My Notes - Medical University of South Carolina

Transcription

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The Blender
Your new best friend,
Cooking for the
cancer patient
Recipes Collected by Cancer Survivor,
George Chajewski
Sponsored by
The Yul Brynner Head and Neck
Cancer Foundation
The Blender
Your new best friend,
Cooking for the
cancer patient
Recipes Collected by Cancer Survivor,
George Chajewski
Sponsored by
The Yul Brynner
Head and Neck
Cancer Foundation, Inc.
2008
Dedication
This book is dedicated to the memory of Adam Ross, M.D.,
who recently died after a battle with cancer. Dr. Ross was a
surgeon with the head and neck multidisciplinary team that
cared for me.
And in the end it is not the
years in your life that count,
it’s the life in your years.
Abraham Lincoln
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Foreword
This book is addressed to the oral cancer survivors or
otherwise orally impaired individuals and their care givers.
Whoever reads this book may ask the question why it contains
so many unusual and sometimes complex recipes. There is
no simple answer except that I like them. I was exposed to
many of them during my international career and travels in
the food industry. Based upon my own experience as an oral
cancer survivor I found that even the daily menu I liked could
be boring in the long run. When my tastes buds and taste
pallet started improving I was craving for something different.
Maybe there was also a personal need to get involved in more
complex recipes to distract me from my health conditions
after the treatment. I also think that this book may bring more
knowledge to you about different ethnic foods that could be
adapted to your daily menu. If you pick only one recipe that
you like, the mission of this book will be accomplished.
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Introduction
Let me first introduce myself. My name is George and I am an
oral cancer survivor. For 10 years I have been working as the Catering
Chef at the Medical University of South Carolina in Charleston, South
Carolina. I have an International Culinary Degree and 30 years of
experience that spans from Europe to Hong-Kong. In February of
2005, I was diagnosed with squamous cell carcinoma of the tongue.
I don’t think I need to tell anybody what this type of cancer means to
a chef. Surgery was a necessary step. I underwent tongue dissection,
neck dissection, free flap tongue reconstruction. After the surgery, my
doctors recommended radiation and chemotherapy. I underwent seven
weeks of radiation therapy and seven weeks of a trial chemotherapy.
My lifestyle and the foods I eat have changed dramatically. Unable
to eat most regular foods, I had to extensively modify my diet to make
it through the treatment. This cookbook is addressed to anybody who
is affected by cancer of the head, neck, tongue, throat or anyone
undergoing surgery, chemotherapy, and radiation therapy.
The time during and after treatment will be hard for you and your
family. Based on my own experience, I know that nutrition is one of the
most important parts of your recovery. Your battered body will need
high calorie foods, but your ability to eat, drink, and swallow foods will
be very limited. Therefore you will need a special menu that will enable
you to get the right amount of calories and avoid a huge weight drop
during your treatment. My weight dropped from 216 lbs to 167 lbs over
a three-month period.
I divided my recovery time into three stages. The first stage is the
time during radiation and the three to four months after treatment.
This was probably the hardest time. Pain is the easiest excuse to not
eat and drink the foods you need. At times, it was extremely painful.
I was tempted to say, “It’s not worth it!” The first aid food for me was
Ensure Plus. The only kind I really liked was Butter Pecan mixed with a
few cubes of ice. But in reality, how long you can stick to a liquid diet
even if you like it?
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I came to the conclusion that my many years of culinary experience
could help me make other choices. The idea was to try to cook
something I liked, that was easy to prepare, and had the calories that
my body needed. The first thing I cooked was simple chicken stock
with vegetables, blended well with chicken meat. Prior to my cancer
treatment, I tried to stay away from chicken skin and chicken fat.
However, my doctors and nutritionists encouraged me to eat all of the
skin and fat to gain my weight, so I started including them in my soup.
Everything I learned about nutrition I had to throw out the window as
I increased the high calorie foods of butter, heavy whipping cream,
and peanut butter. All of the soup recipes, and any other of your own
choice could be enriched by adding any kind of cooked meat pureed
in the blender. If the consistency is too thick for you, you can always
stretch it by adding chicken or beef stock, heavy whipped cream, half
and half, regular milk or water. Never put salt and spices during the
cooking process because your mouth may not tolerate it well. Adding
salt, spices and other acidy ingredients to your food is like a one way
street. You can not go back, but if you feel confident that you can have
it, you always can add some to your food after cooking.
The second stage was four to nine months after treatment. At
this time, I graduated from a liquid diet to a soft diet. Both eating and
cooking became more pleasurable as I slowly returned to eating things
that I once enjoyed. One of the most shocking discoveries I made during
this stage was that my sensitive mouth did not tolerate salt or any other
spices. Eating foods that were salty or acidic just increased the pain I
already had. Unfortunately this sensitivity may last for a few years or
longer. During this time I used personal judgment to guide me on how
much of any seasoning I could tolerate. The great thing is that any one
of the these recipes can be modified to your own needs by increasing or
decreasing seasoning and changing consistency by stretching recipes
with more stock or water. You can make food denser by adding very
finely diced meats or vegetables after blending them.
I encourage you to modify, simplify, and create new recipes.
Participate in the decisions you make about food. Cooking is like a free
spirit. It doesn’t recognize any border or limitations. It is like our country,
“the melting pot”. The most important message in this book is this: You
can still eat a majority of the food you used to eat once you adjust for
the extremes of sweetness, bitterness, salinity, acidity. Remember the
story of Goldilocks and the three bears. The porridge was too hot, too
cold, or just right! If swallowing is difficult, cook the food and then put
it in the blender to achieve the best consistency. Increase the moisture
by adding gravy, broth or sauces. So let’s try it and enjoy. I wish you
the best of luck in your recovery.
Reflections
The third stage began when I was ready to attempt eating solid
foods. My progress was gradual, as I moved from softer foods to harder
ones. Eating what I liked, I took small bites, and tried not to be upset
if it took a little longer than I anticipated to have a meal without giving
it a second thought. My recovery began three years ago and there are
still foods that I have not yet conquered. I take one day at a time and
enjoy every bite that I am able to eat.
My expectations today are very different from what I had hoped
for. I was almost sure that the range of foods, condiments, and spices
would be much broader. I was waiting for the moment when I could eat
everything again. Unfortunately, it has not happened yet and probably
never will happen at all. The most important part of my recovery was
the fact that I am now able to swallow larger and larger pieces of food.
I no longer have to cut food into very small parts and add excessive
volumes of liquids like stock, gravies/sauces or water for easier
swallowing. The good news is that my taste pallet started to improve
every month and has now recovered to about 95% of normal. However,
my mouth continues to be sensitive. I must avoid extremes in salt and/
or acid. It just stings my mouth. It is the same story with beverages
like wine, liquor or carbonated drinks. Beer and soda are the same. It
works if I wait for those beverages to go flat. You can speed up the
process by stirring with a spoon to remove the carbonation. Sometimes
you may have unexpected difficulties to swallow the food. There are
a few reasons: if your lymph nodes were removed during surgery you
may have a poor drainage in your neck and during the night when you
sleep fluids may accumulate in your neck and make it hard like steel. Radiation treatment that kills salivary glands and lymph nodes also
creates a similar effect. Both this factors occasionally may narrow your
throat and make your swallowing ability difficult. What may help you to
ease the problem is to try to sleep with your hands above your head
instead along your body. It may improve your drainage. Occasionally my
neck and my face flared up creating discomfort and sometimes a fever.
When it happened the first time I was scared. Today I know it comes and
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goes. the counter medication like Tylenol may ease the pain. Another
draw back after chemotherapy in my case is short term memory. When
I look on my desk calendar from three years ago it was almost empty.
My current calendar is full of hand written information of every kind
to protect me from failure in my work and my personal life. Generally
my health improves every month, little by little. Patience is a virtue!
Sometimes we don’t have it but there is not a better way out. And last
but not least, I would like to thank all persons who contributed to this
book in any form. Without their guidance, experience, suggestions and
cooperation this book would have never happened.
And last but not least, I would like to thank all persons who
contributed to this book in any form. Without their guidance, experience,
suggestions and cooperation this book would have never happened.
Bon appetite
George
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Contents
Soups and Sauces
Acorn Squash Soup with Shredded Shrimp..................................9
Ahu Sweet Coconut Soup.........................................................11
Aquacotta Tuscan Peasant Soup ..............................................13
Asian Chayote Squash Soup with Chicken .................................13
Bean Mix Soup.........................................................................15
Beef Barley Soup.....................................................................17
Breadfruit Chowder..................................................................17
Brown Sauce...........................................................................19
Celery, Potato and Chicken Stew...............................................21
Chicken and Minced Pork Soup with Bamboo Shoots..................21
Chicken or Veal Stew with Barley and Herbs .............................23
Chick Pea and Baby Spinach Soup ...........................................25
Chilled Vichyssoise / Cold Leek and Potato Soup .......................25
Chinese Style Minced Pork Stew with Quail Eggs . .....................27
Cold Tropical Fruit Soup............................................................27
Corn Chowder with Fenugreek . ...............................................29
Cream of Gobo Root and Mushroom Soup ................................31
Cream of Potato Soup with Cream Cheese.................................33
Creamy Asparagus Soup...........................................................33
Curried Spaghetti Squash Soup with Coconut Milk......................33
Easy Chicken or Beef Gravy......................................................35
Easy Chicken or Beef Stock......................................................35
Easy Gazpacho Soup................................................................37
Filipino Pancit Lomi Soup with Luffa..........................................39
George’s She Crab Soup...........................................................39
French Beef Stew.....................................................................43
German Beef/Turkey Hunter’s Stew (Jaeger Eintopf)..................45
German Cucumber and Potato Soup ........................................45
Greek Fish Stew with Black Mussels and Fresh Rosemary...........47
Greek Lamb Stew....................................................................49
Hollandaise Sauce....................................................................49
Japanese Kabocha Squash Chowder..........................................51
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1
Japanese Miso Soup with Chicken and Shiitake Mushrooms........53
Lentil and Shiitake Mushroom Soup...........................................55
Malanga Soup..........................................................................57
Mediterranean Style Rosemary Chicken Stew.............................59
Mexican Fish and Okra Soup with Tomatillos.............................. 61
Moroccan Chicken Stew............................................................63
Oriental Pork and Chicken Soup with Bok Choy..........................63
Polish Leek, Potatoes and Kielbasa Soup...................................67
Portuguese Seafood Stew (Sopa Leao Vellosa) . ........................67
Quick Cold Strawberry Soup.....................................................69
Red or Yellow Pepper Sauce/Coulis a Vegetable Sauce...............69
Ribollita Tuscan style Beans Soup with Black Cabbage................71
Roasted Butternut Squash Soup................................................73
Sarawak Chicken and Sweet Potatoes Stew...............................75
Tuscany Cold Cucumber Soup...................................................75
Wadmalaw Okra Soup..............................................................77
West Indian Callaloo Soup with Lobster Meat.............................77
White Asparagus Soup with Back Fin Crab Meat and Yuzu Juice..79
White Sauce............................................................................81
White Turnip Soup...................................................................81
Wild Mushroom Soup...............................................................83
Fish and Seafood
Breadfruit Tuna Patties.............................................................87
Easy Oven Broiled Salmon Dilly.................................................87
Moist Poached Salmon.............................................................89
Poached Salmon with Hollandaise Sauce...................................89
Salmon in Dill Sauce.................................................................91
Russian Clam Chowder.............................................................91
Stir-Fried Luffa Squash with Diced Shrimp and Garlic..................93
2
Beef
Beef and Black Beans...............................................................97
Beef Arezzio............................................................................97
Beef Bourguignon....................................................................99
Beef Brisket Tzimmes...............................................................99
Beef in Hoisin Sauce.............................................................. 101
Beef Stroganoff..................................................................... 101
Beef with Baguio Beans.......................................................... 103
Caribbean Jerk Rubbed and Slow Roasted Beef Tenderloin....... 103
Eastern European Cholent...................................................... 105
Harbin Northern Beef............................................................. 107
Irish Beef and Cabbage.......................................................... 109
Italian Beef............................................................................ 109
Lesso Italian Boiled Meats Country Style................................. 111
Nagano Japanese Beef........................................................... 113
Lamb
Bulgur Pilaf with Lamb............................................................ 117
Greek Lamb and Potatoes Ragout........................................... 119
Greek Lamb and Orzo............................................................ 119
Greek Lamb with Peas (Arni Me Araka).................................... 121
Lamb with Yellow Squash, Zucchini and Couscous.................... 121
Moroccan Lamb (Meshoui)...................................................... 123
Pork
Arista alla Tuscana Tuscan Style Pork Roast............................. 127
German Pork......................................................................... 129
Green Beans and Pork............................................................ 129
Minced Pork with Glass Noodles and Pimiento.......................... 131
Oriental Pork......................................................................... 131
Polish Pork............................................................................ 133
Pork Chops with Apples.......................................................... 133
Pork, Eggplant and Tomato..................................................... 135
Thai Pork with Basil................................................................ 135
3
Poultry
Vegetables and Fruits
Arkansas Duck Gumbo........................................................... 139
Baked Irish Chicken................................................................ 141
Bayou Duck Gumbo............................................................... 143
Brazilian Chicken and Mushrooms........................................... 145
Breast of Duck with Papardelle Shiitake Mushrooms and Manchego
Cheese............................................................................... 145
Broiled Breast of Chicken with Provencal Herbs........................ 147
Chicken Almeria (Spanish)....................................................... 147
Chicken Breast with Cambozola Sauce ................................... 149
Chicken Catalan..................................................................... 151
Chicken Legs in Beer Alsace Style........................................... 151
Chicken Mole (Mexican).......................................................... 153
Chicken with Peppers and Quinoa........................................... 155
Easy Duck with Mushrooms.................................................... 157
Easy Turkey Chili.................................................................... 159
Italian Chicken Castellina........................................................ 161
Louisiana Chicken (Maque Choux)........................................... 163
Modified Chicken Kelaguen from Guam................................... 165
Oven Roasted Duck with Green Apples.................................... 165
Plum-Teriyaki Turkey.............................................................. 167
Shredded Balinese Chicken Ayam Pelalah................................ 167
Sicilian Chicken...................................................................... 169
Skillet Roasted Breast of Duck with Green Apples.................... 171
South Carolina Breast of Duck................................................ 171
South Texas Duck Gumbo ..................................................... 173
Turkey/Beef Meat Loaf............................................................ 175
Turkey/Chicken Primavera....................................................... 177
Turkey/Chicken Tetrazzini........................................................ 179
Turkey Gumbo....................................................................... 181
Turkey Scaloppini with Peas ................................................... 181
Turkey Stroganoff.................................................................. 183
Cherimoya Refreshing Dessert................................................ 187
Fruit and Vegetable Tzimmes.................................................. 189
Honeybee Ambrosia............................................................... 191
Longan Fruit and Vanilla Ice Cream......................................... 191
Muscatel and Vanilla Poached Pears........................................ 193
Peruvian Lucuma Parfait ........................................................ 195
Plantain, Brie and Dried Fruit Dessert...................................... 197
Quince with Honey and Orange Juice...................................... 199
4
5
Starches
Chinese Soft Dumplings.......................................................... 203
Cooked Basmati Rice.............................................................. 203
Cooked Orzo.......................................................................... 205
Couscous............................................................................... 205
Dumplings with Green Cabbage and Shiitake Mushrooms......... 207
Dumplings with Mash Potatoes and Cheese Dough ................. 209
Dumplings with Meat Stuffing................................................. 211
Pearl Barley........................................................................... 213
Index
Index ................................................................................... 217
Get Involved
Oral Head & Neck Cancer Awareness Week............................. 225
Head and Neck Cancer Alliance...................................226
Membership Options.............................................................. 227
Annual Dues.......................................................................... 227
Soups
and
Sauces
6
My Notes
Keep Track of special ingredients that are best for you.
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Acorn Squash Soup with Shredded Shrimp
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1
1 qt. 1 qt. 1 C. 2 tsp. 1
2 lb. 2 Tbsp. 1 Tbsp. 1/2 tsp. 1/2 tsp. 1/2 tsp. 1/4 tsp. 1 C. 1 Tbsp. acorn squashes
carrots diced
sweetonion diced
chicken stock
water
beer of your choice
old bay seasoning
orange cut in sections with
rind on
raw shrimp piled and divine
butter
all-purpose flour
salt
sweet spanish paprika
ground nutmeg
ground allspice
heavy whipping cream
sherry
Cut squash in half lengthwise and remove seeds. Brush a nonstick
baking pan with olive oil. Place the squash, cut side down on the pan
and bake for 30 min at 350F. Spoon pulp from squash to create a
serving bowl. Reserve the pulp. Place carrots and onion in a non-stick
stock pot. Cover with 1 qt. chicken stock and bring to a boil. Reduce
heat and simmer for 15 minutes. Strain the vegetables and reserve the
stock. Combine vegetables with reserved pulp. Process vegetables and
acorn pulp mixture in the blender until smooth. If the mixture is too
thick, stretch it with some reserved stock. Set aside.
In non-stick stock pot combine water, beer and old bay seasoning.
Squeeze the orange into the water and add the orange section with pulp
and rind into the pot. Bring it to a boil. Simmer for 15 minutes. Add
shrimp. Boil uncovered for 5 minutes. Drain, set aside to cool. Put the
cooled shrimp into the blender and shred the shrimp coarsely. Set aside.
Over low heat in a non-stick stock pot, melt butter add flour, salt
and stir until smooth. Cook for 1 minute, stirring constantly. Add pureed
vegetables, the reserved chicken stock, and spices. Bring it to a boil,
cover, reduce heat and simmer for 1/2 hour, stirring occasionally. Stir in
1 cup heavy whipping cream and sherry. Cook until heated. To serve,
put half of a squash shell on a dinner plate. Fill the squash shell with hot
squash soup and garnish on the top with coarsely shredded shrimp.
Yield: 8 servings.
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My Notes
Ahu Sweet Coconut Soup
2 C. 3 C. 3 C. 1/2 C. 1/2 C. Keep Track of special ingredients that are best for you.
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1
fresh grated coconut
chicken stock
sweet coconut juice
white sugar
tapioca starch mixed with
water
sprig fresh cilantro
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In a non-stick stock pot combine
sugar, water and coconut juice.
Bring to a boil. In a separate mixing
bowl, combine coconut meat and tapioca starch, add some water and
mix until it becomes a lumpy batter. Slowly add to boiling liquid and stir
vigorously. Bring to a second boil and serve. It should be consistency of
chowder. Garnish with fresh cilantro and serve hot or warm.
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Yield: 6 servings.
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About Tapioca
Tapioca is native to South
and Central America, Africa, the
West Indies and parts of India
and Asia. Tapioca is an essentially
flavorless
starchy
ingredient
produced from treated and dried
cassava (manioc) root and used in
cooking. It is similar to sago and is
commonly used to make a milky
pudding similar to rice pudding.
Purchased tapioca is comprised
of many small white spheres each
about 2 mm in diameter. These are not seeds, but rather reconstituted
processed root. The processing concept is akin to the way that wheat is
turned into pasta. Tapioca has been considered a healthy food because,
as a starch, it is easy to digest.
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My Notes
Aquacotta Tuscan Peasant Soup
1/2 C. 6
1
2
2 lb. Keep Track of special ingredients that are best for you.
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7 C. 1 tsp. 5
1/2 C. 6
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olive oil
celery stalks, diced
carrot, diced
sweet onions, diced
beet greens or spinach,
stemmed, washed and
coarsely chopped
plum or roma tomatoes
peeled, diced
chicken stock
salt
eggs, beaten in a bowl
grated pecorino romano cheese
slices toasted italian bread
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Heat olive oil in a non-stick stock pot. Sauté onion, carrots, celery
till translucent. Add the greens. Cover and cook over low heat till the
greens wilt (about 5 minutes). Add 1 cup chicken stock, tomatoes and
simmer for 20 minutes. Add remaining chicken stock and salt. Simmer
for another 20 minutes. Meanwhile, mix the eggs and grated cheese
together. Place toasted bread on the bottom of each soup bowl and
spoon the beaten egg mixture over the bread. Ladle the boiling soup
into the bowls. Stir it well and serve immediately.
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Yield: 8 servings.
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Asian Chayote Squash Soup with Chicken
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1 qt. chicken stock
2 6oz. chicken breast cut into small
cubes
1
sweet onion thinly sliced
1
stalk green onion thinly
sliced
2
chayote squash, peeled,
seeded and diced
1 Tbsp. fish sauce
1 tsp. sugar
2
allspice berries
2
sprigs fresh cilantro
In a non-stick stock pot bring 1 qt. chicken stock to a boil. Add
diced chicken and sliced onion. Simmer for 10 minutes. Add diced
chayote squash, allspice berries, fish sauce and sugar. Simmer covered
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My Notes
for 20 minutes. Pour soup into soup bowls and garnish each bowl with
sliced green onions and one leaf of fresh cilantro.
Yields: 6 servings.
About Chayote
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Chayote (pronounced [t?a’j?te],
roughly “chy-O-tay”) is the Spanish
name of the plant from Nahuatl. It
was domesticated in Mexico and
used by the Aztecs and the Mayans
but can now be found cultivated
across the world, primarily for its
fruit but also in some regions for
its root. The fruit is roughly pear
shaped, somewhat flattened and with coarse wrinkles, ranging from
4 to 8 inches in length. It has a thin green skin fused with the white
flesh and a single large flattened pip. The flesh has a fairly bland taste
and a texture described as a cross between a potato and a cucumber.
Although most people are familiar only with the fruit, which in culinary
terms is a vegetable, the root, stem, seeds, and leaves are all edible.
The fruit does not need to be peeled and can be eaten raw in salads. It
can also be boiled, stuffed, mashed, baked, fried or pickled. Both the
fruit and the seed are rich in amino acids and vitamin C.
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Bean Mix Soup
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3 15 oz. cans beans of your choice
(red beans, kidney
beans, black beans,
pinto beans, white
beans, chick peas)
drained and thoroughly
rinsed
1 qt. chicken stock
1 Tbsp. sour cream (per
serving)
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Combine all beans and chicken stock in a non-stick stock pot and
cook over low heat for 15 minutes. Blend all ingredients in blender until
smooth. Return soup to the pot and simmer for 30 minutes. Top each
serving with a dollop of sour cream.
Yield: 4 servings.
