Chapter 14 : Chile
Chapter 5 : Egypt
Fava Bean Hummus
Chapter 4 : The Indiana State Fair
Deep Fried Cheese
Chapter ? : Mexico
Chapter ? : Bangledeshi
Chapter ? : Jamaica
Tuesday, May 3, 2011
Sunday, May 1, 2011
Beef Stroganoff
Do not underestimate this recipe. I realize putting ketchup in a recipe sounds terrifying, but the reaction at the dinner table was "What kind of wine did you use in this? It's wonderful."Beef Stroganoff
Prep Time: 15 minutes
Cooking Time: 40 minutes
Serves: 6
Ingredients:
2 lbs beef tenderloin, cut into strips
4 tbsp butter
6 oz sliced mushrooms
1 pint beef stock
1 onion, minced
1/4 cup tomato ketchup
1/3 cup flour
2 cups low-fat sour cream
10 oz noodles (egg noodles are best)
2 tbsp butter
Substitutions:
beef tenderloin - chuck, cut into strips and simmered in stock for 4 hours (kim the foam that rises), reuse the stock in the recipe (much cheaper option)
Cooking:
Melt 4 tbsp butter in a saucepan and sautee mushrooms and garlic for about 5 minutes. Set aside.
In the same butter, brown the tenderloin. Reserve 2/3 cup stock, and pour the rest in the stock in with the meat, adding the onion and ketchup. Cover and simmer 15 minutes.
Thicken with Flour:
In a small bowl, add the cold reserved stock into the flour slowly, thoroughly mixing with a fork until it has been absorbed. Once all the lumps have been beaten out, add some of the warm stock, just a spoonful at a time, mixing again until smooth, until it is thinned out substantially, and add it to the beef mixture.
This is actually trickier than making a roux, but also much better for you. However, if you mess up and don't bring it up to temperature slowly enough, you will end up with dumplings in your beef stroganoff.
Bring to a boil:
Add the mushrooms, and increase to a boil, and keep it there one minute.Stir in sour cream, bring uo tp heat, and then remove from heat.
Cook your noodles:
Cook the noodles according to their directions. Toss with 2 tbsp butter, and then mix with beef mixture. Serve.
Saturday, April 16, 2011
Borscht
I have found literally no other preparation of beets that is enjoyable except Borscht, a thick, hardy stew made from potatoes, beats, and cabbage that fills you up and warms you.
Borscht's origins go back to the Ukrain, but it is made across Russia and Eastern Europe. Based
Borscht
Prep Time: 20 minutes
Cooking Time: 4 hours
Serves: 8
Ingredients:
3 quarts water (or better yet, beef stock)
1 lb beef, cut into stew chunks
3 red beets, peeled and julienned
1/2 head of cabbage, cored and shredded
4 small potatoes, peeled and julienned
1 carrot, peeled and julienned
1 onion, chopped
5 cloves garlic
3 tbsp tomato paste
1 tsp vinegar
salt and pepper to taste
pasley and dill
sour cream
Cooking:
Cover beef with 3 quarts water or broth, and bring to a simmer. Skim foam from the broth thoroughly. Simmer for three hours.
In a separate pot, add beets, tomato paste, and vinegar, and remove enough stock from the other pan to cover them, and simmer gently for one hour.
In a frying pan, melt 1 tbsp butter, and add onions and carrots. Cover and sautee for 15 minutes, stirring occasionally.
Heat the beef/broth mixture to a boil, and add the potatoes, return to a simmer, and cook for five minutes. Add the sautee mixture and cook for another 10 minutes. Add the simmered red beet mixture, and cabbage, and return to a simmer for another five minutes. Add parsley, dill, and scallions, ensure all ingredients are cooked (especially potatoes and cabbage, but don't overcook), and remove from heat.
Serve Borscht with sour cream on top.
