Ruth's RECIPES
from Around the World

H -M
(Hawaii - Morocco)

Including...
Carmen's Baked Lasagna, Rhoda's Tiramisu & Dora's Kosher Cooking.

Italian Recipe

Ask our Culinary Specialists to arrange your travel to these tasty destinations!

    Ruth's Recipes H - M
Hawaii    Holland    Holland America Line    Hungary    India
Indonesia     Iran     Ireland    Istanbul    Italy     Ixtapa    Jamaica
Japan     Jost Van Dyke   Kauai   Kemptville     Kentucky    Korea
Kosher Cooking    Latin America    Lebanon    Macedonia     Madras
Maryland    Maui    The Mediterranean    Mexico    The Moorings    Morocco

Chinese Recipe  A - G     New Orleans Restaurant  N - R    Spanish Recipe  S - Z

Hawaii

Haupia Cake is what I wanted to bring home to my family from Hawaii at Christmastime during the year I spent in Honolulu while obtaining my MLS degree at the University of Hawaii at Manoa. I had actually purchased a cake at Leonard's Bakery, put it in my refrigerator in my apartment - but forgot to take it home with me for the holidays! However, now I've found a recipe for making it, which you and I can do at home.

2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 t. baking powder
1 t. salt
6 beaten egg yolks
1/2 c. cooking oil
3/4 c. water
2 t. vanilla
6 to 8 egg whites
1/2 t. cream of tartar

1 1/2 c. frozen coconut milk, thawed
1 1/2 c. water
6 T cornstarch
6 T sugar
1/2 c. flaked coconut

Mix egg yolks, oil, water and vanilla in a separate bowl, then stir into dry ingredients.

Beat the egg whites with cream of tartar until stiff and gently fold into the mixture.

Line two, round 9-inch cake pans with paper, but do not grease them.

Evenly divide cake batter into the pans and bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Makes two 9-inch vanilla-chiffon cake layer and serves 8.

Stir all ingredients except coconut flakes together in a sauce pan and cook over medium heat until the mixture thickens.

While still hot, spread a thick layer of the haupia on the two cake layers, placing one layer on top of the other with haupia facing up.

Refrigerate until cool.

Before serving, frost the side of the cake with whipped cream, sprinkle with coconut flakes, cut and serve.

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4 Large eggs, lightly beaten
1/2 c. sugar
1/2 t. nutmeg
2/3 c. orange juice
1/3 c. milk
1/2 t. vanilla extract
1 (16 oz.) Italian bread - 1" slices
2/3 c. melted marjorin
1/2 c. macadamia nuts, chopped & toasted

Layer bread into 13" x 9" x 2" lightly   greased pan.
Pour over egg mixture & chill 8 hrs.
Pour margarine in 15" x 9" x 1" cookie sheet.
Bake at 400 degrees 10 min. Sprinkle with nuts.
Bake another 10 min.

Makes 6 servings.

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Hawaii Seminar
Punch

This is the punch we served at our last Hawaii Seminar and we hope to serve at our next one. Watch our Seminar Schedule for the date in 2006 and plan to join us.

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Holland

A "melt-in-your-mouth" rich, but light, chocolate topping for  angle food cake,  Be sure to purchase Droste's cocoa - either in Holland or at your supermarket, no substitutes!

1 pt. whipping cream
4 T. Droste cocoa
1/2 c. sugar

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Holland America
Line

This recipe is from a handout received while on board the Holland America Ryndam. It is terrific !Make either this recipe, or the 'lightened' version. (See below.)

Holland America Line Bread Pudding (Light)

This is the Holland American Bread Pudding which is incredible, but it has been 'lightened' by Elaine Magee, Knight Ridder Newspaper, published in the "Richmond Times-Dispatch".

Meanwhile, beat egg, egg substitute, sugar and maple syrup together in mixing bowl. Remove the vanilla bean with a fork and add with vanilla extract to egg mixture. Then slowly add simmering milk mixture.

Start to arrange the bread layers in a loaf pan that has been coated with canola cooking spray. Between each layer sprinkle some of the raisins (drained). Pour the milk mixture over the top.

Place the loaf pan in a 9-by-13-inch baking dish and fill with water (about one-third way up the side of the pan). Bake until golden brown, about 30 to 35 minutes.

Add the cinnamon and powdered sugar to a shaker, and dust the top generously with the cinnamon sugar mixture. Serve warm or cold.)

