Tehari

This recipe is quite odd, but fairly tasty and interesting. Be warned, black cumin is not at all like regular cumin. To substitute you might try a mix of cumin and black pepper, but the flavor would still be different.

Beef or Mutton Tehari

Prep Time: 15 minutes

Cooking Time: 60 minutes

Serves: 46

Ingredients:

2 lb ground lamb (or beef)

1 onion, sliced

4 green Thai Chillies, split and seeded

3 tsp red chili powder

2 1/2 tbsp salt

1 tsp garam masala

2 tbsp garlic-ginger paste

4 tbsp yogurt

4 pods green cardamom

2 sticks cinnamon

1 tsp black cumin (shahi jeera)

5 cups water

4 cups rice

2 tbsp cilantro

Cooking:

Preheat the oven to 350 degrees Farenheit.

Wash and soak the rice.

In a pressure cooker, add a little oil and fry chillies, onions, and ground meat. Once onions and translucent, add chilli powder, salt, and garm masala and cook for another minute.

Add a cup of water, and close the lid. Pressure cook for twenty minutes.

In a heavy saucepan, add the oil and fry garlic-ginger paste until golden brown. Add the yogurt, cardamom, cinnamon, and black cumin and fry for one minute. Add the water and rice, bring to a simmer, and cook for 8 minutes. Add the meat mixture, place the lid on the pot, and put into the oven for 12 minutes.

Garnish with cilantro and serve immediately.

Khichuri

Khichuri

Prep Time: 20 minutes

Coking Time: 40 minutes

Serves: 6

Ingredients:

4 medium potatoes, cubed

1/2 tsp red chilli powder

1/2 tsp sugar

1/2 tsp turmeric

1 1/4 cup moong dal (or split peas), dry roasted

1 cups cauliflower florets

6 cups water

salt to taste

6 green Thai chillies, split and seeded

1 1/4 cups basmati rice, washed and drained

2 tsp ground cumin

1/2 cups peas

Spices:

4 tbsp ghee

2 bay leaves

3 red Thai chillies, whole

4 pods green cardamom

6 cloves

2 inches cinnamon stick

Cooking:

Put water and potatoes into pot and boil for 8 minutes.

Add rice, cauliflower, moon dal, turmeric, sugar, red chilli powder, salt, green chillies, basmati, and cumin. Bring to a boil, cover with a tight-fitting lid and lower to low heat, and cook for 20 minutes.

In a small frying pan, heat ghee and fry with bay leaves, red Thai Chillies, green cardamom pods, cloves, and cinnamon.

When the rice mixture is done, pour the ghee mixture into it through a strainer. Mix in peas, and serve immediately.

Chapter 25 : Bangledesh

Exploring the food of Bangledesh is by no means easy. It is one of the many Mughal-influenced cuisines across India, and Bangledesh's complex history makes this venture by no means simple.

I must admit, a certain falseness to this. Bangledesh is a country immersed in rivers, yet few of those fish, or even equivalents, are available, or at least finding that information is by no means easy. So that focus on meat-based dishes, while perfectly Bangledeshi, doesn't entirely represent this complex country.

I also struggle with the identity of this country. In the last hundred years, Bangledesh has been part of British India, then Pakistan, and then its own nation. Despite once being part of Pakistan it shares a climate, and many dishes with the neighboring Indian state of West Bengal. (Previously Bangledesh was known as East Bengal or East Pakistan, further complicating the issue).

Of course, one need not go all that far into the past of many nations to find such intricacies, but Bangledesh is particularly forgotten, at least here in Midwestern America, where I suspect few people are very aware of this country, largely forgotten next to its more prominent cousins on the world stage.

Aash-e Sholeh Qalamkar

This delicious lamb recipe delivers a rich flavor, and a wonderful texture.

Aash-e Sholeh Qalamkar (based on this recipe)

Prep Time: 30 minutes

Cook Time: 1 hour

Serves: 6

Ingredients:

1 lb ground lamb

1/2 bunch parsley, chopped

1/2 bunch chives or scallions ends, finely chopped

1/2 bunch dill, finely chopped

1/2 bunch cilantro, finely chopped

1 cup peas

1/2 cup rice, rinsed

1/2 cup chickpeas

1/2 cup lentils

3 large onions, chopped

1/2 tsp turmeric

1/4 tsp ground black pepper

1/ tsp salt

1 tbsp canola oil

Night Before (or morning before):

Soak beans and lentils for 4-5 hours, or overnight.

Cooking:
In a large pot, fry ground lamb until browned. Drain of excess greases and set aside in a bowl.

Now fry onions in the remaining lamb grease until golden brown. Add lamb, chickpeas, lentils, turmeric, salt, pepper, and water and bring to a simmer. Simmer for one hour.

Add rice and simmer another 20-30 minutes, adding more water if necessary.

Add peas, chives, dill, scallion ends/chives, cilantro, parsley, and peas. Return to a simmer and continue cooking for another 15 minutes.

