| Ingredients | |||
| 1 1/2 | cup | sugar, granulated | |
| 1 | cup | water | |
| 1 | teaspoon | lemon juice | |
| 1/4 | teaspoon | saffron threads, (optional) | |
| 8 | large | eggs | |
| 1 | pinch | salt | |
| 2 | cups | oil | |
| 3/4 | cup | pistachios, shelled and finely chopped | |
| 1/2 | teaspoon | cardamom, ground | |
Directions: | |||
| Note: Instead of pistachio nuts, walnuts may be used if desired. Dissolve sugar in water in heavy pan over medium heat. Bring to the boil, add lemon juice and saffron and boil for 10 minutes. Cool and strain into a 25 cm (10 inch) pie plate. Set aside. Break eggs into a casserole dish about 20 cm (8 inches) in diameter. The size and flat base are important. Add salt and mix eggs with fork until yolks and whites are thoroughly combined – do not beat as eggs must not be foamy. Heat oil in an electric fry pan to 190 C (375 F) or in a 25 cm (10 inch) fry pan placed on a thermostatically controlled hot plate or burner. Have ready nearby a long skewer, the plate of syrup, a baking sheet and the nuts mixed with the cardamom. A bowl of water and a cloth for drying hands are also necessary. Hold dish with eggs in one hand next to the pan of oil and slightly above it. Put hand into egg, palm down, so that egg covers back of hand. Lift out hand, curling fingers slightly inwards, then open out over hot oil, fingers pointing down. Move hand across surface of oil so that egg falls in streams from fingertips. Dip hand in egg again and make more strands across those already in pan. Repeat 3 to 4 times until about an eighth of the egg is used. There should be a closely meshed layer of egg strands about 20 cm (8 inches) across. Work quickly so that the last lot of egg is added not long after the first lot. Rinse hands quickly and dry. Take skewer and slide under bubbling omelet, lift up and turn over to lightly brown other side. The first side will be bubbly, the underside somewhat smoother. When golden brown lift out with skewer and drain over pan. Place omelet flat in the syrup, spoon syrup over the top and lift out with skewer onto baking sheet. Roll up with bubbly side inwards. Finished roll should be about 3 cm (1 1/4 inches) in diameter. Put to one side and sprinkle with nuts. Repeat with remaining egg, making 7 to 8 rolls in all. Though depth of egg diminishes, you will become so adept that somehow you will get it in the pan in fine strands. When cool, cut kabobs into 4-5 cm (1 1/2 to 2 inch pieces and serve. These keep well in a sealed container in a cool place. | |||
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| Ingredients | |||
| 4 | ounces | white turnips | |
| 1 | teaspoon | salt | |
| 1 | each | dried red pepper | |
| 1 | inch | square kombu, washed | |
| 1/4 | cup | rice vinegar, or 1/4 cup white vinegar | |
| 4 | teaspoons | sugar | |
| 1 | soy sauce | ||
Directions: | |||
| Starting a day ahead, peel the turnips and one at a time, slice them in the following fashion: Make thin slices down to within 1/8″ of the base, move the turnip a half turn clockwise and make similar slices intersecting the first ones. Now cut each turnip into quarters. In a mixing bowl, stir the salt into 1/4 cup cold water. Add the turnips. Soak in the refrigerator for 24 hours. The following day, cover the dried red pepper with cold water and soak at room temperature for about 1 hour, or until soft. Cut off the top of the pepper, remove & discard the seeds, slice the pepper crosswise into very thin rings. Wrap the piece of kombu in a damp towel and let it rest for about an hour, or until it is soft and pliable. Cut into strips 1 inch by 1/8 inch wide. Drain the turnips and squeeze them firmly until dry. Combine the vinegar, 1/2 cup cold water, sugar and a sprinkle of soy sauce in a 1 1/2 to 2 quart jar and stir thoroughly. Add the turnips, pepper rings and kombu then stir again. Cover tightly with a jar cover or plastic wrap, and refrigerate for at least 12 hours before serving. Will keep for 3 or 4 days. | |||
| Ingredients | |||
| 1 | cup | rice | |
| 1/3 | cup | urad dal, green lentils | |
| 1/3 | cup | chana dal, red lentils | |
| 1/3 | cup | yellow split peas | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | red chili powder | |
| 1 | each | onion, optional | |
| 1 | each | carrot, optional | |
| 1/4 | cup | coconut, grated, optional | |
Directions: | |||
