A Taste of the World

Ray & Betsy Williams

2 Dec 2017


Preface

These recipes have been gathered by all members of the family over the years. They had been kept in hand written notes, newspaper cuttings, and verbal tradition. Some of the British recipes have been salvaged and modified from Pam's old school cookbook called the "Battersea Cookbook". Recipes that are more recent have come about by finding, modifying recipes from restaurants, friends, magazines, newspapers and others by sheer trial and error. The traditional British cooking originally used many herbs. As people moved into the cities and could no longer have access to garden fresh herbs, the cooking had become very bland. Many of the herbs that we use are fresh from the kitchen window. British cookery is sometimes regarded as a source of fun but actually it ranks with the best cuisines in the world. British cooking is not just traditional "Roast Beef and Yorkshire Pudding". It reflects and incorporates something from all the cultures and countries Britain has had contact with throughout her long history. Indeed, British cooking has inspired many culinary traditions around the world.

When Pam and I came here from England in 1967 as a family, our food tastes changed and included many different cuisines, Thai, Chinese, North African, Mexican, Cajun, Japanese, and Southern etc. Additionally we have been trying to preserve some of the traditional British recipes and adapt them for America ingredients. We decided that it was time that these recipes were written down so that our children and friends could share in the pleasure of enjoying many different types of food from around the world. Our friends will recognize their contributions. When we were traveling, we collected recipes from the countries we visited.

After Pam's sudden death in February 2008, I married Betsy, an old friend of ours who we had known for many years. Betsy is a Virginian, a Southerner who brought to our marriage table many fine Southern dishes. Our tastes changed and this revised version reflects in some small measure this change to our table. More recently, we have become very interested in North African, Korean, Thai, and Indo Chinese cuisine. An emphasis has been to reduce the salt in our diet.

We cook organic not necessarily buy organic. We are avoiding preservatives and flavor enhancers. We have been concentrating on providing "Haute Cuisine" at low cost using local Fresh ingredients where available with as few prepared foods as possible.

Recently we found out that Betsy is allergic to corn products. She can eat whole corn, but not corn derivative products. See "Corn Allergy". For allergy reasons we have eliminated as much processed corn such as grits, corn syrup, corn flour, corn meal, corn alcohol, and corn starch from our diet as possible. There are so many products on the grocery shelves containing corn byproducts or processed corn. One of the ways that we can this for example is to use arrowroot to thicken sauces etc. in place of corn flour in most recipes.

Most of the recipes have been modified to serve two people.

We use cast iron pans for most of our cooking. See "Cast Iron Pans".

The emphasis is on:

  1. Locally grown produce, beef, chicken, pork, and lamb where possible.

  2. No additives what so ever.

  3. No processed food where possible.

  4. No hydrogenated or partially hydrogenated oils (No added trans-fats)

  5. No high fructose corn syrup

  6. No artificial colors, flavors, sweeteners or preservatives

  7. No antibiotics, synthetic growth hormones or animal by-products in the feed (Fresh meats and milk)

  8. No bleached or bromated flour

  9. No genetically modified foods

  10. Low Salt

Ingredients 

The result is an eclectic collection of tastes from around the world.

"Tomatoes and Oregano make it Italian

Wine and Tarragon makes it French

Sour Cream makes it Russian

Lemon and Cinnamon makes it Greek

Soy Sauce makes it Chinese

Garlic makes it good"

Alice May Brock

"Fish and Chile Sauce makes it Thai

Curry makes it Indian

Cumin and Citrus makes it North African

All of them together makes it West Coast"

Raymond C Williams


For what it is worth here are a few of our recipes.


Table of Contents

Preface

Appetizers and Starters

  • Cheese
  • Boursin
  • Cheese Ball
  • Cheese Puffs
  • Spanakopaetas
  • Dips
  • Crab Dip
  • Hot and Spicy Dip
  • Tzatziki-Cucumber Yogurt Dip
  • Meat
  • Buffalo Wing Marinade
  • Duck Liver Pate
  • Sausage Rolls
  • Swedish Meatballs
  • Eggs
  • Deviled Eggs
  • Crab
  • Crab Crostini
  • Oysters
  • Oysters Rockefeller
  • Scallops
  • Ceviche
  • Shrimp
  • Shrimp Bourguignon
  • Shrimp Bruschetta
  • Ecuadorian Shrimp Ceviche
  • Shrimp in Aspic
  • Swedish Pickled Shrimp
  • Vegetables
  • Mushroom Palmiers
  • Pickled Mushrooms a'la Grecque
  • Breads and Pastries

  • Breads
  • Brioche Dough
  • Pita Bread
  • Hamburger Buns
  • No Knead Overnight Bread
  • Pain Ordinaire (French Bread)
  • Pizza Dough
  • Rye Bread
  • Soft Garlic Knots
  • Whole Wheat Altar Bread
  • Pastries
  • Crumpets
  • Scones
  • Hot Cross Buns
  • Pate Brisee (Cold Water or Short Crust Pastry)
  • Hot Water Pastry
  • Breakfast

  • Buckwheat Pancakes
  • Buttermilk Pancakes
  • Egg and Ham Rolls
  • Eggs Benedict
  • Fluffy Omelette
  • Instant Omelette
  • Scrambled Eggs
  • Sausage Breakfast Casserole
  • Cakes and Cookies

  • Betsy's Fudge Truffle Cheesecake
  • Blond Brownies
  • Cindy's Dipped Gingersnaps
  • Martha Washington's Applejack Walnut Cake
  • Pound Cake
  • Rosemary Shortbread
  • Strawberry Cream Cake
  • Pina Colada Cake
  • Rose's Carrot Cake
  • Butter Frosting
  • Scottish Shortbread
  • Whole-Grain Gingerbread
  • Christmas

  • Roast Turkey
  • Dressings or Stuffing
  • Old Fashioned Turkey Dressing
  • Cranberry Orange Relish
  • Bread Sauce
  • Turkey Gravy
  • Cakes
  • Christmas Cake
  • Desserts
  • Christmas Pudding
  • Mincemeat
  • Hard Sauce
  • Mince Pies
  • Desserts

  • Bananas Foster
  • Banana Spring Rolls
  • Berry Pie
  • Blueberry Buckle
  • Brandy Kahlua Pie
  • Champagne-Lemon Spoom
  • English Trifle
  • Gingerbread Ice Cream
  • Key Lime Pie
  • Maple Pecan Pie
  • Melon Jubilee
  • Pavlova
  • Rhubarb Custard Pie
  • Shrove Tuesday Pancakes
  • Drinks

  • Eggnog
  • Lamb's Wool
  • Kentucky Spiced Tea
  • Wassail
  • Hot Bishop
  • Entrees

  • Beef
  • Beef Bourguignon
  • Beef Brisket with Apricots and Prunes
  • Beef Portuguese Style
  • Carbonnade a'la Flamande
  • Beef Wellington
  • Chili For Two
  • Goulash
  • Grilled Marinated London Broil
  • Ray's Steak, Kidney, and Guinness Pie
  • Roast Beef
  • Rouladen
  • Steak Diane
  • Sauerbraten
  • Texas Beef Brisket Cooked on Grill
  • Yankee Tavern Pot Roast
  • Lamb
  • Lamb Kebabs
  • Roast Butterflied Leg of Lamb
  • Shish Kebab
  • Irish Lamb Stew
  • North African Lamb Stew
  • Crown Roast of Lamb
  • Moroccan Lamb Shanks
  • Rogan Josh
  • Moussaka
  • Pan Broiled Lamb Chops
  • Rack of Lamb Madeira
  • Pork
  • Braised Pork Chops
  • Cassoulet
  • Ginger Rosemary Smoked Pork Ribs
  • Grilled Pork Tenderloin
  • Jagerschnitzel
  • Maiale Buco
  • Marinaded Pork Tenderloin
  • Mojo Pork
  • Porchetta
  • Pork Chops with Blue Cheese
  • Pork Gyros
  • Pork Primavera
  • Rosemary Roasted Pork Tenderloin
  • Schweinebraten-German Style Roast Pork
  • Slow-Cooked Pulled Pork Shoulder
  • Fish and Seafood

  • Amberjack
  • Amberjack on Pasta
  • Grilled Amberjack au Poivre
  • Bass
  • Pan-Barbecued Sea Bass
  • Sautéed Chilean Sea Bass
  • Sea Bass with Saffron and Sweet Red Bell Peppers
  • Cod
  • Fish and Chips
  • Drum
  • Grilled Louisiana Drum
  • Flounder and Sole
  • Crisp Pan-fried Fish fillets
  • Sole Meuniere
  • Baked fillets of Sole in Wine
  • Grouper
  • Grilled Grouper with Lemon-Soy Marinade
  • Halibut
  • Halibut With Spicy Lemon Thyme Vinaigrette
  • Grilled Halibut with Nicoise Sauce
  • Herb Crusted Halibut
  • Pan-Seared Marinated Halibut fillets
  • Haddock
  • fillets of Haddock in Cream Sauce
  • Kedgeree
  • Haddock fillets with Roasted Garlic Potato Crust
  • Mahi-Mahi
  • Mahi-Mahi with Shallot Ginger Glaze
  • Mahi-Mahi with Onions and Mushrooms
  • Monkfish
  • Monkfish with Spicy Garlic Vinaigrette
  • Redfish
  • Blackened Redfish
  • Salmon
  • Baked Salmon on a Bed of Leeks with Crab Topping
  • Escalopes of Salmon with a Sorrel Sauce
  • Mega Omega Farfalle
  • Salmon Duxelles
  • Spice-Roasted Salmon
  • Snapper
  • Pan Seared Red Snapper
  • Red Snapper in Parchment paper
  • Sturgeon
  • Pan Seared Sturgeon
  • Smoked Sturgeon
  • Sturgeon with Capers and Tomato Sauce
  • Swordfish
  • Ginger Swordfish
  • Tilapia
  • Baked Tilapia in Garlic and Olive Oil
  • Tilefish
  • Buttered Basted Tilefish
  • Pan Seared Tilefish With Garlic, Herbs and Lemon
  • Triggerfish
  • Sautéed Triggerfish
  • Trout
  • Pecan Crusted Trout
  • Red Rainbow Trout with Ginger Soy Sauce
  • Tuna
  • Grilled Tuna Steaks
  • Grilled Tuna with Marinade
  • Grilled Tuna with Italian Vegetables
  • Turbot
  • Turbot fillets in Red Butter Sauce
  • Calamari
  • Calamari Steaks
  • Conch
  • Conch Fritters
  • Crab
  • Fried Soft-shell Crabs
  • Crabmeat Mornay
  • Crab Benedict
  • Maryland Crab Cakes
  • Crayfish
  • Crawfish Etouffee
  • Lobster
  • Lobster Busara Style
  • Lobster Pie
  • Lobster Thermidor
  • Mussels
  • Moules Marinière
  • Steamed PEI Mussels
  • Mussels with Arugula and Garlic
  • Oysters
  • Fried Oysters
  • Scallops
  • Coquilles St. Jacques
  • Ginger Chili Scallops
  • Grilled Sweet and Sour Scallops
  • Scallops with Asparagus
  • Shrimp
  • Shrimp Burgers with Old Bay Mayo
  • Shrimp in Beer
  • Cappers Shrimp Dijon
  • Shrimp Provencale
  • Shrimp Diane
  • Shrimp Newburg
  • Three Sisters Shrimp
  • Stews and Paella
  • Bermuda Fish Chowder
  • Cioppino
  • Fish Pie
  • Jambalaya
  • Paella
  • Shellfish Bogues Bank Style
  • Woods Hole Seafood Strudel
  • Oriental Dishes

  • Beef
  • Mongolian Beef
  • Spicy Beef and Bell Pepper Stir-Fry
  • Stir Fried Beef and Broccoli with Oyster Sauce
  • Thai Beef with Noodles
  • Chicken
  • Chicken and Shrimp Pancit
  • Chicken Chow Mein
  • Chicken, Shrimp and Bok Choy over Pan-fried Noodles
  • Chicken in White Sauce
  • Coconut Curried Chicken
  • Forbidden City Chicken
  • Gai See Mee (Noodles with Chicken and Mushrooms)
  • General Tso's Chicken
  • Hunan Orange Chicken
  • Korean Chicken
  • Kung Pao Chicken
  • Silken Chicken
  • Easy Thai Chicken
  • Satay Chicken Stir-Fry with Snow Peas and Cilantro
  • Thai Chicken
  • Thai Chicken Sauté
  • Thai Dipping Sauce
  • Thai Lime Chicken
  • Fish and Seafood
  • Japanese Broiled Salmon with Green Onion
  • Japanese Broiled Mackerel
  • Japanese Grilled Tuna
  • Kung Pao Shrimp
  • Salmon with Tangy Thai Sauce
  • Shrimp Pad Thai
  • Stir Fried Shrimp
  • Thai Shrimp or Scallop Curry in Coconut Milk
  • Shrimp Tempura
  • Szechuan stir-fry
  • Shrimp in Lobster Sauce
  • Pork
  • Mongolian Pork Stir-fry
  • Mou Shu Pork
  • Pork Lo Mein
  • Soba Noodles with Pork, Snap Peas, and Radishes
  • Sweet and Sour Pork
  • Thai Pork Lettuce Wraps
  • Egg or Spring Rolls and Dumplings
  • Chinese Pork Dumplings
  • Chinese Egg Rolls
  • Indonesian Spring Rolls
  • Vietnamese Fresh Spring Rolls
  • Noodles
  • Bean Thread Noodles
  • Noodles with Ginger and Green Onions
  • Pad Thai
  • Pad Thai Noodles
  • Singapore Noodles
  • Stir-fry Glass Noodles
  • Salads
  • Thai Larb Lettuce Wraps
  • Soups
  • Hot and Sour Soup
  • Japanese Soup
  • Sauces
  • Tare (Soy Basting Sauce)
  • Teriyaki Sauce
  • Thai Dipping Sauce
  • Vegetables
  • Bok Choi
  • Bok Choy with Radishes
  • Roasted Thai Curry Cauliflower
  • Steamed Japanese Eggplant with Spicy Green Onion Ginger Sauce
  • Stir-fry Bean Sprouts
  • Szechuan Green Beans
  • Thai Vegetables
  • Pasta, Rice and Side Dishes

  • Accompaniments
  • Yorkshire Pudding
  • Couscous
  • Basic Couscous
  • Greek Couscous
  • Israeli Couscous
  • Moroccan Couscous
  • Orzo
  • Creamy Orzo
  • Orzotto
  • Rice Cooker Orzo
  • Pasta and Sauces
  • Alfredo Sauce
  • Basmati Rice
  • Cajun Chicken Pasta
  • Cajun Rice and Beans
  • Cilantro-Lime Rice
  • Coconut Brown Rice
  • Creamy Cajun Shrimp Pasta
  • Linguine with Greens, Yogurt and Blue Cheese
  • Pasta a'la Raymond
  • Parmesan Sauce
  • Pasta with Olive Oil and Garlic
  • Pineapple Fried Rice
  • Rice Cooker Rice
  • Spanish Rice
  • Pickles and Preserves

  • Pickles
  • Cornichons
  • English Pickled Onions
  • Pickled Baby Beets
  • Pickled Red Cabbage
  • Preserved Lemons
  • Spiced Vinegar for Pickles
  • Preserves
  • Lemon Curd
  • Poultry

  • Chicken
  • Baharat Honey Chicken
  • Barmacue Chicken
  • Bistro Roast Chicken
  • Braised Chicken with Dates and Moroccan Spices
  • Chicken Marengo
  • Chicken Marsala
  • Chicken Milanese
  • Chicken Piccata
  • Chicken Primavera
  • Chicken Wellington
  • Coronation Chicken
  • Cream of Mushroom Chicken
  • French Chicken
  • Garlicky Roasted Spatchcocked Chicken
  • Greek Lemon Chicken
  • Grilled Chicken
  • Grilled Chicken Florentine Pasta
  • Grilled Chicken with Basting Sauce
  • Indian Spiced Chicken
  • Lemon Rosemary Chicken
  • Maple-Mustard Glazed Chicken
  • Molasses Glazed Chicken
  • Monterey Chicken
  • Moroccan Chicken with Preserved Lemons and Green Olives
  • Moroccan Chicken Thighs
  • North African Spicy Chicken
  • Oven Baked Crusted Chicken
  • Peruvian Grilled Chicken
  • Pot Roasted Chicken
  • Punjabi Style Grilled Chicken
  • Southern Fried Chicken
  • Spiced Grilled Chicken Thighs
  • Supremes de Volaille a'la Raymond
  • Sweet and Sticky Chicken
  • Sticky Chicken
  • Tuscan Chicken and Pasta
  • Cornish Game Hens
  • Roast Cornish Game Hens
  • Spatchcocked Cornish Game Hens
  • Duck
  • Duck Confit
  • Duck Fricassee
  • Pan Seared Duck Breasts with Mushroom Sauce
  • Roast Duck
  • Quiche and Cheese Dishes

  • Quiche
  • Quiche Shell
  • Ham-Broccoli Quiche
  • Leek and Bacon Quiche
  • Neapolitan Quiche
  • Mushroom and Artichoke Flan
  • Quiche Lorraine
  • Crabmeat Sherry Quiche
  • Tomato and Basil Quiche
  • Cheese Dishes
  • Quesadillas
  • Welsh Rarebit
  • Salads

  • Seafood
  • Caramelized Scallops on Warm Leek and Tomato Salad
  • Crab Louis
  • Lobster Cobb Salad
  • Scallop Salad
  • Ceviche Salad
  • Thai Salmon Salad
  • Chicken
  • Jubilee Chicken
  • Panang Chicken
  • Vegetable
  • Agurkesalat (Cucumber Salad)
  • Bell Pepper Salad
  • Black Bean Salad
  • Saffron Vidalia Onions with Garden Tomatoes
  • Spring Snap Pea Toss
  • Caribbean Black Bean Salad
  • Mediterranean Salad
  • Moroccan Beet Salad
  • Oia Greek Salad
  • Pico De Gallo
  • Summer Country Salad with Basil
  • Watermelon Salad
  • White Beans with Sun-Dried Tomato Vinaigrette
  • Salad dressings, Sauces, Marinades, and Rubs

  • Salad Dressings
  • Balsamic Vinaigrette
  • Blue Cheese Dressing
  • Caesar Salad Dressing
  • Creamy Tarragon Mustard Dressing
  • Cumin Vinaigrette Dressing
  • French Dressing (Sauce Vinaigrette)
  • Dijon Vinaigrette
  • Fresh Basil Vinaigrette
  • Japanese Ginger Salad Dressing
  • Korean Salad Dressing
  • Poppy Seed Dressing
  • Ranch Dressing
  • Russian Dressing
  • Salad Cream
  • Seafood Salad Dressing
  • Thai Dressing
  • Thousand Island Dressing
  • Sauces for Chicken
  • Chasseur's Sauce
  • Dijonnaise Sauce
  • Curried Ketchup
  • White Wine Mushroom Sauce
  • Sauces for Meat
  • Beekeeper's Jezebel Sauce
  • Cumberland Sauce
  • Mushroom Merlot Sauce
  • Madeira Sauce
  • Whisky Jus
  • Sauces for Seafood
  • Bearnaise Sauce
  • Dill Sauce
  • Horseradish Cream Sauce
  • Joe's Stone Crab Sauce
  • Key Lime Coconut Curry Sauce
  • Lemon Butter Caper Sauce
  • Mousseline Sauce
  • Mustard Sauce
  • Nicoise Sauce
  • Sorrel Sauce
  • Red Wine Butter Sauce
  • Sauce Béchamel
  • Sauce Louis
  • Sauce Mornay
  • Sauce Veloute
  • Tartar Sauce
  • Veracruzana Sauce
  • White Wine Butter Sauce
  • Barbecue Sauces
  • Apple Cider Bar-B-Que Sauce
  • Barbecue Sauce for Chicken
  • Chili's Baby Back Rib Sauce
  • Rubs & Seasonings
  • Baharat
  • Blackened Seasoning Mix
  • Bouquet Garni
  • Essence
  • Harissa
  • Honey Chili BBQ Rub
  • Moroccan Spice
  • North African Spice Blend
  • Rogan Josh
  • Tandoori Spice
  • Salsa
  • Basil Cheese Pesto
  • Hot Salsa
  • No-Cook Tomato Sauce
  • Pepper Salsa
  • Pineapple Cucumber Salsa
  • Tomato Corn Confetti
  • Sauces for Vegetables
  • Cheese Sauce
  • Florentine Sauce
  • Garlic Cheese Sauce
  • Hollandaise Sauce
  • White Sauce
  • Marinades
  • Lemon-Soy Marinade
  • Pineapple Marinade
  • Szechuan Marinade
  • Mustards
  • Dijon Mustard
  • Horseradish Mustard
  • Sausages, Variety Meats, and Leftovers

  • Sausages
  • German Boiled Sausage Dinner
  • Morning Sausage Skillet
  • Pierogi and Sausage Casserole
  • Sweet and Sour Sausage
  • Toad in the Hole
  • Variety meats
  • Ham and Egg Pie
  • Liver and Bacon with Onions
  • Pork Pies
  • Hot Water Pastry
  • Cornish pasties
  • Sussex Churdles
  • Leftovers
  • Bacon and Egg Pie
  • Fiesta Frittata
  • Jambalaya
  • Shepherd's Pie
  • Hamburgers
  • Angus Burgers.
  • Kubideh
  • Picadillo
  • Miscellaneous
  • Smoked Salmon Tart
  • Soups and Chowders

  • Chicken
  • Betsy's Sensational Chicken Soup
  • Jean-Claude's Chicken and Vegetable Soup
  • Seafood
  • Ariel's Seafood Bisque
  • Clam Chowder
  • Crab Soup
  • Oyster Stew
  • Sea Mussel Soup
  • Vegetable
  • Butternut Squash Soup
  • Cream of Cauliflower and Stilton Soup
  • French Onion Soup
  • Gazpacho
  • Green Pea and Ham Soup
  • Mushroom Soup
  • White Bean and Cauliflower Soup with Truffle Oil
  • Brandied Wild Mushroom Soup
  • Vegetables

  • Asparagus
  • Roasted Asparagus with Rosemary
  • Sesame Ginger Asparagus
  • Beans
  • Black Beans
  • Butternut Squash
  • Roasted Butternut Squash
  • Dried Beans
  • Boiled Butterbeans
  • Corn
  • Corn on the Cob
  • Creamed Corn
  • Crowder Peas
  • Crowder Peas
  • Fried Chickpeas
  • Great Northern Beans with Leeks and Bacon
  • Mushroom and Black Eyed Pea Ragout
  • Beets
  • Balsamic Roasted Beets with Feta
  • Beets with Onion and Cumin
  • Boiled Beets
  • Honey and Rosemary Glazed Beets
  • Broccoli
  • Broccoli Sauté With Garlic
  • Stir-Fried Broccoli with Chile-Garlic Sauce
  • Broccoli with Bacon and Mustard
  • Broccolini
  • Sautéed Broccolini
  • Brussels Sprouts
  • Brussels Sprouts with Bacon and Beer
  • Balsamic Glazed Brussels Sprouts with Pancetta
  • Brussels Sprouts Gratin
  • Maple Roasted Brussels Sprouts
  • Sprouts with Mushroom Sauce
  • Roasted Brussels Sprouts
  • Cabbage
  • Bavarian Fried Cabbage
  • Braised Cabbage with Leeks
  • Indian Cabbage
  • Sauerkraut
  • Carrots
  • Braised Carrots and Parsnips with Cranberries
  • Honeyed Carrots
  • Cauliflower
  • Cauliflower Au Gratin
  • Lemony Fried Cauliflower
  • Roasted Cauliflower
  • Roasted Whole Cauliflower
  • Tandoori Cauliflower
  • Celery
  • Celery Root Purée
  • Braised Celery
  • Lima Beans
  • Easy Lima Beans
  • Swiss Chard
  • Sautéed Swiss Chard with Parmesan
  • Collards
  • Stir Fried Collards
  • Eggplant
  • Eggplant Casserole
  • Eggplant Fries
  • Fava beans
  • Braised Fava Beans with Red Bell Pepper
  • Caramelized Onions And Fava Beans
  • Sautéed Fava Beans
  • Green Beans
  • Classic Green Bean Casserole
  • Masaledar Sem (Spicy Green Beans)
  • Romano Beans in Butter & Garlic
  • Kale
  • Easy Garlic Kale
  • Leeks
  • Buttered Leeks
  • Leek and Asparagus Sauté
  • Leek Gratin with Bread Crumbs, Bacon
  • Mushrooms
  • Oven Roasted Wild Mushrooms with Garlic and Thyme
  • Paistetut Sienet (Mushrooms with Sour Cream)
  • Onions
  • Caramelized Onions
  • Onion Rings
  • Parsnips
  • Roast Parsnips
  • Peas
  • Sautéed Peas with Shallots and Mint
  • Sautéed Sugar Snap Peas
  • Snap Peas with Meyer Lemon and Mint
  • Quick Sesame Snow Peas
  • Peppers
  • Roasted Red Bell Peppers
  • Potatoes
  • Canadian Poutine
  • Colcannon
  • Delmonico Potatoes
  • Duchess Potatoes
  • Hash Browns
  • Hasselback Potatoes
  • Mashed Potatoes with Rosemary and Leeks
  • Oven Fried Potatoes
  • Potatoes Anna
  • Potato Latkes
  • Potato Waffles
  • Smashed Potatoes
  • Roast Potatoes
  • Saffron New Potatoes
  • Scalloped Potatoes
  • Twice Cooked Potatoes
  • Radishes
  • Radishes with Crispy Prosciutto
  • Shallots
  • Shallots with Raisins and Cider Vinegar
  • Spinach
  • Stir-Fried Spinach
  • Sweet Potatoes
  • Roast Sweet Potatoes
  • Sweet Potato Fritters
  • Roasted Beets 'n' Sweets
  • Turnips
  • Sautéed Turnips with Butter and Garlic
  • Zucchini
  • Zucchini Fritters
  • Vegetable Medley
  • Aloo Gobhi
  • Bacon Roasted Root Vegetables
  • Ratatouille
  • Braised Carrots and Parsnips with Cranberries
  • Spring Vegetable Blanquette
  • Miscellaneous

  • Batters
  • Tempura
  • Baking powder
  • Self-Rising Flour
  • Chicken Broth
  • Fish Stock
  • Devonshire Cream (Creme Fraiche)
  • Breadcrumbs and Coatings.
  • Flavored Breadcrumbs
  • Panko Breadcrumbs
  • Potato Coating
  • Stuffings
  • Bread Stuffing
  • Sausage Dressing
  • Pumpkin Purée
  • Appendices

  • Cast Iron Pans
  • Easy clean up.
  • How To Properly Season Cast Iron Cookware
  • Caring For Your Cast Iron Cookware
  • Corn Allergy
  • Olive Oil Substitute for Butter
  • Olive Oil/Butter Mix
  • Perfect Hard-Boiled Eggs
  • Egg size.
  • Asian Noodles

  • Appetizers and Starters


    Cheese

    Boursin

    Origin: France
    

    Ingredients 

    Directions 

    1. Have cheeses and butter at room temperature.

    2. Crush garlic.

    3. Mix cheeses, butter and garlic.

    4. Add remaining ingredients, mix well.

    5. Pack into a container just large enough to hold the boursin and store in refrigerator.

    6. To serve, bring to room temperature.

    7. Serve with crackers.

    Yield 1½ cup

    Cheese Ball

    Origin: America
    

    This recipe comes from St. John's West Point, Virginia (Northern Neck).As with many of these recipes, taste is final arbiter of qualities.

    Ingredients 

    Directions 

    1. Grate cheese and mix well with the cream cheese.

    2. Add garlic powder, salt and Worcestershire sauce.

    3. Mix well.

    4. You may roll the ball in pecans and or paprika and chili powder before wrapping.

    Makes 1 ball

    Cheese Puffs

    Origin: America
    

    This recipe was given to us by a friend at Christ Episcopal Church in Raleigh, NC but is a very traditional English Appetizer.

    Ingredients 

    Directions 

    1. Preheat oven to 300°F.

    2. Beat butter at medium speed with an electric mixer until creamy

    3. Gradually add cheese, beating well

    4. Add flour, salt and pepper

    5. Beat on low speed until blended

    6. Add lemon juice and beat for 20 minutes

    7. Pipe by level tablespoon size on to ungreased baking sheet

    8. Bake for 20 minutes or until set

    9. Transfer to wire racks to cool

    Makes 72 Puffs

    Spanakopaetas

    Origin: Greece
    
    We had these at a friend's house many years ago and it was sometime later that we found the recipe. They have become a family tradition and will keep in the freezer for some time.
    Remove Phyllo pastry from freezer at least 12 hours before use.
    Store for 8 hours in refrigerator and 4 hours at room temperature.
    

    Ingredients 

    Directions 

    1. Thaw frozen spinach at room temperature (about 3 hours) and squeeze package to drain very thoroughly.

    2. Heat oil and sauté onion until wilted.

    3. Add spinach and simmer, stirring occasionally until moisture evaporates.

    4. Crumble Feta cheese in a bowl.

    5. Blend in cottage cheese, parsley, dill, salt, and pepper.

    6. Beat eggs and mix with cheese.

    7. Add spinach mixture and crumbs and blend thoroughly.

    8. Thaw phyllo sheets at room temperature just enough to spread the sheets.

    9. Cut in thirds.

    10. Wrap two-thirds in a towel and refrigerate until needed.

    11. Wrap one-third in a dampened towel.

    12. Remove 1 sheet at a time to work with.

    13. Melt Butter.

    14. Lay 1 phyllo sheet on wax paper and brush liberally with butter.

    15. Fold in the 2 long sides towards the middle making a strip about 2 inches wide by 11 inches long.

    16. Brush liberally with butter again.

    17. Place 1 tablespoon of spinach-cheese mixture in a bottom corner of strip.

    18. Fold pastry (with filling) over, so that the bottom edge meets a side edge and forms a right-angle triangle shape.

    19. Continue folding over from side to side into neat triangles until end of strip. Just like folding a flag.

    20. Brush finished triangle with butter.

    21. When refrigerated pastry is needed, remove half at a time and wrap in a dampened towel.

    22. Follow preceding process until all ingredients are used.

    23. Freeze on flat surface.

    24. Pack frozen triangles in a freezer bag or container.

    25. Place plastic wrap or grease-proof paper between layers for easy removal.

    Serving day  Place triangles on a baking pan (not a cookie sheet because butter melts) Bake at 425°F.for 20-25 minutes, turning once, until browned

    Make about 72


    Dips

    Crab Dip

    Origin: America
    

    This is Betsy's recipe

    Ingredients 

    Directions 

    1. Mix all Ingredients except Crab in bowl until well mixed.

    2. Add crab.

    3. Blend well.

    4. Preheat oven 350°F.

    5. Place in one quart ovenproof dish.

    6. Bake for 30 minutes.

    7. Cool completely if refrigerating.

    8. Serve warm with crackers.

    Makes about 1 quart.

    Hot and Spicy Dip

    Origin: America
    

    Ingredients 

    Directions 

    1. Brown hamburger and sausage in skillet

    2. Add chopped chilies

    3. Cook for a few minutes

    4. Remove with a slotted spoon to mixing bowl

    5. Cut cheese into cubes and melt in microwave

    6. Mix cheese into browned meat and chilies

    7. Mix in Piquante sauce

    8. Serve warm or freeze until needed

    Tzatziki-Cucumber Yogurt Dip

    Origin: Greece
    

    Ingredients 

    Directions 

    1. Combine olive oil, vinegar, garlic, salt, and pepper in a bowl.

    2. Mix until well combined.

    3. Using a whisk, blend the yogurt with the sour cream.

    4. Add the olive oil mixture to the yogurt mixture and mix well.

    5. Add the cucumber and chopped Fresh dill.

    6. Chill for at least two hours before serving.

    7. Garnish with a sprig of Fresh dill just before serving.

    Serves 2


    Meat

    Buffalo Wings

    Origin: America
    

    After baking, the chicken wings can be covered and refrigerated no longer than 24 hours. To heat, bake uncovered in 375°F. oven until hot, about 7 minutes

    Ingredients 

    Directions 

    1. Separate chicken wings at the joint.

    2. Mix ingredients together

    3. Marinate the chicken wings for at least 1 hour in refrigerator or overnight.

    4. Preheat oven to 350°F.

    5. Drain the chicken wings, reserving the marinade

    6. Place the chicken wings on rack in foil lined broiler pan

    7. Bake for 30 minutes

    8. Turn and bake for another 30 minutes or until tender, brushing occasionally with reserved marinade

    9. Serve with "Blue Cheese Dressing"

    Serves 15

    Buffalo Wing Marinade 

    Origin: America
    

    Ingredients 

    Directions 

    1. Combine the marinade ingredients

    Duck Liver Pate

    Origin: France
    

    Ingredients 

    Directions 

    1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.

    2. Add the shallots, and cook for about 30 seconds, stirring occasionally.

    3. Add the liver, Herbes de Provence, and garlic, and cook over medium to high heat for 1½ to 2 minutes, stirring occasionally.

    4. Add the salt and pepper.

    5. Transfer the mixture to a blender, add the Cognac, and blend until liquified.

    6. Let cool for at least 1½ hours,

    7. Cover and refrigerate until serving time.

    This will yield ½ cup.

    Sausage Rolls

    Origin: England
    

    These can be assembled ahead of time and arranged on sheets the night before.

    Ingredients 

    Directions 

    1. Rollout the pastry sheet to 11 x 14 inch

    2. Cut into three strips lengthwise

    3. Roll up a sausage with a single layer with slight overlap of edges and cut strip. You should get four rolls out of each strip

    4. Seal edge with brushed on egg white

    5. Cut each roll into half

    6. At this point they can be frozen until needed

    7. To serve, preheat oven to 400°F.

    8. Bake for 10 to 12 minutes or until golden brown

    Makes 48

    Swedish Meatballs

    Origin: Sweden
    

    Directions 

    1. Sauté onions until golden in 1 tablespoon of oil

    2. Mix all ingredients except stock and butter.

    3. Shape mixture into 1 inch balls

    4. Brown in remaining oil

    5. Simmer closely covered for about 15 minutes in stock

    6. Make gravy

    7. Reheat the meat balls in the gravy

    8. Serve in chafing dish with toothpicks

    Eggs

    Deviled Eggs

    Origin: America
    

    Ingredients 

    Directions 

    1. Cut eggs in half lengthwise

    2. Remove yolks carefully so as not to damage the whites

    3. Crush yolks without packing them and mix in ingredients except paprika

    4. Put the filling back in whites and sprinkle with paprika

    Crab

    Crab Crostini

    Origin: America
    

    Recipe can be used to top crabmeat for an excellent crabmeat casserole

    Ingredients 

    Directions 

    1. Preheat the broiler.

    2. Line a broiler pan with foil

    3. In a medium bowl, combine the crabmeat, bell pepper, mayonnaise, parsley, chives, lime juice, mustard, cheese and Hot Sauce and blend well

    4. Spread 1 tablespoon of the mixture on each slice of bread

    5. Place the crostini on the broiler pan and broil 4 inch from the heat for 5 to 6 minutes or until lightly browned

    Serves 8


    Oysters

    Oysters Rockefeller

    Origin: America
    

    Directions 

    1. Preheat oven to 450°F.

    2. Open the oysters, leaving them on the half shell

    3. Reserve the oyster liquid

    4. Arrange them in a baking dish; chill until ready to use

    5. Pick over the spinach and remove tough stems and blemished leaves

    6. Rinse well and place in saucepan, cover and cook, stirring until wilted

    7. Drain well and squeeze to remove all moisture

    8. Place in blender, place spinach, celery, green onions, parsley, garlic and anchovy fillet

    9. Blend until smooth

    10. In a skillet, heat 1 tablespoon of oil, add spinach mixture

    11. Cook and stir for about 1 minute

    12. Heat remaining oil, add flour, blend

    13. Add the oyster liquid, stirring briskly

    14. Stir in the cream and rum

    15. Add the spinach mixture and cheese

    16. Blend well and let cool

    17. Add salt and pepper

    18. Spoon equal amounts of the mixture over the oysters

    19. Bake for 20 to 25 minutes or until piping hot

    Scallops

    Ceviche

    Origin: Peru
    

    Ingredients 

    Directions 

    1. Make the marinade.

    2. Place the scallops in marinade making sure the scallops are totally covered.

    3. Marinate scallops in the refrigerator overnight.

    Serves 2

    Ceviche Marinade 


    Shrimp

    Shrimp Bourguignon

    Origin: France
    

    This really one of Ray's own inspired by his love for escargot and Betsy's love of shrimp.

    Ingredients 

    Directions 

    1. Simmer mushrooms for 5 minutes in white wine.

    2. Combine all ingredients down to the cayenne pepper and mix well.

    3. Fold in the bread crumbs.

    4. Place about 1 tablespoon of oil in a ramekin,

    5. Then place 3 shrimp and 2 mushrooms in each ramekin

    6. Seal with a tablespoon of oil

    7. Preheat oven to 450°F.

    8. In all methods use a baking pan as an under-liner to prevent the oil from spilling on the oven bottom.

    9. Cook for 10 minutes until hot and bubbly,

    10. The finished dish should be served very hot, and sprinkled with a teaspoon of chopped chives.

    11. Serve with warm baguettes to sop up the juices and oil.

    Makes 4

    Shrimp Bruschetta

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat broiler.

    2. Cut baguette into 24 (½ inch thick slices.

    3. Place on a baking sheet, and broil until lightly toasted, 4 to 5 minutes per side.

    4. Let cool.

    5. Preheat oven to 350°F.

    6. In a medium bowl, combine shrimp, Old Bay Seasoning, garlic powder, tomato, green onion, Olive Oil, and egg white, mixing until blended.

    7. Spread each slice thinly with mayonnaise, and then

    8. spoon shrimp mixture evenly over bread slices.

    9. Bake until heated through and lightly browned, 10 to 12 minutes

    Yield: 24 servings

    Ecuadorian Shrimp Ceviche

    Origin: Ecuador
    

    Ingredients 

    Directions 

    1. Place the shrimp in boiling water for 1 minute or until pink

    2. Remove to ice bath, cool and drain

    3. Place all other ingredients in blender and liquefy

    4. Pour over shrimp and marinate shrimp for at least one hour

    5. Toss with Garnish and serve on lettuce

    Garnish 

    Serves 4

    Shrimp in Aspic

    Origin: America
    

    Ingredients 

    Directions 

    1. Soften gelatin in ½ cup V-8 juice for a few minutes.

    2. In large saucepan, bring remaining V-8 juice to a boil.

    3. Remove from heat and add remaining ingredients except the shrimp.

    4. Place shrimp in mold (or 8 individual molds)

    5. Pour V8 mixture into molds and chill until firm.

    6. Unmold and serve on Boston lettuce leaves.

    Serves 4

    Swedish Pickled Shrimp

    Origin: Sweden
    
    These were a favorite at Thanksgiving and Christmas.

    Ingredients 

    Directions 

    1. Bring water, celery, picking spice, and Old Bay Seasoning to boil.

    2. Boil together for 5 minutes.

    3. Add Shrimp and bring back to boil.

    4. Boil for 1-2 minutes until just pink Do not overcook

    5. Drain shrimp

    6. Marinate overnight.

    7. Serve with "Cocktail Sauce"

    Pickled Shrimp Marinade 

    Ingredients. 

    Directions 

    1. Mix all the ingredients

    Cocktail Sauce 

    Origin: England
    

    Ingredients 


    Vegetables

    Mushroom Palmiers

    Origin: France
    

    These can be assembled up to one week before serving and arranged on sheets the night before.

    Ingredients 

    Directions 

    1. Melt oil in heavy skillet over medium-high heat

    2. Add mushrooms and onions and cook until juices evaporate, stirring occasionally, about 8 minutes

    3. Mix in lemon juice, and then flour and thyme

    4. Stir 2 minutes

    5. Season with Salt &Freshly Ground Black Pepper

    6. Cool

    7. Thaw out the puff pastry sheets

    8. Roll out the puff pastry to 14 x 11 inch

    9. Spread one third of mushroom mixture evenly over one pastry sheet

    10. Starting from one short side, roll up jelly roll fashion to center

    11. Starting at second short side, roll up to center

    12. Press sides together and transfer to baking sheet

    13. Cover, chill until firm, at least one hour or overnight.

    14. Can be prepared 1 week ahead and frozen, Thaw slightly before continuing

    15. Preheat oven to 400°F.

    16. Using serrated knife, slice pastry into ¼ inch thick slices.

    17. Keep chilled in between cooking batches

    18. Arrange cut side down on ungreased baking sheets, spacing 1 inch apart

    19. Can be prepared 1 day ahead. Wrap tightly and refrigerate

    20. Brush with glaze

    21. Bake until golden brown, about 20 minutes.

    22. Serve warm

    Makes about 5 dozen

    Pickled Mushrooms a'la Grecque

    Origin: Greece
    

    These Ray started one year and subsequently has been asked for the recipe many times. Well, here it is!

    Ingredients 

    Directions 

    1. Wash mushrooms in cold water

    2. Trim off tip of the stalk.

    3. Crush Thyme, Pepper, and the Fennel Seed and combine with mushrooms in saucepan.

    4. Add Bay leaf, Garlic, Onion, Vinegar, Olive Oil, Lemon peel, Seasoned Salt, and Parsley.

    5. Cook over low heat, turning mushrooms frequently, until the mushrooms are tender, about 15 minutes.

    6. Pour mushrooms and marinate into glass jar or refrigerator dish.

    7. Chill for several hours or, preferably overnight.

    Serving day  Drain and serve cold with party picks


    Breads and Pastries

    Bread has given us the most trouble since we came to the US. We like our bread plain and simple with no additives.


    Breads

    Brioche Dough

    Origin: France
    

    This dough can be used for a variety of different shaped loaf's

    Ingredients 

    Directions 

    1. Use steel blade of food processor

    2. Dissolve yeast in ¼ cup warm water

    3. Measure flour into the work bowl and add the yeast, sugar and salt

    4. Turn the processor on and off several times to aerate.

    5. Drop in the eggs and process until mixed, about 5 seconds.

    6. Start the processor and pour the melted oil through the feed tube in a steady stream.

    7. Stop processing after 20 seconds. The dough will be sticky.

    8. Scrape the batter into oiled mixing bowl.

    9. Cover tightly with plastic wrap.

    10. Let stand for about 3 hours until dough is tripled in size.

    11. Punch down.

    12. Cover tightly with plastic wrap.

    13. Refrigerate overnight.

    14. Remove from refrigerator and allow to come to room temperature.

    15. Form into required shapes and allow to rise for two hours.

    16. Bake at 450°F. for 20 minutes.

    Pita Bread

    Origin: America
    

    Once it has risen, the pita dough can be kept refrigerated until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the refrigerator. The dough will keep refrigerated for about a week. Sometimes you get pitas that won't puff. The problem is usually that the oven or the skillet aren't hot enough. Make sure both are thoroughly pre-heated before cooking.

    Ingredients 

    Directions 

    1. Mix the water and yeast together, and let sit for about five minutes until the yeast is dissolved.

    2. Add 2½ cups of the flour (saving the last half cup for kneading), salt, and olive oil (if using).

    3. Stir until a shaggy dough is formed.

    4. Sprinkle a little of the extra flour onto your clean work surface and turn out the dough.

    5. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic.

    6. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It's better to use too little flour than too much.

    7. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.

    8. Clean the bowl you used to mix the dough and film it with a little olive oil.

    9. Set the dough in the bowl and turn it until it's coated with oil.

    10. Cover with a clean cloth or plastic wrap and let the dough rise until it's doubled in bulk, 1-2 hours.

    11. At this point, you can refrigerate the pita dough until it is needed.

    12. You can also bake one or two pitas at a time, saving the rest of the dough in the refrigerator. The dough will keep refrigerated for about a week.

    13. Gently deflate the dough and turn it out onto a lightly floured work surface.

    14. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk.

    15. Sprinkle the pieces with a little more flour and then cover them with a kitchen towel or plastic wrap until you're ready to bake them.

    16. Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick.

    17. Lift and turn the dough frequently as you roll to make sure the dough isn't sticking to your counter.

    18. Sprinkle with a little extra flour if its starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling.

    19. Repeat with the other pieces of dough.

      To cook in Oven

    20. Preheat the oven to 450°F.

    21. If you have a baking stone, put it in the oven to heat. If you don't have a baking stone, place a large baking sheet on the middle rack to heat.

    22. Place the rolled-out pitas directly on the baking stone or baking sheets (as many as will fit), and bake for about 3 minutes.

    23. The pita will start to puff up after a minute or two and is done when it has fully ballooned.

      To bake on Stovetop

    24. Warm a cast iron skillet over medium-high heat until a few bead of water sizzle immediately on contact.

    25. Drizzle a little oil in the pan and wipe off the excess.

    26. Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form.

    27. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside.

    28. Flip again and cook another 1-2 minutes to toast the other side.

    29. The pita should start to puff up during this time; if it doesn't or if only small pockets form, try pressing the surface of the pita gently with a clean towel.

      Storing the Pitas

    30. Cover baked pitas with a clean dishtowel while cooking any remaining pitas.

    31. Leftover pitas will keep in an airtight bag for several days and can be eaten as they are or warmed in a toaster oven.

    32. Baked pitas can also be frozen with wax paper between the layers for up to three months.

    Makes 8

    Hamburger Buns

    Origin: America
    

    Can be used for Sliders, Hamburgers, Hot dog buns or Dinner rolls. These are best eaten the day they are made but will last up to 3 days when stored covered at room temperature. To revive the buns, give them a pass in the toaster just long enough to warm them through without baking any further.

    Ingredients 

    Directions 

    1. Place milk in a small saucepan and bring to a simmer over medium heat.

    2. As soon as milk simmers, remove from heat and stir in shortening until melted.

    3. Set aside to cool slightly (to about 105°F to 115°F).

    4. Add warm milk mixture and remaining ingredients to the bowl of a stand mixer fitted with a dough hook attachment.

    5. Mix on lowest speed until dough comes away from the sides of the bowl and forms a ball, about 1 minute.

    6. Increase speed to medium-low and mix until dough is smooth and springy, about 4 minutes.

    7. Lightly oil a large mixing bowl, add dough, and turn to coat in oil.

    8. Cover with a damp towel and let rise in a warm area until doubled in size, about 1 hour.

    9. Punch down dough and turn onto a clean surface.

    10. Divide dough into 18 (1½ ounce) pieces.

    11. Shape each piece into a smooth, round bun (keep the rest covered with the towel as you work).

    12. To do so, cups your hand around the dough, press down very lightly, and roll the dough against the surface to form a bun.

    13. Slightly flatten bun and place on an ungreased baking sheet.

    14. Repeat to make 18 buns.

    15. Set buns aside in a warm area until slightly risen and puffy (note that they will not double in size), about 30 to 40 minutes.

    16. Meanwhile, heat the oven to 400°F and arrange the rack in the middle.

    17. When buns have risen, bake in the oven until they are golden brown, crusty, and have an internal temperature of 190°F, about 15 to 17 minutes.

    18. Remove from the oven, transfer to a rack, and let cool at least 10 minutes before serving.

    Makes 18 Rolls

    No Knead Overnight Bread

    Origin: America
    

    This very simple bread rises overnight and then can be baked in the morning. The ingredients should be at room temperature except the water of course. I use a food processor for the mixing.

    Ingredients 

    Directions 

    1. Combine dry ingredients in food processor.

    2. Add warm water through the feed tube to make a thick batter.

    3. Process for 60 seconds.

    4. Let the batter rise in an oiled covered plastic container at room temperature for 2 hours.

    5. Then refrigerate for at least 2 hours or for up to 14 days. The longer you keep it in the refrigerator, the tangier it gets. It will taste like sourdough. It will rise and fall the first day. That is OK.

    6. When you are ready to bake, dust top with flour.

    7. Grease your hands and pull off about ¼ of the dough, about the size of a baseball.

    8. Plop the dough on to a piece of parchment paper.

    9. Sprinkle lightly with flour.

    10. Let the dough rise for about 45 to 60 minutes (or overnight)

    11. Preheat oven and baking stone to 450°F.

    12. Place a shallow baking pan in bottom of oven.

    13. Have a cups of hot water handy.

    14. Slash top of dough.

    15. Add water to pan.

    16. Bake for 25 or 35 minutes until golden brown.

    17. Transfer to wire racks to cool

    Pain Ordinaire (French Bread)

    Origin: France
    

    This is a very simple French Bread that takes about 5½ hours to prepare. Most of this is rising time (4½ hours) which can be spent doing other things. Hands on time is about ½ hour. One of the tricks with this recipe is to use a food processor with dough blade rather than a mixer. You can use a mixer with a dough hook and double the processor times. All ingredients should be at room temperature except the water of course.

    Ingredients 

    Directions 

    1. Using dough blade, mix 4 cups flour and yeast

    2. Slowly pour in hot water through the feed tube to make a thick batter

    3. Process the batter for 60 seconds

    4. Stop the machine and slowly add 2 cups of flour and salt and water

    5. When the dough forms around the blade, process for 1 minute more.

    6. Place in dough in large bowl, cover with plastic wrap. I use a wooden dough trough and proofing box.

    7. Place in warm place and allow to rise for 2 hours. Dough will triple in size.

    8. Turn out onto floured surface and knead briefly for about 3 minutes

    9. Return to bowl

    10. Place in warm place and allow to rise for 1½ hours. Dough will triple in size.

    11. Turn out onto floured surface and form into as many loaves or rolls as you want

    12. Cover loaves with a cloth and allow to rise for 1 hour.

    13. Preheat oven to 450°F.

    14. Place a pan of water in bottom of oven

    15. When oven comes to temperature bake loaves for 20-30 minutes, watching carefully to ensure that they do not get too brown.

    16. Turn out, allow to cool a little and enjoy.

    17. Can be frozen.

    18. In this microwave for 1 minute (two 16 count rolls) and pop in 400°oven to crisp up.

    Makes 4 baguettes or 16 rolls

    Pizza Dough

    Origin: America
    

    Ingredients 

    Directions 

    1. Dissolve yeast in water; let stand 5-10 minutes.

    2. Add the Olive Oil.

    3. Combine flour and salt in food processor with dough blade.

    4. Start processor and add water, yeast and Olive Oil mix

    5. Mix until dough comes together in a ball.

    6. Turn dough out onto flat surface.

    7. Shape dough into a ball and place in a large greased bowl, turning dough over to grease the top.

    8. Cover with a damp cloth or plastic wrap; let rise in a warm place till doubled in bulk, about 1 hour

    9. Divide dough in half.

      At this point, dough may be frozen for later use in several ways

      To Freeze Unbaked Dough

    10. Shape dough into balls, wrap with plastic wrap and freeze.

    11. Let thaw completely at room temperature before rolling out.

    12. On a lightly floured surface, roll or stretch each half into a 13-14inch circle about l/8inch thick, leaving a thick ridge around edge so topping will not spill over.

    13. Sprinkle flour liberally over pizza peel.

    14. Fold dough in half, then in half again.

    15. Carefully transfer it to the center of the peel and unfold.

    16. Prick all over with a fork

    17. Rub about 1 tablespoon of Olive Oil over dough surface and top with your favorite filling.

    18. Slide pizza from peel onto 500°F preheated stone in the oven

    19. Turn oven down to 450°F

    20. Bake for 20-25 minutes or till crust is crisp and brown.

    Yield: Two 13-14inch pizza shells

    Rye Bread

    Origin: America
    

    Ingredients 

    Directions 

    1. Fit stand mixer with dough hook.

    2. Whisk flour, rye flour, caraway seeds, salt, and yeast together in bowl of stand mixer.

    3. Whisk water, oil, and molasses in 4 cups liquid measuring cups until molasses has dissolved.

    4. Add water mixture to flour mixture and knead on low speed until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed.

    5. Cover bowl tightly with plastic wrap and let dough rest for 20 minutes.

    6. Knead on medium-low speed until dough is smooth and elastic and clears sides of bowl, about 5 minutes.

    7. Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds.

    8. Place dough seam side down in lightly oiled large bowl, cover tightly with plastic, and let rise until doubled in size, 2 hours.

    9. Transfer dough to lightly floured counter and gently press into 8-inch disk.

    10. Then fold edges toward middle to form round.

    11. Cover loosely witl1 plastic and let rest for 15 minutes.

    12. Overturned rimmed baking sheet with parchment paper and dust lightly with rye flour.

    13. Gently press and stretch dough into 12 by 9-inch oval, with short end of oval facing edge of counter.

    14. Fold top left and right edges of dough diagonally into center of oval and press gently to seal.

    15. Fold point of dough into center of oval and press scamp gently to seal.

    16. Rotate dough 180 degrees and repeat folding and sealing top half of dough.

    17. Fold dough in half toward you to form rough 8 by 4-inch crescent-shaped loaf.

    18. Using heel of your hand, press seam closed against counter.

    19. Roll loaf seam side down.

    20. Tuck ends under loaf to form rounded torpedo shape.

    21. Gently slide your hands underneath loaf and transfer, seam side down, to prepared sheet.

    22. Spray sheet of plastic with vegetable oil spray and cover loaf loosely.

    23. Let loaf rise until increased in size by about half and dough springs back minimally when poked gently with your knuckle, 1 to 1¼ hours.

    24. Adjust oven racks to middle and lowest positions.

    25. Place empty loaf pan on bottom oven rack.

    26. place baking stone on upper rack.

    27. heat oven to 450 degrees.

    28. Using sharp paring knife or single-edge razor blade, make six to eight 4 inch-long, ½ inch deep slashes with swift, fluid motion across width of loaf, spacing slashes about 1 inch apart.

    29. Pour 2 cups boiling water into empty loaf pan in oven.

    30. Slide parchment and loaf from sheet onto baking stone.

    31. Bake until deep golden brown, 25 to 30 minutes, rotating loaf halfway through baking.

    32. Transfer loaf to wire rack.

    Makes 1 loaf

    Soft Garlic Knots

    Origin: America
    

    Ingredients 

    Directions 

    1. Put the dough blade in the bowl of a food processor.

    2. Put in the flour, sugar, yeast and salt.

    3. Pulse to mix.

    4. Mix the Olive Oil, milk and water into microwaveable jug.

    5. Heat in microwave for 1 minute to reach about 120°F.

    6. With processor running, pour liquid through center tube.

    7. Mix until ingredients have formed a dough.

    8. Knead until the dough is smooth and elastic,

    9. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap.

    10. Allow to rise for about 1 hour, or until doubled in bulk.

    11. Divide the dough into 10 equal pieces.

    12. Roll each piece into a 10 inch long rope and tie into a knot.

    13. Take the end lying underneath the knot and bring it over the top, tucking it into the center.

    14. Take the end lying over the knot and tuck it underneath and into the center.

    15. Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper.

    16. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.

    17. To make the glaze, finely mince the garlic or press it through a garlic press.

    18. Mix with the melted butter and Italian seasoning.

    19. Preheat the oven to 350°F.

    20. Brush the glaze onto the shaped rolls.

    21. Bake until set and lightly browned, about 15-18 minutes.

    22. Let cool slightly before serving.

    Makes 10 rolls

    Whole Wheat Altar Bread

    Origin: America
    

    This Bread was originally made as Communion Bread for St Mary of the Hills. Betsy liked it so much I made a variation for everyday use. Instead of cut into 8 pieces cut into two equal loaves.

    Ingredients 

    Directions 

    1. Put all dry ingredients in food processor or mixer.

    2. Pulse until well mixed.

    3. Add oil

    4. Pulse until well mixed.

    5. Add honey

    6. Pulse until well mixed.

    7. Add water and process until well mixed dough is formed.

    8. Let it rise once in the bowl for about an hour.

    9. Pat it into a circle.

    10. Cut it like a pie into 8 roughly equal pieces.(or 2 loaves)

    11. Form them into a ball and roll them out pretty flat and

    12. Put on a greased cookie sheet.

    13. Cut a shallow cross with a sharp knife into the top of each loaf.

    14. Bake for about 12 minutes at 350°F.

    15. Put in dated freezer bag.

    Make 8 loaves


    Pastries

    Crumpets

    Origin: England
    

    Ingredients 

    Directions 

    1. Dissolve yeast and sugar in warm water.

    2. Stir in the milk, the beaten egg and 1 tablespoon of butter

    3. Add the flour and the salt and mix all these ingredients together with a small whisk or a fork

    4. Cover with a damp cloth and let stand until doubled in bulk (about 45 minutes to 1 hour)

    5. Dissolve baking soda in warm water

    6. Add to the risen batter, and beat in thoroughly

    7. Let rest an additional 45 minutes

    8. Brush the insides of Four 3 inch rings and a griddle with half the remaining butter

    9. Over medium to low heat, heat the ring for a minute or two

    10. Spoon about two tablespoon of the mixture into each ring

    11. Cook for 7 to 10 minutes until tiny air bubbles begin to appear on top of the batter

    12. Remove the rings, flip the crumpets with a spatula and brown the reverse side slightly for 2-3 minutes

    13. Repeat for the remaining batter

    14. Crumpets can be served warm immediately, or let cool on a wire rack and toasted later.

    15. In either case they should be served dripping with butter

    Make 6 or 8

    Scones

    Origin: England
    

    This has been a very difficult recipe to duplicate in America due to the different types of Flour. They are so easy in England and are served at Afternoon Tea.

