Hippocrene Cooks

New Cookbooks Reviewed by Midwest Book Review

2012-01-23T11:38:00.000-05:00

The tastes and traditions of Danish and Sri Lankan cuisine could not be more different. But today they have one thing in common: a great review from Midwest Book Review! The reviews are shared below:

Hearty fare perfect for winter menu planning.

Danish Cooking and Baking Traditions

by Arthur L. Meyer

"Hippocrene Books is a premier publisher of ethnic cookbooks drawn from the culinary traditions of communities and cultures around the world. Their latest effort is Arthur L. Meyer's Danish Cooking and Baking Traditions, a 220-page compendium showcasing more than 170 recipes, each providing clear and easy...instructions. More than just a simple collection of authentic recipes, Danish Cooking is enhanced with an informed and informative introduction to the history and development of Danish cuisine. Of special note are the 45 recipes for outstanding Danish desserts and sweets. From Buttermilk Soup; Salted Herring with Cream; Danish Ham with Madeira Sauce; and Gingered Beets to Cinnamon Sauce; Old-Fashioned Danish Black Bread; Danish Donuts; and Danish Short Bread, there are palate-pleasing, appetite-satisfying recipes for all formal and informal dining occasions, making highly recommended for personal, family, and community library ethnic cookbook collections." --Midwest Book Review

Named a New York Times Notable Cookbook for 2011!

Rice & Curry: Sri Lankan Home Cooking

by S.H. Fernando

"Full color photography enriches Rice & Curry: Sri Lankan Home Cooking, a sumptuous cookbook detailing how to create traditional Sri Lankan dishes, and flavorful variants thereof. Curry, rice, and chutney dishes figure prominently! An extensive introduction even offers a brief primer concerning travel in Sri Lanka, as well as a detailed portrayal of Sri Lankan spices/ingredients and how to use them in cooking. The dishes include Mulligatawny (a hearty South Indian soup), Lamb/Mutton Curry, Mango Chutney, Caramel Pudding, and more. Rice & Curry is a wonderful, user-friendly addition to international cookbook collections." -- Midwest Book Review

Rice & Curry: Sri Lankan Home Cooking New York Times Notable Book!

2011-11-30T11:49:00.000-05:00

The Hippocrene offices have been abuzz this morning, with good reason! RICE & CURRY, a Sri Lankan cookbook by S.H. Fernando, has been named as one of The Year's Notable Cookbooks by the New York Times. It's part of the Times 2011 Holiday Guide--read it here.

Happy Thanksgiving! Plus Black Friday Deals

2011-11-23T12:10:00.000-05:00

Happy Thanksgiving from Hippocrene Books! Tomorrow is the Olympics for home chefs everywhere. They'll show off their incredible strength lifting 20 pound birds into roasting pans and their agility as they dash from spice rack to fridge to stovetop to cutting board. And let's not forget the timing- everything must be piping hot all at once! We hope you avoid any major disasters (remember that episode of Mad About You when the dog ate the turkey?) and maybe use a Hippocrene recipe or two!

For those kitchen athletes that triumph over triptophan, you'll be rewarded with a Hippocrene cookbook Black Friday special. Check our Facebook page or follow us on Twitter for more details! Even if you fall into a poultry-induced coma, don't worry: the special deal will run all weekend long!

Read last year's Fusion Thanksgiving post here.

At Home: Chocolate Whoopie Pies

2011-10-31T14:45:00.002-04:00

I recently watched a very learned debate- no, not those debates. This one centered on the merits of Halloween candy, specifically fruity candies versus chocolate ones. Everyone chimed in with their own opinion, until someone confessed that they didn't really care for candy. "I'd rather have cookies or cake than candy."

For those of you who feel the same way, this is the perfect recipe. Whoopie pies are cookie and cake all rolled into one, moist and chewy with marshmallow fluff-based icing to hold them together. They make great party favors; simply put them into small clear bags and tie with ribbon. Even the candy lovers won't be able to resist!

Chocolate Whoopie Pies

(from New Hampshire: From Farm to Kitchen, page 50)

Cookie

1/2 cup solid white vegetable shortening

1 cup sugar

1 egg

1 teaspoon vanilla extract

2 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

6 tablespoons cocoa powder

1 cup milk

Filling

1 (8-oz) package cream

1 (7 1/2- oz) jar Marshmallow Fluff

1 teaspoon vanilla extract

orange food coloring (optional)

Note: I added these steps to make all the cookies the same size, so tops and bottoms match. You can skip this step, as well as piping the batter, but keep in mind that the whoopies will look more rustic. It's hard to get a uniform shape when spooning onto the sheet. Also, see below for directions on mini whoopie pies.

1. Cut a piece of parchment paper to fit your cookie sheet. Trace a small glass or bowl (the diameter of my circles is a little more than two inches) making sure you leave 1 1/2-2" between each. Repeat on a second sheet on paper.

Parchment tends to roll up, so measuring cups make handy paperweights.

2. Preheat the oven to 350 degrees.

3. Cream together the vegetable shortening and sugar in a large bowl. Beat in the egg and vanilla.

4. In another bowl, whisk together the flour, baking soda, salt and cocoa powder.

5. Alternate adding the flour mixture and milk into the large bowl. Beat the batter until the flour and milk are fully incorporated.

6. Fill a large pastry bag or plastic bag with the batter. If using a plastic bag, cut off the tip. Making sure the pencil side is down, pipe a circle inside the line and then fill by going in a spiral to the center.

7. Bake for 25 minutes. My oven seemed to get them done a tad faster, usually 20-22 minutes.

8. Let cool. In a medium size bowl, blend the cream cheese and Marshmallow Fluff together and add in the vanilla and food coloring.

Mini Whoopie Pies

I didn't draw circles for the mini pies, but the diameter was about 1 1/4". Bake at 350 degrees for 15 minutes. These bite-size pies are great for kids!

At Home: Big Blueberry Muffins

2011-07-08T14:46:00.001-04:00

After sampling cuisines from around the world, I decided to come back to the good old U.S. of A. for our nation's birthday. This recipe for blueberry muffins is from Farms and Foods of Ohio by Marilou K. Suszko, and they're so simple and delicious. As indicated by the title, the book not only gives you ways to use ingredients, but where they came from. There are wonderful stories about the various Ohio farms, vineyards, and even a shrimp pond!

Eating locally and seasonally have become full-grown movements, and everyone has heard the benefits of reducing your carbon footprint, supporting local businesses, and better tasting foods. I did my best to stay true to the book's message: the blueberries I bought came from New Jersey, the eggs from Brooklyn, and the milk from upstate New York. And although I do enjoy the NYC greenmarkets, all were available at my grocery store. If you want to learn more, a great resource is the Sustainable Table Food Calendar. Just select your state and season, i.e. New York and Early July, and it will tell you what is in season for your area!

Big Blueberry Muffins

(from Farms and Foods of Ohio, page 27)

Makes one dozen

6 tablespoons unsalted butter

5 large eggs

1/2 cup whole milk

3 1/2 cups sifted flour all-purpose flour

2 tablespoons plus 1 teaspoon baking powder

3/4 cup granulated sugar

1/8 teaspoon salt

1 1/2 cups blueberries

Coarse sugar for sprinkling

parchment paper or paper muffin cups

1. Rinse the blueberries in cold water. Double check them for stems, they're are always a few that still have them!

2. Melt the butter in a small saucepan over medium heat or in the microwave. Set aside to cool. In a large mixing bowl, beat the eggs until well blended, about 2 minutes. Add the melted butter and the milk.

3. In a separate bowl, sift in the flour. Add in the baking powder, sugar and salt. Add to the egg mixture and mix until just blended, less than one minute. It will be a thick, sticky dough if you overdo it! If you want to get fancy, you can add a dash of vanilla and 1/2 teaspoon of lemon zest. Fold in the blueberries, being careful not to burst them.

4. Cover the bowl tightly with plastic wrap and refrigerate for 2 hours. This is the secret to "crispy, crunchy bakery-store crowns" - don't skip it!

5. After 1 hour and 55 minutes, preheat the oven to 400 F. Take the bowl out and let it warm up a bit while you prepare the muffin tin. I used parchment paper instead of paper liners, and it's very simple to do. Cut four 5" wide strips of paper, then hold them together and cut into thirds. Now you have 12 squares that will give the muffins a professional look, and allow them to puff up without the "mushroom" shape that sticks to the pan.

6. Put a spoonful of batter into the center of the paper and then lower it into the tin. Repeat with the other papers, and use the remaining batter to top off each one. Sprinkle the tops with coarse sugar. Bake for 25 to 30 minutes, or until the tops are golden brown.

7. Remove from the oven and let cool before removing from the pan. If you used the parchment squares, just grab the corners and pull them out to cool on a rack.

Gazpacho from La Buena Mesa's Elizabeth Parrish

2011-04-01T17:21:00.042-04:00

Hippocrene will have two new cookbooks out in just two weeks! We're very excited to have both authors on Hippocrene Cooks as guest bloggers this week and next. Today, Elizabeth Parrish, author of La Buena Mesa: The Regional Cooking of Spain, shares with us a delicious recipe for gazpacho. Be sure to check back next week for Giovanna's recipe from The Cooking of Emilia-Romagna! Elizabeth writes to us from Tarragona, Spain, which is about 60 miles south of Barcelona:

Summer is fast approaching and as food choices gradually shift from the hearty stews and legumes of winter to lighter fare; I begin to think about that pitcher of gazpacho that frequents my refrigerator once the warm weather hits. I like to mix up a batch and gradually eat (or drink!) it over a period of two to three days. It’s not just that it tastes good (it does); gazpacho also manages to be refreshing, satisfying and, between the juicy ripe tomatoes, the extra virgin olive oil and other fresh vegetables, a veritable antioxidant cocktail.

Tomatoes come in a variety of shapes and sizes. Spaniards distinguish between tomatoes that you use to make a sauce and those you toss into a green salad. Salad tomatoes are firm and have a greenish hue to them. All other varieties, be they large or small, pear-shaped or round are softer to the touch and yield more pulp and juice. Whenever I make gazpacho, I look for ripe, juicy tomatoes and, fortunately, the ones that work the best also happen to be the least expensive.

Another key ingredient to making a smooth gazpacho is olive oil. You want to choose a high quality, mild, extra virgin olive oil. While I love the aroma and flavor of aromatic olive oils, I find that they overpower the gentle tomato scent of gazpacho. In my opinion, mild fruity oils work best for this dish. I’ve used Nuñez de Prado, an unfiltered organic extra virgin olive oil from Andalusia that also happens to be available in the

United States

. Authentic Spanish sherry vinegar adds the finishing touch to this cold soup.

Gazpacho is one of those dishes that very much reflects the personal taste of the chef. Some like the sharpness of the onion and garlic to come through. Others want more or less cucumber. Personally, I prefer my gazpacho mild, with just a hint of onion and garlic. In the end, this is a cold tomato soup with tomato being the star. For this reason, I think that the soup is best when the base is delicately flavored. After that, diners can always personalize their gazpacho with the vegetable garnish, emphasizing one vegetable over the other to create their own balance, or forgoing the chopped vegetables altogether.

Gazpacho (Cold Tomato Soup)

(from La Buena Mesa: The Regional Cooking of Spain, page 167)

6 servings

6-inch length of a baguette, crust removed

1 cup ice water

8 ripe juicy tomatoes, unpeeled, cut in eighths

Pinch sugar

1 cucumber, peeled and coarsely chopped

1 green bell pepper, seeded and coarsely chopped

1 small Spanish onion, coarsely chopped

1 clove garlic

2 large spoonfuls sherry vinegar

½ cup mild extra virgin olive oil

Salt

1. Place the baguette piece in a bowl and add the ice water, followed by the tomatoes and a pinch of sugar. Add the cucumber, green pepper, onion, garlic, vinegar, and olive oil.

2. Using an immersion blender, blend until smooth (or you can use a blender or food processor and blend in batches). (I have a small Spanish kitchen and don’t even own a blender or food processor so I use an immersion blender. Using a deep bowl helps prevent splattering.)

3. Place a strainer over a mixing bowl and press the mixture through the strainer using the back of a wooden spoon. Salt to taste and chill thoroughly before serving. Whenever gazpacho is served, it’s customary to prepare small bowls of the individual chopped vegetables so that diners can garnish to taste. Another alternative is to serve the gazpacho with croutons. (In the case of croutons, make your own with the remaining baguette. Simply cut the bread into cubes and fry in abundant extra virgin olive oil.)

Gazpacho is even better the following day after the flavors have had time to blend.

Elizabeth Parrish has spent twenty-two years living and cooking in Spain. La Buena Mesa is the result of years of research and collecting recipes from friends, family, restaurants, and home kitchens across Spain. She currently resides in Tarragona, where she teaches English and is working on a collection of Catalan recipes.

Giovanna Bellia La Marca in The Bridgeton Journal

2011-03-24T14:14:00.028-04:00

Giovanna Bellia La Marca, author of Sicilian Feasts and The Cooking of Emilia-Romagna (available April 15) is in the Bridgeton Journal! Giovanna is the master chef for the Italian-themed inaugural Bridgeton Food Film Fest on April 9 at the Ashley-McCormick Center.

"Each Food Film Fest will begin with appetizers and a wine tasting, followed by a movie that focuses on ethnic cooking. Later, a master chef will hold a cooking demonstration that includes dishes from the film, ending with a five-course dinner, followed by music and dancing."

Bridgeton is certainly in for a treat! You can read the article at The Daily Journal here.

Hippocrene in Gastronomica Spring 11 Issue

2011-03-03T16:54:00.023-05:00

Hippocrene has a little mention in the latest issue of Gastronomica, the Journal of Food and Culture! Turn to page 93 for "Štrukli: "The Best Dish in the World" by Velimir Cindric, with an adapted recipe for Zagorje Cheese Štrukli from The Best of Croatian Cooking. Cindric, a native of Zagreb, discusses the variations on this traditional dish.

Authors Gordana and Liliana on the set of Canada AM

You can get your copy of Liliana and Gordana's delicious book in stores, or online at our website and Amazon.com!

"Healthful Indian Flavors with Alamelu" Coming to You

2011-03-01T12:18:00.010-05:00

Alamelu Vairavan, co-author of Healthy South Indian Cooking (Hippocrene 2008) has been captivating audiences in the Milwaukee area with her new show on MPTV "Healthful Indian Flavors with Alamelu," and we are proud to announce that it has been picked up by various PBS stations across the country! From Louisville to Honolulu, Americans are learning how to make their favorite Indian dishes at home and the significant health benefits of their spices.

Check to see if your PBS channel is airing episodes in March!

Healthful Indian Flavors with Alamelu Listing

Complete Listing - Click to enlarge

At Home: Laotian Stuffed Green Peppers (Moke Mock Pit)

2011-02-25T12:17:00.004-05:00

After an extended holiday hiatus, I'm happy to bring back At Home with Hippocrene! As you may notice from the pictures, the "home" part looks different. I'm still adjusting to a much smaller kitchen, often reminding myself of the increased space overall. If you ever despair in your urban kitchen, read My Life in France and be thoroughly put in your place by all of Julia Child's delicious accomplishments in her tiny appartement!

The grocery store in my new neighborhood has lots of exotic (to me, at least) produce like giant aloe leaves, hunks of yucca, cactus, and cheyote. Unfortunately, it did not have the dill and lemongrass I needed for this recipe. It seemed silly to make a special trip for under $4 worth of ingredients, but the results were worth it!

