World-Bites (25) / Bolo Solgado
Brazil is a large country that is made up of many different cultures. Each region has a different food specialty. During Carnival, colorful parades are held on the streets, and children and adults dress in costumes, dancing and celebrating in the streets all day and all night. People eat and drink continuously during Carnival, enjoying Brazilian snacks that are mostly light and easy to prepare, such as Bolo Solgado (Brazilian Casserole).
□ 2 cups flour
□ 1 tbsp. baking powder
□ 1 1/2 tsp. salt
□ 2 cups milk
□ 1 egg
□ 1/4 cup grated cheese
Mix well. In another bowl, mix together 1 cup of the following vegetables, chopped (tomato, onion, green pepper, green onion, garlic clove). Mix with 1 tablespoon vinegar and 1/2 teaspoon salt. Pour into greased 9 x 13 inch pan. Bake in 350 degree oven about 25 to 30 minutes until browned and somewhat firm on top (will be softer inside when you serve it).
Saturday, January 23, 2010
Wednesday, January 13, 2010
Dolma (Iran)
World-Bites (24) / Dolma
Iranian cuisine is often referred to as "Persian." This is because, until 1934, Iran was known as Persia. Curry (a spice) was adapted from the people of India and incorporated into the Persian (now Iranian) cuisine. Modern spicy curry stews demonstrate India's influence. The Indians also adapted foods from the Persians. A northern Indian cuisine called mughulai is modeled after what the Persians commonly ate. Dishes such as kofta (KOFtah, meatballs) and pilau (POO-lau) are now common to both Iranians and northern Indians. The idea of stuffing leaves, vines, fruits, and vegetables with various fillings was reinforced by the Turks. Dolma (Stuffed Grape Leaves) have become very popular throughout the Middle Eastern countries.
Ingredients
* 1 jar grape leaves (available at most Greek, Middle Eastern, and Italian markets)
* 1½ cups uncooked rice
* 1 medium onion, diced
* ¼ cup olive oil
* 2 cups water
* ½ cup fresh parsley, chopped
* 2 Tablespoons fresh dill, chopped
* 1 teaspoon fresh mint, chopped
* ¼ cup feta cheese, crumbled
* ½ cup pine nuts
* ½ cup raisins
* ½ cup lemon juice
* Salt and pepper, to taste
Procedure
1. In a saucepan, sauté the onion in olive oil until light brown.
2. Add rice and brown lightly.
3. Add the water, salt, and pepper.
4. Bring the water to a boil and simmer for 5 to 7 minutes, or until water is absorbed but rice is only partially cooked.
5. Make certain rice does not stick or burn.
6. Add all the ingredients except the lemon juice and mix well.
7. Drain the grape leaves and place 1 Tablespoon of filling in the center of each leaf.
8. Fold the sides in and roll the leaf up.
9. Place stuffed leaves in a pot in even and tight rows covering the bottom of the pan. When the bottom layer is complete, start another layer. Continue rolling dolmas until all of the filling is used.
10. Add ½ of the lemon juice and enough water to cover half of the rolled leaves.
11. Place a plate on the top layer to hold the stuffed leaves down and to prevent them from unrolling while cooking.
12. Simmer over low heat until most of the liquid is absorbed, about 45 minutes.
13. Remove the plate and dolmas from the pan, drizzle with olive oil and lemon juice, and serve. May be served warm or at room temperature. Serve with Yogurt and Mint Sauce
Iranian cuisine is often referred to as "Persian." This is because, until 1934, Iran was known as Persia. Curry (a spice) was adapted from the people of India and incorporated into the Persian (now Iranian) cuisine. Modern spicy curry stews demonstrate India's influence. The Indians also adapted foods from the Persians. A northern Indian cuisine called mughulai is modeled after what the Persians commonly ate. Dishes such as kofta (KOFtah, meatballs) and pilau (POO-lau) are now common to both Iranians and northern Indians. The idea of stuffing leaves, vines, fruits, and vegetables with various fillings was reinforced by the Turks. Dolma (Stuffed Grape Leaves) have become very popular throughout the Middle Eastern countries.
Ingredients
* 1 jar grape leaves (available at most Greek, Middle Eastern, and Italian markets)
* 1½ cups uncooked rice
* 1 medium onion, diced
* ¼ cup olive oil
* 2 cups water
* ½ cup fresh parsley, chopped
* 2 Tablespoons fresh dill, chopped
* 1 teaspoon fresh mint, chopped
* ¼ cup feta cheese, crumbled
* ½ cup pine nuts
* ½ cup raisins
* ½ cup lemon juice
* Salt and pepper, to taste
Procedure
1. In a saucepan, sauté the onion in olive oil until light brown.
2. Add rice and brown lightly.
3. Add the water, salt, and pepper.
4. Bring the water to a boil and simmer for 5 to 7 minutes, or until water is absorbed but rice is only partially cooked.
