about
1-2 minutes. With a slotted spoon, transfer the marinated squid and chicken to the noodles in the pan and
stir them into the noodles.

Line a platter with half the Bibb lettuce leaves. Tear the remaining leaves and mix them with the romaine
lettuce. Layer the torn lettuce, red onion, bean sprouts, and cucumber over the Bibb lettuce. Heap the
noodle mixture in the center of the vegetables and sprinkle dressing all over. Alternate wedges of tomato
and lime around the edge of the mound and garnish the platter with the mint or basil.

Warm Scallop Salad
Marni Friedman

  olive oil
  1 onion, chopped
  3 stalks celery, chopped
  2 bell peppers, chopped
  3 garlic cloves, sliced
  freshly ground black pepper
  1 lb bay scallops
  lemon juice
  1 large tomato, chopped
  fresh herbs or parsley

Heat a small amount of oil in a saute pan. Cook onion until limp. Add the celery and cook briefly. Add the
garlic, peppers, and black pepper. Cook until the vegetables are barely soft. Set aside.

Add more oil to the pan. Saute the scallops until just cooked through. Mix in the vegetables. Douse with
lemon juice. Remove from heat. Add the herbs and tomatoes.

Serve over lettuce that has been dressed with lemon juice and olive oil.

Thai Citronella Shrimp Salad
A lovely refreshing salad! Originally from: Thai Sensations, by Sherry Brydson
Serves 4 generously
Karen Haigh

  14 oz raw salad shrimp
  4 stalks lemon grass
  4 tablespoons lime juice 4 tablespoons fish sauce (nam pla)
  1 teaspoon fructose or sugar
  1 stalk cilantro
  10 stalks fresh mint
  4 smallish shallots
  2 hot red peppers
  2 green onions
                                                                                                             32



In a sieve or wire basket, cook shrimp until just pink by plunging into a pot of rapidly boiling shrimp shell
or vegetable stock or water. Bruise lemon grass well, slice very thinly into rounds and place in bowl.
Combine lime juice, fish sauce and fructose and pour over lemon grass. Set aside to allow flavors to blend.
Remove root from cilantro and set aside for use in another dish. Remove leaves from stalks and keep whole;
chop stalks coarsely. Remove leaves from mint and discard stalks. Set aside a handful of the mint and
cilantro leaves for garnish. Slice shallots thinly in rounds. Pound hot peppers to release the oils, then chop
finely. Cut green onion tops for garnish. Then cut white stalks in four pieces lengthwise, then into one inch
lengths.

Ten minutes before serving, combine shrimp with lemon grass mixture and allow to stand. To serve,
combine with remaining ingredients and toss well. Mound on a plate and garnish with mint and cilantro and
green onion tops.

Wild Rice and Spiced Shrimp Salad
Jody Prival
Serves 10.

  2 cups wild rice, rinsed and drained
  5 1/3 cups water
  5 tablespoons white wine vinegar
  1/2 cup vegetable oil
  1 bay leaf
  1 teaspoon black peppercorns
  3 cloves
  1 teaspoon coriander seeds
  2 teaspoons salt
  1 1/2 lb. medium shrimp (about 32), shelled and deveined
  1 small red bell pepper, chopped fine
  1 small yellow bell pepper, chopped fine
  1/2 cup minced fresh parsley leaves
  parsley sprigs for garnish

In a large heavy saucepan combine the wild rice, the water, and salt to taste and simmer the wild rice,
covered, for 45 to 50 minutes, or until it is tender and all the water is absorbed. In a bowl whisk together 1
tablespoon of the vinegar and 2 tablespoons of the oil, fluff the wild rice with a fork, and toss it with the
vinegar mixture. Let the wild rice mixture cool. The wild rice mixture may be made two days in advance
and kept covered and chilled.

In a large saucepan combine the bay leaf, the peppercorns, the cloves, the coriander seeds, and the salt with
enough water to cover the shrimp by 1 inch, bring the mixture to a boil, and boil it for 5 minutes. Stir in the
shrimp, cook them over high heat, stirring occasionally, for 3 minutes, or until they are just cooked through,
and drain the shrimp mixture well. In a bowl whisk together the remaining 4 tablespoons vinegar and salt
and pepper to taste, add the remaining 6 tablespoons oil in a stream, whisking, and whisk the dressing until
it is emulsified. Stir in the shrimp mixture and let it marinate, covered and chilled, for at least 6 hours or
overnight.

Reserve 10 shrimp for garnish, cut the remaining shrimp into 1/2 inch pieces, and strain the dressing
through a sieve into a small bowl, discarding the spices. In a bowl stir together the cut shrimp, the wild rice
mixture, the bell peppers, the minced parsley, and 1/3 cup of the dressing, divide the salad among 10 plates,
and garnish each serving with one of the reserved shrimp and a parsley sprig.
                                                                                      33


---------------------------------------------------------------------------


Dressings
---------------------------------------------------------------------------


Honey-Lime Dressing
From Bruce & Jill's Favourite Family Recipes

   1/4 cup lime juice
   1/8 cup honey
   1/4 teaspoon Dijon mustard

Combine and serve cold over salad.


Yogurt Dressing
From Bruce & Jill's Favourite Family Recipes

   1 cup non-fat plain yogurt
   1 tablespoon lemon or lime juice
   1 1/2 teaspoons fresh or 1/2 teaspoon dry basil
   1 minced clove of garlic
   1 tablespoon honey

Combine all ingredients. Let stand in refrigerator at least 2 hours before serving.

Orange Vinaigrette
Karen Haigh
Makes 1 cup

   2 green onions, finely chopped
   1/2 teaspoon dried basil, or 1 teaspoon finely chopped fresh basil
   2 teaspoons vinegar (herbal vinegars work wonderfully)
   1/3 cup orange juice, or variation: raspberry syrup
   1/4 cup olive oil

Mix thoroughly.

Orange Raspberry Vinaigrette
Karen Haigh
Makes 1 cup

   1/2 cup orange juice
   1/3 cup walnut, Canola or olive oil
   1/4 cup raspberry vinegar
   1 tablespoon lime juice

Mix thoroughly.
                                                                                                             34


Orange-Anise Salad Dressing
Karen Haigh
Originally from: Eating Well, October 1996
8 servings

  1 cup plus 2 tbsps olive oil
  6 tablespoons white wine vinegar
  3 tablespoons frozen orange juice concentrate, thawed
  2 tablespoons aniseed
  1 tablespoon (packed) grated orange peel
  1 tablespoon honey

Blend first 4 ingredients in blender until aniseed is finely chopped, about 1 minute. Strain dressing into
medium bowl, pressing hard on seeds in strainer. Discard seeds. Whisk in orange peel and honey. Season
with salt and pepper.

Honey-Pecan Salad Dressing
Karen Haigh
Originally from Chef Paul Prudhomme's Louisiana Kitchen
3.5 cups

  1 1/4 cups chopped pecans
  1 cup honey or maple syrup
  1/2 cup sesame seeds
  1/2 cup coarsely chopped onions
  1 egg
  1 recipe Hot pepper vinegar

In a food processor or blender, combine and process. Refrigerate.

I really like this dressing on spinach, mushroom, bacon & blue cheese salad.

Benihana Ginger Salad Dressing #1
Jody Prival
Makes ~1 cup.

  1/4 cup onion,. chopped
  1/4 cup peanut oil
  2 tablespoon rice wine vinegar
  2 tablespoon water
  1 tablespoon fresh ginger root, chopped
  1 tablespoon celery, chopped
  1 tablespoon soy sauce
  1 1/2 teaspoon tomato paste
  1 1/2 teaspoon sugar
  1 teaspoon lemon juice
  dash each salt and pepper

Combine all ingredients in blender of food processor. Process until almost smooth.

Benihana Ginger Salad Dressing #2
Jody Prival
                                                                                                          35


  1/2 cup soybean oil
  1/2 cup celery, chopped
  1/4 cup onion, chopped
  2 tablespoon white vinegar
  1 tablespoon tomato paste
  1 tablespoon soy sauce
  1/2 teaspoon ground ginger
  1/2 teaspoon salt

Combine all ingredients in blender of food processor. Process until almost smooth.

Ginger Salad Dressing #3
Jody Prival

  1 1/2 teaspoon ginger root
  1/4 cup chopped onion
  1/4 cup chopped carrot
  2 tablespoon chopped celery
  1/2 cup soy sauce
  1 cup peanut oil
  1/2 cup vinegar

Combine all ingredients. Blend until smooth.

Ginger Salad Dressing #4
Jody Prival

  2 cloves garlic
  1 inch fresh peeled ginger root
  juice of one lemon
  drop of sesame oil
  1/2 teaspoon soy sauce
  10 cracked black peppercorns

Combine the garlic, ginger, and lemon juice in a blender. Allow to stand for 1/2 hour. Add remaining
ingredients.

Try adding 1/2 teaspoon sugar and a pinch of oregano.

Soy-Balsamic Vinaigrette
Barry & Evelyn Brumitt
Originally From: Bon Appetit January '96
Serving Size: 6 Preparation Time: 0:05

  3 tablespoons balsamic vinegar
  1 tablespoon soy sauce
  1/4 teaspoon red pepper dried, crushed
  1/3 cup olive oil

Whisk first 3 ingredients in medium bowl to blend. Gradually whisk in oil. Season with salt and pepper.

French Dressing
Marni Friedman
                                                                                      36


Makes 1 1/2 cups

  1/4 cup water
  1/4 cup vinegar -- red wine and/or balsamic
  1/2 teaspoon sugar
  1/2 lemon, juiced
  1/2 teaspoon salt
  1/2 teaspoon freshly ground pepper
  1/2 teaspoon Worcestershire sauce
  3/4 teaspoon dry mustard
  1 garlic clove, minced
  3/4 cup olive oil

Combine all in a lidded jar. Shake vigorously.

Honey Mustard Dressing
Marni Friedman
Makes 2 cups

  1/4 cup honey
  1/4 cup Dijon mustard
  1/4 cup water
  1/4 cup vinegar -- red wine and/or balsamic
  1/2 lemon, juiced
  1/2 teaspoon salt
  1/2 teaspoon freshly ground pepper
  1/2 teaspoon Worcestershire sauce
  1 garlic clove, minced
  3/4 cup olive oil

Mix honey and mustard in a lidded jar. Add remaining ingredients. Shake vigorously.

Raspberry Shallot Dressing
Marni Friedman
Makes 1 1/4 cups

  1/4 cup water
  1/4 cup raspberry vinegar
  1/2 teaspoon each sugar, salt, fresh ground pepper
  1/2 lemon, juiced
  1/2 teaspoon Worcestershire sauce
  3/4 teaspoon dry mustard
  1 finely minced shallot (green onion)
  3/4 cup olive oil

Combine all in a lidded jar. Shake vigorously.

Gorgonzola Dressing
Marni Friedman

  1/2 cup mayonnaise (lowfat OK)
  1/2 cup sour cream (lowfat OK)
  1/2 cup buttermilk
                                                                                                               37


  1/4 lb gorgonzola (or bleu or roquefort) cheese
  freshly ground black pepper
  1 garlic clove, minced
  1 tablespoon onion, minced
  1 tablespoon prepared horseradish

Set aside half of the cheese. Put the rest of the ingredients in a blender and process until smooth. Add the
reserved cheese. Pulse the blender to coarsely chop the cheese.
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Soups
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Black Bean Chili


White (chicken) Chili


Fonds Blanc (White Stock)
Jody Prival

   2 chicken carcasses and 2 lbs. veal bones and scraps
   1 gallon water
   1 large onion, sliced
   2 carrots, sliced
   2 leeks, washed well and sliced
   1 celery stalk, washed and sliced
   2 bay leaves
   2 sprigs thyme
   4 sprigs parsley
   2 cloves
   6 cracked black peppercorns

Crack the bones and cut the carcasses into 2 or 3 pieces with a meat cleaver and rinse well in cold water.
Place bones in a large stock pot, cover with the water, and bring to a full foil. Skim thoroughly. Add the
vegetables and herbs. Reduce heat and simmer, partly covered, for 2 to 3 hours, skimming as necessary.
Pour stock through a fine strainer into a bowl. Chill and reserve.

Cold Cherry Soup
Marni Friedman

   2 cans (about 14 oz each) of sour cherries
   2 cinnamon sticks
   1/2 cup sugar
   1 cup red wine
   1 cup cream or milk
   2 tablespoon flour

Combine the cherries, their juice, the cinnamon, the sugar, and the wine in a saucepan. Heat but do not boil.
Mix the flour and milk. Strain into the hot cherries. Cook until thickened. Chill.

Asparagus and Dill Avgolemono Soup
Jody Prival
Makes 9 cups, serving 6 to 8

   1 1/3 cups finely chopped white part of leek, washed well and drained
                                                                                                                39


  1 1/3 cups finely chopped onion
  1 cup thinly sliced celery
  2 tablespoons unsalted butter
  3 pounds asparagus, trimmed and cut into 1-inch pieces, reserving
  about 30 tips for garnish
  4 cups chicken broth
  2 cups water
  3 large eggs
  1/4 cup fresh lemon juice plus additional to taste if desired
  3 tablespoons minced fresh dill
  dill sprigs for garnish

In a large heavy saucepan cook the leek, the onion, and the celery with salt and pepper to taste in the butter
over moderate heat, stirring, until the vegetables are softened, add the asparagus pieces, the broth, and the
water, and simmer the mixture, covered, for 10 to 15 minutes, or until the asparagus is tender. Puree the
soup in batches in a blender or food processor until it is smooth, transferring it as it is pureed to another
large heavy saucepan, and let it cool to lukewarm.

In a saucepan of boiling water cook the reserved asparagus tips for 3 to 4 minutes, or until they are tender,
and transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain the
asparagus tips and reserve them.

In a heatproof bowl whisk together the eggs and 1/4 cup of the lemon juice, add 1 cup of the lukewarm soup
in a stream, whisking, and whisk the egg mixture into the remaining soup. Cook the soup over moderately
low heat, whisking and being careful not to let it boil, until it is thickened slightly and registers 160oF on a
candy thermometer and whisk in the minced dill, the additional lemon juice, and salt and pepper to taste.
The soup may be prepared up to this point 1 day in advance and kept covered and chilled. To reheat the
soup, cook it over low heat, stirring, until it is hot, being careful not to let it boil. Serve the soup either hot
or chilled, garnished with the reserved asparagus tips and the dill sprigs.

Domatene Supa (Bulgarian Spicy Tomato Dumpling Soup)
(from the Sundays at Moosewood Restaurant cookbook)
From Bruce & Jill's Favourite Family Recipes
Serves 6-8 as opening course.

  Soup:
  1 large onion, diced
  4 minced garlic cloves
  3 tablespoons olive oil
  6 cups chopped fresh tomatoes
  2-3 teaspoons chili powder
  2 tablespoons flour
  1 teaspoon salt
  1/2 teaspoon black pepper
  4 cups vegetable stock

  Dumplings:
  2 tablespoons butter
  2 eggs, separated
  1/4 cup couscous
  1/4 cup boiling water
  3/4 cup flour
  1/4 teaspoon salt
  2 teaspoons fresh or 1 teaspoon dried dill
                                                                                                             40


  1/3 cup milk

  Garnish:
  chopped parsley
  grated sharp Cheddar cheese

Saute onions and garlic in oil in large soup pot. When onions have softened, add tomatoes and cook until
onions are golden and tomatoes soft. Stir in the spices and mix well to coat vegetables. Pour in the stock
while whisking vigorously. Coarsely blend the soup then return to the pot. Bring to boil, the simmer 20-30
minutes. While the soup is simmering, prepare the dumplings. Cream butter with egg yolks until smooth.
Place the couscous in bowl and pour boiling water over it; cover and allow to steam for 5 minutes. Add
couscous, flour, salt, dill and milk to butter mixture and blend well. In a separate bowl, beat the egg whites
until stiff and then fold them into the couscous mixture. Drop dumpling mixture into soup by rounded
teaspoonsful and simmer 15 minutes. Serve soup garnished with parsley and cheese.

Gazpacho
Sanjiv Singh
I had been looking for a good recipe for Gazpacho, and when Evelyn Bundesmann made this for our dinner
coop, I knew I had found it. A great summer soup. This recipe is from Mollie Katzen's book The Broccoli
Forest.
Serves 6-8.