Friday, April 15, 2011
Kiev Chicken
This famous dish is incredible and worth every second of effort. It is, of course, appallingly bad for you, but what's a few arteries when you're enjoying yourself?Kiev Chicken
Prep Time: 30 minutes
Cooking Time: 25 minutes
Serves: 4-6
Ingredients:
4 skinless chicken breasts
4.5 oz flour with pepper and salt
3 eggs, beaten
7 oz bread crumbs
Butter Mixture:
5 oz of butter
3 garlic cloves, minced
1/2 bunch pasley, finely minced
salt and pepper to taste
Preparation:
Preheat an oven to 375.
In a food processor mix the garlic, butter, parsley, salt, and pepper. Mold the mixture into 4 logs and refrigerate.
Pound the breasts flat with a mallet, and coat in the flour mixture.
Wrap the chicken breasts around the butter logs, and then seal closed using skewers or toothpicks.
Pan Frying:
Put the flour, beaten eggs, and bread crumbs into separate bowls, and dip them in each one.
Pour enough oil in a pan to pan fry the chicken just over half of each breast, and pan fry each side until it is golden.
Baking:
Remove the breasts from the oil, and transfer to the over for five minutes, or until the internal temperature is 165 F.
Slice into rounds and serve.
Thursday, April 14, 2011
Fruited Rice
This recipe, is pleasantly sweet, aromatic, and downright good for you. Fruited Rice with Almonds
Prep Time: 20 minutes
Cooking Time: 40 minutes
Serves: 5-6
Ingredients:
2 cups basmati rice
1/2 cup dried apples, diced
1/2 cup dried apricots, diced
1/2 cup dried dates, chopped
1/2 cup raisins
1/2 cup prunes, pitted and chopped
1/2 cup slivered almonds
1 cup white button mushrooms, sliced
1 tsp salt
1 tsp cinnamon powder
3 1/4 cup water (or as rice package recommends for two cups of rice)
Cooking:
You can do this on stove top, by adding al the ingredients, bringing it to a simmer, covering, and cooking for 40 minutes.
Or you can throw everything into a rice cooker, set it to white rice, and do nothing else until it's done. Fluff it, and then erve it.
Wednesday, April 13, 2011
Ukha
Uhka is a very simple, light Russian soup. Based on this recipe here, it takes few ingredients and little effort for a meal.Ukha
Prep Time: 15 minutes
Cooking Time: 25 minutes
Serves: 6
Ingredients:
4 cups water
2 potatoes, cubed
1 onion, chopped
9 ounces cod filets, cubed
juice of one lemon
salt and pepper to taste
Substitutions:
cod - pollock, haddock, orange roughy, tilapia, flounder, grouper, halibu, red snapper, or striped bass
Cooking:
Brin 4 cups water in a saucepan to a boil. Add the potatoes and onion, and boil for 15 minutes. Reduce to a simmer, add the fish and parsley, and simmer for 10 more minutes.
Add lemon juice, salt, and pepper to taste.
Tuesday, April 12, 2011
Chapter 19 : Russia
The frozen north of the world is poorly understood by the west, known for its dreary colors, and the eastern side of Europe and the north of Asia is hardly thought of as a major culinary center. But while it may lack South Asia's rich array of spices and Western Europe's intricate technique, the Russians assuredly know how to cook, making unique and delicious dishes from sour cream, parsley, cabbage, and potatoes.
SchiPrep Time: 10 minutes
Cooking Time: 4 1/2 hours
Cooking Time: 4 1/2 hours
Serves: 6
Ingredients:
2 lbs beef brisket, chopped into bite sized chunks
4 quarts stock
2 tbsp butter
2 onions, thinly sliced
1 head cabbage- quarted, cored and shredded
1 lb potatoes, peeled and diced
2 tomatoes- peeled, seeded, and chopped
salt and pepper to taste
Cooking:
Put the stock and brisket into a large pot and bring to a simmer. Skim off the foam that rises to the top. Simmer 3 to 4 hours.
In a seperate pan, add some oil and sautee the onions until they are translucent but not carmelized. Add the shredded cabbage and sautee another 5 minutes, or until wilted.
Add to the pot along with potatoes, tomatoes, salt, and pepper and simmer another 30 minutes, or until potatoes are soft.
Serve with rye bread and garnish with sour cream and dill.
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