    Ingredients 

    Directions 

    1. Mix the yeast with the sugar

    2. Add the water

    3. Let stand for about 5 minutes.

    4. Sift the flour, baking powder, baking soda and the salt

    5. Rub in the Crisco to a sandy texture

    6. Add the buttermilk and mix well together

    7. Add the yeast mixture

    8. Stir well

    9. Cover the bowl and refrigerate one hour or more

    10. Preheat oven to 450°F.

    11. On a lightly floured board, pat down to ½ inch thick

    12. Cut into 2 inch rounds

    13. Place on ungreased baking sheet

    14. Bake for 10 minutes

    15. Serve with Strawberry Jam (preserves) and whipped cream.

    Makes 24-36 scones

    Hot Cross Buns

    Origin: England
    

    Ingredients 

    Directions 

    1. Combine 2½ cup flour, sugar, yeast salt, nutmeg, and cinnamon in large bowl, stirring well.

    2. Set aside.

    3. Combine 1 cup milk, water and butter in small saucepan.

    4. Cook over medium heat, stirring constantly, just until butter melts.

    5. Cool 5 minutes (130°F.).

    6. Pour milk mixture into flour mixture; beat at low speed with electric mixer until dry ingredients are moistened.

    7. Add eggs; beat at medium speed for 3 minutes.

    8. Gradually stir in enough remaining flour to make a soft dough.

    9. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 8 minutes).

    10. Place dough in a well-greased bowl, turning to grease top.

    11. Cover and let rise in a warm place (80°F. ), free from drafts, for 1 hour (won't quite be doubled in bulk).

    12. Punch dough down, and turn out onto a floured surface.

    13. Combine currants and candied fruit with 1 tablespoon flour, stirring to coat.

    14. Knead about one-fourth of the mixture at a time into dough until all fruit mixture is evenly dispersed.

    15. Divide dough into 15 equal portions.

    16. Shape each portion into a ball.

    17. Place ball on a greased 13x9*2 inch baking pan.

    18. Cover and let rise in a warm place 1 hour or until doubled in bulk.

    19. Gently brush tops with beaten egg white.

    20. Bake at 375°F. for 16 minutes or until buns are deep golden brown.

    21. Cool 10 minutes.

    22. Combine powdered sugar, 1 to 1½ tablespoons milk and vanilla.

    23. Pipe evenly on top of warm buns, forming a cross.

    Yield 15 buns

    Pate Brisee (Cold Water or Short Crust Pastry)

    Origin: France
    

    This makes one 9 inch crust or shell. (Double amounts for both crust and shell.)

    Ingredients 

    Directions 

    1. Combine all ingredients in large bowl till combined

    2. Add 3-4 tablespoons very cold ice water

    3. Toss with fork till mixture forms a dough.

    4. On floured surface, knead a few seconds with heel of hand to distribute fat.

    5. Roll lightly into a ball.

    6. Refrigerate 1 hour in waxed paper.

    7. Roll as a crust.

    The use of a Pie Bird helps to let out steam and makes for a crisper pie crust.

    Hot Water Pastry

    Ingredients 

    Directions 

    1. Sieve the flour and salt into a warm basin

    2. Put milk, water, and shortening on to boil

    3. Pour it into the middle of the flour and mix well with wooden spoon

    4. Knead with the hand until smooth

    Breakfast

    Buckwheat Pancakes

    Origin: America
    

    Ingredients 

    Directions 

    1. Heat a well-seasoned griddle, cast iron skillet, or stick-free pan on medium heat.

    2. The pan or griddle should be ready for the batter as soon as it is mixed.

    3. Whisk together the dry ingredients, the flours, sugar, salt, baking soda in a large bowl.

    4. Pour the melted butter over the dry ingredients and start stirring.

    5. Beat the egg with a fork and stir it into half of the buttermilk.

    6. Add the buttermilk and egg mixture to the dry ingredients.

    7. Slowly add in the rest of the buttermilk as needed to get to the right consistency for your batter (you may not need all of the buttermilk, depending on what type of buttermilk you are using and the brand of flour).

    8. Stir only until everything is combined. Do not over mix. A few lumps are fine.

    9. Put a small amount (a half teaspoon) of vegetable oil on the pan or griddle and spread it around with a paper towel to coat.

    10. Ladle the batter onto the hot surface to the desired size, about 4-5 inch wide. (A ¼ cup measure will ladle about a 4inch pancake.)

    11. Reduce the heat to medium-low.

    12. Allow the pancake to cook for 2-3 minutes on this first side.

    13. Watch for bubbles on the surface of the pancake.

    14. When air bubbles start to rise to the surface at the center of the pancake, flip the pancake.

    15. Cook for another 1-2 minutes, or until nicely browned.

    16. Keep your pancakes warm on a rack in the oven set on "warm, " or stack them on a plate and cover with a towel as you make more.

    17. Spread more oil on the pan as needed between batches of pancakes.

    18. Serve with butter and maple syrup.

    Makes 12 pancakes

    Buttermilk Pancakes

    Origin: America
    

    Ingredients 

    Directions 

    1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

    2. In a separate bowl, beat together buttermilk, milk, eggs and melted butter.

    3. Keep the two mixtures separate until you are ready to cook.

    4. Heat a lightly oiled griddle or frying pan over medium-high heat.

    5. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend.

    6. Stir until it's just blended together. Do not over stir!

    7. Pour or scoop the batter onto the griddle, using approximately ½ cup for each pancake.

    8. Brown on both sides and serve hot.

    Serves 4

    Egg and Ham Rolls

    Origin: America
    

    These were inspired by breakfast at the Tranquil House Inn, Manteo, NC.

    Ingredients 

    Directions 

    1. Heat oil in omelet pan or skillet

    2. Fry the onion, peppers, garlic and ham until the onion is wilted

    3. Start the scrambled eggs

    4. As it starts to curdle add the cheese

    5. As it begins to firm up add the rest of the ingredients

    6. Continue stirring until cheese begins to melt and the eggs are done to the desired degree of firmness

    7. Roll mixture in egg roll wrappers.

    8. Heat oil in a cast iron pan until it bubbles a bit on top

    9. Add 2 or 4 egg rolls at a time to the oil and fry for 2 minutes on each side.

    Serves 2

    Eggs Benedict

    Origin: England
    

    A quick and tasty breakfast

    Ingredients 

    Directions 

    1. Lightly poach the eggs using a poacher or rings.

    2. Toast the 4 halves of the English muffins.

    3. Fry the bacon

    4. Make Hollandaise Sauce

    5. Butter the muffins.

    6. Place the bacon on top and then the eggs.

    7. Cover with the sauce.

    Serves 2

    Fluffy Omelette

    Origin: America
    

    Ingredients 

    Directions 

    1. Adjust oven rack to middle position and heat oven to 375°F

    2. Whisk egg yolks, 1 tablespoon melted butter, and salt together in bowl.

    3. Place egg whites in bowl of stand mixer and sprinkle cream of tartar over surface.

    4. Fit stand mixer with whisk and whip egg whites on medium-low speed until foamy, 2-3 minutes.

    5. Increase speed to medium-high and whip until stiff peaks just start to form, 2-3 minutes.

    6. Fold egg yolk mixture into egg whites until no white streaks remain.

    7. Heat remaining 1 tablespoon butter in 12" cast iron skillet over medium-high heat, swirling to coat bottom of pan.

    8. When butter foams, quickly add egg mixture, spreading into even layer with spatula.

    9. Remove pan from heat and gently sprinkle filling and Parmesan evenly over top of omelette.

    10. Transfer to oven and cook until center of omelette springs back when lightly pressed, 4½ minutes for slightly wet Omelette and 5 minutes for dry Omelette.

    11. Run spatula around edges of omelette to loosen, shaking gently to release.

    12. Slide Omelette onto cutting board and let stand for 30 seconds.

    13. Using spatula, fold omelette in half.

    14. Cut Omelette in half crosswise and serve immediately.

    Fillings

    Mushroom 

    Ingredients 

    Directions 

    1. Heat oil in 12" nonstick skillet over medium-high heat until shimmering.

    2. Add shallot and cook until softened and starting to brown, about 2 minutes.

    3. Add mushrooms and 1/8 tsp salt and season with pepper to taste.

    4. Cook until liquid has evaporated and mushrooms begin to brown, 6 to 8 minutes.

    5. Transfer mixture to bowl and stir in vinegar.

    Asparagus and Smoked Salmon 

    Ingredients 

    Directions 

    1. Heat oil in 12" nonstick skillet over medium-high heat until shimmering.

    2. Add shallot and cook until softened and starting to brown, about 2 minutes.

    3. Add asparagus and a dash salt and season with pepper to taste.

    4. Cook until liquid has evaporated and mushrooms begin to brown, 6 to 8 minutes.

    5. Transfer mixture to bowl and stir salmon and lemon juice.

    Serves 2

    Instant Omelette

    Origin: England
    

    The basic Omelette is great by itself or one can add a filling. The cast iron pan must be hot! This keeps the pan from sticking and the Omelette cooks almost instantly. One size feeds one or two people. I have been unable to turn out the same quality if half or double the quantities. The filling can be added while you mix the eggs or as I prefer right after you have poured the egg mixture into the pan.

    Ingredients 

    Directions 

    1. Heat cast iron pan with oil on high

    2. Mix rest of the ingredients with a fork in bowl

    3. Beat until just mixed.

    4. Pour into pan turning down the heat as you do

    5. Shake pan and stir until cooked about 45 seconds hence the "Instant Omelette"

    Scrambled Eggs

    Origin: England
    

    We serve this with kippers (smoked herrings). It is also used in Egg and Ham Rolls.

    Ingredients 

    Directions 

    1. Heat oil in small pan until bubbling

    2. Mix rest of the ingredients with a fork in bowl

    3. Turn down heat to warm.

    4. Beat until just mixed.

    5. Pour into pan turning down the heat as you do

    6. Shake pan and stir for about 30 seconds

    7. Let set, stirring once

    8. Serve on hot buttered toast

    Serves 2

    Sausage Breakfast Casserole

    Origin: America
    

    Brunch for a Bunch

    Ingredients 

    Directions 

    1. Preheat Oven to 350°F

    2. Brown sausage in a 14"Cast-Pan.

    3. Add kale.

    4. Continue to cook until kale is wilted.

    5. In bowl whisk together eggs, coconut milk, basil, parsley, thyme, salt and pepper.

    6. Remove pan from heat and drain off any fat, discarding.

    7. Return pan to heat and add egg mixture.

    8. Stir in sweet potatoes

    9. Cover and cook in oven for 30 minutes

    10. Uncover pan and place tomatoes on top

    11. Continue cooking for 15 minutes

    Serves 10


    Cakes and Cookies

    Betsy's Fudge Truffle Cheesecake

    Origin: America
    

    A really rich cheesecake! You could tone it down a bit by not sprinkling any chips and halving the icing recipe, but the point of this creation is to knock people into a sugar-induced coma. It isn't nearly as much fun otherwise! Enjoy!

    The Crust

    Ingredients 

    Directions 

    1. Preheat oven to 300°F.

    2. Combine ingredients and press into a greased "9" spring form pan (recommend some Pam or other anti-stick coating) and set aside.

    The Filling

    Ingredients 

    Directions 

    1. Melt the 2 cups of chips (microwave OK but careful not to burn the chocolate!).

    2. Beat the cream cheese until fluffy.

    3. Gradually add the sweetened condensed milk.

    4. Add the melted chocolate, eggs and vanilla.

    5. Pour over crust.

    6. Sprinkle 1 cup (big handful, whatever) over the top and

    7. bake for 1 hour or until center is set.

    The Fudge Truffle Icing

    Ingredients 

    Directions 

    1. Cream butter (beat until creamy in the mixer, or just mush it around in a bowl with a spatula)

    2. Slowly add sifted confectioners' sugar.

    3. Add salt and vanilla,

    4. Add the melted chocolate.

    5. Fold in stiff egg whites.

    6. Refrigerate for 10-20 minutes,

    7. Then frost the cake.

    8. Must remain in refrigerator for one hour before slicing, which works best with a hot, sharp, wet knife.

    9. Refrigerate until serving.

    Blond Brownies

    Origin: America
    

    Freezes well. Can dust with confectioner's sugar or make a glaze of butter, nuts, sugar, & milk if you are not freezing them. Apply to warm bars.

    Ingredients 

    Directions 

    1. Preheat oven to 350°F.

    2. Melt butter.

    3. Add sugar.

    4. Stir in eggs, flour, & baking powder.

    5. Add salt, vanilla.

    6. Add nuts if using.

    7. Pour in greased 9 inch x 13 inch pan.

    8. Put a "collar" of aluminium foil around edges to prevent over-browning.

    9. Bake for 25 minutes.

    10. Cool in pan.

    11. Slice and serve.

    Cindy's Dipped Gingersnaps

    Origin: America
    

    These come from Brian's Mother-in-Law

    Ingredients 

    Directions 

    1. Cream sugar and oil.

    2. Add eggs, one at a time.

    3. Stir in molasses.

    4. Combine dry ingredients:

    5. Gradually add to creamed mixture and mix well.

    6. Stir in candied ginger.

    7. Shape into ¾ inch balls-a small melon baller works great.

    8. Put about a cups of sugar in a gallon ziplock bag

    9. Gently shake 12 or so cookies at a time to coat.

    10. Place about 2 inch apart on ungreased cookie sheet (parchment paper is your friend).

    11. Bake at 350°F for 10-12 minutes.

    12. Cool and dip about half of each cookie into the melted vanilla.

    13. Gently shake off excess and let cool completely.

    Makes lots! Dough can be kept in a ziplock bag in refrigerator for several months.

    Martha Washington's Applejack Walnut Cake

    Origin: America
    

    This came to us from Betty Purcell, a very close friend of ours. This is Ray's version using locally produced Carriage House Apple Brandy.

    Ingredients 

    Directions 

    1. Preheat oven to 325°F

    2. Sift together flour, cloves, cinnamon, mace, baking powder, and salt.

    3. Stir in whole-wheat flour.

    4. Set aside.

    5. Beat oil and sugar until thick.

    6. Add eggs; beat well.

    7. Add flour mixture to oil and egg mixture.

    8. Blend well.

    9. Add walnuts, apple chunks, and Apple Brandy.

    10. Stir until pieces are evenly distributed.

    11. Pour batter into a greased 10inch tube pan.

    12. Bake for 1 hour and 15 minutes, or until cake tester comes out clean.

    13. Let cool for 10 minutes.

    14. Unmold and pour "Orange Applejack Glaze" over cake.

    Makes one 10inch cake

    Orange Applejack Glaze

    Ingredients 

    Directions 

    1. Melt butter in small saucepan and stir in both sugars.

    2. Add remaining ingredients.

    3. Stir and bring to boil.

    4. Reduce heat and cook until glaze starts to thicken about 10 minutes.

    5. Remove from heat and cool slightly.

    6. Pour over cake while still warm.

    Pound Cake

    Origin: America
    

    Ingredients 

    Directions 

    1. All ingredients at room temperature

    2. Cream butter and sugar.

    3. Add flour and eggs alternately (1/3 cup at a time)

    4. Bake at 350°F. for 50 minutes.

    Makes 1 cake

    Rosemary Shortbread

    Origin: America
    

    This shortbread is far from typical. It has a luscious buttery crumb balanced by earthy threads of rosemary. For added flair, drizzle with melted semisweet chocolate and sprinkle with sea salt.

    Ingredients 

    Directions 

    1. Preheat oven to 325°F.

    2. Process all ingredients in a food processor until mixture forms a ball.

    3. Press mixture evenly on bottom of a lightly greased 6inch square pan.

    4. Prick with a fork.

    5. Bake 25 to 30 minutes or until lightly browned.

    6. Cut into rectangles while still warm.

    7. Once cool, remove from pan, and break apart.

    Makes a dozen rectangular cookies

    Strawberry Cream Cake

    Origin: America
    

    Ingredients 

    Directions 

      Cake

    1. Adjust oven rack to lower-middle position and heat oven to 325°F.

    2. Grease and flour round 9 by 2" cake pan or 9inch springform pan and line with parchment paper.

    3. Whisk flour, baking powder, salt, and all but 3 Tbs sugar in mixing bowl.

    4. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.

    5. In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes.

    6. With machine running, gradually add remaining 3 Tbs sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.

    7. Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain.

    8. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes.

    9. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment.

    10. Invert cake again; cool completely, about 2 hours.

      Strawberry Filling

    1. Halve 24 of best-looking berries and reserve.

    2. Quarter remaining berries; toss with 4 to 6 Tbs sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally.

    3. Strain juices from berries and reserve (you should have about ½ cup).

    4. In workbowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1½ cup).

    5. In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes.

    6. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine.

    7. Set aside until cake is cooled.

      Whipped Cream

    1. When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment.

    2. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.

    3. Reduce speed to low and add Heavy Cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2½ minutes more, scraping bowl as needed (you should have about 4½ cup).

      Assemble

    1. Using large serrated knife, slice cake into three even layers.

    2. Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.

    3. Pour one half of puréed berry mixture (about ¾ cup) in center, then spread to cover any exposed cake.

    4. Gently spread about one-third of whipped cream (about 1½ cup) over berry layer, leaving ½ inch border from edge.

    5. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge).

    6. Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top.

    7. Spread remaining whipped cream over top; decorate with remaining cut strawberries.

    8. Serve, or chill for up to 4 hours.

    Pina Colada Cake

    Origin: America
    

    Ingredients 

    Directions 

      Pineapple Filling

    1. Core and slice pineapple

    2. Cut 10 of pineapple slices into thirds and reserve.

    3. Quarter remaining slices in medium bowl and let sit 1 hour, stirring occasionally.

    4. Strain juices from slices and reserve (you should have about ½ cup).

    5. In workbowl of food processor fitted with metal blade, give rest of pineapple slices five 1-second pulses (you should have about 1½ cup).

    6. In small saucepan over medium-high heat, simmer reserved juices and rum until syrupy and reduced to about 3 Tbs 3 to 5 minutes.

    7. Pour reduced syrup over macerated pineapple, add pinch of salt, and toss to combine.

    8. Set aside until cake is cooled.

      Whipped Cream

    1. When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment.

    2. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.

    3. Reduce speed to low and add Heavy Cream and coconut cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2½ minutes more, scraping bowl as needed (you should have about 4½ cups).

      Assemble

    1. Using large serrated knife, slice cake into three even layers.

    2. Place bottom layer on cardboard round or cake plate and arrange ring of 10 pineapple halves around perimeter of cake layer.

    3. Pour one half of puréed pineapple mixture (about ¾ cup) in center, then spread to cover any exposed cake.

    4. Gently spread about one-third of whipped cream (about 1½ cup) over pineapple layer, leaving ½ inch border from edge.

    5. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge).

    6. Repeat with 12 additional pineapple halves, remaining pineapple mixture, and half of remaining whipped cream; gently press last cake layer on top.

    7. Spread remaining whipped cream over top; decorate with remaining cut pineapple.

    8. Serve, or chill for up to 4 hours.

    Rose's Carrot Cake

    Origin: America
    

    Very Rich but very good!

    Ingredients 

    Directions 

    1. Sift flour, cinnamon and baking soda, set aside.

    2. Beat eggs, sugar and oil.

    3. Add dry ingredients and beat well.

    4. Fold in carrots and pecans.

    5. Pour into 3 greased/floured pans.

    6. Bake at 350° For 30-35 minutes.

    7. Cool and frost the layers, top and sides with "Lemon Cream Cheese Frosting".

    Lemon Cream Cheese Frosting

    Ingredients 

    Directions 

    1. In a large bowl, beat butter, cream cheese, lemon zest, and lemon juice at medium speed with a mixer until creamy.

    2. Gradually add sugar until smooth.

    Butter Frosting

    Origin: America
    

    Good stand-by-frosting with variations. Make after cake has cooled

    Ingredients 

    Directions 

    1. Cream butter.

    2. Add remaining ingredients.

    3. Cream "until well-blended and fluffy".

      LEMON

    4. Add ½ tsp grated Lemon Rind and use Lemon Juice instead of vanilla and half of the cream.

      MOCHA

    5. Add 3 Tbs Cocoa and use cold strong Coffee instead of cream.

      ORANGE

    6. Add 1 Tbs grated Orange Rind and use Orange Juice instead of cream.

      PINEAPPLE

    7. Use 1/3 cup crushed Pineapple with juice instead of cream.

    Yield: Covers a 2 layer cake

    Scottish Shortbread

    Origin: Scotland
    

    Ingredients 

    Directions 

    1. Preheat oven to 325°F.

    2. Mix all ingredients together

    3. Knead thoroughly until the consistency becomes doughy

    4. Press firmly into the mold making sure that the dough fits into every part of surface

    5. Bake in preheated oven approximately 45 minutes, or until shortbread is lightly browned

    6. Let cool in mold and then run knife around the perimeter of the shortbread to loosen it from the mold

    7. Remove to rack

    Serves 2

    Whole-Grain Gingerbread

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat the oven to 350 degrees.

    2. Butter and flour a 9inch square pan.

    3. In a large bowl whisk together the flours, sugar, baking soda, salt, the three kinds of ginger, cloves, cinnamon, orange zest, and honey.

    4. Pour molasses and honey into the flour mixture and stir to combine.

    5. Add the milk, yogurt, and egg and fold together until combined.

    6. Pour the batter into the prepared pan and bake until the edges pull away from the pan slightly and a toothpick inserted into the center comes out clean, 35 to 40 minutes.

    7. Let the gingerbread cool completely in the pan before slicing and serving.

    8. Any leftovers can be covered and stored at room temperature for up to 4 days.

    Christmas


    Roast Turkey

    Origin: America
    

    We have been cooking the stuffings or dressings separately, not in the turkey.

    1. Preheat oven to 450°F.

    2. Place the turkey breast up on a rack above a large roasting pan

    3. Reduce to 350°F. when you put the turkey in the oven

    4. Baste with pan drippings frequently

    5. Cook about 8 to 10 minutes per pound or until the internal temperature is between 160°F.-170°F.

    Dressings or Stuffing

    Old Fashioned Turkey Dressing

    Origin: England
    

    Ingredients 

    Directions 

    1. Fry onion, celery and giblets in the butter until tender

    2. Grind cooked onion, celery and giblets coarsely

    3. Add the rest of the ingredients

    4. Stuff body cavity of Turkey or in a separate dish and bake for 1 hour at 350°F.

    Cranberry Orange Relish

    Origin: America
    

    This Cranberry relish is loved by all. This Recipe can be halved using quantities in {}.

    Ingredients 

    Directions 

    1. Peel ¾of the orange.

    2. Cut orange into quarters and chop in food processor.

    3. Wash cranberries, discarding soft berries.

    4. Add to orange with sugar.

    5. Process till finely chopped.

    6. Add Grand Marnier.

    7. Spoon into container and refrigerate.

    8. Better made overnight, as flavors blend more thoroughly with longer chilling.

    Makes about 4 cups, & lbrc.2 cups}

    Bread Sauce

    Origin: England
    

    Ingredients 

    Directions 

    1. Stud the onion with the cloves and put it in the pan with the mace, peppercorns and milk.

    2. Bring to the boil, remove from the heat immediately and leave it, covered, to infuse for at least 2 hours.

    3. Strain the milk into another pan and stir in the breadcrumbs.

    4. Add 1 tablespoon of butter.

    5. Return to the heat, stirring continuously until the mixture boils and becomes quite thick.

    6. Add the onion back in, to give the sauce extra flavor.

    7. Leave the sauce in the pan in a warm place until you are ready to serve it.

    8. Just before serving, remove the onion and spices.

    9. Reheat the sauce gently then beat in another 1 tablespoon butter and 2 tablespoons of Heavy Cream.

    10. Taste to check the seasoning.

    11. Pour into a warmed serving jug.

    Turkey Gravy

    Origin: England
    

    Ingredients 

    Directions 

    1. Prepare broth the day before

    2. In a 2 quart saucepan, simmer the giblets, salt, pepper, celery and onion in chicken broth for 60 minutes.

    3. Discard celery, onion and gizzard.

    4. Chop liver and neck meat and return to pan.

    5. Store overnight

    6. Add chicken broth to make up to bring back up to 1 quart

    7. Melt butter and add flour to make roux

    8. Add reserved broth.

    9. Stir well until thickened.

    10. Reduce heat to low.

    11. Simmer until needed

    Cakes

    Christmas Cake

    Origin: England
    

    The traditional English Christmas Cake

    Ingredients 

    Directions 

    1. Preheat oven to 325°F.

    2. Cut the butter into small pieces and cream with the sugar until light and fluffy

    3. Beat the eggs in a large bowl set over a pan of hot water and whisk into creamed mixture

    4. Fold in the flour sifted with salt and allspice, alternately with dried fruits, citron, mixed peel, almonds, cherries, and lemon rind.

    5. Finally add the molasses, rum, and vanilla

    6. Turn the cake mixture into a double lined and greased 12 inch cake pan and level the top making sure no air pockets are left

    7. Tie a couple of layers of brown paper around the tide and stand it on a double layer of newspaper

    8. Bake for 4½ hours

    9. Cool completely before removing from pan.

    10. 1t can be stored for several weeks in tin with a tightly fitted lid.

    11. Keep moist with brandy or sherry.

    12. Cover the top and sides with almond paste or marzipan

    13. Spread "Royal Icing" over the top and sides.

    Royal Icing 

    Ingredients 

    Ingredients 

    1. Sift the confectioner's sugar two or three times

    2. Whisk the egg whites until fluffy and gradually stir in the sugar, beating well between each addition

    3. Beat in strained lemon when half the sugar has been incorporated

    4. Continue adding the sugar until the icing is smooth and stands up in soft peaks

    Desserts

    Christmas Pudding

    Origin: England
    

    Suet can made by asking for suet from your butcher and rendering it down in the oven at 250°F. Makes 4 one pint or 2 two pint puddings.

    Ingredients 

    Directions 

    1. Lightly grease pudding basins.

    2. Mix together all the dry ingredients.

    3. Stir in the eggs and brandy and mix well.

    4. Spoon the mix into basins.

    5. Put a circle of baking parchment and foil over the top of each basin and tie securely with string.

    6. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.

    7. Pressure cook for 50 minutes at 10 lb pressure

    8. or

    9. Put the basins in a large steamer of boiling water and cover with a lid.

    10. Boil for 5-6 hours, topping the boiling water up from time to time, if necessary.

    11. Cool.

    12. Change the baking parchment and foil covers for Fresh ones and tie up as before.

    13. Store in a cool cupboard until Christmas Day.

    14. To serve: steam for 2 hours and serve with brandy butter, rum sauce, cream or homemade custard.

    Mincemeat

    Origin: England
    

    Another English tradition. Should be made into "Mince Pies" with "Pate Brisee (Cold Water or Short Crust Pastry)"

    Ingredients 

    Directions 

    1. Mix well, seal in jars and store.

    Hard Sauce

    Origin: England
    

    Ingredients 

    Directions 

    1. With a wooden spoon, or using a blender, all together, till the brandy is taken up and the sugar and butter are evenly amalgamated

    2. Serve with "Christmas Pudding"

    Mince Pies

    Origin: England
    

    Ingredients 

    Directions 

    1. Roll out pastry until thin.

    2. Cut out 6 rounds with hamburger press about 4 inch across

    3. Press into aluminium foil baking cups in muffin pan.

    4. Cut out 6 lids with cookie cutter.

    5. You should get 6 pies and lids from one sheet of pastry.

    6. Preheat oven to 350°F.

    7. Bake for 20 minutes or until golden brown.

    Makes 12


    Desserts

    Bananas Foster

    Origin: America
    

    Ingredients 

    Directions 

    1. Combine the butter, sugar, and cinnamon in a flambé pan or skillet.

    2. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.

    3. Stir in the banana liqueur, then place the bananas in the pan.

    4. When the banana sections soften begin to brown, carefully add the rum.

    5. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.

    6. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.

    7. Generously spoon warm sauce over the top of the ice cream and serve immediately.

    Serves 4

    Banana Spring Rolls

    Origin: Thailand
    

    This Ray's version of this famous Thai dish

    Ingredients 

    Directions 

    1. Preheat the oil in a deep-fryer or large cast-iron skillet to 375°F.

    2. Place sugar and cinnamon in blender and process until sugar is powdered

    3. Peel bananas, and slice them in half lengthwise, then crosswise into fourths.

    4. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with sugar mixture to taste.

    5. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling.

    6. Dip your finger in water and brush the last edge to seal.

    7. Repeat with remaining banana pieces.

    8. Fry a few banana rolls at a time in the hot oil until evenly browned.

    9. Remove to paper towels to drain.

    10. Serve with vanilla ice cream and chocolate sauce

    11. Serve hot or cold.

    Serves 4

    Berry Pie

    Origin: America
    

    This came from a friend of ours Julia Bishop. It tastes like cheesecake and MUCH quicker and easier!

    Ingredients 

    Directions 

    1. Combine cream cheese and butter in a bowl and beat until combined.

    2. Add the sugar and beat until fluffy.

    3. Add rest of ingredients and continue to beat until smooth.

    4. Preheat oven to 325°F.

    5. Fill pie shell.

    6. Bake for 25-30 minutes till firm.

    7. Cool slightly and chill.

    8. About 30-60 minutes prior to serving mix Fresh berries mixed with sugar to taste.

    9. Chill and top on slices of pie.

    Make 6-8 servings

    Blueberry Buckle

    Origin: America
    

    Streusel 

    Ingredients 

    Directions 

    1. In bowl using hand mixer, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain.

    2. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain.

    Cake 

    Ingredients 

    Directions 

    1. Adjust oven rack to lower-middle position; heat oven to 350°F.

    2. Spray 9inch round cake pan with 2" sides with nonstick cooking spray,

    3. Line bottom with parchment or waxed paper round, and spray round;

    4. Dust pan with flour and knock out excess.

    5. Whisk flour and baking powder in small bowl to combine; set aside.

    6. In standing mixer fitted with batter beater, cream butter, sugar, salt, lemon zest at medium-high speed until light and fluffy

    7. Using rubber spatula, scrape down bowl.

    8. Beat in vanilla until combined, about 30 seconds.

    9. With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken).

    10. With mixer running on low speed, gradually add flour mixture;

    11. Beat until flour is almost fully incorporated, about 20 seconds.

    12. Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogeneous; batter will be very heavy and thick.

    13. Using rubber spatula, gently fold in blueberries until evenly distributed.

    14. Transfer batter to prepared pan; with rubber spatula,

    15. Using a pushing motion, spread batter evenly to pan edges and smooth surface.

    16. Squeeze handful of streusel in hand to form large cohesive clump; break up clump with fingers and sprinkle streusel evenly over batter.

    17. Repeat with remaining streusel.

    18. Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes.

    19. Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).

    20. Run paring knife around sides of cake to loosen.

    21. Place upside-down plate (do not use plate or platter on which you plan to serve the cake) on top of cake pan;

    22. Invert cake to remove from pan, lift off cake pan, then peel off and discard parchment.

    23. Re-invert cake onto serving platter.

    24. Cool until just warm or to room temperature, at least 1 hour.

    25. Cut into wedges and serve.

    Brandy Kahlua Pie

    Origin: America
    

    Ingredients 

    Directions 

    1. Sprinkle gelatin over the cold water in a saucepan.

    2. Add 1/3 cup of the sugar, the salt and the egg yolks.

    3. Stir to blend.

    4. Heat over low flame while stirring until the gelatin dissolves and the mixture thickens. DO NOT BOIL.

    5. Remove from heat and stir in the Cognac and Kahlua.

    6. Chill until mixture starts to set slightly.

    7. Beat egg whites until stiff.

    8. Gradually beat in the remaining sugar and fold into the thickened mixture

    9. Whip 1 cup cream into whipped cream and fold into the mixture.

    10. Turn it all into the crust and chill for several hours or overnight.

    11. Before serving, whip second cups of cream with teaspoon of sugar and use to garnish pie, then sprinkle with chocolate curls.

    Champagne-Lemon Spoom

    Origin: England
    

    A type of frothy sorbet, which used to be a great favorite in England, made with a lighter syrup than that required for a true sorbet. This Ray's own recipe.

    Ingredients 

    Directions 

    1. Beat egg whites until stiff

    2. Add sugar beating constantly

    3. Add lemon juice beating constantly

    4. Add champagne beating constantly

    5. Freeze until serving

    Serves 8

    English Trifle

    Origin: England
    

    Ingredients 

    Directions 

    1. Cut pound cake into fingers and place in layers in glass dish

    2. Sprinkle with sherry

    3. Boil fruit juice and sugar together and pour over gelatin in a bowl

    4. Add fruit just as gelatin begins to thicken

    5. When cool but not fully set pour over pound cake and allow to set

    6. Meanwhile make custard

    7. Cool custard and then pour over the jelly mixture

    8. Cover with plastic wrap to prevent skin forming and store in refrigerator until ready to serve

    Custard 

    Ingredients 

    Directions 

    1. Mix a little milk with the arrowroot.

    2. Boil the rest of the milk and the cream together.

    3. Pour the milk and cream over the arrowroot mixture and return to the heat.

    4. Cook for about 5 minutes.

    5. Remove from the heat and stir in the sugar.

    6. Allow to cool

    7. Beat the eggs and allow them to reach room temperature.

    8. When the milk mixture is cool, add the beaten eggs and cook until thick.

    Gingerbread Ice Cream

    Origin: America
    

    Ingredients 

    Directions 

    1. In a mediums saucepan, combine the heavy cream, milk and Fresh ginger.

    2. Bring a boil over medium-high heat.

    3. Remove the pan from the heat and set aside to infuse for 30 minutes to an hour.

    4. Strain the mixture, discarding the ginger.

    5. Return the mixture to the saucepan and heat just until it comes to a simmer.

    6. Meanwhile, whisk the egg yolks, brown sugar, molasses, ginger, cinnamon, cloves, nutmeg and salt in a heatproof bowl.

    7. Slowly add the warm milk and cream mixture to the egg yolks, whisking constantly.

    8. Pour back into the saucepan and over medium-low heat.

    9. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175F°on an instant read thermometer).

    10. Strain the custard into a heatproof bowl and

    11. Stir in the vanilla.

    12. Cover and refrigerate until thoroughly chilled (overnight is good).

    13. Freeze in your ice cream maker according to the manufacturer's instructions.

    14. Transfer to airtight container and freeze until firm, at least 1 hour.

    Makes about 1¼ quarts

    Key Lime Pie

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 250°F.

    2. In a large glass or metal bowl, beat egg whites until stiff peaks form.

    3. Set aside.

    4. In a medium bowl, beat egg yolks, then stir in condensed milk, lime rind, and lime juice.

    5. Mix well, then fold mixture into beaten egg whites.

    6. Pour mixture into graham cracker crust.

    7. Bake in preheated oven for 10 minutes.

    8. Chill before serving.

    9. Garnish with whipped cream if desired.

    Maple Pecan Pie

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 350°F.

    2. In a large bowl, combine the beaten eggs with maple syrup, molasses, brown sugar, salt, melted butter, and vanilla.

    3. Blend well; stir in pecans.

    4. Brush prepared pie shell with a little whisked egg white

    5. Pour filling into shell.

    6. Bake for 40 to 50 minutes, using a pie shield to protect crust edge if it gets too brown.

    Melon Jubilee

    Origin: America
    

    Ingredients 

    Directions 

    1. Melt butter in cast iron skillet

    2. Add brown sugar stirring until melted

    3. Add cinnamon

    4. Add red wine

    5. Cook reducing liquid by half

    6. Add melon and raspberries, stirring

    7. Add liquor and set alight

    8. When flame dies down, serve over vanilla ice cream

    Pavlova

    Origin: New Zealand
    

    We first had this in Australia but we believe it originated in New Zealand.

    Ingredients 

    Directions 

    1. Preheat oven to 275°F.

    2. Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.

    3. In a large glass or metal mixing bowl, beat egg whites until foamy.

    4. Gradually add sugar, continuing to beat until stiff peaks form.

    5. Beat in water and then mix in arrowroot vanilla, vinegar and salt.

    6. Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.

    7. Bake in the preheated oven for 45 minutes.

    8. Turn oven off and leave Pavlova in the oven until cold.

    9. Turn upside-down onto plate and top with Fresh fruit and whipped cream.

    Serves 8 people.

    Serves 4

    Rhubarb Custard Pie

    Origin: America
    

    This recipe comes from the North Carolina Bed & Breakfast Book (Cedar Crest Victorian Inn, Asheville.)

    Ingredients 

    Directions 

    1. Preheat oven to 400°F

    2. In a medium bowl, beat eggs.

    3. In a small bowl, mix sugar, flours, and cinnamon.

    4. Stir into eggs.

    5. Stir in rhubarb.

    6. Pour filling into crust.

    7. Sprinkle "Topping Sauce" over filling.

    8. Cover crust edges with foil.

    9. Bake for 35 minutes.

    10. Remove foil and bake for 5-10 minutes more, or until done. Can turn oven off during this additional time. Leave oven door closed.

    Topping

    Ingredients 

    Directions 

    1. Combine topping ingredients until crumbly.

    2. Refrigerate until needed.

    3. Sprinkle over filling and continue baking.

    Serves 8

    Shrove Tuesday Pancakes

    Origin: England
    

    This the traditional pancake used for Shrove Tuesday Pancake Race in Olney, England.

    Ingredients 

    Directions 

    1. Sieve the flour with the salt into a basin

    2. Make a well in the center of the flour

    3. Break the egg and drop into the well

    4. Add the milk gradually, stirring in the flour very smoothly

    5. Beat the batter well for 10 minutes; add the rest of the milk

    6. Let the batter stand for an hour in refrigerator

    7. Heat a skillet over high heat adding 1 tablespoon of oil

    8. When the oil is smoking, pour of the excess leaving pan well-greased

    9. Pour into the pan just enough batter to cover the bottom of the pan

    10. When the mixture is set and while the pancake is frying, shake the skillet gently

    11. Fry the pancake until a golden brown color

    12. Toss and fry the second side

    13. 1f using in another recipe turn out on to plate

    14. Turn out the pancake on to a sugared paper, dredge it lightly with sugar and sprinkle with a little lemon juice

    15. Roll up and keep hot

    Pile the pancakes neatly on a hot plate, dredge with sugar and place lemon wedges around the dish


    Drinks

    Eggnog

    Origin: England
    

    No comment needed. Try it, you will like it.

    Ingredients 
    Quantity Small Large
    Eggs Yolks 3 12
    Confectioner's' Sugar 4 oz 1 lb
    Bourbon 1 cup 4 cup
    Whipping Cream 1 pt 2 qts
    Egg Whites 3 12
    Nutmeg Smidgen Dash

    Directions 

    1. Beat egg yolks until light in color

    2. Gradually beat in sugar

    3. Pour in 2 cups of liquor very slowly beating constantly

    4. Let stand in refrigerator for 1 hour

    5. Pour in remaining liquor very slowly beating constantly

    6. Add Whipping Cream slowly, beating constantly

    7. Refrigerate for at least 3 hours

    8. Fold in egg whites

    9. Sprinkle nutmeg over the top

    Lamb's Wool

    Origin: America
    

    Ingredients 

    Directions 

    1. Roast the apples in a baking pan at 450°F. for about an hour, or until they are very soft and begin to burst. You may leave the apples whole, or break them up.

    2. In a large saucepan, dissolve the sugar a few tablespoons at a time in the cider, tasting for sweetness.

    3. Add the spices.

    4. Bring to a boil and simmer for 10 to 15 minutes.

    5. Pour the liquid over the apples in a large punch bowl, or serve in large heat resistant mugs.

    Makes: 16 1 cup servings

    Kentucky Spiced Tea

    Origin: America
    

    This recipe has been handed down through a Kentucky family for almost 100 years and is delicious.

    Ingredients 

    Directions 

    1. Put sugar, cold water and spices (tied in a bag) in enamel or stainless steel boiler

    2. Bring to the boil and gentle boil for 10 minutes

    3. Turn off heat

    4. Put in tea leaves tied in bag

    5. Add 12. cups of boiling water and orange and lemon juice

    6. Steep for 5 minutes

    7. Strain

    8. Serve with optional lemon slices and cinnamon

    Makes 12. cups

    Wassail

    Origin: England
    

    This is a modern version of an old English recipe

    Ingredients 

    Directions 

    1. Combine honey, cinnamon, four lemon slices and water in a small saucepan

    2. Cook for 3 to 5 minutes stirring

    3. Strain to remove lemon slices and cinnamon

    4. In a large saucepan heat but do boil the remaining ingredients

    5. Combine with spiced syrup

    6. Ladle into warmed mugs and served garnished with addition lemon slices

    Yields 10 cups

    Hot Bishop

    Origin: England
    

    "A merry Christmas, Bob!" said Scrooge, with an earnestness that could not be mistaken, as he clapped him on the back. "A merrier Christmas, Bob my good fellow, than I have given you for many a year! I'll raise your salary and endeavor to assist your struggling family, and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop." (A Christmas Carol, Charles Dickens).

    Ingredients 

    Directions 

    1. Bake the oranges at 300°F. until pale brown

    2. Pierce each orange several times

    3. Place oranges in bowl and pour over the wine and add the sugar

    4. Cover and let stand for at least 24 hours

    5. Reheat before serving

    6. Serve with a Ladle to avoid spilling the oranges

    Yields 10 cups


    Entrees


    Beef

    Beef Bourguignon

    Origin: France
    

    Ingredients 

    Directions 

    1. In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Let marinate for 3 hours.

    2. Remove beef; strain and reserve marinade.

    3. Heat 4 Tbs oil in a large heavy saucepan over medium-high heat.

    4. Sauté the sliced onion until tender.

    5. Stir in beef, and cook until evenly brown.

    6. Remove beef and onion; set aside.

    7. Add flour to pan, and cook, stirring, until brown.

    8. Slowly stir in beef broth, then the reserved marinade.

    9. Return the beef mixture to the pan.

    10. Cover, and simmer for 3 hours.

    11. Heat 2 Tbs oil in a medium skillet over medium-high heat,

    12. Stir in the bacon and small onions, and sauté until onions are tender.

    13. Add mushrooms, and continue cooking until mushrooms are golden brown.

    14. Add to pan

    15. Serve over noodles

    Serves 3

    Beef Brisket with Apricots and Prunes

    Origin: Jewish
    

    Ingredients 

    Directions 

    1. Combine chopped garlic, chopped apricots, 1 teaspoon cumin, cinnamon, ½ teaspoon salt and black pepper in a blender

    2. Process until coarsely puréed.

    3. Make slits all over the brisket with the point of a sharp knife.

    4. Using your fingers, rub the Purée into the slits.

    5. Place brisket and remaining purée in a ziplock bag and refrigerate up to 24 hours.

    6. Preheat oven to 275F.

    7. Heat oil over medium-high heat in a large Dutch oven.

    8. Add brisket and brown on all sides, about 10 minutes.

    9. Remove to a platter.

    10. Pour off all but 1 tablespoon oil

    11. Add onion and sauté 10 minutes.

    12. Add whole garlic, cloves, carrots, ginger, coriander, cayenne and 2 teaspoons cumin.

    13. Sauté 3 minutes.

    14. Add cider and vinegar, scraping up browned bits.

    15. Bring to a boil, and cook until liquid is reduced to a glaze.

    16. Add broth and bring to a simmer.

    17. Return brisket to pan.

    18. Cover and bake 3 to 4 hours, until fork tender, basting with pan juices every half hour.

    19. About 30 minutes before the meat is done, stir in quartered apricots and prunes.

    20. Sprinkle with cilantro, if using, and serve.

    Serves 4

    Beef Portuguese Style

    Origin: Portugal
    

    Ingredients 

    Directions 

    1. Directions:

    2. In a medium bowl, combine red wine, garlic, chili sauce, white pepper and salt.

    3. Add beef, and turn to coat evenly.

    4. In a large heavy skillet over medium heat, fry the steaks for 2 minutes on each side

    5. Set steaks aside, and drain liquids into the red wine mixture.

    6. Pour oil into skillet, and reduce heat to medium-low.

    7. Fry steaks for a second time, 2 minutes on each side.

    8. Drain oil, and return all steaks and marinade to the pan.

    9. Allow to boil for 2 minutes.

    Serves 2

    Carbonnade a'la Flamande

    Origin: Belgium
    

    Buttered egg noodles or mashed potatoes make excellent accompaniments to carbonnade.

    Ingredients 

    Directions 

    1. Adjust oven rack to lower-middle position; heat oven to 300°F.

    2. Dry beef thoroughly with paper towels, then season generously with salt and pepper.

    3. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke;

    4. Add about one-third of beef to pot.

    5. Cook without moving pieces until well browned, 2-3 minutes; using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer.

    6. Transfer browned beef to medium bowl.

    7. Repeat with additional 2 teaspoons oil and half of remaining beef.

    8. 1f drippings in bottom of pot are very dark, add about ¼ cup of chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits;

    9. Pour liquid into bowl with browned beef, then proceed.

    10. Repeat once more with 2 teaspoons oil and remaining beef.

    11. Add remaining 1 tablespoon Olive Oil to now empty Dutch oven; reduce heat to medium-low.

    12. Add onions, ½ teaspoon salt, and tomato paste;

    13. Cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes.

    14. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes.

    15. Stir in garlic and cook until fragrant, about 30 seconds.

    16. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.

    17. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, browned beef with any accumulated juices, and salt and pepper to taste.

    18. Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, to medium-high and bring to full simmer, stirring occasionally; cover partially,

    19. Place pot in oven, then place pot in oven.

    20. Cook until fork inserted into beef meets little resistance, about 2 hours.

    21. Discard thyme and bay.

    22. Adjust seasonings with salt and pepper to taste

    Serves 2

    Beef Wellington

    Origin: England
    

    Ingredients 

    Directions 

    1. Make duxelle.

    2. Pat filets dry with paper towels and season with salt and pepper.

    3. Heat 1 tablespoon of Olive Oil/Butter mix in 10-inch nonstick skillet over medium-high heat until just smoking.

    4. Cook filets until well browned, about 2 minutes per side.

    5. Transfer filets to paper towel lined plate.

    6. Adjust oven rack to upper-middle position and heat oven to 400°F.

    7. Line rimmed baking sheet with parchment paper.

    8. Roll puff pastry into 11-inch square on lightly floured counter.

    9. Cut pastry into 4 equal squares.

    10. Place 2 pastry squares on prepared sheet.

    11. Spread ¼ cup duxelles in center of each, to about same diameter as filers, leaving 1-inch border.

    12. Place 1 filet on each duxelles coated square.

    13. Spread ½ teaspoon mustard on top of each filet.

    14. Stretch remaining pastry squares over filet to meet bottom pastry squares.

    15. cup your hands around filets to create tight shape.

    16. Pinch top and bottom pastry squares together to seal.

    17. Trim excess pastry to form circle, leaving ½ inch border around filer.

    18. Crimp dough evenly around edge using your fingers.

    19. Refrigerate pastry packets, uncovered, until cold, about 1 hour.

    20. Brush tops and sides of pastry packets with egg.

    21. Bake until meat registers 110 °F, 18 to 20 minutes.

    22. Transfer sheet to wire rack and let packets rest, 10 minutes for medium-rare or 20 minutes for medium. (Puff pastry packets act as oven and continue to cook steaks while they rest.)

    23. Serve.

    Duxelles 

    Ingredients 

    Directions 

    1. Put mushrooms, shallot, garlic, thyme, salt, and pepper in food processor

    2. Pulse until finely chopped, 13 to 15 pulses, scraping down sides of bowl as needed.

    3. Melt butter in skillet over medium-high heat.

    4. Cook, stirring often, until browned and nearly all moisture has evaporated, 6 to 8 minutes.

    5. Stir in Madeira and cook until no liquid remains, about 2 minutes.

    6. Transfer to plate and let cool completely, about 20 minutes.

    Serves 2

    Chili For Two

    Origin: America
    

    Ingredients 

    Directions 

    1. In a large saucepan, cook beef and onion over medium heat until meat no longer pink.

    2. Add garlic;

    3. Cook one minute longer.

    4. Drain.

    5. Stir in the remaining ingredients.

    6. Bring to a boil.

    7. Reduce heat; cover and simmer for 10-15 minutes or until heated through.

    8. Sprinkle Cheese over bowl

    Serves 2

    Goulash

    Origin: Hungary
    

    Ingredients 

    Directions 

    1. Heat oil in a large pot or Dutch oven over medium heat.

    2. Cook onions in oil until soft, stirring frequently.

    3. Remove onions and set aside.

    4. In a medium bowl, combine paprika, 2 teaspoons salt and pepper.

    5. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides.

    6. Return the onions to the pot, and pour in tomato paste, wine, broth, and garlic

    7. Reduce heat to low, cover and simmer, stirring occasionally, 1½ to 2 hours, or until meat is tender.

    Serves 3

    Grilled Marinated London Broil

    Origin: America
    

    Ingredients 

    Directions 

    1. Put London broil in a large resealable plastic bag and pour marinade over it.

    2. Seal bag, pressing out excess air, and set in a shallow dish.

    3. Marinate meat, chilled, turning bag once or twice, for 8 hours or overnight

    4. Remove meat from the marinade, discarded the marinade, and pat the meat dry.

    5. Preheat a grill and on an oiled rack set about 4­inches over glowing coals,

    6. Grill the meat, turning each once, 9 to 10 minutes on each side, or until it registers 125 to 130 degrees, on a meat thermometer for medium-rare meat.

    7. Transfer meat to a cutting board and let stand 10 minutes.

    8. Cut meat diagonally across the grain into thin slices.

    Serves 4

    London Broil Marinade 

    Origin: America
    

    Purpose: London Broil 

    Ingredients 

    Directions 

    1. To make marinade: In a bowl, whisk together marinade ingredients until combined well.

    Bourbon Marinade 

    Origin: America
    

    Purpose: London Broil 

    Ingredients 

    Directions 

    1. Combine the marinade ingredients

    Ray's Steak, Kidney, and Guinness Pie

    Origin: England
    

    This is a very traditional English dish that has an undeservedly bad reputation in America. The first time we served to some friends, we went rather lightly on the kidneys only to have one of them complain that there were not enough kidneys for his taste.

    Ingredients 

    Directions 

    1. Preheat oven to 325°F.

    2. Put tomato paste into a large bowl, add stock, and stir until paste dissolves.

    3. Add beef, mushrooms, onions, garlic, thyme, and stout and stir well.

    4. Sprinkle flour over beef mixture, season to taste with salt and pepper, and stir well.

    5. Transfer to a deep baking dish set on a large baking sheet.

    6. Cover dish with foil.

    7. Bake stirring occasionally, until meat is very tender, 3½-4 hours.

    8. Beat egg and 1 tsp water together in a small bowl and set aside.

    9. Roll puff pastry out on a lightly floured surface to a ¼ inch thickness, 2 inch wider than baking dish.

    10. Remove baking dish from oven and uncover.

    11. Drape pastry over dish and brush with egg wash.

    12. Return baking dish to oven and bake until pastry is puffed and deep golden brown, about 40 minutes.

    Serves 2-3

    Roast Beef

    Origin: England
    

    Slow roasting the beef leaves it juicy in the center.

    Ingredients 

    Directions 

    1. Preheat oven to 425°F.

    2. Salt and pepper to taste

    3. Place slivers of garlic under the fat layer

    4. Place on rack fat side up

    5. Place on lower shelf

    6. Cook for 10 minutes

    7. Lower temperature to 250°F.

    8. Cook for about 30 minutes a pound until internal temperature reaches 120°F.

    9. Remove from oven and cover with foil and let stand for 15 minutes before carving

    Rouladen

    Origin: Germany
    

    Ingredients 

    Directions 

    1. Cut the flank steak into thin filets; about ¼ inch thick and 3 inch wide.

    2. Generously spread one side of each filet with mustard to taste.

    3. Place bacon, onions and pickle slices on each filet.

    4. Form into a roll. Use string or toothpicks to hold the roll together.

    5. Heat a skillet over medium heat and melt butter.

    6. Place the rolls in the butter and sauté until browned.

    7. Pour in water and add bouillon, stirring to dissolve the cube.

    8. Simmer for about an hour.

    Serves 2

    Steak Diane

    Origin: France
    

    Ingredients 

    Directions 

    1. Press the black pepper and lemon peel into both sides of the steaks.

    2. In a large skillet, heat the oil over medium-high heat and cook the steaks for 8 to 10 minutes for medium doneness, turning occasionally.

    3. Remove the steaks to a plate and cover to keep warm.

    4. Add the mushrooms to the skillet and sauté for 2-3 minutes.

    5. Add the remaining ingredients to the skillet; mix well, and cook for 1 to 2 minutes.

    6. Return the steaks to the skillet, and cook for another 3 to 4 minutes, or until heated through.

    Serves 2

    Sauerbraten

    Origin: Germany
    

    Ingredients 

    Directions 

    1. Sprinkle the top of the brisket with pepper and on all sides with the flour.

    2. Put the oil in a pan that can go from stove top to oven.

    3. Heat the oil over medium heat,

    4. Brown the brisket on all sides on the stove top.

    5. When you're browning the final side, add the onions and garlic and let them become slightly browned.

    6. Sprinkle salt on brisket, if desired.

    7. Reduce the burner heat and add the bay leaf, peppercorns, cloves, and allspice.

    8. Add the water, wine, vinegar and ketchup.

    9. Stir and scrape the browned bits from the pan, incorporating them into the cooking broth.

    10. Taste and adjust the seasonings to your own family's taste.

    11. Simmer, covered, for ½ hour.

    12. Add the vegetables and cover the pan.

    13. Place in a 340° oven for about 2 hours, testing occasionally for tenderness and turning the brisket so that all the sides are moistened.

    14. Check after 1 hour, and if the liquid has cooked down,

    15. reduce heat a bit and add ½ cup red wine.

    16. When thoroughly cooked, remove from the oven, let the meat rest, and then slice the brisket on an angle against the grain, laying the slices on a serving platter surrounded by the vegetables, drizzled with the gravy and garnished with some Fresh parsley.

    Serves 8

    Texas Beef Brisket Cooked on Grill

    Origin: America
    

    Ingredients 

    Directions 

    1. In a medium saucepan, combine beer, tomato sauce, chopped onion, garlic, Worcestershire sauce, salsa, brown sugar, lemon juice, paprika, mustard, hot pepper sauce, 1 tsp Salt and ½ tsp Freshly Ground Black Pepper.

    2. Bring to a boil; reduce heat and simmer for 25 to 35 minutes, or until reduced to about 1½ cup.

    3. Soak wood chips in water about an hour before cooking time.

    4. In covered grill, arrange drip pan between coals.

    5. When coals are hot, drain chips and sprinkle chips over the coals.

    6. Place brisket on grill over drip pan.

    7. Brush with some of the homemade sauce.

    8. Cover and grill for 1 hour.

    9. Turn brisket, brushing both sides with more sauce.

    10. Cover and grill for about 1 hour longer, or until meat is well done.

    11. Add more coals and chips as needed.

    12. Brush with sauce frequently during last 15 to 20 minutes of cooking time.

    13. Bring any remaining sauce to a boil on the stove top and pass with the meat.

    Serves 8

    Yankee Tavern Pot Roast

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 350°F.

    2. Brown meat on all sides in oil

    3. Remove meat retaining juices

    4. Add onion, carrot, celery and garlic

    5. Cook gently for 10 minutes

    6. Add flour and make roux

    7. Add bay leaves, pepper, thyme, tomato paste and broth

    8. Return meat to pan

    9. Bring to the boil

    10. Cover and cook for 1½ hours

    11. Remove meat

    12. Strain juice into pan

    13. Add wine

    14. Simmer until thickened

    Lamb

    Lamb Kebabs

    Origin: Israel
    

    Ingredients 

    Directions 

    1. Combine lamb, onion, garlic, parsley, coriander, allspice, salt and pepper.

    2. Mix thoroughly

    3. Preheat grill

    4. Divide lamb mixture into 6 pieces

    5. Form each piece into a cylinder

    6. Spear each cylinder with metal or soaked wooden skewer

    7. Grill until cooked through.

    Serves 2

    Roast Butterflied Leg of Lamb

    Origin: England
    

    Ingredients 

    Directions 

    1. Preheat oven to 350°F.

    2. In a small bowl, combine the garlic, mint, oregano, the 2 Tbs Olive Oil, the 1 tsp Salt and pepper.

    3. Place the lamb on a work surface and spread the herb paste evenly on the meat.

    4. Roll up the lamb and tie with kitchen string at 2 to 3inch intervals.

    5. In a roasting pan over medium-high heat, warm enough oil to coat the bottom of the pan.

    6. Add the lamb and brown on all sides, 4 to 5 minutes per side.

    7. Transfer the pan to the oven and roast, turning the lamb every 20 minutes, until a thermometer inserted into the thickest part of the meat registers 130°F. for medium-rare, about 1 hour.

