Cooking with the Wolfman

Traditional Foods with a Modern Twist

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Recipes
Recipe Links:

  • Focaccia
  • Potato Gnocchi
  • Zuppadi Ceci
  • Zuppadi Vongole
  • Lumpia
  • Tinolang Manok
  • Irish Apple Fritters
  • Bubbly Jock Pie
  • Oat Cakes
  • Stovies
  • Cholent
  • Jewish Aboriginal Cuisine Cholent
  • Knishes
  • Mejadarra
  • Sambusak
  • Golabki
  • Soutzoukakia
  • Borscht
  • Pojarski
  • Sirniki
  • Breast of Guinea
  • Brioche
  • Daubed Agneau Provenale
  • Fricassee of Lobster
  • Mushroom Deluxe
  • Chawan Mushi
  • Dashi
  • Oyako Donburi
  • Sushi Rice
  • Aloo Chole
  • Meen Varuval Mangalore
  • Aloo Pie
  • Creole Shrimp
  • Tamarind Sauce
  • Borani
  • Butternut
  • Chickpea Patties
  • Oshe Anor
  • Fruit Sauce
  • Irish Stew
















Focaccia

Ingredients
  • 1 teaspoon white sugar
  • 1 (.25 ounce) package active dry yeast
  • 1/3 cup warm water (110 degrees F/45 degrees C)
  • 2 cups all-purpose flour
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt

Directions
  1. In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  4. Preheat oven to 475 degrees F (245 degrees C).
  5. Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
  6. Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.
 
Potato Gnocchi - Potato Dumplings
Ingredients
  • 2 lbs whole baking potatoes
  • 2 beaten egg yolks
  • 1 1/2 cups flour
  • Pinch of salt
  • Your favorite pasta sauce

Directions
  1. Preheat oven to 350°F. Spear the potatoes with fork tines in several places around each potato to vent moisture as the potatoes cook. Bake the potatoes in their skins until tender, about an hour. Let cool on a rack, cutting them open to help cool and let more moisture escape.
  2. Scoop out the potatoes from their skins. Pass the potatoes through a potato ricer and into a large bowl. (If you don't have potato rice you can mash the potatoes by hand and fluff them up a bit with a fork.) It is best to work with the potatoes when they are still warm.
  3. Add the flour, egg and a pinch of salt. Mix by hand until you have a nice pliable ball of dough. Do not over mix
  4. Prepare a work area and dust it with flour. Take the dough, a piece at a time, and roll it out gently with your hands until you have rolls about 3/4 inches in diameter. It is very important to keep a light touch while you are rolling the dough. Gently roll the dough with your fingertips while exerting the lightest pressure outwards, not down, to draw the dough out.
  5. Cut the tubes of dough into pieces about one inch long. Using either the tines of a fork or your fingertip, press against a piece of the dough and roll it slightly to form an indentation (good for catching the sauce). As the gnocchi are made, place them on flat baking pan, lightly dusted with flour or lined with wax paper. At this point you can freeze the gnocchi ahead of time. Freeze them first on a floured or lined tray, then once frozen you can put them into a freezer bag for more easy storage. To cook, just put the frozen gnocchi into the simmering water for the next step.
  6. Bring at least 6 quarts of salted water to a boil in a shallow saucepan. Gently drop the gnocchi, a few at a time, into the water. As soon as they rise to the surface, remove them with a slotted spoon, draining well. Arrange on a warm serving dish. Continue cooking the gnocchi in the same manner.
  7. As soon as all the gnocchi are ready, pour heated pasta sauce over them and sprinkle with the parsley. Serve immediately.  Serves 6.
 
Zuppa di Ceci - Chickpea Soup
Ingredients
  • 1 small onion finely sliced.
  • 3 1/2 oz risotto rice (or ditalini) .
  • 1 sprig of fresh rosemary finely sliced.
  • 1 stalk of celery finely sliced.
  • 2 (14 oz) cans chickpeas.
  • 1 garlic clove, finely sliced.
  • 2 1/4 c chicken stock

Directions
  1. Line a pan with olive oil & add the onion, celery, garlic & rosemary.
  2. Cook on low until ingredients is color-less, about 20 mins.
  3. Drain & rinse chickpeas.
  4. Add chickpeas & stock to the pan.
  5. Cook for half an hr on med-low.
  6. Remove half of the chickpeas from the pan & set aside.
  7. Puree the remaining soup to desired consistency & return to pan.
  8. Add back the reserved whole chickpeas & rice or pasta.
  9. Spice up to taste with salt & pepper.
  10. Simmer until chickpeas are soft & riso is cooked.
  11. Note: If too think for liking, add water.
  12. Serve with olive oil & grated cheese.
 
Zuppa di Vongole - Clam Soup
Ingredients
  • 6 lbs. very fresh clams
  • 4 slices bread, about 1/2-in. thick
  • 2 tbs. parsley, chopped
  • 2 cloves garlic
  • 3 oz. extra-virgin olive oil
  • 1 lb. ripe tomatoes, peeled, seeded, and chopped
  • salt
  • pepper

Directions
  1. Clean the clams, rinse thoroughly, and soak in cold, lightly salted water for 2-3 hours without touching them, so that they open, releasing any possible remaining sand.
  2. Chop the parsley. Pound 1 clove garlic in a mortar. Toast the bread. Take the clams out of the water and let them drain through your fingers (do not drain with a colander, to avoid picking up the sand as well). Crush the rest of the garlic and brown it with the olive oil in a large pan. When the garlic is lightly brown, remove with a pierced spoon and discard.
  3. Add the tomatoes and a pinch of peperoncino. Cook for about 5 mins. and add the clams. Cover the pot and cook until all the clams are open. Add the chopped parsley and remove from fire. Place the bread into single bowls. Pour the broth with the clams over the bread and serve hot.

