Condimente - Spice Mixtures Recipes

Spice Mixtures
Bengali Panch Phoron

Bolivian Aji Paste
Bombay Masala
Cajun Spice Mixture
Chinese Five-Spice Powder
English Mixed Spice
English Pickling Spice Mixture
Ethiopian Berbere
French Quatre pices
Indian Chat Masala
Indian Dhana Jeera
Indian Garam Masala and Variations
Indian Sambhar
Iranian Spice Mixture for Rice
Iranian Spice Mixture for Stews
Italian Spice Mixture
Japanese Goma Shio
Japanese Seven-Spice Powder
Kitchen Pepper
Madras Curry Powder
Malaysian Curry Paste
Malaysian Curry Powder
Mauritian Massale
Middle Eastern Pickling Spice Blend
Omani Bizar A'Shuwa
Saudi Baharat
Sri Lankan Curry Powder
Tamil Curry Powder
Tandoori Masala
Thai Green Curry Paste
Thai Massaman Curry Paste
Thai Red Curry Paste
Starters
Anise Boiled Peanuts
Bacon Horseradish Dip
Cajun Popcorn
Chinese Five-Spice Eggs
Chinese Salt and Pepper Shrimp
Chopped Curried Chicken Livers
Curried Pumpkin Seeds
Fruit and Curry Dip
German Eggs in Mustard Sauce
Greek Garlic Dip

Green Peppercorn and Mustard Dip
Lemon Pepper Mushrooms
Raw Vegetables with Four Spiced Salts
Roasted Garlic
Roasted Garlic Bruschetta
Roasted Garlic Dip
Russian Beef Tongue with Horseradish Sauce
Shrimp with Lemon-Horseradish Sauce
Smoked Fish with Horseradish Sauce
Spiced Garbanzo Beans
Spiced Mixed Nuts
Spiced Peanuts
Spicy Marinated Mushrooms
Spicy Roasted Pepper Dip
Spicy Vegetable Pt
Sweet and Spicy Shrimp
Turkish Walnut-Garlic Dip
Soups
Chinese Hot and Sour Soup
Curried Carrot Soup
Garlic and Egg Soup
Garlic and Lime Soup
Garlic Consomm
Hungarian Turkey and Caraway Soup
Indian Spicy Lentil Broth
Provenal Garlic Soup
Quick Carrot and Caraway Soup
Red Hot Cold Beet Soup
Roasted Garlic Soup
Saffron Broth with Quadrucci
Spanish Garlic Soup
Spiced Melon Soup
Spiced Tomato Soup
Spicy Cheddar Soup
Spicy Oyster Bisque
Vietnamese Hot and Sour Shrimp Soup
Spice Mixtures
Although it is not absolutely necessary, you will probably want an
electric spice grinder to prepare most of these traditional spice
mixtures from around the world. There are devices sold especially
for this purpose, but an inexpensive electric coffee grinder works
just as well. A mortar and pestle (the traditional tools used in most
of these preparations) or an electric food processor may be used if
an electric grinder isnt available.
Use this mixture of whole spices to season legumes and vegetable
dishes.
Bengali Panch Phoron
1
1
1
1
1
Tbs
Tbs
Tbs
Tbs
Tbs
(15
(15
(15
(15
(15
ml)
ml)
ml)
ml)
ml)
cumin seeds
fennel seeds
mustard seeds
nigella seeds*
fenugreek seeds*
* Available in Indian specialty shops.

Combine the spices and store refrigerated in an airtight container
for up to 1 year. Use to flavor hot oil before cooking. Makes about
1/3 cup (80 ml).
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Aji denotes chili peppers in much of South America, and this spicy
mixture can be added to soups and stews, rubbed onto meat and
poultry before cooking, and served as a table condiment.
Bolivian Aji Paste
10-15 dried hot red chili peppers, seeded
4-6 cloves garlic, finely chopped
1 tsp (5 ml) salt
5-6 Tbs (75-90 ml) water
3 Tbs (45 ml) vegetable oil
Break the dried peppers into small pieces and soak in warm water
for 30 minutes. Drain the peppers discarding the liquid. Mash the
garlic and salt to a paste and add the hot peppers, water, and oil in
a food processor and blend to form a smooth paste. Store
refrigerated in an airtight container for up to 1 month. Makes about

1/2 cup (125 ml).
This traditional Indian spice blend is milder than many. Use it to
season grilled meats, beans, and legumes.
Bombay Masala
8 green cardamom pods
6 whole cloves
1/2 cinnamon stick, broken into small pieces
2 tsp (10 ml) coriander seeds
1 tsp (5 ml) black peppercorns
1 tsp (5 ml) cumin seeds
2 Tbs (30 ml) unsweetened shredded coconut
1 Tbs (15 ml) poppy seeds
2 tsp (10 ml) sesame seeds
Remove the seeds from the cardamom pods and discard the pods.
Combine the cardamom seeds, cloves, cinnamon, coriander seeds,
peppercorns, and cumin an a dry skillet and roast over moderate
heat until the spices are lightly browned. In a separate skillet, roast
the coconut, poppy, and cumin seeds until the coconut is dark
brown. Cool and combine with the spice mixture. Grind to a fine
powder. Will keep refrigerated in an airtight container for 2 to 3
months. Makes about 1/3 cup (80 ml).
Use this mixture to give a fiery kick to gumbos, jambalayas, soups,
and stews. It can also be rubbed on fish, poultry, or meat before
blackening in a red-hot skillet.
Cajun Spice Mixture
2-3 cloves garlic, chopped
1/2 small onion, chopped
1 tsp (5 ml) paprika
1 tsp (5 ml) fennel seeds
1 tsp (5 ml) mustard seeds
1 tsp (5 ml) cayenne pepper
1 tsp (5 ml) dried thyme
1 tsp (5 ml) dried oregano

1 tsp (5 ml) dried sage
Combine all ingredients in a food processor and blend to form a
smooth paste. Makes about 1/2 cup (125 ml).
According to Chinese culinary tradition, all five flavors (salty, bitter,
sweet, sour, and pungent) are provided by five-spice powder. It is
often extended to six or even seven spices with the addition of
ginger, cardamom, or licorice. Use it sparingly in marinades and to
season meat or poultry before grilling or roasting.
Chinese Five-Spice Powder
6
1
1
2
2
whole star anise*

Tbs (15 ml) Szechwan pepper or sansho
Tbs (15 ml) fennel seeds
tsp (10 ml) whole cloves
tsp (10 ml) ground cinnamon
* Available in finer supermarkets and Asian specialty shops.

Combine all ingredients in a spice grinder and process to a fine
powder. Makes about 1/4 cup (60 ml).
Commercial preparations similar to this are used primarily in baked
goods. Add a dash to cookies, mincemeat, fruit cakes, baked, and
steamed puddings.
English Mixed Spice
1 Tbs (15 ml) allspice berries
1 Tbs (15 ml) coriander seeds
2 tsp (10 ml) whole cloves
2 tsp (10 ml) ground mace
2 tsp (10 ml) freshly grated nutmeg
2 tsp (10 ml) ground ginger
Combine all the ingredients and grind to a fine powder. Store
refrigerated in an airtight container for up to 3 months. Makes
about 1/3 cup (80 ml).

Use this traditional English mixture to flavor the vinegar for pickling
fruits and vegetables.
English Pickling Spice Mixture
3
2
2
2
2
2
Tbs
Tbs
Tbs
Tbs
Tbs
Tbs
(45
(30
(30
(30
(30
(30
ml)
ml)
ml)
ml)
ml)
ml)
allspice berries
chopped dried ginger
mustard seeds
black peppercorns
coriander seeds
whole cloves
Combine the whole spices and add directly to pickling liquid or tie
them in a small piece of cheesecloth for easy removal. Makes about
3/4 cup (180 ml).
Although there are as many variations on this mixture as there are
cooks, this is a fairly typical example. It is used to flavor Ethiopian
stews called wats, and can be rubbed onto meat and poultry before
grilling or frying.
Ethiopian Berbere
15-20 dried hot red chili peppers
12 allspice berries
8 whole cloves
1 tsp (5 ml) cardamom seeds
1 tsp (5 ml) fenugreek seeds*
* Available in Indian and Middle Eastern specialty shops.
This mixture (French for four spices) is used primarily in

charcuterie. Use it to season fresh pork or ham before cooking.
French Quatre pices
2
2
1
1
Tbs (30 ml) white peppercorns

tsp (10 ml) freshly grated nutmeg
tsp (5 ml) whole cloves
tsp (5 ml) ground ginger

about 3 tablespoons (45 ml).
This blend of spices has a fresh, tart flavor that is great with fruits
and vegetables. Use it sparingly.
Indian Chat Masala
1 Tbs (15 ml) amchoor (mango powder)*
1 Tbs (15 ml) coarse salt
1 tsp (5 ml) dried pomegranate seeds (anardana)*
1/2 tsp (2 ml) ajowan seeds*
1/2 tsp (2 ml) dried mint leaves
1/2 tsp (2 ml) cayenne pepper
1/4 tsp (1 ml) asafetida*
Combine all ingredients and grind to a fine powder. Makes about 1/4
cup (60 ml).
This simple combination is popular in Gujarat where it is used on
meats and vegetables, and is often used as the basis for more
complex masalas.
Indian Dhana Jeera
Roast the seeds in a dry skillet over moderate heat until they are
lightly browned. Cool and grind to a powder. Makes about 11/2
tablespoons (22 ml).
Masala simply means a blend of spices, and there are at least as
many masalas as there are cooks in India. Here is a basic recipe
followed by some regional favorites. They can be added to dishes at
the beginning of cooking for a more subtle flavor, or added at the
end for maximum effect.
Indian Garam Masala and Variations
2
1
4
3
2
1
Tbs (30 ml) black cardamom pods

cinnamon stick, broken into small pieces
Tbs (60 ml) coriander seeds
Tbs (45 ml) cumin seeds
Tbs (30 ml) black peppercorns
Tbs (15 ml) whole cloves
Remove the seeds from the cardamom pods and discard the pods.
Roast the spices in a dry skillet over moderate heat for 8 to 10
minutes. Cool, then grind to a fine powder. Will keep for several
weeks refrigerated in an airtight container. Makes about 3/4 cup
(180 ml).
Gujarati Masala
Follow the recipe for garam masala and add:
1 Tbs (15 ml) white sesame seeds
2 tsp (10 ml) fennel seeds
1 tsp (5 ml) ajowan seeds* (optional)
3-4 dried hot red chili peppers
Kashmiri Masala
Follow the recipe for garam masala using green cardamom instead
of black and add:
1/2 tsp (2 ml) powdered mace
1/2 tsp (2 ml) ground nutmeg
Punjabi Masala
Follow the recipe for garam masala and add:
1
1
2
2
Tbs (15 ml) green cardamom pods

Tbs (15 ml) dried rose petals* (optional)
tsp (10 ml) fennel seeds

This spice blend is popular in southern India where many people are
vegetarian, so use this on vegetables, beans, and legumes.
Indian Sambhar
10 dried hot chili peppers
2 Tbs (30 ml) cumin seeds
1 Tbs (15 ml) black peppercorns
2 tsp (10 ml) fenugreek seeds*
1 Tbs (15 ml) ground turmeric
1/4 tsp (1 ml) asafetida*
1 Tbs (15 ml) sunflower or vegetable oil
1 Tbs (15 ml) yellow split peas (channa dal)*
1 Tbs (15 ml) black split lentils (urad dal)*
Roast the whole spices in a dry skillet over moderate heat until they
are lightly browned, 5 to 6 minutes. Stir in the turmeric and
asafetida and cook for 1 minute. Transfer to a bowl and let cool. In
a separate skillet, heat the oil over moderate heat and saut the
dals until they are lightly browned. Combine with the spice mixture
and grind to a fine powder. Makes about 3/4 cup (180 ml).
Toss a teaspoon or two of this mixture with cooked rice immediately
before serving for an authentic Iranian flavor.
Iranian Spice Mixture for Rice
2 Tbs (30 ml) ground cinnamon
2 Tbs (30 ml) ground dried rose petals*
1 Tbs (15 ml) ground cumin

Combine all ingredients and store refrigerated in an airtight
container for up to 3 months. Makes about 1/3 cup (80 ml).
Use this mixture to season soups, stews, and braised vegetables.
Iranian Spice Mixture for Stews
2
2
2
1
1
1
1
cinnamon sticks, broken into small pieces

Tbs (30 ml) green cardamom pods
Tbs (15 ml) grated nutmeg
Tbs (15 ml) powdered dried lime*
* Available in Middle Eastern specialty shops.

Combine all the spices and grind to a fine powder. Store refrigerated
in an airtight container for up to 3 months. Makes about 1/2 cup
(125 ml).
Use this classic Italian combination to season chicken, pork, or lamb
before roasting or grilling.
Italian Spice Mixture
3-4 whole cloves
1 Tbs (15 ml) juniper berries
1 Tbs (15 ml) freshly grated nutmeg
Combine all the spices and grind to a fine powder. Store refrigerated
in an airtight container for up to 4 months. Makes about 1/4 cup
(60 ml).
This simple condiment is used to flavor rice, vegetables, and salads.
Japanese Goma Shio

2 Tbs (30 ml) black or white sesame seeds
1 Tbs (15 ml) coarse salt
Saut the sesame seeds briefly in a dry skillet over moderate heat,
just until they become aromatic. Cool, then grind with the salt to
form a coarse mixture. Makes about 3 tablespoons (45 ml).
This traditional spice mixture is called shichimi togarashi or just
shichimi. The exact ingredients and proportions vary by region and
by cook, and it is called shichimi regardless of the number of spices
involved. Use it to flavor noodles, soups, stews, and grilled chicken.
Hemp seeds are usually included in Japan, but since these are
virtually unobtainable elsewhere, poppy seeds have been
substituted.
Japanese Seven-Spice Powder
1
2
2
2
1
1
1
Tbs (15 ml) sansho*

tsp (10 ml) white sesame seeds
tsp (10 ml) nori (laver) flakes*
tsp (10 ml) dried hot chili flakes
tsp (5 ml) crushed dried tangerine peel*
tsp (5 ml) black sesame seeds*
tsp (5 ml) poppy seeds

Combine all ingredients in a spice grinder and process to a fine
Kitchen pepper was a staple in many kitchens in Europe and North
America for generations, and many commercial preparations were
available to the home cook. Use it instead of plain ground pepper
for everything you cook to give your dishes an old-fashioned appeal.
Kitchen Pepper
3 nutmegs, crushed with a rolling pin
2 Tbs (30 ml) anise seed

1 Tbs (15 ml) ground ginger
Curry powder is really a British invention, based on the traditional
spice blends used in and around Madras during the British rule of
India. Use this mixture to season anything.
Madras Curry Powder
2
4
2
2
2
1
1
dried hot chili peppers

tsp (10 ml) mustard seeds
tsp (5 ml) ground turmeric
Combine the whole spices in a dry skillet and roast over moderate
heat until lightly browned. Cool and grind with the remaining spices.
Will keep refrigerated in an airtight container for 2 to 3 months.
Makes about 1/2 cup (125 ml).
The curries of Malaysia show their Indian influence.
Malaysian Curry Paste
6
6
2
2
2
1
1
1
1
1
cloves garlic, chopped

hot red chili peppers, seeded and chopped
stalks lemon grass, lower third only
shallots, chopped
Tbs (30 ml) chopped galangal or ginger
Tbs (15 ml) ground turmeric
Tbs (15 ml) sunflower or vegetable oil
tsp (5 ml) ground mace
tsp (5 ml) black peppercorns
tsp (5 ml) salt
Puree all ingredients in a food processor, adding more oil or water if

necessary to form a thick paste. Store refrigerated in an airtight
container for up to 1 week. Makes about 1/2 cup (125 ml).
As in its neighbor Thailand, most Malaysian curries are cooked in
coconut milk with lemon grass, garlic, and ginger.
Malaysian Curry Powder
6 whole cloves
5 dried hot red chili peppers
2 tsp (10 ml) ground turmeric
1 tsp (5 ml) green cardamom seeds
1 tsp (5 ml) ground galangal or ginger
Combine all ingredients and grind to a fine powder. Store
This spice mixture is used to season soups and curries on the
French islands Mauritius and Reunion in the Indian Ocean.
Mauritian Massale
1 tsp (5 ml) cardamom pods
1 tsp (5 ml) freshly grated nutmeg
Roast the whole spices in a dry skillet over moderate heat until
lightly browned. Cool and mix with the cayenne and nutmeg. Grind
to a fine powder and store refrigerated in an airtight container for
up to 3 months. Makes about 1/3 cup (80 ml).

Use this blend of spices to pickle cooked green beans, carrots,
cauliflower, green tomatoes, or fruits such as pears and apricots.
Just mix a little with boiling vinegar and pour over the cooked fruits
and vegetables. Let marinate for at least 4 hours or up to one week.
Middle Eastern Pickling Spice Blend
2
1
1
1
1
1
1
Tbs
Tbs
Tbs
Tbs
Tbs
Tbs
Tbs
(30
(15
(15
(15
(15
(15
(15
ml)
ml)
ml)
ml)
ml)
ml)
ml)
powdered dried lime*

coriander seeds
cumin seeds
nigella seeds*
anise seeds
ground ginger
ground cinnamon
* Available in Middle Eastern specialty shops.

