Seasonal Chef

Caribbean and African Cooking: Shrimp Low-mein

2009-08-12T10:49:00.000-07:00

Low-mein (Low rhymes with cow) is mainly of Chinese Guyanese origin, but is popular all over Guyana. Cooked usually with pork, I have used shrimps in this recipe. Unlike the chow-mein cooked in Guyana, low-mein has a sauce, and the noodles are cooked separately, not stir-fried with the meat and vegetables. Prepare all the ingredients before starting to cook. If patchoi is unavailable, use Chinese leaves.

Serves 4

1 lb peeled shrimps,
defrosted if frozen 1 clove garlic, crushed 1 tsp sugar
1/4 tsp five-spice powder' 1/2 tsp black pepper
1 tbsp lemon juice
2 medium-sized carrots, peeled 1/4 lb bora* or green beans
1/4 tsp arrowroot*
2 tbsp soy sauce
1 lb low-mein noodles*
2 tbsp oil
1 medium onion, sliced
1 clove garlic, crushed
1/2 lb patchoi, * cut into pieces salt, to taste
2 green onions, chopped
(see glossary)

TO PREPARE AND ASSEMBLE
Marinate the shrimps in garlic, sugar, five-spice, black pepper and lemon juice while the vegetables are being prepared. Slice the carrot; in three, lengthwise, then into diagonal sticks. Trim the bora, cut into 1 inch lengths. Cook in 1 1/4 cups water with the carrots for approximately 3 minutes; drain reserving the stock and the vegetable; Mix the arrowroot with a little water, in a bowl. Add the soy sauce, reserved stock and the marinade from the shrimps to the same bowl and set aside. Cook the noodles as instructed on the packet. Drain and keep hot in a covered saucepan.

TO COOK
Fry the shrimps in the oil for a few minutes on a moderate heat in a wok or large frying pan. Add the onions, garlic and patchoi and stir-fry. Next, add the carrots and bora to the shrimps. Stir the arrowroot mixture well, before pouring over the shrimps and vegetables. When the sauce thickens slightly, season to taste. Sprinkle with green onions. Serve immediately on a bed of the noodles.

Caribbean and African Cooking: Seafood Gumbo

2009-08-12T10:48:00.000-07:00

Bambaya has a reputation for producing good gumbos, both seafood and vegetarian. This is an elaborate one — do substitute or leave out some of the seafood, using meat if desired. I have been cooking gumbos for years and have slowly developed 'a feel' for them, as opposed to following a specific recipe — I hope you do too.

Serves 6

1 lb jumbo shrimps (raw) 5 cups water
2 tbsp butter or margarine 2 tbsp flour
1/4 lb okra, chopped
1 large onion, finely chopped
1 stick celery, finely chopped
1 green pepper, finely chopped
2 cloves garlic, finely chopped 4 tomatoes, peeled and
chopped
1 sprig thyme
1 tbsp parsley
2 bay leaves
hot pepper, to taste 1 tbsp Worcestershire sauce
1/4 lb pumpkin, chopped 1/2 lb crab meat or fresh
crab pieces 1 lb fresh tuna or king
fish, or firm fish steak,
cubed

Shell the jumbo shrimps and de-vein. Reserve the shrimps and boil the shells in water until reduced to rich stock. Strain off the stock and reserve, discarding the shells. Make a roux on a moderate heat from butter and flour and allow to brown slightly. Set aside. Saute okras in margarine until cooked and less 'tacky'. Add the onion, celery, pepper and garlic and cook for a few minutes. Stir. Add the chopped tomatoes and roux. Stir well, adding the stock until well blended into the vegetables. Add the herbs, pepper and sauce and cook for 10 minutes on a gentle heat. Add the shrimps and crab and season to taste with salt and pepper, if necessary. Add the fresh tuna and stir gently and let simmer until the fish is cooked. Serve with cornbread, rice or boiled root vegetables.

Caribbean and African Cooking: Bhaji Potlicker

2009-08-12T10:38:00.000-07:00

In the Caribbean, they call spinach bhaji or callalloo. This is not the dish Callalloo, but the vegetable, which reminds me of an old calypso describing the cooking of bhaji in a Dutch-pot. 'Bhaji is a ting that spring it own water
To prevent the bhaji from boiling over you take a big brick and put am on the cover. When the bhaji boil down . . .' etc. I've called this dish 'Potlicker' because apart from the desire to 'lick' the pot because the food is so good, the bhaji is cooked in its own pot liquor. You should use a cast iron saucepan or casserole, or a frying pan with a lid. Forget about the brick!

Serves 3

1 lb peeled shrimps
1 large onion, finely chopped
1 tbsp lemon juice
1 1/2 lb fresh spinach, chopped
2 cloves of garlic, crushed
1 vegetable stock cube
1 tsp jeera or cumin, ground
finely chopped fresh chilli, to taste
1/2 tsp fresh ginger, finely chopped
a grate of nutmeg
1 1/2 tbsp margarine or ghee
2 tsp creamed coconut

Marinate the shrimps in lemon juice, garlic, jeera and ginger, for at least 1 hour. Cook the shrimps in a little butter or margarine for a four minutes, stirring. Set aside. Add the remaining butter or margarine the shrimp juices in the pan. Put in the onions and spinach and reduce on a moderate heat, covered. When partly reduced, crumble the stock cube and stir. Add the chilli, nutmeg, creamed coconut and shrimps. Mix well and cook for another 6-7 minutes, stirring occasionally. Try coconut rice and side salad as an accompaniment.

Caribbean and African Cooking: Seh-beh

2009-08-12T10:35:00.000-07:00

Like pumpkin, I prefer eggplants well done as they are more digestible. Soak dried shrimps in 1/2 cup of water for half an hour, and use this to moisten the dish. Fresh shrimps or salt cod go well in this recipe if desired instead of the dried shrimps.

Serves 3—4

2-3 tbsp peanut oil
1 tbsp margarine
1 onion, chopped
2 cloves garlic, crushed or
finely chopped
1 tsp ginger, crushed or
finely chopped
2 large eggplants, peeled and
cubed 2 tbsp dried shrimps,
washed well and soaked
1 tbsp tomato puree 1/2 tsp paprika
2 pinches of cinnamon black pepper, to taste salt, to taste
1 tbsp lemon or lime
juice
2 green onions, finely
chopped

Put the oil and margarine into a large frying pan or wok over a moderate heat. Add the onion, garlic and ginger and cook for approximately 5 minutes or until soft. Add the eggplant, shrimps and shrimps' liquid and cook gently, covered, until the eggplants are reduced, stirring occasionally. Stir in the tomato puree, sprinkle on paprika, cinnamon, black pepper, salt and lemon juice and mix well to prevent too much sticking. Cook for another 10 minutes, or until the eggplant is done. Garnish with green onions.

Caribbean and African Cooking: King Prawns in Wine, Ginger and Spinach

2009-08-12T10:30:00.000-07:00

This dish is created of jumbo shrimp (known as king prawns in Britain) in wine, ginger and spinach.

Serves 6

2 lbs raw jumbo shrimps,
peeled lemon juice
4 cloves garlic, crushed 2 tbsp butter 2 tbsp olive oil 10 shallots or 1 large onion, sliced
6 medium tomatoes, peeled and chopped
3 small slices fresh ginger
1 1/4 cups white wine 1/2 cup stock or water
2 bay leaves
1 tbsp Worcestershire
sauce 1 tbsp milk 1 tbsp brown sugar 1/2 lb fresh spinach, finely
sliced

Shell the jumbo shrimps and slit the backs slightly, to remove the vein. Rinse lightly in cold water, drain and squeeze lemon juice over them and rub with half of the garlic. Cook the shrimps lightly in the butter, then set aside. Add the oil and saute the shallots or onions until soft. Mix in the tomatoes and ginger, cook for 5-10 minutes then add the white wine, stock and the rest of the ingredients. Stir well and simmer for 20 minutes, adding a little water, if necessary. Serve with cornbread or rice.

Caribbean and African Cooking: Dry Okra and Shrimps

2009-08-12T10:28:00.000-07:00

This recipe is quick, easy and delicious, the nuttiness of the okra complementing the shrimps. The okra will become sticky while cooking but this will disappear, so don't cover the frying pan. The amount of okra can be increased, if desired.

Serves 3

1 lb peeled shrimps
2 cloves of garlic
1 tbsp lemon juice 3/4 lb okra
2 tbsp margarine 2 tbsp oil
1 medium onion, finely chopped
1 tsp ground jeera a pinch of allspice
1 tsp coriander chopped finely hot pepper, to taste
salt, to taste
2 tomatoes, peeled and
chopped

Mix the shrimps, garlic and lemon juice and set aside to marinate while preparing the vegetables. Trim the okras and cut into approximately 3/4 inch pieces. Drain the shrimps and fry gently in half of the margarine for about 5 minutes, stirring well. Then remove the shrimps from the frying pan and set aside. Using the same frying pan, add the rest of the margarine and oil and fry the onions, okra, spices, pepper and salt on a moderate heat for 10 minutes, stirring occasionally. Try not to overcook. Stir in the cooked shrimps and the tomatoes and cook for a further 5 minutes. Serve with lemon and garlic rice or coconut rice.

Caribbean and African Cooking: Shrimp Palava

2009-08-12T09:23:00.000-07:00

There are many different ways to cook Palava. This is made from peanuts, instead of egusi, in a Sierra Leone style.

Serves 4
2 tbsp vegetable oil or palm oil
1 medium onion, finely
chopped 7 oz can of tomatoes, chopped
2 tbsp natural peanut
butter or ground peanuts 2 1/2 cups water
sprig of thyme or 1/2
tsp dried thyme chilli pepper and salt, to taste 1 lb spinach, fresh or
frozen and defrosted 1 small piece of smoked fish for
flavor (optional) 1 lb shrimps, fresh or
frozen and defrosted

Put the oil in a heavy-bottomed saucepan. When hot add the onions and tomatoes. Cook on a high heat for 5 minutes, stirring. Then reduce heat to moderate and add peanut butter, creaming well into sauce with half of the water. Stir well and allow to cook, bubbling gently for 8-10 minutes; stir to prevent burning. Add the rest of the water, thyme, pepper, and salt. Wash and finely chop the fresh spinach, stir into the sauce and allow to cook on moderate heat until the sauce is thick (approximately 20 minutes). Add smoked fish and drained shrimps, stir and cook for 10 minutes longer. Serve with boiled West Indian yams, rice or ground rice.

Caribbean and African Cooking: Haddock Creolese

2009-08-12T09:09:00.000-07:00

This is an easy-to-cook way of serving an appetizing fish stew. Cut the fillet of haddock into 'fish stick' portions, which usually appeal to children and adults who don't like fish very mucn' especially when it appears in huge portions. Use any white fish, filleted and ask the fishmonger to remove the skin from the fillet. Wholewheat flour is best for coating, as it keeps the fish firm and crunchy, yet succulent. Ideal for a supper party, accompanying other main dishes.

Serves 4

THE FISH

1 tbsp seasoning mix
1 haddock fillet, skinned, approximately 1 1/2 lb
wholewheat flour, seasoned
1/2 lemon
oil for frying

Rinse the fillet in cold water and pat dry with paper towels. Squeeze lemon over the fish. Season both sides of the fish fillet, patting the seasoning into the fish. Leave to marinate, if desired. Pat dry, from excess lemon juice and cut into pieces 3 in X 1 1/2 in. Dip in seasoned flour and fry in hot oil, turning on each side for only a few minutes, to make firm. There is no need to cook through. Drain on paper towels.

THE SAUCE
2 1/4 cups stock or 3/4 stock and 1/4 white wine
1 tbsp margarine or butter
1 onion, finely chopped
1 sprig thyme
2 cloves garlic, crushed
1 piece hot pepper 1 green or red pepper, seeded and chopped
1 tsp sugar
4 tomatoes, peeled and chopped
salt, to taste

In a saucepan, saute the onions and garlic in margarine. Add the pepper and tomatoes, cook for a few minutes, then add the rest of the ingredients and simmer gently for 15 minutes. Lay the cooked fish in a clean frying pan and pour over the sauce. Simmer gently for 5-10 minutes, adding more stock if needed.

Caribbean and African Cooking: Steamed Buttered Salmon

2009-08-12T09:06:00.000-07:00

An old-fashioned way of cooking fish passed on from m great-grandmother Mimi to my father, and which still . remains his favorite fish dish. My father uses lashings ol butter and adds fresh sliced tomatoes, onions and parsley. I have used salmon, but my father usually steams cutlet of red snapper. He says 'country folk' always eat steamed fish with boiled plantains, yams and other root vegetables. I find that fresh hoi pepper tends not to distribute evenly in this style of cooking, so serve pepper sauce as a condiment.

Serves 4

4 fresh salmon cutlets salt and pepper, to taste 1 clove garlic, crushed
(optional) 1 sprig of fresh tarragon, finely
chopped or 1/4 tsp dried 1 tbsp lemon juice
1 medium onion, sliced 3 green onions, chopped
coarsely 3 tbsp butter a few sprigs of parsley,
chopped 1/4 lb okra, trimmed
(optional)

Season the salmon cutlets with salt, pepper and garlic. Add the chopped or crushed tarragon and pat onto the salmon on both sides, with the lemon juice. Place the sliced onions on the bottom of the dish or bowl, lay the salmon on top, then sprinkle with green onions Melt the butter and pour over the salmon. Lay the whole okras on top. Cover with foil.

TO STEAM THE FISH
Put enough water into a large saucepan and set the dish onto the bottom of the saucepan, ensuring that the water comes to under halfway up the bowl. Place the lid onto the saucepan. Bring to the boil, checking that no water is bubbling up into the bowl. Reduce heat an simmer gently, steaming the fish for about 20 minutes or until the salmon is cooked. Check half-way through that the water is maintaining its level and top up if necessary

Caribbean and African Cooking: Fish and Pumpkin Stew

2009-08-12T09:02:00.000-07:00

There are ways of combining vegetables with fish or shell-fish which is sometimes useful for disguising some 'boring' vegetables. Pumpkin and fish, enhanced by a sprinkling of nutmeg, is one them. This stew should be thick and hearty. As a serving accompaniment I suggest baked sweet potatoes or boiled root vegetables.

Serves 3—4

1 1/4 lb white fish fillet,
skinned
salt and black pepper, to taste
2 cloves garlic, crushed 2 tbsp lemon juice flour for dusting
oil for frying
1 medium onion, chopped
3 medium tomatoes, peeled
and chopped 1/4 lb pumpkin, peeled and
chopped
1 sprig parsley, finely chopped
2 tbsp milk 1 cup stock
a little grated nutmeg

Wash the fillet and rub with salt, black pepper, garlic and lemon juice. Leave to marinate for a few hours or use without marinating. Cut the fish into small portions (approximately 2 in squares), pat dry, dust in flour, fry lightly on both sides and drain on paper towels. Set aside. Fry the onion and tomatoes in a little oil for a few minutes, then add the pumpkin, parsley, pepper, salt, milk and stock. Stir and simmer until the pumpkin is cooked and grate a little nutmeg over the stew. Lastly, add the fish to the pumpkin stew, and simmer gently for a few minutes.

Caribbean and African Cooking: Fish Creole with Herb Dressing

2009-08-12T09:00:00.000-07:00

Created especially for me by my friend Hazel. We had lost contact ever since leaving Guyana and at our reunion I was impressed by her cooking. Fish Creole with Herb Dressing, poached in coconut milk, makes a very appetizing supper dish. For accompaniment, I would suggest serving boiled root vegetables or rice and peas.

Serves 4—6

2 lb cod fillets or any
other white fish 1 lemon
1 medium onion, chopped
2 cloves of garlic, chopped 1 tbsp chopped fresh thyme
1 tbsp chopped fresh cilantro 1/2 sweet pepper, chopped
1 tbsp margarine
2 tbsp creamed coconut
1 1/4 cups water
2 tomatoes, peeled and
chopped 1 tbsp ketchup salt, to taste black pepper, to taste 1 tsp sugar

Wash and skin the fish fillet, pat dry with a paper towel. Squeeze hall of the lemon over the fish and sprinkle with salt. Mix together the onion, garlic, thyme, cilantro and sweet pepper. Cook together in margarine, in a large frying-pan for 5 minutes. Put the creamed coconut in a bowl and add the boiling water. Slice the remaining lemon. Add the tomatoes, lemon, ketchup, creamed coconut, salt, pepper and sugar. Simmer for 5 minutes, stir well, then add the fish, and spoon the sauce gently over it. Cook for 10-15 minutes, shaking the pan gently, not stirring.

Caribbean and African Cooking: Hopewell Snapper

2009-08-12T08:56:00.000-07:00

The tangy sauce in this dish is made with the condiments that we tend to have in the store cupboard; and my aim was to create a sweet and sour effect to complement the fish.

Serves 4

THE FISH

4 small snapper, scaled, cleaned, washed
1 tbsp seasoning mix
1 tsp coarse-grained
black pepper oil for shallow frying

Season the fish with seasoning mix. Leave to marinate for a few hours or overnight. Pat dry, then sprinkle with black pepper and fry in hot oil, turning once. Drain on paper towels.

THE SAUCE

1 large onion, sliced
1 red or green pepper, seeded and sliced
2 tbsp Worcestershire
1/2 cup soy sauce
2 tbsp vinegar
1 tbsp brown sugar pinch of allspice
hot pepper to taste

Fry the onions and peppers in a little oil until soft. Mix the rest of tf ingredients, except stock, together in a bowl. Pour the sauce and stock over the vegetables in the pan and stir. Allow to bubble a few minutes, then add the fish to the pan and simmer until the sauce is reduced. Goes well with rice and peas, boiled root vegetables, or breadfruit.

Caribbean and African Cooking: Metagee

2009-08-11T08:44:00.000-07:00

Traditionally a one-pot meal of root vegetables cooked in layers in coconut milk, with the firmer vegetables at the bottom, ending up with potatoes, pumpkin, a few okras, topped with onions and seasoned fresh fish or saltfish (cod). The fish, however, can be cooked separately, making the mettem of vegetables only. There are many variations of this cooked around the Caribbean Islands, with different names, e.g., Sancoche (with many more ingredients), Oildown or Oileen. If Caribbean root vegetables are not available, try making this delicious meal with potatoes, swedes, turnips, carrots, etc. As the coconut reduces, the vegetables are left covered with the thick creamy coconut residue.

