A teacher who had requested the 50 States recipes asked me if I had any international recipes because he was teaching World Geography and could use such a list. That is how I came to compile Recipes from 50 Countries and, once again, I decided to make the list available to others. I chose the countries to reflect a wide variety of cuisines all over the world, and applied the following criteria:
- Recipes must be something I would make myself.
- Ingredients used must be found in North America.
- The recipes are not in metric measurements.
- Whenever possible, I chose a recipe which is synonymous with the country (i.e. USA - Apple Pie!).
- Other recipes were chosen subjectively - either because I had tried them myself, or I just happen to like them (i.e., Italy - Tiramisu).
To date, the list has been shared wth almost 300 people worldwide!
1. ARGENTINA
This dish is considered one
of the highlights of Argentine cuisine.
Translates loosely into "Hunger
Killer."
Matambre
1 large Flank steak, butterflied
1/4 c Red wine vinegar
1 t Garlic, finely chopped
1/2 ts Thyme, dried
1 bunch Spinach
2 Carrots, peeled, cut in
quarters lengthwise
2 Eggs, hard-cooked, cut in
quarters lengthwise
1 md Onion, thin sliced and
separated into rings
2 TB Parsley, finely chopped
1/2 ts Red pepper flakes
1 t Sea salt
2 TB Vegetable oil
2-3 c beef broth
Place the meat in a glass dish.
Mix together the vinegar, garlic and thyme.
Pour over the meat and let
marinate for 1 or 2 hours at room temperature.
Preheat the oven to 375* F.
Wash the spinach under cold
running water; drain and trim off the stems.
Spread the leaves evenly over
the meat. Lay the carrots, in rows, across the
grain of the meat. Place the
egg quarters between the rows of carrots.
Scatter the onion rings over
the eggs and carrots, then sprinkle the parsley,
red pepper flakes and salt
over all. Carefully roll up the meat with the
grain, jellyroll fashion.
Secure with toothpicks and lace up with string. Or
tie with string at 1-inch
intervals.
Heat the oil in a Dutch oven.
Add the meat and brown well on all sides. Add
the stock, cover tightly,
and bake for 1 hour.
Remove the matambre from the
pan to a board and let rest for 10 minutes.
Using a sharp knife, remove
the strings and cut the roll into 1/4 inch
slices. Arrange on a heated
platter and moisten with a little of the cooking
broth.
To serve cold: In Argentina,
the matambre is poached, then removed from the
pot and pressed under weights
until the juices drain off. It is refrigerated
until chilled, then served
as a hors d'oeuvre, cut into thin slices.
*********************
2. AUSTRIA
Vienna Christmas Stollen
1-1/2 c Milk, scald and cool
to lukewarm
3-1/2 Yeast, dry/envelopes
3/4 c Water, lukewarm
3 c Flour, sifted
1/2 c Eggs yolks, lightly
beaten
3/4 c Sugar
2 ts Salt
1 c Flour
1/2 c Butter, softened
Flour, 10-11 c. as needed
5 c Sultanas or currants
1-1/2 c Almonds, chopped or
slivered
1 c Citron, chopped
1/2 Lemon rind only, grated
2 ts Rum
Milk should be cooled to about
100 degrees. Dissolve the yeast in the
lukewarm water and add 1/4
c. of the cooled milk and 3 c. sifted flour. Cover
the sponge with a cloth and
let it ripen until bubbles appear on the surface
and it is about to drop in
the center.
Pour the remaining milk over
the sponge. Add the egg yolks, sugar and salt
and beat until the ingredients
are well blended. Add 1 cup flour and beat
well. Blend in the butter.
Add more flour gradually to make a smooth dough,
or until 10 to 11 cups have
been added.
Some flours absorb more liquid
than others. Knead in the sultanas, almonds,
and citron, along with the
lemon rind which should be mixed with the rum.
Knead the dough until the
fruits and nuts are dispersed well through it and
it is smooth. Dust the top
lightly with flour and let it rise in a warm place
about 45 minutes. Punch
it down and let stand for 20 minutes.
Divide the dough in half and
knead the pieces until smooth. Let them stand
for 10 minutes longer. Place
one ball of dough on a lightly floured board,
and with a rolling pin, press
down the center of the ball, and roll the pin
to and fro 4 to 5 times, pressing
all the time to make an elliptical shape 6
inches long and 3-1/2" wide.
The center rolled part should be 1/8" thick and
4 inches long. Both ends should
remain untouched, resembling rather thick
lips. Place this rolled out
piece of dough on a buttered baking sheet and
brush the center part with
melted butter. Fold one lip toward the other and
on the top of it. Press the
fingertips down near and below the lips, pulling
somewhat apart. Give a pull
away from each end, pointing them toward the
lips. The shape should resemble
a waning moon. Repeat the process with the
second piece of dough. Let
the Stollen rise, covered in a warm place until
they double in bulk, about
1-1/2 hours.
Bake them in a moderately
hot oven (375 degrees) for 35 to 40 minutes. Do not
overbake them. Cool them on
racks. Brush them with butter and cover with
vanilla sugar.
Source: Gourmet Old Vienna
Cookbook Gourmet Books, Inc., 1959 Barbara Day
****************
3. AUSTRALIA
Shrimp on the Barbie
1/2 c (1 stick) butter, melted
1/4 c Olive oil
1/4 c Minced fresh herbs (parsley,
thyme and cilantro)
3 TB Fresh lemon juice
3 lg Garlic cloves, crushed
1 TB Minced shallot
Salt and pepper, freshly ground
1-1/2 lb medium large shrimp,
unpeeled
Spinach leaves
Lemon slices
Combine first 8 ingredients
in large bowl. Mix in shrimp. Marinate at room
temperature 1 hour or in the
refrigerator 5 hours, stirring occasionally.
Prepare barbecue with
medium hot coals. Thread shrimp on narrow skewers.
Grill until just opaque, about
2 minutes per side. Line platter with
spinach. Arrange skewers on
platter. Garnish with lemon and serve. Makes 8
servings.
**********************
4. BOLIVIA
Picante de Pollo - Spicy chicken
1 whole Chicken (4-5 lbs)
3 lbs peeled potatoes
1 cup green peas
1 large onion, diced
3 tablespoons of red chili
pepper powder (ajÃ)
1 tablespoon paprika
1/2 cup of spring onion, chopped
2 tablespoons of parsley,
chopped
1 tablespoon coriander, chopped
1/2 cup vegetable oil
Salt and pepper to taste
Cut the chicken into large
portions and place in a pan. Add the salt, spring
onion, coriander and enough
water to cover the chicken. Boil for 45 minutes.
Boil the potatoes in a separate
pan and drain.
Lightly boil the peas and
drain
In a large pan lightly fry
the onion, red chili pepper, paprika, parsley,
salt and pepper until the
onion is soft. Add 2 cups of the chicken broth and
simmer for 10 minutes. Add
the chicken pieces, potatoes and peas. Simmer for
10 more minutes.
Serve with rice and a tomato
and onion salad.
You may serve the potatoes
on the side instead of adding them to the chicken.
From the Magic of Bolivia
**********************
5. BRAZIL
This is the national dish of
Brazil. It is traditionally served on a Saturday
and it is a festive meal to
share with family and friends. There are as many
recipes as there are cooks
in Brazil and some regional variations too.
Feijoda (Meats and Beans Stew)
8 cups dried black beans
3 pounds carne seca (Brazilian
salted cured beef)
2 pounds sweet sausage (use
Portuguese choriço when available)
2 pounds baby back spareribs
2 bay leaves
1 large onion
2 cloves garlic
3 tablespoons olive oil
The night before, soak the
beans in a large bowl with water to cover at least
3-4 inches. Soak the carne
seca in water to cover. The next morning, drain
the beans and place in a large
pot with water to cover by at least 3 inches.
Bring the beans to a boil
in medium heat.
Meanwhile, cut the carne seca
into 1-inch pieces. Cut the sausage into 1-inch
pieces. (When I use the Portuguese
sausage I usually prick it with a fork and
simmer it for ten minutes
in enough water to cover; then I cut it.) Cut the
ribs into 2-rib sections.
Add the carne seca, sausage,
ribs and bay leaves to the beans. Simmer for
about 2 hours or until soft
(Goya brand black beans usually take about 2
hours) , stirring from time
to time, adding water as necessary to keep beans
covered. Keep an eye on the
beans so they don't burn at the bottom!
Chop the onion and garlic.
Heat the olive oil in a cast iron skillet over
medium heat. Add the onion
and garlic and cook until golden brown. Add two
ladlefuls of beans and mash
them. Put this back into the pot. It will thicken
and season the beans.
Continue to simmer gently
for at least another hour, adding water as
necessary. A good feijoada
should have a creamy consistency when done. Remove
the bay leaves. Some people
take the meats out at this point and serve them
separately on a platter. I
like to leave them in with the beans, it keeps
them hot. Serve the feijoada
and garnishes in ceramic bowls and platters, it
will add a touch of authenticity!
To serve feijoada, put a mound
or rice on your plate and place a ladleful or
two of feijoada on top.
Garnish with slices from 6
oranges: using a sharp knife, peel the oranges,
cut into thin slices and arrange
them on a platter. Serve with white rice.