Note:
This zuppa can be prepared without tomatoes. Replace them with 1 cup of white wine; reduce for 2 mins. and add the clams. Proceed as above.
 
Lumpia
Ingredients
  • 1 lb Ground meat or poultry
  • 1/4 ts Pepper
  • 2 Garlic cloves; minced
  • 1 tb Patis or soy sauce
  • 1 lg Onion; chopped
  • 2 tb Flour
  • 1 cn (8 oz) water chestnuts, chopped
  • 1/4 c Water
  • 2 lb Bean sprouts
  • 30 Lumpia wrappers
  • 1 1/2 ts Salt
  • Salad oil for frying

Directions
  1. In a saucepan, brown meat with garlic and onion.
  2. Add water chestnuts, bean sprouts, salt, pepper, and patis or soy sauce; cook for 2 minutes.
  3. Drain and cool thoroughly.
  4. Combine flour and water to make a paste.
  5. To make lumpia, place 2 tablespoons filling on a wrapper. Fold nearest edge of wrapper over filling; fold left and right sides toward center. Roll tightly toward open edge. Seal with paste.
  6. Heat oil to 375 F. Fry lumpia until golden brown; drain. Serve with Lumpia Dipping Sauce.
  7. Makes 30 lumpia.
 
Tinolang Manok - Chicken Ginger Stew with Vegetables
Ingredients
  • 1 kilo whole chicken, cut into pieces.
  • 1 small young papaya or sayote, cut into small pieces.
  • 2 tablespoons ginger, crushed and slliced into strips
  • 1/2 cup dahon ng sili (chili leaves)
  • 1 liter of water
  • 5 garlic cloves, minced
  • 1 red onion, diced
  • 4 tablespoons oil
  • 2 tablespoons patis (fish sauce) 

Directions
  1. In a stock pot, heat oil and sauté garlic, onion and ginger.
  2. Add water and the chicken.
  3. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
  4. Season with patis
  5. Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
  6. Add sili leaves then turn off the heat.
  7. Serve steaming hot with plain rice
 
Irish Apple Fritters
Ingredients
  • 5 ounces Flour
  • 5 fluid ounces Water
  • 1/4 teaspoon Salt
  • 2 each Eggs (separated)
  • 1 tablespoon Melted butter
  • 2 each Large cooking apples
  • 4 ounces Sugar
  • Lemon juice
  • Oil for deep frying

Directions
  1. Make batter at least an hour before required, using following method.
  2. Sift together flour and salt.
  3. Make a well in the center.
  4. Add the cooled melted butter and some of the water and egg yolks.
  5. Work in the flour and beat until smooth.
  6. Add remaining water.
  7. Leave to stand.
  8. Just before using, beat the egg whites until stiff but not dry.
  9. Fold into batter mix.
  10. Peel, core and slice apples (slices about 1/4-1/2 inch thick).
  11. Dip into batter and deep fry in very hot oil (175-180C) until golden.
  12. Drain and serve dredged with sugar and sprinkled with lemon juice.
 
Bubbly Jock Pie
Ingredients
  • 1 Hen turkey; about 12 Lb                              
  • 1 lb Sausage-meat
  • 5 tb Good poultry dripping
  • 4 tb Melted butter; (2 oz)
  • 1 tb Redcurrant or cranberry
  • Salt and pepper to taste
  • 1 pt Glblet stock
  • stuffing
  • 3 3/4 oz Bread crumbs
  • 6 Oysters fresh or canned
  • 8 lg Peeled chestnuts
  • 1 sm Chopped celery heart
  • 1/4 pt Milk
  • Chopped raw turkey liver
  • 1 ts Chopped parsley

Directions
  1. Soak bread crumbs in milk, combine all other ingredients.
  2. Stuff well into body of bird, securing with a skewer. P
  3. ut sausage-meat into crop opening and skewer also.
  4. Put bird in roasting tin, brush all over with melted butter, put dripping around.
  5. Cover with foil, roast in oven, 300?F (150?C), 20 - 25 minutes per lb.
  6. Baste half-way through cooking time, add salt, pepper.
  7. Remove foil 15 minutes before turkey is cooked to allow to brown.
  8. Baste again, then remove bird to a warmed dish.
  9. Pour off excess fat from pan, add glblet stock, redcurrant jelly.
  10. Adjust seasoning, boil rapidly on stove top to reduce.
  11. Serve sauce separately.

Converted by MC_Buster.

Notes:
The name Bubbly-jock almost certainly comes from the gobbling voice of the turkey. Choose a hen rather than a cock turkey as the flesh is less tough. If you think turkeys dont taste as good as they should, you might like to look at this alternative cooking method for Fine flavour turkey. Bread sauce is a must with this dish.
 
Oat Cakes
Ingredients
  • 3 1/2 c Oats; quick
  • 1 ts -salt
  • 2 tb Flour
  • 1/2 c Shortening
  • 1/2 c -water ,approx.

Directions
  1. Combine the oats, salt and flour.
  2. Cut in the shortening and add enough water to dampen and form a
  3. ball. (A food processor does the work in a jiffy).
  4. Leave to swell for ten minutes.
  5. Divide the dough and roll each part to 1/8" thickness; slide onto
  6. ungreased cookie sheet, indent in squares with a pastry wheel or knife.
  7. Bake in 350F for about 1/2 hour but watch that they don't turn brown.

Sweet Oatcake: Add 1 cup sugar to recipe.
 