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Hungary

If Hungary had a national spice, paprika would be it. Soups and stews are the heart of Hungarian cuisine and paprika is the heart of these dishes. Paprika, made from the dried pods of the CAPSICUM pepper, native to the Americas, grew tame in Hungarian soil. Both hot and sweet paprika became the glory of Hungarian cuisine.  Properly stored in the refrigerator, domestic or Hungarian paprika bursts into a robust, earthy flavor when added to this goulash recipe. 

1 large onion,chopped
1 T. oil
2 lbs. lean beef stew meat, cut into1-inch cubes
1 T. sweet OR hot paprika
1/4 t. caraway seeds, crushed
1/4 t. marjoram
2 cloves garlic, peeled and stuck on toothpicks
1 10 1/2 - oz. can condensed beef broth
1 16-oz. can tomatoes, undrained
1 green bell pepper, cut into strips
2 lbs. medium potatoes, peeled and quartered (about 8)

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India

This recipe provides the vegetable protein required by the many Indians who eat no meat.  If you use canned, rather than dried chick-peas, it is quick to prepare.

1 T. curry powder
1 T. minced garlic
1/2 c. chopped sweet green pepper
1/4 c. cooking oil
2 cans (each 1-lb., 4 oz.) chick-peas
1 t. salt
1/4 c. chopped fresh coriander or parsley

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Indonesia

A delicious digression from Chef and prolific cookbook author, Joyce Goldstein, from a fast-paced food tour of her stomping ground, the Mediterranean, as published in 'Food & Wine', Dec., 2001.

1 T minced garlic
1 1/2 t. salt
1 t. freshly ground pepper
Four 6- to 8-oz. red snapper fillets, skinned
1/2 c. soy sauce
3 T fresh lemon juice
2 T brown sugar
1/2 t. crushed red pepper
Vegetable oil, for brushing
2 T melted unsalted butter

In a small bowl, mash the garlic with the salt and pepper until a paste forms. Rub the snapper fillets with the paste.

In a saucepan, combine the soy, lemon juice, brown sugar and crushed red pepper. Bring to a boil over high heat, stirring until the sugar dissolves.

Brush a baking sheet with oil. Arrange the fillets on the baking sheet and pour half of the sauce over them. Broil for 8 minutes or until the fillets are firm to the touch and opaque. Transfer the fish to a platter or plates. Drizzle with the remaining sauce and the melted butter.

Makes 4 servings. Serve with Steamed rice.

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Inn on Biltmore Estate

This light and fluffy cheesecake doesn't need baking (other than a few minutes for the crust), making it a perfect dessert for days when you don't want to heat up the kitchen. It's also divinely delicious! Serve with a crisp, semi-sweet wine like Biltmore Estate Riesling.

White Chocolate Mandarin Orange Cheesecake

1 1/2 c. butter
2 c. blanched sliced almonds
3 c. graham crackers
1/4 c. sugar

METHOD

Melt and slightly cool the butter; reserve. Lightly toast, cool and grind the almonds. Mix all ingredients together, then press out on well-sprayed sheet pan. Bake at 50 degrees for 7-8 minutes. After crust is cooled, press in individual 4" metal rings (purchase these at any kitchen supply store).

9 oz. white chocolate
24 oz. cream cheese, at room temperature
1 c. sugar
Juice and zest of 1 orange
1/2 c. Triple Sec
4 sheets gelatin (or equivalent gelatin powder), melted
4 c. heavy cream, whipped
Canned mandarin orange slices to garnish

METHOD

Melt and cool white chocolate. Whip cream cheese and sugar until smooth. Add orange juice, zest and Triple Sec. Add melted gelatin. Add melted white chocolate. Fold in shipped cream. Pipe mixture into metal rings on top of almond graham cracker crust. Fill to top, leveling with an offset spatula. Freeze. To unmold, use a creme brulee torch to lightly warm the ring or wrap a hot towel around the ring to pop out cheesecake. Arrange mandarin orange slices beautifully on top. Store leftovers in freezer with the oranges on top. Makes approximately 25.t

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Inverlochy Castle

At Inverlochy Castle, this dish is served with spinach and sautéed mushrooms and tender asparagus tips are scattered over the fillets as a final garnish.