THE VEGETABLES
1/2 lb pumpkin, seeded
2 green plantains or 2 green
bananas
6-8 okras, trimmed
1 1/2 lbs white or West Indian yams
1 onion, sliced
1 1/2 lbs potatoes 3-4 cups coconut milk
2 large carrots (optional)
salt, to taste sprig of fresh thyme

Peel and wash the vegetables, cut into approximately 5 or 6 pieces and place in a large saucepan, starting with plantains, then yam, potatoes, carrots, thyme, pumpkin, onions and okras. If green bananas are used place on top of the yam. Pour over coconut milk to cover all the vegetables. Bring to the boil, then cook over a moderate heat until well reduced and the vegetables are done. Dumplings are usually fluffy and steamed on top of the mettem.

THE DUMPLINGS
1/2 tsp sugar
2 cups self-raising flour
pinch of nutmeg and salt
2 tbsp butter or margarine
2—3 tbsp water or milk

Sift all the dry ingredients together and add water to form a stiff dough. Form into small rounds or shape lengthwise, like rissoles. Place on top of the vegetables (after they have been cooking for 20 minutes). Cook dumplings covered for 10 minutes until they are done.
Remove them to a separate dish; this helps them to stay fluffy.
Fish and Shellfish

THE FISH
2 medium snappers
pepper
garlic
lemon juice
green onions
fresh or dried thyme
oil or butter salt

Clean and scale the fish, wash and sprinkle with lemon and thyme, then cut it into 4 portions. Season with salt, pepper, garlic and stuff with chopped green onions or a herb dressing. This recipe is a genen guide. Any fish can be used, seasoned then sauteed in butter or margarine, fried or steamed — by placing on top of the mettem.

Caribbean and African Cooking: Flying Fish and Coo-Coo

2009-08-11T08:41:00.000-07:00

Fresh herbs should be used and there are many different combinations - I use marjoram and tarragon, depending on availability — but try to use your own favorites. In this recipe and you should experiment with the amounts of seasoning, to taste. It is one of the national dishes of Barbados, although coo-coo is popular throughout the Caribbean Islands.

THE FISH
1 flying fish per person
hot pepper
mustard
mixed herbs
salt
whole black pepper garlic
lemon juice green onion

Clean and wash the fish. Remove bones. Using a sharp knife, score each fish by making deep cuts into the flesh, taking care not to cut completely through the fish. Using a mortar and pestle, grind seasonings into paste. Rub the paste into each cut, on the outside and the inside of each fish. Leave covered in a cool place overnight.

To fry: Lightly flour each fish, shallow or deep fry.

To steam: Put enough water in a saucepan to cover the bottom, add a dot of butter, 1 tsp of creamed coconut and a chopped onion. Heat until the butter and creamed coconut have melted. Add the seasoned flying fish, cover the saucepan with a tight-fitting lid and steam on a low heat until the fish is tender — about 15-30 minutes — depending on the size and number of fish. Serve with rice, coo-coo or vegetables such as yams, plantains, green bananas or dasheen.

COO-COO

Serves 4

This pudding made from cornmeal and also known as funchi came originally from West Africa, like pounded plantains or fufu. Coo-coo can be made in a variety of ways as is done throughout the Caribbear — sometimes without okra as 'turn cornmeal' — and often with coconut milk. Some people may prefer to use fine cormeal in this recipe.

1/4 lb okra, sliced
2 1/4 cups water
1 1/2 cups coarse cornmeal
1 tsp salt

Cook the okra in water and salt, until tender, boiling for about 10 minutes. Place the cornmeal into a saucepan, using a wooden spatula or wooden spoon. Stir half the hot okra mixture into the cornmeal, stirring quickly to avoid lumps. Place on a slow heat, beating the mixture vigorously. Add the remaining liquid, a little at a time, beating the coo-coo at each addition, to avoid it sticking to the bottom of the pan and burning. Cook with the lid on the pan, for about 20 minutes, beating occasionally. When the cornmeal granules are soft the coo-coo is cooked. Coo-coo can be served 'round' by wetting a small bowl with cold water, placing half the hot coo-coo into the bowl, and rolling it around in a circular motion to form a ball. Place onto a plate and keep hot until ready to eat. Repeat for the other half. Serve with flying fish, or any fish or vegetable stew.

Caribbean and African Cooking: Bambaya Gingered Fish

2009-08-11T08:38:00.000-07:00

During the course of the year we change the menus in the restaurant depending on the season. However, this dish appears on every menu because it is such a great favorite with our customers. I use snapper in this recipi but bream and other fleshy fish are also suitable. If using filleted fish, season with the dry seasoning mix

Serves 4

THE FISH
1 piece of fresh ginger
2 medium-sized snappers flour for dusting
2 tbsp lemon juice oil for frying
2 tbsp fresh herb
dressing

Clean and wash the fish. Cut each fish into 2 portions and make a s along the backbone for stuffing each piece. Rub the lemon juice ovei the pieces and a small amount of the fresh herb dressing into the slit Grate the ginger on the coarse shredder side of a grater. Pat the ginger onto both sides of each portion of the fish and leave to marinate overnight or at least for a few hours. When marinated, scrape off all the ginger and pat dry. Dust lightly with flour on both sides, taking care not to lose the stuffing. Fry in hot oil for a few minutes on both sides.

THE SAUCE
2 tbsp margarine
1 large onion, finely chopped
3 cloves garlic, crushed 1 tbsp tomato puree 2 1/4 cups stock
1 stick celery, finely chopped
2 bayleaves
a sprig of fresh thyme hot pepper, to taste two grates of nutmeg 1 sprig parsley, chopped

Cook the onion and garlic on a low heat in the margarine until soft. Stir in the puree, then the stock and finally the rest of the ingredients. Stir well. Simmer gently for 15-20 minutes, stirring occasionally. Add the fish pieces and simmer for a further 10 minute; The sauce will gradually thicken and may need more stock or water.

Caribbean and African Cooking: Eschovished Fish

2009-08-11T08:35:00.000-07:00

The best eschovished fish that I have ever eaten was in Jamaica, when I was on a seven-week tour of the island. We were on our way through the leafy green hills of Malvern and Manderville, where we stopped to have a roadside breakfast at a place selling fish and bread and other snacks. The fish was highly seasoned and fried so crisp that I saw one customer eat the whole fish, bones and all! The style of cooking and name may vary — 'escabeche', 'caveach', but the main feature of 'pickling' the fish in a sauce — vinegar, vegetable, spices and pepper — remains close to its Spanish origin. This recipe is one that I learnt from Mrs. Feurtado in Spanish Town, Jamaica. Tastes even better when made a day in advance.

Serves 4

THE FISH

4 small snapper, scaled and
cleaned 1 lemon
coarse grain black pepper 2 tsp seasoning mix
oil, for frying

Wash the fish, pat dry and squeeze lemon inside and outside. Season with black pepper and seasoning mix - all over the fish, and leave to marinate for a few hours. Pat the fish dry and fry in hot oil in a non-stick pan, until browned and crispy on both sides. Drain and set aside.

THE SAUCE
5 tbsp vinegar
1/2 cup water
2 tbsp cooking oil
a good pinch of allspice
2 tbsp brown sugar
1/2 cho-cho or cucumber, sliced
1 medium onion, sliced into rings
1/2 red pepper, seeded and sliced
2 bay leaves
1 piece Scotch Bonnet pepper (see glossary)

Put all the ingredients into a saucepan, bring to the boil, then on a moderate heat, cook until reduced by half, for approximately 15 minutes. Lay the fish on a large plate, garnish with the vegetables and pour over the sauce. Can be eaten hot or cold with bread for breakfast

Caribbean and African Cooking: Barbecued King Fish

2009-08-11T08:33:00.000-07:00

King fish has a lovely texture similar to fresh tuna. Botl are firm, dark fish suitable for skewer cooking. The first time I ate king fish, I was sure it was meat and had to be shown the head before I was convinced. Try to marinate, for several hours, and do experiment with various marinades of your own. If a barbecue is unavailable, use your broiler or simply fry the cubes unskewered in some margarine or butter.

Serves 4-6

1 1/2-2 lb king fish
4-6 tbsp lemon juice
4 tbsp Indonesian soy
sauce (see glossary)
4 cloves garlic, crushed
1 sprig of fresh thyme, finely chopped
2 tbsp peanut oil
salt and pepper, to taste

Remove the skin from the fish. Cut the flesh from the backbone and cube into approximately 1 inch pieces. Mix together the lemon juice, soy sauce, garlic and thyme and marinate the fish in the mixture overnight, if possible, or at least for a few hours. When the fish is marinated, skewer the cubes, brush with oil and barbecue. Serve witt salad or cook-up rice.

Caribbean and African Cooking: Baked Fish in West African Tomato Sauce

2009-08-11T08:30:00.000-07:00

Quite a lot of oil is generally used when making West African tomato sauce. I have reduced the amounts— this does alter the way the tomatoes cook, as the mixture is usually 'fried down' in oil for a while, to remove the acidity. Excess oil can be removed at the end.

Serves 4

THE SAUCE
2 cloves of garlic, peeled and chopped
2 tbsp palm oil 2 tbsp peanut oil
1/2 tsp dried thyme or a sprig of fresh thyme
1 large onion, chopped
14 oz can tomatoes, chopped
hot pepper, to taste

Put the palm oil and peanut oil into a heavy-bottomed saucepan and heat to a hazy heat. Carefully add the onions, tomatoes, garlic, thyme and hot pepper. Stir well and leave to cook for approximately 15 minutes stirring frequently; add some water if it becomes necessary.

TO PREPARE THE FISH

1 large travalli or gray mullet, cleaned and left whole
lemon juice
1 tsp seasoning mix
optional 1/2 tsp black pepper

Wash the fish well, then score and rub with lemon juice, seasoning mix and pepper. Place in a baking dish. Pour sauce over the fish, cover with foil, and bake at 400°F for 30-40 minutes.

Caribbean and African Cooking: Spiced Red Snapper in Tamarind and Coconut

2009-08-11T08:24:00.000-07:00

Fish has a prominent place in Caribbean cooking. Guyana, for example, is known as the Land of Many Waters, being well-endowed with creeks, lakes and rivers. Georgetown is situated at the confluence of the Demerara River and the Atlantic Ocean. It has three main markets, Stabroek, Bourda and La Penitence which have a superabundance of fish and shellfish — a colorful array with equally colorful names like Banga Mary, hassar, flounder, houri, queriman, ice fish, yarrow, sunfish, snook, basha, butterfish, gilbacher, pachoo, and shellfish such as crab, scampi, shrimps and lobsters. Some of the commonly used fish here include travalli, snapper, mullet, jacks, cod and haddock.

In addition, many West African dishes utilize fresh, sun-dried and smoked fish, with fresh snapper being commonly used. Dried fish is very expensive and not easily available, however — which is a pity, because they have a distinctive flavor.
Overall, my most difficult task has been to decide on and select the recipes, and they range from cheap to expensive, bony and boneless, white to dark and oily, sea and river fish.

Try always to use lime or lemon on the fish, to cut the 'rankness', and season with herbs and spices as often as possible and where advised.

Tamarind is good in all stews and curries and especially fish stew. I created this for a friend who loves the combination of tamarind and coconut. The tart sweetness of tamarind toned down by the creamy coconut milk produces pleasing results.

Serves 3

THE FISH

1 large red snapper, cut in
serving pieces juice of 1/2 lemon or lime
2 cloves garlic, crushed
1/2 tsp coarse black
pepper salt, to taste
flour for dusting
cooking oil for frying fish

Clean, wash and rub the fish with lemon or lime juice. Rub with crushed garlic, black pepper and salt. Leave to marinate for 2 hours o overnight in the refrigerator. Pat the fish dry, dust with flour on both sides and fry in hot oil.

THE SAUCE

2 tbsp margarine 1 onion, sliced
1 clove garlic, crushed
4 medium tomatoes, peeled and chopped
1 tsp paprika
1/4 tsp mixed spice 3 tbsp tamarind sauce hot pepper, to taste
2 cups coconut milk

Fry the onions and garlic lightly in margarine for 2 minutes. Stir in the tomatoes and cook for a few minutes. Add the spices, tamarind sauce, hot pepper and coconut milk and stir well. Add the fish and simmer gently for 10-15 minutes, adding a little water if too thick.

Caribbean and African Cooking: Mandazi

2009-08-11T08:23:00.000-07:00

Mandazi is an East-African bread for which there are many recipes. I have tried quite a few versions and although this takes so many eggs, the end result is pleasing. I use medium eggs. If a larger size is used be prepared to add more flour accordingly.

Makes 30-36

6 eggs
1/2 cup milk
1 tbsp sugar
4 3/4 cups self-raising flour
pinch of salt
oil, for deep frying

In a large bowl, beat the eggs. In another bowl mix together the sugar, salt and flour. Add the beaten eggs and thoroughly beat the mixture. Pour in the milk and knead into a soft dough. Break off pieces of the dough and roll out to approximately 1/4 in thick. Cut into desired shapes. Heat the oil in a deep-fat fryer and, when hot, carefully immerse the cut shapes and deep fry for 5-7 minutes until crisp and golden brown. Drain and serve hot or cold.

Caribbean and African Cooking: Soup Dumplin

2009-08-10T12:23:00.000-07:00

Traditionally, soup dumplins are made without spices and herbs and can be made any size. This is how to make small dumplins, about 1 1/2 inches in size with herbs or spices added to the flour mixture. Use cinnamon or mixed spice, parsley or chives, for example.

Makes 8-10

1 1/4 cup self-raising flour
1/4 cup milk
1/2 cup fine cornmeal
1 tbsp margarine
1 tsp sugar
1 tbsp parsley salt, to taste

Sift the dry ingredients together. Rub in the margarine and then add the liquid. Mix together to form a dough, then shape into small balls slightly flattened. Add to soup recipes as desired.

Caribbean and African Cooking: Fried Dumplins

2009-08-10T12:20:00.000-07:00

Cookie, yu na see nobody pass ya
No, me friend Cookie, yu na see nobody pass ya
No, me friend Well! one a me dumplin gone Na tell me so! Me pretty likkle dumplin gone
Na tell me so! Now, two a me dumplin gone
Na tell me so, etc. An old folk song, which tells exactly what happens when good fried dumplins are made.

Makes 10-15

4 3/4 cups self-raising flour
1 1/4 cups milk
2 tsp sugar
1 1/4 cups oil, for frying
1/2 tsp salt

Sift the dry ingredients together into a large bowl. Add the milk, mix and knead until smooth. Divide the dough into 12 balls, kneading each individually with floured hands. Press each one gently to flatten into a round ball approximately 2 1/2 in in diameter and 1/2 in thick. Heat the oil to a moderately hot temperature in a non-stick frying pan. Place half the dumplins into the pan, reduce the heat to low and fry until golden brown on one side, turn over and repeat on the other side, taking approximately 15 minutes altogether. Stand them on their sides to brown for a few minutes, before removing them and draining on paper towels. Serve with fried fish, as a snack with butter and jam, or as part of a breakfast meal.

Caribbean and African Cooking: Floats

2009-08-10T12:11:00.000-07:00

This is basically a kind of bread mixture that is fried. Ir the Caribbean, floats are usually served with accras (a fritter made from saltfish) or saltfish buljol. This fried yeast bread will accompany any fish, vegetarian or break fast dishes.

Makes 10-15

2 tsp yeast
1/4 cup melted butter
1 cup lukewarm water
4 3/4 cups plain flour
1 tsp sugar
oil, for frying
1/2 tsp salt

Soak the yeast in 1/4 cup of the water; set aside for five minutes, stirring to dissolve. Mix together the remaining water with the sugar, salt and melted fat. Add gradually the soaked yeast and flour. Beat well and mix to a soft dough, adding a bit more flour if necessary. Put on a floured board and knead lightly, until smooth. Place in a greased bowl, cover and set aside in a warm place for about 30 minutes to rise to double the bulk. Shape into small balls and leave for a few minutes, then roll out into thin circles and fry in hot oil until brown. Place cooked floats on paper towels to drain off the excess fat. Serve hot with any fish or vegetable dish. It is especially good with saltfish buljol.

Caribbean and African Cooking: Dhal Puri

2009-08-10T12:06:00.000-07:00

Over the years I have witnessed hundreds of dhal puris being made — never being tempted to make them myself, because the process seemed so complex. Recently, my cousin Nora patiently taught me and after just one lesson, I had grasped the method. I have tried to give a detailed description of the whole process, as 1 have found that recipes for making dhal puri never give enough details. Practice makes perfect — good luck and don't get too upset when they disappear as quickly as you make them.

Makes 10

4 3/4 cups self-raising flour
3/4 cup cold water
1 cup wholewheat flour
2 tbsp oil
salt, to taste

Sift the dry ingredients together. Mix in the water slowly, gradually kneading into a soft dough. Knead for a short while to make supple. Add the oil and continue to knead until lump-free. Put the dough into a polythene bag or foil and refrigerate or keep in a cool place, for at least half an hour. It can be left overnight.

THE FILLING
1 tbsp ground jeera or cumin
1 1/2 cups split peas
pepper and salt, to taste
2 cloves garlic, crushed

Put the peas in a saucepan, cover with water and half-cook peas on moderate heat. You may need to add more water as the center of a pea must be firm. Let the water evaporate, watching carefully to prevent burning. Spread the peas onto a tray to cool, then grind. Put the ground peas into a bowl and mix with jeera and garlic.

TO ASSEMBLE
Divide the dough into approximately 15 balls. Slightly flatten a ball of dough and put a tablespoon of the mixture into the center. Press the peas gently into the center, folding over the edges to enclose the mixture. Repeat for all the dough. Dust the rolling pin and board with flour and pressing gently roll out the dhal puri, taking care not to over-stretch (approximately 7 inches in diameter).

