Ruth's
RECIPES
from Around the World
S -
Z
(San Francisco - Zurich)
Including
Saffron Rice.
Spanish Recipe
For a recipe from our "Historic Rivers of Germany" river cruise, click HERE
For a recipe for Albert Roux's Soufflé Suissesse, click HERE
Ask our Culinary Specialists to arrange your travel to these tasty destinations!
Ruth's
Recipes S - Z
San Francisco Santa Fe
Santorini Scotland
Seattle Seven Seas
Voyager
Shenandoah Valley Sicily
The South South
Africa Southern California
Spain St. John
Sun Princess Sundance,
Utah Switzerland
Switzerland II Tangier
Island Taylor, Mississippi
Texas Thailand
Tunisia Turkey
Tuscany U.S.A.
U.S. Virgin Islands Vancouver
Venice Veracruz
Vermont Vietnam
Virgin Gorda Virginia
Virginia Beach Wales
Washington D.C. Washington, Virginia
West Indies Xian
Yucatan Zansibar
Zurich
Chinese Recipe A - G Italian Recipe H - M New Orleans Restaurant N - R
Seasons Restaurant highlights the Bay Area's abundant fresh seasonal bounty. An oasis of refinement, the dining room exudes casual elegance befitting chef David Blessing's cuisine, which highlights natural flavors of quality ingredients. Exemplifying his unadulterated style is his refreshing and bountiful Seared King Salmon and Warm Spring Salad, which Sommelier Rom Toulon pairs with a rich, full-bodied white such as Kendal-Jackson Grand Reserve Chardonnay 2001. Balanced and clean, the wine has enough acidity to complement the dish's greens and vinaigrette and a roundness and fullness that mirror the fish's opulent character.
2 6-oz. salmon fillets, with skin
4 quartered fingerling potatoes
1/2 c. snap peas
3 asparagus spears, halved lenghwise
3 each peeled baby carrots
1 T sugar
1 c. champagne vinegar
1 T mustard seeds
1 bay leaf
6 whole white peppercorns
1 garlic clove
1 whole clove
1 small red onion, peeled and sliced into 1/4" thick rings, about 1/2 cup
1 c. Chardonnay, reduced to 1/2 cup and cooled
1 oz. fresh lemon juice
1 shallot, minced
1/2 T Dijon mustard
1/2 T sugar
1 1/6 c. excellent quality extra virgin olive oil
4 c. mesclun greens mix
6 each cherry tomatoes, halved
salt and pepper to taste.
Pickle the onions. Bring sugar, champagne vinegar, mustard seeds, bay leaf, peppercorns, garlic and clove to a boil in a small pot. Simmer for five minutes and strain. Discard solids and pour over onions into a shallow bowl. Cover and let cool to room temperature.
Make Chardonnay Vinaigrette: In a non-reactive bowl combine Chardonnay reduction, lemon juice, shallots, mustard, sugar and 2/3 cup extra virgin olive oil. Reserve.
Season salmon evenly on both sides with salt and pepper. In a large sauté pan, heat 1/4 cup olive oil over high heat until almost smoking. Place fish skin side down in pan and reduce heat to medium. Continue searing fish slowly until skin becomes crisp (approximately 2 minutes). Turn fish over and put pan and fish together in oven at 325 degrees. Bake approximately 4 minutes for medium rare to medium.
Heat 1/4 cup olive oil in sauté pan until almost smoking. Place potatoes in the pan, cut-side down. Reduce heat to medium and sear until golden brown on all sides. Add carrots, peas, asparagus and onions to pan and continue to sauté until all vegetables are thoroughly heated through (approximately 2 minutes), and season as desired. Remove pan from heat, add1/2 cup vinaigrette to the vegetable mixture and toss to coat evenly. Place entire mixture in a medium bowl, add the mesclun greens and split tomatoes. Toss and season as desired. Split mixture evenly and arrange salad in center of two plates. Place salmon filet on top. Drizzle additional vinaigrette around the plate and serve. Serves 2.
If you want a 'taste 'of Santa Fe, this is a great recipe from the kitchen of Marcia Sears, our Travel Agency Manager, Randie Rosenberg's, mom.
2 lbs. ground turkey or beef
1onion, chopped
2 (1/2 oz.) pkg. ranch-style dressing mix
2 (1 1/4 oz.) pkg. taco seasoning mix
1 16 oz. can black beans, undrained
1 16 oz. can kidney beans, undrained
1 16 oz. can pinto beans, undrained
1 16 oz. can diced tomatoes with chilies, undrained
1 16 oz. can tomato wedges, undrained
2 16oz. cans white corn
2 c. water
Sour cream, shredded Cheddar cheese, sliced green onions (garnish)
Serve garnishes in three separate bowls for guests to add as desired to chips. Makes four quarts.
From Melina's Taverna. With its turquoise- colored wooden chairs, plaid tablecloths, and loosely-hung fishnets, Melina's Taverna is right at home near Akrotiri's read-pebble beach. And there's plenty of delicious Greek cuisine to enjoy in this relaxed setting, including grilled, fresh octopus and stuffed calamari in tomato sauce! One favorite dish, though, was this grilled eggplant salad - the 'specialty of the house'.
More like a dip, this salad is served with pita bread. Instead of grilling, the eggplant can be halved lengthwise and roasted in a 375 degree oven for 45 minutes.
1 12- to 13-oz. whole
eggplant, unpeeled
2 T chopped onion
2 garlic cloves, minced
2 T olive oil
2 t. white wine vinegar
Pita bread, warmed or toasted
Shortbread - which originated in Scotland over three centuries ago--is a butter-rich, cookie that is classically made in round, carved earthenware molds and cut into wedges. The following shortbread is a delicate balance of sweet and savory and makes a wonderful accompaniment to tea.
3/4 stick (6 T.) unsalted butter,
softened
1 T honey
1/4 c. confectioners' sugar
1 c. all-purpose flour
1/4 t. baking powder
1/2 t. salt
1 T. chopped, fresh rosemary leaves or 1 1/2 t. dried rosemary, crumbled
Garnish: small rosemary sprigs
In a bowl with an electric mixer beat butter and honey with sugar until light and fluffy. In another bowl whisk together flour, baking powder, salt and chopped or dried rosemary. Beat flour mixture into butter mixture until just combined.
On a lightly floured surface knead dough about 8 times, or until it just comes together. With floured hands press dough evenly into pan or mold. If using cake an score dough into 8 wedges with floured tines of a fork and with flat sides of tines press edges decoratively. Press small rosemary sprigs on top.
Bake shortbread in middle of oven 20 to 30 minutes, or until pale golden and let stand in pan for 10 minutes. While shortbread is still warm, loosen edges from pan with a small knife and invert onto your hand, covered with a kitchen towel. Invert shortbread onto a cutting board and cut halfway through round along score marks. Cool shortbread on a rack. Makes 8 shortbread cookies.