  4 cups tomato juice
  1 small onion diced finely
  2 cups chopped tomatoes
  1 cup green pepper chopped
  1 teaspoon honey
  1 clove garlic minced
  1 large cucumber diced
  2 scallions, chopped
  juice of 1/2 lemon
  juice of 1 lime
  2 tablespoon wine vinegar
  1 teaspoon tarragon
  1 teaspoon basil
  1/2 teaspoon ground cumin
  1 teaspoon Tobasco sauce
  2 tablespoon olive oil
  salt and pepper to taste

Combine all the ingredients in a large bowl and puree in a blender or food processor. Chill for 2 hours and
serve.

Pumpkin Soup
Serves 6

  2 tablespoon butter
  1/4 cup chopped green pepper
  2 tablespoon chopped onion
  1 large sprig parsley
  1/8 teaspoon thyme
  1 bay leaf
  1 (8oz) can tomatoes (1 cup)
  1 lb cooked pumpkin (canned OK)
                                                                                                           41


  2 cup chicken broth or stock
  1 tablespoon flour
  1 cup milk
  1 teaspoon salt
  1/8 teaspoon pepper

Melt butter in large saucepan. Add green pepper, onion, parsley, thyme and bay leaf. Cook 5 minutes. Add
tomatoes, pumpkin and chicken broth. Cover and simmer 30 minutes, stirring occasionally. Puree. Blend
together flour and milk and stir into soup. Add salt and pepper and cook, stirring frequently, until mixture
comes to a boil. Serve immediately

Pumpkin & Crab Soup
Sanjiv Singh
I have improvised on a recipe by Craig Claiborne to come up with this one. It has gotten rave reviews each
time. Great thanksgiving soup.
Serves 6-8.

  Small pumpkin approx 3 lbs (or substitute with 24 oz. can of pumpkin)
  6 cups chicken stock
  1 large onion, sliced
  3 tablespoon olive oil
  1 teaspoon cumin seeds
  1/2 teaspoon nutmeg
  1/2 teaspoon paprika
  1 /2 teaspoon cayenne pepper
  1 teaspoon dried basil or dill
  1/2 teaspoon salt
  3/4 lb. crab meat cut up in 1/2 inch pieces (imitation crab meat works fine too)
  4 oz. heavy cream (optional)
  freshly ground pepper to taste

If you are using fresh pumpkin, cut it up in pieces leaving the skin on and bake on a cookie sheet in the
oven for 45 minutes at 350 F. Remove the flesh from the skin and keep on hand. Heat the oil in a skillet and
add the onion. Saute for 5-8 minutes. Add the cumin, nutmeg, paprika, cayenne, and basil or dill. Stir for a
minute. Pour in the chicken stock and add pumpkin. Simmer covered for 15-20 minutes. Puree the soup in a
blender in batches. Return soup to pot. Add the crab meat and simmer the soup for 3-5 minutes. Add cream
and stir. Serve with freshly ground pepper to taste.

Chicken Gumbo
Sanjiv Singh
This recipe comes from Bill Burdick.
Serves 8-10.

  1/2 cup olive oil or peanut oil
  3/4 cup flour
  2 cups diced onion
  1 1/2 cups diced celery
  1 1/2 cups diced green pepper
  1 diced carrot
  4 cloves garlic, minced
  2 cups fresh or frozen okra, sliced (see comments)
  1 cup chopped green onions
  2 tablespoon Prudhomme Poultry Magic Seasoning Blend
  20 Shakes of Louisiana Hot Sauce (approximately two tablespoon)
                                                                                                                42


  1 cup chopped parsley
  3 small cans (13 & 3/4 oz.) College Inn Chicken Broth
  1 1/2 pounds chicken breast (cut in bite-size pieces)
  cooked rice

In two quart saucepan, heat oil over medium high heat. Once oil is hot, gradually add flour and using a wire
whisk, stir constantly until the color of the roux is peanut butter brown or darker. The darker the roux the
"nuttier" the flavor. Note: To avoid burning/scorching the roux, maintain low heat and stir constantly! If
black specks appear in the roux, its burnt; discard and begin again. At low heat, it may take up to forty-five
minutes to prepare the roux.

To prevent okra from becoming slimy/stringy, saute the okra in oil until all of the stringy texture is removed
and the vegetable is lightly browned. Drain okra in paper towels.

When the roux is prepared, reduce the heat and add onion, celery, bell pepper and garlic; saute
approximately five minutes or until vegetables are wilted. Add chicken broth, one ladle at a time, stirring
constantly until all of the liquid is incorporated into the roux. Add chicken pieces, okra and seasonings.
Return to medium high heat, bring to a low boil and simmer for thirty minutes. Add green onions and
parsley and season to taste with salt and pepper. Allow to cook an additional five minutes. Serve over
cooked rice.

Seafood Gumbo
Loan Ly
Makes 4 servings
Recipe from Paul Prudhomme's Louisiana Kitchen

  Seasoning mix:
  1 1/2 teaspoon ground red pepper (preferably cayenne)
  1 1/2 teaspoon sweet paprika
  1 teaspoon salt
  1/2 teaspoon white pepper
  1/2 teaspoon black pepper
  1/2 teaspoon dried thyme leaves
  1/2 teaspoon dried oregano leaves
  1 bay leaf, crumbled

  3/4 cup margarine (not butter)
  2 cups chopped onions
  2 cups chopped celery
  2 cups chopped green bell peppers
  3 tablespoons file powder
  1 tablespoon tabasco sauce
  1 teaspoon minced garlic
  1 1/4 cups tomato sauce
  5 cups basic seafood stock
  1 pound medium shrimp, peeled and rinsed
  1 1/2 cups packed crabmeat (about 1/2 pound)
  1 dozen shucked oysters (about 1/2 pound)

Combine the seasoning mix ingredients in a small bowl and set aside.

In a 4-quart heavy soup pot, melt the margarine over medium heat. Add the onions, celery, and the bell
peppers. Turn heat to high and stir in the file, tabasco, garlic, and seasoning mix. Cook 6 minutes, stirring
constantly. Reduce heat to medium and stir in the tomato sauce; continue cooking 5 minutes, stirring
                                                                                                           43


constantly. (During this time the mixture will begin sticking to the pan bottom. As it does so, continually
scrape pan bottom well with a spoon. The scrapings not only add to the gumbo's flavor, but also decrease
the file's ability to thicken.) Add the stock and bring gumbo to a boil; reduce heat and simmer 45 to 60
minutes, stirring occasionally. Add the shrimp, crabmeat, and oysters; cover and turn off the heat. Leave the
pot covered just until the seafood is poached, about 6 to 10 minutes. Serve immediately over a mound of
cooked rice.

Sichuan Hot & Sour Soup
Karen Haigh
Originally from: Jane Butel's Hotter Than Hell
4-6 servings

  6 dried cloud ear mushrooms
  6 dried Chinese black mushrooms (shiitake)
  6 dried tiger lily buds
  4.5 cups double-strength chicken broth
  1 tablespoon peanut oil
  1 tablespoon sesame (or peanut) oil
  1 tablespoon light soy sauce
  1/3 pound boneless pork or chicken, cut in long thin strips
  1 tofu cake, cut in thin strips or 1/2 inch chunks
  1/4 cup bamboo shoots, cut in thin strips
  2 eggs, slightly beaten
  2 tablespoons Chinese red rice vinegar
  2 teaspoons thinly sliced green onion
  2 teaspoons sesame oil
  1 teaspoon white pepper or Chile Oil
  Sugar to taste

Pour boiling water over cloud ears, mushrooms and tigerlily buds. Let soak 15 minutes. Drain; cut off
woody stems of mushrooms and hard tips of buds, then slice mushrooms and buds very thinly. Set aside.

Heat broth in a large saucepan. Meanwhile, heat peanut & sesame oil in a work or large skillet; when oil is
hot, sprinkle on soy sauce. Add meat and stir-fry until crisp on edges (~ 3 minutes). Add sliced mushrooms
and tigerlily buds and stir to brown lightly. Then add meat-mushroom mixture to broth and stir well; stir in
tofu and bamboo shoots. When soup comes to a gentle simmer, pour in beaten eggs, stirring soup with a
swirling motion. As soon as eggs start to cook, remove soup from heat.

Rinse 1 large serving bowl with boiling water. Then mix vinegar, green onion, 2 teaspoons sesame oil and
chile oil in bowl. Taste soup & adjust seasonings. Add sugar if less sour taste is desired. Stir to mix the
cloudlike shreds of egg evenly, then pour into serving bowl.

Onion Soup
Jody Prival
Serves 8

  2 tablespoon butter
  3 cups thinly sliced onions
  2 tablespoon flour
  2 quarts fonds blanc
  3/4 tablespoon salt
  1/4 tablespoon freshly ground pepper
  16 1/2 inch slices French bread
  8+ tablespoon grated Gruyere and Parmesan cheese combined
                                                                                                               44



Melt the butter in a heavy saucepan or a Dutch oven. Add the prepared onions and cook slowly, 30 to 40
minutes, over low heat until golden brown, stirring often. When the onions are browned, stir in the flour and
add the fonds blanc, blending it in vigorously with a whisk. Bring the soup to a full boil. Reduce heat and
simmer for about 30 minutes. Taste for seasoning and add salt and pepper as needed.

Split a loaf of French bread in half, lengthwise, and cut into 1/2-inch slices. Place the slices on a baking
sheet and brown lightly in a 375-degree oven for 5 to 8 minutes.

Pour the soup into ovenproof bowls. Cover the surface with the prepared croutons and top with the grated
cheese. Use 1 heaping tablespoon per bowl. Place the filled bowls under the broiler or in a very hot oven to
melt and brown the cheese. Serve immediately.


Curried Black Lentils
Sanjiv Singh
Serves 4-5.

Several people asked me for the recipe of the lentil soup that Sonia and I cooked last night. Since it is
somewhat modified from the recipe that appears in my cookbook, here is what I really use:

The main ingredient is black lentils, a smaller version of black beans, and will require a trip to an Indian
store. They are called "urad dal" (pronounced "oo-rudh daal"). This is a very common dish in north Indian
households. This dal is tougher than other dals and tastes best after it has been simmering for a couple of
hours. Buy a pressure cooker or test your patience if you want to make this dish.

  1 cup mah dal (black lentils)
  4 cups water
  1 green chili chopped (or substitute with 1/2 tsp cayenne)
  3 tbsps vegetable oil
  1 inch ginger, peeled and chopped into tiny pieces
  1 medium onion, sliced finely
  1 tsp garam masala
  1 tsp ground cumin
  1 tsp salt
  1 tsp black pepper

Wash the dal in several changes of water. Drain and add the 4 cups of water. Add salt and half of the ginger;
cook on low heat for 2 - 3 hours or pressure cook for 45 minutes.

Meanwhile, heat the oil, add remaining ginger, sliced onions, chili, and fry until golden brown. Add the
cumin and pepper and stir. Pour the above mixture into the dal and simmer for at least another 30 minutes.
The longer you simmer, the better it will taste. Add more salt to taste if necessary.

Spicy Garbanzo Bean and Turkey Sausage Soup
Barry & Evelyn Brumitt
Originally From: Bon Appetit, March '95
Serving Size: 6 Preparation Time: 0:00

  1 teaspoon olive oil
  3/4 pound turkey sausage, casings removed crumbled
  8 large garlic cloves chopped
  1 cup canned, diced, peeled tomatoes with juices
  2 tablespoons jalapeno sliced, seeded
                                                                                                          45


  1 teaspoon ground cumin
  1 teaspoon fresh rosemary chopped
  3 15 oz canned garbanzo beans
  2 cups chicken broth
  2 tablespoons fresh lemon juice
  fresh cilantro chopped
  1 avocado peeled and sliced

Heat olive oil in heavy large Dutch oven over medium high heat. Add turkey sausage chopped garlic, and
saute until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5
minutes.

Reduce head to medium. Add tomatoes with their juices, sliced jalapenos, ground cumin, and chopped fresh
rosemary, and simmer 10 minutes, stirring frequently. Add garbanzo beans with their liquid and chicken
broth, and bring to boil. Reduce heat and simmer soup 15 minutes. Stir in fresh lemon juice. Season soup to
taste with salt and pepper.

Ladle soup into bowls, sprinkle soup with fresh cilantro, and top with sliced avocado.

Can be made a day ahead.

Notes: Rinsing avocado will keep it bright green for 2 hours. Can substitute 1/2tsp dried rosemary. Serving
Ideas: Sliced or diced fresh avocado to garnish.

Mulligatawny Soup
(from the kitchen of Sanjiv and Sonia Singh)
From Bruce & Jill's Favourite Family Recipes
Serves 6-8 as opening course.

  1 cup red lentils, washed and drained
  5 cups chicken stock
  1/2 teaspoon turmeric
  1 medium potato
  5 cloves garlic
  1 1/4" cube ginger, peeled and chopped
  1 1/4 cups water
  7 oz boned and skinned chicken breast
  1 1/4 teaspoon salt
  black pepper to taste
  3 tablespoons vegetable oil
  1 teaspoon cumin
  1 teaspoon coriander
  1/4 teaspoon cayenne pepper
  1 tablespoon lemon juice

Combine lentils, stock and turmeric in stock pot and bring to a boil. Cover and simmer 30 minutes. Peel and
cube potato; add to soup after half hour. Continue simmering for 30 minutes. Meanwhile, blend garlic,
ginger and 4 1/2 tablespoons water to a smooth paste. Cut chicken into 1/2" cubes. Toss chicken in bowl
with 1/4 teaspoon salt and pepper to cover. Puree soup base in blender. Pour into bowl and add remaining
salt. Rinse soup pot and add oil. Heat oil and add paste and remaining spices. Fry, stirring continuously,
until the spice mixture is slightly browned and separates from the oil. Put in the chicken pieces and fry 2-3
minutes until chicken is opaque. Add 1 cup water and bring to boil. Cover and simmer 3-5 minutes or until
chicken is cooked. Pour in pureed soup and lemon juice. Stir to mix and bring to simmer for 2 minutes.
Adjust seasonings and serve.
                                                                                                                   46


Potato Leek Soup
Jody Prival
Makes about 4 cups, serving 2 generously.

  the white and pale green part of two large leeks, split lengthwise,
  washed well, and chopped
  1 tablespoon unsalted butter
  1 1/2 cups water
  1 cup chicken broth
  1 pound boiling potatoes
  2 tablespoons minced fresh parsley leaves

In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over
moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned.
Add the water, the broth, and the potatoes, peeled and cut into 1/2 inch dice, and simmer the mixture,
covered, for 20 minutes, or until the potatoes are tender. In a blender, puree 1 cup of the soup, stir the puree
into the remaining soup with the parsley, and season the soup with salt and pepper.

Celery and Stilton soup
A very strongly flavoured soup.
Originally from: my mother
Serves 4
Matt Bishop

  1 oz butter or margarine
  4 celery sticks, trimmed and finely chopped
  2 level tbsp plain flour
  10 fl oz milk
  20 fl oz chicken stock
  8 oz Stilton cheese, crumbled
  salt and pepper

Melt butter and gently saute celery until it begins to soften. Stir in the flour, and then gradually stir in the
milk and stock. Cook until celery is tender, stirring occasionally. Gradually add the Stilton and stir until
blended. Season to taste (you won't need much salt, since Stilton is salty).

Heat thoroughly and serve with warm rolls.

Smoked Trout Chowder
Karen Haigh
Originally From "Eating Well" magazine, February 1996 Good with smoked salmon too.
Makes 10 cups

  2 teaspoons oil (preferably Canola or olive)
  2 large vidalia onions, diced (about 2 cups)
  2 celery stalks, diced
  2 8-oz bottles clam juice
  1 1/2 pounds red potatoes, peeled and diced
  2 teaspoons dried thyme leaves
  1/4 cup vermouth or sherry
  4 cups milk
  1/2 pound smoked trout fillet, flaked
  1/4 cup chopped green onions
                                                                                                             47


  2 tablespoons lemon juice
  1 teaspoon salt
  1/2 teaspoon freshly ground black pepper

In a large soup pot, heat oil over medium heat. Add onions and celery, cook stirring occasionally, until the
onions are soft and translucent (about 5 minutes). Add clam juice, potatoes and thyme. Cook covered over
low heat until the potatoes are tender, about 15 minutes. Remove pan from heat.