TO BAKE
Bake on a tawa (roti pan) or a heavy-bottomed frying pan. Put a teaspoon of oil or ghee on the pan; spread out with a paper towel, made into a ball. Bake until light brown on both sides. Repeat the process of rolling, then baking straight away. Repeat with the rest of the dough. Fold the dhal puri into a clean dish towel, to keep warm. If freezing, cool then separate each puri with a piece of grease-proof paper. Wrap them in foil. Reheat under a broiler, singly.

Caribbean and African Cooking: Banana Bread

2009-08-10T12:01:00.000-07:00

This banana bread is the one that I love. I divide the mixture between three dishes for baking, finding it convenient for freezing some of the bread. I usually serve this at tea-time with butter or with cheese, accompanied by a refreshing drink like 'Sunsplash' — what more could you ask for?

Serves 6

4 ripe or over-ripe bananas
2 eggs, whisked
1/4 cup soft margarine
6 1/2 cups flour
1 1/4 cups fresh milk
1 tsp mixed spices
1 1/2 cups brown sugar
a few drops of vanilla essence

Heat the oven to 325°F, and place a shallow oven-proof dish of water at the bottom of the oven. Put the baking dishes into the oven to warm. Put the bananas into a large bowl and mash into a pulp. Put the margarine, milk and sugar in a saucepan and beat up until the sugar has melted, stirring to prevent catching and to mix well. Allow to cool. Add the whisked eggs to the bowl with the bananas. Add the sifted flour, spices and vanilla. Mix well together with a wooden spoon stirring the liquid. Carefully remove the hot bowls or pans from the oven and grease with melted margarine. Spoon the mixture into the containers and bake for approximately 1 hour. You may need to increase the heat to 350°F, for the last 15 minutes of baking time. Delicious with butter and cheese or even for breakfast with scrambled eggs.

Tip: keep a bowl of water in the bottom of the oven to keep the banana bread moist.

TO GLAZE
Make a mixture of a little boiling water, sugar and lemon juice and brush over the breads.

Caribbean and African Cooking: Cornbread

2009-08-10T11:57:00.000-07:00

Piping-hot golden yellow cornbread with a touch of spice is what you are about to achieve — with ease. There are many different ways of making cornbread but this recipe is simple and quick. The cornmeal is quite dense and requires a large quantity of baking powder. This is one of the first dishes that I teach at cookery classes, to encourage new students to achieve a guaranteed culinary success.

Serves 6

2 1/2 cups plain flour
1/2 tsp salt
1 1/2 cups fine cornmeal
1/4 cup sugar
2 cups milk
10 tsp baking powder
2 eggs
1/2 tsp cinnamon
2 tbsp butter

Sift the dry ingredients together, to mix in a large bowl. In a separate bowl whisk the milk and eggs together and add to the flour mixture. Melt the butter and add to the mixture. Pour into a 2 lb loaf pan and bake in a pre-heated oven at 375°F, around the middle of the oven. Bake until lightly browned; test with a skewer. Served hot and lightly buttered, it goes well with Blackeye Peas Stew.

Caribbean and African Cooking: Peas and Rice

2009-08-10T11:54:00.000-07:00

In some areas of the Caribbean, this dish is known as Rice and Peas, but I know it as Peas and Rice. A variety of peas can be used — gunga or pigeon peas, blackeye peas and red peas are the most popular. One tip to make instant Peas and Rice is to use drained red kidney beans together with boiled rice sauteed in a little butter or margarine flavored with cream coconut and herbs and spices.

Serves 4

1 1/4 cups dried red kidney beans,
soaked overnight 1/2 tsp or a sprig of thyme
2 tbsp creamed coconut 1 bay leaf
1 medium onion, chopped
2 cloves garlic, crushed
1 stick cinnamon
salt and pepper, to taste
2 cups long grain rice 1 tbsp margarine

Discard the water in which the beans have been soaking and boil in approximately 6 cups of fresh water until cooked (for about 1 hour). Add the rest of the ingredients and stir. You will probably need another 2 cups of water. Simmer gently on low heat for 25-30 minutes. Covering with foil when the water is absorbed helps to steam cook the rice.

Caribbean and African Cooking: Ground Rice

2009-08-10T11:51:00.000-07:00

Commonly used as an accompaniment to a soup or stew, ground rice is especially good with Palava. Outside of West Africa it has become a convenient substitute for fufu, which takes longer to make and traditionally requires pounding in a mortar.

Serves 3-4

1 1/4 cups milk
1 1/4 cups water
1 tbsp butter
1/2 tsp salt
1 tbsp finely chopped parsley
2 cups ground rice

Put the milk, water and butter in a saucepan. Bring to the boil. Add the parsley and salt. Add the ground rice gradually, stirring vigorously with the back of a wooden spoon to prevent lumping. Cover the saucepan. Beat at intervals of about 2 minutes throughout cooking. Steam cook on low heat for 15 minutes. Test by rubbing a pinch of the mixture between the fingers. It should be smooth. Serve with Palava or Yassa or a vegetable stew.

Caribbean and African Cooking: Lemon and Garlic Rice

2009-08-10T11:48:00.000-07:00

I use Basmati rice in this recipe even though like the lemon and garlic, it has a strong flavor (or a flavor of its own). The amounts used can vary according to individual tastes. The flavor of both lemon and garlic will blend in very well giving this a 'mellow' taste. Goes well with a fish stew.

Serves 2

3/4 cup long grain rice
a pat of butter
2 fat cloves of garlic, peeled
and crushed a sprinkling of turmeric
1/4 cup lemon juice 1 cup water
chopped fresh chilli, to taste salt, to taste
fresh chives, finely chopped

Wash the rice well in a sieve under running water and allow to drain. Put the pat of butter in a saucepan, over a low heat, and allow to melt. Put the garlic into the butter and fry gently until a bit browned. Add the rice, turmeric, then lemon juice, water, chilli and salt. Bring to the boil then reduce to low heat and cook with the lid on the saucepan for 10 minutes. Remove the lid, cover with foil, return the lid and steam cook until the rice is done. Sprinkle with fresh chives.

Caribbean and African Cooking: Buea Coconut Joloffe Rice

2009-08-10T11:43:00.000-07:00

This is a vegetarian joloffe rice — the fresh vegetables added to the sauce can vary or be substituted with frozen mixed vegetables. I have made this Cameroonian-style joloffe rice with thin coconut milk and in the Cameroons it is usually cooked with meat. Basmati rice, although not traditionally used, makes delicious joloffe and requires less liquid when cooking.

Serves 4

1 onion, chopped
1 small slice ginger, finely chopped
2 tbsp peanut oil 4 tomatoes, peeled and chopped
1 bayleaf
1 1/4 cups long-grain rice, washed 1 tsp tomato puree
1 1/4 cups coconut milk
1/4 lb mushrooms, sliced
2 carrots, peeled and diced
1 small green pepper, seeded and chopped hot pepper and salt, to taste

Fry the onion in hot oil, in a large saucepan, for a few minutes. Add the tomatoes and puree. While stirring, fry over a moderate gas for 5-6 minutes. Stir in 1/4 cup of the coconut milk and continue to cook until the mixture is reduced and thick. Add the rest of the coconut milk, carrots, hot pepper, ginger, bayleaf and salt. Bring to the boil, and add the rice and remaining vegetables, stirring with a fork. Reduce to a low heat, cover and cook until the rice has absorbed most of the liquid. Remove the lid, cover with foil and replace the lid until the rice is done.

Caribbean and African Cooking: Blackened Rice

2009-08-10T11:35:00.000-07:00

It may appear strange to mix tamarind and rice together, but the combination tastes goods, especially when served with a fish stew or curry. I use already boiled rice and then mix in the tamarind to give it a more tangy flavor.

Serves 2—3

1 tbsp water
3 cups cooked rice
green onions, chopped to garnish
1 tbsp oil
1 clove of garlic, crushed
1 tbsp finely chopped onion
1 tbsp tamarind pulp

Gently fry the garlic and onions in oil for a few minutes, then add the tamarind and water. Mix together well, then add the rice and toss together until it is well coated with paste. Heat through and garnish with chopped green onions.

Caribbean and African Cooking: Coconut Rice

2009-08-10T10:21:00.000-07:00

This is one of my favorite rice dishes. I wash the rice in several changes of water to remove as much starch as possible, as this dish is inclined to be a bit sticky anyway. Use coconut milk made from fresh or dried coconut which will make not too rich a mixture.

Serves 4

2 cups basmati rice
1 stick cinnamon
2 1/4 cups coconut milk
salt, to taste

Wash the rice well in three or four changes of water. Put into a saucepan and add the coconut milk, cinnamon and salt. Stir with a fork and cook on a moderate heat. Bring to the boil, then reduce heat to low and simmer gently, stirring once or twice. When the liquid has been absorbed, cover with foil and steam cook until the rice is cooked.

Caribbean and African Cooking: Spinach Cook-up Rice

2009-08-10T10:17:00.000-07:00

Guyana is one of the main producers of rice in the Caribbean region. It is grown on the coastlands and Essequibo islands and was introduced to the country from North America by the Dutch and French, during the middle of the 18th century. Africans were the first to grow rice on the sugar plantations, as food for the working force, then later it became the main part of the diet of runaway slaves. It was the East Indian immigrants who first cultivated the crop for export on a large scale, from 1908. Since that time, it has become the staple diet.

The most popular rice dish is 'Peas and Rice' or 'Rice and Peas' — which comes first depends on where you live in the Caribbean. In West African cooking, however, rice does not play as prominent a part as other grains do.

Gari and other grains go well with the West African dishes. They are made up in a similar manner to the recipe for 'Ground Rice'.

Dhal puri, Mandazi and other breads can also accompany any of the stews and can be made in bulk and frozen.

Cook-up rice can be as simple or elaborate as you like — made with a variety of ingredients such as okra, finely chopped carrots or mushrooms. The dried shrimps are not essential but add something special to the flavoring. Best served with saltfish or tunafish and cucumber salad.

Serves 4

1-2 tbsp dried shrimps, depending
on taste
1/2 lb spinach, chopped finely
1/2 cup water 2 cloves garlic, crushed
2 cups rice sprig of thyme
1 tbsp margarine 2 1/2 cups thin coconut milk 1 medium onion, chopped
1 red or green pepper, salt and pepper, to taste
seeded and chopped hot pepper, to taste

Wash the dried shrimps well and soak for an hour, retaining the water. Wash the rice well until water runs clear. Set aside. Gently fry the onion in margarine for a few minutes. Add the peppers, spinach and garlic, then stir. When the spinach has reduced add thyme, dried shrimps and water, rice and coconut milk and stir with a fork. Add salt, freshly ground black pepper or a piece of hot pepper to taste. Cook on a low heat until the rice is done.

Caribbean and African Cooking: Granny's Tuna Fish Cakes

2009-08-10T10:15:00.000-07:00

These are a 'must', whether as a snack or part of a meal and they tend to disappear very quickly. I hesitated about including them in the book, because they are so simple to make, but my youngest daughter insisted that her favorite fish cakes will be loved by all, especially other children. They are usually made by my mother, who always has some in her freezer especially for Nayo's visits.

Makes about 15

2 small potatoes, peeled 7 oz can of tuna fish,
drained 2 tbsp grated or finely
chopped onions white pepper, to taste a pinch of garlic powder
a little salt, if necessary 1 egg
flour, for dusting oil, for frying
(Add a little sugar if the tuna is slightly bitter)

Cut the potato into small pieces, boil and crush while still hot. Crush the tuna, and mix with the potato, onion, pepper, garlic, salt and egg. Mix well and leave to cool, then refrigerate for about 30 minutes. Heat a non-stick pan with oil and fry the mixture in small spoonfuls. You may need to roll lightly in flour. Drain on paper towels.

Caribbean and African Cooking: Saltfish Cakes

2009-08-10T10:08:00.000-07:00

People often get confused between saltfish cakes and saltfish fritters. Cakes are potato-based, whereas fritters are flour-based. The shape and size of saltfish cakes may vary from oval rissoles, served as part of a meal, to small round balls for cocktails. This Guyanese version of saltfish cake is traditional, the recipe being brought to the country by immigrants from Portugal and Madeira. In a recent trip to Portugal I found most restaurants and cafes serving saltfish cakes as an appetizer while the order was being taken — they were delicious.

Serves 3

1/2 lb salted cod (saltfish)
1 tsp chopped fresh parsley,
3 medium potatoes, peeled and boiled
1 egg
pepper, to taste
1 medium onion, chopped
3 tbsp wholewheat flour, for coating
1 clove garlic
2 tbsp chopped green onions,
oil, for frying

Wash and soak the saltfish in cold water overnight. Cover with fresh cold water and boil for 10 minutes. Remove the skin and bones and shred or cut into pieces. If you have a food processor, combine all the ingredients except the flour and mix well. If you are using a mincer, mince all the ingredients except the egg and flour, then add the egg and mix well. Form into rissoles, roll lightly in the flour and shallow fry in hot oil until golden brown. Drain on paper towels. Serve hot or cold as part of a meal or as snacks.

Caribbean and African Cooking: Avocado and Crab

2009-08-10T10:06:00.000-07:00

Avocado and crab, both plentiful in the Caribbean although they tend to be used separately, are combined here to make a delectable starter — a suggestion from my friend Laura, who many years ago gave me (or did I steal it?) my first Black American cook book.

Serves 3

1 tbsp lemon juice
pinch of paprika
1 clove of garlic, crushed
1 avocado
pinch of sea salt
1/2 lb white crab meat
freshly ground black pepper, to taste
green onions, to garnish

Mix together the lemon juice, garlic and seasonings. Peel and remove the stone from the avocado and mash the flesh with the lemon mixture. Mix in the flaked crab meat, with a fork. Garnish with chopped green onions. Serve on fingers of toast.

Caribbean and African Cooking: Tropical Two in Ginger Sauce

2009-08-10T10:00:00.000-07:00

Made from fresh ripe juice-laden fruit, this is simple yet sumptuous. The tropical fruits used can be varied according to availability or preference — papaya and kiwi fruit, pineapple and mango go well together, but here I use honeydew melon and the larger fleshy mangoes.

Serves 4-5

1 ripe melon, peeled and cubed 1 ripe mango, peeled and cubed
2 tbsp ginger syrup (see
glossary) squeeze of lemon or lime juice

Put the fruits in a salad bowl and squeeze over a little of the lemon or lime juice. Spoon over the ginger syrup, toss gently and serve chilled in cocktail glasses.

Caribbean and African Cooking: Tatale (Ghanaian Plantain Cakes)

2009-08-10T09:56:00.000-07:00

Plantains don't get thrown away when soft, black and over-ripe. In West Africa, many dishes are made from them — this one is easy to make and can be an appetizer or accompaniment to a meal, particularly breakfast, as it will go very well with scrambled eggs.

Serves 3-4

2 over-ripe medium plantains
1 tsp palm oil (optional)
1 small onion, finely chopped or grated
salt and hot pepper, to taste oil, for frying
1 tbsp self-raising flour

Peel and mash the plantains well. Put into a bowl and add enough of the flour to bind. Add the onion, palm oil, salt and pepper to taste. Mix well and leave to stand for 20 minutes. Fry in spoonfuls in a little hot oil until golden brown. Drain on paper towels and serve hot.

Caribbean and African Cooking: King Creole

2009-08-10T09:54:00.000-07:00

This recipe requires raw jumbo shrimps, but if they are unavailable the cooked jumbo shrimps can be substituted. Since jumbo shrimps vary in size, the portions may vary between 2-6 per person. I leave the shell on the tail end of the shrimps, for easy finger-eating.

Serves 4

1 lb jumbo shrimps slice of lemon
1 tbsp lemon juice
2 cloves garlic, crushed 3/4 tsp paprika
salt and pepper, to taste 2 tbsp butter
2 slices ginger, thinly sliced then chopped
6 shallots or I medium onion,
sliced 2/3 cup white wine 1 tsp sugar hot pepper, to taste 1 tbsp parsley

THE STOCK
Peel the shrimps, de-vein and set aside. Put the shells into a saucepan with a slice of lemon and water to cover. Boil until reduced to half the quantity; strain and reserve the stock for use in the sauce.

THE SHRIMPS
Put the shrimps into a bowl. Mix well with lemon juice, half the garlic, paprika, salt and pepper. Using a saucepan cook gently in half the butter, for 5 minutes, then remove from saucepan and set aside. Melt the rest of the butter in the same saucepan, add the rest of the garlic, ginger and shallots and cook on a moderate heat for 5 minutes. Add the wine, sugar and 2/3 cup shrimp stock to the saucepan. Stir well and simmer for 10 minutes or until reduced by half. Add the jumbo shrimps, a little hot pepper sauce if necessary, and cook for a few minutes, trying not to overcook the shrimps. Garnish with parsley to serve.

Caribbean and African Cooking: Avocado with Peanut Dressing

2009-08-10T09:52:00.000-07:00

The combination of avocado and peanuts takes me back to many happy days spent on campus at Legon University, Ghana. I lived in South Legon in students' bungalows in the shade of an avocado tree, which bore the most delicate avocados that I had ever tasted. Roasted peanuts were also easily available — sold in paper cones by the roadside. With the luxury of free avocados, I soon developed a passion for avocados dressed with peanuts. The lemon juice is to help the avocado keep its color.

Serves 3—4

2 avocados, ripe but firm
1 tbsp lemon juice
(optional)
2 tbsp shelled peanuts
1/2 tsp paprika
1/2 tsp cinnamon
chilli powder, to taste
salt, to taste
fresh chives, to garnish

Peel the avocados; cut out the stone and cut into cubes. Sprinkle with lemon juice and set aside. Grind the peanuts roughly with a rolling pin or in a grinder for a few seconds. Mix the peanuts and spices well. Sprinkle over the avocados with finely chopped chives. Refrigerate until ready to serve.

Caribbean and African Cooking: Vegetarian Black Pudding

2009-08-07T12:23:00.000-07:00

Black pudding in the Caribbean is usually made from meat and bought from vendors, who specialize in making this popular snack. No party is the same without it and for sometime now, I have been experimenting with making it from nori (see glossary). The older members of my family were quite amazed when I invited them around to eat black pudding. The appearance was the same and the taste was good. It has certainly satisfied my longing for black pudding vegetarian-style, and it's healthy too!