Moke Mock Pit (Stuffed Green Peppers)

(from Simple Laotian Cooking, page 108 )

Serves 6

1/4 cup rice
6 large bell peppers
1/4 cup sliced lemongrass
6 cloves garlic
3 shallots or 1 small onion, sliced
1 large hot pepper, sliced or 1/4 bell pepper for a mild dish
1 lb ground pork, beef, or turkey
1/2 tablespoon salt
2 tablespoons fish sauce
2 stalks scallions, chopped
1/2 cup chopped fresh dill

Directions:

Note: If you have a moment in the produce aisle like I did, trying to decide if you're holding a bunch of green onions or scallions, look here! Some people may use the names interchangeably, and although they look alike, they do have slightly different tastes. Green onions have a definite round bulb at the base, while scallions look like miniature leeks, straight all the way to their stubby roots.

1. Soak the rice in warm water for 30 minutes.

2. Wash the green peppers. Cut off their tops, scape out the seeds, and set aside. Cut up the other ingredients while you wait on the rice. I used half a jalapeño, which gave it a kick, but wasn't overly spicy.

3. In a blender add rice, lemongrass, and 1/4 cup water. Blend ten seconds. Add garlic, shallots, and pepper. Blend until you have a coarse puree. If you're going to roast them, preheat the oven now. If steaming, make sure your pot has water, etc..

4. Transfer the mixture to a large mixing bowl. Add ground pork (or other meat), salt, fish sauce, scallions, and dill. Mix well with a spoon.

5. Spoon 1/6 of the mixture in each pepper and spread it evenly. place the peppers in a baking dish and cover tightly with aluminum foil. Steam for 1 hour on high heat or roast in a 375-degree oven for 1 hour. Serve with rice and steamed vegetables. While it may not be traditional, the peppers taste great with ketchup, Thai sweet chili sauce or even plum sauce!

Chinese New Year, Trinidadian-Style with Ramin Ganeshram

2011-02-04T17:24:00.001-05:00

Jean-Paul Vellotti for NPR

Chinese New Year started yesterday, and the festivities will continue for 15 more days (shouldn't everyone do that?). Sweet Hands author Ramin Ganeshram shares how to celebrate the lunar new year like a native Trinidadian with NPR! Trinidad & Tobago usually brings to mind glossy travel photos of beaches and palm trees, or rum-infused Carnival partying, but the celebrations for Chinese New Year run a close second. Ganeshram notes that:

"Chinese were first brought to the islands in the 19th century as indentured laborers on British colonial plantations. They soon became part of the general population of Africans, Indians, Europeans and Syrians. Their influence on the island's food was profound, perhaps because once they left indenture, Trinidad's Chinese often owned the island's grocery stores."

Now a part the multiethnic population, Ganeshram says "it's common to see Chinese New Year good luck symbols in retail centers in Trinidad, and parades, complete with dragon dances, are hosted by various Chinese associations islandwide." Of course, this intermingling made for great eats, and Ramin has adapted some of her recipes for you to enjoy, including Fried Wontons, Shay Shay Tien's Pow, Eight-Treasure Trini Chow Mein, Dasheen Pork, Five-Spice Rum Pork and Vegetables, Bitter Melon with Onion Seeds, and Chinese Cakes. See the article for recipes!

Hippocrene Double Feature on Pierre Wolfe's Show

2011-02-03T15:21:00.005-05:00

Two of our authors will be on America's Dining & Travel Guide this Sunday! An internationally renowned chef, Pierre Wolfe has been hosting his nationally syndicated radio program for over 20 years. Every Sunday from 3-5 pm Pierre interviews culinary experts, and recommends the latest fine restaurants, wine, and travel destinations.

Sunday, February 6th

3:30 pm EST: Arthur L. Meyer
4:30 pm EST: Karen Hulene Bartell

Arthur L. Meyer is the author of Corsican Cuisine and the forthcoming Danish Cooking and Baking Traditions (Hippocrene), as well as Baking Across America, Texas Tortes, and co-author of The Appetizer Atlas which won "Best English Language Cookbook" and "Best in World" Gourmand World Cookbook Awards in 2003. He has been cooking professionally since 1963, and in 1992 opened the critically-acclaimed Clarkesville Restaurant, specializing in global cuisine, in Austin, Texas. He has taught cooking internationally and is considered an expert on world cuisines. He resides in Austin, Texas.

Karen Hulene Bartell has traveled extensively in the Philippines and lived in Taiwan for many years. She is the author of Fine Filipino Food, Best of Korean Cooking, Best of Taiwanese Cooking, and Best of Polish Cooking, all published by Hippocrene Books. She resides in Austin, Texas, with her husband.

In NYC you can tune in to WGCH AM 1490. You can find your local Business Talk Radio station here.

Cassata Siciliana by author Giovanna Bellia La Marca

2010-12-20T16:39:00.004-05:00

At the beginning of the month, the extended Hippocrene family got together to celebrate the 87th birthday of George Blagowidow, our President and Publisher. George founded Hippocrene Books 40 years ago, and the number of languages and cultures represented in our catalogue is a reflection of his own travels and multilinguistic talents. After singing "Happy Birthday" in English, Polish and Russian, we enjoyed a fabulously sweet and moist Cassata Siciliana made by Giovanna Bellia La Marca, author of Sicilian Feasts.

"This party cake is best made one day ahead and allowed to well absorb the marsala wine; although it can also be made and served the same day," Giovanna notes. Having tasted the results of a day of soaking, I say: be patient! The candied fruits are colorful and festive, and combined with the size of the cake, it makes a beautiful centerpiece for a party of ten or more.

Happy Holidays from Hippocrene Books!

Cassata Siciliana (Sicilian Cake)

adapted from Sicilian Feasts, page 159

Author's Note: Instead of self rising flour you can use unbleached flour and 2 teaspoons baking powder. Also, to make a smaller cake to serve 8 to 12 people cut all ingredients in half and follow the above directions baking the layers in 9 inch pans.

Cake Batter

12 eggs
2 cups sugar
2 cups self rising flour
2 tsps vanilla

1. Separate the eggs, add one cup of sugar and vanilla to the yolks and set aside. Beat the egg whites with an electric mixer until frothy, and add the sugar gradually until you have a thick meringue.

2. Without washing the beaters, start beating the yolks with the sugar until you have a stiff meringue. Fold the flour into the yolks alternately with about 1/3 of the meringue until all the flour has been incorporated into the yolks.

3. Fold the remainder of the meringue into the batter. Divide the batter among three 12 1/2 inch metal springform pans with removable bottoms, which have been well sprayed with food release*, and bake in a preheated 350º oven for 30 minutes or until golden brown.

Filling and Frosting

3 lbs fresh ricotta from an Italian Deli
1/2 cup sugar
1 cup small chocolate chips
1/2 teaspoon ground cinnamon
1/2 cup chopped citron
4 cups confectioner’s sugar
3 cups marsala wine
1 1/2 cup sliced almonds
1 piece of citron, sliced thinly
1 whole candied orange peel sliced thinly
4 ounces each candied red and green cherries
1 candied pear, sliced
3 whole candied cherries, or 3 candied figs for the center decoration

Assembly of Cake

1. Beat the ricotta with the sugar until very smooth. Remove one cup of ricotta to a bowl and set aside.

2. Divide the remainder of the ricotta between 2 bowls. Add chocolate chips and cinnamon to one bowl and chopped citron to the other.

3. Take 2 squares of wax paper or parchment paper and cut each in half to make 4 triangles. Place the first cake layer on a serving platter, and slip the four paper triangles just under the cake to keep the serving platter clean.

4.Pour the marsala wine in a spray bottle, and spray 1/3 of the marsala on the first layer. Spread the chocolate ricotta filling on top right to the edge of the cake. Place the second layer on top of the chocolate filling, spray the cake with marsala, then spread the ricotta and citron filling on the cake, top with the last layer, and spray with marsala.

5. Let rest for 15 minutes while you mix the frosting by adding the confectioner’s sugar to
the reserved cup of ricotta and beating until smooth.

6. Using an offset spatula, cover the top of the cake with a thin layer of frosting. Frost the side of the cake, and spread another layer of frosting on top to make a smooth white surface. Carefully press the sliced almonds on the side of the cake. Decorate the top by making circles of candied fruit on top of the cake starting with the outside edge and alternating the colors of the cherries and other fruits and the shapes of the sliced citron and candied orange peel.

7. Very carefully pull out the wax or parchment paper on the base of the platter, and refrigerate or place in a cool place until read to serve.

*The most reliable food release is Ever-Bake Canola Oil Food Release available at King Arthur Flour, Norwich, Vermont.

Free Kindle Cookbook Downloads until 12/31!

2010-12-14T17:11:00.003-05:00

If you're looking for a way to treat yourself this holiday, look no further! Enjoy free downloads for your Kindle from Hippocrene Books until December 31st! These cookbooks are included in the special:

Nile Style: Egyptian Cuisine and Culture: Ancient Festivals, Significant Ceremonies, and Modern Celebrations

Amy Riolo
Kindle ASIN: B003JTHY5S

Old Havana Cookbook: Cuban Recipes in Spanish and English

Kindle ASIN: B00275EE62

Fine Filipino Food

Karen Hulene Bartell

Kindle ASIN: B002JVXWNA

Cooking from China's Fujian Province: One of China's Eight Great Cuisines

Jacqueline M. Newman
Kindle ASIN: B0028K36P6

The new Kindle is now $139 with built-in Wi-Fi!

"New Kindle leaves rivals farther back." - New York Times

"Amazon's newest Kindle is the best ebook-reading device on the market. It's better than the Apple iPad, the Barnes & Noble Nook, the various Sony readers…" - Fast Company

"Battery life is long enough for space shuttle missions." - Wired

Christmas Cookies in "Sweet Hands"

2010-12-14T14:19:00.001-05:00

Sweet Hands author Ramin Ganeshram has been featured on NPR's Kitchen Window, sharing new recipes for holiday baking! While a variety of other sweets were a part of her family's traditions, cookies were not put out for Santa or given as gifts.

"Slowly, I began to incorporate cookies into my holiday baking that, until then, mostly involved making up to 40 Trinidad Christmas fruitcakes for family and friends. Once I resolved to make cookies part of the season, it only seemed right to start with the kiffles. It was part of my in-laws' traditions and also seemed like a singularly American thing to do: a cookie native to Hungary, kept going in an Irish family and passed on to me."

Ganeshram has created 7 delicious kinds of cookies: Aunt Fran's Kiffles Redux, Caribbean Sugar Cookies, Tropical Jam Thumbprints, Chocolate Chili Stars/Chocolate Ginger Stars (above), Coconut Sugar Cookies, Chocolate Coconut Thumbprints and Cocoa Tea Cakes. See the article for all the recipes!

Flavors of Malaysia Launch at Nyonya Restaurant

2010-12-09T10:37:00.003-05:00

Tuesday evening Nyonya, a Malaysian restaurant in Manhattan, hosted a launch party for Flavors of Malaysia. Guests enjoyed wine and hors d'oeuvres while hearing Wan Latiff, Suvir Saran, and Marion Nestle speak about the book and it's impact on Malaysian cuisine. The author shared her experiences and inspirations that led to the writing of her first cookbook, from growing up in Klang, Malaysia to creating her own brand of spice blends, Taste of Malacca. (click to enlarge)

Clockwise: Chef Suvir Saran; book cover; author Susheela Raghvan; Madhur Jaffrey and Sanford Allen with a guest; Sanford, Susheela and Madhur

From top: Author Marion Nestle with Chef Suvir Saran, MATRADE Trade Commissioner Wan Latiff, guests enjoying the Malaysian appetizers

Corsican Cuisine Highlighted in Midwest Book Review!

2010-12-02T14:27:00.001-05:00

Another great cookbook review in Midwest Book Review!

"Corsican Cuisine looks at the delicacy potential of Corsican cuisine, a branch of Mediterranean cooking that is rarely explored. With one hundred recipes for reproducing authentic cuisine such as Stuffed Calamari, Anise Biscuits, Braised Pork with Juniper, and so much more, "Corsican Cuisine" is a collection that shouldn't be missed for those looking for a new flavor in their cooking."

Available at your local bookstore, on Amazon.com and our website!

(You can also read author Art Meyer's blog post here.)

Flavors of Malaysia in Midwest Book Review!

2010-12-01T16:14:00.001-05:00

From the Midwest Book Review:

"...Flavors of Malaysia: A Journey Through Time, Tastes, and Traditions is a cookbook guiding readers through how to embrace Malaysian cooking to their own ends and enjoy the very unique flavors that the country has produced over the years, using its power as a spice trading capital to its fullest. With excellent recipes like spicy peanut [sauce], Chicken Rendang, Savory Red Rice, and so much more, Flavors of Malaysia is a top pick and very highly recommended addition to any cookbook collection focusing on international gourmet."

Available now on Amazon.com and our website, hippocrenebooks.com!

Thanksgiving Your Way

2010-11-18T14:20:00.008-05:00

Thanksgiving draws near, and there are plane and train tickets being purchased, silver being polished, and guest rooms cleared out across the country. As the only holiday that makes no bones about the meal being the main attraction, you might be planning a menu or testing out a new pie recipe. Perhaps you are the lone cook, part of a multi-generational team, or aided by waist-high sous chefs.

As our growing catalog attests, there are myriad ethniticites and food cultures thriving in the U.S. and we're curious about how you celebrate Thanksgiving. Do you incorporate local flavors or specialties? Is your dinner a fusion of traditional Thanksgiving dishes and another cuisine? Have you never had turkey? Tell us about your Thanksgiving dinner in the comments!

Sample Menus from Hippocrene Books

From Healthy South Indian Cooking

*Roasted Turkey

*Savory Mushroom Rice, page 115

*Green Beans Poriyal, page 158 OR Peas Poriyal, page 193 OR Cauiliflower Poriyal, page 179

*Potatoes Roasted with Garlic and Tomatoes, page 207

*Acorn Squash Masala Poriyal, page 154

From Argentina Cooks!

*Creole Roast Turkey, page 42

*Persimmon and Sausage Stuffing, page 43

*Pumpkin Humitas, page 243

*Chard in Cream Sauce, page 54 OR Green Beans with Potatoes, page 281

*Piquant Sweet Potatoes, page 163

From Farms and Foods of Ohio

*Turkey Brined in Buttermilk, page 57 OR Roasted Heritage Turkey, page 58

*Heritage Dressing (Stuffing), page 59

*Heirloom Tomato Salad, page 90 OR Autumn Salad with Maple Vinaigrette, page 140

*Lavender Roasted Vegetables, page 134

*Horseradish Mashed Potatoes, page 205

*Maple Walnut Tart, page 139

More Malaysian Food on the Way!

2010-11-10T17:29:00.000-05:00

Grand Central's Vanderbilt Hall was full of happy eaters this past Friday and Saturday for Eat | Drink | Explore Malaysia Kitchen. Hippocrene would like to congratulate Glenn Yousef C. and Alan M on winning an autographed copy of Flavors of Malaysia, the first comprehensive Malaysian cookbook by Susheela Raghavan!

If you're looking for more delicious nasi lemak and beef rendang, or if you missed the festivities, keep a look out for the Malaysian Food Truck! Tomorrow they will be in Queens and they will be giving out free samples from local restaurants. There's a map online so find the truck before they run out! And if your slowpoke friends miss it, you can make them your favorites with recipes from Flavors of Malaysia.

Author Susheela Raghavan in The Journal News

2010-11-03T16:21:00.025-04:00

UPDATE: Hopefully you enjoyed the article posted last week. However, it was missing a recipe for peanut satay sauce and few photos. Please enjoy the full article here.

If you're one of our Facebook friends, you've already read the wonderful article on Susheela Raghavan and her new book Flavors of Malaysia in The Journal News. Linda Lombroso's interview shows that Flavors of Malaysia is "more than a simple cookbook — it’s a heartfelt memoir filled with photos, anecdotes and a detailed cultural history of the Malaysian people." We hope you try the recipes, and join us this weekend at Grand Central Station for Eat | Drink | Explore Malaysia Kitchen !

