Category: World Cuisine

We have traveled to many countries of the world, and hope to visit many more. In this book, we feature recipes from Finland, Turkey, Mexico, Czech Republic, Ireland, England, Spain, France, Portugal, German and many more. Can’t afford to travel? At least you can eat authentic food from other parts of the world and eat the dream.

Rigatoni Bolognaise ala Grandpa

INGREDIENTS

  • Rigatoni pasta
  • 1/3 LB Ground pork
  • 1/3 LB Ground sausage
  • 1/3 LB Ground beef
  • 2 strips of bacon
  • 2 TBL Olive oil
  • 6 cloves garlic – crushed
  • 1 small carrot – minced
  • 1 yellow bell pepper – chopped
  • 1 small celery – chopped
  • 1 medium onion – minced
  • 1 tsp paprika
  • 1 TBL Worcestershire sauce
  • 1 C Red wine
  • 1 tsp Parsley
  • 3 Bay leaves
  • 1 large can crushed tomatoes
  • 1 can tomato paste
  • Salt/pepper to taste
  • Parmesan cheese
  • Grated Gruyere and 1 poached egg per person

STEP BY STEP

  1. Brown meat, save drippings.
  2. Sweat in pan: EVOO, carrot, celery, onion, garlic, bell pepper
  3. Add red wine, bay leaf, crush tom, parsley (reduce parsley)
  4. Bring to a boil, then reduce to a low simmer and cook 2 hours
  5. Boil pasta
  6. Toss w/ sauce and grated Parmesan
  7. Top with grated Gruyere and a lightly poached egg

 

Cacik (Turkish Yogurt soup)

Most people know this as Tzatziki.  Greek yogurt sauce, but the Turks say the Greeks stole it from them.

Ingredients for multiple servings

  • 1 cucumber – deseeded
  • ½ tsp dill
  • 1 tsp mint (minced)
  • 1-2 CU plain yogurt
  • ± 1 tsp garlic to taste
  • scant black pepper
  • 1 TBL lemon juice
  • 1 tsp EVOO
  • pinch of salt

Step by Step

  1. Peel cucumber and scoop out seeds
  2. Slice cucumber into small pieces or slices
    (ALT: Grate cucumber)
  3. Add yogurt and spices
  4. Blend until smooth.
  5. Fold in cucumbers
  6. OPT: Mix in some crumbled feta cheese
  7. Refrigerate at least 3 hours to blend flavors
  8. Serve cold with a dusting of mint on top.

Notes We’ve always said “Kay Sick,” but when visiting in Istanbul, we were told that the proper way to say this is “Jay Jick”

Turkey was created in 1923 from the Turkish remnants of the Ottoman Empire. Soon thereafter the country instituted secular laws to replace traditional religious fiats. In 1945 Turkey joined the UN and in 1952 it became a member of NATO. Turkey occupied the northern portion of Cyprus in 1974 to prevent a Greek takeover of the island; relations between the two countries remain strained. Periodic military offensives against Kurdish separatists have dislocated part of the population in southeast Turkey and have drawn international condemnation.

Tortilla Soup

INGREDIENTS and STEP BY STEP

  • 2 tomatoes – quartered
  • 1 onion – quartered
  • 4 tomatillos – quartered
  • 6 cloves of garlic
  • 1 jalapeño – deseeded
    – Toss the above in 3 TBL EVOO
    – Place on baking sheet and sprinkle with salt
    – Bake at 350º for about 30 minutes – meanwhile in a large bowl
  • 1 zucchini – chopped
  • 2 ears of corn – cut off cob
    – Toss with
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp ground coriander
    – Set aside for a few minutes
  • Bring 2 C chicken stock up to a boil and pour into a blender
    – Add tomatoes, etc to the blender
    – Put zucchini and corn on the now empty tray and put them back in the oven for 10 minutes
  • Add 1 handful of cilantro, 3 leaves Swiss chard, 2 TBL agave syrup, 2 TBL lime juice to the blender
    – Blend well
    – Return chicken mixture to a deep pot and bring back up to a simmer
    – Add the zucch and corn to the pot
  • Cut corn tortillas into strips, spray with oil and bake in oven until browned, using the now empty tray
  • Add 1 C garbanzo beans to the pot
  • Optional: Add shredded pork
  1. To serve, put crispy strips onto a plate, top with some chunky parts of the soup, dress with a little bit of broth.
  2. Garnish with some radish cut really thinly, strips of avocado and cilantro leaves.