Serves 4

3/4 cup pudding rice or round
grain rice, washed 1 tbsp margarine or butter
1 medium onion, finely
chopped
2 cloves garlic, crushed 2 tbsp soy sauce
1 tsp tamarind paste (see glossary
1 tsp sugar
1 sprig thyme, finely chopped
pinch of marjoram
1 tsp lemon or lime juice
hot pepper, to taste
salt, to taste
1/2 tsp seasoning mix 4 sheets nori (for stuffing)
(see note below)

Cook the washed rice in boiling water until done. Cook the onion and garlic, gently, in a little margarine for 3 minutes. Add the rice and all the other ingredients (except nori), mix well, and set aside.

TO MAKE THE BLACK PUDDING ROLLS
Pass the nori sheets quickly over a low flame, to toast very lightly — you will see a slight change in color. Place a sheet onto a chopping board and put 2-3 tbsp of the hot rice mix into the center. Dampen a side of nori, all along the edge, to allow sticking. Fold over the other undampened side to encase the rice mix. Then fold the dampened edge, and press lightly to ensure that the rice is sealed into a nori roll. Cut with a sharp knife into bite-size pieces and serve with mango and apple sour
Note: Some nori is sold pre-roasted. Be sure to ask, if you cannot read

Caribbean and African Cooking: Eggplant Choka

2009-08-07T12:21:00.000-07:00

My friend Bebi showed me how to make choka. It is of Indian Guyanese origin and is a 'mushy mix', sometimes served with roti or dhalpuri. Other kinds of choka can be made but this eggplant choka goes well with hot, buttered toast. A little ieera enhances the flavor even more.

Serves 3-4

1 large eggplant
2 cloves garlic
3 medium tomatoes 1 medium onion
green onion
1 green chilli
2 tbsp oil salt, to taste

Heat the oven to the highest temperature setting, while preparing the eggplant. Wash, then make four 1-inch slits in the eggplant. Peel the garlic, cut into halves, then press into the slits. Rub the tomatoes and eggplant with oil. Roast in the oven for 30 minutes, on the highest temperature setting. Meanwhile, grind together (or finely chop) the onion, green onion and chilli. When the eggplant and tomatoes are done, carefully scoop out the pulp, chop well and mix with the onions and chilli, in a large bowl. Heat the oil until hazy, pour over the mixture, add salt to taste and mix very well, beating with a wooden spoon.

Caribbean and African Cooking: Akkras and Moi-Moi

2009-08-07T12:17:00.000-07:00

Both of these West African dishes are made with black-eye peas. When I was told that, traditionally, the black eyes are removed because they look unsightly, I imagined the task taking days. Never having examined a black-eye pea closely, I had assumed that the eye was part of the pea, not on the outer skin. Although this recipe follows the traditional method, I have on occasions made both dishes without removing the skins. This mixture can be used to make both akkras and moi-moi. Whereas akkra is deep fried in a matter of minutes, moi-moi is steamed or boiled in parcels for at least an hour.

Serves 3-4

1 cup black-eye peas, soaked
hot pepper (optional)
1 medium onion
water
oil, for deep frying

Soak black-eye peas overnight in water, in a large bowl. With a brisk action, rub well between the palms of your hands, to remove the skins. Fill the bowl with water and the skins will float to the top. Repeat several times. Discard the skins and soak the beans again for 2 hours. Put the beans in a grinder or liquidizer with onions, pepper, and a little water. Liquidize, then pour into a large bowl and beat well with a whisk to allow air into the mixture.

FOR AKKRAS
Deep fry in spoonfuls in hot oil for 4 minutes. Drain on paper towels. Serve hot or warm, and possibly with green mango and apple sour.

FOR MOI-MOI
Tightly wrap small amounts of the mixture in foil parcels and boil for approximately 1 hour until firm. Serve hot or warm and possibly with West African tomato sauce.

Caribbean and African Cooking: Corn Fritters

2009-08-07T11:56:00.000-07:00

HE HALLMARK OF any successful party is good food, music and drink. Entertaining Caribbean-style is a well-cultivated art, with hosts boasting their culinary skills and producing lavish spreads of appetizing dishes for parties. Trays of plantain chips, fish cakes, akkras, black pudding and other savories are constantly served, later to be followed by such dishes as curry and roti (dhal puri), chow-mein, fried fish and dumplins (bakes) and 'cook-up' rice.

Many of these hot and cold appetizers are also used as buffet meals or as side dishes to a main meal. In addition, tuna and saltfish cakes in rolls make delicious food for picnics or packed lunches for children. As such, it is a good idea to make a large quantity and freeze for use as 'fast food'.

Com fritters can be part of a breakfast brunch, snack or appetizer. Make them as hot and spicy as you like. I often mix a little wholewheat flour with the self-raising, for added nutrition. Be prepared to add a little extra flour if the recipe needs it.

Makes approximately 12

12 oz can of sweetcorn, drained
2/3 cup self-raising flour
1 medium onion, chopped
1 tsp finely chopped parsley 1 tbsp chopped sweet red pepper
1 egg, whisked
salt and pepper, to taste
oil, for frying

Liquidize the sweetcorn, onion and sweet pepper. Put the mixture into a bowl and add egg, sifted flour, narslev, salt and oeDDer. Beat together with a hand whisk for a few minutes. Using a non-stick frying-pan, heat a little oil and fry the batter in spoonfuls, turning once only, when golden brown. Drain on paper towels. Serve hot.

Caribbean and African Cooking: Fragrant Peanut Soup

2009-08-07T11:53:00.000-07:00

I discovered the sweet smell of tarragon combined well with that of nutmeg and ground peanuts by accident once when I had run out of parsley. For a less rich soup, reduce the quantity of peanuts. The soup can be strained for a smooth velvet texture.

Serves 6

2 1/2 cups milk
1 lb shelled roasted peanuts
1 tbsp butter
1 onion, finely chopped
1/2 tsp dried tarragon, crushed
6 cups water or stock white pepper, to taste
pinch of mace or nutmeg, grated

Liquidize the peanuts in the milk, and set aside. Put the butter into the saucepan, and saute the onions until soft. Add the peanut puree and all the other ingredients, and bring to the boil. Reduce the heat and simmer for 30 minutes.

Caribbean and African Cooking: South American Medley

2009-08-07T11:50:00.000-07:00

Although culturally Guyana is Caribbean, geographically it is in South America — but we tend not to notice. However, I love South American food, particularly Brazilian, which features African and Amerindian influences so prominently. I created this soup of shrimp, corn, and cassava with herbs and spices with those in mind. Ideally, the basic stock should be shrimp stock.

Serves 6

1 slice ginger
2 cloves garlic I tsp cumin
I tsp oregano 1 tsp coriander
10 dried shrimps, washed well hot pepper, to taste I oz green sweet pepper
1 tbsp butter
1/2 lb fresh shrimps, peeled 6 cups stock 3/4 cup corn
1 medium cassava (yuca) fresh
or frozen, sliced black pepper and salt, to taste

Liquidize the ginger, garlic, cumin, oregano, coriander, shrimps, hot pepper and sweet pepper in some of the stock, to form a puree. Saute the fresh shrimps in butter and a little puree for 5 minutes, then set aside. Put the rest of the puree into a large saucepan and add the stock. Bring to the boil then simmer gently for 15 minutes, then add the corn and cassava. Cook the soup until the cassava is nearly done. Add the shrimp mixture and cook for 5 minutes.

Caribbean and African Cooking: Coconut and Noodle Soup

2009-08-07T11:47:00.000-07:00

As with many of my dishes I had pictured this soup before making it. However, at the end of a tiring day of testing other soup recipes, I described my vision of a finished product to my friend Sarah, who then made it by her own method. To this day, we still argue about whose recipe it is. Well, to solve our friendly tiff — if it's good it's mine, if it's not, it's hers.

Serves 3

1 medium onion, chopped 1 clove garlic
1 piece hot pepper, to taste 1 tbsp creamed coconut a pat of butter for coating 5 cups water or stock
1/2 cup finely shredded chicken (optional) 2 oz vermicelli noodles green onions, to taste 1 tbsp arame seaweed

Blend the onion, garlic, pepper and creamed coconut together. Put the ingredients into a pan, with a thin coating of melted butter. Cook gently until bubbling. Gradually add water, a little at a time, bringing the mixture back to the boil. Then add all of the water, chicken and vermicelli, green onions and seaweed. Simmer for 5 minutes.

Caribbean and African Cooking: Fishmilk, Pumpkin and Coconut Soup

2009-08-07T11:45:00.000-07:00

This soup with its creamy, coconut flavor, resembles a chowder. I usually grill a medium-sized, white fish fillet which has been seasoned with seasoning mix (see page 138). It needs a tasty strong stock, so add a vegetable stock cube, if necessary.

Serves 6

9 cups fishmilk stock
3/4 lb pumpkin, peeled
and diced 1 medium onion, chopped 1/4 cup creamed coconut,
cut into bits 1/2 lb cooked white fish,
skinned, boned and flaked
hot pepper, to taste 1 tbsp fresh chopped
parsley 1/2 tsp ground cinnamon salt and black pepper, to taste a pinch of grated nutmeg chopped green onions, to
garnish

Put the fish stock into a large saucepan and bring to the boil. Add the pumpkin, onion and creamed coconut. Simmer for 1/2 hour or until the pumpkin is soft. Add the fish pieces, hot pepper, parsley and cinnamon. Simmer for 10 minutes. Add the salt, black pepper and nutmeg. It should be relatively thick. Garnish with chopped green
onions.

Caribbean and African Cooking: Callaloo Soup

2009-08-07T11:42:00.000-07:00

This Trinidadian-style dish can be served as a soup or a main course with rice. The callaloo used traditionally is eddoe leaf which is often difficult to obtain, so in this recipe I have used spinach which does not impair the flavor. The okras give this dish a tacky texture. As I prefer a less tacky dish I've limited the amount used.

Serves 4

1 large onion, finely chopped
3 cloves garlic, finely chopped 1 tbsp butter
1 lb fresh spinach, washed
and finely chopped 1/4 lb okra, trimmed and chopped
4 cups coconut milk
2 tbsp fresh mixed herbs, chopped (green onions, thyme and parsley)
hot pepper and salt, to taste
1/4 tsp cinnamon
1/2 lb white crabmeat (frozen or fresh) or 2 fresh crabs, cleaned and prepared and left in shell

Saute the onion and garlic in butter for a few minutes. Add all of the ingredients except the crabmeat. Bring to the boil, then simmer gently for 30 minutes. Put the soup into a blender on a very low speed for under a minute, to make it a smoother texture; or using a hand whisk, beat gently. (Traditionally a 'swizzle' stick is used.) Return the soup to the saucepan and heat through, adding crabmeat or crab and simmer for 15 minutes until cooked.

Caribbean and African Cooking: Smoked Haddock and Plantain Soup

2009-08-07T11:39:00.000-07:00

A 'pretty' soup with a pastel appearance. I have used smoked haddock, but smoked cod or other smoked white fish is fine. The green plantain was beginning to turn ripe, i.e. not fully green, just a hint of yellow and sweetness. Fully ripe plantains will make the flavor too sweet.

Serves 4

1 tbsp butter or margarine
1 medium onion, chopped
2 tomatoes, peeled and
chopped 1/2 lb smoked haddock, washed
1 medium plantain, peeled
1 small cho-cho, peeled and
chopped 4 cups vegetable stock
2 bay leaves
a sprig of thyme
a slice of hot pepper, to taste
green onions, to garnish

Saute the onions in butter or margarine until soft, in a large saucepan. Add the tomatoes and stir; continue cooking for 5 minutes. In a separate saucepan, put the fish into 1 cup of stock and cook for approximately 10-15 minutes. Remove the fish to a plate to cool and keep the stock. Take off the skin, pick out the bones, and flake the fish. Make up the stock (in which the fish has been cooked) to 4 cup; and add to the onion and tomato mixture. Bring to the boil. Slice th( plantain into rounds, then quarters. Add the plantain and the rest of the ingredients to the saucepan. Cook on moderate heat until the plantain is ready, then add the smoked fish and stir. Cook for a few minutes longer. Garnish with green onions.

Caribbean and African Cooking: West African Style Peanut Soup

2009-08-07T11:35:00.000-07:00

This is my version of West African peanut soup cooked with vegetables and seasoned with dried shrimps. Less creamy than its Caribbean counterpart but equally delicious. Both styles are served in the restaurant and are very popular.

Serves 6—8

2 tbsp pure peanut butter
(see glossary) 9 cups stock or water 1 tbsp tomato puree
1 medium onion, chopped
2 slices ginger 1/4 tsp thyme
1 bay leaf
salt and hot pepper, to taste 10 dried shrimps, washed well
(optional) 1 small eddoe (coco), sliced 1/4 lb okra, trimmed (optional)

Cream the peanut butter with approximately 1 cup water and tomato puree in a bowl. Put all the ingredients, except the eddoe and okras, into a saucepan and simmer gently for approximately 35 minutes. Then add the eddoe and okras. Cook for a further 15 minutes, and try hard not to overcook the okra.

Caribbean and African Cooking: Old Fashioned Sunday Soup

2009-08-07T11:29:00.000-07:00

IN THE CARIBBEAN and West Africa, soup can be either a starter or a meal in itself. The West African 'soup' resembles a large stew, made with fish and meat, together or separately and is accompanied by fufu, gari, ground rice or other staple foods and is sometimes cooked without oil.

My experience has been that soup is served at the weekend, when there is time to make a fresh stock, which becomes a base for a nutritious family meal. Caribbean soups are not peppery, but are brimming with vegetables, meat and pulses. Meat can be added to any of these recipes. Some of them, like 'Old-fashioned Sunday Soup' are a specialty of my mother's cooking.

I find it pays to have basics in store that can be quickly and easily turned into a soup — for example, lentils, pasta, frozen stocks or stock cubes. Often, I use lettuce leaves, watercress, mushrooms or shredded carrots. Two good tips to remember are: thinly sliced cucumber looks attractive as a garnish and gives a 'fresh' taste to a homemade soup; and a touch of grated creamed coconut, nutmeg or almond nuts, will give a hint of something special.

Sunday School, soup, siesta and seawall were the order of the day with many families in Georgetown — the best bits were the soup and seawall. I am sure that the whole of Guyana cooked soup on Sunday or so it seemec when I was young. The silence of Sunday, the s-s-shush around siesta-time, still echoes in my mind.

Georgetown is below sea-level and is, therefore, protected by a barrier which forms a Promenade. We always enjoyed our Sunday evening walks contemplating the sunset, the raging Atlantic and amorous couples on the Promenade.

The ingredients in this soup may vary, but the tradition of a one-pot meal, made from a combination of root vegetables, peas, meat or fish and herbs still remains. 1 have used fresh spinach, instead of peas — they will not be missed — and this soup is as good as a main meal especially if accompanied by hot buttered cornbread or fufu.

Serves 4-6

1 tbsp margarine or butter 1 medium onion, chopped
1 stick of celery, finely chopped
2 carrots, peeled and cut into
rounds 9 cups stock 2 bay leaves 1 sprig thyme
1 green plantain, peeled and cut into rounds (see page
1/2 lb eddoe or coco, peeled
and cut into cubes 1 tbsp orange split lentils 1/2 lb spinach, washed and
chopped Soup dumplins 1 cho-cho or christophene,
peeled and chopped salt and pepper, to taste green onion, finely chopped,
for garnish

Cook the onions, celery and carrots in margarine for 5 minutes, stirring. Add the stock and herbs then bring to the boil. Reduce heat to moderate. Add the plantain, eddoe or coco, and lentils and cook for 10 minutes. Add the spinach, stir the soup, then add the dumplin and cho-cho. Season to taste and simmer for a further 10-15 minutes Garnish with green onions.

St. Valentine's: Sweet Mystery of Love

2008-02-14T11:05:00.000-08:00

If not for Valentine's Day, February could be the dreariest month of the year. Amidst the cold and gray, shops have been displaying hearts of all sizes covered in red velvet, pink silk, frilly lace and gold foil. Beneath the alluring coverings lie seductive morsels of chocolate. Millions of lovers all over the world will express their affection by presenting their sweeties with this gift.

Chocolate – the very word evokes mouthwatering taste associations. Is there a more heavenly dessert on earth than exquisitely rich, satiny mousse? What sensual pleasure can compare with a brandy-kissed Chocolate Truffle melting on the tongue? How about a decadently rich, moist, flourless cake called Amaretti Amore?

Aside from the sexy adjectives that chocolate inspires, what seems to be the link between Valentine's Day and chocolate? After chocolate was introduced to Europe in the 17th century, ladies of New Spain were accused of committing various crimes under the influence of chocolate. A century later Madame du Barry served Louis XV a love potion prepared with cocoa beans. As it turns out, there may be some scientific basis to chocolate's alleged aphrodisiac properties. Cocoa beans contain a chemical called phenylethylamine, which acts as a mood elevator, and the flavor components of chocolate stimulate nerve endings concentrated in the lips. So there is more to the association of chocolate and love than myth or superstition.

What better way to honor Valentine's Day than with these beguiling chocolate desserts? I leave it to you and your valentine to discover if this aphrodisiac really works.

Chocolate Satin Mousse

Makes:
2 servings

Notes:
Smooth and silky, this is the ultimate chocolate mousse.

Ingredients:
1/2 cup heavy cream
1/2 pound bittersweet chocolate, broken into small pieces
1/8 cup (2 tablespoons) butter
1/4 cup strong brewed coffee
1 egg yolk
2 tablespoons coffee liqueur
2 egg whites, room temperature
2 tablespoons sugar
Lightly sweetened whipped cream, for garnish

Directions:
1. Beat cream until fairly stiff and refrigerate.

2. Melt chocolate with butter and coffee over low heat. Transfer to a large bowl. Mix egg yolk and liqueur in small bowl and then gradually whisk into chocolate mixture.

3. Beat egg white until soft peaks form. Add sugar gradually and beat until stiff but not dry. Fold whites into chocolate mixture. Fold chilled cream (from Step 1) into chocolate mixture. Pour into two 4-ounce ramekins, cover with plastic wrap and refrigerate until firm.