Persian Rice Pilaf

Persian Rice Pilaf (based on this recipe)

Prep Time: 10 minutes

Cook Time: 40 minutes

Serves: 4

Ingredients:

2 tbsp butter or oil

1 onion, chopped

1/2 cup slivered almonds

1 1/2 basmati rice

1/2 cup golden raisins

1 1/2 tsp turmeric

1/4 tsp cinnamon powder

1/2 tsp salt

3 cups chicken broth

Cooking:

Melt butter over medium heat and add the onions and almonds. Saute 7 minutes or until onions are translucent. Stir in rice, raisins, turmeric, and cinnamon. Add broth, bring to a boil, and reduce heat to a simmer, cover and simmer 20 minutes.

Chelo Kebab

This is trhe national dish of Iran, or something like that. It's uncomplicated, easy, and tasty.

Chelo Kebab (based on this recipe)

Prep Time: 15 minutes
Cooking Time: 12 minutes

Serves: 4

Ingredients:1 lb ground lamb

1 tsp ground cumin

1/4 tsp ground black pepper

1 large onion, minced

salt to taste

Grill:

In a mixing bowl, combine all ingredients. Divide mixture into fourths, and form into elongated forms, and place on spears.

Place on a grill and cook 4-6 minutes, or until done.

Serve with white rice and pita bread.

Chapter 24 : Iran

Iran's history is rich and ancient, and while we often label it the "middle east", in culinary tradition it sits between the traditions of the middle east and India, two regions who seems nearly irreconcilable with each other.

It is a cuisine rich in dill, cilantro, turmeric, saffron, and eggplant. Unfortunately, as I was leaving for vacation as I began this, I hardly had time to explore it fully, but the recipes that follow will gie yoyu some food for though, or vice versa.

White Fungus Soup

Most Asian stores pack snow fungus. There is no substitute I know for this ingredients, and given its long shelf life and wonderful flavor, not to mention wonderful nutritional profile, should you try to replace it.

White Fungus Soup (based on this recipe)

Prep Time: 25 minutes

Cooking Time:

Serves: 4-6

Ingredients:

1 package snow fungus

6 cups chicken broth

2 browned and shredded chicken breasts

1 cup peas

white pepper

Preparation:

Soak the fungus in warm water for fifteen minutes. Drain, place into a pot covered in water and bring to a boil. Boil it until it gets soft (around fifteen minutes). When it's finished, drain, and trim the "petals" from the hard inner body. Chopped the fungus into small pieces.

Cooking:

Heat the chicken broth and add the chicken, peas, snow fungus, and white pepper. Serve immediately.

Steamed Pork Belly

Pork belly has a wonderful flavor, but it has the downside that it's full of fat. However, once cooked with this method much of that fat melts out, leaving something soft and easily eaten.

Authentically this uses preserved mustard greens. I couldn't find those, but I suspect mustard greens and vinegar would be close enough.

Mei Cai Gou Rou / Steamed Pork Belly (based on this recipe)

Prep Time: 20 minutes

Cook Time: 2 hours, 15 minutes

Serves: 4-5

Ingredients:

1 1/2 lb pork belly

1 bunch mustard greens

1/2 tsp vinegar

4 tsp sugar

1 tbsp dark soy sauce

2 tbsp peanut oil

Ingredients:

Parboil the pork belly in water for 5 minutes, rinse in cold water, and pat dry.

Slice into half inch thick slices. Pour peanut oil in a frying pan, heat, and brown all sides of the slices.

Chop spinach and mix with mustard. Spread on top of the pork belly, and steam for two hours on medium heat.

Flowering Chives

This wonderful recipe utilizes flowering chives. You can find these in some Asian markets, or if you grow your own just take advantage of the flowers instead of discarding them!

Flowering Chives (based on this recipe)

Prep Time: 5 minutes

Cook Time: 7 minutes

Serves: 4

Ingredients:

2 bunches flowering chives

2 tbsp light soy sauce (or regular soy sauce)

2 tbsp chicken broth or water

1/2 tsp sugar

2 tbsp peanut oil (or canola oil)

1 tsp corn starch mixed with 4 tsp water

Substitutions:

flowering chives - chives

Preparation:

Chop up chives with a diagonal cut into 2 inch pieces (do not discard the flowers as you would for most recipes, they impart a distinct flavor in this one).

Cooking:

Heat a wok with the 2 tbsp oil. Wen oil is hot, add the flowering chives. Stir fry for 1 minutes, or until they turn a brighter green. Remove the chives and set them to the side.

Mix the other ingredients and add them to the wok. When mixed, add the cives back to the wok, and heat until sauce boils. Then remove from heat and serve immediately.

Chapter 23 : Cantonese (China)

Perhaps no cuisine has inspired as many retaurants as Chinese, altough there's almost no relation between actual Chinese foods and what is served at Mr. Lee's Best Szechuan Wok with its wonderfully greasy crab rangoon.