5. Make certain rice does not stick or burn.
6. Add all the ingredients except the lemon juice and mix well.
7. Drain the grape leaves and place 1 Tablespoon of filling in the center of each leaf.
8. Fold the sides in and roll the leaf up.
9. Place stuffed leaves in a pot in even and tight rows covering the bottom of the pan. When the bottom layer is complete, start another layer. Continue rolling dolmas until all of the filling is used.
10. Add ½ of the lemon juice and enough water to cover half of the rolled leaves.
11. Place a plate on the top layer to hold the stuffed leaves down and to prevent them from unrolling while cooking.
12. Simmer over low heat until most of the liquid is absorbed, about 45 minutes.
13. Remove the plate and dolmas from the pan, drizzle with olive oil and lemon juice, and serve. May be served warm or at room temperature. Serve with Yogurt and Mint Sauce
Saturday, January 9, 2010
Tali Machchi (Pakistan)
World-Bites (23) / Tali Machchali
Tali Machchi (fried fesh) is one of the most popular snacks in Pakistan. It is a popular street snack which is available in plenty with the street corner venders in Pakistan. The snack is also popular in India as an evening snack, more popularly known as fish-pakoras.
Ingredients
1-1/2 lb fish steaks
2 cloves garlic
1-1/2 teaspoon salt
1 teaspoon freshly grated ginger
½ teaspoon ground turmeric
½ teaspoon ground black pepper
¼ teaspoon chili powder
Lemon juice
Oil for frying
Fresh coriander leaves to garnish
Lemon wedges to garnish
Method
Wash fish and dry on paper towels
Crush garlic with salt, mix with ginger, turmeric, pepper, chili powder and enough lemon juice to make a paste. Rub the paste well over the fish on both sides, cover and leave fot 20 minutes.
In a large frying pan heat just enough oil to cover base of pan and when hot, put in the fish steaks. Fry on medium heat until cooked, then turn slices carefully and fry other side.
Serve on platter garnished with coriander lesves and lemon wedges.
World-Bites (23) / Tali Machchali
Tali Machchi (fried fesh) is one of the most popular snacks in Pakistan. It is a popular street snack which is available in plenty with the street corner venders in Pakistan. The snack is also popular in India as an evening snack, more popularly known as fish-pakoras.
Ingredients
1-1/2 lb fish steaks
2 cloves garlic
1-1/2 teaspoon salt
1 teaspoon freshly grated ginger
½ teaspoon ground turmeric
½ teaspoon ground black pepper
¼ teaspoon chili powder
Lemon juice
Oil for frying
Fresh coriander leaves to garnish
Lemon wedges to garnish
Method
Wash fish and dry on paper towels
Crush garlic with salt, mix with ginger, turmeric, pepper, chili powder and enough lemon juice to make a paste. Rub the paste well over the fish on both sides, cover and leave fot 20 minutes.
In a large frying pan heat just enough oil to cover base of pan and when hot, put in the fish steaks. Fry on medium heat until cooked, then turn slices carefully and fry other side.
Serve on platter garnished with coriander lesves and lemon wedges.
Pa Jun (Korea)
World-Bites (22)/ Pa Jun
This Korean scallion pancake recipe is easy to make and is always a big crowd-pleaser. It works as a hearty snack, an appetizer, or a side dish to a Korean or Asian meal. As with most Korean recipes and dishes, you can tweak it to your own tastes. Carrots, zucchini, mushrooms, and kimchi are also popular fillings for Korean scallion pancakes.
Ingredients:
* 2 cups flour
* 2 eggs, beaten
* 1.5 cups water
* 1 bunch of scallions, halved and cut into 2-3 inch lengths
* 1 tsp salt
* Oil for cooking
Preparation:
1. Mix all ingredients together and let sit for about 10 minutes. Check consistency before cooking – batter should be a little bit runnier than American pancake batter, so that the Pa Jun cooks quickly and evenly.
2. Heat a saute pan over medium heat and coat with a thin layer of oil.
3. Pour batter to fill pan in a thin layer (about 1/3 of your batter should fill a regular saute pan).
4. Cook for 3-4 minutes until set and golden brown on bottom.
5. Turn over with help of spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1-2 more minutes, adding more oil if necessary.
6. Serve with soy or spicy dipping sauce1.
(Serves 4 as an appetizer or a side dish)
This Korean scallion pancake recipe is easy to make and is always a big crowd-pleaser. It works as a hearty snack, an appetizer, or a side dish to a Korean or Asian meal. As with most Korean recipes and dishes, you can tweak it to your own tastes. Carrots, zucchini, mushrooms, and kimchi are also popular fillings for Korean scallion pancakes.