Stovies
Ingredients
  • 3 lbs tatties (potatoes)
  • 1 large onion or 2 small
  • 1 lb steak mince or lamb
    • or diced pieces of meat
    • or cheese or vegetables
  • 2 ozs beef dripping or lard
    • or butter or olive oil
  • 1/2 pint of water
  • Meat stock cube or veg
  • Salt to taste, and Pepper

Directions
  1. Chop the onions into a pot, add fat, and gently cook for 4-5 mins until soft.
  2. Add meat, stir into the onions and cook until a light brown.
  3. Peel, slice and dice your potatoes as you'd normally do.
  4. Hurtle them into the pot with the onions and meat.
  5. Chuck in the water, stock, salt, pepper.
  6. Bring to the boil and simmer for 30 minutes with the lid on, shoogling (shaking!) or stirring the pot occasionally to make sure it doesn't all stick.
  7. Cook until the potatoes are soft (push a table knife through a piece to test). Don't worry if the bottom layer is a bit burnt as this adds to the flavour of the rest. 
  8. Mix it all up a little more, if necessary, and serve steaming hot onto plates or bowls.
  9. Serves 6 as a meal, 10 as a snack, eat with a fork or spoon.
  10. Traditionally serve with milk for some extraordinary reason, or more commonly with beer or whisky.
  11. Use oatcakes or French bread to mop up the plate.

Variety is the spice of life, so try some of these varieties:
  • Add herbs for your health and a delicious flavour
  • Grate cheese over the top and brown under the grill
  • Leftover vegetables; gravy instead of a stock cube
  • A carrot or two, grated or sliced, cooked or raw
  • Tomato puree, or even swirl some ketchup over
  • Split peas, lentils, barley or oats (cooked well)
  • Try some garlic, crushed and cooked with the onion

 
Cholent
Ingredients
  • 3 onions, quartered
  • 4 tablespoons vegetable oil
  • 4 pounds chuck roast, cut into large chunks
  • 1 cup dry kidney beans
  • 1 cup dried pinto beans
  • 1 cup pearl barley
  • 5 large potatoes, peeled and cut into thirds
  • boiling water to cover
  • 2 (1 ounce) packages dry onion and mushroom soup mix
  • 2 tablespoons garlic powder
  • salt and pepper to taste

Use: Kosher Glatt Meat

Directions
  1. In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
  2. Add meat, and brown well on all sides.
  3. Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes.
  4. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
  5. Preheat oven to 200 degrees F (95 degrees C).
  6. Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours.
  7. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.
 
Jewish Aboriginal Cuisine Cholent
Ingredients
  • 3 med onions, diced
  • 2 tbsp vegetable oil
  • 4 lbs kosher beef inside round. diced
  • 1 cup lima beans, dry
  • 1 cup barley, rinsed
  • 4 large potatoes, diced
  • 4 cloves garlic, peeled and sliced
  • 2 sprigs rosemary, fresh
  • 2 med carrots, sliced on a bias
  • 2 quarts kosher beef stock
  • Salt and pepper to taste

Directions
  1. In a large rondue, sweat off the onion, remove and reheat pan, brown beef in small portions, remove and hold. 
  2. Deglaze pan with a bit of the stock add the garlic and fresh rosemary, scrape sediment from pan add more stock bring to a boil and add the rest of the beef, beans, potatoes and carrots.
  3. Let simmer for a while, add barley and the seasoning. 
  4. Bring to a simmer, cover and cook in the oven until tender(approx 1-2 hours), remove let rest and serve with knishes….mmm!
 
Garlic and Thyme Knishes
Ingredients

Dough
  • 2 c Flour
  • 1/2 ts Baking powder
  • 1/4 ts Salt
  • 1 Egg
  • 1/4 c Oil
  • ¾ cups water

Potato Filling
  • 4 large potatoes; cooked mashed
  • ¼  lb Chicken fat; melted
  • 1 Egg
  • 1 Onion; minced and browned
  • 2 heads garlic, roasted in foil
  • 1 tsp fresh thyme chopped
  • 1 tb Oil
  • 1/2 ts Salt

3 eggs for egg wash

Directions
  1. Sift flour, baking powder, and salt into a bowl.
  2. Beat egg, oil, and water and add to the flour mixture.
  3. Knead lightly until dough is soft; it will be slightly oily but not sticky.
  4. Cover and set in a warm place for 1 hour.
  5. To make filling combine all ingredients and mix well.
  6. Divide dough in half and roll as thin as possible into a rectangle.
  7. Spread the filling on long side of the dough and roll like a jelly roll.
  8. Cut into 1-in. slices.
  9. Pull ends of the dough over the filling and tuck into the knish to form small cakes.
  10. Brush with egg wash and place on a well-greased baking sheet.
  11. Bake in a 375 degree F. oven until brown.
 
Mejadarra
Ingredients
  • 2 cups lentils, rinsed and sorted
  • 3 onions, sliced and quartered
  • 2 T. canola or olive oil
  • 2 cups rice
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. turmeric

Directions
  • In the microwave, boil lentils, covered in water, until tender.
  • Meanwhile, fry the onions in 2 T. oil until very golden.
  • Add the fried onions to the lentils along with the rice and spices.
  • Bring the total liquid to about 3 cups of water.
  • Simmer for about 20 minutes in microwave or on stove, until the water is barely absorbed.
  • Stir briefly, and serve hot.
  • Mejadarra can be eaten alone, the main dish of a vegetarian meal, accompanied by a salad or it can be a side dish with meats or chicken. It is very versatile and blends with many types of foods.
 