| Mix rice, chana dal, urad dal, and yellow split peas in a large vessel. Soak in a lot of water for about 2 hours. Grind the soaked mixture with chili powder and salt coarsely, without adding much water. Ferment for about 3 – 4 hours, then refrigerate or freeze. In cold weather, the fermenting process might take longer, and it might be a good idea to ferment in an oven (the pilot light will keep the mixture warm). Add either onions (finely cut), carrot (grated) or coconut before preparing. Freezing Notes: If freezing, only ferment for about an hour. The mixture will have to be left out for a while before being ready to use. | |||
| Ingredients | |||
| 1 1/8 | pound | squid, small, fresh | |
| 1/2 | cup | vinegar, native | |
| 10 | cloves | garlic, minced | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
| 1 | medium | onion, sliced | |
| 2 | medium | tomatoes, chopped | |
| 1 | teaspoon | monosodium glutamate, vet-sin, optional | |
Directions: | |||
| Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cover and cook slowly until the squids are tender. Cut cooked squids into 1/2 inch slices crosswise. Crush remaining garlic and saute in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the liquid in which they were boiled. Simmer for 7 minutes. Season with salt, pepper and vet-sin. | |||
| Ingredients | |||
| 2 1/2 | pounds | pike, skinned and boned | |
| 1 1/4 | cup | water | |
| 1 1/4 | cup | flour, all-purpose | |
| 2 | large | eggs | |
| 1 | cup | butter, unsalted | |
| 1 | pepper, freshly ground | ||
| 4 | large | eggs yolks | |
| 1 | quart | chicken stock, homemade or canned | |
| 1 1/2 | cups | heavy cream | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
| 1/2 | cup | parmesan cheese, grated | |
Directions: | |||
| To make quenelles, grind pike in food processor, or use a tamis if you have one. Set aside. Bring water to a boil. Sift in flour and stir until water is absorbed. Keep stirring so that mixture doesn’t stick to pan. Remove from heat and beat in one of the eggs. Cool mixture, then refrigerate until cold. Remove mixture from refrigerator and blend it in food processor until smooth. This is the panade. Cream butter in small bowl. Put ground pike in bowl that is set inside another bowl of ice. Season with salt and pepper, mix in panade and gradually add other whole egg and all egg yolks. When blended well, add butter. This can be done in food processor if all ingredients are kept cold. Chill mixture for 30 minutes. To make white sauce, place chicken stock in heavy saucepan over medium heat. Bring to simmer, then reduce heat and continue to simmer on low until stock is reduced down to 1 cup liquid, about 45 minutes. In large saucepan over medium heat, reduce cream until it begins to thicken, whisking occasionally. Whisk thickened cream into stock, adding more or less cream, depending on desired consistency. Season with salt and pepper to taste. Strain sauce through a fine-mesh sieve, if desired. Makes 2 cups. To assemble dish, shape quenelles by mounding mixture between 2 warmed spoons. Set each quenelle on floured surface. Preheat oven to 400 degrees F. butter baking dish large enough to hold quenelles. In wide saucepan, bring 3 quarts of water to a boil and poach quenelles for 15 minutes without letting the water boil. Drain thoroughly. Arrange quenelles in prepared baking dish. Nap quenelles with enough white sauce to cover. Sprinkle with parmesan cheese. Bake for 15 to 20 minutes, until the cheese browns. Serve 2-3 quenelles per person. | |||
| Ingredients | |||
| 2 | tablespoons | ginger, fresh grated | |
| 4 | cups | stock, or water | |
| 3/4 | teaspoon | salt | |
| 1 | tablespoon | cumin seeds, toasted | |
| 1/2 | teaspoon | black pepper | |
| 1 | whole | lemon, juice of | |
| 1 | cilantro, fresh chopped | ||
Directions: | |||
| Put grated ginger and stock into a pot and bring to a boil. Simmer 30 minutes uncovered until the water has reduced by half. Add the salt, cumin and pepper. Simmer for another 2 minutes. Squeeze in lemon juice and garnish with coriander. Excellent as a cold remedy and as a starter to an Indian meal. | |||
| Ingredients | |||
| 1 | pound | white fish, cut into 2 inch pieces | |
| 1/2 | pound | clams, (if desired) | |
| 1/2 | pound | crab, (if desired) | |
| 1/2 | pound | lobster, (if desired) | |
| 1/2 | pound | scallops, (if desired) | |
| 1/2 | pound | mussels, (if desired) | |
| 1/2 | pound | shrimp, (if desired) | |
| 1/2 | pound | baby octopus, (optional) | |
| 1/4 | cup | olive oil | |
| 3 | medium | onions, chopped | |
| 2 | cloves | garlic, pressed | |
| 2 | pounds | tomatoes, peeled, canned including liquid | |
| 1 | cup | mushrooms, chopped | |
| 4 | stalks | celery, chopped | |
| 2 | teaspoons | salt | |