With a slotted spoon, transfer about 3/4 of the vegetables to a blender and puree. Return puree to soup and
bring back to a simmer over medium-low heat. Add vermouth, milk, trout and green onions and heat
through. Season with lemon juice, salt and pepper. Ladle into bowls and serve.

Clam Chowder
Jody Prival
Makes 3+ quarts.

  1 lb. fresh clams, minced
  1 cup diced onion
  1 cup diced celery
  2 cups diced potatoes
  2/3 stick butter or margarine (about 5 1/2 tablespoons)
  2/3 cup flour
  1 teaspoon salt
  1/2 teaspoon sugar
  1/2 teaspoon pepper
  1 quart milk
  1/2 pint whipping cream
  2-3 strips bacon, fried until crisp and drained thoroughly

Place vegetables in a 4 quart pot; add enough water to cover. Simmer until vegetables are tender. In a 2
quart pan, melt the butter. Add the flour. Blend well and cook for a few minutes. Add the milk and cream.
Stir until smooth and thick. Add the white sauce to the undrained vegetables. Add the clams, the finely
crumbled bacon, and seasonings. Simmer 15 minutes.

Saxe-Coburg Soup
This is a thick, creamy soup made, improbably, from Brussels sprouts. (It tastes good anyway.) The name is
allegedly in honour of Prince Albert. Originally from: Great British Cooking, Jane Garmey
Serves 6
Matt Bishop

  1 oz butter
  1 medium-sized onion, finely chopped
  2 medium-sized potatoes, peeled and diced
  4 cups chicken stock
  1 tablespoon sugar
  10 oz package frozen brussels sprouts
  1.5 cups light cream
  0.25 cup sherry
  2 oz cooked ham, finely diced
  Salt and pepper

In a large saucepan, melt the butter and saute the onion gently until it's soft but not brown. Add the potatoes,
sugar, stock, and sprouts. Bring to a boil, lower the heat, cover and simmer for about 15 minutes, until the
vegetables are soft. Turn off the heat.
                                                                                                               48



Puree the soup in a blender and return it to the saucepan. Stir in the cream, ham and sherry, and season to
taste. To serve hot, reheat gently (don't let it boil); to serve cold, cover and refrigerate for a few hours
before serving.

Baked Winter Squash Soup
(from the New Basics Cookbook, Rosso & Lukins)
(supposedly makes 12 portions, but more like 18)
Abigail Gertner

  2 acorn squash (about 2 pounds each)
  2 butternut squash (ditto)
  8 Tbsp unsalted butter
  8 teaspoon dark brown sugar
  3 carrots, peeled and halved
  1 large onion, thinly sliced
  10 cups chicken stock
  3/4 teaspoon ground mace
  3/4 teaspoon ground ginger
  pinch cayenne pepper
  salt to taste
  creme fraiche for garnish
  snipped fresh chives for garnish

Preheat oven to 350F. Cut squash in half lengthwise. Scoop out seeds. Place squash halves in roasting pan.
Place 1 tablespoon of butter and 1 teaspoon of brown sugar in cavity of each squash half. Arrange carrots
and onion slices around the squash. Pour 2 cups of the stock in the pan, cover tightly with aluminum foil
and bake for 2 hours.

Remove pan from oven and allow vegetables to cool slightly. Scoop squash pulp out of skins and place in a
soup pot. Add carrots onions and cooking liquid. Add remaining 8 cups chicken stock and mace, ginger,
cayenne, and salt. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Puree the soup in
batches in blender or food processor until smooth. Return it to the pot, adjust the seasonings, and heat
through. Serve each portion garnished with a dollop of creme fraiche (below) and sprinkling of chives.

Zucchini Soup
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes
Serves 4-6 as opening course.

  2 large zucchini
  1 large onion
  2 cans chicken broth
  salt, pepper and nutmeg to taste
  1/2 cup cream

Cook zucchini, onion and broth until just tender, about 5 minutes. Blend with spices. Just before serving,
add cream and mix well. May be served hot or cold.

Zucchini and Rosemary Soup
Barry & Evelyn Brumitt
Originally From: Bon Appetit June 1995
Serving Size: 8 Preparation Time: 0:30
                                                                                                         49



  2 tablespoons butter
  1 tablespoon vegetable oil
  1 large onion chopped
  2 cloves garlic sliced
  2 teaspoons fresh rosemary minced
  6 cups chicken stock
  1 russet potatoes peeled and sliced
  3 medium zucchini thinly sliced
  1 medium zucchini cubed, 1/2 inch
  croutons
  green onion

Melt Butter with oil in heavy large saucepan over medium high heat. Add onion; saute until translucent,
about 5 minutes. Mixed in garlic and rosemary. Add stick and potato; bring to boil. Reduce heat and simmer
10 minutes. Add sliced zucchini; simmer until tender, about 15 minutes. Working in batches, puree in
blender. Season with salt and pepper. Cook cubed zucchini in saucepan of boiling water for 30 seconds.
Drain. Re-warm soup over medium heat. Ladle into bowls. Top with zucchini, croutons and green onions.

Tomato-Basil Soup
Originally from Healthy Choices
6 servings
Karen Haigh

  1/2 cup chopped shallots
  1 clove garlic, minced
  1 teaspoon olive oil
  1 can (28 oz.) Roma tomatoes, undrained and cut up
  1/2 cup water
  1/4 cup snipped fresh basil leaves
  1/2 teaspoon instant chicken bouillon granules
  1/2 teaspoon sugar
  1/2 teaspoon freshly ground pepper
  1 teaspoon Tobasco sauce
  4 fresh Roma tomatoes, chopped (2 cups), divided
  1 cup skim milk, divided

Combine shallots, garlic and oil in 2-quart saucepan. Cook over medium heat for 3 to 3 1/2 minutes, or until
tender, stirring frequently. Add canned tomatoes, water, basil, bouillon, sugar, pepper and Tobasco sauce.
Cook for 5 1/2 to 8 minutes, or until mixture is hot and flavors are blended, stirring occasionally. Remove
from heat.

Combine half of tomato mixture, 2 Roma tomatoes and 1/2 cup milk in food processor or blender. Process
until smooth. Set purée aside. Repeat with remaining ingredients. Return puree to saucepan. Cook over
medium heat for 8 to 10 minutes, or until soup is hot, stirring occasionally.

Spoon into serving dishes. Top each serving with crostini, if desired. To make crostini, arrange 6 slices of
toasted Italian bread on baking sheet. Brush slices evenly with 1 tablespoon olive oil. Top each with 2 thin
slices fresh Roma tomato, 1 small fresh basil leaf and 1 tablespoon shredded fresh Parmesan cheese. Broil 5
inches from heat for 4 to 5 minutes, or until golden brown.

66 calories per cup
                                                                                                             50


Mushroom & Wild Rice Soup
Ari Rapkin

  1/2 C wild rice
  2 C water
  1/2 t salt
  2 T butter
  1 chopped onion
  1 celery stalk (optional)
  1/2 C dry white wine
  3/4 lb. sliced white mushrooms
  4 C chicken or veggie stock
  1/2 C heavy (double) cream

You can also add some dried mushrooms like oysters and porcinis. Reconstitute in boiling water for 30
minutes and reserve the juice for adding to the stock later as the soup cooks.

Rinse rice. Drain. Drop in boiling water with the salt. Reduce heat to medium and cook for 40 minutes or
until water is absorbed and rice is tender. Check the pot and add some water if you need to. Wild rice can
sometimes be a bit hard to cook.

Meanwhile, saute onions and celery in butter for about 10 mins or until onions start to turn brown. Add
wine, reduce until there's about 2 T of liquid left. Add mushrooms and saute, stirring, for about 15 minutes.
Add stock. If you saved juice from reconstituting mushrooms, add it. Reduce heat to low and allow to
simmer uncovered for 20 minutes. Add rice and cream. Cook another 5 minutes. Add salt, pepper, and
parsley if desired.

Cream of Broccoli Soup, Caliente
Karen Haigh
Originally From: Jane Butel's "Hotter than Hell: Hot & Spicy Dishes from Around the World"
4 servings

  2 tablespoons unsalted butter
  1 medium onion, coarsely chopped
  2 cups double strength chicken or vegetable broth
  1 cup chopped broccoli (fresh or frozen)
  1 or more medium, fresh jalapeno or serrano chiles, chopped
  salt and freshly ground black pepper to taste
  1 cup whipping cream (or light cream)
  2 egg yolks
  1 teaspoon caribe (crushed New Mexico red chile, hotness 8.5 / 10), or
  to taste

Melt butter in in medium, heavy saucepan. Add onion and cook until lightly browned. Add broth and
broccoli; cover and bring to simmer. Cook about 30 minutes or until onions are very soft. Add jalapenos.
While mixture is still hot, process it in a food processor or blender until smoothly pureed. Add salt and
pepper if desired. At this stage, it may be chilled overnight. Return soup to pan and place over very low
heat. Beat cream and egg yolks together; pour into soup in a very thin stream, stirring constantly. Cook,
stirring, until soup coast a wooden spoon in a fine film; do not boil. Add caribe and serve immediately.

Tom Ka Gai (Coconut Chicken Soup)
Sanjiv Singh
This is one of my favorite soups to order at a Thai restaurant. This recipe is adapted from one sent to be me
                                                                                                               51


by Ajay Shah.
Serves 4-6.

  3/4 lb boneless chicken
  3 tablespoon vegetable oil
  2 14oz. cans coconut milk
  2 cups water
  2 or 3 tablespoons of minced ginger (an amount equivalent to an 1 inch
  section of ginger)
  4 tablespoons nam pla (thai fish sauce)
  1/4 cup lime juice
  2 tablespoons sliced scallions
  1 tablespoon fresh chopped cilantro
  Red chili powder (or cayenne pepper) to taste
  1/2 teaspoon turmeric

Cut chicken into thin strips and saute in oil for 2-3 minutes until the chicken turns white. In a pot, bring
coconut milk and water to a boil. Reduce heat. Add everything except the scallions and fresh cilantro.
Simmer for 10-15 minutes, until the chicken is done. Sprinkle with scallions and fresh cilantro and serve
steaming hot.

Tom Yam Pla (Coconut Fish Soup)
Sanjiv Singh
This recipe has its roots in the book Sundays at Moosewood. It should be sweet, sour, salty and spicy hot---
all at once. You will need to visit an oriental store for the ingredients.
Serves 6.

  1/4 cup lemon grass
  4 slices dried laos root (don't use powder)
  3 cups fish or vegetable stock or water
  2 14-oz. cans coconut milk
  1/4 - 1 teaspoon sambal olek (Thai chili paste)
  3 scallions, minced
  2 tablespoon chopped fresh cilantro leaves
  3/4 lb. white fish fillets, cut into bite size pieces
  Juice of two limes
  3 tablespoon nam pla (fish sauce)

In a small saucepan, simmer the lemon grass and Laos roots in 1 cup of the stock or water for 1/2 hour. Add
more liquid as necessary to retain one cup.

Meanwhile in a large saucepan, simmer the coconut milk and the remaining 2 cups of stock, uncovered for 5
minutes. Add the sambal olek, scallions, cilantro, and fish. Strain the lemon grass and laos root mixture and
add the liquid to the pot. Simmer, uncovered, until the fish is just cooked. Remove from heat. Stir in the
lime juice and the fish sauce. Taste and adjust the flavor for tartness and saltiness by adding more lime juice
and/or fish sauce.

Tom Yam Kung Soup (Thai Hot and Sour Shrimp Soup)
Karen Haigh
Strong and flavourful, this soup should leave tears in your eyes.
Serves 8

  1 lb shell-on shrimp (or more, for roughly 5 shrimp per person)
  3 tablespoons sesame oil
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  2 tablespoons chile oil
  15 stalks lemon grass
  5 lime leaves (makrut) (or a poor substitute: one lime, chopped)
  peel from one lime, coarsely chopped
  5 green chillies, chopped, or more, to taste
  1 tablespoon crushed red chili peppers, or more, to taste
  1 large yellow onion, coarsely chopped
  2 tablespoons black peppercorns
  3 cloves garlic, crushed
  16 cups (1 gallon, 4 litres) strong vegetable stock
  1 tablespoon tamarind paste or soup base

  1 lb mushrooms, quartered
  1 tablespoon crushed dried red chillies, or more, to taste
  half bunch green onions, cut into 1 inch lengths
  1 bunch cilantro, coarsely chopped
  3 tablespoons nam pla (fish sauce)
  3 tablespoons grated coconut

Remove shells from shrimp and devein. Heat oils in deep saucepan, and when hot, add shrimp shells, lemon
grass, lime leaves, lime peel, chillies, onion, peppercorns and garlic. Fry until onion is browned (about 10
minutes). Add half the vegetable stock and the tamarind flavouring. Bring to boil, then simmer one hour.
Steep 24 hours (if you don't, the flavours won't be quite so rich).

Strain, discarding solids. Add remaining vegetable stock, and bring to a boil. Add shrimp, mushrooms,
chillies, and green onions. Cook 2 minutes longer, then remove from heat. Add cilantro, fish sauce and
coconut. Serve immediately.

Tom Yam Kung (Thai Hot and Sour Shrimp Soup)
Sanjiv Singh
To complete the repertoire of Thai soups, here is the soup that turned me on to Thai food. Also originates in
the book Sundays at Moosewood. Once again you will undoubtedly need to journey to an oriental grocery
for the ingredients.
Serves 5.

  6 cups water
  2 tablespoons dried lemon grass
  2 large slices dried laos root
  1/4 teaspoon whole peppercorns
  4 makrut leaves (optional)
  3 garlic cloves, minced
  3 tablespoon vegetable oil
  10 oz. shelled shrimp
  2 tablespoons nam pla (fish sauce)
  1/4 cup lime juice
  2 red chiles (dried or fresh)
  4 scallions finely sliced
  2 tablespoon fresh chopped cilantro

In a large soup pot, bring to boil the water, lemon grass, laos root, peppercorns, and makrut. Simmer for 20
minutes.

In another large soup pot, heat the oil and stir fry the shrimp for a few minutes until they turn quite pink.
Add the lemon grass broth directly from the other pot and return it to boil; simmer for 10 minutes. Add the
                                                                                                                53


garlic and cilantro root and simmer for another 2 minutes, until the shrimp are done. Stir in the fish sauce,
lime juice, scallions, and chopped chiles. Garnish with cilantro and serve piping hot.
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Breads
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A Guide to Ingredients

Flour
Flours react differently in their ability to absorb moisture. Depending on humidity and temperature, the
amount of flour needed in a recipe may vary by as much as a cup or two. Therefore, the amount of flour
called for in a recipe is always approximate. It is best to start with a smaller amount of flour and slowly add
more while kneading to achieve a smooth, satiny textured dough. There are several types of flours used for
bread making. The primary difference between flours is their protein content. When mixed with liquid,
certain proteins form gluten which gives an elastic quality to dough. Gluten provides the framework for
dough to rise by stretching and trapping the gas bubbles given off by yeast as it grows. The type of wheat,
where it is grown, and the milling process all influence the amount of gluten. The higher the gluten content,
the more volume the bread will have. Secondary differences are taste and texture.The most commonly used
flours for bread baking include:

  * All-Purpose Flour, a blend of hard and soft wheat flours, is suitable for yeast breads as well as quick
     breads and most cakes.
   * Bread Flour, with its high gluten content, results in bread with good volume. Dough made with bread
     flour should be kneaded longer than dough made from all-purpose flour to fully develop the gluten.
   * Whole Wheat Flour, which contains the entire wheat kernel, adds a distinctive "nutty" taste to doughs.
     Some all-purpose flour is often added to it to lighten the dough and yield a larger volume. Whole wheat
     flour should always be stored in the refrigerator to prevent rancidity.
   * Rye Flour, limited in gluten, is usually combined with all-purpose, whole wheat or bread flours to
     improve volume and texture.

Yeast
Yeast is the leavening agent which makes the dough rise. A living plant which breathes and grows, yeast
thrives on the sugar added to dough, producing a gas which stretches the dough and causes it to rise. It is
available in active dry or compressed forms and can be used interchangeably. Compressed yeast usually
comes in .06-ounce cakes and active dry yeast comes in 1/4-ounce packages. (One .06-ounce cake is
equivalent to one 1/4-ounce package.) Recently, quick rising yeasts have been developed. These finely
ground yeast granules allow the dough to rise in half the time.