Tortilla Española

AKA Spanish Tortilla

In Spain, the tortillas are not the thin things that we are used to in Phoenix, but rather thick potato quiches.
In Spain, tortillas are not the thin things that we use here in Phoenix, but rather thick potato quiches.

INGREDIENTS

  • 1/4 cup extra-virgin olive oil
  • 1-1/4 pounds waxy potatoes, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 8 extra-large eggs
  • Kosher salt and freshly ground black pepper
  • Optional:  Cheese mix: See notes at bottom of this page.

STEP BY STEP

  1. Heat half of your oil in a large skillet till hot, but not smoking.
  2. Add the onion and stir occasionally.  Onion should sweat and soften, but not caramelize.
  3. Gently toss the potatoes in with the onion, seasoning with salt and pepper along the way.
  4. Reduce the heat to medium, and cover.
  5. Simmer – stirring occasionally and adjusting the heat if necessary so that the vegetables do not brown, until the potatoes are tender when pierced with the tip of a parking knife, 15 to 20 minutes.
  6. Meanwhile, beat the eggs with salt and pepper to taste in a large bowl.
  7. Heat the oil in a large cast-iron or nonstick skillet over medium-high until very hot but not smoking.
  8. Gently temper the potatoes and onion into the eggs
  9. Pour the entire thing into the skillet, spreading the potatoes evenly in the pan.
  10. Cook for about 1 minute, just to set the bottom of the egg mixture.
  11. Reduce the heat to medium-low and cook for 20 minutes, or until almost set through.
  12. Carefully flip the tortilla over (invert it onto a plate if you must, then slide it back into the pan, bottom side up) and cook for 5 minutes longer, until set.
  13. Flip out onto a clean plate and allow to rest for 5 minutes.
  14. Serve warm or at room temperature.

NOTE

  • After reducing the heat to medium-low in Step 11, start checking for doneness after about 15 minutes. It may not take the 20 minutes mentioned depending on the pan you use. You don’t want to overcook the eggs or they’ll toughen and become dry.
  • You could, of course, Americanize this just a bit with cheese.  Option 1 is to use a Monterey Jack and cheddar mix.  Option 2 is to grate a nutty Gruyere, Manchego or Parmigiano-Reggiano and toss into the egg and potato mixture. It isn’t traditional but it adds another layer of flavor.
  • Use organic eggs if possible. There is a difference, especially in dishes like this one where eggs are the focal point.
  • Tortilla Española is essentially the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), or for dinner with salad and a bit of jamon. Basically anytime, anywhere. We had a great one at Valdubon and I think it’s because they weren’t afraid to use a lot of olive oil. No fear!

Reprinted from Spain: A Culinary Road Trip by Mario Batali with Gwyneth Paltrow, published by Ecco, an Imprint of HarperCollins Publishers, 2008 with adaptations by Robert (Grandpa) Andrews

 

Basic Carnitas

Use for Tacos and Burritos

This is really easy, but it does take some planning to allow for slow cooking times.

INGREDIENTS

  • 4 pounds Pork shoulder or butt . Big chunks (2-3 inches)
  • 1 TBL vegetable shortening in very hot pan
  • Brown all sides VERY well in VERY hot cast iron skillet

BRAISING LIQUID

  • 1 White onion
  • 6 garlic cloves
  • 1 bottle Dark beer (Modelo)
  • 1/2 cup lime juice
  • 3 (5-inch) fresh marjoram sprigs
  • 1 tablespoon coriander seeds
  • 1 tsp each thyme, ground black pepper
  • 1/2 tsp each ground chive and cumin
  • pinch of clove or 6 whole intact cloves
  • 1 TBL salt
  • 1/4 C sugar
  • 1 orange . Zest and juice
  • 1 bay leaves

