Featured Recipes
Whole Cabbage Kimchi The traditional whole cabbage kimchi is a typical Seoul kimchi and one of the most popular in Korea. The cabbage is stuffed with a combination of aromatic vegetables, pickled fish, and fresh oysters. Here, the radishes mixed with Korean watercress and Indian mustard leaves add an aromatic taste to the cabbage, and pickled baby shrimp [...]
Yakh Dar Behesht (Iranian Dessert) Ingredients: (4 servings) rice-flour, 100 grams starch, 150 grams sugar, 500 grams rosewater, 1/2 cup milk, 1 litre water, 1 litre crushed pistachios, 50 grams Directions: Yakh Dar Behesht (Ice-in-Heaven) is a delicious dessert that is easy to make. Dissolve starch well in cold water and dissolve rice-flour well in cold milk. Mix the two [...]
Our Sublime Hot Fudge Sauce Make a double batch, to pour over toasted pound cake or your favorite ice cream. It will keep in the refrigerator for up to one week; to reheat, zap the amount you need in the microwave on medium, or warm over low heat in a saucepan on the stovetop. Yields: About 1 3/4 cups Work [...]
Vinaigrette Salad Dressing Ingredients Serves 12 3-4 cloves garlic, finely chopped 3-4 slices red onion, finely chopped Herbes de Provence (or thyme, oregano, etc.) to taste 3 oz. wine vinegar or apple cider vinegar 2 Tbs. lemon juice (optional) lemon zest to taste (optional) Directions 2 oz. olive or vegetable oil Put garlic and onions in a jar [...]
Nargesi-Esfanaj (Spinach and Eggs) Required Ingredients: (3 servings) fresh spinach, 1 kg 3 eggs 2-3 onions, thinly sliced cooking oil salt black pepper Directions: Wash spinach and cut into small pieces. Slightly cook with half a cup of water and a bit of salt over medium heat for a few minutes. Drain water (using the back of a spoon [...]
Recent Recipes
Fool Mudammas Recipe
Comments (0) | March 17, 2011
Egyptian Lentils Yield: 8 servings To make authentic fool Mudammas try to buy the pink-colored Egyptian lentils available in gourmet and specialty shops. These tiny beans are a versatile staple. They make an interesting addition to soups or can be served alone as a starchy vegetable. In a 2-quart bowl: Soak 1 cup EGYPTIAN LENTILS [...]
Pinjur Recipe
Comments (0) | March 17, 2011
This recipe is called “pinjur” (PEEN-jur) and it’s a traditional Macedonian recipe. It’s easy, nutritious, tasty, and can be found on everyone’s tables, from the villages scattered throughout the mountainsides to the capital city. Recipe One large eggplant 2-6 cloves garlic (depending on how strong you like it) salt (enough to lightly cover the garlic) [...]
Caesar Salad
Comments (0) | March 17, 2011
Serving Size: 4 Preparation Time: 0:20 Ingredients 1 large head romaine lettuce 1 cup olive oil 3 cups French bread 2 large cloves garlic 8 anchovy filets 1 teaspoon Worcestershire sauce 1 teaspoon dry mustard 2 tablespoon lemon juice (fresh is best) 1 teaspoon fresh ground black pepper 1 teaspoon coarse ground salt 2 egg [...]
Oat Bread
Comments (0) | March 16, 2011
Ingredients 8 ounces regular oatmeal (not instant) 1 1/2 cups buttermilk 2 teaspoons baking powder 1/4 teaspoon salt 1/2 to 1 cup flour 2 tablespoons melted butter Directions In a cool place, soak oatmeal overnight in buttermilk, making sure milk covers oats. Next day, add baking powder, salt and some of the flour. Mix well [...]
Rassolnik (Pickled Cucumber Soup)
Comments (0) | March 16, 2011
Ingredients 500 g beef kidney 2 tbl sps butter 2 pickled cucumbers 100 g sorrel or lettuce 2 parsley rots Pickle brine 1 celery stalk Sour cream or cream 1 onion Minced dill or parsley 4 potatoes Directions Cut each kidney into 3 or 4 pieces, wash, cover with water and bring to the boil. [...]
Kidney Beans
Comments (0) | March 16, 2011
Ingredients: 1/2 kg. kidney beans 4 tablespoons sunflower seed oil 2 tablespoons vinegar 3 onions, finely chopped 2 tablespoons finely chopped cilantro 1 tablespoon finely chopped mint 1 tablespoon finely chopped basil 1 tablespoon finely chopped celery 1 sprig summer savory Ground black pepper, to taste Ground red pepper, to taste. Directions: Wash the beans [...]
Picanha Recipe
Comments (0) | March 16, 2011
Brazilian barbeque tri-tip roast This is a classic Brazilian dinner. It is served with sliced baked potatoes and a relish, both recipes below. – 1 ‘tri-tip’ roast 2-4 lbs – 5-6 cloves garlic or 3-4 tablespoons of prepared crushed garlic – coarse salt (0.5-0.75 cups) best is coarse salt that is pounded with a meat [...]
Arroz Con Gris
Comments (0) | March 16, 2011
Ingredients: 2 cups cooked rice 2 cups cooked black beans (dried beans are better, follow instructions on bag) Red bell pepper Yellow onion A few tablespoons pork fat (optional)A few tablespoons oregano A few cloves of garlic, peeled and minced Handful of cilantro Directions: – Add some salt and water to the beans – Put [...]