Proofing the yeast: Yeast should be "proofed" before it's added to the flour mixture to be sure it is active.
To proof, dissolve the yeast in a small amount of warm water- approximately 105 degrees F to 115 degrees
F for dry yeast; approximately 80 degrees F for cake yeast-for 10 to 15 minutes until the yeast is foamy. A
small amount of sugar may be added to quicken the process. Note: If you are using the Rapid Mix Method
where the yeast is added with the other dry ingredients, the water temperature must be 120 degrees F to 130
degrees F to activate the yeast. Quick rising yeast may be dissolved in water or added directly to the flour.

Liquid
Liquid added to a flour mixture turns to steam and helps create texture. Water yields a crusty loaf with a
fairly dense crumb while milk gives bread a rich and tender crumb and a softer crust.
                                                                                                             55


Sugar
Sugar is the ingredient that activates the yeast to make the dough rise. It also adds flavor, increases
tenderness and helps the crust brown. Granulated sugar is generally used, but molasses, brown sugar and
honey may also be used. Be careful not to add too much sugar as it can retard gluten development. A good
rule of thumb is 2 teaspoons of sugar per 2 cups of flour.

Salt
Salt regulates the growth of the yeast. Salt-free bread rises quickly, while too much salt can reduce or
destroy yeast action. It also enhances the flavor of bread and contributes to a finer texture.

Butter
Butter or shortening makes the dough stretch easily and makes the bread tender. It also contributes to flavor
and aids in giving bread a longer shelf life.

Eggs
Eggs aid in gluten development and provide extra nutrients to bread doughs. They also add flavor and
golden color desired in sweet doughs.

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Making the Loaf

Kneading
Kneading develops the gluten in the flour to form a framework for holding the gases given off by the yeast.
The KitchenAid mixer not only effortlessly tackles kneading but provides the constant rhythm necessary for
best results. After all the flour has been added, continue to knead for approximately 2 minutes until the
dough is smooth and satiny, not sticky. Shape the dough into a ball and place in an oiled bowl. Brush the
top of the dough with additional oil to prevent a crust from forming while rising. Cover the bowl with a
towel or plastic wrap and let rise in a warm (70 degrees F to 85 degrees F) place, free from drafts.

Rising
Let the dough rise until double in size. To test the dough, depress two fingers into the center and if the dent
stays, it has doubled. Punch the dough down by pushing your fist into the center of the dough and pulling
the edges over to the center. Turn the dough over. Letting the dough rise a second time before shaping will
yield a finer textured loaf.

Shaping
There are many ways to shape a loaf. Specialty breads, such as braids or rolls, will generally include
directions in the recipes. Two simple methods for shaping standard loaves are as follows:

  * Form the dough into an oval the size of the pan, stretching and turning ends of the dough under and
     pinching into a seam. Place in prepared pan, seam side down.
   * Roll the dough into a rectangle slightly longer than the size of the pan. Beginning with the shorter side,
     roll dough towards you. Seal long seam as well as ends with hands. Fold sealed ends under and place
     loaf, seam side down, into prepared pan.
                                                                                                              56


Baking
Place loaves in the center of the oven, leaving space for the heat to surround the pans. To check for
doneness, remove one loaf from its pan and tap the bottom. If it sounds hollow it is done. Turn loaves onto
racks immediately after baking to prevent sogginess.

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Bread Making Tips

1. Always store flour in an airtight container in a cool, dry place. For long-term storage, store flour and
   yeast in refrigerator or freezer.
2. To measure flour, spoon it lightly into a dry measuring cup and level with a spatula.
3. Use the Grain Mill to grind whole wheat berries and other grains into flour. One cup of grain yields
   approximately 1-1/4 cups of flour, except for rolled oats which yields 7/8 cup of flour.
4. Always check liquid temperature with an accurate thermometer.
5. Allow bread to rise in a warm, draft-free place. Place bowl of dough on rack over pan of warm water. Or,
   set oven on lowest setting for 10 minutes. Turn oven off and place bowl of dough in oven.
6. For soft crusts and extra shine, brush finished bread with melted butter and cool uncovered.
7. For crispier crusts, brush loaves with a mixture of one egg white and one tablespoon of cold water before
   baking.
8. Inverting finished bread onto racks immediately from oven prevents a soggy loaf.
9. Some large recipes and soft doughs may climb over the collar of the dough hook. This indicates the
   dough needs more flour. The sooner all the flour is added, the less likely the dough is to climb the hook.
   Try starting with all but the last cup of flour in the initial mixing process. Then add the remaining flour as
   quickly as possible, never exceeding the total amount given in the recipe.
10. Dough made with whole grain flour may not form a ball on the dough hook during kneading. However,
   as long as there is contact between the hook and the dough, kneading will be accomplished.
11. Allow bread to cool completely before slicing.
12. Baked yeast breads may be stored in the freezer for up to six months. Wrap securely in plastic wrap or
   aluminum foil. To thaw, let stand at room temperature for 3 hours.

Bread Machine Tips
1. Use good quality hard wheat unbleached, unbromated flour that has at least 12 grams of protein per cup.
     (I like King Arthur)
  2. Use fresh, quick dissolving active yeast, not rapid rise.
  3. Open the machine and check the dough during the first 5 - 10 minutes of the first kneading cycle!!!
      Even if your manual says not to do it: flour acts as a sponge absorbing moisture on wet days and
      becoming dehydrated during dry weather. You'll have to adjust for fluctuating humidity and
      barometric pressure by adding small amounts of flour or liquid to the dough.
 4. If you've never made bread before and don't know what dough is supposed to look like, buy a package
     of frozen bread dough (available at your local supermarket), and let it defrost according to the package
     directions. Place it on a lightly floured surface and play with it until you are familiar with the
     consistency. This is what you're aiming for in the bread machine.
5. Now, to adjust the dough in your bread machine during the first knead cycle: wait until the ingredients
have been kneaded for 3-4 minutes. If the dough looks sticky and wet and is coating the bottom and sides
of the pan, then sprinkle in flour, a tablespoon at a time (you may need up to an extra 1/2 cup) while the
     machine is kneading, until you have a smooth, supple ball of dough. If the mixture is dry and
     corrugated looking or the dough doesn't hold together then sprinkle in additional liquid, a little at a
     time, until the dough is smooth and pliable and forms a cohesive ball. If you've wandered away from
     your machine only to return to find a wet messy glob or a dry desert thumping around in the machine,
     press stop (you can do this at any time - except if the machine has gone into the bake cycle), add a
                                                                                                               57


     small amount of flour or liquid and press start. Stick around and make additional adjustments, if
     necessary, until the dough looks right.
6. I have found that when you are either making dough, or placing the ingredients in the machine to make
     bread at that time, you can add either the liquids first or the dry ingredients first. The major exception
     to this is the old dak (no longer made) where the yeast must be placed in the bread pan first in a
     position farthest away from the kneading blade. When programming ahead make sure to place any
     dried fruits away from contact with wet ingredients as they will absorb those liquids and throw off the
     recipe.

Extra kneads and extra rise times all contribute to the depth of flavor, character of the crumb and general
personality of a loaf of bread. One of the reasons I dislike rapid rise yeast and rapid cycles on the bread
machines is that the dough really requires the entire life span of the yeast to become the amazing miracle
that is bread. If you are partial to whole grain breads and are winding up with lower loaves than you wish,
then try a double knead cycle: place the ingredients in the machine and program for dough or manual. At
the end of the final knead reprogram the machine for bread (of Whole Wheat) and press start. You've given
the dough an extra work-out to develop the gluten - that will result in a higher loaf. For an even higher loaf
you can (if your machine permits) program for a longer rise time, or simply remove the dough from the pan
after the final rise cycle (but before baking) transfer it to a bread pan and allow it to raise in a warm place
until doubled in bulk. Then bake it in the oven.

Sweet doughs with lots of butter and eggs also respond well to a second long rise in a cool place. I remove
my brioche from the machine after the dough cycle is complete. I place it in a large freezer strength zip lock
bag and refrigerate it overnight. Then I place it back in the machine (my Zojirushi has flexible
programming), program for 2nd rise and bake. If you can't program your machine this way you can place
the dough in a bread pan after you remove it from the machine, give it a long, refrigerated rise, and then
bake it in the oven. Even non-wheat and non-sweet doughs can benefit from this extra rise.

White Bread recipe
Date: Tue, 13 Apr 1993 11:17:12 -0400 (EDT)
From: Daniel.Stodolsky@cs.cmu.edu
I had a couple of requests for the white bread I usually bake with dinner. So here it is, taken from Bernard
Clayton's "New Complete Book of Breads - Revised and Expanded"
(two loaves)

Ingredients;

  5+ cups bread flour
  3 tablespoons sugar
  2 tsp. salt
  1/4 tsp. baking soda
  1 package dry yeast (rapid rise if possible)
  1 cup water
  1 cup buttermilk
  1/3 cup milk
  1 egg, beaten

baking pans: cookie sheets, or 8 1/2 x 4 1/2 inch muffin pans (greased/teflon).

warm milk water and butter in sauce pan to 110 degrees F. It may look slightly curdled, but don't worry. A
microwave oven can be used instead. DO NOT OVERHEAT - you will kill the yeast.

by hand/mixer: mix 2 cups flour with sugar salt soda and yeast. Add the liquids, and mix by hand for 2
minutes. Add 1 additional cup flour and beat until a thick batter (about 2 minutes). Add 1 additional cup
                                                                                                             58


flour, then dump out onto a board and start kneading. Add flour as needed to make a nice dough. Knead for
about 8 minutes.

by processor: place 2 cups flour/sugar/salt/soda/yeast in the work bowl and pulse to mix. Add 1/2 the
liquid, and pulse mix. Then add 1 additional cup of flour and pulse mix. Add 1 more cup flour and pulse
mix. Add flour in 1/2 cup increments until the dough forms a ball. Then knead for 45 seconds.

rising: place dough ball in a greased bowl and cover tightly with saran wrap. Place in a warm place ( 80-
100 F ) and let rise until doubled in volume (1 hour with normal yeast, about 1/2 with rapid rise). You
should see respiration products on the saran wrap within 5 minutes. If not, you killed the yeast.

punch down in the bowl, and divide into two halves. Place each half in the loaf pan on or on a cookie sheet.
Cover with wax paper and let rise for about 45 minutes (1/2 hour with rapid rise). start preheating the oven
20 minutes (to 375 F) before the rising is done.

Brush the loaves with the egg wash, and bake 45 minutes. A loaf will sound hollow when thumped on the
bottom when done. Cool on wire racks.

to freeze: after cooling completely, wrap tightly in a plastic bag. Will keep frozen for up to two months.

to rewarm/defrost: place in a 200 F oven for up to 20 minutes.

variations:
  sprinkle with sesame seeds
  omit egg wash
  raisins
  let rise a second time in the bowl (3 risings total)
  use skim milk instead of water

Buttermilk Bread
Karen Haigh
Originally From: Bread in Half the Time by Linda Eckhardt and Diana Butts
2 loaves in 1 hour, 30 minutes

  1 tablespoon 50% active dry yeast
  3 tablespoons sugar
  5 cups bread flour
  2 teaspoons salt
  1/4 teaspoon baking soda
  2 cups 120oF buttermilk
  1/3 cup shortening

In a food processor fitted with the dough blade, combine the yeast, sugar, flour, salt and baking soda.

Combine in a 2-cup measure the hot buttermilk and shortening. With the motor running, slowly pour the
liquid through the feed tube. When the dough leaves the side of the bowl and forms a ball (you may not
need all the liquid), knead with the machine running for 60 seconds.

Remove the dough and blade from the bowl. Knead the dough by hand for a few seconds, adding flour as
necessary if the dough is too sticky. Form dough into a ball. With your thumbs, punch a hole to form a
doughnut shape and place into a microwave-safe bowl. Cover with a damp tea towel or microwaveable
plastic wrap.
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Place an 8-oz glass of water in the middle of the microwave and set the bowl beside it. Heat for 3 minutes at
with the power set to 10%. Rest 3 minutes. Heat 3 minutes at 10%. Rest for 6 minutes or until doubled in
bulk.

Remove the dough from the bowl, punch down and knead by hand a few seconds. Turn the bowl over top of
the dough and let it rest about 10 minutes.

Meanwhile, preheat the oven to 375oF. Grease two glass loaf pans. Cut the dough into 2 pieces. Shape into
2 loaves and place in the prepared pans. Cover the pans loosely with towels.

Replace the pans in the microwave. Place the glass of water in the center and the pans off-center. Heat for 3
minutes at with the power set to 10%. Rest 3 minutes. Heat 3 minutes at 10%. Rest for 6 minutes or until
doubled in bulk.

Brush the loaves lightly with egg white and sprinkle with poppy, caraway or sesame seeds if desired. Bake
40-50 minutes, or until loaves are golden brown and tap hollow on the bottom.

I generally make this without microrising the yeast. Each rising takes about an hour to achieve bulk, but the
bread comes out a bit lighter.

Our Daily Bread
Karen Haigh
Originally From: Bread in Half the Time by Linda Eckhardt and Diana Butts I generally make this bread
using regular yeast and without microrising. Each rising takes about an hour to achieve bulk, but the bread
comes out a bit lighter.
1 loaf in 2 hours

  3 cups bread flour, divided
  1 tablespoon 50% active dry yeast
  1 1/2 cup hot tap water (120oF)
  1 tablespoon molasses
  2 tablespoons honey
  1/3 cup rolled oats
  2 tablespoon cornmeal
  1/2 cup whole wheat flour
  pinch ground cinnamon
  1 teaspoon salt
  3 tablespoons Canola or vegetable oil

In a glass bowl combine 1 cup of the bread flour and yeast with the water, molasses and honey, forming a
sponge.

Place an 8-oz glass of water in the middle of the microwave and set the bowl beside it. Heat for 3 minutes at
with the power set to 10%. Rest 3 minutes or until spongy and light.

In a food processor or mixer fitted with the dough blade, combine the remaining bread flour with the rolled
oats, cornmeal, whole wheat flour, cinnamon, and salt, then pulse to mix. Add the oil and the sponge. Mix
thoroughly. When the dough leaves the side of the bowl and forms a ball, knead for a minute, adding
additional water as necessary if the dough seems to stiff.

Remove the dough from the bowl, punch down and knead by hand a few seconds, adding flour as necessary
if the dough seems to sticky. Form the dough into a ball. With your thumbs, punch a hole to form a
doughnut shape and replace in bowl. Cover loosely with a damp tea towel or plastic wrap. Place the bowl in
the microwave. Place the glass of water in the center and the bowl off-center. Heat for 3 minutes at with the
                                                                                                             60


power set to 10%. Rest 3 minutes. Heat 3 minutes at 10%. Rest for 6 minutes or until doubled in bulk.
Alternatively, place in a warm draft-free place and let rise about an hour.

Remove the dough from the bowl, punch down and knead by hand briefly. Cover and let rest 10 minutes.
Grease a glass loaf pan. Shape the dough into a loaf and place in the prepared pan. Cover the pan loosely
with damp towels.

Replace the pan in the microwave. Place the glass of water in the center and the pans off-center. Heat for 3
minutes at with the power set to 10%. Rest 3 minutes. Heat 3 minutes at 10%. Rest for 6 minutes or until
doubled in bulk. Alternatively, place in a warm draft-free place and let rise about an hour.

Meanwhile, preheat the oven to 375oF. Spritz the top of the loaf with plain water. Bake on the middle rack
for about 40 to 50 minutes or until golden. Cool.

Bread Machine: Use regular yeast, use regular machine instructions.

Susan's Egg Bagels
Jody Prival

  2 pkg. active dry yeast (regular--not fast acting)
  2 cups warm water
  3 tablespoon sugar
  3 teaspoon salt
  2 eggs
  1 egg yolk
  6 cups flour
  1 to 1 1/2 teaspoon dry onion flakes (optional)

Dissolve yeast in water. Add sugar and salt, dissolve. Lightly beat in the 2 eggs. Stir well. Add 4 cups of
flour, stirring to make a smooth thin dough. Then add remainder of flour to make a stiff dough. Knead this
dough 15 minutes. Then set aside covered to rise for 40 minutes.