STEP BY STEP

  1. FIRST:  Brown your meat
    • Sear in a very hot skillet until meat starts to blacken and the edges crisp up
    • Remove meat and set aside
  2. Then combine braising liquid into the skillet
  3. Add braising liquid to hot skillet that meat was browned in
  4. Bring to a high simmer and cook about 15 minutes
  5. Remove things like bay leaf, marjoram sprigs, etc
  6. Put into blender – and pulse ( VENTED ) then pour back into the skillet
  7. Add the meat back into the skillet
  8. The meat should be just barely covered.  If it is not, add some chicken stock or water.
  9. Bring back to a light boil, then reduce heat, COVER and simmer in barely boiling liquid, skimming the surface and turning the pork pieces occasionally, until the meat is tender and just beginning to shred apart, about 3 hours. (You may need to adjust the heat to medium low to keep it at a simmer.)  Alternately, use a slow cooker for 4 hours.
  10. Remove the meat ans set aside
  11. STRAIN the remaining liquid and discard the solids, returning the liquid to the pot
  12. Increase the heat to medium high and cook until much of the remaining water evaporates and the liquid concentrates, and then add 1/2 stick of butter and 1 TBL flour
  13. Stir until it thickens for gravy/juice for serving with your carnitas
  14. Remove and let cool a bit, then shred
  15. Serve the carnitas in tacos, burritos, or tostadas with your desired toppings.
    You can also just serve the meat with potatoes using the gravy created in step 13
  16. Corn tortillas . Warmed in hot skillet
    Topped with sautéed onions, peppers, nopales
    Also onion, tomato, cilantro, avocado, chives
  17. For sliders put shredded pork in a skillet on high to sear again, and put on slider buns with desired toppings

Tomatillo Salsa

  • 1 lb tomatillos . Husked, washed, raw
  • 1/4 white onion
  • 2 jalapeños
  • Lots of Cilantro
  • 1 tsp salt
  • 1 avocado
  • 2 limes . Zest and juice
  • Blend

Chipotle Sauce

  • Tomatillos – peeled and seared whole
  • Garlic – peeled and seared whole
  • 1/2 can chipotles
  • 1 tsp salt
  • water just to allow blending

Tortilla

  • 4 C Flour
  • Merest sprinkle of baking powder
  • 2 tsp Salt
  • 1 C Water
  • 1/2 C Crisco Vegetable shortening
  • Mix . Ball . Set aside 5 minutes
  • Flatten on floured surface
  1. Heat on dry cast iron skillet
  2. Top w queso Oaxaca cheese and shredded meat
  3. Fold over and brown on both sides
  4. Serve with lettuce, pico de gallo, sour cream, cilantro, queso fresco, jalapeños,

CONDIMENTS
For serving (optional):

  • Corn or flour tortillas
  • Guacamole
  • Salsa
  • Chopped fresh cilantro leaves
  • Lime wedges

Injera – Ethiopian Flatbread

Actual Injera is made with teff, which is a flour common to Ethiopia.  Read more about why teff is so amazing at the bottom of this page.  This is Grandpa’s American adaptation of injera, the bread used as a utensil in Ethiopian dining.

INGREDIENTS

  • 1 C spelt – Ideally use teff, next try half whole wheat and half AP flour
    DO THIS FIRST THING IN THE MORNING
  • 1-1/2 cup water
  • a pinch of yeast
  • two pinches of sugar
  • a GLASS mixing bowl
    DO THIS IN THE LATE AFTERNOON OR EVENING
  • 1 tsp peanut oil – optional canola oil
  • a pinch of salt
  • a VERY nonstick pan

STEP BY STEP

  1. Put the flour in the bottom of a mixing bowl with sugar and dry yeast
  2. Mix or sift together
  3. Slowly add the water, stirring to avoid lumps.
  4. Put the batter aside for 4-10 hours to ferment.
    You will see your injera batter will start to bubble and acquire the slight tanginess for which it’s known.
  5. Fold in the salt and the oil.
  6. Heat a nonstick pan or lightly oiled cast-iron skillet until a water drop dances on the surface – about 350º
    Make sure the surface of the pan is smooth, otherwise, your injera might fall apart when you try to remove it.
  7. Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats.
    Cooking Injera
  8. Cook until holes appear on the surface of the bread. DO NOT FLIP.
  9. Once the surface is dry, remove the bread from the pan and let it cool.
  10. Traditionally, fold twice with the cooked surface on the outside
  11. Serve as the “utensil” for duro wat or any other kind of Ethiopian Main Dish.