ARTICHOKES
3 1/3 c. low-salt chicken broth
1 onion, sliced
1/4 c. dry white wine
2 T fresh lemon juice
3 fresh Thyme sprigs
2 large garlic clove, crushed
1 fresh rosemary spring
4 whole artichokes

DRESSING
5 t olive oil
5 T balsamic vinegar
1 t. grated lemon peel
2 T drained capers

POTATOES
2 lbs. russet potatoes, peeled, cut into 1-in. cubes
3 T butter
3 T extra-virgin olive oil

FISH
4 5- to 6-oz. sea bream, striped bass or whitefish fillets
3 t butter
3 t olive oil

FOR ARTICHOKES: Combine first 7 ingredients in heavy large saucepan. Working with 1 artichoke at a time, cut off stems and remove all leaves. Scrape out chokes, trim edges of heats and add to saucepan; sprinkle with salt and pepper. Bring to boil over medium high heat. Cover pan and simmer until hearts are tender, about 35 minutes. Using slotted spoon, transfer hearts to plate. Cut hearts into 1/3-inch thick slices. (Can be made 1 day ahead. Cover and chill.)

FOR DRESSING: Whisk oil, vinegar and lemon peel in small bowl to blend; whisk in capers. Season dressing with salt and pepper.

FOR POTATOES: Cook potatoes in large saucepan of boiling salted water until just tender, about 15 minutes. Drain potatoes; return to same pan. Add butter and oil; mash until smooth. Season potatoes with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)

FOR FISH: Sprinkle fish with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add artichoke slices to skillet. Sauté until heated through, about 5 minutes. Remove from heat. Using slotted spoon, arrange artichokes in center of each of 4 plates; reserve skillet. Spoon 1/4 of warm potatoes atop artichokes on each plate; tent with foil to keep warm.

Return reserved skillet with butter mixture to medium-high heat. Add fish and sauté until just opaque in center, about 4 minutes per side. Arrange fish atop potatoes on each plate. Spoon dressing over fish and serve.

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Iran

Pistachio nut lovers will really enjoy this recipe.

If you're using salted pistachios, omit the 1/4 teaspoon salt in the ingredients list.

Cake can be made 1 day ahead. Cool completely and keep, covered, at room temperature.

1 c. shelled natural pistachios (4 oz.)
2 t. backing powder
1 t. ground cardamom
1/4 teaspoon salt
1/2 c.whole milk
1/4 t. vanilla
11/2 stick1/4 c. unsalted butter, softened
1 c. sugar
3 large eggs

Pulse pistachios in a food processor until finely ground (be careful not to over process into a paste). Add 1 cup flour, baking powder, cardamom and salt and pulse once or twice to mix.

Combine milk and vanilla in a measuring cup. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Alternately add pistachio flour and milk in batches, beginning and ending with flour and mix at low speed until just combined.

Spread batter evenly in cake pan and bake in middle of oven until a tester comes out clean, about 20 minutes. Cool in pan on a rack 10 minutes, then run a thin knife around sides of cake and invert onto rack. Remove paper and reinvert cake onto a platter. Cut into squares and serve warm or at room temperature.

Makes 1 (13"x 9") cake

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Ireland

From "Beard on Bread", this is James Beard's favorite Irish soda bread and sounds like the whole-wheat soda bread we enjoyed in an Irish pub near Dublin.

3 c. whole-wheat flour
1 c. all-purpose flour
1 T. salt
1 t. baking soda
3/4 t. baking powder
1 1/2 to 2 c. buttermilk

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Istanbul

Pilaf can be made 1 day ahead and chilled, covered. Reheat in the microwave.

Serves 6 (side dish)

Active time: 45 min. Start to finish: 1 3/4 hr.

1 small eggplant (1/2 lb.) cut into 1/2-inch cubes
2 T salt
1/4 c. extra-virgin olive oil
2 medium onions, finely chopped
1 c. white basmati rice
1 1/2 c. water
1/4 c. raisins or dried currants
3/4 t. cinnamon
1 large tomato, peeled, seeded and finely chopped
1/4 c. chopped fresh dill
1/4 c. shelled natural pistachios, coarsely chopped

Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot, but not smoking Then sauté eggplant, stirring occasionally, until tender and browned, about 7 minutes. Cool eggplant.

Cook onions in remaining 2 tablespoons oil in a 3- to-4-quart heavy saucepan over moderate heat, stirring until softened. Add rice and cook, stirring 2 minutes. Add 1 1/2 cups water, raisins, remaining 1/2 tablespoons salt and cinnamon and bring to a boil. Reduce heat to low and cook, covered and undisturbed, until rice is tender, about 12 minutes.

Fluff rice with a fork and gently stir in tomato and eggplant. Let stand, covered, 5 minutes. Uncover and cool 10 minutes. Stir in dill, then transfer pilaf to a serving bowl or platter and sprinkle with pistachios.