Divide the dough into 20 equal parts and knead each separately to form a small ball. Push a floured finger
through the center of each and twirl it around your finger to make a bagel with about a 1 to 1 1/2" hole and
an outer diameter of about 3". Let rise for 20 minutes.

Bring to boil 3 qts. water with 1 tablespoon sugar in it. Boil 4-5 bagels at a time for 4 minutes each, turning
carefully. Dry on a paper towel. Mix the egg yolk with 1 tablespoon water, beat well, and brush the bagels
with the mixture. Bake 20-30 minutes at 400oF (until brown). Don't expose to direct fire in the oven.

Grandpa Bread
Jody Prival

  1 can evaporated milk
  Water to extend the above to 1 qt.
  1/4 cup fat (butter)
  1/4 cup sugar (or 1/2 cup honey)
  10-11 cups flour (unbleached)
  1-3 teaspoon salt
  2 pkgs. dry yeast
  1 cup warm water
  1 teaspoon sugar
                                                                                                                61


Melt fat in a 2 qt. pot. Add evaporated milk and water to make a quart. Heat to scalding temperature. Add
salt and sugar or honey. Cool to lukewarm. Dissolve yeast in warm (110-120oF) water and add 1 teaspoon
sugar. Let stand while other mixture is cooling. Mix with cooled butter mixture. Add 5 cups of flour--mix
until smooth. Add remaining flour. Mix thoroughly and knead for 10 minutes. Place dough in a greased
bowl; turn to cover all of dough with grease. Cover bowl with cloth. Let rise to double in bulk (1 1/2 hours
at 85{ F). Punch down and form into loaves. Let rise until double in bulk (45 minutes at 85{ F). Bake in
375{ oven for 35 minutes. Remove from oven and cool on racks. Top of loaf may be buttered while hot for
a softer crust.

Focaccia
Jody Prival

  2 packages active dry yeast
  1 teaspoon sugar
  1 3/4 cups lukewarm water (105-115oF)
  1/3 cup extra virgin olive oil, plus extra to drizzle on the bread
  1 1/2 teaspoon salt
  4-5 1/2 cups unbleached all-purpose flour
  Coarse salt

Dissolve the yeast and sugar in 1 cup lukewarm water in a bowl and let sit until foamy. In another bowl, add
the remaining 3/4 cup water, the olive oil, and the salt. Pour in the yeast mixture. Blend in the flour, 1 cup at
a time, until t he dough comes together. Knead on a floured board for 10 minutes, adding flour as needed to
make it smooth and elastic. Put the dough in an oiled bowl, turn to coat well, and cover with a towel. Let
rise in a warm draft-free place for 1 hour, until doubled.

Punch down the dough, knead it for about 5 minutes, and gently roll it out to fit a jelly roll pan, 15 1/2 by
10 1/2 inches. Let rise for 15 minutes, covered. Oil your fingers and make impressions with them in the
dough, 1 inch apart. Let rise for 1 hour.

Preheat the oven to 400oF. Drizzle the dough with olive oil and sprinkle with coarse salt. Bake for 15 to 20
minutes, until golden brown. Sprinkle with additional oil if desired. Cut into squares and serve warm.

Yeast Dough
Barry & Evelyn Brumitt
Originally From: Food & Wine, March '94
Serving Size: 6 Preparation Time: 1:00

  1/3 cup water luke warm (110!)
  1 teaspoon active dry yeast
  1/2 teaspoon sugar
  1 1/2 cups all-purpose flour
  1/2 teaspoon salt
  1 large egg room temperature
  3 tablespoons unsalted butter softened

In a bowl, stir together the water, yeast and sugar. let stand in a warm place until bubbly, about 10 minutes.

In a bowl, toss the flour with the salt and make a well. Add the egg, butter and yeast mixture to the well.
Using a wooden spoon, incorporate the flour into the liquid ingredients to form a soft dough. Turn out onto
a floured surface and kneed briefly until smooth.

Transfer the dough to a lightly buttered bowl. Cover with plastic wrap and let rise until doubled in bulk,
about 45 minutes.
                                                                                                           62



Punch down, let rest briefly before rolling out.

Notes: Use for Galettes.

Pizza Dough
Karen Haigh
Originally From: Bread in Half the Time by Linda Eckhardt and Diana Butts To get really crisp crusts, use
a pizza stone: place it in the upper third of the oven and preheat to 500oF for at least 30 minutes before
baking. The Italian Tomato Sauce makes a great base for your favourite toppings.
Makes 1 14" pizza dough

  2 cups bread flour
  1/2 cup cornmeal
  1 teaspoon salt
  1 tablespoon non-fat dry milk
  1 1/2 teaspoons sugar
  2 teaspoon yeast
  2 tablespoons olive oil
  3/4 cup hot tap water (120oF)

Combine all ingredients (by hand, in a food processor or in a bread machine on manual setting). Knead
thoroughly. Let rise about one hour in warm draft-free place. The dough is very malleable... you can get
good results even if you use 50% faster yeast, or micro-rise it (seeButtermilk Bread for details).

Pizza Dough
Marni Friedman

  3 cup flour
  1 teaspoon salt
  1/4 cup warm water
  1 package dry yeast
  2 tablespoons olive oil
  1 tablespoon honey
  3/4 cup water

Combine salt and flour. Dissolve the yeast in warm water; let sit for 10 minutes. Add the oil, honey, water,
and yeast mixture to the flour. Stir. Knead for 5 minutes. Let rest in a warm place for an hour. Stretch dough
and place on an oiled sheet (don't oil the sides of the pan so that the dough will adhere and stay stretched).
Top with sauce, cheese, etc. Bake at 425 deg.
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Indian Breads
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Dosai (Fermented Lentil Crepes)
Sanjiv Singh
As a north Indian, I have the relationship with south Indian food that most Americans do with Chinese food-
-- I love eating it but have no idea what is involved in the production. Few recipes have remained as much
of a mystery to me as the ordinary Dosai. Until recently, each of my attempts has had disastrous results.
Thanks to Radhika Thekkath, I finally have a decent recipe. Note that dosais are not made at the spur of the
moment--- you will need to start at least the day before. This recipe will make enough batter for 15 to 18
dosais which you can store in the fridge for up to a week. Often served for breakfast in South India.

   3 cups of long grain rice
   1 cup of hulled urad dal (the seeds are pale white)
   salt to taste (about 2 teaspoon)

Soak the rice and the dal separately, for about 5-8 hours. Grind the rice using a blender or food processor in
batches with sufficient water until it is a smooth paste. Start with a small amount of water and add until the
paste is thin enough to flow smoothly.

Now grind the dal in two batches. The dal needs to be ground while slowly adding more water from the top
of the blender. (When ground, the dal has the tendency to fluff up, this tendency must be encouraged by
adding only a little water at a time while stirring and continuing to grind. The dal should double in quantity
after grinding, while the quantity of rice would have remained unchanged.) Now mix both the pastes with
the salt in a dish that is at least a third bigger in size, allowing space for the dough to rise. Leave for about 8
hours in a dark warm place like an oven that has been heated to 200 degrees and turned off.

Use a heavy cast-iron griddle (a flat non-stick pan will do). Heat the griddle/pan until a few drops of water
dropped on the surface sizzles. Take a deep ladle full of dough and drop the dough in the middle of the pan,
quickly swirl the dough away from the middle until it is spread evenly in a circle around the pan. You must
do this quickly because once the dough cooks, it is difficult to spread. Take a teaspoon full of oil and spread
it around the edge of the dosai. Wait a minute or so, until you see the edges browning and insert a flat ladle
that has sharp edges under and all around the dosai, until it is released completely. After releasing the dosai,
flip it around on the other side and put another teaspoon of oil around the edges. Wait a minute or two until
it is cooked and remove from the pan.

Before making the next one, use a small piece of paper kitchen towel and rub any excess oil off the pan.
Dosas can be stuffed with a spicy potato stuffing or eaten plain with coconut chutney and sambhar.

Chappati
Sanjiv Singh
The most common bread in north Indian homes. In many homes, it is cooked twice a day along with the
meal so that it can show up at the table, right off the fire. Makes 4-6 pieces

   1 cup whole wheat flour (or 1/3 white and 2/3 whole wheat)
   1/2 cup water
                                                                                                             64


Put flour in a large bowl with half the water. Blend the two together until it holds. Beat and knead well until
it forms a compact ball. Knead dough into it is smooth and elastic and set aside for 30 minutes. Knead and
divide dough into 4 to 6 parts. Roll each ball into a tortilla like flat, about 1/8" thick. Heat an ungreased
skillet and lay the rolled out dough on it and let cook for about 1 minute. Turn and cook the second side for
2/3 min. until small bubbles form. Turn again and cook the first side pressed lightly with a towel until it
puffs. Serve warm (maybe slightly buttered).

Note: As the rolled out chappatis will dry out if they are left stand while cooking other, it is advantageous to
roll them out individually before cooking them.

Parantha
Sanjiv Singh
A richer version of the chappati. Makes 6

  1 cup whole wheat flour
  vegetable oil
  water

Make chappati dough. Divide into 6 parts and make balls. Flatten and roll each. Spread the oil over them
and fold. Roll again. Heat the parantha on a griddle like you would a chappati, but spread some oil over the
top side. Turn and spread oil on this side. Fry until the bottom is crispy and golden, then turn and fry the
remaining side. Repeat with all six.

Stuffed Parantha
Sanjiv Singh
Great for Sunday brunch.

  dough for regular chappatis.

  Fillings:
  Potato: 1 large potato
  or Radish: 1 large daikon radish
  or Cauliflower: 1/4 medium head

If using potatoes, boil potatoes, mash, add salt and chili to taste. Add garam masala and mango powder. If
using radishes, grate the radish, add salt and leave for 1/2 hour. Squeeze out all the water, add grated
ginger, chili, and pomegranate seeds. If using cauliflower, grate cauliflower, add salt, pepper, garlic, and
garam masala.

Roll out 2 small chappatis. Add filling on one, cover with the second, seal edges and cook as for paranthas.

Poori
Karen Haigh Originally From: The Book of Curries & Indian Foods Makes 8

  1/3 cup all-purpose flour
  1/3 cup whole-wheat flour
  pinch of salt
  1/4 teaspoon cardamom seeds, ground
  2 tablespoons vegetable oil
  about 1/4 cup warm water
  oil for deep frying
                                                                                                              65


Sift flours and salt into a medium bowl; add any bran remaining in sifter. Stir in cardamom seeds and 1
tablespoon oil; mix in enough of the water to make a soft dough.

Knead dough 5 minutes on a lightly oiled surface, with a little oil rubbed into hands to prevent them from
sticking, until dough is soft and pliable. Cover with plastic wrap and let rest 10 minutes. Divide dough into
8 pieces; roll into balls. Dust balls with flour and cover with a damp cloth. Roll each ball out to a 3-inch
round, keeping unrolled balls and finished rounds covered with a cloth.

Half-fill a deep pan or deep-fryer with oil and heat to 375oF or until a 1-inch bread cube browns in 50
seconds. Fry poori one at a time, turning over once, for 30-60 seconds. Keep patting top of poories gently
with a slotted spoon as they cook in order to make them puff up. Serve at once.

Naan
Sanjiv Singh
Naan is a leavened bread from north India, usually too elaborate to be made at home. Here is a recipe
adapted from one by Santosh Khera, for the adventurous.
Makes eight medium sized naans.

  1/2 teaspoon baking powder
  1/2 teaspoon salt
  1 teaspoon sugar
  2 cups bleached flour
  3 tablespoon milk
  1 cup yogurt
  1/4 teaspoon yeast
  3 tablespoon melted butter
  1 lightly beaten egg
  1 egg yolk
  2 tablespoon poppy or sesame seeds

Sift flour, sugar, baking powder and salt into large bowl. Make a well in center. Warm the milk and yogurt
and mix in the yeast, butter and egg. Stir and pour into the well in the flour. Stir from center until mixed to a
smooth batter. Knead on board 15-20 minutes or about 2 minutes in food processor. Dough should be
elastic but not sticky. Add a little flour if the dough is sticky. Put in covered bowl and allow to rise until
double (about three to four hours, unless it is warm, in which case the rise time could be halved)

Divide ball into eight pieces. Knead each lightly, flatten ball, pull into an oval forming a sort of pear shape.
Put on baking sheet(s), cover with damp cloth, allow to rise about 15 minutes. Brush the tops with egg yolk
and sprinkle with seeds. (Optional) Bake in pre-heated 450 degree oven for 8-10 minutes until golden
brown.

Naan
Jody Prival

  3 cups all-purpose white flour
  1/2 cup + 3 tablespoon milk
  1 egg, beaten
  3/4 teaspoon salt
  2 teaspoon sugar
  1 teaspoon baking powder
  1/2 packet dry yeast
  2 tablespoon vegetable oil
  4 tablespoon plain yogurt
                                                                                                              66


Sift the flour into a bowl. Place the milk in a small pot and warm slightly. Remove from heat. In another
bowl combine the egg, salt, sugar, baking powder, yeast, 2 tablespoon oil, yogurt, and 5 tablespoon of the
warm milk. Mix well. Pour mixture over flour and rub it in with the hands. Add 1 tablespoon warm milk at
a time to the flour and begin kneading. Add up to 6 tablespoon or enough so that all the flour adheres and
kneading is easy. Knead well for about 10 minutes or until dough is elastic. Form into a ball, brush with oil,
cover with a damp cloth, and leave in a warm place to rise, 2-3 hours.

Preheat broiler to about 550oF. Line 3 cookie sheets with aluminum foil. Brush them lightly with oil. Knead
the dough again for a minute or two and divide into six balls. Flatten the balls one at a time, keeping the rest
covered, and stretch them and pat them with your hands until you have a teardrop shape about 11 inches
long and 4 inches wide. Do all balls this way, placing 2 naans on each baking sheet as you do so. Cover
with moistened cloths and leave for 15 minutes n a warm place.

Remove moistened cloths. Brush the center portion of each naan with water, leaving a 1/2 inch margin.
Sprinkle the center portion with onion flakes or poppy seeds. Place sheets under the broiler, about 2 1/2-3
inches away from the heat and broil quickly for about 2 1/2 minutes on each side or until lightly browned.
Serve hot.
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Rice Dishes
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Wild Rice and Spiced Shrimp Salad


Kedgeree


Lebur Bhat (Lemon Laced Rice)

Karen Haigh
Originally From: The Flavors of India by Bharti Kirchner
4 large servings

   1.5 tablespoon vegetable oil (mustard oil preferred)
   1 bay leaf
   10 whole cardamom pods, bruised
   2 inch cinnamon stick
   4 whole cloves
   1 tablespoon peeled, minced, fresh ginger
   1.5 tablespoon raisins
   1 cup basmati or other long-grained rice
   a lemon wedge (1/4 lemon, seeded)
   1.5 cups water
   1/2 cup fresh or frozen peas
   1/4 cup fresh lemon juice
   2 teaspoon sugar
   1 teaspoon oil
   1/4 teaspoon black mustard seeds

Heat 1.5 tablespoons oil in a pan over medium-low heat. Fry bay leaf, cardamom, cinnamon, and cloves for
a few seconds. Add ginger and fry until lightly browned, stirring often. Add raisins and rice and fry until
rice is opaque, about 3 minutes. Add lemon wedge, water and peas. Bring to boil, then stir and lower heat to
minimum. Simmer, covered, 18-20 minutes.Resist the temptation to look while simmering! The rice won't
steam properly if you open the lid.

Sprinkle with lemon juice and sugar but do not stir. Simmer 1-2 more minutes. Remove from heat and set
aside.

Heat remaining oil in a small skillet over medium-low heat. When oil is hot but not smoking, add mustard
seeds and fry a few seconds until they begin to pop, covering if necessary to prevent the seeds from flying
out. Remove from heat. Pour oil and spice mixture over the rice and mix gently. Discard lemon wedge and
serve.

Wild Rice Baked with Almonds and Mushrooms
Karen Haigh
                                                                                                                68


Originally From: Jane Butel's "Hotter Than Hell" A very good way to serve rice of all kinds
Serves 6

  1/2 cup unsalted butter
  1/2 pound fresh mushrooms, thinly sliced
  1 clove garlic, finely minced
  1 tablespoon minced green bell pepper
  1/2 cup slivered almonds
  1 cup uncooked wild rice
  3 cups chicken broth
  1 teaspoon salt
  freshly ground black pepper to taste

Preheat oven to 350oF. Melt butter in large saucepan. Add mushrooms, garlic, bell pepper, almonds and
rice; cook, stirring, until mushrooms are soft. Pour mixture into a large shallow baking dish; stir in broth,
salt and pepper. Cover and bake about 1 1/2 hours or until rice is tender. Or: boil rice in broth about 40
minutes, then stir in fried ingredients

Spiced Rice
Karen Haigh

Rinse rice thoroughly, approximately half a cup per person.