MORE ABOUT TEFF

  1. Injera is made with teff, a tiny, round grain that flourishes in the highlands of Ethiopia.
  2. While teff is very nutritious, it contains practically no gluten. This makes teff ill-suited for making raised bread, however injera still takes advantage of the special properties of yeast. A short period of fermentation gives it an airy, bubbly texture, and also a slightly sour taste.
  3. Teff is extremely high in fiber, iron, and calcium.
  4. Teff is the smallest grain in the world. It takes about 150 teff seeds to equal the weight of a kernel of wheat!
  5. Many Ethiopians in America use square-shaped, electric, nonstick pans. These heat evenly and make it easy to remove the injera once it is cooked.
  6. Injera is not only a kind of bread—it’s also an eating utensil.
  7. In Ethiopia and Eritrea, this spongy, sour flatbread is used to scoop up meat and vegetable stews.
  8. Injera frequently lines the tray on which the stews are served, soaking up their juices as the meal progresses. When this edible tablecloth is eaten, the meal is officially over.
  9. Ethiopian and Eritrean immigrants have modified their recipes after moving to the United States or Europe, depending on what grains are available to them.
  10. The injera you find in many East African restaurants in the United States includes both teff and wheat flours. Most injera made in Ethiopia and Eritrea, on the other hand, is made solely with teff.
  11. Tip:  Depending on where you live, teff flour can be difficult to come by. Try a well-stocked health food store.
  12. If you have teff grain instead of flour, first grind it in a clean coffee grinder, or with a mortar and pestle.
  13. If you’ve ever cooked pancakes, making injera might seem familiar. In both cases, tiny bubbles form on top as the batter cooks. Keeping an eye on these bubbles is a great way to see how close the pancake or injera is to being ready without peeking underneath.
  14. These bubbles come from the carbon-dioxide produced by the leavener—usually baking powder or soda in the case of pancakes, “wild” yeast in the case of injera. Neither batter contains much gluten.
  15. Because of the gluten, most pancake recipes tell you not to mix the batter too much: If you do, gluten will develop, making them too chewy. Teff, the grain used to make injera, contains very little gluten to begin with. In both cases, the result is the same: With no gummy substance to “blow up,” most of the carbon-dioxide from the leaveners rapidly escapes into the air, leaving the little popped bubbles that contribute to the distinctive textures of these breads.

Udon Noodle Salad

INGREDIENTS

  • 1 bundle udon noodles
  • 1/8 CU diced onion
  • 1 chicken breast (slice into thin strips)
  • 3 stalks green onion (thinly chopped)
  • 8 stalks celery (leaf tops only – chopped)
  • 12 leaves fresh basil
  • 3 large cloves garlic (chopped)
  • 2 TBL lime juice
  • 2 TBL Rice vinegar
  • 1 TBL brown sugar
  • 1 small carrot (use peeler to create slivers)
  • 1 handful spinach leaves (roll leaves and cut thinly)
  • 1/2 CU jicama or water chestnuts (cut thin)
  • 2 mandarin oranges (peeled and sectioned)
  • 10 almonds (coursely chopped)
  • 2 tsp Corn Starch (optional)
  • 1 TBL Soy Sauce (optional)

STEP BY STEP

  1. Place large pot of water on burner on high, and cover
  2. Combine green onion, celery, basil, barlic, lime, vinegar, sugar, carrot, spinach, jicama, and almonds.
  3. Set mixture aside to rest
  4. Heat oil in skillet and when hot, cook chicken strips
  5. When strips are ABOUT done, add diced onion and garlic to the pan
  6. Remove pan from heat and cover
  7. Put noodles into boiling water and cover. Watch closely. When water starts to boil, reduce heat or it will boil over.
  8. Cook about 8 minutes.
  9. While noodles are cooking, drain liquid from step 2 into small cup.
  10. Add Soy and Corn Starch ONLY IF you like a salty Asian taste. Mix well.
  11. Taste a noodle. When done, drain noodles and return to the pan.
  12. Add soy mixture (if you chose this option) and cook until thickened.
  13. Split between two dinner plates.
  14. Top with greens mixture
  15. Place orange slices on top for garnish and taste.

HINTS:

A great way to section oranges is to hand-peel the orange, then slice them just shy of the white binding, discarding the binding eventually. What you end up with is a wonderfully edible orange slice with no toughness.

For garlic, once you’ve separated the cloves, crush it with the bottom of a coffee cup. The skin comes right off.

Sesame oil smokes more, but in my opinion tastes better. Canola and olive oil are also good choices.

 

Tzatziki

Tatziki
Serve with Pita Bread

INGREDIENTS

  • 1 C Yogurt
  • 1 Cucumber ( deseeded and cut into small cubes or thin julienne strips ) or grated
  • 1 clove Garlic ( minced )
  • 2 tsp Mint ( chopped )
  • zest and juice from one lemon
  • salt & pepper
  • 1 tsp dill

STEP BY STEP

  1. Remove center of cucumber grate fairly small – or to taste
  2. Add whole milk yogurt or Greek yogurt
  3. Add minced garlic
  4. Add lemon and mint
  5. Salt and pepper to taste.
  6. Mix and refrigerate.

Tossed Eggplant

Prepare this recipe as a side to chicken, pork or beef. Eggplant is a very versatile vegetable.