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Italy

Carmen, husband of Dottie Bellanca, our Hawaii Specialist, has made this for our Holiday Luncheon some years. We all think it's a very special treat!

(Basic Tomato/Meat Sauce)

1 lb. ground lean beef
1 medium onion, minced
1 large can (29 oz.) Hunt's brand tomato sauce
1 small can (15 oz.) Hunt's brand tomato sauce
5 c. water
1/2 lb. fresh mushrooms (Optional)
3 T. oil (vegetable or olive)
1 t. sugar
salt to taste

1 lb. pkg. lasagna noodles
2 15-oz. containers Ricotta cheese (Sorrento brand)
1 8-oz. (glass) jar Kraft Parmesan or Parmesan/Romano blend grated cheese
1 6-oz. package Kraft Four Cheeses (contains Provolone, Mozzarella, etc.)

Use double recipe of Basic Tomato/Meat Sauce and 1 lb. lasagna noodles cooked according to instructions on package. Assemble layers in 10" x 15" shallow casserole. Cover bottom of dish with sauce. Sprinkle on grated cheese. Add single layer of cooked lasagna noodles. Top with generous amount of sauce and grated cheese, lightly. Second layer: noodles, sauce, Ricotta, grated cheese, shredded four cheeses, lightly. Third layer: noodles (no sauce this layer) topped with Ricotta cheese spooned heavily, grated cheese and shredded four cheeses. Top layer: noodles, heavy amount of sauce; decorate top with slices of Ricotta in the center of slices that will be served and sprinkle with grated cheese. Cover with foil and bake at 350 degrees 45 minutes or until bubbling in center. Remove from oven; uncover and top with 1 cup of shredded four cheeses, or if preferred, Mozzarella or Muenster cheese. Bake 10 minutes more, or until cheese melts. Let stand 10 minutes before cutting into squares and serving.

CARMEN'S TIP: Crisscross layers of noodles to help hold it together. "Serves 4-5 Italians or 10-12 people of any other ethnic persuasion".

From Rhoda Hewitt - also, courtesy of Food Network's Vita Pierglovanni. (Rhoda cuts the recipe by 2 cups of Mascarpone cheese and adds 1/4 cup of whipping cream - less rich and less expensive.)

Fast but fit for a wedding...Transform a traditional three-hour soup recipe into a quick, midweek dinner possibility by using frozen meatballs (readily available in the supermarket frozen food section) and Quickie Italian Wedding Soup is only 25 minutes away. Canned broth is another time-saving ingredient in this soup!

Meanwhile, heat the oil on medium in a 4 1/2-quart Dutch oven or soup pot. Peel and finely chop the onion, adding it to the pot as you chop. Dice the carrots, adding them to the pot as you chop. Dice the celery and add it to the pot. Add the garlic and Italian seasoning. Stir and cook until the onion is tender, about 1 minute more.

Add the water and broth. Raise the heat to high and bring the liquid to a boil. Drain the spinach well, squeezing out the excess water. Add it to the pot. Add the meatballs. Stir to mix well. Bring the soup back to a boil.

Drain and rinse the beans. Add them to the pot. Reduce the heat to medium, maintaining a slow boil and cook until the meatballs are heated through, about 5 minutes more.

Meanwhile in a 2-cup or larger bowl, combine the Parmesan cheese, salt, pepper and egg. Stir vigorously with a fork or a small whisk until egg and cheese are thoroughly mixed.

When the meatballs are heated through, reduce the heat to low and slowly drizzle the egg mixture over the soup, stirring constantly. Stir and cook for 2 minutes until egg mixture is thoroughly incorporated and soup begins to thicken slightly. Remove the pot from the heat. Spoon the soup into shallow soup bowls and serve immediately.

Makes 6 servings.

COOK'S NOTE: Depending on what brands of beans are available. you'll notice the can size may vary from 15 ounces to over a pound. Those few ounces of variation will not matter for this recipe.

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This recipe was adapted from Diana Kennedy's book, 'My Mexico'. (Clarkson Potter).

(Diana Kennedy is a writer for 'Food & Wine' magazine)

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Jamaica

Lori Welander, a Richmonder, won $10,000 at the Southern Living Cook-off  held at Gaylord Palms Resort near Orlando, Fla. the last week in September, 2002, using this recipe in the 'Simple & Scrumptious Entrees' category.