At 'The
Spanish Table ' in the Pike Place Market in Seattle, lined up on the rough, wooden shelves
are several tins of paprika marked with the label "smoked". La Chinata Sweet
Smoked Paprika has a beautiful rich red color and astonishing aroma. It makes this Chicken
Paprika into something really "special".
If you can't make a trip to 'The
Spanish Table', as we did, before you try this recipe, you can use McCormick Fancy
Paprika.
1 cut-up fryer chicken (about 3 to 4
pounds), skin removed
2 T canola oil
1/2 t. salt
1/4 t. pepper
1 1/2 c. finely chopped onion
1 green bell pepper, stemmed, seeded and cut into slivers
1 red bell pepper, stemmed, seeded and cut into slivers
3 T sweet, smoky paprika (or McCormick's 'Fancy Paprika')
1/2 c. dry white wine
1 16-oz. can whole tomatoes, broken up into smaller pieces
1/4 t. oregano
1/4c, light sour cream
2 T chopped fresh parsley (optional)
About 3 1/2 c. egg noodles
Put onions into the pan and sauté 4 minutes. Add bell peppers and sauté 5 minutes. Sprinkle on the paprika and stir 20 seconds.
Pour wine into the pan and simmer a couple of minutes. Add tomatoes, oregano and a little salt and pepper. Bring to a boil. Put the chicken back into the pan, spooning the sauce over the pieces. Cover and reduce the heat to medium low. Cook 25 to 30 minutes, basting occasionally with the sauce, until chicken is cooked through. Remove chicken from the pan.
Stir about 1/2 cup of the sauce into the sour cream. Turn heat to low, then pour back into the pan.
Stir about 1/2 cup of the sauce into the sour cream. Turn heat to low, then pour back into the pan.
Cut the chicken from the bone into smaller pieces and put into the sauce. Stir in the parsley, if using.
Cook the noodles according to
package directions. Drain well and divide between 4 plates. Spoon the chicken and sauce
over the noodles and serve.
Makes 4 servings.
Seven Seas Voyager
This is Albert Roux's recipe from Le Gavroche at Sea October 15-25, 2003. We obtained it from the second cooking demonstration he gave aboard our cruise of Europe. We also had it for dinner in Signatures restaurant that evening, which was the second formal night of the cruise. It is absolutely heavenly!
Soufflé Suissesse
140 g (5 oz.) butter
66 g flour
700 mi milk
5 egg yolks
1 litter Double cream (heavy cream)
6 egg whites
200 g Gruyere or Emmental cheese
THE SOUFFLÉ MIXTURE: Preheat the oven to 400 degrees.
Melt 65 g (2 oz. butter in a small saucepan: set over low heat. Using a small wire whisk, stir in the flour. Cook gently for 2 or 3 minutes, stirring continuously. Take the pan off the heat and leave the roux to cool slightly. Bring the milk to the boil, then pour it over the cooled roux, whisking all the time. Set the pan over high heat and stirring continuously, bring the mixture to the boil and cook for 3 minutes. Take the pan off the heat and stir in the egg yolks. Season to taste with salt and pepper. Dot the surface with 1 T. butter, cut into small pieces to prevent a skin from forming. Set aside at room temperature. Meanwhile chill 8 round 8 cm (3 in.) tartlet tins in the refrigerator or freezer for a few minutes. Remove and immediately grease them generously with softened butter and arrange on a baking sheet.
ASSEMBLING THE SOUFFLÉS:
Pour the cream into a gratin dish. Lightly salt the cream; then warm it gently without allowing it to boil. (Add some cheese).) Beat the egg whites with a pinch of salt until they form stiff peaks. Pour the soufflé mixture into a wide mouthed bowl. Using a whisk quickly beat in one-third of the beaten egg whites then, using a spatula carefully fold in the remainder. Using a tablespoon, heap up the mixture in the tartlet thins to form 8 large mounds.
TO COOK AND SERVE:
Bake the soufflés in the preheated oven for 3 minutes until the tops begin to turn
golden. Remove from the oven and, protecting your hands with a cloth, turn out each
soufflé into the dish of warm cream. Sprinkle over the Gruyere or Emmental and return to
the oven for 5 minutes. Take to the table and serve immediately with a spoon and fork
taking care not to crush them.
Shenandoah Valley
Good Virginia-style barbecue served on toasted buns with a favorite coleslaw, such as this:
In a large bowl, combine 1 10- to 12-oz. package finely shredded cabbage (angel hair) and finely chop it, 2 t. finely-chopped dill pickle, 1/2 EACH finely chopped medium onion and medium green bell pepper and sprinkle with 1/2 t. celery seed; mix well. Separately, combine 1/2 t. EACH sugar, salt, black pepper and cider vinegar, a pinch of cayenne pepper, 2 T prepared (ballpark) mustard and 3 T store-bought coleslaw dressing. Pour dressing over cabbage mixture and mix well. Chill before serving.
2 1/2 lbs. well-trimmed boneless pork roast
1/2 medium onion, minced
1 c. ketchup
1/2 t. sugar
2 1/2 t. dry mustard
1/4 t. chili powder
1 1/2 t. Worcestershire sauce
3/4 t. cider vinegar
1/4 t. cayenne pepper
Sicily
This is an excellent recipe for those who grow their own tomatoes or like to select their favorite tomatoes from produce stands in the summer. (Ours are Hanover Tomatoes from the produce stand at the intersection of Lauderdale and Patterson Ave. or the 'Big Boys' that our next door neighbor grows) This sauce is great cooked fresh, or frozen to savor later in the fall and winter months.
This recipe can also be found in "Frugal Gourmet Cooks Italian" by Jeff Smith)
1/4 c. olive oil
4 cloves garlic, crushed
9 c. cored and finely chopped fresh, very ripe tomatoes
1 medium yellow onion, finely chopped
4 28-oz. cans whole plum tomatoes crushed with juice
1/4 c. chopped parsley
1/2 c. dry white wine
1 c. chicken stock
1 t. EACH: dried marjoram, dried rosemary
6 T butter
Salt AND freshly ground pepper to taste
The South
From Southern Living at HOME, serving samples of this recipe at the 'Southern Living' Cooking School in Richmond, VA.
You'll find 'all the best attributes of a fudgy brownie, except it bakes in a pieplate!
We think you won't miss a crust, and the pie slices easily into wedges. (If you'd like a gooey pie, bake it the lesser time.)
Thanks, Linda Springfield for sharing this recipe with us. (Also in the 'Ultimate Southern Living Cookbook'.)
1 1/2 c. sugar
1/2 c. cocoa
1/2 c. butter, softened
pinch of salt
1/2 c. all purpose flour
3 large eggs
1 t. vanilla
1 c. pecans or walnuts, chopped
Combine the first 7 ingredients; beat 4 minutes at Medium speed with an electric mixer. Stir in pecan or walnuts. Spread batter evenly in a buttered pie plate. Bake at 325 degrees for 40-45 minutes. (Pie will puff and then fall slightly.) Serve plain, or with whipped cream or ice cream. 8 servings.
