Serve 6-8 Bahamian Conch Chowder is light and brothy, not creamy like the famous New England version. Leftovers thicken slightly, due to the starches that leach out of the potatoes. I might actually prefer this chowder the next day. Ingredients: 1 large onion, diced 2 garlic cloves, sliced 1 green pepper, diced 1 Anaheim pepper, diced 1 ham bone (I used a smoked ham shank) 1 15 oz can diced tomatoes 4 Tbsp tomato paste 2 carrots, sliced into half-moons 4-5 potatoes, cubed 1 cup clam stock 1 lb conch, diced 1/2 tsp dried thyme 3 bay leaves water, to cover everything Method: 1. In a large pot, sauté onion, garlic, green pepper, and Anaheim pepper, over medium heat until softened. Add ham bone, tomatoes, paste, carrots, potatoes, clam stock, conch, thyme, bay leaves, and water to cover. 2. Bring mixture to a simmer. Simmer covered for at least 2.5 hours, or until conch breaks down and gets tender. I simmered my chowder for 5 hours and all the flavors had melded wonderfully. NOTE: If you try to serve this …
Read More
Serves 4-8 (makes 20) This is a delicious variation on traditional stuffed grape leaves we see in supermarket salad bars. The Armenians make stuffed grape leaves without an intense vinegar brine. Instead, earthy cinnamon and currants carry the flavor. Just wonderful! Ingredients: 1 16 oz jar grape leaves 6 Tbsp olive oil 1 onion, diced (about a cup) 1/2 cup basmati rice 2 Tbsp tomato paste 3 Tbsp dried currants 1 Tbsp lemon juice 3/4 cup water salt 1/4 cup pine nuts 1/2 tsp sugar 1/2 tsp ground allspice 1/2 tsp ground cinnamon 4 Tbsp chopped fresh parsley Method: 1. Saute onion in olive oil in a large skillet over medium heat. After they begin to turn golden about 5 minutes), add rice, tomato paste, currants, and lemon juice. Cook for one minute longer. NOTE: Currants are like tiny raisins: 2. Add water and salt and bring to a boil. Reduce to a simmer and cover. Cook until just cooked, about 15 minutes. 3. Turn off heat. Add pine nuts, sugar, allspice, cinnamon, and parsley. 4. Stuff leaves …
Read More
Serves 4-8 Spicy and hearty, beef empanadas are great party food. Serve with Chimichurri dipping sauce for a garlicky kick. Ingredients: 2 batches empanada dough For the Filling: 1 Tbsp butter 1 onion, minced 1 1/2 Tbsp tomato paste 3 cloves garlic, crushed 1/2 tsp dried oregano 1 tsp cumin 1/4 tsp cayenne 1/2 lb ground hamburger, 85% lean 3/4 cup low sodium beef broth 1/2 cup shredded Monterey Jack 1 hard-boiled egg, chopped 1-2 green onions chopped salt pepper Method: First, prepare the empanada dough. For the empanada filling: 1. Heat a large skillet over medium heat. Add butter and melt. Add onion and cook until softened and translucent. Add tomato paste, garlic, cumin, oregano, and cayenne. Stir thoroughly to combine and cook for about 2 minutes. 2. Add ground beef and cook until the seasonings mix in and meat is just cooked through. Add beef broth and simmer over low until most of the moisture evaporates and meat just looks wet. 3. Turn off heat. Stir in cheese, egg, and green onion. Cool filling …
Read More
Serves 8 Hot Algerian Lasagna blends traditional Italian lasagna with chickpeas, potatoes, ground lamb, and a healthy dose of cayenne pepper. Make this unusual dish once and you will crave the flavors for life. NOTE: Cayenne pepper’s heat is rated in “heat units.” This recipe was made with a 35,000 cayenne, which is on the low-end of the scale. If you have a 90,000 cayenne, you only need 1/3 of the cayenne pepper for the same kick. The label on your spice jar should give you this information. Ingredients: 1 pound ground lamb or chicken 1/2 cup olive oil 1 medium onion, diced salt and pepper 1 Tbsp harissa 1 clove garlic, crushed 2 tsp cayenne pepper (or 1 tsp to make it mild) 1/2 tsp ground cumin 1/4 tsp ground caraway 1 Tbsp tomato paste 2 cups tomato puree, plus a half cup 1 can drained, rinsed chickpeas 1 cup water 3 medium potatoes, peeled and diced (about 1 lb) 1 lb no-boil lasagna sheets 15 oz ricotta 2 eggs 2 cups shredded mozzarella 2 cups shredded Gruyère Method: 1. In a large …
Read More
Serves 2-4 Hummus bi’l Kammun is velvety smooth. The smoky blend of cumin, paprika, harissa, and garlic make this soup a wintertime treat. As a special bonus, this soup is vegan. NOTE: Much like chili, our soup benefits from a day of rest while the flavors deepen. When reheating, thin to desired consistency with a little water. Ingredients: 2 15 oz cans drained and rinsed chickpeas (or 3 cups prepared, dried chickpeas) 4 garlic cloves, crushed 1/4 cup olive oil 1 tsp ground cumin 2 tsp paprika 1 tsp harissa (or more to taste) 2 Tbsp tomato paste 1 quart cooking water salt pepper Method: 1. In a large pot over medium heat, add garlic, olive oil, cumin, paprika, harissa, tomato paste, salt and pepper. Simmer for 5 minutes. Add water and chickpeas (reserve ¼ cup chickpeas for garnish if using shallow bowls). Stir to combine and bring to a simmer. 2. Use an immersion blender to make a coarse puree. Simmer gently, uncovered, for an hour. Stir occasionally. 3. Puree again, this time getting the soup perfectly smooth (you may also use a …
Read More
Kabeli Palau (also known as kabuli pulao) is a much loved party dish in Afghanistan. The highly seasoned rice dish is finished in the oven, giving the cook 45 minutes to prepare for the arrival of their guests (simply prepare garnish ahead of time). The intense flavor of garam masala is balanced by sweet bursts of carrot and golden raisins. Update (2015): This is the original recipe as prepared for the blog; the recipe in my memoir has been further tested and streamlined. Note: You may purchase 6 cups chicken broth and use leftover chicken pieces. This will save you several steps (and at least an hour) if you are in a hurry. Ingredients: 1 lb basmati rice, rinsed 1/4 cup ghee or butter 1 large onion, sliced thin 1/2 chicken, bone in or 3 chicken breasts 2 Tbsp tomato paste 1 Tbsp salt 1 clove garlic, crushed 6 cups water 1 Tbsp garam masala 1/4 tsp saffron Garnish: 2 carrots, cut into matchsticks or shredded 1/2 cup golden raisins 1/2 cup slivered almonds pinch saffron 1/2 cup hot water Method: 1. In a large pot, bring 6 cups …
Read More