Sambusak - Filled Beef Pastries
Ingredients

Dough
  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • 8 ounces unsalted margarine, at room temperature
  • 1/2 cup cold water
  • 1/2 cup sesame seed

Meat Filling
  • 1 cup finely chopped onion
  • 2 tablespoons olive oil
  • 1 lb chopped beef shoulder
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup pine nuts

Directions
  1. To make the pastry, first combine the flour and salt.
  2. Using an electric mixer, cream the margarine and gradually blend in the flour mixture.
  3. Add the water.
  4. Knead until a ball forms.
  5. Let the dough rest as you prepare the filling.
  6. To make the meat filling, saute the onion in oil until soft and translucent, about 5 minutes.
  7. Add the chopped meat and brown it, breaking it up with a wooden spoon, about 20 minutes.
  8. Let meat cool, then add the spices and pine nuts.
  9. Preheat the oven to 400 degrees F.
  10. 1Spread the 1/2 cup of sesame seeds on a large plate.
  11. Break off walnut size pieces of dough.
  12. Shape each into a ball and dip it lightly on one side into the sesame seeds, then roll it, seed side down, into a 3-inch round.
  13. Place a teaspoon of filling in the center of the round.
  14. Fold it over to make a half-moon and crimp the edges together tightly so that filling will not burst through.
  15. (Sambusak can be frozen at this point. Place them in a single layer on a tray lined with wax paper and freeze them. Place frozen sambusak in double plastic bags and return them to the freezer. To bake frozen pastries, place them on ungreased baking sheets ) Place pastries on ungreased baking sheets and bake them for 15 to 20 minutes, or until golden.

 
Golabki
Ingredients
  • 1 lg head of cabbage
  • 1 lb ground beef
  • 1 lb ground pork (or pork sausage)
  • 2 c cooked rice or barley
  • 1 or 2 eggs
  • 1 large onion, chopped
  • 1 bell pepper, diced
  • Black pepper - to taste.
  • Large can tomato sauce
  • 1 can tomato soup
  • basil

Directions
  1. Freeze or cook cabbage and cut leaves off. Drain if cooked.
  2. Mix meats, rice, onion and bell pepper. Add 1 egg; if it doesn't feel like it'll "hold" the mixtures add the second one. I don't salt the recipe, but I do add black pepper as one would for meatloaf.
  3. Scoop some mixture onto the stem end of cabbage leaf and roll it. (You can add or take away some filling so it looks right.) Tuck in the ends of cabbage. I add just a bit of filling in the ends, and it'll hold the cabbage "shut" --- a lot of my friends say their family recipes come apart during cooking.
  4. There will be some very small cabbage leaves left over that you can't fill & roll. I use these to line the bottom of the pot. Layer the cabbage rolls, seam side down, in the pot. Use a large enough pot that there will be a couple inches between the top of the cabbage to the pot's rim. Pour tomato sauce to cover cabbage. Add basil to taste (as you would for spaghetti sauce). Add tomato soup and can of water. (sometimes I add ketchup to spice it up, too)
  5. Cover and simmer for a few hours. The clock isn't reliable, but your nose and taste buds will surely tell you when it's done.
 
Soutzoukakia
Ingredients
  • 3 thick slices of bread, soaked in water
  • 500 gr. finely minced beef
  • 1 egg
  • 2-3 cloves garlic, peeled and crushed
  • 2 teaspoons cummin
  • salt and pepper
  • 1 glass white wine
  • 30 gr. flour, for frying
  • 3 tablespoons vegetable oil
  • 2 tablespoones olive oil
  • 3 tablespoons tomato puree or 1200 gr. can tomatoes, liquidized roughly
  • chopped parsley, to garnish

Directions
  1. Soak the bread in water for 10 minutes and discard the crust.
  2. Squeeze the water from the bread and mix with the mince, egg, garlic, cummin, salt and pepper and 3 tablespoons of the wine. (The best results for mixing are always achieved by using your hands.)
  3. When properly mixed make long thin shapes, like fat cigars, about the length of your finger (around 15 of them), roll them in the flour and fry in the vegetable oil on medium heat, making sure that they are crisp all over.
  4. In the meantime, put the olive oil in a saucepan and, when it is warm, add the tomatoes and the rest of the wine and cook slowly for 5 minutes, stirring and making sure it does not stick.
  5. Add the soutzoukakia as they come out of the frying pan, roll them in the torrato sauce, add a little more water if needed, cover and cook slowly for 10 minutes. Garnish with chopped parsley.
  6. With its rich sauce it can be served with plain white rice, or mashed potatoes as a main dish.
 
Borscht
Ingredients
  • 400 g beef.
  • 2 average red beets.
  • 200 g cabbage.
  • 4 little potatoes.
  • 1 carrot.
  • 2 tomatoes.
  • 1 ts vinegar.
  • Salt, pepper to taste.
  • Parsley, dill and spring onions.

Directions

Preparing meat broth:
  1. Put beef into a large saucepan and cover with 3 l cold
  2. water.
  3. Bring to boil; reduce heat.
  4. Remove the grease and froth from the broth
  5. surface with a spoon.
  6. Add one onion.
  7. Cook at low heat for 1-2 hours.

Simmering red beets:
  1. Melt 1 tablespoon margarine in a saucepan.
  2. Cut red beets into thin sticks and add them into the cooking pot.
  3. Add tomato paste or sliced tomatoes.
  4. Simmer at low heat for 1 hour. If there is not enough liquid,
  5. add some broth.
  6. Add vinegar.

Pan-frying vegetables:
  1. Melt 1 tablespoon margarine in a frying pan.
  2. Add chopped onions and carrots cut into thin sticks.
  3. Cover and sauté for 15 minutes, stirring occasionally.

  1. Heat broth to boiling.
  2. Add chopped cabbage and potatoes cut into bars.
  3. Cook for 5 minutes.
  4. Add sauté and cook another 10 minutes.
  5. Add simmered red beets.
  6. Cook another 5 minutes.
  7. Add salt, black pepper.
  8. If you like garlic, you can add about 5 g grated garlic, it is supposed to be in borsch.
  9. Borsch is served with sour cream.

