Basque White Bean Stew - Recipe

Basque White Bean Stew - Recipe

INGREDIENTS

2 pounds dried white beans
1 leek, well-washed and halved lengthwise
1 green pepper, halved and seeded
1 red bell pepper, halved and seeded
1/4 cup olive oil
1 small onion, chopped
1 tablespoon paprika
Salt

1. In a large pot or bowl, combine the beans with enough cold water to cover them by 1 to 2 inches. Soak the beans for at least 8 hours. Drain them, and transfer them to a stockpot.

2. Add the leek and peppers to the pot, and then add enough cold water to cover the vegetables by 2 to 3 inches. Bring the contents to a boil over high heat, and cook rapidly for 2 to 3 minutes, skimming any foam from the surface. Reduce the heat, and simmer gently for about 2 hours, adding about 1/4 cup cold water to the pot every 30 minutes (this softens the beans). The beans are done when they are fork-tender.

3. In a skillet, heat the olive oil over medium-high heat. Add the onion, and saute for about 10 minutes, until the onion is soft. Add the paprika, and cook, stirring, for about 2 minutes longer, until the mixture is well blended. Add it to the beans.

4. Remove the leeks and peppers from the beans, if you prefer, and discard them. Season the stew to taste with salt. Reheat the stew gently, if necessary. Ladle into shallow soup bowls, and serve.

Serves 8.

Bacalao A La Viscaina Recipe

Bacalao A La Viscaina Recipe

( A Basque Recipe )
Ingredients:

1 lb Potatoes; small new
-scrubbed, boiled, peeled
-cut into 3/4″ chunks
1/4 c Olive Oil
2 White Onions; peeled,
-chop fine, makes 2 cups
3 Garlic Cloves; minced
4 md Tomatoes; coarsely chopped
-about 2 lbs, or two 14.4oz
-cans of tomatoes, diced
1/4 lb Ham; chopped
1/4 c Parsley; Italian, chopped
1 ts Black Pepper
1/8 ts Cinnamon; ground
pn Ground Cloves; pinch
1 lb Salt Cod; seenote
4 Pickled chiles Jalapeno
-sliced into thin rings
4 tb Liquid from pickled chiles
12 Pimento-stuffed Green Olives
-sliced in half

Directions:

1.Put the potatoes in a large pan of cold, salted water, cutting any large potatoes in half or quarters first. Bring the water to a boil and simmer until the potatoes are just tender when pierced with a fork, 15-20 minutes.

2.Drain and when cool enough to handle,, peel away the skin. Set aside. In a heavy pan such as a Dutch oven, heat the olive oil over medium heat. Add the onions, reduce the heat to very low and slowly saute about one hour.

3.Stir occasionally, watching that the onion doesn’t burn. A few dribbles more of oil may be necessary. Pre-heat oven to 300F degrees. Turn up the heat, add the garlic and tomato and cook, stirring constantly until the mixture becomes thick and the liquid is substantially reduced, about 10-15 minutes. Add the ham, parsley, pepper, cinnamon and cloves, then gently stir the cod, potatoes, jalapenos and their juice into the tomato mixture.

4.Transfer to a 1 to 2 quart casserole, preferably clay, sprinkle with the olives and bake for 30 minutes. Bacalao a la Viscaina can be made ahead and re-heated in a 300F oven for 20 minutes or until thoroughly hot.

Yields 6 Servings

Basque Vegetable Chowder

Basque Vegetable Chowder

Servings: 12 servings
Category: Soup
Ethnic Style: Basque

Ingredients:
1 ½ cups chopped celery
1 cup chopped onion
¼ cup butter or margarine
¼ cup all-purpose flour
1 ¼ quarts milk
4 (15-ounce) cans large lima beans, rinsed and drained or 6 cups cooked dry- packaged large lima beans (butter beans)
1 (16-ounce) can diced tomatoes, undrained
1 (16-ounce) whole kernel corn, drained
½ teaspoon dried oregano
½ teaspoon dried rosemary leaves
½ teaspoon salt
1/8 teaspoon black pepper
4 ounces shredded jack or sharp cheddar cheese

Instructions:
Sauté celery and onion in butter in stock pot or large pot until tender, about 5 minutes. Add flour, stirring, for 1-2 minutes longer. Add milk and remaining ingredients, except cheese, and heat just to simmering, taking care not boil. Cover and simmer 5 minutes. Reduce heat to low; add cheese and stir until melted.