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My Notes
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Beef Barley Soup
2 qt. 1
2 Tbsp. 1 large 2
2 large 1 small beef stock
small slab of beef flank steak
olive oil
carrot, finely diced
celery stalks, finely diced
white potatoes, finely diced
sweet or sweet onion, finely
diced
1 C. pearl barley
1/2 Tbsp. browning sauce
1 tsp. worcestershire sauce
2 tsp. salt
1 tsp. sugar
In non-stick stock pot cook flank steak in beef stock over medium
heat until tender. Remove flank steak from pot, let it cool for 10 minutes. Cut the flank steak into small cubes. Heat oil in a large skillet, sauté vegetables until tender. Add vegetables to the stock with the diced
meat. Add barley, season with browning sauce, worcestershire sauce,
salt and sugar. Cover and cook on low heat for 45 minutes.
Yield: 8 servings.
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Breadfruit Chowder
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1
1
1
4 C. 4 C. 1 C. 1 tsp. thick cut slices of bacon,
diced
sweet onion, diced finely
scallion, chopped finely
small carrot, peeled and
diced finely
peeled and chopped
breadfruit.
chicken stock
heavy whipped cream
salt and pepper mix
In a non-stick stock pot, fry diced bacon until crisp. Take out 1
Tbsp. bacon and reserve for chowder garnish. Add onion to the pot
and cook until translucent. Add the carrot, breadfruit and stock, bring
to a boil. Simmer all ingredients for 20 minutes. Put chowder in small
batches into the blender. Blend until smooth. Return to the pot. Stir in
heavy whipped cream and simmer for 5 minutes. Ladle chowder into
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My Notes
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soup bowls. Sprinkle with finely chopped scallion and reserved bacon.
Serve warm.
Yields: 6 servings.
About Breadfruit
Native to Malayan Archipelago,
breadfruit has been a traditional
carbohydrate source for many
tropical cultures. Generally the
skin is thin and green, becoming
pale green with red brown areas
on maturity. It is patterned with
irregular polygon shaped “bumps”
which flatten and enlarge on
maturity of the fruit. When mature,
the interior of the fruit is white
or pale and starchy. When completely green, the raw breadfruit is
hard and starchy, like a raw potato; when slightly ripe; the raw pulp
resembles both eggplant and partly baked bread. Grown in south Florida,
breadfruit is available January through March, in limited quantities. It is
also imported from the West Indies islands, particularly Jamaica, and is
available June through October, and sometimes year-round. It is most
apt to found locally in specialty markets.
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Brown Sauce
2 Tbsp. 2 Tbsp. 1 Tbsp. 1/2 tsp. 1/4 tsp. 1/2 qt. butter
flour
sherry
salt
pepper
beef stock
In non-stick stock pot melt
butter. Add flour, salt and pepper, stirring to blend. Slowly add beef
stock, stirring constantly. Cook for 15 minutes over very low heat. Add
1 tablespoon of sherry for flavor. Serve with beef dishes.
Yield: 4 servings.
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My Notes
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10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
Celery, Potato and Chicken Stew
1 qt. 1 lb. 2 C. 1/2 C. 1 Tbsp. 4 6oz. 1 C. 3 Tbsp. 1/2 tsp. 1/2 tsp. 1 tsp. chicken stock
red-skinned potatoes cubed
celery, sliced, divided
celery leaves, chopped,
divided
vegetable oil
chicken breast cubed
red bell pepper, diced
tomato paste
rosemary leaves, dried,
crushed
sugar
white pepper and salt mix
In non-stick stock pot, bring stock to a boil. Add potatoes, 1 cup
celery and 1/4 cup celery leaves. Reduce heat and simmer, covered for
15 minutes. Drain, reserving cooking liquid and vegetables separately.
Heat oil in non-stick stock pot. Add chicken, bell pepper and remaining
1 cup celery. Cook, stirring constantly for 10 minutes. Stir in tomato
paste, rosemary, sugar and black pepper. Add reserved potatoes,
celery and 2 cups of the reserved liquid. Bring to a boil. Cook until
sauce thickens. Season to taste with pepper and salt mix. Sprinkle with
remaining celery leaves.
Yield: 4 servings.
Chicken and Minced Pork Soup with Bamboo Shoots
1/2 lb. 2
2 tsp. 2 cloves 1 Tbsp. 2
2 Tbsp. 1
8 oz. 1 qt. 1
minced pork
chicken breast diced
soy sauce
garlic, diced
rice wine
star anise seeds crushed
vegetable oil
celery stalk thinly sliced
can sliced bamboo shoots
chicken stock
fresh sprig parsley
In a large bowl, mix minced pork and diced chicken with soy sauce,
diced garlic, rice wine and crushed anise seeds. Set aside. Cut off 1 inch
of the top and bottom of the celery and discard. Slice the celery stalks
21
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
lengthwise, then slice them crosswise into thin slices. Set aside. Drain
and rinse sliced bamboo shoots. In a non-stick stock pot, heat the oil
and stir fry the meat mixture for 10 minutes.
Add chicken stock, sliced celery and sliced bamboo shoots. Bring
to a boil and simmer for 10 minutes. Pour soup into soup bowls and
garnish each bowl with a small sprig of fresh parsley.
Yields: 6 servings.
Chicken or Veal Stew with Barley and Herbs
2 oz. butter
2 1/2 lb. chicken thighs or stewing
veal
1 lb. leeks, thickly sliced
4
cloves garlic, chopped finely
6 oz. barley
3 3/4 C. water
1/2 Tbsp. red wine vinegar
2
bay leaves
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. dried sage
In non-stick stock pot, melt butter and sear the meat with leeks and
garlic until vegetables are slightly softened and meat lightly browned.
Add barley, water, vinegar, bay leaves and salt. Bring to a boil, cover
and simmer for 1 hour or until meat is ready to fall off the bone. Add
sage and continue to cook for 5 minutes. Adjust seasoning to taste and
serve in bowls.
Yield: 8 servings.
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
23
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
Chick Pea and Baby Spinach Soup
1
large sweet onion finely
diced
2
cloves garlic chopped
1 C. heavy whipping cream
16 oz. can chick peas drained,
rinsed
1 lb. fresh baby spinach rinsed
and diced
1/8 tsp. cardamom
1/8 tsp. mace
1/2 tsp. salt and pepper mixed
In a non-stick stock pot, sauté the onion and garlic over low heat
until the onion is translucent. Add heavy whipping cream and bring it
just to a boil, stirring constantly. Add chick peas, spinach and spices.
Reduce heat to a simmer. Continue to cook stirring occasionally until
spinach is wilted. Remove half of the soup and cool slightly. Puree the
cooled mixture in the blender. Return the puree to the simmering soup.
Stir well and serve hot.
6._______________________________________
Yield: 4 servings.
7._______________________________________
Chilled Vichyssoise / Cold Leek and Potato Soup
8._______________________________________
6
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
large potatoes peeled and
sliced
2
large leeks, sliced into 1
inch of green
2 qt. chicken stock
1/2 tsp. salt
1/2 tsp. white pepper
1/2 C. heavy whipping cream
6 tsp. freshly minced chives
In a non-stick stock pot, simmer potatoes and leek in chicken stock
until tender. Puree vegetables in a blender. Return puree to the stock
pot and simmer for 5 minutes. Stir in white pepper and heavy whipping
cream. Set aside to cool. Pour into a bowl cover and refrigerate for
at least 4 hours. Ladle the soup into 6 chilled bowls, garnish with 1
teaspoon of freshly minced chives.
Yield: 6 servings.
25
My Notes
1._______________________________________
2._______________________________________
Chinese Style Minced Pork Stew with Quail Eggs
1 C. 18 1 lb. 2 tsp. 1 Tbsp. 2 C. 1 tsp. 1 tsp. 1 tsp. 1 Tbsp. white rice cooked
hard boiled quail eggs
lean minced pork
sesame oil
cornstarch
chicken stock, divided
soy sauce
brown sugar
garlic black bean paste
finely cut chives
5._______________________________________
Cook rice and set aside. Hard boiled quail eggs peel and set aside or
buy them already boiled, peeled, and canned at an Asian grocery store.
In a non-stick stock pot, sauté the minced or coarsely ground pork in
sesame oil for 10 minutes. Add cornstarch and stir until the mixture
becomes sticky. Add 1 cup chicken stock, soy sauce, brown sugar,
garlic and black bean paste. Simmer for 10 minutes. Use another cup
of chicken stock to stretch your stew if it is too thick. Serve over white
rice. Garnish each serving with 3 quail eggs and finely cut chives.
6._______________________________________
Yields: 6 servings.
7._______________________________________
Cold Tropical Fruit Soup
8._______________________________________
2
2
2
1
2._______________________________________
3._______________________________________
4._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
6 oz. 6 mangoes
papayas seeded and diced
bananas peeled and diced
small sweet cantaloupe
peeled seeded and diced
can sweet coconut milk
whole mint leaves
In a blender, puree mango,
papaya, banana and cantaloupe.
Add sweet coconut milk and continue blending. Chill mixed fruit soup in
refrigerator. Pour into bowls and garnish with one fresh mint leaf.
Yield: 6 servings.
15._______________________________________
16._______________________________________
27
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
Corn Chowder with Fenugreek
6
strips apple wood smoked
bacon diced
1
sweet onion finely diced
4
potatoes peeled and diced
3 C. chicken stock
3 C. corn kernels, fresh or frozen
3 C. heavy whipped cream
1 tsp. salt and white ground
pepper mix
1/2 tsp. ground fenugreek spice
(may substitute 1/8 tsp.
ground cumin or curry)
1 Tbsp. fresh chives, finely diced
In a non-stick stock pot, sauté finely diced bacon until translucent
(don’t make it crispy). Add diced potatoes and onion and sauté for 10
minutes. Add chicken stock, corn, heavy whipped cream, salt, pepper
and fenugreek spice. Cover and cook for 10 minutes. Pour chowder into
soup bowls and garnish each bowl with finely diced fresh chives.
6._______________________________________
Yields: 8 servings.
7._______________________________________
About Fenugreek
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
Fenugreek also called methi is
a crop plant grown as a potherb and
for the spice made from its seeds.
The fenugreek plant grows wild
from the eastern Mediterranean
area to China; it is cultivated
worldwide. The name fenugreek
or foenum-graecum is from Latin
for “Greek hay”. Fenugreek is
used both as a herb (the leaves)
and as a spice (the seed). The
yellow, rhombic fenugreek seed is frequently used in the preparation
of pickles, curry powders and pastes, and is often encountered in the
cuisine of the Africa, India, China and Thailand. The young leaves and
sprouts of fenugreek are eaten as greens and the fresh or dried leaves
are used to flavor other dishes.
16._______________________________________
29
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
Cream of Gobo Root and Mushroom Soup
1 lb. 1 large 3 Tbsp.
1/2 lb. gobo root sliced razor-thin
sweet onion diced
vegetable oil
white mushrooms caps
cleaned and diced
3 C. chicken stock
2 Tbsp. unsalted butter
1 Tbsp. all purpose flower
1 C. heavy whipped cream
1 tsp. salt and black pepper mix
To prepare the gobo root, cut off
about 1 inch of the top and bottom
ends. Scrub the gobo root in plenty of water and slice razor-thin. Heat
vegetable oil in a non-stick stock pot. Sauté the gobo root and onion for
15 minutes. Stir occasionally to prevent sticking, as gobo root is dry. Add
diced mushrooms and sauté for 10 minutes. Cover with 2 cups chicken
stock and simmer for 20 minutes. In a heavy pan, melt the butter. Add
flour, stirring to blend. Gradually add 1 cup chicken stock, simmer for
2 minutes then slowly add heavy whipped cream. Heat until the sauce
begins to thicken. Slowly add sauce to the soup stirring occasionally
until the soup is smooth. Season with salt and pepper mix.
Yields: 6 servings.
About Gobo Root
Common Burdock (Gobo in
Japanese) grows wild throughout
most of North America, Europe and
Asia. Burdock root is very crisp and
has a sweet, mild, and pungent
flavor. The taste resembles that of
artichoke, to which the burdock is
related. The root is eaten cooked
and the young sprout can be eaten
just like asparagus. It is also used
as a medicinal herb. Beginners usually get into trouble when they sauté
burdock root instead of simmering or steaming it because sautéing
makes it more difficult to make the root tender. The trick is to slice the
root razor-thin and braise it after sautéing.
31
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
Cream of Potato Soup with Cream Cheese
1 qt. 4 C. 1/2 C. 1 C. 1/2 C. 4 oz. Cook potatoes, leek, celery
and carrots in chicken stock until
tender. In small batches, blend all
ingredients in blender until smooth. Return contents to the pot. Add
cheese and stir until it is well blended with soup.
Yield: 4 servings.
Creamy Asparagus Soup
4._______________________________________
1 lb.
5._______________________________________
4 C. 1 C. 6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
chicken stock
potatoes, diced
leek, chopped
celery, chopped
carrot, chopped
cream cheese
asparagus, trimmed and
chopped
chicken stock
Trimmed 1/3 of asparagus
ends and discard. Boil asparagus
in chicken stock until tender. Place
asparagus in blender, blend until
smooth. Return contents to stock pot, add heavy whipping cream and
cook until heated through, stirring constantly.
Yield: 4 servings.
Curried Spaghetti Squash Soup with Coconut Milk
2 large 1 tsp. 1 tsp. 1 13 oz. 1 qt. 1 tsp. 2 tsp. spaghetti squash
vegetable oil
curry powder
can coconut milk
chicken stock
brown sugar
heavy whipped cream
Cut squash in half lengthwise.
Remove seeds. Brush a nonstick
baking pan with vegetable oil. Place the squash, cut side down on the
pan and bake for 30 min at 350F. Spoon out pulp from the squash into
33
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
a bowl to cool. When cooled, process the squash pulp in the blender
until smooth. Set aside. In a non-stick stock pot bring 1 quart chicken
stock to a boil. Add curry powder. Cover, reduce heat and simmer
for 10 minutes. Add pureed squash and stir until smooth. Cook for 2
minutes stirring constantly. Stir in coconut milk and sugar bringing it to a
boil. Cover, reduce heat and simmer for 5 minutes stirring occasionally.
Serve hot or warm in a soup bowls. Garnish with a few dots of heavy
whipped cream.
Yield: 8 servings.
Easy Chicken or Beef Gravy
1 qt.
1/2 tsp. 1 Tbsp.
2/3 C. chicken stock
onion powder
chicken bouillon powder
bisquick
In blender combine stock, onion powder, bouillon powder and
Bisquick. Blend at high speed until smooth. Pour into non-stick stock
pot and stir constantly over medium heat for 5 minutes or until it has
smoothed and thickened. Serve at once.
Yields: 8 servings.
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
Easy Chicken or Beef Stock
2 lb. 2 qt. 2
2
1
1
chicken quarters or beef shanks
cold water
large carrots, thick cut
stalks celery, thick cut
stalk leek, thick cut
bay leaf
In a soup pot, bring all ingredients to a boil. Simmer until meat
falls apart. Strain your stock through a strainer. You may save the meat
and vegetables to puree when cooled. Then add them to the stock to
thicken.
Yield: 8 servings.
15._______________________________________
16._______________________________________
35
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
Easy Gazpacho Soup
2 C. 2 lb. chicken stock
vine ripened tomatoes,
peeled, seeded and diced
2
large cucumbers peeled
seeded and diced
1 C. celery diced
3 C. red pepper, chopped
1 tsp. garlic, chopped
2 tsp. fresh basil, chopped
2 tsp. fresh Italian parsley,
chopped
1 tsp. fresh cilantro, chopped
1 tsp. white sugar
1/2 tsp. red wine vinegar
1/2 C. extra virgin olive oil
12 oz. V8 juice
8
slices white bread, toasted (cut the crust off)
Combine all ingredients in a blender (except bread) and puree until
smooth. Line the bottom of a large bowl with the toasted bread. Slowly
pour all the blended ingredients over the bread. Refrigerate for 6 hours.
Remove from the refrigerator and stir. Let rest for 15 minutes. Pour
into soup bowls to serve.
8._______________________________________
Yield: 8 servings.
9._______________________________________
About Gazpacho
10._______________________________________
11._______________________________________
12._______________________________________
Gazpacho is a liquid salad from the southern Spanish region of
Andalusia, made of ripe tomatoes, bell peppers, cucumbers, garlic, and
bread that is blended with olive oil, vinegar and served cold. Gazpacho
comes in a variety of different intraregional versions, some of which
contain almonds, and no tomatoes and peppers. Tomatoes and peppers
were added to the modern version after the time of Columbus.
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
37
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
Filipino Pancit Lomi Soup with Luffa
2 Tbsp. 3
1
2
canola oil
cloves garlic, minced
onion, chopped
chicken breasts sliced into
strips
6
chicken gizzards, sliced
1 C. small shrimp, peeled
6 C. chicken broth
2 Tbsp. fish sauce
1 tsp. sugar
1 tsp. salt and pepper mix
12 oz. lomi noodles
1
medium carrot, thinly sliced
1
small luffa, sliced 1/4 inches thick (substitute 4 okra pods)
8
baguio beans, sliced (substitute french beans)
2
leeks, cut in 1 inch lengths
2
eggs beaten
1 Tbsp. arrowroot, dissolved in 1/8 cup water
Heat oil in non-stick stock pot. Sauté garlic and onion for 2 minutes.
Add chicken breast, gizzards, and shrimp. Stir-fry gently for 2 minutes.
Add chicken broth and fish sauce, Heat to simmering. Add sugar, salt
and pepper. Simmer for 6 minutes. Add noodles and vegetables, cook
for 3 minutes. Add beaten egg, stirring slowly until the eggs are cooked.
Stir in cornstarch mixture, cook until the broth thickens.
Yields: 6 servings.
George’s She Crab Soup
1
stick butter
1
medium sweet onion, diced
4
4 C. ocean clam juice, divided
1
small bunch of fresh thyme
2 Tbsp. all-purpose flour
1/4 tsp. ground mace
1/2 Tbsp. old bay seasoning
1 qt. heavy whipped cream
3 lb. lump blue crab meat
1/4 C. crab roe
1/4 C. dry sack sherry
1 C. water or milk (optional)
1
sprig fresh celery leaves
39
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
In a large non stick stock pot on
low heat, melt the butter; add onion
and celery. Sauté vegetables for 15
minutes. Add 2 cups clam juice and
thyme (tie the sprigs together).
Cook for 10 minutes. Discard the
thyme. Blend the vegetables and
clam juice in the blender until
smooth. Return blended mixture
to the pot and bring to a simmer.
Simmer for 5 minutes. Add flour to the liquid, blending it well until the
mixture thickens. Add rest of the clam juice, mace, old bay seasoning
and heavy whipped cream. Simmer for 5 minutes stirring continuously.
Add crab meat and crab roe. Simmer for 5 minutes. Remove from heat
and stir sherry in to the soup. Stir it well. If the soup is too thick you can
thin it with water or milk. Let the soup sit for 5 minutes before serving.
Serve garnished with small green celery leaf.
Yields: 6 servings.
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
About She Crab Soup
Culinary historian John Martin
Taylor credits the Scottish settlers
who arrived in the Carolinas in the
early 1700s with bringing their
famous seafood bisque recipes
called partan-bree, a crab and rice
soup, to the area. The addition
of the crab roe, is credited to
William Deas, a butler and a cook
to R. Goodwyn Rhett, mayor of
Charleston. She Crab Soup is a
rich soup, similar to bisque, made of milk or heavy cream, crab or fish
stock, Atlantic blue crab meat, and crab roe, and finished with a splash
of dry sherry. The soup is a regional specialty from the South Carolina
Lowcountry. It is considered to be the signature dish of Charleston,
South Carolina. The soup is named for the “She-Crab”, or female crab,
which supplies the flavorful orange roe, that comprises a chief ingredient
in the soup.
16._______________________________________
41
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
French Beef Stew
2 lb. beef (rump or brisket),
trimmed, cut in 2 inch chunks
1 C. red wine
1
bay leaf
1
clove, whole
1
sweet onion, peeled and
coarsely diced
1
clove garlic
4 Tbsp. butter
4 oz. apple-smoked bacon, cut into 1/2 inch pieces
1/2 C. flour
1 tsp. thyme
1 tsp. sugar
1 1/2 C. beef stock
14 white mushrooms caps, quartered
2 Tbsp. parsley, chopped
1/4 C. water
In a large bowl combine wine, bay leaf, clove, diced onions and
garlic. Mix well. Add beef chunks to the bowl. Toss the bowl contents
to coat the meat. Cover bowl with plastic wrap and refrigerate for 12
hours. In non-stick stock pot, melt 2 Tbsp. butter, cook bacon until just
crispy. Drain the bacon, reserving the drippings and set aside. Take
out beef from marinade and pat dry with paper towels. Toss in a bowl
with flour to coat. Shake off excess flour. Brown the floured beef in
the reserved drippings. Using slotted spoon, remove diced onion and
garlic from marinade and add to stock pot. Add thyme to the stock pot.
Season with salt and pepper and sugar. Add the beef stock. Bring to a
boil. Reduce heat and simmer for 1 1/2 hours or until meat is tender.
In another skillet melt remaining 2 Tbsp. butter add mushrooms
and cook until golden brown. Stir in crispy bacon bits and season with
salt and pepper to taste.
When the beef is tender, remove meat with a slotted spoon to a
bowl. Add mushroom mixture, stirring to thicken sauce. Return beef to
pot and bring stew to a boil. May be served with boiled potatoes, pearl
onions, mushrooms and a garnish of chopped parsley.
Yield: 8 servings.
16._______________________________________
43
My Notes
1._______________________________________
German Beef/Turkey Hunter’s Stew (Jaeger Eintopf)
3 Tbsp. 1
1/4 lb. 1
4
1
vegetable oil
onion finely diced
white mushrooms caps diced
carrot finely diced
green apple peeled, cored and
finely diced
ground beef or ground turkey
beef or chicken stock
flour
nutmeg
Worcestershire sauce
salt
pepper
3._______________________________________
1 lb. 2 C. 1 Tbsp. 1/5 tsp. 1/2 tsp. 1/2 tsp. 1/2 tsp. 4._______________________________________
If you do this stew for stage II you can use finely diced beef or
turkey instead of the ground meat.