 
Pojarski (with Lemon Caper Sauce)

Ingredients
  • 1 pound well chilled ground veal
  • 1/2 pound well chilled ground pork
  • 3 cups fresh bread crumbs
  • 1/2 cup heavy cream
  • Freshly grated nutmeg to taste
  • 2 large eggs, lightly beaten
  • 2 tablespoons vegetable oil
  • 3/4 stick unsalted butter
  • 1/2 cup fresh lemon juice
  • 1 1/2 tablespoons drained bottled capers, chopped
  • 3 tablespoons minced fresh parsley leaves
  • Salt and pepper to taste

Directions
  1. In a food processor blend the veal, pork, 1 cup of bread crumbs, cream, nutmeg, and salt and pepper to taste until the mixture is combined well and form 1/2 cupfuls of the mixture into 1/2-inch thick patties.
  2. Have ready in separate bowls the eggs, and the remaining 2 cups bread crumbs.
  3. Dip the patties, 1 at a time, in the egg, letting the excess drip off, dredge them in the bread crumbs, and transfer them to a baking sheet lined with waxed paper.
  4. Chill the patties on the baking sheet for 30 minutes.
  5. In a large heavy skillet heat the oil and 2 tablespoons of butter over moderately high heat until the foam subsides and in the fat sauté the patties in batches for 4 to 5 minutes on each side, or until they are golden brown and springy to the touch.
  6. Transfer the patties as they are cooked to a platter and keep them warm, covered.
  7. Wipe out the skillet, add the remaining 4 tablespoons butter, and melt it over moderate heat.
  8. Add the lemon juice and capers and simmer the sauce for 1 minute.
  9. Stir in the parsley and salt and pepper to taste and pour the sauce over the patties.
 
Sirniki - Russian Fried Cheese Cakes
Ingredients
  • 1 lb farmer cheese
  • 2 eggs
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 cup flour, plus
  • extra flour, for dipping
  • 2 tablespoons butter, approx
  • sour cream or jam, for serving

Directions
  1. In a food processor, pulse the farmer’s cheese until it is uniformly crumpled. Add the eggs, sugar, salt, and ½ cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.
  2. Put approximately 1/3 cup of flour into a bowl, and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop 1½” balls of dough into the flour, roll them round, and flatten to about 3/8” thick. Place them on a plate in a single layer until all the patties are all formed.
  3. Heat a frying pan with 1 T. butter, and fry the patties on each side until golden. You will need to add more butter as you go.
  4. Serve hot with sour cream and/or jam. This recipe will make approximately 20 small patties.
 
Note:
Farmer Cheese is usually found near the cream cheese; my store sells Friendship brand. These days, the packages are just under 1/2 pound (don't you hate this incremental downsizing?), and 2 packages will work fine.

 
Breast of Guinea
Ingredients
  • Olive oil, for cooking
  • 100g bacon, cut into cubes
  • Handful of thyme sprigs
  • 1 large garlic clove, finely chopped
  • 1 large carrot, peeled and diced
  • Half a celeriac, peeled and diced
  • Half a small Savoy cabbage, finely shredded
  • 200ml single cream
  • Sea salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 4 guinea fowl breasts, about 125g each

Directions
  1. Heat 2 tablespoons of olive oil in a large pan. Add the bacon and fry for a few minutes until it starts to turn golden at the edges. Remove the leaves from half of the thyme sprigs and add to the pan with the garlic. Stir in the carrot and celeriac and cook over a moderate heat for 5-6 minutes, stirring regularly.
  2. Add the shredded cabbage and cook for 3-4 minutes then add the cream, salt and pepper and some freshly grated nutmeg. Simmer for a few minutes until the cream has thickened and the cabbage is tender. Keep warm.
  3. Trim the guinea fowl breasts to neaten, and rub the skin with olive oil and seasoning. Heat a heavy-based non-stick frying pan, and then fry the breasts skin-side down with the remaining thyme for 4-5 minutes. Flip the breasts over and finish cooking the other side for 1-2 minutes. The meat should be very slightly pink in the middle.
  4. Spoon the creamy winter vegetables into the middle of four warm plates. Slice each guinea fowl breast horizontally into three and arrange on top of the vegetables.

 
Brioche
Ingredients
  • 8 3/4 oz (1 2/3 cups) all-purpose flour
  • 2 3/4 oz butter, at room temperature
  • 2 eggs, at room temperature
  • 1 dose dry baker’s yeast (1 Tbsp)
  • 2 Tbsp fine sugar
  • 1/3 cup warm milk
  • 1 pinch salt
  • 1 egg yolk for glaze

Directions
  1. In a bowl, mix the flour with the yeast; make a hole in the middle.
  2. Add the warm milk mixing with the tip of your fingers (if using a stand mixer, pour the milk slowly and steadily while mixing, with the hook attachment.)
  3. Add the sugar and a pinch of salt, and then add the soft butter, piece after piece, waiting each time that each piece is absorbed.
  4. Then one by one, add the eggs, mixing well between each. Work the dough until it is elastic and detaches from your fingers more easily (or from the bowl of the stand mixer).
  5. Cover and let rest in a warm place, away from drafts, for two hours, until it doubles in size.
  6. Work the dough again for 10 min and divide it in four balls. Place them in a greased rectangular mold and cover. Let rise for an hour again.
  7. Preheat the oven at 400 F.
  8. Brush the brioche with the egg yolk mixed with a dash of sugar. With a pair of scissors, make small cuts at the top of each ball.
  9. Place in the oven to bake for 10 min then reduce the heat to 350 F and bake for about 20 to 30 min.
  10. Remove, unfold and let cool on a rack.
 