1 1/2 lbs. pork tenderloin
3 T fresh orange juice
1 1/2 T Jamaican jerk seasonings
Vegetable cooking spray
1/2 c. red currant jelly
1/4 c. Dijon mustard
1 1/2 T dark rum OR orange juice
Chopped honey-roasted peanuts, edible flowers for garnish (optional)

Whisk jelly and mustard in a sauté pan over low heat until warmed through. Remove from heat, stir in rum and drizzle over pork. Garnish with chopped peanuts, flowers and serve, if desired, with long-grain and wild rice.

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Japan

A great dessert for a Japanese meal. Try it next time you plan to have Shrimp Tempura.  OR - order it at the tempura restaurant at the Imperial Hotel in Tokyo. as we did.

Bring water, sugar and vanilla to a boil over moderate heat, stirring until sugar dissolves. Add fruit, reduce heat and simmer uncovered 15  to 20 minutes. Let fruit cool in the syrup 30 minutes. With a slotted spoon, transfer fruit to serving bowl. Boil syrup briskly over high heat until it thickens slightly. Pour syrup over fruit and then refrigerate. Serve chilled.

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Jost Van Dyke

Known as "the barefoot island" for its easygoing glamour, this four-mile haven in the Caribbean boasts great beachfront dining spots and an impressive mooring of yachts.

We enjoyed this dish prepared by Chef Oliver Clifton, at the Sandcastle restaurant - Sandcastle Hotel.

1 3/4lbs. large shrimp, peeled, deveined and butterflied
6 T butter
4 garlic cloves, minced
1 t. minced fresh ginger
3/4 Redwood Creek Chardonnay
1/4 c. unsweetened coconut milk, canned or fresh
1 T cornstarch
2 T cold water
1/4 green bell pepper, thinly sliced
1 T minced fresh thyme
1/2 T minced cilantro
2 t. honey

Accompaniment: Steamed rice or angel hair pasta

Rinse shrimp and pat dry with paper towels. In a large skillet, melt butter over moderately high heat. Add the garlic and ginger and cook for 1 minute. Stir in shrimp and cook, stirring, for 3 minutes.   Add wine and simmer for1 minute.

With a slotted spoon, remove shrimp and set aside in a covered bowl. Add coconut milk to the skillet and simmer 2 minutes. Mix cornstarch with water and add to the pan, whisking. Add the bell peppers, herbs and salt and pepper to taste and mix well.

Remove from the heat and stir in the honey. Just before serving return the shrimp to the pan and heat for 3 to 4 minutes. Adjust the seasoning if necessary.

Serves 4.

Pairs with Chardonnnay.

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Kauai

In this luscious treat from Lappert's Ice Cream & Coffee, the ingredients of a traditional frozen pie are combined in scoops of ice cream.

6 T whipping cream
6 T (3/4 stick) butter
6 T light corn syrup
6 T powdered sugar
7 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped

3 pts. coffee ice cream, slightly softened
1 1/2 c. 1/2-in. pieces shortbread cookies (about 5 oz.)
1 7-oz. jar dry-roasted salted macadamia nuts, coarsely chopped
3/4 c. sweetened shredded coconut, toasted

Bring first 4 ingredients to simmer in heavy saucepan over medium heat, whisking occasionally. Remove from heat. Add chocolate; whisk until melted and smooth. Cool

Spread half of ice cream in 8-in. square glass baking dish. Sprinkle with half of shorbread, macadamia nuts and toasted coconut; press to submerge. Drizzle 3/4 cup fudge sauce over (reserve remaining sauce for another use). Repeat layering with remaining ingredients (dish will be full). Freeze until firm, about 3 hours. (Can be made 3 days ahead. Cover and keep frozen.)

Scoop ice cream into bowls and serve. Makes 12 servings.

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Kemptville

This bread pudding is named after a town near Trout Point Lodge , a rustic lodge in the Canadian wilderness with its own restaurant, cooking school and dairy that celebrates the true flavors of Nova Scotia and sells much of the local wild blueberry harvest.

2 c. milk
1 t. pure vanilla extract
1 day-old baguette (1 lb.), cut into 2-in. chunks
2 large eggs
1 c. sugar
1 c. blueberries
2 oz. white chocolate, broken into 1-in. chunks (optional)
1 1/2 t. unsalted butter, softened

Preheat the oven to 375 degrees. Butter a 9-inch-square glass or ceramic baking dish. In a large bowl, whisk the milk with the vanilla. Add the bread, submerge it in the milk and let stand for 5 minutes.