Combine all the ingredients and store refrigerated in an airtight
container for up to 3 months. Makes about 1/2 cup (125 ml).
Add this traditional spice mixture from the Persian Gulf to flavor
soups, stews, and other slow-cooked dishes. Try it also rubbed on
meat or poultry before grilling or roasting.
Omani Bizar AShuwa
2 cloves garlic, chopped
1 Tbs (15 ml) cardamom seeds
1/2 tsp (2 ml) ground turmeric
About 2 Tbs (30 ml) distilled vinegar
Combine all ingredients in an electric food processor and process
until a thick paste is formed, adding more vinegar if necessary.
Store refrigerated in an airtight container for up to 2 weeks. Makes
Baharat simply means spice in Arabic, and here is a blend popular in

the Persian Gulf region. It is used in meat fillings for pastries,
soups, stews, and in tomato and other sauces.
Saudi Baharat
2 Tbs (30 ml) paprika
1 Tbs (15 ml) whole cloves
1 Tbs (15 ml) cardamom seeds
1 Tbs (15 ml) ground ginger
1 tsp (5 ml) freshly ground nutmeg
Combine the spices and grind to a fine powder. Store refrigerated in
an airtight container for up to 2 months. Makes about 2/3 cup (160
ml).
Stir a teaspoon or two of this mixture into soups, stews, and curries
just before serving.
Sri Lankan Curry Powder
1 Tbs (15 ml) uncooked rice
3 whole cloves
Combine all ingredients and roast in a dry skillet over moderate
heat until the spices are dark brown. Cool and grind to a fine
Use this blend from southern India to flavor rice and vegetable
dishes.
Tamil Curry Powder
10 sprigs curry leaves*

1 Tbs (15 ml) sunflower or vegetable oil
3 dried hot red chili peppers
1 tsp (5 ml) yellow lentils (toor dal)*
1 tsp (5 ml) black split lentils (urad dal)*
Strip the leaves from the stems, discard the stems, and fry the
leaves in the oil in a skillet over moderate heat until they turn color.
Remove the curry leaves and fry the remaining ingredients in the
same skillet until they are lightly browned. Cool all the ingredients
before grinding to a fine powder. Makes about 1/4 cup (60 ml).
This mixture is usually mixed with yogurt and used to marinate
meat and poultry before grilling or baking in a tandoor oven. If you
want the familiar red color, add a little red food coloring.
Tandoori Masala
6 whole cloves
1 tsp (5 ml) ground mace
1 tsp (5 ml) amchoor (mango powder)*
2 tsp (10 ml) coarse salt
Roast the whole spices in a dry skillet over moderate heat until they
are lightly browned. Cool, then grind to a fine powder. Combine with
the remaining spices and salt. To use, stir 2 to 3 teaspoons (10-15
ml) tandoori masala into 1 cup (250 ml) plain yogurt. Makes about
1/3 cup (80 ml).
Nowhere is fiery-hot food more popular than in Thailand, and their
green curry pastes are always more incendiary than their red
pastes. Adjust the heat by adding more or less green chili peppers,
and use green curry paste with seafood, chicken, and vegetables.
Thai Green Curry Paste
1 tsp (5 ml) shrimp paste (kapi)*
A small bunch of cilantro (coriander), leaves, stems, and roots,
chopped
5-15 small hot green chili peppers, chopped
2 stalks lemon grass* (lower third only), finely chopped
1/4 cup (60 ml) chopped fresh Thai basil* leaves or other basil
leaves
2 Tbs (30 ml) chopped galangal or ginger
1 tsp (5 ml) grated kaffir lime* peel or the peel of any other lime
4 shallots, chopped
1 tsp (5 ml) freshly ground black pepper
Wrap the shrimp paste tightly in a small piece of aluminum foil and
roast in a dry skillet over moderate heat for 2 to 3 minutes per side.
Dry roast the coriander and cumin in the same skillet. Combine all
ingredients in an electric food processor and process to a smooth
paste. Store refrigerated in an airtight container for up to 2 weeks.
Makes about 1 cup (250 ml).
The name of this paste reveals its origin with Muslim traders who
brought spices to Thailand, and some of the flavors are more
typically Indian than Southeast Asian. Use this to season meat and
poultry dishes.
Thai Massaman Curry Paste
5-10 whole dried hot red chili peppers
6 whole cloves
1/2 cinnamon stick
5 shallots, chopped
4 cloves garlic, chopped
1/2 tsp (2 ml) ground mace
Wrap the shrimp paste tightly in a small piece of aluminum foil and
roast in a dry skillet over moderate heat for 2 to 3 minutes per side.
Dry roast the chili peppers, cardamom, cloves, cinnamon, coriander
and cumin in the same skillet. Set aside to cool. Meanwhile, heat
the oil in a skillet over moderate heat and saut the shallots and
garlic until lightly browned, about 10 minutes. Add the lemon grass,
galangal, nutmeg, and mace and cook 1 to 2 minutes. Combine the
shallot mixture with the dried spices and process in an electric food
processor to a smooth paste. Makes about 1 cup (250 ml).
Curry pastes give flavor to virtually everything in Thailand, including
soups, stews, seafood, poultry, meat, and vegetable dishes. Red
curry paste has a particular affinity for beef, pork, and duck.
Thai Red Curry Paste
10 dried hot chili peppers
6 shallots, chopped
2 Tbs (30 ml) chopped cilantro roots*
1 tsp (5 ml) grated kaffir lime* peel or the peel of any other lime
1 tsp (5 ml) freshly ground black pepper
Soak the peppers in a little warm water for 10 to 15 minutes.
Meanwhile, wrap the shrimp paste tightly in a small piece of
aluminum foil and roast in a dry skillet over moderate heat for 2 to
3 minutes per side. Dry roast the coriander and cumin in the same
skillet. Combine the chilies and their liquid, shrimp paste, coriander
seeds, cumin seeds, and remaining ingredients in an electric food
processor and process to a smooth paste. Store refrigerated in an

airtight container for up to 2 weeks. Makes about 1 cup (250 ml).
Starters
These are frequently served as an hors doeuvre in Szechwan
restaurants in Taiwan and Hong Kong, but you can serve them as a
snack any time. If your mastery of chopsticks isnt up to the test,
go ahead and pick them up with your fingers.
Anise Boiled Peanuts
2 cups (500 ml) raw peanuts* (without shells)
31/2 cups (900 ml) water
5 whole star anise**
4 tsp (20 ml) Szechwan peppercorns**
4 Tbs (60 ml) soy sauce
A 2 inch (5 cm) piece of fresh ginger root, unpeeled, cut into 3 or 4
pieces
1 tsp (5 ml) sesame oil
1 tsp (5 ml) salt
1 tsp (5 ml) hot pepper flakes (optional)
* Available in Asian specialty shops and health food stores
** Available in the spice section of finer supermarkets and Asian
specialty shops
It is not necessary to remove the red skins from the peanuts.
Combine all ingredients in a saucepan and bring to a boil over high
heat. Reduce the heat and simmer uncovered for 1 hour 15
minutes, stirring occasionally, until most of the liquid is absorbed.
Refrigerate until ready to serve. Will keep for several days in the
refrigerator. Makes about 3 cups (750 ml).
This recipe is great for entertaining because it makes a large batch
to feed a crowd and you can serve it directly out of the baking dish.
Bacon Horseradish Dip
3 8-oz (225 g) packages cream cheese at room temperature and
cut into small pieces
12 oz (340 g) cheddar cheese, shredded

3 cloves garlic, finely chopped
1 scallion (spring onion), green and white parts, chopped
1 cup (250 ml) half-and-half or heavy cream
3 Tbs (45 ml) prepared horseradish
1 Tbs (15 ml) Worcestershire sauce
Salt and freshly ground pepper to taste
12 slices bacon fried crisp, drained, and crumbled
Combine all the ingredients except the bacon in an oven-proof
covered baking dish. Cook covered in a preheated 300 F (155 C)
oven for 2 to 21/2 hours, stirring once halfway through cooking. Stir
in the bacon and serve with thinly sliced French bread, corn chips,
pita wedges, or crackers. Serves 16 to 20.
Called popcorn because it can be eaten by the handful, this Cajun
classic is usually made with crawfish tails, but fresh or frozen small
shrimp may be used by those of us who arent lucky enough to have
access to that bayou delicacy.
Cajun Popcorn
2 eggs, beaten
11/4 cups (310 ml) milk
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) each sugar, salt, freshly ground pepper, onion powder,
garlic powder, and cayenne pepper
1/2 tsp (2 ml) dried thyme
2 lbs (900 g) peeled crawfish tails or small shrimp
Vegetable oil for deep frying
Combine the eggs and milk in a small bowl. Combine the flour and
seasonings in a large bowl and stir in the egg mixture. Let sit at
room temperature for 1 hour. Heat vegetable oil at a depth of 1 inch
(2.5 cm) in a skillet over high heat until it reaches 350 F (180 C).
Coat the crawfish in the batter a few at a time and fry in small
batches until golden brown on both sides, about 2 minutes total,
turning once or twice. Drain on paper towels and serve immediately.
Serves 8 to 12 as an appetizer.
I used to have to buy my Chinese five-spice powder in Asian

specialty shops-or make my own-but now it is available from all of
the major herb and spice producers in any American supermarket.
Chinese Five-Spice Eggs (Wu Xiang o Dan)
12 eggs at room temperature
5 bags (about 5 Tbs, 75 ml) black tea such as Orange Pekoe or
China Black
1 cup (250 ml) soy sauce
2 Tbs (30 ml) Chinese five-spice powder
Place the eggs in a pot with enough cold water to cover by about 2
inches (5 cm) and bring to a boil over high heat. Reduce the heat
and simmer for 10 minutes. Remove the eggs one at a time with a
slotted spoon, crack the shells all over by striking the eggs gently
with the back of a spoon, and return the eggs to the pot. Add the
remaining ingredients and simmer covered for 2 hours, adding more
water if necessary. Drain and serve warm or cold. Serves 6 to 12.
Salt and Pepper Shrimp is one of the items I frequently order in
Chinese restaurants, and this simplified version makes a wonderful
finger food for cocktail parties.
Chinese Salt and Pepper Shrimp
11/2 lbs (675 g) large shrimp, peeled and deveined
2 tsp (10 ml) salt
2 tsp (10 ml) garlic powder
1 tsp (5 ml) freshly ground pepper
2 Tbs (30 ml) cornstarch (cornflour)
Combine the shrimp, salt, garlic powder, and pepper in a bowl,
tossing to combine well. Marinate refrigerated for 1 to 2 hours. Toss
with the cornstarch. Heat the oil in a large skillet over high heat and
fry the shrimp in small batches until done, about 2 minutes per
side. Drain on paper towels and serve immediately. Serves 6 to 8.
If you have guests to impress on a modest budget, I suggest you
call this dish Pte de Foie lIndienne or something fancy like that.
Try serving it with a small bowl of your favorite chutney for diners to
spoon on top of the chopped liver.
Chopped Curried Chicken Livers
1 lb (450 g) chicken livers
2 Tbs (30 ml) butter
1 Tbs (15 ml) curry powder, or more to taste
2 medium onions, finely chopped
2 hard-cooked eggs, peeled and finely chopped
Cayenne pepper to taste (optional)
Simmer the chicken livers in enough salted water to cover for 10
minutes. Drain, rinse, and chop finely. Melt the butter in a skillet
over moderate heat and stir in the curry powder. Add the onions
and saut until the onions are tender but not browned, about 10
minutes. Combine the chopped livers, onion mixture, chopped eggs,
salt, pepper, and optional cayenne. Serve chilled or at room
temperature with toast or crackers. Serves 6 to 8 as an appetizer.
Everyone who has ever carved a jack-olantern has had a heap of
seeds to contend with. Many people just throw them away, while
many of us toast them for a savory snack. Here is a recipe that will
please the adults in your family as well as the kids, and they are a
natural as a cocktail snack for that up-coming Halloween party.
Curried Pumpkin Seeds
Seeds of one pumpkin
2 Tbs (30 ml) melted butter or olive oil
2 tsp (10 ml) curry powder
Salt to taste
Dash of cayenne pepper (optional, or to taste)
Remove and discard the strings and flesh of the pumpkin that was
removed along with the seeds. Thoroughly rinse the seeds, then dry
by patting between layers of paper towels. Combine with the
remaining ingredients in a mixing bowl, coating the seeds
thoroughly with the spice mixture. Spread the seeds on a baking
sheet and roast in a 350 F (180 C) oven for 20 to 30 minutes,
stirring occasionally, until lightly browned.
James Beard says in introducing this recipe, Originally a California

idea, this cocktail delight has become known in other parts of the
country and is especially good for summer parties in the garden or
on the terrace.
Fruit and Curry Dip
3 cups (750 ml) fresh or canned chicken broth
2 Tbs (30 ml) curry powder
2 Tbs (30 ml) arrowroot
2/3 cups (160 ml) raisins, plumped in warm water, drained
2 cups toasted almonds, finely chopped
2 cups grated coconut, fresh or dried
Fresh fruits, such as apples, peaches, pears, pineapple, melons,
banana, papaya, mango, apricots, figs, cut into bit-sized pieces and
brushed with lemon juice
Heat the broth in a saucepan and stir in the curry powder. Mix the
arrowroot with a little cold water and stir it into the broth. Add the
raisins and heat the broth, stirring frequently, until thickened. Place
the chopped almonds and the coconut in two bowls and arrange the
fruits on a platter. Serve the curry sauce while still hot and invite
your guests to dip the fruit into the curry sauce and then into the
almonds and coconut.
This dish makes a lovely addition to a buffet table, and can be
prepared in advance and heated at the last minute.
German Eggs in Mustard Sauce (Eier in Senfsosse)
3 Tbs (45 ml) all-purpose flour
1 cup (250 ml) chicken stock
1/2 cup (125 ml) heavy cream, half and half, or milk
3 Tbs (45 ml) Dijon mustard
A pinch of cayenne (optional)
8-12 hard-cooked eggs, peeled
Heat the butter in a large skillet over moderate heat. Stir in the
flour and cook for 2 to 3 minutes. Add the chicken broth and cream
and bring to a boil, stirring frequently. Stir in the mustard, salt,
pepper, and optional cayenne. Add the eggs and stir gently. Pour
into a baking dish and bake in a preheated 350 F (180 C) oven
until lightly browned, about 10 minutes. Serves 4 to 6.

This ancient Greek dish is not only used as a dip and spread, but is
often used as a sauce for meats as well. It makes a wonderful dip
for parties that you wont find at every get-together you attend.
Greek Garlic Dip (Skordalia)
6 slices whole wheat or white bread, crusts removed
1/2 cup (125 ml) mashed potatoes
7 cloves garlic, peeled
1/2 cup (125 ml) chopped walnuts or almonds
1 cup (250 ml) extra virgin olive oil
1/2 cup (125 ml) lemon juice (or to taste)
Soak the bread in water, then squeeze it to remove as much water
as possible. Combine it with the potatoes, garlic, and nuts in an
electric food processor and process until it becomes a smooth paste.
With the processor running, add the olive oil in a thin stream. Add
the lemon juice, salt, and pepper to taste. Serve with pita bread
and/or raw vegetables for dipping. Makes about 3 cups (750 ml).
Here is a tangy and easy to make dip for your next party.
Green Peppercorn and Mustard Dip
1 clove garlic, finely chopped
1 cup (250 ml) mayonnaise
1/4 cup (60 ml) Dijon mustard
1 Tbs (15 ml) water-packed green peppercorns, plus additional to
taste
Salt to taste
Combine all ingredients in a food processor and process until
smooth. Stir in additional whole peppercorns to taste and do not
process further. Refrigerate until ready to serve. Serve with raw
vegetables for dipping. Makes about 11/4 cups (310 ml).
With only two mushrooms per serving, the size of the servings will
depend on the size of the mushrooms. Dont be afraid to buy the
biggest you can find because this dish is extremely low in fat and
calories.
Lemon Pepper Mushrooms
8-12 large white mushrooms
2 Tbs (30 ml) fresh lemon juice
1 Tbs (15 ml) chopped fresh chives
1 Tbs (15 ml) mayonnaise
1 tsp (5 ml) grated lemon rind
A grating of fresh nutmeg
Salt and a generous amount of freshly ground pepper to taste
Remove the stems from the mushrooms and trim off and discard
the tough ends. Chop the stems finely and combine with the
remaining ingredients in a mixing bowl. Stuff the mushroom caps
with the mixture and place on a lightly greased baking sheet. Bake
in a preheated 400 F (200 C) oven until warmed through, 8 to 10
minutes. Serves 4 to 6.
A platter of raw vegetables, or crudits, is the cooks best friend.
They are tasty, healthy, pleasing to the eye, and easy to prepare.
Here I have spiced them up with an assortment of seasoned salt
mixtures.
Raw Vegetables with Four Spiced Salts
12 Tbs (180 ml) kosher salt
3 Tbs (45 ml) chili powder
3 Tbs (45 ml) curry powder
3 Tbs (45 ml) Chinese five-spice powder
1 Tbs (15 ml) fennel seeds
1 cup (250 ml) extra-virgin olive oil
Assorted raw vegetables, cut into bite-size pieces
Combine 3 tablespoons (45 ml) salt with the chili powder and place
in a small dish or ramekin. Repeat the process with 3 tablespoons
(45 ml) salt and the curry powder, and 3 tablespoons (45 ml) salt
and the Chinese five-spice powder. Combine the remaining salt with
the cumin, fennel, and coriander, and process in a spice grinder or
food processor. Place the olive oil in a small container and arrange
the vegetables on a serving platter. Dip the vegetables into the olive
oil and then into one of the seasoned salts. The salts will keep
indefinitely in airtight containers.
This recipe makes a delicious almost-no-fat-at-all spread that can
be used on bread or toast, mixed with vegetables, or in baked or
mashed potatoes.
Roasted Garlic
4 large heads of garlic, trimmed to expose the tips of the cloves
3/4 (180 ml) cup chicken broth
1/2 tsp (2 ml) dried rosemary
Salt and freshly ground black pepper to taste
Place the heads of garlic in a small shallow baking pan. Pour the
chicken broth over the garlic, sprinkle with the thyme and rosemary,
and season with the salt and pepper. Cover tightly with foil and
bake at 400 F (200 C) for 1 hour. Cool until they can be safely
handled, and squeeze the garlic out of the paper husk. Serve hot
or cold.
Bruschetta (pronounced brew-SKEH-tah) is traditionally grilled over
hot coals, but your ovens broiler will do the job. The real secret to
this recipe is the bread-use a rustic round loaf with a thick, crunchy
crust if possible.
Roasted Garlic Bruschetta
2 heads garlic, roasted and peeled
Extra-virgin olive oil
8-12 thick slices crusty bread
Mash the garlic with enough olive oil to make a thick paste and
season with salt and pepper. Grill or broil the bread until toasted on
both sides. Spread the garlic paste on one side, drizzle with
additional olive oil if desired, and serve immediately. Serves 4 to 6.
Most garlic lovers will agree that the only thing better than garlic is
roasted garlic. This recipe makes a relatively mild spread, so if you
love garlic you might want to increase the amount.
Roasted Garlic Dip
1 garlic bulb
1 tsp (5 ml) olive oil
8 oz (225 g) cream cheese, softened
2 oz (60 g) goats cheese
1/4 cup (60 ml) freshly grated Parmesan cheese
2-3 Tbs (30-45 ml) milk
Chopped fresh chives and/or parsley for garnish
Slice the top off the garlic bulb to reveal the cloves. Drizzle with
olive oil and wrap in aluminum foil. Bake in a 400 F (200 C) oven
for 45 minutes. Cool and remove garlic cloves from their skins by
gently squeezing. Mash the garlic with a fork and combine with the
remaining ingredients, mixing well and adding enough milk to
achieve a spreadable consistency. Spoon into a serving bowl and
sprinkle with chopped herbs. Serve with raw vegetables, crackers,
or pita bread. Serves 8 to 12 as an appetizer.
In spite of all the jokes surrounding it, beef tongue is actually a
tender, delicious, and inexpensive cut of meat. It may be difficult to
find in your area, but any accommodating butcher will be able to
order one for you.
Russian Beef Tongue with Horseradish Sauce (Kholodnyi
Iazyk s Khrenom)
1 beef tongue (about 3 lbs, 1.4 Kg)
1 medium onion, quartered
3 Tbs (45 ml) salt
12 whole black peppercorns
3 bay (laurel) leaves
Horseradish Sauce (see below)
Wash the tongue under running hot water and trim off the fatty
parts from the underside. Place in a large pot with enough water to
cover completely and add the onion, salt, peppercorns, and bay
leaves. Bring to a boil, reduce the heat, and simmer for 2 hours.
Remove the tongue from the liquid and rinse under cold water.
Allow to cool, and remove the skin with a sharp knife. Discard the
skin and the cooking liquid. Wrap the tongue in aluminum foil and
refrigerate until thoroughly chilled, at least 2 hours. Cut into thin
slices and serve with horseradish sauce. Serves 8 to 12 as an
appetizer.
Horseradish Sauce
8 oz (245 g) prepared white or red horseradish
2 Tbs (30 ml) sour cream
1 Tbs (15 ml) sugar
Combine all ingredients and mix well. Makes about 1 cup (250 ml).
This dish requires no more effort than a little chopping and a little
mixing with a spoon if you use frozen cooked shrimp.
Shrimp with Lemon-Horseradish Sauce
1 lb (450 g) cooked, peeled shrimp
1/4 cup (60 ml) mayonnaise
2 Tbs (30 ml) prepared horseradish, or to taste
2 Tbs (30 ml) fresh lemon juice, or to taste
2 Tbs (30 ml) finely chopped fresh parsley, chives, dill,
or fresh herb of your choice
Arrange the shrimp attractively on a serving platter or individual
plates. Combine the remaining ingredients in a small bowl, stirring
to combine. Spoon over the shrimp and serve chilled. Serves 4 to 6.
Seafood was abundant and readily available to early American
colonists-lobsters and crabs were considered trash food and fed to
the pigs. Smoking was an ancient method used both in Europe and
the New World to preserve fish and meats, and a wide variety of
smoked fish was available to the transplanted colonists.
Smoked Fish with Horseradish Sauce
For the sauce:
3/4 cup (180 ml) sour cream
1 Tbs (15 ml) prepared horseradish, or to taste
1 Tbs (15 ml) chopped capers