Now, we did explore Chinese food before, way back in Chapter 1. However, as we did so it was painfully apparent that while two weeks of attempted home cooking isn't enough to explore any cuisine, it doesn't even let us scratch the surface of the many regions of China.

Unfortunately, two weeks also isn't enough to figure outt he basics of even Cantonese cuisine, but we did what we could and we do have some interesting recipes for you, but before you jump in let me warn you: you're going to be doing a lot of steaming. And a wok wouldn't hurt.

Mujadarra

This interesting mix of rice and lentils isn't entirely unreminiscent of kushari... and somehow rice and lentils mixed together always comes out at least tasty.

Mujadarra (based on the Avocado Bravado's recipe)

Prep Time: 20 minutes

Cook Time: 1 hour

Serves: 6

Ingredients:

4 onions, sliced

3/4 cup lentils

3/4 cup rice

olive oil

salt and pepper to taste

Cooking:

Heat the oil, and add the onions. Lightly salt them and cook until well carmelized.

Prepare the lentils and rice according to their directions.

Mix the onions, lentils, rice, pepper. Check the salt and add more as necessary. Heat gently on a skillet until warm.

Serve with pita bread.

Red Lentil Soup

Lentil soup is typically known as a slovenly affair. This recipe is wonderful, however, with a light color and more pleasant flavor (if you can find red lentils, of course)

Red Lentil Soup (based on this recipe)

Prep Time: 5 minutes

Cooking Time: 1 hour

Serves: 3-4

Ingredients:

olive oil

2 cloves garlic, minced

1 1/2 cups red lentils

6 cups water

2 tsp thyme

1 tsp cumin

2 tsp salt

Cooking:

In a small pot, add a little oil and fry garlic until golden. Add the lentils, water, thyme, cumin, and salt. Bring to a boil and reduce heat and simmer one hour. Serve with toasted pita bread.

Syrian Chicken

Sure, saffron's not cheap, but it can be very worth it for that gorgeous color. If you want to prepare this for fewer dollars, then you could replace it with anatto...

Syrian Chicken with Saffron (based on this recipe)

Prep Time: 25 minutes

Cooking Time: 45 minutes

Serves: 4

Ingredients:

2 tsp salt

2 tsp ground cumin

2 tsp ground cinnamon

1 tsp cracked black pepper

1 tsp ground turmeric

4 lb chicken breast, cut into chunks

1/3 cup olive oil

2 red onion, thinly sliced

1/4 cup ginger, grated

5 cloves garlic

2 chillies, minced

2 tomatoes, chopped

2 pinches saffron

1/2 tsp cumin seeds

1/4 tsp thyme

1 lemon, zested and juiced

2 tbsp honey

4 oz currants

1/2 bunch cilantro, chopped

water or chicken stock

Substitutions:

currants - raisins

saffron - 1/2 tsp anatto

Preparation:

Combine salt, cumin, cinnamon, black pepper, and turmeric in a plastic bag. Shake the chicken pieces in it until well coated.

Cooking:

In a large, heavy pot, eat olive oil. add chicken and brown on all sides. Remove and set aside.

Add onions, garlic, ginger, and chillies to the pot and cook for three minutes, or until onions are translucent. Add tomatoes, saffron, cumin seeds, and thyme and cook for two minutes.

Return the chicken to the pan and add lemon juice and zest, honey, and currants.

Add enough water or chicken stock to cover the chicken. Bring to a simmer, cover, and simmer for ten minutes or until chicken is done and sauce is slightly reduced.

Stir in cilantro. Serve with rice.

Chapter 22 : Syria

There are many restaurants in the States called Egyptian and Greek. And most of these are actually just labels for a set of Levantine dishes that are commonly consumed here. Chick pea hummus and baba ganoush come to mind. It's not that these would never be eaten in Greece or Egypt, but they might not be representative.

Well, having done both Egyptian and Greek cuisines, now we turn to Levantine cuisine, in particular Syria.

Hummus -Syrian Style (based on this recipe)

Ingredients:

1 1/2 cups dry chick peas

5 garlic cloves, roasted and minced

1/2 cup tahini

1/3 cup lemon juice

1/4 cup olive oil

1 tsp ground cumin

1 tsp salt

Substitutions:

dry chick peas - 1 can chick peas

Preparation:

Soak chick peas overnight in water. Drain thoroughly, rinse, and boil for 3 hours, covered (or pressure cook for 8 minutes).

In a food processor or blender, add all ingredients and blend until a creamy paste is formed.

Serve with toasted pine nuts, cumin, and pita bread.