    8. Transfer the lamb to a carving board, cover loosely with aluminium foil and let rest for 15 minutes.

    9. Skim the fat from the pan and set over medium heat.

    10. Add the stock and cook, stirring to scrape up the browned bits from the pan bottom.

    11. Strain the sauce into a saucepan, set over medium heat and cook until thickened, about 5 minutes.

    12. Whisk in the butter 1 Tbs at a time, and season with salt and pepper.

    13. Snip the strings and thinly slice the lamb across the grain.

    14. Arrange on a warmed platter and pass the sauce alongside.

    Shish Kebab

    Origin: Turkey
    

    Ingredients 

    Directions 

    1. Toss marinade and lamb in bowl and marinate overnight.

    2. Turn on all burners on gas grill to high, close lid,

    3. Heat grill until hot, 10 to 15 minutes.

    4. Put a Wok Topper on the grill

    5. Grill to medium-rare, about 8 minutes, turning often until brown all sides.

    Serves 2

    Lamb Marinade 

    Ingredients 

    Directions 

    1. Process all ingredients in work bowl of Food processor fitted with steel blade until smooth, about 1 minute, stopping to scrape sides of work- bowl with rubber spatula as needed.

    Irish Lamb Stew

    Origin: Ireland
    

    Ingredients 

    Directions 

    1. Place bacon in a large, deep skillet.

    2. Cook over medium-high heat until evenly brown.

    3. Drain, crumble, and set aside.

    4. Put lamb, salt, pepper, and flour in large mixing bowl.

    5. Toss to coat meat evenly.

    6. Brown meat in frying pan with bacon fat.

    7. Place meat into stock pot (leave ¼ cup of fat in frying pan).

    8. Add the garlic and yellow onion and sauté till onion begins to become golden.

    9. Deglaze frying pan with ½ cup water

    10. Add the garlic-onion mixture to the stock pot with bacon pieces, Beef Stock, pearl barley, rosemary and sugar.

    11. Cover and simmer for 1½ hours.

    12. Add carrots, onions, parsnip, thyme, bay leaves, and wine to pot.

    13. Reduce heat, and simmer covered for 30 minutes until vegetables are tender.

    Serves 2

    North African Lamb Stew

    Origin: Morocco
    

    Ingredients 

    Directions 

    1. Combine the oil, onion, garlic, chili powder, cumin, cinnamon, salt and pepper in a Dutch oven.

    2. Stir well and then add the meat.

    3. Toss the meat with the spice mixture to coat it well

    4. Add the broth, ancho chili, carrots, orange zest and parsnips.

    5. Bring to a boil over high heat.

    6. Then reduce the heat and simmer gently, partially covered over medium heat for 1 hour.

    7. Remove and discard the chili and orange zest.

    8. Sprinkle with cilantro and serve immediately

    Serves 2

    Crown Roast of Lamb

    Origin: England
    

    Ingredients 

    Directions 

    1. Preheat oven to 375°F.

    2. Season the lamb with salt and pepper

    3. Form the two pieces of lamb in a ring securing with string.

    4. Place lamb in the roasting pan

    5. Fill the center with sausage dressing

    6. Bake for 40 to 45 minutes

    7. Prepare the sauce

    8. Carve the lamb into individual servings

    Serves 4

    Moroccan Lamb Shanks

    Origin: Morocco
    

    Ingredients 

    Directions 

    1. Splash some Olive Oil into a dutch oven and add the shanks.

    2. Brown the shanks on a medium-high heat on top of the stove.

    3. Place the remaining ingredients in the dutch oven and combine well with the lamb shanks.

    4. Cover and place in a pre-heated oven for three hours at 350°F.

    Serves 2

    Rogan Josh

    Origin: Pakistan
    

    The red lamb dish from Northern India and Pakistan

    Ingredients 

    Directions 

    1. Mix Rogan Josh with water, and let stand while browning the lamb.

    2. Preheat a large, heavy, deep pot medium-high flame.

    3. Add 2 Tablespoons oil, heat and then brown lamb in two batches.

    4. To reduce sticking, add another tablespoon of oil before the second batch allowing the oil to get hot before adding the meat each time.

    5. Remove browned meat to plate

    6. Add 1 tablespoon of oil to pot and brown the onions.

    7. When brown, add Rogan Josh, Cayenne pepper and salt, stirring constantly for 45 seconds.

    8. Add the browned meat with any juices that have accumulated

    9. Continue to stir, adding yogurt ¼ cup at a time.

    10. Reduce heat to low simmer and cover.

    11. Cook for 1 to 1½ hours stirring occasionally.

    12. When meat is tender and most of the onions have disintegrated, remove cover.

    13. Increase flame to medium, and reduce liquid until sauce is thick.

    14. Add any extra cayenne pepper needed.

    15. Serve with rice and a simple salad with lemon juice and oil

    Serves 2

    Moussaka

    Origin: Greece
    

    Ingredients 

    Directions 

    1. Preheat oven to 375°F.

    2. Sprinkle the eggplant slices with salt and put them in a colander.

    3. Place a plate on top and put a heavy weight on top and leave for 30 minutes

    4. Fry onions and garlic in Olive Oil

    5. Add the lamb

    6. Sauté the lamb until brown and pour of the fat

    7. Mix the tomato paste, wine, cinnamon and parsley

    8. Add to pan and mix well

    9. Set aside

    10. Drain eggplant and pat dry on paper towels

    11. Cook eggplant in Olive Oil turning once until golden brown

    12. Drain eggplant on paper towels

    13. Make up topping

    14. Put a layer of eggplant slices in casserole

    15. Top the layer with a layer of lamb mixture

    16. Repeat with another layer of eggplant and mixture

    17. Pour sauce over the meat and eggplant

    18. Bake in the Oven for 45 minutes or until the top is brown and fluffy

    Topping Sauce 

    Ingredients 

    Directions 

    1. Melt butter over low heat

    2. Blend in flour, salt, and pepper

    3. Stir in milk

    4. Stir in cheese

    5. Cook until thickened

    6. Cool and stir in egg

    Serves 2

    Pan Broiled Lamb Chops

    Origin: England
    

    Ingredients 

    Directions 

    1. Sprinkle the chops with salt and pepper on all sides.

    2. Heat a heavy skillet until almost smoking. Do not add any oil or fat.

    3. Add the chops and cook on one side for 4 minutes until well browned over medium heat.

    4. Turn chops over and pour of fat.

    5. Continue cooking the chops for about 3 minutes.

    6. Turn the chops on the sides to cook the rim of fat.

    7. Cook for about 2 minutes and then return them to the second side and continue for 1 minutes.

    8. Remove the chops to a warm platter.

    9. Pour off the fat and add the butter.

    10. When hot add the garlic.

    11. Cook briefly and pour over the chops.

    12. Garnish with the parsley.

    Serves 2

    Rack of Lamb Madeira

    Origin: Scotland
    

    This comes from the Eagle's Nest Restaurant, Gleneagles Hotel, Scotland

    Ingredients 

    Directions 

    1. Preheat oven to 375°F.

    2. Sauté the carrot, celery, leek and onion in 2 tablespoons of butter in a skillet

    3. Transfer vegetables to a small roasting pan

    4. Season the lamb with salt and pepper and brown in same skillet

    5. Place lamb in the roasting pan

    6. Sprinkle with half the rosemary

    7. Bake for 30 minutes

    8. Pour the sauce into rimmed serving platter

    9. Carve the lamb into individual servings, arranging on top of the sauce

    10. Place the assorted vegetables around the lamb

    11. Garnish with watercress, parsley and croutons

    Serves 4


    Pork

    Braised Pork Chops

    Origin: France
    

    Ingredients 

    Directions 

    1. Melt the butter in a frying pan over medium heat

    2. Add the pork chops and brown them on both sides

    3. Transfer to an oven-safe braising pan

    4. Cook the onion and celery in the same frying pan over medium heat for 2-3 minutes, stirring frequently

    5. Add the wine and water and bring to a boil over high heat

    6. Pour the mixture over the pork chops and lightly season with salt

    7. Cover and place in a 300°F. oven for 1½ to 2 hours, until the chops are tender when pierced with fork

    8. Remove the chops,

    9. Strain the pan juices with a wire strainer and combine them with Dijon Mustard and capers.

    10. Simmer for 2 minutes,

    11. Pour over the chops

    12. Serve immediately

    Serves 2

    Cassoulet

    Origin: France
    

    The hearty, meat studded dish from southwestern France known as Cassoulet may be the ultimate one pot meal. A slow-simmered mix of beans, pork sausages, pork shoulder, pancetta, and duck, the Cassoulet takes its name from the earthenware cassole in which it was traditionally made. The crisped bread crumb crust atop this version contrasts appealingly with the hearty stew beneath.

    Ingredients 

    Directions 

    1. Soak beans in a 4-qt.bowl in 7½ cup water overnight.

    2. Heat 2 tablespoons duck fat in a 6-qt pot over medium-high heat.

    3. Add half the garlic, onions, and carrots and cook until lightly browned, about 10 minutes.

    4. Add ham hocks along with beans and their water and boil.

    5. Reduce heat and simmer beans until tender, about 1½ hours.

    6. Transfer ham hocks to a plate; let cool.

    7. Pull off meat; discard skin, bone, and gristle.

    8. Chop meat; add to beans.

    9. Set aside.

    10. Heat 2 tablespoons duck fat in a 5-qt.dutch oven over medium-high heat.

    11. Add pork and brown for 8 minutes.

    12. Add pancetta

    13. Cook for 5 minutes.

    14. Add remaining garlic, onions, and carrots; cook until lightly browned, about 10 minutes.

    15. Tie together oregano, thyme, and bay leaves with twine,

    16. add to pan with tomatoes; cook until liquid thickens, 8-10 minutes.

    17. Add wine; reduce by half.

    18. Add broth; boil.

    19. Reduce heat to medium-low; cook, uncovered, until liquid has thickened, about 1 hour.

    20. Discard herbs; set dutch oven aside.

    21. Meanwhile, sear duck legs in 2 tablespoons duck fat in a 12 inch skillet over medium-high heat for 8 minutes;

    22. Transfer to a plate.

    23. Brown sausages in the fat, about 8 minutes.

    24. Cut sausages into ½ inch slices.

    25. Pull duck meat off bones.

    26. Discard fat and bones.

    27. Stir duck and sausages into pork stew.

    28. Heat oven to 300°F.

    29. Mix beans and pork stew in a 4-qt.earthenware casserole.

    30. Cover with bread crumbs; drizzle with remaining duck fat.

    31. Bake, uncovered, for 3 hours.

    32. Raise oven temperature to 500°F;

    33. Cook cassoulet until crust is golden, about 5 minutes.

    Serves 6 to 8

    Ginger Rosemary Smoked Pork Ribs

    Origin: America
    

    Ingredients 

    Directions 

    1. Setup grill for smoking.

    2. On bony side of each rack of ribs, loosen membrane at one end with a table knife and pull off membrane with a paper towel.

    3. Set ribs on rimmed baking sheet and coat all over with oil.

    4. Generously sprinke all over with rub, patting it in.

    5. Smoke ribs at 250°F until meat shrinks about ½ inch from ends of bones and a rack will bend easily, 2½ to 3 hours.

    6. If some racks finish before others, remove and cover

    7. Transfer ribs to clean rimmed baking sheets and wrap snugly with foil.

    8. Let meat rest in oven on warm 1 to 3 hours.

    9. Restart grill to medium-low (300°F to 350°F).

    10. Unwrap ribs.

    11. Brush one side of ribs with glaze and grill glazed side up, covered, about 5 minutes.

    12. Turn, brush with more glaze.

    13. Grill until ribs are browned and sizzling, 3 to 5 minutes total.

    14. Set ribs on boards, cut apart, and sprinkle with parsley.

    Serves 2

    Ginger Rosemary Rub 

    Origin: America
    

    Ingredients 

    Directions 

    1. Combine all ingredients in a bowl.

    Makes about 1 cup

    Maple Sherry Glaze 

    Origin: America
    

    Ingredients 

    Directions 

    1. Combine all ingredients in a saucepan.

    2. Boil over medium-high heat until reduced to ½ cup, 10 to 15 minutes.

    Makes about ½ cup

    Grilled Pork Tenderloin

    Origin: America
    

    Ingredients 

    Directions 

    1. Spray Cold grill with oil

    2. Preheat grill for high heat.

    3. Combine the spices in a small bowl.

    4. Rub the tenderloin with oil and then the spices.

    5. Grill the tenderloin on one side on high heat for 7 minutes.

    6. Turn the tenderloin over and grill on second side for 6 minutes.

    7. Turn grill off and leave covered for 5 minutes.

    8. Let stand for 5 minutes before carving.

    Serves 2

    Jagerschnitzel

    Origin: Germany
    

    Ingredients 

    Directions 

    1. In a shallow dish, mix together the bread crumbs and flour.

    2. Season with salt and pepper.

    3. Place the egg on a separate dish.

    4. Dip pork steaks in egg, then coat with the bread crumb mixture.

    5. Heat Olive Oil/Butter mix in a large skillet over medium-high heat.

    6. Fry until browned on both sides, and cooked through, about 5 minutes per side.

    7. Remove the pork to a platter, and keep warm.

    8. Add shallots, garlic and mushrooms to the skillet, and cook until lightly browned.

    9. Pour in beef broth and brandy

    10. Simmer for about 20 minutes.

    11. Stir together the arrowroot and cream; stir into the skillet.

    12. Cook over low heat until thickened, but do not boil.

    13. Spoon over the pork cutlets,

    14. Garnish with hardboiled egg and parsley

    15. Serve immediately.

    Serves 2

    Maiale Buco

    Origin: Italy
    

    This is our own version of this dish

    Ingredients 

    Directions 

    1. Preheat oven to 300°F.

    2. Heat oil in large casserole

    3. Season shanks with salt and pepper and sear them on both sides in hot oil

    4. Remove from casserole and set aside.

    5. Add onion, leek, celery and garlic to pan and caramelize

    6. Remove pan from heat

    7. Deglaze pan with red wine, stirring well to incorporate the browned bits of food.

    8. Add the shanks back into pan

    9. Add remainder of wine and tomato sauce

    10. Cover and bake in oven for about 5 hours until meat is tender

    Serves 2

    Marinaded Pork Tenderloin

    Origin: America
    

    Ingredients 

    Directions 

    1. In a bowl, combine the ingredients;

    2. Mix well.

    3. Pour the marinade into a large resealable plastic bag;

    4. Add tenderloins.

    5. Seal bag and turn to coat;

    6. Refrigerate for 8 hours, turning occasionally.

    7. Drain and reserve marinade from meat.

    8. Grill, uncovered, over indirect medium-hot heat for 8-10 minutes on each side, basting with reserved marinade

    9. Let stand for 5 minutes.

    Serves 4

    Mojo Pork

    Origin: Cuba
    

    Ingredients 

    Directions 

    1. Add all ingredients to a large crock pot then

    2. Stir to combine.

    3. Cook on low for 8-10 hours or until pork shreds easily with a fork.

    4. Serve over "Cilantro-Lime Rice" and "Black Beans".

    Serves 4

    Porchetta

    Origin: Italy
    

    Ingredients 

    Directions 

    1. Grind fennel seeds in spice grinder or mortar and pestle until finely ground .

    2. Transfer ground fennel to food processor and add rosemary, rhyme, garlic, pepper, and salt.

    3. Pulse mixture until finely chopped, 10 to 15 pulses.

    4. Add oil and process until smooth paste forms, 20 to 30 seconds.

    5. Using sharp knife, cut slits in surface fat of roast, spaced 1 inch apart, in crosshatch pattern, being careful not to cut into meat.

    6. Cut roast in half with grain into 2 equal pieces.

    7. Turn each roast on its side so fat cap is facing away from you, bottom of roast is facing toward you, and newly cut side is facing up.

    8. Starting 1" from short end of each roast, use boning or paring knife to make slit that starts 1 inch from top of roast and ends inch from bottom, pushing knife completely through roast.

    9. Repeat making slits, spaced 1 to 1½ inch apart, along length of each roast, stopping 1 inch from opposite end (you should have 6 to 8 slits, depending on size of roast).

    10. Turn roast so fat cap is facing down.

    11. Rub sides and bottom of each roast with 2 teaspoons salt, taking care to work salt into slits from both1sides.

    12. Rub herb paste onto sides and bottom of each roast, taking care to work paste into slits from both sides.

    13. Flip roast so that fat cap is facing up.

    14. Using 3 pieces of kitchen twine per roast, tie each roast into compact cylinder.

    15. Combine 1 tablespoon salt, 1 teaspoon pepper, and baking soda in small bowl.

    16. Rub fat cap of each roast with salt-baking soda mixture, taking care to work mixture into crosshatches.

    17. Transfer roasts to wire rack set in rimmed baking sheet and refrigerate, uncovered, for at least 6 hours or up to 24 hours.

    18. Adjust oven rack to middle position and heat oven to 325°F.

    19. Transfer roasts, fat side up, to large roasting pan, leaving at least 2 inch between roasts.

    20. Cover rightly with aluminium foil.

    21. Cook until pork registers 180°F, 2 to 2¼ hours.

    22. Remove pan from oven and increase oven temperature to 500°F.

    23. Carefully remove and discard foil and transfer roasts to large plate.

    24. Discard liquid in pan.

    25. Line pan with1 foil.

    26. Remove twine from roasts; return roasts to pan, directly on foil.

    27. Return pan to oven.

    28. Cook until exteriors of roasts are well browned and interiors register 190°F, 20 to 30 minutes.

    29. Transfer roasts to carving board and let rest for 20 minutes.

    30. Slice roasts ½ inch thick.

    31. Transfer to serving platter, and serve.

    Serves 8

    Pork Chops with Blue Cheese

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 400°F.

    2. Heat skillet

    3. Lightly brown chops and set aside

    4. Melt mix in saucepan

    5. Add mushrooms and shallots

    6. Cook until onions are soft

    7. Blend in flour

    8. Add broth, milk, and seasonings

    9. Add cheese and wine

    10. Cook, stirring constantly, until thickened

    11. Place chops in baking dish

    12. Pour sauce over chops

    13. Bake for 30 minutes

    Serves 2

    Pork Gyros

    Origin: America
    

    Juicy pork replaces the traditional lamb in these sandwiches. Tomato and capers are a lively addition to the yogurt sauce.

    Ingredients 

    Directions 

      Pork

    1. Combine first 7 ingredient s in large resealable plastic bag; shake to blend.

    2. Add pork to marinade; seal bag.

    3. Chill overnight, turning bag occasionally.

    4. Remove pork from marinade.

    5. Grill until thermometer inserted into center of each tenderloin registers 145°F, about 18 minutes.

    6. Transfer to work surface.

    7. Let stand 10 minutes (temperature will rise 5 to 10 degrees).

    8. Thinly slice into rounds.

    9. Grill pitas until warmed through.

    10. Fill pita halves with pork.

    11. Drizzle with sauce.

    12. Tuck in onion and arugula.

      Sauce

    13. Stir first 7 ingredients in medium bowl to blend.

    14. Season sauce to taste with salt and pepper.

    15. Cover and chill until ready to use. up to 1 day.

    Serves 2

    Pork Primavera

    Origin: Italy
    

    This can be very good especially if you use a good ginger.

    Ingredients 

    Directions 

    1. Shake pork in plastic bag with flour, ginger, salt, and pepper until coated.

    2. Fry pork in oil in large skillet, turning frequently, about 5 minutes or until golden brown.

    3. Add garlic and broth to skillet.

    4. Cover, simmer 15 minutes.

    5. Meanwhile, trim, peel, and cut asparagus into 1 inch pieces.

    6. Cut zucchini and yellow squash into 1 inch pieces.

    7. Add asparagus, zucchini, yellow squash, Cayenne, and mushrooms to skillet.

    8. Add soy sauce, sherry, and ginger.

    9. Stir gently to mix.

    10. Cover, simmer 10 minutes or until vegetables are tender-crisp.

    Serves 2

    Rosemary Roasted Pork Tenderloin

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 400°F.

    2. Line a baking pan with foil, spray with cooking spray and place in oven.

    3. Trim fat from pork tenderloins and butterfly the meat, cutting them nearly in half lengthwise.

    4. Open the pork tenderloins and lay out, pounding to flatten with the palm of the hand.

    5. Chop rosemary if using Fresh.

    6. Rub pork tenderloins all over with cut sides of garlic halves then Olive Oil,

    7. Then sprinkle rosemary on both sides.

    8. Remove baking pan from the oven and place pork on hot tray.

    9. Return to oven and roast for about 20 minutes.

    10. Remove and let stand 5 minutes, then slice.

    Serves 4

    Schweinebraten-German Style Roast Pork

    Origin: Germany
    

    Ingredients 

    Directions 

    1. Preheat oven to 350°F.

    2. Rub the entire roast all over with the oil and sprinkle with caraway, salt, pepper.

    3. Let stand for one hour.

    4. Spray your roasting pan with cooking spray.

    5. Place the vegetables into roasting pan and pour in liquid of choice.

    6. Place the roast, fat side down, in the roasting pan on top of the vegetables.

    7. Cover tightly and roast for one hour.

    8. Remove from oven, uncover and turn roast fat side up.

    9. Cut decorative diamonds into the fat, insert meat thermometer and replace, uncovered, back into the oven for approximately 2 hours or until meat thermometer reads 165°F.

    10. Remove from oven and take out of roaster; cover with foil to preserve temperature, and let rest for 15 to 20 minutes.

    11. Remove and save the vegetables to serve on the side.

    12. Measure pan juices; add enough chosen liquid (wine, stock, or beer) to make 2 cups.

    13. Make a roux by blending the flour and butter together very well in a saucepan;

    14. Add the pan juices and bring to a simmer.

    15. Slice the roast thinly and serve with the gravy on the side.

    16. For additional richness, the gravy may be finished with a little butter, cream or sour cream.

    Serves 2

    Slow-Cooked Pulled Pork Shoulder

    Origin: America
    

    Ingredients 

    Directions 

    1. Trim pork of any excess fat.

    2. Sprinkle salt and pepper liberally on all sides of pork.

    3. Place in a large ziplock bag and refrigerate overnight.

    4. Scatter onion over bottom of slow cooker and place pork on top.

    5. Add water, vinegar, and liquid smoke.

    6. Cover and cook on low until very tender, about 8 to 10 hours.

    7. Remove meat and let cool.

    8. When cool enough to handle, pull meat into thin shreds, removing all fat and gristle.

    9. Skim excess fat from liquid in slow cooker.

    10. Return pulled pork to slow cooker, and stir in soy sauce and sugar.

    11. Season with salt and Cayenne flakes, if needed.

    12. Cook for an additional hour on low.

    Serves 8


    Fish and Seafood

    The Canadian Cooking Method  This technique works with the following cooking methods: broiling, grilling, poaching, steaming, sautéing, microwaving, en papillotte (In Paper), planking, and baking (the oven should be between 400°F. and 450°F. ).


    Amberjack

    Amberjack on Pasta

    Origin: America
    

    Ingredients 

    Directions 

    1. Boil water for pasta.

    2. Preheat oven to 400°F.

    3. Heat a layer of Olive Oil in a frying pan and heat it on medium heat.

    4. Sauté onion, peppers and garlic until translucent.

    5. Add a ¼ cup of white wine.

    6. Beat eggs in a bowl.

    7. Pour 1-2 cups of bread crumbs in a bowl

    8. Add salt and pepper to taste.

    9. Add Old Bay Seasoning

    10. Dip fillets in egg mix then in bread crumb mix.

    11. Heat a layer of Olive Oil in an oven proof dish.

    12. Once oil is heated sufficiently place the fillets in oil and brown each side (about 30 seconds on each side).

    13. Add a ¼ cup of white wine to the dish.

    14. Add 2 tablespoons of Olive Oil to the dish.

    15. Bake the amberjack for 10 minutes.("The Canadian Cooking Method")

    16. Start heating Heavy Cream on low.

    17. When warm add the parmesan cheese to Heavy Cream.

    18. Add the parsley and basil to cream mix stirring constantly.

    19. Once the cream sauce starts to thicken, add the onion, peppers and garlic to the cream sauce

    20. Continue to heat on low, stirring frequently

    21. Once everything is done cooking, pour about half the cream sauce over the pasta.

    22. Place the fillets on pasta

    Serves 2

    Grilled Amberjack au Poivre

    Origin: America
    

    Ingredients 

    Directions 

    1. Place amberjack in a shallow dish.

    2. Combine lemon juice and next 5 ingredients in a small bowl; stir well.

    3. Pour over fish, turning to coat.

    4. Cover and marinate in the refrigerator 30 minutes, turning occasionally.

    5. Remove fish from marinade, discarding marinade.

    6. Sprinkle pepper evenly over both sides of fish, pressing pepper into fish.

    7. Coat grill rack with cooking spray.

    8. Place on grill over medium coals (300F to 350F).

    9. Place fish on rack; grill, covered, 4 to 6 minutes on each side or until fish flakes easily when tested with a fork.

    Serves 2


    Bass

    Pan-Barbecued Sea Bass

    Origin: America
    

    This has a lot of flavor for something so quick and easy! Feel free to cook any firm-fleshed fish this way.

    Ingredients 

    Directions 

    1. Cut sea bass fillets into serving portions.

    2. Sprinkle both sides liberally with the barbecue rub.

    3. Spray big, heavy skillet with nonstick cooking spray.

    4. Heat over medium-low heat.

    5. Put bacon into skillet.

    6. Stir it about for a moment.

    7. As soon as a little grease starts to cook out of the bacon, clear a couple of spaces for the fish and put the fish in the pan.

    8. Cover, and set your oven timer for 4 minutes.

    9. When time is up, flip the fish and stir the bacon around a bit, so it will cook evenly.

    10. Re-cover the pan and set the timer for another 3 to 4 minutes.

    11. Peek at your fish at least once, you don't want to overcook it!

    12. When the fish is flaky, remove to serving plates, and top with the browned bacon bits.

    13. Pour the lemon juice in the skillet, stir it around and pour over the fish.

    14. Serve.

    Serves 3

    Sautéed Chilean Sea Bass

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 200°F.

    2. Place flour for dredging in a shallow bowl.

    3. Coat each fillet with seasoned flour and shake off excess.

    4. Heat a large nonstick skillet over medium heat for 3 to 4 minutes.

    5. Add Oil/butter mix

    6. Add the fillets, without crowding.

    7. Increase heat to high and sauté, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes.

    8. Turn and brown the other side.

    9. Remove fish to a plate and keep warm in the oven.

    10. Deglaze the pan with white wine.

    11. Cook, stirring over high heat until reduced by about one third.

    12. Stir in butter and drained capers.

    13. Plate fish and drizzle sauce around each fillet.

    Serves 2

    Sea Bass with Saffron and Sweet Red Bell Peppers

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 400°F.

    2. Heat 2 tablespoon oil in large oven proof baking dish

    3. Add sweet red pepper and sauté over low heat 7 minutes

    4. Add garlic, saffron and cayenne and cook for ½ minute

    5. Set fish on pepper mixture

    6. Turn fish to coat with seasoning mixture

    7. Sprinkle with 1 tablespoon oil, and then with thyme, salt and pepper

    8. Bake for about 15 minutes until fish flakes but not falling apart

    Serves 2


    Cod

    Origin: America
    

    Fish and Chips

    Origin: England
    

    This uses a beer batter and comes very close to the English "Fish and Chips" . In England, this is served with Malt Vinegar on the side.

    Ingredients 

    Directions 

    1. Beat the egg yolks with the beer, oil, flour, mustard, and the Soy Sauce and blend well.

    2. Beat the Egg whites until stiff and fold into the batter.

    3. Place water in a large bowl

    4. Place flour in a shallow dish or pie plate

    5. Dip fish in water and shake off excess water

    6. Dredge fish in flour to coat lightly, turning to coat both sides

    7. Preheat oven to 300°F.

    8. In a large cast iron skillet, heat oil

    9. Dip fish in batter and carefully place in batter

    10. When golden brown, in about 2 minutes turn and brown second side

    11. Remove the fish using slotted spoon

    12. Place on an ovenproof plate and keep warm in oven

    13. Repeat until all the fish cooked

    Drum

    Grilled Louisiana Drum

    Origin: America
    

    Ingredients 

    Directions 

    1. Rinse the fish fillets and pat them dry with paper towels.

    2. Place the fillets on a baking sheet season with the salt, pepper and red pepper flakes.

    3. Top the fillets with the sliced garlic and drizzle with half of the oil. Use your fingers to distribute the oil and seasonings evenly over fish

    4. Set the fish aside to marinate while you heat the grill.

    5. Fire up your grill to a medium-high setting. (If you are using charcoal, the coals should be mostly white.)

    6. Place the fillets scale side down on the hot grill.

    7. Cover the grill and cook the fish without moving for 7 to 10 minutes, until it is just cooked through; it will flake easily when tested with a paring knife.

    8. Or cook the fish “on the half-shell” on an oiled baking sheet in a 475°F oven for 6 to 8 minutes.)

    9. Using a metal spatula, transfer the fillets to serving plates and top with sea salt and parsley, a little extra olive oil, and lemon juice.

    Serves 2


    Flounder and Sole

    Crisp Pan-fried Fish fillets

    Origin: England
    

    Ingredients 

    Directions 

    1. Skin the fillets,

    2. Pat the fillets dry with paper towels.

    3. Season with salt and pepper to taste.

    4. Dust the fillets with the flour or another fine coating.

    5. Heat a large, heavy nonstick or well-seasoned cast-iron skillet over moderately high heat.

    6. Add 1 tablespoon of the butter and the Olive Oil and swirl to coat the pan.

    7. When the butter has stopped bubbling and the pan is hot.

    8. tap the fish lightly to knock off any excess flour and arrange in the pan.

    9. Cook until the bottom side is golden, about 1-½ minutes.

    10. Adjust the heat so that the fat bubbles and sizzles around the fish and smokes only slightly.

    11. Turn, add the remaining 1½ teaspoons butter to the pan as you do, and cook until golden on the second side, 1 to 1-½ minutes longer.

    12. Drain briefly on paper towel and transfer to dinner plates.

    13. Serve with lemon wedges or make the pan sauce, if desired.

    14. Quickly rinse the pan and wipe it out with a paper towel, return to the heat.

    15. Add the butter to the pan.

    16. When it begins to turn golden add the vinegar, salt and pepper to taste, and sugar.

    17. Drizzle the sauce around not over the fish.

    Brown Butter Vinegar Sauce (optional) 

    Serves 2

    Sole Meuniere

    Origin: France
    

    Ingredients 

    Directions 

    1. Sprinkle fillets with Salt &Freshly Ground Black Pepper

    2. Dredge in flour and shake off excess

    3. Heat 2 tablespoon of Olive Oil/Butter mix until hot but not smoking

    4. Add 2 fillets and cook for about 4 minutes until golden brown

    5. Transfer fillets to warm plates

    6. Repeat with next 2 fillets and oil and butter

    7. Reduce heat to low and warm remaining 6 tablespoon of butter

    8. Remove from heat and stir in lemon juice and parsley

    9. Pour butter over fillets and serve immediately

    Serves 4

    If you add capers to the dish and substitute diced lemon for the juice, you will have Sole Grenbloise.

    Baked fillets of Sole in Wine

    Origin: France
    

    Ingredients 

    Directions 

    1. Preheat oven to 350°F.

    2. Place fillets in a greased ovenproof dish

    3. Add salt and pepper

    4. Bake for ten minutes per inch of thickness

    5. Fry the onion in the butter until clear

    6. Add the wine and simmer

    7. Add the liquid from the fish from the dish

    8. Reduce slightly

    9. Serve covered with the sauce

    10. Garnish with lemon wedges, sautéed mushroom caps

    Serves 2


    Grouper

    Grilled Grouper with Lemon-Soy Marinade

    Ingredients 

    Directions 

    1. Marinate the fish for 1 hour

    2. Drain fish reserving the marinade

    3. Brush with reserved marinade

    4. Grill until fish is cooked through, basting with marinade, about 10 minutes

    Serves 2


    Halibut

    Halibut With Spicy Lemon Thyme Vinaigrette

    Origin: America
    

    Ingredients 

    Directions 

    1. Fill a large pot with 1 inch water and fit with a steamer basket.

    2. Bring to a simmer.

    3. Place the potatoes in the steamer basket, cover, and steam until very tender, 15 to 18 minutes

    4. Meanwhile, whisk together the lemon juice, thyme, Cayenne, 1 tablespoon of oil, and dash teaspoon salt in a small bowl

    5. Heat 1 Tablespoon of oil in a large nonstick skillet over medium-high heat.

    6. Season the halibut with ¼ teaspoon salt and ¼ teaspoon black pepper.

    7. Cook until opaque throughout, 3 to 5 minutes per side.

    8. Heat the remaining tablespoon of oil in a separate large skillet over medium-high heat.

    9. Add the shallot and cook, tossing occasionally, until tender, 2 to 4 minutes.

    10. Add ¼ cup water and as much kale as will fit.

    11. Cook tossing frequently, adding more kale when there is room, until tender, 6-8 minutes.

    12. Season with ¼ teaspoon salt and black pepper.

    13. Serve the halibut with the potatoes and kale.

    14. Drizzle with the lemon-thyme vinaigrette.

    Serves 2

    Grilled Halibut with Nicoise Sauce

    Origin: England
    

    Ingredients 

    Directions 

    1. Light the grill.

    2. Brush the halibut fillets with Olive Oil and season generously with salt and pepper.

    3. Grill over high heat until just cooked through, about 4 minutes per side.

    4. Spoon the sauce onto a large deep platter, set the fillets on the sauce and garnish with basil leaves.

    Serves 2

    The sauce can be made ahead and refrigerated for up to 2 days. Reheat gently before serving.

    Herb Crusted Halibut

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat the oven to 400 °F.

    2. Line a baking sheet with foil.

    3. Combine Panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl.

    4. Taste and adjust with more salt if desired.

    5. Rinse halibut fillets and pat dry with a paper towel.

    6. Place halibut fillets onto the prepared baking sheet.

    7. Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.

    8. Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

    Serves 2

    Pan-Seared Marinated Halibut fillets

    Origin: America
    

    Ingredients 

    Directions 

    1. In a large sealable plastic bag, combine the olive oil, garlic, basil, salt, pepper and lemon juice.

    2. Add fish, seal bag, and turn to coat.

    3. Refrigerate for at least 30 minutes or up to 2 hours.

    4. In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly.

    5. Warm over high heat until smoking, then add fish fillets.

    6. Brush top and sides with marinade.

    7. Cook until seared, about 3 minutes? turn and sear other side, about 3 more minutes.

    8. Brush top and sides with marinade again.

    9. Reduce heat to medium.

    10. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before.

    11. Garnish with parsley, if desired, and serve.

    Serves 2


    Haddock

    fillets of Haddock in Cream Sauce

    Origin: England
    

    Ingredients 

    Directions 

    1. Preheat oven to 450°F.

    2. Prepare the béchamel sauce

    3. Flavor it with the sherry and fennel

    4. Place the fillets in a shallow baking dish

    5. Salt and Pepper to taste

    6. Pour the sauce over the fillets

    7. Bake according to "The Canadian Cooking Method"

    8. Remove and sprinkle liberally with chopped parsley

    9. Serve with crisp fried potatoes and a cucumber salad

    Serves 2

    Kedgeree

    Origin: England
    

    Ingredients 

    Directions 

    1. Heat the oil in a large, lidded pan.

    2. Add the onion.

    3. Gently fry for 5 minutes until softened but not colored.

    4. Add the spices.

    5. Season with salt.

    6. Continue to fry until the mix start to go brown and fragrant; about 3 minutes.

    7. Add the rice and stir in well.

    8. Add 1½ cup water, stir.

    9. Bring to the boil.

    10. Reduce to a simmer, then cover for 45 minutes.

    11. Take off the heat and leave to stand, covered, for 10-15 minutes more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.

    12. Meanwhile, put the haddock and bay leaves in a frying pan,

    13. Cover with the milk.

    14. Poach for 10 minutes until the flesh flakes.

    15. Remove from the milk, peel away the skin, then flake the flesh into thumb size pieces.

    16. Place the eggs in a pan.

    17. Cover with water, bring to the boil.

    18. Reduce to a simmer.

    19. Leave for 5 minutes, plunge into cold water.

    20. Peel and cut the eggs into quarters.

    21. Gently mix the fish, eggs, parsley, coriander and rice together in the pan.

    22. Server hot, sprinkled with a few extra herbs.

    Serves 2

    Haddock fillets with Roasted Garlic Potato Crust

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 350°F.

    2. Toss garlic cloves in Olive Oil; place in glass baking dish.

    3. Roast for 30 minutes until garlic is golden and soft.

    4. Shake the pan several times while roasting.

    5. Steam potatoes until soft; mash.

    6. Purée garlic with milk; add to potatoes.

    7. Add salt, pepper, tarragon, lemon rind and 2 tsp lemon juice.

    8. Place fillets in baking dish and cover evenly with potato mixture.

    9. Squeeze lemon juice liberally over each fillet.

    10. Broil fish for 15 minutes, until golden brown and opaque throughout.

    11. Serve garnished with lemon wedges.

    Serves 2


    Mahi-Mahi

    Mahi-Mahi with Shallot Ginger Glaze

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat grill or broiler;

    2. Spray a grill pan with non-stick cooking spray and arrange the Mahi-Mahi fillets on top.

    3. In a food processor, mince shallots, ginger and garlic.

    4. In a small fry pan, melt butter.

    5. Add shallot-ginger mixture and cook, stirring until just golden, 8-10 minutes.

    6. Remove fry pan from heat.

    7. Brush Mahi-Mahi fillets with half the ginger-shallot mixture.

    8. Grill turning once, until lightly colored and the flesh just flakes when tested with a fork, about 6 minutes.

    9. In a small bowl, blend together chicken broth and arrowroot.

    10. Return fry pan to medium heat and stir in wine, lemon juice, zest, and pepper.

    11. Bring to a boil, add arrowroot mixture and return to a boil, stirring constantly.

    12. Reduce heat to medium-low and simmer, stirring occasionally, for 1 minute or until thickened and slightly glossy.

    13. Transfer fillets to plates and drizzle shallot-ginger glaze over them.

    14. Serve immediately.

    Mahi-Mahi with Onions and Mushrooms

    Origin: America
    

    Ingredients 

    Directions 

    1. In a large skillet, heat Olive Oil

    2. Cook onions, mushrooms and garlic over medium heat until onions are transparent.

    3. Cut the Mahi-Mahi into 3 inch long fillets.

    4. Place the Mahi-Mahi fillets over the onions, mushrooms and garlic.

    5. Salt and Pepper the first side of the fillets to taste.

    6. Add wine and lemon juice.

    7. Cover and cook 4 to 5 minutes.

    8. Turn the fillets over

    9. Salt and pepper the second side to taste.

    10. Cook 4 to 5 minutes or until fish flakes easily.

    11. Remove only the fish to a heated plate and keep warm until sauce is ready.

    12. In the same skillet with all the onions, mushrooms, garlic and cooking wine,

    13. Raise heat to medium/high.

    14. Bring to a boil.

    15. Dissolve arrowroot in the 2 tablespoons of water; stir into skillet.

    16. Stir the sauce continuously until sauce thickens to desired consistency.

    17. Pour sauce over Mahi-Mahi fillets.

    18. Serve immediately.

    Serves 2


    Monkfish

    Monkfish with Spicy Garlic Vinaigrette

    Origin: America
    

    Ingredients 

    Directions 

    1. Mix 2 tablespoon of the Olive Oil with the lemon juice and the salt

    2. Stir to mix salt

    3. Heat a large cast iron skillet over high heat.

    4. When the skillet is hot, dip half the monkfish in the oil marinade

    5. Place the medallions in the skillet without touching and sear, turning once until golden brown, about 2 minutes per side

    6. Transfer the fish to a warm dish

    7. Repeat with the remaining medallions

    8. Wipe out the skillet

    9. Heat the remaining oil over moderate heat

    10. Add the garlic

    11. Cook until golden, about 2 minutes

    12. Stir in the vinegar and Cayenne

    13. Pour the sauce over the fish and sprinkle the parsley on top

    Serves 2


    Redfish

    Blackened Redfish

    Origin: America
    

    Ingredients 

    Directions 

    1. Mix all the ingredients for the seasoning mix in a ziplock bag bag.

    2. Preheat oven to 300°F.

    3. Place 2 tablespoons butter in each of 2 ovenproof dishes

    4. Put the dishes in the oven

    5. Cut the grouper into serving size pieces

    6. Heat a cast iron skillet over very high heat until it is beyond smoking stage and you can see white ash in the bottom (You cannot get the pan too hot for this dish)

    7. Melt the remaining butter

    8. Dip the grouper in the melted mix butter

    9. Coat the groupers pieces in the seasoning mix

    10. Place in white hot skillet and pour the remaining butter over the pieces.

    11. Cook for about 2-3 minutes and Turnover to do the other side.

    12. Serve in melted butter in the ovenproof dishes

    13. Serve with "Spanish Rice"

    Serves 2


    Salmon

    Baked Salmon on a Bed of Leeks with Crab Topping

    Origin: England
    

    Ingredients 

    Directions 

    1. Trim leeks, leaving 3 inch of green on,

    2. Cut leeks into juliennes, about 4 inch long

    3. Wash well in a strainer to remove all dirt

    4. Blanch in boiling salted water for 2 minutes; drain

    5. Place salmon in baking dish to fit

    6. Combine lemon juice and olive oil, soy, ginger, salt and pepper

    7. Pour over salmon and marinate for 30 minutes in the refrigerator

    8. Preheat oven to 450°F.

    9. Place leeks in 9x6 inch baking dish

    10. Remove salmon from marinade and place on top of leeks, skin-side down and dot with butter

    11. Bake until cooked through about 10 minutes

    12. Top with "Crab Topping"

    13. Bake for further 5 minutes

    14. Serve immediately

    Crab Topping 

    Ingredients 

    Directions 

    1. In a sauté pan melt the butter and sauté shallots and garlic until soft.

    2. Add mushrooms and sauté over medium-high heat until soft.

    3. Add wine, cream, salt, and pepper to taste

    4. Simmer for 5 minutes until thicken

    5. Add crab meat, stir and warm through

    6. Spoon over salmon fillets and return to oven for 5 minutes

    Serves 2

    Escalopes of Salmon with a Sorrel Sauce

    Origin: England
    

    Ingredients 

    Directions 

    1. Remove any bones from the fillet with tweezers, long nosed pliers or by trapping them between the point of a small vegetable knife and your thumb.

    2. With a sharp filleting knife or carving knife cut the salmon into 12 slices about 5in thick.

    3. Cut on the slant down to the skin angling your knife at about 45°so that you can get wider slices.

    4. Brush a broiling pan (use a cast iron one if available) with oil and put in the 12 escalopes of salmon.

    5. Brush lightly with oil and season with a little salt.

    6. Preheat the broiler to high and put four large plates in the oven to warm.

    7. Grill the escalopes for about 2 minutes.

    8. Pour the sauce over the warm plates.

    9. Carefully lift the escalopes from the broiling pan with a pallet knife and lay them on the plates, slightly overlapping.

    10. Sprinkle over a little chopped sorrel and serve.

    Serves 4

    Mega Omega Farfalle

    Origin: America
    

    Ingredients 

    Directions 

    1. Heat grill or grill pan to medium­ high.

    2. Bring a large pot of salted water to a boil.

    3. Season salmon with ¼ tsp each salt and pepper.

    4. Combine salt, pepper, basil, pumpkin seeds, cheese and garlic in a food processor

    5. Process until finely chopped.

    6. With machine running, gradually add oil and water.

    7. Continue to blend until smooth.

    8. Add pasta to boiling water and cook 11 minutes and drain, reserving ½ cup cooking water.

    9. Grill salmon 9 minutes, turning once, and asparagus 5 minutes, turning often.

    10. Place pasta in a large bowl.

    11. Cut asparagus into 2-inch pieces and add to pasta.

    12. Flake salmon with a fork (discard skin) and toss with pasta along with pesto, and reserved pasta water.

    13. Serve warm.

    Serves 2

    Salmon Duxelles

    Origin: France
    

    Beurre Manié or Roux is equal parts of Butter and Flour

    Ingredients 

    Directions 

    1. Make Duxelles

    2. Poach the Salmon for 6 minutes in white wine to cover.

    3. Salt and pepper to taste.

    4. Drain and save the bouillon.

    5. Add a little of the wine bouillon if necessary.

    6. Spread the bottom of ramekins with duxelle.

    7. Melt the butter in a small skillet.

    8. Cook for 1 minutes, add the flour, and mix well.

    9. Add the tomato sauce and bouillon and stir until the sauce is well blended and thickened.

    10. 1f it does not thicken enough add a little more flour

    11. Cover the duxelle in the ramekins with the poached salmon and top with the tomato sauce.

    12. Sprinkle with breadcrumbs and bake quickly in a very hot oven (500°F. ) or under the broiler.

    Serves 2

    Spice-Roasted Salmon

    Origin: America
    

    Ingredients 

    Directions 

    1. Combine cumin, salt, coriander, and allspice in a small bowl.

    2. Rub spice mixture evenly over fillets.

    3. Arrange fillets, skin side down, on a foil-lined baking sheet coated with cooking spray.

    4. Bake at 400°F for 10 minutes or until done.

    5. Serve with "Roasted Cauliflower" and lemon wedges.

    Serves 2


    Snapper

    Pan Seared Red Snapper

    Origin: America
    

    Ingredients 

    Directions 

    1. Rinse snapper under cold water, and pat dry.

    2. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.

    3. Heat a non-stick skillet over medium heat.

    4. Dip snapper fillets in marinade to coat both sides, and place in skillet.

    5. Cook for 2-3 minutes on each side.

    6. Pour remaining marinade into skillet.

    7. Reduce heat, and simmer for 2-3 minutes, or until fish flakes easily with a fork.

    Serves 2

    Red Snapper in Parchment paper

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 375°F.

    2. Clean the fillets, brush with oil and sprinkle with thyme.

    3. Refrigerate.

    4. In a saucepan, sauté the mushrooms in butter.

    5. Cook until all the moisture has evaporated.

    6. Sprinkle the mushrooms with 1 tablespoons of lemon juice.

    7. Remove the mushrooms from the saucepan into a small bowl.

    8. Peel and seed the tomato.

    9. In a small saucepan, sauté the tomatoes with garlic.

    10. Sauté until soft and season with salt and pepper.

    11. Place the red snapper fillets in a large frying pan, over medium-low heat.

    12. Fry the fillets until they are opaque.

    13. Place each fillet onto a piece of parchment paper.

    14. Spoon the vegetables on top of the fish, and place one sprig of thyme into each fish fillet packet.

    15. Drizzle wine over the vegetables and close the parchment paper.

    16. Seal the package by painting the edges with beaten egg white.

    17. Bake for 15 minutes or until the package of parchment paper puffs up.

    18. Serve hot.

    Serves 2


    Sturgeon

    Pan Seared Sturgeon

    Origin: America
    

    Ingredients 

    Directions 

    1. Marinade frozen fillets sturgeon overnight in garlic olive oil.

    2. Remove sturgeon from olive oil and wipe dry.

    3. Preheat sauté pan over medium high heat until just warm with the mix.

    4. Add sturgeon fillets, ensuring not to overcrowd the pan.

    5. Salt and pepper as desired.

    6. Sear each side until lightly golden brown, about two to three minutes per side.

    7. Remove fillets and serve with a lemon wedge.

    Serves 2

    Smoked Sturgeon

    Origin: America
    

    Ingredients 

    Directions 

    1. Trim the sturgeon of any fat or dark meat.

    2. Cut the pieces into regular blocks, like rectangles.

    3. Mix the salt, sugar and spices together, then coat the fish with it.

    4. Put into a covered, non­reactive container to cure for as many hours as the sturgeon weighed.

    5. Remove the sturgeon from the cure and rinse.

    6. Pat dry with paper towels,

    7. Brush brandy all over the sturgeon.

    8. Set on a rack in the refrigerator uncovered until the next day.

    9. Smoke over very low heat about 160°F ­until it's smoked the way you like it about for 3-4 hours.

    10. Allow to cool fully before vacuum sealing and storing.

    11. It will keep for a week in the refrigerator or 6 months in the freezer if it has been vacuum sealed.

    Sturgeon with Capers and Tomato Sauce

    Origin: America
    

    Ingredients 

    Directions 

    1. Marinade frozen fillets sturgeon overnight in garlic olive oil.

    2. Remove sturgeon from olive oil and wipe dry.

    3. Preheat sauté pan over medium high heat until just warm and add the mix.

    4. Let mix heat and place fillets in the pan.

    5. Let sides brown for 1 minute or 2, then add onion.

    6. Stir until onion starts to become translucent.

    7. Add garlic and rosemary.

    8. Cook for 1 to 2 minutes until garlic just begins to brown.

    9. Flip fillets over to brown.

    10. Add capers.

    11. Stir for 1 to 2 minutes.

    12. Add white wine.

    13. Increase heat for a few minutes to reduce wine.

    14. Reduce heat to medium and add tomato sauce.

    15. Stir to combine all ingredients and let sit for a few minutes.

    16. Flip fillets so that both sides are coated with sauce.

    17. Salt and Pepper to taste

    Serves 2


    Swordfish

    Ginger Swordfish

    Origin: America
    

    Ingredients 

    Directions 

    1. In a large saucepan combine the soy sauce, mirin, garlic, ginger, and sesame oil.

    2. Bring to a boil.

    3. Set the marinade aside to cool for 10 minutes.

    4. Place fish in a shallow baking dish.

    5. Pour ½ of the marinade over the fish.

    6. Flip the fish over and pour the remaining marinade on the fish. Coat entire fish with marinade.

    7. Refrigerate the fish for 1½ hours, turning the fish over often.

    8. Grill the fish over medium-high heat for 4 minutes.

    9. Flip the fish over and grill it another 4 minutes. Fish should flake easily with a fork when done.

    Serves 2


    Tilapia

    Baked Tilapia in Garlic and Olive Oil

    Origin: America
    

    Baked tilapia, marinated in garlic and Olive Oil. If you prefer to grill, get your grill hot and put the fish on aluminium foil; grill until desired doneness is reached.

    Ingredients 

    Directions 

    1. Rub the fish fillets with the crushed garlic,

    2. then place them in a shallow, non-reactive dish.

    3. Spoon the Olive Oil over the fish until they are coated.

    4. Place the onion on top of the fish.

    5. Cover the fish and refrigerate overnight to allow the fish to soak in the marinade.

    6. Preheat oven to 350°F.

    7. 1f baking the fish, transfer it to a 9x13 inch baking dish along with the Olive Oil, garlic, and onion.

    8. Sprinkle the fish with the cayenne or white pepper.

    9. 1f you are grilling the fish, wrap the fish and oil, garlic, onion, and pepper in aluminium foil.

    10. Bake at 350°F. for 30 minutes.

    Serves 2


    Tilefish

    Buttered Basted Tilefish

    Origin: America
    

    Ingredients 

    Directions 

    1. Lightly sprinkle each fillet with salt & pepper.

    2. Heat butter and Cayenne flakes on medium heat in non­stick skillet.

    3. Add garlic clove.

    4. Allow garlic to roast in warm butter for a few minutes, until it starts to turn brown, then remove.

    5. Add fillets to pan.

    6. Allow them to cook over medium heat about 1-2 minutes to brown.

    7. Once brown, flip each fillet.

    8. Toss in Green Onions or chives and spoon the butter mixture over each fillet.

    9. Cover pan for about 2 minutes.

    10. Remove cover and tip pan enough to spoon butter over each fillet.

    11. Keep spooning until the fillets are brown, roasted, and fully cooked (about 2 minutes).

    12. Remove from pan.

    13. Sprinkle with lemon zest and a little juice over fillets before serving.

    Serves 2

    Pan Seared Tilefish With Garlic, Herbs and Lemon

    Origin: America
    

    This can be used for any thick white firm fish.

    Ingredients 

    Directions 

    1. Remove any remaining pin bones in the fish,

    2. Pat dry.

    3. Season both sides with salt and pepper.

    4. In a large sauté pan over medium heat, melt butter.

    5. Once butter has begun to foam, lay fish in pan.

    6. Add green garlic or Green Onions and a pinch of salt.

    7. Without disturbing the fish, tilt the pan toward you.

    8. Using a spoon, ladle green garlic, butter over the fish.

    9. Continue basting the fish for 2-3 minutes.

    10. Using a spatula, gently flip fish.

    11. Reduce the heat to low, cover pan and cook for 2 minutes.

    12. Uncover pan, add herbs and continue to baste fish with butter until it is cooked through, another minute or two longer.

    13. Transfer fish to plates or serving platter.

    14. Pour pan sauce over the fish.

    15. Pour lemon juice over everything.

    16. Season and serve.

    Serves 2


    Triggerfish

    Sautéed Triggerfish

    Origin: America
    

    Ingredients 

    Directions 

    1. Heat 2 tablespoon mix in a large skillet over medium heat.

    2. Salt and pepper your fillets.

    3. Add fillets to melted butter and sauté about 3-4 minutes, skin side up.

    4. Flip and sprinkle “meat” side with a few dashes Sriracha sauce.

    5. Cook another 3-4 minutes, and flip once more.

    6. Cook 2-3 more minutes until fish is cooked through and both sides have a light brown color.

    7. Set in a medium baking dish and add to oven on low heat to keep warm.

    8. Add remaining mix (if needed) to skillet and melt.

    9. Reduce heat to medium-low.

    10. Add white wine, garlic, capers and lemon juice.

    11. Cook for about 2 minutes, until simmering lightly and sauce thickens a little.

    12. Remove fish from oven.

    13. Plate your fish and pour sauce on top of each fillet.

    Serves 2


    Trout

    Pecan Crusted Trout

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat the oven to 450°F.

    2. Combine all of the dry ingredients, seasonings, and herbs.

    3. Brush each trout fillet with butter.

    4. Sprinkle the buttered side of each trout fillet with the pecan crust and press firmly with your hand to completely cover each fillet.

    5. Brush a cookie sheet with the remaining butter.

    6. Place the unbreaded side of the trout down on the buttered cookie sheet.

    7. Bake for 10 to 12 minutes or until the flesh is firm and flaky.

    8. Using a large spatula, carefully lift the trout onto a plate.

    9. Spoon the horseradish cream over the crusted trout.

    Serves 2

    Red Rainbow Trout with Ginger Soy Sauce

    Origin: America
    

    Ingredients 

    Directions 

    1. Mix all ingredients except trout together

    2. Heat Grill

    3. Place fillets on grill

    4. Spoon sauce over fillets grill for 10 minutes

    Serves 2


    Tuna

    Grilled Tuna Steaks

    Origin: America
    

    Ingredients 

    Directions 

    1. Pat the tuna steaks dry with paper towels to remove excess moisture.

    2. Mix salt, ginger, and white pepper together in a small bowl.

    3. Coat both sides of the fish with the mixture, and rub about one tablespoon of the arrowroot on the sides of the steaks.

    4. Cover and refrigerate for 30 minutes.

    5. Mix the green chilies with the remaining tablespoons of the arrowroot, water, and sugar in a small saucepan over medium heat.