Ingredients:
* 2 cups flour
* 2 eggs, beaten
* 1.5 cups water
* 1 bunch of scallions, halved and cut into 2-3 inch lengths
* 1 tsp salt
* Oil for cooking
Preparation:
1. Mix all ingredients together and let sit for about 10 minutes. Check consistency before cooking – batter should be a little bit runnier than American pancake batter, so that the Pa Jun cooks quickly and evenly.
2. Heat a saute pan over medium heat and coat with a thin layer of oil.
3. Pour batter to fill pan in a thin layer (about 1/3 of your batter should fill a regular saute pan).
4. Cook for 3-4 minutes until set and golden brown on bottom.
5. Turn over with help of spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1-2 more minutes, adding more oil if necessary.
6. Serve with soy or spicy dipping sauce1.
(Serves 4 as an appetizer or a side dish)
Sunday, December 6, 2009
Potato Croquetas (Spain)
World-Bites (21) / Potato Croquetas
Patato Croquetas are the most popular part of tapas in Spain. Popular throughout Spain, tapas are appetizers and Spain's tastiest treats. They can also form an entire meal and range from simple items such as olives and cheese to more elaborate preparations like garlic shrimp and little meatballs. If so inclined, you can stuff some of the croquetas with cooked red pepper and onion. Serve these tasty potato croquetas with any combination of olives, nuts, cheese and fruits you desire.
Ingredients
* 1 lb large potato (about 2)
* 3 large eggs
* 1 tablespoon chopped fresh flat-leaf parsley
* 1 tablespoon finely chopped fresh chives
* 1/4 teaspoon chopped fresh tarragon
* 2 tablespoons unsalted butter, softened
* 1/2 teaspoon salt
* 1/8 teaspoon black pepper
* 3/4 cup flour
* 3/4 cup fine dry breadcrumb
* about 4 cups regular olive oil (for frying)
Directions
Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes.
Drain in a colander. Mash or force potatoes through a ricer into a medium bowl and cool.
Lightly beat 1 egg in a small bowl with a fork.
Add to cooled potatoes along with herbs, butter, salt, and pepper and stir until just combined.
Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
Lightly beat remaining 2 eggs in a small bowl and set aside.
Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
Working in batches, roll balls in flour to coat, gently shaking off excess.
Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, for 30 minutes.
Preheat oven to 200°F.
Heat 1 1/2 inches oil in a pot.
Working in batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch.
Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in the oven while frying remaining croquetas.
Croquetas can be fried up to 3 hours ahead and kept at room temperature. Reheat in a preheated 400°F oven for 8 minutes.
Patato Croquetas are the most popular part of tapas in Spain. Popular throughout Spain, tapas are appetizers and Spain's tastiest treats. They can also form an entire meal and range from simple items such as olives and cheese to more elaborate preparations like garlic shrimp and little meatballs. If so inclined, you can stuff some of the croquetas with cooked red pepper and onion. Serve these tasty potato croquetas with any combination of olives, nuts, cheese and fruits you desire.
Ingredients
* 1 lb large potato (about 2)
* 3 large eggs
* 1 tablespoon chopped fresh flat-leaf parsley
* 1 tablespoon finely chopped fresh chives
* 1/4 teaspoon chopped fresh tarragon
* 2 tablespoons unsalted butter, softened
* 1/2 teaspoon salt
* 1/8 teaspoon black pepper
* 3/4 cup flour
* 3/4 cup fine dry breadcrumb
* about 4 cups regular olive oil (for frying)
Directions
Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes.
Drain in a colander. Mash or force potatoes through a ricer into a medium bowl and cool.
Lightly beat 1 egg in a small bowl with a fork.
Add to cooled potatoes along with herbs, butter, salt, and pepper and stir until just combined.
Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
Lightly beat remaining 2 eggs in a small bowl and set aside.
Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
Working in batches, roll balls in flour to coat, gently shaking off excess.
Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, for 30 minutes.
Preheat oven to 200°F.
Heat 1 1/2 inches oil in a pot.
Working in batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch.
Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in the oven while frying remaining croquetas.
Croquetas can be fried up to 3 hours ahead and kept at room temperature. Reheat in a preheated 400°F oven for 8 minutes.
Thursday, November 19, 2009
Kotlety Pojarskie (Russia)
World-Bites (20) / Kotlety Pojarskie
A specialty of Moscow, Kotlety Pojarskie (cutlets of ground chicken) is a dish that should seduce your guest, the most difficult. Cooking is a game but also a culture that is transmitted progressively. A landlord served it unexpectedly to the Tsar Nicolas I to move to St. Petersburg, and the dish remains a delighted glory in Russia since then.