1 tsp (5 ml) lemon juice
For the fish:
1 lb (450 g) smoked fish fillets such as trout, salmon, mackerel, or
herring, skin and bones removed
Lettuce leaves, thinly sliced onion, thinly sliced radishes, and lemon
wedges for garnish
Blend the ingredients for the sauce until thoroughly combined and
refrigerate covered until ready to serve. Arrange the smoked fish
fillets on lettuce leaves, garnish with sliced onion, radishes, and
lemon wedges. Serve with the horseradish sauce. Serves 4 to 6.
These crispy little morsels are actually more of a snack than an
appetizer, but they are easy, tasty, and good for you, so who cares.
Spiced Garbanzo Beans
2 cans (15 oz, 425 g each) garbanzo beans (chickpeas, ceci), rinsed
and drained
1 tsp (5 ml) olive oil
2 Tbs (30 ml) Worcestershire sauce or soy sauce
1 Tbs (15 ml) chili powder or curry powder
Cayenne pepper to taste
Salt to taste
Dry the rinsed and drained garbanzos thoroughly on paper towels.
Heat the oil in a large skillet over moderate heat and saut the
garbanzos, stirring frequently, until they begin to brown lightly,
about 10 minutes. Add the remaining ingredients except for the salt
and stir to coat the beans. Transfer the beans to a baking sheet and
sprinkle with salt. Bake in a preheated 350 F (180 C) oven,
stirring once or twice, until crisp on the outside, about 20 to 25
minutes. Cool and store for up to a week in an airtight container.
Makes about 2 cups (500 ml).
Make a big batch of these tasty treats and keep them on hand
throughout the holidays.
Spiced Mixed Nuts

3 cups (750 ml) whole almonds, raw cashews, pecans, and/or raw
peanuts
2 Tbs (30 ml) chili powder or curry powder
1/4 tsp (1 ml) cayenne, or to taste
2 Tbs (30 ml) sugar
Salt to taste
Place the nuts in a mixing bowl. Heat the vegetable oil in a small
skillet and add the chili powder or curry powder and cayenne and
stir for about 15 seconds, until aromatic. Pour this over the nuts,
add the sugar and salt, and stir to combine thoroughly. Transfer to a
baking sheet and bake in a preheated 300 F (150 C) oven for 20
to 30 minutes, stirring occasionally, until the nuts are toasted.
Serve warm or at room temperature. Makes 3 cups (750 ml).
One of the beautiful things about cooking with spices is that you
frequently come across unexpected flavor combinations. This
appetizer/snack food is an excellent example.
Spiced Peanuts
8 oz (225 g) roasted peanuts (not dry roasted)
2 Tbs (30 ml) peanut oil
1 Tbs (15 ml) finely chopped fresh ginger
1 Tbs (15 ml) finely chopped garlic
1/2 tsp (2 ml) ground coriander seed
1/4 tsp (1 ml) cayenne pepper, or to taste (optional)
Salt to taste
Combine all the ingredients in a non-stick skillet over moderate heat
and fry, stirring and shaking the skillet frequently, until the peanuts
are fragrant and lightly toasted, about 5 minutes. Cool to room
temperature and store in an airtight container. Makes about 1 cup
(250 ml).
The jalapeo pepper in this recipe make it stand out from the
typical marinated mushroom recipe.
Spicy Marinated Mushrooms
8 oz (250 g) whole fresh mushrooms, cut into quarters

1 scallion (spring onion), white and green part, thinly sliced
1-2 jalapeo peppers (to taste), seeded and finely chopped
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) fresh lemon juice
2 Tbs (30 ml) chopped fresh basil
2 Tbs (30 ml) dry white wine or water
1 Tbs (15 ml) lemon zest
Combine all ingredients in a non-reactive bowl and toss mushrooms
to coat thoroughly. Cover and refrigerate for at least 4 hours, or
overnight. Serve cold. Serves 4 to 6 as an appetizer.
The next time you have a party that needs an extra spark, try this
spicy alternative to the typical party dip.
Spicy Roasted Pepper Dip
4 red bell peppers (capsicums), halved and seeded
3 slices white bread, crusts removed
1/4 cup (60 ml) milk
1/4 cup (60 ml) pitted green olives
2 Tbs (30 ml) capers
2 cloves garlic, coarsely chopped
3 Tbs (45 ml) olive oil
1/4 tsp (1 ml) cayenne pepper, or more to taste
Salt to taste
Lay the pepper halves skin side up on a lightly greased baking
sheet. Place about 3 inches (8 cm) under a preheated broiler and
broil until the skin blisters and turns black. Place the peppers in a
plastic bag and close it. Allow to cool and peel off the skin. Tear the
bread into small pieces and soak in the milk for 5 minutes. Combine
the peppers, bread, olives, capers, and garlic in an electric food
processor and process about 4 seconds, until the dip is well mixed
but still chunky. Add the remaining ingredients and process until
fairly smooth. Serve with raw vegetables, crackers, or toasted pita
bread. Makes about 2 cups (500 ml).
I cant call this a vegetarian dish because of the gelatin it contains,

but I will point out that it is very low in fat and calories, and it is
very, very good.
Spicy Vegetable Pt
1 envelope (about 1 Tbs, 15 ml) unflavored gelatin
1/2 cup (125 ml) cold water
1 small onion, chopped
1/2 lb (225 g) sliced mushrooms
1 package (10 oz, 280 g) frozen green beans
1/2 cup (125 ml) chopped walnuts
1/2 cup (125 ml) chopped parsley
1 Tbs (15 ml) lemon juice
1 Tbs (15 ml) Worcestershire sauce
1 tsp (5 ml) hot sauce, or to taste
Sprinkle the gelatin over the water in a small saucepan and allow to
soak for 5 minutes. Heat over very low heat, stirring constantly,
until the gelatin is completely dissolved. Set aside. Heat the butter
in a large skillet over moderate heat and saut the onion and
mushrooms until tender but not browned, about 5 minutes. Add the
green beans and cook for 5 minutes. Combine the cooked
vegetables, gelatin, and remaining ingredients in an electric blender
or food processor and process until pureed. Pour into a 3-cup (750
ml) mold and refrigerate for at least 2 hours. Unmold and serve
with crackers. Serves 6 to 8.
The combination of sugar, pepper, and shrimp wouldnt occur to
most Western cooks, but its a natural combination in Thailand.
Sweet and Spicy Shrimp
1/2 cup (125 ml) water
1/4 cup (60 ml) packed light brown sugar
1/4 cup (60 ml) Thai fish sauce*
2 Tbs (30 ml) finely chopped cilantro (coriander) stems
1 Tbs (15 ml) white peppercorns, crushed
1 lb (450 g) large shrimp in their shells

Cilantro (coriander) sprigs for garnish
* Available in finer supermarkets and Asian specialty shops
Combine the water, brown sugar, and fish sauce in a large saucepan
and bring to a simmer over low heat, stirring until the sugar is
dissolved. Add the garlic, cilantro stems, and white peppercorns and
bring to a boil over moderate heat. Boil until the sauce is slightly
thickened, about 5 minutes. Add the shrimp and cook, stirring
constantly, until the shrimp are opaque and just cooked through, no
more than 2 minutes. Remove from the heat and allow to cool to
room temperature. Chill in the refrigerator for up to 1 hour, tossing
the shrimp in the sauce once or twice. Drain with a slotted spoon
and serve garnished with sprigs of cilantro and plenty of napkins so
the diners can peel the shrimp with their fingers. Serves 4 to 6.
Roasting the peppers gives this dish a unique smoky flavor, but you
can substitute canned roasted peppers or pimientos to make this
recipe even quicker and easier to prepare.
Turkish Walnut-Garlic Dip (Muhummara)
2 large red bell peppers (capsicums)
2-4 cloves garlic
2/3 cup (160 ml) walnuts
2/3 cup (160 ml) bread crumbs
1/4 cup (60 ml) extra-virgin olive oil
2 tsp (10 ml) pomegranate molasses*
2 tsp (10 ml) lemon juice
1/2 tsp (2 ml) crushed red pepper flakes, or to taste
* Available in Middle Eastern specialty shops. If unavailable,
substitute additional lemon juice.
Roast the peppers over an open flame or under the broiler until
charred on all sides. Seal in a plastic bag for 10 minutes. Peel and
seed the peppers and combine with the remaining ingredients in an
electric blender or food processor. Process until the mixture is
smooth. Alternately, all ingredients may be pounded together with a
mortar and pestle. Refrigerate for 2 hours or overnight and serve
with pita bread. Serves 4 to 6.
Soups
Feel free to experiment with the quantities of vinegar and pepper to
suit your own taste.
Chinese Hot and Sour Soup
6 cups (1.5 L) fresh or canned chicken stock
1/2 cup (125 ml) thinly sliced bok choy or Napa cabbage
1 cup (250 ml) thinly sliced shiitake, cloud ear, or other mushrooms
3 scallions (spring onions), green and white parts, thinly sliced
2 Tbs (30 ml) soy sauce, or to taste
2 Tbs (30 ml) finely chopped ginger root
2 Tbs (30 ml) water
6 to 8 oz (175-200 g) firm tofu, cut into thin strips
3/4 cup (180 ml) white vinegar, or to taste
2 tsp (10 ml) freshly ground black pepper, or to taste
2 eggs, lightly beaten
1 tsp (5 ml) toasted sesame oil
Bring the broth to a boil in a large saucepan and add the bok choy
or cabbage, mushrooms, scallions, soy sauce, and ginger root.
Combine the cornstarch and water in a small bowl and stir into the
broth when it returns to the boil. Boil for 3 minutes. Add the tofu,
vinegar, and pepper. Taste and adjust seasoning. Reduce the heat to
a simmer and slowly drizzle the beaten eggs into the soup, stirring
gently. Remove from the heat, add the sesame oil, and serve
immediately. Serves 6 to 8.
Carrots and curry are a marriage made in heaven. The natural
sweetness of fresh carrots is the perfect counterbalance to the
spiciness of the curry.
Curried Carrot Soup
2
1
1
1
Tbs olive oil

medium onion, chopped fine
tsp minced, peeled fresh ginger root
tsp good quality curry powder
1 cup diced, peeled potato

1 lb (450 g) fresh carrots, scrubbed and sliced into 1/4 in (5 mm)
rounds
5 cups low-fat chicken broth, or chicken bouillon
Fresh mint leaves, sliced into thin ribbons (chiffonade)
Heat the oil in a large pot over moderate heat. Add the onion,
ginger, and curry powder and cook for 10 minutes, until onions are
soft but not brown. Add the potato, carrots, and chicken broth and
bring to a boil. Reduce heat and cover, cooking for 30 minutes or
until the vegetables are tender. Let the soup cool a little, and then
puree in batches in a blender or food processor. Return to the
cooking pot and adjust the seasoning with salt and pepper. Garnish
with the mint chiffonade before serving. Serves 4 to 6.
If you like garlic, youll love this soup. Boiling the garlic tones it
down, so fans of the stinking rose might even like to increase the
amount of garlic in this recipe.
Garlic and Egg Soup
1 head of garlic, separated into individual cloves (about 16 cloves)
6 cups (1.5 L) water
6 sprigs parsley
1 bay (laurel) leaf
1/2 tsp (2 ml) dried sage
4-6 eggs
4-6 rounds of French bread, toasted
Grated Swiss or Parmesan cheese for garnish
Boil the garlic in a small amount of water for 1 minute. Drain and
peel. Combine the garlic and the water, olive oil, and seasonings in
a large pot and bring to a boil over moderate heat. Simmer for 30
minutes. Strain the soup into a wide shallow saucepan, pressing the
garlic to extract the juices, and gently add the eggs. Simmer (do
not boil) for 4 to 8 minutes, until the eggs are done to the degree
you prefer. Place a round of toast in each soup bowl and top with a
poached egg. Ladle the soup over the eggs and serve with grated
cheese. Serves 4 to 6.

Here is a tasty and unusual dish made out of a few readily available
ingredients.
Garlic and Lime Soup
1/4 cup (60 ml) finely chopped garlic
1-2 boneless, skinless chicken breast halves, diced
6 cups (1.5 L) chicken or vegetable stock
2 cups (500 ml) canned or fresh tomatoes, chopped
1/4 cup (60 ml) fresh lime juice
Heat the olive oil in a large saucepan over moderate heat and saut
the garlic about 5 minutes, until light golden brown. Add the
chicken and saut an additional 2 minutes, stirring frequently. Add
the remaining ingredients and bring to a boil. Reduce the heat and
simmer covered for 5 minutes. Serves 4 to 6.
I am convinced that people who dont like garlic must be from some
parallel universe, and if they arent, they should be sent to one. In
this recipe the garlic satisfies with its aroma alone.
Garlic Consomm
6 cups (1.5 L) beef, chicken, or vegetable stock
1 bouquet garni made by tying together a bay leaf and sprigs of
fresh thyme, parsley, and oregano
1 cup (250 ml) tomato juice
1/4 cup (60 ml) brandy or sherry (optional)
Bring the stock, garlic, and bouquet garni to a boil over high heat.
Reduce the heat and simmer covered for 1 hour. Add the remaining
ingredients, stirring to combine well. Strain the soup and discard
the garlic and bouquet garni. Refrigerate for at least 2 hours and
adjust the seasoning before serving. Serves 4 to 6.
This is my version of a Hungarian soup usually made without meat.

I hope this turkey version will please traditionalists and nontraditionalists alike.
Hungarian Turkey and Caraway Soup
1 Tbs (15 ml) caraway seeds
4 Tbs (60 ml) flour
6 cups (1.5 L) turkey or chicken stock
1 cup (250 ml) chopped or sliced cooked turkey or chicken
(optional)
2 eggs, well beaten
Melt the butter in a large saucepan over moderate heat. Add the
caraway seeds and the flour. Cook over low heat, stirring constantly,
until the flour is lightly browned. Add the salt, pepper, and turkey
stock, and stir until well blended. Simmer uncovered, stirring
frequently, for 5 to 10 minutes, until slightly thickened. Add the
optional turkey or chicken meat. Add about 1/2 cup (125 ml) of the
hot soup to the beaten eggs, mixing well. Add this mixture to the
pot, stirring to combine thoroughly, and continue to simmer for 4 to
5 minutes, stirring frequently. Serves 4 to 6.
Rasam is a Sanskrit word meaning broth, and various types of
rasam are popular throughout India, especially in the south. They
are often served in cups and drunk like a consomm or tea, and
they can be ladled over rice for a heartier soup version. Here is one
of the ways it is made in the state of Mysore.
Indian Spicy Lentil Broth (Mysore Rasam)
1 cup (250 ml) lentils, rinsed and picked over
1 tsp (5 ml) turmeric
2 cups (500 ml) fresh or canned tomatoes, chopped
A 1-inch (2.5 cm) ball of tamarind pulp*
1 Tbs (15 ml) ground coriander
1 tsp (5 ml) ground cumin
1/4 tsp (1 ml) cayenne pepper
1 tsp (5 ml) molasses or sugar
2 Tbs (30 ml) ghee (see below) or vegetable oil
1 tsp (5 ml) black mustard seeds*

Chopped cilantro (coriander leaves) for garnish
* Available in finer supermarkets and in Asian and Indian specialty
shops
Combine the lentils, turmeric, and 4 cups (1 L) water in a large pot
and bring to a boil. Reduce the heat and simmer covered until the
lentils are tender, about 3 minutes. Meanwhile, puree the tomatoes,
garlic, and 1/4 cup (60 ml) water in an electric blender and set
aside. Soak the tamarind pulp in a small bowl with 1/4 cup (60 ml)
boiling water for 15 minutes. Mash the pulp with the back of a
spoon or your fingers and strain the liquid into a small bowl,
squeezing the pulp to extract as much liquid as possible. Discard
the pulp and set the liquid aside. Puree the lentils and their liquid in
an electric blender or food processor and return to the pot. Stir in 3
cups (750 ml) hot water and let stand undisturbed for 15 minutes.
The pureed lentils should have sunk to the bottom of the pot,
leaving the lentil broth on top. Gently pour the lentil broth into a
separate bowl, leaving the lentil puree behind-this can be saved for
other uses. Add enough water to the lentil broth to make about 4
cups (1 L). Add the tomato puree, tamarind juice, spices, molasses,
salt, and pepper and bring to a boil over moderate heat. Reduce the
heat and simmer covered for 15 minutes. Meanwhile, heat the ghee
in a skillet over moderate heat until it is very hot. Add the mustard
seeds and cover the skillet with a lid or splatter screen and cook
about 5 seconds, until the sputtering stops. Add the spiced ghee to
the lentil broth and stir to combine. Serve garnished with chopped
cilantro. Serves 6 to 8.
Ghee
1 lb (450 g) unsalted butter
Melt the butter in a heavy saucepan over moderate heat. Increase
the heat and bring the butter to a boil. When the surface is
completely covered with foam, stir the butter gently and reduce the
heat to the lowest possible setting. Simmer uncovered and
undisturbed for 45 minutes, or until the milk solids in the bottom of
the pan have turned golden brown and the butter on top is
transparent. Strain the butter through a sieve lined with linen or
four layers of cheesecloth. If there are any solids in the ghee, no
matter how small, strain it again until it is perfectly clear. Pour the
ghee into a glass jar and seal tightly. This recipe makes about 11/2
cups (375 ml), and may be kept at room temperature for several
months, or almost indefinitely refrigerated. It will congeal if
refrigerated, and so must be warmed before using if liquid ghee is
called for.

You can add cooked chicken, fish, poached eggs, or boiled potatoes
to this dish for added variety.
Provenal Garlic Soup (Aigo Bouido)
For the stock:
2 heads of garlic, broken into individual cloves,
unpeeled and smashed
8 cups (2 L) water
6-8 sprigs parsley
2 whole cloves
1 bay (laurel) leaf
For the thickener:
3 egg yolks
For the garnish:
Slices of French bread, toasted
Shredded Gruyere, Parmesan, or Swiss cheese
Combine all the ingredients for the stock in a pot and bring to a boil
over high heat. Reduce the heat and simmer partially covered for 30
minutes. Strain the stock, pressing on the solids to extract as much
liquid as possible. Discard the solids and return the stock to the pot,
keeping it at a simmer. Whisk the egg yolks in a small bowl until
thick and sticky. Adding the olive oil a few drops at a time, continue
whisking to form a mayonnaise. Immediately before serving, whisk
a ladle of the hot stock into the egg mixture, then whisk the egg
mixture into the stock-do not boil. Garnish by floating a slice or two
of toasted French bread topped with shredded cheese in the soup.
Serves 6 to 8.
Keep several cans of good quality chicken and beef broth on hand
and you can whip up healthy soups like this in a jiffy.
Quick Carrot and Caraway Soup
1 onion, chopped
1 lb (450 g) carrots, shredded

2 tsp (10 ml) caraway seeds, crushed in a mortar with a pestle
4-6 cups (1-1.5 L) chicken broth
Chopped fresh parsley, chives, or basil for garnish
Heat the olive oil in a saucepan over moderate heat and saut the
onion until tender but not browned, about 10 minutes. Add the
carrots and caraway seeds and saut 3 minutes. Add the broth and
bring to a boil. Simmer covered until the carrots are tender, about
10 minutes. Puree the soup in an electric blender or food processor
and adjust the seasoning with salt and pepper. Serve hot or chilled,
garnished with chopped herbs. Serves 4 to 6.
The combination of cold temperature and spicy hotness will get your
attention when you taste this soup.
Red Hot Cold Beet Soup
1 medium onion, finely chopped
2 ribs celery (including leaves), finely chopped
3 cups (750 ml) peeled and chopped fresh beets
3 cups (750 ml) chicken or vegetable stock
1/2 tsp (2 ml) hot sauce, or to taste
1 cup (250 ml) buttermilk or plain yogurt
2 Tbs (30 ml) chopped fresh dill for garnish
Heat the oil in a pot over moderate heat and saut the onion and
celery until tender but not browned, about 5 minutes. Add the
remaining ingredients except the buttermilk and dill and bring to a
boil. Reduce the heat and simmer covered until the beets are
tender, about 15 minutes. Remove from the heat and cool to room
temperature. Stir in the buttermilk and refrigerate for at least 2
hours. Serve garnished with chopped fresh dill. Serves 4 to 6.
Simple garlic soups like this are eaten all over the Mediterranean.
For best results, use a rich homemade stock.
Roasted Garlic Soup
4 Tbs (60 ml) extra-virgin olive oil