From Maria' Cookbook. This
is the recipe featured in National Geographic
Traveler Magazine, July/August
1999 issue.
**********************
6. CANADA
Note from Marlen: I love
my neighbors to the north! This is a recipe I
received from my dear cyber-friend
Liz in Toronto. While many dishes
symbolize Canada, I just love
this recipe!
BeaverTails® is a trademark owned by BeaverTails Brands Inc. and used under license. While this is not the authentic BeaverTails recipe, it is my personal interpretation of these delicious treats.
Canadian Fried Dough Pastries
Dough:
1/2 cup warm water
5 teaspoons dry yeast
pinch of sugar
1 cup warm milk
1/3 cup sugar
1-1/2 teaspoons salt
1 teaspoon vanilla
2 eggs
1/3 cup oil
4 1/4 - 5 cups unbleached
all-purpose flour
Oil for frying
Granulated sugar for dusting
Touch of cinnamon
NOTE: For the bread machine,
choose the 'Dough' program.
In a large mixing bowl, stir
together the yeast, warm water and pinch of
sugar.
Allow to stand a couple of
minutes to allow yeast to swell or dissolve.
Stir in remaining sugar, milk,
vanilla, eggs, oil, salt, and most of flour to
make soft dough.
Knead 5-8 minutes (by hand
or with a dough hook), adding flour as needed to
form a firm, smooth, elastic
dough.
Place in a greased bowl. Place
bowl in a plastic bag and seal. (If not using
right away, you can refrigerate
the dough at this point). Let rise in a
covered, lightly greased bowl;
about 30-40 minutes.
Gently deflate dough. (If
dough is coming out of the refrigerator, allow to
warm up for about 40 minutes
before proceeding).
Pinch off a golf ball-sized
piece of dough. Roll out into an oval and let
rest, covered with a tea towel,
while you are preparing the remaining dough.
Heat about 4 inches of oil
in fryer (a wok works best, but you can use a
Dutch oven or whatever you
usually use for frying). Temperature of the oil
should be about 385 F. I toss
in a tiny bit of dough and see if it sizzles
and swells immediately. If
it does, the oil temperature is where it should
be.
Add the dough to the
hot oil, about 1-2 at a time.
BUT.....before you do, stretch
the ovals into a tail - thinning them out and
enlarging them as you do.
Turn once to fry until the
undersides are deep brown. Lift pastries out
with tongs and drain on paper
towels.
Fill a large bowl with a few
cups of white sugar. Toss pastries in sugar
(with a little cinnamon if
you wish) and shake off excess.
This recipe makes many pastries. They are also delicious with a smear of
jam or apple pie filling.
You can also eat it with a
maple butter cream or something on - it is
delicious!
Contributed by Liz in Toronto
**********************
7. CHINA
Note from Marlen: China
is one of the oldest cuisines in the world and thus
many dishes symbolize it.
I just can’t help loving these cookies the best!
Chinese Almond Cookies
1 cup (8 oz.) lard, room temperature
1 egg
3/4 teaspoon almond extract
1/2 cup sugar
1/2 cup packed brown sugar
2 1/4 cups flour
1-1/4 teaspoons baking powder
50 to 55 whole blanched almonds
1 egg yolk, beaten
Preheat oven to 350 degrees.
In a bowl, beat together lard, 1 egg, almond
extract, sugar and brown sugar
until creamy. Add flour and baking powder,
beating until well blended.
Shape dough into 1 1/4-inch balls. Place 2 inches
apart on ungreased baking
sheets. Press an almond in the center of each.
Brush cookies with beat egg
yolk. Bake 14 to 15 minutes or until golden.
Remove and let cookies cool
on racks. Makes about 50 to 55 cookies.
From Mary Ash
********************************
8. COLOMBIA
Note from Marlen: A dear
Colombian friend introduced me to this wonderful
way of eating rice.
It is one of my favorites!
Arroz con Coco - Rice with Coconut
1 fresh coconut
4 cups boiling water
3 1/2 cups water (including
coconut water)
2 cups of rice
1 T. salt (to taste)
1 T. sugar (to taste)
Take a fresh coconut, open
the "eyes" with a nail and drain the coconut water
in a cup and reserve. Brake
the coconut, remove the hard core, cut it in
rather small pieces and divide
in two portions. Put one portion at a time in
the blender with one cup of
very hot water and liquefy for 2-3 minutes
(carefully cover the top of
the blender with a folded kitchen towel to avoid
getting splashed with the
hot mixture). Pour through a sieve and squeeze all
the water out in a pan. Blend
again the squeezed coconut with another cup of
hot water and squeeze again.
Discard the residue. Repeat procedure with
second portion. Set this coconut
milk to boil until it is almost reduced and
the oil starts showing. Reduce
the heat to medium and stir the bottom
continuously with a wooden
spoon to avoid sticking to the pan; let the cream
brown. Do not let it get too
dark, this cream should not be bitter. Add the
3-1/2 cups of water, which
include the coconut water reserved from the
beginning. Increase the heat
to high and when the water starts to boil, add
the two cups of rice, the
salt and the sugar (it should taste a bit more
sweet than salty). When the
rice is starting to dry, reduce the heat to
simmer, stir gently with a
long fork, cover and let it cook for about 20 to
25 minutes.
NOTE: You can add one cup of
raisins when the rice is starting to dry.
Depending on how fresh the
coconut is, you may get enough oil to make three
cups of rice; then add 5-1/2
cups of liquid. I find it is excellent to serve
with ham or any spicy meat,
fish or shrimp.
Recipe by Andrés
Obregón.
****************************
9. CUBA
Note from Marlen: Cuba
is my native country. It was very difficult for me to
choose just one dish. I decided
on Lechon Asado because it is our traditional
dish at holidays. Also used
in Cuban sandwiches. This recipe if from
icuban.com where I serve as
a Food Consultant. I invite you to visit the
site and learn more about
Cuban history, customs and cuisine. Thank you to
Webmasters Raul, Jorge and
Glen, three brothers-in-law dedicated to getting
more people to experience
true Cuban culture.
Lechon Asado - Roast Pork
One "fresh ham" with bone in
(or have your butcher butterfly it for you!) and
skin on
Mojo Marinade
20 cloves garlic
2 teaspoons salt
1 and 1/2 cups sour orange
juice (or use two parts orange juice to one part
lemon juice and one
part lime juice)
1 cup minced onion
1 teaspoon oregano
1 and 1/2 cups Spanish olive
oil
Mash the garlic and salt together
with a mortar and pestle. (A rolling pin on
a cutting board works pretty
good too.) Add dried oregano, onion and the sour
orange to the mash and mix
thoroughly. Heat oil in small sauce pan, add the
mash to the oil and whisk.
Pierce pork as many times
as you can with a sharp knife or fork. Pour garlic
mixture (save a little for
roasting) over pork, cover and let sit in
refrigerator for 2-3 hours
or overnight.
To Cook:
Oven
Preheat oven to 450°F.
Place the pork fattest side up in an open roasting
pan. Place pan in oven and
reduce temperature to 325°F. Spoon extra marinade
over the roast occasionally
as it cooks. Using a meat thermometer, the roast
is done at 180°F.
Barbecue Grill
Use a covered grill, such
as the Webber kettle. Bank the coals to each side,
leaving an empty space beneath
your ham. Spoon extra marinade over the roast
occasionally as it cooks.
Add charcoal to the sides as needed to maintain
roasting temperature. Using
a meat thermometer, the roast is done at 180°F.
Stovetop
Place ham in a large Dutch
oven, covered stock pan, etc. Whatever you need to
fit. Add about 1 cup of marinade
to the pan. Bring to a boil. Adjust the heat
to low, cover and cook until
completely done. Add additional marinade as
needed to keep at least one
inch of liquid in bottom of pan -- otherwise
roast will burn.
*********************
10. DOMINICAN REPUBLIC
Note from Marlen: I have visited
this country many times. This dish is eaten
for breakfast, lunch and dinner.
While there are many variations, this is a
good basic recipe.
Mangú
4 green plantains (remove the
skin and cut in 3 inch pieces)
2 teaspoons of salt
1 cup of water
1/2 cup of whole milk
1/2 cup of cold water
5 Tablespoons of American
cheese or other cheese that you like (grated or cut
into small pieces so it well
blend well and melt easier)
1/2 stick of butter (cold)
5 strips of bacon
Salt to taste
In a large saucepan, place
your cut plantains and add sufficient room
temperature water (or from
tap) to cover the bananas for boiling. Add 2
teaspoon of salt to the water.
Cook or boil the bananas for 20 or 25 minutes,
until soft. You do not need
to boil the water first, simply place the bananas
on the stove with water to
begin.
Add additional water to replace
the water that has boiled off, and with a lid
now on the saucepan, cook
for another 15 minutes.
Remove from the stove and
drain off the water in your saucepan completely.
Mash the bananas with a potato
masher (or something similar) adding the cold
water from the refrigerator,
1/2 cup of whole milk and your cheese that you
like (you may also add chopped
sweet onions if you like). After this mixture
has come to the consistency
of mashed potatoes. add 1/2 stick of lightly
salted butter.