2._______________________________________
2._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
Heat oil in a non-stick stock pot. Add all diced vegetables and apples
and sauté until soft. Add meat and sauté 5 minutes. Add flour and stir
well. Add stock and bring to a simmer. Add salt, nutmeg, Worcestershire
sauce, and pepper. Simmer on low heat till stew thickens. Serve hot or
warm.
Yield: 6 servings.
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
German Cucumber and Potato Soup
4
large potatoes peeled and
diced
2 C. chicken stock
2
medium cucumbers
1
medium sweet onion grated
1 Tbsp. vegetable oil
1 tsp. salt and white pepper mix
4 tsp. fresh dill chopped
In a non-stick stock pot boil potatoes in chicken stock until potatoes
are very soft. Strain potatoes through sieve and save the liquid. Set aside
to cool. Peel the cucumbers and slice lengthwise. Scoop out seeds with
a teaspoon and discard. Dice cucumbers finely. In a nonstick stock pot
over medium heat sauté shredded onion and diced cucumbers in the
vegetable oil until translucent stirring occasionally. Add salt and pepper
45
My Notes
mix. Simmer for 2 minutes. Puree cucumber, onion and potatoes in a
blender or food processor adding saved liquid/stock to thin. Return to
the stock pot and let it simmer for a 5 minutes. Stir in heavy whipping
cream. Bring to a simmer. Set aside to cool. Pour into a bowl cover
and refrigerate for at least 4 hours. Ladle the soup into 4 chilled bowls,
garnish before serving with 1 tsp of freshly chopped dill and season to
taste.
Yields: 4 servings.
1._______________________________________
2._______________________________________
Greek Fish Stew with Black Mussels and Fresh
Rosemary
2._______________________________________
8
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
roma tomatoes peeled
seeded and diced
6
2
medium carrots peeled and
diced
2
cloves garlic diced
1
small scallion finely sliced
1
bay leaf
2 C. water
2 C. chicken stock
1/8 tsp. worcestershire sauce
2 lb. fish fillets (cod or grouper) cubed into bite-size pieces
36 black mussels (frozen)
2
sprigs fresh rosemary
In a non-stick stock pot sauté tomatoes, diced potatoes, carrot, garlic
and sliced scallion in vegetable oil for10 minutes. Add bay leaf, 2 cups
water, 2 cups chicken stock, salt and pepper mix and Worcestershire
Sauce. Bring to a simmer. Add cubed fish fillets and rinsed black
mussels. Cover and simmer for 15 minutes. Cut each fresh rosemary
sprig in to 3 sections add to the pot and simmer for 5 minutes. Split
black mussels evenly into soup plates. Pour stew over mussels and
garnish each plate with small sprig of fresh rosemary.
Yield: 6 servings.
15._______________________________________
16._______________________________________
47
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
Greek Lamb Stew
1/4 C. all-purpose flour
1/2 Tbsp. salt
3 lb. lamb, cut into mid sized
cubes
1/4 C. olive oil
1
bay leaf
1/4 tsp. thyme, ground
1/4 tsp. rosemary, dried
2
cloves garlic
2 C. chicken stock
1 Tbsp. white wine
4
vine ripened tomatoes, diced
1 6 oz. can V 8 juice
1 dozen small white onions, blanched and peeled
1/2 C. black olives, pitted
7._______________________________________
Season flour with salt and pepper and dredge lamb cubes in it. Heat olive oil in non-stick stock pot over medium heat. Brown lamb
cubes in oil. Sprinkle herbs and garlic over lamb and add stock, wine,
tomatoes and V 8 juice. Season with additional salt and pepper to taste.
Simmer over medium heat for 1-1/2 hours. Add blanched onions and
olives. Simmer 1/2 hour longer.
8._______________________________________
Yield: 8 servings.
9._______________________________________
Hollandaise Sauce
10._______________________________________
3
egg yolks
1 Tbsp. freshly squeezed lemon juice
1/2 C. butter
5._______________________________________
6._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
Stir the egg yolks and lemon juice vigorously in a 1 1/2-quart
saucepan. Add 1/4 cup of the butter and stir over very low heat, stirring
constantly until butter is melted. Add remaining butter. Continue stirring
vigorously until butter is melted and sauce is thickened. (Be sure the
butter melts slowly, as this gives the eggs time to cook and thicken the
sauce without curdling.)
15._______________________________________
16._______________________________________
49
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
Japanese Kabocha Squash Chowder
8 C. 2
1
bay leaves
large kabocha squash
peeled, deseed and diced
6
strips apple smoked bacon
finely diced
2
celery stalks diced
1
large carrot peeled and
shredded
1
sweet onion peeled and
diced
2
1/2 tsp. fresh thyme chopped
1/4 tsp. fresh oregano chopped
2 Tbsp. flour
1/2 Tbsp. parsley chopped
1/2 Tbsp. scallions sliced thin
In a non stick stock pot, add 6 cups of the stock, the diced squash
and bay leaves. Simmer slowly until the squash is tender (about 20
minutes). The squash will thicken and color the soup as it softens. After
it is cooked strain the squash and set stock aside. Discard bay leaves.
Allow squash to cool. While squash is cooling, sauté finely diced bacon
in a non stick stock pot (don’t make it crispy). Drain and reserve the fat.
Set bacon aside. Using some of the bacon fat slowly sweat* the celery,
shredded carrot and onion. When soft, add the garlic and chopped
herbs and cook until fragrant, about 3 minutes.
Add the flour and cook for another 2 minutes. Slowly add the
remaining 2 cups of stock, stirring constantly until it boils. When
thickened, set aside. Puree the cooled squash in a blender or food
processor adding reserved stock. Soup should be thick, so add only as
much reserved stock as needed. Add pureed squash to vegetables and
simmer for 5 minutes. Add bacon and parsley. Ladle the soup into 6
soup bowls and garnish each soup with 1 tsp of sliced scallions.
Yield: 6 servings .
* Sweat – To cook foods over gentle heat, usually covered or partly
covered, until they release their moisture. Vegetables, meats,
and seafood are often sweated when making soups, stews, and
sauces so that the foods release their juices into the pan and
surrounding liquid. Sweating is the opposite of sautéing.
51
My Notes
1._______________________________________
About Kabocha (kuhBOWtchah) Squash
Kabocha squash is a Japanese
squash. Japanese name Nam
Gwa means sweet mama. This
orange-fleshed winter squash has
a striated green rind. It is sweeter,
drier and less fibrous than other
winter squash and it tastes a bit
like sweet potatoes.
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
Japanese Miso Soup with Chicken and Shiitake
Mushrooms
1 qt. 2
8
1 Tbsp. 2 Tbsp. 1
1 tsp. 2
1 lb. 2 qt. chicken stock
chicken breasts sliced
shiitake mushroom sliced
granulated dashi
white bean miso paste
strip of kombu (dried kelp)
soy sauce
sprig scallions sliced
udon noodle
water
Never boil Miso as it changes taste and destroys the living enzymes.
In non stick stock pot bring chicken stock to a boil. Add sliced chicken
breast and cooked until tender. Add sliced shiitake mushrooms and boil
for 5 minutes. Remove the pot from the stove. Stir in dashi (dashi forms
the base for miso soup), miso paste (miso is fermented soy-bean paste)
kombu (dried kelp) and soy sauce. In separate pot, boil udon noodles in
2 qt of water. When the noodles are cooked, rinse the noodles with cold
water and strain. Place udon noodles in the bowl and pour miso soup in
to the bowl, and sprinkle with sliced scallions on top.
13._______________________________________
Yield: 4 servings.
14._______________________________________
About Miso
15._______________________________________
16._______________________________________
Miso is a traditional Japanese food produced by fermenting rice,
barley and/or soybeans, with salt and the fungus (the most typical miso
is made with soy). The typical result is a thick paste used for sauces
and spreads, pickling vegetables or meats, and mixing with dashi
soup stock to serve as miso soup called Misoshiru a Japanese culinary
staple. High in protein and rich in vitamins and minerals, miso played an
53
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
important nutritional role in feudal Japan.
Miso is still very widely used in Japan,
both in traditional and modern cooking,
and has been gaining world-wide interest.
Miso is typically salty, but its flavor and
aroma depend on various factors in the
ingredients and fermentation process.
Different varieties of miso have been
described as salty, sweet, earthy, fruity,
and savory, and there is an extremely
wide variety of miso available.
Lentil and Shiitake Mushroom Soup
1 lb. 4 Tbsp. 1 qt. 1 C. 1 tsp. 1 Tbsp. 2
6 oz. 1/2 tsp. 1/2 tsp. 1/2 tsp. 1
2
2
2
3
2 Tbsp. 1/2 tsp. 1 tsp. shiitake mushrooms
olive oil, divided
chicken stock
lentils
salt
soy sauce
bay leaves
can V8 juice
dried sweet paprika
dried marjoram
dried thyme
cloves garlic minced
carrots finely diced
celery stalks finely diced
vine ripened tomatoes diced
sherry
fresh basil chopped
brown sugar
Rinse mushrooms remove and discard the stems. Thinly slice the
cups. In non-stick skillet sauté mushrooms with 2 tbsp olive oil for 5
minutes and set aside. In a non-stick stock pot bring chicken stock to
a boil. Add lentils, salt, soy sauce, bay leaves, V8 juice, sweet paprika,
marjoram, thyme and simmer for 10 minutes. In skillet heat remaining 2
tbsp olive oil and sauté onion, garlic, carrots, celery and tomatoes for 5
minutes. Add vegetable mixture to stock pot. Add mushrooms to stock
pot. Stir in sherry and brown sugar. Cover and simmer for 20 minutes.
Before serving garnish each soup with 1/2 tsp of chopped Basil.
Yields: 6 servings.
55
My Notes
About Lentils
2._______________________________________
Lentils may have been one of the first
agricultural crops grown more than 8,500
years ago. Production of this cool season
annual crop spread from the Near East to
the Mediterranean area, Asia, Europe and
finally the Western Hemisphere. It may have
been introduced to the United States in the
early 1900s. Lentils are an excellent supplement to cereal grain diets
because of its good protein/carbohydrate content. It is used in soups,
stews, casseroles and salad dishes.
2._______________________________________
Malanga Soup
1._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
2 qt. chicken or beef stock
2 lb. malanga, peeled & diced
1/4 tsp. mace
8 Tbsp. sour cream, divided
Chopped chives or parsley for garnish
Boil the stock, add malanga.
Reduce heat and simmer for 25
minutes. Allow to cool then place
malanga in blender and blend until
smooth. Return contents to the
pot, add mace and cook until heated through, stirring constantly. Top
each serving with a Tbsp. of sour cream. Garnish with a pinch of finely
chopped chives or parsley.
Yield: 8 servings.
About Malanga
Malanga, also known as
an African potato, makes an
interesting addition to stews and
soups, adding flavor, thickness
and creaminess. Malanga is often
milled into flour, since malanga is
probably the most hypoallergenic
food in the world. Even persons
with extensive allergies should
do very well with this flour. The
starch grains are the smallest and
most easily digested of all complex
57
My Notes
1._______________________________________
carbohydrates. Malanga flour is used as a substitute for wheat flour to
make cookies, quick breads, loaf breads, pancakes, bagels, muffins,
doughnuts, dumplings, and similar items. Malanga is high in calories,
at 135 calories per 1/2 cup, cooked serving. It is a fairly good source
of thiamine and riboflavin and contributes modest amounts of vitamin
C and iron. There are about 1,530 calories in one pound of malanga
flour. The composition of malanga flour is approximately: 75.5 percent
carbohydrates, 5.1 percent protein, 1.6 percent fat, 9.8, percent fiber,
1.2 percent water, and 6.8 percent minerals.
2._______________________________________
Mediterranean Style Rosemary Chicken Stew
2._______________________________________
2
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
medium potatoes, peeled
and cut into small cubes
3 Tbsp. olive oil
1 large sweet onion, diced
2
cloves garlic, diced
1 lb. chicken, boneless,
skinless, cut in small
chunks
1 1/2 C. chicken stock
3
carrots, peeled and cut into
1/2 inch rounds
1/2 Tbsp. lemon, juiced
1/2 Tbsp. rosemary, fresh (or 1 tsp. dried)
2 Tbsp. basil, fresh, torn into large pieces (or 1 tsp. dried)
1/2 C. parsley, chopped
12 black olives, pitted, sliced
In a small pot, cover potatoes with water and boil for 5 minutes,
until tender. Drain into colander. Heat olive oil over medium heat in
a non-stick stock pot. Add onion and garlic; sauté for 5 minutes, until
translucent. Add chicken and sauté approximately 5 minutes, until
chicken is opaque. Add chicken stock, carrots, lemon juice, rosemary,
basil, parsley and olives. Simmer for 25 minutes until chicken is cooked
thoroughly.
Yield: 4 servings.
15._______________________________________
16._______________________________________
59
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
Mexican Fish and Okra Soup with Tomatillos
2 Tbsp. 3
2
3
2
vegetable oil
carrots peeled and diced
small tomatillo diced
small green peppers seeded
cored and diced
6 C. chicken stock
1 tsp. brown sugar
1 tsp. fish sauce
1/2 tsp. salt and white pepper mix
1 lb. fresh okra sliced
2 C. green bean cut
6
red snapper fresh fillet
6._______________________________________
Heat vegetable oil over medium heat in a non-stick stock pot. Sauté
garlic, carrot, tomatillo and green pepper for 5 minutes. Add chicken
stock and bring to a simmer. Season stock with brown sugar, fish sauce,
salt and white pepper mix. Add okra and green beans and simmer for
10 minutes. Cut fish fillets into large pieces and add to the simmering
stock. Simmer for 10 minutes (till fish is cooked). Pour soup into soup
plates and serve immediately.
7._______________________________________
Yield: 6 servings.
4._______________________________________
5._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
About Tomatillo (husk-tomato)
The tomatillo or husk-tomato is a
solanaceous plant cultivated in Mexico
and Guatemala and originating from
Mesoamerica.
Various
archaeological
findings show that its use in the diet of
the Mexican population dates back to pre
Columbian times, as food has been found
in excavations in the valley of Tehuacán
(900 BC– AD 1540). In pre-Hispanic times
in Mexico, it was preferred far more than
the tomato. The name “tomato” derives from the Nahuatl “tomatl”; this
word is a generic one for globose fruits which have many seeds, watery
flesh and which are sometimes enclosed in a membrane. The tomatillo
fruit improve the flavor of meals and stimulate the appetite. The fruit of
the tomatillo is used cooked, or even raw, to prepare purees or minced
meat dishes which are used as a base for chili sauces known generically
as salsa verde (green sauce); they can be used to accompany prepared
dishes or else be used as ingredients in various stews.
61
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
Moroccan Chicken Stew
4 C. 1
2
2
8
4
1
2
1 Tbsp. 1/2 tsp. 19 oz. 4 C. chicken stock
clove, whole
bay leaves
garlic cloves, minced
chicken thighs
tomatoes, diced
green pepper, diced
carrots, sliced
vegetable oil
salt
chick peas, drained
couscous hot
In a non-stick stock pot combine chicken stock, cloves, bay leaves,
minced garlic and chicken. Bring it to a boil. Reduce heat to low, cover
and cook for 20 minutes. Sauté tomatoes, green pepper and carrots
for 5 minutes in 1 Tbsp. vegetable oil. Add vegetables to stock pot.
Add salt and chick peas. Cook for another 10 minutes or until chicken
and vegetables are tender. Prepare four soup plates by placing onefourth of the couscous in the center of each plate. With a slotted spoon,
arrange the chicken and vegetables around the couscous. Ladle broth
over all, serve immediately.
7._______________________________________
Yield: 4 servings.
8._______________________________________
Oriental Pork and Chicken Soup with Bok Choy
9._______________________________________
1/2 lb. 3
2 Tbsp. 2 C. 10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
4
2 tsp. 1 tsp. 1 qt. 2 tsp. 1
pork tenderloin sliced
stalks bok choy sliced
sesame oil
thinly sliced white mushroom
cups
chicken breasts diced
sugar
soy sauce
chicken stock
arrowroot
sweet red pepper
Using a sharp knife remove the outer fat from the tenderloin and
silver skin which is a tough, silver colored membrane. Cut tenderloin
lengthwise and slice thinly. Prepare the Bok Choy stalks cutting off the
tips of leaves and the ends of the stalks (about 1 inch) and discard. Slice each Bok Choy stalk lengthwise then crosswise into thin slices.
63
My Notes
Heat sesame oil in a non-stick skillet; sauté sliced mushroom cups,
diced chicken and sliced tenderloin for 5 minutes. Add sugar, soy sauce
and chicken stock. Bring to the simmer and simmer for 15 minutes.
Dissolve arrowroot in 2 tbsp cold water and add to the stock. Add sliced
Bok Choy and simmer for 3 minutes. Slice the red pepper lengthwise
in to 8 long strips and microwave it for 1 minute. Cut each pepper strip
3 even sections and set aside. Pour soup into soup plates and garnish
each plate with a few stripes of sliced red pepper.
1._______________________________________
Yields: 8 servings.
2._______________________________________
About Bok Choy
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
Chinese cabbage has been
cultivated for over six thousand
years. It was introduced to Korea
in the 15th century, where it
became the staple vegetable for
making kimchi. In the late 20th
century, it was taken to Japan by
returning soldiers who had fought
in Manchuria during the RussoJapanese War. At present the
Chinese cabbage is quite commonly found in markets throughout the
world.
This Asian green with more cancer-fighting antioxidants than many
of its siblings (plus vitamin C, foliate, beta-carotene, calcium and fiber).
Unless you are steaming Bok Choy whole, it’s best to cook the crisp
stems first and add the deep green leaves at the very end, since they
cook much more quickly.
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
65
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
Polish Leek, Potatoes and Kielbasa Soup
1/2 tsp. fennel or caraway seed
lightly crushed
1
large leek rinsed and sliced
(white part only)
4
medium potatoes peeled
and diced
1 qt. chicken stock
1 lb. polish kielbasa very finely
diced
1/2 C. heavy whipped cream
In a small skillet toast fennel or caraway seed over moderate heat
until very fragrant (about 3 minutes). Set aside to cool. In a non-stick
stock pot simmer leek and potatoes in chicken stock till tender. Strain
vegetables, reserving stock and allow vegetables to cool. Puree leek
and potatoes in a blender or food processor. Blend the puree into the
reserved stock and simmer for 5 minutes. Stir in the toasted fennel or
caraway, diced or shredded kielbasa, and heavy whipped cream simmer
for another 10 minutes. Serve hot or warm.
6._______________________________________
Yields: 6 servings.
7._______________________________________
Portuguese Seafood Stew (Sopa Leao Vellosa)
8._______________________________________
1 qt. 1 tsp. 1
1
2
1
1
1 lb. 1 lb. 2 dozen 1/4 C. 3/4 C. 3
4
1 Tbsp. 1 lb. 1 lb. 2 tsp. 2 Tbsp. 9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
water
salt
small bunch parsley
bay leaf
cloves minced
stalk celery
small carrot
shrimp in shell
grouper filet
black mussels in shell
olive oil
red onions diced
vine ripened tomatoes peeled
fresh chopped coriander
crab meat
lobster meat
arrowroot
fresh chopped parsley
67
3._______________________________________
To prepare the seafood stock, bring water to a boil in a non stick
stock pot. Add salt, parsley, bay leaf, minced cloves, celery and carrot.
Simmer for 30 minutes. Strain the liquid and discarded all ingredients.
Return stock to the pot; add unshelled shrimp and cook for 10 minutes.
Remove shrimp from the stock. Remove shells and devein the shrimp;
set aside. Cut grouper into 1 inch cubes and add to the stock. Add
black mussels to the stock and simmer grouper and mussels for 5
minutes. Strain the stock again and remove mussel meat from the
shells. Reserve mussels meat and grouper. Heat olive oil in a non-stick
stock pot. Sauté onions, garlic, tomatoes and coriander for 10 minutes.
Add all ingredients to seafood stock along with crab, lobster, shrimp,
mussels and grouper. Bring the stew to the simmer. Dissolve arrowroot
in 2 tablespoons of cold water and stir into the stew to thicken. Simmer
for 5 minutes. Pour stew into soup bowls and garnish each bowls with
small sprig of fresh parsley or coriander.
Yields: 10 servings.
4._______________________________________
Quick Cold Strawberry Soup
5._______________________________________
1 qt. 1 qt. My Notes
1._______________________________________
2._______________________________________
2._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
fresh strawberries, hulled
softened strawberry ice
cream
1 Tbsp. mandarin juice
1
sprig fresh mint
Combine all ingredients in
large bowl. Put mixed ingredients
in small batches into the blender
or food processor, blend until smooth. Ladle soup into individual
soup bowls. Garnish with a half of strawberry or mint sprig and serve
immediately.
Yield: 6 servings.
Red or Yellow Pepper Sauce/Coulis a Vegetable
Sauce
1
8 Tbsp. 4
1 tsp. can 28 oz. of fire roasted red or yellow peppers
olive oil
white pepper and salt mix
Drain the peppers, peel and discard the skins, seeds and cores.
Coarsely chop the peppers. In a non-stick stock pot sauté garlic and
peppers in olive oil until they are tender, then puree them in a food
processor. Season to taste with salt and pepper.
Yield: 8 servings.
69
My Notes
About Coulis
A coulis is a form of thick sauce
made from puréed vegetables
or fruits. Vegetable coulis is a
common sauce on meat and
vegetable dishes. It can also be
used as a base for soups or other
sauces.
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
Ribollita Tuscan style Beans Soup with Black
Cabbage
2/16oz. 1 Tbsp. 1 Tbsp. 1 tsp. 2 lb. 5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
2 lb. 2
1
2
1/2 C. 1/2 C. 2 lb. 2 qt. 1 tsp. 1
can cannellini beans, rinsed
fresh basil leaves, chopped
fresh parsley, chopped
fresh thyme chopped
black Tuscan cabbage,
sliced. Black cabbage may
be replaced with Savoy
cabbage
carrots, diced
large sweet onion, diced
leeks, thinly sliced
extra virgin olive oil
bacon bits
vine ripened tomatoes, peeled & diced
chicken stock
salt & black pepper mixed
slice toasted whole wheat bread per serving
Rinse beans well under the running water. Drain and set a side.
