Tandoori Style Chicken

Tandoori Style Chicken

Serves 3-4
Ingredients:
250 g plain full fat yogurt
1-2 garlic cloves, minced
1 tablespoon lemon juice
1 tablespoon vegetable oil
1-1/2 teaspoons cumin powder
1/4 to 1/2 teaspoon cayenne pepper OR a dash or two of hot sauce
1/2 teaspoon salt
1/4 teaspoon turmeric
1-1/2 tablespoons curry powder
1/2 teaspoon garam masala(optional)
1/2 teaspoon ginger
12 chicken thighs(skin on and bone in), don't forget to wash your thighs. . . chicken thighs that is ;)
Method:
Mix all ingredients except for chicken until the mixture is uniformly blended.
Add chicken and coat well.
Cover and refrigerate between 4 hours to overnight.
Heat oven to 425° F and place rack on top 1/3 of the oven.
Line a baking pan with foil and place chicken on one layer, adding a thick coating of the marinade on top of each chicken piece.
Bake for 45-50 minutes.
Check for doneness.

Mediterranean Roast of Beef

Mediterranean Roast of Beef
Ingredients:
3-1/2 to 4 lb. beef chuck or pot roast, boneless
2 Tbsps. oil
2-3 onions, quartered or coarsely chopped
6 potatoes, cut into quarters
3 carrots, coarsely chopped
celery if desired, but it tends to go mushy
1-1/2 Tbsps. minced garlic
1 cup dry red wine
1/2 cup beef stock/broth
2 Tbsps. tomato paste
1 tsp. cumin
1/2 tsp. pepper or a dash of hot sauce
1/8 tsp. cinnamon
1 Bay leaf
a sprig of thyme
1/2 tsp. grated lemon or 1/2 the peel of a lemon
1/2 cup dried apricots
1/4 cup pitted prunes
Method:
1. Heat 2 tablespoons oil in a 4 to 5 quart ovenproof saucepan or large Dutch oven over medium heat.
2. Pat meat dry with paper towels.
3. Add roast to hot oil along with all of the vegetables and garlic.
4. Brown meat on all sides.
5. Stir in onion, garlic and Thyme occasionally.
6. Add liquids, seasonings, apricots and prunes.
7. Cover tightly and bake for 2-1/2 to 3 hours in a preheated 350° F oven, until meat is fork tender.
8. Lift meat onto a cutting board.
9. Cover loosely with foil and let stand 10 to 15 minutes.
10. Discard bay leaf, Thyme and citrus peel and skim any fat from sauce.
11. If you prefer, thicken the sauce by stirring 2-1/2 tablespoons flour mixed with 1/4 cup cold water.
12. Slice meat across the grain and serve with the sauce.

Old World Potato Latkes

Old World Potato Latkes

Josh Ozersky’s potato latke recipe has been handed down in his family for generations.
Makes 6 to 8 servings
Ingredients:
4 large white potatoes
1 large onion
2 eggs
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Salt and ground black pepper
Canola oil, for frying
3 to 4 (2 inch) pieces chicken skin (optional)

Method:
Grate the potatoes and onion into a pulp on the finest hole of a box grater. Add the eggs, flour, baking powder, and some salt and pepper to the mixture and stir to incorporate.
Place a large skillet over medium heat with about 1/2 inch of oil. If using, add the chicken skin to the skillet and cook until deep golden brown in order to render their flavor into the oil. Remove the cook skin from the pan and discard.
Working in batches, drop the latke mixture by heaping tablespoonful into the hot oil, pressing down on them lightly to flatten them out. Cook, turning once, until golden brown and puffed, 3 to 4 minutes. Drain on paper towels and serve immediately.