In a frying pan, fry the 5
bacon strips. Drain off the fat from the bacon and
add it to your already prepared
Mangu, blending well with a wooden spoon. If
you like, you may also cut
the bacon into small pieces and add this also
(this is optional). Your Mangu
is Ready!
*************************
11. EL SALVADOR
Pupusas
1 pound ground turkey breast
1/2 large onion, finely diced
1 clove garlic, minced
1 medium fresh green chili,
seeded and minced
1 small tomato, finely chopped
1/4 teaspoon cumin
1/4 pound low-fat white cheese,
grated
1/2 teaspoon salt
5 cups flour
Water, about 4 cups
1 teaspoon vegetable oil
1. In a large, non-stick saucepan,
over high heat, cook the turkey, onion,
and garlic until cooked through.
If necessary, add small amounts of water to
the turkey to prevent sticking.
When the meat is firm, reduce heat to low and
add the chili, tomato, and
cumin. Let mixture cook until all liquid has
evaporated. Set aside to cool.
Stir in the cheese and salt.
2. Put the flour in a large
mixing bowl and stir in enough water to make a
tortilla-like dough. Divide
the dough into 25 pieces and roll each into a
ball. Flatten each ball between
the palms of your hands to 1/2-inch. Put a
spoonful of the meat mixture
in the middle of each disk of dough and enclose
it firmly. Flatten the pupusas
again until they about 1/2-inch thick.
3. To cook, heat a flat, heavy-bottom
skillet until it is very hot. Brush the
skillet with a little oil.
Cook the pupusas on each side for 4 to 5 minutes
until nicely browned. Serve
immediately.
Makes 25 pupusas.
*************************
12. ENGLAND
Note from Marlen: Many
dishes say England to me, but I really like Yorkshire
Pudding. This recipe
was sent to me by my dear cyber-friend Ginger in St.
Thomas, an excellent and wonderful
cook, and an even better friend.
Yorkshire Pudding
2 eggs
1 cup milk
1 cup sifted flour (measure
after sifting)
1/2 tsp salt
Beef drippings
Preheat oven to 450°F.
Beat the eggs with the milk. Sift together the flour
and salt, and stir this into
the egg mixture. Beat the batter until well
blended.
Discard most of the fat from
the pan in which the beef was roasted. Heat an
11"x7" baking pan or ring
mold, and pour into it 1/4 cup of the beef
drippings. Pour in the pudding
mixture and bake 10 minutes. Reduce the oven
temperature to 350°
and bake 15-20 minutes longer or until puffy and a
delicate brown. Cut into squares
and serve immediately with roast beef.
Serves 4.
Contributed by Ginger in St.
Thomas
**********************
13. ETHIOPIA
Injera Bread
1/2 c Flour; whole wheat or
TEF
1/3 c Flour; white
1 T Sugar, brown
1/2 ts Salt
1/2 ts Baking powder
2 Egg; beaten
2 c Buttermilk
1 T Oil
Sift together the flours, sugar,
salt, baking powder, and baking soda.
Combine eggs, buttermilk and
oil. Add this mixture all at once to flour
mixture. Stir until smooth.
Pour 2 tablespoons of batter into a hot, lightly
greased 6" skillet so that
the batter covers the bottom. Lift and quickly
rotate the pan to even out
the batter. return skillet to medium heat. Cook
about one minute or until
lightly browned on the bottom. Invert bread onto
paper towels. Serve warm.
Makes approximately 16 to 20 (serves three to
four).
************************
14. FINLAND
Pulla
This is a traditional food
in Finland. Women have baked this coffee bread
every week (usually on Saturdays)
and still do, since Finland is a country of
tradition, and many of their
customs and foods have been around for many,
many years.
2 cups Milk
1 or 2 eggs
2 tsp salt
1 heaping tblsp cardamom
1 1/4 cups sugar
1 1/4 cups butter or margarine
1 kg (app. 7 cups) flour (Robin
Hood Best for Bread works well)
2 packages dry yeast, or 50g
fresh yeast
Mix eggs, salt, sugar, and
cardamom together. Put butter and milk in saucepan
on stove until butter melts.
Add to egg mixture. Add flour. Put yeast into
cup with a bit of warm water,
(If using fresh yeast, let it melt). Make sure
dough is no warmer than skin
temperature, then pour into dough.
Knead dough well, then sprinkle
flour on top, and let it rise about 1 hr.
Roll dough into 3" balls,
or braid into 2 loaves. Put on greased cookie
sheet, cover with towel and
let rise 15-20 min. Whip one egg, and brush on
pulla. Top with coarse sugar.
Bake at 350-400F, until golden.
************************
15. FRANCE
Note from Marlen: How
do you choose one recipe among so many? I just chose
what I like!
Coq au Vin Blanc
2 T butter or margarine
3-1/2 lb chicken, cut in quarters
(3 to 3 1/2lb)
18 sm white onions, trimmed
(12-18)
4 sm carrots, peeled and cut
diagonally in 1-1/2" pieces
2 cloves garlic, minced
2 T brandy
2 c dry white wine
1 T finely chopped parsley
1 bay leaf
1 t salt
1/4 t ground white pepper
1/4 t dried thyme leaves,
crushed
1/8 t ground cloves
1 pk (8oz) frozen sugar snap
peas
In a large skillet over medium-high
heat, melt the butter. Add chicken pieces
skin side down and brown well.
Using tongs, turn chicken pieces to brown on
all sides. Transfer
chicken pieces to a large baking dish. Set aside.
Preheat oven to 350F. To drippings
that remain in skillet, add onions,
carrots and garlic. Saute
over medium-high heat until onions and carrots are
lightly browned.
Add brandy to skillet. Holding
skillet with a pot holder, carefully but
quickly ignite the brandy.
Shake skillet gently until the flames subside. Add
wine, parsley, bay leaf, salt,
pepper, thyme and ground cloves.
Increase heat to high and
bring the carrot mixture to boiling, stirring
frequently. Remove skillet
from heat. Using a large spoon, transfer the
carrot mixture to the chicken
in the baking dish.
Cover baking dish with lid
or aluminum foil. Place on center rack of oven and
bake 30 minutes. Uncover dish
and distribute sugar snap peas evenly over the
chicken and carrot mixture.
Cover baking dish and bake
30 minutes longer or until juices run clear when
chicken is pierced with a
fork and vegetables are tender. Remove bay leaf.
Transfer to a decorative serving
platter.
RED WINE VARIATION: To make
a more classic version of this chicken dish,
substitute a hearty red wine,
such as Burgundy, Beaujolais or Chianti, for
the white wine. Add 1/2 1b
tiny white mushrooms to the skillet when the
carrots are added and stir
1/2 tablespoon tomato paste into the carrot
mixture just before the chicken
goes into the oven.
Yield: 4 servings
McCalls Cooking School
*************************
16. GERMANY
Note from Marlen: My
husband is from Germany. I have never tasted better
food than the one prepared
by my late mother-in-law. This is still my
husband’s favorite!
Rot Kohl - German Red Cabbage
1 red cabbage, shredded
1 tablespoon butter
1 pound of apples
1/2 pound of onions
2 cloves garlic
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon thyme
1/4 teaspoon caraway
Salt and pepper
2 tablespoons brown sugar
More than 2 cups of wine
2 tablespoons wine vinegar
Cook cabbage in the butter,
while covered, for 5 minutes. Add sliced onions
and apples. Add everything
else. Cook slowly on stove for 6 hours.
**********************
17. GREECE
Note from Marlen: A dear
Greek friend introduced me to Greek food. It was a
toss up for me between Baklava
and Keftedes. My sweet tooth won!
Baklava
1 lb butter
1 lb filo dough, thawed
1/4 cup sugar
1 Tblsp cinnamon
3 cups finely chopped pecans
Syrup
2 cups sugar
1 cup water
1/4 cup honey
Slice of lemon
Strip of orange rind (optional)
Stick of cinnamon
Combine nuts, sugar, and cinnamon
and set aside. Melt butter and brush
bottom of pan. Add 7-8
sheets of filo brushing each with butter. Sprinkle
with nut mixture and repeat
process until all the nut mixture is used. Add
remaining filo and brush top
sheet with butter. Cut into
diamond shapes. Bake
at 325 degrees F. for 45min. Lower heat to 300
degrees and bake 15min until
golden.
Boil all syrup ingredients,
except honey to from a light syrup--about 20 in.
Remove from heat and add honey.
Remove lemon, orange, and cinnamon. Let
cool some and spoon over pastry.
Source: The Way Yia Yia Did
It from the Greek Orthodox Ladies Philoptochos
Society, Saint Sophia Greek
Orthodox Church, San Antonio, TX
***********************
18. GUYANA
Guyana Black Cake
1-1/2 mixed dried fruit
2 ozs mixed peel
1 tsp mixed spices
1/4 lb chopped peanuts
1/2 c. sugar OR soft brown
sugar
1/2 lb margarine
6 eggs
8 ozs flour
1/2 bottle wine or rum
1 lb sugar for making caramel
Wash and dry fruits. grind
or chop fruits and nuts.
Caramel: Heat sugar and when
melted, add wine. Simmer until dark color is
obtained.
Mix wine and rum and pour
over the fruits.