Chop basil, parsley and thyme; mix together, put a side. Clean, wash
and slice the cabbage and put a side. Dice carrots, celery, onion and
leeks. Heat oil in a non-stick stock pot. Sauté onion, carrots, celery and
leeks till translucent. Add the cabbage and bacon bits and continue to
cook over a low heat so that the vegetables can stew well. Add the
tomatoes, basil, thyme, salt & pepper mix and continue to simmer over
a low heat for 15 minutes, stirring frequently. Add 2 quarts chicken
stock and bring it to the boil. Divide cannellini beans in two parts. Put
one part of beans into the blender or food processor and blend until
smooth. Add blended beans to the pot. Simmer for 5 minutes. Add rest
of the beans to the pot, stir well and let cook for 20 minutes. You can
71
My Notes
always add more chicken stock if soup gets too thick. Toast the sliced
bread and place in soup bowls, pour soup over the bread. Serve hot.
Yields: 8 servings.
About Black Cabbage (Kale, Nero di Toscana)
Brassica Oleracea. This is not your
average Cabbage. It actually looks more like
a cauliflower plant without the expected bit
in the middle. The leaves are long strap-like
shape and fairly upright. Dark green would
be an understatement in describing the
leaf color. Treat them culinarily like a spring
green. Flavor is out of this world. Can also
be used young as a salad leaf.
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
Roasted Butternut Squash Soup
5._______________________________________
2
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
butternut squash, halved,
seeded
2 Tbsp. butter, divided
1 qt. chicken stock
1/4 tsp. mace
Brush each cut side of squash
half with butter. Roast squash,
cut side down on non stick baking
sheet, at 350 degrees until tender,
about 45 minutes. Remove from
oven and let cool completely.
Separate skin from flesh and
sauté squash in 1 Tbsp. butter over low heat in non-stick stock pot
for 5 minutes. Add chicken stock and bring to boil. Reduce heat and
simmer for 10 minutes. Transfer to blender and puree. Return to stock
pot, add heavy whipping cream and cook until heated through, stirring
constantly. Season with Mace.
Yield: 8 servings.
15._______________________________________
16._______________________________________
73
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
Sarawak Chicken and Sweet Potatoes Stew
1/4 C. 4 6 oz. 1
1 Tbsp. 2 C. 1/8 tsp. 1/8 tsp. 1/8 tsp. 2 Tbsp. 4
1 C. 1 Tbsp. sesame oil
breasts of chicken, diced
flour
ground cinnamon
ground cloves
cardamom
garlic diced
large sweet potatoes, diced
unsweetened coconut milk
chopped fresh cilantro
In a non-stick stock pot sauté in sesame oil diced chicken breast and
onions for 5 minutes. Add flour and stir well. Add 1 cup chicken stock
and bring simmer. Add cinnamon, cloves, cardamom, garlic, potatoes
and 1 cup stock and simmer on low heat till stew thickens. One minute
before serving, add coconut milk and continue to cook for 1 minute.
Add cilantro and serve hot or warm.
Yield: 6 servings.
Tuscany Cold Cucumber Soup
1
medium sweet onion finely
diced
2 lb. cucumbers peeled and
sliced
4 C. chicken stock
1/2 tsp. salt
2
fresh mint leaves chopped
1 Tbsp. fresh dill chopped
In a non-stick stock pot over
medium heat melt the butter,
add onion and sauté until translucent, stirring occasionally. Add the
cucumbers and stir well. Add chicken stock. Reduce heat to low and
cook uncovered until the cucumbers are tender. Remove from heat
and set aside to cool slightly. Puree cucumber mixture in a blender or
food processor adding a little stock to thin. Pour into a bowl cover and
refrigerate for at least 4 hours. Before serving add the salt and heavy
whipping cream mixing well. Ladle into chilled bowls, sprinkle with the
mint and serve.
Yield: 8 servings.
75
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
Wadmalaw Okra Soup
1
ham bone (with some meat
still attached)
2 Tbsp. butter
1 lb. okra sliced thin
6
large vine ripened tomatoes
peeled deseeded and diced
2
large green bell pepper,
cored, deseeded and finely
diced
1
medium sweet onion finely
diced
1/4 tsp. white pepper ground
1/4 tsp. coriander ground
4 C. cooked rice
7._______________________________________
Put the hambone in a non-stick stock pot. Cover with water and
bring to a boil. Reduce heat. Simmer for 2 hours. Strain the stock.
Remove meat from bone then discard bone. Melt the butter in a nonstick
stock pot add okra, tomatoes, green pepper and onion and sauté for
10 minutes. Add to the soup. Simmer until the soup is thick. Shred the
meat into the soup and add white pepper and coriander. Serve over
cooked rice in soup bowls.
Yields: 8 servings.
8._______________________________________
West Indian Callaloo Soup with Lobster Meat
4._______________________________________
5._______________________________________
6._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
1 lb. callaloo leaves (substitute
swiss chard or bok choy)
6 C. chicken stock
1
1
clove garlic diced or minced
1
whole sprig fresh thyme
6 oz. can lobster meat (substitute
crab meat or shrimp)
1/2 C. canned coconut milk
10 oz. frozen okra sliced
1/2 tsp. mace
Wash greens and chop finely. In a non-stick stock pot bring chicken
stock to a boil, then add onion, garlic and thyme. Cover and simmer for
20 minutes. Take the thyme sprig out and discard. Add coconut milk and
okra and mace. Cook 10 minutes. Pour soup into bowls and garnish with
equal portion with lobster meat, crab meat or shrimp.
Yields: 4 servings.
77
My Notes
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16._______________________________________
About Callaloo
Callaloo the Caribbean version
of gumbo, comes out of Africa
with a history as rich as the dish
itself. Its foundation in green
leaves and vegetables the ways
of cooking callaloo apply to many
other vegetables and dishes. Crab
and lobster and many other sea food is often added to callaloo.
White Asparagus Soup with Back Fin Crab Meat and
Yuzu Juice
2 lb. 4 C. 1/2 C. 16 oz. white asparagus trimmed
chicken stock
pasteurized back fin crab
meat
1/2 tsp. Yazu juice (Japanese citrus
fruit)
1 tsp. white sugar
1/4 tsp. mace
Cut off about 1/4 asparagus end. Cut the asparagus to 1/2 inch
sections (if white asparagus is not available you can use green) and boil
asparagus in chicken stock until tender. Place asparagus in blender or
food processor, blend until smooth. Return contents to stock pot. Add
heavy whipping cream and cook until heated through, stirring constantly.
Add crab meat. Season with Yazu juice (1 tsp freshly squeezed tangerine
or orange juice could be substituted) sugar and mace. Stir well and let
the soup simmer for 2 minutes.
Yield: 8 servings.
About Yuzu
The Yuzu [YOO-zoo] is a
Japanese citrus fruit size of a
tangerine and is sour. The rind is
used to flavor various dishes such
as vegetables, fish or noodles.
The Yuzu is difficult to find in the
U.S. You can obtain bottled juice
or dry, powdered Yuzu.
79
My Notes
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2._______________________________________
2._______________________________________
White Sauce
4 oz. 1 qt. 1/2 C. 1/2 tsp. 1/4 tsp. butter
milk
flour
salt
pepper
Cut the stick of butter into
small pieces, then combine milk,
flour and butter in the blender. Cover and blend at high speed for 10-15
seconds, until contents are thoroughly mixed. Pour into non-stick stock
pot, add salt and pepper and stir, simmering over low hear until sauce
has thickened.
Yield: 8 servings.
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15._______________________________________
White Turnip Soup
6
1
6 C. 3 Tbsp. 1 tsp. 1 C. 2
1/2 C. medium white turnips
large sweet onion
chicken stock
butter
salt and pepper mix
bread crumbs or plain bread
stuffing
egg yolks
heavy whipped cream
Peel, slice and dice the
vegetables. In a non-stick stock pot
sauté turnips and onion in butter for 5 minutes. Add 6 cups chicken
stock, salt and pepper mix and bread crumbs. Simmer the soup for a
half hour. Put soup in small batches into the blender or food processor.
Blend until smooth. Return to the pot. Beat the egg yolks and add
heavy whipped cream. Stir to blend well. Add to the pot and simmer
for 5 minutes. Ladle soup into individual soup bowls. The turnip green
leaves (greens) are often cooked like spinach. You can chop the top part
of turnip greens, sauté separately in butter for 5 minutes and use as
garnish for the soup.
Yield: 6 servings.
16._______________________________________
81
My Notes
About Turnips
Turnips are a member of the Mustard
Green family. Indigenous to Europe and Asia. Turnips were grown at least 3500 years ago as
an oilseed crop in India and continues in this
country today. In Roman times, the Galls and
other European groups were growing turnips
with a swollen root that was eaten cooked as
a vegetable. The turnip, which was actually
used for trading in young colonies, has been
grown in America since 1622, starting in
Massachusetts.
1._______________________________________
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Wild Mushroom Soup
2 Tbsp. 1
2
1 lb. 6._______________________________________
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11._______________________________________
1 qt. 1/2 C. olive oil
large carrot, diced
stalk celery, diced
button mushrooms or fresh
wild mushrooms (e.g. oyster,
portabella, cremini)
chicken stock
Separate the stems from the caps of the mushrooms discard stems
and dice the caps. Heat olive oil in non stick pan. Sauté mushrooms,
carrot and celery until tender. Place all ingredients in blender or food
processor and blend until smooth, adding some stock to thin if necessary.
Heat chicken stock in stock pot. Add mushroom mixture to the stock.
Add heavy whipping cream. Bring soup to a boil and cook until heated
through, stirring constantly.
Yield: 4 servings.
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83
Fish
and
Seafood
84
My Notes
1._______________________________________
2._______________________________________
Breadfruit Tuna Patties
1
1
2
soft mature green breadfruit
medium green onion, diced
cans (6-1/2 oz.) tuna, drained
and flaked
2
eggs, beaten
2 C. Japanese bread crumbs
4
sprigs dill (optional)
5._______________________________________
Peel Breadfruit and cook (like
potatoes) in water. When soft, strain
and mash. Set aside and cool. Place the onion in a small glass bowl, add
1 tsp water and microwave for 2 minutes to tenderize. In a large mixing
bowl combine breadfruit, onion, tuna, eggs, salt and pepper. Form the
mixture into 16 patties and roll in Japanese bread crumbs. Using about
1 tablespoon oil per patty, fry until light brown on both sides. Serve hot
with garden or tossed salad, or warm mayonnaise mixed with freshly
chopped dill.
6._______________________________________
Yield: 8 servings.
7._______________________________________
Easy Oven Broiled Salmon Dilly
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4 6 oz. salmon fillet
2 Tbsp. dill, fresh, chopped
1/2 Tbsp. salt
Preheat oven to 350 F. Place
salmon in shallow baking dish and
cover with heavy whipping cream
so fish is half immersed. Sprinkle
with fresh dill and salt. Bake for 30
minutes, occasionally spooning some of the cream over salmon. Salmon
is done when fish is predominately pale pink, but is still darker pink in
the center.
Yield: 4 servings.
15._______________________________________
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87
My Notes
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Moist Poached Salmon
2 6 oz.
1/2 Tbsp.
1 C.
1 C.
1/2 tsp.
1
salmon fillets
salt
water
dry white wine
coriander seeds, whole
bay leaf
Arrange salmon in a single
layer in a skillet that is 2 inches
deep. Season with salt. Add
enough water and wine to completely cover the salmon. Add coriander
seeds and bay leaf. Slowly bring liquid to a simmer. Reduce heat to low,
cover the skillet and simmer for 3 to 4 minutes or until salmon looks
opaque. Turn heat off and let dish stand covered for 10 minutes.
Yields: 2 servings.
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Poached Salmon with Hollandaise Sauce
3 C. 1/2 C. 1 tsp. 4
3
3
1
1
4 6 oz. water
white wine
salt
black peppercorns
slices lemon
sprigs parsley
small onion, sliced
bay leaf
salmon filet
In non-stick stock pot, heat water and wine. Add salt, peppercorns,
lemon slices, parsley, onion and bay leaf. Bring mixture to boiling, then
reduce heat. Cover and simmer for 5 minutes. Place the salmon steaks
in the pot, adding some more water and wine if necessary to cover the
fillets. Heat to boiling and then reduce the heat. Simmer uncovered
for 12 minutes or until the fish flakes easily with a fork. Serve with
Hollandaise sauce.
See Hollandaise Sauce recipe on page 49.
Yields: 4 servings.
15._______________________________________
16._______________________________________
89
My Notes
Salmon in Dill Sauce
1 Tbsp. 2 lb. 1 tsp. 1 C. 4 Tbsp. 1 Tbsp. butter
salmon filet
salt and white pepper mix
sour cream
fresh dill, chopped
sugar
3._______________________________________
Melt butter in non stick stock
pot. Sauté salmon for 4 minutes
per side, turning twice. Add salt and pepper to taste. When salmon
is done, remove to hot platter. Place sour cream, dill and sugar in pot,
let it come to a bubble. Turn heat off immediately. Sour cream should
be warm after a few minutes. Pour over salmon and serve with new
potatoes and green beans.
Yield: 6 servings.
4._______________________________________
Russian Clam Chowder
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2 lb. 4 large 4 C. 2 C. 14 oz. 16 oz. 1/2 C. 1 loaf 2 Tbsp. 6 Tbsp. 2 Tbsp. 1/2 tsp. can chopped ocean clams
packed in clam juice
white potatoes, diced
chicken stock
heavy whipped cream
can diced rutabagas, rinsed
can chick pea, rinsed
bacon bits
6x4 focaccia bread, finely
diced
arrow root
whole milk
freshly chopped chives
Separate the clam from the juice and set both aside. Peel and finely
dice potatoes. In a non-stick stock pot bring the chicken stock to a boil.
Add potatoes and simmer for 15 minutes. Stir in the heavy whipped
cream, rutabaga, chick peas, bacon bits, chopped clams and finely diced
focaccia bread. Simmer for 5 minutes. In a small glass or measuring
cup, stir the arrow root into the cold milk until well blended. Slowly pour
the mixture in to the pot stirring continuously till the chowder is thick.
Add salt and pepper mix. Simmer for 2 minutes. If the chowder is too
thick you can stretch it with saved clam juice. Ladle chowder into soup
bowls. Sprinkle with finely chopped fresh chives. Serve warm.
Yield: 10 servings.
91
My Notes
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4._______________________________________
Stir-Fried Luffa Squash with Diced Shrimp and
Garlic
2 Tbsp. canola oil
4
cloves garlic, chopped
12 jumbo shrimp, peeled,
deveined, and diced
4
luffa squashes peeled and
cut into 1/2-inch diagonal
chunks
1 Tbsp. fish sauce
In a non-stick stock pot heat the oil on medium-high. Add the garlic
and stir-fry for 15 seconds until fragrant. Add the shrimp and stir-fry
for 2 minutes or until the shrimp begin to turn opaque. Add the squash
and stir-fry for another 2 minutes or until the squash begins to turn just
a little translucent. Add the fish sauce and pepper, stir well, and serve
immediately.
5._______________________________________
Yield: 6 servings.
6._______________________________________
About Luffa Squash
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
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15._______________________________________
Also known as Chinese okra,
sequa or sing qua, silk squash or
hechima (in Japanese) is a favorite
summer squash in the Asian diet.
It’s very low in calories and chock
full of vitamin C and foliate. Luffa
squash is much spongier than most
gourds, and when quickly stir-fried,
it has a fantastic silky texture and
subtle sweet taste. With its dark
green, rather tough skin and thin,
ridged, slightly curving body that
grows up to a foot long, the Luffa is impossible to miss in the market.
The skin is usually very bitter and should be removed completely.
There’s no need to seed a Luffa; in fact, Luffas can be eaten raw.
Literally a sponge, it will soak up whatever flavors with which you pair
it. It’s used in coconut curries and brothy soups and pairs nicely with
shrimp and squid. The cooking time is remarkably short.
16._______________________________________
93
Beef
94
My Notes
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16._______________________________________
Beef and Black Beans
1
2
2
3
1
stalk celery, finely diced
carrots, finely diced
onions, finely diced
small green pepper, finely
diced
2 Tbsp. olive oil
1/4 Tbsp. grated orange zest
5
finely diced
1 1/2 lb. stew beef or flank steak,
cut into 1/2 inch cubes
5 C. canned black beans, drained and rinsed
1/2 tsp. ground cumin
In non-stick stock pot sauté celery, carrots, onions, garlic, and bell
pepper in olive oil. Cover and simmer for 5 minutes, stirring every few
minutes to prevent sticking. Add orange zest and tomatoes, along with
the beef. Cover and simmer for 30 minutes, stirring occasionally. Add
black beans and simmer uncovered for 25 minutes more, until stew is
nice and thick. Season with cumin.
Yield: 6 servings.
Beef Arezzio
2 Tbsp. olive oil
3 lb. boneless pot roast, cut in
1/2 inch slices
1 C. beef stock
6
tomatoes, peeled and
quartered
4
portabella mushrooms, cut in half and sliced
1/2 C. pitted black olives
1
clove garlic, crushed
1/2 tsp. salt
1/4 tsp. dried basil
1
bay leaf
Heat oil in a non-stick stock pot. Add meat and brown well on both
sides. Add beef stock and the rest of the ingredients to the pot. Cover
tightly and simmer for 2 1/2 to 3 hours. Serve with small red potatoes.
Yield: 8 servings.
97
My Notes
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16._______________________________________
Beef Bourguignon
3 lb. 1 C. 1 C. 1/3 C. 1 tsp. 1/2 tsp. 8
2
1
1 lb. 1/3 C. lean beef, cubed
red wine
water
olive oil
thyme
black pepper
slices bacon, diced
cloves garlic, crushed
sweet onion, diced
white mushrooms, sliced
flour
Marinate beef in wine, water, oil, thyme and pepper mixture for
12 hours in refrigerator. Drain beef reserving liquid. Heat reserved
marinade is sauce pan until it boils. Reduce heat and simmer for 3
minutes. In a non-stick pan, cook bacon until soft. Add garlic and onion,
sauté until soft. Add mushrooms and cook until slightly wilted. Place
beef in a non-stick stock pot. Sprinkle flour over the beef stirring until
well coated. Add mushroom mixture on top. Pour reserved marinade
over all. Cook on low until tender, about 30 to 45 minutes.
Yield: 8 servings.
Beef Brisket Tzimmes
2 Tbsp. canola oil
3 lb. beef brisket trimmed
1 lb. carrots sliced
4 large white potatoes diced
3 sweet potatoes diced
2 large onions thinly sliced
1/2 lb. pitted prunes
2 C. tomato juice
1 C. beef broth
1/2 C. brown sugar
2 Tbsp. honey
2 tsp. salt
Heat oil in a large skillet. Add beef and brown well on all sides.
Discard all fat. Place beef in a stove top, oven proof casserole dish.
Arrange alternate layers of carrots, white and sweet potatoes, onions
and prunes over beef. In a mixing bowl, combine tomato juice, broth,
brown sugar, honey and salt; pour into casserole. Bring liquid to a boil;
cover and simmer 1 hour. Bake in 350-degree oven for about 2 hours,
until meat is tender.
Yield: 8 servings
99
My Notes
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Beef in Hoisin Sauce
2 Tbsp. roasted sesame oil
1
large green pepper, cut into
1/8 inch strips
1
large carrot cut into 1/8 inch
matchstick strips
1
sweet onion, cut into 1/8
inch strips
1 lb. beef (round or chuck), cut
into 1/8 inch strips x 2 to 3
inch
2 Tbsp. dry sherry
2 Tbsp. hoisin sauce
1 Tbsp. black bean sauce
1 Tbsp. rice vinegar
1 tsp. sugar
Heat oil in non-stick stock pot, stir fry green peppers, carrots, and
sweet onion for 2 minutes. Push aside. Stir-fry the slivers of beef in the
same pot for 2 minutes and recombine with vegetables. Add remaining
ingredients. Stir and heat thoroughly. Serve at once with rice.
Yield: 4 servings.
Beef Stroganoff
3 lb.
1/2 C. 1 tsp. 1/8 tsp. 1/2 tsp. 2
1/2 lb. 1 C. 1/4 C. 1 1/2 C. 3 Tbsp. beef round steak ½ inch
thick
flour
salt
black pepper
dry mustard
medium sweet onions, cut in
half and sliced thinly
white mushrooms
beef stock
dry white wine
sour cream
parsley, fresh, minced
Trim all fat from steak and cut meat into strips about 3 inches
long and 1/2 inch wide. Combine flour, salt, pepper and dry mustard.
Toss with steak strips to coat thoroughly. Place coated steak strips in
non stick stock pot, stir in onion and mushrooms. Cook until beef is
tender. Before serving, stir sour cream into pot. Serve Stroganoff over
hot noodles garnished with chopped parsley.
Yield: 8 servings.
101
My Notes
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2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
About Beef Stroganoff
A combination of beef, mushrooms, and sour cream, beef stroganoff
was the prize-winning recipe created for a cooking competition held in
the 1890s in St. Petersburg, Russia. The chef who created the recipe
worked for the Russian diplomat Count Pavel Alexandrovich Stroganov,
a member of one of Russia’s grandest noble families.
Beef with Baguio Beans
1/4 C. 1 lb. 4
canola oil
beef minced
cloves garlic peeled and
smashed
1
roma tomato diced
1
sweet onion cut in half and
sliced
3 Tbsp. soy sauce
1 Tbsp. fish sauce
1 lb. baguio beans or green
beans
Rinsed beans and slice them in one inch long pieces. In a nonstick
stock pot heat canola oil. Add ground beef and sauté for 5 minutes. Add
garlic and cook for 3 minutes. Stir in tomato and sliced onion. Cover
and cook for 2 minutes. Add soy sauce, fish sauce, beans, salt and
pepper. Cover and simmer for 15 minutes on medium heat or until the
beans are tender. Serve over white cooked rice.
10._______________________________________
Yield: 4 servings.
11._______________________________________
Caribbean Jerk Rubbed and Slow Roasted Beef
Tenderloin
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
5 lb. 1/2 C. 1/4 C. 3 tbs. beef tenderloin, fat trimmed
teriyaki sauce
olive oil
caribbean jerk seasoning
Using a sharp knife, remove
the chain and layers of outer fat
from the tenderloin. The silver
skin, which is a tough, silver
colored membrane should also
103
My Notes
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16._______________________________________
be completely removed. If it is not removed, it tends to shrink during
cooking, which causes uneven roasting. Baste the meat with Teriyaki
sauce (till is all absorbed) than rub the meat with olive oil and rolled it
in Caribbean Jerk Seasoning. Let tenderloin stand at room temperature
for 20 minutes.