Polish Sernik OR Cheesecake

Polish Sernik -> Cheesecake

This recipe for Polish cheesecake or sernik (SEHRR-neek) has a sweet pastry crust and a farmers cheese filling, known as twaróg (TVAH-rroog).
Serves 12





Ingredients:
Crust:
2 cups all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
5 ounces (1-1/4 sticks) cold butter
2 large egg yolks
3 tablespoons sour cream
Filling:
5 ounces (1 stick + 2 tablespoons) softened butter
2 cups granulated sugar
4 large eggs, separated
1 teaspoon pure vanilla extract
2 pounds dry curd cheese(farmers cheese) or twaróg or quark cheese passed through a sieve or processed in a blender until smooth.
Method:
To make the crust:
In a large bowl or food processor, mix flour, 1/2 cup sugar and baking powder. Cut in butter as for pie dough. In a separate bowl, mix together egg yolks and sour cream and add to flour, mixing only until combined. If dough is too dry, add an extra whole egg. If dough is too soft to roll, refrigerate for 1 hour. Lightly grease a 13x9-inch pan with butter. Roll dough large enough to line the pan and come up the sides. Fit into pan, making a crimped or rolled edge. Note: If you have leftover dough, roll it into pencil shapes to decorate the top of the filled cheesecake.)
Heat oven to 350 degrees. In a large bowl, cream 5 ounces butter with 2 cups sugar until light and fluffy. Beat in 4 egg yolks and vanilla until well incorporated. Thoroughly mix in the cheese. In a separate bowl, beat the egg whites to stiff peaks. Fold them into the cheese mixture. Pour filling into prepared pan. If you have leftover dough, roll into pencil shapes and lay them diagonally across the top of the cheesecake.
Bake 50-60 minutes or until center is only slightly jiggly. Do not allow the top to brown.
Cool completely before serving and remember to refrigerate any leftovers.

Peasants' Bacon and Cabbage

Peasants' Bacon and Cabbage Or Chłopski Posiłek

Chlopski is the Polish word for peasant, and literally translated this dish is called 'Peasants' Meal'. It's a dish which is most popular in the provinces like Lubuskie, in the far west of Poland.
Note: For whatever reason, this is always served at funeral gatherings. I love the recipe but we all know what cabbage does to the digestive system. After the meal, desserts and coffee/tea have been eaten, everyone seems to be either figgiting in their seats or running to the ladies and gents rooms LOL

Ingredients:
1 medium green cabbage, coarsely chopped
6 slices fatty bacon, diced
1 large onion, chopped
1 large leek, thoroughly rinsed and chopped/sliced
1/4 cup water
2-3 garlic cloves, finely chopped / minced
1-1/2 lbs. Polish sausage/kielbasa/Krakowska/Krajańska cut into 2 inch pieces
1/2 teaspoons salt and pepper
Method:
Cook bacon in a large skillet until crisp. Remove bacon, reserving drippings in the skillet. Crumble bacon, and set aside. Add all other ingredients except sausage to drippings. Cover and cook for 12-15 minutes over medium heat, turning cabbage once or twice. Add sausage then cover and cook for 10 minutes or until sausage is heated through. Transfer to a serving dish with a slotted spoon and garnish with crumbled bacon and freshly chopped parsley/chives.
As the Polish would say. . . "Jedzcie, pijcie i popuszczajcie pasa"... "Eat, drink and loosen your belt".
Makes 4 servings.

Butter Chicken

Butter Chicken


Ingredients:
3-4 Tbsps. butter
1 large white onion, halved then chopped
1/8 tsp. cinnamon
2 to 3 garlic cloves, minced / crushed and finely diced
2 tsp. freshly grated ginger (or 1-1/2 tsps. ground ginger)
1/2 tsp. turmeric
1-1/2 Tbsps. curry powder
1/8 tsp. ground coriander seeds
1-2 pinches of fresh coriander, finely chopped
1-1/2 to 2 lbs. boneless, skinless chicken thighs, cut into chunks
1/4 cup ground almonds
1 can whole tomatoes, peeled, with juice OR 1 can diced tomatoes with juice
1 tablespoon tomato paste
1/2 cup plain yogurt (or sour cream if you prefer)
Directions:
In a large and deep frying pan, melt butter, until it is gently bubbling.
Add onions and cinnamon and sauté lightly. Then add ginger when the onions are transparent.
Once you’ve given it a good stir using a wooden spoon, add the turmeric, curry powder, both corianders and continue sautéing on medium heat.
Paying attention to the way the spices smell as they cook, when they seem heated through,
add the chunks of chicken, stirring until they appear cooked but not browned. Then add ground almonds, giving a stir, add the tomatoes and tomato paste and mix completely. Cover and simmer for about 40 minutes.
At the very end, add yogurt OR sour cream and heat thoroughly.
Serve on Basmati rice with some naan bread.

