Makes 1 large loaf, or 2 small My husband called this “the best rye bread I ever ate.” A nice, dense crumb, with a mild rye flavor. The sugar and honey make this loaf wonderfully addictive. Ingredients: 1 1/4 cups warm water 3 tablespoons honey 1 Tbsp sugar 2 1/4 teaspoons instant yeast 1 3/4 cups rye flour 2 teaspoons salt 3 tablespoons unsalted butter, melted 2 3/4 cups King Arthur Unbleached All-Purpose Flour Optional: caraway seeds (for top of loaf) Method: 1. Place dry ingredients into bread machine. Then wet. (unless your manufacturer recommendations are different) 2. Set on dough cycle. After bread dough is kneaded, check consistency – dough should be smooth and a bit wet. Not shaggy (although it will be shaggy during the first part of kneading) 3. Let rise in bread machine for about 1 1/2 hours. 4. Form into a ball, roll in caraway seeds let rise on a baker’s peel or baking sheet for about 30-45 minutes. To make it easier to remove from peel or baking sheet, …
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Serves 6 This soup is popular all over eastern Europe, specifically in the Ukraine. This version hails from Belarus where they add big chunks of potatoes. The longer it cooks, the happier this Borshch tastes. Ingredients: 1 large onion, chopped 1-2 large russet potatoes, as desired 2 Tbsp vegetable oil 2 beets, diced 2 carrots, sliced 2 turnips, diced 1/2 a green cabbage, sliced thinly 6 oz can of tomato paste 1 Tbsp sugar 2 Tbsp vinegar salt and pepper 32 oz beef stock water as needed sour cream, for garnish (optional, leave out for vegan) Method: 1. In a large pot, cook onion in vegetable oil until soft and slightly golden. Add the rest of the ingredients, except sour cream. Add water as needed to “cover” all the veggies. NOTE: I added the beets after the cabbage had some time to cook down, making room in the pot. 3. Bring to a low simmer and cook for at least an hour. I simmered mine for a couple of hours and the flavor was wonderful. Here it …
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Serves 4 The curry sauce is fire-hot (I was sweating while eating), however the potatoes do not absorb the heat so you can easily control how much chili you get in a bite. To make this dish more mild, adjust the amount of chili powder (or remove this spice completely). NOTE: This recipe makes a LOT of curry sauce, so you could freeze half of it and save for another dish if you wanted to – unless you think you’ll sop it all up. Ingredients: 20 baby red potatoes For the curry: 1 small onion, chopped 1 cup chopped tomatoes 1 tsp grated fresh ginger 3 garlic cloves, crushed 1 tsp cumin powder 1/8 tsp ground clove 1 tsp sugar 1 tsp red chili powder (Lanka guro) (this is VERY hot, adjust according to your tolerance) 1/2 tsp Garam Masala 1 tsp salt Aromatics: 2 Tbsp mustard oil 1/2 tsp cumin seeds 2 bay leaves 1 cinnamon stick 4 cardamom pods 2 cups water Method: 1. Boil potatoes in salted water until almost cooked. Drain. …
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Serves 4 Shrimp balls blend the flavors of the Middle East with India. Though these are traditionally stuffed with minced onion, I prefer the simplicity of unfilled balls. If you like spicy food, add a sprinkle of cayenne. The way the recipe stands, however, this dish is mild, but wonderfully flavorful. TIP: Use the cheapest shrimp because you are just going to puree it anyway. Ingredients: 1 lb cleaned shrimp 1 Tbsp cilantro 1/4 tsp ground turmeric 1/2 – 1 tsp salt 1/2 cup brown rice flour 1/3 cup ghee or butter 1 onion, minced baharat powder: 1 tsp paprika 1/4 tsp nutmeg 1/4 tsp black pepper 1/4 tsp coriander 1/4 tsp cumin 1/4 tsp cinnamon 1/8 tsp cloves 1/8 tsp cardamom the rind of 1/2 a lemon, grated 1 tsp tamarind paste 1 cups warm water 1 15 oz can diced tomatoes 1/2 tsp chili powder 2 Tbsp sugar Method: For the shrimp balls: 1. In a food processor blend into a paste shrimp, cilantro, turmeric, salt, and rice flour. Chill until needed. For …
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Serves 4 Mulhammar is a slightly sweet rice pilaf is wonderful with spicy food. You’ll love the taunting aroma of rosewater, saffron, and cardamom. Everything is very subtle and mild. Ingredients: 1/2 tsp saffron threads 3 cardamom pods, cracked 2 Tbsp rosewater 6 cups water 1 Tbsp salt 2 cups basmati rice 1/4 cup sugar 1/4 cup ghee or melted butter Method: 1. Combine saffron, cardamom and rosewater in a small bowl. I then used a spoon to mash the saffron mixture into the sugar. 2. In a medium pot, bring water and salt to a boil. Meanwhile, rinse rice under cool water until water runs clear. 3. Add rice to boiling water and cook 8 minutes uncovered. Stir every few minutes. Drain. 4. Put rice back in pot and add saffron mixture over the top along with the melted ghee or butter. With the handle of a wooden spoon, poke a few holes in rice. Cover with lid and let steam over very low heat for about 20 minutes, or until tender. Serve hot. …
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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 …
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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 …
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Serves 2-4 Viennese Hot Cocoa is so rich and tasty, you won’t need dessert. Perfect for a chilly night! Take care when adding the egg yolk to the hot liquid, you don’t want to make “scrambled egg cocoa.” Ingredients: 2 cups milk 3 Tbsp unsweetened cocoa 3 Tbsp sugar 1 Tbsp raspberry brandy (or regular) 1 egg yolk For whipping cream: 1/2 cup heavy cream 1 tsp vanilla extract 3 Tbsp powdered sugar Method: 1. Whip the cream to soft peaks. Add vanilla and powdered sugar, and continue whipping to combine. 2. In a small saucepan, whisk together milk, cocoa, sugar, and brandy until combined. Heat over medium-low until barely simmering. Turn heat to low. 3. Place an egg yolk in a small bowl. Whisk a small ladle of the cocoa into the egg yolk, tempering it. Add yolk mixture to pot, whisking constantly until thickened. Do not let mixture boil or egg will scramble. 4. Serve cocoa in teacups or mugs with a dollop of whipped cream on top. Viennese Hot Chocolate Votes: …
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Serves 8-10 This dense frontier bread is traditionally cooked in hot campfire embers. Enjoy plain, with jam and butter, or dunked in chicken noodle soup. This recipe can safely be halved. Ingredients: 8 cups flour 1 Tbsp salt 1/4 cup baking powder 1/4 cup sugar 2.5 cups milk, plus more as needed Method: 1. Preheat oven to 425F. Grease a lasagna pan with butter or vegetable oil. 2. Add salt, baking powder, and sugar to a small bowl. Whisk to combine. In a large bowl, whisk together flour with the other dry ingredients until evenly distributed. Add milk and stir with a wooden spoon to form a stiff dough. Some extra milk may be needed, but take care not to make it too wet. 3. Press evenly into pan. Cut lines 1/4″ into the dough with a sharp knife. 4. Bake for 25 minutes or until golden. Serve hot or room temperature. Australian Damper Bread Votes: 2 Rating: 3 You: Rate this recipe! Print Recipe This dense frontier bread is traditionally cooked in hot campfire …
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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 …
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