Bobotie is a typical SOUTH AFRICAN dish of Malay origin It is recommended in many guidebooks and is available at nearly every tourist restaurant. During a homestay in Cape Town, this recipe was give to a traveler. Give it a try for an authentic taste of South Africa.
BREAD MIXTURE
1 or 2 slices brown bread
1/2 c. milk
Soak bread in milk. Set aside. Mash together.
1 lb. ostrich and 1 lb. ground beef (or 2 lbs. ground beef)
Brown and drain.
2 onions. Brown onions in oil.Add spices.
1 t. oil
4 t. curry
1/2 t. cinnamon
1/2 t. cumin seed
1 t. coriander
1/2 t. pepper
3 t. apricot jam
3-4 t. chutney
3-4 bay leaves
1/4-1/2 c. raisins
2 grated carrots
Slivered almonds
1/2 c. chicken stock (or 1 chicken bouillon cube dissolved in 1/2 cup water)
Add onion-and-spice mixture and bread mixture to meat. Gradually add chicken stock. Spray or butter 9"x12" pan. Put combined mixtures in pan.
1 egg
1/4 c. milk
salt
pepper
The Fanny Farmer Cookbook describes: "Dutch Babies are popover-like pancakes that billow to unbelievable heights and turn golden. It is hard to believe that eggs, beaten with milk and flour, can perform such magic. They are always captivating to children. Traditionally sprinkled with lemon juice and confectioners' sugar, they must be served while hot, high and mighty."
You'll like serving these easy-to-make oven pancakes for breakfast, brunch or dessert.
We first had Dutch Babies for breakfast at a Bed-and- Breakfast in Southern California that our son and daughter-in-law introduced us to.
4 eggs
1 c. milk
1 c. flour
1/3 c. butter
In a blender, place eggs; beat on high speed 2 minutes.. Add milk and beat on medium speed 1 minute. Continue beating at medium speed and slowly add flour. Beat 1 additional minute.
(A Lightend Version of
Dutch Babies)
This is a 'healthy' version from a 1989 issue of "The Times-Dispatch".
3 T corn-oil margarine
1 egg
4 egg whites
3/4 c.non-fat milk
3/4 c. whole-wheat flour
In an oven-safe pan or casserole dish, put margarine; place in oven to melt.
In blender container, put egg and egg whites; blend on high speed for 30 seconds. With motor running, slowly add milk, then slowly add flour; blend 30 seconds longer.
Remove pan from oven and add batter. Bake until puffy and golden brown, 20 to 25 minutes. Makes 4 servings.
Spain
Did you know - Saffron is made from a small crocus, CROCUS SATURIS, with purple flowers. Spanish saffron is available in some food stores, gourmet stores and stores catering to people of Mediterranean decent.
2 T. olive oil
2 T. finely chopped onions
1 1/2 c. long grain rice
3 c. boiling water
1 1/2t. salt
1/8 t.ground Spanish saffron
Make a batch of the batter for these muffins - great thing to do each winter - and when the urge for a muffin strikes, you can bake just one instead of a whole batch and put the remaining batter back in the refrigerator!
Cooks' notes:
Batter keeps in an airtight container, chilled, 1 month.
Baked muffins keep in an airtight container 3 days.
If you're not baking a full pan of muffins, fill empty muffin cups three-fourths full with water.
(Bran Raisin Muffins)
3 c. all-purpose flour
2 c. whole-wheat flour
1 T. plus 2 t. baking soda
2 t. salt
2 c. quick-cooking oats
2 c.All-Bran or other 100% bran cereal
1 c.raisin bran cereal
1 c.Grape-Nuts cereal
1 c.raisins
2 sticks (q c.) unsalted butter, melted and cooled
1 qt. well-shaken buttermilk
2 c.granulated sugar
1/2 c. packed brown sugar
4 large eggs
Whisk together flours, baking soda and salt in a large bowl, then stir in oats, cereals and raisins. Whisk oats, cereals and raisins. Whisk together butter, buttermilk, sugars and eggs in another bowl, then add to cereal mixture and stir until just combined. (Batter will be very thick.)
Spoon 1/3 cup batter into each muffin cup and bake in middle of oven until golden and a tester comes out clean, 17 to 20 minutes. Remove muffins from pan and cool on a rack.
Makes about 60 muffins.
Sun Princess
This recipe is from Paolo Merio, who works his culinary magic aboard Princess Cruise's 'Sun Princess'. Paolo is from Como, Italy. His cooking is bold and direct and marries the disciplines of Continental European cooking, especially Italian cuisine, with the fresh new flavors of contemporary cuisine.
2 T. salt pork, diced
1 T. onion, finely chopped
1 1/2 c. water
1 bay leaf, sprigs of sage and parsley
2 medium-sized potatoes, peeled and diced
2 c. milk
1 c. corn kernels
2 egg yolks, beaten
1 T. melted butter
1 t. paprika
Stir in the milk and corn and cook for 5 minutes. In the meantime, beat the egg yolks with a wire whisk and combine them with the melted butter. Slowly stir a small amount of the chowder mixture into the egg mixture, stirring until blended. Pour the egg mixture slowly into the chowder, stirring constantly.
To serve, ladle hot chowder into soup bowls and sprinkle with paprika. Makes 4 servings.
The Sundance Resort has been recognized as NINTH BEST RESORT IN NORTH AMERICA for its outstanding facilities, accommodations, dining and service by the readers of Condé Nast Traveler, out- ranking every other resort in Utah. Additionally, Sundance ranked third in the world on the magazine's list of TOP 20 BEST VALUES, a reflection not only of low costs, but overall consumer satisfaction.
1 1/2 c. Graham cracker crumbs
1/4 c. ground pecans
1/2 c. sugar
3/8 c. butter, melted
1/2 t. ground ginger
1/2 t. cinnamon
1 1/2 lbs. cream cheese
5 1/2 oz. brown sugar
4 oz. white sugar
5 whole eggs
2 2/3 t. flour
1 t. cinnamon
1/2 t. nutmeg
1/4 t. cloves
1 dash salt
1 3/4 c. canned pumpkin
Prepare crust, press into parchment lined 10" cake pan. Bake for 5 to 8 minutes at 300 degrees until golden brown.
Filling:
Beat cream cheese and sugar until fluffy. Beat in eggs one at a time. Sift in the flour
and spices. Beat in the pumpkin. Pour into pan and bake at 350 degrees in a water bath for
about 1 hour or until cheesecake is set. Refrigerate overnight and unmold onto a serving
plate.
This delicious recipe was given to us after a delightful evening and fondue dinner at the home of Chef Otto Bernet, a Swiss pastry chef formerly at Gayton Crossing, who was subsequently with Ukrop's bakers in Richmond, and passed away in April of last year. Compari cocktails were served before dinner; Kirsch, with dinner.
Emmental Swiss cheese 5 oz.
Dry white wine (Chablis) 1/2 c.
Garlic Powder 1/2 t.
Salt to taste
Nutmeg to taste
Pepper, very little
Cornstarch 1/2 t.