At Home with Hippocrene

2010-10-26T13:17:00.004-04:00

This year marked the 200th anniversary for the Munich Oktoberfest, the harvest gathering which is the world's largest folk festival. If you haven't already celebrated Oktoberfest, this recipe from Nadia Hassani's Spoonfuls of Germany will certainly have you considering a visit to Bavaria for next year's festival. And even if you have, this delicious and hearty dish will become a go-to dinner as the temperature drops.

I have German heritage and it manifests itself in funny ways, like our tradition of sauerkraut with Thanksgiving dinner. Ironically, I live in Yorkville and had no idea when I moved to the city that it was once a working-to-middle class neighborhood of primarily German, Hungarian, Czech, Slovak and Polish immigrants. After the General Slocum disaster in the early 1900's, Little Germany on the Lower East Side on Second Avenue moved up to the 80's. Although the area has changed, there are still signs Yorkville's past with Schaller & Weber's grocery, Orwasher's Bakery, Heidelburg restaurant and St. Joseph's Catholic Church all within a few blocks of each other. I purchased my bratwurst from Schaller & Weber, and load up on all the varieties of Bahlsen lebkuchen there at Christmastime.

Himmel und Erde (Potatoes and Apples with Bratwurst)

(from Spoonfuls of Germany page 160)

Himmel und erde means "heaven and earth," with apples from up above, and potatoes from the earth. The poetic name could lead you to claim it's "heaven on earth"! Hassani notes that "this dish is traditionally served with blood sausage" but the sweet apple-potato mash is "a delicious counterpoint to any well-seasoned sauteed sausage."

Serves 6

2 pounds russet potatoes, peeled and quartered

2 pounds tart cooking apples, cored, peeled and cut into chunks

1 tablespoon sugar

1 tablespoon cider vinegar

6 thin slices ( 3 oz) of lean center-cut bcaon

2 medium yellow onions, halved and thinly sliced

2 tablespoons vegetable oil

1 pound sausage

1/4 cup hot milk

1 tablespoon unsalted butter

Salt and freshly milled black pepper

Pinch of ground nutmeg

Directions:

1. Bring the potatoes to a boil in salted water until tender. Drain.

2. In a separate pot, cook the apples, sugar, vinegar, and 2 to 3 tablespoons of water until tender but not falling apart, 10 to 15 minutes.

3. Place the bacon in a cold skillet. Cook over medium to high heat until crisp. Add the onions and saute until golden brown. Remove from the skillet and set aside. I drained them on paper towels, to make me feel less guilty about cooking with bacon grease. (And the nibbles of bacon I had while cooking!)

4. Heat the oil in the same skillet and saute the sausages until brown and crisp. Cut into 1/2" slices.

5. Combine the potatoes and apples and mash them coarsely. (While you're doing this, heat the milk in the microwave.) Stir in the milk and butter and season with salt, pepper, and nutmeg. Put the mixture in an oven-safe dish and top with onions, bacon, and sausage. Serve at once.

Note: If you use an oven-safe dish you can warm the dish in your oven before hand to help keep everything hot, and reheat leftovers easily.

There are a variety of imported beers that would pair well with this dish, and many domestic brands feature an Oktoberfest option this time of year. Prost!

Lamb chops, Cabrito, and Caprettu

2010-10-06T11:48:00.006-04:00

Hippocrene Books has recently added a new cookbook to the family, Corsican Cuisine: Flavors from the Perfumed Isle. Arthur L. Meyer "brings the rich essence of Corsican foods to life" with "simple, rustic recipes" that will have you dreaming about a Mediterranean vacation. Art is here today to share one of his favorites:

I love lamb chops. My mom made them regularly when I was growing up in New York City. There’s something about the crisp, golden fat that surrounds lamb rib chops when they have been broiled under a searing flame, and the rich taste subtly different from beef. Whenever life’s stresses require a comfort food, broiled lamb chops with sautéed spinach and mashed potatoes appear on my dinner menu. My mom always had a set of fixed side dishes with every entrée, and she always rolled her eyes when I would mix the spinach and potatoes together. I think the mélange tempered the metallic off-taste that spinach has on the adolescent palate.
I’ve been living in central Texas for almost forty years now, and the best culinary surprise came the first time I was introduced to cabrito, which is baby goat. Here in Texas we like to cook outdoors over hardwood coals, especially oak, pecan and mesquite. I was invited to a barbecue just weeks after arriving in Austin, and the featured dish was roasted cabrito, turned slowly over pecan wood. The first whiff of smoke as I arrived at the ranch sent me into a lamb chop flashback. It smelled exactly like the smoke emanating from my mom’s oven broiler when she made lamb chops. I knew immediately that this was the beginning of a love affair with all that is goat meat. To this day, when visiting friends in south Texas near Mexico, they know to plan a trip to Nuevo Progresso for a visit to La Fogata, a small restaurant specializing in roasted whole baby goats. The kitchen is a twenty foot long trough filled with glowing coals, with about thirty goats splayed out on skewers, slowly turned by the grill man, in succession, as he walks the perimeter of the trough. The skin of the cabrito becomes just like the fat surrounding my beloved lamb chops, with a flavor almost identical to them.

The mountainous terrain that is Corsica is ideal for raising goats and sheep, with little flat, spacious pasture land that is required for raising cattle. Corsicans divide their meat into two categories, based on whether domesticated or game. Interestingly, chickens, rabbits and ducks fall into the same category as goats, sheep and beef cattle. Corsicans love to grill meats outdoors over hardwood coals and the smell of baby goat (caprettu) slowly roasting over aromatic myrtle wood is remarkable (and remarkably similar to my Texas barbecue and Mom’s broiled lamb chops.) Following is a traditional Corsican recipe for Leg of Kid Goat Stuffed with Roast Pork Loin. While the instructions call for roasting in an oven, feel free to break out the grill and cook over coals, as I often do when having friends over for dinner on a cool, autumn Texas evening. Of course mashed potatoes accompany the roast (and note that spinach is the first ingredient of the stuffing!)

Leg of Kid Goat Stuffed with Roast Pork Loin

Jambe de Cabri au Farcie de Longe de Porc Séchée

Ghjamba di Caprettu incu Pienu di Lonzu

Serves 8

Note: Boneless leg of lamb is readily available and can be substituted. Leg of lamb is usually larger than a shoulder or leg of goat, so be sure to increase the amount of stuffing and the cooking time if using it.

12 ounces baby spinach

1 leg of kid goat

6 ounces smoked pork loin, coarsely ground

6 ounces ground veal or beef

6 ounces pork liver or calf’s liver, minced

1 egg

1 teaspoon salt

olive oil to rub roast

salt and freshly ground pepper

Directions:

Advance Preparation: Blanch the spinach by plunging into a large pot of salted boiling water for 1 minute. Remove with a slotted spoon to an ice water bath. Squeeze out all water from the spinach and finely chop.

Bone the leg of goat by starting at the thigh bone and working your way to the knee joint; remove the thigh bone and continue down, removing the shin and leg bone (or have your butcher bone the leg).

Heat the oven to 400 degrees F.

1. Mix the pork loin with the ground veal and liver. Add the chopped spinach and egg. Add the salt and stir to make a uniform mixture.

2. Open the boned goat leg and fill the interior with the stuffing. Fold the meat over the stuffing to form a roll and then tie with kitchen twine.

3. Rub olive oil over the tied, stuffed leg and place in a large roasting pan. Roast at 400 degrees F for 40 minutes, or until the stuffing inside registers 160 degrees F.

4. Allow meat to stand 10 minutes before carving into slices. Sprinkle the roast with salt and pepper before serving.

Arthur L. Meyer is a restaurant and bakery consultant who has been cooking professionally since 1963. He is the author of Corsican Cuisine and currently working on a Danish cookbook to be published by Hippocrene Books in Spring 2011. He resides in Austin, Texas.

At Home with Hippocrene

2010-09-16T13:51:00.115-04:00

It is now officially fall--the kids are back in school, the days are getting shorter, and, like creatures preparing for hibernation, we start to crave heavier fare. The supermarket displays of watermelon and fresh berries are replaced by apples, pumpkins, and a variety of squash. I decided to pick a hearty, but simple dinner that would be a good transition from summertime barbecues and fish tacos. It didn't take long for me to select Judith Pierce Rosenberg's recipe for Swedish Meatballs from A Swedish Kitchen.

Perhaps this is because my previous experiences with Sweden's national dish have taken place at IKEA, their unofficial ambassador to the world, usually getting items before school starts. The trip for a new bookcase or chair is always made better by a meal of meatballs in thin gravy with red potatoes and lingonberry preserves. And of course, you can stop by the market on the way out and get the gravy mix, frozen meatballs, a jar of preserves, and perhaps a box or two of gingersnaps. But with this recipe that would be a terrible waste! However, hopefully you have a jar of those preserves lingering in the back of the fridge. If not, Rosenberg recommends substituting whole-berry cranberry sauce or red currant preserves. When forced to do without, I prefer the latter.

Swedish Meatballs (Kottbullar)

(from A Swedish Kitchen page 141)

Serves 4; 2 to 3 dozen small meatballs

1/3 cup finely ground plain bread crumbs
1/3 cup milk
1 small yellow onion, peeled and quartered
1 egg
1 1/3 pounds leanest ground beef
1/2 teaspoon salt
1/8 pepper
1/4 teaspoon allspice
Lingonberry preserves

Directions:

1. Soak the breadcrumbs in the milk for 5 to 10 minutes, until the liquid is absorbed.

2. In a food processor, finely dice the onion. Add the egg, ground beef, soaked bread crumbs, salt, pepper, and allspice to the onion. Pulse until throroughly blended.
Note: I do not have a food processor, and used my blender. This turned out to be rather difficult, simply because of the different way a blender works. The mixture on the bottom was over blended, while the top portion remained the same. And cleaning a "meat blender" was certainly not enjoyable. The next time I make this dish I will try it by hand and see how that works. If you do it by hand, please let us know how it turns out!

3. Preheat the broiler and lightly grease a cookie sheet or broiler pan with oil. Shape the mixture into small balls, less than 1 inch in diameter. A melon-baller or ice cream scoop are handy tools, or you can use a plastic baggie to cover your hand. If it starts to stick to your hands, wet them with cold water.

4. Place the meatballs on the sheet; do not crowd them. If necessary, cook them in batches. Broil for several minutes, until browned, then drain the meatballs on paper towels.
When I opened my oven to check on the meatballs, they were just about done. Unfortunately my smoke detector thought otherwise! Opening the windows helped the situation, but I had to switch over to pan frying the meatballs to appease the moon-faced alarm watching over me. As you can see in the photos, both batches came out lovely.

5. Serve the meatballs immediately. I served mine with red bliss potatoes boiled in their jackets, as the Brits say. You can also serve them over egg noodles (I like the No Yolk brand) with a gravy made from the broiler pan drippings. They are so moist and delicious they won't last long either way!

At Home with Hippocrene

2010-09-02T14:41:00.007-04:00

Both previous editions can be seen here.

After work one day I went to the farmer's market in Rockefeller Center (that will unfortunately be ending soon!) and tried to get some ideas for dinner. There were several different farms and businesses there, selling everything from homemade soaps and pies to fresh herbs and produce. After wandering around I eventually came up with spaghetti after spotting fresh basil and fried chicken with corn on the cob, and some tomatoes and cucumber for salads. One seller had okra, and after passing by a few times, I helped myself to a bag and started filling it up. I'd never made okra before but sometimes you just have to go for it!

So I hunted through the indexes of our cookbook library, trying to decide what kind of okra dish would be my guinea pig. Previously we've enjoyed main entrees from the Philippines and India, so I wanted to try an altogether different cuisine. I discovered that okra is sometimes called "bride's fingers" in Afghan Food and Cookery, and that Greeks call them bamia in Regional Greek Cooking, but so do the Jewish-Iraqi (Mama Nazima's Jewish-Iraqi Cuisine).But I thought this simple preparation from Cooking with Cajun Women would go well with the fried chicken dinner I'd begun to fantasize about. They're in season from July to November, or until the first frost, so enjoy them while you can!

Smothered Okra

(from Cooking with Cajun Women page 25)

1 tablespoon oil
1 small to medium-sized onion, chopped
2 1/2 to 3 cups sliced fresh okra
1 whole tomato, cooked
salt and pepper, to taste

Note: Because the okra will cook down, you need to start with a little bit more

Directions:

1. Rinse the okra under cold water. Prepare the onion and okra. I cut the okra into less than 1/2 inch pieces.

2. Heat the oil in a pan. Saute the onions until transparent and turning a light golden brown, but do not burn or scorch them or they will produce a strange sweet, burnt taste that will ruin the batch of okra.

3. Add okra and tomato, then season to taste. Since I didn't have a recipe in mind when I was shopping, I just filled the bag with what looked like a good amount for two people. After cutting it up I had about 2 1/2 cups. I used a can of pomodorini that I had on hand instead and it worked nicely since the pieces of okra were about the same size.

4. Cover and simmer for about 30 minutes. Watch it closely so that the okra does not burn. If you scorch okra, you will end up having to start over. I used a non-stick pot, but still added a little water and stirred often to be sure nothing would get stuck.

As you can see here, I added a bay leaf for a little extra flavor.

5. Once the okra is soft and velvety, you're ready to serve!

Sweet Hands Book Signing This Thursday!

2010-08-30T15:40:00.009-04:00

Author Ramin Ganeshram will be signing copies of Sweet Hands: Island Cooking from Trinidad & Tobago this Thursday, September 2nd! If you are in the New York City area come to Hue-Man Bookstore and Cafe at 2319 Frederick Douglass Boulevard (between 124th and125th Streets). Ramin will be signing from 6 to 8 PM.

You can get to Hue-Man Bookstore by taking the A-C or B-D to the 125th Street stop on St Nicholas Avenue, or the 2-3 to the 125th Street stop on Malcolm X Boulevard/Lenox Avenue. We hope to see you there!

At Home with Hippocrene

2010-08-12T14:42:00.011-04:00

Here's Colette with the next recipe in our series. In case you missed our first edition of At Home with Hippocrene you can find it here.

As members of the office can attest, I usually vote for Indian fare if we go out for lunch. So picking Chettinad Chicken Kurma from Healthy South Indian Cooking as the second featured recipe might not come as a surprise. We have several Indian cookbooks to chose from, so I certainly intend on trying them all! This recipe involved a trip to an Indian grocery store near the office on 28th Street. (Lexington Avenue between 26th Street and 30th Street is known as Curry Hill or Little India, and is packed with Indian restaurants.) I already had cinnamon sticks, curry powder, and bay leaves in my pantry, and was able to get garam masala, turmeric, white poppy seeds, and cardamom at my neighborhood supermarket. But I still needed unsweetened coconut powder, fennel seeds, and curry leaves.

I went up and down the spice aisle, with my marked up list in hand, but I couldn't find dried curry leaves. After going through the little store several times over, I finally asked for help and was directed to the refridgerated case! There were bunches of dark green sprigs hand-packaged in plastic bags. When I got home to look over the cookbook, sure enough it said "dry bay leaves" but not dry curry leaves! It just goes to show you that not only should you reread a new recipe's directions, but you should also pay attention to the ingredients.