Table of Contents : Ireland

Chapter 20 : Ireland

Irish Soda Bread

Scallop Pie

Corned Beef and Cabbage

Dublin Lawyer

Colcannon Mash

Roscommon Rhubarb Pie

Chapter 19 : Russia

Schi

Ukha

Fruited Rice

Kiev Chicken

Borscht

Beef Stroganoff

Chapter 18 : Jamaica

Jerk Chicken

Steamed Cabbage

Curry Goat

Brown Stew Chicken

Chapter 17 : Sindh, Pakistan

Sindhi Curry

Aloo Tuk

Palak Chana Daal Ka Saag

Bugha Chawar

Kidney Bean Curry

Jeera Rice

Paneer Palak

Besan ji Bhaji

Chapter 16 : Sicily, Italy

Arancini

Pasta with Anchovy Sauce

Caponata ala Siciliana

Cous Cous con Pesce

Chapter 15 : Germany

Biershinken

Liverwurst

Blutwurst

Kaiserschmarnn

Bratwurst

Currywurst

Rouladen

German Potato Salad

Chapter 14 : Chile

Asado with Pebre

Pastel de Choclo

Eel Chupin

Chapter 13 : Korea

Kim Chee

Bulgogi

Deonjang Jigae

Kimchee Jigae

Aloe Vera Drink

Chapter 12 : Native American

Sunflower Bannock

Algonquin Wild Nut Soup

Wild Rice Pancakes

Chapter 11 : Japan

Natto

Simmered Sweet Kabocha

Kurigohan (Chestnut Rice)

Dashi (Japanese Stock)

Mushroom Soup

Miso

Oden

Okonomiyaki

Curry Rice

Nashi

Coffee Mochi

Satsuma

Chapter 10 : Kashmir, India

Rogan Josh

Methi Maaz

Dama Oluv

Chapter 9 :Greece

Ouzo

Greek Salad

Gyros

Fava

Lemon Chicken Soup

Chapter 8: Scotland

Cock-a-Leekie Soup

Rumbledethumps

Clapshot

Green Pea Soup

Cauliflower, Cheese, and Whiskey

Chapter 7: Peru

Majarisco

Pesque de Quinoa

Locro de Zapallo

Seco de Cabrito

Cherimoya

Red Tamarillo

Chapter 6 : Indonesia

Avocado Juice

Nasi Goreng - Fried Rice

Chicken Satay

Beef Rendang

Rambutan

Chapter 5 : Egypt

Ful Medames

Fava Bean Hummus

Kushari

Chapter 4 : The Indiana State Fair

Deep Fried Cheese

Deep Fried Butter

Chocolate Covered Bacon

Chapter 3 : Spain/Catalonia

Pa Amb Tomaquet

Meatballs in Almond Sauce

Calçotada and Romesco Sauce
Escalivada

Chapter 2 : Cajun/Creole

Red Beans and Rice
Alligator Gumbo

Catfish Courtbouillon

Crawfish Etoufée

Chicken Creole

Chapter 1 : China

The Century Egg

Bok Choy : Basic Stir Fry

Peking Duck

Snow Fungus : Chicken and Snow

Fungus
Chinese Eggplant : Chinese Eggplant Stir Fry

Cellophane Noodles : Ants Climbing a Tree
Longans

Buddha's Hand Citron

Chapter ? : Vietnam

Sesame Candy

Pomelo

Chapter ? : The Midwest

Niagra Wine

Cherry Wine

Chapter ? : Africa
The Horned Melon

Chapter ? : Mexico

Dragonfruit

Chapter ? : Bangledeshi

Jackfruit

Chapter ? : Jamaica

Jamaican Tangelo (Ugli Fruit)

Clam Chowder

I'm not the biggest fan of clams and oysters. Truth be told, every time I eat them my first thought is that they taste like snot. And my second thought is that that's because they really are covered in snot.

This recipe, however, is so delicious I can't turn it away, despite my better judgment.

Clam Chowder

Prep Time: 15 minutes

Cooking Time:

Serves: 4

Ingredients:

2 lb canned clams (weight including liquid), reserve the liquid, and chopping the clams

1 1/2 lb potatoes, peeled and cut into 1/2" dice

2 medium yellow onions, chopped

4 oz bacon, diced

Reserved clam liquid mixed with water to equal 3 cups

1 cup milk

1 cup half-and-half or heavy cream

sea salt to taste

2 tbsp chopped parsley

In a heavy pot, add bacon and cook, stirring, until slightly browned. Add onion, and cook until translucent. Add clam juice and water to equal 3 cups and increase to high heat. Add potatoes and simmer until just soft. Mashed some on the side of the pot to thicken the chowder (this should be your primary source of thickening).

Add milk and cream and chopped clams and heat thoroughly.

Let cool. (at this stage it can be stored for serving later, if you should so choose). Reheat gently (do not let it boil), and garnish with parsley and serve with oyster crackers.

Shrimp with Fennel

This recipe is easy and delicious. Ouzo could be replaced by another anise-flavored liquor, although Ouzo is the cheapest one I'd recommend.