Kirsch 1 T.
This delicious soup is the recipe of Chef Monique on the 'Switzerland II' experienced by Ruth & Brooks and other fortunate passengers on a cruise of the Rhine, Moselle, and Neckar Rivers with INTRAV. Thanks, Joannie and Carole, for the recipe.
Onion, small dice
Celery stalk, small dice
1T olive oil
2 oz. sherry
2 c. grated cheese, with either Gouda or Smoked Gouda
1 qt. chicken stock
1/2 c. heavy cream
1/4 c. roux
salt and pepper to taste
beer (8 oz.) (Heffeweizen or Pilsner)
Here's a delightful recipe for Corn Pudding which never separates and is always good for family functions. If you prefer a less-sweet pudding, cut back on the sugar in the recipe since the cream-style corn has sugar added to it.
1 c. sugar
3 T. cornstarch
2 eggs
1 16 1/2-oz. can cream-style corn
1 13-oz. can evaporated milk
In a large bowl, blend sugar, cornstarch and eggs. Add corn and milk. Mix thoroughly. Pour into prepared dish and bake in preheated oven for 1 hour. Makes 8 servings.
Taylor,
Mississippi
Taylor Grocery Store
In 1996 the Catfish Institute launched the Restaurant Register for the superior preparation of farm-raised catfish, adding 10 eateries each year. The Taylor Grocery & Restaurant, with a new owner carrying on Miss Mary's legacy, was added this year.
Taylor Grocery & Restaurant
Taylor, Mississippi
2 eggs
dash Worcestershire
dash hot sauce
2 1/2 c. milk
1 c. yellow cornmeal
1/3 c. all-purpose flour
4 U.S. farm-raised catfish fillets
From the "Richmond Times- Dispatch". Kit Kavanagh of Midlothian makes it often and says it is excellent.
2 cloves garlic, minced
2 T. margarine
2 t. ground cumin
2 14-oz. cans chicken broth
2 141/2-ounce cans stewed tomatoes, undrained, coarsely chopped
1 c. picante sauce
1/2 c. coarsely chopped cilantro
2 c. provolone OR Monterey jack cheese,
cut into 1/4-in. cubes, divided
4 corn tortillas, cut into 1/4-by 2-in. strips
This recipe is Mille Meehan's, a Richmonder, who won first-place in the Easy Weeknight Meals Category and $10,000 in the Pillsbury Bake-Off 2002 in Orlando, FL.
The recipe combines her favorite Thai flavors with popular Italian ingredients, built around a 1-pound package of Green Giant Create A Meal! Frozen Szechwan Stir Fry Meal Starter, one of 28 eligible products in the Pillsbury family of brands required by the contest.
1 1/2 oz. (3 c.) uncooked bow-tie
pasta (farfalle)
1/8 t. t.curry powder
2t. soy sauce
1/2 to 3/4-lb. chicken breast strips for stir-frying, cut in half crosswise
1 T oil
1 1-lb. package Green Giant Create A Meal! Frozen Szechwan Stir Fry Meal Starter
2 t. lime juice
1 t. peanut butter
3/4 c. purchased Alfredo sauce
3 T coconut
3 green onions, sliced
Lime wedges (optional(
Meanwhile, in medium bowl, combinecurry powder and soy sauce. Add chicken strips; toss to coat. Heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes or until no longer pink in center.
Add frozen sauce and vegetables from meal starter. Bring to a boil. Reduce heat; cover and cook 6 to 9 minutes or until vegetables are crisp-tender, stirring frequently. Stir in lime juice and peanut butter.
Add Alfredo sauce to cooked pasta; toss to coat. Spoon vegetable mixture over pasta mixture; stir well. Spoon onto individual serving plates; sprinkle with coconut, onions and peanuts from packet. Garnish each serving with a lime wedge. Makes 4 servings.
Fans of Tunisian food, will enjoy this delicious chickpea soup and also this somewhat mild, creamy version of "Harissa", a very versatile condiment that you can use as a dip or spread for bread, slather on skewered shrimp before grilling or spread it on grilled chicken or lamb.
2 T extra-virgin olive oil, plus more
for serving
2 garlic cloves, minced
5 c. veal or chicken stock or low-sodium broth
Two 15-oz. cans chickpeas,drained and rinsed
1 red bell pepper
8 large eggs, at room temperature
3 c. diced stale bread (1/2 inch)
Salt and freshly ground pepper
Harissa (recipe follows)
Ground cumin
2 T drained capers
1/4 c. green olives, such as Picholine, pitted and chopped
Lemon wedges, for serving
Meanwhile, roast the bell pepper over an open flame or under a preheated broiler until charred all over. Transfer the pepper to a plate to cool for 5 minutes. Remove the skin, seeds and stem. Cut the pepper into small dice.
Fill a large saucepan with water and bring to a simmer over moderate heat. Add the eggs and simmer for 7 minutes. Drain the eggs and gently crack the shells all over, then cover the eggs with cold water and let cool for 2 minutes.
Divide the bread among 8 shallow soup bowls. Season the piping-hot chickpea soup with salt and pepper and ladle it into the bowls. Drizzle about 1 tablespoon of the harissa into each bowl and sprinkle with a small pinch of cumin. Drain the eggs, then peel.Break the eggs in half crosswise, setting each into a bowl. Scatter the capers, olives and diced red bell pepper over the chickpeas. Garnish the soup with lemon wedges and serve, passing additional olive oil at the table. Makes 8 servings.
2 dried New Mexico chiles or 1 ancho
and 1 guajillo chile - stemmed, seeded and torn into 2-inch pieces
1 large sun-dried tomato
Warm water
1 garlic clove
1/2 t. ground coriander
1/8 t. ground caraway seeds (optional)
2 T extra-virgin olive oil
Fresh lemon Juice
Salt
In a blender, combine the dried chiles and the sun-dried tomato with the garlic, ground coriander and caraway seeds and pulse until a paste forms. Add the olive oil and 1/2 cup of water and blend until the paste is smooth. Stir in about 1/2 teaspoon of lemon juice, or more to taste and season the harissa with salt. Makes abut 3/4 cup.
MAKE AHEAD The harissa can be refrigerated for up to 1 week.
A recipe from Chef and prolific cookbook author Joyce Goldstein as published in 'Food & Wine', December, 2001.
1
c. water
1/2 c.basmati rice
4 c. chicken stock or canned low-sodium broth
1 lb. skinless, boneless chicken thighs, cut into 1-inch pieces
1 c. full-fat plain yogurt
1 large egg yolk
2 T all-purpose flour
One 15-oz. can chickpeas, drained and rinsed
1T extra-virgin olive oil
Salt and freshly ground pepper
2 T unsalted butter
2 t. minced garlic
2 t. sweet paprika
1/8 t. cayenne pepper
3 T finely chopped mint
Lemon wedges, for serving
Meanwhile, in a medium saucepan, bring the stock to a simmer over moderately high heat. Add the chicken and simmer until cooked through, about 10 minutes. Using a slotted spoon, transfer the chicken to a plate. Skim any fat from the surface of the stock.