    6. Add the Olive Oil, minced garlic, and chicken broth, and blend well.

    7. Bring to a boil and stir constantly, until thickened a bit.

    8. Cool and refrigerate basting while grilling the tuna steaks.

    9. To prepare the green onions, cut them into thin, vertical, string-like slices and reserve for a garnish.

    10. Prepare the grill for moderate cooking.

    11. Brush the grates of the grill with oil to prevent sticking.

    12. Grill the tuna steaks about 4 or 5 minutes on each side, making sure to baste frequently with the prepared liquid

    13. Grilling time will vary with the thickness of the steaks estimate 10 minutes per inch of thickness.

    14. Line a serving platter with spinach or lettuce leaves and place the fish on the bed of greens, garnishing with the green onion strings

    Serves 2

    Grilled Tuna with Marinade

    Origin: America
    

    Ingredients 

    Directions 

    1. Marinate the fish for 1 hour

    2. Drain fish reserving the marinade

    3. Brush with reserved marinade

    4. Grill until fish is cooked through, basting with marinade, about 10 minutes

    Serves 2

    Grilled Tuna with Italian Vegetables

    Origin: America
    

    This is a modified recipe from Pirate's Cove Restaurant, Manteo, NC

    Ingredients 

    Directions 

    1. Marinate the tuna for 1 hour

    2. Drain fish reserving the marinade

    3. Grill until fish is cooked through, basting with marinade, about 10 minutes

    4. Meanwhile, sauté the vegetables in 2 Tablespoons of the reserved marinade for 3 minutes

    5. Remove vegetables and set aside

    6. Add the chicken broth and wine

    7. Simmer stirring until reduced to half

    8. Return the reserved vegetables

    9. Bring back to the boil

    10. Serve the steaks topped with the vegetables

    Serves 2


    Turbot

    Turbot fillets in Red Butter Sauce

    Origin: America
    

    Ingredients 

    Directions 

    1. Bring wine to the boil in a saucepan

    2. Boil until reduced to ¼ cup

    3. Add cream, bring to the boil

    4. Reduce heat to low

    5. Whisking constantly, add the butter, one piece at a time until incorporated. If butter melts too fast, remove from the heat

    6. Keep sauce in warm place

    7. Melt the remaining 3 tablespoons butter in large cast iron skillet

    8. Sauté the fillets in the butter until done, about 3 minutes per side

    9. To serve, divide the sauce evenly among 4 plates. Place fillet in sauce

    Serves 4


    Calamari

    Calamari Steaks

    Origin: Italy
    

    Ingredients 

    Directions 

    1. Heat oil in heavy skillet until hot but not smoking (medium-high heat).

    2. Stir together flour, cheese, pepper.

    3. In another bowl mix the egg with the water.

    4. Dredge one steak through the flour mixture, gently shake off excess.

    5. Then dip heavily in egg mixture.

    6. Place in hot skillet and sauté, turning, about 2 minutes per side or until fish is white and not pink all the way through.

    7. Remove to warmed plate

    8. Dredge and cook the second steak the same way.

    9. Pour off any excess fat.

    10. Add butter, lemon juice, and capers to the skillet after the last steak is cooked.

    11. Lower the heat and cook until the butter melts then pour over the steaks.

    Serves 2


    Conch

    Conch Fritters

    Origin: Jamaica
    

    Ingredients 

    Directions 

    1. Heat the oil in a large pot or deep fryer to 365°F.

    2. In a bowl, mix the flour, egg, and milk.

    3. Season with cayenne pepper, seasoned salt, salt, and pepper.

    4. Mix in the conch meat, onion, bell pepper, celery, and garlic.

    5. Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown.

    6. Drain on paper towels.

    Crab

    Fried Soft-shell Crabs

    Origin: America
    

    Ingredients 

    Directions 

    1. Beat eggs and pepper in shallow dish

    2. Add crabs, turning to coat

    3. Let stand 10 minutes

    4. Combine flour, baking powder, garlic, spice, salt and peppers in plastic bag

    5. Remove crabs from eggs and add to flour mixture

    6. Shake to coat

    7. Let stand 5 minutes

    8. Heat oil in skillet large enough to hold all the crabs in one layer

    9. Place crabs in hot oil and sauté over medium heat until golden and firm, 2 minutes per side

    10. Remove crabs to drain on paper towels

    Serves 2

    Crabmeat Mornay

    Origin: Scotland
    

    Ingredients 

    Directions 

    1. Combine crabmeat and Sauce Mornay

    2. Serve in ramekins or as "Crabmeat Mornay"

    Crab Benedict

    Origin: America
    

    Ingredients 

    Directions 

    1. Remove all cartilage from crabmeat

    2. Toast the 4 halves of the English muffins.

    3. In a bowl, mix crabmeat, peppers, celery, mayonnaise and Worcestershire Sauce

    4. Sauté in butter until thoroughly heated

    5. Spoon over muffins and top with "Hollandaise Sauce"

    Serves 4

    Maryland Crab Cakes

    Origin: America
    

    Ingredients 

    Directions 

    1. Put crab meat in bowl

    2. Carefully check for any shells

    3. Put the bread in food processor and process into medium crumbs.

    4. Put parsley, Old Bay Seasoning, pepper, and mustard into processor and mix adding the green onions at the last moment

    5. Put bread crumb mixture on top of crab meat

    6. Mix eggs, mayonnaise, and Worcestershire sauce

    7. Add egg mixture to crab meat

    8. Gently work all the ingredients evenly

    9. Be careful not to break apart lumps

    10. Form into 6 crab cakes

    11. Broil or pan fry with little butter

    Makes 6 cakes


    Crayfish

    Crawfish Etouffee

    Origin: America
    

    Ingredients 

    Directions 

    1. Sauté the onions, celery, peppers and garlic in the butter.

    2. Cook slowly, stirring constantly, until the vegetables are limp or well done.

    3. Stir in the flour and

    4. Cook for 5 minutes.

    5. Stir in the stock.

    6. Add the bay leaves, tomato paste and cook 10 minutes longer until it starts to thicken.

    7. Add essence seasoning, crawfish tails

    8. Simmer for 5 minutes,

    9. Remove bay leaves

    10. Add thyme and green onions

    Serves 2


    Lobster

    Lobster Busara Style

    Origin: Italy
    

    Ingredients 

    Directions 

    1. Detach lobster's head from tail, cut open tail and divide into 4 pieces,

    2. Crack open claws and remove shell, divide head into 2 pieces.

    3. Cook onion in Olive Oil until it becomes golden brown

    4. Add the garlic and cook for about 2 minutes, or until it colors slightly

    5. Add parsley

    6. Add wine, mushrooms, tomatoes, pepper and salt.

    7. Simmer for about 15 minutes

    8. Cook pasta

    9. Add lobster pieces or shrimp to sauce and cook until done, 2 to 3 minutes

    10. Drain pasta and pour sauce over pasta

    Serves 2

    Lobster Pie

    Origin: America
    

    For the topping: 

    Ingredients 

    Directions 

    1. Preheat oven to 350°F°.

    2. In a small bowl, stir together crackers, paprika, and cheese.

    3. Stir in butter until evenly mixed.

    4. Set aside.

    For the filling: 

    Ingredients 

    Directions 

    1. In a large skillet over medium-high heat, melt 1 ½ Tbs butter.

    2. Add sherry and boil 1 minute.

    3. Add lobster, stir, and remove from heat.

    4. In a medium saucepan over medium heat, melt remaining butter.

    5. Add flour and cook, stirring, until mixture looks smooth and glossy.

    6. Remove from heat.

    7. Drain and reserve sherry and juices from the skillet with the lobster meat,

    8. then slowly whisk this liquid along with half-and-half into butter/flour mixture.

    9. Return to heat and cook, stirring continuously, until sauce is smooth and thick.

    10. Spoon 4 Tbs sauce into a small bowl.

    11. Add egg yolks one at a time, beating well after each addition.

    12. Return egg mixture to sauce and mix well.

    13. Stir over low heat about 3 minutes; don't let it boil.

    14. Remove from heat and add lobster.

    15. Pour mixture into four ramekins or a gratin dish.

    16. Sprinkle with topping.

    17. Bake until golden brown, 10-15 minutes.

    18. Serve lobster pie warm.

    Serves 2

    Lobster Thermidor

    Origin: France
    

    Ingredients 

    Directions 

    1. Plunge lobsters headfirst into an 8-quart pot of boiling salted water.

    2. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water,

    3. Then transfer with tongs to sink to cool.

    4. When lobsters are cool enough to handle, twist off claws and crack them, then remove meat.

    5. Halve lobsters lengthwise with kitchen shears, beginning from tail end, then remove tail meat, reserving shells.

    6. Cut all lobster meat into ¼ inch pieces.

    7. Discard any remaining lobster innards, then rinse and dry shells.

    8. Heat butter in a 2-quart heavy saucepan over moderate heat until foam subsides,

    9. Cook mushrooms, stirring, until liquid that mushrooms give off is evaporated and they begin to brown, about 5 minutes.

    10. Add lobster meat, paprika, salt, and pepper and reduce heat to low.

    11. Cook, shaking pan gently, 1 minute.

    12. Add 1 tablespoon Sherry and ½ cup hot cream and simmer 5 minutes.

    13. Whisk together yolks and remaining tablespoon Sherry in a small bowl.

    14. Slowly pour remaining ½ cup hot cream into yolks, whisking constantly, and transfer to a small heavy saucepan.

    15. Preheat broiler.

    16. Arrange lobster shells, cut sides up, in a shallow baking pan and spoon lobster with some of sauce into shells.

    17. Broil lobsters 6 inch from heat until golden brown, 4 to 5 minutes.

    18. Serve remaining sauce on the side.

    Serves 2


    Mussels

    Moules Marinière

    Origin: France
    

    Ingredients 

    Directions 

    1. Wash the mussels under plenty of cold water.

    2. Discard any ones that will not close when lightly squeezed.

    3. Pull out the tough fibrous beards and knock of any barnacles.

    4. Rinse again.

    5. Soften the garlic and shallots in the olive oil with bouquet garni in a pan large enough to take all mussels.

    6. Add the mussels and the wine.

    7. Turn up the heat, cover and lets them steam in their own juices for 3-4 minutes.

    8. Remove the bouquet garni.

    9. Add the cream and chopped parsley.

    10. Remove from heat.

    11. Serve with crusty bread.

    Serves 2

    Steamed PEI Mussels

    Origin: Canada
    

    Ingredients 

    Directions 

    1. Heat a heavy sauté pan over medium-high heat.

    2. Combine apples, bacon, shallot, parsley, butter, wine and salt & pepper in a large bowl,

    3. Toss in mussels and combine.

    4. When the pan is very hot add all ingredients except brandy and cream.

    5. Cover pan with a heavy tight fitting lid and steam until mussels open, about four minutes.

    6. Remove lid and carefully add brandy and cream.

    7. Continue cooking to reduce liquid by half.

    8. Adjust seasonings to taste.

    9. Serve with crusty French bread.

    Serves 2

    Mussels with Arugula and Garlic

    Origin: America
    

    Ingredients 

    Directions 

    1. Heat melt 1 teaspoon butter in sauté pan and

    2. Gently sauté, garlic, shallots, mussels, wine and cream

    3. Cover pan and cook for 2 minutes

    4. Uncover pan and add tomato and remaining butter.

    5. Cook until liquid is reduced by ½.

    6. Add arugula

    7. Cook for a further 2 minutes.

    8. Serve in large bowl with crusty French bread.

    Serves 2


    Oysters

    Fried Oysters

    Origin: America
    

    Ingredients 

    Directions 

    1. Combine oysters and buttermilk in a large shallow dish or ziplock bag.

    2. Cover or seal and chill at least 2 hours

    3. Dredge oysters in flour and spice mixture, shaking off excess.

    4. Pour oil to a depth of 1 inch in a Dutch oven; heat to 370°F.

    5. Fry oysters in batches 3 minutes or until golden

    6. Drain on paper towels.

    7. Serve immediately.

    Serves 2


    Scallops

    Coquilles St. Jacques

    Origin: France
    

    Ingredients 

    Directions 

    1. In a medium saucepan, combine 1 cup water, 1 teaspoon lemon juice and the salt.

    2. Bring to the boil, add the scallops, simmer, covered for 1 minute

    3. Drain the scallops.

    4. Sauté onions and mushrooms in 2 tablespoons olive oil until tender, about 5 minutes

    5. Remove from the heat

    6. Stir in the flour and pepper until well blended.

    7. Gradually stir in cream

    8. Bring to the boiling, stirring.

    9. Reduce heat, and simmer, stirring frequently until quite thick, 4 to 5 minutes.

    10. Add cheese, and stir until melted.

    11. Remove from the heat

    12. Carefully stir in wine, lemon juice, and parsley.

    13. Added scallops, stir

    14. Turn in scallop shells or a 1½ qt casserole.

    15. Mix breadcrumbs and tablespoon olive oil and sprinkle over the scallops.

    16. Broil, 4" from heat, until golden brown, 2-3 minutes.

    Serves 4

    Ginger Chili Scallops

    Origin: America
    

    Ingredients 

    Directions 

    1. Pat scallops dry and sprinkle with pepper and salt.

    2. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking,

    3. Sauté the scallops, turning over once, until browned and just cooked through,

    4. Cook for 1½ to 2 minutes.

    5. Turn and season with the salt and pepper and add pepper, grated ginger, chili sauce, brown sugar and chopped parsley.

    6. Stir or shake the pan gently to blend, reduce the heat to a slow simmer and let cook for 3-5 minutes more or until the scallops begin to split slightly.

    7. Place the scallops onto a plate and drizzle the sauce over each portion.

    Serves 2

    Grilled Sweet and Sour Scallops

    Origin: America
    

    Ingredients 

    Directions 

    1. Stir together rice wine and grated fresh ginger.

    2. Place scallops in a shallow dish or heavy-duty zip-top plastic bag.

    3. Add wine mixture; cover or seal, and chill 30 minutes, turning once.

    4. Soak 12 inch wooden skewers in warm water 30 minutes. Drain.

    5. Bring brown sugar, ketchup, chicken broth, rice vinegar, soy sauce, rice flour, sesame oil, minced garlic, and, cayenne pepper to a boil in a saucepan over medium heat, stirring constantly.

    6. Boil 1 minute; remove from heat, and set aside.

    7. Remove scallops from marinade, discarding marinade.

    8. Thread scallops ½ inch apart onto skewers.

    9. Grill, covered with grill lid, over medium heat 2 to 3 minutes on each side.

    10. Brush scallops with brown sugar sauce, and serve immediately with remaining sauce.

    11. Serve scallops over hot cooked rice with chopped fresh parsley.

    12. Garnish with Green Onions if desired.

    Serves 2

    Scallops with Asparagus

    Origin: America
    

    Ingredients 

    Directions 

    1. Heat 1 tablespoon oil in a cast iron skillet over moderately high heat until hot but not smoking.

    2. Sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes.

    3. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).

    4. Pat scallops dry and sprinkle with pepper and salt.

    5. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking,

    6. Sauté the scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total.

    7. Transfer scallops to another plate and cover loosely with foil to keep warm.

    8. Add wine and vinegar to skillet and boil, scraping up any browned bits, until liquid is reduced by half, about 1 minute.

    9. Add any accumulated scallop juices on plate and bring to a simmer.

    10. Turn off heat and whisk in butter, one piece at a time, until incorporated.

    11. Plate scallops and asparagus, spoon sauce over and serve immediately.

    Serves 2


    Shrimp

    "Don't overcook" is the mantra for all fish, especially shrimp. They turn to rubber in a nano-second. So the moment the shrimp is barely firm, get it out of the pan. Anticipate no more than a minute or two per side. Plump the shrimp by combining them with the 2 tablespoons salt and 4 cups ice water. Refrigerate 20 minutes, but no more. This brief brining in salted water works well for scallops, salmon and other rich, oily fish as well.

    Shrimp Burgers with Old Bay Mayo

    Origin: America
    

    Ingredients 

    Directions 

    1. Coarsely chop half of the shrimp.

    2. Put the remaining shrimp in a food processor and pulse until smooth.

    3. Combine both shrimp in a large bowl with egg, bread crumbs, green onions, lemon juice, salt, pepper, and garlic powder, and mix.

    4. Refrigerate 10 minutes, and then form into four patties.

    5. Heat Olive Oil in a large skillet over medium-high heat.

    6. Cook burgers about 3 minutes per side.

      For the mayo

    7. Combine mayonnaise and old bay seasoning.

    8. Spread bun with mayo and top burger with tomato.

    Serves 2

    Shrimp in Beer

    Origin: America
    

    Ingredients 

    Directions 

    1. Simmer beer with leeks, onions, parsley, bay leaf and celery 15 minutes.

    2. Strain out vegetables.

    3. Melt butter; blend in flour.

    4. Add beer slowly, stirring constantly over low heat until thickened.

    5. Add shrimp; simmer until shrimp turns pink;

    6. Season to taste with salt and pepper.

    Cappers Shrimp Dijon

    Origin: America
    

    Ingredients 

    Directions 

    1. Add pasta to boiling water, cook according to directions

    2. In a large cast iron skillet, melt olive oil or butter over medium-high heat until very hot

    3. Add the mushrooms, tomatoes and garlic

    4. Sauté for a few minutes

    5. Add the shrimp

    6. Add the mustard and cream

    7. Bring to fast simmer

    8. Reduce heat to medium and let cream thicken, about 2 minutes until the shrimp is pink

    9. Remove from heat and stir in remaining butter and swirl into sauce until butter is melted

    10. Serve immediately over pasta

    11. Sprinkle chopped cilantro on top

    Serves 2

    Shrimp Provencale

    Origin: France
    

    Ingredients 

    Directions 

    1. Season shrimp with salt and pepper to taste

    2. In large sauté pan, heat 1 Tablespoon of oil on high heat.

    3. Just when oil begins to smoke, add shrimp, green onions, mushrooms and carrots all at once

    4. Allow to cook 30 seconds; toss and add garlic

    5. Toss again and deglaze with white wine

    6. Cook until shrimp are cooked through; DO NOT OVERCOOK shrimp

    7. Add tomato sauce and remove from heat

    8. Toss with Romano

    9. Serves over pasta

    10. Garnish with feta and basil

    Tomato Sauce 

    Ingredients 

    Directions 

    1. Sauté garlic and onions until onions are lightly browned

    2. Add salt, Cayenne, basil, oregano, bay leaves, paprika and tomato paste

    3. Deglaze with White Wine

    4. Add Chicken Broth and bring to the boil

    5. Add tomatoes and bring to second boil

    6. Remove from heat

    7. Use or refrigerate

    Serves 2

    Shrimp Diane

    Origin: America
    

    Ingredients 

    Directions 

    1. Rinse and peel the shrimp reserving the shell and heads for the "Fish Stock" Refrigerate until needed.

    2. In a large cast iron skillet, melt 1 stick of butter over high heat.

    3. Add the green onion, salt, garlic, mushrooms and the seasonings; stir well

    4. Add ¼ cup of the stock

    5. Then add the remaining 4 tablespoons butter in chucks and continue to shake the pan.

    6. Before the butter is completely melted, add the parsley, and then the remaining 2 tablespoons of stock

    7. Add the shrimp and sauté just until they turn pink, about 1 minute

    8. Continue cooking and shaking the pan until all the ingredients are mixed thoroughly

    9. Serve immediately with lots of French Bread or rice

    Serves 2

    Shrimp Newburg

    Origin: America
    

    Ingredients 

    Directions 

    1. Melt butter in a heavy nonstick skillet over medium heat.

    2. Add flour and cook

    3. 1 minute, stirring constantly.

    4. Whisk in cream, sherry and paprika.

    5. Bring to a boil.

    6. Cook 3 minutes, stirring constantly, until mixture is smooth and thickened.

    7. Remove from heat and whisk in egg yolk and cognac.

    8. Stir in shrimp and return to low heat.

    9. Cook 1-2 minutes, stirring constantly, until heated through.

    10. Do not boil.

    11. Serve of rice, noodles or toast.

    Serves 2

    Three Sisters Shrimp

    Origin: America
    

    This one of Clark Barlowe's Heirloom Restaurant Recipes. The Three Sisters are the three main agricultural crops of various Native American groups in North America: winter squash, maize and climbing beans .

    Ingredients 

    Directions 

      Curried Tomato Vinaigrette

    1. Whisk together the vinegar, shallot, tomato paste, thyme, and curry powder in a small bowl.

    2. Set aside for 15 minutes.

    3. Whisk in the mustard.

    4. Whisking contiguously, add the oil in a slow steady stream.

    5. Season with red pepper, salt and black pepper.

      Vegetables

    6. Use a vegetable peeler or mandoline to shave the zucchini and summer squash lengthways into thin noodles or ribbons.

    7. Place in a large bowl.

    8. Cut the beans diagonally into very thin pieces.

    9. Parboil the beans in salted water.

    10. Add to the bowl.

    11. Cook the corn. I do mine for 3 minutes in the microwave.

    12. Add the corn

    13. Toss to combine

    14. Cover with damp towel and keep warm until needed.

      Shrimp

    15. Stir together the oil, salt, pepper flakes, and paprika in a saucepan.

    16. Bring to a simmer over medium heat.

    17. Simmer for 3 minutes.

    18. Strain into a bowl and discard the solids.

    19. Return the strained oil to the saucepan.

    20. Bring the oil to a bare simmer.

    21. Add the shrimp and poach until they are barely opaque in the center and semi-firm to the touch, about 1 to 2 minutes.

    22. Drain on paper towels.

      To assemble

    23. Bring the tomato vinaigrette to a simmer in a small saucepan.

    24. Drizzle over the zucchini mixture while tossing gently with tongs.

    25. Divide the warm, dressed zucchini mixture among serving plates.

    26. Top with shrimp and mustard greens.

    27. Drizzle with a little more chili oil, if desired.

    28. Serve at once.

    Serves 2


    Stews and Paella

    Bermuda Fish Chowder

    Origin: Bermuda
    

    Ingredients 

    Directions 

    1. Chop and sauté first 7 ingredients in butter

    2. Add fish stock and bring to rolling boil and simmer for twenty minutes

    3. Then add rest of the ingredients and simmer for 10 minutes or until fish is cooked

    4. Season to taste

    Serves 6

    Cioppino

    Origin: America
    

    Ingredients 

    Directions 

    1. Heat oil in heavy pan

    2. Add onions and sauté over medium heat, stirring often

    3. Stir in garlic

    4. Then add tomatoes, Tomato Sauce, wine and fish stock

    5. Cover bring to the boil and simmer for about 7 minutes

    6. Salt &Freshly Ground Black Pepper to taste

    7. Add saffron and Hot Sauce

    8. Base can be get overnight

    9. Add scallops, shrimp and oregano

    10. Cook, stirring until seafood is opaque.

    Serves 2

    Fish Pie

    Origin: England
    

    Ingredients 

    Directions 

    1. Preheat the oven to 400°F.

    2. Lightly butter a 4-cup-capacity pie dish.

    3. Place a pie bird or an upturned ovenproof egg cup in the center of the dish.

    4. Pour milk into a heavy-based saucepan and add the parsley stalks, bay leaf, peppercorns, onion and garlic

    5. Place over a low heat and let it come slowly up to simmering point.

    6. Remove from the heat and leave to infuse for 5 minutes, then strain into a jug and discard flavorings.

    7. Wash out saucepan, add butter and melt.

    8. Add the flour, stir well to make a roux, place back over a medium heat and cook until lightly golden.

    9. Pour on infused milk and stir continuously until smooth, shiny and thick enough to coat the back of a wooden spoon.

    10. Gently stir through the fish, capers, lemon zest and parsley, season with salt and freshly ground black pepper and place in pie dish.

    11. On a lightly-floured bench top, roll out pastry until ¼ inch in thickness and large enough to cover the top of the pie dish with a little extra.

    12. Cut thin strips from remaining pastry and use to place around edge of pie dish.

    13. Brush with egg wash.

    14. Place pastry lid on top of filled pie dish and press edges together.

    15. Using a sharp knife and horizontal cuts, “knock-up” the pastry, which seals it together and helps the pastry to rise up in layers.

    16. Make 2-3 slits in the pastry top to allow steam to escape during cooking (if not using a pie bird) and brush with egg wash.

    17. Bake for 25-30 minutes until the pastry is dark brown and the filling bubbling. Serve with extra lemons for squeezing.

    Serves 2

    Jambalaya

    Origin: America
    

    Ingredients 

    Directions 

    1. Sauté onion, garlic, green pepper, and celery in oil until the onion is golden.

    2. Add parsley, ham, thyme, and bay leaves.

    3. cook gently for 5 minutes.

    4. Add Hot Sauce, tomatoes, tomato sauce, rice and salt.

    5. Simmer for 10 minutes

    6. Add shrimp and simmer, covered for 10 minutes or until all the liquid is absorbed.

    Serves 4

    Paella

    Origin: Spain
    

    Ingredients 

    Directions 

    1. Cook "Rice Cooker Rice"

    2. Fry Bacon for 5 minutes

    3. Brown Chicken in the bacon fat.

    4. Add and sauté onion and Green Pepper until onion is transparent.

    5. Add Tomato Sauce, Water, Saffron, Ham, Pimentos, Rice, Clams, Salt, Cayenne, Chicken Broth, Bay Leaf, and Thyme.

    6. Remove Clams and reserve them as soon as they open, draining their juice into the paella.

    7. Simmer for 15 to 20 minutes until most of the liquid is absorbed.

    8. Add Shrimp, SeaTails, and peas.

    9. Simmer for 5 minutes.

    10. Return Clams to paella

    11. Add Parsley.

    12. Serve immediately.

    Serves 4

    Shellfish Bogues Bank Style

    Origin: America
    

    Ingredients 

    Directions 

    1. Melt butter in a 12" sauté pan over medium heat.

    2. Add scallops and cook for 3 minutes.

    3. Add shrimp and cook until they begin to turn pink, turning once, 2 minutes.

    4. Gently stir in crabmeat, vinegar, tarragon (or other herb) and Hot Sauce, and cook for 2 minutes.

    5. Add salt and pepper.

    6. Serve immediately over rice.

    Serves 4

    Woods Hole Seafood Strudel

    Origin: America
    

    Ingredients 

    Directions 

    1. Melt butter in a Dutch oven and sauté onion, leeks and mushrooms until all liquid is gone.

    2. The final mixture should not be runny.

    3. Add shellfish and fish and stir.

    4. Remove from heat and add parsley, ricotta, eggs, salt, and pepper and mix well.

    5. Preheat oven to 400°F.

    6. Butter a large baking sheet or use a nonstick one.

    7. Place 2 sheets of phyllo pastry on sheet and cover the rest with a damp cloth to prevent drying.

    8. Brush the pastry lightly with melted butter out to edges and repeat with remaining sheets, brushing every second one with butter.

    9. Spoon seafood mixture in a long even shape down center of pastry.

    10. Carefully fold pastry and roll into a strudel.

    11. Tuck ends under and brush with butter.

    12. Reduce oven heat to 375°F.

    13. Bake strudel 30 minutes, until top is browned.

    14. Brush top with butter twice during baking.

    15. Cool slightly, slice, and serve.

    Serves 4


    Oriental Dishes


    Beef

    Mongolian Beef

    Origin: Mongolia
    

    Ingredients 

    Directions 

    1. Make the sauce by heating 2 teaspoons of Olive Oil in a medium saucepan over medium heat Don't get the oil too hot or you'll get a major spatter when adding the other liquids

    2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches

    3. Dissolve the brown sugar in the sauce, and then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens

    4. Remove it from the heat

    5. Slice the flank steak against the grain into ¼ inch thick bite-size slices. Tilt the blade of your knife at about a 45°F. angle to the top of the steak so that you get wider cuts

    6. Dip the steak pieces into the rice flour to apply a very thin dusting to both sides of each piece of beef

    7. Let the beef sit for about 10 minutes so that the rice flour sticks

    8. As the beef sits, heat up one cups of canola oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil) Heat the oil over medium heat until it's nice and hot, but not smoking

    9. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges You don't need a thorough cooking here since the beef is going to go back on the heat later

    10. Stir the meat around a little so that it cooks evenly

    11. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet

    12. Put the pan back over the heat, dump the meat back into it and simmer for one minute

    13. Add the sauce, cook for one minute while stirring

    14. Then add all the green onions

    15. Cook for one more minute then remove the beef and onions with a slotted spoon to a serving plate.

    16. Leave the excess sauce behind in the pan.

    Serves 3

    Spicy Beef and Bell Pepper Stir-Fry

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Heat a large nonstick skillet over medium- high heat.

    2. Add oil to pan; swirl to coat.

    3. Add steak to pan; cook 2 minutes, searing on one side.

    4. Add bell peppers; cook 2 minutes or until beef loses its pink color, stirring constantly.

    5. Remove beef mixture from pan.

    6. Add soy sauce, vinegar, ginger, and chili garlic sauce to pan.

    7. Bring to a boil.

    8. Cook 1 minute or until slightly thickened.

    9. Add beef mixture and green onions to pan; toss well to coat.

    10. Sprinkle with sesame seeds.

    Serves 2

    Stir Fried Beef and Broccoli with Oyster Sauce

    Origin: China
    

    To make slicing the steak easier, freeze it for 20 minutes.

    Ingredients 

    Directions 

    1. Combine beef and soy sauce in medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour, stirring once.

    2. Meanwhile, whisk sherry, chicken broth, oyster sauce, brown sugar, sesame oil, and rice flour in measuring cup.

    3. Combine garlic, ginger, and 1½ teaspoon Olive Oil in small bowl.

    4. Drain beef and discard liquid.

    5. Heat 1½ teaspoons Olive Oil in 12 inch non-stick skillet over high heat until smoking.

    6. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges, about 30 seconds.

    7. Transfer beef to serving bowl.

    8. Heat 1½ teaspoon Olive Oil in skillet, and repeat with remaining beef.

    9. Add 1 tablespoon Olive Oil to now empty skillet; heat until just smoking.

    10. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium.

    11. Steam broccoli until tender-crisp, about 2 minutes; transfer to paper towel lined plate.

    12. Add remaining 1½ teaspoon Olive Oil to skillet; increase heat to high and heat until just smoking.

    13. Add bell pepper and cook, stirring frequently, until spotty brown, about 1½ minutes.

    14. Clear center of skillet; add garlic and ginger to clearing and cook, mashing mixture with spoon, until fragrant, 15 to 20 seconds, then stir mixture into peppers.

    15. Return beef and broccoli to skillet and toss to combine.

    16. Whisk sauce to recombine, then add to Skillet.

    17. Cook, stirring constantly until sauce is thickened and evenly distributed, about 30 seconds.

    18. Transfer to serving dish and sprinkle with green onions.

    19. Serve over white rice.

    Serves 4

    Thai Beef with Noodles

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Combine the sherry, soy sauce, ginger, garlic, sesame oil and Cayenne

    2. Place beef in plastic bag and add marinade

    3. Seal bag and marinate for 15 minutes

    4. Pour off marinade and reserve

    5. Heat cast iron skillet or wok over medium heat for 5 minutes

    6. Add steak and cook 12 minutes (rare) to 15 minutes (medium)

    7. Remove beef, keep warm

    8. Dissolve rice flour in water and to reserved marinade

    9. Add to skillet

    10. Bring to the boil, stirring constantly

    11. Add back the beef and snow Peas

    12. Serve on linguine

    13. Top with Green Onions and Cilantro

    Serves 2


    Chicken

    Chicken and Shrimp Pancit

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Soak the rice noodles in warm water for 20 minutes; drain.

    2. Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat.

    3. Sauté noodles for 1 minute.

    4. Transfer to serving dish, and keep warm.

    5. Add remaining 2 tablespoons oil to skillet, and sauté onion, garlic, ginger, shrimp, and chicken for 1 minute.

    6. Stir in bok choy, chili sauce, oyster sauce and chicken broth.

    7. Cover and cook for 1 minute, or until bok choy is wilted.

    8. Spoon over noodles, and garnish with minced green onion.

    Serves 2

    Chicken Chow Mein

    Origin: China
    

    Ingredients 

    Seasonings for Chicken 

    Gravy 

    Directions 

    1. Wash the bean sprouts to give them more time to drain.

    2. Boil noodles in salted boiling water until they are soft, but not sticky. (Break the noodles in half if desired so they are easier to manage).

    3. Blanch the noodles in cold water and drain.

    4. Cut the chicken into thin strips.

    5. Add seasoning ingredients to chicken, adding rice flour last.

    6. Marinate chicken in seasonings for 10-15 minutes.

    7. While chicken is marinating, prepare vegetables.

    8. Cut the bok choy diagonally into ½" thick slices, slice mushrooms. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal.

    9. Heat the frying pan on high, add 2 tablespoon of oil and fry the noodles in small portions until they are golden.

    10. Use chopsticks to separate the noodles as they are frying.

    11. Remove the noodles.

    12. Add more oil and add the meat and onion to the pan.

    13. Stir-fry until the meat has no redness. Remove from wok or pan.

    14. Cook the rest of the vegetables separately, adding a bit of salt if desired to taste. (With the bean sprouts and bok choy add a bit of sugar as well if desired).

    15. If desired, add about ¼ cup of water and cover pan while cooking bok choy, as it doesn't contain much moisture.

    16. Give the gravy a quick re-stir.

    17. Add all the ingredients back into the wok, making a "well" in the middle if the wok for the gravy. Mix well.

    18. Add green onions at this point if desired, or save them for a garnish.

    19. Pour on top of the noodles.

    20. Garnish with sesame seeds.

    21. Serve hot.

    Serves 4 to 6

    Chicken, Shrimp and Bok Choy over Pan-fried Noodles

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Bring a large pot ¾ full with water to a boil and salt it lightly.

    2. Gently pull the noodles apart, and then drop them into the boiling water, stirring to separate the strands.

    3. Bring to a second boil and cook for 1 minute.

    4. Pour the noodles into a colander and rinse thoroughly with cold running water.

    5. Drain well and toss with 1 tablespoon of oil to keep the strands from sticking together.

    6. Cut the chicken into ½ inch cubes; set aside.

    7. In a bowl, combine the rice flour, broth, sugar, white pepper, soy sauce and oyster sauce.

    8. Stir until smooth and set aside.

    9. Preheat oven to 200°F.

    10. Preheat an 8-or 9inch frying pan over medium-high heat.

    11. When the pan is hot, add ½ tablespoon of the oil.

    12. When the oil is hot, spread one-fourth of the noodles evenly over the bottom of the pan, spreading them with a wide spatula to form a pancake.

    13. Reduce the heat to medium and cook until the bottom is golden brown, 4-5 minutes.

    14. Using the spatula, turn the noodles pancake over and brown the other side, about 3 minutes longer; add more oil if needed to prevent scorching.

    15. Transfer to a baking sheet and keep warm while you fry the remaining noodles.

    16. Repeat to make a total of 4 noodles cakes.

    17. Place a wok over medium-high heat.

    18. When the pan is hot, add the 1 tablespoon Olive Oil, ginger, garlic, green onions and salt.

    19. Sauté until fragrant, about 15 seconds.

    20. Increase the heat to high and add the chicken and shrimp.

    21. Stir-fry until the chicken is white and the shrimp are pink, about 1½ minutes.

    22. Transfer the mixture to a bowl; set aside.

    23. Preheat the wok again over medium-high heat.

    24. When the pan is hot, add the bell pepper, mushrooms and bok choy and Stir-fry until the mushrooms begin to shrink, about 3 minutes, adding more Olive Oil if needed to prevent sticking.

    25. Stir the sauce and add to the pan.

    26. Bring to a boil, stirring continuously until the sauce is glossy and thick, about 30 seconds.

    27. Return the chicken-shrimp mixture to the wok, add the sesame oil and toss together quickly to mix.

    28. Divide the noodles cakes among 4 serving plates.

    29. Evenly distribute the topping over each cake and serve hot.

    Serves 4

    Chicken in White Sauce

    Origin: China
    

    Ingredients 

    Directions 

    1. Cut the chicken flesh into small cubes and then toss them with the ginger, pepper, and rice flour.

    2. Melt the butter with the oil in a large frying pan

    3. Add the chicken cubes and Stir-fry for 30 seconds

    4. Add the shrimps, pepper and cucumber and Stir-fry for 2 minutes

    5. Remove from the heat and set aside

    6. To make the sauce, bring the stock to the boil in small saucepan.

    7. Stir in salt, butter and wine and boil until the butter has melted

    8. Reduce the heat to low and stir in the rice flour mixture

    9. Simmer for 2 minutes, stirring constantly, until the sauce has thickened

    10. Stir in the cream

    11. Remove from the heat and pour the sauce over the chicken cubes

    12. Return frying-pan to moderate heat and cook the mixture, turning the meat and vegetables in the sauce, for 2 minutes

    13. Transfer the mixture to a warmed serving dish

    Serves 2

    Coconut Curried Chicken

    Origin: Thailand
    

    Shrimp can be substituted for the chicken.

    Ingredients 

    Directions 

    1. Bring ½ cup of water to a boil in a medium saucepan.

    2. Stir in couscous, and cover and remove from heat.

    3. Let stand 5 minutes.

    4. Fluff with a fork.

    5. While couscous cooks, combine ½ cup water, coconut milk, and next 6 ingredients (through curry paste), stirring well with a whisk.

    6. Heat 1 teaspoon oil in a large nonstick skillet over medium­-high heat.

    7. Sprinkle chicken with 1/4 teaspoon salt.

    8. Add chicken to pan.

    9. Cook 6 minutes or until done, turning once.

    10. Remove from pan, keep warm.

    11. Add remaining 1 teaspoon oil to pan.

    12. Add peas, onion, and mushrooms.

    13. Cook 3 minutes or until mushrooms are tender.

    14. Add coconut milk mixture and 1/4 teaspoon salt to pan.

    15. Bring to a boil. Reduce heat, and simmer 1 minute.

    16. Add chicken and lime juice to pan.

    17. Cook 1 minute or until thoroughly heated.

    18. Serve over couscous.

    19. Garnish with lime wedges, if desired.

    Serves 2

    Forbidden City Chicken

    Origin: China
    

    Ingredients 

    Directions 

    1. Mix all the ingredients together

    2. Pour over chicken

    3. Preheat oven to 325°F.

    4. Bake for 1 hour or until chicken is golden brown.

    Serves 4

    Gai See Mee (Noodles with Chicken and Mushrooms)

    Origin: Singapore
    

    Ingredients 

    Directions 

    1. Cover mushrooms with warm water until soft.

    2. Drain and squeeze out excess water.

    3. Cut the caps into thin slices. Discard stems.

    4. Combine the stock, oyster sauce, rice wine, soy sauce, sugar and mushrooms in a wok or pan.

    5. Bring to boil.

    6. Reduce heat and simmer for 5 minutes. Return to a boil.

    7. Stir in the rice flour mixture and cook, stirring until mixture thickens to a thin creamy consistency.

    8. Keep warm.

    9. Bring 2 to 3 quarts of water to boil.

    10. Add noodles and bring to a second boil and boil for one minute.

    11. Drain noodles in a colander and rinse them well with cold water. Shake off the excess water.

    12. To serve, reheat the noodles by dropping them into a pot of boiling water for a few seconds. Drain well.

    13. Divide the noodles among 2 individual plates.

    14. Dribble a bit of sesame oil over the noodles, evenly distribute the chicken, and pour the hot sauce (with mushrooms) over all.

    15. Garnish with green onions and crisp shallot flakes.

    16. Serve hot.

    Serves 2

    General Tso's Chicken

    Origin: Taiwan
    

    Chef Peng Chang-kuei created General Tso’s chicken in Taiwan in 1952 when he was assigned to prepare a meal for a visiting US admiral. and named it “General Tso’s Chicken” in honor of the legendary Qing Dynasty military and political leader Zuo Zongtang. Chef Peng Chang-kuei died in November 2016.

    Ingredients 

    Directions 

    1. In a deep fat fryer or large pot (a wok works well), heat oil to 350°F.

    2. In a bowl, combine eggs, rice flour and 1 tablespoon oil.

    3. Add chicken pieces and toss to coat well.

    4. Deep-fry chicken, removing pieces as they float to the top of the oil.

    5. Shake chicken pieces while removing them to separate any pieces that are stuck together and to slightly crack the breading, which will allow the sauce to penetrate.

    6. Drain on paper towels and keep warm.

    7. Remove all but about 2 tablespoon oil from wok and turn to high.

    8. In wok, stir together chicken broth, wine, soy sauce, oyster sauce, sugar, green onion, ginger root, garlic, chili sauce and rice flour vinegar mixture, and bring to a boil.

    9. Fold in chicken pieces and remove from heat immediately.

    10. Garnish with sesame seeds and serve with steamed rice.

    Serves 2

    Hunan Orange Chicken

    Origin: China
    

    Ingredients 

    Directions 

    1. Combine orange juice, soy sauce, rice flour, honey and pepper sauce in a small bowl; stir until smooth.

    2. Heat a large nonstick skillet or wok over medium heat until a drop of water sizzles.

    3. Pour in 2 tsp oil and swirl to coat.

    4. Add chicken.

    5. Stir-fry until cooked through, about 6 minutes.

    6. Transfer to a plate.

    7. Heat remaining 2 tsp oil in the same skillet.

    8. Add bell pepper, garlic and ginger; stir fry until fragrant, about 4 minutes.

    9. Add snow peas and mushrooms

    10. Stir-fry until vegetables are tender-crisp, about 1 minute.

    11. Add chicken and orange juice mixture.

    12. Cook, stirring constantly, until mixture bubbles and thickens, about 1 minute.

    Serves 2

    Korean Chicken

    Origin: Korea
    

    Ingredients 

    Directions 

    1. Combine first 6 ingredients in a large zip­top plastic bag.

    2. Add chicken slices to soy sauce mixture in bag.

    3. Seal and refrigerate 2 hours.

    4. Remove chicken from bag.

    5. Heat a large skillet over medium-high heat.

    6. Add Olive Oil/Butter mix to pan, swirl to coat.

    7. Add chicken.

    8. Cook 2 minutes on each side or until done.

    9. Serve over rice or salad.

    10. Sprinkle sesame seeds over chicken.

    Serves 2

    Kung Pao Chicken

    Origin: China
    

    Ingredients 

    Directions 

    1. Toss chicken with sherry and soy sauce in medium bowl

    2. Marinate until chicken have absorbed flavors, about 10 minutes.

    3. Mix garlic, ginger, and 1 tablespoon oil in small bowl; Set aside.

    4. Combine cashews and chilies in small bowl; set aside

    5. Mix chicken broth, Vinegar, sesame oil, oyster-flavored sauce, hoisin sauce, and rice flour in small bowl or measuring cup; set aside.

    6. Heat 1 tablespoon oil in 12" skillet over high heat until just beginning to smoke.

    7. Add chicken and cook, stirring about once every 10 seconds until white, 30 to 40 seconds.

    8. Add cashews and chilies, stir into chicken, and continue cooking until chicken are almost completely opaque and cashews have darkened slightly, 30 to 40 seconds longer.

    9. Transfer chicken, cashews, and chilies to bowl; set aside.

    10. Return skillet to burner and reheat briefly, 15 to 30 seconds.

    11. Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper

    12. Cook stirring occasionally, until slightly softened, about 45 seconds.

    13. Clear center of pan, add garlic-ginger mixture into pan with spoon or spatula, and cook until fragrant, 10 to 15 seconds; stir into peppers until combined.

    14. Stir broth mixture to recombine and then add to skillet along with reserved chicken, cashews, and chilies; cook, sorting and scraping up browned bits on bottom of pan, until sauce has thickened to syrupy consistency, about 45 seconds.

    15. Stir in green onions; transfer to serving plate and serve immediately.

    Serves 2

    Silken Chicken

    Origin: China
    

    Ingredients 

    Directions 

    1. Preheat oven to 550°F.

    2. Put a shelf in the top third of the oven.

    3. Cut 3 diagonal slits across the top of each piece of chicken thighs, being careful not to cut all the way through and also not to go to the edge.

    4. Prick the chicken pieces with the sharp point of a small knife.

    5. Put them in a single layer in a large baking dish and rub both sides with the salt and lemon juice.

    6. Leave for 5 minutes.

    7. Meanwhile, combine the cream with the garam masala, cayenne, cumin seeds, paprika, garlic, and ginger in a bowl.

    8. Stir this mixture well

    9. Pour it over the chicken.

    10. Rub it into the meat and leave for 10 minutes.

    11. Lift the chicken pieces up (most of the marinade will cling to them) and place them down in a single layer in a shallow baking pan lined with aluminium foil.

    12. On top of each, sprinkle salt, black pepper, mint, and lemon juice.

    13. Put into the top third of the oven.

    14. Bake for 15 minutes or until the chicken is just white all the way through.

    15. Serve immediately, minted side up.

    Serves 2

    Easy Thai Chicken

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Preheat oven to 400°F.

    2. Make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl.

    3. Set aside.

    4. Melt butter in a large oven­proof skillet over medium-high heat.

    5. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.

    6. Stir in chili sauce mixture.

    7. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.

    8. Then broil for 2-3 minutes, or until caramelized and slightly charred.

    9. Serve immediately, garnished with peanuts and cilantro, if desired.

    Serves 2

    Satay Chicken Stir-Fry with Snow Peas and Cilantro

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, broth, sugar, and coconut milk.

    2. Cut the chicken into 1­inch­wide strips.

    3. Heat the oil in a large skillet over medium­-high heat.

    4. Add the chicken, chili, ginger, and garlic.

    5. Cook, stirring occasionally, until the chicken is golden, about 5 minutes.

    6. Add the snow peas and broccoli and cook until the vegetables are just tender, about 1 minute.

    7. Add the peanut sauce and cook until the mixture has thickened slightly and the chicken has cooked through, about 3 minutes.

    8. Garnish with the cilantro.

    9. Serve over cooked rice, if desired.

    Serves 2

    Thai Chicken

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Preheat oven to 400°F.

    2. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl? set aside.

    3. Melt oil in a large oven­proof skillet over medium-high heat.

    4. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.

    5. Stir in chili sauce mixture.

    6. Place into oven and roast until completely cooked through, reaching an internal temperature of 165°F, about 25-30 minutes.

    7. Then broil for 2-3 minutes, or until caramelized and slightly charred.

    8. Serve immediately, garnished with peanuts and cilantro, if desired.

    Serves 2

    Thai Chicken Sauté

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Toss chicken with rice flour and fish sauce.

    2. Heat 1 tablespoon oil in a large nonstick skillet over medium­-high heat.

    3. Add chicken to pan.

    4. Sauté 5 minutes.

    5. Remove chicken from pan.

    6. Heat remaining 1 teaspoon oil in pan.

    7. Add onion, garlic, and ginger to pan.

    8. Sauté 1 minute.

    9. Return chicken to pan.

    10. Cook 1 minute or until done.

    11. Stir in coconut milk, Sriracha, sugar, and lime juice.

    12. Cook 45 seconds or until thoroughly heated.

    13. Serve chicken mixture over rice with lime wedges.

    14. Sprinkle each serving with cilantro.

    Serves 2

    Thai Grilled Cornish Hens

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Pulse cilantro, garlic, sugar, pepper, coriander, salt, and fish sauce until paste.

    2. Rub hens all over with marinade

    3. Marinate for at least 6 hours or overnight.

    4. Heat grill with primary grill on high, (and second burner if burners).

    5. Place hens, skin side up on cooler burner for around skin is brown, about 30 to 35 minutes

    6. Flip hens skin side on hotter burner.

    Thai Lime Chicken

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Make the sauce by placing all sauce ingredients in a food processor.

    2. When cutting the lime leaves, be sure to discard any inedible stems.

    3. Process well to form a thick sauce or paste. Taste test for sweetness/sour balance, adding more sugar to taste.

    4. Set aside.

    5. Place 2 tablespoon oil in a wok or large frying pan and set over medium-high heat.

    6. Add the onions and chicken.

    7. Stir-fry 6-8 minutes, or until chicken is well cooked.

    8. When stir-frying, add a little white wine (1 Tbs at a time) whenever the wok/pan becomes too dry.

    9. Add the bell peppers, and Stir-fry another 2-3 minutes, or until the bell pepper pieces have softened slightly and are bright in color.

    10. Turn heat down to minimum.

    11. Now add the sauce, stirring well to incorporate.

    12. Do a taste test for salt and spice, adding more fish sauce if not salty enough, or more fresh chili (or chili sauce) if not spicy enough.

    13. Tilt onto a serving dish, or portion out onto individual plates.

    14. Add a generous topping of fresh basil.

    Serves 2


    Fish and Seafood

    Japanese Broiled Salmon with Green Onion

    Origin: Japan
    

    Ingredients 

    Directions 

    1. Take the salmon out of the refrigerator and sprinkle it generously with salt.

    2. Set aside for 10 minutes.

    3. Meanwhile, heat a large pan over high heat for 1-2 minutes.

    4. Then add the oil and let it heat up until almost smoking.

    5. Pat salmon dry and sear them in the pan. Do not crowd them, and let them sizzle for a good 2-4 minutes.

    6. Turn the salmon over and cook for 1-3 minutes on the other side.

    7. Remove the salmon to a warm plate,

    8. Then take the pan off the heat.

    9. Add the soy sauce, mirin and vinegar and start scraping off with a wooden spoon any bits stuck on the bottom of the pan.

    10. Return the pan to the heat and bring to a rapid boil.

    11. After a minute or so, turn off the heat and add the green onions.

    12. Swirl around to coat then pour over the salmon fillet s.

    Serves 2

    Japanese Broiled Mackerel

    Origin: Japan
    

    Ingredients 

    Directions 

    1. Rinse fillets, and pat dry with paper towels.

    2. In a medium bowl, mix together the soy sauce, mirin, sugar and Fresh ginger.

    3. Place fillets in to the marinade, and let stand for at least 20 minutes.

    4. Preheat oven broiler, or an outdoor grill for high heat.

    5. Broil the fillets, basting occasionally, until the fish flakes easily with a fork, about 5 to 8 minutes.

    Serves 2

    Japanese Grilled Tuna

    Origin: Japan
    

    Ingredients 

    Directions 

    1. At least 12 hours before grilling combine first 5 ingredients

    2. Marinate the tuna for 12 hours

    3. Drain fish reserving the marinade

    4. Grill until fish is cooked through, basting with oil about 10 minutes

    5. Meanwhile, heat the reserved marinade over medium-high and boil until reduced and thickened

    6. Remove from heat and pour into gravy boat

    7. Serve fish with sauce on the side

    Serves 2

    Kung Pao Shrimp

    Origin: China
    

    Ingredients 

    Directions 

    1. Toss shrimp with sherry and soy sauce in medium bowl;

    2. Marinate until shrimp have absorbed flavors, about 10 minutes.

    3. Mix garlic, ginger, and 1 tablespoon oil in small bowl; Set aside.

    4. Combine cashews and chilies in small bowl; set aside

    5. Mix chicken broth, vinegar, sesame oil, oyster-flavored sauce, hoisin sauce, and rice flour in small bowl or measuring cup; set aside.

    6. Heat 1 Tbs oil in 12" skillet over high heat until just beginning to smoke.

    7. Add shrimp and cook, stirring about once every 10 seconds until barely opaque, 30 to 40 seconds.

    8. Add cashews and chilies, stir into shrimp, and continue cooking until shrimp are almost completely opaque and cashews have darkened slightly, 30 to 40 seconds longer.

    9. Transfer shrimp, cashews, and chilies to bowl; set aside.

    10. Return skillet to burner and reheat briefly, 15 to 30 seconds.

    11. Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper

    12. Cook stirring occasionally, until slightly softened, about 45 seconds.

    13. Clear center of pan, add garlic-ginger mixture into pan with spoon or spatula, and cook until fragrant, 10 to 15 seconds; stir into peppers until combined.

    14. Stir broth mixture to recombine and then add to skillet along with reserved shrimp, cashews, and chilies.

    15. Cook, sorting and scraping up browned bits on bottom of pan, until sauce has thickened to syrupy consistency, about 45 seconds.

    16. Stir in green onions; transfer to serving plate and serve immediately.

    Serves 4

    Salmon with Tangy Thai Sauce

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Place all the ingredients except salmon in a saucepan over medium-high heat.

    2. Stir as you bring the sauce to a boil.

    3. Reduce heat to medium and allow to simmer for 10 minutes, uncovered. The sauce will gradually thicken

    4. When marinade/sauce has thickened, place in the refrigerator or freezer to cool for 5 minutes.

    5. Place salmon fillets in a flat-bottomed pan.

    6. Spoon 2 tablespoons of sauce over each fillet, 1 tablespoon per side per side,

    7. Marinate in the refrigerator 10 minutes or up to 24 hours.

    8. Place a frying pan or wok on medium-high heat, allowing it to warm up for at least 1 minute before adding the oil

    9. When pan is hot, add 1 tablespoon oil, lifting and turning the pan to distribute evenly.

    10. Now place fillets in the pan.

    11. Allow salmon to fry at least 2 minutes undisturbed before turning.

    12. Fry the fish 3-5 minutes per side, depending on the thickness of the fish.

    13. Arrange on a serving platter or plates.

    14. Spoon a little of the sauce over each fillet.

    15. Place the rest in a side dish and serve as a dipping sauce (it can be re-heated or served at room temperature).

    Serves 2

    Shrimp Pad Thai

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Prepare Noodles according to "Asian Noodles".

    2. Combine ketchup, sugar, fish sauce, and pepper in a small bowl.

    3. Heat 1 teaspoons oil in a large nonstick skillet over medium-high heat.

    4. Add shrimp; sauté 2 minutes or until shrimp are done.

    5. Remove shrimp from pan; keep warm.

    6. Heat 3 teaspoons oil in pan over medium- high heat.

    7. Add eggs.

    8. Cook 30 seconds or until soft-scrambled, stirring constantly.

    9. Add sprouts, green onions, and garlic.

    10. Cook 1 minute.

    11. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated.

    12. Sprinkle with peanuts.

    Serves 2

    Stir Fried Shrimp

    Origin: Thailand
    

    Broccoli can be used instead of asparagus.

    Ingredients 

    Directions 

    1. Combine Shrimp and salt in bowl.

    2. Let stand for 30 minutes at room temperature.

    3. Whisk sherry, soy sauce, chili paste and vinegar together in bowl

    4. Whisk 2 tablespoons of dry sherry and rice flour in a second bowl.

    5. Heat oil and garlic in skillet or wok over medium heat until garlic begins to brown, 3-4 minutes.

    6. Increase heat to high and add onion white parts and ginger.

    7. Cook for 1 minute.

    8. Add asparagus and green part Green Onions.

    9. Cover and cook for 2-4 minutes.

    10. Transfer vegetable mixture to bowl.

    11. Reduce heat to medium and add sherry-mixture and shrimp.

    12. Cook, stirring occasionally, until shrimp are just cooked through, about 3-5 minutes.

    13. whisk sherry-rice flour mixture and add to skillet.

    14. Cook, stirring constantly, until sauce is thickened, 1-2 minutes.

    15. Return vegetables to mixture

    16. Toss to mix and serve,

    Serves 2

    Thai Shrimp or Scallop Curry in Coconut Milk

    Origin: Thailand
    

    This curry dish uses fish sauce, curry paste, and light coconut milk.

    Ingredients 

    Directions 

    1. Heat the oil in a large skillet over high heat.

    2. Heat the curry paste in the oil about 30 seconds.

    3. Stir in the onion, peppers, peas, bamboo shoots, lemon zest, coconut milk, fish sauce, and lemon juice.

    4. Bring to a boil.

    5. Cook about 5 minutes.

    6. Add the shrimp or scallops and cook another 2 minutes or until shrimp just turns pink.

    7. Sprinkle cilantro over the dish; stir.

    8. Serve hot.

    Serves 2

    Shrimp Tempura

    Origin: Japan
    

    Be sure to use very cold water. Do not over mix the batter.

    Ingredients 

    Directions 

    1. Peel and devein shrimps.(leave the tails)

    2. Make some cuts in the stomach side of shrimps to prevent them to curl up when cooked.

    3. Dry shrimp with paper towels.

    4. Put flour and salt in a bowl

    5. Pour cold water over the flour and add an egg.

    6. Mix the batter lightly.

    7. Heat the oil to 350°F.

    8. Dip the shrimps in the batter.

    9. Deep-fry the shrimps for a few minutes

    Szechuan stir-fry

    Origin: China
    

    Ingredients 

    Directions 

    1. Make up marinade in bowl

    2. Rinse tuna under cold water

    3. Pat dry

    4. Cut into 1 inch cubes

    5. Marinate for 30 minutes

    6. Heat oil in wok over medium-high heat

    7. Add ginger, garlic and water and sauté for 30 seconds

    8. Add Cayenne, bamboo shoots, water chestnuts and snow peas

    9. Cover and simmer for 4 minutes

    10. Add marinaded tuna, sauce and green onions to pan and stir

    11. Sauté for about 3 minutes or until tuna turns just opaque

    12. Serve over rice

    You may substitute mako shark, shrimp or crawfish

    Serves 2

    Shrimp in Lobster Sauce

    Origin: China
    

    The somewhat confusing name for this dish does not mean as you might think, that there is lobster in the sauce. It indicates that the shrimp is made with the same sauce used to prepare Lobster Cantonese.