Mini Ricotta Puffs

Mini Ricotta Puffs
In Italy these are called Sfingi.
Ingredients:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
a pinch OR 1/8 teaspoon salt
4 large eggs
1-1/2 teaspoons pure vanilla extract
Note: You can substitute Frangelico for the vanilla extract.
1 lb. ricotta cheese
1 quart canola oil for frying
Note: You might require more oil depending on the size of your pan or deep fryer
Glaze:
1-1/4 cups honey
2 tablespoons water
Confectioners' sugar for sprinkling on top
Method:
Sift flour, baking powder, sugar, salt, and cinnamon into a medium bowl.
In another bowl, beat eggs and vanilla with a fork or electric mixer for approximately 30 seconds.
Add ricotta cheese and continue to beat on medium speed until well blended (about 2 minutes).
Add flour mixture to ricotta cheese mixture, 1/4 cup at a time and continue to beat until all flour is incorporated into batter. Be careful not to overbeat. Batter should be thick.
Heat oil to 375 degrees.
Drop batter by rounded teaspoonfuls into oil, about 4 - 5 at a time.
Fry until puffed to a golden brown. They will double in size.
Remove with a slotted spoon when finished. About 3 - 4 minutes each. They usually flip over on their own.
Heat honey with the water in the microwave for about 1 minute. Stir and heat again for 30 seconds. Pour into a shallow bowl and roll each little cheese puff to coat. Place on a platter for serving and drizzle more honey over top and sprinkle with confectioners' sugar.
This recipe should make approximately 2 to 2-1/2 dozen.
If you have any leftovers, they can be stored in the fridge and reheated in a 350 degree F. oven.

Stuffed Phyllo Cigars

Stuffed Phyllo Cigars

A tasty dish for Simchat Torah.

By Rhea Yablon Kennedy

This rolled finger food is encased in thin, flaky sheets of phyllo (filo). It is tricky to make because of the delicate nature of the dough, but well worth the effort. Remember to plan ahead when making this, as phyllo dough needs to thaw in the refrigerator for at least 8 hours before you can cook with it. For a simpler method, use puff pastry. This makes 32 phyllo cigars or 16 puff pastry rolls, serving 10 to 12 as appetizers. Ingredients: Dough Casing 8-10 sheets phyllo(filo) dough, about 1/2 of a 16-oz. package, OR 1 sheet puff pastry Potato-Feta Filling 3 medium or 5 small new potatoes, peeled or just scrubbed, and cut into ½-inch cubes 1 Tablespoon butter, olive oil, or margarine 2 large cloves garlic, minced 1/3 cup milk 1 egg, beaten 3 oz. feta cheese (about ½ cup), crumbled Pinch ground cayenne Pinch nutmeg Salt to taste 1/2 stick butter or margarine, melted (if using phyllo dough) 1 egg, beaten with 1 Tablespoon water (if using puff pastry) Method: Thaw phyllo dough for 8 hours or overnight in the refrigerator, then another 2 hours at room temperature, or thaw puff pastry sheets for 2 hours at room temperature or 6 hours in the refrigerator Boil a medium saucepan of salted water, then add potatoes. Continue to boil covered for 15-20 minutes or until potato cubes are soft. Drain potatoes and leave in a strainer/colander. In the saucepan, melt butter or margarine and heat the oil on medium heat. Add the garlic and cook until browned. Add the potatoes and mash. Add the milk, feta cheese, cayenne peper and nutmeg and mash well. Salt to taste. Add the egg and mix one more time. Preheat oven to 375 degrees F. Prepare 2 baking sheets lined with parchment paper. To assemble the rolls with phyllo dough, prepare a dry, flat work surface like a large cutting board. Lay one 10 sheet of dough on the work surface and brush with melted butter. Lay a second sheet onto the first and brush again with butter. Keep the remaining sheets covered with plastic wrap and a moist towel. Cut the layered sheets in half lengthwise, then cut each half into 4 pieces so you have a total of 8 rectangles. Place a scant tablespoon of the potato-feta filling at the short end of each rectangle. Roll each rectangle a few turns, tuck in the edges and continue to roll into a cigar shape. Place each "cigar" onto the prepared baking sheet seam side down. Repeat with remaining phyllo dough and filling. If using puff pastry, prepare a work surface with a good layer of flour. Unfold the puff pastry sheet onto the work surface and cut into fourths. Place one of the quarter-sheets on the work surface and sprinkle flour over the top. Roll out to about 1/4" thick and cut into 4 rectangles. Place a tablespoon of filling at a short end of each rectangle. roll the rectangle like a cigar. When finished, tuck in the sides. Place phyllo/puff pastry cigars on a prepared baking pan with the seams of the tucked-in sides facing down. If you used puff pastry. brush with the beaten egg and water mixture. Bake for 25 to 30 minutes or until lightly golden brown. Serve cigars with a spicy harissa or with olive oil mixed with za'atar for dipping.