4. Just before serving garnish with a dollop of whipped cream.

Chocolate Panettone Bread Pudding

Makes:
4 servings

Notes:
This is comfort food at its seductive best.

Ingredients:
1/2 panettone (Italian sweet bread), cut into 1/2-inch cubes
2 bars extra-dark chocolate, chopped fine
1/2 cup whole milk
3/4 cup heavy cream
1 large egg
1/4 cup sugar
1/2 teaspoon vanilla

Directions:
1. Spread pannetone cubes on cookie sheet and let dry in warm oven, about 15 minutes.

2. In a small saucepan over medium heat, melt chocolate in milk and cream, whisking until mixture is smooth. In a medium bowl, whisk egg with sugar and add the hot mixture in a steady stream. Whisk in the vanilla. Stir in the panettone cubes.

3. Raise oven temperature to 350 degrees. Transfer the mixture to a buttered, 9-by-5-inch loaf pan. Let stand 10 minutes for panettone to absorb the custard mixture. Bake in oven about 30 minutes or until a knife inserted in the center comes out clean. Serve warm.

Brandied Chocolate Truffles

Makes:
About 30 truffles

Notes:
Enjoy with a cup of freshly brewed espresso.

Ingredients:
4 bars bittersweet chocolate, broken into small pieces
3/4 cup heavy cream
1/4 cup butter, cut into 4 pieces
2 tablespoons brandy
1/2 cup powdered sugar
1/2 cup unsweetened cocoa powder

Directions:
1. In medium saucepan, heat chocolate and cream until chocolate is melted and mixture is smooth. Stir in butter a piece at a time until butter is completely melted. Stir in brandy. Pour into bowl, cover and refrigerate until mixture is firm, about 3 hours or overnight.

2. Line a baking sheet with waxed paper. Spoon 1-inch mounds of chilled chocolate mixture onto waxed paper. (Use a melon baller, if desired.) Refrigerate until firm about 30 minutes.

3. In large shallow bowl, combine powdered sugar with cocoa. Roll chocolate balls in this mixture and place each in a small paper candy cup. Refrigerate in airtight container until ready to serve.

St. Valentine's: Easy Romantic Meal for Two

2008-02-14T11:01:00.000-08:00

I always brag that I won my Valentine with just one meal. It was a pretty remarkable meal, if I do say so myself. Everything was made from scratch: the lemon vinaigrette for the salad, the New York-style cheesecake, the basil and veal sauce, even the pasta. This had to be special because my future was at stake.

You see, five minutes into my first date with Laurie, I had the overwhelming feeling that she was the one with whom I wanted to spend the rest of my life. I was so sure that I called her early the next morning and asked her to marry me! To my surprise, she said she had similar feelings but insisted on one more date before she would answer. I convinced her to come to my place for dinner. It would be a major test: Were my culinary skills good enough to win this woman's heart?

Fortunately, cooking is one of my greatest passions and going all out came easily. Not everyone's so lucky. For those of you who are all thumbs in the kitchen, don't abandon hope just yet. Put away those pizza coupons and listen up: There are many simple but incredible dishes you, too, can make that may help you win the heart of your intended. Some dishes don't even require a stove! Before you know it, you'll have that special someone, literally, eating out of your hand.

Dressing to Impress
First stop for an easy romantic dinner: Shrimp Cocktail. The hardest thing you'll have to do is find the cooked, de-veined, de-shelled, de-tailed shrimp in your grocery store. (Hint: Ask for it at the seafood counter.) The rest is as basic as mixing together ketchup and horseradish. An appetizer this impressive doesn't get much easier.

When you're ready to start dinner, show your date you care about good health by beginning the meal with a Lemongrette Salad, featuring your homemade dressing with the clever lemon-vinaigrette combination name. No one needs to know that you didn't tear the lettuce by hand yourself. And if you have romantic plans in mind for later, choose croutons that aren't garlic-flavored.

For the main course, present Pasta al Pomodoro garnished with basil leaves, Parmesan cheese and crushed red pepper. You can even make the pasta ahead and reheat it when it's time to serve by tossing it directly in with the sauce.

Finally, for the perfect ending to a romantic meal, try the Strawberry Mousse. If you're feeling brave, an electric mixer will save you some muscle, but a whisk works just as well. You can start this dessert in the afternoon (it can sit in the refrigerator for a couple of hours) to give yourself plenty of time to focus on the main course.

The Rest Is History
My efforts to win the one I love turned into an all-day culinary effort. By the time she arrived, there were roughly cut noodles drying on chopsticks wedged into my kitchen cupboards, sauce bubbling on the stove and cheesecake chilling in the fridge.

My telephone rang the next morning. It was Laurie and she had just one word for me: "YES!" Less than six months later, we walked down the aisle. That was nearly 20 years ago, and I have been cooking for her ever since!

There is no better way to show love than with a home-cooked meal. And making this gesture of appreciation doesn't require a certificate from a culinary institute. Many delicious dishes require no special tools, no special ingredients and no special cooking talents. So roll up those sleeves and let's get started. This could be the beginning of a lifetime of happiness – with the one you desire and with cooking.

Pasta al Pomodoro

Makes:
2 servings

Ingredients:
3 tablespoons extra virgin olive oil
1 small onion, chopped
1/4 cup pine nuts
4 medium firm ripe tomatoes
1 cup fresh basil leaves, rinsed
1 tablespoon dried Italian herb blend
1 cup red wine
Salt and pepper, to taste
12 ounces dried pasta, cooked and drained
Fresh basil leaves, for garnish
Parmesan cheese, shredded, for garnish
Crushed red pepper, for garnish

Directions:
1. Put oil in a large skillet over medium-high heat and sauté the onion until golden, about 5 minutes. Stir in the pine nuts. Sauté for 1 to 2 minutes.

2. Cut the tops off the tomatoes and scoop out the seeds and juice. Chop the tomatoes. Stir the tomatoes, basil and herbs into the pan and sauté for 1 to 2 minutes more.

3. Stir in the wine and simmer about 2 minutes. Season with salt and pepper. Pour sauce over hot pasta. Alternatively, you may heat precooked pasta directly in the pan with the hot tomato sauce. Top with garnishes of choice.

Green Day Gourmet

2008-02-14T10:54:00.000-08:00

Every March 17, my mother always outdoes herself with her famous corned beef dinner. It's the gold standard and not to be trifled with. Any attempts to create a similar dish pale in comparison.

So when I was faced with making a St. Patrick's Day meal all my own, I steered clear of corned beef and headed straight for the obvious: green food. Not just one dish, but an entire menu of foods that feature that fresh, spring hue.

Would you believe that this all-green theme – although so contrary to food presentation rules that dictate pleasing variations in color for every dish – provides a delightful variety of flavors. From the crispy freshness of the Green and White Crudites to the sweet, Passionate Pears bathed in rich chocolate sauce, the menu becomes a fun twist on tradition and a treat to eat.

Browse through our recipe files to create your own edible ode to St. Patrick, or give these recipes a sampling and leave your critics green with envy.

Green and White Crudites With Balsamic Dip

Makes:
16 servings

Notes:
The vegetables can be varied according to taste. Slim celery, jicama, zucchini sticks, sugar snap peas, green beans or spears of Belgian endive or fennel are just a few suggestions.

Ingredients:
About 20 each cauliflower florets, broccoli florets, asparagus spears and snow peas or other fresh green and white vegetables in season
1 large daikon radish, peeled and very thinly sliced
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 cup extra virgin olive oil
2 teaspoons chopped parsley
2 teaspoons chopped chives
Salt
Pepper

Directions:
1. Bring a large pot of water to a boil. Drop the cauliflower into the water and cook for about 2 minutes. With a slotted spoon, remove the florets and immediately plunge them into a large bowl of ice water. Drain. Repeat the process with the broccoli, asparagus and snow peas.

2. On a serving platter or tray, arrange the blanched vegetables and the daikon slices attractively.

3. In a small bowl, whisk the balsamic vinegar and Dijon mustard. Slowly whisk in the olive oil then stir in the parsley and chives. Season to taste with the salt and pepper.

4. Transfer the sauce to a small serving bowl and serve as a dip with the vegetables.

Passionate Pears

Ingredients:
2 fresh pears of the season
2 cinnamon sticks
6 whole cloves
1-1/2 cups brut sparkling wine
1 cup Chocolate Lovers? Sauce

Directions:
1. Preheat oven to 325 degrees. Using an apple corer, core the pears. Trim the bottoms so they sit flat and place them in a baking dish with a lid.

2. Place the cloves and cinnamon sticks in the core of the pears and pour the sparkling wine over both pears. Cover and bake at 325 degrees until pears are firm but cooked and tender, about 75 minutes.

3. Serve warm in pools of Chocolate Lovers' Sauce.

Sour Apple Martini

Ingredients:
2 parts vodka
1 part sour apple schnapps
1 part ginger ale
Splash of lime juice
Green apple, sliced (as garnish)

Directions:
In an iced shaker, add vodka, schnapps and lime juice. Shake vigorously. Strain into a cocktail glass and add ginger ale. Garnish with a thin slice of green apple.

A Tribute to St. Patrick: tender corned beef

2008-02-14T10:50:00.000-08:00

Irish immigrants plunked corned beef and cabbage into our culinary melting pot because it was good, cheap food. In my youth, it was also good for a chuckle in the Sunday funnies with Maggie and Jiggs.

The couple had won a bundle in the lottery, but Jiggs hankered for the simple life. Wife Maggie, on the other hand, had social aspirations; she planted a silk top hat on her husband's head and banned his beloved corned beef in their mansion. Invariably, though, her moments of triumph in society were blown by Jiggs's secret attempts to boil a hunk of corned beef. As its unmistakable lowbrow aroma drifted among Maggie's grand guests, their noses tilted even higher and they marched out. The last cartoon frame usually had Maggie pursuing Jiggs, flinging pans angrily and shouting something like "Where's the (corned) beef?"

If Jiggs had just used the oven, he could've joined Maggie and their guests and diverted their attention as his untended corned beef baked discreetly, with little bouquet but exceptionally tender results. It's a practical choice. You can bake potatoes with the beef and make a handsome red cabbage salad for a St. Patrick's Day celebration fit for the classiest guest

Oven-braised Corned Beef Brisket

Prep & Cook Time:
About 4-1/2 hours

Makes:
6 to 8 servings

Notes:
The weight of the meat shrinks by about half as the brisket cooks.

Ingredients:
1 piece (about 4 pounds) center-cut corned beef brisket
1 lemon, ends trimmed
1 onion (about 1/2 pound), peeled
1 teaspoon black peppercorns
1/2 teaspoon whole allspice
6 to 8 whole cloves
1/4 cup Dijon mustard
1/4 cup brown sugar

Directions:
1. Trim and discard most of the surface fat from brisket. Rinse meat well under cool running water, rubbing gently to release its corning salt.

2. Lay meat, fattiest side up, in a 2-inch-deep, 11-by-15- or 11-by-16-inch roasting pan. Thinly slice lemon (discard seeds) and onion and lay slices over meat. Sprinkle with peppercorns, allspice and cloves.

3. Set pan on middle rack in a 325 degree oven. Pour about 8 cups boiling water around brisket, seal the pan with foil and bake until meat is very tender when pierced, about four hours. Uncover and drain off all but about 1 cup of the liquid. If desired, reserve the lemon and onion slices and rearrange them on top of the meat.

4. In a small bowl, mix the mustard and brown sugar; spread evenly over meat, on top of the onion-lemon mixture. Broil about 8 inches from heat until the mustard mixture begins to brown, 3 to 5 minutes. Transfer the brisket to a platter. Serve hot, warm or cold; slice meat across the grain.

Nutritional Information:
Per serving: 330 cal., 60 percent (198 cal.) from fat; 21 g protein; 22 g fat (7.2 g sat.); 9.8 g carbo (0.5 g fiber); 1,471 mg sodium; 111 mg chol.

St. Paddy's Potatoes With Green Sauce

Prep & Cook Time:
About 1-1/4 hours

Makes:
6 to 8 servings

Notes:
Add potatoes to oven for the last hour the corned beef bakes. If the beef is done before the potatoes, let it continue cooking until potatoes are ready. If making green sauce up to one day ahead, cover and chill.

Ingredients:
12 to 16 round red thin-skinned potatoes (2-1/2 inches wide; 2 to 2-1/2 pounds total)
2 tablespoons lemon juice
1/4 cup chopped parsley
3/4 cup lightly packed rinsed and drained watercress sprigs
1/4 teaspoon dried tarragon
Salt

Directions:
1. Scrub potatoes and pierce each with a fork.

2. Set potatoes directly on the rack in a 325 degree oven and bake until soft when pressed, 1 to 1-1/4 hours (about 45 minutes in a convection oven).

3. Meanwhile, in a blender or food processor, combine lemon juice, parsley, watercress, tarragon and sour cream. Whirl until mixture is smoothly puréed, scraping container sides as required.

4. Cut a slit across the top of each potato and pinch sides to pop open top. Set potatoes on a platter and spoon a little of the green sauce into each. Serve with remaining sauce and salt to add to taste.

Nutritional Information:
Per serving: 140 cal., 30 percent (42 cal.) from fat; 3 g protein; 4.7 g fat (2.8 g sat.); 22 g carbo (2.1 g fiber); 24 mg sodium; 9.5 mg chol.

Mother's Day Breakfast in Bed

2008-02-14T10:42:00.000-08:00

Whether you're an appreciative kid or a doting husband, making breakfast in bed for that special mom on Mother's Day makes a heck of a lot of sense. First of all there's the whole nurturing thing. If she gave birth to you, she probably supplied your first sustenance. And if you're lucky, she's been cooking ever since. If you?re the dad in this picture we hope you've helped your share, but you know as well as the kids do, she deserves a break.

Breakfast is perfect because it offers the element of surprise. She can't hear you guys banging around in the kitchen while she's asleep. And if she does hear you, she's less likely to complain before she's had her coffee. So while she's chillin? beneath the blankets you can get up early enough to get something to her before she suspects a thing. Or at least before lunch or dinner time.

You don't have to get too fancy with breakfast to do the right thing. The main attraction can be as simple as French Toast, a favorite of mothers everywhere. They love it not only because it's a perfect medium for lots of syrup but it doesn't require measuring or sifting flour in their kitchen, an act which, in the hands of amateurs, can result in such capital crimes as floured handprints and footprints. The version offered here has cinnamon, almonds and orange zest to add to the surprise.

The Frittata recipe is a little more complicated, but not by much, and it's filled with healthy stuff like onions and spinach (right next to the bacon and sour cream). Leftovers can be eaten cold for Sunday supper. You can find the baby spinach pre-washed in bags at most supermarkets; there?s nothing simpler than that. Just ask Mom, after you've surprised her, of course.

For the It's Almost a Cinch Seasonal Fruit Salad get the best looking fruits in the market and make as little or as much as you want according to the morning's needs. The most complicated thing about the dressing is the lemon verbena. If you can't find it fresh in the garden, you might consider checking at your local nursery?s herb section for a small plant. If that fails, look for it in dry form, it's definitely worth the effort.

As for the white wine, ask Dad to help. Tell him you'd prefer to use a softly dry wine, like a Chenin Blanc or Riesling, nothing too tart or grassy, like those Sauvignon Blancs, or big and oaky, like far too many California Chardonnays. Then he and your mother will really have something to discuss at breakfast. If wine and verbena are nowhere to be found, try the easiest of all alternatives: Just toss the cut up fruit with lemon juice and white or brown sugar to taste, and serve with an optional dollop of sour cream.

For moms, the challenge will be staying in bed until your meal arrives. You?ll be itching to get up and see what all the fuss is about, but you'll just have to wait until your dearly beloveds arrive with that breakfast tray. After you've finished eating, you will, of course, want to linger a while with the Sunday paper and a last cup of coffee. Long enough, that is, for your adoring and darling family to clean up the kitchen.

Surprisingly Good French Toast

Makes:
2 servings

Ingredients:
3 eggs
1/4 cup milk
Pinch of salt
1/4 teaspoon almond flavoring
1/4 teaspoon cinnamon
2 teaspoons grated orange zest
6 slices country-style or French bread
1/2 tablespoon vegetable oil
1/2 tablespoon butter
1/4 cup sliced almonds
Butter, sliced, for serving
Maple syrup or other pancake syrup of your choice

Directions:
1. In a shallow bowl, use a fork to beat together eggs and milk, salt, almond flavoring, cinnamon and 1 teaspoon of the grated orange rind.

2. In a medium-sized nonstick fry pan, melt oil and butter together, swirling it around to coat bottom of pan.

3. While oil and butter are heating in pan, place a slice of bread in the egg mixture, letting it sit for a minute. Using tongs, turn it over and let it sit for another minute, soaking through with the egg mixture.

4. Transfer bread to the heated fry pan. Brown on each side over medium heat, transfer to a heat-resistant plate in a low, 170 degree oven to keep warm until all slices are done. Add a little more butter and oil to the pan as needed for cooking the rest of the slices.

5. Just before serving, top each slice with a dab of butter and sprinkle with some of the remaining orange rind and some sliced almonds. Serve with syrup.

It's Almost a Cinch Seasonal Fruit Salad

Notes:
Let your taste buds be your guide when selecting fruit for this salad. Choose from fresh apricots, bananas, apples, kiwis, peaches, nectarines, strawberries, raspberries or blackberries.

Ingredients:
1 cup dry white wine
1/3 cup sugar
12 to 16 lemon verbena leaves (fresh preferred, but dry will do)
4 to 6 cups assorted fresh fruit, rinsed, dried and cut into bite-size pieces (see Notes)

Directions:
1. Combine wine, sugar, 1 cup water in a small pan. Simmer over moderate heat, stirring until sugar dissolves. Continue simmering until the liquid is reduced to 1 cup. (This syrup can be made a day ahead.)