| 1/8 | teaspoon | cayenne pepper | |
| 1 | whole | bay leaf | |
| 1/2 | cup | wine, red preferably | |
| 4 | cups | water | |
Directions: | |||
| Prepare fish and shellfish by cleaning and cutting into bite-size pieces. Heat oil in a large pot. Fry onions and garlic on medium heat for 5 minutes. Add remaining ingredients, except seafood and bring to a boil. Reduce heat and cover. Cook one hour. Add fish and octopus, and cook 20 minutes. Add shellfish and simmer 5 minutes more. Serve hot with crusty bread and crisp salad. | |||
| Ingredients | |||
| 1 | medium | onion, chopped | |
| 1 | medium | green pepper, chopped | |
| 1 | tablespoon | oil | |
| 1 | medium | tomato, chopped | |
| 1 | pound | spinach, stems removed, fresh | |
| 3/4 | teaspoon | salt | |
| 1/8 | teaspoon | pepper | |
| 1/4 | cup | peanut butter | |
Directions: | |||
| Cook and stir onion and green pepper in oil in 3 quart saucepan until onion is tender. Add tomato and spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just until hot. | |||
| Ingredients | |||
| 4 | small | kohlrabies, peeled, chunks | |
| 1 | tablespoon | onion, chopped | |
| 2 | each | sweet potatoes, peeled, chunk | |
| 2 | each | zucchini, sliced thick | |
| 5 | each | tomatoes, or (16 ounce can), fresh | |
| 15 | ounces | garbanzo beans, canned with liquid | |
| 1/2 | cup | couscous, or bulgar wheat | |
| 1/4 | cup | raisins | |
| 1 | teaspoon | coriander, ground | |
| 1/2 | teaspoon | turmeric, ground | |
| 1/2 | teaspoon | cinnamon, ground | |
| 1/2 | teaspoon | ginger, ground | |
| 14 | teaspoons | cumin, ground | |
| 3 | cups | water | |
Directions: | |||
| Parsnips may be substituted for the kohlrabi. Serve the couscous separately, if desired. Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes. 1/8 recipe – 241 calories, 2 bread, 2 vegetable exchanges 42 grams carbohydrate, 8 grams protein, 2 grams fat 22 mg sodium, 658 mg potassium, 0 cholesterol | |||
| Ingredients | |||
| 6 | cloves | garlic, peeled | |
| 1/2 | cup | pine nuts | |
| 3 | medium | potatoes, boiled, peeled and diced | |
| 1 | each | lemon, juice of | |
| 1/4 | cup | olive oil | |
| 1 | large | egg, lightly beaten | |
Directions: | |||
| Combine the garlic and nuts in a blender or food processor and puree. Add the potatoes, and puree. Pour potato mixture into a bowl and, using a whisk, beat in the lemon juice, a bit at a time. Gradually add the olive oil in a thin stream while continuing to beat so oil combines with potato mixture. When oil has been absorbed, add the egg and beat well. Note: If you omit the raw egg, you still get a nice sauce. According to an ancient proverb, “Garlic is as good as 10 mothers.” If the latest flu bug has hit your house–and whose has escaped–you may be ready to test claims for garlic’s medicinal powers. Since 1983, the National Library of Medicine has gathered 125 scientific papers on the therapeutic potential of garlic. They’ve found some interesting material. It’s clear that allicin, the smelly compound in garlic, is an antibiotic–but only if taken raw. Heat destroys the elements that have antibiotic properties. Raw or cooked, garlic can also work as a decongestant and expectorant for common colds and bronchitis. Regularly eating raw garlic seems to act as a deterrent for these ailments, according to Dr Irwin Ziment. A Dr Abdullah, who eats a couple of raw garlic cloves a day, claims he has not had a cold since 1973. Admittedly, eating raw garlic won’t help your social life but Kyolic, a deodorized garlic compound from Japan, may allow you to have good health and good friends. I’ve also heard of fresh garlic imported from Japan that supposedly is deodorized. If any of you have found it in local stores, let us know. It would be interesting to hear if it lives up to the claims made for it. Since having the flu is no fun, this may be a good time to take your chances and share some pungent garlic dishes with friends and family–for health’s sake. It’s easy to add minced fresh garlic to hummus or tabbouleh, Mid-Eastern dishes you can buy in many deli’s and natural food stores. If you’re brave, you can try my grandmother’s cold cure. Spread a slice of black bread with butter, then layer thin slivers of raw garlic all over the bread. Eat this and it’ll cure what ails you…or keep everyone so far away that no germs will reach you! Aioli is a milder way to enjoy raw garlic. This French condiment, a sort of mayonnaise, is a puree of garlic, boiled potatoes, olive oil and egg. Serve it with chicken, grilled fish, dolloped into soup and on vegetables. | |||