    Ingredients 

    Directions 

    1. Dissolve the Rice Flour in the Chicken Broth.

    2. Set Wok over high heat for 1 minute.

    3. Pour in 2 tablespoons of oil, swirl around pan and heat for 30 seconds.

    4. Drop in the shrimp and Stir-fry for about 1 minute or until shrimp turn pink.

    5. Stir in the wine

    6. Then remove shrimp mixture to warmed dish

    7. Add 2 tablespoons of oil to wok

    8. Add garlic and black beans

    9. Add pork and Stir-fry until the meat is no longer pink.

    10. Add soy sauce, fish sauce, sugar, pepper, Chicken broth Rice Flour and green onions

    11. Bring to the boil

    12. Add reserved shrimp

    13. Cook for 30 seconds and add beaten eggs in a slow stream, lifting the contents of the pan from all sides so that the eggs merge with all the ingredients without out any further cooking

    14. Transfer the entire contents to a heated serving dish.

    Serves 2


    Pork

    Mongolian Pork Stir-fry

    Origin: Mongolia
    

    Ingredients 

    Directions 

    1. Whisk together broth, sherry, soy sauce, chili sauce, brown sugar, Rice Flour, hoisin, sesame oil, and pepper flakes in a bowl.

    2. Add pork and let marinate 1O minutes.

    3. Heat oil in a wok or large skillet over high.

    4. Add pork, reserving marinade.

    5. Stir-fry pork until cooked through, 2-3 minutes;

    6. Transfer to a plate.

    7. Add asparagus and bell peppers to wok.

    8. Stir-fry 2-3 minutes.

    9. Add leeks, ginger, and garlic;

    10. Stir-fry until fragrant, 1 minute.

    11. Return pork to wok and stir in reserved marinade, scraping up any brown bits.

    12. Boil marinade until thickened, 2-3 minutes.

    13. Serve Stir-fry with noodles.

    Serves 2

    Mou Shu Pork

    Ingredients 

    Directions 

    1. Preheat oven to 325°F.

    2. Wrap wrappers in foil.

    3. Heat a large skillet over high heat until very hot.

    4. Add pork, onion, ginger, and garlic;

    5. cook and stir until pork is brown and onion is tender, about 5 minutes.

    6. Mix in bok choy, red bell pepper, and mushrooms;

    7. cook and stir until bell pepper is tender-crisp, about 5 minutes.

    8. Remove pan from heat.

    9. Place wrappers in oven for 8 minutes, or until warm.

    10. Meanwhile, return pan to high heat source, and mix in bean sprouts, sake, hoisin and soy sauces;

    11. cook and stir until bean sprouts are tender-crisp, about 5 minutes.

    12. Remove wrappers from oven.

    13. Divide pork mixture among wrappers, and roll up.

    14. Serve immediately.

    Serves 4

    Pork Lo Mein

    Origin: China
    

    Ingredients 

    Directions 

    1. About 1 hour before serving:

    2. Trim fat from pork tenderloin.

    3. Cut pork tenderloin crosswise into thin slices.

    4. In bowl, mix pork, oyster sauce, sherry, soy sauce, garlic and ginger root.

    5. In large saucepot, prepare linguine according to package directions.

    6. Heat wok and 2 tablespoon of oil.

    7. Cook bok choy and salt stirring quickly and frequently until tender-crisp;

    8. Remove to bowl.

    9. To oil remaining in wok add 1 tablespoon oil.

    10. Cook bamboo shoots, stirring frequently, until tender-crisp

    11. Remove to bowl.

    12. To oil remaining in wok add 1 tablespoon oil.

    13. Cook green onions, stirring frequently, until tender-crisp.

    14. Remove to bowl.

    15. To oil remaining in wok add 1 tablespoon oil.

    16. Cook mushrooms, stirring frequently, until moisture is gone.

    17. Remove to bowl.

    18. To oil remaining in wok add 1 tablespoon oil.

    19. Add pork mixture; cook, stirring, just until pork loses its pink color and is tender, about 5 minutes.

    20. Return bok choy, bamboo shoots, green onions and mushroom to wok; heat.

    21. Drain linguine.

    22. Return linguine to saucepot; add pork mixture; toss to mix well.

    Serves 2

    Soba Noodles with Pork, Snap Peas, and Radishes

    Origin: Korea
    

    Ingredients 

    Directions 

    1. Cook soba noodles according to package directions.

    2. Add sugar snap peas during last 1 minute of cooking.

    3. Drain.

    4. Combine lime juice, soy sauce, sesame oil, chilli sauce, and salt in a large bowl.

    5. Heat oil in pan.

    6. Stir fry garlic until softened.

    7. Add noodle mixture,

    8. Stir fry until warmed.

    9. Add sauce mix.

    10. Stir fry for 1 minute.

    11. Add radishes, mint, and chopped pork slices;

    12. Toss gently to combine.

    13. Stir fry for 1 minute.

    14. Serve.

    Serves 2

    Sweet and Sour Pork

    Origin: China
    

    Ingredients 

    Directions 

    1. In a small saucepan of boiling water, parboil the carrots for 1 minute.

    2. Add the green pepper to the same water.

    3. As soon as it comes back to a boil, drain the vegetables and rinse in cold water to stop cooking.

    4. Add the pineapple to the vegetables and set aside.

    5. Combine the flour, ¼ cup Rice Flour, baking powder, egg mixture, and oil in a mixing bowl

    6. Beat with a wooden spoon until the mixture is a smooth paste. Set aside.

    7. In another bowl, stir the pork, rice wine, salt, and pepper together. Set aside.

    8. In a wok or Stir-fry pan, heat 2 inch of oil to a temperature of 375°F.

    9. Dip the marinated cubes of pork into the batter to coat completely.

    10. Carefully drop the pork into the hot oil, one piece at a time.

    11. Deep-fry until light golden brown.

    12. Remove with a wire skimmer, spread out on paper towels, and let cool.

    13. Reserve the oil in the pan.(You may deep-fry the pork to this point in advance and keep it in the refrigerator for a few days or in the freezer. The oil may be strained and kept for a day or two; otherwise use Fresh oil for the second frying.)

    14. Make the Seasoning Sauce only when ready to proceed with the second frying.

    15. While preparing the sauce, reheat the deep-fry oil to 400°F. for a second frying.

    16. Add all the pork to the oil and fry until the pieces are heated and crisped. (frozen or refrigerated pork should be brought to room temperature before being cooked).

    17. Remove with a wire skimmer and drain on paper towels.

    18. 1f not ready to serve the dish immediately, you can keep the sauce warm on the stove and the pork warm in a 325°F. oven for 10 minutes, no longer.

    19. Put together just before serving.

    20. Put the pork in a deep plate and pour the Seasoning Sauce over.

    Sweet and Sour Sauce 

    Ingredients 

    Directions 

    1. Combine the sugar, ketchup, soy sauce, rice wine, vinegar and salt in saucepan.

    2. When the liquid comes back to a boil, stir in the rice flour solution.

    3. Cook until the sauce thickens.

    4. Add the parboiled vegetables and the pineapple to the sauce,

    Serves 2

    Thai Pork Lettuce Wraps

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Place pork chunks on large plate in single layer.

    2. Freeze meat until firm and starting to harden around edges but still pliable, 15 to 20 minutes.

    3. Place half of meat in food processor and pulse until coarsely chopped, 5 to 6 1-second pulses.

    4. Transfer tablespoon fish sauce into ground meat and marinate, refrigerated, 15 minutes.

    5. Bring broth to simmer in 12" nonstick skillet over medium-high heat.

    6. Add pork and cook, stirring frequently, until about half of pork is no longer pink, about 2 minutes.

    7. Sprinkle 1 teaspoon rice powder over pork; continue to cook, stirring constantly, until remaining pork is no longer pink, 1 to 1½ minutes longer.

    8. Transfer pork to large bowl; let cool 10 minutes.

    9. Add remaining tablespoon fish sauce, remaining 2 tsp rice powder, shallots, lime juice, sugar, Cayenne, mint, and cilantro to pork; toss to combine.

    10. Serve with lettuce leaves.

    Serves 4


    Egg or Spring Rolls and Dumplings

    Chinese Pork Dumplings

    Origin: China
    

    Ingredients 

    Directions 

      Dough

    1. Place flour in food processor

    2. With processor running, add boiling water

    3. Continue to process until dough forms ball and clears sides of bowl, 30 to 45 seconds longer.

    4. Transfer to counter and knead until smooth, 2 to 3 minutes.

    5. Wrap dough in plastic wrap and let rest for 30 minutes.

      Filling

    6. While dough rests, scrape any excess dough from now empty processor bowl and blade.

    7. Pulse cabbage in processor until finely chopped, 8 to 10 pulses.

    8. Transfer cabbage to medium bowl and stir in ½ teaspoon salt.

    9. Let sit for 10 minutes.

    10. Using your hands, squeeze excess moisture from cabbage.

    11. Transfer cabbage to small bowl and set aside.

    12. Pulse pork, soy sauce, sesame oil, 1 tablespoon oil, rice wine, hoisin, ginger, pepper, and ½ teaspoon salt in now empty food processor until blended and slightly sticky, about 10 pulses.

    13. Scatter cabbage over pork mixture.

    14. Add squeeze onions and pulse until vegetables are evenly distributed, about 8 pulses.

    15. Transfer pork mixture to small bowl and, using rubber spatula, smooth surface.

    16. Cover with plastic and refrigerate.

    17. Line 2 rimmed baking sheets with parchment paper.

    18. Dust lightly with flour and set aside.

    19. Unwrap dough and transfer to counter.

    20. Roll dough into 12-inch cylinder and cut cylinder into 4 equal pieces.

    21. Set 3 pieces aside and cover with plastic.

    22. Roll remaining piece into 8-inch cylinder.

    23. Cut cylinder in half

    24. Cut each half into 5 equal pieces.

    25. Place dough pieces on 1 cut side on lightly floured counter and lightly dust with flour.

    26. Using palm of your hand, press each dough piece into 2-inch disk.

    27. Cover disks with damp towel.

    28. Roll 1 disk into 3½-inch round (wrappers need not be perfectly round) and re-cover disk with damp towel.

    29. Repeat with, remaining disks. (Do not overlap disks.)

    30. Using rubber spatula, mark filling with cross to divide into 4 equal portions .

    31. Transfer 1 portion to small bowl and refrigerate remaining filling.

    32. Working with 1 wrapper at a time (keep remaining wrappers covered ), place scant 1 tablespoon filling in center of wrapper.

    33. Brush away any flour clinging to surface of wrapper.

    34. Lift side of wrapper closest to you and side firmest away and pinch together to form 1½-inch-wide seam in center of dumpling. Dumpling will have rectangular shape with rounded open ends.

    35. Lift left corner furthest away from you and b1ing to center of seam. Pinch to seal. Pinch together remaining dough on left side to seal.

    36. Repeat pinching on right side.

    37. Gently press dumpling into crescent shape and transfer to prepared sheet.

    38. Repeat with remaining wrappers and filling in bowl.

    39. Repeat dumpling-making process with remaining 3 pieces of dough and remaining 3 portions filling.

      Pan Frying

    40. Brush 12 -inch nonstick skillet with tablespoon oil.

    41. Evenly space 16 Dumplings, flat sides down, around edge of skillet and place four in center.

    42. Cook over medium heat until bottoms begin torn spotty brown, 3 to 4 minutes.

    43. Carefully turn and lightly brown the other side, 2 to 3 Minutes

    44. Off heat, carefully add ½ cup water (water will sputter).

    45. Return skillet to heat and bring water to boil.

    46. Cover and reduce heat to medium-low.

    47. Cook for 3 minutes.

    48. Uncover, increase heat to medium-high, and cook until water has evaporated and bottoms of dumplings are crispy and browned, 1 to 3 minutes.

    49. Transfer dumplings to platter, crispy sides up.

    Makes 40 dumplings

    Chinese Egg Rolls

    Origin: China
    

    Ingredients 

    Directions 

    1. Boil cabbage and celery until very tender

    2. Drain and squeeze out excess water.

    3. Shred very fine and set aside in breezy spot to drain further

    4. Shred water chestnuts, shrimp, chicken, pork, and bamboo shoots

    5. Mix all ingredients except egg together

    6. Beat egg

    7. Roll mixture in egg roll wrappers.

    8. Seal edges with beaten egg.

    9. Heat oil in a cast iron pan until it bubbles a bit on top

    10. Add 3 or 4 egg rolls at a time to the oil and fry for 2 minutes on each side.

    11. Drain on a paper towel and serve immediately with duck sauce or Chinese mustard.

    Indonesian Spring Rolls

    Origin: Indonesia
    

    Ingredients 

    Directions 

    1. Heat oil in wok over medium heat.

    2. Add shallots, ginger & garlic.

    3. Stir-fry for around 3 minutes.

    4. Add chicken and sweet chili sauce and continue cooking until mince is cooked through – around 3-4 minutes.

    5. Season to taste.

    6. Transfer to a bowl.

    7. Add a little more oil, cabbage, bean sprouts, carrot, shallot, green onion, ginger, garlic, and chilli garlic sauce to the wok.

    8. Stir-fry until vegetables wilt

    9. Add 1 tablespoon water and prawns, cook until cooked around 2 minutes.

    10. Return chicken mix to wok, season to taste and heat through, around 2 minutes.

    11. Transfer to strainer over bowl and cool completely.

    12. Lay wrapper on a work surface.

    13. Place 2 tablespoon. of filling on one corner and roll to completely enclose filling, folding in sides.

    14. Brush edge of wrapper with egg white and seal.

    15. Repeat with remaining mixture and wrappers.

    16. Heat oil in deep saucepan or deep fryer to 325°F.

    17. Deep-fry spring rolls in batches, turning occasionally, until golden and crisp around 3 minutes.

    18. Drain on paper towel.

    19. Serve hot with sauces such as sweet chili sauce.

    Makes about 10

    Vietnamese Fresh Spring Rolls

    Origin: Vietnam
    

    Ingredients 

    Directions 

    1. Bring a medium saucepan of water to boil.

    2. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

    3. Fill a large bowl with warm water.

    4. Dip one wrapper into the hot water for 1 second to soften.

    5. Lay wrapper flat.

    6. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side.

    7. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce.

    8. Repeat with remaining ingredients.

    9. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

    10. In another small bowl, mix the hoisin sauce and peanuts.

    11. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

    Make 8 rolls


    Noodles

    See "Asian Noodles"

    Bean Thread Noodles

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Prepare Bean Thread according to "Asian Noodles".

    2. Put oil in wok and heat until hot.

    3. Stir fry onion and garlic for 30 seconds.

    4. Add well drained bean threads.

    5. Stir fry until slightly brown.

    6. Serve

    Serves 2

    Noodles with Ginger and Green Onions

    Origin: China
    

    Ingredients 

    Directions 

    1. Prepare Noodles according to "Asian Noodles".

    2. Step 1

    3. Cook the noodles by adding the noodles to boiling salted water for 1 minute or until "al dente"

    4. Stir with chopsticks while cooking to loosen

    5. Remove and rinse twice with cold water

    6. Drain well and set aside

    7. Step 2

    8. Heat wok over high heat

    9. Add the oil and coat wok

    10. When white smoke appears, add the ginger

    11. Cook for 1 minute

    12. Add the noodles

    13. Cook for 1 minute

    14. Add the green onions

    15. Cook for 1 minute

    16. Add the sauce

    17. Mix well until all the noodles are coated

    18. Turn off heat and turn out in to preheated platter

    Sauce 

    Ingredients 

    Directions 

    1. Mix the all ingredients in a small bowl

    Serves 2

    Pad Thai

    Origin: Thailand
    

    A favorite Thai Stir-fry noodle dish

    Ingredients 

    Directions 

    1. Heat 3 tablespoons of oil in a wok or frying pan on high and cook chicken or shrimp for 3-4 minutes.

    2. Remove chicken into a small bowl.

    3. Add the "Pad Thai Noodles".

    4. Add cooked chicken back and fry for 2-3 minutes.

    5. Move the noodle and meat mixture to one side of the pan

    6. Crack an egg on the other side.

    7. Scramble the egg with a wooden spoon and cook for 30 seconds.

    8. Add carrots, green onions, and sprouts and cook for one more minute frying everything together.

    9. Test the firmness of the noodle.

    10. 1f the noodle is too firm, fry for an additional minute.

    11. 1f your noodles need more flavor, add another tablespoon of sauce and fry another half minute.

    12. Remove from heat and serve.

    13. Garnish with cilantro, toasted peanuts, and a wedge of lime.

    Serves 2

    Pad Thai Noodles

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Prepare Noodles according to "Asian Noodles".

    2. Heat 3 tablespoons of oil in a wok or frying pan on high.

    3. Add garlic and red onions to the hot pan and Stir-fry for 1 minute stirring the garlic mixture so it will not burn.

    4. Add noodles and stir for 1 minute.

    5. Add 3-4 tablespoons Pad Thai sauce continually stirring noodle mixture until well coated with sauce.

    Pad Thai Sauce 

    Origin: Thailand
    

    This is the base for Pad Thai but can be for any noodles.

    Ingredients 

    Directions 

    1. Heat a small pan on medium-low and add fish sauce, palm sugar, tamarind concentrate, and garlic.

    2. Cook sauce until palm sugar has completely dissolve.

    3. At this point, you will want to taste the sauce and tweak the sweetness or hotness.

    4. To make it more spicy add a little Thai chili sauce.

    5. Remove from heat.

    6. Allow to cool 10 minutes before storing it in a jar or plastic container.

    Serves 2

    Singapore Noodles

    Origin: China
    

    These are not from Singapore but often are featured in Cantonese cuisine. The use of curry derives from the Malay Peninsula and Singapore.

    Ingredients 

    Directions 

    1. Step 1

    2. Prepare Noodles according to "Asian Noodles"

    3. Stir with chopsticks while cooking to loosen

    4. Remove and rinse twice with cold water

    5. Drain well and set aside

    6. Step 2

    7. Heat wok over high heat

    8. Add 1 tablespoon of the oil and coat wok

    9. When white smoke appears, add the ginger

    10. Cook for 30 seconds

    11. Add the vegetables and Stir-fry for 2 minutes

    12. Remove vegetables and set aside

    13. Remove wok from stove and clean

    14. Step 3

    15. Heat wok over high heat

    16. Add 1 tablespoon of the oil and coat wok

    17. When white smoke appears, add the garlic

    18. When the garlic turns brown, add the shrimp

    19. Cook for 20 seconds

    20. Add the pork

    21. Cook for 30 seconds

    22. Add the oyster sauce and mix well

    23. Add the curry sauce and stir together

    24. Turn off heat and reserve shrimp, pork and curry mixture

    25. Remove wok from stove and clean

    26. Step 4

    27. Heat wok over high heat

    28. Add 1 tablespoon of the oil and coat wok

    29. When white smoke appears, add the noodles allowing them to slide over the spatula in to wok, thereby avoiding having them splatter in the hot oil

    30. Use chopsticks to toss noodles and loosen them

    31. 1f noodles start to burn, lower heat

    32. Cook for 5 minutes

    33. Add the shrimp, pork and curry mixture and combine well

    34. Add the reserved vegetables and combine well

    35. Turn off heat and turn out in to preheated platter

    Curry Sauce 

    Ingredients 

    Directions 

    1. Mix the all ingredients in a small saucepan

    2. Heat gently and simmer for 10 minutes

    Serves 2

    Stir-fry Glass Noodles

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Prepare Noodles according to "Asian Noodles".

    2. Drain well, shaking off any excess water.

    3. Cut the glass noodles into 4 inch lengths.

    4. In a large nonstick skillet, heat the oil with the sesame oil.

    5. Add the snap peas, carrots, red pepper, red onion, and green onions.

    6. Season with salt and pepper.

    7. Stir-fry the vegetables over high heat until lightly browned in spots but still tender-crisp, about 3 minutes.

    8. Add the soaked glass noodles to the skillet and Stir-fry over high heat until softened, about 2 minutes.

    9. Add the rice vinegar and orange juice and continue stir-frying until the glass noodles are translucent, about 2 minutes.

    10. Transfer the noodle Stir-fry to plates and serve hot.

    Serves 2


    Salads

    Thai Larb Lettuce Wraps

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Make sauce by combining lime juice, fish sauce, sugar, chilies and water.

    2. In a skillet, heat 1 tablespoon of oil.

    3. Add garlic

    4. Cook until brown, about 1 minute.

    5. Add sugar

    6. Cook for about 20 seconds

    7. Add pork

    8. Cook until no pink remains, about 3 minutes

    9. Add fish sauce.

    10. Stir in chiles, onion, and herbs

    11. Serve on Boston lettuce leaves with sauce.

    Serves 2


    Soups

    Hot and Sour Soup

    Origin: China
    

    Ingredients 

    Directions 

    1. In a small bowl, cover the mushrooms and elephant ears with warm water and let them soak for 30 minutes.

    2. Shred the pork into small slices.

    3. Drain and shred the mushrooms and the elephant ears very fine

    4. Rinse and slice the bean curd into small pieces

    5. Mix the rice flour and water

    6. Add the white pepper and the vinegar to the Rice Flour mixture

    7. Put the chicken broth, salt, soy sauce, mushroom, elephant ears, bamboo shoots, chilies, and the pork into a heavy 3 qt saucepan.

    8. Bring to a boil and simmer for 3 minutes

    9. Add the bean curd to the broth and bring to the boil

    10. Stir the rice flour mixture and add to the soup

    11. Stir the soup and add the beaten egg stirring all the time.

    12. Remove from the heat

    13. Remove the chilies and add the sesame-seed oil stirring

    14. Sprinkle the green onion/chives on top and serve hot.

    Japanese Soup

    Origin: Japan
    

    Ingredients 

    Directions 

    1. Bring chicken broth to boil.

    2. Add onions mushrooms chives and soy sauce.

    3. Simmer for 5 minutes.

    4. Serve hot.

    Serves 2


    Sauces

    Tare (Soy Basting Sauce)

    Origin: Japan
    

    Use for dipping or basting Yakotori

    Ingredients 

    Directions 

    1. Place a fine-mesh sieve over a small bowl.

    2. Bring all ingredients to a boil in a small heavy saucepan, stirring until sugar dissolves.

    3. Reduce heat to medium-low and simmer until reduced to a generous ½ cup, about 20 minutes.

    4. Strain sauce, discarding solids in sieve.

    5. Let cool.

    6. Can be made 2 weeks ahead and store airtight in refrigerator.

    Teriyaki Sauce

    Origin: Japan
    

    Ingredients 

    Directions 

    1. Whisk sugar, soy sauce, mirin, vinegar, water, rice flour, and pepper in a bowl.

    Makes about 1 cup

    Thai Dipping Sauce

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Bring vinegar to boil in small saucepan.

    2. Add sugar and stir to dissolve.

    3. Reduce heat to medium-low .

    4. Simmer until thickened, about 5 minutes.

    5. Remove from heat and let cool.

    6. Add chiles, garlic, and salt.

    7. Stir until combined.

    8. Transfer to airtight container and refrigerate until needed.

    Vegetables

    Bok Choi

    Origin: China
    

    Ingredients 

    Directions 

    1. Put oil in wok.

    2. Heat until just smoking

    3. Add garlic and cook for 30 seconds

    4. Add bok choi leaves.

    5. Stir-fry for 1 minute.

    6. Add the rest of the ingredients

    7. Stir until sauce is thickened.

    Serves 2

    Bok Choy with Radishes

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Heat oil in a wok over high.

    2. Add bok choy, jalapeño, and garlic and Stir-fry until bok choy wilts, 3 minutes.

    3. Stir in radishes.

    4. Cook 1 minute more.

    5. Season with salt.

    Serves 2

    Roasted Thai Curry Cauliflower

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Heat oven to 400 degrees F.

    2. Add cauliflower florets to a baking sheet then toss with olive oil, salt, and a few grinds of pepper.

    3. Bake 35 to 40 minutes until the edges turn golden brown, tossing halfway through roasting.

    4. Combine 1 teaspoon of the Thai red curry paste with coconut milk in a small saucepan over high heat.

    5. Bring to a simmer then taste.

    6. Adjust with more red curry pasta as needed.

    7. When roasted, pour the red curry coconut milk over the cauliflower and toss.

    8. The cauliflower will absorb the curried milk.

    9. Serve with a sprinkle of sliced almonds on top.

    Serves 4

    Steamed Japanese Eggplant with Spicy Green Onion Ginger Sauce

    Origin: Japan
    

    Ingredients 

    Directions 

    1. Steam eggplant, covered, 5-8 minutes or until tender-crisp.

    2. Combine remaining ingredients in a small bowl; stir well.

    3. Divide eggplant sticks evenly among plates.

    4. Drizzle with the sauce.

    5. Garnish with cilantro leaves, if desired.

    Serves 2

    Stir-fry Bean Sprouts

    Origin: China
    

    Ingredients 

    Directions 

    1. Wash and drain the bean sprouts, trimming the ends if desired.

    2. Add oil to a heated wok or heavy skillet.

    3. When oil is ready, add the bean sprouts and Stir-fry briefly.

    4. Add the soy sauce, fish sauce, and sugar.

    5. Stir-fry another few seconds

    6. Add the sesame oil.

    7. Serve

    Szechuan Green Beans

    Origin: China
    

    Ingredients 

    Directions 

    1. Wash the longbeans, drain thoroughly, and trim the tops and bottoms.

    2. Cut the longbeans on the diagonal into slices approximately 2 inch long.

    3. Chop the garlic, ginger and white part of the green onions.

    4. Heat 1 tablespoon oil over medium heat.

    5. Add the longbeans and Stir-fry until they start to shrivel or "pucker" and turn brown (5-7 minutes).

    6. Remove the long beans and drain in a colander or on paper towels.

    7. Heat 1 tablespoon oil in the wok on high heat.

    8. Add the garlic, ginger and green onions.

    9. Stir-fry for a few seconds,

    10. Add the chili sauce and Stir-fry for a few more seconds until aromatic.

    11. Add the longbeans and the remaining ingredients.

    12. Mix together and serve.

    Serves 2

    Thai Vegetables

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Heat oil in heavy large skillet over high heat.

    2. Add ginger and garlic

    3. Sauté 20 seconds.

    4. Add bell pepper and mushrooms

    5. Sauté until pepper is tender-crisp, about 3 minutes.

    6. Add green onions and bok choy

    7. Sauté until just wilted, about 2 minutes.

    8. Season with salt and pepper.

    Serves 3


    Pasta, Rice and Side Dishes


    Accompaniments

    Yorkshire Pudding

    Origin: England
    

    This is very traditional English dish that can be served with Roast Beef. In 1737, a recipe for "A Dripping Pudding" was published in "The Whole Duty of a Woman" Eight years later a similar recipe was reproduced by Hannah Glasse under the name of "Yorkshire Pudding"

    Ingredients 

    Directions 

    1. Preheat oven to 425°F.

    2. Sift the flour into bowl

    3. Make a well in the center and break the egg into it

    4. Beat the flour and egg

    5. Gradually incorporate milk, water, salt and pepper

    6. Set aside

    7. Put a small amount of fat in a 7X7 inch ovenproof dish.

    8. Put dish in oven.

    9. When fat is bubbling, beat mixture again and then pour into heated dish.

    10. Cook for about 30 minutes.

    Couscous

    Basic Couscous

    Origin: Morocco
    

    Ingredients 

    Directions 

    1. In a saucepan, bring broth and oil to a boil.

    2. Add salt and stir.

    3. Add couscous and remove from heat and allow to sit for about 5 minutes. Couscous should be light and fluffy.

    4. Be sure to allow the couscous to absorb the water.

    Serves 2

    Greek Couscous

    Origin: Greece
    

    Ingredients 

    Directions 

    1. Pour the chicken broth and water into saucepan.

    2. Stir in garlic and bring to boil.

    3. Stir in couscous.

    4. Cover pan and remove from heat.

    5. Allow to stand until all water is absorbed, about 5 minutes

    6. Fluff with fork.

    7. Allow to cool.

    8. Toss the couscous, tomatoes, olives, feta cheese and garbanzo beans.

    9. Mix the oregano, pepper, white wine vinegar and lemon juice in bowl

    10. Pour over couscous and toss.

    Serves 2

    Israeli Couscous

    Origin: Israel
    

    Ingredients 

    Directions 

    1. Heat oil in saucepan.

    2. Add couscous and pistachios.

    3. Cook, stirring until toasted and golden-brown. about 7 minutes

    4. Add water

    5. Season with salt and pepper

    6. Bring to boil, cover.

    7. Simmer until liquid is absorbed, about 10 minutes

    8. Remove lid

    9. Add apricots and Green Onions.

    10. Season to taste.

    11. Serve

    Serves 2

    Moroccan Couscous

    Origin: Morocco
    

    Ingredients 

    Directions 

    1. Toast almonds by preheating oven to 350°F.

    2. Put almonds in to a shallow baking pan, stirring once, until golden, about 10 minutes.

    3. Combine water, dates, apricots, cardamom, cinnamon, and ginger in a medium saucepan.

    4. Cover and bring to a boil.

    5. Add couscous and stir well.

    6. Cover and remove from heat.

    7. Let stand 5 minutes, then fluff.

    8. Stir in almonds.

    9. Serve immediately.

    Serves 2


    Orzo

    Creamy Orzo

    Origin: America
    

    Ingredients 

    Directions 

    1. Bring broth to a boil in a small saucepan;

    2. stir in orzo.

    3. Return liquid to a boil.

    4. Cook orzo, uncovered, stirring occasionally, until the liquid is absorbed, 9 minutes.

    5. Remove saucepan from heat.

    6. Stir tomatoes and feta into orzo, mixing until feta melts slightly.

    7. Season orzo mixture with salt and pepper.

    Serves 2

    Orzotto

    Origin: America
    

    This is one of Ray's own. If serving with fish, skip the red wine and increase chicken broth to 1 cup.

    Ingredients 

    Directions 

    1. Preheat oven to 350°F.

    2. Sauté Shallots in 1 tablespoon Olive Oil until soft

    3. Add chopped garlic and sauté for 1 minute

    4. Add mushrooms and sauté for 1 minute

    5. Add orzo and 2 tablespoons Olive Oil

    6. Sauté orzo until golden brown

    7. Add red wine and sauté until wine is absorbed

    8. Add chicken broth, salt, basil and good grind of pepper

    9. Put in oven for about 10 minutes stirring occasionally until broth is absorbed

    10. Serve immediately

    Serves 2

    Rice Cooker Orzo

    Origin: America
    

    We have found that cooking orzo in a rice cooker works well.

    Ingredients 

    Directions 

    1. Fill cooker base to highest water level

    2. Cook for 45 minutes

    Serves 2


    Pasta and Sauces

    Alfredo Sauce

    Origin: Italy
    

    Ingredients 

    Directions 

    1. Heat oil in small saucepan.

    2. Add cream stirring until well blended.

    3. Add cheese, garlic, chili sauce, and herbs slowly, stirring constantly until desired consistency is obtained.

    4. Remove from heat.

    5. Add ground black pepper.

    6. Stir until smooth.

    Basmati Rice

    Origin: India
    

    Wash the rice!

    Ingredients 

    Directions 

    1. Place the rice in a large bowl and fill with fresh, room temperature water.

    2. Swirl rice:, the water will go cloudy.

    3. Pour off the water, taking care not to lose any rice.

    4. Repeat this washing process until the water runs clear. Usually, this takes 3 or 4 changes of water.

    5. Fill up the bowl 1 more time and let the rice soak for 30 minutes.

    6. At the end of 30 minutes, drain the rice.

    7. Fill a medium saucepan with 1 cup water, add a pinch of salt, and bring to a boil.

    8. Add the rice, stir, and wait until the water comes back to a full boil.

    9. When it does, turn the heat down as low as it can go, and then cover.

    10. Cook for 15 minutes.

    11. At the end of 15 minutes, turn off the heat.

    12. Let the rice sit for 5 minutes.

    13. Fluff with a fork.

    Serves 2

    Cajun Chicken Pasta

    Origin: America
    

    Ingredients 

    Directions 

    1. Sauté vegetables in Olive Oil until soft.

    2. Add garlic, butter, Heavy Cream, salt & spice.

    3. Reduce until thick.

    4. Add blackened chicken breast, cubed,

    5. Add pasta.

    6. Top with parmesan cheese and serve.

    Serves 2

    Cajun Rice and Beans

    Origin: America
    

    Ingredients 

    Directions 

    1. Melt butter in a large pot over medium heat.

    2. Add onions, garlic and celery, cook until softened.

    3. Cut sausage into rounds and brown in pot with butter and onions.

    4. Sauté for 15 minutes.

    5. Add chicken broth, stewed tomatoes and rice.

    6. Cover and simmer for 30 minutes.

    7. Add Cajun seasoning and Worcestershire sauce

    8. Cover and simmer until liquid is absorbed and rice is tender.

    9. Add drained beans and cook over low heat an additional 30 minutes.

    Serves 2

    Cilantro-Lime Rice

    Origin: Cuba
    

    Ingredients 

    Directions 

    1. Add rice, water, oil and salt in rice cooker.

    2. Stir to combine.

    3. Cook for 45 minutes or until cooked.

    4. Add lime juice and cilantro.

    5. Stir to combine.

    6. Serve

    Serves 2

    Coconut Brown Rice

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Rub the oil over the bottom of a regular-sized pot (you will also need a tight-fitting lid).

    2. Add the rice, coconut milk, water, salt, and shredded coconut.

    3. Stir and set over high heat. Bring to a bubbling.

    4. Immediately reduce heat to simmer and cover tightly with a lid.

    5. Allow to cook for 1 hour, or until the coconut-water has been absorbed by the rice.

    6. When all (or nearly all) of the coconut-water is gone,

    7. Turn off the heat, but leave the pot on the burner (covered).

    8. Allow the rice to sit for another 5-10 minutes.

    Serves 2

    Creamy Cajun Shrimp Pasta

    Origin: America
    

    Ingredients 

    Directions 

    1. Stir together and coat the shrimp in cajun seasoning.

    2. Cook linguini until al-dente, about 12 minutes.

    3. In a large fry pan over medium heat, heat the olive oil

    4. Add the red pepper and minced garlic and sauté for 3 minutes.

    5. Reduce heat to medium-low and add the cream, parmesan cheese, basil, and pepper and simmer for about 7 minutes.

    6. Add seasoned shrimp.

    7. Cook for about 3 minutes until shrimp is pink, Do not overcook shrimp.

    8. Toss in the cooked pasta and stir to coat.

    Serves 2

    Linguine with Greens, Yogurt and Blue Cheese

    Origin: America
    

    Ingredients 

    Directions 

    1. Cook Pasta

    2. Drain reserving 1 cup of cooking liquid.

    3. Sauté greens and green garlic in Olive Oil until soft.

    4. Add pasta, garlic, yogurt, blue cheese and salt.

    5. Add reserved cooking liquid to moisten

    6. Reduce until thick.

    Serves 2

    Pasta a'la Raymond

    Origin: America
    

    Ray made this after having had a similar dish at a Italian dinner.

    Ingredients 

    Directions 

    1. Meanwhile sweat cook leek and garlic in butter over low heat for 10 minutes.

    2. Add cheese and Heavy Cream.

    3. Cook until cheese is melted.

    4. Add peas and cooked pasta.

    5. Warm through and serve.

    Serves 2

    Parmesan Sauce

    Origin: Italy
    

    Ingredients 

    Directions 

    1. In a saucepan, cook onion and garlic in oil until tender

    2. Add tomato sauce, tomato paste, broth, brown sugar, parsley, salt, pepper, oregano, bay leaf and half the cheese

    3. Heat to boiling over high heat

    4. Reduce heat to medium-low and simmer for 30 minutes

    Pasta with Olive Oil and Garlic

    Origin: Italy
    

    Ingredients 

    Directions 

    1. Cook the pasta.

    2. Heat the oil in a large saucepan over medium heat.

    3. Add the garlic and cook, stirring, for 30 seconds, making sure it doesn't brown.

    4. Add the basil and cooked for 30 seconds

    5. Toss with the cooked pasta.

    6. Top with Parmesan cheese.

    7. Serve.

    Serves 2

    Pineapple Fried Rice

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Soak rice in Fresh water for at least 1 hour, drain.

    2. Combine first 4 ingredients in a rice cooker and cook until rice is tender and liquid is absorbed.

    3. Place sesame oil and olive oil in a large skillet over medium-high heat.

    4. Add bell pepper and onion, and sauté 2-3 minutes or until tender, stirring often.

    5. Add pineapple; cook 3 more minutes.

    6. Stir in rice.

    7. Add soy sauce, and cook 3 to 4 minutes or until thoroughly heated.

    8. Fold in remaining ingredients.

    Serves 2

    Rice Cooker Rice

    Origin: America
    

    We have found that cooking rice in a rice cooker works well and enables one to time meals.

    Ingredients 

    Directions 

    1. Fill cooker base to highest water level

    2. Cook for 45 minutes

    Spanish Rice

    Origin: Spain
    

    Ingredients 

    Directions 

    1. In a large skillet, combine oil, rice, onion, garlic, and green pepper until the rice is a light brown color.

    2. Remove skillet from stove.

    3. Mix tomatoes into the mixture.

    4. Pour in broth (it should cover the entire mixture; use more water if necessary).

    5. Return the skillet to the stovetop and bring the mixture to a full boil

    6. Add saffron, salt and pepper to taste.

    7. When the mixture begins to boil, cover the skillet, and reduce heat to a simmer

    8. Cook 12 to 15 minutes and never, never, remove the cover.

    9. Turn stove off and let stand for another 12 to 15 minutes. DO NOT remove cover until the final 15 minutes has elapsed!

    Serves 2


    Pickles and Preserves


    Pickles

    Cornichons

    Origin: France
    

    Cornichons are small tarragon flavored pickled gherkins. They can be brought in specialty stores and are expensive. These are a good cheap substitute.

    Ingredients 

    Directions 

    1. Open jar of pickles and drain off all liquid

    2. Put teaspoon of dried tarragon and chilies in jar

    3. Top up jar with tarragon vinegar

    4. Replace lid and store for at least one month before using

    English Pickled Onions

    Origin: England
    
    These are very sour but are the closest that we can come to the English ones.

    Ingredients 

    Directions 

    1. Make up brine with salt and water.

    2. Cover onions with boiling water and let stand for 2 minutes.

    3. Drain onions (this helps in peeling onions).

    4. Peel onions.

    5. Soak in the brine in the refrigerator for 24 hours.

    6. Bring vinegar and spices to boil and pour over drained and rinsed onions.

    7. Keep in refrigerator for 3 to 4 days before serving.

    Pickled Baby Beets

    Origin: England
    

    Ingredients 

    Directions 

    1. Wash young beetroots carefully. Do not break the skins.

    2. Put them in a saucepan.

    3. Measure water into the pan and for every 2 pints of water add 1 tablespoon vinegar and 1 teaspoon salt.

    4. Boil the beets for 30 minutes or until tender.

    5. Prepare clean, dry, wide-necked jars with vinegar-proof lids.

    6. Dip cooked beets in cold water. It will make them easier to handle.

    7. Rub off the skin and grade them into sizes. Slice into ¼ inch thick slices if large

    8. Pack into jars.

    9. Now mix sugar into the spiced vinegar. Allow 5 teaspoons sugar per pint of vinegar.

    10. Bring spiced vinegar to the boil, stirring to dissolve the sugar.

    11. Pour the hot, sweet, spiced vinegar into the jars so as to cover beetroot.

    12. Put lids on at once and screw up tightly.

    Pickled Red Cabbage

    Origin: England
    

    Suitable for eating after 1 week, but will lose its crispness after 3 months.

    Ingredients 

    Directions 

    1. Remove any discolored outer leaves from cabbage,

    2. Cut cabbage into 4 portions; remove any very large white pieces.

    3. Shred finely.

    4. Place on a large dish, layered with a good sprinkling of salt, using approximately 2 oz coarse salt to each lb cabbage.

    5. Leave for 24 hours.

    6. Drain well, rinsing away any surplus salt.

    7. Pack loosely into jars,

    8. Cover with cold "Spiced Vinegar for Pickles"

    9. Screw tops down securely.

    Preserved Lemons

    Origin: Morocco
    

    Ingredients 

    Directions 

    1. Start by cleaning your quart jar in hot soapy water.

    2. Dry with a clean towel.

    3. Clean the outsides of the lemons, rinse and pat dry.

    4. Slice the ends from the lemons to create a flat top and bottom.

    5. Stand the lemon on one of the flat ends.

    6. To preserve the lemons whole, cut an "X" in the lemon and stop when you are about ½ inch from cutting all the way through. The quarters of the lemon remain attached at the base.

    7. Open the lemon and pour in ½ tablespoon of salt. Don't worry if some of the salt spills out.

    8. Once you salt the lemons, pack them into the jar as tightly as possible. You can use a pestle or a wooden spoon to push them in.

    9. Once all of the lemons are in the jar, add an additional 1 tablespoon of salt.

    10. Press on the lemons one more time to extract as much juice as possible.

    11. If the lemons are submerged in juice you can secure the lid, if not you may need to add additional fresh lemon juice to top them off.

    12. After 1 week, move your lemons to refrigerator.

    13. When the peels become translucent, you will know they are soft and ready for use.

    14. When you are ready to use a lemon, remove it from the jar and rinse to remove excess salt.

    15. Cut all of the remaining lemon flesh and pith away from the rind and discard.

    16. Chop the preserved lemon peel according to your recipe, or whichever way you prefer.

    17. You can store the lemons in the refrigerator for up to 6 months.

    Spiced Vinegar for Pickles

    Origin: England
    

    Spiced vinegar is used for most pickles.

    Ingredients 

    Directions 

    1. Tie spices in a small piece of muslin and put them with the vinegar into a wide-necked jar.

    2. Cover jar with a vinegar-proof lid, or a saucer,

    3. Let the spices steep in the vinegar for 1 to 2 months for a good flavor.

    Quick Method 

    1. Place vinegar and spices in a glass or china bowl (not metal or polythene) standing on a pan of water.

    2. Cover bowl, bring water slowly to boil.

    3. Remove from heat.

    4. Allow to get quite cold-at least 2 hours.

    5. Spiced vinegar need not be used at once.

    6. Remove bag of spices or strain vinegar and put back into original bottles.

    Those to be kept crisp should be covered with cold vinegar, softer types with hot vinegar.


    Preserves

    Lemon Curd

    Origin: England
    

    Ingredients 

    Directions 

    1. Whisk eggs and egg yolks in medium bowl.

    2. Melt butter in top of double boiler (simmering water underneath).

    3. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture.

    4. Whisk until thick and thermometer inserted into curd registers 180°F.

    5. Remove from heat and put into a container-putting a piece of plastic on top of curd.

    6. Put in refrigerator.

    7. Can be made several days ahead

    Poultry


    Chicken

    Baharat Honey Chicken

    Origin: Turkey
    

    Ingredients 

    Directions 

    1. Preheat oven to 425°F.

    2. Prepare marinade by stirring lemon juice, 1 tablespoon bararat, ground garlic and olive oil together in a small bowl.

    3. Place chicken in large ziplock bag and pour marinade over chicken ensuring all pieces are coated.

    4. Refrigerate at least one hour.

    5. Drain marinade from chicken and pat pieces dry.

    6. Line a baking sheet with foil.

    7. Place chicken pieces on baking sheet in a single layer.

    8. Bake for 20 minutes or until chicken is cooked through.

    9. Make sauce by stirring together shallots, lemongrass, olive oil, yogurt, and salt.

    10. Cover and refrigerate.

    11. Stir honey and 1 tablespoon bararat

    12. Blend together.

    13. Remove chicken from oven and turn on broiler.

    14. Brush chicken pieces liberally with seasoned honey.

    15. Broil until crispy (about 5-7 minutes).

    16. Serve with sauce.

    Serves 2

    Barmacue Chicken

    Origin: Ireland
    

    This is an early 18th century recipe from County Down, Ireland.

    Ingredients 

    Directions 

    1. Make the stuffing

    2. Preheat oven to 350°F.

    3. Loosen the skin around the breast of the bird and push the stuffing into the space

    4. Place any remaining stuffing over breastbone and secure the skin around the neck

    5. Rub with butter and place in a roasting pan

    6. Pour ½ cup of stock around the chicken and roast for 30 minutes

    7. Then cook at 300°F. for further 2 hours or until cooked

    8. Allow the bird to rest in a warm place while you make the gravy

    9. Drain most of the fat from the pan

    10. Add the rest of the stock and a tablespoon of rum

    11. Stir until smooth and simmer for 2 minutes

    12. Season to taste and strain into gravy boat

    Stuffing 

    Ingredients 

    Directions 

    1. Melt the butter in a skillet and soften the onion

    2. Add the mushrooms and cook until the juices evaporate and the mushrooms brown

    3. Stir in a tablespoon of rum

    4. Add the remaining ingredients, mix and cool

    Serves 2

    Bistro Roast Chicken

    Origin: America
    

    Serve the roasted heads of garlic on the side of this it or as a spread on baguette slices or as a condiment for the chicken.

    Ingredients 

    Directions 

    1. Preheat oven to 375°F.

    2. Rinse chicken with cold water, pat dry.

    3. Trim excess fat.

    4. Loosen skin from thigh and leg by inserting fingers, gently pushing between skin and meat.

    5. Combine basil and next 5 ingredients (basil through pepper).

    6. Rub herb mixture under loosened skin.

    7. Place chicken on a broiler pan.

    8. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.

    9. Remove white papery skin from garlic heads (do not peel or separate the cloves).

    10. Wrap each head separately in foil.

    11. place on broiler pan with chicken.

    12. Bake at 375°F for 45 minutes.

    13. Increase oven temperature to 450°F (do not remove chicken from oven).

    14. Bake 30 minutes or until thermometer registers 180°F.

    15. Cover chicken loosely with foil.

    16. let stand 10 minutes.

    17. Discard skin.

    Serves 2, (Serving size: 1 leg quarter and 1 garlic head)

    Braised Chicken with Dates and Moroccan Spices

    Origin: Morocco
    

    Ingredients 

    Directions 

    1. Heat heavy large pot over medium-high heat.

    2. Add a tablespoon Olive Oil

    3. Add chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes.

    4. Transfer chicken to baking sheet or platter;

    5. In second pan heat remaining oil over medium heat

    6. Add shallots to pot;

    7. Sauté until golden, about 6 minutes.

    8. Add cinnamon stick, ginger, cumin, turmeric, and cayenne.

    9. Stir until fragrant, about 1 minute.

    10. Increase heat to high; add broth and 1 tablespoon lemon juice.

    11. Bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes.

    12. Place chicken pieces on top shallots in pot.

    13. Bring to boil over medium heat.

    14. Reduce heat to medium-low, cover, and simmer until juices run clear, about 25 minutes.

    15. Transfer chicken and shallots to platter; tent with foil.

    16. Boil juices in pot until slightly thickened.

    17. Stir in dates and remaining lemon juice.

    18. Reduce heat and simmer gently until dates are heated through, about 2 minutes.

    19. Pour sauce and dates over chicken.

    20. Sprinkle with almonds and cilantro, and serve.

    Serves 2

    Chicken Marengo

    Origin: France
    

    Ingredients 

    Directions 

    1. Sauté onions in Olive Oil until transparent

    2. Add chicken and sauté until golden brown

    3. Add wine, garlic, thyme, bay leaf, stock, tomatoes, salt and pepper

    4. Simmer until tender (about 20 minutes)

    5. Sauté onions in butter until golden brown

    6. Add to pot

    7. Sauté mushrooms in butter and the lemon juice

    8. Set aside on warm serving dish

    9. Remove chicken and vegetables and set aside in serving dish

    10. Reduce sauce by simmering for about 5 minutes

    11. Add the brandy, chicken and the vegetables to the sauce and bring back and simmer for about 5 minutes

    12. Serve with rice or spaghetti

    Serves 2

    Chicken Marsala

    Origin: Italy
    

    Ingredients 

    Directions 

    1. In a shallow dish or bowl, mix together the flour and Essence.

    2. Coat chicken pieces in flour mixture.

    3. In a large skillet, melt oil over medium heat.

    4. Place chicken in the pan and lightly brown.

    5. Turn over chicken pieces and add mushrooms.

    6. Pour in wine and sherry.

    7. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

    Serves 2

    Chicken Milanese

    Origin: Italy
    

    Ingredients 

    Directions 

    1. Place chicken between 2 sheets of heavy-duty plastic wrap

    2. Pound to ½-inch thickness using a meat mallet or small heavy skillet.

    3. Combine breadcrumbs, garlic and cheese in a shallow dish.

    4. Place flour in a shallow dish.

    5. Place egg white in a shallow dish.

    6. Sprinkle chicken with salt and pepper.

    7. Dredge chicken in flour.

    8. Dip in egg white.

    9. Dredge in breadcrumb mixture.

    10. Place chicken on a wire rack.

    11. Let stand 5 minutes.

    12. Heat 1 tablespoon mix in a large nonstick skillet over medium-high heat.

    13. Add chicken; cook 3 minutes.

    14. Turn chicken over; cook 2 minutes or until browned and done.

    Serves 2

    Chicken Piccata

    Origin: Italy
    

    Ingredients 

    Directions 

    1. Prepare chicken cutlets, pound them thin: To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open.

    2. Put them between two pieces of plastic wrap and pound them with a meat hammer to ¼ inch thickness.

    3. Mix together the flour, salt, and pepper.

    4. Rinse the chicken pieces in water.

    5. Dredge them thoroughly in the flour mixture, until well coated.

    6. Brown cutlets in half the mix.

    7. Brown well on each side, about 4 minutes per side.

    8. Remove the chicken from the pan and reserve to a plate.

    9. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.

    10. Stir in remainder of mix.

    11. Add garlic and shallots.

    12. Sauté until translucent.

    13. Add vermouth, broth, lemon juice, capers, olives. and artichokes.

    14. Use a spatula to scrape up the browned bits.

    15. Reduce the sauce by half.

    16. Plate the chicken and serve with the sauce poured over the chicken.

    17. Sprinkle with parsley.

    Serves 2

    Chicken Primavera

    Origin: Italy
    
    This can be very good especially if you use a good ginger.

    Ingredients 

    Directions 

    1. Shake chicken in plastic bag with flour, ginger, salt, and pepper until coated.

    2. Fry chicken in oil in large skillet, turning frequently, about 5 minutes or until golden brown.

    3. Add garlic, leeks and chicken broth to skillet.

    4. Cover; simmer 15 minutes.

    5. Meanwhile, trim, peel, and cut asparagus into 1 inch pieces.

    6. Cut zucchini and yellow squash into 1 inch pieces.

    7. Add asparagus, zucchini, yellow squash, red pepper, and mushrooms to skillet.

    8. Add soy sauce, rice wine, and ginger.

    9. Stir gently to mix.

    10. Cover; simmer 10 minutes or until vegetables are tender-crisp.

    Serves 4

    Chicken Wellington

    Origin: America
    

    Ingredients 

    Directions 

    1. Make duxelles

    2. Season the chicken breast with salt and pepper on all sides.

    3. Heat Olive Oil/Butter mix in a skillet.

    4. Brown the breasts on all sides until almost completely cooked through;

    5. Transfer to a plate.

    6. On a floured surface, roll out each puff pastry sheet to a 14-inch square.

    7. Cut each sheet into four even 7-inch squares (you should have 16 squares total).

    8. Place ¼ cup duxelles on each of 8 sheets

    9. Place each breast over each puff pastry square.

    10. In a small bowl combine the softened cream cheese with mustard,

    11. Spread over each breast.

    12. Brush the edges of each pastry square with water.

    13. Wrap pastry around the chicken breast, pressing edges to seal tightly.

    14. Place seam-side down on greased baking sheets.

    15. Chill in refrigerator for at least 1 hour.

    16. Set oven to 375 degrees.

    17. Brush top of each serving with egg

    18. Bake for about 20 minutes, or until puffed and golden brown.

    19. Serve

    Serves 2

    Coronation Chicken

    Origin: Anglo-India
    

    This dish was served to Queen Elizabeth on the occasion of her coronation banquet in 1953 at her request. There are a number of variations.

    Ingredients 

    Directions 

    1. Cook the chicken

    2. In a frying pan, heat the oil and gently cook the onion for 5 minutes

    3. Stir in the curry powder and paprika

    4. Stir in chicken turning it over to color

    5. Add the tomato paste

    6. Add ½ cup of liquid in which the chicken was cooked

    7. Simmer gently for 5 minutes adding a little more of liquid if the mixture dries up

    8. Mix Mayonnaise, Yoghurt and chutney together and combine with mixture

    9. Serve over the rice and garnish with cilantro or parsley

    Serves 4

    Cream of Mushroom Chicken

    Origin: America
    

    Ingredients 

    Directions 

    1. In a large saucepan, melt the butter.

    2. Add the onion, leek and garlic.

    3. Cook gently until onion is wilted

    4. Add the soup and chicken broth

    5. Add the salt, Worcester Sauce and pepper and bring all to a boil.

    6. Stir together over medium heat.

    7. When mixture starts boiling, add the chicken meat and simmer all together until chicken is cooked through.

    8. Add the sliced mushrooms and boil over medium heat for about 5 minutes, stirring often.

    Serves 2

    French Chicken

    Origin: France
    

    Ingredients 

    Directions 

    1. Adjust oven rack to lowest position and heat oven to 250°F.

    2. Pat chicken dry with paper towels, tuck wings behind back, and season with salt and pepper.

    3. Heat oil in Dutch oven over medium heat until just smoking.

    4. Add chicken breast side down; scatter onion, celery, garlic, bay leaf, and rosemary sprig around chicken.

    5. Cook until breast is lightly browned, about 5 minutes.

    6. Using wooden spoon inserted into cavity of bird, flip chicken breast side up and cook until chicken is well browned, 6 to 8 minutes.

    7. Place large sheet of aluminium foil over pot and cover tightly with lid.

    8. Transfer pot to oven and cook chicken until breast registers 160 °F and thighs register 175 °F, about 2 hours.

    9. Transfer chicken to carving board, tent with foil, and let rest for 20 minutes.

    10. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids.

    11. Let juices settle for 5 minutes, then pour into saucepan and set over low heat.

    12. Carve chicken, adding any accumulated juices to saucepan.

    13. Season with lemon juice, salt, and pepper to taste.

    14. Serve chicken, passing sauce separately.

    Serves 2

    Garlicky Roasted Spatchcocked Chicken

    Origin: America
    

    Removing a chicken's backbone—a technique called spatchcocking (or butterflying)—ensures juicy meat and golden crisp skin in less time than roasting a whole bird. Although it does require some simple knife skills, it's the best and fastest way to roast a chicken..

    Ingredients 

    Directions 

    1. Preheat oven to 450°F.

    2. Rinse chicken, and pat dry.

    3. Place chicken, breast side down, on a cutting board.

    4. Using poultry shears, cut along both sides of backbone, and remove backbone.

    5. Turn chicken breast side up, and open the underside of chicken like a book.

    6. Using the heel of your hand, press firmly against breastbone until it cracks.

    7. Place chicken in a large rimmed baking pan.

    8. Tuck wing tips under chicken so they don't burn.

    9. Combine garlic and salt on a cutting board.

    10. Using the flat edge of a knife, mash into a paste.

    11. Combine garlic paste, butter, thyme, zest, and pepper in a bowl.

    12. Set aside 2 tablespoons of the garlic mixture.

    13. Rub remaining garlic mixture under skin of chicken breasts and thighs.

    14. Bake chicken in preheated oven 10 minutes.

    15. Remove pan from oven.

    16. Reduce heat to 400°F.

    17. Arrange potatoes and carrots around chicken? return to oven, and bake 20 minutes.

    18. Arrange Brussels Sprouts around chicken.

    19. Spread remaining 2 tablespoons garlic mixture on breasts.

    20. Return to oven, and bake until a meat thermometer inserted in thickest portion registers 165°F, about 20 minutes.

    21. Drizzle with lemon juice, and let stand 10 minutes.

    22. Carve chicken, and serve with pan juices.

    Serves 4

    Greek Lemon Chicken

    Origin: America
    

    Ingredients 

    Directions 

    1. Combine first 6 ingredients.

    2. Stir well and set aside

    3. Add chicken and refrigerate 8 hours or overnight.

    4. Remove reserving marinade, and dredge in flour.

    5. Brown chicken lightly in oil.

    6. Place in baking dish.

    7. Pour marinade over.

    8. Cover with foil

    9. Bake at 350°,F for about 50 minutes.

    10. Garnish with lemon slices and a little parsley last 10 minutes, if desired.

    Serves 6

    Grilled Chicken

    Origin: America
    

    Grilling the chicken butterflied and skin-side down last results in a moist chicken with crisp skin.