2. Place verbena leaves in a bowl, pour the syrup over the leaves and steep for 5 minutes. Refrigerate until cold.

3. Cut up fruit into bite-size pieces and put into a large salad bowl. Strain syrup and use to dress salad to taste.

That's My Baby Spinach and Bacon Frittata

Makes:
3 to 6 servings, depending on appetites

Ingredients:
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 cups loosely packed baby spinach leaves
4 strips bacon, cooked crisp and crumpled
6 eggs
1/8 cup sour cream
1/4 to 1/2 cup grated Parmesan cheese
1/4 teaspoon salt
Dash of pepper

Directions:
1. Heat the oil in a nonstick, ovenproof skillet. Sauté onion over medium heat until translucent and soft, about 5 minutes. Add garlic and sauté a few minutes more. Add spinach and sauté, stirring frequently, until the spinach wilts and cooks down, about 5 minutes more.

2. While the spinach is cooking, beat the eggs lightly with the sour cream, add salt and pepper. Stir the bacon into the cooked spinach and onion mixture, then pour in the eggs. Cook over medium-low heat until the eggs set, about 10 minutes.

3. While the eggs are cooking, preheat the broiler. When the eggs are set, sprinkle with Parmesan cheese and slip under the broiler until the top is nicely browned. Cut into wedges to serve.

Linger Awhile Spiced Coffee

Makes:
5 cups

Ingredients:
3 cups very strong, fresh, hot coffee
2 cups water
1 tablespoon dark brown sugar
2 3- to 4-inch cinnamon sticks
2 2- to 3-inch strips of orange rind
1/4 teaspoons ground cardamom, nutmeg or allspice, or a combination of the first two

Directions:
1. Place coffee in preheated carafe large enough to hold 5 cups of liquid.

2. In a small saucepan, combine water, sugar, cinnamon sticks, orange rind and cardamom. Bring just to a boil, then take off heat and let stand for 5 minutes.

3. Strain into carafe with hot coffee.

Dad's Day: Treat your dad to a White House-worthy Texas barbecue

2008-02-14T10:37:00.000-08:00

Guys and grills may be a match made in heaven, but when Father's Day rolls around, Dad shouldn't have to rustle up his own grub. So, on this one Sunday a year, tell the grillmeister to hand over the tongs and let the rest of the family treat him to barbecue that's fit for—well, if not a king, then certainly a president. George W., that is. He is the president who brought boots and Texas barbecue back to the White House.

But first, a word or two about barbecue. Generally speaking, there are two techniques: wet and dry. Wet means slathering the meat with a seasoned sauce during cooking. Dry means holding the sauce until after the fire has worked its magic. The first method is favored in Kansas City, Mo. (where barbecue sauce is usually tomato-based, thick and sweet) and North Carolina (where it's often spiked with vinegar, thin and sour). Dry barbecue is more popular in Texas, where meats tend to be rubbed with spices before grilling and sauce, if any, is applied at the table.

For a recipe that splits the difference, Cooper's Old Time Pit Bar-B-Que in the Central Texas town of Llano offers the Big Chop—nearly 2 inches of pork, barbecued dry over smoldering mesquite and then dunked in a vinegar bath. Cooper's opened almost 40 years ago and is currently owned and operated by Terry and Karen Wootan and their sons, Chad and Jason. The restaurant, one of four barbecue places in Llano (population: 3,200), was named one of the state's top three barbecue joints by Texas Monthly in 1997. It made more headlines last year when then-Governor and would-be-President Bush asked the Wootans to cater a lunch for Republican governors at his ranch in nearby Crawford.

Pleasing the Prez

For Dubya's spread, Cooper's provided pork ribs, beef brisket and house-made sausage along with pinto beans, potato salad, cole slaw and peach cobbler. But the restaurant also makes a mean sirloin steak, chicken and cabrito (a.k.a. goat). For all the barbecue, Chad Wootan says, "We just use a rub of salt and coarse-ground pepper instead of overbearing the meat with real strong spices. We want people to taste the meat and a hint of smoke." As for the contents of that vinegary dipping sauce, he insists: "I'll get shot if I tell you!"

Cooper's barbecue is food prepared in the cowboy tradition, Terry Wootan says, alluding to the days "when cowboys would cook on an open grill over a bed of coals out in the pasture. There weren't a lot of fancy sauces and there wasn't as much smoke." The secret to such simple, straightforward cooking, Terry insists, "is getting the meat to sear properly to keep the juices in." Beyond that, he has only a few homespun pointers for greenhorns:

Don't cook too fast or too slow.
Baste with a mixture of melted butter and lemon juice instead of sauce (which will promptly burn, turn black and taste awful).
Wait until the little white bubbles on the meat subside, a sign that the meat is ready to eat.

While the Wootans, who are launching a mail-order business, plan to send their first cross-country shipment to the White House, you can recreate their Big Chop at your house, using the recipe adapted here.

Round out your Father's Day menu with a salad of colorful, crunchy Asian-inspired cole slaw and a ratatouille that melds the flavors of several summer vegetables into one delicious side dish. Then, before the fire under your grill goes out completely, throw on a few peaches for a dessert of warm fruit.

Who knows? When you're done, Dad just might decide to let you keep those tongs.

The Big Chop

Prep & Cook Time:
1 hour

Makes:
4 servings

Notes:
Cooper?s cooks up hundreds of pounds of meat at a time in its five mesquite-fueled barbecue pits. This recipe for the restaurant?s specialty has been adapted for the backyard chef.

Ingredients:
1/4 cup salt
1/4 cup coarsely ground black pepper
4 1-3/4-inch-thick rib or loin pork chops
Butter, melted (optional)
Lemon juice (optional)
Your favorite barbecue sauce

Directions:
1. Build a charcoal fire on one side of your barbecue grill.

2. Combine salt and pepper in a shallow dish and mix well. Dredge the pork chops in the mixture and rub it into both sides of the meat.

3. Over high heat (red-hot but not flaming coals), place pork chops on the grill to sear them, 3 to 4 minutes. Turn the pork chops and sear them on the other side, 3 to 4 minutes. When grill marks are visible and the meat has a nice brown color, move the pork chops away from the heat (uniformly gray coals) and cook them slowly, about 10 minutes on each side. Cooking time will vary, depending on the heat of your coals and the thickness of your pork chops, but count on a total of about 45 minutes.

4. Cover the grill, checking the pork chops periodically. If they appear to be drying out, baste them with a little butter and lemon juice. When you can stick a fork into the meat and it feels firm instead of mushy, the pork chops are done. If you aren?t sure, cut into one of the pork chops for a look.

5. Serve the pork chops hot off the grill with your favorite barbecue sauce on the side.

Smoky Ratatouille for a Crowd

Prep & Cook Time:
45 minutes

Makes:
10 servings

Ingredients:
2 medium yellow squash, cut lengthwise into planks about 1 inch thick
2 medium zucchini, cut lengthwise into planks about 1 inch thick
2 medium eggplants, cut lengthwise into planks about 1 inch thick
2 red onions, peeled and cut into rings about 1 inch thick
6 plum tomatoes, halved
3 red bell peppers, halved and seeded
1 pound large white mushrooms, trimmed and cleaned
3/4 cup vegetable oil
Salt and freshly cracked black pepper, to taste
3/4 cup balsamic vinegar
1/2 cup olive oil
2 tablespoons minced garlic
1 cup roughly chopped fresh herbs (any combination of parsley, basil, oregano, rosemary, thyme and/or sage)

Directions:
1. In a large bowl, combine all of the vegetables with the vegetable oil and salt and pepper to taste and toss well.

2. Place the vegetables on the grill on a medium-hot fire and cook until they are golden brown and tender. You will have to keep a careful eye on the grill because, with all of the different shapes and sizes, the vegetables are going to be finishing at different times: It will take 6 to 9 minutes total for the tomatoes; 4 to 5 minutes per side for the squash, zucchini, onions and eggplant; 5 to 7 minutes per side for the bell peppers; and 8 to 10 minutes total for the mushrooms.

3. As you remove the cooked vegetables from the grill, set them aside to cool a bit. As soon as they are cool enough to handle, cut them into bite-sized pieces and place in a large bowl. Add the vinegar, olive oil, garlic and herbs and toss gently. Season to taste with salt and pepper and serve warm or cold

Super Slaw

Prep & Cook Time:
45 minutes

Makes:
8 servings

Notes:
This colorful, Asian-inspired salad is great with grilled ribs, chicken or pork chops.

Ingredients:
6 tablespoons rice vinegar
6 tablespoons canola or safflower oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons firmly packed golden brown sugar
2 tablespoons minced, peeled, fresh ginger
1-1/2 tablespoons minced garlic
4 cups thinly sliced green cabbage
3 cups thinly sliced red cabbage
1 large red bell pepper, cut into matchstick-size strips
1 large yellow bell pepper, cut into matchstick-size strips
2 medium carrots, peeled and cut into matchstick-size strips
8 large green onions, cut into matchstick-size strips
1/2 cup chopped fresh cilantro
Salt and freshly ground black pepper, to taste

Directions:
1. Whisk first seven ingredients in small bowl to blend. (Dressing can be made one day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)

2. Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.

Fruits With Spirits

2008-02-14T10:29:00.001-08:00

In these easy-to-make spirited infusions, fruit mellows alcohol with sweetness, fragrance and personality. Dried fruit gives concentrated flavor, lemon brings freshness to vodka and fresh pear smoothes the roughness out of young brandy. Serve the beverages chilled (over ice if desired) to sip, or add to chilled dry white wine, sparkling wine or water.

Italian Lemon Aperitif

Prep & Cook Time:
35 minutes, plus two days to stand

Makes:
4-1/2 cups

Ingredients:
3 or 4 lemons (6 ounces each)
2 cups sugar
3 cups (750 ml.) vodka

Directions:
1. Rinse lemons; if waxed, rub with a cloth under hot running water. Dry with a cloth. Grate yellow part (white is bitter) from lemons to make 1 tablespoon.

2. In a 2- to 3-quart pan, combine peel, sugar and vodka. Stir often over medium heat until mixture reaches 125 degrees to 130 degrees (hot to touch), about 5 minutes. Watch carefully; if overheated, fumes may ignite. Let cool.

3. Meanwhile, cut the grated lemons in half and ream 8 to 10 tablespoons juice. Add juice to vodka mixture. Pour into bottles; seal airtight. (If seals are rubber or synthetic rubber, cover glass top with plastic wrap to protect seals; alcohol can soften them.) Store at least 2 days or up to one week in a cool, dark place. Pour through a strainer lined with 2 layers of damp cheesecloth into an 8-cup glass measure; return to bottles. Serve or seal airtight and store up to one year in a cool, dark place.

Nutritional Information:
Per tablespoon: 43 cal., 0 percent (0 cal.) from fat; 0 g protein; 0 g fat; 5.7 g carbo (0 g fiber); 0.2 mg sodium; 0 mg chol.

Cranberry or Cherry Liqueur

Prep & Cook Time:
20 minutes, plus one week to stand

Makes:
About 5 cups liqueur, 4 cups fruit

Notes:
You can drizzle the liqueur and fruit over ice cream, cake or sliced fruit.

Ingredients:
4 cups (1 quart) vodka
4 cups sugar
1 pound (4-1/2 cups) dried cranberries or dried sweet cherries
1/2 cup chopped crystallized ginger

Directions:
1. In a 3- to 4-quart pan, combine vodka and sugar. Stir often over medium heat until mixture reaches 125 degrees to 130 degrees (hot to touch), about 5 minutes. Watch carefully; if overheated, fumes may ignite.

2. Place cranberries and ginger in a wide-mouthed glass jar (at least 2 quarts). Pour in hot vodka mixture. Seal airtight. (If seal is rubber or synthetic rubber, cover glass top with plastic wrap to protect seal; alcohol can soften it.) Let stand at least 1 week or up to 2 months.

3. Line a strainer with 4 layers of damp cheesecloth and set over an 8-cup glass measure or bowl with a pour spout. Pour liqueur and fruit, a portion at a time, through cloth. When fruit is no longer dripping, save for other uses; wrap airtight and refrigerate up to 3 months.

4. Pour liqueur into small bottles; seal airtight (if seals are rubber or synthetic rubber, see Step 2). Serve liqueur, or store in a cool, dark place up to one year.

Nutritional Information:
Per tablespoon: 63 cal., 0 percent (0 cal.) from fat; 0 g protein; 0 g fat; 8 g carbo (0 g fiber); 0.2 mg sodium; 0 mg chol.

Energy Food

2008-02-14T10:18:00.000-08:00

The holiday pace is always set at one speed: high. So much to do, so little time. Work needs to be done before the end of the year. Kids have the last-minute school projects and holiday performances. Then there's the shopping and entertaining. How can a person maintain?

A cappuccino from your favorite barista will give you a jolt of caffeine and an energy bar will give you a boost in a pinch. But this time of year, what we all need is some real rocket fuel, preferably something that will let us refuel on the run.

There are lots of good, healthful foods you can make in a jiffy to keep you rockin' all day or all night long. A granola shake, for example, packs a punch in a few gulps. Or stock up on slow-burning energy with a protein-filled burger on a whole-grain bun.

Remember, too, that keeping up with a hectic pace has as much to do with what you eat as how you spend that energy. Here are a few tips to keep in mind this time of year:

1. Avoid the parking lot madness and earn some energy points while running errands by parking a nice distance from the store. Nothing revives a weary body like a brisk walk and some fresh air.

2. Take the stairs instead of the elevator to get in that little bit of extra exercise and get your blood pumping.

3. Try to maintain your exercise regimen despite the busy schedule. You'll be repaid with extra endurance.

4. Sleep. Nap. Get quality rest whenever you can.

5. Opt for lean sources of protein and lots of fresh vegetables whether you're at home or at a party.

6. Drink plenty of water.

7. Don't drink too much alcohol.

8. Resist the temptations of convenience foods. Instead, whip up some quick and portable energy-packed meals.

9. Keep stress at a minimum by finding a moment to light a candle, soak in the tub or relax for a moment.

Remember, the holidays are a time for celebration, so let yourself enjoy them!

Date Granola Shake It Up!

Makes:
2 to 3 shakes

Ingredients:
12 to 14 pitted dates
2 cups low- or non-fat peach yogurt

1 cup granola of choice
1 teaspoon vanilla extract
1 banana
1 cup fresh blueberries
1 cup orange juice

Directions:
Blend ingredients together until smooth.

Veggie Protein Patties

Makes:
8 patties, serving 8

Ingredients:
2 cloves garlic, chopped
1 medium onion, chopped
1 Portobello mushroom, trimmed and rinsed
2 12-ounce blocks extra-firm tofu, drained and cut into chunks
1 cup shelled sunflower seeds
1/2 cup pine nuts
1/2 cup chopped parsley
1 tablespoon soy sauce or Bragg Liquid Aminos (a soy sauce substitute)
1 tablespoon cornstarch
2 eggs, slightly beaten
A bit of oil for the pan
8 whole-grain buns
Tomatoes, sliced (optional)
Red onion, sliced (optional)
Mustard (optional)
Pickles, sliced (optional)

Directions:
1. Place garlic and onion chunks in a food processor bowl fitted with a steel blade. Pulse until minced.

2. Cut the mushroom into chunks and add to bowl. Pulse a few times to chop. Add tofu, sunflower seeds, pine nuts, parsley, soy sauce, cornstarch and eggs. Pulse until mixture is the consistency of cookie dough.

3. Form 4- to 5-inch round patties,1/2-inch-thick, and place on a lightly oiled non-stick griddle over medium-low heat. Let cook undisturbed for 15 to 20 minutes or until brown and crisp. Carefully turn and cook the other side for 15 minutes more.

4. Serve on a whole-grain bun, with slices of tomato, red onion, mustard and pickles to taste.

Ready to Roll Halibut

Makes:
4 servings

Ingredients:
2 8-ounce halibut fillets
2 tablespoons dried Italian herb blend
3 tablespoons sweet paprika
1 tablespoon ground black pepper
1 teaspoon salt
1/4 cup extra virgin olive oil
4 fresh, soft, whole-wheat burrito-size tortillas
2 cups shredded cabbage
1 cup low-fat ranch dressing

Directions:
1. Rinse halibut under cold water and pat dry.

2. In a shallow dish, rub the Italian herbs between your fingers to create a coarse powder. Mix pepper, paprika and salt with the herbs.

3. Drizzle half (1/8 cup) of the oil over the fish and brush to lightly coat. Dredge the fish in the herb blend to coat.

4. Heat a large, heavy, non-stick skillet over medium-high heat and arrange fish in the pan. Drizzle remaining oil over the fish and cook for 3 to 4 minutes. Turn and cook fish until other side is blackened and fish is cooked, about 4 to 6 more minutes.

5. Just before removing from pan, squeeze lemon juice over fish. Cool and chill in the refrigerator until ready to assemble roll-ups.

6. Arrange tortillas on a clean work surface. Divide cabbage in center of tortillas and top with chunks of the cold fish. Drizzle the dressing over the fish and roll up tightly, sealing contents well. Take in a cooler to work or play, or serve with chips and enjoy.

Dried Plum Power Balls

Makes:
12 to 16 bite-size snacks

Ingredients:
1 cup pitted prunes (dried plums), cut into chunks
1/2 cup walnuts
1/2 cup coconut
2 teaspoons honey
1/4 cup toasted sesame seeds

Directions:
1. Place the prunes, walnuts and coconut in a food processor fitted with a steel blade. Process until finely chopped but not pasty.

2. Pour in honey and pulse just to coat contents.

3. Using a small spoon, drop balls of the mixture into a shallow bowl of toasted sesame seeds and roll into balls.

4. Refrigerate until firm. Store airtight in the refrigerator.

Mediterranean Power Salad

Makes:
6 to 8 servings

Ingredients:
3/4 cup bulgur wheat
2 cups boiling water
2 tomatoes, seeded and chopped
1 cup cucumber, peeled, seeded and chopped
2/3 cup parsley leaves, chopped
1 red onion, chopped
3 fresh lemons, juiced
2/3 cup extra virgin olive oil
1 tablespoon dried Italian herb blend or oregano
Salt, to taste
Pepper, to taste
12 ounces medium to large shrimp, cleaned, tailed and cooked or 2 cups leftover grilled chicken, cut into bite-size pieces
Crumbled goat cheese for garnish
Fresh baby greens for garnish
6 to 8 pita pockets (optional)

Directions:
1. Place the bulgur wheat in a heat-proof bowl. Pour boiling water over the wheat and stir with a fork. Allow to stand, fluffing with a fork occasionally, until the water is completely absorbed. Cover and refrigerate until chilled.

