All posts tagged: winter

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 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 …

Armenian Stuffed Grape Leaves | Yalanchi Sarma

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 …

Armenian Hazelnut Cake in Honey Syrup | Revani

Serves 8 This dense cake has a muffin like texture. Depending on how coarse you grind the nuts, you can experience quite a bit of “crunch.” Serve chilled or room temperature with vanilla ice cream. Ingredients: For syrup: 1 cup water 3/4 cup sugar 2 Tbsp honey 2 pieces cinnamon stick 2 lemon slices 3 Tbsp brandy For Cake: 4 large eggs, separated 1/2 cup sugar 3 Tbsp vegetable oil 1/4 cup greek yogurt 1 cup flour 1 1/2 cups toasted, skinned, ground hazelnuts (you can grind them up in a food processor) 1/3 cup ground walnuts 1 1/2 tsp baking powder 1 tsp ground cinnamon 1 orange, zested 1 lemon, zested optional garnish – hazelnut halves Method: For the syrup: 1. Combine all syrup ingredients in a small saucepan. Bring to a simmer and cook for 5 minutes. Let cool. For the Cake: 1. Preheat the oven to 325F. Grease a 12 x 9 pan with vegetable oil. 2. In a large bowl, beat egg yolks with sugar until light yellow and a ribbon forms. Add oil, yogurt, flour, …

Armenian White Bean Plaki | Lupia Plaki

Serves 8 This dish can be enjoyed hot or cold. We served the Plaki cold in an Armenian Meza style dinner (cold buffet) and scooped it up with flatbread. Ingredients: 1 1/2 cups dried Great Northern Beans, soaked overnight in water 1 Tbsp salt 2-3 medium carrots, peeled and diced 1 celery stalk, diced 1/2 cup diced onion 1 can diced plum tomatoes, drained 2 Tbsp tomato paste 1/3 cup olive oil 8 cloves garlic, quartered 2 Tbsp lemon juice 1 tsp Hungarian paprika 1/2 tsp cayenne 1/2 cup minced fresh parsley and stems 2 cloves, crushed chopped celery leaves (optional garnish) Method: 1. Add beans to a large pot. Add enough water to cover 1″ and salt. Simmer until almost done. 2. Add remaining ingredients, except for crushed garlic and celery leaves, and cook another 30 minutes. 3. Take off heat and add crushed garlic and celery leaves. Serve warm or cold. Adjust seasonings before serving if necessary. Beware of Baby. Armenian White Bean Plaki | Lupia Plaki Votes: 0 Rating: 0 You: Rate this recipe! Print …

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 …

Roasted Acorn Squash Salad with Arugula and Chevre

Serves 4 I first heard of making a salad inside a hot, roasted pumpkin from the Argentine chef, Francis Mallmann. My version of this unusual salad is streamlined for the home cook. Enjoy this wonderful comfort food on a cold day. Makes enough for a light meal, or use it as an impressive starter in a larger feast. Ingredients: 2 acorn squash (or pumpkin – whatever is in season) olive oil salt pepper For the vinaigrette: 1 1/2 Tbsp chopped fresh mint 1 1/2 Tbsp chopped fresh oregano 1/4 cup red wine vinegar 1/2 cup olive oil 1 tsp salt 1/2 tsp pepper bunch baby arugula 8 ounces Bucheron goat cheese (this is aged goat cheese – regular goat cheese is a fine substitute) Method: 1. Preheat the oven to 400F. 2. Cut pumpkins in half and remove seeds and strings. Brush cut ends liberally with olive oil and sprinkle with salt and pepper. 3. Roast for 45 min-1 hour, or until a fork pierces the flesh with no resistance. 4. Meanwhile, whisk together ingredients for the vinaigrette in a small bowl. …