For each cup rice, add:

  1.75 cups water. 5 bruised cardamom pods (bruised = cracked open, but
  not peeled)
  5 whole cloves
  5 whole all spice
  5 whole black pepper
  1 inch cinnamon stick
  1 bay leaf
  1/4 teaspoon turmeric per cup rice (optional)

Bring to boil. Stir. Put oven on minimum, put lid on pot & cook until done (without raising lid, if you can :),
about 15 minutes.

Not So Plain Rice
Sanjiv Singh
This is the basic rice-on-the-stove recipe. Add the optional ingredients and it becomes not-so-plain.
Serves 3.

  1 cup basmati rice
  1 tablespoon vegetable oil
  1/2 teaspoon salt
  1 1/2 cups water
  2 cloves (optional)
  2 pods cardamom (optional)
  1 bayleaf (optional)
  1 medium onion, sliced (optional)

Wash the rice in several changes of water and leave to soak in water for 30 minutes to an hour. Drain the
rice well. On a medium stove setting, heat the oil in a heavy pan or pot. Add the cloves, broken cardamom
pods, and bay leaf and fry for a minute. Add the sliced onions and fry until the onions start to turn
                                                                                                              69


translucent. (4-5 minutes). Add the rice and stir for 2 to 3 minutes. Try to coat as much of the rice in the oil
as possible. Add the water and salt and cover. Lower heat to low and cook for 25-30 minutes.

Paella Barcelonesa
(from The Spanish Cookbook)
From Bruce & Jill's Favourite Family Recipes

  2 cups chicken
  1/2 lb white fish
  1 medium onion
  2 medium tomatoes
  2 cloves garlic
  1 green pepper
  2 doz cleaned mussels
  1/2 lb shrimp
  8 cups water
  3/4 cup olive oil
  1/2 lb pork tenderloin
  6 chorizos
  1 teaspoon paprika
  1/2 cup peas
  dash saffron
  3 cups rice
  salt to taste

Cut all meats into small, bite-size pieces. Mince or dice all vegetables. Cook mussels and shrimp in water to
cover until mussels open. Remove one shell from each mussel and set aside. Boil 8 cups of water. Heat
olive oil and fry chicken, pork and chorizo; remove when browned. Using the same oil, fry the onion until
golden. Add tomatoes. When tomatoes are reduced, lower heat and add paprika, garlic and green pepper
chunks. Mix and fry. When well cooked, add chicken, pork and chorizo back to the pan. Stir in the rice.
Brown over medium heat while stirring, about 5 minutes. Add boiling water, peas, saffron, and salt to taste.
Stir for the last time. Add shrimp and mussels without stirring. Cook at medium-high heat until liquid is
absorbed, then simmer until rice is done, about 20 minutes.

Nuked Rice
Sanjiv Singh
Turns out that since I discovered I could cook edible rice in the microwave, this recipe has been getting s lot
of use. Makes 6 six servings, good enough for a couple of days in the fridge.

  2 cups basmati rise
  1 teaspoon cumin seeds
  1 teaspoon coriander powder
  1/2 teaspoon salt
  3 3/4 cups of water

Wash the rice in several changes of water. Drain. Put the rice in a microwave safe dish and add the water.
Cook the rice in the microwave on high for 10 minutes without a cover. Add the rest of the ingredients and
stir. Cook for another 6-8 minutes, until the water has evaporated.

Paella
Sanjiv Singh
This is a recent favorite of mine. I have combined three or four recipes to come up with this one. A meal in
                                                                                                              70


itself.
Serves 8.

  3 cups rice, washed
  5 cups chicken broth
  3 medium onions, sliced finely
  6 tablespoon olive oil
  3 large ripe tomatoes, chopped
  10 cloves of garlic, minced
  1 teaspoon paprika
  1/2 teaspoon saffron
  1 lb. chicken breast, cut up in 1 inch strips
  1lb. firm fish (e.g. catfish, scrod, haddock) cut up into 1-2 inch
  pieces.
  1 lb. medium shrimp peeked
  1/2 lb. scallops
  1 cup sliced mushrooms
  2 red bell peppers, cubed.
  1/2 cup white wine
  1 tablespoon Tobasco sauce

Simmer the rice in the chicken broth under a cover until it is just tender, about 20 minutes. Remove from
heat and let sit.

Saute the onion in 3 tablespoon of oil 2-3 minutes. Add tomatoes, garlic, saffron and paprika and simmer
for 20 minutes.

In a separate skillet, heat the rest of the oil and saute the chicken for a minute. Add the fish, shrimp,
mushrooms and peppers and saute for 3-4 minutes. Make sure the fish doesn't break up too much.

Pour the rice, the tomato sauce, sauted fish and vegetables into a large pot. Add the scallops on the top and
stir them in gently. Add the white wine and Tobasco sauce. Cook covered in the pot on very low heat for
20-30 minutes or put the pot in the oven and bake for 30 minutes at 400 F.

Armenian Rice Pilaf, aka "Deej Rice"
Learned from an Armenian friend, David Devejian ("Deej") Ari Rapkin

  1/8 cup butter or margarine
  1/4 cup orzo
  1/2 cup rice
  1/2 can chicken broth (approx 7 oz.) plus enough water to make 1 cup

Melt the butter in a saucepan. Add orzo and stir until orzo browns slightly. Keep your eye on it, since the
orzo darkens quickly once it starts to brown. Add rice and liquid. Stir well, cover, and simmer about 20
minutes.

Sabzi Pullao (Vegetable Pilaf)
Sanjiv Singh
This recipe can be served with most meat, chicken or fish dishes. you can make this dish with either frozen
mixed vegetables or with fresh mushrooms. I prefer the fresh mushroom if I can find any in the fridge but if
I can't, I use the frozen veggies. Avoid broccoli and cauliflower since they tend to cook very fast.
Serves 6.

  2 cups rice
                                                                                                             71


  3 tablespoons vegetable oil
  1 teaspoon salt
  1/4 teaspoon garam masala
  3 cups water
  1 small onion thinly sliced
  1/2 teaspoon peeled and grated ginger
  6 oz. mushrooms or frozen vegetables

Wash the rice in several changes of water and leave to soak in water for 30 minutes. Drain the rice well.
Chop the mushrooms into 1/8 inch slices. If using frozen vegetables, rinse in cold water and drain well. On
a medium stove setting, heat the oil in a heavy pan or pot. When the oil is hot put in the onions and stir fry
for about 2 minutes or until the edges begin to turn brown. Put in the mushrooms or frozen vegetables and
stir for 2 minutes. Add the rice, ginger, garam masala. Saute the rice for 2 minutes. Add the water and salt
and cover. Lower heat to a low setting and cook for 25 minutes. Turn off the heat and let the pot sit,
covered for 5 minutes before serving.

Biryani (Fancy Rice Casserole)
Sanjiv Singh
Biryani comes from the tradition of rich elaborate cuisine of the Mughals. This particular one comes from
the Taj Mahal hotel in Bombay.
Makes 6 servings.

  1 lb boneless meat (chicken/lamb), cut in 1 inch strips
  2 cups rice, washed and drained
  5 cloves garlic
  1 inch piece of ginger
  5 dried red chillies
  2 medium onions, sliced into rings
  2 medium tomatoes, diced
  5 mint leaves
  pinch of saffron (optional)
  3 large potatoes, peeled and diced
  1/2 teaspoon turmeric powder
  3 tablespoon butter
  3 pods cardamoms
  3 cloves
  2 inch stick of cinnamon
  salt to taste

Make a paste of the garlic, ginger and chillies in a food processor.

Saute the onions in the butter until golden brown, about 5-7 minutes. Remove the onions, and put them
aside. Put the ginger-garlic-chili paste into the same pan used above and saute for 3-4 minutes. Add the
meat and saute. Lamb should be sauted for about 7-8 minutes, while the chicken will take about 4-5
minutes. The meat should be about half cooked at the end of this step Add chopped tomatoes, cloves,
cinnamon, cardamoms, turmeric, mint leaves and salt and saute for 2 minutes. Add a little water and cook
until the meat is almost cooked. Now add the rice and potatoes. Add the rest of the water and simmer
covered, on a very low flame for 15-20 minutes, until the rice is cooked. Serve hot, garnished with the fried
onions.

Chicken Biryani
Karen Haigh
This recipe was sent to me by one of the regular visitors to our home-page. Very tasty mix! More labour-
intensive than the previous recipe, it takes about 1 1/2 hours.
                                                                                                              72


Makes 6-8 servings.

  3 lb chicken, chopped into bite-size chunks
  2.5 tablespoons ghee or oil
  2 large onions, finely chopped
  5 cloves garlic, finely chopped
  1 tablespoon finely chopped fresh ginger
  1/2 teaspoon chilli powder
  1/2 teaspoon ground black pepper
  1/2 teaspoon ground turmeric
  1 teaspoon ground cumin
  1 teaspoon salt
  2 medium tomatoes, peeled and chopped
  2 tablespoons yoghurt
  2 tablespoons chopped mint leaves
  1/2 teaspoon ground cardamom
  2 inch piece cinnamon

  1 lb basmati rice, washed and drained
  2 1/2 tablespoons ghee
  1 large onion, finely chopped
  a good pinch powdered saffron or saffron strands
  5 cardamom pods, bruised
  3 whole cloves
  1 inch piece cinnamon
  1/2 teaspoon powdered aromatic ginger (kencur)
  2 tablespoons rose water
  1 1/2 teaspoons salt
  4 cups strong chicken stock

  4 small potatoes, peeled and chopped into bite-size chunks, fried until brown
  2 tablespoons blanched almonds, fired until golden
  2 tablespoons sultanas, lightly fried

Chicken: Heat ghee in a large saucepan and fry onion, garlic and ginger until onion is soft and golden. Add
chilli, pepper, turmeric, cumin, salt and tomato. Fry, stirring constantly for 5 minutes. Add yoghurt, mint,
cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until tomato is cooked
to a pulp. (It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to pan.)
When mixture is thick and smooth, add chicken pieces and stir well to coat them with spice mixture. Cover
and cook over very low heat until chicken is tender, approximately 35-45 minutes. There should be only a
little very thick gravy left when chicken is cooked. If necessary cook uncovered on high for a few minutes
to reduce gravy.

Rice: Heat ghee and fry onion until golden. Add saffron, cardamom, cloves, cinnamon stick, aromatic
ginger and rice. Fry stirring, until rice is coated with the ghee. Add rose water and salt to hot stock, pour
over rice mixture and stir well. Add chicken savoury and potatoes and gently mix into rice. Bring to boil.
Cover saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking.
Spoon biryani onto a warm serving dish. Garnish with the almonds and sultanas and serve immediately.

Indonesian Fried Rice
Sanjiv Singh
Recipe has been modified from one in Food & Wine magazine. It has been field tested with very good
results. This recipe calls for shallots which are small onions that resemble large garlic cloves. Substitute
with plain onions if you can't find any shallots. Make sure the rice has been completely cooked and cooled
                                                                                                            73


to room temperature before mixing with other ingredients.
Serves 6.

  1/4 cup peanut oil
  4 large shallots, finely chopped (or 1 medium onion finely chopped)
  2 medium onions, thinly sliced
  1 teaspoon paprika
  1/2 teaspoon cayenne pepper
  2 tablespoon soy sauce
  1 tablespoon ketchup
  1 tablespoon brown sugar
  1/2 teaspoon salt
  6 cups cooked long grain rice, cooled
  1 tablespoon grated fresh ginger
  1 teaspoon minced garlic
  1/2 teaspoon shrimp paste (optional, but worth it)
  2 dry red chiles (soaked in a cup of water)
  1/2 teaspoon ground coriander
  1/2 teaspoon ground cumin
  1 pound small to medium shrimp, shelled
  10 small white mushrooms, halved through cap and stem
  1 cucumber, peeled and thinly sliced, crosswise.

Preheat the oven to 250 degrees and place a large ovenproof platter inside to warm.

In a wok, heat 2 tablespoon of the oil over moderately high heat until hot. Add the shallots, paprika and
cayenne and stir fry for 1 minute. Stir in the soy sauce, ketchup, brown sugar and salt and cook until the
shallots are completed softened, about 4 minutes. Stir in the cooked rice and toss until the rice is well
coated and hot. Remove platter from the over and spoon the fried rice into the platter. Return the platter to
the oven to keep warm.

In a large skillet, heat the remaining oil over moderate heat until shimmering. Add the onions and cook for 2
minutes, stirring occasionally. Add the ginger and garlic and cook until the onions are translucent, about 3
minutes longer. Stir in the shrimp paste and red chiles. Spread the shrimp paste against the bottom of the
pan with a spatula and cook, stirring until the pungent aroma of the shrimp paste mellows, about 1 minute.
Stir in the coriander and cumin. Add the shrimp and stir fry until they start to turn pink about 3 minutes.Stir
in the mushrooms and cook for 2 minutes longer. Remove the platter from the oven and spoon the shrimp
and mushroom mixture on top of the rice. Garnish with the cucumber slices and serve at once.

Jambalaya
Sanjiv Singh
The following recipe comes from Bill Burdick. The original recipe is from K-Paul's Louisiana Cajun Magic
Cookbook by Paul Prudhomme. Jambalaya has its origins in Creole and cajun foods and it typically
includes healthy portions of spiced sausage but they have been left out here. Jambalaya can be made either
with chicken or seafood. Makes 4-6 dinner sized proportions.

  2 1/2 tablespoon butter or margarine.
  1 1/2 cups chopped onions
  1 cup chopped celery
  3/4 cup chopped green bell peppers
  2 bay leaves
  2 tablespoon plus 1 1/2 teaspoons Cajun Magic Seafood Magic (do not substitute)
  1 1/2 teaspoon minced garlic
  4 cups peeled and chopped tomatoes (about 4 medium size)
                                                                                                             74


  3/4 cup tomato sauce
  2 cups chicken stock or bottled clam juice
  1/2 cup chopped green onions
  2 cups uncooked rice (preferably converted)
  1 pound peeled crab meat, crawfish or firm-fleshed fish fillets (cut into bite-sized pieces), or any
combination of these that equals one pound
  1 1/2 dozen oysters in their liquor (medium size oysters)
  1 1/2 dozen peeled medium shrimp (about 1/2 pound)
  OR substitute 1 1/2 lbs. deboned chicken for all the seafood

Melt the chicken fat in a two quart saucepan over medium heat. Add the onions, celery, and Bell peppers;
saute until tender but still firm, about five minutes, stirring occasionally and scraping the pan bottom well.
Add the bay leaves, Cajun Magic Seafood Magic and garlic; cook about three minutes, stirring constantly
and scraping the pan bottom as needed. Add the tomatoes and cook about seven minutes, stirring frequently.
Add the tomato sauce; cook about seven minutes more, stirring fairly often. Stir in the stock and bring to a
boil. Stir in the green onions and cook about two minutes, stirring once or twice. Add the rice, crab meat,
crawfish, and/or fish and the oysters and shrimp; stir well and remove from heat.

Transfer mixture to an ungreased 13 X 9 inch baking dish/pan. Cover dish/pan snugly with aluminum foil
and bake at 350 degrees F until rice is tender but still crunchy, about twenty or thirty minutes.

Remove from oven. If you still have liquid in the dish/pan bottom, let sit for a few minutes, still covered, to
allow rice to absorb the liquid. Remove bay leaves and serve immediately. To serve, mold rice in an eight
ounce cup and place two cups on each serving plate as main course or one cup as an appetizer.