INGREDIENTS

  • 2 medium eggplants
  • 1 large onion
  • 1 large tomato
  • EVOO
  • Oregano

STEP BY STEP

  1. Cut 2 (washed) eggplants into approx 1″ cubes including the skin
  2. Put in large bowl and toss with 1TBL salt
  3. Dump into colander and let drain into sink for 15 minutes
  4. Repeat Steps 2 (yes, with more salt) and 3 about four times total.
  5. After drained, rinse the bowl and fill with tap water
  6. Dump eggplant into the bowl with water and then back into the colander to drain
  7. Repeat Steps 5 and 6 also a total of four times
  8. Note: Steps 2 through 7 will drain much of the moisture from the eggplant
  9. Let eggplant remain in the colander to finish draining
  10. Heat 1 TBL Olive Oil in as large a fry pan as you have
  11. Saute 1 sliced onion (till starts to brown) in the pan
  12. Add eggplant to the pan and continue to saute until eggplant starts to brown
  13. Add some oregano
  14. As eggplant is cooking, dice 1 large tomato
  15. Add tomato into pan near the end of the cooking process

NOTES

  • The salt will draw the moisture from the eggplant creating meatier eggplant
    pieces.
  • Do not add salt to your pan.  There is enough residual salt from Step 2.
  • Serve as a side to chicken

Tips: Spring Rolls

Spring Roll Variations plus Other Notes and Information

      • A combination of cooked and raw vegetables creates a nice blend
      • Add tofu, or cooked meat or fish
      • Some fresh herbs and rounds of rice paper are found in supermarkets or Asian groceries.
      • Soften the thin, crisp rice paper rounds by rubbing or immersing in very hot water for 3-5 seconds.
      • Classic Vietnamese recipes blend  lettuce, rice noodles, fresh herbs, shrimp and pork.
      • Soy sauce is naturally fermented and aged up to two years.
      • One trick to Spring Rolls is having ingredients as dry as possible.
      • Shop at local Asian markets for Thai and Vietnamese ingredients. While many can be found in your supermarket, ethnic food shops are adventures and a great way to learn about other cultures. Besides, prices are often lower and items are of quality higher.
      • Cut at an angle and serve w/ ginger peanut dipping sauce.
      • Serve garnished with sprigs of mint and with individual bowls of dipping sauce.
      • Serve with dipping sauce – Variations of this add the final seasoning.
      • Place ingredients within easy reach of everyone at the table.

STEP BY STEP

    1. Prepare all your ingredients ahead of time.  Small, thin and delicate ingredients is a rule.
    2. Moisten rice paper by rubbing or immersing in very hot water for 3-5 seconds.
    3. On the bottom third of the rice paper round, make a small pile of rice noodles, a few shreds of meat, half a shrimp, some lettuce, carrot, and a leaf of each herb.
    4. Roll up the rice paper over the filling, taking it halfway up the uncovered portion of rice paper.
    5. Now fold in the side flaps and continue rolling until you have a tight cylinder.
    6. With rice paper on towel, fill with 2-3 tbl of filling and fold sides in and roll.
    7. Put on a plate and keep covered with a damp cloth.

Spanish European Frittata

INGREDIENTS

  • 1 medium to large red-skin potato, sliced thin
  • 6 large eggs
  • 3/4 cup milk
  • Extra-virgin olive oil
  • 1 medium onion, sliced into thin rings
  • 1 large garlic clove, minced
  • 1 cup fresh-grated Parmigiano-Reggiano, Asiago, or Fontinella cheese
  • 1 cup shredded Muenster or Monterey Jack cheese
  • Salt and fresh-ground black pepper
  • 1 tablespoon mild paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon fresh-ground black pepper

STEP BY STEP

  • Preheat the oven to 350 F.
  • Oil 10-inch skillet (with an ovenproof handle) lightly
  • Heat over medium-high heat.
  • Add the potatoes, onions, and a little salt and pepper.
  • Sauté until the potatoes are tender.
  • Remove skillet from the heat.
  • Stir in the garlic
  • Sprinkle the potatoes with the paprika.
  • In a bowl, beat together the eggs, milk, salt, pepper
  • Add 2/3 cup of each of the cheeses.
  • Pour the mixture over the sauteed potatoes.
  • Sprinkle with the remaining cheeses
  • Cover with foil, and bake for 30 minutes
  • Uncover and bake for 10 to 15 minutes more, or until a knife inserted in the center comes out fairly clean
  • Let omelet stand for 5 to 10 minutes before cutting it into wedges.
  • Serve warm

If possible, use organic eggs. There really is a difference in flavor.