Grease and doubly line and
8 inch thick cake pan.
Cream sugar and margarine.
Add eggs one at a time (beaten or unbeaten).
Add fruits and stir well.
add enough caramel to make it as dark as desired.
Sift flour, baking powder
and spice together. Add a little at a time and fold
in. Mix to a soft dropping
consistency using wine or rum.
Pour mixture into a prepared
pan and bake slow over 300 degrees f for 2 hours
(on middle shelf in oven).
Pour wine and rum immediately
after cake is baked. Repeat 3 or 4 times.
*******************
19. HUNGARY
In honor of my dear friend
Dottie Lou in Indiana, who makes Goulash Without
Goulash Ingredients, because
she forgets to buy them! LOL
Gulyas Leves - Hungarian Goulash
2 pounds stew meat -- cut in
1" cubes
1 large onion -- sliced
1 clove garlic -- minced
1/2 cup catsup
2 tablespoons worcestershire
sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon dry mustard
1 cup water
1/2 cup flour
Place meat in crockpot; cover
with sliced onion. Combine garlic, catsup,
Worcestershire sauce, sugar,
salt, paprika, and mustard. Stir in water. Pour
over meat. Cover and
cook on low for 9 to 10 hours. Turn control to high.
Dissolve flour in small amount
of cold water; stir into meat mixture. Cook
on high 10 to 15 minutes or
until slightly thickened. Serve goulash over
noodles or rice. Serves 6.
*******************************
20. ISRAEL
Note from Marlen: So
many wonderful recipes to choose from! But my many
Jewish friends voted for this
one!
Matzo Ball Soup - AKA Jewish Penicillin
4 pounds whole chicken
2 onions, cut into 1-inch
cubes
3 carrots, sliced
2 stalks celery, thickly sliced
1 cup chopped fresh dill weed
Salt to taste
2 tablespoons vegetable oil
2 tablespoons chicken cracklings
(grebenes), finely minced
2 eggs, beaten
1/2 cup matzo meal
1 teaspoon salt
1/4 cup vegetable broth
1 Trim off neck flap all the
way up to the top of the wishbone. Trim fat and
skin from around the back
cavity of the chicken. Reserve both for schmaltz
and grebenes. Cut chicken
into quarters. Place meat in large pot with onions,
and cover with about 4 quarts
water. Bring to a boil, reduce heat , and
simmer 2 hours.
2 Add carrots and celery to
the soup; simmer an additional hour. Season to
taste with salt.
3 Remove chicken pieces, and
set aside. You may reserve them for another use,
or shred the meat for the
soup. Keep the chicken covered, and at room
temperature before shredding.
4 Dice reserved skin and fat
into 1 inch pieces. Cook in a heavy bottomed
skillet over medium heat,
turning occasionally. Make sure the pan never gets
so hot as to cause the rendered
fat to smoke. When the grebenes are crisp and
brown, remove them to a cutting
board and drain schmaltz into a small
nonplastic bowl to cool slightly.
When cool enough to handle, mince the
grebenes finely.
5 To make the matzoh balls,
blend fat or oil and eggs together. Mix matzoh
meal and salt together. Combine
the two mixtures, and mix well. Add 4-1/2
tablespoons soup stock or
water; mix until uniform. Stir in minced grebenes.
Cover bowl, and place in refrigerator
for 20 minutes.
6 Bring soup to a boil. Reduce
flame, and drop balls approximately 1 inch in
diameter into the slightly
boiling water. Add dill. Cover pot, and cook 30 to
40 minutes. DO NOT REMOVE
THE COVER FROM THE POT WHILE COOKING! Makes 8
servings
Submitted by Holly
21. ITALY
Note from Marlen: How
could you not choose a pasta dish? Because one my
sisters makes a great Tiramisu
and she insisted.
Tiramisu
1/3 c Sugar
5 Eggs
1/3 c Marsala wine
1/2 c Whipping cream
1 lb Mascarpone cheese
2 ts Lemon rind
1 c Espresso coffee, cold
24 Lady fingers
2 oz Bittersweet chocolate,
grated
Use Italian lady fingers
also called Savoiardi, for the best results. You
can use any kind of spirits
or liqueurs in the dessert (marsala, vin santo,
rum, brandy, Tia Maria, Frangelico,
Amaretto) be guided by your own taste.
If you can't find mascarpone,
use 8oz ricotta and double the amount of
whipping cream. If you don't
have an espresso maker, use strong black coffee.
1. In a heavy pot, on medium-low
heat, whisk together sugar and eggs until
frothy. Continue whisking
until mixture begins to thicken. Whisk in 1/4 cup
marsala and continue to cook
until mixture coats the back of a spoon. Scrape
into bowl and reserve.
2. Whip cream until it holds
its shape. With same beaters, whisk mascarpone
and lemon rind together until
mixture softens. Fold in egg/marsala mixture
and whipping cream.
3. Combine espresso and remaining
2Tb marsala. Dip lady fingers into coffee
mixture two at a time and
soak evenly. Place a layer of lady fingers on
bottom of 11x7 inch dish.
Spread with half of the mascarpone cream. Sprinkle
with grated chocolate. Add
another layer of soaked lady fingers. Top with
mascarpone cream and remaining
chocolate.
********************
22. INDIA
Meat Keema
1 lb of minced meat
3 tablespoons of vegetable
oil
3 large onions
1 cup of shredded white cabbage
1 cup of chopped carrots
1 cup of chopped celery stalks
and leaves
2 teaspoons grated ginger
half teaspoon grated garlic
teaspoon turmeric powder
a few green chilies
Fry 1l b of minced meat in
3 tablespoons of vegetable oil until it is cooked
through Let it stand.
Chop fine 3 large onions and
add it to the mince together with 1 cup of
shredded white cabbage, 1
cup of chopped carrots, 1 cup of chopped celery
stalks and leaves, 2 teaspoons
grated ginger, half teaspoon grated garlic,
-teaspoon turmeric powder,
and a few green chilies (optional). Mix thoroughly
and cook, uncovered, in a
preheated oven on gas mark 4 for 45 minutes. Remove
from the oven.
This was a popular dish in
Bombay and was made with minced lamb, but minced
beef or chicken would do just
as well.
Garnish with chopped coriander
leaves and serve hot with relishes.
***********************
23. IRELAND
Note from Marlen: Thirty
years of living in Chicago taught me much about the
wonderful Irish people and
their cuisine. This is my favorite Irish dish.
Classic Irish Stew
2 lbs. Lamb meat from leg,
cut into 1" cubes
1 large onion, sliced thin
2 lbs. Potatoes, cut into
1/8" thick pieces
4 carrots, sliced and peeled
salt and pepper
2 bay leaves
2-3 cups boiling water or
beef stock
1 bunch fresh parsley, chopped
Put in the bottom of a heavy
pan, a layer of lamb, layer of potatoes, onion,
carrots, salt, pepper and
a bay leaf. Repeat again. Season each layer. Add
the beef stock. Cover tightly.
Cook on low heat for 2 hours or until done.
Sprinkle with parsley. Serve
with Irish bread. Serves 4-6
Marguerite Henderson, CUCINA
*************************
24. JAMAICA
Jamaican Jerk Chicken
1 TB Ground allspice
1 TB Dried thyme
1-1/2 ts Cayenne pepper
1-1/2 ts Freshly ground black
pepper
1-1/2 ts Ground sage
3/4 ts Ground nutmeg
3/4 ts Ground cinnamon
2 TB Salt
2 TB Garlic powder
1 TB Sugar
1/4 c Olive oil
1/4 c Soy sauce
3/4 c White vinegar
1/2 c Orange juice
Juice of 1 lime
1 ea Scotch bonnet pepper,
Seeded and finely chopped
1 c Chopped white onion
3 ea Green onions, finely
chopped
4 ea Chicken breasts (6 to
8 oz ea, trimmed of fat
In a large bowl, combine the
allspice, thyme, cayenne pepper, black pepper,
sage, nutmeg, cinnamon, salt,
garlic powder and sugar. With a wire whisk,
slowly add the olive oil,
soy sauce, vinegar, orange juice, and lime juice.
Add the Scotch bonnet pepper,
onion, and green onions and mix well. Add the
chicken breasts, cover and
marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the
marinade and grill for 6 minutes on each side or
until fully cooked.
While grilling, baste with the marinade. Heat the
leftover marinade and serve
on the side for dipping.
NOTE: This is the recipe
as listed in the cookbook. Personally, I would
NEVER heat the leftover marinade
and serve on the side for dipping,
especially something that
you had marinated POULTRY in. A MUCH better idea
would be to reserve some of
the marinade (BEFORE you put the chicken in it)
and save it for serving. Yield:
4 servings
This recipe is also from Sugar
Reef Caribbean Cooking by Devra Dedeaux. "This
recipe is not as hot as you
would find in Jamaica. For that authentic flavor,
double the quantity of dry
spices."
*****************************
25. JAPAN
Note from Marlen: I post
on many cooking boards. This is one of the most
requested recipes.