In a bowl, whisk the eggs and sugar until pale and fluffy. Add to the soaked bread and stir; fold in the blueberries. Transfer to the prepared baking dish and poke the chocolate half way into the pudding. Dot the pudding with the butter and bake for 45 minutes or until the pudding is browned and crisp. Let stand for 10 minutes before serving. Makes 4 servings.

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Kentucky

This is a regional favorite that originated at Louisville's Brown Hotel in the 20th century. Many variations can be found; most commonly country ham is added and a Cheddar sauce is substituted. This is another version, which we think is closer to the original recipe. It is also one of the least complicated. (Some require making both bechamel and Mornay sauces.)

SAUCE:
2 oz. butter
3 oz. flour
3/4 c. cream
1/4 c. milk
1/22 c. Swiss cheese, grated
Salt AND white pepper to taste

SANDWICH:
1 slice toasted white bread
3 oz. turkey breast, roasted, sliced
2 slices tomato
2 slices bacon, cooked and drained

SAUCE: Heat butter and add flour. Whisk and slowly cook for 5 minutes. Whisk in cream and milk and heat. Whisk in cheese until melted. Season with salt and white pepper to taste. Simmer for 30 minutes.Sauce should be very thick.

SANDWICH: Quarter toast and place in an oven-safe dish. Top with turkey and tomatoes. Cover well with sauce. Bake at 400 degrees for 10 minutes. Garnish with bacon. Makes 1 sandwich.

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Korea

Linda Burum and Linda Merinoff wrote a wonderful article on Asian-style ribs for "Food & Wine" magazine that included this recipe. The short ribs are sliced across the bones so that each piece of meat has 3 small pieces of bone. The ribs are available,   pre-cut, at Asian markets and some supermarkets. 

5 lbs. flanken-style beef ribs, cut 12 inch thick
1/3 c. sake
1/4 c. granulated sugar
1c. soy sauce
7 large garlic cloves, minced
4 scallions, white and tender green, minced
3 T (packed) dark brown sugar
1/2 t. Asian sesame oil
1 1/2 c. water
2T. vegetable oil
1/4 t. freshly ground pepper

In a large glass or ceramic baking dish, rub the ribs all over with the sake and granulated sugar.  Cover and let stand for 10 to 15 minutes.

Meanwhile, in a medium bowl, combine the soy sauce, garlic, scallions, brown sugar and sesame oil. Add the water and stir until the sugar dissolves. Stir in the vegetable oil and pepper. Pour this marinade over the ribs and turn to coat evenly. Cover and refrigerate overnight. Let the ribs return to room temperature before cooking.

Preheat the broiler. Broil the ribs about 3 inches from the heat until browned, about 6 minutes on each side.  Serve the ribs, as is, or cut them between the bones for smaller pieces.

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Kosher Cooking
from the kitchen of
Dora Goldberg
Our Most Experienced Cruise Specialist

"Kosher" is from the Hebrew word "kosher" meaning "fitting", "lawful", or "pure".  The word is applied most often to food and utensils which have undergone the operations and rituals laid down for orthodox Jews in conformity with the laws of the Talmud. The regulations as to the types of food which may or may not be eaten and to those foods which may or may not be eaten together, derive from interpretations of Biblical injunctions.

Kosher foods of all kinds are available in some restaurants and in Jewish and many non-Jewish stores.They are often marked by a "U" in a circle, by a "K" in a circle, or simply by a "K".

Matzo Ball Soup   ("Jewish Penicillin")

Chicken Soup

1-4lb hen
3 qt. water
1 large onion (whole)
3 stalks celery
2 carrots
1 parsnip
1 T. salt
1/4 t. white pepper

Bring water, chicken and water to a boil.   Cook and cover over medium heat for 1 1/2 hours. Add other ingredients. Cover and cook on low heat for one hour longer or until chicken is tender. Skim top occasionally.  Refrigerate overnight. Skim fat from soup.

Matzo Balls

2 T. melted chicken fat or oil
2 large eggs (slightly beaten)
1/2 c. matzo meal
1 t. salt
2 T water

Blend fat or oil together. Add matzo meal and salt to egg mixture. Add water and blend together. Cover mixture and refrigerate for 30 minutes. Shape into one inch balls. Using a 2- or 3-quart pot, bring 1 1/2 quarts of slightly salted water to a boil. Drop matzo balls into pot. Lower temperature and cover pot. Cook for 30-40 minutes. Have soup at room temperature; remove balls from water and place them in the soup. When ready to serve, simmer for about 5 minutes. Recipe makes about 8 balls.