Chettinad Chicken Kurma
(from Healthy South Indian Cooking, pages 228-29)

2 lbs skinned chicken pieces (about 6 thighs or breasts)
3/4 cup ground fresh coconut or unsweetened powder
4 small slices ginger root
2 garlic cloves, peeled
2 green chili peppers or 2 to 4 whole dried red chili pepper (more, if desired)
1/4 cup roasted chickpeas
12 raw almonds
3 teaspoons cumin seeds
2 tablespoons white poppy seeds
1teaspoon fennel seeds
4 to 6 slivers cinnamon stick
1 tablespoon butter
2 tablespoons canola oil
1 1/2 dry bay leaves
8 to 10 curry leaves
3/4 cup sliced onion (cut lengthwise)
1/2 cup chopped tomato
1/2 teaspoon turmeric powder
2 teaspoons salt
1 teaspoon curry powder
3/4 teaspoon cardamom powder
1/3 minced fresh coriander (cilantro) leaves

Directions:

1. Cut the chicken into small pieces. Wash them, drain, and set aside.

I found getting slivers of cinnamon to be quite difficult.
The best method turned out to be cutting the stick in half lengthwise,
between the curls, and then taking thin strips off the top.

2. In an electric blender, grind together coconut powder, ginger root, garlic, chili peppers, roasted chickpeas, almonds, 1 1/2 teaspoons cumin seeds, white poppy seeds, 1/2 teaspoon fennel seeds, and 2 or 3 slivers of cinnamon stick. Add 3 cups of hot water to facilitate the grinding process. (Water must be hot for the coconut to blend properly.) Process on high for at least 5 minutes until mixture has a creamy, liquid consistency. Set kurma sauce aside.

4. Heat butter and oil in a large saucepan over medium heat. When the oil is hot, but not smoking, add bay leaves, curry leaves, remaining 2 or 3 slivers of cinnamon stick, remaining 1 1/2 teaspoons cumin seeds, and remaining 1/2 teaspoon fennel seeds. Stir-fry until seeds are golden.

5. Immediately add onion and tomato and cook for a few minutes. Add turmeric powder and mix well. This is a good point to start making your rice. I always have jasmine rice in the pantry, but I bought a box of basmati for this dish. It simply doesn't taste the same without it.

6. Add the chicken pieces to saucepan. Stir well and cook uncovered over medium-high heat for 3 to 5 minutes, until chicken becomes opaque and slightly brown.

6. Pour kurma sauce over chicken mixture. Add salt, curry powder, and 1 cup warm water. (I omitted the water simply because my pot was full, but the dish wasn't affected at all.) Mix well. Add cardamom powder. Cook, covered, over low heat until chicken becomes tender, about 20 minutes. Stir occasionally. Give the sauce a taste to make sure it it's not too spicy, or too mild. You can add 1/4 cup of tomato sauce to cool it down, or add more chili pepper or cayenne powder to kick up the heat.

7. Add coriander (cilantro) and continue cooking over low heat for a few more minutes. At this point, I drizzled some store-bought naan with olive oil and put it in the toaster oven on the light setting. The rice should be finished by now, and you can serve the chicken kurma over the rice with warm naan and a little garnish of curry leaves. Delicious!

Cleaning up your plate with naan might be the best part!

At Home with Hippocrene

2010-07-28T12:24:00.036-04:00

We're introducing a new feature at Hippocrene Cooks called At Home with Hippocrene. Colette Laroya, our editorial assistant, will periodically try a recipe from our cookbook collection at home and share the results. We hope you enjoy this first edition!

A few months ago I married into a large, loving Filipino family. I had never tasted Filipino food before my husband and I started dating, and I quickly learned to love the staples of family parties: crispy lumpia, pancit, chicken adobo, pork menudo, kare-kare, and leche flan. I astounded them with my love of rice, and the fact that I grew up with the same imported jasmine brand they used. So when it came to deciding which cookbook to try first, I knew it would have to be Fine Filipino Food.

I have spent many hours as an observer over the years, but I had never tried to make the dishes myself. My mother-in-law doesn't cook, so my husband wasn't able to offer any advice. I chose Chicken Adobo with Coconut Milk because adobo, as Bartell notes, "could very well be called the national dish of the Philippines" and for its simplicity. I knew the dish was a success when I kept catching my husband taking pieces from the pot!

Chicken Adobo with Coconut Milk

(as featured in Fine Filipino Food, page 57)

Serves 4

1 (2-pound) chicken, cut into serving-size pieces

1 cup white vinegar

1/3 cup soy sauce

1/4 cup minced garlic

1/2 teaspoon ground black pepper, or to taste

2 bay leaves

1/2 Tbsp black peppercorns

1 Tbsp raw or brown sugar

1 tsp patis (fish sauce) or 1 tsp salt, or to taste

1 (12-oz) can coconut milk

Directions:

1. Mince the garlic. First remove the brown end of the clove, then crush it under the flat of your knife (I used about 12 medium-sized cloves to make 1/4 cup).

2. Combine the garlic with the vinegar, soy sauce, ground pepper, bay leaves, peppercorns and brown sugar in a non-aluminum 4-quart pot. Aluminum interacts chemically with vinegar and affects the flavor. I used a stainless steel stock pot, but you can also use ceramic, glass, or wrought iron cookingware.

3. Mix well and add in the chicken. I used a chicken breast of the same weight to avoid cutting up a whole chicken. (However, you might have complaints about the lack of drumsticks.) Marinade for 2 to 3 hours in the refrigerator.

4. Place the pot on high heat and bring to a boil. Lower the heat and simmer for 10 minutes, or until the chicken is tender. (This is a good time to start your rice cooker.) You can remove the chicken and broil them 1 to 2 minutes on each side, but I skipped this step in the interest of simplicity. One-pot meals are easy to clean up!

5. Add the patis (or salt) and coconut milk and boil until it has been reduced by half. You'll see it take on lighter, creamier color. Remove the bay leaves. Serve over a bed of rice with the sauce.

The moist, tender chicken stands on its own, but you can round out your meal with steamed broccoli or Jicama Salad (page 41). The crisp jicama is perfect for a light summer salad.

Heathful South Indian Flavors with Alamelu

2010-06-24T15:52:00.006-04:00

Hippocrene author Alamelu Vairavan (HEALTHY SOUTH INDIAN COOKING) launched her new 30-minute cooking show on Milwaukee's PBS station in May. Congratulations, Alamelu!

Check out the Milwaukee Journal-Sentinel article on her debut. The MPTV website has episode guides with the featured recipes. If you're in the area, be sure to tune in at 11 AM on Saturdays!

You can also follow Alamelu on her website www.curryonwheels.com and her blog www.whitefishbaynow.com.

Flavors of Malaysia author on WPIX 11

2010-06-24T13:17:00.007-04:00

Susheela Raghavan, author of the upcoming Flavors of Malaysia, helped a local news reporter shop in NYC. The first ever Malaysian Restaurant Week premiered June 14-20, and Raghavan took Lisa Mateo in search of the ingredients that make Malaysian cuisine unique. If you missed it you can watch the video on WPIX 11.

For a list of Malaysian restaurants in the New York Tri-State area, and where to buy Malaysian ingredients in New York City, see www.malaysiakitchennyc.com.

Old Traditions, New Family Rituals

2010-06-15T15:52:00.029-04:00

Giovanna Bellia La Marca, author of Sicilian Feasts, Language and Travel Guide to Sicily, and, forthcoming, The Cooking of Emilia-Romagna: Culinary Treasures from Northern Italy, is with us today to share a dish from her hometown. Giovanna writes:

This is a traditional Easter dish, but since one year is entirely too long to wait for this wonderful treat, I make it several times each year--usually for a special occasion. We celebrated my birthday on June 5th and our Son-in-law's birthday on the 9th with a Sunday dinner in between the two special dates with a delicious 'Mpanata. All Americans enjoy and preserve their ethnic customs and food traditions, and many of us have established some of our own rituals.

On Easter Sunday morning, for instance, I get up quite early to prepare the showpiece of our festive dinner which is the 'Mpanata di Agnello Ragusana, the typical lamb pie which is made in my hometown of Ragusa in Sicily. I prepare the dough the night before, and I marinate the meat overnight in the refrigerator. The 'mpanata goes into the oven at 9:00 AM, it bakes for one hour, and it is then covered with a blanket or a terry cloth towel and allowed to rest and to cool very slowly so that the meat continues to steam and the bread crust absorbs the flavorful juices. We allow the 'mpanata this rest period well covered in the back seat of our car as we drive to our daughter and son-in-law's vacation house in Roscoe, New York from our home in New Jersey.

While we drive we listen to Cavalleria Rusticana by Pietro Mascagni, which is the only opera that takes place in Sicily on Easter Sunday. By the time we arrive at the scenic Catskill mountains which surround Roscoe, the 'mpanata is perfect and ready to eat. In an example of a break with tradition, I will make this delicious lamb pie for special celebrations throughout the year.

Mpanata Agnello Ragusana (Easter Lamb Pie of Ragusa)

(as featured in Sicilian Feasts, see page 95)

Author's Note: The 'mpanata is traditionally made with the bones. I ask my butcher to cube a leg of lamb with the bones as if to make a stew because when baked with the bones the meat is more succulent, but it's fine to use boned meat which makes it somewhat easier to cut and serve. Lard makes the dough tender and very flavorful, but shortening will also give a good result.

Dough for 'Mpanata

4 cups flour 1/4 cup lard or shortening
1 tbsp yeast
1 tsp salt
1 cup warm water

1. Mix the ingredients by hand, in an electric mixer with a dough hook for 10 minutes or in a food processor until the dough forms a mass.
2. Knead a few turns, shape into a ball, coat with a film of olive oil, place in a large bowl, cover and let rise. After the first rise it can be refrigerated, but bring to room temperature before using it.

Lamb Filling

2 lbs of lamb with bones or boneless
2 cloves garlic
small bunch Italian parsley
salt and pepper to taste

1. Mix the lamb with the chopped garlic and parsley, and add salt and pepper.
2. Marinate in the refrigerator overnight and until ready to assemble.

Assembly of 'Mpanata

dough
lamb filling
1 egg, beaten

1.Take the dough, divide it into a larger and smaller portion.
2. Roll the larger piece into a circle and line a large pie plate. Fill with the marinated lamb.
3. Roll out the second piece into a circle, brush the edge of the bottom crust with beaten egg, place the top crust on top of the lamb, press with the tines of a fork all around the edge to adhere both crusts. Make a decorative edge if you wish.
3. Brush the top with beaten egg, prick with a fork and bake in a preheated 350 degree oven for 1 hour.
4. Remove from the oven, cover with a towel and let stand for 2 hours before serving.

Try more of Giovanna's delicious recipes!

Giovanna Bellia La Marca was born in Ragusa, Sicily and came to the United States at the age of 10. Now a retired art and Italian teacher, she can be seen leading culinary tours of Arthur Avenue in the Bronx, and teaching at the Institute of Culinary Education in New York City.

Questions? Problems with a recipe? Visit Giovanna at giovannalamarca.com.

Indian Cuisine Next Big Thing!

2010-01-27T13:31:00.011-05:00

Chutney Joe's, a "Chipotle-style" restaurant in Chicago, (AP Photo/Charles Rex Arbogast)

Our very own Editorial Director, Priti Chitnis Gress, was interviewed in an article on the increasing popularity of Indian cuisine in America.

"People, especially in metropolitan communities, are fairly sophisticated," she says. "It's not just chicken curry and rice and naan anymore."

"The American palate is no longer bland," [agrees] Andrew F. Smith, editor of the Oxford Encyclopedia of Food and Drink of America, who predicts that Indian food will take off in the next decade the way sushi bars did in the 1980s and Thai food did in the '90s.

Check out the full story at ABC News!

And for those who want to master Indian flavors at home, any of these cookbooks are a great place to start:

In the famous cooking tradition of South India's Chettinad region, these mostly vegetarian recipes allow home cooks to create enticing fare such as Lemon Rice, Coconut Chutney, Chickpea and Mango Soondal, Eggplant Masala, Cauliflower Soup, and Black-eyed Peas Sambhar. These low-fat, low-calorie dishes are exceptionally delicious and nutritious, featuring wholesome vegetables and legumes flavored with delicate spices.
Each recipe is presented in a step-by-step format with complete nutritional analysis. Also included are 16 pages of color photographs, a shopping list for spices, and a list of recipes perfect for beginners. Sample menus offer complementary dishes and creative suggestions for preparing fusion meals.

Growing research about the significant health benefits of spices, especially the cumin and turmeric found in many South Indian foods, makes these recipes all the more appealing!

At the heart is the story of two women, a Punjabi villager and her American daughter-in-law, and the lives they built together. More than an exceptionally usable cookbook, this is also the intimate saga of a Punjabi family told through the food that has sustained, comforted, and offered them a creative outlet through the years.

Arguably India's most popular cuisine, Punjabi food boasts mouthwatering tandoori kebabs, satisfying curries, and an array of delectable breads. Twenty-two menus feature a wide range of dishes, from rustic, roadside dhaba offerings like Buttermilk Stew with Vegetable Pakoras and the famous Saag Mukke Di Roti (Stewed Mixed Greens with Corn Flatbread), to elegant Roast Leg of Lamb and Royal Bread Pudding that have graced the tables of Maharajahs. Remarkably healthful, over 125 of these recipes are designated vegetarian or vegan.

Veronica Sidhu will be your trusted guide, providing easy-to-follow recipes and advice on shopping, prepping, and creating menus with harmonious elements. Glossaries of food and religious terms, color photos, a resource section for finding Indian ingredients, and bibliography round out this collection.

This cookbook celebrates Kerala through 150 delectable recipes and the equally unforgettable stories that accompany them. Featured here are such savory delights as Meen Vevichathu (Fish Curry Cooked in a Clay Pot), Parippu (Lentils with Coconut Milk) and Thiyal (Shallots with Tamarind and Roasted Coconut). Equally mouthwatering are a variety of rice preparations, Puttu (Steamed Rice Cake) and Paalappam (Lace-Rimmed Pancakes), and tempting desserts like Karikku Pudding (Tender Coconut Pudding). These dishes are adapted for the North American kitchen, and accompanied by a guide to spices, herbs, and equipment, as well as a glossary of food terms.

In the best tradition of the cookbook memoir, there are tales of talking doves, toddy shops, traveling chefs and killer coconuts, evoking the beauty of a bygone era as well as the compelling pull of the present one. Full of beautiful photographs, charming illustrations and lyrical memories of food and family, The Kerala Kitchen is a delicious, memorable read.

Located in northwestern India, Gujarat is known as the country's "Garden State," and is renowned for its vegetarian specialties. Flavorful India showcases the cuisine of Gujarat—from street foods to traditional home-cooked dishes. Hot fluffy puri breads are used to scoop up fragrant vegetable curries and dals, seasoned with cumin, coriander, and freshly ground garlic and ginger. Kitchdi, the dinnertime staple of rice and lentils, is often served on a thaali, a large stainless steel plate containing four to six small bowls, each filled with a different delicacy. On the side, hot fresh chapatis (flatbreads), pickles, and chutneys complete the meal.

This collection of authentic family recipes will introduce you to some of India's most flavorful, yet often overlooked, culinary offerings. The simple, delectable recipes are written for the home cook and adapted to the North American kitchen. An introduction to Gujarati culture, sections on spices, ingredients, and utensils, and charming line drawings by the author's father bring the flavors of India to life.

Indian Spice Kitchen is not only a comprehensive encyclopedia of the ingredients used in Indian cooking, but a feast for the eyes as well as the mind. Monisha Bharadwaj shares the secrets of Indian cuisine and celebrates its variety and ingenuity. From asafoetida to walnuts, each of 100 ingredients is explored giving useful advice about its appearance and taste, how it grows, how to store it and, of course, its culinary uses, complemented with over 200 classic Indian dishes.

The author regularly cooks on TV for Good Food Live, on the UK Food Channel, and has been food consultant to the Times of India group of companies, creating menus for the Deputy Prime Minister of India as well as several top film stars. She also contributes to Elle, Delicious, and Food and Travel in the UK and Cookery Plus in India.