Shrimp with Fennel (based on this recipe)

Prep Time: 20 minutes

Cooking Time: 30 minutes

Serves: 2

Ingredients:

1 small fennel bulb, diced

1 small onion, minced

pinch of red pepper flakes

2 cloves garlic, minced

1/4 cup dry white wine

12 grape tomatoes, halved

1/2 tsp oregano

1 tbsp Ouzo

3/4 lb shrimp, peeled and de-veined

2 oz feta cheese, coarsely crumbed

1 tbsp fresh parsley, mined

grated zest from 1/2 lemon

salt and pepper, to taste

olive oil

orzo pasta (7 oz)

Cooking:

Cook the orzo according to the directions on its package.

Heat a little olive oil in a skillet. Add the onions, and saute 2 minutes. Add the fennel, red pepper flakes, and salt, and saute another 6 minutes. Add garlic and saute another 2 minutes.

Add wine and bring to a simmer. Simmer 3 minutes, or until liquid is reduced by half.

Add tomatoes, oregano, an Ouzo. Simmer another 3 minutes.

Turn the heat to medium-high, add the shrimp, and fry until pink. Remove from heat, add the lemon zest and parsley and toss to combine.

Sprinkle with feta, and serve with orzo.

Lobster Bisque

Now, I've had a couple of lobster recipes on here, and I note each time the added benefit of making bisque from the waste shells. Bisque is reasonably easy, in the world of soups. It takes little meat to make a bisque- you can set some aside when making other recipes, because the flavors primarily come from those shells.

Lobster Bisque

Prep Time: 20 minutes

Cooking Time: 1 hour

Serves: 4-6

Ingredients:

2 lobster shells

spare lobster meat (this can be substituted by prawn meat if need be)

1 onion, peeled and chopped

1 carrot, peeled and chopped

2 sticks celery, de-stringed and chopped

2 tbsp oil

2 tbsp brandy

4 cups water

1/2 cup white wine

2 oz long grain rice

2 small tomatoes, chopped (or 1 can)

salt and pepper to taste

2 tbsp cream

Break the Shells:

Wrap the lobster shells in a plastic bag, paper towel, towel, or other instrument to prevent pieces from flying, and then beat them, vigorously, with a rolling pin, meat mallet, or any other blunt instrument until they are in small pieces.

Prepare the Stock:

Add oil to the pan, and soften onion, carrots, and celery. Once the onions are translucent, add the lobster shells and water, bring to a boil, reduce to a simmer, and simmer for thirty minutes.

Strain the stock carefully, using a sieve or cheesecloth.

Cooking:

Use 1 cup stock to cook the rice in.

While the rice is cooking, put the rest of the stock in another pot. Pour the brandy into a ladle and hold it over a burner (or lighter) until it ignites, and pour it into the pot. Add the wine, and simmer the mixture for 20 minutes.

Take the cooked rice and tomatoes, run them through a food processor and blender, and pour it into the pot.

Add chopped lobster meat. Salt and pepper to taste, and mix in the cream.

Lobster Tail Sandwich

There was a day, long ago, when lobster was cheap, considered a poor man's food. Lobster Tail Sandwiches are still sold in shacks along the Maine coast, a lobster salad of mayonnaise and tail chunks.

You can make this by steaming fresh lobster (this has the advantage of reusing the claw meat and shells for lobster bisque) or buying canned lobster (if available in your area).

I could not find New England-style hot dog buns in Indianapolis. You might not be able to either, and you can use regular hot dog buns (as pictured) but it is less authentic (and less preferable).

Lobster Tail Sandwich (based on this recipe)

Prep Time: 30 minutes (not including dissasembling of whole lobster)

Serves: 4

Ingredients:

1/2 lb lobster meat chunks (or the tail meat from 2 1/2 lbs worth of live lobster), cut into 1/2" chunks

1/2 medium cucumber, peeled, seeded, and finely diced

1/4 cup mayonnaise

1/2 tbsp fresh tarragon

2 small scallions, finely sliced

sea salt

finely ground pepper, to taste

New England-style hot dog bun (you can substitute traditional hot dog bun if you cannot find these)

2 tbsp butter

pickles and potato chips, a sides

Preparation:

In a large bowl, combine lobster, cucumber, mayonnaise, tarragon, scallions, sea salt, and pepper and mix thoroughly.

In a skillet, melt the butter, and brown outsides of the hot dog buns (unless you're using normal hot dog buns, then brown the inside).

Serve the lobster salad into the buns, then serve with pickles and potato chips.

Chapter 22 : New England

New England might not seem that different for those living in the lower 48, but out of any region the foods are rich with unique ingredients and flavors, be it lobster bisque or moxie cola.

I'll start off with a couple of odd-lobster related delicacies, in case you feel like steaming a couple.

Lobster Tomalley

Tomalley is the, er... hepatopancreas? It's a sorta liver-pancreas combination used by lobsters to digest

food. When you steam a lobster, it turns into a greenish-grey goo that tastes fantastic spread on toast and salted.