Preheat oven to 400F. Place the tenderloin on a rack inside a
roasting pan and roast in a 400F oven for 30 minutes or until done to
taste. Rare (140°F). Med-rare (145°F). Medium (160°F). Well (165°F).
Remove the beef from the oven and let stand for 10 minutes before
slicing.
Yield: 8 - 10 servings.
Eastern European Cholent
1 C. lima or white beans soaked
overnight
4 Tbsp. canola oil
3 lb. beef: chuck, short ribs,
brisket or shoulder
3
medium carrots cut into
thick slices
2
large onions cut into thick
slices
1 lb. yukon gold potatoes peeled
and quartered
4
1/2 C. regular barley soaked for a few hours
1/4 tsp. ground sweet spanish paprika
4 C. beef stock
Place the beans in large non-stick stock pot; add 6 cups of cold
water. Bring to a boil, and immediately reduce heat. Cover the pot and
simmer for 10 minutes. Remove from heat. Let stand covered for an
hour. After an hour, drain the beans and set aside. Trim excess fat from
the meat and discard the fat. Season the meat to taste with salt and
ground black pepper. In the same stock pot, heat 4 tablespoons canola
oil over medium-high heat; do not burn the oil. Brown the meat on all
sides in the oil. Remove the meat and set aside. Add carrots, onions,
potatoes and garlic to the stock pot and sauté in meat drippings for
5 minutes until golden. Remove vegetables from the stock pot with a
slotted spoon and set aside. Drain off all fat remaining in the stock pot.
Add the beans and the barley to the pot. Add salt, black pepper and
105
My Notes
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4._______________________________________
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6._______________________________________
7._______________________________________
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16._______________________________________
paprika. Top with the meat. Pour the beef stock over the ingredients.
Bring to a boil and then immediately reduce heat to simmer. Cover the
pot and simmer for about 45 minutes. Stir all the vegetables into the
pot. Cover the pot and simmer for one hour, or until the meat and beans
are tender.
Yield: 6 servings
About Cholent
Cholent is the most ancient and best-preserved of all traditional
Jewish foods. It survived for several thousand years, dating back to
times when Jews buried the cholent in hot embers in cooking pottery
and let the flavors slowly melt and marry overnight for the Sabbath
meal. It was often referred to in Talmudic days and dates back to the
ancient Hebrews.
Harbin Northern Beef
2 Tbsp. sesame oil
2 C. bok choy, cut into 1 1/2 inch
squares
1
small onion, halved and cut
into 1 1/2 inch squares
1 lb. beef (flank, rump, or
sirloin), sliced 1/2 x 2-x 3
inch strips
2
1/2 tsp. ginger, ground
Sauce
1/2 Tbsp. honey
1 Tbsp. mirin or sherry wine
1 Tbsp. soy sauce
1/2 C. water
1/2 Tbsp. arrowroot
1/2 tsp. chinese 5-spices (optional)
Mix sauce ingredients in a small bowl. Set aside. Heat oil in nonstick
stock pot. Slosh around. Add vegetables and stir fry until half done,
about 2 minutes. Remove to platter. Add beef, garlic and ginger. Stir
fry for about 3 minutes. Add pre-mixed sauce when meat is pink in
color. Stir fry for another minute or until thickened. Add precooked
vegetables. Stir fry another minute to blend and heat thoroughly.
Yield: 4 servings.
107
My Notes
1._______________________________________
2._______________________________________
Irish Beef and Cabbage
5 lb. 1
6
8
1 tsp. 1
1
corned beef brisket
large sweet onion, stuck
with 6 whole cloves
carrots, peeled and sliced
potatoes, peeled and cubed
thyme, dried
small bunch parsley
large green cabbage, cut in
to 8 wedges
4._______________________________________
Put beef in non-stick stock pot
and cover with cold water. Add all
other ingredients except cabbage and bring to a boil. Turn to simmer
and cook for 3 hours. Remove thyme, parsley and onion. Add cabbage.
Simmer for 20 minutes until cabbage is cooked. Remove the meat and
cut into slices. Place on center of a large platter. Strain the cabbage.
Surround the beef with the cabbage, carrots and potatoes.
5._______________________________________
Yield: 8 servings.
6._______________________________________
Italian Beef
2._______________________________________
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1/4 C. 1/2 Tbsp.
5 lb. 1/2 Tbsp. 1
1
1 tsp. white wine or
champagne vinegar
worcestershire sauce
round or rump roast
marjoram, dried
clove garlic, minced
small sweet onion,
diced
salt and pepper mix
Sauce
1 C. 2 Tbsp. 2 tsp. 1/2 packet 1 tsp. 1 packet beef stock
worcestershire sauce
marjoram, dried
italian dressing mix
basil, dried
6 oz. knorr au jus mix (natural style gravy)
Beef
Combine champagne vinegar and Worcestershire sauce in a
plastic bag. Add roast to the bag and massage marinade onto the
meat. Remove roast from bag and place in baking pan. Pour remaining
109
My Notes
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2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
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15._______________________________________
marinade over roast, sprinkle with marjoram, garlic, diced onion and
salt and pepper mix. Cover dish loosely with aluminum wrap, poking
several holes for ventilation. Roast at 350 F for 3 hours or until done.
Slice before serving.
Sauce
Combine ingredients. Bring to boil. Cook for 10 minutes, then pour
over sliced beef. Serve over pasta.
Yield: 8 servings.
Lesso Italian Boiled Meats Country Style
2 qt. 1
water
whole chicken cut into 8
pieces
4 each beef shanks, about 6 oz each
2
whole carrots peeled
1
whole parsnip, peeled
(substitute 2 celery stalk)
1
whole sweet onion
4
whole cloves allspice
2
bay leaves
1
savoy or green cabbage,
3
ears of sweet corn, cut in 3 pieces
2 tsp. kitchen bouquet (browning and seasoning sauce)
1/2 C. freshly chopped parsley
Wash all your meats well. Peel carrots, parsnip and onion. Put the
meats, carrots, parsnip, onion, allspice and bay leaves in a non-stick
stock pot and cover with water. Simmer for about one hour on low heat.
Discard onion and parsnip. Save the carrots. Add the whole cabbage,
corn, salt and pepper mix, and Kitchen Bouquet. Simmer for another
half an hour. Take all vegetables and meats out of the stock. Debone
the chicken and beef shanks. Strain the stock through sieve. Cut the
cabbage into eight wedges. Place the meat in soup plates adding one
wedge of cabbage, two pieces corn an cubed carrot (optional) to each
serving. Sprinkle each plate with freshly chopped parsley. Pour hot
stock over it and serve.
Yield: 8 servings.
16._______________________________________
111
My Notes
Nagano Japanese Beef
2 1/2 lb. 1 1/2 Tbsp. 3 Tbsp. 3 Tbsp. 1 Tbsp. Keep Track of special ingredients that are best for you.
1._______________________________________
2._______________________________________
2._______________________________________
1 Tbsp. 2 Tbsp + 2 tsp. 1 C. rump roast
Japanese miso
mirin (rice wine)
soy sauce
distilled white
vinegar
brown sugar
roasted sesame oil
beef stock
Sauce
4._______________________________________
2 Tbsp. 3 Tbsp. 3 Tbsp. 2 Tbsp. 1 tsp. 5._______________________________________
Ginger-Teriyaki Sauce:
3._______________________________________
sake
mirin (rice wine)
teriyaki sauce
brown sugar
fresh ginger, grated
6._______________________________________
Place all ingredients into a saucepan and bring to a boil. Lower heat
and simmer into a light syrupy consistency.
7._______________________________________
Roast:
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
Slice roast across grain into 1/4 inch thick slices. Prepare marinade
by combining Japanese miso, mirin, soy sauce, vinegar, brown sugar and
2 tsp. sesame oil. Place beef in self sealing plastic bag, add marinade,
turn bag, and massage to coat. Refrigerate for 24 hours. Remove meat
from marinade; wipe off excess. Heat 2 Tbsp. oil in non-stick stock pot
and sear the meat on each side until well brown. Add beef stock. Turn
heat on high and let the stock evaporate quickly (about 5 – 10 minutes).
Serve hot with ginger-teriyaki sauce, over noodles or rice.
Yield: 8 servings.
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
113
Lamb
114
My Notes
1._______________________________________
Bulgur Pilaf with Lamb
1/4 C. 1 lb. 4
1/2 C. 2
2 C. 3 C. 4
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
1 tsp. 2
1 tsp. olive oil
pound lamb
garlic cloves, minced
water
onions, diced
coarse bulgur, rinsed and
drained
chicken stock
large tomatoes, peeled and
diced
salt
stalks leek
lemon zest
In large non stick stock pot, heat olive oil and brown the meat on
all sides. Add minced garlic and half cup water. Cover and simmer for
30 minutes. Take the meat out and put aside. Add onions to the pot and
sauté until onions are light brown. Stir in bulgur and cook for 5 minutes.
Stir in chicken stock and diced tomatoes. Season with salt. Bring to the
boil, reduce heat, and simmer until all moisture is absorbed. Sliced lamb
and leek and put it in the pot on top of bulgur. Cover and cook for 5
minutes. Dish up the bulgur first, then put a few slices of lamb on top.
Garnish with leeks and lemon zest.
Yield: 6 servings.
About Bulgur
Making wheat into bulgur is
an ancient process that originated
in the Mediterranean region and
has been an integral part of Middle
Eastern cuisine for thousands of
years. It may, in fact, be man’s
first “processed food.” In approximately 2,800 B.C., the Chinese
emperor Shen Nung declared it one of five sacred crops along with rice,
millet, barley and soybeans. Biblical references indicate it was prepared
by ancient Babylonians, Hittites and Hebrew populations some 4,000
years ago, and Arab, Israeli, Egyptian, and Roman civilizations record
eating dried cooked wheat as early as 1,000 B.C .The key attributes
of traditional bulgur production are that the grain is parboiled, dried
(usually by spreading in the sun) and the bran is removed. Bulgur is
often confused with cracked wheat, which is made from crushed wheat
grains which have not been parboiled. Bulgur can be used in pilafs,
soups, bakery goods, or as stuffing. It has a higher nutritional value and
it is a good substitute for rice or couscous.
117
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
Greek Lamb and Potatoes Ragout
3 lbs. 4 Tbsp. 1
1
1 Tbsp. 1 lb. 3 lbs. 1 C. leg of lamb
butter
medium onion, diced
carrot, diced
fresh parsley, chopped
tomatoes, peeled
potatoes
water, hot salt & pepper to
taste
Wash and dry meat, cut into ½ inch chunks and lightly salt and
pepper. Brown the butter in a non-stick stock pot. Add meat and brown
well on all sides. Remove meat and set aside. Add onion to the pot with
the butter and let it brown. Add carrot and parsley, and cook until they
wilt. Add tomatoes, bring to a boil. Add meat and 1 cup of hot water.
Partially cook over low heat for 30 minutes.
Meanwhile, peel potatoes, cutting each into 2 or 3 pieces, then
adding them to the pot. Add salt and pepper, cook until potatoes are
tender and most of the liquid has been absorbed (about 45 min.).
Yields: 6 servings.
6._______________________________________
Greek Lamb and Orzo
7._______________________________________
1 lb. 8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
lamb leg or shoulder, finely
diced
1 qt. water
8
roma or plum tomatoes,
diced
1
stalk celery, cut into large
cubes
1 C. uncooked orzo
1
bay leaf
1/4 tsp. salt
4 oz. plain yogurt (or sour cream)
Cook lamb in a non-stick stock pot with 1 quart water over medium
heat until no longer pink, stirring occasionally. Drain, Reserving the
stock. Cook down the lamb stock to the volume of one cup. Set aside.
Place lamb meat back in the pot. Stir in tomatoes, celery, orzo, bay
leaf and salt. Bring to the boil, reduce heat. Cover and simmer for 15
minutes, stirring frequently, until tomato liquid is absorbed and orzo is
tender. In a small pot, reheat lamb stock. Stir in plain yogurt (or sour
cream). Simmer for two minutes. Serve lamb and orzo with a large
dollop of lamb stock and yogurt mix.
Yields: 4 servings.
119
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
Greek Lamb with Peas (Arni Me Araka)
2 lb. lamb
1/4 lb. butter
1
sweet onion, diced
1 1/2 lb. tomatoes, peeled and diced
1 Tbsp. fresh dill, chopped
1 Tbsp. fresh parsley, chopped
3 lb. frozen sweet peas
1/2 C. water
Cut meat into 1/2” cubes. Wash and drain. Brown butter in a non
stick stock pot. Add meat and brown well. Add diced onion, and cook
until soft but not dark. Add tomatoes, dill, parsley, salt & pepper. Simmer
for 20 minutes. Add peas and water. Cover, simmer until all liquid is
absorbed.
Yield: 4 servings.
Lamb with Yellow Squash, Zucchini and Couscous
3 lb. lamb shoulder, cut into 1
inch cubes
6 Tbsp. olive oil
1
sweet onion, quartered
4
carrots, peeled and cut into
1/2 inch rounds
2
stalks celery, cut into 4
pieces
1/4 C. tomato paste
1/2 C. sweet white wine
6 C. chicken stock
1 tsp. cumin, ground
1
medium zucchini, cut into rounds, 1 inch thick
1
medium yellow squash, cut into rounds, 1 inch thick
1 1/2 C. couscous
Preheat oven to 350 F. Pat the meat dry and sprinkle with salt and
pepper. Heat 5 Tbsp. oil in a large covered Dutch oven over high heat
on the stove. Add the meat and brown well on all sides. Remove pieces
to a plate and set aside. Do not pour the fat out. Reduce heat under the
Dutch oven to medium. Add onion, carrots, celery and tomato paste.
Cook for 5 minutes, stirring occasionally. Use your spoon to loosen and
dissolve the brown bits stuck to the bottom of the Dutch oven. Add flour
121
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
and cook mixture for an additional minute. Add wine, meat (and any
saved juices), 5 cups stock and cumin. Cover, bring to a boil, then place
in the oven for 75 minutes, or until meat is tender.
Combine squash and zucchini in an ovenproof dish. Mix in 1 Tbsp. oil.
Cover and place in the oven to cook for 5 minutes. Cook the couscous.
Remove the stewed lamb and vegetable mixture from the oven. Add
the squash and zucchini and their juice to the lamb. Stir to blend. To
make separate gravy, ladle about 2 cups of the sauce from the Dutch
oven to a glass measuring cup.
Pour this gravy through a fine strainer into a gravy boat and discard
the vegetables that remain in the strainer. Place couscous in soup
bowls, top with meat and vegetables and moisten each serving with 1
cup of remaining chicken broth. Serve gravy on the side.
Yield: 8 servings.
3._______________________________________
Moroccan Lamb (Meshoui)
4._______________________________________
4 lb. 4 Tbsp. 1 Tbsp. 1 Tbsp. 2 Tbsp. 1
1
3
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
leg of lamb
olive oil
spanish paprika
salt and pepper mix
garlic, chopped
large carrot, diced
sweet onion, diced
diced
1
stalk celery, diced
1
bunch fresh parsley, chopped
1 qt water, divided
1 Tbsp. flour
2 Tbsp. tomato paste
Using 4 Tbsp. olive oil sear the meat all around. Rub paprika, salt,
pepper, and garlic all over lamb. Set aside. Preheat oven to 350 F. In a
roasting pan, place lamb with all drippings in the center, then surround
it with the vegetables and cook uncovered for approximately 20 min (for
4-pound leg) until top of lamb is brown. Add half quart of the water,
cover, and cook for 1 1/2 hours for medium done roast. Slice or dice
lamb before serving.
Yield: 6 servings.
Lamb Sauce:
Strain vegetables from roasting pan. Put drippings in a heavy pan.
Stir in 1Tbsp flour and cook for 4 minutes. Add 2 Tbsp tomato paste and
remaining half quart of water. Simmer for 15 minutes.
123
Pork
124
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
Arista alla Tuscana Tuscan Style Pork Roast
3 tsp. 3
1 tsp. 2 lb. chopped fresh rosemary
large cloves garlic, minced
salt and pepper mix
boneless center cut pork
loin roast
2 Tbsp. olive oil
5
large carrots cut into large
chunks
5
baking potatoes, wedged
4
stalks celery cut into large
chunks
3
sweet onions, wedged
Mix together the rosemary, garlic, salt and pepper. Make deep cuts
into the pork roast, stuff the incisions with the garlic mixture and spread
any remaining mixture over the entire surface of the meat. Heat olive
oil in a nonstick stock pot over medium heat. Add roast and brown
on all sides. Place the roast on a baking pan (pan shouldn’t be too big
otherwise the juices will dry out before you can use them) and put in
the oven. Cook at 350 °F for one hour. Check the roast periodically
and baste with the pan juices, rolling the roast around from time to
time. After one hour of roasting, take 1 cup drippings from the roasting
pan and put in a nonstick stock pot. Add carrots, potatoes, celery and
onions. Over medium heat sauté veggies for 15 minutes. Returned
sautéed veggies to the roasting pan placing them around the roast and
continue roasting for 30 minutes. The roast is done when the internal
temperature reaches 155 °F in the thickest part of the roast . Remove
the roast from the pan and place on the cutting board, cover with
aluminum foil and let stand for 10 minutes. Slice the meat and serve
with the vegetables and pan juices.
Yield: 8 servings.
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
127
My Notes
German Pork
1 lb. dried fruit (prunes, apricots,
apples, pears)
6
thick pork chops
4 Tbsp. butter
2._______________________________________
Soak the fruit in water or cold tea
for a couple of hours or overnight.
Using tea will make a darker, richer
juice. Fry pork in butter, turning
once to even out color. Add fruit
and the soaking liquid. Cover and
simmer all together for 30 minutes, or until fruit is soft and pork chops
are cooked thoroughly. Serve with potato dumplings.
3._______________________________________
Yield: 6 servings.
4._______________________________________
Green Beans and Pork
1._______________________________________
2._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
2 Tbsp. soy sauce
2 Tbsp. chicken stock
2 Tbsp. dry sherry
1 tsp. sesame oil
1 tsp. rice vinegar
1 tsp. sugar
1/2 tsp. salt
1/3 C. vegetable oil
1 1/4 lb. green beans, trimmed
1/2 lb. ground pork
3
1/2 tsp. ginger, fresh, minced
1
scallion, chopped
In a small bowl combine soy sauce, chicken stock, sherry, sesame
oil, vinegar, sugar and salt; set aside. In non-stick stock pot, heat
vegetable oil until very hot but not smoking. Fry green beans over high
heat, turning often until bright green, about 2 minutes. Drain beans on
paper towels. Reduce heat to medium. Add pork, garlic, ginger and
cook, stirring to break up lumps of meat, about 3 minutes. Add green
beans and stir fry 1 minute longer. Stir in reserved sauce and cook until
liquid is almost evaporated; about 1 minute. Transfer to a serving dish
and sprinkle scallions over top.
Yield: 4 servings.
129
My Notes
1._______________________________________
2._______________________________________
Minced Pork with Glass Noodles and Pimiento
3 oz. 1
1 lb. 2
1/2 tsp. 1 Tbsp. 1 qt. 2 tsp. 1 tsp. 1
glass noodles
small jar red diced pimentos
minced pork
cloves garlic, chopped
ground coriander
sesame oil
chicken stock
soy sauce
fish sauce
sprig fresh coriander leaves
5._______________________________________
Soak glass noodles in hot water for 3 minutes and then use scissors
to cut them into smaller pieces. Strain diced red pimentos and put aside.
In a non-stick stock pot sauté the minced (or coarsely ground) pork,
chopped garlic and ground coriander with sesame oil for 10 minutes.
Add chicken stock, soy sauce, fish sauce and bring to the boil. Strain the
soaked glass noodles and add it to the stock. Simmer for 10 minutes.
Ladle into 6 bowls and garnish each with coriander leaves and red diced
pimentos.
6._______________________________________
Yield: 6 servings.
7._______________________________________
Oriental Pork
2._______________________________________
3._______________________________________
4._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
1 lb. fresh pork shoulder,
boneless, cut into ¼ inch
strips
1/2 C. orange juice
3 Tbsp. soy sauce
18 oz. can water chestnuts,
drained
1 16 oz. can bean sprouts, drained
2 C. bok choy, sliced thin
1/2 Tbsp.arrowroot
1 Tbsp. cold water
2 Tbsp. green onions, chopped
3 C. cooked rice
Mix pork, chicken stock, orange juice, salt, pepper and soy sauce
in non-stick stock pot. Cover and cook on medium heat until pork is
tender, about 20 minutes, stirring every 3 minutes. Stir in drained water
chestnuts, bean sprouts and bok choy. Cook until cabbage is crisp and
131
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
tender, about 4 minutes. Mix arrowroot with cold water. Pour over meat
and vegetables. Stir and bring to boil until sauce thickens. Sprinkle with
onions and serve over rice.
Yield: 4 servings.
Polish Pork
1 tsp. 2 Tbsp. 4
1 Tbsp. 1 Tbsp. 1/2 C. 1/2 C. 2 Tbsp. salt and pepper mix
vegetable oil
pork chops (1 inch thick)
white vinegar
sugar
chicken stock
sour cream
dill, fresh, chopped
Salt and pepper the pork chops
on both sides and fry in vegetable
oil until brown. Mix vinegar, sugar and stock, then pour mixture over
pork chops. Bring to boil, simmer gently for 1 hour or until chops are
tender. Add sour cream, dill and heat until juices are bubbling.
6._______________________________________
Yield: 4 servings.
7._______________________________________
Pork Chops with Apples
8._______________________________________
2 Tbsp. 2 Tbsp. 1 Tbsp. 2
8
2
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
1 tsp. olive oil
soy sauce
honey
cloves garlic, crushed
pork chops, boneless
sweet apples, peeled
quartered and sliced
salt and pepper mix
In a large plastic bag combine
oil, soy sauce, honey and garlic. Close tightly and shake vigorously. Add
chops. Close the bag and let pork chops marinate for 2 hours in the
refrigerator. Remove chops from marinade and sauté covered on low
heat with sliced apples until meat is tender.
Yield: 8 servings.