Basque Salad

Basque Salad ( A Basque Recipe )

Ingredients:
1/4 cup olive oil
12 green onions with tops, thinly sliced
1 teaspoon whole saffron, scant
2 cups converted rice
1 1/2 teaspoons salt
4 cups chicken stock
1 pound medium size raw shrimp, shelled/deveined
1/4 pound hard sausage (salami, pepperoni or other), in julienne strips
1/2 pound prosciutto, thinly sliced
1 green bell pepper, cored/julienned
1 red bell pepper, cored/julienned
1/2 cup chopped parsley
salt, to taste
3/4 teaspoon fresh ground black pepper

Instructions:
Heat oil in a heavy pot. Add green onions and sauté over Medium heat, stirring, for 5 minutes or until wilted. Add saffron and cook for 2 minutes longer. Add the rice and stir, coating grains well with oil. Season with 1 1/2 teaspoons salt, pour in chicken stock and stir. bring to a simmer, cove and cook over Low heat for 20 minutes, or until rice is just done and all liquid has been absorbed. Fluff with a fork and let cool somewhat. Meanwhile, bring 2 quarts water to a boil, then add shrimp. Immediately remove from heat, cover and let stand for 2 minutes. Drain shrimp and reserve. Transfer cooked rice to a large bowl. Add shrimp, sausage and prosciutto, red and green peppers, parsley, salt to taste and black pepper. Toss well. Arrange on a large platter and serve at room temperature

Ceviche de Pescado

Ceviche de Pescado

Ingredients

2 pounds of white fish (mahi mahi is an excellent choice)
1 cup of lime juice
1 clove of crushed garlic
2 red peppers, diced
2 finely diced jalapeno peppers (to your preference)
Salt and pepper to taste

1 large onion, finely chopped
2 stalks of celery, finely chopped
Bunch of finely chopped cilantro
2 lettuce leaves per plate
12 to 16 corn on the cobs cut into 2 inch pieces cooked as usual
3 or 4 sweet potatoes, boiled and peeled
6 to 8 lemons cut in half and placed in center of table

Preparation

1. Wash and de-bone fish and cut in 1/2 inch chunks
2. Season with lemon juice, garlic, salt and pepper. Let it marinade for 1 hour
3. Add onion, jalapeno and red pepper, celery and cilantro. Marinade for 1 more hour
4. Serve on a bed of lettuce and add two pieces of corn on the cob and a portion of the sweet potatoes.

Peruvian Garlic Chicken

Peruvian Garlic Chicken

Peruvian Garlic Chicken
1/2 Cup Olive Oil
3 Medium Onions — chopped
6 Cloves Garlic — chopped
4 Medium Chopped Rocoto Chiles — or jalapenos
1/2 Teaspoon Cinnamon
1 Tablespoon Cumin
1 Teaspoon Basil
2 Cups Peanuts — roasted and chopped
1/2 Cup Parmesan Cheese
3 Pounds Chicken Breasts — chopped
3/4 Cup Lowfat Yogurt — room Temp.
Salt And Pepper — to taste
Boiled Potatoes — for garnish
Method:
Heat oil in large saucepan and saute onions and garlic until the onions are soft. add chiles, cinnamon, cumin, basil, peanuts, cheese, and chicken. stir well. simmer for 30 minutes or until chicken is done. 2 minutes before serving, add yogurt and stir well. serve surrounded by potatoes.