Now, they say you shouldn't eat Tomalley every day, since like livers in animals, the epatopancreas absorbs many toxins and heavy metals from the environment, but if you can afford to eat lobster that often you need to diversify your diet into more truffles and foie gras.

Lobster Roe

If you happen to get a female lobster, and she happens to be "expecting" you may get another delicacy if the form of lobster roe.

Now, I won't lie. Much as I love lobster, lobster roe is, like caviar, something less impressive than you might imagine. Sure, it's orange and not bad tasting, but not as good as the more plentiful tomalley.

Pla Sam Rot - Fish with Three Flavors

Fish can be a tricky subject. I admit that I made this recipe with red snapper, which was not only expensive, but at the time I was unaware of how badly overfished red snapper is.

And other snapper varieties will do for this recipe, or better yet Halibut.

Plat Sam Rot - Fish with Three Flavors (based on this recipe)

Prep Time: 25 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients:

4 filets fish (snapper or halibut)

sea salt

1 cup oil for frying (peanut, rice bran, or canola)

3 kaffir lime leaves (finely sliced)

Handful of cilantro leaves

thai basil, finely chopped

thai chillies, minced

deep fried shallots (you can buy these in asian grocery stores, or mince up shallots and pan fry them until crunchy)

Sauce:

4 cloves garlic, minced

4 thai chillies, seeded and minced

4 coriander/cilantro roots, chopped

3 tbsp palm sugar

1 tsp sea salt

2 tbsp oil (canola, peanut, or rice bran)

1 tsp tamarind concentrate mixed with 2 tbsp water

2 tbsp fish sauce

2 tbsp water

Substitutions:

coriander/cilantro roots - parsley root

palm sugar - brown sugar

kaffir lime - basil soaked in lime juice

fish sauce - worcestershire sauce

Preparation:

In a food processor, finely chop garlic, chillies, cilantro roots, and salt.

Make the sauce:

In a small saucepan, heat 2 tbsp oil, and add palm sugar, fish sauce, tamarind concentrate mixed with water and water. Simmer mixture for five minutes and set aside.

Cut three slashes in the filet.

Heat 1 cup oil in a wok until hot enough to pan fry.

Carefully slide the fish into the oil, and cook for a couple minutes each side or until golden brown. (You may need to cook 1 -2 at a time).

Place onto a plate with a paper towel on it to absorb excess oil.

Plate up with sauce, cilantro, minced chillies, and fried shallots.

Khanom Jin Nomya

I think this recipe was intended to be mroe colorful, but I did use green Thai cillies instead of
dried chile de arbol, a decision I pass along for flavor, although red thai chillies might help the color out.

Don't be fooled, this neither tastes like a typical white sauce pasta, nor does it have the heaviness you may associate with alfredo.

Khanom Jin Nomya

Prep Time: 20 minutes

Coking Time: 30 minutes

Serves: 4-6

Ingredients:

1 1/2 - 2 lbs catfish chunks (deboned)

1 anchovy, rinsed of oil

1 stalk lemongrass, with the outer layers removed and sliced into thirds

1/2 cup fingerroot, chopped

2 tsp galangal, grated

8 thai chillies, seeded and chopped

1/4 cup garlic cloves, peeled

1/4 cup shallots, peeled

1 1/2 cups coconut milk

2 tbsp fish sauce

4 bundles somen noodles

4 sprigs thai basil

Substitutions:

fingerroot - ginger (will be somewhat less fragrant)

galangal - ginger (will be somewhat less fragrant)

shallots - small onions

fish sauce - worcestershire sauce

somen noodles - angel hair pasta

thai basil - sweet basil

lemongrass - lemon zest or lemon balm

Cooking:

Place catfish in a pan with 3 cups boiling water. Cook around 15 minutes, or until the fish is done. Remove the fish, but keep the liquid. Add the anchovy, lemongrass, and chilli peppers and boil for ten minutes. Add the shallots and garlic and boil for another five minutes.

Remove all ingredients from the liquid (reserving the liquid) and place them all, along with the catfish, in a fod processor and grind into a paste, adding just enough reserved cooking liquid to make the consistency right.

Prepare the noodles according tot he directions on their package.

In a smal pot, heat the paste to warm, and add the coconut milk and fish sauce.

Mix the noodles and paste, and serve garnish with the Thai basil sprigs.

Thai Seafood and Squash Curry

This simple curry is absolutely delicious and colorful.

Thai Seafood and Squash Curry (based on this recipe)

Prep Time: 40 minutes

Cooking Time: 1 hour

Serves: 4-6

Ingredients:

1 14 oz can coconut milk

2 tbsp thai yellow curry paste

1 1/2 cups fish stock or water

3 tbsp fish sauce

2 tbsp curry

3 lemongrass stalks, cut into thirds and bruised

3 kaffir lime leaves

1/2 tsp turmeric

2 1/4 lbs butternut squash, cut into cunks

1 lb fish, cut into chunks

1 lbs peeled, de-veined raw shrimp

1 bunch bok choy, shredded

1 lime, juiced

cilantro, chopped

Substitutions:

kaffir lime - basil with a splash of lime juice

bok choy - kale

fish sauce - worcestershire sauce

Cooking:

Skim the coconut cream off of the coconut milk, and mix it in a pan with the curry paste.Bring it to a sizzle, then whisk in the coconut milk, fish stock or water, fish sauce, sugar, lemongrass, kaffir lime leaves, and turmeric.