Short-listed for an Andre' Simon Award and the Guild of Food Writers' Book of the Year Award!

Menus and Memories on Ochef.com

2009-12-23T11:23:00.004-05:00

Menus and Memories of Punjab has been featured in Ochef's Holiday Round-Up of New Books in the Ethnic/International category. See the review at www.ochef.com!

Chilean-Inspired Comfort Food for the Holidays

2009-12-18T15:29:00.024-05:00

Daniel Joelson, author of Chilenismos and Tasting Chile, is with us today to share a hearty traditional recipe perfect for holiday gatherings. Daniel writes:

My wife and I are excitedly packing our bags for a trip in late December to beautiful Chile, where we will bask in the sun and celebrate the New Year with fireworks on the beach as the Southern Hemisphere’s summer explodes into full swing.

But first, we need to cook some good old-fashioned Chilean comfort food as we try to keep bodies warm and bellies happy in frosty Washington, DC. With family and friends soon to descend upon our home for the holidays, we have started to arm ourselves to the hilt with a wonderful array of shellfish and different types and cuts of meats. All of these will come together so that we can titillate our guests with one of Chile’s national gastronomic treasures, the Curanto, which is typically eaten during the wintry months at big family get-togethers and for special occasions.

The most traditional version of Curanto is prepared over hot rocks in a burning pit in the ground. In fact, curantu means “abundance of rocks” in Mapudungun, the language of Chile’s indigenous Mapuche peoples. However, for the Curanto recipe below, rather than digging up a big hole in your backyard and charging it with heat, you only need a large pot and a stove. With the hearty flavors and the rich pork in this dish I like a Cabernet Sauvignon or a Syrah, which can stand up to the mighty Curanto.

Curanto en Olla (Pork and Shellfish Stew)
Serves 6

Salt and freshly ground black pepper
1/2 chicken (1 1/2 to 2 pounds), cut into 4 pieces
1 pound pork chops (about 3 medium chops), cut into several pieces
3 tablespoons extra-virgin olive oil
12 ounces semi-spicy sausage, cut into 2 inch pieces
1 small onion, finely chopped into thin 1 inch strips
1 medium carrot, peeled and grated
1 small red bell pepper, finely chopped; or half red pepper and half green pepper
4 cloves garlic, finely chopped
1/4 cup fresh celery leaves
2 cups white wine
8 mussels, in their shells, cleaned and scrubbed
8 littleneck clams, in their shells, cleaned and scrubbed
1/3 cup finely chopped fresh parsley

Directions:

Sprinkle salt and pepper on both sides of the chicken and pork chops. Heat half of the oil in a pot over a medium flame. When hot, add the chicken pieces and lightly brown them on both sides. Remove the chicken from the pan and lightly brown the pork slices on both sides. Remove the pork and then brown the sausages on both sides.
Remove most of the fat from the pot, reserving 2 to 3 tablespoons, return the chicken, pork, and sausages to the pot and add the onion, carrot, bell pepper, garlic, celery leaves, 1 cup of water, and ¼ cup of the wine.
Cook, covered, over medium-low heat, shaking the pot, and adding a bit of wine every few minutes for a total of 20 minutes. Gradually add 1 ¾ cup more wine and ½ cup more water.
Add the mussels, clams, and parsley, continuing to mix. Cook for 5 to 7 minutes. Add salt and pepper to taste and serve in a large bowl or casserole dish. Provide your guests with both a bowl and a plate so they can cut the meat.

Daniel Joelson is author of Hippocrene’s Tasting Chile: A Celebration of Authentic Chilean Foods and Wines

Veronica Sidhu wins Swanson Healthy Foods Recipe Contest

2009-08-17T09:29:00.005-04:00

Hippocrene is proud to announce that Veronica Sidhu, author of the upcoming Menus and Memories from Punjab, has won the Swanson Healthy Foods Recipe Contest for the month of August for her sumptuous take on keema mutter. From the awards committee:

"A very popular dish in India, keema mutter is a main dish that packs a lot of spice. But just because it's spicy, doesn't mean that it's too hot for you to handle! It's jam-packed full of flavor to get your taste buds working overtime."

You can find the full recipe on the Swanson website.

Congratulations, Veronica!

Menus and Memories from Punjab book launch at the Rubin Museum on September 9!

2009-08-04T11:07:00.005-04:00

Calling all gourmands: Come to the book launch and tasting for Menus and Memories from Punjab: Meals to Nourish the Body and Soul at the Rubin Museum of Art on Wednesday, September 9!

Author Veronica Sidhu will serve a sampling of the delicious recipes from her new book. A discussion on the "Health Benefits of Spices" with Dr. Leat Kuzniar, will accompany the tasting. The night will cap off with a classic bhangra folk dance.

Admission is $12, and includes a food-themed tour of the galleries beginning at 6 p.m.

The Rubin Museum of Art is located at 150 W. 17^th (at 7^th Ave.).

2009-05-06T13:13:00.007-04:00

PAPAYA SALAD
from Menus and Memories from Punjab, by Veronica Sidhu

Most Punjabis like to eat ripe papaya for breakfast with a splash of lime. Here I have used it to bring color and flavor in a fruit chaat that will brighten a brunch or bring a light touch to a heavier meal. The enzymes found in papaya help digest protein.

Yield: 8 1-cup servings

3 tablespoons lime or lemon juice
1 clove garlic, minced
1 tablespoon crumbled gurd or brown sugar
2 teaspoons chaat masala
1/2 teaspoon salt
1/4 teaspoon black pepper
5 cups peeled and cubed (1-inch) ripe papaya
1 cup halved red or green grapes
3 cups 1/2-inch cubes green or red apple
1 small to medium red onion, chopped (optional)
1/2 cup sliced cilantro leaves

Mix the lime or lemon juice, garlic, brown sugar, chaat masala, salt and pepper together until smooth.

Combine the fruit and the onion in a large salad bowl. Pour the dressing over the salad and toss carefully. Refrigerate until serving time and then add the cilantro just before serving.

Menus and Memories from Punjab, by Veronica Sidhu will be available in September 2009.

Hippocrene in Publisher's Weekly

2009-03-13T14:21:00.002-04:00

Hippocrene's international cookbook line was mentioned in Publisher's Weekly this week! Here's an excerpt:

Hippocrene’s international focus derives from founder and publisher George Blagowidow’s passion for travel and his personal history. Born in Poland of Russian parents, Blagowidow survived the Nazi occupation and escaped from communist Europe in 1945... The house began as a distributor and publisher of foreign language dictionaries. Its first international cookbook was The Best of Polish Cooking by Karen West in 1983. The simple paperback Polish cookbook has been one of Hippocrene’s perennial top sellers, selling more than 30,000 copies, and the house did revised editions in 1991 and 2000. Polish Cooking set the stage for Hippocrene to develop an extensive Polish-interest list, including dictionaries, other cookbooks, history and travel titles. It published Polish Heritage Cookery in 1993, and followed up with a revised, illustrated edition in 1997. On Good Morning America, Julia Child hailed the 875-page, $44.95 hardcover as, “An encyclopedia of Polish cookery and a wonderful thing to have!” In the late 1990s, Hippocrene was selling approximately 3,000 copies each year; today, sales are still strong (by its standards) at about 600 copies/year. In all, Hippocrene has sold about 24,000 copies of Polish Heritage Cookery. Publisher Blagowidow says simply, “We fill a small but important need in the market where resources were previously unavailable.”

Twenty-five years of publishing quality ethnic cookbooks, with many more to come! Thanks to all of our customers out there for being a part of our continued success!

Biko

2009-01-01T16:00:00.003-05:00

Filipino sweet rice is not only a traditional New Year’s Eve treat; it is an easy-to-make dessert anytime. Malagkit, coconut cream, and monggo are available in Asian supermarkets.

2 cups malagkit or sweet rice
2 cups firmly packed brown sugar
1 (15-ounce) can coconut cream
1 cup monggo or mung beans

Bring 2 cups water to a boil. Add the rice, cover, and simmer for 20 minutes, or until the water is absorbed. Using a skillet, caramelize the brown sugar over medium heat for 1 to 2 minutes, and then add the coconut cream. Reserve 3/4 cup of this mixture.

Add the rice to the brown sugar and coconut mixture. Stir frequently over medium heat until the rice is soft, 5 to 6 minutes. Spread on a cookie sheet.

Boil the mung beans in 1/2 cup water for 5 to 6 minutes, or until tender. Drain thoroughly, and mash until the mixture is smooth.

Combine the mashed mung beans with the reserved brown sugar mixture in a saucepan. Stir constantly over medium heat until the mixture thickens. Spread on top of the rice and place under the broiler for 2 to 3 minutes, or until the top is a golden brown. Cut into squares and serve with ginger tea.
Yields 18 to 20 squares.

Tip: Malagkit or sweet rice is also known as glutinous rice, sticky rice, sushi rice, Chinese sweet rice, waxy rice, mochi rice, Japanese rice, and pearl rice. Despite its names, this rice is neither sweet nor glutinous. It is a sticky, short-grain rice widely used by Asians.

Picture courtesy of Wikimedia Commons.

Pork Adobo

2009-01-01T12:00:00.000-05:00

Banbeave

Filipinos often combine pork with chicken. Experiment with half pork and half boned chicken.

2 pounds pork, cut into 1-inch cubes
2 cloves garlic, minced
2 tablespoons vegetable oil
1/4 cup apple cider vinegar
1 bay leaf
1 whole peppercorn, crushed
1/2 teaspoon salt, or to taste
1 tablespoon soy sauce, or to taste
1 tablespoon raw or brown sugar
8 cups cooked white rice

Sauté the pork and garlic in the vegetable oil for 5 to 6 minutes, or until browned. Add the vinegar, bay leaf, peppercorn, salt, soy sauce, sugar, and 1 1/2 cups water. Bring to a boil, and then simmer for 45 to 50 minutes, or until the pork is tender. Serve over hot, fluffy rice. Yields 8 servings.

Pork Adobo
Onion Garlic Pork Adobo

2 pounds lean pork, cut in 2-inch pieces
1/3 medium onion, chopped
4 cloves garlic, mashed
1/2 teaspoon peppercorns
1 bay leaf, optional
1/2 cup vinegar, or enough to cover meat
2 tablespoons soy sauce, or to taste
1 teaspoon salt, or to taste
4 to 6 cups cooked white rice

Combine all the ingredients in a heavy saucepan. Bring to a boil, then reduce the heat, and simmer with the cover slightly ajar until the pork is tender and all liquid evaporates. Be sure the pork is thoroughly cooked. If the meat is still tough or pink, add 1/2 cup hot water and continue simmering. When meat is tender, stir-fry the meat slightly in its own juices until light brown in color. Serve hot, with steamed rice. Yields 4 to 6 servings.

Picture courtesy of Wikimedia Commons.

The New Year in the Philippines!

2008-12-31T12:46:00.013-05:00

Our author Karen Hulene Bartell continues our Filipino Menu Series by giving us a look into what festivities and foods have become a tradition in the Philippines on New Years Eve and Day!

On New Year’s Eve, Filipino families make as much noise as possible by lighting firecrackers, beating pans, and blowing horns or whistles until midnight. The Media Noche is a snack served at midnight.

Media Noche New Year’s Eve Snack
Biko Sweet Rice
Salabat Ginger Tea

On New Year's Day, try something different. Roast a pig over hot coals and serve with traditional Pancit, Lumpia, and Adobo.

New Year’s Day Dinner
Whole Suckling Pig
Pancit Canton or Noodles Cantonese Style
Lumpia Shrimp and Vegetable Wraps
Lumpia Sauce Pork
Adobo Steamed Rice
Papaya Atsara or Green Papaya Pickles
Flan
Sweet Potato Flan
Star Fruit

Picture courtesy of Wikimedia Commons.

Buko I (Five-Minute Coconut Salad)

2008-12-24T21:00:00.000-05:00

What could be easier than a recipe that calls for only three ingredients? Look for lychees and canned coconut in Asian supermarkets.

3 (11-ounce) cans whole lychees, quartered
6 (3.5-ounce) cans canned grated coconut in syrup
1 cup heavy cream

Combine the lychees with the undrained coconut in a medium bowl. Fold in cream. Refrigerate for 1 hour before serving.
Yields 8 servings.

Coconut Salad
Buko II

Filipino ingredients are available in Asian supermarkets.
8 ounces frozen shredded buko (young coconut), thawed
8 ounces fruit cocktail
1 (15-ounce) jar mata de coco (coconut gel)
1 (12-ounce) jar kaong (palm fruit in syrup)
1 (8-ounce) can sweetened condensed milk
1 (8-ounce) can Nestle cream (thick, sweet topping)
or 8 ounces vanilla yogurt

Drain the buko, fruit cocktail, mata de coco, and kaong thoroughly; combine in a medium bowl. Add the milk and cream, mixing well. Cover and refrigerate for at least 4 hours or overnight. Stir well before serving.
Yields 8 servings.

Picture courtesy of Wikimedia Commons.

Noche Buena (Christmas Eve Midnight Feast)

2008-12-24T13:30:00.000-05:00

Enjoy a few sample recipes from Karen's Filipino Christmas Eve menu for a flavorful evening!

Arroz Caldo Con Pollo Chicken Rice Soup with Ginger
Caldereta Hearty Beef Stew
Paksiw na Lechón Pork Pot Roast in Lechón Sauce
Hamon Chinese Ham
Extra Sharp Cheddar Cheese
Buko Coconut Salad
Yema Egg Balls
Polvoron Powdered Milk Candy
Christmas Cookies
Tsokolate Rich Chocolate Drink
Tangerines
Roasted Chestnuts

Arroz Caldo Con Pollo

Make this comfort food a day ahead to allow the flavors to marry. Besides being traditional Christmas Eve fare, the soup is also a cold remedy.

1/2 cup minced garlic
1 (2-inch) piece ginger, coarsely chopped or squeezed through a garlic press
1 large onion, peeled and coarsely chopped
1/4 cup vegetable oil
1 1/2 cups uncooked rice
1 (2-pound) chicken, cut into serving-size pieces
1 1/2 teaspoons salt or patis (fish sauce)
1/2 cup finely sliced green onions
1/2 teaspoon ground black pepper, or to taste

Using a 3-quart pot, sauté 2 tablespoons garlic, the ginger, and onion in 2 tablespoons oil for 3 to 4 minutes, or until the garlic is golden, and the onion is translucent. Add the rice and stir-fry for 2 to 3 minutes. Slowly add 10 cups water to the rice mixture. Bring the soup to a boil, stirring occasionally. Lower the heat, add the chicken, and simmer for 30 to 35 minutes, or until the rice is tender. Add the salt during the final 5 minutes of cooking.

Meanwhile, sauté the remaining garlic in the remaining 2 tablespoons oil until the garlic is a golden brown.

Serve the soup in a preheated tureen. Garnish with the sautéed garlic, green onion rings, and black pepper.
Yields 4 servings.
Note: Patis is a fish sauce used for seasoning nearly every Filipino dish: chicken, beef, pork, fish, shrimp, crabs, and other seafood. However, patis is an acquired taste. A good substitute is rock or iodized salt. Other substitutes for patis are a mixture of soy sauce and freshly squeezed lemon juice or soy sauce and kumquats. Patis is available in Asian supermarkets.

Picture courtesy of Wikimedia Commons.

Bibingka

2008-12-24T09:00:00.002-05:00

Traditionally the batter for flat cakes was poured into a banana leaf–lined clay dish and baked over charcoal. The cheese was made from the milk of water buffalos. However, what an aluminum cake pan, electric oven, and prepackaged cheese lack in local color, they make up for in convenience. Coconut milk is available in Asian supermarkets.