 

Moussaka

mousakaMoussaka is kind of a lasagna casserole very popular in the Egyptian, Arabic, Greek and Turkish cultures.

INGREDIENTS

For the Meat layer

  • 1 LB ground lamb
  • 1/2 LB ground beef
  • 1 tsp EVOO
  • 1 TBL butter
  • 1 medium sweet onion – chopped fine or minced
  • 2 cloves garlic – finely chopped or grated
  • 1 carrot – grated
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp thyme
  • 1/4 tsp coriander
  • red pepper flakes
  • 1 TBL tomato paste
  • 1 bay leaf
  • 1/4 C TBL red wine
  • 1/4 C beef stock
  • 1 TBL crushed oregano
  • 1 (16 oz) can whole San Marzano tomatoes – crushed
  • Kosher salt and ground black or white pepper to taste

Other Elements

  • 1 large eggplant – peeled and sliced into 1/2 inch thick slabs
  • 2 TBL grated Parmesan cheese – for bottom of pan

For the Bechamel Cheese Sauce

  • 4 TBL butter
  • 4 TBL (1/4 C) flour
  • 1 1/2  C milk
  • 1/2 C plain yogurt
  • 1/2 C grated Parmesan or Gruyere cheese
  • 1/4 C grated Provolone cheese or 2 oz goat cheese
  • 2 egg yolks, beaten
    • Stir just to dissolve/melt

STEP BY STEP

This has a lot of steps, but is very straight-forward.  Don’t be put off by the complexity.  It is not.

  1. Preheat oven to 375º
  2. Brush your eggplant with EVOO, then put into your oven for 15 minutes to soften – DO NOT UNDERCOOK
    You can let this cook as your oven comes up to heat.  No need to preheat.
  3. Butter your baking dish and sprinkle 2 TBL of your Parmesan cheese on the bottom
  4. Add half your chopped onion on top of that.
  5. Brown your ground lamb and beef while the eggplant is cooking
  6. When browned, add the rest of your onion and carrot in with the meat
  7. In about 4 minutes, add your garlic in with the onion and cook another two minutes
  8. Add the rest of your spices, and then deglaze with red wine and beef stock
  9. Let it reduce for a few minutes, then add your crushed tomatoes and simmer uncovered for 15-20 minutes.
  10. While this is simmering, layer your eggplant over top of the onion in your baking dish
  11. Start your Bechamel in a small sauce pan by melting the butter over medium heat
  12. Add flour and cook till the flour starts to clump and brown
  13. Add milk slowly, whisking constantly until most of the clumps have been absorbed.
  14. Add the remainder of your cheese to the sauce and cook until it starts to bubble, then remove from heat
  15. Whisk together your yogurt and egg yolks, then temper your milk into your yogurt.
  16. Spread your cooked meat over the eggplant
  17. Pour the cheese sauce over the meat.
  18. You can even do this in two layers if you wish
  19. Bake at 375º until the cheese sauce begins to bubble and brown a little bit ( 40-45  minutes )
  20. Remove and let cool 10 minutes before cutting and serving.

NOTE:  Using Gruyere cheese gives this a very nice depth of flavor

Middle-Eastern Dolma

You may have had them at a Greekfest or other ethnic event, but you have probably never tried to make them.  Here is a recipe that is pretty easy to get right.  In Istanbul, their local bus is called a Dolmush. That is because it is packed to bursting.  We actually saw this in real life.  Here is a  popular side dish.    You can <a href=”http://www.amazon.com/Orlando-California-Grapes-Leaves-Ounce/dp/B001KW8JF0/ref=sr_1_1_a_it”>BUY GRAPE LEAVES</a> from Amazon or your local grocery.

Fresh leaves are always better, but in the early summer, when you don’t have dark leafy greens to roll your dolma, you can use the commercial grape leaves at the link, or you can stuff zucchini, eggplant or tomato or peppers.