8-12 cloves garlic, peeled
4-6 thick slices French or Italian bread
4-6 cups (1-1.5 L) chicken, beef, or vegetable stock
Chopped fresh parsley for garnish
Heat the oil in a wide, deep saucepan over moderate heat. Saut
the garlic until golden brown, stirring occasionally. Stir in the
paprika and cumin and cook for 1 minute. Remove the garlic cloves
and set aside. Add the bread to the oil and brown on both sides.
Remove the bread and set aside. Add the stock and bring to a
simmer. Chop the garlic and add to the stock. Adjust the seasoning
with salt and pepper. Place a piece of bread in each of 4 to 6 serving
bowls and ladle the soup over it. Garnish with chopped parsley and
serve immediately. Serves 4 to 6.
Quadrucci means little squares in Italian, and thats exactly what
you get when you slice fresh tagliatelle or fettuccine crosswise into
little squares. You may substitute dried quadrucci or any other small
pasta shape.
Saffron Broth with Quadrucci
6 cups (1.5 L) chicken, beef, or vegetable stock
6 oz (170 g) fresh quadrucci, or 3/4 cup (180 ml) dried
A pinch of saffron threads or powdered saffron
Chopped fresh parsley
Freshly grated Parmesan cheese
Bring the stock to a boil over moderate heat and add the quadrucci
and saffron. Simmer for 1 minute for fresh quadrucci, or according
to the package directions for dried. Adjust the seasoning with salt
and pepper and serve garnished with chopped parsley and
Parmesan cheese. Serves 4 to 6.
When people think of Spanish soups, gazpacho is usually the first
one that comes to mind. This recipe is just as popular in Spain, and
predates by several hundred years the tomato based gazpacho that

we are familiar with.
Spanish Garlic Soup (Sopa de Ajo)
1/2 cup (125 ml) Spanish olive oil
8 cloves of garlic, peeled
3 cups (750 ml) day old bread, cut into cubes
8 cups (2 L) boiling water
2 Tbs (30 ml) chopped fresh parsley
6 eggs, beaten
Heat the olive oil in a heavy saucepan over moderate heat and
saut the whole cloves of garlic until they are light golden brown,
stirring frequently. Remove the garlic and set aside. Fry the bread
cubes in the oil until they are golden brown and crisp. Carefully add
the bread and oil to the pot with the boiling water. Add the salt,
pepper, and parsley. Mash the garlic cloves and add a little of the
boiling water to make a paste. Add the paste to the soup, stirring to
distribute. Cover and simmer for 1 hour. Add the beaten eggs a little
at a time, stirring as you do so, and continue cooking until the eggs
have formed ribbons. Serves 6 to 8.
Cold fruit soups are a tradition in Scandinavia, where they may be
served as a soup course or for dessert. Be sure to use only the
ripest of melons for best results.
Spiced Melon Soup
4 cups (1 L) peeled, seeded, and cubed cantaloupe (muskmelon)
1/4 cup (60 ml) orange juice
1/4 cup (60 ml) lime or lemon juice
2 Tbs (30 ml) honey
1/2 cup non-fat milk
1/2 tsp (2 ml) ground cardamom
Thin slices of lemon or lime for garnish
Combine all ingredients in an electric food processor or blender and
process until smooth, adding a little more milk if necessary to
adjust the consistency. Refrigerate for at least 2 hours. Serve chilled
with a slice of lemon or lime floating in the center. Serves 4.

I believe I have published at least a half-dozen recipes for tomato
soup over the years, but never one from Morocco... until now.
Spiced Tomato Soup
1 medium onion, chopped
1 can (28 oz, 785 g) plum tomatoes, crushed, with their liquid
2 cups (500 ml) chicken stock
The juice and grated zest of 1 orange
1 Tbs (15 ml) honey
1 cinnamon stick (about 3 inches, 8 cm)
1/2 tsp (2 ml) ground allspice
1/4 tsp (1 ml) freshly grated nutmeg
Chopped fresh mint leaves for garnish
Heat the oil in a large pot over moderate heat and saut the onion
and garlic until tender but not brown, about 10 minutes. Add the
remaining ingredients except for the mint and bring to a boil.
Reduce the heat and simmer covered for 30 minutes. Remove and
discard the cinnamon stick and puree the soup in batches in an
electric blender or food processor until smooth. Serve hot or cold,
garnished with chopped mint. Serves 4 to 6.
In my book, its hard to go wrong with Cheddar cheese. I am
particularly fond of the aged, sharper varieties, and this soup will
benefit from using the best quality cheese available.
Spicy Cheddar Soup
1 medium potato, peeled and grated
2 cups (500 ml) chicken or vegetable stock
2 cups (500 ml) milk
1 cup (250 ml) grated sharp Cheddar cheese
Cayenne pepper to taste
Melt the butter in a saucepan over moderate heat and saut the
onion until tender but not brown, about 5 minutes. Add the grated
potato, stock, and milk and bring to a boil, stirring occasionally.
Simmer until the potato has cooked and dissolved into the mixture,
5 to 10 minutes. Add the cheese, salt, pepper, and cayenne. Stir
until the cheese is melted. Serves 4 to 6.
Many people have speculated about the first person to eat an
oyster. The mystery might be solved if the oysters in question had
been prepared according to todays recipe.
Spicy Oyster Bisque
4 cups (1 L) milk
1/4 cup (60 ml) diced onion
2 celery stalks, cut into 1 inch (2 cm) pieces
1 parsley sprig
1 bay (laurel) leaf
4 Tbs (60 ml) melted butter
1/4 tsp (1 ml) cayenne pepper, or to taste
Salt to taste
12 large, raw oysters, shucked and liquor reserved
Chopped chives for garnish
Combine the milk, onion, celery, parsley, and bay leaf in a
saucepan. Bring almost to the boil over moderate heat. Strain and
reserve the milk. In another saucepan over moderate heat, blend
the butter with the flour, cayenne pepper, nutmeg, and salt. Add the
reserved milk and stir until thickened and the mixture almost boils.
Add the oysters and reserved liquor and heat an additional 2
minutes, just until the oysters are warmed through and their edges
begin to curl. Serve immediately, garnished with chopped chives.
Serves 4 to 6.
If you live in the United States you have probably never eaten a
fresh (never frozen) shrimp unless you own a shrimp boat or know
someone who does. The shrimp in your fish markets cases was
almost surely delivered frozen and thawed in the store, so my
advice is to buy your shrimp frozen and thaw it at home
immediately before you use it. You can even add them frozen to
some dishes, including this Vietnamese soup.
Vietnamese Hot and Sour Shrimp Soup
6-12 oz (170-335 g) thin rice noodles
5 cups (1.25 L) Vietnamese-style chicken stock (see below)
1 stalk lemon grass, bruised and coarsely chopped, or 1/2 tsp (2
ml) grated lemon zest
12-16 oz (335-450 g) shrimp, peeled, shells reserved
Hot red or green chile pepper such as Thai bird, hontaka, or
jalapeo, finely chopped, to taste
1/4 cup (60 ml) lime juice
2 cups (500 ml) bean sprouts
2 scallions (spring onions), thinly sliced
1/2 cup (125 ml) fresh mint leaves
1/2 cup (125 ml) fresh basil leaves (Thai basil of possible)
1/2 cup (125 ml) cilantro (coriander) leaves
Bring 1 gallon (4 L) of water to a boil. Remove from the heat and
add the noodles. Soak until the noodles are tender, 5 to 10 minutes
(see package directions). Drain and divide the noodles between 4 to
6 individual soup bowls. Meanwhile, simmer the stock, lemon grass,
and reserved shrimp shells in a large pot over moderate heat for 15
minutes. Add the hot chile and simmer for 5 minutes. Strain,
discard the solids, and return the stock to the pot. Immediately
before serving, bring the stock to a simmer and add the shrimp,
lime juice, salt, and pepper and cook just until the shrimp are firm
and opaque, about 2 minutes. Divide the beans sprouts and
scallions between the soup bowls and ladle the soup into the bowls.
Garnish with the fresh herbs. Serves 4 to 6.
Vietnamese-Style Chicken Stock
5 cups (1.25 L) canned chicken broth
3-4 cloves garlic, crushed and peeled
A 2-inch (5 cm) piece of ginger, thinly sliced
2 whole star anise*
3 Tbs (45 ml) Asian fish sauce*
1 tsp (5 ml) sugar
Combine all ingredients and bring to a simmer over moderate heat.
Simmer covered for 20 minutes. Strain, discard the solids, and
return the stock to the pot. Keep warm until ready to use, or store
refrigerated or frozen. Makes about 5 cups (1.25 L).
Salads
Carrot and Ginger Salad
Carrot Salad with Cumin
Gujarati Carrot Salad
Szechwan Cucumber Salad
Side Dishes
Braised Scallions in Mustard Sauce
Broccoli Raab with Garlic and Wine
Chipotle Mashed Potatoes
Cinnamon Rice
Garlic Bread
Garlic Mashed Potatoes
Indian Chickpeas in Ginger Sauce
Indian Fried Okra with Cumin
Indian Mustard Cauliflower and Broccoli
Jalapeo Grits
Pasta with Garlic and Oil
Quick Carrots with Ginger
Roasted Potatoes and Garlic
Roasted Tomatoes with Garlic
Russian Carrots with Ginger and Sour Cream
Spanish Garlic Cauliflower
Spiced Acorn Squash
Spiced Rice
Spicy Green Beans with Water Chestnuts
Spicy Slaw
Sugar-Glazed Shallots and Garlic
Sweet Potatoes with Cinnamon Butter
Zucchini with Ginger and Sesame Seeds
Zydeco Beans
Main Dishes
Blackened Redfish
Broiled Fish Steaks with Garlic Lemon Sauce
Broiled Ham Steak with Raspberry-Mustard Glaze
Calfs Liver with Mustard Sauce
Chicken Dijon
Chicken Paprikash
Chicken with Browned Garlic Sauce
Chicken with Forty Cloves of Garlic
Chinese Five-Spice Chicken
Curried Chicken Breasts
Curried Pot Roast
Deviled Chicken
Deviled Short Ribs
French Rabbit in Mustard Sauce
German Caraway Stew
Ginger Shrimp
Grilled Salmon with Mustard Butter
Indian Chicken Curry
Jamaican Jerk Pork Ribs
Mexican Puebla-Style Pork Loin
Moroccan Roast Chicken
Mustard-Crusted Salmon
Poached Chicken with Mustard Hollandaise
Poached Fish with Ginger
Scottish Cod with Honey Mustard
Sesame Lime Chicken
Sesame-Crusted Salmon
Shrimp Curry
Spiced Lamb Shanks
Spiced Pork Roast
Spicy Chicken Hash
Spicy Scallops and Peppers
Spicy Thai Chicken
Thai Shrimp Curry
Thai-Style Burgers with Gingered Mushrooms
Veal Paprika
Zuni Green Chili
Desserts
Chocolate Spice Cake
Cinnamon Toast Flan
Classic Carrot Cake
Five-Spice Chocolate Cake
Ginger Pears
Ginger Trifle
Halvah
Indian Carrot Pudding with Cardamom
Indonesian Spiced Layer Cake
Indonesian Spicy Fruit Salad
Lemon Poppy Seed Cake
Liberian Stewed Mangos
Middle Eastern Spiced Figs

Polish Cinnamon Cake
Spiced Coffee Cake
Spiced Fruit Compote
Spiced Melon
Spiced Stewed Peaches
< More spice recipes
Salads
This recipe can be made in a flash if you use a food processor to
grate the carrots and ginger.
Carrot and Ginger Salad
1 lb (450 g) carrots, grated
A 1-inch (2.5 cm) piece of fresh ginger, grated
6 Tbs (90 ml) sesame or extra-virgin olive oil
Juice of 1 lime
Combine all ingredients in a serving bowl and stir to thoroughly
combine. Serve chilled or at room temperature. Serves 4 to 6.
This dish is not only tasty, but it will brighten up any plate with its
bright contrasting colors. It can also be made a day or two ahead of
time.
Carrot Salad with Cumin
1 lb (500 g) carrots, thinly sliced
2 Tbs (30 ml) extra virgin olive oil
2 cloves garlic, minced
1/4 cup (60 ml) chopped fresh parsley
1/4 cup (60 ml) sliced pitted black olives
Boil the carrots in enough water to cover until tender, about 5
minutes. Drain and rinse with cold water. Heat the oil in a skillet
over moderate heat and add the carrots, garlic, salt, pepper, and
cumin. Cook for about 5 minutes, stirring frequently, until the
carrots are coated with the mixture. Transfer the carrots to a bowl
and add the parsley and lemon juice, tossing to combine. Add the
black olives immediately prior to serving. Serve chilled or at room
temperature. Serves 4 to 6.
Take this salad on your next picnic for a change of pace from your
standard carrot salad recipe.
Gujarati Carrot Salad
6 medium carrots, peeled and coarsely grated
1/2 tsp (2 ml) salt
2 Tbs (30 ml) whole mustard seeds
1/4 cup (60 ml) raisins, soaked in hot water for 1 hour (optional)
Combine the carrots and salt in a mixing bowl, tossing to distribute
the salt. Heat the oil in a small skillet over moderate heat. Add the
mustard seeds to the hot oil and remove from the heat as soon as
the seeds begin to pop, about 2 to 3 seconds. Pour the hot oil and
mustard seeds over the carrots. Add the lemon juice and optional
raisins and mix well. Serve chilled or at room temperature. Serves 4
to 6.
This dish is frequently served as an appetizer, and the original is
spicy enough to curl your hair. When toned down, like in this recipe,
it makes a wonderful and refreshing salad.
Szechwan Cucumber Salad
2 cucumbers
1 tsp salt
3 scallions
11/2 Tbs soy sauce
1/2 tsp sesame oil
1 tsp rice wine vinegar
1/4 tsp granulated sugar
1/4 tsp ground, roasted Szechwan peppercorns (optional)
1/4 tsp (or to taste) hot red pepper flakes (optional)
Peel the cucumbers, cut in half crosswise and then in half
lengthwise. Scoop out the seeds and discard. Cut into strips about 2
inches (5 cm) long and 1/2 inch (1 cm) wide. Sprinkle cucumber
strips with salt and mix thoroughly. Set aside for at least 10
minutes at room temperature. Drain the cucumbers and squeeze
out all the excess liquid with your hands. Clean the scallions and cut
them into 2-inch (5 cm) lengths, cut these into thin strips, and add
to the cucumbers. Add the remaining ingredients and mix well.
Serves 4 to 6.
Side Dishes
Along with cucumbers, scallions get my vote for the most
underutilized vegetable. Heres proof that theyre good for more
than garnishes.
Braised Scallions in Mustard Sauce
1 rib celery, chopped
1 carrot, chopped
1 1/2 cups (375 ml) chicken stock
1 bay (laurel) leaf
20-24 scallions, trimmed of all but about 1 inch (3 cm) of the green
tops
1/2 cup (125 ml) heavy cream
1/4 cup (60 ml) Dijon mustard
Heat the butter in a large skillet over moderate heat and saut the
celery and carrot until lightly browned, about 15 minutes. Add the
chicken stock, thyme, and bay leaf and simmer covered for 15
minutes. Add the scallions and simmer uncovered for 5 minutesdo
not overcook. Remove the scallions with a slotted spoon and set
aside. Strain the liquid, discard the solids, and return 1/2 cup (125
ml) of the liquid to the skillet. Stir in the cream and mustard and
simmer uncovered, stirring occasionally, until the liquid has reduced
to about one third, about 10 minutes. Correct the seasoning with
salt and pepper and return the scallions to the skillet long enough to
heat them through, about 1 minute. Serve immediately. Serves 4 to
6.
Broccoli raab is also known as broccoli rabe, brocoletti di rape,
rapini, and rape. The seeds of this plant produce rapeseed oil which
clever Canadian marketers dubbed canola oil, but most Canadians
know it as lear (low erucic acid rapeseed) oil. Regardless of what
you call it, this is one of the dark green vegetables that should play
a prominent role in a healthy diet. If it is not available in your area,
regular broccoli may be substituted with excellent results.
Broccoli Raab with Garlic and Wine

3 anchovies, chopped (optional)
11/2 lbs (675 g) broccoli raab, cut up
1 cup (250 ml) dry white wine or chicken stock
Heat the oil in a large heavy skillet over moderate heat. Add the
anchovies and garlic and saut for 2 to 3 minutes, until the
anchovies begin to break up and the garlic is very lightly browned.
Add the broccoli raab and saut, stirring frequently, for 3 to 4
minutes. Add the wine and bring to a boil. Cook until most of the
wine has evaporated and the broccoli raab is tender, about 5
minutes. Season with salt and pepper. Serve hot or at room
I love mashed potatoes and I like spicy foods, so I knew this would
be a favorite of mine even before I tried it for the first time. You can
make your own mashed potatoes, or you can buy the prepared
mashed potatoes that are widely available (be sure to read the label
and buy the ones that contain only potatoes). Chipotle peppers are
smoked jalapeo peppers and are available canned in adobo sauce
in the ethnic section of most supermarkets. They can be very spicy,
so add them a little at a time, tasting before adding more.
Chipotle Mashed Potatoes
2 lbs (900 g) potatoes, peeled, boiled, and mashed
1/4 cup (60 ml) heavy cream (or more to taste)
1 green bell pepper (capsicum), seeded and finely chopped
1/4 tsp (1 ml) ground cumin
1 canned chipotle pepper (or to taste), finely chopped
Combine the mashed potatoes, 4 tablespoons (60 ml) of the butter,
and cream in a mixing bowl and stir to combine. Melt the remaining
butter in a skillet and saut the onion, pepper, and cumin until the
onion is tender but not brown, about 5 minutes. Stir the onion
mixture into the potatoes. Add the chipotle pepper, salt, and pepper,
and taste to adjust the seasoning. Spoon the mixture into a
buttered casserole and bake in a preheated 375 F (190 C) oven
for 20 minutes. Serves 4 to 6.
In many parts of the Middle East rice is eaten at every meal, and
this is one of the ways they have devised to avoid the monotony of
plain white rice.
Cinnamon Rice
2 cups (500 ml) water
1-inch (2.5 cm) piece of cinnamon stick
1 cardamom pod, or 1/2 tsp (2 ml) ground cardamom
1 whole clove
1 cup long-grain rice, preferably basmati
Combine the water, cinnamon, cardamom, and clove inn a saucepan
and bring to a boil over high heat. Add the rice and stir once. Cover
and reduce the heat to a simmer. Cook covered for 15 to 20
minutes, until all the water is absorbed. Remove the cinnamon
stick, cardamom pod, and clove before serving. Serves 4.
It probably began as bruschetta, a rustic dish of grilled bread with
just a hint of garlic flavor made by rubbing the still warm toast with
a clove of garlic. In the United States it became garlic bread, and
food historians point to this as one of the many immigrant dishes
that took on a uniquely American form when the immigrants were
greeted by the bounty on our shores. Everyday dishes were
transformed by the lavish use of ingredients that were in short
supply in the old country, and before long a slice of garlic bread in
any Italian restaurant owed more of its heft to butter than bread.
My version uses olive oil instead of butter, but the dish is just as
much of a fat splurge as its restaurant counterpart.
Garlic Bread
1 loaf Italian bread cut on a slight diagonal into 1 1/2-inch (4 cm)
slices
1 cup (250 ml) extra-virgin olive oil
12-16 large cloves garlic, finely chopped
1/2 cup (125 ml) freshly grated Parmesan cheese (optional)
Place the slices of bread on a baking sheet and drizzle the oil over
them. Divide the garlic between the slices, followed by the optional
Parmesan cheese, and let sit at room temperature for 1 to 2 hours.
Cook in a preheated 425 F (220 C) oven until warmed through
and crunchy around the edges, about 6 to 8 minutes. For crisper
bread, place under a preheated broiler for a few seconds. Serves 4
to 6.
Dont be intimidated by the amount of garlic in this recipe-its fury is
tamed by the long cooking.
Garlic Mashed Potatoes
2 heads (about 30 cloves) garlic, peeled