16._______________________________________
133
My Notes
Pork, Eggplant and Tomato
1 C. 1 Tbsp. 3 Tbsp. 1
1
3
1._______________________________________
1 tsp. pork, shredded
soy sauce
olive oil
medium sweet onion, sliced
medium eggplant, sliced
roma or plum tomatoes,
diced
sugar
2._______________________________________
Marinate pork in soy sauce for 10 minutes. Heat oil in non-stick stock
pot to smoking point. Add pork and onions. Stir fry pork until browned,
about 5 minutes. Add eggplant, tomatoes, and sugar. Cover pot. Cook
ingredients for 15 minutes, lifting cover and stirring occasionally.
3._______________________________________
Yield: 4 servings.
4._______________________________________
Thai Pork with Basil
5._______________________________________
1 lb. pork tenderloin, trimmed
1 bunch basil, fresh
4 scallions
3 Tbsp. peanut oil
2 cloves garlic
2 tsp. fish sauce
2 tsp. soy sauce
1 tsp. brown sugar
2._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
Thinly slice pork across grain. Wash, dry and stem the basil. Mince
the white part of the scallion. Cut the green part into 1 inch pieces.
Pour oil into non-stick stock pot and heat almost to smoking. Add garlic
and white part of scallions and cook for 10 seconds. Add pork and stir
fry for 1 minute. Add fish sauce, soy sauce, sugar, stock and green
part of scallions and bring mixture to a boil. Stir in basil and cook for
20 seconds or until leaves are wilted and pork is cooked. The dish is
supposed to be soupy. Serve at once with rice or noodles.
Yield: 4 servings.
15._______________________________________
16._______________________________________
135
Poultry
136
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
Arkansas Duck Gumbo
2
1 1/2 C. 1 C. 1
4
4
1
2
ducks
butter
flour
bunch celery, diced
cloves garlic, diced
medium sweet onions, diced
bunch green onions, diced
large green bell pepper,
diced
4 C. okra, sliced
14 oz. canned rutabaga, diced
10 roma tomatoes, diced
1 16 oz. can unseasoned tomato
paste
1 tsp. oregano
1 Tbsp. salt
2 Tbsp. parsley flakes
1 tsp. thyme
1/8 tsp. red pepper or hot sauce
Rinse the ducks and pat them dry inside and out. Place ducks in
a non-stick stock pot, cover with water and boil until tender. Drain,
reserving 2 quarts of the broth. Remove all bones from meat. In a
non-stick stock pot melt the butter add flour and cook until mixture is
dark brown, stirring continuously. Add duck meat and the remaining
ingredients and seasonings. Add 2 quarts reserved duck stock. Cook
over low heat for 2 hours or until desired consistency, stirring frequently.
Serve over hot cooked rice or any noodles of your choice.
Yield: 8 servings.
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
139
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
Baked Irish Chicken
1 lb. 1/2 lb. 2
4 Tbsp. 4 6oz. 2 Tbsp. 2 C. 1
1/4 tsp. 1/4 tsp. 1/4 tsp. 1/4 tsp. 2 Tsp. 1/2 tsp. 2 Tbsp. 1 C. 1 C. cut frozen green beans
fresh white mushrooms
Medium sweet onions, diced
butter, divided
chicken breast
canola oil
diced cooked potatoes
bay leaf
dried basil
dried chervil
dried thyme,
dried rosemary
salt
ground pepper
Irish whiskey
heavy whipped cream
buttered fresh bread crumbs
Thaw frozen beans under running water. Dry beans in paper
towel set aside. Wash mushrooms and cut lengthwise into a quarters.
Sauté onions and mushroom in 2 Tbsp butter until golden brown set
aside. Cube chicken breast and sear in 2 Tbsp Canola oil. Mix chicken,
green beans, potatoes, (you can substitute freshly cooked potatoes
with frozen diced breakfast potatoes), onions and mushrooms. Add
bay leaf and all herbs, Irish whiskey and heavy whipping cream, toss
well. Transfer all mix to a Pyrex glass dish. Cover and refrigerate for 4
hours. Take out your Irish chicken mix of refrigerator and bring to the
room temperature. Preheat oven to 350 F. While oven preheats melt
remaining 2 Tbsp butter and stir in to bread crumbs. Let it bubble for
1 minute. Cover the mix evenly with bread crumbs. Optional: shred
Gruyere cheese and top your mix 5 minutes before baking is finished.
Bake at 350 degrees for 30 minutes.
Yield: 4 servings.
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
141
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
Bayou Duck Gumbo
2
1/2 C. 2/3 C. 1 lb. 2 C. 1 1/2 C. 1 1/2 C. 2 Tbsp. 1 Tbsp. 8
ducks, cut up
cooking oil
all-purpose flour
smoked sausage, diced
onion, diced
green pepper, diced
celery, diced
fresh parsley, minced
garlic, minced
diced
2
bay leaves
1 Tbsp. worcestershire sauce
1 tsp. salt and black pepper mix
1 tsp. thyme, dried
2 qt. water
9._______________________________________
In a non-stick stock pot, brown duck in batches in oil over medium
heat. Remove and set a side. Discard all but 2/3 cup drippings. Add
flour to drippings, cook and stir on medium heat until brown, about 10
minutes. Add sausage, onion, green pepper, celery, parsley and garlic.
Cook for 10 minutes, stirring occasionally. Add remaining ingredients
and mix well. Add duck, bring to a boil. Reduce heat, cover and simmer
for one hour or until duck is tender. Remove duck. Let the meat cool.
Separate meat from bones. Cut into chunks and return to pan. Simmer
for 10 minutes or until heated through. Remove bay leaves. Serve with
rice.
10._______________________________________
Yield: 8 servings.
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
143
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
Brazilian Chicken and Mushrooms
2 oz. 2 C. 1/2 2 oz. 1 tsp. 1 C. 1 C. 3 C. butter
white mushrooms, sliced
green bell pepper, diced
flour
chicken stock
milk or thin cream
sliced chicken breasts,
cooked
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 tsp. lemon juice
4
egg yolks
Melt butter in large pan, add mushrooms and diced green peppers.
Sauté for 5 minutes over low heat to prevent butter from burning. Add
flour and seasonings, mix well. Add cold chicken stock and milk. Stir
continuously until creamy.
Set dish over hot water in a double boiler, add chicken slices, diced
red and yellow peppers and lemon juice and cook until hot. Add well
beaten egg yolks last. Continue stirring until everything is hot. Do not
overcook! Serve over cooked rice.
Yield: 4 servings.
8._______________________________________
9._______________________________________
Breast of Duck with Papardelle Shiitake Mushrooms
and Manchego Cheese
10._______________________________________
6
11._______________________________________
14._______________________________________
6 Tbsp. 1 Tbsp. 2 Tbsp. 1 tsp. 1 Tbsp. 3
1/4 lb. 15._______________________________________
1
16._______________________________________
1 C. 2 Tbsp. 12._______________________________________
13._______________________________________
duck breasts into 1/4-inchthick slices
dry sherry, divided
soy sauce
cornstarch
Hoisin sauce
sesame oil
shiitake mushrooms, thinly
sliced
small cabbage, quartered
and finely sliced
chopped scallions
freshly grated Manchego cheese
145
2._______________________________________
Toss duck with 2 tablespoons sherry and 1 tablespoon soy sauce and
set aside. Combine remaining 4 tablespoons of sherry, 2 tablespoons of
soy sauce, cornstarch and Hoisin sauce in another bowl and set aside.
In a non-stick stock pot sauté the duck over medium high for about 7
minutes, or until the duck is barely pink. Remove from the skillet. Add
garlic and mushrooms to the pot and cook, stirring for 5minutes. Add
the cabbage and 2 tablespoons water, cook until cabbage is crisp-tender
about 5 minutes. Stir in the scallions and duck. Stir the sherry mixture
into the skillet and cook until thickened. Cook the duck with the skin on
and remove it before eating. Serve over papardelle or any pasta of your
choice. Garnish each serving with freshly grated Manchego cheese.
Yield: 6 servings.
2._______________________________________
Broiled Breast of Chicken with Provencal Herbs
My Notes
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3._______________________________________
4._______________________________________
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6._______________________________________
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16._______________________________________
4 6 oz. 1 Tbsp. 1/2 tsp. 2 Tbsp. 1/2 C. chicken breasts
herbs de Provence
salt and pepper mix
vegetable oil
dry wine
Rinse chicken breast and
rub it with Herbs de Provence
and salt and pepper mix. In non
stick skillet heat the oil and lightly
brown chicken breasts on both
sides. Pour wine over chicken and
broiled it under the broiler at 350
F for 5 minutes each side, basting occasionally. Serve with rice and
vegetables of your choice.
Yield: 4 servings.
Chicken Almeria (Spanish)
3 1/2 lb. 1/2 tsp. 1 Tbsp. 1/2 C. 1/2 C. 1
1/2 tsp. 2
chicken, cut up
cardamom, ground
olive oil
onion, diced
green pepper, diced
large garlic clove, minced
cumin, ground
large tomatoes, peeled and
diced
1/2 Tbsp. lime juice
1 15 oz. can black beans, rinsed and drained
147
My Notes
Sprinkle raw chicken with ground cardamom. In a non-stick
stockpot, sauté chicken in olive oil for three minutes on each side,
then remove chicken from pan, leaving the drippings. Add onion, green
pepper and garlic to pan drippings. Cook for two minutes, or until onions
are softened. Add cumin, tomatoes, lime juice and black beans and stir.
Return chicken to the pot cover and simmer for 20 minutes. Remove lid
and continue to cook until chicken is done and juices run clear about 10
minutes. Serve with rice.
1._______________________________________
Yield: 6 servings.
2._______________________________________
Chicken Breast with Cambozola Sauce
2._______________________________________
3._______________________________________
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10._______________________________________
4 6 oz. 2 Tbsp. 4 oz. 5 Tbsp. 1 C. 1/2 C. 1 tsp.
chicken breast
olive oil
cambozola cheese
sour cream
red pepper finely diced
freshly chopped chives
salt and pepper mix
Cut the chicken breasts sidewise
at a 45 degree angle into strips. Heat olive oil into a nonstick stock pot.
Cook the chicken slices on medium-high for 7 minutes, turning from
time to time. Take the chicken out from the pan, but leave the cooking
juices in. Set the chicken aside (the inside must stay slightly pink). In
the same pot, over medium heat add crushed Cambozola cheese a
sour cream. Simmer for 5 minutes and stir from time to time with a
wooden spoon in order to obtain a thick sauce. Put the chicken back in
the sauce, add red pepper, chives, salt and pepper mix and cook for 10
minutes on low heat. Stir all the time so the sauce stays homogeneous.
Serve over papardelle or any pasta of your choice.
11._______________________________________
Yield: 4 servings.
12._______________________________________
About Cambozola
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
Cambozola cheese was created
in Germany in the 1970’s as the
offspring of a marriage between
French Camembert and Italian
Gorgonzola. The same unique
blue mold that gives Gorgonzola
its delicious spiciness is added
during aging and the wonderful
bloomy rind that surrounds its
149
My Notes
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exterior is similar to Camembert’s. Much milder than its parents, its rich
consistency is achieved by adding cream to the milk. Cambozola has
become one of the most popular creamy blues in America today.
Chicken Catalan
4 lb. 1 Tbsp. 1 C. 1 C. 1
3
1
1 C. 2
1 C. whole chicken cut in pieces
salt
flour (to cover a plate)
olive oil
large sweet onion diced
garlic cloves chopped
bouquet garni
white wine
bay leaves
water 3 boiled eggs
Start by sprinkling salt over each piece of chicken and coating them
in flour. Cover the bottom of a cast-iron frying pan with olive oil and
let it heat up. When the oil starts to smoke, fry the pieces of chicken
lightly in two batches for about 5 minutes each. Set chicken aside on
a plate. Using the same oil (or if there is too much oil get rid of about
1/3) cook the onion and garlic over a low heat with the bouquet garni
for about 15 minutes. Next add the wine and water and bay leaves.
Boil for 10 minutes, allowing the flavors to come out. Add the chicken,
making sure it is completely covered by the liquid (if not, add some
more water), and cook everything very slowly for 30 minutes. Finally,
chop the egg whites and crumble the egg yolks and add them to the
stew. Cook for a additional 5 minutes. Serve with boiled potatoes and a
green vegetable.
Yield: 8 servings
Chicken Legs in Beer Alsace Style
3
slices apple smoked bacon
4
chicken legs
3
juniper berries
2
bay leaves
4
clove garlic, unpeeled
1
bunch fresh sage
12 fl. oz. dark beer
1 lb. new or red potatoes, peeled,
parboiled or roasted
151
My Notes
1._______________________________________
Preheat the oven to 475º. Cube the bacon into small chunks. Season
the chicken legs with salt and pepper. Crush the juniper berries with
a kitchen mallet. Place the chicken legs, bacon chunks, seasonings
and beer in an oven-proof casserole. Cook in the oven for 20 minutes,
turn the chicken legs over, reduce oven temperature to 350º and cook
for another 20 minutes. The chicken will be dark brown and the garlic
soft. Remove the chicken and keep warm. Squeeze the garlic out of its
skin, mix into the casserole with the remaining liquid and reduce over
medium-high heat. Spoon the caramelized jus over the chicken and
serve with parboiled/roasted potatoes.
2._______________________________________
Yield: 4 servings.
2._______________________________________
Chicken Mole (Mexican)
3._______________________________________
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16._______________________________________
3 1/2 lb. chicken, cut into serving
pieces
2 qt. chicken stock
3
corn tortillas
1 Tbsp. raisins
2 oz. unsweetened chocolate
1/2 sweet onion, quartered
1
medium green pepper,
coarsely diced
1
large tomato, quartered
2
garlic cloves, peeled
1/2 tsp. cinnamon, ground
Arrange chicken in a non-stick stock pot. Add stock and cook until
tender but not falling apart. Lift chicken out of stock and cool slightly.
Save the stock. Process tortillas, raisins, chocolate, onion, bell pepper,
tomato and garlic in blender until finely ground. Add enough stock to
make a thick gravy-like sauce. Add cinnamon. Pour sauce into pot. Add
chicken pieces and simmer for 30 minutes. If mixture becomes too dry,
add more stock. Serve hot over steamed rice.
Yield: 4 servings.
About Mole Sauce:
Mole sauce is a dark brown Mexican sauce made from dry chilies,
nuts, spices, vegetables, chocolate and seasonings. It takes a great
deal of time to prepare and is served as chicken, beef or pork mole for
special occasions and holidays in Mexico.
153
My Notes
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Chicken with Peppers and Quinoa
1 C. 2 C. 1 lb. 4 Tbsp. 2
2
1/4 tsp. 1/4 tsp. 1/4 tsp. 1/4 tsp. 1
1
quinoa
water
chicken breasts, cubed
oil, divided
bay leaves
green cardamom seeds
cumin seeds
ginger powder
garlic powder
coriander powder
sweet onion diced
green pepper cut in thin long
strips
1
red pepper cut in thin long
strips
1
yellow pepper cut in thin long
strips
2 Tbsp. tomato puree
1/2 C. water
Chicken marinade:
9._______________________________________
1/4 tsp. 1/4 tsp. 1/2 tsp. 1/2 tsp. 2 Tbsp. 10._______________________________________
Cooking Quinoa
8._______________________________________
11._______________________________________
12._______________________________________
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15._______________________________________
16._______________________________________
turmeric powder
cumin powder
garam masala powder
salt
oil
Rinse quinoa thoroughly in a small strainer under running water
over. Drain. Put quinoa and water in non stick stock pot; bring to the
boil. Reduce heat to simmer; cover and cook until all water is absorbed
(10-15 minutes). When done, the grain appears translucent and the
germring will be visible. 1 cup quinoa will yield 4 servings.
In a zip lock bag combine all ingredients for chicken marinade add
chicken breasts. Toss well and chill in refrigerator for 2 hours. In non
stick pan, heat 2 Tbsp. oil and fry chicken pieces till golden brown. Set
aside. In non stick stock pot, heat 2 Tbsp. oil. Add bay leaves cardamom
seeds, cumin seeds and all powdered spices, sauté for 5 minutes. Add
diced onions, cut peppers and sauté on low heat for 5 minutes. When
the veggies turn translucent take them out put aside. To this same pot
add cubed chicken and tomato puree. Cook chicken on low heat without
155
My Notes
cover till well coated. Add 1/2 cup water and cook it covered on medium
heat for 5 minutes. Add all veggies and all cook all together till chicken
excess water has evaporated. Serve over cooked quinoa.
Yield: 4 servings.
About Quinoa
9._______________________________________
Quinoa (pronounced KEEN-wah or
KEE-no-uh, Spanish quinua) is a species
of goosefoot. Quinoa originated in the
Andean region of South America, where
it has been an important food for 6,000
years. Quinoa is generally undemanding
and altitude-hardy, so it can be easily
cultivated in the Andes up to about 4,000
meters. The Incas, who held the crop to
be sacred, referred to quinoa as “chisaya
mama” or “mother of all grains”, During the European conquest of South
America quinoa was scorned by the Spanish colonists as “food for
Indians”, Quinoa was of great nutritional importance in pre-Columbian
Andean civilizations, being secondary only to the potato, and followed
in third place by maize. In contemporary times this crop has come to
be highly appreciated for its nutritional value, as its protein content is
very high (12%–18%), making it a healthy choice for vegetarians and
vegans. Quinoa contains a balanced set of essential amino acids for
humans, making it an unusually complete protein source. It is a good
source of dietary fiber, phosphorus, magnesium and iron. Quinoa is
gluten free and considered easy to digest.
10._______________________________________
Easy Duck with Mushrooms
11._______________________________________
2
3 Tbsp. 1
1 tsp. 4 oz. 1 tsp. 1/2 lb. 1/2 tsp. 1/2 tsp. 1 Tbsp. 1
1._______________________________________
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16._______________________________________
whole ducks, cut in pieces
butter
small garlic clove, minced
thyme
ham, cubed
parsley, chopped
mushrooms
salt
white pepper
flour
jar small pearl onions
157
My Notes
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Brown the duck pieces in a skillet over medium heat using butter.
Add rest of ingredients except onions. Sauté for 10 minutes. Stir often.
Add enough water to cover mixture ½ way up. Simmer for 15 minutes,
add onions, then simmer for 15 more minutes.
Yield: 6 servings.
Easy Turkey Chili
1 lb. 1/2 C. 1/2 C. ground turkey
sweet onions, diced
bell peppers of your choice,
diced
1/4 C. celery, diced
1/2 tsp. olive oil
1 15 oz. can dark red kidney beans,
rinsed and drained
4
diced
1 3/4 C. chicken stock
6 oz. tomato paste
1/2 Tbsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. garlic powder
Place turkey, onions, bell peppers, and celery in non-stick stock
pot with oil. Cook over medium heat for 10 minutes, stirring and
separating turkey as it cooks. Add beans, tomatoes, stock, tomato
paste, Worcestershire sauce, salt, and garlic powder. Bring to a boil.
Reduce heat and simmer for 30 minutes.
Yield: 4 servings.
11._______________________________________
12._______________________________________
13._______________________________________
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15._______________________________________
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159
My Notes
Italian Chicken Castellina
1._______________________________________
4
chicken breasts (6 oz.)
6 oz. flour
1 1/2 oz. olive oil
2 oz. white wine
1 1/2 lb. cooked pasta
2 C. baby spinach
1/4 C. chopped parsley for garnish
2._______________________________________
Sauce
7._______________________________________
2 oz. pancetta, diced
3 oz. butter
1 tsp. garlic chopped
2 oz. sun-dried tomatoes diced
12 oz. heavy whipped cream
1 oz. cornstarch
2 oz. grated parmesan cheese
3 oz. smoked gouda coarsely shredded
3 oz. white mushrooms sliced
8 1/2 oz. can artichokes drained, sliced
1 Tbsp. fresh rosemary chopped
8._______________________________________
Sauce Prep
2._______________________________________
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In a non stick stock pot over medium high, sauté pancetta (Italian
bacon or thick cut bacon strips) until crisp and golden. Lower heat
add butter, garlic and sun-dried tomatoes. Sauté for 2 minute stirring
frequently. Whisk in heavy whipped cream and cornstarch. Raise heat
to medium high. Whisk in Parmesan and Gouda. Once cheese melts,
add remaining ingredients and bring just to a boil stirring continuously.
Remove from heat and let stand uncovered.
Chicken Prep
Mix flour with salt and pepper. Coat chicken with seasoned flour.
Heat olive oil in large skillet. Add chicken and seared on both sides (7
minutes per side). Add wine to chicken in skillet. Tossed gently and cook
until wine is evaporated. Add sauce and bring to a boil. Cook pasta of
your choice. Place pasta on each plate. Distribute chicken and sauce
over pasta. Garnish with chopped parsley.
Yield: 4 servings
161
My Notes
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2._______________________________________
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Louisiana Chicken (Maque Choux)
18 1
2 Tbsp. 1
ears silver corn
large spring chicken
cooking oil
large sweet onion, finely
chopped
1/2 bell pepper of your choice,
chopped
1
large tomato, cut into small
pieces
1 tsp. salt
1 tsp. brown sugar
1 Tbsp. heavy whipping cream
Cut corn off the cobs and scrape ears with the back of a knife to
collect the milky pulp. In a heavy iron pot, brown the chicken in oil, a
few pieces at a time, until all sides are done. Add corn, onions and the
rest of the ingredients to the pot. Stir mixture frequently while cooking
over low heat for 30 minutes. If mixture is too dry, add a small amount
of heavy whipping cream.
Yield: 4 servings.
About Maque Choux
When the Acadians came to Louisiana, corn was not a staple of
their diet. The local Indians there introduced them to corn. Since then,
cornbread, cush cush, corn in crawfish boils, and maque choux have
found a home. Maque choux (pronounced mak shoo) is said to be an
Indian word.
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163
My Notes
Modified Chicken Kelaguen from Guam
1
1 tsp. 1 C. 1/2 Keep Track of special ingredients that are best for you.