Daube d' Agneau Provencale - Daube of Lamb, Provence Style, with Tomatoes and Olives
Ingredients
  • 4 lbs. lamb shoulder, boned, trimmed of fat & sinew and cut into cubes (don't forget to make stock with the bones)
  • 3 Tablespoons olive oil
  • 4 onions, sliced
  • 3 Tablespoons flour
  • 1-1/2 cups red wine (use the same wine as you are planning to serve)
  • 1-1/2 cups veal or beef stock
  • 5 cloves garlic, crushed
  • bouquet garni: 10 parsley stems, 1 thyme sprig, 1 bay leaf tucked into the green part of a leek and tied into a bundle (you can get ready made ones too)
  • 2 lbs. tomatoes, peeled, seeded and chopped
  • rind of 2 oranges, pared in long thin strips
  • 3/4 cup green olives
  • 3/4 cup black olives
  • salt & freshly ground pepper

Directions
  1. Preheat oven to 325°F. Heat oil in flameproof casserole and brown the lamb, a few pieces at a time, on all sides. Remove meat. Add onions to casserole and sauté until they start to brown. Stir in flour and brown also. Add wine, stock, tomatoes, garlic, bouquet garni, orange rind, salt and pepper. Return lamb to casserole, stir and bring just to a boil. Cover and place in oven. Cook for 1-1/2 to 2 hours or until meat is very tender when pierced with a fork. (During the cooking time, stir the daube occasionally and add more stock if it looks dry).
  2. While the daube is cooking, put the olives in a saucepan of cold water. Place over med-high heat and bring to a boil, then simmer for 3 minutes and drain. Ten minutes before end of cooking, discard bouquet garni and orange rind from the daube. Stir in the olives and taste for seasoning.
  3. Serve the daube from the casserole.

Make ahead: The daube can be made 3 days ahead and refrigerated or frozen. Reheat on the top of the stove slowly.
 
Fricassee of Lobster
Ingredients
  • 2 c of shelled lobster meat cut into chunks
  • 1 c Margarine Low-fat
  • 3 lb Mushrooms sliced
  • 1 tsp Onion powder
  • 1 c Skim milk
  • 1 c All purpose flour
  • 1/4 tsp Paprika
  • 2 c Cooked rice; or pasta
  • Parsley sprigs

Directions
  1. Melt the margarine in a saucepan; add the mushrooms and onion powder. Sauté 5-6 minutes.
  2. Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps. Pour the milk mixture into mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes.
  3. Add the lobster, paprika, and salt and pepper to taste; continue cooking 5-10 minutes until lobster is heated through.
  4. Spread rice or pasta onto a serving platter, spoon lobster and sauce over the top and garnish with parsley to serve.
 
Mushroom Deluxe
Ingredients
  • 1/2 cup butter, divided
  • 3 8 oz. packages sliced mushrooms
  • 1 1/2 cups herb-seasoned stuffing mix
  • 2 cups (8 ounces) shredded sharp Cheddar cheese, divided
  • 1/2 cup half-and-half

Directions
  1. Melt 1/4 cup butter in a large skillet over medium-high heat; add mushrooms, and cook, stirring constantly, until tender. 
  2. Stir in stuffing mix. 
  3. Spoon half of mushroom mixture into an 8-inch square baking dish; sprinkle with half of cheese. 
  4. Repeat layers; dot with remaining butter. 
  5. Pour half-and-half over casserole. 
  6. Bake at 325° for 30 minutes.
 
Chawan Mushi - Steamed Egg
Ingredients
  • 2 eggs
  • 1 cup cooled chicken or fish stock
  • 1 dash sake
  • 1/2 teaspoon soy sauce
  • 1/2 cup chopped cooked chicken breast meat
  • 1 shiitake mushroom, sliced into strips
  • 2 sprigs fresh parsley, for garnish

Directions
  1. In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.
  2. Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.

 
Dashi
Ingredients
  • 6 1/2 cups water
  • 4 slices kombu seaweed, 4 inches long
  • 5 dried shiitake mushrooms
  • 1 tablespoon light soy sauce (optional)
  • 1 pinch sea salt (optional)
  • 1 green onion, sliced (optional)

Directions
  1. Place kombu in pot of water and slowly bring to a simmer over medium high heat, but do not boil; about 10 minutes on the stove.
  2. Remove the kombu just before the pot boils and add the dried mushrooms.
  3. Boil for 1 minute, then turn off the heat and let the pot sit, uncovered, for 20 minutes.
  4. Remove the mushrooms and store the dashi for use in another recipe, or prepare it as a simple soup by adding the soy sauce, salt to taste and sliced green onion.

 
Oyako Donburi - Chicken & Egg over Rice
Ingredients
  • 2 Shiitake mushrooms
  • 1/4 Onion, thinly sliced
  • 1/2 Cups Dashi
  • 1 Tbs Brown sugar
  • 2 Tbs Soy sauce
  • 4 Chicken thighs, thinly sliced
  • 2 Green onions, chopped in 1-inch lengths
  • 1 Egg, beaten
  • 2 Snow peas, julienned
  • 2 Cups Cooked white rice

Directions
  1. In a small bowl of lukewarm water, soak the dried shiitake mushrooms for 15 minutes. Drain and squeeze the mushrooms dry between two sheets of paper toweling. Trim the stems, then julienne the mushroom caps.
  2. To 1/2 Cup dashi, add the brown sugar and soy sauce. Mix well.
  3. In a medium-size skillet, place the mushroom slices, onion and dashi. Cook 2-3 minutes over medium-high heat, until the onion is tender.
  4. Add the chicken and green onion to the skillet. Sauté all the skillet ingredients until the chicken is cooked.
  5. When the chicken is done, pour in the beaten egg. Spread over the vegetables and poultry. Sprinkle the julienne snow peas atop the mixture. Cook until the egg has partially hardened.
  6. Spoon 1/4 Cup each cooked white rice into four rice bowls. Divide the skillet mixture into four portions. Serve each atop a serving of rice.
 