In a large saucepan, whisk the yogurt with the egg yolk and flour. Whisk in the stock and brig to a simmer over low heat, whisking occasionally. Stir in the chickpeas, rice and reserved chicken. Season with salt and pepper and keep warm over low heat.
Melt the butter in a small skillet. Add the garlic, paprika and cayenne and cook over moderate heat until fragrant, about 2 minutes. Ladle the soup into bowls and swirl in the garlic butter. Sprinkle with the mint and serve with lemon wedges.
This recipe is based on a traveler's tasting of such a soup in a trattoria - a rustic family-owned restaurant - in the back streets of a small town south of Florence, Italy.
Pomodoro, in Italian, means "tomato" and pappa al pomodoro is a traditional hearty Tuscan soup made with stale ciabatta or farmer-style bread, ripe juicy tomatoes, basil and, of course, the lifeblood of the region, green fruity extra-virgin olive oil.
3 T extra-virgin olive oil, divided
1 large red onion, chopped
2 ribs celery, sliced
3 cloves garlic, minced
2 T minced parsley
2 lbs. fresh ripe tomatoes, chopped
4 to 5 c. water
3/4 c. loose-packed fresh basil leaves, chopped or torn plus
6 to 8 fresh basil leaves, chopped or torn, for garnish
Salt and fresh-ground black pepper, to taste
1 small loaf semolina or Italian bread (about 8 to 10 inches long),
sliced or diced and toasted
1/4 c. grated Italian cheese
Add water and 3/4 cup basil that's been torn. Simmer 10 minutes until thickened; season with salt and pepper. Vegetables will be fairly thick, not watery.
Add toasted bread to soup and stir well. Ladle into bowls and drizzle with remaining olive oil. Garnish with the 6 to 8 torn basil leaves and cheese; serve immediately.
If your house is the gathering place before you head out to see the Fourth of July fireworks and you need dessert to feed a crowd - something a bit fancy, yet something you know your busy holiday schedule can handle - this beautiful red, white and blue dessert could be the perfect thing!
As long as you have a large glass bowl, a trifle bowl (which you can get from kitchen stores and large department stores starting at about $20) , you can make this recipe in just 20 minutes.
1 frozen poundcake (16 oz), such as
Sara Lee
1/4 c. cream sherry
1 lb. fresh strawberries
1/4 c. sugar
1 package (3.4 oz.) instant French vanilla pudding, such as Jell-O brand
2 c. low-fat milk (for making instant pudding)
1 lb. fresh blueberries
2 c. reduced-fat whipped toping, such as Cool Whip
Remove about 2 cups of the smallest strawberries and reserve them for a garnish. Puree the remaining strawberries in a food processor or blender and add the sugar. Pour the pureed strawberries over the cake.
In a 2-quart bowl, prepare the instant pudding according to the package directions and pour it over the strawberries. Top with the blueberries.
Spread the whipped topping over the blueberries, making sure the topping meets the edges of the bowl. Garnish with the reserved strawberries. Cover and refrigerate for at least 4 hours, and up to 12 hours, before serving.
To serve, spoon the trifle into small bowls or dessert cups.
This recipe is for one of the United States Virgin Islands' native dishes - a popular dessert at the annual Food Fair held in St. Thomas each spring.
2 lbs. sweet potato, peeled &
grated
1/2 lb. pumpkin, peeled & grated
1 c. coconut, peeled & grated
1/2 c. raisins
2 c. milk
3 eggs
1 c. flour
1/2 teaspoon black pepper
2 t. salt
1 t. cinnamon
1 T. vanilla
1 t. baking powder
2 T. lime juice
1/2 rind of lime, grated
3 T. butter,melted
shortening for greasing pan
Beat eggs, add vanilla, cinnamon, salt and milk. Mix grated sweet potato, pumpkin, coconut and floured raisins. Add melted butter, egg mixture and sifted flour to bind mixture. Pour into well-greased 4-in. deep baking pan. Cook approximately 1 1/2 hours in 350 degree oven. Test for doneness by inserting toothpick until it comes out clean. Bakes golden brown color. Cool before serving. (Best when served at room temperature.)
From Diva at the Met, an unlikely pairing of Stilton and rhubarb, and even Port!
Chef Michael Noble caramelizes the top with a blowtorch,but, we understand, the cheesecake is also delicious without the crackly crust.
For shortbread crust
1 1/4 c. all-purpose flour
1/4 c. sugar
7 T. unsalted butter, cut into 1/2-inch cubes and softened
For filling
1/2 lb. Stilton, rind discarded and cheese crumbled (1 cup)
3 (8-oz.) packages cream cheese, softened
1 c. sugar
1/3 c. all-purpose flour
3 large eggs
1 (8-oz.) container sour cream
2 t. vanilla
For rhubarb compote
1/2 c. Port
2/3 c. sugar
24 pink peppercorns, coarsely crushed
2 lb. trimmed rhubarb, cut into 1/2-inch cubes (6 cups)
Make shortbread crust:
Preheat the oven to 350 degrees. Blend together flour and sugar with an electric mixer.
Add butter and blend until mixture resembles coarse meal (it will not form a dough).
Transfer to a buttered 24-centimeter springform pan and press evenly onto bottom. Bake in
middle of oven until pale golden, about 30 minutes, then cool in pan on a rack. Reduce
temperature to 300 degrees.
Make
filling:
Beat together crumbled Stilton, cream cheese and sugar in a large bowl with an electric
mixer on low speed. Beat in flour and add eggs, 1 at a time, beating well after each
addition. Beat in sour cream and vanilla, then pour filling over cooled crust in pan.
Bake cheesecake in middle of oven until puffed and pale golden around edge, about 1 1/2hours. Transfer cake in pan to rack and run a knife around edge of pan to loosen. Cool completely, about 2 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and transfer cake to a plate
Make compote
while cake is cooling:
Boil Port, 2/3 cup sugar and peppercorns in a 12-inch nonstick skillet, stirring
until sugar is dissolved, until reduced to about 1/2 cup, 2 to 3 minutes. Add rhubarb and
gently stir to coat. Simmer rhubarb, stirring gently once after 5 minutes, until just
tender but not falling apart, about 10 minutes and transfer to a bowl. Chill compote,
covered, until cold, at least 4 hours.
Make
optional caramel topping:
Just before serving, sprinkle 3 tablespoons sugar evenly over cheesecake and heat
with a blowtorch, moving flame back and forth just over sugar until evenly melted and
caramelized.
COOKS' NOTE:
Cheesecake and compote can be chilled up to 2 days before caramelizing top of cheesecake
and serving.
Serves 8 to 10
This is a recipe from the Seguso family who've been creating some of Venice's most beautiful glassware for 600 years, and as a dinner at their 19-century villa revealed to Sonali Rao of Food & Wine" magazine, their cooking is as exquisite as their designs. This spaghetti with sardines recipe caught our eye.