1/4 lb (110 g) butter
1 cup (250 ml) milk or chicken stock
2-3 lbs (900-1350 g) baking potatoes, peeled and quartered
2-4 Tbs (30-60 ml) heavy cream
Chopped parsley
Combine the garlic and half the butter in a small, heavy saucepan
over low heat and cook covered for 20 to 30 minutes, until the
garlic is very soft but not browned. Stir in the flour and cook for 3
minutes. Stir in the milk and bring to a boil, stirring frequently. Rub
the sauce through a sieve or puree in an electric blender or food
processor. Meanwhile, boil the potatoes in salted water until they
are tender. Drain and mash thoroughly or put through a potato ricer.
In a large pot over low heat, stir the potatoes to remove some of
the moisture, and stir in the remaining butter, salt, and pepper. Stir
the garlic sauce into the potatoes shortly before serving, and adjust
the consistency with heavy cream. Garnish with chopped parsley.
Serves 6 to 8.
As a confirmed meat lover, I am always on the lookout for
vegetarian dishes that are as satisfying as a good steak. This
fragrant dish fits the bill.
Indian Chickpeas in Ginger Sauce
1 large onion, finely chopped
2 Tbs (30 ml) grated fresh ginger
2 tsp (10 ml) ground coriander
2 medium tomatoes, seeded and finely chopped
2 16-ounce (450 g) cans of chickpeas (garbanzos), drained
1/2 medium onion, thinly sliced, for garnish
Heat the oil in a large skillet over moderate heat and fry the onions
until light golden brown. Add the garlic and ginger and fry for 2
minutes. Add the coriander, cardamom, and cayenne and fry for 1
minute. Add the tomatoes and cook for 5 minutes, stirring
occasionally. Add the water, chickpeas, salt, and pepper and cook
covered for 10 minutes. Serve garnished with onion slices. Serves 4
to 6.
Heres another good example of how Indian cooks can take a few
simple and readily available ingredients and combine them in a way
that makes them uniquely Indian.
Indian Fried Okra with Cumin
3 Tbs (45 ml) ghee
1 medium onion, thinly sliced
1 lb (450 g) whole fresh or frozen okra, thawed
1 Tbs (15 ml) ground cumin
Heat the ghee in a large skillet over moderate heat until very hot.
Saut the onion until golden brown, about 8 minutes. Add the
remaining ingredients and fry, stirring frequently, until the okra is
tender, about 25 minutes. Serves 4 to 6.
This spicy Indian dish goes well with roast chicken and beef, but you
can serve it with just about anything.
Indian Mustard Cauliflower and Broccoli
1 lb (450 g) broccoli, broken into smaller flowers
1 lb (450 g) cauliflower, broken into smaller flowers
4-6 Tbs (60-90 ml) mustard seeds (black* and yellow mixed
preferably)
2 tsp (10 ml) water
Green hot chiles, chopped, to taste
Pinch of turmeric (optional)
8 Tbs (120 ml) mustard oil* or vegetable oil
Salt to taste
Fresh cilantro (coriander) or parsley
* Available in Indian and Asian specialty shops.
Grind the mustard seed, salt, chiles, turmeric, and water to a paste.
Let this stand for at least one hour exposed to air (the oxidation
helps prevent the mustard seed from becoming bitter). Saut the
broccoli and cauliflower in the oil over high heat until slightly crisp
and brown around the edges. Add the mustard mixture and toss.
Reduce the heat and cook covered until all the liquid is absorbed, 5
to 10 minutes. Remove from heat and garnish with sprigs of fresh
cilantro or parsley. Serves 6 to 8.
These grits get their creaminess and spiciness from pepper Jack
cheese which is available just about everywhere in the USA. If it
isnt to be found in your corner of Recitopia, simply substitute a
mild white cheese such as Havarti or gouda and add some fresh hot
chili peppers to taste. The grits can also be substituted with polenta.
Jalapeo Grits
4 cups (1 L) boiling water
1 cup (250 ml) grits
8 oz (225 g) pepper Jack cheese, grated
2 eggs, beaten
Bring the water to a boil in a heavy pot over high heat and stir the
grits into the water gradually. Reduce the heat and simmer covered
for 30 minutes. Stir in the remaining ingredients and cook an
additional 10 to 20 minutes, until the grits are tender.
With pasta, as with many things, sometimes less is more. Thats the
case with this simple yet classic dish.
Pasta with Garlic and Oil
2 to 3 cloves garlic, finely chopped
2 Tbs (30 ml) finely chopped parsley
Pasta of your choice, cooked according to the package directions
Heat the oil in a pot large enough to hold the pasta. Add the garlic
and cook over low heat, stirring frequently, until the garlic is golden
do not brown. Add the cooked, pasta to the oil and garlic. Add the
salt, pepper, and parsley and toss to thoroughly coat the pasta.
Serves 4 to 6.
The so-called baby carrots available these days are fine for this
recipe and can be cooked whole if speed is of the essence, but I
much prefer the full flavor of real carrots for this dish.
Quick Carrots with Ginger
1 lb (450 g) carrots, cut into 1/4-inch (5 mm) slices
1/4 cup (60 ml) orange juice or water
2 Tbs (30 ml) butter or olive oil
1 tsp (5 ml) honey (optional)
Salt and freshly ground pepper for garnish
Chopped fresh mint, parsley, or basil for garnish (optional)
Combine all the ingredients in a pot over high heat and bring to a
boil. Reduce the heat to mediumthe liquid should continue to boil
vigorouslyand cook covered for 5 minutes. Remove the lid and
cook, stirring occasionally, until the carrots are tender and most of
the liquid has evaporated, 3 to 5 minutes. Serve garnished with
chopped fresh herbs if desired. Serves 4 to 6.
This is one of the easiest potato recipes youll ever find. If you are a
garlic lover it will also be one of your favorites, proving once again
that sometimes simpler is better.
Roasted Potatoes and Garlic
2 lb (1 kg) small new potatoes, washed and dried
8 to 12 cloves garlic (or more to taste), peeled
1 tsp (5 ml) fresh rosemary, finely chopped or 2 tsp (10 ml) dried
rosemary, crushed
Make sure the potatoes are completely dry, and combine all
ingredients in a large bowl. Toss gently to thoroughly coat the
potatoes and garlic with the oil and seasonings. Place the mixture
on a baking sheet and roast in a preheated 350 F (180 C) oven
for 30 to 45 minutes, until the potatoes are lightly browned and
tender. Shake the baking sheet occasionally to turn the potatoes
and assure uniform browning. Serves 4 to 6.
The flavor of these oven roasted tomatoes is concentrated, much
like sun-dried tomatoes, due to the long cooking process. Make a
large batch of these and keep them in the refrigerator for up to a
week.
Roasted Tomatoes with Garlic
4-6 ripe medium tomatoes
1-2 tsp (5-10 ml) dried oregano
4-6 tsp (20-30 ml) olive oil
Cut the tomatoes in half and place on a baking sheet. Sprinkle with
chopped garlic and oregano. Drizzle with olive oil and season with
salt and pepper. Bake in a preheated 325 F (180 C) oven for 11/2
to 2 hours, until the centers of the tomatoes are soft and the skin
has begun to shrink. Serve hot, cold, or at room temperature.
Serves 4 to 6.
Carrots are nutritious and available year-round just about

everywhere, so Im always on the lookout for new treatments.
Heres one way theyre cooked in Russia.
Russian Carrots with Ginger and Sour Cream (Morkov s
Imbiriom Zapechonnaia v Smetane)
1 lb (450 g) carrots, cut into 1/4-inch (5 mm) slices
3 Tbs (45 ml) sugar
3/4 cup (180 ml) sour cream mixed with
1/4 cup (60 ml) half-and-half or cream
Place the carrots in a strainer or colander set over a bowl and
sprinkle with the sugar, ginger, nutmeg, salt, and pepper. Allow to
drain for 30 minutes and discard the liquid. Heat the butter in a
skillet over moderate heat and saut the carrots for 10 minutes.
Transfer the carrots to an ovenproof dish and cover with the sour
cream mixture. Bake in a preheated 375 F (190 C) oven for 10 to
15 minutes, until tender but firm. Serves 4 to 6.
The Spanish name for this dish translates as cauliflower with garlic
mule driver style. My research has failed to reveal the source of
this colorful name, so I am hoping my Spanish readers will be able
to enlighten me. Meanwhile, this is a quick and easy way to dress
up the lowly cauliflower.
Spanish Garlic Cauliflower (Coliflor al Ajo Arriero)
1 cauliflower, separated into florets
1 Tbs (15 ml) red wine vinegar
Boil the cauliflower in enough salted water to cover until tender,
about 15 minutes. Drain and place in a serving bowl. Heat the olive
oil in a small skillet over moderate heat and saut the chopped
garlic for 1 minute. Remove from the heat and add the remaining
ingredients, stirring to mix well. Pour over the cauliflower and serve
Many varieties of squash were cultivated by American Indians when

the first European settlers arrived, and a dish very similar to this
might have been served at the first Thanksgiving.
Spiced Acorn Squash
1/2 cup (125 ml) melted butter
1/2 cup (125 ml) dark brown sugar
1/2 cup (125 ml) maple syrup
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) freshly grated nutmeg
1/4 tsp (1 ml) ground cloves
3-4 acorn squash, cut in half, seeds and fiber removed
6-8 1-inch (3 cm) pieces of bacon
Combine the melted butter, brown sugar, maple syrup, cinnamon,
nutmeg, and cloves in a bowl and stir to combine thoroughly.
Arrange the squash halves in a baking pan and divide the butter
mixture between them. Top each with a piece of bacon and season
with salt and pepper. Add about 1 inch (3 cm) of water to the
baking pan and bake in a preheated 350 F (180 C) oven until the
squash is tender, about 30 minutes. Serves 6 to 8.
Being relatively flavorless, rice is the perfect foil for spices, and
people have been flavoring it with local ingredients for thousands of
years. Here is a classic recipe from southern India:
Spiced Rice
1 cinnamon stick
5 whole cloves
3 cardamom pods, lightly crushed
8 cups (2 L) chicken stock or water
1 Tbs (15 ml) ground turmeric
3 cups (750 ml) long-grain rice
1 cup (250 ml) carrots cut in 1/4-inch (5 mm) dice
1 cup (250 ml) golden raisins (sultanas)
1/2 cup (125 ml) chopped cilantro (coriander leaves)
1/2 cup (125 ml) grated coconut, lightly toasted
Heat the cinnamon stick, cloves, and cardamom pods in a dry skillet
over moderate heat just until they become fragrant. Remove from
the heat and tie the spices in a piece of cheesecloth (muslin). Bring
the chicken broth to a boil in a large pot over high heat along with
the spice bag an the turmeric. Add the rice, stir once, reduce the
heat, and simmer tightly covered for 15 minutes. Add the diced
carrots and raisins and stir in gently. Cook for 5 minutes and drain
the rice, reserving 1/2 cup (125 ml) of the cooking liquid. Transfer
the rice to a serving bowl and stir in the reserved liquid and cilantro.
Sprinkle with toasted coconut and serve immediately. Serves 10 to
12.
As I have said before, I love spicy food, and when I am trying to
watch my fat and calorie intake, it seems to satisfy even more.
Spicy Green Beans with Water Chestnuts
1-11/2 lbs (460-675 g) fresh green beans (haricots), trimmed and
cut into 2-inch (5 cm) lengths
8 ounces (225 g) canned water chestnuts, rinsed, drained, and
sliced
1 tsp (5 ml) hot red pepper flakes, or to taste
3 Tbs (45 ml) sesame seeds, toasted
Boil or steam the green beans for 4 minutes, until barely tender,
and plunge into cold water to stop the cooking. Drain and set aside.
Heat the oil in a large skillet over high heat and saut the water
chestnuts and pepper flakes for 1 minute. Add the beans, salt, and
pepper and saut until heated through. Garnish with toasted
sesame seeds. Serves 4 to 6.
Here is a spicy alternative to the common cole slaw.
Spicy Slaw
2 Tbs (30 ml) Dijon mustard
1 Tbs (15 ml) cider vinegar
1 Tbs (15 ml) honey
4 cups (1 L) shredded cabbage
1 tsp (5 ml) celery seed
Combine the mustard, vinegar, honey, hot sauce, salt, and pepper
in a large bowl. Add the oil in a thin stream, whisking constantly.
Add the remaining ingredients, tossing to combine. Refrigerate
covered for at least 1 hour before serving. Serves 4 to 6.
This simple dish is sure to please the garlic and onion lovers in your
house.
Sugar-Glazed Shallots and Garlic

2 lbs (900 g) large shallots, peeled
20 large cloves garlic, peeled
1 cup (250 ml) chicken broth
1 Tbs (15 ml) sugar
Place the shallots and garlic in a single layer in a shallow baking
dish. Add the chicken broth and sprinkle the shallots and garlic with
the sugar. Season with salt and pepper. Cover with aluminum foil
and bake in a preheated 375 F (190 C) oven for 45 minutes.
Remove the foil and stir gently. Bake an additional 30 minutes. Melt
the butter in a large, non-stick skillet over moderate heat. Add the
shallots, garlic, and any remaining cooking liquid. Saut, shaking
the pan frequently, until the shallots and garlic are golden brown, 5
to 7 minutes. Serves 4 to 6.
Here is a tasty alternative to the standard marshmallow-topped
sweet potatoes for your holiday table.
Sweet Potatoes with Cinnamon Butter
1 Tbs (15 ml) brown sugar
1/2 tsp (2 ml) ground cinnamon
2 large sweet potatoes, peeled and cut into 1/2-inch (1 cm) slices
Combine the butter, brown sugar, cinnamon, salt, and pepper in a
saucepan over moderate heat and cook until the butter has melted,
stirring to dissolve the sugar. Toss the sliced sweet potatoes in the
butter mixture and grill over indirect heat, basting and turning the
slices occasionally, until the potatoes are tender, 15 to 20 minutes.
Serves 4 to 6.
This recipe serves testimony to the influence of Southeast Asian
cooking in the modern Australian kitchen.
Zucchini with Ginger and Sesame Seeds
1 tsp (5 ml) sesame oil
2 tsp (10 ml) grated fresh ginger
1-11/2 lbs (456-675 g) zucchini (courgettes), sliced
1/4 cup (60 ml) chicken stock or water

2 Tbs (30 ml) toasted sesame seeds
Heat the olive and sesame oils in a wok or heavy skillet over
moderate heat. Saut the garlic and ginger for 30 seconds. Add the
zucchini and stir fry for 2 to 3 minutes, until they begin to brown
slightly. Add the chicken stock and cook partially covered for 1 to 2
minutes, until tender. Season with salt and pepper and garnish with
toasted sesame seeds. Serves 4 to 6.
The term Zydeco beans is actually redundant. Zydeco is the music
of the black French-speaking Creoles of Louisiana, and the word is
corrupted from les haricots, French for snap beans. Dont ask me
why the music is named after snap beans, my sources didnt seem
to know.
Zydeco Beans
Please note: this recipe is fiery hot. Reduce the amount of cayenne
if you are not fond of spicy foods.
2 cups (500 ml) water
3/4 cup (180 ml) white vinegar
2 Tbs (30 ml) sugar
1 Tbs (15 ml) mustard seeds, crushed
4 garlic cloves, thinly sliced
2 tsp (10 ml) salt
1 tsp (5 ml) cayenne pepper (or to taste)
1 lb (500 g) green beans (haricots), trimmed
Combine all ingredients except the beans in a large sauce pan and
bring to a boil over high heat. Cover, reduce the heat, and simmer
for 5 minutes. Add the beans and simmer, covered, for 10 minutes,
until the beans are cooked but still crisp. Transfer the beans and
liquid to a shallow serving dish and refrigerate covered for at least 4
hours, or overnight. Serve cold or at room temperature. Serves 8 to
12 as an appetizer, 4 to 6 as a side dish.
Main Dishes
In 1979 Chef Paul Prudhomme opened K-Pauls Louisiana Kitchen
restaurant in New Orleans and introduced the American public to
blackened redfish. It became an instant classic and immediately
appeared on menus all over the country. As a result, redfish (a type
of drum, or croaker) was over-fished and supplies dwindled. Chef
Prudhommes technique has since been adapted to everything from

chicken to lobster, but this is the dish that started it all.
Blackened Redfish
4 to 6 fish fillets, about 8 oz (250 g) each, preferably redfish,
pompano, tilefish, or other firm, white-fleshed fillet. The thickness
of the fillets should not exceed 3/4 inch (2 cm)
8 Tbs (100 g) butter, melted
For the seasoning:
2 tsp (10 ml) salt
1 tsp (5 ml) onion powder
1 tsp (5 ml) cayenne, or to taste
1 tsp (5 ml) ground white pepper
1 tsp (5 ml) ground black pepper
1/2 tsp (2 ml) dried oregano
[Note: Chef Prudhomme states that the skillet cannot be too hot for
this dish. If you do this indoors, be sure to provide adequate
ventilation. If doing it outdoors, use a gas grill because charcoal will
not get the skillet hot enough. Be prepared with a large pot lid to
suffocate the flames in case the skillet should suddenly flame up.]
Heat a heavy cast iron skillet over high heat for about 10 minutes,
until it has gone past the smoking stage and white ash appears in
the bottom. Thoroughly combine the seasoning ingredients in a
small bowl. Dip the fillets in the melted butter, coating both sides.
Sprinkle both sides of the fillets generously with the seasoning
mixture, patting it and rubbing it with your fingertips. Place the
fillets in the skillet, one or two at a time, and cook for about 2
minutes per side (depending on the thickness of the fillets and the
temperature of the skillet), until lightly charred. Serve immediately.
Serves 4 to 6.
Fish is naturally low in fat, and most of my favorite fish recipes have
the added virtue of being quick and easy to prepare as well. This
one is no exception.
Broiled Fish Steaks with Garlic Lemon Sauce
11/2 to 2 lbs (750 g-1 Kg) fish steaks (any fish)
3 Tbs (45 ml) bread crumbs
2 to 3 cloves garlic, minced

1/2 tsp (2 ml) paprika
1/4 tsp (1 ml) dried tarragon
3 Tbs (45 ml) white wine or fish stock
Season the fish steaks on both sides with salt and pepper and broil
from 3 to 5 minutes per side, depending on the thickness of the
steaks. The fish should be firm to the touch when done. Combine
the bread crumbs, garlic, lemon juice, paprika, and tarragon in a
small bowl. Add the wine or fish stock and stir until thick and
creamy. Top the fish with the sauce immediately prior to serving.
Serves 4 to 6.
Main dishes dont get any quicker or easier than this one. I usually
keep a ham steak in the fridge so that I can whip up a meat dish in
under 10 minutes when time is short or enthusiasm is lacking.
There are thousands of ways to dress up a ham steak, and this is
one of my favorites.
Broiled Ham Steak with Raspberry-Mustard Glaze
1 ham steak (12-16 oz, 335-450 g)
2 tsp (10 ml) Dijon mustard
2 tsp (10 ml) raspberry jam
Rinse the ham steak and pat dry with paper towels. Score the edges
of the ham steak to help prevent it from curling when cooked.
Combine the mustard and raspberry jam. Cook the ham steak
under a preheated broiler until it just begins to sizzle, about 3
minutes. Turn, spread with the mustard mixture, and broil until the
edges begin to turn brown and the glaze begins to bubble, 3 to 5
minutes. Serves 3 to 4.
I know that calfs liver isnt everyones favorite cut of meat, and Im
convinced that this is due, at least in part, to the fact that most
people have never had properly cooked liver. Over-cooking
produces, tough, dry, flavorless results, and if this is what you are
used to when eating liver, you probably wont recognize the dish
produced by this recipe.
Calfs Liver with Mustard Sauce
4-6 1/2-inch (1 cm) slices of calfs liver, about 1-11/2 lbs (450-675
g)
All-purpose flour for dredging
3 Tbs (45 ml) butter or olive oil
For the sauce:

1 Tbs (15 ml) chopped shallot or scallion (spring onion)
1/4 cup (60 ml) beef or chicken stock
1/4 cup (60 ml) dry white wine or vermouth
1 Tbs (15 ml) Dijon-style mustard
Season the liver with salt and pepper and dredge lightly with flour.
Heat the butter in a large, heavy skillet over high heat and saut
the liver for 1 minute on each side. The liver should be slightly
springy to the touch and slightly pink in the center. Remove the liver
to a warm platter and wipe out the skillet with paper towels. To
make the sauce, heat the butter in the skillet and saut the shallot
for about 1 minute. Whisk in the stock, wine, and mustard and
bring to a boil, stirring constantly. Stir in the parsley and spoon the
sauce over the liver. Serves 4 to 6.
Main dishes dont get any easier than this one. Keep it in mind for
those evenings when you just dont feel like cooking.
Chicken Dijon
4 boneless, skinless chicken breast halves
2 Tbs (30 ml) mayonnaise
2 Tbs (30 ml) grated Parmesan cheese
Salt to taste
Paprika to taste
1/2 cup (60 ml) sliced blanched almonds
Place the chicken between to pieces of wax paper or plastic wrap
and pound to a thickness of about 1/2 inch (1 cm). Mix together the
mustard, mayonnaise, Parmesan, salt, and paprika and spread on
the chicken. Place the chicken on a lightly greased baking sheet and
bake in a preheated 350 F (180 C) oven for 20 minutes. Sprinkle
with the sliced almonds and cook an additional 10 minutes. Serves
4.
This classic Hungarian stew makes its own liquid as it cooks. Be
sure to use sweet Hungarian paprika for the best flavor and color.
You might consider serving this dish with egg noodles or mashed
potatoes.
Chicken Paprikash
8-12 bone-in skinless chicken thighs

1 large onion, thinly sliced
1 red bell pepper, cored, seeded, and cut into thin strips
1 green bell pepper, cored, seeded, and cut into thin strips
1/2 cup (125 ml) dry white wine or chicken stock
1 can (15 oz, 425 g) can diced tomatoes, drained
Chopped fresh parsley for garnish
Season the chicken thighs liberally with salt and pepper. Heat the oil
in a large pot and, working in batches, lightly brown the chicken
thighs on all sides. Remove the chicken to a plate and saut the
onions in the same pot until tender but not browned, about 5
minutes. Add the peppers and saut another 5 minutes. Add the
paprika and flour and stir until the paprika becomes fragrant, about
1 minute. Add the wine and stir to scrape up the brown bits in the
bottom of the pan. Stir in the tomatoes and return the chicken
thighs and the accumulated juices to the pan, nestling them under
the vegetables. Simmer tightly covered over low heat or bake in a
300 F (150 C) oven until the chicken is cooked through, about 30
minutes. Remove the pot from the heat and transfer the chicken
thighs to a serving platter. Place the sour cream in a small bowl and
stir into it some of the liquid in the pot. Add the sour cream mixture
to the pot and stir to mix well. Spoon the sauce over the chicken
and garnish with chopped parsley. Serves 4 to 6.
French chefs have a fetish about not browning garlic, but those of
us who have ignored this mandate, whether intentionally or by
accident, know that browned garlic takes on a lovely, slightly bitter
quality that is quite appealing.
Chicken with Browned Garlic Sauce
15 cloves garlic, peeled and thinly sliced
1 tsp (5 ml) hot red chili flakes
1 15-ounce (425 g) can tomatoes, drained
1 to 11/2 lbs (450-675 g) skinless boneless chicken thighs
1/4 cup (60 ml) chopped fresh parsley
Heat the oil in a large skillet over moderate heat and cook the sliced
garlic and chili flakes, stirring frequently, until the garlic is dark
brown, about 10 minutes. Be careful not to cook the garlic until it
begins to turn black. Add the tomatoes, salt, and pepper and
simmer uncovered until the sauce is fairly thick, about 10 minutes.
Add the chicken thighs and cook covered, stirring occasionally, until
the chicken is cooked, about 15 minutes. Garnish with the parsley
and serve immediately. Serves 4 to 6.
Please dont be intimidated by the amount of garlic in this classic
recipe, since it becomes mellow and sweet with cooking. Spread the
garlic on bread or toast for a special treat, or do as I do and eat the
cloves whole (minus the peel, of course) along with the chicken.
Chicken with Forty Cloves of Garlic
40 cloves (3-4 heads) garlic, separated from the head and unpeeled
2-3 lbs (1-1.5 Kg) chicken pieces, skin and all visible fat removed
1 cup (250 ml) white wine or chicken stock (plus additional if
necessary)
Place the cloves of garlic in a saucepan with enough water to cover.
Bring to a boil and simmer uncovered for 10 minutes. Drain and set
aside. Heat the olive oil in a large pot over high heat. Brown the
chicken pieces on all sides. Add the wine or chicken stock, thyme,
salt, pepper, and reserved garlic. Bring to a boil and simmer
covered for 40 to 45 minutes. Remove the chicken and garlic to a
serving platter. Measure the liquid remaining in the pan, and add
more if necessary to make 1 cup (250 ml). Return the liquid to the
pot and bring to a boil. Mix a little of the liquid with the flour to form
a slurry, and add to the liquid. Cook 3 to 5 minutes, stirring
constantly, until the sauce has thickened. Spoon over the chicken
pieces and serve immediately. Serves 4 to 6.
You can use one of the commercially prepared Chinese five-spice
powders in this dish if you like, but the mixture of spices in this
recipe will give the dish a brighter, more distinctive flavor.
Chinese Five-Spice Chicken (Wu Hsiang Chi)
2-3 lbs (900-1350 g) chicken pieces
1/3 cup (80 ml) soy sauce
2 Tbs (30 ml) peanut or vegetable oil
1/2 tsp (2 ml) ground ginger
1/4 tsp (1 ml) crushed anise seeds

A pinch of ground cloves
Place the chicken pieces in a large dish or plastic bag. Mix the
remaining ingredients and pour over the chicken. Marinate
refrigerated for 1 to 2 hours. Transfer the chicken to a baking dish
and brush with the marinade. Cook uncovered in a preheated 350
F (180 C) oven, brushing once or twice with the marinade, until
the chicken is done, about 1 hour. Serves 4 to 6.
In spite of the overnight marinating for this dish, it is still quick to
assemble and easy to cook.
Curried Chicken Breasts
4-6 skinless, boneless chicken breast halves
1 cup (250 ml) plain yogurt
1/2 cup (125 ml) lemon or lime juice
2 tsp (10 ml) grated ginger
2 tsp (10 ml) ground coriander
1 tsp (5 ml) grated lemon or lime zest
1 tsp (5 ml) cayenne, or to taste
Combine all ingredients in a large, nonreactive bowl and toss to
thoroughly combine the ingredients and coat the chicken breasts
with the mixture. Marinate overnight in the refrigerator. Broil or grill
until cooked through. Serves 4 to 6.
You can cook this dish in a slow cooker if you have one, but the
oven-braised version is quicker and just as good.
Curried Pot Roast
2-3 medium onions, chopped
4-6 medium carrots, chopped
2-4 cloves garlic, crushed
1 bay (laurel) leaf
2-21/2- lbs (900-1125 g) boneless beef chuck roast, trimmed of
excess fat
1 can (15 oz, 420 g) diced tomatoes with their liquid

1125. cup (125 ml) beef stock, red wine, or water
Place the onions, carrots, garlic, bay leaf, and thyme in a slow
cooker or covered baking dish. Combine the ginger, curry powder,
turmeric, cumin, salt, and pepper in a small bowl and rub this
mixture over the roast. Place the roast on top of the vegetables and
add the tomatoes and stock. If using a slow cooker, cook covered on
low heat for 8 to 10 hours, or on high heat for 4 to 5 hours. If using
an oven, bake tightly covered in a 300 F (155 C) oven for 4 to 5
hours, adding more liquid during cooking if necessary. Transfer the
meat and vegetables to a serving platter and serve with the pan
juices. Serves 6 to 8.
Here is a classic Italian dish that gets its name from the hot red
peppers. In reality it is only mildly spicy, so dont skimp on the
seasonings.
Deviled Chicken (Pollo alla Diavola)
8 Tbs (120 ml) butter, melted
1/4 tsp (1 ml) crushed red pepper flakes, or more to taste
1/4 cup (60 ml) finely chopped onion
2 Tbs (30 ml) finely chopped flat-leaf parsley
2-3 lbs (900-1350 g) chicken quarters
Salt to taste
Lemon wedges for garnish
Combine the butter, oil, and red pepper flakes in a small bowl. In a
separate bowl mix together the garlic, onion, parsley, and 4
teaspoons (20 ml) of the butter mixture to form a coarse paste.
Brush the chicken quarters with some of the remaining butter
mixture, sprinkle with salt, and broil, skin side down, under a
preheated broiler for 5 minutes. Baste again and continue broiling
for 5 more minutes. Turn the chicken skin side up and baste again.
Broil another 10 to 15 minutes, basting every 5 minutes, until the
juices run clear when a thigh is pierced with the tip of a knife.
Spread the onion mixture over the chicken using a metal spatula to
pat it firmly into place and continue broiling until the coating is
lightly browned, 3 to 4 minutes. Transfer the chicken to a platter or
individual serving plates and spoon the pan drippings over it. Serve
garnished with lemon wedges. Serves 4 to 6.
Beef is the meat of choice in much of the American heartland, and
everybody there loves ribs. If, like me, you prefer the taste of meat
to the taste of thick, sticky, sweet sauce, then youll like this recipe.
Deviled Short Ribs

1 small onion, finely chopped
1/4 cup (60 ml) vegetable oil
1/4 cup (60 ml) Dijon-style mustard
3-4 lbs (1.3-1.8 Kg) beef short ribs, about 4 inches (10 cm) long
Combine all ingredients except the ribs in a large mixing bowl and
stir to combine. Add the ribs and turn them to coat with the
marinade. Marinate at room temperature for 2 to 3 hours or
refrigerated overnight, turning occasionally. Arrange the ribs fat side
up on a rack in a large shallow roasting pan. Discard the remaining
marinade. Roast in a preheated 400 F (200 C) for 20 minutes.
Reduce the heat to 350 F (180 C) and cook an additional 1 hour
and 15 minutes, until the meat is tender and has shrunk revealing
the ends of the bones. Serves 4 to 6.
Its a pity that Americans dont eat more rabbit because it really is a
delicious alternative to standard fare. If fresh or frozen rabbit is not
available in your area, this dish is almost as good made with
chicken.
French Rabbit in Mustard Sauce (Lapin la Moutarde)
1 rabbit, about 2 lbs (900 g), cut into serving pieces
1 cup (250 ml) dry white wine or water
3 cups (750 ml) chicken stock
2 Tbs (30 ml) cognac (optional)
Chopped fresh chives for garnish
Heat the olive oil in a large, heavy skillet over high heat. Lightly
brown the rabbit pieces on both sides. Transfer the rabbit pieces to
a plate and set aside. In the same skillet saut the onion and garlic
until lightly browned, about 3 minutes. Return the rabbit to the
skillet and add the wine, salt, and pepper. Reduce the heat to
moderate and cook uncovered for 10 minutes, until the liquid is
reduced by about half. Add the thyme, bay leaves, and chicken
stock. Simmer partially covered over low heat for 45 minutes, or
until the meat separates easily from the bones. Remove the rabbit
pieces to a serving platter. Add the mustard and optional cognac to
the liquid in the skillet and stir to incorporate. Strain the sauce
through a fine sieve and spoon over the rabbit. Garnish with
chopped chives. Serves 4.
I cant honestly say that this is a traditional German recipe. All I
know is that it was given to my mother by a German war-bride
friend back in the forties. Maybe I should have called it German War
Bride Stewcertainly a more colorful name. It is delicious served
over noodles.
German Caraway Stew
1/2 lb (225 g) cubed lean pork
1/2 lb (225 g) cubed lean beef (stew beef)
1/2 lb (225 g) cubed lean veal
1 cup (250 ml) all-purpose flour
3 cups (750 ml) chicken or beef stock
1 Tbs (15 ml) caraway seeds
1 cup (250 ml) sour cream
Combine the flour, paprika, salt, and pepper. Dredge the cubed
meats in the flour mixture. Heat the butter in a heavy skillet and
saut the chopped onion for 10 minutes, until soft. Add the meats
and brown over high heat. Add the stock and the caraway seeds
and cook covered, over low heat, until the meat is tender and most
of the liquid is gone. Remove from heat and stir in the sour cream.
Serves 4 to 6.
Here is an Asian-style dish that is so quick and easy that youll want
to keep the recipe handy for future reference.
Ginger Shrimp
1-11/2 lbs (450-675 g) raw shrimp, peeled and deveined
1 Tbs (15 ml) grated or finely chopped fresh ginger
1 Tbs (15 ml) sesame oil
1/2 tsp (2 ml) red pepper flakes, or to taste
2 tsp (10 ml) cornstarch (cornflour)
1/2 cup (125 ml) chicken stock
1/4 cup (60 ml) rice vinegar

1 tsp (5 ml) sugar
4-6 scallions (spring onions), chopped
1 cup (250 ml) snow peas (mange-touts)
Cooked white rice
Combine the shrimp, garlic, soy sauce, ginger, sesame oil, and red
pepper flakes in a bowl and toss to coat the shrimp. Let stand at
room temperature for 15 to 30 minutes. In a separate bowl, stir
together the cornstarch, chicken stock, vinegar, and sugar. Heat a
large skillet or wok over high heat and saut the shrimp mixture,
scallions, and snow peas until the shrimp turn pink and are almost
cooked through, about 3 minutes. Stir in the cornstarch mixture and
cook, stirring constantly, until the sauce has thickened, about 1
minute. Serve with rice. Serves 4 to 6.
Consider this recipe more of a suggestion rather than a true recipe
because just about any fish can be substituted for the salmon, and
the butter goes equally well on grilled beef, chicken, and pork.
Grilled Salmon with Mustard Butter
4 oz (125 g) unsalted butter at room temperature
1 tsp (5 ml) dry mustard
2 Tbs (30 ml) chopped chives
2 Tbs (30 ml) chopped parsley
1 Tsp (5 ml) fresh lemon juice
4-6 salmon steaks or fillets, about 6-8 oz (175-225 g) each
Combine the butter, mustards, herbs, lemon juice, salt, and pepper
in a small bowl. Roll the mixture into a log about 4 inches (10 cm)
long and wrap in plastic wrap. Refrigerate until firm. Rub the salmon
steaks with the olive oil and season with salt and pepper. Place on a
grill over moderate heat and cook, turning once, until the flesh is
firm to the touch and opaque throughout. Place a 1/2 inch (1 cm)
thick slice of the butter on each portion. Serves 4 to 6.
This recipe is representative of the many masalas, or spice mixtures
that characterize Indian cooking.
Indian Chicken Curry (Murg Masala)
For the masala:
2 medium onions, finely chopped
1-inch (2.5 cm) piece of ginger, finely chopped

2 Tbs (30 ml) water
2 tsp (10 ml) ground coriander seed
2 tsp (10 ml) salt
1 tsp (5 ml) cayenne pepper, or to taste
1/2 tsp (2 ml) ground turmeric
For the chicken:
4 Tbs (60 ml) vegetable or peanut oil
2-inch (5 cm) piece of cinnamon stick
2-3 lbs (900-1350 g) skinless, boneless chicken breasts, trimmed of
fat and quartered
Juice of 1 lemon
1 cup (250 ml) chicken broth or water
Fresh cilantro (coriander leaves) for garnish
Combine all the ingredients for the masala in an electric blender and
process until a moist paste is formed. Heat the oil in a large skillet
over moderate heat and add the masala and cinnamon stick. Cook,
stirring frequently, for 6 to 8 minutes. Add the chicken pieces and
stir until they are coated. Add the lemon juice, chicken broth, and
peppercorns and bring to a boil. Reduce the heat and simmer
covered for 15 minutes. Remove the lid and let the sauce reduce for
about 5 minutes. Remove and discard the cinnamon stick before
serving. Serve with rice, garnished with chopped cilantro. Serves 4
to 6.
This fiery Jamaican sauce can be used on fish, chicken, and beef as
well. Traditionally very spicy, you may want to tone it down if your
tastes dont run in that direction.
Jamaican Jerk Pork Ribs
Caution: When handling a Scotch bonnet or habanero chili, or the
sauce containing either, it is advisable to were rubber gloves and to
avoid contact with the eyes.
1 Tbs (15 ml) each ground allspice, freshly ground black pepper,
salt, and brown sugar
1 tsp (5 ml) each ground cinnamon and dried thyme
1/4 tsp (1 ml) cayenne pepper (optional)
1/2 cup (125 ml) each orange juice and rice wine vinegar
1/4 cup (60 ml) each red wine vinegar, soy sauce, and olive oil
2 large shallots, finely chopped
3 large cloves garlic, finely chopped

1/2 Scotch bonnet or habanero chili pepper, seeds and ribs
removed, finely chopped, or to taste
2-3 lbs (1-1.5 Kg) pork ribs, cut into 2- to 3-rib portions
Combine the allspice, black pepper, salt, brown sugar, cinnamon,
thyme, nutmeg, and optional cayenne pepper in a mixing bowl.
Whisk in the orange juice, both vinegars, and soy sauce. Add the
olive oil slowly as you whisk constantly. Add the scallions, shallots,
garlic, ginger, and chili pepper, mixing to combine well. Allow to sit
at room temperature at least 1 hour before marinating meat. Coat
the ribs with the jerk sauce and rub in well. Cover and refrigerate
overnight. Place in a shallow baking pan and roast in a preheated
350 F (180 C) oven for 45 minutes, basting occasionally. Grill the
ribs over hot coals until browned and cooked through, 25 to 30
minutes, turning often and basting with the jerk sauce. Serves 4 to
6.
The turkey was the only animal domesticated by the natives of
Central America, with cows, sheep, goats, chickens, and pigs all
being introduced by the Spanish. The original inhabitants did,
however, hunt a type of wild boar, and pork remains the favorite
meat of modern Mexicans. This dish originated in the city of Puebla
in central Mexico, not far from Mexico City.
Mexican Puebla-Style Pork Loin (Lomo de Puerco Poblano)
3 dried ancho chiles*
3 dried mulato chiles*
1 cup (250 ml) hot water
2 cups (500 ml) dry red wine or beef stock
4-6 mint leaves
4-6 cloves garlic, coarsely chopped
1 bay (laurel) leaf, crushed
1/2 tsp (2 ml) dried oregano
1/4 tsp (1 ml) cinnamon
2-3 lbs (900-1300 g) boneless pork loin, cut into 2-inch (5 cm)
cubes
* Available in finer supermarkets and Hispanic specialty shops.
Remove and discard the seeds and stems of the dried chiles. Tear
the chiles into pieces and soak in the hot water for 1 hour. Combine
the chiles, along with the liquid they were soaking in, and the
remaining ingredients except the pork in an electric blender or food
processor. Process until smooth. Combine the marinade and the

pork in a covered container and refrigerate 24 hours, stirring
occasionally. Place the pork and marinade in a heavy casserole and
simmer tightly covered over low heat for 2 hours, until the pork is
tender. Serves 4 to 6.
The spicy rub used in this recipe can also be applied to pork, lamb,
and seafood.
Moroccan Roast Chicken
2 shallots, chopped
2 sprigs parsley
2 sprigs cilantro (coriander)
3-4 lbs (1.5-2 Kg) whole chicken or chicken parts
2 lemons, quartered
Combine the shallots, garlic, parsley, cilantro, paprika, cumin, salt,
pepper, and optional cayenne in an electric blender or food
processor and process until a smooth paste is formed. Rub the
paste on the chicken and refrigerate for 1 to 2 hours. Place the
chicken in a roasting pan and place the lemon wedges among the
pieces (or in the cavity if using a whole chicken), squeezing a little
lemon juice over the chicken. Bake in a preheated 400 F (200 C)
oven (or grill over hot coals) until the juices run clear when the
thickest part of the thigh is pierced, about 1 hour (2 hours if using a
whole chicken). Remove from the oven and let stand for 10 minutes
before serving. Serves 4 to 6.
Seafood is always a good thing to cook when youre pressed for
time because it cooks so quickly. You can even pop the salmon
fillets into the oven frozen-just be sure to adjust the cooking time
accordingly.
Mustard-Crusted Salmon
2 Tbs (30 ml) red wine vinegar
2 Tbs (30 ml) sugar
2 tsp (10 ml) dry mustard
4-6 salmon fillets, about 6 ounces (170g) each