Bring to a boil, add the pumpkin, and then simmer for 15 minutes (or until squash is tender). Add the fish and shrimp, and simmer for five minutes.

Add the greens,and boil another three minutes. Squeeze in lime juice. Remove from heat, and sprinkle cilantro over the dish.

Serve with Thai or basmati rice.

Chapter 21 : Thailand

Thai cuisine has gained plenty of attention in recent years. Certainly it has been influenced by its proximity to China and India, but it is entirely distinct from them. Even Thai "curry" is quite different from the curries of India.

Galangal

Galangal is an aromatic root fromt he giner family (ginger, turmeric). It has a distinctly citrusy soapy aroma that is difficult to replace or emulate.

Galangal is sometimes available in specialty groceries, fresh or powdered. It often doesn't last long, but like ginger it can be peeled, frozen, and then grated as needed.

Fingerroot

Fingerroot is a ginger relative commonly found in Thai and Indonesian cooking. It is similar to ginger, but not entirely the same. Fingerroot can be found most frequently frozen.

Roscommon Rhubarb Pie

Calling this Rhubarb pie might not be accurate. Rhubarb cobbler, perhaps?

Either way, it's delicious.

Roscommon Rhubarb Pie (based on this recipe)

Prep Time: 10 minutes

Cooking Time: 1 hour

Serves: 8

Ingredients:

2 lbs rhubarb, cleaned and chopped

1 1/2 cup sugar

Topping:

2 cups flour

2 tbsp sugar

1 tbsp baking powder

one pinch salt

4 tbsp butter

1 egg

3/4 cup milk

egg wash (1 egg + 1 tbsp milk, beaten)

granulated sugar

Cooking:

Preheat oven to 425 F.

In a large pan, place the rhubarb and sprinkle the sugar over it. Heat the pan (do not oil it) and let rhubarb wilt on very low heat while ytou mix the topping.

In a bowl, mix flour, 2 tbsp sugar, baking powder, salt, butter, egg, and 3/4 cup milk.

Transfer the rhubarb mixture to a pie pan (or, if you used an ovensafe pan, you can just leave it where it is) and top it with the topping mixture. Brush the eggwash over it, and then sprinkle it with sugar.

Bale at 425 F for ten minutes and then lower to 325 F, and bake for 30 minutes.

Colcannon Mash

Now, when we did Scottish you might remember Rumbledethumps and Clapshot. Well, the Irish have plenty of variants on mashed potatoes as well of course. The key to the color in this recipe is boiling the cabbage separately. Once boiling, cabbage has a very specific cooking time of ~4 minutes. Too much and the color dims and a sour smell emerges, and in this recipe the color is key.

Colcannon Mash (based on this recipe)

Prep Time: 15 minutes

Cooking Time: 40 minutes

Serves: 4-6

Ingredients:

1 1/2 lbs potatoes, peeled and quartered

1 1/2 cup milk

1/2 head green cabbage, cored and shredded

1 tbsp butter

salt and pepper to taste

Cooking:

In a large pot boil bring water to a boil, lightly salting it. Boil the potatoes until tender. n a seperate pot, bring water to a boil, drop the cabbage into the boiling water and when it returns to a boil set a timer for 4 minutes. When it's done, immediately remove from heat.

Strain the potatoes and mash them with the potatoes and butter, and mix in the shredded cabbage.

Adjust seasoning and serve.

Dublin Lawyer

Lobster isn't cheap, but it's worth it. I'm not sure if this dish is named because it's what lawyers eat in Dublin, or because it's what they'd like to do to lawyers in Dublin.

You occasionally hear that it is necessary to stab the lobster through the brain to kill them ahead of time. The truth is that a lobsters brain is not centralized enough to instantly kill it when you stab its brain, and that it will still feel pain when you put it in the water, so it's probably best to just steam it.

Dublin Lawyer

Prep Time: 30 minutes

Cooking Time: 20 minutes

Dissasembling Lobster to remove meat: 4 years (or maybe 30 minutes)

Serves: 4

Ingredients:

2 1/2 lb lobster

3 tbsp butter

4 tbsp whiskey

5 fl oz cream

salt and pepper

Cooking:

Steam the lobsters first, as directed when you buy them (if not roughly 15-20 minutes for 2 1/2 lbs of lobster) and left them cool. Cut them directly in half with scissors, and remove the claws and legs. Remove every little scrap of meat from the lobsters, and set aside the body and tail shells for later (you can save any spare shell parts for bisque at a later date).