2 T unsalted butter
2 T extra-virgin olive oil
2 medium onions, finely chopped
One 4-oz. can olive-oil-packed sardines (120 grams) drained, boned and finely chopped
2 T water
1 c. whole milk
Salt and freshly ground pepper
1 lb. spaghetti
In a large, deep skillet, melt the butter in the olive oil over low heat. Add the onions and cook, stirring occasionally, until softened and golden, about 20 minutes. Add the sardines and water and cook, stirring, until hot, about 2 minutes. Add the milk and simmer until the sardines dissolve into a thick sauce, about 6 minutes. Season with salt and pepper.
Meanwhile, in a large pot of boiling salted water, cook the spaghetti until al dente. Drain and add the spaghetti to the skillet. Toss the spaghetti with the sauce and season with salt. Transfer to bowls and serve at once with freshly ground pepper.
WINE: A fresh, crisp, dry white from the Veneto region has enough acidity to highlight the sardines in this pasta. Consider the 2001 Pieropan Soave Classico Superiore or the 2001 Anselmi San Vincenzo.
Think summer and your mind might travel to Mexico. Looking to experience the best of this land right on your summer dining table? You can let Goya take you there. Known for its authentic Hispanic foods and ingredients, Goya makes it easy to create delicious Latino dishes - you would think you were on the shores of Veracruz. What better way to experience a tropical summer feast than to share with friends fresh seafood cooked in the Mexican tradition of the famous Fish Filet Veracruz. Discover summer and transport yourself to a favorite travel destination.
4 red snapper filets, or other firm
white fish
1/2 t. Goya Adobo with Pepper
Juice of 2 limes
2 T Goya Olive Oil
1 medium onion, sliced into rings
1 t. Goya Minced Garlic, or 2 clove fresh garlic, minced
3 jalapeno chiles, seeded, cut in thin strips
1 large tomato, seeded and cut in strips
3 T Goya Tomato Paste
1/8 t. dried oregano
1/2 c. Goya White Cooking Wine
1 c. clam broth
2 T Goya Spanish Capers
1/2 c. Goya Manzanilla Spanish Olives Stuffed with Pimientos
ACCOMPANIMENT
4 cups cooked white rice
Season filets with Adobo and lime juice. Set aside.
In a skillet,
heat oil on medium. Stir in onion and cook until translucent, about 10 minutes. Stir
often.
Stir in the garlic and jalapenos and cook for 2 minutes.
Stir in the garlic and jalapenos and cook for 2 minutes.
Stir in tomato, tomato paste, oregano, wine and broth, and bring to a boil. Stir in capers and olives. Add filets and carefully cover with sauce. Cook until tender and fish flakes with a fork, about 8-10 minutes. Serves 4.
While in Vermont, Beth Burgess developed several unique recipes, including a maple syrup fruitcake sold throughout the nation by Dakin Farm, a mail-order business selling Vermont specialty products. This recipe was found in "Richmond" magazine with an article about Beth, described as a homemaker- turned-pastry chef who wows South Side diners at Botega Bistro and Ruth's Chris Steak House on Richmond's South Side.
CRUST:
6 oz. butter (1 1/2 sticks)
1/2 c. sugar
1 egg yolk
1 1/2c. all-purpose flour
TOPPING:
3 eggs
3/4 c. sugar
3/4 c. pure maple syrup
1 1/2 c. chopped pecans
Preheat oven to 325 degrees.
FOR CRUST: Cream butter and sugar until well-blended. Add egg yolk and mix well. Add flour and mix just until dough is formed. Pat dough into a 9-inch by 13-inch pan, giving it a 1-inch border up the sides. Bake 15-18 minutes.
FOR TOPPING: Whisk together thoroughly sugar and eggs. Whisk in maple syrup. Scatter pecans over crust. Pour syrup mixture over all. Bake 25-30 minutes until set. Cool before cutting into bars.
"Food & Wine" magazine's Associate Test Kitchen Director Marcia Kiesel's fascination with Vietnamese food led to the creation of this salad which is composed in the Vietnamese style, with a little meat and a lot of vegetables. (If you want to double the meat, cook it in 2 pans and double the dressing, too.)
1/2 lb. boneless pork shoulder,
trimmed of excess fat and cut into 1/4-inch strips
2 large garlic cloves, minced
2 T. mushroom soy sauce
1 T. medium onion, thinly sliced
1/3 c. water
1 12 T. cider vinegar
1 1/2 T. fresh lime juice
1 1/2 T. chopped mint, plus
2 t. Asian fish sauce
1/4 t. Sugar
1/4 t. salt
1/4 t. crushed red pepper
2 large white turnips, peeled and shredded
2 large carrots, shredded
3 c. finely shredded romaine lettuce
3 c. finely shredded cabbage
1/3 c. chopped unsalted peanuts
Preheat the oven to 350 degrees. In a
medium bowl, toss the pork with half of the garlic and 1 tablespoon of the soy sauce. Set
aside to marinate at room temperature for 1 hour.
In a medium ovenproof skillet, heat 2 teaspoons of the peanut oil. Add the onion and cook
over moderately high heat, stirring occasionally, until evenly browned, about 5 minutes.
Remove from the skillet and set aside.
In a medium bowl, whisk the water with the remaining garlic and the vinegar, lime juice,
chopped mint, fish sauce, sugar, salt and crushed red pepper.
In a bowl, toss the turnips with 3 tablespoons of the dressing. In another bowl, toss the
carrots with 3 tablespoons of the dressing.
In a large skillet, heat the remaining 1 teaspoon of peanut oil over high heat. Add the
pork strips in an even layer and cook, without stirring, until browned on the bottom,
about 2 minutes. Turn and cook until browned on the second side, about 2 minutes longer.
Add the remaining 1 tablespoon of soy sauce to the skillet and stir to coat the meat.
Transfer the meat to a plate and let cool.
In a bowl, toss the lettuce, cabbage, shredded mint and pork. Add the remaining dressing
and any excess dressing from the turnips and carrots. Arrange the turnips and carrots on
opposite sides of each plate and mound the pork salad in the center. Sprinkle the browned
onion and chopped peanuts over all and serve.
The crystal-clear waters and silky sand beaches of Marina Cay set the stage for incredible island relaxation, dining and rum-sipping at Pusser's West Indies.
The recipe is from Chef Michael Rauter of The Pavillion Restaurant, Little Dix Bay Hotel & Resort.
Roasted Pepper Salad with Tuna Confit
FOR TUNA CONFIT:
1 lb. yellowfin tuna, trimmed
1 T coarse sea salt
3/4 c. vegetable oil
3/4 c. olive oil
2 garlic cloves, peeled
1/2 of a bay leaf
2 oz. ginger (about a 3-inch long piece), crushed
2 star anise
1/2 of a cinnamon stick
1 sprig rosemary
1 spring thyme
2 t. black peppercorns
FOR MARINADE:
2 T olive oil
2 dried apricots, finely diced
drop of lemon juice
drop of sesame oil
drop of balsamic vinegar
FOR PEPPER SALAD:
1 yellow bell pepper
1 red bell pepper
1/4 red onion, finely diced
2 T balsamic vinegar
2 T olive oil
1 oz. pine nuts, toasted
4 basil leaves cut into julienne
Make tuna confit: Sprinkle fish with sea salt, cover and chill for 4 hours. In a deep saucepan, heat oils over high heat until hot. Carefully add tuna along with the remaining confit ingredients to the hot oil. Immediately turn off heat.Let cool to room temperature. (As the fish cools, it will continue to cook in the hot oil.)