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Latin America

This dish - made from the freshest ingredients - comes in many variations.

3 lbs. ground beef
1/2oz. olive oil (1 T.)
2 oz. onions, peeled and finely diced
2 oz. medium green bell peppers, washed, cored, and chopped
1/4 to 1/2 t. crushed red pepper
1/4 t. ground cumin
2 t. chili powder
Salt to taste
1 c. brown rice, cooked
3/4 lb. garbanzo beans, cooked until tender
1/4 t. hot sauce
2 1/2 lbs. pie dough
1 egg, beaten

In a bowl, combine the sautéed meat with the cooked rice, garbanzo beans and hot sauce.

Divide the pie dough into pieces, and roll 1/4 inch thick, one piece at a time, on a lightly floured surface.

Cut the dough into 5 1/2-in. circles. Fill the center of each round with 2 oz. of the meat mixture, leaving a border around the edges.

Moisten the edges with the egg, fold in half and seal. Prick the tops with a fork and brush with the egg.

Bake in 400 degree oven for about 20 min., until golden brown.

Serve hot, with either tomato sauce or fresh salsa. Yields 12 servings.

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Lebanon

In Egypt, we had an appetizer at the water-side (Nile River) restaurant at the Gezirah Sheraton in Cairo, that was much like this recipe, which I found recently.

1 large eggplant
2 cloves garlic
   Salt to taste
3 T. tahini*
1 T. lemon juice
   Paprika
1 T. olive oil
   Pita bread

*Tahini is a thick paste made from ground sesame seeds. It can be found in Middle Eastern Markets, health food stores and some supermarkets.

Remove the eggplant from the oven and let it cool completely. Cut the eggplant in half lengthwise and use a spoon to scoop the insides. Place the insides in a blender. Peel the garlic and crush it, using a garlic press. Put crushed garlic in the blender and sprinkle in some salt.

Add the tahini and lemon juice to the blender. Put the cover on the blender and blend in quick short spurts until the mixture is blended. You don't want to overblend the mixture or it will be too smooth.

Taste the mixture and add some salt, if needed. Place the mixture in a bowl, sprinkle on some paprika and drizzle the olive oil over the top. Tear the pita bread into pieces to scoop up the baba ghanouj.

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Macedonia

The   signature dishes of this fertile area along the Serbian border display traces of Turkish, Middle Eastern, Sephardic and Eastern European cuisines and make liberal use of peppers. The sweet, crimson-colored pepper from the town of Florina is especially delicious. Hot paprika turns up in many dishes - moussakaa, vegetables, meats and soups., for example. Slow- simmered lamb and pork stews are served in tavernas year-round.

This simple grilled chicken marinates overnight, so plan accordingly.

1 c. plain nonfat yogurt
1/3 c. fresh lemon juice
3 garlic cloves, crushed with salt
1 t. sweet paprika
1/2 t. hot Hungarian paprika
Pinch of ground allspice or cinnamon
Salt and freshly ground pepper
8 chicken thighs

In a medium bowl, combine the lemon juice, garlic, sweet and hot paprika, allspice, salt and pepper. Coat the chicken thighs with the marinade, cover and refrigerate overnight. Bring to room temperature before roasting.

Preheat the over to 500 degrees. Brush the chicken with the drained yogurt. Set the chicken thighs, skin side up, on a greased rimmed baking sheet and roast for about 25 minutes, until cooked through. Turn on the broiler. Broil the chicken 4 inches from the heat for about 5 minutes, until well-browned. Serve hot or warm. Makes 4 servings.

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Madras

This delicious recipe is from Chef and prolific cookbook author, Joyce Goldtein. 'Food & Wine', December, 2001.

3 T canola oil
1 medium onion, coarsely chopped
1 T grated peeled fresh ginger
1 1/2 T minced garlic
1 1/2T Madras curry powder
1 c. unsweetened coconut milk
1 cup unsweetened coconut milk
1c. chicken stock or canned low-sodium chicken broth
1 1/2 lbs. shelled and deveined medium shrimp
Salt
Cayenne pepper
2 T finely chopped mint
1/2 t. finely grated lemon zest
Steamed rice, for serving

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Maryland

This is a recipe that's a favorite among Chef Celia Conner's clients and restaurant regulars at Gooseberry Cafe in eastern Henrico County. She got the recipe years ago from one of her sous chefs who hailed from Baltimore.