    Ingredients 

    Directions 

    1. To make the chicken easier to grill evenly, remove its backbone.

    2. Do this by placing the chicken breast side down on a work surface with the tail end facing you.

    3. With a boning knife or sturdy kitchen shears, cut from front to back next to the backbone.

    4. Turn the chicken so the neck end faces you and cut on the other side of the backbone.

    5. Remove the backbone and use it for making stock or discard.

    6. Turn the chicken over and cut through the tailbone or wish bone.

    7. Spread the chicken out flat so it's 'butterflied.'

    8. Insert wooden or metal skewer through its thighs and breast to keep it level and easier to maneuver on the grill.

    9. Mix together the sour cream, red onion, garlic, oregano, dill, salt, and pepper in a bowl and blend thoroughly.

    10. Gently lift the skin from the chicken being careful not to puncture or break the skin.

    11. Spoon the sour cream mixture under the skin, and massage gently to ease the mixture into all areas of the chicken.

    12. Cover, and refrigerate for 30 minutes, or overnight.

    13. Preheat the grill for medium heat.

    14. Lightly oil grill, and place 4 inch from the heat source.

    15. Lightly brush the chicken with olive oil, and season with salt and pepper.

    16. Place chicken on prepared grill skin-side up. This helps dry out the skin allowing it to crisp.

    17. Cover the grill, and cook until internal temperature reaches 140°F.

    18. Turn chicken over skin-side down, legs towards higher heat.

    19. Grill over higher temperature until the internal temperature reaches 165°F.

    20. This will crisp up the skin.

    Serves 2

    Grilled Chicken Florentine Pasta

    Origin: America
    

    Ingredients 

    Directions 

    1. Prepare grill to medium-high heat.

    2. Sprinkle chicken with 1¼ teaspoon salt and ¼ teaspoon pepper.

    3. Place chicken on grill rack coated with cooking spray, and grill for 8 minutes on each side or until done.

    4. Let stand 10 minutes.

    5. Carve chicken off bones, and thinly slice.

    6. Cook the pasta according to package directions.

    7. Drain well; keep warm.

    8. Heat a large nonstick skillet over medium- high heat.

    9. Add oil to pan; swirl to coat.

    10. Add flour and garlic; cook until garlic is browned (about 2 minutes), stirring constantly.

    11. Add milk and broth, stirring with a whisk;

    12. Bring to a simmer, and cook 2 minutes or until thickened.

    13. Add cheese, stirring until cheese melts.

    14. Add remaining salt, pepper, and spinach;

    15. stir until spinach wilts.

    16. Add pasta and chicken;

    17. toss to combine.

    Serves 2

    Grilled Chicken with Basting Sauce

    Origin: America
    

    Ingredients 

    Directions 

    1. Cook first 8 ingredients in a saucepan over medium-low heat, stirring occasionally until butter melts.

    2. Set aside.

    3. Sprinkle chicken evenly with salt and pepper.

    4. Grill chicken, covered with grill lid, over medium-high heat (350°F to 400°F) 40 to 45 minutes or until done, turning occasionally and

    5. Basting with sauce the last 10 minutes.

    Serves 2

    Indian Spiced Chicken

    Origin: India
    

    Ingredients 

    Directions 

    1. Cut the chicken roughly into 2 by 2­inch pieces.

    2. Mix together the yogurt, garlic, ginger, cardamom, curry powder, chili flakes, coriander, paprika, honey, salt, and pepper until thoroughly combined.

    3. Add chicken pieces to yogurt mixture, cover, and refrigerate at least 1 hour or as long as overnight.

    4. Bring to room temperature before cooking.

    5. In a large skillet, heat the mix over medium-high heat.

    6. Add the onion and cook until translucent.

    7. Stir in tomato paste until evenly distributed and then add the half-and-half.

    8. Slide in the chicken and marinade, stir well, and bring mixture to a simmer.

    9. Reduce the heat so that the liquid remains at a low simmer.

    10. Cook about 15 minutes until chicken is no longer pink in the middle but still tender and moist.

    11. Serve immediately over Basmati rice.

    Serves 2

    Lemon Rosemary Chicken

    Origin: America
    

    This is a Slow Cooker recipe that can be very useful.

    Ingredients 

    Directions 

    1. Ball up 4 pieces of aluminium foil and put in bottom of slow cooker.

    2. Put lemon wedges and rosemary springs inside chicken.

    3. Rub chicken with oil.

    4. Mix sage, thyme, marjoram, nutmeg, salt, pepper and garlic powder.

    5. Sprinkle mix on chicken.

    6. Put chicken on top of foil

    7. Cover and cook on low for 8-10 hours or on high for 5-6 hours.

    Serves 2

    Maple-Mustard Glazed Chicken

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 400°F.

    2. Heat a large ovenproof skillet over medium­ high heat.

    3. Add oil; swirl to coat.

    4. Sprinkle chicken with pepper and salt.

    5. Add chicken to pan; saute 2 minutes on each side or until browned.

    6. Remove chicken from pan.

    7. Add broth, syrup, thyme, and garlic to pan; bring to a boil, scraping pan to loosen browned bits.

    8. Cook 2 minutes, stirring frequently.

    9. Add vinegar and mustard; cook for 1 minute, stirring constantly.

    10. Return chicken to pan, and spoon mustard mixture over chicken.

    11. Bake for 10 minutes or until the chicken is done.

    12. Remove chicken from pan; let stand 5 minutes.

    13. Place pan over medium heat; cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently.

    14. Serve over chicken.

    Serves 2

    Molasses Glazed Chicken

    Origin: America
    

    Ingredients 

    Directions 

    1. Blend together molasses, apple cider, garlic, cumin, oregano, salt and pepper in a ziplock bag.

    2. Add chicken, seal bag, and turn to coat chicken well.

    3. Refrigerate at least 30 minutes, turning occasionally.

    4. Preheat oven to 375°F.

    5. Pour Olive Oil in large baking dish and spread around.

    6. Place sliced onions in pan.

    7. Place chicken breasts in a single layer over onions and drizzle marinade mixture over chicken and onions.

    8. Cook, uncovered, 30 to 40 minutes, until a fork can be inserted in chicken with ease.

    9. Remove baking dish from oven; place chicken breasts on a cutting board and tent loosely with foil.

    10. Let stand 10 minutes.

    11. Spoon onion mixture from baking pan into a saucepan and place over medium-high heat, stirring frequently until onion is softened and mixture is reduced and thickened, about 10 minutes.

    Serves 4

    Monterey Chicken

    Ingredients 

    Directions 

    1. Mix Dijon, brown sugar, Worcestershire Sauce and oil in large bowl.

    2. Add chicken

    3. Marinate for 30 minutes.

    4. Cook bacon until crisp

    5. Drain and reserve the drippings.

    6. Mix bacon and cheese.

    7. Heat grill pan.

    8. Remove chicken from marinade, letting excess drip off.

    9. Cook chicken, covered until done, about 5 minutes a side.

    10. Top chicken with bacon-cheese mix

    11. Cover and cook until cheese is melted, about 1 minute more.

    12. Serve.

    Serves 2

    Moroccan Chicken with Preserved Lemons and Green Olives

    Origin: Morocco
    

    Ingredients 

    Directions 

    1. Pat chicken dry, then season with salt and pepper.

    2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking.

    3. Sauté chicken until golden brown, about 3 minutes on each side.

    4. Transfer chicken to a plate and keep warm, covered.

    5. Add remaining tablespoon oil to skillet and reduce heat to moderate.

    6. Cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes.

    7. Add turmeric and pepper and cook, stirring, 1 minute.

    8. Scrape pulp from preserved lemon, reserving for another use.

    9. Cut rind into thin strips and add to onions with broth, wine, and olives.

    10. Return chicken, with any juices accumulated on plate, to skillet.

    11. Braise, covered, until chicken is cooked through, about 12 minutes.

    12. Serve sprinkled with cilantro.

    Serves 2

    Moroccan Chicken Thighs

    Origin: Morocco
    

    These Moroccan Chicken Thighs are tender, rich with flavor and simple to make. Chicken thighs, carrots, onions and diced tomatoes are cooked in Moroccan spices creating a meal that will spice up any night of the week.

    Ingredients 

    Directions 

    1. Preheat to the oven to 400°F.

    2. In a small mixing bowl combine the coriander, 1 tsp cumin, turmeric, ½ tsp paprika, red cayenne pepper, cinnamon, Cayenne flakes, crushed, salt and pepper.

    3. Remove the chicken from the package and set on a large cutting board.

    4. Rub both sides of each chicken thigh with the spice blend.

    5. Set aside.

    6. In a large skillet, heat 1 Tablespoon olive oil over medium-high heat.

    7. Add the chicken thighs, skin-side down, and sear both sides until golden brown, about 3 minutes per side.

    8. Set aside.

    9. Heat the same skillet over medium heat and 1 Tablespoon olive oil.

    10. Add the onion and sauté for two minutes.

    11. Add the carrots and garlic, ½ tsp cumin and ½ tsp paprika and continue to sauté for 4 minutes.

    12. Add the chicken broth, lemon juice and diced tomatoes and stir together.

    13. Let simmer for 2 minutes.

    14. Nestle the chicken thighs into the pan along with the lemon slices and cook in the oven for 30 minutes.

    15. Remove from the oven and garnish with Fresh Italian Flat-Leaf parsley and cilantro.

    16. Serve over a bed of your favorite grain and a slice of warm pita bread or Naan.

    Serves 2

    North African Spicy Chicken

    Origin: Morocco
    

    Ingredients 

    Directions 

    1. In small bowl, combine yogurt, lemon juice, ginger, and 1 tablespoon "North African Spice Blend"

    2. Reserve ½ cup mixture for basting.

    3. Place chicken in plastic bag with remainder of marinade and turn to coat.

    4. Let stand in refrigerator 15 minutes.

    5. Remove chicken from marinade and place on broiler pan about 5inches from heat.

    6. Broil 7 minutes; turn chicken, brush with reserved marinade.

    7. Broil additional 6 minutes or until fork can be inserted with ease and juices run clear.

    8. Remove chicken to cutting board and slice diagonally into ½ inch slices.

    9. Arrange on "Moroccan Couscous".

    10. Garnish with citrus curls.

    Serves 4

    Oven Baked Crusted Chicken

    Origin: America
    

    Ingredients 

    Directions 

    1. Heat oven to 450°F°.

    2. Pound chicken breasts.

    3. Blend egg whites, arrowroot, and lemon juice in a wide, shallow dish.

    4. Combine bread crumbs, parsley, salt, pepper, and zest in a second wide, shallow dish.

    5. Dip chicken in egg whites.

    6. Then into crust mixture.

    7. Let chicken rest on a rack in the refrigerator 20-30 minutes to set crust.

    8. Sauté chicken in oil in a large nonstick, ovenproof skillet over medium-high heat until chicken is golden brown and crisp, about 3 minutes.

    9. Carefully turn with a spatula, and transfer the skillet to the oven to finish cooking.

    10. Roast chicken just until done, about 8 minutes more.

    Serves 2

    Peruvian Grilled Chicken

    Origin: Peru
    

    Ingredients 

    Directions 

    1. Combine in blender, soy sauce, lime juice, garlic, cumin, paprika, oregano, oil and pepper.

    2. Blend until smooth

    3. Marinate chicken for 24 hours

    4. Drain chicken and grill or broil on rack until cooked through.

    Serves 2

    Pot Roasted Chicken

    Origin: Scotland
    

    Ingredients 

    Directions 

    1. Preheat oven to 425°F

    2. Place chicken on a chopping board and remove the wishbone. Tie legs together.

    3. Smear chicken all over with oil and season with salt and pepper.

    4. Heat roasting in tray over medium heat and add a splash of oil. When hot add the pancetta and color both sides.

    5. Remove pancetta and set aside.

    6. Add the chicken to roasting tray on one side until brown it.

    7. Turnover and brown the other side.

    8. Remove from tray and set aside.

    9. Turn heat down to medium and add potatoes, red onions, carrots, thyme, bay leaves and garlic.

    10. Return pancetta and season with salt and pepper, stir everything together.

    11. Push vegetables aside and return chicken to tray.

    12. Cover with foil and place in oven

    13. Cook for 60 minutes until cooked though (165°F).

    14. Remove vegetables as they cook and keep warm.

    15. Remove chicken when cooked through and keep warm.

    16. Put any accumulated juices back in pan and, add brandy and vermouth, stirring to deglaze the pan and reduce by half.

    17. Whisk in butter and season to taste with salt and pepper.

    Serves 4

    Punjabi Style Grilled Chicken

    Origin: India
    

    Ingredients 

    Directions 

    1. Combine all ingredients (except cooking spray and chicken) in a large bowl; stir until well blended.

    2. Add chicken, turning to coat well.

    3. Cover and refrigerate at least 8 hours and up to 24 hours.

    4. Prepare grill and spray grate with cooking spray.

    5. Remove chicken from marinade and place on a platter.

    6. Discard marinade.

    7. Grill chicken 6 to 8 minutes skin-side down over direct heat with the grill cover closed.

    8. Turn and grill second side 6 to 8 minutes, or until chicken registers 165°F on an internal thermometer.

    Serves 2

    Southern Fried Chicken

    Origin: America
    

    Ingredients 

    Directions 

    1. Whisk 1 cup buttermilk, 1 tablespoon salt, Hot Sauce, 1 teaspoon black pepper, ¼ teaspoon garlic powder, ¼ paprika and pinch of cayenne together in large bowl

    2. Add chicken and turn to coat.

    3. Refrigerate, covered in bowl at least 1 hour or up to overnight.

    4. Preheat oven to 400°F.

    5. Whisk flour, baking powder, black pepper, garlic powder, paprika and remaining cayenne, together in large bowl

    6. Add ¼ cup remaining buttermilk to flour mixture.

    7. Mix with fingers until combined and small chumps form.

    8. Working with one piece at a time dredge chicken piece in flour mixture, pressing mixture onto pieces to form thick, even coating.

    9. Place dredged chicken on large plate, skin-side up.

    10. Heat oil in 11 inch sauté pan over medium-high heat to 375 degrees.

    11. Carefully place chicken pieces in pan, skin-side down.

    12. Cook until golden brown, 3 to 5 minutes.

    13. Carefully flip and continue to cook until golden brown on second side, 2 to 4 minutes longer.

    14. Transfer chicken to wire rack set in rimmed baking sheet.

    15. Bake chicken for 20 minutes

    16. Let chicken rest 5 minutes before serving.

    Serves 2

    Spiced Grilled Chicken Thighs

    Origin: America
    

    Ingredients 

    Directions 

    1. Combine 1 tablespoon olive oil, 1 tablespoon lime juice, 2 teaspoons minced garlic, smoked paprika, 1 teaspoon sugar, cumin, ¼ teaspoon salt, and ¼ teaspoon pepper in a large ziptop plastic bag.

    2. Add chicken to bag? seal bag.

    3. Let stand 15 minutes, turning occasionally.

    4. Preheat grill to medium.

    5. Coat grill rack with cooking spray.

    6. Remove chicken from marinade, discard marinade.

    7. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper.

    8. Add chicken to grill rack.

    9. Grill 8 minutes on each side or until done.

    10. Place 2 tablespoons oil, 1 tablespoon juice, 1 teaspoon garlic, 1/2 teaspoon sugar, ¼ teaspoon salt, ¼ teaspoon pepper, parsley, half-and-half, and jalapeño in the bowl of a mini food processor?

    11. Process until finely chopped.

    12. Serve sauce with chicken thighs.

    Serves 2 (2 chicken thighs and about 2 tablespoons sauce)

    Supremes de Volaille a'la Raymond

    Origin: France
    

    This is a very simple and elegant dish.

    Ingredients 

    Directions 

    1. Sauté the chicken breasts light in a pan (Corning Ware)

    2. Season to taste with ground pepper and salt

    3. Cover the chicken with the sliced Mushrooms and cook for 2 minutes

    4. Cover the breasts and mushrooms with the ham and cheese slices and cook for a further 2 minutes

    5. Add the white wine and cook covered for a further 2 minutes

    Serves 2

    Sweet and Sticky Chicken

    Origin: America
    

    Ingredients 

    Directions 

    1. Whisk together soy sauce, balsamic, honey, garlic, fennel seed, Cayenne flakes, lemon zest, lemon juice and olive oil.

    2. Place chicken in marinade.

    3. Preheat grill to medium-high.

    4. Marinade chicken 15 minutes, turning occasionally.

    5. Grill chicken for 12 minutes, turning occasionally.

    6. Slice chicken.

    7. Top with Green Onions and drizzle with Sriracha

    Serves 2

    Sticky Chicken

    Origin: America
    

    Cooking the thighs to 195°F melts the tough connective tissues while keeping the meat moist. This dish is best served with white rice.

    Ingredients 

    Directions 

    1. Adjust oven rack to upper-middle position

    2. Preheat oven to 425°F.

    3. Season chicken with pepper and salt

    4. Arrange skin-side down in 12" ovensafe skillet.

    5. Whisk vinegar, honey, soy sauce, ketchup, garlic, ginger, and pepper flakes together in bowl

    6. Pour over chicken.(Skillet will be full.)

    7. Bake chicken for 20 minutes.

    8. Flip chicken skin-side up and continue to bake until skin is spotty brown and meat registers 195°F, 20 to 25 minutes longer.

    9. Transfer chicken to serving platter.

    10. Carefully poor pan juices into fat separator

    11. Let settle for 5 minutes.

    12. Dissolve arrowroot in water in small bowl.

    13. Return defatted juices to skillet and whisk in arrowroot mixture.

    14. Bring sauce to boil over high heat

    15. Cook until syrupy and spatula leaves trail when dragged through sauce, 7 to 9 minutes.

    16. Season with pepper to taste.

    17. Turn Off heat, return chicken to skillet and turn to coat with sauce.

    18. Flip chicken skin-side up and sprinkle with sesame seeds.

    19. Serve.

    Serves 2

    Tuscan Chicken and Pasta

    Origin: Italy
    

    Ingredients 

    Directions 

    1. Season chicken with garlic, essence and salt.

    2. Heat 2 tablespoons oil and 1 tablespoon butter in a 12­inch skillet over medium heat.

    3. Add chicken to skillet cook 5 to 10 minutes each batch or until internal temperature reaches 165°F.

    4. Turn chicken halfway through.

    5. Remove chicken from skillet and set aside keeping warm.

    6. Add remaining tablespoon olive oil to skillet.

    7. Add green beans and ¼ teaspoon salt.

    8. Cook 2 to 3 minutes.

    9. Add red bell pepper, mushrooms, green onions .

    10. Cook 4 minutes.

    11. Remove vegetables from skillet and add to hot fettuccine.

    12. Stir arrowroot and remaining tablespoon butter into skillet drippings.

    13. Cook 1 minute.

    14. Stir in chicken broth.

    15. Bring to a boil and cook 30 seconds.

    16. Pour hot chicken broth over fettuccine with vegetables.

    17. Add any chicken juices accumulated from cooked chicken.

    18. Toss well.

    19. Serve pasta with vegetables on a platter and top with cooked chicken.

    Serves 2


    Cornish Game Hens

    Roast Cornish Game Hens

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 400°F.

    2. Blend the oil, sherry, soy and garlic together to make the basting sauce

    3. Place the hens on a rack and baste with the sauce

    4. Roast for 40 minutes basting frequently

    Serves 2

    Spatchcocked Cornish Game Hens

    Origin: America
    

    Ingredients 

    Directions 

    1. Place the game hen breast side down on a cutting board.

    2. Using poultry shears, cut from the neck to the tailbone to remove the backbone.

    3. Once backbone is removed, you will be able to see the inside of the bird.

    4. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone.

    5. Grab the bird with both hands on the ribs and open like a book, facing down towards the cutting board.

    6. Remove the keel bone.

    7. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them to hold them in place.

    8. Season on both sides with Salt and Pepper

    9. When ready to cook, start the Grill with the lid open until the fire is established (4 to 5 minutes).

    10. Set the temperature to 275 degrees F and preheat, lid closed, for 10 to 15 minutes.

    11. Place the game hens on the grill skin side up and cook until internal temperature reaches 160°F (about 45 minutes).

    12. Remove from grill and place on a cutting board; tent with foil.

    13. Let stand 10 minutes then to serve.

    Serves 2


    Duck

    Duck Confit

    Origin: France
    

    Ingredients 

    Directions 

    1. Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer.

    2. Evenly scatter half the garlic, shallots, and thyme in the container.

    3. Arrange the duck, skin-side up, over the salt mixture.

    4. Sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper.

    5. Cover and refrigerate for 1-2 days.

    6. Preheat oven to 225°F.

    7. Melt the duck fat in a small saucepan.

    8. Brush the salt and seasonings off the duck.

    9. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan.

    10. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven.

    11. Cook the confit slowly at a very slow simmer, just an occasional bubble until the duck is tender and can be easily pulled from the bone, 2-3 hours.

    12. Remove the confit from the oven.

    13. Cool and store the duck in the fat.(The confit will keep in the refrigerator for several weeks.)

    Serves 2

    Duck Fricassee

    Origin: England
    

    Ingredients 

    Directions 

    1. Sprinkle duck legs with salt and pepper.

    2. In a large bowl, mix marinade ingredients.

    3. Add duck legs, turning in marinade until well coated.

    4. Cover tightly with foil and refrigerate overnight (turn occasionally).

    5. Use tongs to remove duck legs from marinade, allowing excess to drip back into bowl.

    6. Drain on paper towels.

    7. Strain marinade and reserve.

    8. Preheat oven to 300°F.

    9. Place 4 duck legs in an Dutch oven over medium heat.

    10. Cook, turning often, until browned all over, about 15 minutes

    11. Add strained marinade and the chicken broth.

    12. Simmer in oven for 1½ hours or until duck is tender.

    13. Remove duck to a platter.

    14. Cover to keep warm.

    15. Strain cooking liquid into a measuring cups or bowl.

    16. Skim off fat.

    17. Add water if necessary to make 1 cup.

    18. Heat the reserved 1 tablespoon duck fat in the Dutch oven.

    19. Sauté the garlic, onions and mushrooms until just tender.

    20. Stir in flour.

    21. Gradually stir in the 1 cup cooking liquid.

    22. Bring to a boil, stirring, until thickened.

    23. Pour some mushroom gravy over the duck pieces and serve hot.

    24. Pass the remaining gravy.

    Serves 2

    Marinade 

    Pan Seared Duck Breasts with Mushroom Sauce

    Origin: England
    

    Ingredients 

    Directions 

    1. Season the duck breasts with salt and pepper.

    2. Heat sauté pan (cast iron skillet if you have one) until really hot.

    3. Melt 2 tablespoons of butter with the oil and sear breasts quickly on both sides.

    4. Then cook an additional 2 minutes per side.

    5. Remove from your pan and keep warm.

    6. Deglaze your pan with just a little red wine,

    7. Add remaining butter and briefly sauté your shallots.

    8. Add mushrooms and sauté until translucent (approx. 4-5 minutes).

    9. Add chicken broth

    10. Simmer for 7 minutes until sauce has thickened enough to coat a spoon.

    Roast Duck

    Origin: England
    

    Ingredients 

    Directions 

    1. Preheat oven to 425°F.

    2. Place duck on rack and score the skin downwards to allow

    3. Cook in a 425 degree oven until well brown; about 20 minutes.

    4. Turn down to 350°F.

    5. Continue cooking for a further 3 hours

    Serves 2-3


    Quiche and Cheese Dishes


    Quiche

    Quiche Shell

    This makes one 9 inch crust or shell. Double amounts for both crust and shell.

    Ingredients 

    Directions 

    1. Mix carefully with fingers.

    2. Refrigerate dough at least 1 hour or overnight if possible

    3. Preheat oven to 400°F.

    4. Roll out pie dough to 1/8inch thickness

    5. Working gently, line the bottom of the pan, overlapping the top slightly

    6. Set a pie weight in the center and press around the edge to cut off excess dough

    7. Bake for 20 minutes or until done.

    8. Remove the weight and let cool

    9. Pour in quiche mixture into the pastry

    10. Continue baking until done

    Ham-Broccoli Quiche

    Ingredients 

    Directions 

    1. In a skillet over medium-high heat, sauté mushrooms and garlic in butter until tender

    2. Sprinkle Swiss Cheese in the quiche shell

    3. Top with mushrooms, garlic, broccoli and ham

    4. In a bowl mix, eggs, milk, flour, pepper and nutmeg

    5. Pour into quiche shell

    6. Sprinkle with Romano or Parmesan Cheese

    7. Bake at 350°F. for 30 to 40 minutes

    Leek and Bacon Quiche

    Ingredients 

    Directions 

    1. In a skillet over medium-high heat, cook the bacon until brown and crisp

    2. Transfer to paper towels to drain, and then transfer to bowl

    3. Pour off all but one tablespoon of Fat

    4. Add the leeks and cook over medium heat until softened but not brown

    5. Add to bacon

    6. Season with salt and pepper

    7. Combine eggs and cream in separate bowl

    8. Season with salt and pepper

    9. Sprinkle half cheese into quiche shell

    10. Top with leek and bacon mixture

    11. Pour egg and cream mixture over leek and bacon mixture

    12. Top with the remaining cheese

    13. Bake at 375°F. for 30 to 40 minutes

    Neapolitan Quiche

    Ingredients 

    Directions 

    1. Prick and bake pie shell for 5 minutes.

    2. Set aside.

    3. Crumble and brown sausage, and drain on paper towels.

    4. Cook and drain spinach.

    5. Press out excess water.

    6. Combine spinach, mushrooms, sausage, onion, eggs, cheese, milk, oregano, and garlic

    7. Pour into shell.

    8. Top with Parmesan cheese.

    9. Bake at 350 degrees for 40 minutes.

    Makes 6-8 servings.

    Mushroom and Artichoke Flan

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 350°F.

    2. Line a glass pie plate with the crust.

    3. Drain artichokes, squeezing out the liquid, and roughly chop.

    4. Spread over the crust.

    5. Heat Olive Oil in a skillet heated over medium heat.

    6. Sauté the mushroom slices until tender.

    7. Spread over the artichokes.

    8. Sprinkle with cheese.

    9. Beat egg and egg whites.

    10. Add cream, thyme, cayenne and mustard.

    11. Mix well.

    12. Pour this mixture over the vegetables.

    13. Bake for 40-50 minutes, until risen and nicely browned. A knife inserted into the middle should come out clean.

    14. Remove from oven.

    15. Let stand for 5 minutes.

    16. Slice and serve.

    Makes 6 servings.

    Quiche Lorraine

    This is the classic Quiche Lorraine

    Ingredients 

    Directions 

    1. Sprinkle Bacon and Cheese in the quiche shell

    2. Beat the other ingredients together

    3. Pour over dry ingredients in shell

    4. Bake at 350°F. for 30 to 40 minutes

    Crabmeat Sherry Quiche

    This came from the ChristChurch Raleigh "Back to the Table" Cookbook. I have used the basic recipe for a number of different fillings such as Cooked Salmon

    Ingredients 

    Directions 

    1. Preheat oven to 425°F.

    2. Melt butter in a skillet; add green onions and sauté until tender.

    3. Whisk together eggs, whipping cream and salt in a large bowl.

    4. Stir in green onions, crabmeat, cheese, sherry, and Cayenne

    5. Pour mixture into deep-dish pastry shell

    6. Bake at 425°For 15 minutes.

    7. Reduce oven temperature to 325°F., and bake for 35 to 40 minutes.

    Serves 4

    Tomato and Basil Quiche

    Ingredients 

    Directions 

    1. Preheat oven to 400°F.

    2. Bake pie shell in preheated oven for 8 minutes.

    3. Meanwhile, heat Olive Oil in a large skillet over medium heat.

    4. Sauté onion until soft; remove from skillet.

    5. Sprinkle tomato slices with flour and basil.

    6. Then sauté 1 minute on each side.

    7. In a small bowl, whisk together eggs and milk.

    8. Season with salt and pepper.

    9. Spread 1 cup shredded cheese in the bottom of pie crust.

    10. Layer onions over cheese, and top with tomatoes.

    11. Cover with egg mixture.

    12. Sprinkle top with remaining ½ cup shredded cheese.

    13. Bake in preheated oven for 10 minutes.

    14. Reduce heat to 350°F., and bake for 15 to 20 minutes, or until filling is puffed and golden brown.

    15. Serve warm.

    Cheese Dishes

    Quesadillas

    Ingredients 

    Directions 

    1. Heat a large cast iron frying pan to medium-high heat.

    2. Add a small amount of oil (about ½ teaspoon) and spread it around the bottom of the pan with a spatula.

    3. Take one large flour tortilla and place it in the pan.

    4. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.

    5. When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself.

    6. Add whatever additional ingredients you choose; green onion, sliced mushrooms, diced cooked chicken, tomatoes, etc. Take care not to layer on the ingredients to thickly

    7. Reduce the heat to low and cover the pan.

    8. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla.

    9. If the quesadilla begins to smoke too much, remove from the heat.

    10. After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted.

    11. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette.

    12. The tortilla should by now be browned slightly.

    13. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned.

    14. Remove from pan and cut into wedges.

    Welsh Rarebit

    This recipe is neither Welsh nor does it contain rabbit. It makes a good quick supper dish.

    Ingredients 

    Directions 

    1. The mixture must never boil or it will go stringy

    2. Melt butter in saucepan

    3. Add mustard, salt & pepper mix and breadcrumbs. Stir over gentle heat.

    4. Add egg yolk, mix in, then cheese and stir to melt.

    5. Add beer, mix in and reheat.

    6. Spread on hot buttered toast, brown under grill to serve.

    Serve over 3 slices of hot buttered toast


    Salads


    Seafood

    Caramelized Scallops on Warm Leek and Tomato Salad

    Use smaller quantity as an appetizer

    Ingredients 

    Directions 

    1. Preheat oven to 400°F.

    2. Place the leeks and stock in a small pan.

    3. Season to taste with cracked pepper and bring to a boil.

    4. Cook 2-3 minutes or until vegetables are tender

    5. Stir in the tomatoes and keep warm.

    6. Dissolve sugar in the vinegar and set aside.

    7. Heat a frying pan with a heat proof handle and add the oil

    8. Season scallops on both sides with salt and pepper.

    9. Sear in a hot pan on both sides for 1 minute

    10. Add the sugared vinegar; rotate pan to distribute the liquid

    11. Place in preheated oven for 2 minutes; turn them over and remove from pan.

    12. Place the vegetables in the center of warm plate, allowing the stock to spread out.

    13. Place 2 (or 6) scallops on the plate

    14. Serve the dressing on the side

    15. Make dressing

    16. Heat the Chicken Broth and boil the artichoke in it for 2-3 minutes.

    17. Place in a blender and purée, gradually adding the oil and lemon juice.

    Serves 4

    Crab Louis

    Ingredients 

    Directions 

    1. Mix crab, celery and sauce and

    2. Serve over lettuce

    3. Garnish with parsley

    Serves 2

    Lobster Cobb Salad

    Origin: America
    

    Ingredients 

    Directions 

    1. In a cast iron skillet or a grill pan, bring temperature to medium­-high heat.

    2. Brush pan with melted butter.

    3. Season lobster tails with salt and pepper.

    4. Place each lobster tail on hot grill or pan and cook until slightly chard, about 1 to 2 minutes.

    5. Let tails cool slightly.

    6. Remove lobster meat and rough chop.

    7. Layer lobster, avocado, corn, eggs, tomatoes, bacon, lettuce and mixed greens.

    8. Dress with Blue Cheese Dressing

    9. Serve.

    Serves 2

    Scallop Salad

    Origin: America
    

    Ingredients 

    Directions 

    1. Sprinkle scallops with salt and pepper.

    2. In a large skillet, sauté scallops in 1 tablespoon oil until firm and opaque.

    3. Remove and keep warm.

    4. In the same skillet, combine the chives, vinegar, garlic, tarragon, honey, mustard and remaining oil.

    5. Bring to a boil.

    6. Cook and stir for 30 seconds or until slightly thickened.

    7. Divide salad greens among two plates, top with tomato and scallops.

    8. Drizzle with dressing.

    Serves 2

    Ceviche Salad

    Origin: America
    

    This is my own recipe

    Ingredients 

    Ceviche Marinade 

    Dressing: 

    Directions 

    1. Combine the marinade ingredients

    2. Bring large pot of water to rolling boil

    3. Add the shrimp

    4. Boil for one minute until just pink Do not overcook

    5. Marinate scallops and shrimps in the refrigerator overnight

    6. Combine the dressing ingredients

    7. Slice Tomatoes in half with saw tooth cut

    8. Remove pulp, seeds

    9. In a bowl mix the dressing.

    10. Divide the mixture between the tomato halves

    11. Garnish with parsley

    Serves 4

    Thai Salmon Salad

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Warm olive oil in pan at medium-heat.

    2. Add saffron.

    3. Cook for 1 minute.

    4. Add onion.

    5. Simmer for about 30 minutes over low heat.

    6. Cool and put aside.

    7. Preheat oven to 400°F

    8. Prepare the dressing by combining the fish sauce, lime juice, brown sugar and Sriracha in a small bowl; set aside.

    9. Place the salmon filet on a baking tray, and rub olive oil over.

    10. Bake for 20 minutes in the preheated oven, or until easily flakes.

    11. Let cool for at least 15 minutes.

    12. Place salmon filet into a big bowl; use fork to break salmon meat into big chunks.

    13. Add onion, tomato, capers and basil.

    14. Pour dressing over, and toss lightly until well mixed.

    15. Place mixture on lettuce leaves, and serve immediately.

    Serves 2


    Chicken

    Jubilee Chicken

    Origin: England
    

    This a dish prepared for the Queen Elizabeth's Golden Jubilee in 2002.

    Ingredients 

    Marinade

    Dressing

    Directions 

    1. Mix the marinade ingredients together in a shallow dish.

    2. Add the chicken and turn to coat thoroughly.

    3. Cover and refrigerate for 2-3 hours.

    4. To make dressing, place creme fraiche, mayonnaise, lime juice and zest in a bowl.

    5. Peel and grate the ginger, then twist in a piece of muslin, or press through a sieve to extract the juice.

    6. Add 2 tsp of the juice to the dressing.

    7. Stir, cover and chill to allow the flavors to develop.

    8. Scrape marinade from the chicken and pat dry with kitchen paper.

    9. Season the chicken with salt, pepper and nutmeg, and place in a roasting tin.

    10. Drizzle over Olive Oil.

    11. Roast in oven 375°F for 25 minutes,

    12. Baste occasionally until the chicken is cooked through.

    13. Leave to cool completely, then cut into bite-sized pieces.

    14. Combine the chicken and dressing, adjust the seasoning, and refrigerate.

    15. Serve with a pasta salad, lime quarters and chopped Flat-Leaf parsley.

    Serves 4

    Panang Chicken

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Pour "Panang Curry Sauce" into a casserole dish.

    2. If you'd like more sauce, add up to ½ cup good-tasting Chicken Broth and stir together.

    3. Now add the chicken pieces along with the cumin seed and lime leaves.

    4. Mix well.

    5. Cover and bake at 375°F for 45 minutes.

    6. Remove from oven and add the tomatoes and peppers.

    7. Stir well, then return to oven to bake another 15-20 minutes, or until both chicken and vegetables are cooked.

    8. Do a taste test: add more fish sauce if not salty enough.

    9. if too spicy, add more coconut milk or a little yogurt.

    10. If too salty, add more lime juice.

    11. Sprinkle with Fresh basil leaves and serve with rice

    Panang Curry Sauce

    Ingredients 

    Directions 

    1. Place all sauce ingredients in food processor.

    2. Process well.

    Serves 4


    Vegetable

    Agurkesalat (Cucumber Salad)

    Origin: Norway
    

    Ingredients 

    Directions 

    1. Very thinly slice cucumber.

    2. Layer with salt in cucumber.

    3. Drain for 2 hours.

    4. Press cucumbers lightly to expel liquid.

    5. Place in bowl.

    6. Mix dill, vinegar, sugar and pepper.

    7. Mix over cucumber.

    8. Chill for 2 to 3 hours.

    9. Drain and serve.

    Bell Pepper Salad

    Origin: America
    

    Ingredients 

    Directions 

    1. Saute garlic and caraway seeds in oil over medium-heat, about 30 seconds.

    2. Add peppers.

    3. Cook until just warmed through.

    4. Toss with lemon juice.

    5. Salt and pepper to taste and top with parsley.

    Serves 2

    Black Bean Salad

    Origin: America
    

    Ingredients 

    Directions 

    1. In a small bowl, combine peppers, onion, corn, garlic and cilantro.

    2. Add olive oil, vinegar, lime juice and salt and pepper to taste.

    3. Add black beans and toss well.

    4. Serve with tortilla chips.

    Serves 6

    Saffron Vidalia Onions with Garden Tomatoes

    Origin: America
    

    Ingredients 

    Directions 

    1. In a non-corrosive skillet, warm the oil and the saffron over medium heat

    2. When the oil begins to color, about 2 minutes, add the julienned onions.

    3. Lower the heat if the onions begin to brown at all

    4. When the onions are a bright yellow and crisp-tender . remove to a plate to cool.

    5. Pour the pan juices over the onions

    6. Arrange the sliced tomatoes with quarters cherry tomatoes.

    7. Divide the onions equally and spoon on top of the tomatoes.

    8. Sprinkle with salt and pepper, and basil.

    Serves 2

    Spring Snap Pea Toss

    Origin: America
    

    Ingredients 

    Directions 

    1. Toss ingredients together.

    2. Salt and Pepper to taste.

    3. Refrigerate for 2 hours.

    Serves 2

    Caribbean Black Bean Salad

    Origin: Jamaica
    

    Ingredients 

    Directions 

    1. In a medium saucepan, melt butter over medium heat.

    2. Add onion, celery, jalapeno, and garlic.

    3. Cook, stirring occasionally, until tender, about 6 minutes.

    4. Stir in beans, broth, tomatoes, and paprika.

    5. Bring to a boil.

    6. Reduce heat, and simmer for 20 minutes, stirring occasionally.

    7. Stir in lime juice.

    8. Garnish with bell pepper, cilantro, green onion, and cheese as desired.

    Serves 6 to 8

    Mediterranean Salad

    Origin: Italy
    

    Ingredients 

    Directions 

    1. Combine vegetables in serving bowl

    2. Add Olive Oil and lemon juice

    3. Season with Salt &Freshly Ground Black Pepper.

    4. Add Hot Sauce

    Serves 4

    Moroccan Beet Salad

    Origin: Morocco
    

    Ingredients 

    Directions 

    1. Prepare beets

    2. Place in a serving bowl.

    3. Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl.

    4. Whisk in olive oil, then toss with beets.

    5. Let sit a few hours.

    6. Just before serving, sprinkle with parsley.

    Oia Greek Salad

    Origin: Greece
    

    Ingredients 

    Directions 

    1. Keep all of the ingredients separate until ready to serve.

    2. Mix cucumber, tomatoes, feta cheese, onion together.

    3. Drizzle with dressing and toss until everything coated.

    4. Top with olives.

    Serves 4

    Pico De Gallo

    Origin: Mexico
    

    Ingredients 

    Directions 

    1. Combine tomato, onion, pepper, cucumber, cilantro and garlic

    2. Stir in lime juice.

    3. Season with salt and pepper.

    Serves 2

    Summer Country Salad with Basil

    Origin: Norway
    

    Ingredients 

    Directions 

    1. Bring a large pot of water to the boil.

    2. Add potatoes and cook 15 to 20 minutes.

    3. Drain, place in bowl.

    4. Combine vinegar, mustard and the chopped basil in food processor.

    5. Process for 15 seconds.

    6. With motor running, slowly add oil through the feed hole.

    7. Pour the mixture over the potatoes.

    8. Add Salt &Freshly Ground Black Pepper to taste.

    9. 15 minutes before serving, toss in shallots, parsley and basil.

    10. Serve at room temperature

    Watermelon Salad

    Origin: America
    

    Ingredients 

    Directions 

    1. Sauté gently the onion in Olive Oil until soft and starting to turn golden brown.

    2. Add the Balsamic vinegar and continue until it has almost evaporated.

    3. Meanwhile cut watermelon into ½ inch rounds

    4. Cool the onion and balsamic vinegar reduction.

    5. Spread the reduction over the sliced watermelon.

    6. Spread feta evenly over reduction and cut into serving pieces.

    Serves 8

    White Beans with Sun-Dried Tomato Vinaigrette

    Origin: America
    

    Manchego cheese adds a rich, piquant flavor to cannellini beans.

    Vinaigrette 

    Ingredients 

    Directions 

    1. Whisk together all ingredients in small bowl.

    Beans 

    Ingredients 

    Directions 

    1. Place beans in a large bowl.

    2. Pour vinaigrette over beans.

    3. Let stand at least 1 hour.

    4. Add onion, garlic, basil and cheese, just before serving.

    Serves 2


    Salad dressings, Sauces, Marinades, and Rubs


    Salad Dressings

    Balsamic Vinaigrette

    Origin: Italy
    

    Ingredients 

    Directions 

    1. Combine the olive oil and balsamic in a canning jar or other container with a good-sealing lid.

    2. Add a big pinch of salt and a few grinds of black pepper.

    3. Screw on the lid and shake vigorously.

    4. Dip a piece of lettuce into the vinaigrette and taste.

    5. Adjust the salt, pepper, or the proportion of oil and vinegar to taste.

    Makes 1 cup

    Blue Cheese Dressing

    Origin: America
    

    Ingredients 

    Directions 

    1. In a medium bowl, whisk together the mayonnaise, ¼ cup blue cheese, Half & Half, sour cream, lemon juice, Worcestershire, and salt, until smooth.

    2. Gently stir in the remaining ¼ cup blue cheese and season with pepper to taste.

    3. Use now or store in the refrigerator for up to 3 days.

    Yield:2¼ cup

    Caesar Salad Dressing

    Origin: Mexico
    

    Ingredients 

    Directions 

    1. Chop together anchovy fillets, garlic, and pinch of salt.

    2. Whisk in egg yolks, 3 tablespoons lemon juice, and mustard.

    3. Adding drop by drop to start, gradually whisk in olive oil,

    4. Whisk until dressing is thick and glossy.

    5. Whisk in Parmesan.

    6. Season with salt, pepper, and more lemon juice, if desired.

    Serves 6

    Creamy Tarragon Mustard Dressing

    Origin: America
    

    Ingredients 

    Directions 

    1. In a blender, or in the bowl of a food processor fitted with a steel blade, combine whole egg, egg yolks, mustard, vinegar and tarragon.

    2. Season to taste with salt and pepper and process for 1 minute.

    3. Measure out the oil and with the motor still running, dribble the oil into the processor or blender in a slow, steady stream Shut off the motor, scrape down sides, taste, and correct seasoning.

    4. Transfer to a storage container, cover, and refrigerate until ready to use.

    Makes 2 cups

    Cumin Vinaigrette Dressing

    Origin: India
    

    Ingredients 

    Directions 

    1. Mix together ingredients.

    French Dressing (Sauce Vinaigrette)

    Origin: France
    

    This is very different from the normal bottled dressing one buys in the store. It can be used as Salad Dressing or a marinade for asparagus etc.

    Ingredients 

    Directions 

    1. Put all ingredients except the oil in a jar

    2. Shake until all these ingredients are mixed

    3. Add the oil gradually, shaking between additions

    Dijon Vinaigrette

    Origin: France
    

    This is my variation of the House Dressing served at Jean Claude's, a French Restaurant in North Raleigh.

    Ingredients 

    Directions 

    1. Put all ingredients in a blender

    2. Mix until all these ingredients are well mixed

    Yield:1½ cup

    Fresh Basil Vinaigrette

    Origin: America
    

    This has become one of our signature recipes using home grown basil.

    Ingredients 

    Directions 

    1. Heat ½ cup of oil with 1 cup basil in medium saucepan over medium heat until basil turns bright green and small bubbles appear, 2-3 minutes.

    2. Turn off heat and steep 5 minutes.

    3. Process shallot, garlic, vinegar, water, salt, pepper, and mustard in blender until garlic and shallot are finely chopped, about 15 seconds.

    4. With blender running, slowly add remaining oil and steeped basil oil and continue to process until dressing is smooth and emulsified, about 15 seconds.

    5. Pack remaining basil into blender and process until dressing is smooth, about 15 seconds.

    Yield: 1 cups

    Japanese Ginger Salad Dressing

    Origin: Japan
    

    Ingredients 

    Directions 

    1. Mix all the ingredients other than oil in a bowl.

    2. Add oil gradually into a bowl and mix well.

    Yield:½ cup

    Korean Salad Dressing

    Origin: Korea
    

    Ingredients 

    Directions 

    1. Mix together ingredients.

    Poppy Seed Dressing

    Origin: America
    

    This dressing has an intense flavor; you will not need much, maybe 3 tablespoons per serving. Remaining dressing will keep refrigerated for 10 days.

    Ingredients 

    Directions 

    1. Combine honey, salt, vinegar, salad oil, onion, mustard and poppy seeds in a

    2. 3 cups or larger jar.

    3. Cover and shake well to mix.

    4. Shake before serving.

    Makes 2½ cup.

    Ranch Dressing

    Ingredients 

    Directions 

    1. Combine the mayonnaise, sour cream, and buttermilk in a mixing bowl and stir until smooth.

    2. Add the bell pepper, onion, cilantro, garlic, pepper, and salt and mix well.

    3. The dressing will keep for a week in a sealed container in the refrigerator.

    Yield:1½ cups

    Russian Dressing

    Origin: America
    

    Ingredients 

    Directions 

    1. Combine all ingredients, adjust according to taste.

    2. Refrigerate.

    Makes about ¾ cup

    Salad Cream

    In England, one could buy bottled Salad Cream. We have been unable to find it in the USA so we have come up with a recipe that is a favorite of Pam's.

    Ingredients 

    Directions 

    1. Put the egg, seasonings, vinegar, lemon juice, and 4 tablespoons of the oil in to Blender

    2. Cover and process on MIX

    3. Immediately remove feeder cap and add the remainder of the oil in a steady stream

    4. Serve as usual.

    Seafood Salad Dressing

    Ingredients 

    Directions 

    1. Combine mayonnaise, lemon juice, mustard, Worcestershire sauce and Hot Sauce

    2. Blend well

    3. Add the capers

    Thai Dressing

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Mix all ingredients in blender

    Thousand Island Dressing

    Ingredients 

    Directions 

    1. Combine all of the ingredients in a small bowl.

    2. Stir well.

    3. Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.

    Makes about ¾ cup.


    Sauces for Chicken

    Chasseur's Sauce

    Origin: France
    

    For chicken or duck. To make a white variation leave out the tomatoes

    Ingredients 

    Directions 

    1. Sauté mushrooms until just started to brown

    2. Reduce heat and add shallots and garlic

    3. Cook for about one minute until softened

    4. Remove pan from heat

    5. Add brandy

    6. Light brandy

    7. Return pan to heat

    8. Add wine and heat until liquid has evaporated

    9. Add broth, tarragon, paisley and tomatoes and simmer until liquid reduced

    10. Thicken if needed with arrowroot

    11. Add butter and heat until melted

    12. Salt and pepper to taste

    Dijonnaise Sauce

    Origin: France
    

    Ingredients 

    Directions 

    1. Finely chop shallots and place in a medium sauce pan

    2. Sauté in butter until soft

    3. Add cream, mustard, stock and wine

    4. Bring to a boil

    5. Lower heat to simmer and reduce by half.(Watch carefully as sauce reduces and stir occasionally. Reduction will take place quickly once it begins.)

    6. Salt and pepper to taste.

    Curried Ketchup

    Origin: America
    

    Ingredients 

    Directions 

    1. Put the tomatoes, vinegar, sugar, curry powder, salt, pepper and cloves into a saucepan and place over high heat.

    2. Bring to a boil, stir to dissolve the sugar and cook until the tomatoes have broken down and the mixture is slightly thick, about 10 minutes.

    3. Pour the mix into a food processor and pulse until smooth.

    4. Let cool to room temperature before refrigerating.

    5. Place in a decorative bowl to serve.

    Yield:1 cup

    Makes ½ cup

    White Wine Mushroom Sauce

    Origin: England
    

    Ingredients 

    Directions 

    1. Melt 2 tablespoons olive oil in a heavy saucepan.

    2. Add the shallots and garlic and cook over medium heat, stirring often, until soft but not brown, about 3 minutes.

    3. Add the sliced shiitakes and cook until browned and most of the mushroom liquid has evaporated, about 3 minutes.

    4. Add the wine and bring to a boil.

    5. Briskly simmer the wine until reduced by half, about 5 minutes.

    6. Add the stock and briskly simmer until the mixture is reduced to about 1½ cup and is the consistency of Heavy Cream, 5 to 10 minutes.

    7. 1f necessary to thicken, whisk the arrowroot-wine mixture into the sauce, and boil for 1 minute.

    8. Remove the pan from the heat and whisk in the remaining 1 tablespoon olive oil.

    9. Whisk in salt and pepper to taste; the sauce should be highly seasoned.

    Sauces for Meat

    Beekeeper's Jezebel Sauce

    Origin: England
    

    This sweet-and-spicy sauce is delicious served with pork tenderloin and grilled chicken or as a dipping sauce for fried shrimp.

    Ingredients 

    Directions 

    1. Whisk together all ingredients in a small saucepan.

    2. Cook over medium heat, whisking frequently, 3 to 4 minutes or until thoroughly heated and sauce is a pourable consistency.

    3. Use immediately, or store in an airtight container in refrigerator up to 1 week.

    Cumberland Sauce

    Origin: England
    

    This can served hot or cold with game or ham

    Ingredients 

    Directions 

    1. Melt red currant jelly; add shallots, julienned orange and lemon zest and Fresh grated ginger.

    2. Mix mustard in port and add to currant jelly.

    3. Add Grand Marnier, orange and lemon juice and simmer for 5 to 10 minutes.

    4. Season with salt and cayenne pepper.

    Makes 1½ cup

    Mushroom Merlot Sauce

    Origin: France
    

    Ingredients 

    Directions 

    1. Melt 2 tablespoons butter in a heavy saucepan.

    2. Add the shallots and garlic and cook over medium heat, stirring often, until soft but not brown, about 3 minutes.

    3. Add the sliced shiitakes and cook until browned and most of the mushroom liquid has evaporated, about 3 minutes.

    4. Add the wine and bring to a boil.

    5. Briskly simmer the wine until reduced by half, about 5 minutes.

    6. Add the stock and briskly simmer until the mixture is reduced to about 1½ cup and is the consistency of Heavy Cream, 5 to 10 minutes.

    7. 1f necessary to thicken, whisk the arrowroot-wine mixture into the sauce, and boil for 1 minute.

    8. Remove the pan from the heat and whisk in the remaining 1 tablespoon butter.

    9. Whisk in salt and pepper to taste; the sauce should be highly seasoned.

    10. Add chopped parsley and stir

    Madeira Sauce

    Origin: France
    

    This served with Lamb

    Ingredients 

    Directions 

    1. In a heavy saucepan, sauté shallots in tablespoon of olive oil until soft but not browned

    2. Stir in rosemary and bay leaf

    3. Sauté over medium heat for two minutes

    4. Add wine and simmer until reduced to two tablespoon

    5. Add the Beef Stock and simmer until slightly thickened, about 10 minutes

    6. Strain the sauce, discarding the vegetables

    Whisky Jus

    Origin: Scotland
    

    Ingredients 

    Directions 

    1. Heat olive oil in thick bottomed pan.

    2. Add chopped vegetables and cook gently for 2-3 minutes.

    3. Add malt whisky and flambé.

    4. Add brown stock and reduce by two-thirds.

    5. Remove from heat,

    6. Strain out vegetables, season and whisk in butter.

    7. Keep warm without boiling.

    Sauces for Seafood

    Bearnaise Sauce

    Origin: France
    

    This is used for Poached Salmon or London Broil

    Ingredients 

    Directions 

    1. Mix wine, vinegar, shallots, pepper, tarragon, and chervil in the top of double boiler

    2. Cook down over direct heat until reduced by half

    3. Add eggs yolks and melted butter slowly over hot (not boiling) water, beating constantly

    Dill Sauce

    Origin: England
    

    Ingredients 

    Directions 

    1. In a medium-size bowl, sour cream, Dijon Mustard, salt, white pepper, dill weed, garlic, Fresh lemon juice, and capers.

    2. Store in refrigerator until ready to serve.

    Makes 2 cups.

    Horseradish Cream Sauce

    Origin: England
    

    Ingredients 

    Directions 

    1. Reduce the cream down to 1 cup over medium heat

    2. Chill the reduced heavy cream until cold and thick.

    3. Combine all ingredients and gently mix.

    4. Keep cold until it goes on warm fish to keep from breaking.

    Serves 4

    Joe's Stone Crab Sauce

    Origin: America
    

    This is the sauce served at Joe's Stone Crab in Miami.

    Ingredients 

    Directions 

    1. Place mustard in a mixing bowl

    2. Add the mayonnaise and beat for 1 minute

    3. Add the remaining ingredients and beat until mixture is well blended

    4. Cover and chill

    Makes 1 cup

    Key Lime Coconut Curry Sauce

    Origin: Thailand
    

    Ingredients 

    Directions 

    1. Whisk the cream of coconut and lime juice in a bowl.

    2. Stir in the onion, curry powder, cayenne, salt and pepper.

    3. Store, covered, in the refrigerator for up to 1 day.

    4. Brush the sauce over Fresh seafood before and during grilling.

    5. Be sure to reserve some of the sauce to serve with the seafood.

    Makes 1½ cup.

    Lemon Butter Caper Sauce

    Origin: America
    

    Ingredients 

    Directions 

    1. Heat 1 tablespoon of butter in small saucepan

    2. Add lemon juice parsley and capers

    3. Simmer then remove from heat.

    4. Add remaining butter and swirl around until it is melted.

    5. This will create a creamy buttery sauce not oily.

    6. Serve fish with butter sauce drizzled over

    Serves 2

    Mousseline Sauce

    Origin: France
    

    This mousseline sauce has all the smooth, flavorful elements of Hollandaise sauce.

    Ingredients 

    Directions 

    1. Prepare the hollandaise sauce.

    2. Add cream and dill.

    3. Whip until smooth.

    Serves 2

    Mustard Sauce

    Origin: America
    

    This Sauce is to serve over Baked Ham

    Ingredients 

    Directions 

    1. Place the white wine, shallot and sugar in a small saucepan.

    2. Bring to a boil and Simmer until reduced by half, about 3 minutes.

    3. Remove from heat

    4. Whisk in the mustards, sour cream and tarragon

    Nicoise Sauce

    Origin: America
    

    Ingredients 

    Directions 

    1. Sauté the butter and garlic over medium heat until the garlic is lightly browned.

    2. Add the remaining ingredients except salt and pepper, and bring to the boil.

    3. Season with the salt and pepper.

    4. Set aside and keep warm.

    Sorrel Sauce

    Origin: England
    

    Sorrel gives a nice flavor but the method works for thyme for a different sauce.

    Ingredients 

    Directions 

    1. Place the fish stock, half the cream and vermouth in a pan and boil rapidly to reduce by three-quarters.

    2. Meanwhile, wash and pick the stalks from the sorrel.

    3. Slice the leaves very thinly.

    4. When the fish stock has reduced, add the rest of the cream, the butter and the lemon juice.

    5. Reduce a little more then stir in all but a pinch of the sorrel.

    About 1 cup

    Red Wine Butter Sauce

    Origin: America
    

    Serve over any firm white fish.

    Ingredients 

    Directions 

    1. In medium saucepan combine merlot, shallots, thyme, peppercorns, bay leaf, salt, and white pepper.

    2. Bring to boil over medium heat.

    3. Reduce uncovered, 25 to 30 minutes or until reduced to ¼ cup.

    4. Strain mixture; discard solids except for bay leaf.

    5. Return mixture to saucepan.

    6. Let stand 5 to 10 minutes or until cooled to about 120°F.

    7. Remove bay leaf.

    8. Start whisking in butter.

    9. Return saucepan to heat if butter stops melting, but maintain temperature of 100° to 120°F by moving saucepan back and forth from heat.

    10. Once butter is fully incorporated, whisk in whipping cream.

    11. Season to taste with salt and black pepper.

    12. Place saucepan on stovetop to keep warm before serving.

    13. Spoon sauce atop fish.

    Serves 2

    Sauce Béchamel

    This used for baking any firm white fish.

    Ingredients 

    Directions 

    1. Melt butter over low heat

    2. Blend in flour, salt, and pepper

    3. Cook until slightly browned

    4. Stir in fish stock

    5. Stir until smooth

    6. Gradually add milk

    7. Stir until nicely thickened

    8. Simmer for 5 minutes

    9. Stir in nutmeg

    Shrimp, Lobster, Clam, Crab and Oyster Sauces

    Origin: England
    

    Sauce

    To one cups "Sauce Béchamel" add

    Shrimp

    ¼ cup finely chopped cooked shrimp

    Lobster

    ¼ cup finely chopped cooked lobster

    Crab

    ¼ cup finely flaked crabmeat

    Oyster

    Use ½ cup oyster liquid in making basic sauce and add½ cup chopped oysters

    Clam

    Use ½ cup clam liquid in making basic sauce and add ½ cup chopped clams

    Sauce Louis

    Origin: America
    

    Ingredients 

    Directions 

    1. Mix all ingredients and refrigerate until needed

    Serves 4

    Sauce Mornay

    Note: Fish stock should be substituted for Chicken broth if the sauce is to be used for fish.