Ingredients
3 thick slices bread, crusts removed
4 tablespoon milk
1 lb. ground chicken
1/3 cup butter, softened
½ teaspoon salt
1/3 spoon freshly ground black pepper
¼ teaspoon ground nutmeg 4 tablespoons flour
1 egg, beaten
1 ½ cup dry bread crumbs
Oil for cooking
Soak the bread slices in the milk, then squeeze as dry as possible. Blend together the chicken, butter and bread.
Add the salt, pepper and nutmeg and mix well. With lightly floured hands divide the mixture into 6 portions and form into cutlet shapes.
Dust lightly with flour, dip into the egg and then coat well with the bread crumbs.
Place on a plate or tray, cover and chill for 30 minutes.
Heat sufficient oil to generously cover the base of a large skillet and cook the cutlets for about 5 minutes each side, or until golden brown.
Serve piping hot.
A specialty of Moscow, Kotlety Pojarskie (cutlets of ground chicken) is a dish that should seduce your guest, the most difficult. Cooking is a game but also a culture that is transmitted progressively. A landlord served it unexpectedly to the Tsar Nicolas I to move to St. Petersburg, and the dish remains a delighted glory in Russia since then.
Ingredients
3 thick slices bread, crusts removed
4 tablespoon milk
1 lb. ground chicken
1/3 cup butter, softened
½ teaspoon salt
1/3 spoon freshly ground black pepper
¼ teaspoon ground nutmeg 4 tablespoons flour
1 egg, beaten
1 ½ cup dry bread crumbs
Oil for cooking
Soak the bread slices in the milk, then squeeze as dry as possible. Blend together the chicken, butter and bread.
Add the salt, pepper and nutmeg and mix well. With lightly floured hands divide the mixture into 6 portions and form into cutlet shapes.
Dust lightly with flour, dip into the egg and then coat well with the bread crumbs.
Place on a plate or tray, cover and chill for 30 minutes.
Heat sufficient oil to generously cover the base of a large skillet and cook the cutlets for about 5 minutes each side, or until golden brown.
Serve piping hot.
Thursday, November 5, 2009
Arni Souvlaki (Greece)
World-Bites (19) / Arni Souvlaki
Arni Souvlaki (skewered lamb) is one of the most popular Greek snacks worldwide. Greek cooking offers an incredibly rich and diverse array of foods and beverages that are the culmination of literally thousands of years of living, cooking, and eating. While each Greek meal is fresh and inviting, it is also a trip back through Greece's history. Arni Souvlaki is simple and elegant, with flavors subtle to robust, textures smooth to crunchy, fresh and timeless, nutritious and healthy. Preparing and enjoying Greek food, anywhere in the world, is an adventurous journey into the cradle of civilization.
Ingredients
1 large leg of lamb
½ cup of olive oil
¼ cup lemon juice
4 garlic cloves
3 bay leaves, broken into pieces
Salt and pepper to taste
2 lemons cut into eighths
2 tablespoons parsley
Method
Cut all the meat from the bone and remove any fat. Cut the meat into 1-1/2 in cubes.
Combine all the remaining ingredients except the lemon and parsley in a large bowl.
Add the meat and stir well so that it is coated with the marinade.
Allow marinating in the refrigerator for about 24 hours, stirring occasionally.
Thread the meat onto skewers.
Cook under a hot broiler (griller) or on a barbecue, turning frequently until cooked, about 15 minutes.
Serve with the lemon wedges and a sprinkle of chopped parsley.
Arni Souvlaki (skewered lamb) is one of the most popular Greek snacks worldwide. Greek cooking offers an incredibly rich and diverse array of foods and beverages that are the culmination of literally thousands of years of living, cooking, and eating. While each Greek meal is fresh and inviting, it is also a trip back through Greece's history. Arni Souvlaki is simple and elegant, with flavors subtle to robust, textures smooth to crunchy, fresh and timeless, nutritious and healthy. Preparing and enjoying Greek food, anywhere in the world, is an adventurous journey into the cradle of civilization.
Ingredients
1 large leg of lamb
½ cup of olive oil
¼ cup lemon juice
4 garlic cloves
3 bay leaves, broken into pieces
Salt and pepper to taste
2 lemons cut into eighths
2 tablespoons parsley
Method
Cut all the meat from the bone and remove any fat. Cut the meat into 1-1/2 in cubes.
Combine all the remaining ingredients except the lemon and parsley in a large bowl.
Add the meat and stir well so that it is coated with the marinade.
Allow marinating in the refrigerator for about 24 hours, stirring occasionally.
Thread the meat onto skewers.
Cook under a hot broiler (griller) or on a barbecue, turning frequently until cooked, about 15 minutes.
Serve with the lemon wedges and a sprinkle of chopped parsley.
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