2. Mix the chilled wheat with tomatoes, cucumber, parsley and onion.

3. In another bowl, whisk the lemon juice into the oil until blended. Blend in herbs and season with salt and pepper.

4. Pour dressing over wheat and vegetable mixture and toss well to coat. Cover and refrigerate a few hours to allow flavors to blend. Toss in chilled shrimp or chicken and serve over greens with crumbled goat cheese on top, if desired.

5. If you are on the go, stuff salad into pita pockets with greens, wrap tightly and go! Keep cold!

Dishes Created for Hollywood's A-list

2008-02-13T14:34:00.000-08:00

Through the miracle of television, you can always snag a front-row seat at the Academy Awards and, like your favorite actors and actresses, witness Oscar history in the making. Now, thanks to recipes provided by some of Tinseltown's best chefs, you can feast like the stars as well.

Home cooks contemplating their own invitation-only black-tie affairs might want to try an elegant entrée from Wolfgang Puck. After all, it was Puck's Sunset Strip restaurant, Spago, that used to be the backdrop for literary agent "Swifty" Lazar's legendary Oscar bashes. And, more recently, Puck's lavish menus have turned the official Governors Ball into the don't-miss first stop on the post-ceremony party circuit.

"Every year I have to come up with something different for 1,600 people," he says. "But no matter what it is, the key is being able to cook it fast, cook it right and serve it hot. It has to be well-prepared."

Wolfgang's Masterpiece
Last year, the centerpiece of Puck's sumptuous meal was Roasted Chicken Breast With Wild Mushroom Risotto. The chicken was stuffed with goat cheese and presented atop a mound of creamy rice studded with chanterelles and porcinis. And the pièce de résistance? Black truffles. "If I were making this at home and couldn't afford the truffles, I'd just leave them out," he says. "Truffles are like eight-carat diamonds – there is no substitute!"

Finish the evening with Espresso Cake.

No self-respecting Academy Awards soiree would be complete without a show-stopping finale, of course. And in a year when "Chocolat" is one of the Best Picture nominees, decadent chocolate seems particularly appropriate. Puck's mini Oscar statuettes, molded in bittersweet chocolate and dusted with real gold, are a Governors Ball exclusive, but chocolate desserts have also been a crowd-pleaser at Mortons, the West Hollywood scene of Vanity Fair's annual gala.

For the magazine's A-list celebrities last year, Mortons' pastry chef Melanie Johnston created individual chocolate cakes. "Most industry people don't eat a lot. They're always watching their weight, especially the ones who work in front of the camera," she explains. So Johnston filled each tiny cake with sensuous espresso-flavored ganache and paired it with a scoop of coffee ice cream. "After we served," she says, "Howard Stern told me: 'You are a marvel!'"

An Informal Affair
Home cooks hosting less formal Academy Awards get-togethers will probably want to consider simpler fare for buffet-style grazing. Hans Röckenwagner of Röckenwagner in Santa Monica, Calif., and Röck in Marina del Rey, Calif., recommends three different Mediterranean dips made of eggplant, garbanzo beans, and yogurt and cucumbers. "They're delicious, easy on the waistline and go with just about any kind of vegetable, chip or bread, especially pita," he says. "They'll satisfy your health-conscious and vegetarian guests." All of the dips can be prepared ahead to allow their flavors to develop and to minimize kitchen duty during the Oscar broadcast.

Turn this South American grain into a tasty appetizer.

Mary Sue Milliken and Susan Feniger of Border Grill in Santa Monica and Ciudad in Los Angeles – cable TV's "Too Hot Tamales" – share an easy Latin-inflected recipe. Their crispy fritters, made with a South American grain called quinoa, are accompanied by an almond-and-tomato sauce. "This is ideal party food because you want to pay attention to the show but still be able to nibble. It's food you can eat in little bites," Milliken says. "You can cook the fritters in advance and warm them up at the last minute, but they're good at room temperature, too."

So for this year's Academy Awards, whether you're planning a dressy sit-down dinner or a come-as-you-are potluck, let one or more of these recipes play a supporting role at your house, and the winners will be ... you and your guests.

Mortons Espresso Cake

Introduction:
This dessert comes from the menu of Vanity Fair?s Oscar party in March 2000.
Prep & Cook Time:
About 1 hour

Makes:
22 servings

Notes:
Make .Ganache Squares at least two days ahead to allow time for chilling and freezing. Ganache squares can be frozen for three weeks if wrapped well in plastic.

Ingredients:
10 ounces unsalted butter
2 pounds Valhrona or other high-quality chocolate
11 eggs, separated into yolks and whites
3/4 cup sugar, for divided use
3/4 cup sifted flour
3 tablespoons cocoa powder
2-2/3 cups cream
Ganache Squares

Directions:
1. Combine butter and chocolate in stainless-steel bowl and melt over pot of simmering water. Set aside.

2. In electric mixer bowl, whip egg yolks and only 1/2 cup of sugar to thick ribbon stage. Mixture will be light yellow. Set aside.

3. In a separate bowl, combine sifted flour and cocoa powder. Set aside.

4. In clean electric mixer bowl, whip egg whites and remaining 1/4 cup of sugar to soft peaks. Do not over-mix. Set aside.

5. In clean electric mixer bowl, whip cream to soft peaks. Do not over-mix. Set aside.

6. In large bowl, place butter-chocolate, yolk and flour mixtures but do not mix. Add whipped egg whites and gently fold all ingredients together with rubber spatula and/or whisk. Do not over-mix. Gently fold in whipped cream until white streaks disappear. Do not over-mix.

7. Place 22 2-1/2-inch ring molds on large baking sheet. Spray with generous amount of nonstick cooking spray. Fill each mold halfway with cake batter, add one Ganache Square and cover with 2 tablespoons of batter.

8. Bake in preheated 325 degree oven for 17 minutes. Cool and remove cakes from molds. Serve with coffee ice cream.

Hummus

Prep & Cook Time:
2 hours

Makes:
12 to 15 servings

Notes:
Hummus may be prepared up to three days in advance.

Ingredients:
3/4 pound dried garbanzo beans, soaked in cold water overnight (or 3 cups cooked or canned drained beans, juice reserved)
1 teaspoon salt
3/4 cup tahini paste
1 teaspoon finely chopped garlic
3/4 cup freshly squeezed lemon juice
Salt and freshly ground black pepper, to taste
3/4 cup extra virgin olive oil
Pita bread, cut into wedges and warmed

Directions:
1. If using uncooked garbanzos, drain the beans. Place them in large saucepan with fresh water to cover by about 2 inches. Over medium-high heat, bring water to simmer and cook beans for 30 minutes, partly covered. Stir in salt and cook for 1-1/2 to 2 hours more until they are very soft.

2. Drain beans, reserving 1/2 cup of cooking water, and put them in electric mixer. Add tahini, garlic, lemon juice, salt and pepper. Beat all ingredients well, adding olive oil in a thin, steady stream as mixer runs. Whenever mixture gets too clumpy, add 1 to 2 teaspoons of cooking water to thin it (you shouldn?t need more than 1/4 cup).

Store covered in refrigerator until ready to serve. Serve with warm pita bread.

Quinoa Fritters

Prep & Cook Time:
45 minutes

Makes:
6 servings

Notes:
Quinoa is a grain available at most health food stores. Mexican Cotija cheese is available at many supermarkets but can be substituted with Parmesan or Romano cheese.

Ingredients:
2/3 cup quinoa
1-1/3 cups water
1/4 cup all-purpose flour
1/4 cup grated Cotija cheese
3/4 teaspoon salt
Pinch freshly ground black pepper
4 scallions, white and light green parts only, finely chopped
1/2 bunch Italian parsley leaves, chopped
1 egg
1 egg yolk
3/4 cup vegetable oil
Lemon wedges for garnish
Romesco Sauce, for dipping

Directions:
1. Wash quinoa and drain well.

2. Place small, dry saucepan over high heat. Add quinoa; toast, shaking and stirring constantly with wooden spoon to prevent scorching, about 5 minutes.

3. Transfer to large saucepan and add water. Bring to boil, reduce to simmer and cook, covered, until water is absorbed, about 10 minutes. Let cool.

4. In large bowl, combine quinoa, flour, cheese and salt. Add scallions, parsley, egg and yolk. Blend thoroughly with mixing spoon until mixture has consistency of soft dough.

5. Heat oil in large skillet over medium heat. Using two soup spoons, press batter into egg-shaped ovals and gently slide into hot oil. Fry until bottoms are golden and brown, less than 1 minute. Turn and fry second side until golden, less than 1 minute. Drain on paper towels and serve warm with lemon wedges and Romesco Sauce.

A Totally Organic Wedding Cake

2008-02-13T14:28:00.000-08:00

I attended a lovely wedding recently that merged the essence of spiritualism in a contemporary fashion and offered the healthiest of elegant cuisine. I was asked to make the wedding cake and, of course, it had to be "totally organic."

As I had an awareness of this, it didn't present much of a problem except for pulling together a new version of the requested cream cheese frosting. I discovered that the traditional confectioners' sugar used in the cream cheese frosting wasn't available organically. I went the Italian buttercream route instead and folded in some cream cheese.

The carrot cake was a simply adorned creation with fresh flowers in amethyst and yellow. The "toppers" on the cake were two porcelain angels (which was the absolute requirement from the bride) and presented the biggest challenge. As a stylist, I comb the country to source all kinds of gifts, trinkets and objet d'art. Nowhere could I find a male angel that didn't look like a cherub or baby. We wanted ethereal adults here. We wound up using her grandmother's antique figurines.

I gleaned the following recipes from Pease Porridge Hot Catering (Annapolis, Md.). I just added the cream cheese, which made the frosting even richer. In the following recipes, all of the ingredients should be certified organic.

Organic Carrot Cake

Ingredients:
3 cups all-purpose, unbleached flour
3 cups natural sugar
1 tablespoon baking powder
1 tablespoon cinnamon
1-1/2 cups canola oil
4 eggs
1 tablespoon vanilla
1 cup pecans, chopped and toasted
1-1/3 cup carrots, grated
2/3 cup grated apple

Directions:
1. Grease and flour 2 (8-inch) round baking pans. Preheat the oven to 325 degrees.

2. Sift the flour, sugar, baking powder and cinnamon together and place in mixing bowl.

3. In a separate bowl, mix the oil, eggs and vanilla. With mixer on medium speed, gradually pour in the liquid mixture. Stir in the nuts, grated carrots and apple.

4. Pour into prepared pans and bake in middle of oven for 40 to 45 minutes or until a toothpick inserted in center comes out clean.

5. Cool on racks. Run a knife around edges to unmold. Cake will be very moist. Let cool thoroughly and refrigerate before icing.

Italian Buttercream Cream Cheese Frosting

Ingredients:
2 cups sugar
2/3 cup water
6 egg whites
Pinch of salt
1/4 teaspoon cream of tartar
1-1/4 pound butter, at room temperature
1 teaspoon vanilla extract
12 ounces softened cream cheese

Directions:
1. Bring sugar and water to a boil, stirring only once in the beginning. Cover and let boil for 2 to 3 minutes to wash down sugar crystals. Do not stir until finished.

2. Remove cover and continue boiling until liquid reaches exactly 240 degrees on a candy thermometer.

3. Meanwhile, beat egg whites, salt and cream of tartar very briskly until stiff peaks form. Slowly, using a small ladle, drizzle in sugar syrup. Continue beating briskly until the mixture has cooled to lukewarm. Slowly, bit by bit, beat in softened butter.

4. Add vanilla. When frosting has reached the same temperature as cream cheese, fold in cream cheese to combine. Chill.

5. Frosting should be lightly softened before rewhipped or used to frost cake.

Super Bowl: Feeding the Fans

2008-02-13T14:20:00.000-08:00

You could say I grew up around football. My father occasionally fell asleep on the couch with the Sunday football game blaring on the television in front of him. My brother broke his leg the first time he tried to play the game in our back yard. The look on his face and screams of anguish were enough to scare me away from the playing field for life.

So you won't be surprised to know that, for me, cooking was my "sport" of choice.

But whether or not you're into football, there's no denying that Super Bowl Sunday is really the first national party day after New Year's. And who doesn't want to party at any given opportunity? Gathering with friends and family and putting out a delicious spread has always been the best part of any game!

Hot Dogs, Pizza and Beer, Oh My!
This first big party of the year can be a great time, but it also can be the first real threat to your new declaration for better health.

Think of Super Bowl party food and visions of pizza, sour cream-based dips and lots of greasy chips dance like victorious wide receivers on your ever-widening end zone. Attend the game in person and the options are even worse: hot dogs, nachos, peanuts, beer and soda.

But who says football has to mean weight gain? You don't have to take in a week's supply of fat and calories at one football celebration. Even if you don't know the difference between a halfback, quarterback or running back it's easy to feed the fans with foods that are actually delicious and – dare I say it – good for their health!

Intercepting the Fatty Foods
So on Super Bowl Sunday, don't ruin your – or your guests' – progress toward healthier eating. Let them munch on baked chips with Super Bowl Skillet Bean Dip instead of greasy chips and sour cream dip.

Don't order a fat-laden pepperoni pizza. Enjoy a vegetarian pie instead or substitute a homemade Super Bowl Sub packed with lean meats and healthful veggies.

If you're serving beer, offer a gourmet light beer. And drink in moderation; fewer beers means fewer calories. As an alternative to traditional brews, provide sparkling fruit juice or white wine spritzers studded with a fresh berry or chunk of melon. Most of all, party hearty ? and party healthfully!

Super Bowl Skillet Bean Dip

Makes:
8 to 12 servings

Ingredients:
1 tablespoon canola oil
1 teaspoon minced garlic
1 chopped onion
1 chopped bell pepper
1 tablespoon ground cumin
1 tablespoon ground chili powder
30 ounces fat-free refried beans
1 cup low-fat shredded jack or cheddar cheese
Baked chips or small, fat-free tortillas

Directions:
1. Heat the oil in a heavy, nonstick skillet over medium-high heat and saut頴he garlic, onion and bell pepper for 5 minutes.

2. Reduce heat to medium-low and sprinkle the cumin and chili powder over the skillet. Stir in beans and cook until hot. Press beans into an even layer with the back of a spoon or spatula.

3. Sprinkle cheese over the skillet. When cheese has melted, serve dip with chips and/or tortillas.

Super Bowl Pockets

Makes:
8 to 12 servings

Ingredients:
1 head shredded cabbage (pre-shredded, bagged cabbage works)
15 ounces corn kernels, drained
15 ounces garbanzo beans, drained
3 cups grilled chicken strips
2 cups chopped seeded tomatoes
2 cups shredded low-fat cheddar cheese
12 ounces low- or non-fat ranch dressing
Pita pockets

Directions:
1. Layer the cabbage, corn kernels, garbanzo beans, chicken strips, chopped tomatoes and cheese in a serving bowl.

2.Toss with low-fat or non-fat ranch dressing just before serving. Split pita pockets and stuff with the mixture.

Super Bowl of Bruschetta

Makes:
12 servings

Ingredients:
4 to 6 cups chopped, seeded, firm tomatoes
2 tablespoons extra virgin olive oil
2 tablespoons minced, fresh garlic
1 cup chopped, freshly rinsed basil leaves
Salt and fresh cracked pepper to taste
Fat-free bagel thins

Directions:
Toss together chopped tomatoes, olive oil, garlic, basil leaves, salt and pepper to create a savory mixture. Place mixture in a serving bowl and serve as a topper with bagel thins.

Grilled Chicken Strips

Notes:
You can use this recipe as the basis of numerous light and tasty dishes. Dress it up with Papaya Salsa and grill up some fresh vegetables as a side dish. Cut it into chunks for a healthful Mediterranean Power Salad. Or throw it into a hollowed baguette for a quick and hearty submarine sandwich.

Ingredients:
2 skinless, boneless, chicken breasts, split into 2 pieces each
1 tablespoon soy sauce
1 tablespoon olive oil
1 tablespoon fresh, minced garlic

Directions:
1. Place all ingredients in a zipper-locked bag and toss to marinate. Refrigerate up to 24 hours.

2. Grill chicken over medium-hot coals until juices run clear, about 4 minutes per side.

3. Cool and refrigerate until ready to eat or until ready to use in other recipes.

New Orleans Junior League's cookbook

2008-02-13T14:14:00.000-08:00

It's known as the city that parties with abandon, where revelers drape themselves with beads and dance into the wee hours on Bourbon Street. But New Orleans is so much more than the Mardi Gras madness for which it's famous.

The city that thrives along the Mississippi River's crescent-shaped arc has historic homes, museums, plantations and more. But perhaps one of its most lasting appeals is its distinct brand of food.

That may explain why the Junior League of New Orlean's third and latest cookbook, "Crescent City Collection: A Taste of New Orleans" (Favorite Recipes Press; $26.95) won third place in Tabasco's 2000 Community Cookbook Awards. The maker of the hot pepper sauce regularly recognizes cookbooks published to benefit charitable causes. And this one's jam-packed with keepers.

Catherine Downs, cookbook chairman of the Junior League, is glad to share her town's best recipes. But she admits to having a few favorites, especially one that she has made repeatedly, each time to rave reviews.

"Crawfish Cheesecake. That thing is out of this world," Downs said.

"It's extremely unusual. Other than the topping, it's not particularly complicated either; it's within my limited cooking skills," she added. "It's not something necessarily you would serve for a Mardi Gras party, but it is divine. Everybody loves it."

But crawfish and cheesecake? It just doesn't get more New Orleans than that. Try it yourself – if you're brave enough – or attempt some other classics from the Big Easy.