1 cup sugar
1 1/4 cups coconut milk
3 eggs, beaten
2 cups flour, sifted
1/2 teaspoon salt, or to taste
1/4 cup baking powder
1/2 cup grated Edam cheese
1/2 cup butter, melted
1/2 cup grated coconut

Preheat the oven to 375° F. Combine 3/4 cup sugar with the coconut milk. Blend in the beaten eggs.

Combine the sifted flour, salt, and baking powder, and sift again. Fold in the egg mixture. Turn into a lightly greased 11 by 16-inch cake pan. Bake for 20 minutes. Sprinkle with the cheese, and bake for another 15 minutes, basting twice with the melted butter. Remove the cake from the oven, brush with the remaining butter. Sprinkle with the remaining 1/4 cup sugar and the coconut. Slice into squares, and serve.
Yields 15 to 20 squares.

Tip: Because of its versatility and availability, coconut is widely used in Filipino foods. Buko or fresh young coconut produces a refreshing juice and sweet white flesh, while the mature coconut or niyog is grated and squeezed with water to make coconut milk or gata.

The nine-day pre-Christmas novena ends with midnight mass on Christmas Eve. After mass comes the Noche Buena, or Midnight Feast, where the traditional meal is Arroz Caldo Con Pollo, Caldereta, Paksiw na Lechón, hot Tsokolate, a native chocolate drink, Buko salad (a misnomer), and an endless supply of Christmas cookies!

Picture courtesy of Wikimedia Commons.

Tortang Talong (Eggplant Omelet)

2008-12-23T15:27:00.006-05:00

Serves 4

4 Philippine eggplants
l tablespoon minced garlic
l/4 cup diced onion
8 ounces ground pork
l medium potato, diced
l/4 cup diced red bell pepper
1/4 teaspoon salt, or to taste
1/8 teaspoon ground black pepper, or to taste
4 eggs 1/4 cup vegetable oil

Boil the eggplants for 6 to 7 minutes, or until tender. Remove the skins. Set aside and keep warm. Sauté the garlic, onion, ground pork, potato, and bell pepper until the vegetables are tender and the pork is thoroughly cooked. Season with salt and pepper, and keep warm. Separate the egg whites from the yolks; beat the egg whites until stiff. Mix in the yolks. Heat 1 tablespoon oil in a skillet over medium heat. Spoon 1/8 of the beaten egg mixture into the skillet, and let it cook until it forms a crusty bottom. Place an eggplant on top of the egg. Lightly spread the pulp and top with 1/4 of the pork-potato mixture. Add 1/8 of the beaten egg mixture to the skillet. Carefully turn over the omelet to cook the topside. Repeat with the remaining eggplants, pork-potato mixture, and eggs.

Salabat (Ginger Tea)

Serves 4

3 inches fresh ginger, thinly sliced
1 cup firmly packed brown sugar

Heat 4 1/2 to 5 cups water with the ginger and brown sugar just until it comes to a boil. Reduce the heat and simmer for 15 to 20 minutes. Add more water to weaken the tea. Strain and serve hot or cold.

Picture courtesy of Wikimedia Commons.

Pan de Sal (Fresh Breakfast Rolls)

2008-12-22T13:01:00.016-05:00

Pan de sal is a familiar bread roll. The Filipino version differs slightly in that it is sweeter than the regular roll and delicious when eaten warm from the oven with butter.

2 teaspoons dry yeast
1/3 cup plus 1 teaspoon sugar
1 1/2 teaspoons salt
1/4 cup plus 1 tablespoon vegetable oil
6 cups flour
1/4 cup dry bread crumbs

Soften the yeast in 2 cups lukewarm water with 1 teaspoon sugar added. Set aside for 6 to 7 minutes.

In a bowl, mix together the remaining 1/3 cup sugar, salt, and 1/4 cup oil. Add the softened yeast and 3 cups flour. Blend well, gradually adding the remaining 3 cups flour and mixing until the dough no longer sticks to the sides of the bowl.

Transfer the dough to a lightly floured board, and knead until smooth, 8 to 9 minutes.* Form the dough into a ball, and place in a lightly greased bowl. Brush the surface of the dough with the remaining 1 tablespoon oil, and cover with a damp cloth. Allow to rise in a warm place away from drafts (inside a kitchen cupboard) for 2 hours, or until the dough doubles in size.

Punch down. Roll out on a floured board to 3/4-inch thickness, and cut into 1 1/2-inch strips. Sprinkle with 1 tablespoon bread crumbs. Let rise for another 15 minutes.

Cut dough into 1 1/2-inch pieces. Arrange on a lightly greased cookie sheet, cut side up, about 1 1/2-inches apart. Sprinkle with the remaining 3 tablespoons bread crumbs. Let rise for 30 minutes more, or until the dough doubles again in size.

Preheat oven to 375° F. Bake the pan de sal for 12 to 15 minutes, or until light brown. This recipe may be halved, or freeze the leftovers. Yields about 36 rolls.

*Tip: To knead the dough, curve your fingers over it and press down with the heels of your palms. Give the dough a quarter turn, fold it over, and push down again. Knead it until it is elastic and has a satin sheen.

Picture courtesy of Wikimedia Commons.

Maligayang Pasko! (Merry Christmas!)

2008-12-22T11:48:00.006-05:00

Spice up your Christmas the Filipino way by decorating and cooking up a festive menu provided to us by Karen Hulene Bartell! Karen says:

Christmas is Filipinos’ best-loved celebration. Star-shaped lanterns, called parols in the Filipino language Tagalog, signal the start of the Christmas season in the Philippines. As early as September, these five-pointed representations of the star of Bethlehem begin lighting up neighborhoods. Why so early? Filipinos associate the months’ suffix ber with Christmas, so September, October, November, and December are all considered holiday months.

Parols, the Filipino counterpart of Mexican piñatas, are beacons of hospitality hung outside doors and windows, so the cheerful light brightens the evenings and welcomes visitors. Originally the parols were used to light the way to the Misa de Gallo or the Mass of the Rooster, which is held early in the morning on Christmas Day, before the roosters crow.

Framed with bamboo or rattan, the lanterns’ sides are made of translucent rice paper, tissue, or colorful cellophane. To make a lantern, string together five long pieces of bamboo to form a star; make a second star. Place five twigs or small pieces of bamboo between the two stars, so that they bow apart but are joined at the points. Apply glue to the bamboo frame and cover with tissue. Tradition calls for a candle, but to be safe place a flashlight inside the lantern.

To prepare for the holiday, many people begin a novena on December 16, known as Misa de Aguinaldo. They attend nine consecutive days of outdoor masses held as early as four o'clock in the morning. After each mass, Filipinos gather for the traditional almusal or breakfast: salabat, local ginger tea, and bibingka or flat cakes served on banana leaves and topped with brown sugar and freshly grated coconut.

Breakfast for Four
(Misa de Gallo Almusal)
Experiment with only the traditional Bibingka and Salabat for a quick breakfast, or try all the recipes for an unforgettable Filipino holiday brunch. For a larger group, double the recipes!
Pan de Sal Fresh Breakfast Rolls
Tortang Talong Eggplant Omelet
Adobong Manok Chicken Adobo
Mango Papaya Fruit Salad
Bibingka Flat Cake
Champorrado Chocolate Rice Porridge
Salabat Ginger Tea
Barako Coffee

Photo courtesy of Wikimedia Commons.

Bacalhau da Consoada (Christmas Eve Codfish)

2008-12-19T11:02:00.019-05:00

The New York Times recently had an interesting article on the importance of salted cod to Portuguese Christmas dinners:

“Bacalhau, as the fish is called here, is to Christmas Eve in Portugal what turkey is to Thanksgiving in America. Treasured since the 16th century, when Portuguese fishermen first brought it back from, it bore the nickname fiel amigo — faithful friend. Its correct preparation is a source of pride, a sign of respect for family values."
"Every Portuguese, it seems, likes to boast that there are 1,000 recipes for bacalhau and that the people here eat more of it than do those anywhere else in the world.”

If you want to try celebrating this Christmas the Portuguese way, we recommend this traditional recipe from Cuisines of Portuguese Encounters, Expanded Edition. As the author Cherie Hamilton says about it:

Codfish prepared for the consoada (the traditional Christmas Eve dinner) is an alternative to the codfish cooks with todos (literally "all"), which is traditionally served for supper on December 25. This particular recipe, besides being very enticing, appeals to those who like their codfish served in large pieces. In some homes it is served as a second course, preceded by boiled crabs, shrimp, and lobster; and followed by roast turkey or Roast Suckling Pig (page 44) and the trimmings.

2 pounds thick salt cod fillets
6 medium onions, peeled
6 carrots, peeled
2 pounds medium white potatoes, peeled
3 pounds collard greens, stems removed
1 teaspoon salt
1 cup olive oil
8 cloves garlic, smashed
6 to 8 hard-boiled eggs (1 per person)

Soak the salt cold fillets in cold water to cover for 24 hours int he refrigerator, changing the water frequently.

Drain the salt cold and place in a large pot with the onions, carrots, potatoes, greens, and salt. Cook over medium heat until the vegetables are tender, about 30 minutes.

Heat the olive oil in a small saucepan and saute the garlic cloves until lightly golden. Keep warm.

Arrange the codfish, onions, carrots, potatoes, collards, and eggs on a large platter or several platters. Serve the warm olive oil with garlic in a bowl on the side to drizzle over the fish and vegetables.

Picture courtesy of Wikimedia Commons.

Khoreshe Karafs (Celery Khoreshe)

2008-12-03T11:23:00.009-05:00

This entry has been taken from The Art of Persian Cooking, authored by Forough Hekmat.

Khoreshe is a Persian stew. All khoreshes are modestly spiced, but flavored with sour juices. The meats most often used for khoreshes are lamb, chicken, duck or other fowl rich in fat. The usual spices used are saffron, black pepper, and turmeric, but for some khoreshes hot spices are required.

Serves 4 to 5

1 Pound hind shanks or round of lamb or veal, cut into large pieces
1 onion, chopped
1/2 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons cooking oil
2 cups hot water
A large bunch or 2 small bunches of celery with the leaves
1 small bunch mint (1 ounce), if desired
1/2 cup lemon juice
1/2 teaspoon saffron

Saute the meat with the onion, turmeric, salt, and pepper in half the oil until well browned. Add the water, cover, and simmer for 15 minutes. Cut off and set aside the celery leaves and cut the stalks into 4-inch pieces. Saute them slightly. Mince celery leaves, coriander or parsley, and the mint. Saute in remaining oil and add to the meat with the lemon juice. Simmer for about 30 minutes, or until meat is partially tender. Place celery pieces on top of meat and continue to simmer over low heat for 30 minutes longer, or until meat is tender and the gravy is rich. Add prepared saffron and serve with chelou, kateh or dami and fresh lime or lemon.

Note: Fresh green beans may be used instead of celery. When using beans, add 1 cup tomato juice or 3 large tomatoes, chopped, and no lemon juice.

Picture courtesy of Wikimedia Commons.

Shrimp Masala

2008-11-14T14:19:00.008-05:00

This recipe has been taken from the expanded edition of Healthy South Indian Cooking, authored by popular culinary instructor Alamelu Vairavan.

Shrimp pan-fried with ginger, garlic, and other seasonings, Shrimp Masala can accompany many flavored rice dishes and chappatis or pooris.

Serves 4

1 Tablespoon Canola Oil
2 or 3 slivers cinnamon stick
1 teaspoon cumin seeds
3/4 cup chopped onion
1/4 cup chopped tomato
4 or 5 garlic cloves, chopped
2 tablespoons minced ginger root
1/2 teaspoon turmeric powder
1/2 teaspoon curry powder
1/4 cup tomato sauce
1/2 teaspoon cayenne powder
1 teaspoon salt
1 teaspoon black pepper and cumin powder mixture
1 pound fresh shrimp, peeled and washed
1/4 cup chopped fresh coriander (cilantro) leaves

1. Place oil in iron skillet over medium heat. When oil is hot, but not smoking, add cinnamon stick and cumin seeds. Stir-fry until spices are golden brown.

2. Add onion, tomato, garlic, and ginger root. Stir-fry for a few minutes.

3. Stir in turmeric powder and curry powder.

4. Add tomato sauce, cayenne powder, salt, and black pepper and cumin powder. Blend the seasonings well and simmer for a few minutes.

5. Add shrimp and mix with the seasonings. Cook until shrimp turns pink.

6. Add coriander and stir-fry, uncovered, for an additional few minutes. (Shrimp is delicious when allowed to absorb the flavor of the seasoned sauce while stir-frying over low-heat.)

Orata al Cartoccio (Sea Bass Baked in Foil)

2008-11-01T14:06:00.002-04:00

The last of the four recipes featured in Diane Nocentini and Madeline Armillotta's video cooking blog entry:

Serves 4

Preparation time: 15 minutes
Cooking time: one hour

4 baking potatoes, cleaned and sliced
4 (1-pound) fresh sea bass, cleaned and scaled
Salt
1 lemon, cut into 8 slices
1 tomato, cut into 8 slices
1/2 cup olives
1/2 cup capers
4 teaspoons dried oregano
3/4 cup olive oil

Preheat the oven to 400ºF. Grease 4 squares of foil, large enough to enclose a fish and a potato. On each piece of foil, lay a sliced potato and place a sea bass on top. Sprinkle with salt. Put two slices of lemon and two of tomato into the cavity of each fish. Add a few olives and capers to each packet, and sprinkle with oregano and salt to taste. Drizzle olive oil inside and over the fish. Wrap each fish in the aluminum foil and lay in a baking dish. Bake for 1 hour. Serve with a crusty loaf of bread and a salad.

VARIATION: Rainbow trout or halibut steaks are appropriate substitutes, if sea bass is not readily available.

Picture courtesy of Wikimedia Commons.

Farfalle con Salmone Affumicato e Panna (Smoked Salmon and Cream with Butterfly Pasta)

2008-10-31T13:54:00.003-04:00

The third of four recipes featured in Diane Nocentini and Madeline Armillotta's video cooking blog entry:

Serves 4

Preparation time: 10 minutes
Cooking time: 10 minutes

2/3 cup butter
2/3 cup smoked salmon, cut into small pieces
1 tablespoon whiskey
3/4 cup heavy cream
salt
1 pound butterfly (bowtie) pasta

Melt the butter in a nonstick saucepan over medium heat, and mix in the salmon. Add the whiskey and stir, until it has evaporated. Add the cream and stir gently until heated through. Adjust the flavor with a little salt, if necessary. Bring a large saucepan of salted water to a boil and cook the pasta for the specified time on the package, and drain. Mix the pasta with the sauce, and serve immediately.

VARIATION: Half an onion may be chopped and sauteed in the butter, prior to adding the salmon.

Picture courtesy of Wikimedia Commons.

Pizzette (Mini Pizzas)

2008-10-30T13:07:00.004-04:00

The second of four recipes featured in Diane Nocentini and Madeline Armillotta's video cooking blog entry:

Makes six servings

Preparation time: 20 minutes
Cooking time: 5 minutes

4 tablespoons anchovy paste or 8 anchovy fillets, mashed
2/3 cup butter
1 baguette, sliced into rounds and toasted
1 (8-ounce) can tomato sauce
1 (8-ounce) package mozzarella, sliced
Capers
Dried Oregano

Preheat the boiler. Mix the anchovy paste with the butter. Spread the mixture on the toasted bread rounds. Add to each round a layer of tomato sauce and a slice of mozzarella. Place a caper on top and sprinkle with oregano. Broil until the mozzarella starts to melt and turns slightly golden.

VARIATION: There are many possible variations: replace the anchovy paste and butter mixture with sliced ham, olives, sausage, or sauteed onions.