MUTTON HARINA RECIPES

MUTTON HARINA RECIPES

Items Required:

Meat : 1kg
Oil : 50gms
Butter : 4 spoons
Karibevu : 8 petals
Lemon : 1
Wheat : 50gms
Togari dhal : 50gms
Bengal gram : 50gms
Turmeric powder : 1 spoon
Onion : ½ kg
Coriander : 25gms
Masala powder : 4
Chili powder : 2 spoons
Beaten bengalgram : 50gms
Green dhal: 50gms
Uddina pea: 50gms
Green pea : 50gms
Salt for taste

Method of Preparation :

Cut mutton into small pieces duly after washing. Soak peas, beaten Bengal gram, beaten black gram, beaten green gram, pigeon pea, wheat, roasted beaten gram all in a vessel with water a day early at night. The next day boil all the beaten grams in a vessel and press to became soft and put in a mixie and grind little. Cut curry leaf, coriander leaf, spearmint leaf into small pieces. Cut onion into the shape of pie. Then put a vessel over the oven and pour some oil and heat it. Then duly add pieces of onion, pieces of mutton along with curry leaf, coriander leaf, spearmint leaf, powder of coriander, pepper, turmeric into the vessel and boil. Then add all kinds of beaten grams duly boiled with salt into the vessel and mix well with a ladle. Soak the onions cut in the shape of round coin in butter, squeeze lemon juice. Serve ‘Mutton Harina’ with meal.

Red 8 Recipes by Chef Hisham Johari

"Luxury Recipes: Hisham Johari, executive chef of Red 8 inside Wynn Las Vegas, has created an exciting menu at the vibrant Asian eatery next to Blush. A celebrated chef, Johari drew from the flavors of his native Malaysia for his signature dishes."

Christmas Quesadillas

Christmas Quesadillas

Ingredients
1 tbls. vegetable oil
1 large onion, diced
1 green pepper, diced
1 red pepper, diced
1 garlic clove, minced
1/4 tsp. ground cumin
1/4 tsp. salt
2 tbls. chopped fresh cilantro leaves
12 (6 to 7 inch diameter) flour tortillas
6 ounces Monterey Jack cheese with jalapeno chiles, shredded (1 1/2 cups)
cilantro leaves and l hot red pepper for garnish

Instructions
In nonstick 10-inch skillet, heat vegetable oil over medium heat. Add onion and peppers and cook, stirring often, 15 minutes or until golden and tender. Add garlic, cumin, and salt, and cook 5 minutes longer, stirring often. Remove skillet from heat; stir in cilantro.Place 6 tortillas on work surface. Spread pepper mixture on tortillas;, sprinkle with cheese. Top with remaining tortillas to make 6 quesadillas. Cover and refrigerate assembled quesadillas up to 6 hours before serving.

To complete, preheat oven to 450 degrees. Place quesadillas on 2 large cookie sheets and bake 8 minutes or until lightly browned on both sides, turning quesadillas over once. Remove quesadillas to cutting board; cut each into 8 wedges. Top each wedge with a cilantro leaf for decoration.

TRADITIONAL CHRISTMAS CAKE

TRADITIONAL CHRISTMAS CAKE

Ingredients

12 oz plain flour,
1 tsp cinnamon,
1 tsp mixed spice,
A pinch of salt,
4 oz candied peel,
4 oz cherries,
2 lb dried fruits,
4 oz blanched almonds,
4 eggs,
4 tbsp sherry,
Finely grated 1 lemon,
8 oz margarine,
8 oz sugar,
1 tbsp black treacle, and
A closet with a lock (to keep it safe from children until the C-Day).

Method

Sieve together all the dry ingredients.

Mix the peel, fruit, cherries, chopped almonds and lemon rind.

Whisk the eggs and sherry together.

Beat the margarine, sugar and black treacle until soft.

Add the flour and egg mixtures alternately to the margarine little by little till it has a thick paste consistency.

Stir in the fruit mixture.

Put into an 8-9 inch tin, lined with greaseproof paper round the sides and at the bottom.

Now, tie a double band of brown paper round the outside of the rim, standing well up above the top of it.

Put in the middle of a hot oven. Bake for 3 1/4-3 1/2 hours at gas mark 3 for the first 1 1/2 hours, and then decrease to gas mark 2 for the remainder.

Cool the cake in the tin, then store in an airtight container.