    Ingredients 

    Directions 

    1. Melt butter over low heat

    2. Blend in flour, salt, and pepper

    3. Stir in broth

    4. Simmer for 10 minutes

    5. Beat cream and egg yolks together

    6. Remove sauce from heat and stir in cream and egg yolks

    7. When the sauce thickened, stir in the grated cheese and continue to stirring lightly until the cheese is melted.

    Sauce Veloute

    Origin: France
    

    Is used for "Sauce Mornay" or any poached fish.

    Ingredients 

    Directions 

    1. Melt butter over low heat

    2. Blend in flour, salt, and pepper

    3. Stir in fish stock

    4. Simmer for 10 minutes

    5. Beat cream and egg yolks together

    6. Remove sauce from heat and stir in cream and egg yolks

    7. Continue stirring until thickened
    :

    Tartar Sauce

    Ingredients 

    Directions 

    1. Mix all ingredients except for mayonnaise

    2. At this point the mixture can held as a base for two weeks adding mayonnaise as needed prior to serving.

    Veracruzana Sauce

    Origin: Mexico
    

    Ingredients 

    Directions 

    1. In a cast iron skillet, heat Olive Oil and fry the shallots for 5 minutes

    2. Add tomatoes, olives, capers, Cayenne flakes, Worcestershire sauce, and several grindings of pepper

    3. Simmer until thickened, about 10 minutes

    White Wine Butter Sauce

    Origin: England
    

    Ingredients 

    Directions 

    1. In small saucepan, boil down shallots in wine

    2. Continue cooking for about 15 minutes.

    3. Allow to cool

    4. Stir in Fresh herbs

    5. Whisk in butter at room temperature.

    6. Add salt

    7. Simmer for five minutes

    8. Serve over fish

    Serves 2


    Barbecue Sauces

    Apple Cider Bar-B-Que Sauce

    Origin: America
    

    Ingredients 

    Directions 

    1. Mix all ingredients and heat stir occasionally.

    2. Simmer until reduced by about a half

    Make 1 cup

    Barbecue Sauce for Chicken

    Origin: America
    

    This is a very subtle barbecue sauce for chicken. This is enough for one chicken.

    Ingredients 

    Directions 

    1. Mix first 8 ingredients in a bowl and aside.

    2. Heat oil in small pan.

    3. Add garlic and onion and sauté over low heat 1 minute.

    4. Add sauce mixture.

    5. Simmer 5 minutes.

    Chili's Baby Back Rib Sauce

    Origin: America
    

    This is Ray's variation of the commercial product

    Ingredients 

    Directions 

    1. Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.

    2. When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.

    Rubs & Seasonings

    Baharat

    Origin: Turkey
    

    Like Curry powder this a mix which can vary by taste. Can be used for chicken, lamb and vegetables

    Ingredients 

    Directions 

    1. Combine all the ingredients together till well mixed.

    2. Store in an airtight jar and keep away from direct sunlight.

    Makes ¼ cup

    Origin: America
    

    Blackened Seasoning Mix

    Ingredients 

    Directions 

    1. Mix all ingredients in bowl

    2. Store in airtight container

    Bouquet Garni

    Origin: France
    

    Ingredients 

    Directions 

    1. Tie herbs in cheesecloth

    Essence

    Origin: America
    

    This is Ray's version of Emeril Lagasse's blend of spices and herbs to complement meat or fowl, fish, vegetables and pasta. It can be used as an alternative to Old Bay Seasoning.

    Ingredients 

    Directions 

    1. Mix all ingredients in bowl

    2. Store in airtight container

    Harissa

    Origin: Tunisia
    

    Harissa is a spicy and aromatic chile paste that's a widely used staple in North African and Middle Eastern cooking.

    Ingredients 

    Directions 

    1. Place the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft.

    2. Transfer to a bowl, cover with plastic wrap, and allow to cool.

    3. Peel the pepper and discard its skin and seeds.

    4. Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes.

    5. Remove them to a mortar and use a pestle to grind to a powder.

    6. Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chilies for 10 to 12 minutes, until a dark smoky color and almost caramelized.

    7. Now use food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed.

    8. Store in a sterilized jar in the refrigerator for up to 2 weeks or even longer.

    Makes 1 cup

    Honey Chili BBQ Rub

    Origin: America
    

    Ingredients 

    Directions 

    1. Combine powdered honey, salt, paprika, pepper, mustard and chipotle chile powder in a small bowl.

    Moroccan Spice

    Origin: Morocco
    

    North African Spice Blend

    Origin: Morocco
    

    Ingredients 

    Directions 

    1. Combine all ingredients.

    2. Mix well

    Rogan Josh

    Origin: Kashmir
    

    Ingredients 

    Directions 

    1. Using a spice grinder or a pestle and mortar, grind ingredients to a fine powder and set aside.

    Makes ½ cup

    Tandoori Spice

    Origin: India
    

    This traditional spice blend is a popular part of Indian cuisine.

    Ingredients 

    Directions 

    1. Stir together all ingredients, and store in airtight container.

    Salsa

    Basil Cheese Pesto

    Origin: Italy
    

    This pesto is equally at home on pasta, fluffed into hot rice, or stirred into homemade mayonnaise.

    Ingredients 

    Directions 

    1. Combine the basil, garlic and Walnuts in the bowl of a food processor-or halve the recipe and use a blender-and chop.

    2. Leave the motor running and add the Olive Oil in a slow, steady stream.

    3. Shut the motor off, add the cheeses, a big pinch of salt and a liberal grinding of pepper.

    4. Process briefly to combine,

    5. Then scrape out into a bowl and cover until ready to use.

    6. 1f not using immediately transfer to a freezer-safe container or Foodsaver bag and freeze.

    7. Use a tablespoon scooped out from frozen pesto. Do not thaw out at all, it will turn black. It can now be added to pasta, bruscetta, salads etc.,

    Makes 24 servings

    Hot Salsa

    Ingredients 

    Directions 

    1. Mixed all the ingredients in a bowl except the lime

    2. Cut the lime in half and squeeze over the salsa

    3. Cover and refrigerate for 24 hours

    No-Cook Tomato Sauce

    Origin: America
    

    Toss with pasta, spoon over shrimp, chicken or simply eat with a spoon.

    Ingredients 

    Directions 

    1. Toss all ingredients together in bowl.

    2. Cover tightly with plastic wrap.

    3. Let stand for at room temperature for 1-2 hours

    Serves 4

    Pepper Salsa

    Ingredients 

    Directions 

    1. Mix all ingredients.

    Pineapple Cucumber Salsa

    Origin: America
    

    Ingredients 

    Directions 

    1. In a large bowl, combine all ingredients.

    2. Cover and refrigerate until serving.

    Yield: 2½ cup.

    Tomato Corn Confetti

    Origin: America
    

    Ingredients 

    Directions 

    1. In a medium bowl, combine tomatoes, corn, onion, lemon juice, honey, Old Bay Seasoning, and jalapeño, mixing well.

    2. Refrigerate until ready to serve.

    Serves 2


    Sauces for Vegetables

    Cheese Sauce

    Ingredients 

    Directions 

    1. Make up the white sauce

    2. Blend in cheese, salt, paprika and mustard

    3. Stir until smooth

    Florentine Sauce

    Ingredients 

    Directions 

    1. Thaw frozen spinach at room temperature (about 3 hours) and squeeze package to drain very thoroughly.

    2. Melt butter over low heat

    3. Add the green onions

    4. Cook 1 minute

    5. Blend in flour, salt, and pepper

    6. Stir in milk

    7. Cook until thickened

    8. Stir in spinach and nutmeg

    Garlic Cheese Sauce

    Origin: America
    

    Ingredients 

    Directions 

    1. Melt the cream cheese in the microwave for about 30 seconds.

    2. Whisk in the milk, garlic, and oil until smooth.

    3. When smooth, add the cheese.

    4. Melt for another 20­30 seconds and whisk again until totally smooth, adding more milk to thin out the sauce to your desired consistency.

    Serves 2

    Hollandaise Sauce

    This is used for Eggs Benedict and Vegetables

    Ingredients 
    ½ cup 1 cup
    2 Small Eggs yolks 3 Eggs yolks
    1 Tbs Lemon Juice 2 Tbs Lemon Juice
    dash Salt ¼ tsp Salt
    2 drops Hot Sauce 4 drops Hot Sauce
    ½ stick hot butter 1 stick hot butter

    Directions 

    1. In blender, mix all ingredients except butter.

    2. Slowly pour in bubbling butter while mixing on low speed.

    Serves 2

    White Sauce

    This used in a number of different recipes such as Scalloped Potatoes (See "Scalloped Potatoes").

    Ingredients 

    Directions 

    1. Melt butter over low heat

    2. Blend in flour, salt, and pepper

    3. Stir in milk

    4. Cook until thickened

    Marinades

    Lemon-Soy Marinade

    Origin: America
    

    Purpose: Steak Fish 

    Ingredients 

    Directions 

    1. Mix all the ingredients except the Olive Oil in blender for 10 seconds

    2. Slowly add the Olive Oil

    Pineapple Marinade

    Origin: America
    

    Purpose: Steak 

    Ingredients 

    Directions 

    1. Mix all the ingredients in blender for 10 seconds

    2. Marinate Flank Steak for at least 2 days.

    Szechuan Marinade

    Origin: China
    

    Purpose: Tuna 

    Ingredients 

    Directions 

    1. Mix in a large bowl:

    Serves 4


    Mustards

    Dijon Mustard

    Origin: France
    

    Ingredients 

    Directions 

    1. Combine wine, onion, and garlic in a non-reactive saucepan, not aluminium.

    2. Heat to boiling.

    3. Lower heat

    4. Simmer for 5 minutes.

    5. Pour mixture into a bowl: cool.

    6. Strain into dry mustard in a saucepan, beating constantly with a wire whip.

    7. Blend oil, honey, salt and Cayenne sauce into mixture.

    8. Heat slowly, stirring constantly, until mixture thickens: cool.

    9. Place in a container (not metal): cover.

    10. Chill at least 2 days to blend flavors.

    Serves 2

    Horseradish Mustard

    Origin: England
    

    Ingredients 

    Directions 

    1. Put all ingredients in mini food processor and process until smooth

    2. Store in refrigerator

    Sausages, Variety Meats, and Leftovers


    Sausages

    German Boiled Sausage Dinner

    Origin: Germany
    

    Ingredients 

    1. Pour water into Dutch oven and bring to boil

    2. Wash and half potatoes

    3. Cut sausage and cabbage into 4 pieces

    4. Arrange potatoes and sausage in pot

    5. Cover with cabbage

    6. Cover pot and cook on a rolling boil for 15 minutes

    7. Discard water

    8. Drizzle Mustard Butter Sauce over vegetables

    Serves 2 or 3

    Mustard Butter Sauce 

    Ingredients 

    Directions 

    1. Mix melted butter and mustard until smooth

    Morning Sausage Skillet

    Ingredients 

    Directions 

    1. Melt butter in skillet

    2. Add potatoes and fry until light brown

    3. Sprinkle with salt and pepper

    4. Place in baking dish

    5. Pour eggs over potatoes

    6. Arrange sausage over eggs

    7. Cover and cook until eggs are set, about 15 minutes

    8. Sprinkle with cheese

    9. Cover and heat until cheese melts

    10. Cut into wedges and serve

    Serves 6.

    Pierogi and Sausage Casserole

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 400°F.

    2. Lightly coat a 13 x 9inch baking dish with cooking spray.

    3. Scatter cream cheese cubes in the bottom of pan.

    4. Pour in chicken broth.

    5. Sprinkle with garlic powder and pepper.

    6. Place pan in oven until cream cheese is melted, about 5 minutes

    7. Remove pan from oven and stir sauce until smooth.

    8. Add frozen pierogis and sausage.

    9. Stir gently to coat.

    10. Cover with foil.

    11. Return pan to oven for 25 minutes.

    12. Sprinkle with french fried onions and bake 10 more minutes, until onions and pierogis have started to brown.

    13. Let stand 3 to 5 minutes before serving.

    Serves 6-8

    Sweet and Sour Sausage

    Origin: England
    

    These were started as an experiment by Ray and proved to be a hit.

    Ingredients 

    Directions 

    1. Fry Sausage, onion, and peppers in oil for 5 minutes.

    2. Mix the rest of the ingredients together and add to pan until sauce has thickened.

    3. Serve over rice

    Serves 2 or 3

    Toad in the Hole

    Origin: England
    

    This is a very simple dish is made by starting with Yorkshire pudding (See "Yorkshire Pudding"). and 5 minutes after it has been in the oven, add 1 lb of partially cooked sausages on top of the half cooked batter. Continue to cook as you would for Yorkshire pudding. The sausages: The bangers of "Bangers and Mash" ) that we used to get in England are difficult get in America. We use "Whites Hots" (Bratwurst) in New York or Country Sausage in North Carolina. One can use your own favorite sausage.

    Serves 2 or 3


    Variety meats

    Ham and Egg Pie

    Origin: England
    
    This is a favorite of ours. We eat it cold with salad in the summer.

    Ingredients 

    Directions 

    1. Preheat oven to 400°F.

    2. Mix the meat, salt, pepper, paprika, marjoram, egg, and Worcestershire Sauce and set aside

    3. Mix the chicken broth and gelatin and set aside

    4. Roll out the Hot Water pastry

    5. Cut off a quarter of the pastry and reserve for the lid, keep warm

    6. Line a loaf pan with the remaining pastry

    7. Place about half of the meat on the pastry

    8. Place the hardboiled eggs end to end on the meat

    9. Cover with the remainder of the meat

    10. Pour in the gelatin and chicken broth

    11. Cover the pie with the reserved pastry

    12. Bake for 45 minutes.

    13. Chill overnight in the refrigerator

    Liver and Bacon with Onions

    Origin: England
    

    Ingredients 

    Directions 

    1. Put bacon in large skillet

    2. Cook slowly until bacon starts to give up its fat

    3. Add thinly sliced onion

    4. Add 2 tablespoons of oil

    5. Cook until onion are golden brown

    6. Drain and set aside

    7. Meanwhile cut the liver into strips about ½ inch wide and 3 inches long

    8. Season to taste with salt and pepper

    9. Heat 2 tablespoons of oil in skillet until it is hot and almost smoking

    10. Add liver, stirring rapidly and turning as necessary so that they brown evenly

    11. Cook for about 2 minutes at the most.

    12. Drain and set aside

    13. Add the butter to the skillet

    14. Add the liver and stir

    15. Add the onions and bacon

    16. Add the vinegar and blend

    17. Serve piping hot, garnished with the parsley

    Serves 2

    Pork Pies

    Origin: England
    

    These are close to the traditional Pork Pies served in English Pubs. They can be eaten hot or cold with pickles.

    Ingredients 

    Directions 

    1. To make the filling, simply mix all ingredients together.

    2. Fill the pastry casings with the mixture.

    3. Roll out the remainder of the pastry

    4. Cut out lids using the top of the pint glass as a pastry cutter.

    5. Place lids on pies, sealing around the edges with some water.

    6. Using the point of a knife, make a hole in the center of each lid to allow steam to escape.

    7. Cook at 375 F in the center of the oven for around half an hour, glazing with a beaten egg yolk occasionally.

    8. After cooking, leave to cool before eating.

    9. For extra authenticity, pour a small amount of warmed, reduced stock into the hole and cool in a refrigerator to allow the jelly to set

    10. After cooling a jelly should form on the surface which can be scooped off and warmed to liquefy before pouring into the pies

    Serves 2

    Hot Water Pastry

    Ingredients 

    Directions 

    1. To make pastry, slowly heat water and butter in a saucepan

    2. Once the fat has melted, boil for 2 minutes

    3. Put flour in a bowl and make a well in the center

    4. Add the seasoning and egg yolk into the well

    5. Cover with some flour and quickly pour in the contents of the saucepan, stirring continuously

    6. Once cooled, knead into a dough

    7. Leave covered for 30 minutes in a warm place

    8. Separate about two thirds of the dough into five balls, each around the size of a billiard ball.

    9. The other third of the dough will be used later for the lids.

    10. Make each pie casing by molding a ball around the outside of the bottom of an imperial pint glass

    11. Stretch the dough up the glass for around one and half inch so that the pastry is reasonably thin

    12. The pastry is easier to remove if the glass is coated in flour first

    Cornish pasties

    Origin: England
    

    Cornish pasties originated as portable lunches for tin miners, fishermen and farmers to take to work. Housewives used to make one for each member of the household and mark their initials on one end of the pasty. These complete-meal pasties, which vary slightly in content in different parts of Cornwall, were popular in other parts of the country too. In Bedfordshire, for instance, they put fruit in one end of the pasty, for dessert. These were called "Bedfordshire Clangers". A prime cut of meat, such as rump, is often used in Cornwall for the pasties but, because of the high price of rump, you can use blade or shoulder lamb

    Ingredients 

    Directions 

    1. Pre-heat oven to 425 F

    2. Thaw out pastry

    3. Place the potato, onion and meat in a basin and mix well

    4. Divide the pastry into 4.

    5. Roll out each piece to about 6-7"

    6. Divide the filling between each round.

    7. Brush the edges with water and draw up the pastry on each pasty, in a line over the center of the filling.

    8. Seal well.

    9. Flute the edge with your fingers.

    10. Place the pasties on a baking sheet, fluted edges uppermost.

    11. Brush each with a little beaten egg or milk.

    12. Bake for 40-45 minutes, until golden brown.

    13. Serve hot or cold.

    Serves 4

    Sussex Churdles

    Origin: England
    

    Ingredients 

    Directions 

    1. Put bacon in large skillet

    2. Cook slowly until bacon starts to give up its fat

    3. Add onion

    4. Cook for two minutes

    5. Add the liver

    6. Cook for five minutes

    7. Add the mushrooms, herb and seasonings

    8. Cook for two minutes

    9. Drain and set aside

    10. Preheat oven to 375°F.

    11. Roll out thawed pastry sheets

    12. Cut each sheet into four

    13. 3 heaped tablespoon full into each piece

    14. Dampen the edges and fold each piece in half and press edges together

    15. Bake for 25 minutes

    Serves 2


    Leftovers

    Bacon and Egg Pie

    Origin: England
    

    This the classic Bacon and Egg Pie

    Ingredients 

    Directions 

    1. Sprinkle Bacon in quiche shell

    2. Beat the other ingredients together

    3. Pour over dry ingredients in plate

    4. Bake at 400°F. for 20 minutes

    Fiesta Frittata

    Origin: Mexico
    

    Ingredients 

    Directions 

    1. Preheat oven to 400°F.

    2. Thaw frozen spinach at room temperature (about 3 hours) and squeeze package to drain very thoroughly.

    3. Coat a 10 inch ovenproof skillet with non-stick spray

    4. Add the butter and melt over moderate heat.

    5. Add the pepper, onion and sauté, stirring occasionally, until soft, about 8 minutes

    6. Mix in the basil and oregano and cook and stir for 1 minute

    7. Mix in the spinach and meat

    8. Cook uncovered, for about 2 minutes or until heated through

    9. Whisk the cheese with the eggs, egg whites, milk, salt and cayenne pepper in a large bowl until frothy

    10. Mix into skillet along with the rice

    11. Cook uncovered for 5 minutes over moderate to low heat

    12. Transfer to oven and bake uncovered for 15 to 20 minutes or until golden brown and set in the center.

    13. Remove from oven and let stand for 10 minutes before cutting into wedges

    Serves 4

    Jambalaya

    Origin: America
    

    Ingredients 

    Directions 

    1. In a large saucepan, warm Olive Oil over medium heat.

    2. Add sausage; sauté until crispy on the edges, about 8 minutes.

    3. Stir in onion, celery, green pepper; sauté until tender, about 5 minutes.

    4. Increase heat to medium-high, add chicken thighs and sauté until lightly browned, about S minutes.

    5. Return heat to medium; stir in cayenne pepper, thyme, oregano, salt, pepper and garlic.

    6. Continue sautéing about 3 more minutes.

    7. Stir in tomatoes with their juices, tomato sauce, chicken broth, green onions and rice.

    8. Bring to a simmer; reduce heat to very low, cover and cook for 20 minutes.

    Serves 4

    Shepherd's Pie

    Origin: England
    

    This old rhyme tells of Shepherd's Pie as a way of using up the cold meat left over from the roast beef.

    Today's Sunday, today's Sunday, Sunday's Church;

    Today's Monday, today's Monday, Monday's Roast Beef;

    Today's Tuesday, today's Tuesday, Tuesday's Cold Meat;

    Today's Wednesday, today's Wednesday, Wednesday's Shepherd's Pie;

    Today's Thursday, today's Thursday, Thursday's Soup;

    Today's Friday, today's Friday, Friday's Fish;

    Today's Saturday, today's Saturday, Saturday's Pay Day; Is everybody happy? You bet your life we are!

    Ingredients 

    Directions 

    1. Fry the ground beef, onion, salt, and pepper until cooked. Add fat only if needed.

    2. Add bouillon dissolved in the water

    3. Stir until well mixed

    4. Place in a casserole, top with mashed potato and dot top with butter

    5. Brown under grill

    Serves 2 or 3


    Hamburgers

    Angus Burgers.

    Origin: America
    

    Ingredients 

    Directions 

    1. Pulverize apple, garlic, salt & Worchester Sauce in food processor.

    2. Grind beef into bowl.

    3. Mix apple and garlic mix.

    4. Chill for 10 minutes in refrigerator.

    5. Form into 4 patties

    6. Sauté in pan or broil until cooked to choice.

    7. Serve on buns with Sautéed Mushroom and Tomatoes.

    Serves 2

    Kubideh

    Origin: Iran
    

    Ingredients 

    Directions 

    1. Preheat oven to 300°F.

    2. Combine meat, eggs, parsley, onion, salt, turmeric, cinnamon, pepper and baking powder in a large bowl.

    3. Mix well.

    4. With wet hands, roll quarter of the mixture into a ball the size of your palm.

    5. Flatten to the length of your hand.

    6. Using your fingers, press dimples into the surface of one side.

    7. Repeat with remaining meat mixture.

    8. Cook over medium-high heat on a grill pan, 4 minutes on each side.

    9. Place naan bread on baking sheets.

    10. Heat in oven about 5 minutes, until warm.

    11. Place cooked meat on naan.

    12. Add 3 leaves of basil, 3 leaves of mint and 2 small slices of onion.

    13. Fold naan over toppings.

    Serves 4

    Picadillo

    Origin: Cuba
    

    Ingredients 

    Directions 

    1. Toss beef and pork with water, baking soda, ½ tsp salt, and ¼ tsp pepper in bowl until thoroughly combined.

    2. Set aside for 20 minutes.

    3. Pulse bell pepper and onion in food processor until chopped into ¼ inch pieces, about 12 pulses.

    4. Heat oil in large Dutch oven over medium-high heat until shimmering.

    5. Add chopped vegetables, oregano, cumin, cinnamon, and ¼ tsp salt.

    6. Cook, stirring frequently, until vegetables are softened and beginning to brown, 6-8 minutes.

    7. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.

    8. Add tomatoes and wine and cook, scraping up any browned bits, until pot is almost dry, 3-Great Northern Beans with Leeks and Bacon5 minutes.

    9. Stir in broth, raisins, and bay leaves and bring to simmer.

    10. Reduce heat to medium-low.

    11. Add meat mixture in 2" chunks to pot, and bring to gentle simmer.

    12. Cover and cook, stirring occasionally with 2 forks to break meat chunks into ¼-½" pieces, until meat is cooked through, about 10 minutes.

    13. Discard bay leaves.

    14. Stir in olives and capers.

    15. Increase heat to medium-high and cook, stirring occasionally, until sauce is thickened and coats meat, about 5 minutes.

    16. Stir in vinegar and season with salt, pepper, and extra vinegar to taste.

    17. Serve.

    Serves 2


    Miscellaneous

    Smoked Salmon Tart

    Origin: England
    

    This is the classic Smoked Salmon Tart

    Ingredients 

    Directions 

    1. Arrange the smoked salmon evenly over the base of the quiche shell

    2. Beat the other ingredients, except for the cayenne pepper, together

    3. Pour over dry ingredients in shell

    4. Dust the top with the cayenne pepper

    5. Bake at 350°F. for 30 to 40 minutes

    Soups and Chowders


    Chicken

    Betsy's Sensational Chicken Soup

    Origin: America
    

    Betsy first made this when she was getting over 24 hour stomach flu about 12-13 years ago. Now we never wait to be sick to enjoy it. It is simple and yummy! Enjoy! If the chicken has not been cooked, you can simmer in needed amount of water or broth, then follow the recipe.

    Ingredients 

    Directions 

    1. Mix broth, pepper, carrot, and celery in a saucepan.

    2. Heat to a boil,

    3. Add noodles, and cook over medium 10 minutes.(or till noodles are done)

    Serves 2-4

    Jean-Claude's Chicken and Vegetable Soup

    Origin: France
    

    This is my variation of the excellent soup served at Jean Claude's North Raleigh Restaurant modified for our taste.

    Ingredients 

    Directions 

    1. In a skillet over medium heat sauté onions, leek and garlic a few minutes until garlic is browned.

    2. Add the flour to the pan and stir briskly to make a roux (it will not be smooth).

    3. Add the remaining vegetables and the stock and stir well.

    4. Add chicken

    5. Increase the heat to high and bring the stock to a boil.

    6. Then reduce to simmer.

    7. Season the soup to taste with basil, oregano, thyme, hot sauce, crushed cayenne, salt and soy sauce.

    8. When vegetables are to desired tenderness about 30 minutes stir in the cream and continue to simmer on low heat until soup has reached desired consistency. Do not boil after adding the cream.

    Makes 12 servings


    Seafood

    Ariel's Seafood Bisque

    Origin: America
    

    This comes from the Ariel's Restaurant in the Beach Club, Disney World, Florida. This is as close as we can get it.

    Ingredients 

    Directions 

    1. Combine butter and flour to make a roux

    2. Cook for 2 minutes over medium heat

    3. Slowly add cream and Half & Half

    4. Stir until no lumps are apparent

    5. Add Sherry

    6. Add Hot Sauce

    7. Cover and simmer over low heat for 10 minutes

    8. Stir occasionally to prevent sticking

    9. Turn up heat to medium

    10. Add drained "Seafood"

    11. Cook until heated through

    Seafood 

    Directions 

    1. Lightly steam seafood taking care not to overcook.

    2. Drain, discarding most of the shallot

    Clam Chowder

    Origin: America
    

    Ingredients 

    Directions 

    1. Fry salt pork and onions until brown.

    2. Strain into a saucepan and add the broth, clam juice, potatoes, salt, pepper

    3. Cook until the potatoes are soft.

    4. Melt the butter in a separate pan, add the flour and blend until smooth.

    5. Add the milk and half-and-half.

    6. Bring to the boil and add to the chowder.

    7. Add the clams to the chowder

    8. Bring to the boil and simmer for 2 minutes

    9. Serve Hot.

    Crab Soup

    Origin: America
    

    Ingredients 

    Directions 

    1. Combine butter, flour, mashed boiled eggs, lemon rind, salt and pepper in a large saucepan

    2. Bring the milk to the boil in a separate pan

    3. Slowly pour the boiling milk into the butter and flour mixture

    4. Add the crab meat

    5. Stir and cook at medium heat for 5 minutes

    6. Add the cream

    7. Stir and remove from the heat before the soup reaches full boil

    8. Add sherry and Worcestershire sauce

    9. Serve very hot

    Serves 6

    Oyster Stew

    Origin: England
    

    Ingredients 

    Directions 

    1. Melt the butter in a large skillet over medium heat.

    2. Cook the celery and shallots until shallots are tender.

    3. Pour half-and-half into a large pot over medium-high heat.

    4. Mix in the butter, celery, and shallot mixture.

    5. Stir continuously.

    6. When the mixture is almost boiling, pour the oysters and their liquid into the pot.

    7. Season with salt, pepper, and cayenne pepper.

    8. Stir continuously until the oysters curl at the ends.

    9. Add stir in brandy.

    10. When the oysters curl the stew is finished cooking

    11. Remove from heat and serve.

    Serves 2

    Sea Mussel Soup

    Origin: Norway
    

    Ingredients 

    Directions 

    1. Wash the mussels well in cold water.

    2. In a pan, fry finely chopped shallots, crushed garlic, herbs and spices in butter.

    3. Add the mussels and white wine.

    4. Let it steam under a lid for 4-5 minutes (until all mussels are open).

    5. Add the cream and let cook for 3-4 minutes without the lid.

    6. Season with salt and pepper.

    7. Serve the soup with the mussels (with shells) in it and some bread and butter.

    Serves 4


    Vegetable

    Butternut Squash Soup

    Origin: America
    

    Ingredients 

    Directions 

    1. Heat oil in a large soup pot.

    2. Add carrot, celery, garlic and onion.

    3. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes.

    4. Stir in butternut squash, thyme, chicken broth, salt and pepper.

    5. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.

    6. Let the soup cool slightly and carefully purée in batches in an upright blender.

    7. Rewarm if needed.

    Serves 2

    Cream of Cauliflower and Stilton Soup

    Origin: England
    

    Ingredients 

    Directions 

    1. Separate ¾ cup of the cauliflower florets and place them in a pan of boiling water.

    2. Boil for 2-3 minutes, and then rinse under cold water, and set aside for garnish.

    3. Heat oil in a large saucepan over medium heat.

    4. Add onion, garlic, leek and celery.

    5. Cook, stirring, until tender, about 5 minutes.

    6. Add potato, chicken broth, uncooked cauliflower and sherry.

    7. Bring to a boil, and then simmer over low heat, stirring occasionally until potatoes and cauliflower are tender.

    8. Remove from heat.

    9. Purée the cauliflower mixture in batches using a food processor or blender, and transfer to a soup pot over medium-low heat.

    10. Season with white pepper, black pepper and salt.

    11. Stir in the milk and cream, and then crumble in the Stilton cheese.

    12. Heat through, but do not boil.

    13. Ladle into bowls, and garnish with cauliflower pieces and chopped Fresh parsley.

    Serves 4

    French Onion Soup

    Origin: France
    

    For the best flavor, make the soup a day or 2 in advance.

    Ingredients 

    Directions 

    1. Adjust oven rack to lower-middle position and heat oven to 400°F.

    2. Generously spray inside of heavy-bottomed large Dutch oven with nonstick cooking spray.

    3. Place butter in pot and add onions and 1 teaspoon salt.

    4. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume).

    5. Remove pot from oven and stir onions, scraping bottom and sides of pot.

    6. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1½ to 1¾hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.

    7. Carefully remove pot from oven and place over medium-high heat.

    8. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly.

    9. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary.(Scrape any fond that collects on spoon back into onions.)

    10. Stir in ¼ cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes.

    11. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown.

    12. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.

    13. Stir in broths, 2 cups water, thyme, bay leaf, and ½ teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.

    14. Increase heat to high and bring to simmer.

    15. Reduce heat to low, cover, and simmer 30 minutes.

    16. Remove and discard herbs, then season with salt and pepper.

    17. fill bowl each with about 1¾ cup soup.

    18. Top each bowl with 1 or 2 baguette slices (do not overlap slices)

    19. Sprinkle evenly with Gruyere.

    20. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes.

    21. Let cool 5 minutes before serving.

    Serves 6

    Gazpacho

    Origin: Spain
    

    Ingredients 

    Directions 

    1. Place tomatoes in bowl and pouring boiling water over them

    2. After a minute or two the skins will loosen and you can slip them off very easily

    3. Halve the tomatoes and scoop out and discard seeds and chop the flesh

    4. Place the tomatoes, cucumber, green onions, garlic, bell pepper, thyme, oil, vinegar, salt and pepper, thyme, bay leaves, chicken broth, salt and pepper

    5. Blend at high speed until soup is absolutely smooth

    6. Chill in bowl overnight

    Garnish 

    Green Pea and Ham Soup

    Origin: England
    

    This is our version of an old favorite

    Ingredients 

    Directions 

    1. Simmer ham and green peas in the water for at least one hour.

    2. Add the rest of the ingredients and simmer for at least one hour more.

    3. Remove the ham hock

    4. Discard the skin, fat and bone

    5. Chop the meat and return to the soup

    6. Season to taste

    7. Heat through and serve with croutons in warm bowls

    Serves 2

    Mushroom Soup

    Origin: England
    

    Ingredients 

    Directions 

    1. Simmer mushrooms in half the butter for 10 minutes.

    2. Put into a blender and blend until smooth.

    3. Melt the remaining butter, add the flour and blend until smooth.

    4. Add the half-and-half and blend until smooth.

    5. Cook until thickened.

    6. Add the mushrooms, juices and milk.

    7. Season to taste and bring to simmer.

    8. Serve hot.

    White Bean and Cauliflower Soup with Truffle Oil

    Origin: France
    

    Ingredients 

    Directions 

    1. In a large pot, bring stock, cauliflower, white beans, potatoes, onions, mushrooms, white wine, garlic, Olive Oil, salt, pepper, and sage to a simmer for 15 minutes, or until potatoes and cauliflower are tender.

    2. Add the rosemary and simmer for an additional 2 minutes.

    3. Then remove and discard the rosemary.

    4. purée the soup in a blender..

    5. Serve the soup in bowls with a generous drizzle of white truffle oil and garnish with Fresh herbs.

    Serves 2

    Brandied Wild Mushroom Soup

    Origin: America
    

    Ingredients 

    Directions 

    1. In large saucepan cook onions 1n butter over medium-high heat 5 minutes or until tender.

    2. Add all mushrooms and thyme.

    3. Cook and stir 8 minutes or until mushrooms are tender.

    4. Remove saucepan from heat.

    5. Add brandy.

    6. Return saucepan to heat.

    7. Cook 30 seconds, stirring constantly.

    8. Stir in flour.

    9. Cook and stir for 1 minute.

    10. Stir in broth and whipping cream.

    11. Bring gently to boil.

    12. Reduce heat; simmer, uncovered, 10 minutes.

    13. Cool mixture slightly.

    14. Transfer mixture, half at a time, to food processor.

    15. Process until smooth.

    16. Return soup to saucepan.

    17. Heat through.

    18. Ladle soup into bowls.

    19. Drizzle with white truffle oil; top with sea salt and cracked black pepper.

    Serves 4


    Vegetables


    Asparagus

    Roasted Asparagus with Rosemary

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 500 degrees.

    2. Place asparagus spears and mushrooms in a large plastic bag with a tight-fitting seal.

    3. Drizzle oil over asparagus mixture in bag.

    4. Add rosemary and garlic powder.

    5. Seal bag tightly and shake gently.

    6. Arrange asparagus and mushrooms in a single layer on a large baking sheet.

    7. Season with pepper.

    8. Bake about 10 minutes, or until asparagus is tender-crisp.

    Serves 4

    Sesame Ginger Asparagus

    Origin: America
    

    Ingredients 

    Directions 

    1. Dissolve the arrowroot in the water or broth.

    2. Add the remaining ingredients and whisk to combine.

    3. Heat oil over high heat in a large sauté pan or wok.

    4. Add the asparagus, red pepper and Green Onions.

    5. Stir-fry 2-3 minutes.

    6. Add the sauce and continue to Stir-fry 4 minutes until asparagus is tender-crisp and a sauce forms and thickens in pan.

    Serves 4


    Beans

    Black Beans

    Origin: Cuba
    

    Serve with Mojo Pork

    Ingredients 

    Directions 

    1. Heat oil in a large skillet over medium heat.

    2. Add bell pepper and onion,

    3. Season with salt and pepper, and then

    4. Sauté until vegetables are tender, 5-7 minutes.

    5. Add garlic then sauté for one more minute.

    6. Add dried oregano, black beans, chicken broth, and vinegar then

    7. Simmer until most of the broth has been absorbed and beans are tender.

    8. Taste then add salt and pepper if necessary.

    Serves 4


    Butternut Squash

    Roasted Butternut Squash

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 400°F..

    2. Toss butternut squash with olive oil and garlic in a large bowl.

    3. Season with salt and black pepper.

    4. Arrange coated squash on a baking sheet.

    5. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

    Serves 2

    Dried Beans

    Origin: America
    

    Sorting and Cleaning Beans  Go through your desired amount of beans before you wash them. Pay special attention to any small rocks or pebbles that may have inadvertently made their way into the packaging. Place the dried beans in a colander and wash them quickly. Run cool water over the beans for about half a minute.

    Soaking the Beans  Use the slow soak method if you've got a night to soak your beans. The slow soak method is a preferred method of preparing beans if you've set aside enough time to soak overnight. Slow soaking ensures that the final product is fully cooked, not crunchy or underdone.

    1. If you choose the slow soak method, put the beans in a 5 qt saucepan and cover them with about 8 cups of water.

    2. Put the lid on the saucepan and allow them to soak overnight in the refrigerator.

    3. If time is of the essence, try the quick soak.

    4. For a quick soak, put the beans and water in a saucepan and bring them to a boil.

    5. Allow them to boil for about 2-3 minutes.

    6. Remove the saucepan from the heat, cover it with a lid and let the beans soak for at least 1 hour.

    7. Wait for the beans to double or triple in size, depending on what soaking method you decide to use.

    8. If you leave your beans in cool water overnight, expect them to at least double in size.

    9. Make sure your cooking vessel is large enough to accommodate this transformation.

    10. Rinse the beans thoroughly in a colander after soaking.

    11. Your beans are now ready to be cooked.

    Cooking the Beans 

    1. Put the beans in a large cooking pot and add enough water to completely cover them.

    2. Add Bay Leaf and small Onion.

    3. Add a tablespoon of vegetable or olive oil to the pot to cut down on excessive foam and boil over while the beans are cooking.

    4. Because the beans expand while cooking, periodically adding small amounts of water to the pot will keep them adequately covered, ensuring even cooking.

    5. Simmer the dried beans on low to medium heat. Properly soaked beans usually require between 30 minutes and 2 hours of cooking.

    6. Consult the proper cooking time of the types of beans you're using.

    7. Cooking times will vary depending on the variety of dried bean. Table 1

    8. Test the dried beans by mashing one with a fork or between your fingers. Ideally, your beans will be tender but not mushy.

    9. If your beans are still crunchy or underdone after the recommended cooking time, continue cooking at a simmer, checking every 10 minutes for doneness.

    10. Serve the cooked beans

    Table 1. Times for Cooking Dried Beans
    Black Beans 60 Mins
    Light/dark Red Kidney Beans 90 to 120 Mins
    Navy Beans 60 to 90 Mins
    Great Northern Beans 45 to 60 Mins
    Cannellini beans 45 to 60 Mins
    Great Northern Beans 45 to 60 Mins
    Pinto Beans: 90 to 120 Mins

    Boiled Butterbeans

    Ingredients 

    Directions 

    1. Bring 2 cups water and ham to a boil in a saucepan;

    2. Boil 5 to 10 minutes.

    3. Add Butterbeans, salt, and pepper; return to a boil.

    4. Cover, reduce heat, and simmer 45 minutes or until tender.

    Corn

    Corn on the Cob

    Origin: America
    

    This a very easy way of cooking Corn on the Cob

    Ingredients 

    Directions 

    1. Arrange 1 to 4 ears of corn, un-shucked, in the microwave. If you need to cook more than 4 ears of corn, cook them in batches.

    2. For just 1 or 2 ears of corn, microwave for 3 minutes. For 3 or 4 ears, microwave for 4 minutes. If you like softer corn or if your ears are particularly large, microwave for an additional minute.

    3. Set the ears on a cooling rack or cutting board to cool.

    4. When the silks and top leaves are cool enough to handle, quickly shuck the husks off the cobs. The corn will stay quite warm in their husks, so wait to shuck them until just before serving.

    Creamed Corn

    Origin: America
    

    Ingredients 

    Directions 

    1. Cook corn according to package directions.

    2. Melt butter in saucepan.

    3. Stir in flour and blend well.

    4. Add milk and cream, about ½ cup at a time, and blend with whisk.

    5. Cook over medium heat until thickened.

    6. Stir in sugar, salt and pepper.

    7. Add cooked, drained corn.

    Serves 4


    Crowder Peas

    Crowder Peas

    Origin: America
    

    Ingredients 

    Directions 

    1. Put crumbled bacon in a pot.

    2. Heat until fat melts

    3. Put the crowder peas in pot

    4. Cover with chicken broth and Sriracha sauce

    5. Bring the mixture to a boil over medium-high heat then

    6. Reduce heat to low and simmer for 15 to 20 minutes, until peas are tender but not overcooked.

    7. Drain and place in a bowl.

    8. Taste and add salt and black pepper as needed

    Serves 2

    Fried Chickpeas

    Origin: America
    

    Ingredients 

    Directions 

    1. Combine paprika and cayenne in a small bowl and set aside.

    2. Heat oil in a 12 inch skillet over medium-high heat.

    3. Working in 2 batches, add chickpeas to skillet and sauté, stirring frequently, until golden and crispy, 15–20 minutes.

    4. Using a slotted spoon transfer chickpeas to paper towels to drain briefly.

    5. Place in a medium bowl.

    6. Sprinkle paprika mixture over; toss to coat.

    7. Season to taste with salt.

    8. Toss with lime zest and serve.

    Serves 4

    Great Northern Beans with Leeks and Bacon

    Origin: America
    

    Ingredients 

    Directions 

    1. Place beans in a large Dutch oven.

    2. Cover with water to 2" above beans.

    3. Bring to a boil.

    4. Remove from heat and let stand, covered, 1 hour.

    5. Drain beans and return to pot.

    6. Cover with cold water and bring to a boil.

    7. Lower heat to a simmer, cover and cook until tender, but not mushy.45 minutes to 1 hour.

    8. Drain beans, reserving some cooking water.

    9. Return beans to pan.

    10. Place bacon in a large skillet.

    11. Cook over medium-high heat until crisp.

    12. Remove and set aside, leaving bacon drippings in pan.

    13. Add Olive Oil to skillet.

    14. Add leeks and garlic; sauté 10 minutes.

    15. Add to beans.

    16. Crumble bacon and add to beans with salt and pepper.

    17. Add cooking water if beans seem dry.

    18. Serve hot.

    Serves 2

    Mushroom and Black Eyed Pea Ragout

    Origin: America
    

    Ingredients 

    Directions 

    1. Heat oil over medium heat in a large nonstick skillet.

    2. Add onion, mushrooms and garlic.

    3. Sauté until onions are soft, about 5 minutes.

    4. Add broth, tomato paste, black-eyed peas, salt, pepper, honey and Hot Sauce.

    5. Bring to boil.

    6. Reduce heat, and simmer 20 minutes or until sauce thickens slightly.

    7. Stir in greens; cook until thoroughly heated.

    Serves 6


    Beets

    Balsamic Roasted Beets with Feta

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 400°F.

    2. Line a baking sheet with aluminum foil.

    3. Prepare the beets by washing them and removing the leafy stems and roots.

    4. Peel each beet with a vegetable peeler and cut the peeled beets into 1 inch chunks.

    5. Place the cut beets on the prepared baking sheet.

    6. Toss the beets with the olive oil and salt until coated.

    7. Roast beets for 35 to 40 minutes, stirring with a spatula midway through, until beets are tender when pierced with a fork.

    8. While the beets are roasting, combine the vinegar and maple syrup in a small saute pan.

    9. Cook over medium heat until the liquid is thickened enough to coat the back of a metal spoon and is reduced to about 1½ tablespoons.

    10. Toss the roasted beets with the glaze.

    11. Sprinkle feta cheese on top of the mixture and season with salt and pepper to taste.

    12. Serve hot or cold.

    Serves 2

    Beets with Onion and Cumin

    Origin: America
    

    Ingredients 

    1. Heat a medium saucepan over medium-high heat.

    2. Pour in mix and sauté onion and garlic until translucent.

    3. Mix in cumin seed and sauté an additional 2 minutes.

    4. Sprinkle in arrowroot and sauté 1 minute more.

    5. Stir in beets, tomatoes, water, and salt.

    6. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.

    Serves 2

    Boiled Beets

    Origin: America
    

    These can be used in Salads

    Ingredients 

    Directions 

    1. Wash beets and put in saucepan

    2. Cover with water

    3. Add salt

    4. Bring to the boil and simmer for 45-60 minutes or until beets are soft.

    Serves 2

    Honey and Rosemary Glazed Beets

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 400°F.

    2. Wash beetroot thoroughly.

    3. Place beetroot in roasting pan; cover with foil.

    4. Roast 45-60 minutes or until done.

    5. Cool for at least 10 minutes.

    6. Peel, you can scrape off the skin quickly under running water.

    7. Cut beetroot into wedges of desired thickness.

    8. Place red onion, beetroot, rosemary, raspberry vinegar, lemon juice and honey in saucepan.

    9. Season with salt.

    10. Place on medium-high heat; bring liquid to a boil, turn down to medium.

    11. Place beets onto serving platter and serve warm.

    12. Top with crumbled Chevre.

    Serves 2.


    Broccoli

    Broccoli Sauté With Garlic

    Origin: America
    

    Ingredients 

    Directions 

    1. Heat the olive oil in a 10 inch skillet over medium-low heat.

    2. Add the garlic and cook for 1 minute.

    3. Add the broccoli, salt and pepper and toss with the olive oil and garlic until the broccoli turns bright green and becomes tender.

    4. Remove from the skillet and serve.

    Serves 4

    Stir-Fried Broccoli with Chile-Garlic Sauce

    Origin: China
    

    Ingredients 

    Directions 

    1. Whisk broth, rice wine, soy sauce, sesame oil, arrowroot, and chili-garlic sauce together in small bowl.

    2. Combine garlic, pepper flakes, and 1 teaspoon olive oil in small bowl.

    3. Heat remaining Olive Oil in 12" nonstick skillet over medium-high heat until just beginning to smoke.

    4. Add broccoli and sprinkle with sugar; cook, stirring frequently, until broccoli is well-browned, 8 to 10 minutes.

    5. Push broccoli to sides of skillet to clear center

    6. Add oil, garlic mixture and cook, mashing with spatula until fragrant, 15 to 20 seconds.

    7. Stir to combine garlic mixture with broccoli.

    8. Add chicken broth mixture and cook, stirring constantly, until florets are cooked through and stalks are tender-crisp, and sauce is thickened, 30 to 45 seconds.

    Serves 4

    Broccoli with Bacon and Mustard

    Origin: Germany
    

    Ingredients 

    Directions 

    1. Cut broccoli into bite-size florets and stems.

    2. Put into a medium skillet with ½ inch water on the bottom.

    3. Add the broccoli

    4. Cover and simmer on medium heat for 8 ­10 minutes or just until done, careful not to overcook.

    5. Remove broccoli from pan and set aside, discarding water.

    6. Cover to keep warm.

    7. Cut bacon into sticks.

    8. In the same pan sauté bacon until crisp.

    9. Add water, vinegar, mustard and stir well, reducing slightly.

    10. Add broccoli, stir well to coat.

    11. Heat through and serve.

    Serves 2


    Broccolini

    Sautéed Broccolini

    Origin: America
    

    Broccolini is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. Broccoli can be used instead.

    Ingredients 

    Directions 

    1. Blanch the broccolini in a large pot of boiling salted water for 2 minutes.

    2. Drain immediately and immerse in a bowl of ice water.

    3. Melt the butter in a large sauté pan.

    4. Add the lemon zest and garlic and stir.

    5. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes.

    6. Add the lemon juice, salt and the pepper, and toss well before serving.

    Serves 4


    Brussels Sprouts

    Brussels Sprouts with Bacon and Beer

    Origin: Germany
    

    Ingredients 

    Directions 

    1. Trim the ends of each Brussels Sprout, removing excess leaves.

    2. Cut the sprouts in half, leaving the smallest sprouts whole.

    3. Place a large skillet over medium heat.

    4. Add the chopped bacon and sauté until crisp.

    5. Add the sliced shallot.

    6. Sauté another 2-3 minutes to soften.

    7. Add the Brussels Sprouts.

    8. Stir and sear the sides of the sprouts for 4-5 minutes.

    9. Pour the beer into the skillet.

    10. Add the salt an both peppers.

    11. Bring to a simmer and lower the heat a little.

    12. Stir and simmer until the beer has reduced to a glaze and the sprouts are cooked through, 12-15 minutes.

    Serves 2

    Balsamic Glazed Brussels Sprouts with Pancetta

    Origin: England
    

    Ingredients 

    Directions 

    1. In a heavy 10inch straight-sided sauté pan set over medium-low heat, slowly cook the pancetta in 1 Tbs of the oil until golden and crisp all over, 10 to 15 minutes.

    2. With a slotted spoon, transfer the pancetta to a plate lined with paper towels, leaving the fat behind. You should have about 2 Tbs of fat in the pan; if not, add the remaining 1 Tbs oil.

    3. Put the pan over medium-high heat and arrange the sprouts cut side down in a single layer.

    4. Cook undisturbed until nicely browned, 2-3 minutes.

    5. When the sprouts are browned, add the water to the pan, cover immediately, and simmer until the sprouts are tender when poked with a fork or skewer, about 3 minutes.(If the water evaporates before the sprouts get tender, add more water, ¼ cup at a time.)

    6. With a slotted spoon, transfer the sprouts to a plate.

    7. Return the pan to medium-high heat and if any water remains, let it boil off.

    8. Add the balsamic vinegar and a few grinds of pepper.

    9. Boil the vinegar until it’s reduced to about 2 Tbs and looks lightly syrupy, about 2 minutes.

    10. Reduce the heat to low, add the butter, and stir until melted.

    11. Return the sprouts and pancetta to the pan and swirl and shake the pan to evenly coat the sprouts with the sauce.

    12. Season to taste with salt and more pepper and serve.

    Serves 2

    Brussels Sprouts Gratin

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 425°F.

    2. Place Brussels sprouts in a baking dish.

    3. Toss with melted butter, salt and pepper.

    4. Spread in pan and roast 25 to 30 minutes, tossing once halfway through, until tender and browned.

    5. Pour heavy cream over sprouts and sprinkle with a dash salt.

    6. Continue baking about 10 minutes, until cream has thickened.

    7. Remove pan from oven.

    8. Set oven to broil and position top rack 6 inch below broiler.

    9. Sprinkle cheese mixture over sprouts.

    10. Broil 3 to 5 minutes, until golden brown.

    Serves 2

    Maple Roasted Brussels Sprouts

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 400°F.

    2. Place Brussels sprouts in a single layer in a baking dish.

    3. Drizzle with olive oil and maple syrup.

    4. Toss to coat.

    5. Sprinkle with bacon.

    6. Season with salt and black pepper as needed.

    7. Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.

    8. Just before the end, sprinkle with pepitas.

    Serves 2

    Sprouts with Mushroom Sauce

    Origin: America
    

    Ingredients 

    Directions 

    1. Trim Brussels Sprouts and cut in half.

    2. Steam until tender, about 6 to 10 minutes.

    3. Bring the broth to a boil in a nonstick pot.

    4. Mix in the lemon juice, mustard, and thyme.

    5. Add the mushrooms.

    6. Boil until the broth is reduced by half, about five to eight minutes.

    7. Pour broth into food processer.

    8. Process until smooth.

    9. Pour back into saucepan.

    10. Add brandy

    11. Bring back to boil.

    12. Add the Brussels Sprouts.

    13. Toss well to coat with the sauce.

    Serves 4

    Roasted Brussels Sprouts

    Origin: Germany
    

    Ingredients 

    Directions 

    1. Preheat oven to 400°F.

    2. Clean Brussels sprouts, discarding outer loose leaves.

    3. Cut in half.

    4. Put the Brussels sprouts into a plastic bag.

    5. Pour in olive oil and season with salt and pepper.

    6. Shake gently to coat sprouts.

    7. Pour sprouts onto baking sheet spreading them out into one layer.

    8. Dice bacon and sprinkle over the sprouts.

    9. Roast for 30-35 minutes, stirring every 10 minutes or so, until golden brown on the outside and tender on the inside. Any leaves that are loose will be crispy and brown (extra delicious!)

    Serves 2


    Cabbage

    Bavarian Fried Cabbage

    Origin: Germany
    

    This is a far cry from the boiled institutional cabbage that we grew up with in school and wartime government run canteens

    Ingredients 

    Directions 

    1. Try out seasoning bacon in medium saucepan

    2. Add mix.

    3. Add crushed garlic and fry until light brown

    4. Add cabbage and caraway seed.

    5. Stir-fry cabbage for 3 minutes

    6.   Salt and Freshly Ground Black Pepper to taste

    7. Stir and simmer for 5 minutes

    Serves 2

    Braised Cabbage with Leeks

    Origin: America
    

    Ingredients 

    Directions 

    1. Remove 7 to 8 outer leaves from cabbage and set aside for presentation

    2. Quarter cabbage and remove tough inner core

    3. Cut into ½ inch strips

    4. Place 2 tablespoon of oil in heavy skillet

    5. When oil is hot, add kielbasa and sauté, stirring constantly, until meat is lightly browned, 4 to 5 minutes

    6. Remove and drain on paper towels

    7. Add the leeks to skillet and sauté, stirring until softened, 3 to 4 minutes

    8. Add the garlic to skillet, stir and cook 1 minute more

    9. Add dried herbs

    10. Return kielbasa to skillet

    11. Add cabbage, salt, pepper and broth to skillet

    12. Bring to simmer and cook, covered, for 10 minutes

    13. Remove lid and cook until cabbage is tender, 5 minutes

    14. Serve on cabbage leaves and decorate with Fresh herbs

    Indian Cabbage

    Origin: India
    

    Ingredients 

    Directions 

    1. Heat Wok over medium heat.

    2. Add mustard seeds

    3. As soon as they start to pop, add the rest of the spices.

    4. Add the cabbage and salt

    5. Stir-fry until tender

    6. Serve garnished with cilantro

    Serves 2

    Sauerkraut

    Origin: Germany
    

    Ingredients 

    Directions 

    1. Rinse sauerkraut with warm water; drain well.

    2. Mix the sauerkraut, apple, onion, brown sugar and caraway seed in a saucepan.

    3. Add the drained sauerkraut, caraway seeds and sugar.

    4. Simmer for 30 minutes.

      Or

    5. Put browned pork chops, tenderloin or German Sausages in oven proof baking dish.

    6. Cover with prepared sauerkraut.

    7. Bake at 350F°oven for 45 minutes.

    Serves 2


    Carrots

    Braised Carrots and Parsnips with Cranberries

    Origin: America
    

    Ingredients 

    Directions 

    1. Melt 1 tablespoon of butter/oil mix in Dutch oven.

    2. Add shallot and cook, stirring frequently until softened about 3 minutes.

    3. Add broth, cider, thyme sprigs, bay leaf, ¾ tsp salt and ¼ tsp black pepper.

    4. Bring to the boil and simmer for 3 minutes.

    5. Add carrots and parsnips.

    6. Simmer for until vegetables are tender, around 10-15 minutes.

    7. Remove pot from stove.

    8. Remove thyme and bay leaf.

    9. Stir in dried cranberries, Dijon Mustard and 1 tablespoon butter/oil mix.

    10. Stir while simmering.

    11. Transfer to serving dish.

    12. Sprinkle with cilantro.

    Serves 2

    Honeyed Carrots

    Origin: Israel
    

    Ingredients 

    Directions 

    1. Heat mix in pan over medium heat.

    2. Add carrots

    3. Sauté a few minutes.

    4. Add orange juice, salt and honey.

    5. Cover, simmer until ¾ tender, about 10-15 minutes.

    6. Uncover and cook another 10-15 minutes. until carrots are tender and much of liquid evaporates.

    7. Correct seasoning and serve.

    Serves 2


    Cauliflower

    Cauliflower Au Gratin

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 375°F.

    2. Lightly butter 6 cups baking dish

    3. In pot of boiling water, cook cauliflower for 3 5 minutes or until tender-crisp

    4. Drain well and transfer to baking dish

    5. Sprinkle with Cayenne

    6. In non-stick, or heavy saucepan, melt butter

    7. Add flour and garlic; cook, stirring over low heat for 1 minute

    8. Pour in milk; bring to simmer, stirring constantly

    9. Simmer, stirring for 2 3 minutes until thickened

    10. Add cheddar and Parmesan cheeses, dill, salt, and pepper

    11. Cook, stirring until cheeses melt

    12. Pour over cauliflower

    13. Mix breadcrumbs with Parmesan; sprinkle over top

    14. Bake uncovered for 25 30 minutes or until bubbling

    Serves 4

    Lemony Fried Cauliflower

    Origin: Jewish
    

    A traditional Sephardic Jewish dish

    Ingredients 

    Directions 

    1. Bring a large pot of salted water to a boil.

    2. Add cauliflower and cook until just tender, about 5 minutes.

    3. Using a slotted spoon, transfer to an ice bath until chilled; drain and dry completely with paper towels.

    4. Heat 2qt oil in a 6-qt.saucepan until a deep fry thermometer reads 350°F.

    5. Mix together flour, zest, turmeric, cayenne, salt and pepper to a shallow baking dish.

    6. Whisk eggs in a bowl.

    7. Working in batches, dip cauliflower in flour, shaking off excess, then egg, and once again in flour.

    8. Fry, flipping as needed until golden and crisp, 30 seconds–1 minute.

    9. Using a slotted spoon, transfer to paper towels to drain;

    10. Season with salt and pepper.

    11. Garnish with parsley and serve with lemon wedges on the side.

    Serves 4

    Roasted Cauliflower

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 500°F.