1 cup (250 ml) bread crumbs
Combine the vinegar, sugar, mustards, and thyme in an electric
blender. With the motor running, pour the oil in a thin stream to
make a semi-thick sauce. Season the salmon fillets with salt and
pepper and arrange them skin side down in a lightly greased baking
dish. Spread about 1 tablespoon (15 ml) of the sauce over each
fillet to cover completely. Press the bread crumbs onto the fillets
and bake in a preheated 375 F (190 C) oven until the topping is
crisp and golden, 18 to 20 minutes. Serve with the remaining
mustard sauce on the side. Serves 4 to 6.
This light version of the classic hollandaise sauce calls for liquid egg
substitute. If this is unavailable in your area then you will have to
use real eggs, but you can still maintain a low-fat profile by using
just a small dab of the sauce on your chicken.
Poached Chicken with Mustard Hollandaise
2 scallions, finely chopped
1 sprig fresh tarragon, finely chopped, or
1 tsp (5 ml) dried tarragon
Juice of 1 lemon
1 cup (250 ml) water
4 to 6 skinless, boneless chicken breast halves
1 recipe low-fat mustard hollandaise sauce (see below)
Combine the scallions, tarragon, lemon juice, and water in a skillet
large enough to hold the chicken breasts in a single layer. Season
the chicken with salt and pepper. Bring the water to a boil and add
the chicken breasts. Add enough water to barely cover the chicken
and return to the boil. Immediately reduce the heat to a simmer
and cook covered for 15 to 20 minutes, until the chicken is firm to
the touch. Remove the chicken breasts with a slotted spoon and
spoon the hollandaise over each portion. Reserve the poaching
liquid to make the hollandaise. Serve the remaining hollandaise on
the side for diners to help themselves. Serves 4 to 6.
Low-Fat Mustard Hollandaise Sauce
3/4 cup (180 ml) reserved poaching liquid (see above) or chicken
broth
1/3 cup (80 ml) egg substitute, shaken vigorously (or two whole
eggs)
2 Tbs (30 ml) butter, melted
1 Tbs (15 ml) Dijon style mustard

Salt and cayenne pepper to taste
Combine the lemon juice and the reserved poaching liquid in a small
saucepan and boil until it is reduced to about 1/2 cup (125 ml).
Meanwhile, beat the egg substitute in a heavy-bottomed saucepan
over low heat. Slowly add the hot broth mixture, beating constantly,
until the egg substitute thickens, about 3 minutes. Be careful not to
overheat and curdle the egg mixture. When the sauce is the
consistency of melted ice cream, whisk in the butter, mustard, and
salt and pepper. This produces a thin hollandaise which will thicken
slightly as it cools. Makes about 1 cup (250 ml).
This recipe features a basic fish cooking technique that works with
many other combinations of bottom-layer vegetables and
seasonings. You can serve the steaming rack vegetables, or use
tough outer leaves or stalks and discard them.
Poached Fish with Ginger
3 or 4 stalks of celery, cut into 3-inch (8 cm) sticks
1-inch (3 cm) piece of fresh ginger, finely chopped
1 lemon, sliced
1 lb (450 g) flounder or other lean white fish fillets
Flat leaf parsley, chopped
Arrange the celery sticks in a layer in the bottom of a covered
saucepan. This is your steaming rack. Add the next 5 ingredients.
Bring to a boil and simmer 5 minutes. Lay the fish on the celery and
cover the pan. Steam about 5 minutes, or until the fish is firm and
flakes with a fork. Sprinkle with chopped parsley. Serves 4.
Cod is one of the many fishes the Scottish people harvest from the
cold waters surrounding their country. Any firm, white fish may be
substituted. Scottish honey mustard is difficult to find in other parts
of the world, but you can make a reasonable facsimile by adding
honey to whole-grain mustard, as in this recipe.
Scottish Cod with Honey Mustard
4-6 thick cod fillets, about 6 oz (150 g) each
Salt and freshly ground pepper
4 Tbs (60 ml) whole-grain mustard
3 Tbs (45 ml) butter at room temperature
1 Tbs (15 ml) honey

Grated zest of 1 orange
Season the cod fillets with salt and pepper and place them in a
buttered baking dish. Mix together the mustard, butter, honey, and
orange zest, reserving a little orange zest for garnish. Spread the
mustard mixture over the cod fillets and bake in a preheated 350 F
(180 C) oven until the fish is cooked and firm to the touch, about
30 minutes. Garnish with the reserved orange zest and serve
This recipe calls for baking the chicken, but you might try this recipe
for your next backyard cookout.
Sesame Lime Chicken
4-6 chicken legs, skinned
4-6 chicken thighs, skinned
1/4 cup (60 ml) dry sherry
2 Tbs (30 ml) grated fresh ginger
1 Tbs (15 ml) honey or sugar
1 Tbs (15 ml) hot chili oil (optional)
3 Tbs (45 ml) sesame seeds, toasted
Combine all the ingredients except the sesame seeds in a large bowl
and toss to coat the chicken thoroughly. Refrigerate covered for at
least 4 hours or overnight. Place the chicken and marinade in a
baking dish and bake in a preheated 400 F (200 C) oven for 35 to
45 minutes, until done. Sprinkle with sesame seeds immediately
before serving. Serves 4 to 6.
This recipe is about as simple as they come, and your minimal effort
will be rewarded with a memorable dish youll want to repeat in the
future.
Sesame-Crusted Salmon
4-6 salmon fillets, about 6 oz (170 g) each, skinned
1 Tbs (15 ml) sesame or vegetable oil
About 1/4 cup (60 ml) sesame seeds
Season the salmon with salt and pepper. Rub both sides with a little
sesame oil and coat the fillets with sesame seeds. Heat the
remaining oil in a large skillet, preferably non-stick, over moderate
heat until the oil shimmers. Place the salmon fillets in the skillet and
cook without moving them until the bottoms are browned and the
bottom half of the fillets are opaque, about 5 minutes. Turn the
fillets and cook, without moving them, until the flesh is opaque and
firm to the touch, 3 to 5 minutes. Serve immediately. Serves 4 to 6.
This recipe hails from Trinidad where the influence of East Indian
cooking is evident in this dish. You can use a commercial curry
powder if you prefer, but the curry mixture in this recipe is easy,
authentic, and wonderful. In fact, you might want to make a double
batch of this curry powder and keep it on hand for a quick and easy
dinner in the future. Make it as spicy as you like by varying the
amount of red pepper flakes.
Shrimp Curry
2 lbs (900 g) large raw shrimp, peeled and deveined
2 tsp (10 ml) turmeric
2 tsp (10 ml) whole black peppercorns
1/2 tsp (2 ml) crushed hot red pepper (or to taste)
1 cup finely chopped onions
1 Tbs (15 ml) finely chopped fresh ginger root
2 cups (500 ml) finely chopped peeled, seeded fresh tomatoes, or
canned tomatoes, drained
1 cup water
Salt to taste
Combine the cumin, coriander, mustard, peppercorns, turmeric, and
red pepper in the jar of an electric blender and blend at high speed
until the spices are completely pulverized. (You may also crush
them using a mortar and pestle, or as I do, in a coffee grinder I use
exclusively for grinding spices) Heat the oil in a heavy skillet over
moderate heat and add the onions, garlic, and ginger. Cook for
about 5 minutes, stirring frequently, until the onions are soft and
transparent but not brown. Add the pulverized spices and continue
cooking and stirring for 2 to 3 minutes, then add the tomatoes,
water, and salt and bring to a boil over high heat. Cook briskly for 2
to 3 minutes, stirring constantly, until most of the liquid has
evaporated. Add the shrimp and stir to combine them with the
vegetable and spice mixture. Reduce the heat to the lowest setting
and cover the pan, simmering for about 5 minutes until the shrimp
are firm and pink. Do not over cook. Remove the pan from the heat
and add the lime juice. This dish is traditionally served with mango
chutney and boiled rice. Serves 4 to 6.
Lamb shanks are one of my favorite cuts of meat, and they are
becoming easier to find than that have been in the past. If your
supermarket doesnt carry them, ask the butcher to order them for
you.
Spiced Lamb Shanks
4-6 lamb shanks, about 1 lb (450 g) each
1 medium onion, thinly sliced
1 cup (250 ml) beef stock or water
1 cup (250 ml) dry red wine
2 Tbs (30 ml) honey
6-8 cloves garlic, lightly crushed
2 cinnamon sticks
4-6 fresh sage leaves
1 cup (250 ml) seeded and coarsely chopped fresh or canned
tomatoes
11/2 cups (375 ml) pitted prunes
1/4 cup (60 ml) chopped fresh mint leaves
Season the lamb shanks with salt and pepper. Heat the oil in a large
heavy pot over moderate heat and brown the shanks, 2 to 3 at a
time, on all sides. Set the shanks aside and add the onion to the
pot, cooking until tender but not brown, about 10 minutes. Return
the shanks to the pot and add the beef stock, red wine, honey,
garlic, cinnamon sticks, and sage. Cover tightly and bake in a
preheated 325 F (165 C) for 2 to 3 hours, until the meat is tender.
Stir in the chopped tomatoes and prunes and cook uncovered 45
minutes longer. Stir in the mint immediately before serving. Serves
4 to 6.
The seasonings in this dish can also be used to flavor chicken, pork
chops, or beef steaks.
Spiced Pork Roast
1 tsp (5 ml) dried sage

1 boneless loin of pork, about 5 lbs (2 kg)
3 medium carrots, cut into 1/2-inch (1 cm) pieces
2 medium onions, coarsely chopped
1 cup (250 ml) red wine and 1 cup (250 ml) water or 2 cups (500
ml) water
Mix the ginger, garlic, sage, cayenne pepper, salt, and pepper
together in a small bowl. Rub this mixture over the pork roast. Place
in a shallow roasting pan and roast in a preheated 375 F (190 C)
oven for 90 minutes. Add the carrots, onions, and half the liquid to
the pan and roast about 1 hour longer, until the meat reaches an
internal temperature of 170 F (75 C). Remove the roast and allow
to rest for 10 to 15 minutes before slicing. Meanwhile, skim the fat
from the pan drippings. Place the cooked vegetables and pan
drippings, along with the remaining cup of wine or water, in a food
processor or electric blender and puree until smooth. Reheat the
gravy and serve with the pork roast. Serves 6 to 8.
This recipe is a wonderful way to use up leftover chicken. You may
also add whatever odds and ends of vegetables you have in the
refrigerator, so please feel free to experiment with this one.
Spicy Chicken Hash
For the sauce:
3 Tbs (45 ml) flour
1 cup (250 ml) milk
1 cup (250 ml) chicken broth
For the hash:
1 red or yellow bell pepper, seeded and finely chopped
8 oz (225 g) mushrooms, thinly sliced
2 cups (500 ml) diced potatoes, boiled until tender and drained
2 cups (500 ml) diced cooked chicken
Chopped chives for garnish
For the sauce, melt the butter in a saucepan over moderate heat.
Stir in the flour and cook 3 minutes, stirring frequently. Add the
milk, chicken broth, cayenne, salt, and pepper and bring to a

simmer. Cook for 5 minutes, stirring frequently.
For the hash, melt the butter in a large skillet over moderate heat.
Saut the onion and bell pepper until tender, about 5 minutes. Add
the mushrooms, parsley, salt, and pepper and cook an additional 10
minutes. Add the potatoes, chicken, and sauce, and transfer to a
buttered shallow baking dish. Bake in a preheated 400 F (200 C)
oven for 30 to 40 minutes, until it is bubbling and the top is golden
brown. Garnish with chopped chives. Serves 4 to 6.
This dish offers up a double dose for pepper lovers, with the sweet
bell peppers adding a soft note to the more assertive peppers in the
hot sauce. Its also great made with shrimp or cubes of firm white
fish instead of or in addition to the scallops.
Spicy Scallops and Peppers
1-2 red bell peppers (capsicums), cored, seeded, and cut into thin
strips
1-2 green bell peppers (capsicums), cored, seeded, and cut into
thin strips
1 medium onion, halved and cut into thin slices
1 lb (450 g) bay or sea scallops
2 Tbs (30 ml) capers
Cooked white rice (optional)
Heat the oil in a skillet over high heat and saut the garlic for about
30 seconds. Add the peppers, onion, hot sauce, salt, and pepper
and saut over very high heat until the vegetables are crisp-tender,
3 to 5 minutes. Add the scallops and capers and cook just until the
scallops are opaque and firm to the touch, 2 to 3 minutes-do not
over cook. Serve over cooked white rice if desired. Serves 4 to 6.
Hot chili peppers can increase your heart rate, bring beads of
perspiration to your brow, and cause the release of endorphins.
Sound familiar? No wonder they are considered an aphrodisiac.
Spicy Thai Chicken
1
1
1
2
Tbs (15 ml) soy sauce

Tbs (15 ml) peanut oil
Tbs (15 ml) lime juice
tsp (10 ml) sugar
1 tsp (5 ml) hot red pepper flakes, or to taste

Grated zest of 1/2 lime
2 boneless, skinless chicken breast halves
Chopped fresh mint for garnish
Chopped fresh cilantro (coriander leaves) for garnish
Whisk together the soy sauce, oil, lime juice, sugar, red pepper
flakes, garlic, lime zest, salt, and pepper. Add the chicken and
marinate in the refrigerator for 1 to 2 hours. Grill, broil, or saut the
chicken breasts until done, about 5 minutes per side. Serve
garnished with mint and cilantro. Serves 2.
As with many Thai dishes, this one combines strong, distinctive
flavors in a symphony of contrasts.
Thai Shrimp Curry
2 cans (14 oz, 392 g each) coconut milk
2-3 Tbs (30-45 ml) red curry paste*
2 Tbs (30 ml) fish sauce*
2 Tbs (30 ml) brown sugar
1-2 lbs (450-900 g) medium shrimp, peeled
2-3 cups (500-750 ml) pineapple chunks
4 oz (125 g) snow peas (mangetouts), trimmed
1 red bell pepper (capsicum), cored, seeded, and cut into thin strips
1 hot red or green chile pepper, seeded and chopped (optional)
1 Tbs (30 ml) lime juice
Salt to taste
Whole fresh basil leaves, whole fresh mint leaves, and chopped dryroasted peanuts for garnish
Cooked white rice
Carefully remove the lids from the cans of coconut milk without
shaking them. Spoon about 1 cup of the thick (or even solid)
cream from the tops of the cans and place in a large, heavy pot
with the red curry paste. Bring to a boil over high heat and cook,
stirring frequently, until the cream separates into colored oil and
coconut solids, about 8 to 10 minutes. Stir in the remaining coconut
milk, fish sauce, and brown sugar and simmer for 5 minutes. Add
the shrimp and pineapple and bring back to a simmer over
moderate heat. Cook until the shrimp is almost done, 3 to 4
minutes, and add the snow peas, bell pepper, and optional hot
pepper. Cook until the vegetables are crisp-tender, about 2 minutes.
Remove from the heat and stir in the lime juice and adjust the
seasoning with salt if necessary. Garnish with whole basil leaves,

mint leaves, and chopped peanuts and serve with white rice. Serves
4 to 6.
Nobody loves a good hamburger more than I do, but they can get a
bit boring after a while. Here is a version that will wake up the taste
buds and remind you that there can be more to burgers than plain
ground beef.
Thai-Style Burgers with Gingered Mushrooms
For the burgers:
11/2-2 lbs (675-900 g) lean ground chuck or sirloin
1/4 cup (60 ml) finely chopped fresh cilantro (coriander leaves)
2 Tbs (30 ml) finely chopped fresh mint
1 Tbs (15 ml) lime juice
1 Tbs (15 ml) finely chopped jalapeo pepper, or to taste
1 tsp (5 ml) grated lime zest
1 tsp (5 ml) grated ginger
For the mushrooms:
2 Tbs (30 ml) peanut oil
2 tsp (10 ml) grated fresh ginger
8 oz (225 g) fresh shiitake mushrooms, stems removed, sliced
Combine all the burger ingredients in a large bowl and mix gently
but thoroughly. Form into 4 to 6 patties and grill directly over hot
coals to an internal temperature of 160 F (70 C). Heat the butter
and peanut oil in a skillet over moderate heat and saut the ginger
for about 30 seconds. Add the mushrooms and saut until tender,
about 5 to 6 minutes. Season with salt and pepper. Serve the
burgers on toasted buns, topped with the mushrooms. Serves 4 to
6.
For years this was my mothers favorite dish for serving to
company. Depending on the number of people she was entertaining,
she would either serve it in the kitchen or have guests serve
themselves buffet-style from a chafing dish. The veal puts it a little
on the pricey side, but pork can easily be substituted.
Veal Paprika
1/4 cup (60 ml) very thinly sliced onion
1 lb (500 g) veal cutlets, sliced 1/4 inch (5 mm) thick and cut into
1/4-lb (125 g) portions
1/4 cup (60 ml) flour, seasoned with salt and freshly ground pepper
to taste
11/2 cups (375 ml) fresh or canned chicken stock
Saut the onions in the butter over moderate heat until they are
transparent, and remove them to a dish. In the same saut pan
brown the cutlets that have been dusted in the seasoned flour. Add
the onions and chicken stock and reduce the heat. Simmer covered
over low heat for 20 to 30 minutes. Add the sour cream and paprika
and simmer an additional 5 minutes, stirring occasionally to
thoroughly blend the ingredients. Serve over buttered noodles.
Serves 4.
This is one of the many green chilies to come out of the American
Southwest, and green chili recipes are among the most requested
by my readers. The people of the Zuni pueblo of northern New
Mexico have historically been shepherds, hence the use of lamb in
this recipe.
Zuni Green Chili
3 lbs (1.5 Kg) boned lamb cut into 1 inch (3 cm) cubes
Flour for dusting
6 dried juniper berries, crushed
2 yellow onions, peeled and chopped
6 cups canned hominy (including liquid)
1 dried hot chili pepper, or to taste
2 cloves garlic, peeled and finely chopped
2 tsp (10 ml) dried oregano
6 green bell peppers, cored and quartered (include some seeds)
4 cups (1 L) water
Dust the lamb cubes lightly with flour. Heat the oil in a heavy kettle
and brown the lamb on all sides. As the meat browns add the
juniper berries, salt, and pepper. Transfer the meat to a plate and
saut the onions in the same pot until golden brown. Return the
meat to the kettle and add the remaining ingredients. Bring to a
boil, reduce the heat to a simmer, and cook covered for 11/2 to 2
hours, stirring occasionally, until the meat is tender. Serves 8 to 12.
Desserts
This is not one of those dreaded holiday fruit cakes, although the
citron does give it that festive holiday feel.
Chocolate Spice Cake
2 cups (500 ml) all-purpose flour, sifted
11/2 tsp (7 ml) double-acting baking powder
1 tsp (5 ml) ground cinnamon
1/2 cup (125 ml) butter
11/2 cups (375 ml) sugar
4 eggs
4 oz (100 g) grated sweet chocolate
1/2 cup (125 ml) finely chopped citron, or candied orange or lemon
peel
1 cup (2540 ml) milk
Powdered (confectioners) sugar, optional
Resift the flour along with the baking powder and ground spices.
Cream the butter and sugar until light and fluffy. Beat in the eggs
one at a time. Stir in the chocolate and citron. Stir in the flour
mixture, one third at a time, alternating with the milk. Stir until
completely smooth. Pour the batter into a greased 9-inch (23 cm)
tube pan or loaf pan and bake in a preheated 350 F (180 C) oven
for about 1 hour, until a toothpick inserted in the center comes out
clean. When cool, dust with powdered sugar if desired. Makes one
9-inch cake, to serve 6 to 8.
Here is a perfect example of what happens when home-style
cooking meets haute cuisine.
Cinnamon Toast Flan
For the cinnamon toast:
6-8 slices white bread with the crusts on
1/4 cup (60 ml) sugar
For the flan:
5 eggs
5 egg yolks
31/2 cups (875 ml) hot milk
1 Tbs (15 ml) vanilla extract
Spread half the butter on the bread. Combine the sugar and
cinnamon and sprinkle over the bread. Toast under a preheated
broiler until the sugar bubbles-be careful not to burn the bread. Cut
each slice into 4 triangles. Grease a baking dish with the remaining
butter and arrange the cinnamon toast, sugar side up, in the dish,
overlapping them as needed. Meanwhile, whisk together the eggs,
egg yolk, and sugar in a saucepan. Whisk in the hot milk a little at a
time and cook over low heat, stirring constantly, until thickened-do
not boil. Whisk in the vanilla and pour half the egg mixture through
a fine sieve over the cinnamon toast. Let stand for 5 minutes, then
strain the remaining egg mixture into the baking dish. Place the
baking dish in a larger pan and add enough hot water to come
halfway up the side of the baking dish. Bake in a preheated 350 F
(180 C) oven for 25 to 30 minutes, until a toothpick inserted about
1 inch (3 cm) from the edge comes out clean. The custard should
still be slightly liquid in the center, but it should set as it cools.
Serve warm, chilled, or at room temperature. Serves 6 to 8.
Heres an old-fashioned recipe that doubles as a tasty way to feed
your family some carrots.
Classic Carrot Cake
3 cups (750 ml) grated carrots
1/2 cup (125 ml) raisins
1 cup (250 ml) packed light brown sugar
3 eggs
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1/4 tsp (1 ml) ground allspice
1/4 tsp (1 ml) salt
Cream cheese frosting (recipe below)
Mix together the carrots, raisins, brown sugar, oil, and eggs in a
large bowl. Add the remaining ingredients except for the cream
cheese frosting and mix well. Pour the batter into 2 greased and
floured 8-inch (20 cm) round cake pans. Bake in a preheated 350 F
(180 C) oven for 25 to 30 minutes, until a toothpick inserted in the
center comes out clean. Cool on a wire rack for 10 minutes. Remove
from pans and frost the top of one layer with the frosting. Place the
second layer on top and frost the top and sides of the cake. Makes
one 8-inch cake to serve 8 to 12.
Cream Cheese Frosting