Can be served hot or cold with custard or double cream respectively

Berber Bread

INGREDIENTS:

3 1/2 cups all-purpose flour
1 1/4 teaspoons salt
4 teaspoons vegetable oil
1 cup hot water

DIRECTIONS:

In the container of a blender or food processor, combine the flour and salt. Pulse to blend. Add the oil and hot water, and blend until it stops sticking to the sides. Remove from the container, and cut into 4 pieces.
On a lightly floured surface, roll out the dough until fairly thin. Let it rest for a minute if it is difficult to roll. Heat a large skillet over medium heat, and spray with a light coating of cooking spray. Fry one piece at a time until the surface begins to bubble. Flip over, and fry until it has brown spots on the other side. Cut each piece into quarters to serve.

Multigrain Seeded Bread

Multigrain Seeded Bread

INGREDIENTS:

1 1/2 cups whole wheat flour
3/4 cup all-purpose flour
1 (.25 ounce) package active dry yeast
1/2 teaspoon salt
3 tablespoons sunflower seeds
3 tablespoons sesame seeds
3 tablespoons shelled pumpkin seeds
1/3 cup rolled oats
1 cup water
2 tablespoons molasses
1 egg white
1 tablespoon 1% milk

DIRECTIONS:

In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9×5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.

Hubby’s Pizza Bread

INGREDIENTS:

1 1/4 cups milk
1 1/2 tablespoons butter, softened
3/4 cup shredded Cheddar cheese
16 ounces sliced pepperoni sausage
1 1/2 tablespoons white sugar
1 teaspoon salt
1 tablespoon grated Parmesan cheese
1 (.25 ounce) package active dry yeast
3 1/2 cups bread flour

DIRECTIONS:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select the Bread/Light Crust cycle, and press Start.

BASQUE CHICKEN WITH RICE

BASQUE CHICKEN WITH RICE
1 onion
1 chicken
1 small can pimentos
1 tomato or 1/2 can tomato sauce
2 chorizos or Basque sausage
1′/2 cups rice
Salt to taste
Parsley, chopped

Put oil in cooking pot to cover bottom. Place on hot fire and add chopped onion. Add small chicken, washed, cut up in small pieces, and floured. Add salt and cook until tender and brown. Add can pimentos, tomato, or tomato sauce. Add parsley, 2 chorizos cut in small pieces and cook on low heat for six minutes. Add rice and mix. Remove from heat and spread mixture in baking pan and add 1′/2 cups of water. Cover and bake in moderate oven for ‘/2 hour or until rice is tender. Do not stir rice while cooking. Garnish with pimento strips and parsley.

BASQUE TURKEY STUFFING

BASQUE TURKEY STUFFING
8 Boiled eggs
1 Ib. ham
1 pint pimentos
3 onions
3 toasts or 1 cup rice
Gizzard, liver, and heart of turkey
Salt and pepper to taste

Boil gizzard, liver, and heart with small amount of water. Then grinc through all ingredients, except onions. Fry onions in small amount o Mazola oil till brown and add to mixture. Mix all together. Stuff turkey.

TZAZIKI -Greek Recipe

TZAZIKI

INGREDIENTS :

* 500 grams (1/2 quart) of Greek yoghurt (or natural full, dairy yoghurt)
* Three garlic cloves
* 1/2 cup of olive oil
* 1/2 sliced cucumber

Cooking:

Put the yoghurt in a bowl. Put the garlic through a garlic press and using the edge of a knife, spread the garlic coming our of the press on the yoghurt. Take the cucumber and peal the skin. Slice it thinly, either with a knife or using a salad slicer. Mix the ingredients with a mixer (or a fork) and slowly add the oil. The oil will be absorbed, and when it is done, the tzazki is ready. Serve with a spoon and a few olives spread on the top. Tzaziki is eaten with plenty of french bread.