Butternut Squash Risotto
Barry & Evelyn Brumitt
Originally From: Gourmet October '95
Serving Size: 2 Preparation Time: 0:45

  1 small butternut squash (about 1.5 lbs)
  1 3/4 cups chicken broth
  cup water
  1 small onion chopped, about 1/2 c
  1 large garlic clove sliced thin
  1 1/4 teaspoons fresh ginger root minced
  3 tablespoons unsalted butter
  1/2 cup arborio rice
  1/4 cup dry white wine
  2 tablespoons chives, fresh chopped

Preheat oven to 450F

Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4 inch dice. Put remaining half, cut
side down, in an oiled shallow baking pan with diced squash and season with salt and pepper. Bake squash
in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15-20 minutes.
Holding halved squash in a kitchen towel, scoop out flesh and chop coarse. In a saucepan bring broth and
water to a simmer and keep at a bare simmer In another saucepan cook onion, garlic and gingerroot in
butter over moderately low heat, stirring constantly. About 1 minute. Add wine and cook, stirring until
absorbed. Stir in 1/4 cup broth and cook, stirring constantly and keeping at a simmer throughout until
absorbed. Stir in 1/4 cup broth and cook, stirring constantly and keeping at a simmer throughout until
absorbed. Continue simmering and adding broth about 1/4 cup at a time, stirring constantly and letting each
addition be absorbed before adding next, until about half of broth has been added. Stir in diced and chopped
squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking
                                                                                                                75


but still al dente, about 18 minutes. Stir in chives and salt and pepper to taste. Spoon risotto into 2 shallow
serving bowls and garnish with chives and Parmesan curls.

Suggested Wine: Dry White wine

Squash Risotto
This is delicious, and could easily be made vegetarian, but it still wouldn't be good for you. Any
cardiologists who are reading should probably pass along to the next recipe. Originally from: River Cafe
Cookbook
Serves 4-6 Matt Bishop

  1.5 lb squash (pumpkin, acorn or butternut all work well)
  fresh marjoram or oregano
  2 cloves garlic, thickly sliced
  salt and pepper
  10 oz risotto rice
  5 tbsp olive oil
  1 medium red onion, finely chopped
  5 oz butter (possibly less)
  5-6 cups chicken or vegetable stock
  2.5 fl oz extra dry white vermouth
  6 oz freshly grated Parmesan

Preheat oven to 425F. Seed and de-fibre the squash, then cut it into chunks and place it skin-side down in a
heavy baking tray brushed with olive oil. (If you line the tray with foil, you'll save yourself a lot of effort on
the washing-up.) Pour over 3 tbsp olive oil, and scatter the salt, pepper, herbs and garlic on top. Cover with
foil and bake until soft and browning at the edges (about 50 minutes). Scrape the flesh from the skin and
save the juices.

Heat the stock and check the seasoning. Heat 3 oz butter and the rest of the oil in a heavy pan; gently fry the
onion for about 15 minutes, until soft. Remove from the heat, add the rice and stir quickly until the rice is
coated. Return to the heat and add 2 ladles of stock, simmering and stirring until it is nearly all absorbed.
Add more stock and repeat. After 15-20 minutes, almost all the stock will be used and the rice will be
creamy but still al dente. Add the remaining butter, squash, vermouth and Parmesan. Stir gently and serve
immediately.
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Pasta Dishes
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Hot Vegetarian


Italian Tomato Sauce

Karen Haigh Originally From: Moosewood Cookbook by Mollie Katzen Very good on Pizza and in lasagne
-- I've even shocked people when I told them it was vegetarian!

   2-3 tablespoons olive oil
   2 cups chopped onion
   1 medium-sized bell pepper, diced
   2 medium stalks celery, minced
   1 lb mushrooms
   1-2 medium (6") zucchini, diced
   2-3 medium-sized ripe tomatoes, chopped
   a handful of fresh basil leaves, chopped
   2 teaspoons basil
   1 teaspoon oregano
   1 teaspoon thyme
   1 1/2 teaspoon salt
   1 28 oz can tomatoes
   1 6 oz can tomato paste
   1 tablespoon honey
   lots of black pepper
   4-6 large cloves garlic, minced
   1/2 cup freshly minced parsley

Heat the olive oil in deep saucepan. Add vegetables, herbs (except parsley) and salt. Saute over medium
heat until the onion is very soft (~15 minutes).

Add canned tomatoes, tomato paste, honey and black pepper. Use a spoon to break up the tomatoes into
bite-sized pieces. Bring to a boil, then lower heat and simmer, partially covered at least 30 minutes.

Add garlic, and cook 10 minutes more. At this point, the sauce can sit for up to several hours, or be
refrigerated up to a week, or frozen.

Heat gently before serving, and add parsley at the last minute.


Lasagne

Karen Haigh Originally From: Moosewood Cookbook by Mollie Katzen A wonderful lasagne, and most
folks won't even realize it's vegetarian!!

   1 batch Italian Tomato Sauce
                                                                                                                 77


  12 lasagne noodles, uncooked (yes, uncooked)
  1 1/2 to 2 cups ricotta or cottage cheese (lowfat OK)
  1 lb grated or thinly sliced mozzarella cheese
  at least 1/2 cup grated parmesan, Romano or Asiago cheese
  a 9"x13" pan

Preheat oven to 375oF.

Spread a little sauce over the bottom of the pan.

Cover with a single layer of noodles (1/3 of them). Break as necessary to fit. Place mounds of ricotta cheese
here & there. Use half. Add 1/3 of the sauce followed by 1/2 the mozzarella, randomly scattered. Repeat.

Cover with all remaining noodles. Cover with remaining sauce. Sprinkle parmesan over the top.

Bake for 45 minutes. Cover loosely with foil toward the end if it is getting too brown. Let stand for 10
minutes before serving.

Pesto Sauce
Barry & Evelyn Brumitt
Originally From: Moosewood - Cooks at Home
Serving Size: 2 cups Preparation Time: 0:20

  3 cups basil loosely packed
  1/3 cup pine nuts
  1/2 cup Parmesan cheese grated
  3 cloves garlic chopped
  1/2 cup olive oil
  salt & pepper to taste

To make pesto, whirl all of the ingredients, expect the oil in a food processor or blender. When everything
is well chopped, add the oil in a thin stream to form a smooth paste. If you are using a blender, it may be
necessary to pre-chop the herbs and nuts!

Hazelnut Pesto Mushroom Lasagna
Ari Rapkin
This recipe is very approximate... if some of the amounts specified seem too large or too small, use your
judgement. I'll try to correct this file when I try this recipe myself.

  Pesto sauce
  1 bunch of spinach, cleaned and destemmed
  2 large bunches of basil cleaned and destemmed
  2-3 cloves of garlic
  ~ 1 tsp hazelnut oil
  ~ 1/4 cup olive oil
  a little lemon juice
  ~ 1/2 cup of water

Blend this well, adding a little bit of spinach or basil at a time. You want it to be about the consistency of
tomato sauce. Set it aside, then clean your blender or food processor.

  Mushroom sauce
  1/2-1 lb sliced mushrooms
  3-4 Tbsp butter
                                                                                                                 78


  2-3 cups milk
  1-2 Tbsp flour
  dried bits of chantrelles (optional)
  splash of red wine

Saute mushrooms in 2-3 Tbsp butter. Cook them long and slowly until they're well cooked but don't cook
out all the juices. Move the mushrooms to the blender and puree. Add a little milk as necessary. Use the left
over mushroom juice in the pan and remaining butter to make a roux with flour. Add milk to make a white
sauce. Add the mushroom puree, and chantrelles if desired. Add wine. Cook slowly until it's thickened.
Should be about as thick as the pesto, maybe a little thicker.

  Baked garlic
  2 heads of garlic
  olive oil

Peel and chop in half 2 heads worth of garlic cloves. Put in a casserole dish, cover well with olive oil and
bake until a little browned on top and cooked through. Bake at about 350F. Should take 20-40 minutes.

The Lasagna

  large container of ricotta
  2 lbs (or a little less) of grated Mozzarella
  1 package montrachet or other soft goats milk cheese. (optional)
  4 sheets of fresh pasta (these are 12"x12" sheets) or slightly cooked
  regular lasagna noodles.
  1 cup toasted, skinned, chopped hazelnuts.

Preheat your oven to 350F. Cut the noodles to fit a 9x13 (standard large) glass baking dish.

Layer in this order:

  pesto sauce
  noodles
  ricotta and montrachet
  noodles
  mushroom sauce (use it all unless it's too much)
  baked garlic
  noodles
  Mozzarella and hazelnuts
  noodles
  pesto sauce
  noodles
  ricotta and montrachet
  noodles
  pesto sauce and Mozzarella and hazelnuts

This should fill the pan. If you're using fresh sheets of pasta, don't cut them into pieces other than just to fit
them in the pan. Use lots of sauce in the layers since the sauce is what cooks the noodles.

Bake for 30-40 minutes until slightly browned on top. If you bake it a little long (which is fine) it'll probably
puff up and really looks spectacular when it comes to the table. It can also sit for 30 minutes or so and still
be fine.
                                                                                                            79


Sweet Noodle Kugel
Date: Fri, 09 Apr 93 17:17:22 -0400 From: David_Steier@CENTRO.SOAR.CS.CMU.EDU
Serves 12 to 16. An odd combination of circumstances has delayed my departure for the trail by a week so I
have a chance to knock one more thing off my to-do list. Here, five months later, is the kugel recipe that I
served at the jth annual kth anniversary dinner.

  1 lb. broad noodles, cooked and drained
  1 1/2 pints sour cream
  1 1/2 cups butter, melted
  1 1/2 cups sugar
  1 tsp. vanilla
  5 eggs, beaten
  1 lb. crushed pineapple, well drained
  4 oz. dried apricots or peaches , diced
  cinnamon sugar

Grease 9 by 13 inch-pan. Combine all ingredients except cinnamon sugar. Pour into prepared pan. Sprinkle
with cinnamon sugar. Bake at 350 degrees for 45 minutes.


Salsa Di Funghi (Mushroom Sauce)
From The Classic Cuisine of the Italian Jews II, by Edda Servi Machlin Yields about 3 cups;
Serves 6 to 8.
Ari Rapkin

  1/2 oz imported dried porcini mushrooms
  1 cup warm water
  2 lbs small, firm white mushrooms
  6 Tbsp olive oil
  2 Tbsp finely chopped onion
  1 clove garlic, minced
  1 Tbsp freshly chopped Italian parsley
  1/4 tsp dried savory
  1 tsp salt
  1/4 tsp freshly ground black pepper
  2 Tbsp tomato paste
  1/2 c dry white wine

Soak dried mushrooms in 1 cup of warm water for 10 minutes. Lift them with a fork, reserving the water.
Remove and discard any parts which still have sand attached and coarsely chop. Wash, drain, and thinly
slice the fresh mushrooms. Place oil, onion, garlic, parsley, savory, salt, and pepper in a saucepan, and saute
for 1/2 minute. Add the two mushrooms and cook over moderately high heat for 5 minutes, stirring
frequently. Add tomato paste and wine and cook over high heat, stirring, until the alcohol has evaporated --
about 2 minutes. Add the reserved water from the soaked mushrooms, taking care not to include any sand
that might remain at the bottom of the cup. Cook over high heat 5 minutes longer or until liquid is greatly
reduced.

Tagliolini Colla Crocia Ai Funghi (Crusty Fettucini with Mushroom Sauce)
From The Classic Cuisine of the Italian Jews II, by Edda Servi Machlin
Serves 6 to 8.
Ari Rapkin
                                                                                                              80


The cookbook calls for homemade pasta, and gives the quantity in terms of how many eggs & cups of flour
go into the pasta. I used store-bought dried fettucine and it worked fine. Use a little more than you'd expect
to need by measuring, and cook it al dente.

  Homemade pasta made w/ 4 eggs and 2 1/2 to 3 cups flour
  6 quarts water
  3 Tbsp salt
  3 cups mushroom sauce
  Olive oil

Roll dough not too thin and cut into fettucine. Bring 6 quarts of water to a boil. Add pasta and salt; when
boiling resumes, cook for 1 minute. Drain well, place in a large bowl with the mushroom sauce, and toss
quickly to distribute the sauce evenly. Loosely cover with a clean towel and set aside for a few hours.

Heat 3 Tbsp of oil in a large frying pan. Pour half the dressed fettucine in the pan and flatten down with a
spatula. Cook over very low heat, shaking the pan from time to time, until a golden crust is formed at the
bottom. Turn by covering with a dish and flipping, then cook until golden on the other side. Repeat with the
other half of fettucine.

Spaghetti in Curry Sauce
(from the kitchen of Bruce Maxwell)
From Bruce & Jill's Favourite Family Recipes
Serves 2-4.

  1 medium onion
  6 mushrooms
  2 carrots
  1 small potato
  1 pepper
  2 cloves garlic
  1 cup milk
  2 teaspoons flour
  2-3 teaspoons curry powder
  1/4 teaspoon ginger
  1/2 teaspoon cumin
  1/4 teaspoon cayenne pepper
  pasta for 2

Wash and dice or slice all vegetables. Start pasta cooking with oil to keep from sticking. Stir occasionally.
Cook potatoes in small amount of water, stirring occasionally. Saute onions, mushrooms, peppers and garlic
in small amount of oil; when lightly browned, add 1/4 cup of potato water. Add carrots and boil, stirring
frequently. When carrots are soft, remove from heat. Mix milk and flour in cup, then add to vegetables.
Drain and add potatoes when just soft. Add spices and cook on medium heat for 1-2 minutes. Turn down
the heat and let simmer until the pasta is ready. The sauce will thicken as long as it cooks.

Fettuccine Verde
Barry & Evelyn Brumitt
Originally From: Eric & Carolyn Ros
Serving Size: 4 Preparation Time: 0:20

  12 ounces fresh fettucine (8oz dried)
  6 tablespoons butter
  1 cup green onion sliced
  4 cloves garlic minced
                                                                                                               81


  1/2 pint whipping cream
  1 1/2 cups Parmesan cheese grated
  1/8 teaspoon nutmeg

Following package directions, cook fresh or dried noodles in a large kettle of boiling salted water until al
dente; then drain.

While noodles are cooking, melt butter in a wide frying pan over medium-high heat. Add green onions and
garlic and cook, stirring, for 2 minutes. Add cream and boil rapidly until slightly thickened and large shiny
bubbles form.

Add hot, drained noodles to pan and toss gently. Add 1/2 cup of the cheese and toss until noodles are evenly
coated. Add another 1/2 cup of the cheese and salt and pepper to taste; toss again. Sprinkle remaining
cheese on top with the nutmeg just before serving.

Macaroni and Cheese
(from the kitchen of Jill McElderry-Maxwell)
From Bruce & Jill's Favourite Family Recipes
Serves 4-6.

  2 cups macaroni
  1 cup shredded Cheddar cheese
  1 cup shredded Mozzarella cheese
  1/2 cup shredded Swiss cheese
  1 medium onion, chopped
  1 cup cooked ham, cubed
  1 tablespoon parsley
  1 teaspoon garlic powder
  salt and pepper to taste
  2-3 tablespoons flour
  1/2 cup milk

Cook macaroni; set aside. In large sauce pot, combine remaining ingredients and cook over low heat until
cheese is completely melted and mixture is smooth. Combine macaroni and cheese sauce in casserole; cook
covered 20 minutes. Uncover and cook additional 15-20 minutes or until top is brown and bubbly.

Fettucini with Cherry Tomatoes Goat Cheese and Herbs
Barry & Evelyn Brumitt
Originally From: Gourmet, July 1992
Serving Size: 2 Preparation Time: 0:30

  1/2 pound Fettucine
  1/4 cup Olive oil
  1 tablespoon garlic minced
  2 tablespoons parsley minced leaves
  2 tablespoons mint minced leaves
  1 1/2 cups cherry tomatoes quartered
  3 ounces goat cheese (Montrachet) crumbled

In a kettle of boiling salted water, cook the fettucine until it is al dente. While the fettucine is cooking, in a
small saucepan, heat the oil and the garlic over moderately low heat just until the mixture is hot, and remove
the pan from the heat. Drain the fettucine well, and in a bowl toss it with the oil mixture, the parsley, the
mint, the tomatoes, the goat cheese, and salt and pepper to taste. Serve immediately - gets cold fast! Divide
the pasta between two plates and garnish with parsley sprigs.
                                                                                                              82



Serving Ideas: heat plates, serve quickly Suggested Wine: White, Chardonnay

Angel Hair Pasta with Ancho Chili Sauce
Ari Rapkin
Recipe from Sally McKee, thanks to Matt Conway You can skip the avocados if you like, but the lime juice
really makes the dish.