Angolan Chicken Stew | Muamba de Galinha

Serves 4 Muamba de Galinha gets its unique flavor from Red Palm Oil. This spicy stew tastes great with yuca, or serve over rice. Ingredients: 1 lemon, juiced 4 garlic cloves, crushed 1/2 tsp salt 1 1/2 tsp chili powder 1 chicken cut into quarters 1/2 cup red palm oil 3 onions, diced 1 whole chili pepper 3 tomatoes, quartered 1 lb pumpkin cut into 1.5″ cubes 1 cup chicken broth 1/2 lb frozen okra Method: 1. Mix lemon juice, 2 garlic cloves, salt, and chili powder and rub on the chicken and marinate for one hour (or up to one night). 2. In a large pot heat oil. Brown chicken on all sides. Avoid crowding. Do this is in several batches if you have to. 3. Add onions, remaining garlic, chili pepper, and tomatoes. Bring to a simmer and cover. 5. Cook on low for about 1 hour, or until chicken is tender. 6. Add squash, chicken stock and okra. Cook for 15 minutes or until everything is tender. Serve hot. Angolan Chicken Stew | Muamba de Galinha Votes: 1 Rating: 4 You: …

Warm Spinach and Mushroom Salad

Serves 4 Wild mushrooms give this spinach salad Andorran appeal. The crunch of slivered almonds and the sweet of the golden raisins add another dimension. Ingredients: 12 oz assorted mushrooms (Iused 4 oz French Horn Mushrooms; 8 oz Oyster Mushrooms) 2 cloves garlic, thinly sliced 3 Tbsp olive oil, plus 1 Tbsp for the last step 1/4 cup white wine 1/4 cup raisins 1/2 lb baby spinach 1/4 cup slivered almonds salt, pepper Method: 1. In a large skillet over medium high, saute mushrooms in 3 Tbsp olive oil until reduced and golden brown. Add garlic. Saute a few more minutes, until fragrant. Add raisins. Deglaze with white wine. 2. Add spinach and turn off heat. Toss for a few minutes to wilt. Transfer to serving bowl. Toss with slivered almonds, 1 Tbsp olive oil, salt and pepper. Warm Spinach and Mushroom Salad Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Wild mushrooms give this spinach salad Andorran appeal. The crunch of slivered almonds and the sweet of the golden raisins add another dimension. CourseSides & Salads LifestyleGluten-Free, Quick, Vegan, Vegetarian Food …

Hot Algerian Lasagna

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 …

Bil Zbib (Sweet Couscous)

Serves: 4 Bil Zbib is eaten for breakfast or dessert in North Africa. Serve this sweet couscous warm in the winter and cool in the summer. Ingredients: 1/4 cup golden raisins 4 dried apricots, diced 2 prunes, diced 1 1/2 cups water 1 1/8 cup dried couscous 2 tablespoons melted butter 2 tablespoons sugar 1 tsp cinnamon 1/8 cup powdered sugar Method: 1. In a small pot combine the raisins, apricot, prunes, and water. Heat until boiling. Add couscous, cover, and turn off heat. Let sit 5 minutes. 2. Add butter, cinnamon and granulated sugar. Gently fluff the couscous; pile in a mound on a small shallow platter. Dust with powdered sugar. 3. Serve warm or cool. Bil Zbib (Sweet Couscous) Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Bil Zbib is eaten for breakfast or dessert in North Africa. Serve this sweet couscous warm in the winter and cool in the summer. CourseSweets LifestylePotluck Friendly, Vegetarian Food TypeFruit, Random Carbs & Grains Servings Prep Time 4 people 5 minutes Cook Time Passive Time 5 minutes 5 minutes Servings Prep Time 4 people 5 …

Algerian Sunset Salad – Blood Oranges, Fennel, & Black Olives

Serves 4 Blood orange give this salad a reddish hue. The anise of the fennel combined with the salty black olives and sweet oranges makes for an unusual combination. Ingredients: 2 blood oranges, the rind cut off and sectioned 1 fennel bulb, trimmed and sliced thinly 1/4 cup oil-cured black olives 1/4 cup mint leaves, sliced thinly 1/4 cup olive oil 2 Tbsp lemon juice salt pepper Method: 1. In a medium bowl, whisk together olive oil, lemon juice, salt, pepper, and mint leaves. 2. Add orange segments, fennel, and olives. Toss to combine. 3. Let sit overnight & adjust seasonings as necessary. Algerian Sunset Salad with Blood Oranges, Fennel, & Black Olives Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Blood orange give this salad a reddish hue. The anise of the fennel combined with the salty black olives and sweet oranges makes for an unusual combination. CourseSides & Salads LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian Food TypeFruit, Vegetables Servings Prep Time 4 people 15 minutes Passive Time 8 hours Servings Prep Time 4 people 15 minutes …