Spiced Pumpkin and Pecan Butter

Spiced Pumpkin and Pecan Butter
Zest of 1 orange or zest of 1/2 orange and 1/2 lemon removed in wide strips with a swivel peeler
1 (29-ounce) can solid pack pumpkin plus 1/2 cup of water or 3 1/2 to 4 cups pumpkin puree prepared from scratch
2 cups light brown sugar, firmly packed
3 tablespoons strained fresh orange juice
3 tablespoons strained fresh lemon juice
1 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
Pinch of ground cloves
1/3 cup pecans or walnuts, lightly toasted and very finely chopped

1. Simmer the orange zest in 2 cups water in a saucepan for 10 minutes, then drain it and mince it to a fine pulp. Measure out 1 tablespoon and reserve. Combine in a heavy-bottomed stainless-steel or other nonreactive saucepan, the pumpkin and water (if using canned) orange zest, sugar, orange juice, lemon juice, cinnamon, salt, allspice, ginger and cloves. Bring to a boil over medium-high heat, stirring constantly; lower the heat and simmer the mixture, stirring it very often with a wooden spatula, until it has become very thick, about 15 minutes. Sample the butter and add a little more of any of all of the spices, if you like (although flavors will blossom in storage). Add more sweetening if your taste buds request it.
2. Stir in the nuts and continue to cook for another 2 to 3 minutes. Ladle the boiling-hot pumpkin butter into clean, hot half-pint canning jars, leaving 1/4-inch headspace. Seal the jars with new 2 piece canning lids according to manufacturer’s instructions. Process the jars for 10 minutes in a boiling water bath. Cool, label, and store for up to a year in a cool cupboard.

Tomato Ginger Jam

Tomato Ginger Jam
This brilliant jam is fabulous with roast meats, grilled fish or with Indian ‘pappadam’ crackers.

5 pounds fresh tomatoes
1 1/2 cups granulated sugar
1 1/2 cups fresh lemon juice
1/3 cup fresh garlic, thinly sliced, or chopped
1/3 cup fresh ginger, fine julienne, or minced
1/2 teaspoon salt

1. Peel, seed and dice tomatoes into 1/2-inch pieces. Place in heavy enamel or stainless steel pan.
(Aluminum pans will react with the acidity in this dish.)
2. Bring to a boil, then reduce heat to medium-low heat. This will need to cook for about 1 1/2 to 2 hours. Stir occasionally at first, then check more frequently at end of cooking time to prevent scorching on bottom of pan. When jam is thick and shiny, and volume is about 4 cups, it is done. Let cool in shallow pan.
3. Keep refrigerated. Let come to room temperature, or warm slightly to serve.

Apple Butter

Apple Butter
Ingredients:
4 quarts apple cider
3 quarts pared and quartered cooking apples (about 4 pounds)*
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves

Method:
1. Heat cider to boiling in a 5-quart Dutch oven. Boil, uncovered, until cider reduces to measure 2-quarts, about 1 1/4 hours.
2. Add apples and heat to boiling; reduce heat. Simmer, uncovered, stirring frequently, until apples are soft and can be broken apart with spoon, about 1 hour. (Apples can be pressed through sieve or food mill at this point for smooth apple butter.)
3. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer,uncovered, stirring frequently, until no liquid separates from pulp, about 2 hours.
4. Heat to boiling. Pour into hot sterilized jars, leaving 1/4-inch head space. Wipe rims of jars. Seal and process in boiling water bath 10 minutes.

Party Mini Tacos

Ingredients:

3 lb. lean ground beef
2 large onions, chopped
2 (1.25-oz.) pkg. taco seasoning mix
1 1/2 cups salsa
1 cup water
3 (3.8-oz.) pkg. (24 shells) mini taco shells

Method:

1. Cook ground beef in 2 batches. For first batch, spray 12-inch skillet with nonstick cooking spray. Add 1 1/2 lb. ground beef and 1 chopped onion. Cook over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
2. Stir in 1 package taco seasoning mix, 3/4 cup salsa and 1/2 cup water. Reduce heat to low; simmer for 8 to 10 minutes or until most of liquid is absorbed. Cool first batch of beef mixture for 15 minutes.
3. Spoon into refrigerator or freezer container; cover tightly. Repeat to make second batch. Serve immediately, or refrigerate up to 24 hours or freeze up to 1 week.
4. To serve immediately, place beef mixture in slow cooker; keep warm on low setting. If beef mixture is frozen, thaw before heating. Place beef mixture in slow cooker; cover and cook on high setting for 1 hour or until hot. Reduce heat to low to keep warm.
5. To serve, spoon beef mixture into taco shells.
Makes 72 mini tacos; 24 servings
Preparation time: 45 minutes

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