Japanese Steak and Shrimp Sauce
1 garlic clove
1 cup mayonnaise
1/2 cup chili sauce
1 tbs. drained bottled horseradish
1 tsp. dry mustard
1/8 tsp. cayenne
2 tsp. lime juice
Force garlic through a press
into a bowl and stir together with remaining
ingredients. Chill sauce at
least 4 hours. & up to 3 days. Makes about 3-1/2
cups.
**********************
26. KOREA
Kim Chee
1 lg Head Chinese Cabbage
Salt
4 Green Onion With Tops
1 Garlic Clove
1 Hot Red Chili, Dried
1 t Ginger Root, Grated Fresh
Cut cabbage in pieces 1 inch
long and 1 inch wide. Sprinkle 2 tablespoons
salt on cabbage, mix well
and let sit 15 minutes. Cut green onions and tops
in 1 1/2 inch lengths, then
cut again lengthwise into thin slices. Wash
salted cabbage three times
with cold water; drain and add the onions, garlic,
chile, ginger and one tablespoon
salt. Cover with water, mix well. Cover
container and let stand for
a few days.
Taste mixture every day. When
it is fermented and acid enough, cover and
refrigerate up to 2 weeks.
Makes one quart.
************************
27. LEBANON
Lebanese Eggplant
1 Medium eggplant -peel &
dice
1 Clove of garlic
1/4 c Olive oil
1 cn Tomatoes (drained) 16
oz.
1/2 ts Brown sugar
1/8 ts Pepper
1/2 c Shopped onion
1/2 c Sliced mushroom
1 TB All purpose flour
1/2 ts Salt
1/4 ts Dried whole basil
Cook eggplant in boiling water
(salted) 8-10 minutes, drain well. Saute
onion, garlic, mushrooms in
olive oil. Add flour, stir until smooth. Add
tomatoes and other ingredients.
Bring to a boil. Remove from heat. Layer in
lightly grease 1 qt. casserole.
Bake at 375 degree for 25 minutes. 4 servings
*********************
28. MEXICO
Note from Marlen: So
how come you did not choose a chili recipe? Because
chili is really Tex-Mex. Sopaipillas,
on the other hand, are all Mexican!
Sopaipillas
2 C flour
2 tsp. baking powder
1 tsp. salt
2 T shortening
3/4 cup cold water
Oil for deep frying
Confectioner's sugar and cinnamon
for dusting
Honey
Sift the dry ingredients together.
Cut in the shortening until the mixture is
the texture of coarse cornmeal.
Add the water gradually to form a dough.
Knead on a lightly floured
surface until smooth.
Roll dough thinly and cut
it into small squares, about 3 inches. Heat oil
until hot (375°F.). Fry
bread until puffed and golden brown on both sides.
Drain on paper towels and
dust with powdered sugar and cinnamon. Serve with
honey. Serves 6.
***********************
29. MOROCCO
Moroccan Anise Bread
1 TB Active dry yeast
1-1/3 c Warm water
1 ts Sugar or honey
1 TB Vegetable oil
2-1/2 ts Anise seeds
2 ts Table salt or
4 ts Kosher[ing] salt
4 c Unbleached all-purpose
flour
1 ea Egg white beaten with
1 ts Water
3 TB Sesame seeds
1. Dissolve the yeast in 1/4
cup of the water. Add the sugar or honey and let
stand until foamy, 5 to 10
minutes.
2. Add the remaining water,
oil, anise, salt, and 2 cups of the flour.
Gradually stir in the remaining
flour until the mixture holds together.
3. On a lightly floured surface,
knead the dough until smooth and elastic,
about 10 minutes. Place in
a greased bowl, turning to coat. Cover loosely
with a towel or plastic wrap
and let rise at room temperature until double
in bulk, about 1-1/2 hours.
4. Punch down the dough and
divide in half. Shape each piece into a ball,
cover, and let rest for about
10 minutes.
5. Sprinkle a large baking
sheet with cornmeal or fine semolina or grease the
baking sheet. Flatten each
dough ball into a 6-inch round. Some cooks flute
the outer edge, others leave
it plain. Place the rounds on the prepared
baking sheet, cover, and let
rise.
6. Preheat the oven to 375
degrees.
7. Prick the dough around
the sides with the tines of a fork or a toothpick.
Brush the tops of the loaves
with the egg white and lightly sprinkle with the
sesame seeds.
8. Bake until golden brown
and hollow-sounding when tapped, about 30 minutes.
Transfer to a wire rack to
cool.
Yield: 2 Loaves
********************
30. NICARAGUA
Note from Marlen: Living
in South Florida, I have enjoyed many truly
terrific Nicaraguan dishes.
But nothing as divine as this wonderful dessert.
Tres Leches Cake (3 Milk Cake)
For the cake:
6 eggs
1 cup sugar
1 cup flour
1/2 cup melted butter
For the crema de leches (milk
cream)
1 can condensed milk
1 can evaporated milk
1 1/2 cups milk
3 egg whites
1/4 cup milk
1/2 cup sugar
1 teaspoon nutmeg
For frosting for top of cake:
You can use marshmallow cream, Cool Whip or
real whipped cream). Sprinkle
with chopped nuts.
For the cake:
Beat eggs and sugar by hand
for one minute. Place in a double boiler. Heat
until hot (do not boil). Beat
until double in size, approximately 10 minutes,
very slowly adding flour and
melted butter. Make sure everything is well
mixed. Bake at 350* for 20
minutes in a greased square glass dish
(approximately 9"x11").
For the milk cream:
Place 3 cups milk and sugar
in a 2 quart pan and bring to a boil. Separately,
beat well the egg whites and
1/2 cup milk. Add very slowly to the hot
mixture, mixing well. Bring
to a boil again. Remove from heat, add nutmeg.
While cake is warm, poke holes
about 1/2" with the handle of a wooden spoon.
Pour milk mixture over cake,
making sure cake is well saturated.
Frost as desired. Refrigerate.
Do not freeze.
**************************
31. NORWAY
Lefse
2 c Milk, scalded
1 TB Salt
1/2 c Lard
4 c Flour (all purpose)
Add lard, salt and 2 cups flour
to scalded milk and mix well over low heat.
(my friend says make sure
there are no lumps). Remove from fire. Sift 2 cups
of flour on board, add warm
dough and work in flour. Knead well and cool.
(knead, knead, knead).
This dough can be rolled immediately
or kept in a cool place for a couple of
days. May be stored in a plastic
bag.
Make a small patty, about
hamburger size, with even sealed edges as you would
for pastry. Flour board lightly
and with a Scandinavian rolling pin (you can
use a regular rolling pin),
roll patty in all directions, keeping the dough
round. Roll lightly, stretching
dough until it is almost as large as the
lefse baker (you can use a
griddle). Use a pointed stick to transfer dough
from the board to the baker
(or griddle). Brown lightly, prick air bubbles,
turn and brown the other side.
You may have to lower the heat. It is a soft
bread. Serve with butter and
sugar.
***************************
32. PAKISTAN
Pakistan Chicken Curry
8 pieces chicken, with or without
skin
1 large onion, chopped or
sliced
3 cloves garlic, chopped
1 15 oz can tomato sauce
1 pound fresh tomatoes (or
one 14-1/2 oz can, diced), chopped
1 bay leaf
3 tablespoons curry powder
mix
1 can water (from tomato sauce)
Cayenne pepper to taste
Salt and pepper to taste
Vegetable or canola oil
Chicken bouillon cube (optional)
Saute onions in oil until translucent.
Add the curry mix, and bay leaf.
Stir for about 30 seconds,
until spices are mixed. Add fresh tomatoes or can
of diced tomatoes. Add
chicken and cook for 3 to 5 minutes more. Add tomato
sauce, water, and garlic.
(The garlic can be sauted with the spices but this
will give a more bitter taste.)
Bring to a boil, reduce heat and simmer
(covered) for approximately
40 minutes. Remove lid and continue to cook
another 40 minutes or until
sauce has reduced and somewhat thick. Serve over
rice. Serves 8.
Recipe by Iris Dunaway
***************************
33. PANAMA
Note from Marlen: These are
like croquettes, elevated to a most wonderful
level! You can find
frozen cassava in most large urban areas in Spanish
supermarkets.
Carimañolas - Stuffed Yuca Fritters
3 lbs. yuca (cassava)
Salt to taste
Stuffing:
1 lb. ground meat
1/2 onion
1 clove garlic
scallion and parsley
1 tsp. tomato paste
1 tsp. worcestershire sauce
1 teaspoon salt
1/8 tsp. sugar
1 tsp. vinegar
capers
Boil the yuca with salt but
do not allow to get too soft. Grind it and knead
same with salt. Form balls
and fill each with the stuffing, shaping same into
oval shape. Then fry in very
hot oil.
To make filling: Season ground
meat with salt, worcestershire sauce, vinegar,
capers, onion, sugar, scallion
and parsley. Fry in hot oil and when brown add
other ingredients and tomato
paste. Allow to cook on low fire until soft.
*********************
34. PARAGUAY
So'i Ku'i
3 tablespoons of oil
1 clove of garlic
1 onion
1 liter of water
1 1/2 cups of rice
1 teaspoon of rock salt
2 cups of cooked ground beef
Pinch of cumin
Heat the oil, brown the garlic
and onion. Cook until the onion is soft and
translucent. Add the rice,
continue to boil for 15 minutes. Incorporate the
meat and cumin, return to
heat, continue boiling a couple minutes more.