1 lb. lump or backfin crab meat, picked
1/4 c. finely chopped parsley
2 pieces sliced fresh white bread, crusts removed and bread ground up in food processor
1/4 t. baking powder
1/4 t. Old Bay seasoning
1 pinch each salt and white pepper
1 c. mayonnaise
1 t. dry mustard
1 T Worcestershire sauce
2 T dry white wine
juice of one lemon
2 whole eggs, beaten lightly

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Maui

Source: Ruby's Diner, Maui, Hawaii (and Las Vegas Airport). On Maui, Ruby's Diner is a great place to visit before or after a movie at the Queen Kaahumanu Center. Cherry Coke, chili fries, shakes... it's the 50s all over again. Here, waitresses in candy-striped uniforms bring entrees such as avocado hamburgers or chicken tacos to your table. The food is good, as are the prices and portions.

2 T. mayonnaise
1 hard-boiled egg, sliced
2 T. sliced black olives
1 slice tomato
1/4 oz. alfalfa sprouts
6 slices cucumber (1/4-inch thick), skinned
4 large spinach leaves Parmesan sourdough bread
2 1/2-inch thick slices sourdough bread
3 T. margarine
1 oz. shredded Parmesan cheese

TO ASSEMBLE SANDWICH: Heat a non-stick skillet over medium-high heat (add a little butter or margarine, if desired). Place bread slices in skillet, coated side down and grill until golden brown. Remove from heat.

Spread ungrilled sides of bread with mayonnaise. Layer one slice with the remaining ingredients in the order listed. Top with second slice (grilled sides of bread go on the outside of the sandwich). Serves 1.

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The Mediterranean

Jamie Doswell, who has been catering ten years in Richmond, offered a Fourth of July Menu that included his Mediterranean Chicken Salad - a crowd favorite at his 3-year-old Lafayette Foodland shop. This recipe doesn't have a drop of mayo (for those who want to take this to a picnic or are just trying to avoid mayonnaise for whatever reason).

1/2 c. poached chicken breasts, cubed
1 c. quartered cherry tomatoes
3/4 c. roasted red pepper
3/4 c. sliced ripe olives
3/4 c. chopped scallions (make sure to use some green as well)
2 T capers
3 c. crumbled feta cheese
1 can artichoke hearts in water
2 T dried Italian seasonings
olive oil and red wine vinegar

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Mexico

If you love ordering beef flautas from the Mexican restaurant in town, but would like to prepare them yourself, without deep-frying them - you'll love this recipe. (Eliminates the grease and lightens the filling.)

1 lb. extra-lean ground beef OR 2 1/2 c. roasted, shredded skinless chicken breast
1 medium onion
1 t. minced or chopped garlic
1 12 t. chili powder
1 t. dry oregano leaves
1/2 t. paprika
1/4 t. ground cumin
1/4 t. pepper
2 t. Worcestershire sauce
1/2 c. mild chili sauce (or canned tomato sauce)
12 corn tortillas
Canola cooking spray
Salsa, fat-free or light sour cream and guacamole for garnish

Add chili powder, oregano, paprika, cumin, pepper, Worcestershire sauce and chili sauce to the pan and stir well (if using chicken, add it here).

Wrap 6 of the corn tortillas at a time in a damp (but not soaked) kitchen towel and warm them briefly in the microwave or oven, just long enough to soften.

For each flauta, spray both sides of 2 tortillas lightly with canola cooking spray. Lay the tortillas down so they overlap by 4 inches. Spoon 1/4 cup or so of filling down the side of the paired tortillas and roll up tightly, (the beef mixture should be in the center). Place on a heavy cookie sheet. Bake at 400 degrees until tortillas are crisp, about 15 minutes. Serve with salsa, sour cream and guacamole. Makes 6 servings.

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Morocco

In the 'Cooking for Health' section of 'Bon Appetit' (December, 2001), was this 'good-for-you' soup. What makes it such good food. is the Garbanzo beans themselves, because they contain fiber, iron and a respectable amount of vegetable protein and canned tomatoes contain lycopene, a phytochemical that may reduce the risk of certain types of cancer.

1 T olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/4 t. saffron threads
5 c. canned vegetable broth
1 28-oz. can diced tomatoes in juice
5 c. 1/2-in. pieces peeled butternut squash
1 12-to 14-oz. russet potato, peeled, cut into 1/2-in. pieces
1 cinnamon stick
2 t. ground cumin
1 15- to 16-oz. can garbanzo beans (chickpeas), drained
1/2 c. chopped fresh cilantro

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