Picture courtesy of Wikimedia Commons.

Crostini al Pomodoro (Tomato and Herb Crostini)

2008-10-29T12:32:00.004-04:00

The first of the four recipes featured in Diane Nocentini and Madeline Armillotta's video cooking blog entry:

Makes six servings

Preparation time: 15 minutes

8 to 10 ripe plum tomatoes, chopped
3 cloves garlic, chopped
3 tablespoons chopped fresh basil
3 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
1 tablespoon salt (or to taste)
1 teaspoon black pepper (or to taste)
1 baguette, sliced into rounds and toasted

Combine all ingredients except the bread, and mix well. Spoon into the toasted bread rounds and serve.

Picture courtesy of Wikimedia Commons.

Tuscan Cooking Demonstration (video)

2008-10-24T09:29:00.004-04:00

This week Hippocrene has the distinct pleasure of following up on our previous entries on Tuscan cooking from authors Madeline Armillotta and Diane Nocentini with a video cooking demonstration. Here's what Diane has to say:

For the first time in six years my family and I had the opportunity to return to my childhood home in Victoria for our summer vacation. We had a memorable holiday, which included a wonderful highlight: my husband Paolo and I gave a cooking demonstration to a class at the Cooking and Lifestyle Centre of Thrifty Foods, in the newly constructed Tuscan Village. The coordinator and “in house” chef, Eva Cherneff, welcomed and helped us settle into their fabulous little kitchen. Prior to the arrival of the students, Eva set the mood with some appropriate music and, with Andrea Bocelli playing in the background, we commenced preparation. As this was a new experience, I admit to being “slightly nervous” during the presentation (saying things like fishes instead of fish, not the kind of thing an English teacher should be doing!) but the family atmosphere and kind group made the event a genuine pleasure. Paolo was an excellent assistant and, with a little Italian flare, we demonstrated and served a delicious first class meal. The menu included; Tomato and Herb Crostini, Mini Pizzas, Smoked Salmon and Cream with Butterfly Pasta, and a modified version of Sea Bass Baked in Foil. Everyone thoroughly enjoyed the food, Italian banter and music, and the lively conversation throughout the demonstration. In the end, I was presented with a lovely bouquet of sunflowers and a heartfelt round of applause. Many of the students ordered extra books, as they wanted to share Tastes from a Tuscan Kitchen with family and friends. Needless to say, I finished with a great feeling of relief and satisfaction, and was thrilled that the presentation had been such a success! I hope you will all enjoy the attached video footage and photos taken during this event. The two crostini dishes and the pasta dish are simple to prepare, as you will see on the video, but I have added photos of the preparation and presentation of the Sea Bass Baked in Foil. We modified this recipe during the demonstration due to time limits, and I want all of our readers to see how it is traditionally served. This is a family recipe which Mimmo, Madelaine’s husband, shared with us. It originates from the region of Puglia, and is a very tasty specialty which is served year round.

The video, in three parts, is below, and the three recipes features will be added to the blog over the next three days.

Also, Diane and Madeline recently informed us that Thrifty's, the location for the demonstration, has recently decided to offer Tuscan gift baskets--filled with key Italian cooking ingredients and a copy of Tastes from a Tuscan Kitchen--for Christmas. If you would be interested in learning how to contact Thrifty's or how to put these baskets together to give or sell yourself, please contact us at info@hippocrenebooks.com.

Tacchino Mediterraneo (Mediterranean Turkey)

2008-10-10T13:32:00.006-04:00

Today we have another post from Tastes from a Tuscan Kitchen, this time provided by Madeline Armillotta, who writes to us from the road:

On writing this post whilst visiting my mother in England I was faced with a dilemma: As my mother has no interest whatsoever in food and greatly dislikes cooking, her kitchen in unequipped and just contains the basics. On flicking through our book I pondered which recipe to make and soon realized that my selection was rather limited, as she does not possess a non-stick saucepan. This eliminated my original idea of making our delicious "Turkey Roll" (on page 78). I finally decided instead on "Mediterranean Turkey", which is simple to prepare and has a shortish cooking time.

Here's the recipe:

Serves 6.

½ cup flour
6 thin slices (2 pounds) boneless turkey breast
¼ cup olive oil
½ large onion, finely chopped
1 large carrot, peeled and finely chopped
2 stalks celery, finely chopped
2 small zucchini, finely chopped
3 cloves garlic, finely chopped
¾ cup dry white wine1 (8-ounce) can plum tomatoes
2 tablespoons chopped fresh basil
2 tablespoons dried oregano
salt and black pepper

Dredge the turkey with flour. Heat half of the olive oil in a large nonstick pan, and brown the turkey on both sides. Remove from the pan. Preheat the oven to 350°F. Add the other half of the olive oil to the pan and heat. Saute all the vegetables until tender, for about 15 minutes. Add the white wine and simmer for 5 minutes. Add the tomatoes with their juice, and the basil and oregano. Stir well, until smooth. Adjust the flavor with salt and pepper. In a large baking dish, pour a layer of sauce on the bottom, lay the turkey over the top, and cover with the remaining sauce. Cover and bake for 40 minutes.

I finished cooking this dish in the saucepan--adding 2 cups of water and then reducing the sauce and not baking it in the oven, as we originally suggested in the recipe. I served it with boiled rice, which soaked up the sauce perfectly and was a good contrast to the distinct flavor of the turkey. My friends that had come to lunch all agreed that it was a great choice and, believe it or not, even my mother liked it!

Thanks to Madeline for the delicious pictures!

Crostata di Marmellata Tradizionale (Traditional Jam Tart)

2008-10-06T10:23:00.014-04:00

This week Hippocrene Cooks features entries from Madeline Armillotta and Diane Nocentini the authors of Tastes from a Tuscan Kitchen, which brings the rich flavors of Tuscany to the everyday American kitchen. In our first entry, Diane imparts some tips for preparing a delicious dessert:

The recipe I have chosen to share with our readers is a timeless classic, the Crostata di Marmellata Tradizionale, or Traditional Jam Tart. I have always had a weakness for desserts and I chose this one mainly for selfish reasons. It is one of my favorite desserts, and I also enjoy the preparation. It gives me a real sense of home when I set about baking a tart. Combining the flour and butter, kneading the dough, rolling it out, spreading the jam, decorating the top, and finally the smell that emanates from the oven while it bakes. This may sound a bit strange, but I find the whole process very relaxing. Another reason is that I connect this dessert with the word festa (party), as all celebratory meals in Tuscany include two or three mouthwatering tarts on the dessert table. From baptisms to weddings, or even simple family gatherings, it is the dessert most commonly served. There are several reasons behind the popularity of crostata: it is a wholesome example of genuine Tuscan cuisine, it is delicious, attractive, and utilizes the seasonal fruits of the region. Homemade preserves are frequently used, but a high quality store-bought variety is a fine substitute. Blackberry, apricot and strawberry jam are the most popular varieties selected by Tuscans. My mother-in-law makes her own blackberry jam, and I can personally testify that the resulting tarts are divine. Before you start, ensure that you have soft butter. I take the butter out of the fridge the night before making this tart. I work with my hands and combine the butter and flour until it is crumbly, and then I add the remaining ingredients (except for the jam). As the recipe specifies, you must allow the dough to rest for 30 minutes, prior to rolling it out. To save time, I usually press the dough directly into the flan dish. If you are left with any excess dough, the following recipe includes a “variation” for making excellent cookies.

Makes one 10½-inch tart.

3 cups all-purpose flour
1¼ cups sugar
1 teaspoon baking powder
2 eggs, beaten
¾ cup butter, softened
grated zest of one lemon
2 cups jam

Sift the flour, sugar and baking powder into a large mixing bowl. Add all the other ingredients except the jam to the bowl, and working with your hands, gently incorporate them. For best results, try not to knead the dough more than necessary. Cover and let the dough rest for a ½ hour. Preheat the oven to 350°F. Flour a pastry board and roll out two-thirds of the dough until until it is 1/3-inch thick and will fit a 10½-inch diameter flan dish. Line the flan dish with the pastry. Fill the pastry base with the jam topping. Roll out the remaining dough and cut into long strips. Crisscross these strips over the jam to create a lattice effect. Bake for 30 minutes, or until the pastry is golden.

Variation:
This pastry also makes excellent cookies. Roll out the dough, until it is 1/3-inch thick, and using cookie cutters, cut into your desired shapes. They can be decorated with pine nuts, almonds, raisins, chocolate morsels, or blobs of jam. Bake in a preheated oven (350°F) for 10 to 12 minutes. Kids love them, especially if they participate in the decorating!

Thanks to Diane for the wonderful pictures!

Jellied Cocoa Pudding

2008-09-21T15:34:00.002-04:00

Many Taiwanese meals conclude with a thin custard or jelly, as it is called. The texture is very light, and the taste is pleasing, not heavy or overly sweet. Jellied Cocoa Pudding is especially cool and refreshing on a hot August night!

Makes 4 servings

4 candied cherries
1 can (15 ounces) sliced peaches
1 cup shelled raw peanuts
1 cup shelled raw almonds
6 tablespoons cornstarch
2/3 cup raw or white sugar
1 tablespoon cocoa powder

Place a candied cherry in each of 4 teacups. Top each cherry with a cut-up peach slice. Process the peanuts, almonds, and 3 cups water in a blender until liquefied. Strain the juice, discarding the pulp. Combine the cornstarch with 6 tablespoons water. Heat the juice, sugar, and cornstarch mixture over high heat, stirring constantly to avoid lumps. When mixture comes to a boil, lower heat and simmer for 8 to 10 minutes, or until the mixture starts to thicken, stirring constantly. Ladle ½ cup of the custard mixture into each cup, covering the fruit.

Whisk the cocoa powder into the remaining custard mixture. Blend thoroughly then distribute evenly among the 4 cups, carefully spooning the cocoa mixture over the other ingredients. Refrigerate for a minimum of 4 hours, or until the custard has set.

Invert the cups onto a shallow serving platter, so that the cherries are on the top. Garnish with the remaining peach slices. If desired, spoon several tablespoons of the peach juice over all.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Stir-Fried Crab with Bamboo Shoots

2008-09-20T15:34:00.000-04:00

Serves 4

½ cup chopped pork
½ cup chopped mushrooms
1 cup (8-ounce can) thinly sliced bamboo shoots
2 green onions, sliced
1 clove garlic, minced
¼ cup sesame oil
1 cup fish or vegetable stock
¼ teaspoon cornstarch
1 teaspoon water
1 cup crabmeat, cooked
2 tablespoons oyster sauce (see above)
3 egg whites, stiffly beaten

Preheat the oven to 475º. Stir-fry the pork, mushrooms, bamboo shoots, green onions, and garlic in the oil for 6 minutes, or until the pork is thoroughly cooked and the vegetables are tender. Add the stock to the vegetables. Combine the cornstarch and water and stir into the mixture. Allow it to come to a boil then lower heat and simmer for 5 minutes, stirring occasionally. Carefully pick over the crabmeat, discarding any bits of shell. Add the crabmeat and oyster sauce and heat through. Pour the mixture into a large serving bowl. Mound the egg whites in the center, spooning several tablespoons of the sauce over all. Place in the oven for 3 to 4 minutes, or until the egg whites are golden brown.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Zucchini and Loofah

2008-09-19T15:34:00.005-04:00

When young and tender, loofah is a delectable vegetable that resembles squash in both texture and taste. However, when dried, it is the same vegetable that is used as a bath sponge. When purchasing loofah, select firm, unblemished vegetables. The outer skin should have a dark green color, similar to that of a cucumber.

Makes 4 servings.

½ pound zucchini
½ pound loofah (available at Asian markets), or summer squash
2 tablespoons sesame oil
1 clove garlic, minced
1 tablespoon soy sauce, or to taste
¼ cup water

Rinse the vegetables thoroughly. Score the zucchini with a fork and slice diagonally into ½-inch slices. Peel the loofah and cut diagonally into ½-inch slices. Combine with the oil and garlic and stir-fry over high heat for 1 to 2 minutes. Add the soy sauce and water. Cover and steam for 2 minutes, or until vegetable slices are tender but still crisp.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Oyster Sauce

2008-09-11T10:45:00.002-04:00

Commercial oyster sauce is a concentrated, brown sauce made of ground oysters, soy sauce, and brine. It is used as commonly in Taiwan as ketchup is in the United States. Also available in a vegetarian variety, oyster sauce enhances any dish, bringing out the various flavors of the other ingredients.

Makes 1½ cups sauce.

1 can (3¾ ounces) smoked oysters
½ cup rice wine
½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon raw or brown sugar
½ teaspoon salt, or to taste
¼ teaspoon ground white pepper, or to taste

Finely mince the oysters or, using a blender’s pulse mode, pulverize the oysters in their liquid. Add all ingredients to a saucepan and simmer for 15 minutes. Strain, cool, cover, and refrigerate. Will keep up to a week in the refrigerator.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Wilted Chinese Broccoli with Oyster Sauce

2008-09-10T17:01:00.000-04:00

Chinese Broccoli is not like common broccoli. Instead of the familiar bluish-green florets, it is the leaves of this delicate vegetable that are steamed or stir-fried and eaten.

Makes 4 servings.

1 pound fresh Chinese broccoli (available at Asian markets)
1 quart salted, boiling water
2 tablespoons oyster sauce (see tomorrow's entry)

Slice off the tough bottoms of the Chinese broccoli stalks. Discard any wilted leaves. Rinse thoroughly under cool running water and slice into 4-inch long pieces. Carefully add the broccoli to the boiling water and simmer for 2 minutes. Remove the broccoli carefully with a slotted spoon. Drain well. Top with oyster sauce and serve immediately.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Garlic Sesame Sauce

2008-09-09T10:27:00.005-04:00

Makes ¼ cup sauce.

1 clove garlic, minced
1½ tablespoons sesame oil
2 tablespoons soy sauce
1 teaspoon sesame seeds

Stir-fry the garlic in the sesame oil for 1 minute. Whisk in the soy sauce. Remove from heat, and stir in the sesame seeds. Serve in a rice bowl as a dipping sauce or drizzle over the hot asparagus.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Steamed Asparagus

2008-09-08T16:39:00.003-04:00

Check asparagus carefully before purchasing. The tips should be compact, not flowery. The stalks should be firm, fresh, with a deep green color, not yellow or pale. The bottoms should be brittle, with an inch or two of woody base, which must be trimmed before cooking.

Makes 4 servings.

2 pounds fresh asparagus, or 6 to 8 stalks per person
Salted boiling water

Break off (do not cut) the woody base from each asparagus stalk. The woody base will snap off from the tender portion. Wash stalks thoroughly under running cold water.

Tie the stalks in serving-size bunches. Stand upright in a deep saucepan, which contains an inch of salted, boiling water. Cover and allow to steam for 15 minutes, or until the asparagus is tender but still crisp. Serve with Garlic Sesame Sauce (directions in tomorrow's post).

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Five-Colored Pork and Shrimp Rolls

2008-09-04T18:03:00.003-04:00

To-gan is a dried variety of tofu that has been steeped in various spices and seasonings. Having absorbed those flavors, to-gan then imparts them to any dish to which it is added.

Serves 4.

½ pound pork tenderloin, thinly sliced
12 freshwater shrimp
1 quart salted, boiling water
2 tablespoons raw or light brown sugar
2 tablespoons soy sauce
2 cups mung bean sprouts
1 large cucumber
½ teaspoon salt, or to taste
½ pound dried tofu (to-gan)
½ teaspoon sesame oil
10 (3-inch round) wonton wrappers (available at Asian markets)
2 tablespoons chopped fresh parsley
2 tablespoons peanut powder (available at Asian markets), or peanut butter
Fresh parsley sprigs
3 green tomatoes, sliced

Bring the pork tenderloin and shrimp to a gentle boil in the salted water. Cook for 6 minutes or until the pork and shrimp are done. Remove from the water with a slotted spoon. When the pork and shrimp are cool enough to handle, finely chop the pork tenderloin and shell the shrimp. Mix with the sugar and soy sauce.