8
2
4
2
oz (225 g) cream cheese, at room temperature

Tbs (30 ml) butter at room temperature
cups (1 L) powdered (confectioners) sugar
tsp (10 ml) vanilla extract
Beat the cream cheese and butter in a bowl until smooth. Add the
sugar and vanilla and mix until smooth and thoroughly combined.
Makes about 3 cups.
One doesnt find many recipes for chocolate cakes in traditional
Asian cookbooks, but here is an example of how sweet things can
get when East meets West.
Five-Spice Chocolate Cake
6 oz (170 g) unsweetened chocolate, finely chopped
6 oz (170 g) bittersweet chocolate, finely chopped
4 tsp (20 ml) Chinese five-spice powder
1/2 lb (225 g) butter at room temperature
6 eggs
Honey Ginger Whipped Cream (optional, see below)
Combine the chopped chocolates in a mixing bowl. Combine 1/2 cup
(125 ml) sugar with the water and the five-spice powder in a
saucepan and bring to a boil over moderate heat. Pour the sugar
mixture over the chocolate and stir until smooth. Stir in the butter.
Beat the eggs with the remaining sugar until light and fluffy. Fold
the chocolate mixture into the eggs until thoroughly combined.
Butter the bottom and sides of a 10-inch (25 cm) round cake pan.
Line the bottom of the pan with parchment paper and butter the
paper. Pour the batter into the pan, place in a water bath, and bake
in a preheated 350 F (180 C) for 40 to 45 minutes, until a
toothpick inserted in the center comes out with moist crumbs
attached. Remove from the water bath and cool on a wire rack for 2
hours. To remove the cake from the pan, run a knife around the
edge and warm the bottom slightly over low heat. Invert onto a
serving plate and peel off the parchment. Cut into thin slices and
serve with Honey Ginger Whipped Cream if desired. Serves 12 to
16.
Honey Ginger Whipped Cream
2 cups (500 ml) heavy cream

1/4 cup (60 ml) honey
1/4 cup (60 ml) finely chopped crystallized ginger
Combine the cream and honey in a mixing bowl and whip until soft
peaks are formed. Fold in the crystallized ginger. Makes about 3
cups (750 ml).
Long-time readers know of my fondness of healthy fruit for dessert,
and this dish has the added benefit of being available year-round.
Ginger Pears
4-6 canned pear halves, drained and liquid reserved
1/4 cup (60 ml) packed brown sugar
1/4 cup (60 ml) chopped pecans or walnuts
Chopped crystallized ginger for garnish
Arrange the pear halves in a baking dish, cut side up, and set aside.
Combine the brown sugar, chopped nuts, lemon juice, and
powdered ginger in a small bowl and stir to combine. Sprinkle over
the pear halves. Pour the reserved pear liquid around the pears to
cover the bottom of the dish. Bake in a preheated 350 F (180 C)
oven for 15 minutes. Garnish with crystallized ginger. Serves 4 to 6.
Sweet cake, creamy custard, fluffy whipped cream... this dessert
has it all. Use a store-bought gingerbread cake, use your favorite
recipe, or substitute pound cake or any other firm, sweet cake.
Ginger Trifle
8 portions of gingerbread or other cake, cut into 11/2-inch (3 cm)
cubes
1/4 cup (60 ml) sherry
2 ripe pears, peeled, cored, and diced
2 bananas, thickly sliced
2 oranges, peeled and segmented
2 eggs
1/4 cup (60 ml) confectioners sugar
2 cups (500 ml) milk
1/4 cup (60 ml) finely chopped candied ginger
1/2 tsp (2 ml) vanilla extract
3/4 cup (180 ml) heavy cream, whipped with
2 Tbs (30 ml) confectioners sugar
Finely chopped candied ginger for garnish

Candied cherries, halved, for garnish
Arrange the cake cubes in the bottom of a large glass bowl, sprinkle
with the sherry, and top with the fruit. Whisk together the eggs,
sugar, and cornstarch in a sauce pan. Whisk in the milk and bring to
a simmer over moderate heat, whisking constantly. Stir in the
candied ginger and vanilla and allow to cool to room temperature.
Spoon the custard over the fruit and cake and chill until set, at least
2 hours. Top with whipped cream, sprinkle with additional candied
ginger, and decorate with candied cherry halves. Serves 8.
Aside from dense, rich, melt-in-your-mouth cheesecake, the typical
New York-style deli has little to offer me when it comes to dessert.
However, there is always halvah at the cashiers stand, either
commercially produced products wrapped in shiny metallic foil, or if
youre really lucky, made on the premises and wrapped by hand in
plastic wrap. I usually leave with one or two pieces of halvah in my
pocket for a late-night nosh. Sesame seeds are quite expensive
when purchased in small jars in the spice section of your
supermarket, so I suggest buying them in bulk at a health food
store or Middle Eastern specialty shop.
Halvah
2 cups (500 ml) sesame seeds
1/2 cup (125 ml) honey
1/2 tsp (2 ml) allspice
Toast the sesame seeds in a skillet over moderate heat, stirring
frequently, until aromatic and lightly browned. Process in batches in
a food processor to make a coarse pastesome whole seeds are
acceptable. Add the remaining ingredients and mix well. Pat into a
layer about 1/2 inch (1 cm) thick on a lightly greased baking sheet
and refrigerate until firm. Slice into squares or rectangles and wrap
individually to prevent sticking. Makes 10 to 20 servings, depending
on size.
Indian desserts tend to be much more sensible than the sugar- and
fat-laden ones we tend to serve in the West, as demonstrated by
this classic preparation from northern India.
Indian Carrot Pudding with Cardamom
4 cups (1 L) milk
2 Tbs (30 ml) long-grain rice
1 lb (450 g) carrots, peeled and grated

3 Tbs (45 ml) slivered blanched almonds
1/4 cup (60 ml) heavy cream
3 Tbs (45 ml) chopped pistachios for garnish
Bring the milk to a boil in a large sauce pan over moderate heat.
Add the rice and stir to prevent the rice from sticking to the bottom
of the pot. Reduce the heat and boil the milk gently for 20 minutes,
stirring frequently, until the rice is very tender and the milk has
reduced by about half. Add the carrots and continue cooking for 15
minutes, until the mixture is thick. Add the sugar, almonds, and
cardamom and cook an additional 10 minutes, stirring frequently.
Remove from the heat and allow to cool to room temperature. Stir
in the cream and cover with plastic wrap. Refrigerate until
thoroughly chilled. Serve garnished with chopped pistachios. Serves
6 to 8.
Here is an unusual cake from Indonesia which, unless you have
eaten it before, is probably unlike any other cake you have ever
had. Its a little more work than some cakes, but youll agree that
its worth the trouble.
Indonesian Spiced Layer Cake
8 oz (225 g) butter at room temperature
1 cup (250 ml) packed brown sugar
10 eggs at room temperature, separated
A pinch of salt
1 cup (250 ml) all-purpose flour, sifted
1 Tbs (15 ml) ground cinnamon
1 tsp (5 ml) ground nutmeg
1 tsp (5 ml) ground cardamom
4 oz (110 g) butter, melted
2 Tbs (30 ml) powdered (confectioners) sugar
Cream the butter and brown sugar with an electric mixer. Add the
egg yolks and mix well. In a separate bowl, beat the egg whites and
salt until firm (but not stiff) peaks form. Fold about one-third of the
egg whites into the yolk mixture, followed by the remaining whites.
Fold in the flour. Divide the resulting mixture evenly between two
bowls. Add the spices to one of the bowls and stir well. Butter a 9inch (23 cm) round cake pan and line the bottom with a buttered
round of parchment or waxed paper. Spread 1/2 cup (125 ml) of the
spiced batter in the bottom of the pan, spreading it evenly with a
rubber spatula. Bake in a preheated 300 F (150 C) oven until it is

firm enough to be brushed lightly with a pastry brush, about 10
minutes. Remove from the oven and brush lightly with melted
butter. Spread 1/2 cup (125 ml) of the plain batter over the top of
the previous layer, bake until set (about 10 minutes), and brush
with melted butter. Repeat, alternating the spiced and plain batters,
until all the batter is usedthis should produce about 12 layers.
Cool on a wire rack for about 15 minutes, then invert the cake on
the wire rack to cool completely. Remove the parchment and dust
with powdered sugar. Serve in very thin slices. Serves 12 to 16.
This internationalized version of an Indonesian favorite will wake
up the taste buds of the most experienced food lovers. Feel free to
throw in any other fruits that are fresh and of good quality.
Indonesian Spicy Fruit Salad (Rujak Buah-Buah Pedis)
1 large grapefruit, peeled and cut into sections
1 large navel orange, peeled and cut into sections
2 tart green apples, cored and diced
1 cucumber, peeled and diced
1 small pineapple, peeled, cored, and diced
1/4 tsp (1 ml) cayenne pepper (or to taste)
1 Tbs (15 ml) light brown or white sugar
Be sure to peel the fruits over a large bowl in order to catch as
much juice as possible. Add the cayenne, sugar, soy sauce, and
lemon juice to the collected fruit juices and stir to combine
thoroughly. Add the fruit and toss gently to coat the fruit with the
sauce. Refrigerate for at least two hours before serving. Serves 6 to
8.
I think youll agree that the following recipe is a good example of
how healthy food can also be tasty.
Lemon Poppy Seed Cake
1 Tbs (15 ml) poppy seeds
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) salt
3/4 cup (180 ml) applesauce
2 Tbs (30 ml) corn syrup

1 tsp (5 ml) grated lemon rind
Whites of 4 eggs
Combine the flour, sugar, poppy seeds, baking powder, baking soda,
and salt in a mixing bowl. Combine the applesauce, lemon juice,
vegetable oil, corn syrup, and lemon rind in another bowl. Stir the
liquid ingredients into the dry ingredients just until combined. Beat
the egg whites until they form stiff peaks and fold into the flour
mixture. Pour into a lightly greased 9-inch (23 cm) round cake pan
and bake in a preheated 350 F (180 C) oven for 30 minutes, or
until a toothpick inserted in the center comes out clean. Cool for 10
minutes before removing from pan. Serve warm, chilled, or at room
For some reason, mango recipes always seem to be popular with
my readers. Here is a sweet treatment that I know will please you.
Liberian Stewed Mangos
3-4 large mangos, peeled and cut into large pieces
1 cup (250 ml) sugar
6 whole cloves
Combine all ingredients in a saucepan over low heat and simmer for
15 minutes. Serve chilled. Serves 4 to 6.
Here is a dessert that will please any sweet tooth, but if you have
young mouths to feed you might consider making a double batch
and storing it in the refrigerator.
Middle Eastern Spiced Figs
4 cups (1 L) water
1 tsp (5 ml) powdered ginger
1 lb (500 g) dried figs
Pine nuts (pignoli) for garnish
Combine the water, sugar, and spices in a sauce pan and bring to a
boil over moderate heat. Add the figs and cook for 15 minutes, until
the syrup has thickened. Stir in the fruit juices and remove from the
heat. Chill for at least 2 hours in the refrigerator. To serve, spoon
into dessert dishes or serve over ice cream and sprinkle with pine
nuts. Serves 4 to 6.
This recipe not only makes a wonderful, traditional Polish dessert,
but would also impress your family and friends at the breakfast or
brunch table.
Polish Cinnamon Cake
1 egg
11/2 cups (375 ml) all-purpose flour
11/2 cups (375 ml) whipping cream
1 tsp (5 ml) vanilla extract
Beat the butter until it is soft and fluffy. Add 3/4 cup (180 ml) of the
sugar and the egg and continue beating. Add 2 tsp (10 ml) of the
cinnamon, nutmeg, and flour, and beat until well mixed. Spread
about one-third of the batter on an ungreased baking sheet,
forming a rectangle about 10 by 12 inches (25 x 30 cm) and bake in
a preheated 400 F (200 C) oven for 8 minutes, until lightly
browned. Remove from the oven and allow to cool. Repeat two
more times with the remaining batter.
Whip the cream until stiff, and fold in the remaining 1/4 cup (60 ml)
sugar, the remaining 1 teaspoon (5 ml) cinnamon, and the vanilla.
Spread a thin layer of whipped cream on one of the cakes, top with
another cake, and repeat. Spread remaining whipped cream on the
top and serve immediately. Serves 8 to 12.
Here is a quick and easy coffee cake that will satisfy a hungry crowd
without taking a lot of time from the busy cooks day.
Spiced Coffee Cake
For the batter:
1/2 cup (125 ml) butter at room temperature
2 eggs
1 tsp (5 ml) baking soda
1 cup (250 ml) sour cream
2/3 cups (160 ml) cups coarsely chopped walnuts or pecans

2/3 cups (160 ml) raisins
For the topping:
1/2 cup (125 ml) coarsely chopped walnuts or pecans
To make the batter, cream together the butter and sugar. Beat in
the eggs one at a time. Sift together the flour, baking powder,
baking soda, and ginger. Stir the flour mixture into the egg mixture,
alternating with the sour cream. Stir in the nuts and raisins. Pour
into a buttered 9-inch (23 cm) square cake pan. Combine the
topping ingredients in a mixing bowl and rub with your fingers until
it resembles coarse crumbs. Sprinkle over the batter and bake in a
preheated 350 F (180 C) oven for about 45 minutes, until a
toothpick inserted in the center comes out clean. Serve warm or at
room temperature. Serves 6 to 8.
This compote is good all by itself, but you might also consider
spooning some over yogurt, waffles, or hot cereal.
Spiced Fruit Compote
Spices:
12 allspice berries
12 whole cloves
4 cinnamon sicks, broken into small pieces
3-inch (8 cm) strip of orange peel
3-inch (8 cm) strip of lemon peel
1-inch (3 cm) piece of fresh ginger, chopped
4 cups (1 L) water
11/2 cups (375 ml) Port or Madeira wine
5 cups (1.25 L) dried fruits such as apricots, apples, pineapple,
peaches, or prunes
1 tsp (5 ml) vanilla extract
Place all the spices in the center of a square of cheesecloth (muslin)
and tie the corners together to form a small bag. Combine the spice
bag with the remaining ingredients in a heavy saucepan and bring
to a simmer over moderate heat. Reduce the heat and simmer
covered for 30 minutes. Discard the spice bag before serving. Serve
warm or chilled. May be stored tightly covered in the refrigerator for
up to a week. Makes about 11/2 quarts (1.5 L).
Coriander and nutmeg give this dessert an exotic flair. Be sure to

choose melons that smell sweet and melony.
Spiced Melon
6 cups (1.5 L) melon balls* (your choice of varieties)
1/2 cup (125 ml) fresh mint leaves, coarsely chopped
2 Tbs (30 ml) fresh lime juice
2 Tbs (2 Tbs) honey
2 Tbs (30 ml) rum, peppermint schnapps, or melon liqueur
(optional)
1/4 tsp (1 ml) ground coriander
*If you dont have a melon baller then just cut the peeled melon
into bite-size pieces.
Combine all the ingredients and chill at least 30 minutes. Serves 4
to 6.
You will be surprised what a little bit of cayenne pepper does to
these stewed peaches. You might try spicing up some of your
favorite jam and jelly recipes, too.
Spiced Stewed Peaches
2 cups (500 ml) sugar
1/2 cup (125 ml) white vinegar
1/2 tsp cayenne pepper
1 cinnamon stick
6 whole cloves
2 whole star anise* (optional)
6 to 8 firm, ripe peaches, peeled and cut in half, stones removed
* Available in the spice section of finer supermarkets and in Asian
specialty shops.
Combine all ingredients in a large saucepan over moderate heat and
boil for 2 minutes. Add the peach halves and boil uncovered for 10
minutes. Remove from heat and allow to cool for at least 30
minutes. Place the peaches in clean jars and bring the remaining
syrup to a boil. Pour over the peaches and seal the jars. Will keep
refrigerated for up to 3 weeks. Makes about 6 cups (1.5 L).

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Spice Mixtures

Bengali Panch Phoron

Greek Garlic Dip

* Available in Indian specialty shops.

refrigerated in an airtight container for up to 1 month. Makes about

1 tsp (5 ml) dried oregano

whole star anise*

* Available in finer supermarkets and Asian specialty shops.

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This mixture (French for four spices) is used primarily in

Tbs (30 ml) white peppercorns

Combine all the ingredients and grind to a fine powder. Store

Tbs (30 ml) black cardamom pods

Tbs (15 ml) green cardamom pods

* Available in Indian and Middle Eastern specialty shops.

* Available in Indian and Middle Eastern specialty shops.

cinnamon sticks, broken into small pieces

* Available in Middle Eastern specialty shops.

Japanese Goma Shio

Tbs (15 ml) sansho*

* Available in finer supermarkets and Asian specialty shops.

2 Tbs (30 ml) coriander seeds

dried hot chili peppers

cloves garlic, chopped

Puree all ingredients in a food processor, adding more oil or water if

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powdered dried lime*

* Available in Middle Eastern specialty shops.

Baharat simply means spice in Arabic, and here is a blend popular in

10 sprigs curry leaves*

processor and process to a smooth paste. Store refrigerated in an

12 oz (340 g) cheddar cheese, shredded

I used to have to buy my Chinese five-spice powder in Asian

James Beard says in introducing this recipe, Originally a California

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1 Tbs (15 ml) chopped capers

Spiced Mixed Nuts

8 oz (250 g) whole fresh mushrooms, cut into quarters

I cant call this a vegetarian dish because of the gelatin it contains,

1 lb (450 g) large shrimp in their shells

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Tbs olive oil

1 cup diced, peeled potato

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This is my version of a Hungarian soup usually made without meat.

1 tsp (5 ml) black mustard seeds*

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1 lb (450 g) carrots, shredded

4 Tbs (60 ml) extra-virgin olive oil

predates by several hundred years the tomato based gazpacho that

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Middle Eastern Spiced Figs

3 Tbs (45 ml) olive oil

2 heads (about 30 cloves) garlic, peeled

Carrots are nutritious and available year-round just about

Many varieties of squash were cultivated by American Indians when

Sugar-Glazed Shallots and Garlic

Salt and freshly ground pepper to taste

Prudhommes technique has since been adapted to everything from

2 Tbs (30 ml) lemon juice

For the sauce:

1 Tbs (15 ml) vegetable oil

1/4 tsp (1 ml) ground nutmeg