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White Asparagus a la Flamande | Asperges op Vlaamse Wijze

Serves 4 (as an appetizer or side) White asparagus tastes more mild than green asparagus, perhaps even a little sweeter. The topping is rather like a rich, lemony egg salad and goes well with the asparagus. Ingredients: 1 lb white asparagus 3 Tbsp melted butter 2 hard-boiled eggs 1 tsp fresh lemon juice 1 Tbsp minced parsley salt pepper Method: 1. Trim ends off the asparagus. Cook in boiling water until tender, about 15 minutes. 2. In a small bowl, mash egg with butter. Combine remaining ingredients. Mix together to make sauce. 3. Spoon sauce over asparagus and serve immediately. White Asparagus a la Flamande | Asperges op Vlaamse Wijze Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe White asparagus tastes more mild than green asparagus, perhaps even a little sweeter. The topping is rather like a rich, lemony egg salad and goes well with the asparagus. CourseSides & Salads LifestyleVegetarian Food TypeVegetables Servings Prep Time 4 people 10 minutes Cook Time 15 minutes Servings Prep Time 4 people 10 minutes Cook Time …

Bajan Pound Cake with Cherries | Christmas Puddin’

Makes about one 10″ bundt cake or several smaller cakes Enjoy this lovely pound cake cold with hot tea or a tall glass of milk. We loved the addition of maraschino cherries and wished we would have added more (we only added about 20 chopped cherries). A yummy cake – my husband has already requested it for his birthday! Ingredients: 3 cups flour 2 Tbsp baking powder 1 1/2 cups sugar 4 sticks (2 cups) butter (room temperature) 6 eggs 1 cup milk 1 Tbsp vanilla extract pinch of salt chopped maraschino cherries to taste (optional) NOTE: This recipe makes a lot of batter, so you may want to divide it into more than one pan, even if you use the 10″ bundt. You’ll see in our pics it threatened to overflow… but luckily didn’t. If you decide to live on the edge, like us, just put a cookie sheet under the cake to save you the trouble of a messy clean up. Method: 1. Preheat oven to 350F. Sift flour and baking powder together. Set …

Macaroni Pie | Island Macaroni & Cheese

Serves 8-10 This grown-up Mac & Cheese gets its kick from cayenne pepper. Substitute paprika for the cayenne if you prefer non-spicy food. Ingredients: 1 lb elbow macaroni 2 eggs 2 tbsp. butter 1 cup onion, minced 1/2 cup green pepper, minced 1 – 1 1/2 tsp cayenne (mild-hot) 1 lb grated cheddar cheese 1 12 oz can evaporated milk 1/2 tsp salt Method: 1 Boil elbow macaroni for about 5 minutes, or until al dente. Drain and return to pot. 2. Stir in cheddar, pepper, and onion. 3. In a small bowl or measuring cup stir together eggs, cayenne, evaporated milk, and salt. Pour over macaroni and stir to combine. 4. Pour into a greased lasagna pan, spreading evenly with spatula. Dot with butter. NOTE: At this point I refrigerated the macaroni until shortly before I needed it. 5. Bake at 350F for 30-45 minutes. Let cool about 10 minutes and slice into squares. Serve hot. Macaroni Pie | Island Macaroni & Cheese Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe …

Coconut Bimini Bread

Coconut Bimini Bread, fresh from the oven Makes 2 small loaves or 1 large “Pullman” style loaf Coconut Bimini Bread is easy with the help of a bread machine or standing mixer fitted with dough blade. Sweet and doughy, try serving leftover slices in French Toast or Bread Pudding! Ingredients: 2 1/4 tsp instant dry yeast 4 1/2 cups unbleached flour (plus extra , if the dough comes out too wet) 1 tsp salt 1/4 c nonfat dry milk powder 1/3 cup sugar 1 cup coconut milk (if you warm this slightly it will help the dough rise quicker) 3 Tbsp honey 3 Tbsp butter, softened 1/3 cup vegetable oil 3 eggs Method: 1. In the mixing bowl of bread machine add all ingredients in order given. Set on dough cycle (just mixing and rising). The dough cycle usually lasts about 1 1/2 hours. Alternatively, add all ingredients to a large bowl and knead together until a smooth dough forms. Add extra flour if necessary. Cover and let rise in a warm place for about …