 

Colombian Arepas

Colombian Arepas

Serves 4-6

The secret ingredient in this recipe is ricotta cheese. The ricotta gives flavour and a creamy texture in the middle.
Ingredients:

1 cup pre-cooked white or yellow cornmeal (example: P.A.N. or Masarepa )

3/4 cups ricotta cheese

1-2 teaspoons salt

Note: I like to add a pinch OR 1/8 teaspoon cumin.

1 cup hot water

2-3 tablespoons butter

Note: Do NOT burn the butter.
Method: 

1. Add cornmeal, ricotta cheese, and salt in a medium size bowl. With one hand, mix it all together. Then with your other hand slowly add the hot water until the mixture comes together like pizza dough. Knead for 5-10 minutes until it becomes a soft dough. Let it rest in the bowl for 10 minutes with a damp paper towel over it.

2. Preheat your saute or grilling pan on medium heat. Divide the dough into 4 - 6 equal parts. Roll it into a ball then flatten it into an arepa. Round and 4-5 inch’s in width or whatever thickness you like. Once all of them are formed, add butter to your pan and let melt. Add as many arepas as you can fit comfortably into the pan and let them cook for 3-5 minutes on each side or until golden.

3. Serve immediately with cooked eggs any style, sausage and fresh white cheese.

The Ever Popular Souvlaki

	Souvlaki is a very popular Greek specialty made with your choice of meat. I like to marinate the meat in a lemony, olive oil mixture. Serve with rice/potatoes and a traditional Greek salad. Don't forget the tzatziki sauce!!! Prep: 25 minutes Cook:15 minutes Servings: 4	Lor

Ingredients:

1 lemon, juiced
1/2 cup olive oil
1/2 cup soy sauce
1 teaspoon dried oregano
3 - 4 garlic cloves, minced or finely chopped
4 - 5 pounds lamb, beef, chicken or pork tenderloin, cut into 1 inch chunks
2 green bell peppers, cut into 1 inch pieces
or 1 green and 1 red bell pepper
2 onions, cut into chunks
I like to use chunks of zucchini or even grape tomatoes as well.
Tzatziki Recipe
Ingredients:
8 ounces Greek style plain yogurt
1/2 cup sour cream
2 Tablespoons Extra Virgin Olive Oil
1-1/2 Tablespoons fresh lemon juice
1/2 teaspoon salt
1 Tablespoon chopped fresh Dill
4 garlic cloves, minced
1/2 cucumber, diced small
Directions:
Whisk yogurt, sour cream, olive oil, lemon juice, salt, dill, garlic and blend well in a glass bowl.
Add small diced cucumber.
Blend thoroughly and serve.

Directions:

In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic.
Add meat, onions, and green peper.
Blend to coat.
Cover, and refrigerate for 3 - 4 hours.
Preheat grill for medium high heat.
Slide lamb/beef/chicken/pork, bell pepper, and onion onto skewers. Start grilling the kabobs.
Cook about 15 - 20 minutes turning the skewers frequently.
Note: If using bamboo skewers, soak them in water for 30 minutes before placing food on them.

Herring Casserole

Herring Casserole From Finland - Sillilaatikko

1 lb. (4 cups) thinly sliced potatoes
10 pieces of herring (available preserved in jars)
1 onion, chopped
1/4 tsp. white pepper
1 egg
2 cups milk, homogenized
1 Tbsp. flour

Layer the following ingredients into a well-greased casserole dish.
1. Potatoes
2. Herring
3. Chopped onion
4. Finish off with a layer of potatoes.
Mix egg, milk, pepper and flour together.
Pour mixture on top of potatoes, herring and onion.
Bake in a moderate oven (380F) for about two hours, until well done.

Note: If you want, a good sized handful of Swiss cheese is a nice addition.