Sushi Rice
Ingredients
  • 3 cups Japanese rice
  • 3 1/4 cups water
  • 1/3 cup rice vinegar
  • 3 Tbsp sugar
  • 1 tsp salt

Directions
  1. After washing and soaking Japanese rice, cook and let it steam. See How to Cook Japanese Rice.
  2. Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
  3. Spread the hot steamed rice into a large plate or a large bowl. Please use a non-metallic bowl to prevent any interaction with rice vinegar. It's best to use a wooden bowl called sushi-oke. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly. Be careful not to smash the rice.
  4. To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.
 
Aloo Chole - Potato and Chickpea Curry
Ingredients
  • 2-3 Tbsp olive oil
  • Cumin seeds
  • 1 medium onion (chopped)
  • 3-4 cloves of garlic (chopped or crushed)
  • 1-2 tins of tomatoes to taste
  • 2 Tbsp tomato puree
  • 1-2 tsp ground cumin to taste
  • 1-2 tsp ground coriander, or fresh to taste
  • 1-2 tsp salt to taste
  • 2 tins of chickpeas
  • 2 large potatoes cut into cubes (can pre-cook it for speed)

Directions
  1. Heat oil, throw a few cumin seeds in to test temperature, fry onions and garlic until soft and brown (but not burnt).
  2. Add tomatoes, spices and salt and stir.
  3. Then add puree.
  4. Add chickpeas and potato and cook until potato is tender.
  5. Tasty when sat a while to absorb flavours.
  6. Delicious served with pita bread and salad.
 
Meen Varuval Mangalore
Ingredients
  • 1 Pound Medium Shrimp
  • 1/2 Teaspoon Turmeric
  • 1 Teaspoon Cayenne
  • 1/2 Teaspoon Mustard Powder
  • 1 Teaspoon Lime Juice
  • 2 Teaspoons Canola Oil
  • 2 Large Green Onion -- finely chopped
  • Salt -- to taste

Directions
  1. In bowl, combine turmeric, cayenne, mustard and lime juice.
  2. Add shrimp and marinate for 30 minutes.
  3. Heat oil in skillet.
  4. Add shrimp and stir-fry for 2 minutes.
  5. Add green onions and fry until shrimp are pink.
  6. Add salt to taste.
 
Aloo Pie
Ingredients
  • 2 Cups Flour
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 1 Cup Water
  • Olive Oil
  • 4 Cups Water
  • 1/2 Teaspoon Salt
  • 1 Pound Potato -- peeled and cubed
  • 1 Small Onion -- finely chopped
  • 2 Cloves Garlic -- finely chopped
  • 1 Large Green Onion -- finely chopped
  • 2 Teaspoons Cumin
  • 1/4 Teaspoon Garam Masala
  • 1 Large Jalapeno -- finely chopped
  • Salt And Pepper -- to taste
  • Oil -- for deep frying 

Directions
  1. Combine flour, salt and baking powder in a bowl.
  2. Add enough water to form a dough and knead.
  3. Rub a little oil over dough and let rest while preparing filling.
  4. Bring water to a boil.
  5. Add salt and potatoes.
  6. Boil until tender. Drain.
  7. While still hot, mash with onion, garlic, green onion, cumin, masala, jalapeno, salt and pepper.
  8. Divide dough into 6 parts and knead for 1 minute to form a smooth ball.
  9. Let rest 5 minutes. Heat oil in saucepan.
  10. Roll out 1 portion of dough on a floured surface into a circle 5 inches in diameter.
  11. Spoon 2 tablespoons of filling in the middle and fold into a semicircle.
  12. Seal and deep fry until golden on all sides.
  13. Drain and serve.
 
Creole Shrimp
Ingredients
  • 1 1/2 cups onion, chopped
  • 1 cup celery, finely chopped
  • 2 green peppers, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup butter
  • 1 15 ounce can tomato sauce
  • 1 cup water
  • 2 teaspoons parsley, chopped
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 2 bay leaves
  • 1 pound raw shrimp, cleaned and deveined
  • 3 cups hot cooked rice

Directions
  1. Cook onions in butter for a few minutes then add celery, green peppers, and garlic. Cook until onion is tender.
  2. Add tomato sauce, water and seasonings. Simmer, uncovered for 10 minutes, adding a bit more water if it becomes too dry.
  3. Add raw shrimp. Heat to boiling. Cover and cook for 5 to 7 minutes longer, or until shrimp are pink but still tender.
  4. Serve over cooked rice.

 
Tamarind Sauce
Ingredients
  • ¼ c. tamarind pulp - ripe and seedless
  • 1 ¼ c. water
  • salt to taste
  • 1 tbs of raw sugar
  • ¼ tsp. of black pepper
  • ½ tsp of chili powder                                                                                                                     
  • ½ tsp. of cumin seeds - white, toasted and ground
  • 1 tbs. of mint leaves - chopped

Directions
  1. Soak tamarind pulp in water overnight. 
  2. The next day, mash the pulp into the water and blend thoroughly. 
  3. Strain liquid in a sieve or through some cheesecloth and discard the fibers. 
  4. Stir in the remaining ingredients except the mint leaves. 
  5. Whisk thoroughly until the sugar has dissolved. 
  6. Sprinkle with mint and serve chilled. 
  7. Serve with samosas or other salty dishes.
 