Sweet Saffron Custard with Rose Water

Serves 4 This dessert combines crunchy almond pieces with creamy custard. I learned from my Global Table dinner people either love or hate the contrast of texture. Enjoy with hot tea. Ingredients: 3/4 cup slivered almonds 2.5 cups milk 1/4 cup sugar 1 Tbsp butter 1/8 cup semolina 1/4 tsp ground cinnamon 1 tsp rose water pinch saffron, crushed slivered almonds & cinnamon – garnish Method: 1. Finely grind the almonds in the bowl of a food processor. Heat ground almonds with milk and sugar. Bring to a boil, to infuse the almond flavor into the milk. Remove from heat and let cool slightly. 2. Meanwhile, in a medium saucepan, toast semolina in butter, stirring for a few minutes. 3. Add milk mixture to semolina in a smooth, steady stream. Simmer, uncovered for about 15-20 minutes or until thickened like pudding. Add saffron and cinnamon. NOTE: If you let this boil by accident, the bubbles are like volcanos. The lava pudding can give quite a burn. Don’t ask me how I know… 4. Stir in …

Azeri Saffron Pilaf with Potato Kazmag

Serves 6 I almost didn’t make this pilaf because there were so many steps. I went out on a limb because I figured Azeri’s must know how to cook basmati rice better than me. I was right. This is a great rice dish, buttery and delicately perfumed with saffron. Ingredients: 2 Potatoes 2 cups basmati rice 2 tsp salt 1/4 cup water 2 sticks butter 1 tsp saffron threads, soaked in a Tbsp of hot water. optional garnish: fresh mint leaves Method: For the potato crust: 1. Slice 2 potatoes thinly. Mix water with 4 Tbsp melted butter. Pour into the bottom of a large skillet or pan that has a tight-fitting lid. 2. Line the bottom of the pan with potato slices, fitting them close together without overlapping. Mine overlap a little because the sloped sides of my pan caused them to slide down – the crust still turned out fine, so don’t worry too much about this. 3. Cook over medium heat for 5-10 minutes, or until the potatoes soften and begin to turn …

Austrian Chocolate Tart with Apricot Jam | Sacher-torte

Serves 8-10 When made properly, Sacher-torte is enrobed in a silky, smooth layer of chocolate ganache. This cake will satisfy any sweet tooth. I made sure to make enough glaze that even the novice decorator will be able to coat the entire cake. Please note: This is *not* the same recipe as published in my upcoming article in AFAR Magazine. The technique is totally different. Ingredients: For the cake: 1/2 stick butter, melted 3/4 cup flour 1/4 cup dutch-processed cocoa 1/4 tsp salt 6 large eggs 1 cup sugar 1 1/2 tsp vanilla extract 1 1/2 cup apricot preserves (chunk-free, or strained) For the glaze: 1 cup heavy cream 4 Tbsp light corn syrup 8 ounces semi-sweet chocolate 1 tsp vanilla extract Method: For the Cake: 1. Preheat the oven to 350F. Grease a 10″ round springform pan. Add a circle of parchment paper to the bottom. 2. In a small bowl, sift together the flour, cocoa, and salt. NOTE: You really need to sift them together, making them light and fluffy. Sponge cakes rely …