Make marinade: Combine all ingredients in a bowl.Remove fish from oil, pat dry and break into rough chunks. Transfer the fish to the bowl and toss gently with marinade. Cover and chill for 30 minutes. Roast peppers under a preheated broiler or directly on top of the flame on a burner until their skins are blackened on all sides. Transfer theme to a bowl, cover with plastic wrap and let stand for 15 minutes. Peels, remove seeds and cut into julienned strips. Cover and chill.
To serve: Working with one plate at a time, place a 3-inch ring mold in the center and fill it halfway with some of the tuna salad. Fill the remaining space with some of the pepper salad and remove the ring mold. Repeat the procedure with the remaining tuna and pepper salad. Garnish with fresh mint and crisp lavash bread. Drizzle some olive oil over each dish. Finish with some freshly ground black pepper. Serves 4.
Mark Herndon, executive chef to Governor Warner and Lisa Collis perfected this recipe for Virginia Crab Cakes, which he says, 'easily cross the line from family fare to state fare when made in appetizer portions and passed hot'.
"I've still got my note from former first lady Barbara Bush about those," Herndon added. "She gave them a big thumbs up."
Virginia Crab Cakes
1 T butter
1/4 t. chopped garlic
1 T minced shallots
4T finely diced red, green and/or yellow bell peppers
1t.seafood seasoning, such as Old Bay
1 t. Dijon mustard
2 to 3 drops hot pepper sauce, such as Tabasco
1 egg
1/2 c. mayonnaise
1/2 lemon, juice only
1 lb. crabmeat, carefully picked to remove shell and cartilage
2 T herb-seasoned bread crumbs
1/4 c. buttery round cracker crumbs, such as Ritz
Sea salt to taste
Freshly ground white pepper to taste
4 T unsalted butter
Combine 1 tablespoon butter, garlic, shallots, bell peppers and seafood seasoning in a small sauté pan over medium heat and cook about 2 minutes.
In a mixing bowl, combine the Dijon mustard, hot pepper sauce, egg, mayonnaise and lemon juice with the cooked pepper mixture. Add crabmeat, bread crumbs and crackers. Gently mix to combine; season with salt and pepper.
Form into 1-oz. crab cakes and sauté in 4 tablespoons butter, turning once, until golden brown on each side. Arrange in baking sheet and place in 350 degree oven for 5 to 8 minutes. Makes 25 servings.
Because stopping at Charley's on the way to the Beach for a cup of She-Crab soup, and an oyster sandwich with a piece of Mrs. Charley's Strawberry-Rhubarb Pie was something that our family looked forward to each summer, we offer this recipe (in hopes that's it's like Mrs. Charley's used to be.)
Strawberry-Rhubarb Pie
Pastry for two-crust pie
1 1/3 c. sugar
1/3 c. flour
2 T. margarine, cut into small pieces
2 c. rhubarb, diced into 1-inch pieces
2 c. fresh strawberries, NOT frozen, diced
Preheat oven to 425 degrees. Place one pie crust in a 9-inch pie pan; set aside.
In a large bowl, combine sugar, flour and margarine. Add rhubarb and strawberries. Toss and stir with large mixing spoon. When well mixed, pour into pie shell.
Cover with remaining pie crust and make slits on the top. Seal edges as you would for any pie.
Cover edge with aluminum foil to prevent excess browning. Place on a baking sheet and bake in preheated oven for 45 minutes. Remove foil approximately 10 minutes before pie is done to finish browning the edges. Bake until filling begins to boil through the slits.
We picked up this recipe on a picture postcard during a visit to Wales and are now able to make these "cakes" (more like biscuits) at home. They are especially good with tea to serve to the Jones', Williams', or Bowen's - good Welsh family names!
Welsh Cakes
1 c. sugar
3/4 c. shortening
3 eggs
1 T lemon juice
1/4 t. salt
3 1/2 c. flour
3 t. baking powder
1 c. currants
This is another recipe we picked
up on a picture postcard during our visit to Wales.
We had some Cawl*, while we were there, and we though we'd like to make our own.
*Cawl is a traditional dish or meat, root vegetables, potatoes and leeks and has many variations - rarely made exactly the same in any two kitchens.
Cawl
Precise quantities are not
important and those given are just a guide.
2 lbs. meat (either lamb, beef or pork)
2 large parsnips
3 large carrots
1 small swede/turnip
2 medium onions
2-3 leeks
1 1/2 lbs. potatoes
Thyme, parsley, bay leaf, black pepper
This is another recipe we picked
up on a picture postcard during our visit to Wales.
We didn't have any bread such as this while we were there, but it sounds like a good quick
bread, that we'd like to make our own.
Bara Brith
1 lb self-rising flour
1 lb. mixed dried fruit
2 T war marmalade
1 egg (beaten)
6oz. brown sugar
1/2 pint warm strained tea
1 t. mixed spice
This was a favorite salad from the Watergate Hotel long before the Watergate Scandal that ended in Richard Nixon's impeachment, we think.
We enjoy it with family get-together dinners. Everybody likes it. And it has an appealing light green color - nice at Easter or Christmas.
1 4-serving package pistachio pudding
1 20-oz. can crushed pineapple in juice
1 c. miniature marshmallows
1/2 c. chopped nuts
1 3/4 c. nondairy whipped topping, thawed
Washington,
Virginia
Inn at Little Washington
The 'Virginia' in the title of this recipe - a favorite of kitchen staffers who are served fun, informal meals at the Inn - refers to the Virginia ham, country ham, or 1/2 lb. smoked ham Chef O'Connell uses in the recipe.
2 lbs. dried fettuccine
3 c. heavy cream
1/4 lb. country ham, thinly sliced and cut into thin strips
Pinch of freshly grated nutmeg
4 T. unsalted butter
1 T. olive oil
6 lbs. Swiss chard, stems reserved for another use, leaves cut
into 1-in. strips
4 lg. garlic cloves, minced
2 large shallots, minced
Salt and freshly ground pepper
1 c. freshly grated Parmesan cheese (3 oz.)
3 T. snipped chives
Meanwhile, in a medium saucepan, bring the cream to a boil. Simmer over low heat for 5 minutes, stirring often. Add in the country ham, stirring to separate the strips; add the nutmeg.
In a large saucepan, melt the butter in the olive oil over moderately high heat. Add the Swiss chard leaves by the handful and cook, stirring occasionally, until wilted, about 5 minutes. Add the garlic and shallots and cook for 2 minutes. Season with salt and pepper.