INGREDIENTS

  • 2 cups par-cooked rice
  • 1 lb raw beef
  • 1 Onion
  • 2 Tomatoes
  • Curry to taste
  • Chile pepper spice
  • Garlic to taste
  • Lemon & lime juice to taste

STEP BY STEP

  1. Mix all ingredients together in large bowl.
  2. Put mixture on leaves, and roll up tightly.
    It doesn’t have to be TOO tightly, cause the rice will continue to expand – filling the wrap.
  3. Put stuffed leaves in a pot and cover with half-water and half-broth.
  4. Put plates or weights on top to weigh down leaves so they don’t float.
  5. Put cover on pot.
  6. Bring to boil, reduce heat, and simmer on medium-low heat for 30-45 minutes.
  7. Watch for leaves to swell up as a sign that your dolma is fully cooked.
    If you leave them too long, they may split.
  8. Let sit for 15 minutes, and serve warm with lemon sauce

LEMON SAUCE – Avgolemono – BRIEF

  1. While your Dolma finish cooking separate two eggs
  2. Without going into details, set up a double boiler and start heating up the zest and juice from two lemons
  3. Before the mixture gets too warm, add 2 TBL cold butter to the mixture
  4. Add the yolks, but set aside (refrigerate) the whites for other uses
  5. Whisk your yolks into the juice along with 2 TBL warm (not hot) water
  6. Add a pinch of salt and a pinch of ground chili pepper or cayenne pepper
  7. Drizzle over top of your Dolmas when you serve them

NOTE: It is not “proper” but I like a little side dish of the lemon sauce for dipping.

Borscht

INGREDIENTS

  • 3 cups beef broth
    – left-over stew meat (1 cup) shredded
  • 1/2 onion, peeled, quartered
  • 2 large beets, peeled and cut into julienne strips
  • 1 carrots, peeled, chopped
  • 1 small russet potato, chopped very small
  • 1 cup shredded cabbage
  • 1 Tbsp butter
  • 2 Tbsp red wine vinegar
  • 1/2 cup sour cream for topping
  • 1 Tbsp chopped fresh dill
  • Salt and pepper to taste

STEP BY STEP

  1. Bring broth to a light boil
  2. Add beef, onion and ONE beet to the broth pot, cook 15 minutes
  3. Reduce heat and simmer about 1 hour
  4. Add carrots, potato and remaining beet and cook another 30 minutes
  5. Add butter and shredded cabbage and cook another 10 minutes
  6. Stir in vinegar and season with salt and pepper
  7. Ladle into bowls and top with sour cream and sprinkle with dill
  8. Serve with thin slices of your Uzbek bread

Yorkshire Pudding

In America, these are called simply POPOVERS.

INGREDIENTS – By Measure

  • 2 CU (120 g) of plain flour
  • 2 C (200 ± g) lowfat or whole milk – do not use skim
  • 4 egg yolks (200 ± g)
  • About 1/2 tsp salt, 1/2 tsp pepper
  • 3 TBL beef or chicken roast drippings
    (or 1 chopped piece of bacon in the bottom of the pan)
  • Optional:  1-2 TBL chopped thyme, tarragon or chives

STEP BY STEP

  1. Use a sieve to sift the flour and salt into a bowl.
  2. Create a “well” or a hole in the middle of the flour.
  3. Break the eggs and place them in the hole.
  4. Mix the eggs and flour thoroughly, but do not overmix
  5. Add the milk. Try to make a smooth mixture with everything
  6. Let mixture rest for 60 minutes in the fridge
  7. About 25 minutes before serving, place skillet in a COLD oven
  8. Preheat oven and large cast iron skillet to 450 degrees F or 220 C.
    If using chopped bacon, keep an eye on it so it does not burn, but does completely render
  9. If not using bacon, cover the bottom of a HOT cast iron skillet with 3-4 TBL roast drippings.  Add butter if necessary.
  10. Wait until the oven comes up to heat. CAUTION: Oil will be very hot.
  11. Add the batter to the pan, filling to 3/4 from top.
    It should sizzle as you pour it.
  12. Close door and turn heat down to 425.
  13. Bake for about 25 to 40 minutes minutes – until raised and browned
  14. Let the pudding rise and get golden brown in color, but not black
  15. Remove from oven and serve immediately.
  16. If the pudding sits for a while or if you wait, the pudding may get soggy, and fall in the middle

VARIATIONS

  • see also POPOVERS and “Dutch Baby”
  • Yorkshire pudding is a tradition staple food in British Sunday dinners. It’s mainly served as a side dish, usually served with beef roast or chicken.

Gila Farm Workday and Tour


WATCH THE TOUR FULL-SCREEN BY CLICKING HERE
YouTube Videos
The IRC Farm Tour last weekend was an astounding success. There were several dozen people working and helping to prepare the soil for the next crop.Grandpa (me… from Grandpa’s Corner) was there with his video camera rather than his shovel. I recorded a 20 minute tour of the farm led by Tim Olorunfemi. That video is now on for those of you who could not attend the work day and tour.The video can be viewed at http://tinyurl.com/irc2012b or by using the links on this page

Robert (Grandpa) Andrews

Here is my other account if you want to see some of my other stuff.