Melt the butter ina pan and warm the lobster meat (you don't want to cook it more, or it will become rubbery), and place it in the shells set aside.

Put the whiskey in a ladel and set it on fire, and then pour it over thr lobster meat.

Heat cream in the same pan you used to warm the meat, an then pour the cream over the lobster meat/shells.

Serve immediately.

Alternate Method:

Cut the lobters in half and remove the meat raw. Melt the butter in the pan and just barely cook it... God luck with the still moving lobsters which will keep moving as you try to cut them in half.

Corned Beef and Cabbage

I'm going to be honest on this one: this famous Irish dish... is probably a product of Irish Americans and not actually Ireland. Ireland is not a major producer of beef, and the Irish diet tends to use ham more, and likely Irish immigrants to the US found they could replace ham with corned beef.

This recipe is entirely my own, and I have made it every St. Patrick's Day for at least six years running. The key is timing: you need to make sure everything is added at the right time so your meat, and various vegetables are cooked perfectly.

The other secret is Guiness. You only need one can, but it adds a wonderful flavor to the dish.

Corned Beef and Cabbage

Prep Time: 25 minutes

Cooking Time: 4 1/2 hours

Serves: 8

Ingredients:

1 package corned beef brisket, with spice packet (if lacking this, add some freshly ground allspiceand black pepper)

1 head cabbage, cored of the tough flesh and cut into thin strips

2 onions, sliced

6 potatoes, peeled and cut into chunks

3 turnips, peeled and cut into large chunks

1 can guiness

Substituions:

Guiness - any beer, preferably darker

Cooking:

Place corned beef brisket in a large stock pot and cover with water. Add Guiness and bring to a simmer. Once simmering, skim foam off top of broth and simmer for 3-4 hours (or as the directions on the meat instruct you to.

Add the potatoes and turnips next, and simmer for an additional 15 minutes.

Add the onions, and simmer for an additional 30 minutes.

Add the cabbage, and simmer for an additional 15 minutes.

Salt to taste. Serve.

Scallop Pie

This recipe is absolutely fantastic, and may win over even people who don't care for scallops.

Scallop Pie

Prep Time: 10 minutes

Cooking Time: 45 minutes

Serves: 6

Ingredients:

12 oz scallops

10 oz milk

2 tbsp butter

1 tbsp flour

8 oz mushrooms

4 tbsp white wine

1 lb mashed potatoes

salt and pepper to taste

Preparation:

Preheat oven to 350 F.

Clean the scallops, remove the tough muscle from the center of the scallop if it is still intact. Cut them in falh, and simmer in the milk for fifteen minutes. Remove from heat, set aside the scallops and reserve the cooking liquid.

Make a white roux:

Melt the butter in a pan over very low heat, and mix in the flour. Cook very slowly, stirring constantly. There's an art to this, and it takes patience. If you burn it, throw it out and try again. Cook for one minute, and mix into the reserved cooking liquid from the scallops.

Cooking:

Season wit salt and pepper to taste, add the sliced mushrooms, and simmer for ten minutes.Add the wine and scallops, heat, and then transfer to an overproof dish and top with the mashed potatoes, being sure they cover the scallops completely. Dot with remaining 1 tbsp butter and bake for 20-30 minutes.

Chapter 20 : Ireland

As we came to Irish cuisine, it was also nearly Ash Wednesday, so we will be stickin primarily to fish for the next few chapters. This was perfectly easy when doin an island-nation like Ireland.

There is a saying that "all Irishmen are king's sons." And while the Irish had little but poor wheat, potatoes, cabbage, and just enough technique to boil them, they learned to feed themselves as the son's of kings.

Irish Soda Bread is well known as a Saint Patrick's Day treat. This traditional Irish loaf is the result of Ireland's tendency to grow lower gluten wheat, so don't be afraid to cut in some whole wheat flour. And don't mix it too much. In fact, this recipe should be easier than pie.

Irish Soda Bread

Prep Time: 5 minutes

Baking Time: 40 minutes

Serves: 8

Ingredients:

4 cups flour

4 tbsp sugar

1 tsp salt

1 tsp baking soda

4 tbsp butter, softened, or melted if you're feeling lazy

1 egg, beaten

2 1/4 cup buttermilk

Optional:

1 cup currants or raisins

Substitutions:

buttermilk - 2 1/4 cups milk, and 2 1/4 tbsp vinegar, mixed and left to sit at room temperature for ten minutes

Cooking:

Preheat oven to 425 F.

Mix flour, sugar, salt, and baking soda together. Add butter, egg, and buttermilk and mix, though be careful not to work it too much.

Place onto a cookie sheet, molding it into a round shape. Bake at 425 for ten minutes, or until top is lightly golden, then cut a cross into it, and lower to 350 for another 30 minutes or until a fork can be inserted and removed while still clean.

Serve hot with butter.