Note: chopped hard boiled
eggs may be added.
Submitted by Anne
Source:http://merece.uthsca.edu/gram/guarani/cocina.html
*********************
35. PERU
Note from Marlen: This is the favorite dish of a dear Peruvian friend.
Papas a las Huancaina (Potatoes a la HuancaÃna)
2 pounds white potatoes, washed
1 tablespoon olive oil
1/2 medium onion, sliced
1/2 tablespoon yellow chili
1 cup nonfat cottage cheese
2 ounces grated cheese
1/2 cup skim milk
1 head romaine lettuce
2 tablespoons chopped fresh
parsley
6 black olives
1. In a large saucepan, cover
the potatoes with water. Bring to a boil and
cook until tender when pierced
with a skewer. Drain and cool. Peel and slice
into ½-inch
rounds.
2. Prepare the sauce. In a
medium non-stick skillet, warm the olive oil over
medium heat. Add onion and
chili and cook until the onion is tender, about 6
minutes. Put the onion in
a blender or food processor and add the cottage
cheese, grated cheese, and
skim milk. Puree until smooth.
3. To serve, arrange some
lettuce leaves on each of 6 salad plates. Arrange
some potato slices on top
of the lettuce and spoon sauce over them. Sprinkle
with chopped parsley; decorate
each with an olive and serve.
Makes 6 servings.
Serve with grilled fish.
**********************
36. PHILLIPINES
Traditional Adobo - Pork in Vinegar and Soy Sauce
1-1/2 lb Pork shoulder or butt
cut into 1-1/2" cubes
1/3 c Vinegar
2 TB Soy sauce
1 ts Salt
3 Cloves garlic, minced
1 Small bay leaf
1/4 ts Pepper
1 TB Sugar
1/2 c Water
2 TB Cooking oil
1. Combine all ingredients
except cooking oil in a pot and let stand for at
least 30 minutes.
2. Simmer covered for
1 hour or until meat is tender. Drain and reserve the
sauce.
3. Heat cooking oil
in a skillet. Brown meat on all sides. Transfer to a
serving dish.
4. Pour off all remaining
oil from skillet. Add reserved sauce and cook for
a minute or two scraping all
browned bits sticking to pan. Pour sauce over
meat and serve.
Variation: May be done
with chicken or a combination of chicken and pork.
Beef or chicken livers may
be added too if desired.
Serves 4 to 6.
***********************
37. POLAND
Note from Marlen: I learned
all about Polish cuisine during my 30 years
living in Chicago. I
love pierogies! I couldn’t decide which filling I like
best, so I am listing several!
Pierogi
2 Eggs
1/2 c Water
2 c Flour
1/2 ts Salt
Mound flour on kneading board
and make hole in center. Drop eggs into hole
and cut into flour with a
knife. Add salt and water and knead until firm. Let
rest for 10 minutes covered
with a warm bowl. Divide dough in halves and roll
thin. Cut circles with a large
biscuit cutter. Place a small mound of filling
a little to one side on each
round of dough. Moisten edge with a little
water, fold over and press
edges firmly together. Be sure they are well
sealed to prevent the filling
from running out. Drop the pierogi into salted
boiling water. Cook gently
for 3 to 5 minutes.
Lift out of water carefully
with a perforated spoon. The dough has a tendency
to dry while you are working.
A dry dough will not seal completely. We
suggest rolling out a large
circle of dough, placing small mounds of filling
far enough apart to allow
for cutting, and folding the dough over the mounds
of filling. Then cut with
a small biscuit cutter and seal firmly. Never crowd
or pile pierogi. The uncooked
will stick and the cooked will lose shape and
tightness.
Note: Pierogi can be frozen
after boiling and they keep well. I prefer all my
pierogi fried in butter and
onions and seasoned with salt and pepper. They
should be fried on a medium
low heat until golden brown.
VARIETIES OF FILLING
CHEESE:
1 cup cottage cheese
1 tsp. melted butter
1 egg beaten
3 tbsp sugar
3 tbsp currants
1/4 tsp cinnamon
Cream cheese with melted butter.
Add other ingredients and mix well. Fill
pierogi. Serve with melted
butter and sour cream.
CHEESE:
1 cup dry cottage cheese
1 dash of salt
1 tsp. lemon juice
1 tbsp sugar
1 egg
1 egg yolk
Mix ingredients thoroughly.
Fill pierogi.
CABBAGE AND MUSHROOMS:
1 small head cabbage
2 cups mushrooms
2 tbsp sour cream
1 small onion, chopped fine
Butter
Salt and pepper
Quarter cabbage and cook in
salted water for 15 minutes. Drain, cool and chop
fine. Saute onion in butter,
add chopped mushrooms and fry 5 minutes. Add
chopped cabbage and continue
to fry until flavors blend. Add sour cream and
cool. Fill pierogi.
SAUERKRAUT:
Two cups sauerkraut may be
substituted for the cabbage. Rinse and chop
sauerkraut. Proceed as above.
MUSHROOMS:
1 cup chopped mushrooms
1 onion chopped fine
Salt and pepper
2 egg yolks
Butter
Saute onion in butter. Add
mushrooms. Season. Remove from fire, add egg yolks
and stir well. Cool and fill
pierogi. Serve with chopped onion browned in
butter.
MUSHROOMS AND MEAT:
1/2 cup cooked beef
1/2 cup chopped mushrooms
1 onion chopped fine
Butter
Salt and pepper
2 tbsp sour cream
Run cooked meat through meat
grinder. Fry onion in butter until transparent,
add mushrooms and meat. Season
to taste. Add sour cream and cool before using.
PRUNES:
1 cup cooked prunes
1 tsp lemon juice
1 tsp sugar
Soak prunes overnight. Cook
with sugar and lemon juice. When cool, remove
stones and fill pierogi. Serve
with bread crumbs browned in butter.
*********************
38. RUSSIA
Beef Stroganoff
17 oz (500g) fillet of beef
Salt
Freshly ground pepper
Pinch of paprika
1 small onion
1 oz (30g) butter
For Sauce
1 oz (30g) butter
1 oz (30g) flour
half pint (285ml) stock
2 tablespoons of tomato juice
Quarter pint (150ml) sour
cream
1. Cut the meat into
strips
2. Season with salt,
pepper and paprika, leave to stand in a cool place for
60 minutes
3. When meat has been
standing for 45 minutes, prepare the sauce
4. Melt the butter in
a saucepan, add in flour, brown slightly
5. Add the stock and
tomato juice, mix well until smooth
6. Reduce heat and simmer
for 15 minutes
7. Add butter to a frying
pan, add the meat and onions and brown
8. Add to sauce, stir
in the cream, simmer for 10 minutes
Serve on a bed of white rice
*********************
39. SAUDI ARABIA
Leg of Lamb with Yogurt - Fakhitha Bel Laban
1 leg of lamb
1-1/2 cups yogurt
2 tablespoons tomato paste
6 cloves crushed garlic (optional)
1 teaspoon EACH black pepper,
cardamom, cinnamon, cumin, saffron
Salt to taste
9 tablespoons corn oil
3 tablespoons mayonnaise
Clean the meat, slash in several
places and put in a baking dish. Mix the
spices, salt, garlic, yogurt,
tomato paste, mayonnaise and oil. Spread half
of the mixture over the meat.
Put the meat back in the dish, cover with foil,
and put in the oven at 350
degrees until the meat is cooked. Just before
serving pour the remaining
yogurt mixture on top of the meat.
********************
40. SCOTLAND
Note from Marlen: This is one of my favorite brown-bag lunches!
Scotch Eggs
Here is a simple recipe for
making a traditional Scottish dish which is still
popular, served either hot
or cold, at picnics.
1 lb sausage meat
5 hard boiled eggs, with shells
removed
1 large raw egg
3 oz approx of dry bread crumbs
Pinch of mace, salt, freshly
ground pepper
Small quantity of flour
1 tablespoon water
Dust the hard boiled eggs in
a little flour. Mix the mace, salt and pepper
with the sausage meat and
divide into five equal portions. Place on a floured
surface. Wrap/mold the sausage
meat round the egg, making sure there are no
gaps. Beat the egg and water
together and coat the meat-covered egg with this
and then bread crumbs (you
may have to press the crumbs onto the meat). Deep
fry in hot oil (360F/185C)
taking care as you put the eggs into the oil. Cook
for about 5/6 minutes. If
you don't have a deep fat fryer, they can be cooked
in oil in a frying pan, turning
frequently to ensure the meat is fully
cooked.
Drain and serve hot or allow
to cool and keep in a refrigerator for a cold
snack later.
*********************
41. SPAIN
Note from Marlen: My
paternal grandparents were born in Spain. Nothing says
Spain to me like a Paella.