Blanch the bean sprouts in the boiling water. Remove and drain thoroughly. Slice the cucumber into pencil-sized strips. Salt and allow strips to drain for 5 minutes on paper towels. Slice the dried tofu into pencil-sized strips.

Oil the wonton wrappers sparingly. Working with one wrapper at a time, place it on a plate. Spread one-tenth each of the pork, shrimp, and bean sprouts on the wrapper. Add a cucumber slice, 2 tofu strips (arranged lengthwise), chopped parsley, and peanut powder. Roll tightly, slightly dampening the wonton ends to adhere. Slice in half width-wise. Arrange on a platter and garnish with fresh parsley sprigs and tomato slices. Continue until all the ingredients are used.

Picture courtesy of Karen Hulene Bartell. This post is a member of the Chinese Father's Day menu series.

Chicken Soup with Shiitake Mushrooms and Carrots

2008-09-03T11:57:00.004-04:00

Serves 4.

½ cup finely sliced chicken
1 teaspoon salt, or to taste
¼ teaspoon ground white pepper, or to taste
1 tablespoon cornstarch
1 tablespoon rice wine (available at Asian markets)
2 tablespoons sesame oil
4 cups chicken broth
½ cup sliced shiitake mushrooms
½ cup thinly sliced carrots

Dredge the sliced chicken in the salt, pepper, and cornstarch. Stir-fry in a wok with the rice wine and sesame oil for 2 to 3 minutes. Add the chicken broth, mushrooms, and carrots, and simmer, covered, for 15 minutes, or until chicken is cooked and vegetables are tender.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Ba-Ba’s (Father’s) Day

2008-09-02T10:52:00.004-04:00

Treat your father twice this year! This week sees the last in our series of three Taiwanese holiday menus from Karen Hulene Bartell, with a special menu for China's Father's Day. Says Karen:

Father’s Day in Taiwan comes in August, not June. It’s known as Ba-ba Day or Double-Eight because it falls on the eighth day of the eighth month. The Mandarin Chinese word for eight is ba, so the eighth day of the eighth month is ba-ba. Ba-ba also happens to be the Mandarin word for papa or father, so it’s a natural progression for that date to be Father’s Day in Taiwan.

Ba-Ba’s Day Dinner

Chicken Soup with Shiitake Mushrooms and Carrots
Five-Colored Pork and Shrimp Rolls
Steamed Asparagus with Garlic Sesame Sauce
Wilted Chinese Broccoli with Oyster Sauce
Zucchini and Loofah
Stir-Fried Crab with Bamboo Shoots
Watermelon Slices
Jellied Cocoa Pudding

Photo courtesy of Karen Hulene Bartell.

Straw Mushrooms and Snow Peas

2008-09-01T08:33:00.003-04:00

Snow peas, also known as pea pods or Chinese peas, are flat green pods that are collected before the peas have fully matured. There is no need to shell these immature peas. Only trim off the ends and the stringy substance along the tops. Snow peas add bright green color, a crunchy texture, and a delicate flavor to any Chinese dish.

Makes 4 to 6 servings.

1 pound fresh snow peas
¼ cup peanut or vegetable oil
½ teaspoon salt, or to taste
1 pound straw mushrooms, rinsed and drained
½ cup water
¼ cup oyster sauce (available at Asian markets)
1 tablespoon soy sauce
1/8 teaspoon ground white pepper, or to taste
1 teaspoon raw or white sugar

Remove the ends and strings from the snow peas. Add the snow peas, oil, and salt to a wok. Stir-fry the mixture for 3 to 5 minutes, or until the peas are tender-crisp. Add the remaining ingredients. Stir-fry for 1 to 2 minutes, or until mushrooms and peas are tender. Serve immediately.

Picture courtesy of Wikimedia Commons. This post is a member of the Hungry Ghost Week menu series.

Ginger Vinegar & Mustard Celery Seed Rub

2008-08-31T15:23:00.004-04:00

These condiments go with various Taiwanese dishes, like the recipe for Baked Pork Ribs featured yesterday.

Mustard Celery Seed Rub

Makes 2/3 cup spice rub.

½ teaspoon dry mustard powder
½ teaspoon celery seed
1 teaspoon salt
1 tablespoon paprika
½ cup raw or dark brown sugar

Combine ingredients and store in an airtight container away from the sunlight. Before baking or grilling cuts of pork or beef, rub the mixture onto meat to enhance its flavor.

Ginger Vinegar

Makes 1 cup.

2 tablespoons finely minced fresh ginger
1 tablespoon rice wine
1 cup white wine vinegar

Combine the ingredients in a clean jar. Cover tightly with lid and refrigerate for 2 days. Strain the mixture through a fine sieve. Strain it again through a coffee filter. Pour into a clean, airtight bottle. If refrigerated, the flavored vinegar will keep for a week. Use in any recipe that requires vinegar and ginger.

Baked Pork Ribs Rubbed with Mustard Celery Seed

2008-08-30T15:16:00.003-04:00

Makes 4 to 6 servings.

4 tablespoons cornstarch
2 tablespoons Mustard Celery Seed Rub (see below)
2 pounds pork back ribs, cut into bite-sized pieces
¼ cup sesame oil
2 tablespoons sliced chili pepper
3 tablespoons soy sauce
1 tablespoon raw or white sugar
2 tablespoons Ginger Vinegar (see below)
½ cup water

Preheat oven at 350º. Combine the cornstarch and Mustard Celery Seed Rub in a cellophane cooking pouch. Add the ribs and shake to coat evenly. Stir-fry the ribs with the oil in a wok for 3 to 4 minutes, or until lightly browned. Add the chili pepper, soy sauce, sugar, Ginger Vinegar, and water. Stir-fry over low heat until the sauce begins to thicken.

Transfer the ribs and sauce to a baking dish and bake for 35 to 40 minutes, or until the ribs are tender and richly glazed.

Chinese cut-out image courtesy of Karen Hulene Bartell. This post is a member of the Hungry Ghost Week menu series.

Fresh Lotus Root Salad

2008-08-29T08:14:00.000-04:00

Serves 4 to 6.

1 pound fresh lotus root (available at Asian markets)
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 tablespoons raw or white sugar
1 tablespoon sesame oil
¼ teaspoon salt, or to taste

Rinse the lotus root under running water, peel, and discard both ends. Slice root into 1/8-inch-thick slices and place slices in water to prevent discoloration until root is completely sliced. Drain the lotus root then blanch in boiling water for 5 to 6 minutes. Drain, rinse with cold water, and pat dry with absorbent towels.

Combine the remaining ingredients. Spoon the dressing over the lotus root slices and stir to coat evenly. Marinate in the refrigerator for an hour, stirring occasionally. Arrange slices in a circular pattern on a serving platter.

Picture courtesy of Wikimedia Commons. This post is a member of the Hungry Ghost Week menu series.

Wonton Soup

2008-08-28T14:18:00.004-04:00

Serves 4 to 6.

½ pound lean pork, chopped
1 tablespoon soy sauce, or to taste
1 teaspoon minced fresh ginger
½ teaspoon salt, or to taste
6 tablespoons (10 ounces) frozen spinach, chopped and drained
½ pound (3½-inch square) wonton wrappers (available at Asian markets)
2 quarts boiling water
6 cups chicken broth
1 cup coarsely chopped fresh spinach leaves

Combine the pork, soy sauce, ginger, and salt in a large bowl. Fold in the cooked and drained spinach and mix well.

Place a teaspoon of the filling just below the center of each wrapper. Fold one end of the wonton over, tucking it beneath the filling. Dampen the edge to secure it. Roll it between your hands to form a small cylinder. Pull the 2 ends down beneath the roll until they overlap. Using damp fingers, pinch the ends firmly to secure.

Drop the wontons into rapidly boiling water. Bring again to a boil, then lower heat and simmer for 5 to 6 minutes, or until pork is thoroughly cooked, yet the wontons are still a bit firm. Drain the wontons and discard the water. Add the broth to the 5-quart pot and bring to a boil. Add the fresh spinach and wontons. Bring to a boil once more then serve immediately.

Picture courtesy of Wikimedia Commons. This post is a member of the Hungry Ghost Week menu series.

Hungry Ghost Week Menu

2008-08-27T14:03:00.005-04:00

This week: Another great Taiwanese menu from Karen Hulene Bartell's Best of Taiwanese Cuisine!

Hungry Ghost Menu

Wonton Soup
Fresh Lotus Root Salad
Baked Pork Ribs Rubbed with Mustard Celery Seed
Straw Mushrooms and Snow Peas
Orange and Honeydew Wedges
Candied Lotus Seeds
Grape Tomatoes*

Taiwan has a counterpart to Halloween, but, instead of one day, this celebration lasts a month. The seventh lunar month is known as Hungry Ghost Month. The first day is called the Opening of the Gates of Hades; the last is called the Closing of the Gates of Hades. People believe that for a month, hungry ghosts walk the streets, looking for a good party. The fifteenth day of the seventh month is especially ominous. Many Taiwanese stay home that day, hoping to avoid an unlucky encounter with a ghost out enjoying the festivities. They display fruit, alcohol, and cigarette offerings on small tables outside their front doors. They light incense and burn ghost money (silver paper rectangles that look like money) to appease the hungry ghosts. They hold colorful parades, wear over-sized effigies of Buddhist saints, and light millions of firecrackers, hoping to frighten away the evil spirits. What better time to hold a party?

*Grape tomatoes are very sweet tomatoes about the size of grapes. These are considered a fruit, not a vegetable, and are eaten for dessert.

Chinese cut-out image courtesy of Karen Hulene Bartell.

Date-Filled Wontons

2008-08-26T09:22:00.004-04:00

Use the peelings of only organically grown oranges.

Makes 48 wontons.

4 (8-ounce) packages chopped, pitted dates
2 cups finely chopped walnuts
½ cup grated orange peel
½ cup orange juice, as needed
1 pound (3½-inch square) wontons, purchased of made
3 cups peanut or vegetable oil
2 tablespoons confectioners' sugar

Combine the chopped dates, walnuts, and orange peels and roll into a large ball. If necessary, add a little orange juice to help make the mixture cohesive. Taking about 1 tablespoon of the mixture, roll it between your palms into a 1 x 1/3-inch cylinder. Place it in the center of a wonton and fold a wonton corner over it, tucking it beneath the date filling. Roll up, jellyroll fashion. Twist ends to secure. Add the oil to a wok or deep fryer and heat to 375˚. Deep-fry 9 to 10 wontons at a time, turning occasionally, for 2 to 3 minutes, or until crisp and golden. Remove with a slotted spoon and drain on absorbent towels. Continue until all the wontons and fillings are used. Dust with confectioners' sugar before serving. Make the day before, place in plastic bags or airtight containers, and refrigerate. Pop a few into the microwave to reheat for the two of you, and enjoy.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Valentine's Day menu series.

Spicy Szechwan Eggplant

2008-08-24T10:55:00.002-04:00

Recipe three from Karen Hulene Bartell's Chinese Valentine's Day menu for two:

Serves 2.

½ pound Oriental eggplants (available at Oriental markets), or 1 small domestic eggplant
2 green onions
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 teaspoon black beans sauce
¼ teaspoon sliced chili pepper, or to taste
2 tablespoons chicken broth
1 teaspoon soy sauce
1 teaspoon rice wine vinegar
1 teaspoon sugar
½ teaspoon Ten-Spice Powder
3 tablespoons sesame oil
1 tablespoon water
½ teaspoon cornstarch

Slice unpeeled eggplant into 2 x ½-inch strips. Trim and finely slice the green onions. Reserve half for garnish. Combine half the onions with the garlic, ginger, black beans, and pepper; set aside. Blend the broth, soy sauce, vinegar, sugar, and ten-spice powder in a small bowl; set aside. Heat 2 tablespoons of the oil in a wok. Stir-fry the eggplant over medium heat for 5 minutes, or until the eggplant is soft. Remove eggplant with a slotted spoon and set aside. Add the remaining 1 tablespoon oil and onion/garlic mixture to the wok. Stir-fry for 30 seconds. Fold in the eggplant and broth mixture. Bring to a boil and simmer, stirring occasionally, until the excess liquid has evaporated. Whisk the water with the cornstarch. Stir into the eggplant and heat until sauce thickens. Remove to a serving platter. Garnish with the remaining green onions.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Valentine's Day menu series.

Swallow’s Nest

2008-08-23T10:39:00.002-04:00

Part three of Karen Hulene Bartell's Chinese Valentine's Day menu for two:

These “nests” can be prepared up to three days in advance if wrapped in plastic and refrigerated, or, if frozen, they can be made up to three weeks in advance. Valentine’s Day is a time for enjoying the fruits of your labor, not for laboring!

Makes 2 nests.

3 ounces Chinese egg noodles (about 2 cups cooked noodles)
Sesame oil for deep-frying

Prepare the noodles according to the directions on the package. Drain thoroughly on absorbent towels overnight, covered. Brush the inside of a medium strainer with oil. Spread half the noodles over it evenly. Brush the outside of a smaller strainer with oil. Press the second strainer against the noodles, sandwiching the noodles between the 2 strainers. Very carefully lower all into a wok half-filled with hot sesame oil. Deep-fry for 2 to 3 minutes, or until the first nest is golden brown. Remove from the oil and very carefully release the nest from the 2 strainers. Drain on absorbent towels. Repeat with the second nest.

This post is a member of the Chinese Valentine's Day menu series.

Piquant Lime Chicken in Swallow’s Nest

2008-08-22T10:23:00.005-04:00

Part two of Karen Hulene Bartell's Chinese Valentine's Day menu for two:

Serves 2.

2 chicken breasts, boned and skinned
3½ tablespoons cornstarch
¼ teaspoon salt, or to taste
2 tablespoons water
2 egg yolks, beaten
¼ cup sesame oil
2 green onions, sliced diagonally
1 cup chicken broth
¼ cup freshly squeezed lime juice
3 tablespoons raw or dark brown sugar
2 tablespoons honey
1 teaspoon minced fresh ginger

Pound the chicken breasts with a mallet to flatten and tenderize. Combine 2 tablespoons of the cornstarch, salt, water, and egg yolks in a shallow bowl. Heat the oil in a wok. Dip chicken into the cornstarch mixture, then stir-fry over high heat for 6 minutes, or until chicken is golden brown. Remove, drain on absorbent towels, and arrange each chicken breast in a Swallow’s Nest (see next post). Garnish with the green onions. Combine 1½ tablespoons cornstarch and the remaining ingredients in the wok. Stirring constantly over low heat, cook the sauce for 3 to 4 minutes, or until it thickens. Spoon the sauce over the chicken breasts.

Chinese cut-out image courtesy of Karen Hulene Bartell. This post is a member of the Chinese Valentine's Day menu series.

Oysters with Leeks

2008-08-21T09:53:00.006-04:00

Recipe one from Karen Hulene Bartell's Chinese Valentine's Day menu for two:

Serves 2.

½ pound shucked, fresh oysters
2 cloves garlic, minced
2 leeks, rinsed thoroughly and chopped into ½-inch slices
¼ cup sesame oil
1 tablespoon soy sauce, or to taste
¼ teaspoon ground white pepper
1 tablespoon chopped cilantro

Combine all ingredients except the cilantro in a hot wok. Stir-fry all for 4 to 5 minutes, or until the oysters are cooked and the leeks are tender. Garnish with the cilantro.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Valentine's Day menu series.