Drain the fettuccine and return it to the pot. Add the ham, cream, Swiss chard and Parmesan cheese and toss to mix. Season with salt and pepper and transfer to a large warmed bowl. Sprinkle with the chives and serve at once.
WINE: A mostly dry, floral and spicy wine, such as the 1996 Huget Personnelle Reserve Gewurtztraminer, would provide the contrast this rich dish needs.
This elaborate menu is a dinner from the West Indies for eight, which was planned to be easy on the cook. Only the fired plantains, salad and rice need be made the day of the party.The dishes, distinguished by rich flavors that blend and mellow, range from traditional black beans and soup and 'ropa vieja' to a contemporary version of fried custard.
DINNER FROM THE WEST INDIES
VINA
PEDROSA '90 HERMANOS PEREZ PASCUAS
RIBERA DEL DUERO
BLACK BEAN SOUP WITH LIME
BRAISED BEEF, PEPPERS, AND ONIONS
YELLOW RICE WITH TOASTED CUMIN
FRIED PLANTAINS
AVOCADO,
HEARTS OF PALM, AND RED ONION SALAD
WITH CORIANDER VINAIGRETTE
FRIED CUSTARD SQUARES WITH RUM SAUCE
California wines that bring the same heartwarming glow to the table include the growing number of Syrahs. And there are excellent Petite Syrahs available, too, made with great style at estates lucky enough to have small parcels of old vines. The estate-bottled Petite Syrah from Guenoc Winery in Lake County and Christopher Creek in the Russian River Valley. If young, these red wines open up marvelously when poured into a decanter, jug or carafe before serving.
1 large ham hock (about 3/4 lb.)
3 qts. plus 1 c. water
1 lb. dried black beans, picked over
1 red onion, chopped (about 2 c.)
1 bay leaf
a 28- to 32-oz. can whole tomatoes with juice, chopped
3/4 t. salt, or to taste
1 to 2 T.fresh lime juice
Garnish: lime slices
Remove ham hock and reserve for another use. Discard bayleaf and stir in lime juice to taste.
Divide soup among 8 bowls and garnish with lime slices. Serves 8.
(Roasted Beef, Peppers, and Onions)
For braising beef
3 lbs skirt or flank steak, trimmed
2 qts. water
2 carrots, chopped coarse
1 large onion, chopped coarse
2 celery ribs, chopped coarse
1 bay leaf
3 garlic cloves, crushed lightly
1 t. dried oregano
1 t. ground cumin
1 t. salt
1/4 t. whole black peppercorns
4 T olive oil
2 c. braising liquid plus
additional, if desired
a 14- to16-oz. can whole tomatoes
with juice, chopped
3 T tomato paste
3 garlic cloves, minced
1 t. ground cumin
1/4 t. dried oregano
2 red bell peppers, cut into 1/4-in. strips
1 c. frozen peas, thawed
1/2 c. pimento-stuffed Spanish
olives, drained and halved
Ropa vieja, or "old clothes", describes the shreds of meat, peppers, and onions resembling a mess of colorful rags. Robust stews such as this Cuban specialty are at the heart of West Indian cuisine.
Braised beef:
In a 5-qt. kettle combine all braising ingredients and simmer, uncovered, 1 1/2 hours, or
until beef is tender. Remove kettle from heat and cool meat in liquid 30 minutes. Transfer
meat to a platter and cover. Strain braising liquid through a colander, pressing on
solids, into a bowl. Return braising liquid to kettle and boil until reduced to 3 cups,
about 30 minutes. Stew may be made up to this point 1 day ahead. Cool braising liquid
completely and chill it and the beef separately, covered.
In kettle cook green bell peppers and onion in 2 tablespoons oil over moderate heat, stirring, until softened
While vegetables are cooking, pull meat into shreds about 3 by 1/2 inches. To onion mixture add shredded meat, 2 cups braising liquid, tomatoes with juice, tomato paste, garlic, cumin, oregano and salt and pepper to taste and simmer, uncovered, 20 minutes.
While stew is simmering in a large skillet, cooked and yellow bell peppers in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until softened. Stir peppers into stew with enough additional braising liquid to thin to desired consistency and simmer, uncovered, 5 minutes. Stir in peas and olives and simmer, uncovered, 5 minutes
Serve ropa vieja with yellow rice. Serves 8.
2 T olive oil
2 t. cuminseed
1/4 t. crumbled saffron threads
2 c. unconverted long-grain rice
4 c. water
1/4 t. salt
4 firm-ripe plantains*
vegetable oil for deep-frying
*available at Hispanic markets and some specialty produce markets and supermarkets
Ripe plantains have peels that are almost completely black whereas the firm-ripe ones called for in this recipe are mottled black and yellow.
In a deep fryer or large deep skillet, heat 1 1/2-inches oil to 375 degrees on a deep-fat thermometer and fry 12 to 15 plantain slices at a time, turning them, 2 to 3 minutes, or until golden, transferring as fried with a skimmer or slotted spoon to paper towels to drain. Season plantain slices with salt. (Plantain slices with salt. (Plantain slices should be slightly crisp on outside but soft on inside.) Plantain slices are best served immediately but may be made 1 day ahead, cooled completely and kept in an air-tight container. Reheat plantain slices on a rack in a shallow baking pan in a preheated 350 degree oven 5 minutes, or until heated through. Serves 8.
For vinaigrette
1 small garlic clove
1/4 c. fresh coriander, washed and spun dry
3 T fresh lemon juice
1/2 t. sugar
14t.salt
1/2c. olive oil
For salad
a 14-oz. can hearts of palm, drained
4 California firm-ripe avocados
1 small red onion, sliced thin
Boston lettuce leaves (from about 2 heads)
In a blender puree garlic and coriander with lemon juice, sugar and salt. With motor running add oil in a stream, bleeding until dressing is emulsified.
Make salad:
Cut hearts of palm and avocado into 3/4-inch cubes and in a large bowl with a rubber
spatula gently toss with onion and vinaigrette until combined well.
Line 8 salad plates with lettuce leaves and mound avocado mixture on top. Serves 8.
In the West Indies, salads are rarely leafy; rather they are often based on avocado and onion. Here, hearts of palm have been added for an additional tropical touch.
For custard squares
2 1/2 c. milk
a cinnamon stick
1/4 c. star anise"
5 large eggs
6 T cornstarch
2/3 c. plus 1/4c. sugar
1/2 t. salt
1 c. fine dry bread crumbs
1 1/2 t. ground cinnamon
1 c. all-purpose flour
For sauce
1 1/2 c. water
1 c. firmly-packed light brown sugar
1/2 c. plus 1 T dark rum
1/4 c. star anise*
fresh lime juice to taste
vegetable oil for deep-frying.
Garnish: 2 star fruit (also known as carambola)**, sliced thin, and 8 star anise*
*available at some
supermarkets and by mail order form
Adriana's Caravan, tel. (800) 316-0820 or, in New York City, (718) 436-8565
**available seasonally at specialty produce markets and some supermarkets