Paella Valenciana
6 c Chicken stock
1 lg Whole onion, peeled
1/2 t Saffron threads
1 lb Large shrimp
12 Little neck clams (opt)
1 Broiler/fryer, cut into
9 pieces (3-1/2 lb)
Salt
Pepper
1 lb Spanish Chorizo sausage
(NOT Mexican chorizo)
3 TB Olive oil
1 md Onion, peeled and coarsely,
chopped
4 oz Salt pork, coarsely chopped
(opt)
1 TB Minced garlic
1 c Dry white wine (opt)
1 TB Paprika
1 c Chopped tomatoes
1 TB Chopped fresh Italian
parsley
3 c Short-grain rice
1 Bay leaf, crumbled
Juice of 1 lemon
FOR GARNISH
A handful of frozen peas
A few strips of pimiento or
roasted pepper
In a saucepan, combine the
chicken stock, whole onion and the crushed saffron
threads. Cover the pan, and
simmer over low heat while you prepare the rest
of the ingredients.
Peel and devein shrimp. Wash
the clams. Rinse the chicken in cold water and
pat dry.
Slice the chorizo into 1/8"
discs. Place in a paella pan or skillet, and cook
over medium heat until fat
is rendered. Remove with slotted spoon, and
reserve. Wash or wipe out
the skillet. Saute shrimp in 1 tablespoon olive oil
until pink; remove and reserve.
Wash or wipe out the pan. Salt and pepper
chicken pieces. Brown chicken
in 1 tablespoon of oil, turning until all sides
are browned but not fully
cooked. Remove from pan and reserve. If desired,
remove the skin from the chicken
pieces and discard.
Drain fat from pan. Add final
tablespoon of oil to pan. Add onions and salt
pork. Over medium-high heat,
saute the mixture until onions are wilted. Add
garlic, and saute about 30
seconds. Add white wine, stir and cook over
medium-high heat until most
of the wine has evaporated.
Remove pan from heat. Add
paprika and tomato and parsley, and stir well.
Return pan to heat, and cook
until mixture thickens. Add rice, and stir until
rice is coated with tomato
mixture. Remove whole onion from chicken stock.
Add chicken stock and saffron
to rice mixture. Raise heat to high; stir and
add chicken pieces, shrimp,
clams, chorizo, bay leaf and lemon juice. Gently
stir ingredients.
Cover and cook over low heat
until the rice has absorbed the liquid and the
clam shells have opened, about
25-30 minutes.
Five minutes before the end
of cooking time, sprinkle top of paella with
peas. Cover and continue cooking.
Garnish with pimiento. 6 servings.
***************************
42. SWEDEN
Note from Marlen: This is a favorite dish of my dear Swedish best friend.
Plattar - Swedish Pancakes
4 Eggs, Separated
1 Cup Flour
1/2 Teaspoon Salt
1 Cup Milk
3 Tablespoons Sour Cream
Lingonberry Preserves
Applesauce
Beat yolks until thick. Sift
together flour, salt and sugar. Add to egg yolks
alternately with milk. Stir
in sour cream. Beat egg whites until
stiff but not dry. Fold into
batter. Heat pancake pan and butter each
depression (if you have a
Swedish Pan Cake Pan (see notes). Pour about a
tablespoon of batter into
each depression and spread out evenly. Brown on one
side, turn and brown on the
other side. Serve at once with preserves or
applesauce.
Serves 4.
Notes: To be authentically
small and very thin, Swedish pancakes ought to be
baked in a Swedish pancake
pan, which has depressions for each pancake. They
can be bought in good housewares
stores in Scandinavian supply houses.
But these pancakes may also
be baked on a hot griddle by tablespoonfuls.
Incidentally, pancakes are
a staple in all Scandinavian countries, and
basically there is not a great
deal of difference between them. The
Norwegians often eat theirs
folded over.
Recipe from The Art of Scandinavian
Cooking
***************************
43. SWITZERLAND
Note from Marlen: My cousin living in Geneva can’t get enough of these.
Basler Leckerli - Honey Nut cookies
For 2 Jelly roll pans
1 lb. (450 gr.) honey
1-1/2 (300 gr.) sugar
1-1/2 Tbsp. cinnamon
1 pinch of clove powder
1/2 tsp. nutmeg powder
1-1/2 cup (7 oz./ 200 gr.)
whole almonds, coarsely chopped
1/4 cup (3 oz./ 100 gr.) each
of candied lemon and orange peel, finely cubed
1 tsp. lemon zest
1/2 cup minus I Tbsp. (100
ml.) Kirsch, schnapps made of cherries (to be
found at German Delis)
4 cups (600 gr.) all-purpose
white flour
1-1/2 tsp. baking powder
In a 5-quart pot heat up honey
until it reaches boiling point. Add sugar and
reheat until it dissolves.
Keep warm over low heat and add chopped almonds,
glazed lemon/orange cubes,
lemon zest, Kirsch and spices.
Mix flour and baking powder.
Remove pot from fire and sift flour, portion
wise, into warm mixture, while
constantly stirring. Work in flour well until
you have a smooth dough. While
dough is still warm, roll out on the greased
back of a jelly roll pan approx.
1/4 inch (5mm.) thick. You will get 2 jelly
roll pan- size squares. Let
dough rest over night.
Bake for 15-20 minutes at
425'F (220'C) in the middle of the oven.
Immediately cut hard edge
(approx. 1/2 inch) off the baked cookie sheet.
Icing
1-1/2 cup (150 gr.) powdered
sugar
3-5 Tbsp. water or Kirsch
schnapps
Mix icing and glaze still hot
cookie sheets. Now cut into rectangles approx.
1-1/2 inch x 2-1/2 inch (4
cm x 6 cm.)
This recipe courtesy of Romi
Leuthard
***************************
44. TAHITI
Papaya Chicken and Coconut Milk
8 Chicken Breasts
1 Papaya
1 3/4 cups Coconut Milk
1 Onion
Salt and Pepper to taste
2 ozs. Olive Oil
Peel the papaya and remove
the seeds. Cut the papaya into thin slices. Chop
the onion. Cut the chicken
breasts into 3/4" cubes. In a frying pan, heat the
olive oil and cook over high
heat until the chicken cubes are almost cooked.
Add the chopped onion and
cook until the onion becomes translucent. After 5
minutes add the papaya slices
and cook for 5 more minutes. Remove mixture
from heat and add the coconut
milk.
Serves 4
Serge Semelier, Chief Cook,
Hanakee Hiva Oa Pearl Cottages, Marquesas
Islands, French Polynesia
****************************
45. THAILAND
Pad Thai- Fried Noodles Thai style
There must be as many recipes
for this dish as there are cooks! Adapt to what
you have on hand. Most often
eaten when going to the market as a quick snack,
it is not really a dish Thais
cook at home!
1/2 package (16oz) wide rice
noodles
2-1/2 Tbsp. vegetable oil
2 cloves garlic
1/4 lb. pork, cut into 1"
by 1/4" pieces
3 Tbsp. dried shrimps, small
size
2 Tbsp. salted radish, chopped(optional)
2 Tbsp. fish sauce
1 Tbsp. thin soy sauce
2-1/2 Tbsp. sugar
1 Tbsp. lime juice
1 cup bean sprouts
1/4 cup unsalted roasted peanuts,
break up in a mortar and pestle or chop
with a chef's knife
Cilantro to garnish
Boil 3 cups of water. Pour
over noodles in a large bowl and soak for 20
minutes until softened. Drain.
Heat oil in wok, until hot but not smoking.
Add smashed garlic. Add pork.
Fry until meat is no longer pink. Add noodles,
dried shrimps, fish sauce,
sugar, lime juice, and bean sprouts. Stir fry for
another 3 to 4 minutes until
mixed up and heated through. Add salted radish,
if using (rinse if very salty).
Stir fry another minute. Toss in the peanuts,
tossing to mix. Remove to
a platter or individual plates to serve. Garnish
with cilantro. Serves 2.
********************
46. TIBET
Momos - Tibetan Steamed Dumplings
Dough
3 c All purpose flour
1 c Water
Meat Filling
1 lb Extra lean ground beef
1 ea Onion, chopped
1/2 lb Daikon, spinach or
cabbage, chopped fine
1 ea Garlic clove, minced
1 t Fresh ginger, grated
2 ea Green onion. chopped
(white and green both, no roots)
2 TB fresh cilantro, chopped
Salt
Mix flour and the water; knead
and form into a ball. Let rise covered with a
wet towel or plastic wrap
for 30 min.
Bring a large pot of water
to the boil.
Cut dough into 12 - 18 pieces
and roll into small flat circles.
Mash together all filling
ingredients. Place a spoonful of filling on each
dough circle, folding over
and crimping to seal.
Place momos in a steamer and
steam on high for 30 min.
Serve with a mild tomato salsa,
"Tsal," made from chopped tomatoes, cilantro,
green onions and garlic, and/or
Sriracha sauce and/or soy sauce.
Recipe from Jigme Topgyal,
a Tibetan.
In his native Tibet, these
would be made with a flour ground from roasted
barley called "Tsampa." The
alternate filling usually is made with ground
chicken mashed with onions,
daikon, fresh ginger, garlic and cilantro.
Vegetarian filling contains
chopped cabbage, bok choy, tofu, green onion,
ginger and garlic.
*********************
47. TURKEY
Lpukoumi - Turkish Delight
2 c Sugar
2 TB Cornstarch
1 c Water
1/2 ts Cream of tartar
1 TB Flavoring: rose, mastic,
strawberry, orange or lemon
Food coloring (choice depends
on flavoring used)
1/2 c Toasted nuts, pistachios
or almonds, chopped
Confectioner's sugar for dusting
Dissolve sugar and cornstarch
in water. Add cream of tartar. Boil to 220F.