Borani
Ingredients
  • Fresh spinach, 1 kg
  • Yogurt, 250 grams
  • 2 onions, thinly sliced
  • 4 cloves of garlic, finely chopped (optional)
  • Cooking oil
  • Salt
  • Black pepper

Directions
  1. Wash spinach and cut into small pieces.
  2. Fry onions and garlic in oil until slightly golden.
  3. Add spinach and fry together over medium heat until cooked.
  4. Let it cool down completely in the refrigerator.
  5. Add salt and pepper to yogurt to taste and beat well until the yogurt is a free-flowing liquid.
  6. Add spinach to yogurt and mix well. The mix should be thick and homogeneous.
  7. This delicious side-dish is now ready to serve.
 
Butternut Kibbeh

Ingredients
  • 2 Cups Butternut Squash -- baked and mashed
  • 1 Cup Bulgur -- soaked for 10 minute
  • Salt -- to taste
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Ground Coriander
  • 1/4 Teaspoon Allspice
  • 1/4 Teaspoon Cumin
  • 1 Pinch Cayenne
  • 1 Medium Onion -- finely chopped
  • 4 Cloves Garlic -- finely chopped
  • 1 Cup Flour
  • 1/2 Cup Water
  • Oil -- for frying

Directions
  1. Place all ingredients, except oil in food processor and process into a dough.
  2. Form into golf ball sized balls.
  3. Flatten into patties, and then set aside.
  4. In saucepan, with oil, fry the patties until they turn a golden brown.
  5. Drain and serve them like hamburgers.
 
Chickpea Patties
Ingredients
  • 1 Can Chickpeas -- drained
  • 1 Cup Bulgur -- soaked for 5 minutes
  • 2 Medium Onion -- finely chopped
  • 4 Cloves Garlic -- finely chopped
  • 1/4 Cup Cilantro -- finely chopped
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Allspice
  • 1 Pinch Cayenne
  • Salt And Pepper -- to taste
  • 1 Cup Flour
  • Oil -- for frying

Directions
  1. Place all ingredients but flour and oil in food processor.
  2. Blend until thoroughly ground.
  3. Transfer to mixing bowl.
  4. Add flour and mix well.
  5. Form into walnut sized balls then flatten into patties about 1/4 inch thick.
  6. Heat oil in frying pan, fry patties until they turn a golden brown on both sides about 10 minutes per side.
  7. Drain and eat like hamburgers.
 
Oshe Anor
Ingredients
  • 1 Pound Ground Beef
  • 1 Medium Onion -- grated
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1 Cup Rice
  • 1/2 Cup Barley
  • 1/2 Pound Spinach -- chopped
  • 1 Medium Beet -- cooked and chopped
  • 2 Tablespoons Dill -- finely chopped
  • 1/4 Cup Parsley -- finely chopped
  • 1 Medium Leek -- finely chopped
  • 2 Tablespoons Mint -- finely chopped
  • 1 Tablespoon Tarragon -- finely chopped
  • 1/2 Cup Cilantro -- finely chopped
  • 1 Cup Beet Greens -- optional
  • 6 Cups Water
  • 3 Tablespoons Lemon Juice
  • 2 Teaspoons Sugar
  • 1 Teaspoon Salt

Directions
  1. Mix beef, onion, salt and pepper.
  2. Make into 1 inch meatballs. Set aside.
  3. Put all remaining ingredients into a pan and bring to a boil.
  4. Mix well, reduce heat to low, cover and cook for 1/2 hour, stirring now and then to prevent sticking.
  5. Add meatballs, one at a time, cook over low heat for 30 minutes.
 
Fruit Sauce
Ingredients
  • 1 box frozen strawberries
  • 1 cup water
  • 1 1/2 tlbs. Cornstarch

Directions
  1. Boil strawberries and water for 5 minutes.
  2. Mix starch with a little water.
  3. Add to the strawberry mixture.
  4. Bring to a boil again, stirring all the time.
  5. It should thicken.
  6. Take from heat and cool.
  7. Serve with rice cream or other dessert puddings.
 
Irish Stew
Ingredients
  • 2 1/2 lb lean boneless lamb shoulder, cut into 1 1/2-inch cubes
  • 3 medium leeks (white and pale green parts only), coarsely chopped
  • 1 1/2 lb large boiling potatoes (about 3)
  • 3 large onions, coarsely chopped
  • 3 celery ribs, coarsely chopped
  • 1 garlic clove, smashed
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 6 cups water
  • 18 small boiling potatoes (about 1 1/4 lb total)
  • 18 boiling onions (1 1/4 to 1 1/2 inches wide, about 1 lb), trimmed and peeled
  • 24 baby carrots (about 4 bunches), trimmed and peeled
  • 1/4 cup finely chopped fresh parsley

Directions
  1. Put lamb in a 5-quart heavy pot with 5 cups water and simmer, uncovered, 5 minutes. Drain lamb in a colander, then rinse with cold water.
  2. Wash leeks in a bowl of cold water, then lift out and drain well in a sieve. Peel and coarsely chop large boiling potatoes, then add to pot with leeks, chopped onions, celery, garlic, salt, pepper, and 6 cups water. Bring to a boil and add lamb, then reduce heat and simmer, uncovered, stirring occasionally, 1 hour. (Vegetables will be very soft.)
  3. Transfer lamb with tongs to a small bowl. Force cooking liquid (with vegetables) through food mill into a large bowl. Discard any solids. Return cooking liquid to pot. Add lamb, small potatoes, and boiling onions. Bring to a boil, then reduce heat and simmer, partially covered and stirring occasionally, until meat and vegetables are tender, about 25 minutes. Add carrots and simmer, stirring occasionally, until carrots are tender, about 10 minutes. Stir in parsley and season with salt and pepper.



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