  4 Ancho chilies, stemmed, seeds and veins removed
  2 1/2 c chicken stock
  2 whole cloves
  1 garlic clove (or more... 4 is recommended)
  1/8 tsp cumin seeds
  salt
  1/4 c olive oil
  4 oz fresh angel hair pasta in nests. Must use the fresh stuff. Dry
  pasta nests won't work.
  1/3 c grated cheese (Romano is good, goat Gouda is even better)
  avocados
  limes

In a non-reactive saucepan, cover the chilies with water and simmer 5 minutes. Remove from heat. Let them
soak for 5 more minutes, then drain.

Put 1/4 c chicken stock into a blender/food processor with cloves, garlic, cumin. Blend. Season with salt.
Add 1 c more stock and 1 chili at a time, blending to a smooth consistency before adding the next. Do this
to all the chilies.

Heat the oil in a large saucepan. Add the pasta, keeping the nests intact, and fry it (very strange, yes),
turning the nests until they reach a deep golden color. This should only take about 3 minutes. Ours turned a
nice crusty brown. Be sure to keep the nests intact. Strain off the oil.

Add the sauce to the pasta. Turn up to moderate heat for about 3 minutes, scraping the bottom to keep the
pasta from sticking. Cover. Cook on low, adding the remaining stock a little at a time to prevent sticking.
Cook another 5-8 minutes.

Serve one nest per person with wedges of avocado and a wedge of lime. Squeeze a little bit of the lime and
some cheese over the nest and eat.


Vegetarian Pad Thai
Sanjiv Singh
This recipe comes from Bon Appetit, February 1991.
Serves 3-4.

  8 ounces rice vermicelli or cellophane noodles
  2 1/2 cups fresh bean sprouts
  1/2 cup dry roasted peanuts
  2 stalks fresh lemongrass or 1 tablespoon grated lemon peel
  7 whole fresh cilantro sprigs
  4 large garlic cloves
  1 jalapeno chili, stemmed
  1 medium carrot, peeled, cut into 1-inch pieces
  2 eggs
                                                                                                               83


  1/4 cup peanut oil
  1 large zucchini, diced
  4 large green onions, thinly sliced
  1/2 teaspoon salt
  2 tablespoon sugar
  3 tablespoon fresh lemon juice
  2 tablespoon catsup
  2 tablespoon Thai fish sauce (nam pla)
  2 limes

Soak rice sticks (breaking up noodles into shorter pieces) in hot water to cover until soft, about 30 minutes.
Drain thoroughly.

In a food processor fitted with steel knife, coarsely chop peanuts. Put in bowl for later. Trim root end and
outer leaves of lemongrass stalks, leaving about 2 1/2 inches of small white core.

In food processor, mince cilantro sprigs, lemongrass, garlic, and jalapeno. Add carrot pieces and process
until carrots are pea size, using on/off turns. Transfer carrot mixture to bowl. Beat eggs lightly.

Heat oil in wok or heavy large skillet over high heat. Add carrot mixture, diced zucchini, half of green
onions, and salt. Stir-fry just to heat through, about 1 minute. Add sugar, lemon juice, catsup, and fish sauce
and toss to blend. Add beaten eggs and let set partially, about 30 seconds. Scramble eggs lightly. Add
noodles and bean sprouts and stir-fry until eggs are cooked and the mixture is well mixed and heated
through. Mix in chopped peanuts and remaining green onions. Adjust seasonings. Transfer pad thai to warm
platter. Garnish with fresh cilantro and lemon wedges, and serve.

Non-Vegetarian


Pasta with Roasted Butternut Squash, Onions and Sage
A wonderful light dinner that's easy to make! Karen Haigh Originally from Eating Well, October 1996
Serves 2

  1 pound butternut or acorn squash, peeled and cut into 1 inch pieces,
  1/4 inch thick
  1 onion, peeled and thinly sliced
  1 tablespoon slivered fresh sage, or 1 teaspoon dried rubbed sage
  1 1/2 teaspoons olive oil
  salt and freshly ground black pepper, to taste
  Optional: 1 ounce Canadian or turkey bacon, cut into matchsticks
  6 oz dried pasta, such as bowties or wheels
  1 cup diced ripe tomatoes
  3 tablespoons chopped green olives
  1/4 cup freshly grated Parmesan cheese

Position rack in lower third of oven. Preheat to 450oF. Fry bacon and drain. On a baking sheet with sides,
toss squash, onions, sage, oil, salt and pepper. Spread out in an even layer and roast for 15-20 minutes,
stirring once, until beginning to brown. Toward the end of baking, stir in bacon.

Meanwhile, cook pasta in a large pot of boiling water (8-10 min). Drain and return to the pot. Add roasted
vegetables, tomatoes and olives; toss to combine. Serve with Parmesan cheese.
                                                                                                            84


Spaghetti Sauce
Jody Prival

  1 28 oz. can crushed peeled tomatoes
  or 2 1-lb. cans mashed tomatoes
  1 12 oz. can tomato paste
  1 16 oz. can tomato sauce
  2-3 cups hot water
  1 tablespoon Italian seasoning
  1 teaspoon oregano
  1/2 teaspoon basil
  1/4-1/2 teaspoon crushed red pepper
  1/8 teaspoon black pepper
  1-2 teaspoon salt
  1-1 1/2 lb. ground beef
  1 lg. onion, diced
  2-3 cloves garlic

Combine all ingredients except beef, onion, and garlic. Allow to simmer.

Brown the beef, onion, and garlic. Drain fat. Spoon beef-onion mixture into sauce. Simmer for 1-2 hours.
Serve with spaghetti noodles.

Pasta Alla Trevi
Barry & Evelyn Brumitt
Originally From: Michele Buckler's Collection
Serving Size: 6 Preparation Time: 0:30

  1 pound pasta fusilli, penne, ziti, cooked
  1 1/2 pounds chicken, boneless breast cubed
  8 tablespoons green olive oil
  1 teaspoon balsamic vinegar
  1/2 teaspoon Italian herb seasoning
  3 cloves garlic crushed
  dash cayenne
  12 each cherry tomatoes halved
  4 small squash (2 zucchini, 2 yellow squash) 1 inch cubes
  1 cup onion diced
  1/4 cup parsley chopped
  1 cup pesto sauce

1. In a large bowl, combine the diced chicken cubes, 1 tablespoon of olive oil, vinegar, Italian herbs, garlic,
cayenne pepper, tomatoes, and squash. Marinate (15-30 minutes) or overnight 2. Put chicken cubes on
skewers. Put squash cubes on separate skewers. Brush the squash and chicken cubes with marinade. Grill
the squash cubes for a few minutes until its charred and tender. Grill the chicken on medium-hot until it's
sightly charred about 3 minutes on each side., keeping moist with the marinade (avoid over-cooking - it will
get tough quickly!) Place on one side. 3. In large frying pan, saute onion and tomatoes in the oil for a few
minutes. Saute chicken and squash cubes, parsley and marinate juices together for 2-5 minutes. 4. Drain the
pasta, put in a large bowl and toss with pesto sauce. Then pour the chicken sauce over the pasta. Mix the
pasta and chicken sauce thoroughly, blending with the pesto sauce.

Red Pepper Fettuccine with Tuna and Black Olives
Serves 4
                                                                                                               85


Ari Rapkin

  1/4 cup olive oil
  2 shallots, finely chopped
  3 scallions with green tops, chopped
  12 large fresh basil leaves, finely shredded
  20 pitted Kalamata olives
  1 can tuna packed in olive oil
  zest of one lemon
  2 tsp fresh lemon juice
  salt and freshly ground pepper
  3/4 lb fresh or dried red pepper fettuccine

In a large saucepan, saute shallots and scallions in olive oil until translucent, about 2 min. Add basil, olives,
tuna, lemon zest, and lemon juice. Season to taste with salt and pepper and stir until well heated. Set aside
and cover to keep warm. Meanwhile, bring a large pot of water to a rolling boil over high heat. Add pasta
and 1 Tbsp salt and boil until al dente. Drain pasta and add to tuna-olive mixture. Toss well and briefly
reheat before serving.

Chicken in Port Cream with Fettucine
Barry & Evelyn Brumitt
Originally From: Eric & Carolyn Ros
Serving Size: 6 Preparation Time: 0:45

  3 cans chopped, stewed tomatoes drained
  3 whole chicken breast
  3 tablespoons butter
  1 cup port
  1 1/2 cups whipping cream
  1 package fettucine (fresh, 9oz), cooked
  1 tablespoon Marjoram
  1 tablespoon tarragon

Melt butter in a skillet and cook chicken over medium-high heat until well browned on outside and no
longer pink in center. Lift out chicken when done and keep warm.

To pan drippings, add port and cream. Increase heat to high and bring to a boil. Boil, uncovered, stirring
occasionally, until large, shiny bubbles form. When pasta is nearly finished, return the chicken to the
port/cream mixture and add tomatoes, marjoram, and tarragon. Season to taste with salt and pepper. Let
simmer, covered, for 5-10 minutes.

Drain fettuccini well; transfer to a warm, deep platter. Top with chicken & serve that puppy!

Linguine with Shrimp Sauce
Sanjiv Singh
This is one of my favorite standbys when I am in the mood for something more elaborate than pasta with
spaghetti sauce from a jar. Its origins are in a recipe by James Beard from his book Beard on Pasta. Great
with a with a decent bottle of Chianti, or even a cheap one for that matter.
Serves 3-4.

  1 packet linguine noodles
  1/2 lb. peeled shrimp

  28 oz. can Redpack crushed tomatoes
                                                                                                            86


  1 medium onion sliced thinly
  1 tablespoon butter
  1 teaspoon oregano
  1/2 teaspoon crushed red pepper
  freshly ground pepper

Heat the crushed tomatoes in a saucepan on low heat and add the onions and butter. Cover and simmer for
15 minutes stirring occasionally. Add oregano and red pepper, cover and simmer for another 5 minutes.

Meanwhile cook the linguine and drain. Add the shrimp and simmer for 5-7 minutes, until the shrimp are
cooked. Add freshly ground pepper to taste. Serve the sauce over the linguine.

Fettuccine with Chicken, Wild Mushroom and Goat Cheese Sauce
Karen Haigh
Originally from: Bon Appétit Yearbook 1991
Serves 4

  12 ounces fettuccine, cooked
  3 tablespoons unsalted butter
  2 garlic cloves
  3 boneless chicken breasts, skinned, cut into 1" cubes
  5 ounces fresh shiitake or oyster mushrooms, stemmed and sliced
  3 tablespoons chopped green onion
  3 tablespoons dry Madeira
  1 1/4 cups whipping cream
  3 1/2 ounces goat cheese, crumbled
  salt and pepper

Melt butter in a heavy large skillet over medium-high heat. Add garlic and saute 30 seconds. Add chicken,
mushrooms and green onions and saute 5 minutes. Add Madeira and stir 1 minute. Mix in cream and goat
cheese and cook until sauce thickens slightly and chicken is cooked through, about 4 minutes. Season with
salt and pepper. Add sauce to fettuccine and toss well. Serve immediately.

Cold Sesame Noodles
From: Sanjiv.Singh@H.GP.CS.CMU.EDU
I have combined and adapted several recipes to come up with this one. It is a great summer dish. I often
cook it for a potluck because it is simple to make and always gets good reviews. It is also a robust recipe--
you can change the proportions of the ingredients tremendously and still get something that tastes good.
You can usually find the egg noodles in the freezer in an oriental food store.
Makes 6 servings.

  1 lb Chinese egg noodles
  1/4 cup chopped peanuts
  1 bunch chopped scallions
  1 cucumber, peeled and sliced
  cilantro for garnish (optional)

  1/2 cup unsalted peanut butter (preferably natural)
  1/2 cup tahini
  3 tbsp tamari soy sauce
  2 tbsp dark Chinese-style sesame oil
  2 tbsp hot chile oil (or substitute with 1/2 tsp cayenne)
  2 tbsp rice vinegar
  1 inch piece of ginger, grated
                                                                                                                 87



Add the noodles to a large pot of boiling water and cook for 3-4 minutes. Drain. Put the peanut butter and
tahini in a saucepan and heat slowly until melted. Add soy sauce, oils, vinegar and ginger. Add water in
small quantities till you get a smooth paste that is about as viscous as honey. Cool. Pour the sauce over the
noodles and mix thoroughly. Add peanuts and mix once again. Garnish with scallions and sliced cucumbers
and chill for an hour before serving.

PS. Today, when I was trying to figure out what to cook, I finally decided upon the sesame noodles. When I
looked up the recipe in the collection, I had a good laugh when I saw the note about how I often cook this
one for potlucks. Well, you know what to expect when you invite me next.

Pad Thai (Thai Noodles with Peanuts and Shrimp)
Sanjiv Singh
This recipe is originally from William Crawford and Kamolmal Pootararka's Thai Home-Cooking. This is a
very popular Thai one-dish meal. In Thai homes it is normally prepared with dried shrimp and tofu;
restaurants often use shredded pork or chicken. Makes 4 large servings.

  1/2 lb cellophane noodles
  1/2 lb shrimp or boneless chicken
  1/4 cup fish sauce (nam pla)
  1/4 cup white vinegar
  1/4 cup sugar
  1 teaspoon paprika
  1 bunch scallions
  1/2 cup vegetable oil
  2 cloves garlic, crushed
  2 eggs
  3/4 lb bean sprouts
  2 tablespoons red chillies, crushed
  3/4 cup peanuts, coarsely ground
  2 limes

Soak noodles for 20-25 minutes in enough warm water to cover them. They should be flexible and soft, but
not so soft that they can be mashed easily with the fingers. Drain them thoroughly in a colander while
preparing the other ingredients. Traditionally they are left in full-length strands, but you may cut them into 8
inch lengths if you find it easier to stir-fry then that way.

Peel and devein the shrimp leaving the tails intact (or remove if preferred). If using chicken, slice chicken
into 1/8 inch strips 1-2 inches long.

Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir until the sugar dissolves. Set aside. Slice
green onions both the green and white parts, diagonally into 1-1/2 inch long pieces. Set aside.

In wok or large skillet, stir-fry garlic in oil for one minute. Add shrimp and cook until pink. If using chicken
stir-fry until pink disappears. Add the noodles and toss lightly to coat with oil and the distribute meat and
garlic. Add the reserved sauce and bring it to a boil rapidly, gently folding the noodles without breaking
them. Reduce heat to medium and boil the mixture, folding frequently until the noodles have absorbed the
liquid (a pasta server works great for this step). Lift the noodles gently from one side of the wok. Pour a
little oil along the side of the wok, then break the egg ad slip it into the oil. Break the yolk and cover the egg
with the noodles immediately. Repeat this on the opposite side with the other egg. Allow eggs to cook
undisturbed, over moderate heat until they are set and almost dry. When the eggs are set and almost dry,
fold them gently but rapidly into the noodles. Try not to break the noodles, which will be soft and fragile at
this point. An effective way is to insert the scoop under the eggs, lift it through, and fold the mixture over.
Continue the lifting and folding motion until the eggs are broken up and well distributed. Add the green
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onions (and bean sprouts if you prefer them mixed in) and toss the entire mixture quickly and gently, still
avoiding breaking the noodles. Cook for about 2 minutes or until onions are tender.

If you left out the bean sprouts, spread them now on a large platter. Spread pad thai from wok over top.
Sprinkle ground chillies (see note) and ground peanuts over the top and squeeze lime over the top. Or serve
toppings separately for each diner to add according to taste.

Variation: Omit shrimp/chicken and ignore instructions for them. Substitute 1/4 pound tofu and 1/4 pound
dried shrimp. Put the tofu on a triple layer of paper towels, cover it with another layer of triple towels, put a
plate on top of that and a 2-pound can on the plate. Let stand for 20-30 minutes to press out the excess
water. Put the dried shrimp in a sieve, rinse them quickly under hot running water and set them aside to
drain. After tofu has been pressed, slice into 1/4 inch cubes. Add the tofu and shrimp in step 5 of the
instructions.

Note on chillies: Buy whole dried chiles and grind since pre-ground often lack the "bite" of whole ones.
Thai chillies may be used (very hot), or milder American chiles may be used. The Thai chillies are know as
Prig hang. They may also be found in Mexican food sections under the name "Chilies Arbol". Use sparing if
you aren't used to them they are quite potent.

				
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