Cover pot the last 5 minutes.
Add flavor and food color. Add nuts. Pour
into oiled shallow pan. When
cool, cut into squares and roll each piece in
sifted powdered sugar. Store
in plastic bag. 6 servings.
********************************
48. UKRAINE
Chocolate Medivnyk - Honey Cake
A blend of honey and chocolate
makes this cake rich, tender-moist, flavorful,
and fine-textured. It is very
much like a chocolate cake.
3 ounces unsweetened chocolate
2/3 cup honey
1 3/4 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
2/3 cup sugar
1 teaspoon vanilla
2 eggs
2/3 cup sour milk or buttermilk
Melt the chocolate, add the
honey, and heat slightly to liquefy it. Mix until
well blended. Cool to lukewarm.
Sift the flour with the baking
soda, baking powder, and salt twice.
Cream the butter thoroughly,
add the sugar gradually, and cream until light.
Stir in the vanilla.
Add the eggs, one at a time,
beating well after each addition.
Blend in the chocolate-honey
mixture. Add the flour alternately with the sour
milk, or buttermilk, a small
amount at a time.
Spoon the batter into a buttered
8 x 8 inch baking pan.
Bake in a moderate oven (350
degrees F.) for about 40 minutes, or until done
when tested. Lower the temperature
to 325 degrees F. for the last 20 minutes
of the baking period to prevent
scorching.
Posted by Olga
*******************************
49. UNITED STATES OF
AMERICA
Note from Marlen: The
USA is my adopted country. Nothing reflects what is
good and wholesome here than
good old American Apple Pie. Don’t let the
length of the recipe discourage
you from making it. Just fortify yourself
with some American hamburgers
while you make it!
The Best All-American Apple Pie
Pie does not get better than
this. Reducing and concentrating the juices of
the apples make it necessary
to use only about half the usual amount of
thickener, resulting in a
purer apple flavor, a juicy filling, and a crisp
bottom crust. Make apple pie
in the fall, at the height of the apple season,
or whenever you have the yearning.
If ever you want to sell your house, have
an apple pie baking in the
oven as prospective buyers come to visit. The
aroma of apples, butter, and
cinnamon emanating from the oven permeates the
house like none other and
makes anyone feel truly at home.
Flaky Cream Cheese Pie Crust
(recipe below)
2-1/2 pounds baking apples
(about 6 medium or 8 cups ), peeled, cored, and
sliced 1/4-inch thick
1 tablespoon freshly squeezed
lemon juice
1/4 cup light brown sugar,
packed
1/4 cup granulated sugar
1/2 to 1-1/2 teaspoons ground
cinnamon
1/4 teaspoon nutmeg, preferably
freshly grated
1/4 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon plus 1 teaspoon
cornstarch
Remove the dough for the bottom
crust from the refrigerator. If necessary,
allow it to sit for about
10 minutes or until it is soft enough to roll.
On a floured pastry cloth
or between two sheets of lightly floured plastic
wrap, roll the bottom crust
1/8-inch thick or less and 12 inches in diameter.
Transfer it to a 9-inch pie
pan. Trim the edge almost even with the edge of
the pan. Cover it with plastic
wrap and refrigerate it for a minimum of 30
minutes and a maximum of 3
hours.
In a large bowl, combine the
apples, lemon juice, sugars, cinnamon, nutmeg,
and salt and toss to mix.
Allow the apples to macerate at room temperature
for a minimum of 30 minutes
and a maximum of 3 hours.
Transfer the apples and their
juices to a colander suspended over a bowl to
capture the liquid. The mixture
will release at least 1/2 cup of liquid.
In a small saucepan (preferably
nonstick), over medium-high heat, boil down
this liquid, with the butter,
to about 1/3 cup (a little more if you started
with more than 1/2 cup of
liquid), or until syrupy and lightly caramelized.
Swirl the liquid but do not
stir it. (Alternatively, spray a 4-cup heatproof
measure with nonstick vegetable
spray, add the liquid and butter, and boil it
in the microwave, 6 to 7 minutes
on high.) Meanwhile, transfer the apples to
a bowl and toss them with
the cornstarch until all traces of it have
disappeared.
Pour the syrup over the apples,
tossing gently. (Do not be concerned if the
liquid hardens on contact
with the apples; it will dissolve during baking.)
Roll out the top crust large
enough to cut a 12-inch circle. Use an
expandable flan ring or a
cardboard template and a sharp knife as a guide to
cut the circle.
Transfer the apple mixture
to the pie shell. Moisten the border of the bottom
crust by brushing it lightly
with water and place the top crust over the
fruit. Tuck the overhang under
the bottom crust border and press down all
around the top to seal it.
Crimp the border using a fork or your fingers and
make about 5 evenly spaced
2-inch slashes starting about 1 inch from the
center and radiating toward
the edge. Cover the pie loosely with plastic wrap
and refrigerate it for 1 hour
before baking to chill and relax the pastry.
This will maintain flakiness
and help to keep the crust from shrinking.
Preheat the oven to 425 degrees
at least 20 minutes before baking. Set an
oven rack at the lowest level
and place a baking stone or baking sheet on it
before preheating. Place a
large piece of greased foil on top to catch any
juices.
Set the pie directly on the
foil-topped baking stone and bake for 45 to 55
minutes or until the juices
bubble through the slashes and the apples feel
tender but not mushy when
a cake tester or small sharp knife is inserted
through a slash. After 30
minutes, protect the edges from overbrowning by
covering them with a foil
ring.
Cool the pie on a rack for
at least 4 hours before cutting. Serve warm or at
room temperature.
Flaky Cream Cheese Pie Crust
This is my favorite pie crust.
It took several years and more than 50 tries
to get it just right and is
the soul of this book. It is unlike any other
cream cheese pie crust because,
in addition to being tender, it is also
flaky. In fact, it is very
similar in texture to a basic flaky pie crust -
almost as flaky but a little
softer and more tender, and it browns more when
baked, resulting in a rich
golden color. The addition of cream cheese makes
it even easier to prepare
because you never have to guess at how much water
to add, and it gives it a
flavor so delicious it is great to eat just by
itself without filling! It
is well worth purchasing or making pastry flour,
as it will result in a more
tender crust.
6 tablespoons unsalted butter,
cold
1 cup plus 1 tablespoon pastry
flour or 1 cup bleached all-purpose flour (dip
and sweep method)
1/8 teaspoon salt
1/8 teaspoon baking powder
1/4 cup cream cheese, cold
1 tablespoon ice water
1-1/2 teaspoons cider vinegar
Food Processor Method:
Cut the butter into small
(about 3/4-inch) cubes. Wrap it in plastic wrap and
freeze it until frozen solid,
at least 30 minutes. Place the flour, salt, and
baking powder in a reclosable
gallon-size freezer bag and freeze for at least
30 minutes.
Place the flour mixture in
a food processor with the metal blade and process
for a few seconds to combine.
Set the bag aside.
Cut the cream cheese into
3 or 4 pieces and add it to the flour. Process for
about 20 seconds or until
the mixture resembles coarse meal. Add the frozen
butter cubes and pulse until
none of the butter is larger than the size of
peas; toss with a fork to
see it better. Remove the cover and add the water
and vinegar. Pulse until most
of the butter is reduced to the size of small
peas. The mixture will be
in particles and will not hold together. Spoon it
into the plastic bag and for
a double pie crust divide the mixture in half at
this point.
Holding both ends of the bag
opening with your fingers, knead the mixture by
alternately pressing it from
the outside of the bag with the knuckles and
heels of your hands until
the mixture holds together in one piece and feels
slightly stretchy when pulled.
Wrap the dough in plastic
wrap, flatten it into a disk, and refrigerate it
for at least 45 minutes and
preferably overnight.
From The Pie and Pastry Bible,
by Rose Levy Beranbaum
***************************
50. ZIMBABWE
Zimbabwe Greens
1 bunch Collard greens, washed
1 cup Water
1 large Tomato, cored, chopped
5 Green onions, sliced (green
and white part)
3 TB Natural smooth peanut
butter
Salt to taste
The greens used in his homeland
aren't available here, but Reneth Mano finds
collard greens an excellent
substitute.
Finely shred the greens, discarding
tough stems. Place in a saucepan with the
water. Bring to boil and cook,
stirring occasionally, just until greens are
crunchy-tender (don't overcook).
Drain greens, reserving liquid. Return
greens to medium heat; add
tomato and onions. Heat through, stirring
frequently.
Thin peanut butter with 3/4
cup of the reserved cooking liquid, then add to
vegetables. Heat, stirring
constantly, until greens have a creamy
consistency, adding more reserved
liquid if mixture seems too thick. Taste,
and add salt if needed.
Serves 4.
PER SERVING: 110 calories,
6 g protein, 9 g carbohydrate, 6 g fat (1 g
saturated), 0 mg cholesterol,
85 mg sodium, 4 g fiber.
From an article by Karola
Saekel in the San Francisco Chronicle, 8/18/93.