    2. Heat oil in a large skillet over medium heat.

    3. Add onions and garlic; cook 5 minutes or until browned, stirring frequently.

    4. Remove from heat.

    5. Place onion mixture and cauliflower in a roasting pan coated with cooking spray.

    6. Combine water, cumin and mustard; pour over vegetable mixture.

    7. Toss to coat; sprinkle with salt and pepper.

    8. Bake at 500°F for 20 minutes or until golden brown, stirring occasionally.

    9. Sprinkle with parsley.

    Serves 2

    Roasted Whole Cauliflower

    Ingredients 

    Directions 

    1. Preheat oven to 375°F.

    2. Place Dutch Oven over medium heat

    3. Add onion, butter and oil

    4. Cook until soft

    5. Add the cauliflower, base down

    6. Add the broth, water and lemon juice

    7. Sprinkle with nutmeg, salt and pepper

    8. Transfer to oven

    9. Bake for 30 minutes or until center of cauliflower is tender, basting every 10 minutes

    10. Remove from oven

    11. Transfer cauliflower to serving platter

    12. Boil down remaining liquid until thicken and pour over cauliflower

    Tandoori Cauliflower

    Origin: India
    

    Ingredients 

    Directions 

    1. Preheat oven to 450°F.

    2. Stir together yogurt, garlic, lime juice, tandoori spice, ginger, and salt.

    3. Brush yogurt mixture over all sides of cauliflower pieces.

    4. Place coated cauliflower pieces on a parchment paper-lined baking sheet.

    5. Bake in preheated oven until browned and tender, 30 to 35 minutes.

    Serves 2


    Celery

    Celery Root Purée

    Ingredients 

    Directions 

    1. Place the milk, water, salt, celery root and potatoes in a saucepan; bring to a boil

    2. Lower the heat; simmer until the vegetables are very tender, 20 to 25 minutes

    3. Drain and return them to the pan.

    4. Place the pan over low heat to cook off excess moisture

    5. Transfer the vegetables to a food processor.

    6. Add the butter

    7. Purée until just smooth and creamy.

    8. Season with salt and pepper.

    9. Keep warm.

    Serves 2

    Braised Celery

    If it is more convenient, you can make the celery up to 6 hours ahead, chill it and then rewarm it gently at serving time.

    Ingredients 

    If it is more convenient, you can make the celery up to 6 hours ahead, chill it and then reheat it gently at serving time.

    Directions 

    1. Trim the bottom of celery bunch (make sure the ribs remain together) then measure 5 inch up from the bottom and cut off the celery tops at that point (you'll be using the bottom end).

    2. Remove and discard the 3 or 4 tough outer ribs.

    3. Remove any stringy parts with a vegetable peeler

    4. Cut each bunch of celery lengthwise into quarters.

    5. Warm the oil in a large sauce pan or skillet over medium heat

    6. Add the carrot, parsnip and celery quarters

    7. Season with salt and pepper to taste

    8. Then cook for 3 minutes.

    9. Pour in the broth and bring to a boil.

    10. Adjust the heat so that the stock simmers steadily.

    11. Cook the vegetables for about 25 minutes or until they can be pierced easily with the point of a knife.

    12. When the vegetables are tender, the liquid should he just about gone, that you should have tender vegetables lightly glazed with the stock.

    13. Remove and discard the carrots and turnips.

    14. Serve the celery immediately.

    Serves 2


    Lima Beans

    Easy Lima Beans

    Origin: America
    

    Ingredients 

    Directions 

    1. n a medium frying pan, heat the vegetable oil over medium heat.

    2. Saute the onions for 2 minutes and then add the garlic and turmeric.

    3. Continue to saute until the onions are soft and translucent.

    4. Set aside.

    5. In a medium saucepan, bring 3 cups of water to a boil.

    6. Add the lima beans, sautéed onions and garlic, Italian seasoning, salt and pepper.

    7. Bring to a boil, then reduce heat to low and simmer (covered) for 40 minutes until the lima beans are soft and tender.

    8. If the beans are still hard, continue to cook and check every 5-10 minutes until the beans are soft and tender.

    9. Turn off the heat and set the saucepan aside for 20 minutes (still covered).

    10. Reheat for serving.

    11. Add more salt, pepper or Italian seasoning to taste.

    Serves 2


    Swiss Chard

    Sautéed Swiss Chard with Parmesan

    Origin: America
    

    Ingredients 

    Directions 

    1. Remove the leaves from the Swiss chard.

    2. Tear the leaves away from the stems and center ribs.

    3. Chop them coarsely and place them in a bowl.

    4. Chop the stems and center ribs of the chard.

    5. Cut them into 2-3 inch pieces.

    6. Melt Olive Oil/Butter mix in a large skillet.

    7. Melt over medium-high heat and wait for the butter to melt completely.

    8. Stir in garlic and red onion.

    9. Cook them together for at least 20 seconds, until the mixture is fragrant.

    10. Add the chard stems and white wine to the mixture.

    11. Simmer the stems for 5 minutes or until they begin to soften.

    12. Stir in the leaves.

    13. Cook the chard until the leaves are wilted, at least another 3 minutes.

    14. Turn off the heat and place the chard into a bowl.

    15. Stir in fresh lemon juice and Parmesan cheese.

    16. Mix the chard until you've distributed the lemon juice and Parmesan cheese.

    17. Season to taste with salt.

    Serves 2


    Collards

    Stir Fried Collards

    Origin: America
    

    This Ray's own version of the traditional Southern collards.

    Ingredients 

    Directions 

    1. Heat a wok over medium-high heat.

    2. Add the bacon and fry until crisp.

    3. Add 1 tablespoon Olive Oil and the chopped garlic.

    4. Fry the garlic and bacon until garlic starts to brown.

    5. Add the collard greens and stir.

    6. Add remaining Olive Oil and stir.

    7. Add the honey, Apple brandy and rice wine and stir.

    8. Stir-fry for about 10 minutes until leaves are tender.

    9. Add more oil and rice wine if too dry.

    Serves 2


    Eggplant

    Eggplant Casserole

    Origin: America
    

    Ingredients 

    Directions 

    1. Boil eggplant until tender.

    2. Preheat oven to 350°F.

    3. Place eggplant in baking dish

    4. Add eggs, milk, salt, pepper and garlic

    5. Add crumbs, cheese and butter

    6. Bake 20-30 minutes.

    Serves 2

    Eggplant Fries

    Origin: Greece
    

    Ingredients 

    Directions 

    1. Cut eggplant into 3 inch x l inch-wide sticks.

    2. Sprinkle with ¼ teaspoon each salt and black pepper.

    3. Let stand 10 minutes.

    4. Blot dry with paper towels.

    5. Preheat oven to 450°F.

    6. Lightly coat two large baking sheets with cooking spray.

    7. In a shallow dish combine ½ cup flour and ½ teaspoon salt

    8. Beat eggs in another shallow dish.

    9. In third dish combine Panko and Parmesan cheese.

    10. Working in batches, place eggplant sticks into flour, egg, then panko mixture.

    11. Arrange on baking sheets.

    12. Coat with cooking spray.

    13. Bake in batches 15 minutes or until browned and crisp.

    14. Top with yogurt mixture.

    Serves 4


    Fava beans

    The Fava Bean is the only Old World Bean and is an important part of Middle Eastern cooking. In England, it is known as the Broad Bean.

    Braised Fava Beans with Red Bell Pepper

    Ingredients 

    Directions 

    1. Fava beans have a tough skin, which should be removed by blanching before cooking.

    2. Bring large pot of water to boil over high heat.

    3. Add shelled fava beans and cook 3 minutes.

    4. Drain immediately and cool to room temperature.

    5. To remove the tough skin, hold a fava bean between thumb and forefinger, using fingertips snip off tip of skin and gently squeeze out fava beans.

    6. Prepare all the fava beans in this fashion.

    7. In large sauté pan, cook bell pepper and garlic in Olive Oil over moderate heat 3 minutes.

    8. Add Chicken Broth and fava beans and cook 15 to 25 minutes until tender.

    9. Add butter, thyme, salt and pepper.

    Serves 2

    Caramelized Onions And Fava Beans

    Origin: America
    

    Ingredients 

    Directions 

    1. If you are using Fresh­ shell the beans, add to boiling water, cook for approximately 10 minutes. If you are using frozen ensure they are cooked.

    2. Heat the oil & butter in a skillet

    3. add onions and garlic sauté over medium heat until the onions are golden brown 20 minutes.

    4. Add fava beans, cook until heated through.

    5. Place beans and onions in an oven proof dish.

    6. Sprinkle with cheese and broil until cheese is golden.

    Serves 2

    Sautéed Fava Beans

    Origin: Italy
    

    Ingredients 

    Directions 

    1. Shell the beans from the fava pods (use your finger nail to find the seam and pull apart).

    2. In a large saucepan, bring water to a boil and add a bit of salt.

    3. In a bowl, combine ice and tap water to make ice water? set aside.

    4. Add the shelled beans to the boiling water and let cook for about 1 minute.

    5. Remove from saucepan and immediately plunge into the ice water to stop the cooking.

    6. Let the beans cool and thereafter peel the outer skin from each of them.

    7. Over medium heat in a large pan, add olive oil, then the minced red onion and

    8. Sauté for 5 minutes (or until onion is soft).

    9. Add the peeled fava beans (along with salt and Freshly ground black pepper) and

    10. Sauté for about 5 minutes (stir gently, especially if your fava beans are small to medium sized)

    Serves 2


    Green Beans

    Classic Green Bean Casserole

    The components of the casserole can be prepared ahead of time. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed. This recipe can be halved and baked in a 2-quart (or 8inch-square) baking dish. If making a half batch, reduce the cooking time of the sauce in step 3 to about 6 minutes (1¾ cup ) and the baking time in step 4 to 10 minutes.

    Ingredients 

    Directions 

    1. Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses

    2. Transfer to large bowl and toss with onions; set aside

    3. Adjust oven rack to middle position and heat oven to 425°F.

    4. Fill large bowl with ice water

    5. Bring 4 quarts water to boil in large Dutch oven

    6. Add 2 tablespoons salt and beans

    7. Cook beans until bright green and tender-crisp, about 6 minutes

    8. Drain beans in colander and plunge immediately into ice water to stop cooking

    9. Spread beans on paper towel lined baking sheet to drain

    10. Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides

    11. Add mushrooms, garlic, ¾teaspoon salt, and ¼ teaspoon pepper

    12. Cook until mushrooms release moisture and liquid evaporates, about 6 minutes

    13. Add flour and cook for 1 minute, stirring constantly

    14. Stir in broth and bring to simmer, stirring constantly

    15. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3½ cup, about 12 minutes

    16. Season with salt and pepper to taste

    17. Add green beans to sauce and stir until evenly coated

    18. Arrange in even layer in 3-quart (or 13 by 9inch) baking dish

    19. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes

    20. Serve immediately

    Serves 10

    Masaledar Sem (Spicy Green Beans)

    Origin: India
    

    Ingredients 

    Directions 

    1. Put ginger in food processor

    2. Process

    3. Add garlic

    4. Process

    5. Add ¼ cup water.

    6. Process until smooth.

    7. Heat oil in pan over medium heat.

    8. Add whole cumin, chili pepper.

    9. Sauté until peppers darken.

    10. Add ginger-garlic paste to pan.

    11. Sauté for about 1 minute

    12. Add coriander.

    13. Cook for stirring for 30 seconds.

    14. Add tomatoes, stir and cook for 2 minutes.

    15. Add beans, tamarind paste, salt, pepper and remaining ½ cup water.

    16. Cover and cook for 8 minutes, until beans are tender

    17. Remove cover and raise heat and reduce liquid.

    18. Correct seasoning and add ground cumin

    Serves 4

    Romano Beans in Butter & Garlic

    Origin: Italy
    

    Ingredients 

    Directions 

    1. Bring a large pot of water to a boil over high heat.

    2. Blanch the beans (approximately 3 minutes cooking time).

    3. Remove and drain immediately.

    4. Melt butter in a large Saucepan.

    5. Add garlic slices, stirring until nearly translucent and start to brown. Do not let the garlic burn.

    6. Reduce heat to medium.

    7. Add beans and stir for 3 – 5 minutes.

    8. Transfer to a serving dish, add salt and serve.

    Serves 2


    Kale

    Easy Garlic Kale

    Origin: America
    

    Ingredients 

    Directions 

    1. Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes.

    2. Heat oil/butter mix in a large skillet over medium heat

    3. Cook and stir garlic until sizzling, about 1 minute.

    4. Add kale to the skillet and place a cover over the top.

    5. Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.

    Serves 2


    Leeks

    Buttered Leeks

    Ingredients 

    Directions 

    1. Melt butter in saucepan

    2. Add leeks

    3. Lower heat to low, stir, season to taste

    4. Cook gently for 5 minutes, stirring frequently

    Leek and Asparagus Sauté

    Ingredients 

    Directions 

    1. In large skillet heat butter and oil over medium heat

    2. Add leeks and sauté, stirring frequency until just softened, about five minutes

    3. Add asparagus and stir in lemon thyme and white wine

    4. Cover and cook until asparagus is tender, about 5 minutes

    5. Mix in lemon juice, salt and pepper

    Serves 2

    Leek Gratin with Bread Crumbs, Bacon

    Origin: America
    

    Ingredients 

    Directions 

    1. Using scissors, clip the leeks' dark outer leaves.

    2. Remove root ends, quarter leeks lengthwise, then cut crosswise into 2 inch pieces.

    3. Soak leeks in 2 changes of water to remove grit, drain well.

    4. Heat 2 tablespoons of the oil in large skillet over medium-high heat.

    5. Add leeks, season with salt and pepper

    6. Sauté until tender, about 10 minutes.

    7. Transfer to medium bowl and mix in cream, cheese, dill and parsley.

    8. Wipe out skillet and place over medium-low heat.

    9. Add bacon and fry until crisp, 5 to-7 minutes.

    10. Transfer to paper towels to drain and stir into leeks.

    11. Turn leek mixture into a 9 inch pie plate or similar size pan.

    12. Heat oven to 450°F.

    13. Meanwhile, heat a medium skillet over medium-low heat.

    14. Toss remaining oil with bread crumbs, garlic and a dash of salt and pepper.

    15. Add to skillet and toast until golden brown, about 5 minutes.

    16. Sprinkle over leeks.

    17. Bake until bubbly, 12-15 minutes.

    18. Serve.

    Serves 6


    Mushrooms

    Oven Roasted Wild Mushrooms with Garlic and Thyme

    Origin: England
    

    Ingredients 

    Directions 

    1. Preheat oven to 375°F.

    2. Combine the mushrooms and garlic in a large roasting pan,

    3. Add the Olive Oil, and pepper and stir to combine.

    4. Add the sprigs of thyme and roast in the oven until golden brown and all of the liquid has evaporated, 25 to 30 minutes, stirring occasionally.

    5. Remove from the oven and stir in the Worcestershire, salt, and chopped thyme.

    Serves 4

    Paistetut Sienet (Mushrooms with Sour Cream)

    Origin: Sweden
    

    Ingredients 

    Directions 

    1. Melt Butter over moderate heat.

    2. Sauté onion until soft but not brown

    3. Add mushrooms

    4. Cook for 3 to 5 minutes, until light brown.

    5. Sprinkle in bread crumbs

    6. Mix and turn heat to low.

    7. Add sour cream and mix until evenly coated.

    Serves 2


    Onions

    Caramelized Onions

    Origin: America
    

    Ingredients 

    Directions 

    1. Slice off the root and top ends of the onions, peel the onions.

    2. Cut the onions in half.

    3. Lay them cut side down and slice the onions lengthwise to desired thickness.

    4. Use a large cast iron pan for maximum pan contact with the onions.

    5. Coat the bottom of the pan with Olive Oil.

    6. Heat the pan on medium-high heat until the oil is shimmering.

    7. Add the onion slices and stir to coat the onions with the oil.

    8. Spread the onions out evenly over the pan and let cook, stirring occasionally.

    9. After 10 minutes, sprinkle some salt over the onions

    10. Let cook for 30 minutes to an hour more, stirring every few minutes.

    11. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.

    12. The trick is to let them alone enough to brown (if you stir them too often, they won't brown),

    13. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning.

    14. A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds.

    15. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes.

    16. Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color.

    17. Store refrigerated for several days in an air-tight container.

    Onion Rings

    Origin: America
    

    Ingredients 

    Directions 

    1. Soak onion ring in a bowl of ice water for 1 hour.

    2. Drain and pat dry with paper towels

    3. Whisk flour, milk, egg, oil, and salt until smooth.

    4. Heat oil in a deep-fryer.

    5. Dip rings in batter until evenly coated and arrange in 1 layer on plate.

    6. Fry the battered onion ring until browned, about 5 minutes.

    7. Transfer fried rings to paper lined plate.

    Serves 2


    Parsnips

    Roast Parsnips

    Directions 

    1. Preheat oven to 400°F.

    2. Put in enough shortening in a roasting pan that will melt to come half way up the parsnips, about ¾ inch.

    3. Peel enough parsnips to allow two halves per person and a couple extra.

    4. Wash and dry them thoroughly.

    5. Place carefully in the hot fat upside down and then Turnover cut side down and cook for about 20 minutes.

    Peas

    Sautéed Peas with Shallots and Mint

    Origin: America
    

    Ingredients 

    Directions 

    1. Heat oil in 12" skillet over medium-high heat until shimmering.

    2. Add shallot and cook stirring frequently, until softened, about 2 minutes.

    3. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.

    4. Stir in peas, broth, and sugar.

    5. Cover and cook until peas are bright green, and just heated through, 3 to 5 minutes.

    6. Add mint and butter and toss until incorporated.

    7. Remove from heat;

    8. Stir in lemon juice.

    9. Season with salt and pepper.

    10. Serve immediately.

    Serves 4

    Sautéed Sugar Snap Peas

    Origin: America
    

    Ingredients 

    Directions 

    1. Remove and discard the stem end and string from each sugar snap pod.

    2. Heat the olive oil in a large sauté pan over medium-high heat.

    3. Add the sugar snap peas, salt and pepper and Sauté, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.

    4. Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

    Serves 2

    Snap Peas with Meyer Lemon and Mint

    Origin: America
    

    Ingredients 

    Directions 

    1. Fill a large bowl with water and ice. Set aside.

    2. Bring a large pot of water to a boil.

    3. Add snap peas and cook until just tender yet still crisp, about 2 minutes.

    4. Using a slotted spoon, transfer snap peas to ice water.

    5. Whisk all other ingredients together in large bowl.

    6. Drain snap peas and toss with the vinaigrette.

    Serves 2

    Quick Sesame Snow Peas

    Origin: America
    

    Ingredients 

    Directions 

    1. Heat the sesame oil in a large sauté pan until almost smoking.

    2. Add the snow peas and turn the heat down a little so they don't burn.

    3. Cook, shaking the pan and tossing, for about 1½ minutes, or until just barely warmed through and tender-crisp.

    4. Remove from the heat and toss with lemon juice.

    5. Set aside to rest for a few moments, partially covered with a plate or splatter screen.

    6. Test after 5 minutes; they should still be crisp but more tender.

    7. Toss with salt and pepper and eat immediately.

    Serves 2


    Peppers

    Roasted Red Bell Peppers

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat the oven to 500°F.

    2. Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting.

    3. Remove the pan from the oven and immediately cover it tightly with aluminium foil.

    4. Set aside for 30 minutes, or until the peppers are cool enough to handle.

    5. Remove the stem from each pepper and cut them in quarters.

    6. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected.

    7. Discard the stems, peels, and seeds.

    8. Pour the oil over the peppers.

    9. Cover with plastic wrap and refrigerate for up to 2 weeks

    10. Can be frozen in ziplock bags

    Potatoes

    Canadian Poutine

    Origin: Canada
    

    Authentic Canadian Poutine featuring deep-fried fries, poutine gravy and white cheddar cheese curds all tossed together

    Directions 

      Prepare the gravy:

    1. In a small bowl, dissolve the arrowroot in the water and set aside.

    2. In a large saucepan, melt the butter.

    3. Sauté shallot and garlic until translucent.

    4. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.

    5. Add the beef and chicken broth, vinegar and Worchester Sauce and bring to a boil, stirring with a whisk.

    6. Stir in the arrowroot and simmer for 3 to 5 minutes or until the sauce thickens.

    7. Season with pepper. Taste and add additional salt, if necessary, to taste.

    8. Make ahead and re­warm or keep warm until your fries are ready.

      Deep Fried Fries

    9. Prepare your potatoes and cut into ½­inch thick sticks.

    10. Place into a large bowl and cover completely with cold water.

    11. Allow to stand at least one hour or several hours.

    12. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300°F.

    13. Remove the potatoes from the water and place onto a sheet of paper towel.

    14. Blot to remove as much excess moisture as possible.

    15. Add your fries to the 300°F oil and cook for 5­8 minutes, just until potatoes are starting to cook but are not yet browned.

    16. Remove potatoes from oil and scatter on a wire rack.

    17. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown.

    18. Remove to a paper towel lined bowl.

      Prepare the Poutine

    19. Add your fried or baked fries to a large, clean bowl.

    20. Season lightly with salt while still warm.

    21. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy.

    22. Add more gravy, as needed to mostly coat the fries.

    23. Add the cheese curds and toss with the hot fries and gravy.

    24. Serve with freshly ground pepper

    Serves 2

    Colcannon

    Origin: Ireland
    

    This mixture of potatoes and greens is similar to "Bubble and Squeak" But the vegetable are Freshly cooked rather than left over, and so has a lighter flavor.

    Ingredients 

    Directions 

    1. Remove any tough stalks from the cabbage and slice thinly

    2. Cook in a large pan of boiling until tender, about 10 minutes

    3. Drain well

    4. Boil the potatoes in their skins

    5. Cool, peel and mash well while warm

    6. Simmer the chopped onion, shallot and garlic in the cream for 5 minutes

    7. Gradually beat the cream into potatoes

    8. Then beat in the cabbage

    9. Season the taste and serve in warmed bowls with a little melted butter poured into the center of each portion

    10. Keep warm

    Serves 2

    Delmonico Potatoes

    Origin: America
    

    This Ray's version of the "quote" original version

    Ingredients 

    Directions 

    1. Wash (but do not skin) the potatoes, and cut into ½ inch cubes.

    2. Bring 8 cups of water to a boil and then add the potatoes.

    3. Let boil for 10 minutes so that the potatoes are not cooked through.

    4. Immediately submerse the hot potatoes into cold water, and let them cool for at least 30 minutes.

    5. Gently sauté garlic and shallots in cast iron dish or pan until transparent

    6. Add pepper strips and sauté for 1 minute

    7. Add potatoes, cream, salt, and pepper.

    8. Gently cook for 10 minutes until thickened, mixing lightly occasionally so that they do not burn.

    9. Preheat oven to 425°F.

    10. Remove from the stove and fold in 1 tablespoon of the cheese.

    11. On top, sprinkle the remaining 1 tablespoon of cheese.

    12. Place the pan into the upper-third of the oven, and bake for 6 minutes or until lightly browned. h

    13. Serve immediately.

    Serves 2

    Duchess Potatoes

    Origin: France
    

    Ingredients 

    Directions 

    1. Peel potatoes and cut into 1 inch chunks.

    2. Cover with 1 inch water.

    3. Boil for 15-20 minutes or until easily pierced with a fork.

    4. Drain potatoes and return them to pot.

    5. Put them back on the hot burner for a few seconds to dry.

    6. Keep stirring.

    7. Mash potatoes then add half &half, butter, eggs yolks and salt.

    8. Place a large star tip in pastry bag, and fill bag with potato mixture.

    9. Pipe circular shapes onto parchment lined baking sheet.

    10. Place baking sheet in a 450°F. oven on middle rack.

    Serves 4

    Hash Browns

    Origin: America
    

    Ingredients 

    Directions 

    1. Spray 8inch round cake pan with oil spray.

    2. Whisk 2 cups water and salt in large bowl until salt dissolves.

    3. Transfer potatoes to salt water and toss briefly to coat.

    4. Immediately drain in colander.

    5. Place potatoes in center of clean dish towel.

    6. Gather ends together and twist tightly to wring out excess moisture.

    7. Transfer dried potatoes to large bowl.

    8. Add pepper and toss to combine.

    9. Microwave until very hot and slightly softened, about 5 minutes.

    10. Transfer potatoes to prepared pan and let cool until no longer steaming, about 5 minutes.

    11. Using your lightly greased hands, press potatoes firmly into pan to form smooth disk.

    12. Refrigerate until cool, at least 20 minutes or up to 24 hours (if refrigerating longer than 30 minutes, wrap pan with plastic wrap once potatoes are cool).

    13. Heat 2 tablespoons oil in 10inch skillet over medium heat until shimmering.

    14. Invert potato cake onto plate and carefully slide cake into pan.

    15. Cook, swirling pan occasionally to distribute oil evenly and prevent cake from sticking, until bottom of cake is brown and crispy, 6-8 minutes.

    16. If not browning after 3 minutes, turn heat up slightly. If browning too quickly, reduce heat.

    17. Slide cake onto large plate.

    18. Invert on to second large plate.

    19. Heat remaining 2 tablespoons oil until shimmering.

    20. Carefully slide cake, browned side up, back in skillet.

    21. Cook, swirling pan occasionally, until bottom of cake is brown and crispy, 5-6 minutes.

    22. Carefully slide cake onto plate and invert onto serving plate.

    23. Cut into wedges and serve.

    Serves 2

    Hasselback Potatoes

    Origin: Norway
    

    Ingredients 

    Directions 

    1. Place a peeled potato in the hollow of a large wooden spoon, and slice it in 1/8 inch slices until about ½ inch from the end.

    2. Preheat oven to 425°F.

    3. Butter an oven-proof dish.

    4. Drain the potatoes and pat them dry with a paper towel.

    5. Place a slice of garlic in each slot.

    6. Place the potatoes side by side, cut side up, in the dish brushed with butter.

    7. Brush the potatoes with melted butter and sprinkle with salt.

    8. 1f needed, brush again with melted butter after 30 minutes.

    9. Bake for 50 minutes

    10. About 5 minutes before they are baked, sprinkle with grated cheese and paprika.

    Serves 4

    Mashed Potatoes with Rosemary and Leeks

    Origin: America
    

    Ingredients 

    Directions 

    1. Cut potatoes into larger cubes and cook in boiling water for 15 to 20 minutes or until tender.

    2. Drain and place in an oven at 300°F, just to lightly dry them out.

    3. Spray a pan with Olive Oil and lightly brown the leeks and garlic.

    4. Add the Fresh rosemary and continue to cook 2 more minutes.

    5. Add wine

    6. Using electric mixer, mix in the tender potatoes.

    7. Slowly add sour cream and milk.

    8. Season with salt and pepper to taste.

    Serves 2

    Oven Fried Potatoes

    Origin: America
    

    This is a way to get crisp Chips or French Fries without deep frying.

    Ingredients 

    Directions 

    1. Bring water, salt and baking soda to boil.

    2. Add potatoes and bring back to boil.

    3. Boil for 1 minute

    4. Drain and allow to cool completely on rack.

    5. When ready to cook, preheat oven to 425°F

    6. Mix potatoes, garlic powder, olive oil, salt and pepper, coating the potatoes thoroughly.

    7. Spread potatoes on rack on baking tray.

    8. Cook for 20-25 minutes until potatoes are brown and crisp.

    9. Serve immediately.

    Serves 2

    Potatoes Anna

    Origin: England
    

    We had these potatoes at The White Swan in Stratford on Avon, England. Ray talked the chef out of his recipe.

    Directions 

    1. Preheat oven to 400°F.

    2. Melt enough chicken broth to cover a baking dish to a depth of ½ inch.

    3. Slice the potatoes to about 1 inch thick

    4. Put the potatoes in the broth, it should half cover the potatoes

    5. Season the potatoes with salt and pepper

    6. Pour melted butter over potatoes

    7. Cook for about 45 minutes.

    Serves 2

    Potato Latkes

    Origin: Germany
    

    Ingredients 

    Directions 

    1. Cut the potatoes in half lengthwise.

    2. Prepare a food processor with the large-holed grating surface disc in place to give you large strings of potatoes.

    3. You will use this for half of the potatoes.

    4. Put some onion and garlic into the processor tube with each group of potato pieces. It prevents discoloring of the potatoes.

    5. When you've gotten half of the potatoes grated into strings, change to the small grate size disc and finish off the potatoes and onions.

    6. Shredding and grating the potatoes and onions helps the latkes hold together.

    7. Beat the eggs and then mix with the potatoes.

    8. Combine the salt and cayenne pepper with the flour and sprinkle it into the mixture until it reaches a consistency that will enable it to hold together,

    9. Save any leftover flour; as you continue to cook, the potatoes release more liquid and will need more flour.

    10. Pour the oil into a large, deep frying pan.

    11. The oil should be about half inch deep, which should require 1-2 cups oil depending on the size of your pan.

    12. Heat over medium-high heat.

    13. When the oil seems hot, drop a bit of batter into the pan and if it sizzle~ up quickly, the oil is ready.

    14. Using a large spoon, carefully slide the batter into the oil, 1 large spoonful per latke, and cook for 4-6 minutes.

    15. When it is golden brown on the bottom (you can lift up the edge with a spatula to peek if you are unsure), carefully turn the latkes and cook for 4-6 more minutes.

    16. If your latkes are not browning you need to turn the heat up,

    17. If they are getting dark brown quickly or there is a lot of spattering going on, turn the heat down a bit.

    18. Drain on a rack covered with paper towels.

    19. You can serve right away, or you can cook the latkes earlier in the day and then warm them up on a rack in the oven.

    Yield:12

    Potato Waffles

    Origin: Australia
    

    Ingredients 

    Directions 

    1. Melt butter in a skillet over medium heat.

    2. Cook and stir onion and garlic in the melted butter until onion is tender, 5 to 7 minutes.

    3. Preheat a waffle iron according to manufacturer's instructions.

    4. Combine onion mixture, mashed potatoes, flour, eggs, salt, and black pepper in a large bowl until well blended.

    5. Scoop ¼ to ½ cup batter (depending on size of waffle iron) into the center of waffle iron and close lid.

    6. Cook until golden brown, 3 to 5 minutes.

    Serves 2

    Smashed Potatoes

    Origin: America
    

    Ingredients 

    Directions 

    1. Adjust oven racks to top and bottom positions and preheat oven to 500°F.

    2. Arrange potatoes on rimmed baking sheet,

    3. Pour ¾ cup water into baking sheet, and wrap tightly with aluminium foil.

    4. Cook on bottom rack 25 to 30 minutes.

    5. Blend garlic, salt and pepper and Olive Oil.

    6. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.

    7. Space potatoes evenly on baking sheet.

    8. Smash potatoes to ¼ inch thick with potato masher.

    9. Drizzle evenly with oil.

    10. Roast potatoes on top rack 15 minutes.

    11. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer.

    12. Serve immediately.

    Serves 2

    Roast Potatoes

    Origin: England
    
    Many of our friends who come and eat with us remark on our roast potatoes and ask, "What is the Secret?" We do not know what the secret is but here is how we do them.

    Directions 

    1. Preheat oven to 350°F.

    2. Put in enough shortening in a roasting pan that will melt to come half way up the potatoes, about ¾ inch

    3. Peel enough medium baking potatoes to allow two halves per person and a couple extra.

    4. Wash and dry them thoroughly.

    5. Place carefully in the hot fat upside down and then turnover cut side down

    6. Cook for about 45 minutes.

    Saffron New Potatoes

    Origin: England
    

    Ingredients 

    Directions 

    1. Peel potatoes and place in bowl of cold water

    2. Melt butter in large skillet, large enough to hold potatoes in single layer

    3. Crumble in saffron

    4. Let saffron and butter simmer for 3 minutes

    5. Add potatoes and water, toss to coat

    6. Add salt

    7. Cover and cook over medium heat for 20 minutes, turn potatoes 2 or 3 times

    8. Do not overcook so the potatoes do not turn brown

    9. Place in bowl and drizzle the juices from the pan

    Serves 4

    Scalloped Potatoes

    Origin: America
    
    This is a dish that we often serve with ham baked on the barbecue grill

    Ingredients 

    Directions 

    1. Peel and thinly slice potatoes

    2. Peel and chop onion

    3. Place layers of potatoes and onion in glass casserole

    4. Pour in white sauce

    5. Preheat oven to 400°F.

    6. Cover and microwave for 12 minutes

    7. Remove cover and place in oven for 10 minutes to brown top

    Twice Cooked Potatoes

    Ingredients 

    Directions 

    1. Preheat oven to 375°F.

    2. Wash potatoes

    3. Bake for 45 minutes or until done

    4. Fry the bacon gently in small fry pan

    5. Add the onion, green pepper and garlic

    6. Fry until the onion is transparent

    7. Remove the potatoes from the oven

    8. Cut the top third of potatoes and scoop out the cooked potato reserving the skins

    9. Mix the potato, bacon, onion, green pepper, garlic, cheese, butter, milk and ground pepper

    10. Blend together and divide among the 2 skins

    11. Put in an ovenproof dish and return to the oven for 10 minutes to brown

    Serves 2


    Radishes

    Radishes with Crispy Prosciutto

    Origin: America
    

    Ingredients 

    Directions 

    1. In 12" cost-iron skillet heat olive oil over medium heat for 1 to 2 minutes.

    2. Place prosciutto slices in the skillet.

    3. Cook 3 minutes or until crisp on both sides.

    4. Transfer to paper towels to drain; cool and break into small pieces.

    5. Add the radishes cut side down to the skillet.

    6. Cook, covered, over medium heat 8 minutes.

    7. Uncover.

    8. Stir in shallots and cook 2 to 3 minutes more or until radishes and shallots ore tender and browned.

    9. Remove from heat.

    10. Toss in the arugula and, if using, radish tops.

    11. Cover.

    12. let wilt 1 minute.

    13. Drizzle with vinegar;

    14. Season with salt and Freshly ground Black Pepper.

    15. Top with prosciutto.

    Serves 2


    Shallots

    Shallots with Raisins and Cider Vinegar

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 375°F.

    2. Peel Shallots.

    3. Warm Olive Oil and butter in a small roasting pan.

    4. Peel the garlic and add to pan.

    5. Add the shallots and thymes leaves.

    6. Add the cider vinegar, water, raisins and sugar.

    7. Add salt and pepper.

    8. Bake for 45 minutes, stirring once or twice.

    Serves 4


    Spinach

    Stir-Fried Spinach

    Origin: America
    

    Ingredients 

    Directions 

    1. Heat a wok over high heat until very hot

    2. Add oil and heat until shimmering but not smoking.

    3. Add 1 tablespoon shallots and garlic,

    4. Cook 10 seconds.

    5. Add spinach and rice wine and toss to combine.

    6. Add fish sauce, sesame oil, chili sauce and Chicken Broth and continue stir-frying, tossing ingredients together, until spinach wilts, 30 seconds to 1 minute.

    7. Transfer to a bowl.

    Serves 2


    Sweet Potatoes

    Roast Sweet Potatoes

    Origin: America
    

    These Ray tried as an experiment and they have been a great success.

    Directions 

    1. Preheat oven to 400°F.

    2. Put in enough shortening in a roasting pan that will melt to come half way up the sweet potatoes, about ¾ inch.

    3. Peel enough sweet potatoes to allow two halves per person and a couple extra.

    4. Wash and dry them thoroughly.

    5. Place carefully in the hot fat upside down and then Turnover cut side down and cook for about 25 minutes.

    Sweet Potato Fritters

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 425 degrees.

    2. Line a baking sheet with parchment paper, and spray with non-fat cooking spray.

    3. Grate the sweet potatoes, onion, and garlic into a large bowl, and then squeeze as much moisture from them as you can.

    4. In large bowl, combine the potatoes and remaining ingredients.

    5. Using an ice cream scooper, scoop out the mixture and place it onto the baking sheet.

    6. Gently press out the fritters as flat and as thin as possible.

    7. Place into oven and bake for 30 minutes, flipping once halfway through, until the fritters are crisp and golden.

    8. Serve immediately.

    Serves 4

    Roasted Beets 'n' Sweets

    Origin: America
    

    Ingredients 

    Directions 

    1. Preheat oven to 400°F

    2. In a bowl, toss the beets with ½ tablespoon olive oil to coat.

    3. Spread in a single layer on a baking sheet.

    4. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag.

    5. Place the sweet potatoes and onion in the bag.

    6. Seal bag, and shake to coat vegetables with t

    7. Mix sweet potato mixture with the beets on the baking sheet.

    8. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

    Serves 2


    Turnips

    Sautéed Turnips with Butter and Garlic

    Origin: America
    

    Ingredients 

    Directions 

    1. Cut turnips into half-moons, or leave whole if turnip is small.

    2. Melt butter (or olive oil) in frying pan

    3. Stir in garlic

    4. When garlic is fragrant, place turnips in pan and sauté for 10 minutes.

    Serves 2


    Zucchini

    Zucchini Fritters

    Origin: America
    

    Ingredients 

    Directions 

    1. Place zucchini and onion in a colander set in a sink.

    2. Toss with salt.

    3. Let drain for 10 minutes.

    4. Wring dry in a clean kitchen towel.

    5. Place in bowl and add the rest of the ingredients.

    6. Gently mix.

    7. Heat oil in large skillet over medium heat.

    8. Working in batches, drop ¼ cup of mixture into oil flattening slightly.

    9. Cook until golden and crisp, about 3 minutes per side.

    10. Drain on paper and keep warm.

    Serves 2


    Vegetable Medley

    Aloo Gobhi

    Origin: India
    

    Ingredients 

    Directions 

    1. Heat the oil in a large skillet over medium heat.

    2. Cook and stir the onion, garlic, and ginger in the hot oil until golden brown, about 5 minutes.

    3. Stir the cilantro stems, green chilies, and turmeric into the mixture.

    4. Mix the tomato into the mixture and continue cooking until the tomatoes are softened.

    5. Add the potatoes; cook and stir until the potatoes are completely coated in the mixture.

    6. Fold the cauliflower florets into the mixture; season with the cumin, coriander, garam masala, chili sauce, sugar, and salt.

    7. Pour the water over the mixture and stir until evenly mixed.

    8. Bring the mixture to a boil; cover, reduce heat to medium-low.

    9. Cook until the potatoes and cauliflower are tender but not mushy, about 20 minutes.

    10. Taste for desired seasoning. If you feel the dish is not tart enough, add the tomato purée.

    11. Garnish with the cilantro leaves to serve.

    Serves 2

    Bacon Roasted Root Vegetables

    Origin: America
    

    Ingredients 

    Directions 

    1. Heat oven to 375°.

    2. Season the roots and bacon evenly with the sugar, salt and pepper.

    3. Toss in the oil and spread it all out in a single layer on a large cookie sheet.

    4. Make sure the roots are not crowded together; they need room to breathe and roast.

    5. Slide the tray onto your oven's middle rack.

    6. After 30 minutes, gently toss with a spatula, and roast for an additional 30 minutes.

    7. They should be caramelized on two sides and fragrant. If they are blond and boring looking, keep roasting.

    Serves 4

    Ratatouille

    Origin: France
    

    Ingredients 

    Directions 

    1. Wash and scrub all the vegetables.

    2. Remove the parsley and basil leaves from their stems.

    3. Dice the green bell pepper, eggplant, and onion.

    4. Quarter the zucchini lengthwise then slice into ½ inch segments.

    5. Quarter the mushrooms.

    6. Chop the parsley and the basil.

    7. Start cooking by heating Olive Oil in a large pot over medium heat.

    8. Add the minced garlic and sauté until the garlic smell intensifies, about one minute.

    9. Add the diced onion and continue to sauté until they turn translucent, about 4 more minutes.

    10. Once the onions are translucent, add 1 Tbs tomato paste.

    11. The tomato paste will be in a clump and will take a bit of stirring and pressing to get it to spread out and cover the onions and garlic.

    12. Pour in ¾ cup chicken or vegetable stock and stir until the broth begins to simmer.

    13. Using your spatula or utensil, scrub the bottom of the pan to release any browned bits of garlic, onion, or tomato paste.

    14. Add the diced tomatoes and the rest of the vegetables and stir in.

    15. After about a minute, the tomatoes will have heated through.

    16. Turn the heat down to the lowest setting.

    17. Stir in the chopped parsley and basil.

    18. Add salt and pepper to taste.

    Serves 4

    Braised Carrots and Parsnips with Cranberries

    Origin: America
    

    Ingredients 

    Directions 

    1. Melt 1 tablespoon of butter/oil mix in Dutch oven.

    2. Add shallot and cook, stirring frequently until softened about 3 minutes.

    3. Add broth, cider, thyme sprigs, bay leaf, ¾ tsp salt and ¼ tsp black pepper.

    4. Bring to the boil and simmer for 3 minutes.

    5. Add carrots and parsnips.

    6. Simmer for until vegetables are tender, around 10-15 minutes.

    7. Remove pot from stove.

    8. Remove thyme and bay leaf.

    9. Stir in dried cranberries, Dijon Mustard and 1 tablespoon butter/oil mix.

    10. Stir while simmering.

    11. Transfer to serving dish.

    12. Sprinkle with cilantro.

    Serves 2

    Spring Vegetable Blanquette

    Origin: France
    

    Ingredients 

    Directions 

    1. Put unpeeled onions in a small saucepan with enough water to cover, bring to the boil, and cook for 1 minute.

    2. Drain, rinse under cold water, drain again, and peel

    3. Trim and peel asparagus stalks, cut off tips, and cut stalks into 1 inch lengths.

    4. Cook asparagus in 2 qts of boiling water for 2 minutes.

    5. Drain and refresh under cold water.

    6. Trim carrots, cutting any large ones in half.

    7. Bring stock and ½ cup water to a boil in medium saucepan

    8. Add carrots, cover, and simmer for over medium heat for about 12 minutes until carrots are tender.

    9. Remove carrots from stock with a slotted spoon and put in a large bowl.

    10. Add mushrooms and onions to stock, cover, and simmer to 10 minutes

    11. Transfer mushrooms and onions to bowl

    12. Add peas to the saucepan, bring to the boil, and simmer for 1 minute (4 minutes if Fresh peas are used)

    13. Transfer peas to bowl and drain any liquid back into saucepan.

    14. Reduce stock to ¼ cup, about 5 minutes

    15. Whisk cream into cooking liquid, bring to a boil, and cook until sauce is thick enough to coat back of spoon. About 4 minutes.

    16. Recipe can be made to this point a few hours ahead.

    17. Cover sauce with plastic wrap and keep at room temperature

    18. Bring sauce to a simmer in a large saucepan.

    19. Add vegetables to pan and simmer gently over medium heat until vegetables are just warmed through. About 2 minutes

    20. Remove from heat.

    21. Add tarragon, chives, parsley and lemon juice.

    22. Toss and season to taste with Salt and Pepper.

    Serves 4


    Miscellaneous


    Batters

    Tempura

    Origin: Japan
    

    This can be used for a numbers of foods such vegetables, shrimp etc. even bacon (omit salt)

    Ingredients 

    Directions 

    1. Whisk Egg whites until stiff (at room temperate)

    2. Fold in ¼ of flour

    3. Then fold ¼ of club soda

    4. Fold until smooth

    5. Continue fold in flour, club soda and salt

    6. Fold until smooth

    7. Dip food in and deep fry at 375°F.

    Baking powder

    Origin: America
    

    For each 1 teaspoon baking powder called for in a recipe, use:, ¼ teaspoon baking soda plus ½ teaspoon cream of tartar

    Self-Rising Flour

    Origin: America
    

    Ingredients 

    Directions 

    1. Mix to combine.

    Chicken Broth

    Origin: America
    

    We have made frequent references to chicken broth in this book. We take two chickens at a time and dissect them. We then use the remains or buy cheap chicken parts to make chicken broth. The parts including the skin are pressure cooked for 90 minutes with 4 quarts of water adding the following to add to the flavor

    The result is a thick jelly which we use as chicken broth. Skim off fat before use.

    Fish Stock

    Ingredients 

    Directions 

    1. Place shells in large pan

    2. Cover with a quart of cold water

    3. Simmer for 1 hours, adding water to keep at 1 quart.

    Devonshire Cream (Creme Fraiche)

    Origin: England
    

    This specialty of Devon, England (which is why it's known as Devonshire or Devon cream) is traditionally made by gently heating rich, unpasteurized milk until a semisolid layer of cream forms on the surface. After cooling, the thickened cream is removed. Since unpasteurized milk is not easily attained in the US, here is a recipe that comes close to the real thing. Clotted cream can be spread on bread or spooned atop Fresh fruit or desserts. The traditional English "Cream Tea" consists of clotted cream and jam served with "Scones" and tea.

    Ingredients 

    Directions 

    1. Combine cream and buttermilk in glass jar

    2. Shake well

    3. Leave at room temperature for at least 24 to 48 hours

    4. Refrigerate at least 12 hours.

    5. Keep unused portions refrigerated, tightly covered, for up to 10 days.

    Makes about 1 cup.


    Breadcrumbs and Coatings.

    Flavored Breadcrumbs

    We use flavored bread crumbs for a number of dishes and this is how we make them.

    Ingredients 

    Directions 

    1. Process the bread crumbs in a food processor until reasonably fine

    2. Spread the crumbs on a baking sheet and bake in 350°F. oven until light brown.

    3. Put back in food processor and add the other ingredients

    4. Process until very fine.

    5. Store in the refrigerator

    Panko Breadcrumbs

    Origin: Japan
    

    Panko differs from regular breadcrumbs because its method of processing produces a flakier consistency. The flakes absorb less oil than crumbs and therefore Panko provides a lighter, crispier coating on fried foods.

    Ingredients 

    Directions 

    1. Pre-heat the oven to 350°F.

    2. Remove the crusts from the bread (if you wish to make white Panko crumbs) and cut each slice into three strips.

    3. Feed each strip of bread into the shredder attachment of the food processor.

    4. Spread the shredded bread flakes onto the baking sheet.

    5. Bake the breadcrumbs in the oven for approximately six to eight minutes.

    6. Toss the breadcrumbs after each couple of minutes in the oven to ensure an even crispness.

    7. Store the cooled Panko crumbs in an airtight container in a cool place, such as the refrigerator or freezer.

    2 to 3 cups of Panko

    Potato Coating

    Origin: America
    

    This can be used for beef pork, chicken or even fish

    Ingredients 

    Directions 

    1. Finely chop onion and garlic.

    2. Shred peeled potato into large shreds in food processor or grater.

    3. Heat oil in frying pan to 375°F.

    4. Sauté the onion and garlic until softened.

    5. Add grated potatoes (dried).

    6. Sauté until potatoes are a rich brown.

    7. Drain and cool.

    8. At this point the potatoes can be refrigerated until needed.

    9. Finely crush the fried potatoes until required consistency. This can done in a food processor.

    10. Use as you would use flavored breadcrumbs in recipe such as Jagerschnitzel

    Stuffings

    Bread Stuffing

    Origin: England
    

    Ingredients 

    Directions 

    1. In a skillet, melt ¼ cup butter over low heat; sauté chopped onion and garlic for 3 minutes.

    2. Add thyme, parsley, and bread crumbs.

    3. Stir in egg and enough milk to make dressing moist.

    4. Season with salt and pepper.

    Stuffs one chicken

    Sausage Dressing

    Origin: England
    

    Ingredients 

    Directions 

    1. Fry the sausage, leek, celery, and onion until done, sausage not pink and the celery and onion soft

    2. Remove from heat

    3. Mix in breadcrumbs, salt and paprika

    4. Stuff the neck end of Turkey or in a separate dish and bake for 1 hour at 350°F.

    Pumpkin Purée

    Origin: America
    

    Ingredients 

    Directions 

    1. Cut the 2 pumpkins in half horizontally

    2. Scoop out seeds and strings.

    3. Spray baking sheet with oil,

    4. Preheat to 400°F.

    5. Place pumpkins face down on baking sheet

    6. Bake for 45-60 minutes till soft when pierced with a fork.

    7. Remove from oven and let cool.

    8. Scoop out flesh and let drain in a sieve or colander for 30 minutes.

    9. Cover and refrigerate for up to 1 week, or freeze for up to 6 months.

    Makes 2 cups


    Appendices


    Cast Iron Pans

    Easy clean up.

    All cast iron cookware requires for cleanup is hot water and a stiff brush, so you avoid any harmful chemicals in detergent or solvents.

    Cast iron can take the heat. It can withstand much hotter temperatures and will distribute the heat more evenly than traditional cookware. And since it holds heat well, you can use less energy to cook. Plus it's perfect for outdoor cooking. Just remember that cast iron gets hot, so use an oven mitt when handling a hot pan. It's a great recycling opportunity. Do not ever worry about buying a cast iron skillet or other cast iron cooking pan like a dutch oven from a resale shop or garage sale. Even if it looks rusty and dirty, it can be cleaned and reseasoned and continue on cooking, forever!

    It's good for you. Cast iron cookware leaches small amounts of iron into food, so you get a little extra iron each time you use it. Almost anyone, especially women in their child bearing years, will benefit from this.

    How To Properly Season Cast Iron Cookware

    1. First, wash your cast iron cookware.

    2. This is the only time you will need soap to clean it, but you want to be sure you remove any dust or dirt. If you have a brand new cast iron piece, you will need to do this to remove the wax coating that is on it to keep it from rusting until It's seasoned.

    3. Coat your piece in some type of oil. Cast iron has a porous surface. The seasoning process will fill and smooth the surface to make it non­stick. Some type of oil is used to facilitate this process. You want to coat the entire cooking surface with the shortening. Do not glob it on, but every nook and cranny should have a nice, medium layer of shortening. Use about as much as you would use to coat a cake pan for baking.

    4. Bake it in the oven.

    5. Pre­heat your oven to 350°F and put your cast iron pan in for an hour or so.

    6. After heating, turn off the oven and let it cool completely while still in the oven. Then It's ready to go! Heating the cookware creates the oxidation that prevents rust and makes the surface non­stick. Some cast iron users advocate heating the pan slightly before applying the oil to ensure that the pan is completely dry and to open the pores of the pan before seasoning. Not a bad idea, but remember cast iron gets HOT. Use oven mitts. Newly seasoned cast iron will take on a dark brown coating. After long use, it will become glossy black. The non-stick properties of the pan will increase with time and use, so use your cast iron often. Remember, seasoning is a process.

    7. Even though cast iron can be used immediately after the first seasoning, your cookware will get better and better over time. How do I reseason a used cast iron piece? If you buy a cast iron piece second hand, the process is still basically the same to reseason it, with one exception. First wash it in hot soapy water, as above. Then I put it in my oven on the highest setting (or on the self-cleaning setting if you have one) and let it bake for a few hours without any oil or shortening. This will remove any rust and the old seasoning. Let it cool, then follow the steps above to reseason.

    Caring For Your Cast Iron Cookware

    After each use, clean your piece with very hot water and scrub with a stiff brush to remove any particles left behind. Never use soap, it will remove the seasoning. After you scrub the pan, give it a light coating with some oil and store it in the oven. Why? Because the oven will have less moisture, this will help keep your cast iron from ever rusting. Plus, each time you use your oven is an opportunity to further season your pan. Even if you take your cast iron pan out while using your oven, give it a light coating of shortening before putting it back in the warm oven. Especially if It's a new piece, this will help develop the seasoning further.


    Corn Allergy

    When you first learn of having a Corn Allergy, it does not seem that it will be too difficult to manage. Everyone whether they are allergic to corn products should not consume High Fructose Corn Syrup. This product causes many different problems unrelated to corn allergy. You know to avoid corn, corn syrup, corn flour, corn starch, grits, corn meal, popcorn etc. If you avoid these in-home cooking, you should be good. It seems simple.

    But there are many ingredients in prepared foods that are or can be, derived from corn. Some examples are Baking Powder and Confectionaries Sugar. Most baking powders have corn starch in them. But Hain's Baking Powder does not have corn starch. In general, however when used in cooking the quantities consumed by an individual is very small. Just avoid them if possible. One ingredient is Maltodextrin. This is found in some “potato” chips and crackers. Maltodextrin is used as a thickener, filler, or preservative in some prepared foods. It is an artificially produced white powder that usually be derived from corn (Often GMO corn). Dextrose and Sucrose and most artificial sweeteners such as Sweet'N, Splenda etc. are also derived from corn.

    Another hidden source is in some cans of fruits and "acid" vegetables are lined with corn starch to prevent sticking. It is not an “ingredient” therefore not listed. If you avoid prepared foods, you are usually alright.

    Most USDA Supermarket Beef is corn fed and corn finished and should be avoided. Some corn allergic people cannot eat this beef without the usual corn allergy symptoms. Angus Beef is grass fed but may be corn finished. This beef usually alright. Grass fed beef is raised on grass AND finished only with grass.

    Fish, seafood, chicken, lamb and pork are fine.

    This information is not meant to scare you, but to help you be an informed consumer, and hopefully help you avoid those corn based ingredients


    Olive Oil Substitute for Butter

    More recently we have trying for various health reasons to use olive oil in place of butter and other oils particularly in sauces.

    Olive Oil/Butter Mix

    We use equal qualities of Extra Virgin Olive Oil and Unsalted Butter mixed for most of our sautéing.

    Table 2. Olive Oil Substitute for Butter
    Here is a very useful table showing Butter and Olive oil equivalents.
    1 teaspoon ( tsp) ¾teaspoons ( tsp)
    1 Tablespoon ( Tbs) 2¼ teaspoons ( tsp)
    2 Tablespoon ( Tbs) 1½ Tablespoon ( Tbs)
    ¼ cup 3 Tablespoons ( Tbs)
    1/3 cup ¼ cup
    ½ cup ¼ cup + 2 Tablespoons ( Tbs)
    2/3 cup ½ cup
    ¾ cup ½ cup + 1 Tablespoons ( Tbs)
    1 cup ¾ cup


    Perfect Hard-Boiled Eggs

    Old eggs are easier to peel when they're hard­boiled.

    Directions 

    1. Bring a large pot of water to a boil. You want enough water in the pot to cover all your eggs completely.

    2. Gently lower the eggs into the water

    3. Lower the heat slightly and boil for 8 to 14 minutes

    4. Transfer the eggs to an ice bath

    5. Peel and eat!

    Table 3. Boiling times
    4 minutes: Eat it with a spoon out of the shell soft
    5 minutes: Firm white, runny yolk
    6 minutes: Firm white, gooey yolk
    8 minutes: Firm white, fully set yolk, but still sort of gooey and golden
    10 minutes: Firm white, a firmer pale yolk, with just a bit softness in the middle
    12 minutes: Firm white, almost completely hard­boiled yolk
    14 minutes: Firm white, completely hard-boiled crumbly dry pale yolk


    Egg size.


    Table 4. Egg size Equivalents
    When we buy eggs from local markets,
    the eggs are often larger than the standard
    mass marketed eggs from the store.
    So here is a table of equivalents.

    Jumbo X-Large Large Medium Small
    1 1 1 1 1
    2 2 2 2 3
    2 3 3 3 4
    3 4 4 5 5
    4 4 5 6 7
    5 5 6 7 8


    Asian Noodles


    Asian Noodles
    Description and Types Usage Preparation.
    Cellophane Noodles-Mung Bean Starch and Water

    (Also called bean thread, bean vermicelli, or slippery noodles)

    Soups, Stir-fries, Deep-fry Soak in hot (not boiling) water to soften
    Egg Noodles-Egg, Wheat Flour, and Water Soups, Stir-fries Fresh: Boil for 2 to 4 minutes

    Dried: Boil for 4 to 6 minutes

    Rice Noodles-Rice Flour and Water Soups, Stir-fries, Deep-fry Soak in hot water to soften for 15 to 20 minutes
    Rice Sticks-Thinner version of Rice Noodle Soups, Stir-fries, Deep-fry Soak in hot water to soften for 15 to 20 minutes
    Rice Papers-Rice Flour and Water Spring Rolls Dip in Hot Water to soften
    Wheat Flour Noodles-Wheat Flour and Water Soups, Stir-fries Fresh: Boil for 3 to 5 minutes

    Dried-Boil for 4 to 5 1/2 minutes

    Note:
    These are approximate times only.
    Actual times will depend on your own preferences as well as the shape and thickness of Asian noodles you are working with.