Recipe: Fried Fish

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Serves 3 Fried fish is a common food around the world. At its best this dish is crispy with a moist, flaky interior. The secret to great fried fish is to preheat the oil completely before adding the fish. Also, dredging the fish in a little flour ensures a golden, crispy surface. You can use any fish, just watch the thickness - thin pieces will cook up in a flash. Ingredients: 3 fish fillets (we used catfish) 1/4 cup flour 1 tsp pepper 1 tsp salt Method: In a large plate, … [Read more...]

Recipe: Savory Cheese Pastry (Banitsa)

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Serves 6 My husband is officially in love with Bulgaria. To be fair, he didn't stand a chance. Second only to pure sugar, Keith loves anything that includes butter, pastry, or cheese. This recipe boasts all three, and in eye-popping quantities. Not to say it was love at first sight. It wasn't. After all, my pastry skills are minimal. But, hey, we can all use a little forgiveness in the kitchen, from time to time. Especially when it comes to pastries. Thankfully, phyllo dough spreads, … [Read more...]

Technique Thursday: Brazilian Black Bean Feijoada (Pork & Black Bean Stew) – Recipe

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Feijoada is Brazil's stew of choice for lazy Saturdays and potluck Sundays. At it's absolute best, Feijoada is a massive pool of black beans piled high with a glorious assortment of meat. One plateful will provide enough slow-burning energy for a marathon, although you won't be able to run after eating it! This is definitely a meal for elastic pants. Originally, Feijoada was made with pig ears, tails, and feet. Today, this hearty dish is typically made with dried beef (carne seca) and pork … [Read more...]

Recipe: Stewed Beef (Seswaa)

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Serves 2-4 Seswaa is traditionally highly salted. In fact, the simplest renditions of this yummy dish are made with nothing more than beef, salt, and water. Our version includes onion and minimal salt, since I was serving it to my daughter. The thickened juices become rich from long, slow simmering. Something between gravy and pulled pork in texture, this dish would be wonderful poured over biscuits. Ingredients: 1 1/2 lbs beef, cubed (I used chuck) 1 large onion, chopped water 2-4 … [Read more...]

Recipe: Balkan Baked Beans (Prebranac)

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Serves 2-4 Prebranac is rich, comforting, and tasty. This baked bean dish is like a warm hug from Bosnia, the "Heart of Europe." The key is to slowly cook the onion until the golden, sweetness develops. I will be making Prebranac over and over again. I suggest you do the same! :) Ingredients: 1 cup dry Lima beans, cooked (or 2 cans, drained) 2 medium onions, chopped 1/8 cup olive oil 3 garlic cloves, crushed 1 … [Read more...]

Recipe: Stoofvlees (Belgian Beef Stew)

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Serves 2-4 (on a bed of French fries) Stoofvlees is a typical stew in that there are as many variations as there are people making it. Depending where you live in Belgium, Stoofvlees might have more or less vinegar, slightly different spices, and a textural range from soupy to thick and sludgy. My thick, hearty version sits well on fries, but if you want it more "soupy," feel free to add more beef stock. Ingredients: For the marinade 1 pound stew beef, cubed 1 onion, chopped 3 … [Read more...]