Green Chile Pork

INGREDIENTS

  • 1 LB pork (or beef)
  • 2 TBL Oil or Lard
  • 4 Green Chiles – toasted & peeled
    Guajillo chilies or arbol chilies
  • 2 garlic cloves
  • 1 med onion, chopped
  • 1 med tomato, chopped
  • 1 CU boiling water
  • 1 bay leaf
  • 1/2 TBL ground cumin
  • 1/2 TBL oregano
  • 16 oz chicken broth
  • salt and pepper to taste

STEP BY STEP

  1. Cut meat into one inch cubes
  2. Saute in oil until well browned
  3. Drain off all but 1 TBS fat
  4. Remove meat and set aside
  5. Add garlic, onion and any dried chilies – Cook three minutes
  6. Add meat back in
  7. Add tomato, chopped chiles and broth just to cover – use water if necessary
  8. Top with Guajillo chilies, arbol chilies, bay leaves, cumin and oregano
  9. Simmer 2 hours
  10. Set meat aside to cool . Reserve liquid
  11. Serve with hot flour tortillas or use to make tamales

USING YOUR GREEN CHILE PORK FOR TAMALES

  1. In empty preheated pot add 1 TBL vegetable oil
  2. Add 1 chopped onion to soften
  3. 5 cloves minced garlic
  4. 1 jalapeño without veins or seeds
  5. Shred meat – about 1 – 2 cups
  6. Add to veggie pot with 1/4 C reserved liquid
  7. Simmer until reduced – just a few minutes
  8. Set aside to cool
  9. Mix in 1 C Oaxaca, Monterey Jack, Mozzarella  or Cotijo cheese
  10. Use this as your filling FOR MAKING TAMALES

 

Osso Bucco

INGREDIENTS

  • 2 Veal Shanks (8-10 oz, bone about size of Susan B dollar)
  • Mirpois (2 CU onion, 1 CU celery, 1 CU carrot – all diced)
  • 3/4 CU white wine to deglaze
  • 1/2 CU white wine for broth
  • 6 cloves of garlic
  • 2 CU chicken stock
  • 16 OZ diced tomatoes
  • 2 bay leaves
  • 2 TBL gremoulade as a garnish

STEP BY STEP

  1. Tie butcher string around shank to hold it intact as it becomes tender
  2. Season (rub) with salt/pepper mixture
  3. Sear shanks in 2 TBL HOT oil in Dutch Oven – 5 minutes per side without moving while it sears
  4. Set meat aside in glass mixing bowl
  5. Deglaze pan with 3/4 CU white wine – then dump wine into the glass mixing bowl
  6. Put 2 TBL oil into Dutch Oven and wait while it gets hot
  7. Add Mirpois veggies and cook for 9 minutes
  8. Add 6 cloves of garlic and cook 1 more minute
  9. Add 1/2 CU white wine and chicken stock and turn heat to high
  10. At near boil, add diced tomatoes and bay leaves and return to simmer
  11. Place shanks flat in the liquid. Hold any juices that might remain in glass bowl
  12. Cover and place centered in oven for 2 hours @ 350 degrees. Halfway through cooking time, pour liquid (Step 11) over top basting the meat.
  13. At end of cooking time, add gremoulade into liquid, and let meat rest 5 minutes
  14. Remove string and serve atop polenta (see recipe)
  15. Top with remaining gremoulade

Eggplant Babaganoush

INGREDIENTS

  • 1 eggplant
  • 2 cloves garlic (diced)
  • 5 TBL lemon
  • 4 TBL tahini
  • 1 sprig parsley
  • Salt

STEP BY STEP

  1. Wash outside of eggplant.
  2. Perforate skin of eggplant multiple times with fork.
  3. Cook over hot but indirect heat for 8-10 minutes, or until charred and reduced in size
  4. Turn, continue cooking – About 30 minutes total. (or roast in 400 degree oven for 30 minutes)
  5. Wrap in plastic wrap, leaving stem exposed
  6. Cut off stem and squeeze from belly button, removing all the flesh
  7. Put flesh into a colander and let drain for 1/2 hour
  8. Add diced garlic, salt, lemon, parsley and tahini
  9. Blend well. A food processor helps a lot
  10. If bitter add 1 TBL honey
  11. Serve with pita chips
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