1/2 1._______________________________________
2._______________________________________
1/2 C. 2 C. 2._______________________________________
4
3._______________________________________
whole chicken, cut into
pieces
salt
chopped green onions
red pepper, seeded and
julienne
green pepper, seeded and
julienne
fresh squeezed orange juice
freshly grated coconut
(frozen fresh coconut can
be substituted)
flour tortillas
7._______________________________________
Sprinkle chicken with salt and place pieces on a broiler pan. Broil for
about 10 minutes. Turn and broil for another 10 minutes until chicken
is cooked, but still moist. De-bone, discard the skin and finely chop
cooked chicken pieces. Combine peppers and onion in small glass bowl
add 1 tsp water and microwave it for 2 minutes to tenderize. Strain the
tenderized vegetables. In a medium bowl combine the chicken, green
onions, orange juice, coconut and peppers. Chill for two hours and
serve. You can wrap it in a flour tortilla or cut flour tortilla in triangles
and top with chicken Kelaguen.
8._______________________________________
Yield: 4 servings.
9._______________________________________
Oven Roasted Duck with Green Apples
4._______________________________________
5._______________________________________
6._______________________________________
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1
1/4 C. 4 Tbsp. 1 Tbsp. 4
6
whole duck
teriyaki sauce
dried marjoram leaves
salt
large garlic cloves, minced
green apples, peeled,
quartered and cored
Rinse the duck and pat dry
inside and out. Baste the duck
outside and inside with Teriyaki
Sauce than rub the duck outside and inside with marjoram. Rub the
duck cavity with salt and minced garlic. Place the duck on a roasting
rack in a roasting pan. Cover with foil and let set in the refrigerator
about an hour.
165
My Notes
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3._______________________________________
4._______________________________________
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6._______________________________________
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14._______________________________________
15._______________________________________
16._______________________________________
Preheat oven to 300F and roast the duck uncovered for about 3
to 4 hours. One hour before your duck is done arrange apple pieces
around the duck in roasting pan and finish roasting. When the duck is
done put the duck on cutting board, remove the skin and debone the
duck. Slice the meat and arrange on serving platter placing the green
apples around the duck. If you like you can top the duck with some
dripping from roasting pan.
Yield: 4 servings.
Plum-Teriyaki Turkey
1/2 C. teriyaki baste & glaze
1/4 jar plum sauce
1/2 Tbsp. dry sherry
1
clove garlic pressed
2 lb. turkey, breast halves,
deboned
Preheat oven to 400 F. Combine
first 4 ingredients. Brush both sides of turkey breasts with 1/4 of glaze
mixture. Place turkey breast skin up in a shallow foil-lined baking pan.
Cover pan with foil. Bake for 30 minutes. Reduce oven temperature
to 325 F. Discard foil and turn turkey over and brush with 1/4 of glaze
mixture. Bake for additional 30 minutes. Again, brush turkey breasts
with 1/4 of glaze mixture and bake for 20 minutes or until juices run
clear when pierced with fork. Brush with remaining glaze mixture and
bake for final 20 minutes. When the meat is done, slice it thinly and
serve over rice.
Yield: 6 servings.
Shredded Balinese Chicken Ayam Pelalah
2 1/2 lb. whole chicken
1 Tbsp. salt
1/2 tsp. ground cardamom
1/2 C. red beans paste
1/2 C. tomato paste
5
garlic cloves; minced
1/2 Tbsp. freshly grated ginger
3 Tbsp freshly squeezed orange
juice
6 Tbsp. coconut oil
2
whole fired roasted red peppers
167
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
Season the chicken outside and inside with salt and cardamom. Set
aside. In a large bowl mix red beans paste with tomato paste, garlic,
ginger and orange juice. Rub the chicken outside and inside with the
rub mix. Place wire rack in a roasting pan. Place the chicken on the
wire rack and roast it preheated oven at 400 F for 20 minutes turning
every 10 minutes. Reduce heat to 350 F and roast chicken until done.
Frequently baste chicken with a mixture of drippings and coconut oil. 10
minutes before you finish your roasting, place whole red peppers in the
roasting pan. When chicken is tender and roasted peppers are hot take
it out. Let it set for 5 minutes. Remove chicken from bones and pull it
by hand into chunks. Cut roasted peppers in strips and lightly toss with
chicken meat. Serve over steamed rice. You my use the dripping as a
sauce.
Yield: 4 servings.
3._______________________________________
4._______________________________________
Sicilian Chicken
5._______________________________________
4 lb. 1 tsp. 2
6._______________________________________
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12._______________________________________
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16._______________________________________
1 tsp. 1/2 tsp. 2 Tbsp. 1
3
1 C. 1/2 tsp. 1/2 C. 3 Tbsp. chicken pieces
salt
sprigs fresh rosemary
leaves
dried oregano
grated nutmeg
olive oil
large sweet onion diced
blood orange juice
ground black pepper
dry white wine
canola oil
Sprinkle chicken pieces with salt, rosemary, oregano, and nutmeg.
Cover and refrigerate for 1 hour. In a large skillet, heat the 2 Tbsp olive
oil over medium-high heat. Brown the chicken pieces. When the chicken
is browned on all sides add chopped onion, garlic, orange juice, black
pepper, and wine. Simmer for 5 minutes. Pour Canola oil into a large
baking dish. Place the chicken pieces in a single layer in the dish. Pour
the sauce over the chicken. Place in the oven and bake at 375 F for 1
hour. Baste the chicken with the pan juices from time to time. When
cooked, plate the chicken and pour the sauce over the chicken pieces.
Yield: 8 servings
169
My Notes
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2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
Skillet Roasted Breast of Duck with Green Apples
4
whole duck breasts
4 Tbsp. teriyaki Sauce
2 Tbsp. canola oil
1 Tbsp. dried marjoram
4
large garlic cloves, minced
1/2 Tbsp. salt
4
green apples, peeled,
quartered and cored
Rinse the duck breast and pat dry. Baste the duck breast with teriyaki
sauce then rub the duck breast with Canola oil, marjoram, minced garlic
and salt. Cover with foil and seat in the refrigerator an hour.
Preheat non stick roasting skillet or pan and seared the duck
breast on the high heat on the both side till golden brown. Covered
the skillet and roast the duck breast on mid high heat till internal meat
temperature reach 140 F. Occasionally add small quantity of water to
prevent duck breast sticking to the skillet. Arrange apple pieces around
the duck breasts in skillet and continue cooking the duck breast till
internal meat temperature reached 160 F in thickest part of the duck
breast. When the duck is done put the duck breast on cutting board,
and slice it at a 45 degree angle. Place the sliced duck breast on dinner
plate and arrange green apples around. If you like you can top the duck
with some dripping from roasting pan. Served with roasted or mashed
potatoes and cranberry sauce.
Yield: 4 servings
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
South Carolina Breast of Duck
4
1 tsp. 2 tsp. 2 Tbsp. 1 Tbsp. 5
1/2 C. 1 C. 1/4 tsp. 1/4 C. 1/4 C. 1 Tbsp. 1/4 C. 1 Tbsp. duck breasts
black pepper, freshly ground
salt
rosemary, fresh, minced
ginger, ground
butter, melted
honey
dry mustard
lemon juice
sweet onions, minced
orange peel, grated
orange juice
arrowroot mixed with equal part cold water
171
My Notes
Preheat oven to 400 degrees. Combine pepper with next four
ingredients. Rub mixture over both sides of duck breasts. Combine
butter with next 6 ingredients. Place duck breasts in baking bag and
pour one-half of the sauce over duck. Bake for 45 minutes.
While baking, pour remaining sauce into a small saucepan. Bring
to the boil. Then add arrowroot mixture, a little at a time until sauce
thickens. Do not overcook! For each serving, place one duck breast on
plate and spoon sauce over it.
1._______________________________________
Yield: 4 servings.
2._______________________________________
South Texas Duck Gumbo
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
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8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
8 C. 3
1/2 C. 3 C. 1 Tbsp. 1 tsp. 1 C. 1 C. 1 C. water
whole ducks
vegetable oil
flour
salt
pepper
celery, sliced 1/2 inch thick
carrots, thinly sliced
bell peppers of your choice,
sliced
1 C. onion, sliced
1 C. okra, sliced 1 inch thick
2
cubes chicken bouillon
1 10 oz. can chicken rice soup
8
vine ripened tomatoes, peeled and diced
1 Tbsp. worcestershire sauce
2
bay leaves
4 Tbsp. olive oil
1/4 C. flour
Bring water to the boil in a 2 gallon pot while preparing other
ingredients. Fillet the ducks and cut into 1’ pieces. Heat oil over medium
heat in large skillet. Combine flour and seasonings in a plastic bag and
shake them up. Add 10-12 pieces of duck to the bag and shake until all
pieces are lightly floured. Remove pieces from the bag and brown them
in the preheated skillet for 5 minutes. Do not overcook! Remove duck
pieces from skillet and drain on paper towel. Repeat until all pieces are
done. Discard remaining flour. Sauté vegetables in the same skillet until
onions are golden brown. Add duck and stir-fry for 10 minutes.
Dissolve cubes of bouillon in the boiling water. Add chicken rice
soup, tomatoes and seasonings. Add sautéed vegetables and duck.
Cover and cook for 40 minutes on medium heat.
173
My Notes
To make roux, warm 4 Tbsp olive oil over medium heat in skillet.
Sprinkle 1/4 cup flour into the oil and stir. Continue adding flour a little
at a time until the mixture is dry and light brown, about 10-12 minutes.
Do not burn! Remove from heat. Cool for 5 minutes. Add 2 cups hot
duck soup and stir over heat until mixture thickens. Return roux to soup
after soup has cooked for 40 minutes. Cover and cook for 30 minutes,
stirring occasionally. Remove from heat, set aside for 20 minutes. Serve
over rice.
1._______________________________________
Yield: 10 servings.
2._______________________________________
Turkey/Beef Meat Loaf
2._______________________________________
3._______________________________________
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5._______________________________________
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11._______________________________________
2 lb. ground turkey or lean
ground beef
1
medium sweet onion, diced
2
eggs beaten
1/3 C. whole milk
2 C. bread crumbs
1 tsp. salt
2
1 Tbsp. green pepper, chopped
finely
1/4 C. parsley, minced
1/2 tsp. allspice, ground
3 Tbsp. plum sauce or barbecue sauce
Preheat oven to 350 F. Combine all ingredients except plum sauce,
mix well, then knead into ground meat. Press mixture into non stick 8.5
x 4.5 x 2.5” baking pan. Drizzle top of loaf with plum or barbecue sauce.
Bake in oven for 35 minutes, or until thoroughly cooked. Drain off any
visible fat.
Yield: 8 servings.
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175
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
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4._______________________________________
Turkey/Chicken Primavera
1/4 C. 2 tsp. 2 lb. all-purpose flour
parsley, fresh, minced
turkey tenderloins or
chicken breasts, cubed
2 Tbsp. olive oil
2 C. shiitake mushrooms, fresh,
sliced
1
sweet onion, finely diced
4
1/2 medium green pepper, finely diced
1/2 qt. beef stock
3/4 C. fresh tomato puree
1/2 tsp. each dried thyme, rosemary and basil
1
bay leaf
8._______________________________________
Combine flour and parsley in a plastic bag shake them up. Add
meat and shake until all pieces are coated. In non-stick stock pot
brown meat in oil. Remove with a slotted spoon and set aside. In the
same pot, combine chicken stock, mushrooms, onion, garlic and green
pepper. Cook and stir for 4 minutes. Add beef stock, tomato puree and
seasonings. Cook and stir for 20 minutes or until sauce has desired
consistency. Add meat and heat thoroughly. Remove the bay leaf Serve
over fettuccine pasta. Sprinkle with cheese if desired.
9._______________________________________
Yield: 6 servings.
5._______________________________________
6._______________________________________
7._______________________________________
10._______________________________________
11._______________________________________
About Primavera
In Italian ‘primavera’ means ‘spring style’. In the culinary, realm it
refers to the use of fresh (raw or blanched) vegetables.
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177
My Notes
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2._______________________________________
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12._______________________________________
Turkey/Chicken Tetrazzini
4 C. turkey or chicken, cooked
and cubed
1/2 lb white mushrooms, sliced
1/2 medium sweet onion, diced
1/2 C. celery, diced
2 Tbsp. olive oil
5 Tbsp. flour
2/3 C. half and half
16 oz. chicken stock
1/2 Tbsp. sherry
1 tsp. salt
8 oz. spaghetti pasta, broken and cooked
1/4 C. parmesan cheese, freshly grated
Dice turkey or chicken and set aside. Sauté mushrooms, onions and
celery in olive oil. In a separate 10” non-stick frying pan, melt butter
and add flour. Add broth and half & half slowly, stirring continuously
to keep smooth. When thickened, add sherry and other seasonings.
Combine chicken, sauce, mushrooms, spaghetti and parmesan cheese
in a non-stick stock pot. Cover and simmer on medium heat until meat
is cooked and tetrazzini is thoroughly warm.
Yield: 4 servings.
About Tetrazzini
The dish was named for Italian opera singer Luisa Tetrazzini
(1871-1941), “The Florentine Nightingale.” She was a star of the San
Francisco Opera, and a long-time resident of San Francisco. It was a
culinary tradition to name new dishes after personalities of the day, and
chefs of the 19th century used to flatter great prima donnas like Luisa
Tetrazzini by naming dishes after them. According to Tetrazzini’s 1921
autobiography, she was unaware of this tradition.
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179
My Notes
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16._______________________________________
Turkey Gumbo
2 Tbsp. butter
1/2 lb. okra, fresh, cut in 1 inch
pieces
1 C. celery, diced
1
sweet onion, diced
1
green pepper, diced
2
cloves garlic, minced 1 8 oz.
can tomato paste
4
vine ripened tomatoes, peeled
and diced
2 C. chicken stock
2 C. turkey, cooked, diced
1/2 tsp. gumbo file powder
Melt butter in non-stick stock pot. Add okra and sauté for 5 minutes.
Remove okra pieces to a bowl. Add celery, onion, green pepper and
garlic to the pot. Cook over medium heat until onion is transparent.
Add tomato paste, tomatoes, chicken stock, okra mixture and turkey.
Cook over low heat for 10 minutes or until turkey is hot. Add gumbo file
powder. Stir to blend. Spoon over cooked rice in soup bowls.
Yield: 4 servings.
Turkey Scaloppini with Peas
1 C. 1 lb. roma tomatoes, diced
lean turkey breasts,
boneless, skinless
2 Tbsp. flour
1 Tbsp. olive oil
1/8 C. dry white wine
1 tsp. sage leaf, dried
12 oz. frozen peas, thawed
In a blender, puree tomatoes and their juices. Slice turkey breasts,
then sprinkle slices with salt and pepper and coat with flour. In non-stick
stock pan, heat oil over medium heat. Add turkey and cook for 1 1/2 to
2 minutes on each side until lightly browned. Remove turkey from pan
and keep warm. Add wine to pan and stir to scrape up browned bits.
Add pureed tomatoes, chicken stock and sage. Heat until mixture is
simmering. Simmer for 5 more minutes or until sauce thickens slightly.
Add peas and cook for 1 minute to heat thoroughly. Pour sauce over
turkey.
Yield: 4 servings.
181
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
Turkey Stroganoff
2 C. 1 Tbsp. 1/4 C. 2 C. broccoli, fresh
butter
onion, chopped
white mushroom, fresh,
sliced
1 C. chicken stock
2 C. turkey, cooked, cubed
1 C. sour cream
1/2 tsp. rosemary, dried
5._______________________________________
Blanch the broccoli. Drain and set aside. In non stick stock pot,
melt butter. Add onion and mushrooms. Cover and cook on high until
tender. Add flour and blend well. Whisk in stock. Cook on high for 6
minutes or until thickened and bubbly, stirring every 2 minutes. Add
remaining ingredients, including turkey. Cook on high for 3 minutes
or until meat is cooked and dish is heated through, stirring once. Add
reserved broccoli, stirring to blend. Serve over egg noodles.
6._______________________________________
Yield: 6 - 8 servings.
3._______________________________________
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183
Vegetables
and
Fruits
184
My Notes
Cherimoya Refreshing Dessert
2 ripened cherimoya fruit
8 oz. plain yogurt
4 Tbsp. unsweetened coconut milk (optional)
4 fresh mint leaves
2._______________________________________
Cut the cherimoya in half, remove the seeds and scoop out the
pulp. Cube the pulp into small pieces and put into the blender or food
processor. Blend until smooth and put it back into the fruit shell.
Refrigerate one hour before serving. Mix yogurt with coconut milk and
garnish each half with one scoop of yogurt/coconut mix and one leaf of
fresh mint.
2._______________________________________
Yield: 4 servings.
1._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
About Cherimoya
The cherimoya is a species
of Annona native to the Andeanhighland valleys of Peru, Ecuador,
Colombia and Bolivia. The fruit is
oval, often slightly oblique, 10-20
cm long and 7-10 cm diameter, with
a smooth or slightly tuberculated
skin. The fruit flesh is white, and
has numerous seeds embedded in it. It is cultivated in many places
throughout the Americas, including as far north as California where it
was introduced in 1871. Mark Twain called the cherimoya “the most
delicious fruit known to men.”
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187
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
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14._______________________________________
Fruit and Vegetable Tzimmes
1
medium sweet onion diced
1/2 lb. carrots sliced
1/2 lb. parsnips sliced
1 lb. sweet potatoes diced
4 oz. dried apricots diced
4 oz. dried cherries diced
4 oz. prunes diced
1/3 C. honey
Zest of 1/2 orange
1 C. orange juice
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
1/4 tsp. pepper
Melt the butter in a large soup pot. Add the onion and sauté until
tender. Add carrots, parsnips, sweet potatoes, apricots, cherries,
prunes, honey, orange zest and orange juice. Add seasonings and
spices; bring to a boil. Reduce to simmer. Stir often. Cover and simmer
for 30 minutes, or until carrots and sweet potatoes are tender.
Yield: 8 servings
About Tzimmes
Tzimmes or tsimmes is a Jewish dish in which the principal ingredient
is diced or sliced carrots, sometimes combined with dried fruit like
prunes or raisins, or chunks of meat, usually brisket. The dish is cooked
slowly over low heat and flavored with honey and sometimes cinnamon. There are many variations of this dish. The non-meat version is sweeter,
along the lines of candied yams.
Tzimmes is often part of the Rosh Hashanah (Jewish New Year)
meal, when it is traditional to eat sweet and honey-flavored dishes.
The name probably comes from the German words zum (for) andessen
(eating). Some say the word is a corruption of the word “simmer.” “To make a big tzimmes over something” means to make a big fuss.
15._______________________________________
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189
My Notes
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9._______________________________________
Honeybee Ambrosia
2
small cans of mandarin
oranges
2
ripened bananas, sliced
2 Tb sp. blueberries
1/2 C. fresh orange juice
1/4 C. honey
1 Tbsp. fresh orange juice
2 Tbsp. flaked coconut
4
maraschino cherries with
stems
In the blender blend ½ cup
orange juice and honey. Arrange
oranges, bananas and blueberries
in footed glasses. Drizzle remaining Tbsp orange juice over fruit. Sprinkle
flaked coconut over the fruit. Garnish each serving with one maraschino
cherry.
Yield: 4 servings.
Longan Fruit and Vanilla Ice Cream
1 20 oz. can of longan in syrup
1
small container of vanilla ice
cream
12._______________________________________
In a small bowl or small
footed dish place one large scoop
of vanilla ice cream in the center.
Lace around the longan fruit and
pour some longan syrup over
the top of the ice cream. Served
immediately.
13._______________________________________
Yield: 6 servings.
10._______________________________________
11._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
191
My Notes
About Longan Fruit Native of Asia
2._______________________________________
This
edible
fruit, and is often
used in East Asian
soups,
snacks,
desserts,
and
sweet-and-sour
foods. They are
round with a thin,
brown-colored inedible shell. The flesh of the fruit, which surrounds a
big, black seed, is translucent white, soft, and juicy.
2._______________________________________
Muscatel and Vanilla Poached Pears
1._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
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13._______________________________________
14._______________________________________
15._______________________________________
6
firm ripe large anjou pears,
peeled, halved, cored
2 C. water
2 C. muscatel (sweet wine)
6 Tbsp. honey
1 tsp. pure vanilla bean extract
Toss pears with orange juice
in large bowl. Set aside. Combine
water, Muscatel wine and honey in
large saucepan. Scrape in seeds
from vanilla bean; add bean. Stir
over medium heat until honey
dissolves. Add pears. Cover
mixture with round piece of parchment paper. Reduce heat to low.
Simmer until pears are just tender when pierced, turning when halfway through cooking, 15 minutes. Using slotted spoon, transfer pears
to large bowl. Boil poaching liquid until reduced to half. Cool syrup. Pour
syrup over pears. Cover and refrigerate until cold, at least 8 hours or
overnight.
Remove vanilla bean. Halve the pears, removing the cores with
stem attached. Or thinly slice each pear half lengthwise, leaving slices
attached at stem end for a fancier presentation. Using metal spatula,
transfer pears to plates. Spoon some syrup over pears. Serve with ice
cream or enjoy the poached pears as they are.
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193
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
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Peruvian Lucuma Parfait
If you have to rehydrate the lucuma using lucuma powder, soak
lucuma powder with triple quantity of cold water for 3 hours to get a
puree. For example: 1 Tbsp. lucuma powder and 3 Tbsp. cold water.
The resulting puree can then be used to prepare a variety different
desserts.
2 lb. or 4 Tbsp.
8
2 1/2 C. 4 Tbsp. 1 tsp. 1/2 C. 1 1/2 C. 2
1/2 tsp. lucuma fruit, peeled
and blended
lucuma powder
egg yolks
of condensed milk
sugar
of natural vanilla extract
of port wine
of sugar for the syrup
egg whites
grounded cinnamon
Beat the yolks until they get creamy and have a clear yellow color.
Set aside. Pour the condensed milk with the sugar in to non stick pot
and bring it to the boil. Simmer stirring constantly until thickened. Add
the lucuma and continue stirring until you can see the pot’s bottom.
Remove from heat and add beaten yolks stirring vigorously. Return pot
to the heat. Add vanilla and simmer for 5 minutes. Do not boil the
mixture. Pour into 4 parfait glasses.
Syrup:
In non stick pot bring port wine to a boil, add sugar and simmer
for 3 minutes. Beat the egg whites to form peaks. While you’re beating
the whites, pour the syrup to the whites. Beat until the meringue gets
tepid. Spoon the meringue over lucuma and. Sprinkle some powdered
cinnamon over the top.
Yield: 4 servings.