Austrian Spaetzle with cheese and caramelized onion | KasNocken

Serves 2-3 This is an Austrian’s answer to Mac and Cheese. Totally wonderful and, as a bonus, vegetarian! One taste and you’ll want to move to Austria. Ingredients: 2 eggs 1/2 cup milk 1/2 tsp salt 1/2 tsp pepper 1 1/2 cups flour 1 Tbsp butter 1 onion, sliced thinly 1 cup shredded Gruyère cheese (or more to taste) Method: 1. In a large bowl, combine eggs, milk, salt, and pepper. Add flour a 1/2 cup at a time. Stir with a wooden spoon until smooth. Let rest 10-20 minutes. The dough should be like pancake batter – thin with more milk if necessary. 2. Meanwhile, saute onion in butter until golden. Set aside. 2. Preheat oven to 350. Drop nocken through the holes in a sieve (see techniques) into simmering water. Cook until the nocken float. 3. Remove the nocken from the water with a strainer. Place in a buttered casserole or oven-safe pan. 4. Sprinkle with grated cheese and caramelized onion. Bake for 15-20 minutes. Serve out of pan. Austrian Spaetzle with cheese …

Potato and Corn Casserole | Pastel de papa con eliote

Makes one 8×8 casserole Even the pickiest eater will enjoy this simple casserole. What’s better than mashed potatoes and corn? NOTE: Recipe updated November 2011 to make it richer and more epic. Depending on the size of your potatoes, you may need more or less milk/butter. Ingredients: 5 russet potatoes (3 lbs), peeled and boiled 1- 1 1/2 cups whole milk (or as needed to make potatoes fluffy) 3/4 cup melted butter 2 tsp garlic salt pepper salt 2 cups frozen corn, thawed 2 Tbsp minced parsley Method: 1. Preheat oven to 425F. In the hot pot you cooked the potatoes, add the drained potatoes. Let steam dry a few minutes (this allows even more milky goodness to get into them). Then add 1/2 cup melted butter (reserve the rest for the corn topping), garlic powder, pepper, and salt. Mash together, adding milk in small amounts until fluffy. 2. Put potato mixture in a buttered casserole dish. 3. Puree thawed corn with remaining melted butter until creamy. If your blender has trouble, add a bit of milk …

Crepes with Milk Fudge | Panqueques de Dulce de Leche

Serves 4 Got a sweet tooth? Argentine crepes with dulce de leche will satisfy. The creamy carmel like filling makes this dessert date night material. Ingredients: For the crepes: 1 cup flour 1 cup milk 2 eggs 1 1/2 tsp vanilla extract butter For the dulce de leche: Recipe Method: For the crepes: 1. In a medium bowl, whisk all ingredients together. Set in refrigerator overnight. This important step removes all lumps and makes for a great texture. 2. Heat a frying pan over medium heat. Add a bit of butter. When pan is hot, add about a 1/4 cup of crepe batter to the pan and swirl it around to spread into a disc shape. When the surface of the crepe no longer changes from looking wet to looking dry, turn over and cook for about 1 minute longer. There should be only light browning on the crepe. 3. Remove crepe from pan and spread with dulce de leche. Roll up and serve immediately. If serving later, line several rolled crepes in a casserole dish. Reheat …

Beef Empanadas

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 …

Cream Roll | Brac de Gitano

Serves 4-6 Brac de Gitano is a thin cake filled with apricot cream, rolled and then sliced. Andorrans enjoy this rich dessert with tea or coffee. Ingredients: Cake: 4 eggs, separated 1/2 cup sugar 1/2 cup flour pinch salt 1 oz butter 1 tsp almond extract Filling: 1 cup whipping cream 1/2 cup plus 5 Tbsp apricot or peach jam 1/4 cup powdered sugar 1/4 cup cocoa powder 1/3 cup almonds Method: For the cake: 1. Preheat oven to 350F . Grease and cover a 9×13 sheet pan with parchment paper. (A sheet pan looks like a cookie sheet with 1/2 inch high sides) 2. In a large bowl, whisk egg yolks with sugar until pale yellow. Add flour, salt, butter, and almond extract. 3. Add egg whites to a medium bowl, beat until stiff. 4. Add 1/3 of the egg whites to the yolk mixture. Sir gently until just combined. Fold in remaining egg whites. 5. Pour into pan and bake for 25 minutes or until golden brown. 6. Cool slightly. Remove cake from pan and place on a sugared dish towel or saran wrap. Roll up into …