Crawfish Cheesecake

Makes:
8 servings

Ingredients:
1 cup grated Parmesan cheese
1 cup fresh breadcrumbs
1/2 cup (1 stick) melted butter
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped green bell peper
1/2 cup chopped red bell pepper
1 pound crawfish tails, chopped
2 teaspoons minced garlic
2 to 3 tablespoons Creole seasoning
2 dashes of Worcestershire sauce
2 dashes of Tabasco sauce
2 tablespoons lemon juice
28 ounces cream cheese, softened
4 eggs
1/2 cup heavy cream
1 cup shredded smoked Gouda cheese
2-1/2 cups Green Onion Coulis

Directions:
1. Mix the Parmesan cheese, breadcrumbs and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan.

2. Heat the olive oil in a large skillet over high heat. Add the onion and bell peppers and sauté for 2 minutes. Add the crawfish, garlic, Creole seasoning, Worcestershire sauce, Tabasco sauce and lemon juice. Saute for 1-1/2 minutes. Remove from the heat.

3. Beat the cream cheese and eggs with an electric mixer for 5 minutes or until thick and frothy. Add the heavy cream, Gouda cheese and crawfish mixture. Beat for 2 minutes or until well mixed and creamy. Pour the filling into the crust and bake at 350 degrees for 1 hour or until firm. Cool to room temperature.

4/ To serve, spoon Green Onion Coulis on eight plates. Top each plate with a slice of Crawfish Cheesecake.

Red Beans and Rice

Introduction:
Because it can be left to simmer in an unwatched pot, Red Beans and Rice became a dish to make on Monday, the traditional laundry day in New Orleans. Red Beans and Rice on Mondays also became a popular dish in restaurants. It tastes delicious and, better yet, is economical.

Makes:
10 servings

Ingredients:
1 pound dried kidney beans
2 quarts water
3 cups chopped onions
1 cup chopped fresh parsley
1 cup chopped green onions
2 garlic cloves, chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/4 teaspoon Tabasco sauce, or to taste
1 tablespoon Worcestershire sauce
1/2 cup tomato sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 pound hot sausage, sliced
1 pound ham steak, diced
Hot, cooked rice

Directions:
1. Combine the kidney beans and water in a large heavy saucepan. Bring to a boil. Reduce the heat and simmer for 45 minutes.

2. Stir in the onions, parsley, green onions, garlic, cayenne pepper, black pepper, Tabasco sauce,Worcestershire sauce, tomato sauce, oregano and thyme. Cook over medium heat for one hour.

3. Add the sausage and ham and cook over medium heat for 45 minutes. Remove from the heat and allow to cool completely. Return to the heat and bring to a boil. Reduce the heat and simmer for 30 to 40 minutes, stirring frequently.

4. If the beans appear dry, stir in a small amount of water. Serve over hot cooked rice.

Mardi Gras at Home Dishes

2008-02-13T13:21:00.000-08:00

If New Orleans' Mardi Gras isn't America's biggest bash, it certainly is America's longest party. The hoopla begins in mid-January and winds up with a blow out on Fat Tuesday, which is always celebrated the day before Ash Wednesday and the start of Lent (usually late February). It's a last chance to exercise overindulgence before the Christian season of abstinence. And boy do they overindulge.

The French Quarter becomes Times Square on New Year's Eve, but with Dixieland and zydeco music filling the air and revelers bumping and sloshing their way through the crowd with beer and Hurricanes in hand.

Personally, I've never been to Mardi Gras and don't know if I'd like to. I need elbow room. I don't want to stand on a street named Bourbon where the gutters run with beer and screaming women bare themselves for beads.

I'd love to see New Orleans, though. It's the birthplace of jazz and the original melting pot of American cuisine. Food influences include Native American, African, Spanish and French. They all came together in a land of watery bayous and fertile forests to create some of this country's most memorable dishes. And I'm not just talking blackened this and that.

Blackened, not Burnt
Cajun food became popular in the early '80s when America was just beginning to discover its regional culinary pleasures. Cajun was cool – you could get drunk on rum drinks and still remember what you ate the next day because the blackened catfish probably seared its flavors to your tongue.

But other traditional New Orleans and Cajun foods that haven't suffered such overexposure or excessive heat are well worth trying. Not only in celebration of Mardi Gras, but any cold day. These are winter foods with the depth and complexity of their ethnic roots. One of the most popular is jambalaya, a descendant of Spanish paella. Just like New Orleans' native jazz, jambalaya is a dish that lends itself to improvisation. Crawfish étouffée is a French contribution of crawfish meat served in a gravy enriched with crawfish fat or butter. Gumbo is a spicy stew thickened with okra or file, a powder made from sassafras leaves.

The recipes offered here for jambalaya and King Cake, the traditional Mardi Gras cake, can become the foundations of your own Mardi Gras party. Round out the revelry with a color scheme of purple, representing justice, green for faith and gold or yellow for power. Add a few peacock masks and a round of Hurricanes and you've got the taste of New Orleans – with all the elbow room you want

Shrimp Jambalaya

Ingredients:
3-5 slices of bacon, diced
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1 tablespoon minced garlic
4 cups canned tomatoes, with liquid
1/8 teaspoon cayenne pepper
1 teaspoon chili powder
1/4 teaspoon thyme, crumbled
1 bay leaf
2 pounds shrimp, raw or cooked, shelled and deveined
1/4 cup finely chopped parsley
Salt, to taste
4 cups hot, cooked, white rice

Directions:
1. Fry the bacon in a skillet until crisp, drain on paper towels.

2. Over medium heat, cook celery, onion and red pepper in bacon fat until onion is soft. Meanwhile, diced fried bacon.

3. Add diced bacon, garlic, tomatoes, cayenne pepper, chili powder, thyme and bay leaf. Lower heat and simmer 20 minutes. Add shrimp, parsley and salt to the tomato sauce. If using pre-cooked shrimp, cook for a few minutes, just until shrimp is heated through. If using raw shrimp, cook until shrimp is opaque white and cooked through.

4. Serve over rice.

Hurricane

Makes:
1 serving

Ingredients:
1 ounce white rum
1 ounce Myers Dark Rum
Splash of Roses Lime Juice
Splash of grenadine
3 ounces orange juice
3 ounces pineapple juice
1 ounce Bacardi 151
Orange slice and cherry, for garnish

Directions:
Fill a Hurricane or other exotic 12-ounce glass with coarsely crushed ice. Add both rums, lime juice, grenadine and fruit juices. Float 1 ounce of Bacardi 151 on top. Garnish with orange slice and cherry.

Easiest King Cake

Introduction:
A Kings Cake is like a cinnamon roll, but done as a ring with a tiny baby doll hidden inside. Whoever gets the piece of cake with the doll gets to be king or queen – and host – of next year?s Mardi Gras party.
Ingredients:
1 package refrigerator cinnamon rolls, with icing
3/8 cup sugar
Food coloring
1 small plastic baby doll, 1 inch long

Directions:
1. Roll out refrigerator cinnamon dough into a single, long piece of dough. On a greased cookie sheet, form the dough into a ring. Bake the cinnamon dough in oven according to package directions.

2. Make a small incision into cake and insert baby doll. Top entire ring with icing. Divide sugar by 1/8 cup into small bowls. Color one yellow, one purple (blue mixed with red) and one green (yellow mixed with blue.) Sprinkle colored sugar on top in alternating bands.

Chicken and Andouille Gumbo

Makes:
6 servings

Notes:
Roux is the thickening base for soups, gumbos and gravies. To prepare, mix 1 cup flour and 1 cup oil in a heavy skillet. Place over medium heat and stir constantly, scraping the bottom of the skillet. Cook for 20 to 30 minutes or until the mixture turns a dark brown color. Remove from the heat. The roux is now ready for the addition of a hot liquid such as stock or broth.

Ingredients:
1 cup vegetable oil
1 cup flour
3 quarts chicken stock or broth
1 whole chicken, cut into pieces
2 cups chopped onions
1 cup chopped green bell pepper
3/4 cup chopped celery
2 teaspoons minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
4 bay leaves
Salt and pepper, to taste
12 slices bacon, chopped
2 pounds andouille sausage, chopped
Flour

Directions:
1. Heat the oil in a heavy saucepan over medium-high heat. Add 1 cup flour and cook until the roux is a dark brown color, stirring constantly. Remove from the heat and set aside.

2. Combine chicken stock, chicken pieces, onions, bell pepper, celery, garlic, basil, oregano and bay leaves in a large saucepan. Season with salt and pepper. Bring to a boil, reduce the heat and simmer for one hour or until the chicken is cooked through.

3. Fry the bacon in a skillet until crisp. Add the sausage and cook until browned. Stir in enough flour to absorb the excess drippings.

4. Remove the chicken from the gumbo. Remove and discard the bones. Chop the chicken. Stir the roux into the gumbo gradually. Add the chopped chicken, bacon and sausage mixture and cook for 15 minutes. Remove the bay leaves. Add additional beef stock or water if the gumbo is too thick.

Memorial Day Picnic

2008-02-13T13:16:00.000-08:00

Maryland Fried Chicken

3 c. flour
salt and pepper
buttermilk
1 whole (2- to 3-lb.) fryer chicken, cut into pieces
peanut oil

Put the flour in a large plastic bag. Season the flour with salt and pepper. Dip the chicken pieces into the buttermilk. Then, place a few pieces of chicken at a time in the bag with the flour, seal the bag, and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dishtowel. Allow to rest until the flour is a paste-like consistency. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with peanut oil. Heat until very hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy).

Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Serves 4

Crab Balls

2 lb. lump crab meat
1 c. mayonnaise
2 Tbsp. Dijon mustard
2 eggs
1 medium onion, diced
1 Tbsp. Worcestershire sauce
1 Tbsp. Tabasco
2 Tbsp. Old Bay seasoning

Carefully remove any shell from the crabmeat, taking great care not to break up the lumps. Combine the remaining ingredients until well blended. Gently fold in the crabmeat. Shape into 1-inch balls. Traditionally these are fried in either a skillet or a deep fat fryer. However, if you would like a slightly healthier version, broil the crab balls in the oven until golden brown.

Makes 25 balls

Potato Salad

3 lb. red bliss potatoes, ?-inch dice
4 Tbsp. lemon juice
4 Tbsp. olive oil
salt & pepper
1 c. red onion, diced
4 hard-cooked eggs, peeled & diced
1 and 1/2 c. mayonnaise
2 Tbsp. each dill and basil
3 Tbsp. Dijon mustard

Boil the potatoes until tender but before they are ready to fall apart. Drain and toss with the remaining ingredients. Season to taste.

Makes 3 lbs.

Fruit & Cheese Platter

Have a stroll down your local grocer?s produce aisle and choose from the freshest fruit available. Some suggestions for this time of year are:

Strawberries
Pineapple
Orange sections
Grapes

Some popular cheese selections include:

Cheddar
Havarti
Swiss
Hot pepper
Brie
Boursin

Arrange decoratively on a platter and serve with an assortment of crackers and baguette slices.

Brownies

If you want to cut down on your cooking time, you can certainly purchase a box mix or even head to your local bakery. If you prefer to bake your own, try out this recipe.

6 1-oz. squares unsweetened chocolate
3/4 c. butter or margarine
4 eggs
2 Tbsp. vanilla extract
1 and 1/2 c. all-purpose flour
2-3/4 c. white sugar
1/2 teaspoon salt
1 and 1/2 c. chopped walnuts

Preheat oven to 375 deg. F. Grease and flour 9x13x2-inch baking pan. In double boiler over low heat, melt the chocolate and butter. Remove from heat and let cool. In a large mixing bowl, mix together eggs, vanilla, salt, and sugar. Beat well for 8 to 10 minutes. Slowly add chocolate mixture and flour. Mix until just blended. Stir in the walnuts. Spread batter evenly in pan and bake for 25 minutes. Let cool for 2 hours before cutting into squares.

Makes 24 brownies

Easter Luncheon

2008-02-13T13:11:00.000-08:00

Watercress, Orange, and Toasted Pecan Salad with Orange Vinaigrette

1 bunch watercress
2 oranges
1/2 c. pecans, coarsely chopped

1/2 c. orange juice
1/2 c. extra virgin olive oil
1 and 1/2 Tbsp. honey
2 tsp. fresh mint, chopped
salt & pepper to taste

Wash and thoroughly dry the watercress. Cut the tops and bottoms off of the oranges. Cut off the skins of the oranges. With your paring knife, over a bowl, cut out the orange sections, reserving the liquid that falls into the bowl.

In a small nonstick saute pan over medium-high heat, toast the pecans until they begin to release their aroma and brown slightly. Remove from heat and cool. Arrange the watercress on plates and top with the orange wedges and the toasted pecans.

To prepare the vinaigrette, combine the reserved orange juice and the olive oil, honey, mint, salt, and pepper. Whisk to emulsify.

Serves 4

Southern Maryland Stuffed Ham
A brine-cured ham stuffed with a spicy mixture of greens.

1/2 c. onion, diced finely
1/2 c. celery, diced finely
1 Tbsp. butter
1/2 lb. kale, stemmed
1 small head cabbage, shredded
3 Tbsp. celery seeds
3 Tbsp. red pepper flakes
3 Tbsp. mustard seed
salt & pepper to taste
10-lb. country or Smithfield ham

Saute the onions and celery in butter until transparent. Add the kale, cabbage, and spices and cook until they wilt down and become soft. Drain all of the liquid out, taste the mixture for the proper seasonings, and adjust to taste. Butterfly the ham and spread with the stuffing. Truss the ham with twine and cover it with cheesecloth or a clean pillowcase. Place the ham in a large stock pot of boiling water for 2 hours to finish cooking. Let cool and slice.

Serves 12

Melange of Saut饤 Baby Vegetables over Parmesan Bow Ties

1 c. baby carrots
1 c. baby pattypan squash
1 c. baby zucchini
ice water
2 Tbsp. butter
1 c. baby peas
2 tsp. fresh thyme, chopped
salt & pepper
3 c. uncooked bow tie pasta
1/2 c. freshly grated Parmesan cheese

In a large saucepan, bring 2 quarts water to a boil. Parboil the carrots, squash, and zucchini for about 4 minutes. Remove from water and place in a bowl of ice water. In a large saute pan over medium-high heat, melt the butter and saute the carrots, squash and zucchini just until tender. Add the peas and season to taste with the thyme, salt, and pepper.

In a stock pot, boil the bow ties until they are al dente. Drain and rinse. Toss with the baby vegetables and sprinkle with Parmesan cheese.

Serves 6

Red, White, & Berries
A wonderful combination of cr譥 anglaise, raspberry coulis, and fresh fruit

2/3 c. flour
1/2 c. sugar
8 egg yolks, large
4 c. milk
1 tsp. lemon zest
1/2 tsp. vanilla extract

1 pt. raspberries, divided
1/2 pt. blackberries
1/2 pt. strawberries
confectioner's sugar
fresh mint leaves

Cream Anglaise
In a large bowl, whisk together the flour, sugar, and egg yolks. When well blended, gradually add the milk. In a double boiler over medium heat, stir in the mixture constantly until it becomes thick and smooth. Do not boil the mixture or it will curdle. Remove from heat; stir in the lemon zest and vanilla extract. Pour into a bowl, cover, and refrigerate until well chilled.

Raspberry Coulis
Puree 1/2 pint of cleaned raspberries until they are the consistency of a sauce. If you do not like seeds, strain them through a fine sieve.

Fresh Berries
Wash the remaining raspberries, blackberries, and strawberries. Toss with a little bit of confectioner?s sugar if the berries are tart.

To assemble the dessert, spoon 1/2 cup of cr譥 anglaise on the left-hand side of a dessert plate and 2 Tbsp. of raspberry coulis on the right-hand side of the plate. Use a toothpick to swirl one sauce into the other to create a decorative pattern. Place a mixture of fresh berries in the center of the plate. Garnish with fresh mint leaves. Sprinkle the entire plate with confectioner?s sugar.

Serves 8

Mother's Day Brunch

2008-02-13T13:08:00.000-08:00

Broccoli-Salmon Quiche

1 9-inch pastry shell
1 Tbsp. olive oil
1 and 1/2 c. broccoli, chopped
1/3 c. onion, chopped
1/2 c. gruyere cheese
1 c. salmon, diced
3 eggs, beaten
1 and 1/2 c. milk
1 tsp. dill
1/2 tsp. salt
1/2 tsp. pepper

Partially bake the pastry shell, covered with foil, for 10 minutes in a 375-deg. F. oven. Remove the foil and bake for an additional 5 minutes until lightly browned. Meanwhile, heat the olive oil in a large skillet. Saute the broccoli and onion for 3-4 minutes. Sprinkle gruyere cheese over the pastry shell. Arrange the salmon and sauteed vegetables over the cheese. Combine the eggs, milk, dill, salt and pepper in a small bowl and pour into the pastry shell. Bake for 35-40 minutes or until a knife inserted into the quiche comes out clean.

Serves 6

Sweet Potato Muffins

2 small sweet potatoes
1 and 1/2 c. flour
pinch salt
1 tsp. cinnamon
1/2 tsp. allspice
2 tsp. baking powder
1 tsp. baking soda
2/3 c. brown sugar, firmly packed
6 Tbsp. butter, softened
2 eggs, beaten
1/2 c. milk
1/2 c. molasses

Preheat the oven to 350 deg. F. Peel, cube, and boil the sweet potatoes until tender. When they are done, drain them and mash them with a fork. In a small bowl, combine the flour, salt, cinnamon, allspice, baking powder, and baking soda. In a separate bowl, cream the brown sugar and butter. Add in the eggs, milk, molasses, and sweet potato. Mix until smooth. Incorporate the dry ingredients into the egg mixture. Spoon the batter into greased muffin tins and bake for 25-30 minutes or until a knife inserted in the muffins comes out clean.

Serves 6

Gingered Orange Baskets

3 navel oranges
1/2 c. light brown sugar
4 tsp. fresh ginger, peeled and finely chopped
vanilla ice cream
fresh mint leaves

Cut the oranges in half and scoop out the insides. Remove the skin from the orange segments and place in a bowl with the brown sugar and ginger. Cover and chill in the refrigerator for at least two hours. Place a scoop or two of vanilla ice cream in the center of each hollowed out orange half and fill in around it with the marinated orange slices. Garnish with fresh mint leaves.

Fresh Juices

You might like to consider serving some of the following fresh juices or a blend of two or three:
Orange
Apple
Pineapple
Cranberry
Tangerine
Grapefruit