13._______________________________________
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16._______________________________________
195
My Notes
About Lucuma Fruit
4._______________________________________
The lucuma is a subtropical
fruit of Andean origin (sometimes
known as lucmo in English), native
to the dry subtropical Andean
coastal valleys of Peru; introduced
later in other South American
countries. It grows at temperate
elevations, between 1,000-2,400
meters. The largest concentration
of this fruit is found in the Peruvian
regions of Cajamarca, Ancash, Lima, and Ayacucho. Lucuma is a fruit
that is very nutritious, having high levels of carotene and vitamin B3.
The lucuma is exported all around the world. In some countries it is one
of the most popular ice-cream flavors. Lucuma is one of the lost crops
of the Incas and its remarkable nutritional value and exotic flavor make
it worth recognizing and appreciating.
5._______________________________________
Plantain, Brie and Dried Fruit Dessert
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
6._______________________________________
7._______________________________________
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16._______________________________________
6 5.5 oz. ramekin cups
2
large plantain
8 oz. brie cheese, diced
1 Tbsp. walnuts coarsely, chopped
2 Tbsp. honey
1 Tbsp. dried cherries, diced
1 Tbsp. dried apricot, diced
1 Tbsp. dried dates, diced
1 Tbsp. dried papaya, diced
1 Tbsp. brown sugar
6
scoops French vanilla ice cream
6
fresh mint leaves
Grease the sides of ramekin cups (aka soufflé cup or crème brulee
cup) and put parchment paper on the bottom. Use yellow ripe plantain.
Cut six long slices of the plantain and fold it along the inside of each
cup. In large bowl mix diced brie, chopped walnuts, honey and all dice
dried fruits. Fill all cups with mixture up to plantain ring. Preheated
oven at 375 F. and bake the mixture until the sides of the plantain turn
brown. Sprinkle sugar on the top of the mixture and cook for 5 more
minute until sugar caramelized. Sit at room temperature for 10 minutes
before serving. Serve with one scoop of French vanilla ice cream on the
top. Garnish with one small leaf of fresh mint.
Yield: 6 servings
197
My Notes
Quince with Honey and Orange Juice
4 medium quinces
4 Tbsp. honey
3 Tbsp. water
4 tsp. orange zest
4 Tbsp. whipped cream
4._______________________________________
Preheat oven to 300º F. Quarter
and peel quinces. With a sharp
knife, remove the entire core area
and all the hard parts surrounding
the core. Quarter the quince into 4 slices. Arrange slices overlapping in
a baking dish. Drizzle honey over slices to coat. Sprinkle with orange
juice and water, and cover with foil. Bake for 1 hour until slices are
soft and translucent. Remove the foil and increase oven temperature
to 425ºF. Bake for 10 minutes until syrup is slightly thickened and slices
are golden red. Top with whipped cream and orange zest.
5._______________________________________
Yield: 4 servings.
1._______________________________________
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3._______________________________________
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14._______________________________________
15._______________________________________
About Quince
The fruit was known to the
Acadians, who called it supurgillu.
The
modern
name
quince
originated in the 14th century.
The quince tree is native to Iran,
Azerbaijan,
Georgia,
Turkey,
Albania, Republic of Macedonia,
Greece, and Bulgaria, but the
Greeks grafted from a superior
strain from ancient Kydonia now Khania, a port in Crete, whence both
the common and better-preserved genus name. Cultivation of quince
may have preceded apple culture, and many references translated to
“apple”, such as the fruit in Song of Solomon, may have been to quince.
Among the ancient Greeks, the quince was a ritual offering at weddings,
for it had come from the Levant with Aphrodite and remained sacred
to her. Plutarch reports that a Greek bride would nibble a quince to
perfume her kiss before entering the bridal chamber; it was a quince
that Paris awarded Aphrodite. This interesting fruit can also be eaten
cooked or raw. They are an excellent source of vitamin C.
16._______________________________________
199
Starches
200
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
Chinese Soft Dumplings
1 lb. ground pork, cooked and
drained
2 C. bok choy, finely chopped
2
eggs
1/2 C. scallion, chopped
3 Tbsp. soy sauce
2 Tbsp. mirin rice wine or any sweet
wine
1/2 tsp. ginger root, fresh, minced
1 Tbsp. brown sugar
1 Tbsp. sesame oil
1/2 pack wonton wrappers
6._______________________________________
Combine all ingredients, except wonton wrappers, in a mixing
bowl. Mix very well. With a 3” biscuit cutter, cut wonton wrapper into
rounds. Put 1 tablespoon of the filling onto each wrapper, fold each
wrapper in half and seal the dumpling with your fingers. Be sure to
seal well. Repeat until all the filling has been used. Drop the dumplings
in simmering water with 1 teaspoon of oil. Do not crowd. Simmer for
10 minutes, stirring gently to prevent sticking. Remove with a slotted
spoon and drain well.
7._______________________________________
Yield: 4 servings.
8._______________________________________
Cooked Basmati Rice
9._______________________________________
2 C. basmati rice
4 C. chicken stock or water
3 Tbsp. olive oil
3._______________________________________
4._______________________________________
5._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
Boil water or chicken stock
in a non-stick stock pot. Add rice
and cook over medium heat until
tender, about 25 minutes. Toss
with oil in a large bowl to avoid
sticking.
Yield: 8 servings.
About Basmati Rice
Basmati rice has a pleasant floral aroma and long slender grains.
Basmati cultivation is localized to Northwest Indian states: Punjab,
Haryana and Western Uttar Pradesh and to a limited area in Himachal
Pradesh, Jammu, Kashmir and Rajasthan.
203
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
Cooked Orzo
2 C. orzo
2 qt. water
3 Tbsp. olive oil
Boil water in a non-stick stock
pot. Add orzo and cook over
medium heat until orzo is tender,
about 10 minutes. Drain orzo well
and toss with olive oil in a large
bowl to avoid sticking.
Yield: 8 servings.
About Orzo
3._______________________________________
Orzo is a tiny, rice-shaped Italian
pasta which is great in soups and can be used instead of rice.
4._______________________________________
Couscous
5._______________________________________
1 C. 1 C. 6._______________________________________
Bring stock of your choice to a boil in a non-stick stock pot with lid.
Add quick-cooking couscous. Cover; remove from heat and let sit for 5
minutes. Fluff with a fork to separate grains.
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
couscous (quick-cooking)
water or stock of your choice
Yield: 4 servings.
About Couscous
Couscous is a coarsely ground
semolina pasta. The grain is a
staple in many North African
countries. Over the last decade,
it has cropped up on American
menus and dinner tables.
13._______________________________________
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205
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
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15._______________________________________
16._______________________________________
Dumplings with Green Cabbage and Shiitake
Mushrooms
Stuffing
2 lb. 1
cabbage, finely shredded
large sweet onion, finely
diced
1/2 tsp. sugar
6
strips bacon, diced
2 C. shiitake mushrooms, diced
Dough
4 C. 2
1 tsp. 2/3 C. all-purpose flour
eggs
salt
warm water
Sauce
4 Tbsp. soy sauce 1 Tsp. sesame oil
1 Tsp. Chinese rice vinegar
1/2 Tsp. freshly grated ginger 1 Tsp. fresh cilantro leaves, chopped
1 Tsp. green onion, chopped
Directions for sauce:
Combine all the ingredients. For best results, prepare ahead of
time to allow the flavors to blend. Store in a sealed container in the
refrigerator until ready to use. Reheat before serving.
Directions for dumplings:
Shred cabbage finely and sauté
along with onions, bacon, salt,
pepper, sugar, and mushrooms for
approximately 20 minutes on low
heat in a covered non-stick stock
pot, stirring occasionally. Mix flour,
eggs, salt, and water, a little at
a time. Knead until dough is firm
and elastic. Place in a bowl, cover
and let rest for 10 minutes. On a
floured surface, roll dough to about
1/8-inch thickness. Cut into 3 inch
rounds. Place a small spoonful of
207
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
filling in the center of each round, fold and press the edges together
firmly to seal. Drop the dumplings in simmering chicken bouillon with
1 teaspoon of oil. Do not crowd. Simmer for about 10 minutes, stirring
gently to prevent sticking. Remove with a slotted spoon and drain well.
Place the drained dumplings on a large plate and pour sauce mixture
over all.
Yield: 12 servings.
Dumplings with Mash Potatoes and Cheese Dough
Dough
4 C. 2
1/2 C. 1 tsp. 2/3 C. all-purpose flour
eggs
sour cream
salt
warm water
4._______________________________________
Potato Filling
5._______________________________________
3
6._______________________________________
1
1/4 C. 1 tsp. 7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
Cheese Filling
1 lb. dry curd cottage cheese or
farmers cheese
2
eggs beaten
1/2 tsp. salt
1/4 C. butter
11._______________________________________
Sauce
12._______________________________________
1
1/2 C. 13._______________________________________
Dough
14._______________________________________
15._______________________________________
16._______________________________________
medium potatoes, cooked,
drained and mashed
medium sweet onion
butter
salt and pepper mix
large sweet onion, chopped
butter
Mix flour, eggs, sour cream, salt, and water, a little at a time. Knead
until dough is firm and elastic. Place in a bowl, cover and let rest for 10
minutes.
Potato Filling
Cook and mash potatoes. Sauté onion in butter. Add onion, salt
and pepper to potatoes. Mix well and set aside.
209
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
Cheese Filling
Combine ingredients and mix.
Sauce
Sauté onion in butter until
golden.
Assembly
Divide dough into three parts.
On a floured surface roll dough to about 1/8-inch thickness. Cut into
3-inch rounds. Place a small spoonful of the filling in the center of
each round, fold and press the edges together firmly to seal. Drop the
dumplings in simmering chicken bouillon with 1 teaspoon of oil. Do
not crowd. Simmer for 10 minutes, stirring gently to prevent sticking.
Remove dumplings with a slotted spoon and drain well. Place the drained
dumplings on a large plate and pour sauce mixture over all.
Yield: 12 servings.
Dumplings with Meat Stuffing
9._______________________________________
chicken, beef or pork,
cooked meat pieces
3
slices bacon, diced
1
medium sweet onion,
chopped
1 Tbsp. bacon drippings
1 tsp. salt and pepper
10._______________________________________
Dough
11._______________________________________
4 C. all-purpose flour
2 eggs
1 tsp. salt
2/3 C. warm water
7._______________________________________
8._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
2 C.
Grind the meat. Fry bacon in a pan, then sauté onions in the
drippings. Season with salt and pepper. To prepare dough, mix eggs
with flour, add a dash of salt and as much water as needed to knead
a smooth loose dough. Roll out as thinly as you can. Cut out 2 1/2 to
3 inch squares. Put a little of the stuffing on each square. Fold to form
a triangle, pinch the edges together. Cook in a large kettle with boiling
salted water on high heat for 10 minutes. Remove with a slotted spoon
to a warm serving platter.
Yield: 9 servings.
211
My Notes
1._______________________________________
2._______________________________________
2._______________________________________
3._______________________________________
4._______________________________________
5._______________________________________
6._______________________________________
7._______________________________________
8._______________________________________
9._______________________________________
10._______________________________________
11._______________________________________
12._______________________________________
13._______________________________________
14._______________________________________
15._______________________________________
16._______________________________________
Pearl Barley
2 C.
1 C. water or stock of your choice
pearl barley (cooked barley does not contain very much flavor so is
advised to use a stock for cooking)
Bring water or stock to a boil in a non-stick stock pot with lid. Add
pearl barley return to boil. Reduce heat to low, cover and cook for 45
minutes or until barley is tender and liquid is absorbed.
Yields: 8 servings.
NOTE: Pearl barley may be cooked ahead of time and placed in an airtight
container and refrigerated or frozen for up to a week. For best results,
bring refrigerated or frozen cooked barley to room temperature before
using. Pearl barley needs no pre-soaking and usually cooks within 30 to 45
minutes. Quick barley will cook in 10 to 12 minutes. When cooking barley,
cook with twice as much liquid as the barley measures.
About Barley
Wild barley comes from Epi-Paleolithic
sites in the Levant (eastern end of the
Mediterranean Sea), beginning in the Natufian.
The earliest domesticated barley occurs at
Neolithic sites in the Near East such of Tell
Abu Hureyra in Syria. Barley was one of the
first crops domesticated in the Near East, at
the same time as einkorn and emmer wheat. Tibetan barley has been
the only major staple food in Tibet for centuries. It is made into a flour
product called tsampa. Palaeoethnobotanists have found that barley
has been grown in the Korean Peninsula since (c.1500–850 BCE) along
with other crops such as millet, wheat, and legumes.
Barley is an annual grass that has two
growing seasons, winter and spring and is very
adaptable to various environments. It does
best in the spring in a temperate zone with
a 90 day growing season and can be found
growing in sub-arctic regions like Alaska or
in Norway, with very short growing seasons.
Barley also has a very good resistance to dry heat compared to other
small grains. This feature allows it to grow near desert areas such as
North Africa. Barley is the fourth most important grain crop in the
United States.
Barley is high in carbohydrates, with moderate amounts of protein,
calcium and phosphorus. It also has small amounts of the B vitamins.
Research is being conducted for its ability to help alleviate diabetes,
high cholesterol, and obesity when used regularly in the diet. Some
research suggests barley may also protect against colon cancer.
213
Index
Index
A
About
Barley: 213
Basmati Rice: 203
Beef Stroganoff: 103
Black Cabbage (Kale, Nero di
Toscana): 73
Bok Choy, Chinese Cabbage: 65
Breadfruit: 19
Bulgur: 117
Callaloo: 79
Cambozola: 149
Chayote: 15
Cherimoya: 187
Cholent: 107
Coulis: 71
Couscous: 205
Fenugreek: 29
Gazpacho: 37
Gobo Root: 31
Husk-Tomato (Tomatillo): 61
Kabocha (kuh-BOWtchah) Squash:
53
Kale, Nero di Toscana (Black
Cabbage): 73
Lentils: 57
Longan Fruit: 193
Lucuma Fruit: 197
Luffa Squash: 93
Malanga: 57
Maque Choux: 163
Miso: 53
Mole Sauce: 153
Orzo: 205
Primavera: 177
Quince: 199
Quinoa: 157
She Crab Soup: 41
Tapioca: 11
Index
Tetrazzini: 179
Tomatillo (husk-tomato): 61
Turnips: 83
Tzimmes: 189
Yuzu: 79
Acorn Squash Soup: 9
Barley
About Barley: 213
Barley and Herbs: 23
Beef Barley Soup: 17
Pearl: 213
Basmati Rice: 203
Ahu Sweet Coconut Soup: 11
Bayou Duck Gumbo: 143
Almeria, Chicken (Spanish): 147
Bean Mix Soup: 15
Alsace Style, Chicken Legs in Beer: 151
Beans
Baguio: 103
Black: 97
Green: 129
Lentil: 55
Mixed: 15
Beef
About Beef Stroganoff: 103
and Black Beans: 97
Arezzio: 97
Barley Soup: 17
Bourguignon: 99
Brisket Tzimmes: 99
Caribbean Jerk Rubbed and Slow
Roasted Beef Tenderloin: 103
Eastern European Cholent: 105
Gravy: 35
Harbin Northern: 107
in Hoisin Sauce: 101
Irish Beef and Cabbage: 109
Italian: 109
Lesso Italian Boiled Meats Country
Style: 111
Meat Loaf: 175
Nagano Japanese: 113
Stock: 35
Stroganoff: 101
Tenderloin: 103
with Baguio Beans: 103
Black Cabbage (Kale, Nero di Toscana):
71, 73
Ambrosia, Honeybee: 191
Apples
Oven Roasted Duck with Green
Apples: 165
Pork Chops with: 133
Skillet Roasted Breast of Duck
with Green Apples: 171
Aquacotta Tuscan Peasant Soup: 13
Arezzio, Beef: 97
Arista alla Tuscana Tuscan Style Pork
Roast: 127
Arkansas Duck Gumbo: 139
Arni Me Araka (Greek Lamb with
Peas): 121
Asian Chayote Squash Soup: 13
Asparagus
Creamy Asparagus Soup: 33
White Asparagus Soup with Back
Fin Crab Meat and Yuzu Juice:
79
Ayam Pelalah, Shredded Balinese
Chicken: 167
B
Baguio Beans, Beef with: 103
Baked Irish Chicken: 141
Balinese Chicken Ayam Pelalah,
Shredded: 167
Bamboo Shoots: 21
Bok Choy: 63, 65, 77, 107, 131, 203
Bourguignon, Beef: 99
216
Brazilian Chicken and Mushrooms: 145
Breadfruit
About Breadfruit: 19
Breadfruit Chowder: 17
Breadfruit Tuna Patties: 87
Breast
Broiled Breast of Chicken with
Provencal Herbs: 147
Chicken Breast with Cambozola
Sauce: 149
South Carolina Breast of Duck:
171
Brisket Tzimmes, Beef: 99
Broiled
Easy Oven Broiled Salmon Dilly:
87
Brown Sauce: 19
Bulgur Pilaf with Lamb: 117
Butternut Squash Soup: 73
C
Cabbage
Black: 71
Green: 207
Savoy: 71
Tuscan: 71
Callaloo
About Callaloo: 79
West Indian Callaloo Soup with
Lobster Meat: 77
Cambozola: 149
Caribbean Jerk Rubbed and Slow
Roasted Beef Tenderloin: 103
Castellina, Italian Chicken: 161
Catalan, Chicken: 151
Celery, Potato and Chicken Stew: 21
217
Index
Chayote
About Chayote: 15
Asian Chayote Squash Soup with
Chicken: 13
Cheese
Brie: 197
Cambozola: 149
Cottage: 209
Cream: 33
Farmers: 209
Gruyere: 141
Manchego: 145
Parmesan: 161, 179
Pecorino Romano: 13
Romano: 13
Cherimoya
About Cherimoya: 187
Refreshing Dessert: 187
Chicken
Almeria (Spanish): 147
and Minced Pork Soup: 21
Asian Chayote Squash Soup with:
13
Brazilian Chicken and Mushrooms:
145
Breast with Cambozola Sauce: 149
Castellina: 161
Catalan: 151
Celery, Potato and Chicken Stew:
21
Gravy: 35
Italian Chicken Castellina: 161
Japanese Miso Soup with Chicken:
53
Legs in Beer Alsace Style: 151
Louisiana Chicken (Maque
Choux): 163
Mediterranean Style Rosemary
Chicken Stew: 59
Index
Modified Chicken Kelaguen from
Guam: 165
Mole (Mexican): 153
Moroccan Chicken Stew: 63
Oriental Pork and Chicken Soup:
63
Primavera: 177
Sarawak Chicken and Sweet
Potatoes Stew: 75
Shredded Balinese Chicken Ayam
Pelalah: 167
Sicilian: 169
Stew: 21
Stew with Barley and Herbs: 23
Stock: 35
Tetrazzini: 179
with Peppers and Quinoa: 155
Chick Pea and Baby Spinach Soup: 25
Corn Chowder with Fenugreek: 29
Chinese
Cabbage (Bok Choy): 65
Soft Dumplings: 203
Style Minced Pork Stew with Quail
Eggs: 27
Cholent
About Cholent: 107
Eastern European: 105
Chops
German Pork: 129
Polish Pork: 133
Pork Chops with Apples: 133
Chowder
Breadfruit: 17
Corn Chowder with Fenugreek: 29
Japanese Kabocha Squash: 51
Russian Clam: 91
Clam
George’s She Crab Soup: 39
Russian Clam Chowder: 91
Coconut
Ahu Sweet: 11
Milk: 33
Cream of Potato Soup: 33
218
Coulis: 69, 71
Couscous
About Couscous: 205
Lamb with Yellow Squash,
Zucchini and Couscous: 121
Crab
Back Fin Crab Meat: 79
George’s She Crab Soup: 39
Portuguese Seafood Stew (Sopa
Leao Vellosa): 67
West Indian Callaloo Soup: 77
White Asparagus Soup with Back
Fin Crab: 79
Cream Cheese: 33
Cream of Gobo Root and Mushroom
Soup: 31
Creamy Asparagus Soup: 33
Cucumber Soup, Tuscany Cold: 75
Curried Spaghetti Squash Soup: 33
D
Dessert
Cherimoya Refreshing Dessert:
187
Honeybee Ambrosia: 191
Longan Fruit and Vanilla Ice
Cream: 191
Muscatel and Vanilla Poached
Pears: 193
Peruvian Lucuma Parfait: 195
Plantain, Brie and Dried Fruit
Dessert: 197
Quince with Honey and Orange
Juice: 199
Dill
Breadfruit Tuna Patties: 87
87
German Cucumber and Potato
Soup: 45
Greek Lamb with Peas: 121
Polish Pork: 133
Salmon in Dill Sauce: 91
Tuscany Cold Cucumber Soup: 75
Duck
Arkansas Duck Gumbo: 139
Bayou Duck Gumbo: 143
Breast of Duck with Papardelle
Shiitake Mushrooms and
Manchego Cheese: 145
Easy Duck with Mushrooms: 157
Apples: 165
South Carolina Breast of: 171
South Texas Duck Gumbo: 173
Dumplings
Chinese Soft: 203
with Green Cabbage and Shiitake
Mushrooms: 207
with Mash Potatoes and Cheese
Dough: 209
with Meat Stuffing: 211
E
Eastern European Cholent: 105
Easy Duck with Mushrooms: 157
Easy Turkey Chili: 159
Eggplant
Pork, Eggplant and Tomato: 135
Resembles Raw Pulp of Breadfruit:
19
F
Fenugreek: 29
Filipino Pancit Lomi Soup with Lufa:
39
219
Index
Fruit
Index
Gumbo
Arkansas Duck: 139
Bayou Duck: 143
South Texas Duck: 173
Turkey: 181
About Longan Fruit Native of
Asia: 193
About Quince: 199
Cold Tropical Fruit Soup: 27
Fruit and Vegetable Tzimmes: 189
Longan Fruit and Vanilla Ice
Cream: 191
Pears: 193
Plantain, Brie and Dried Fruit
Dessert: 197
Quick Cold Strawberry Soup: 69
Quince with Honey and Orange
Juice: 199
H
Harbin Northern Beef: 107
Hoisin Sauce, Beef in: 101
Hollandaise
Poached Salmon with Hollandaise
Sauce: 89
Sauce: 49
Honeybee Ambrosia: 191
Husk-Tomato (Tomatillo): 61
G
I
Gazpacho Soup: 37
Ice Cream, Longan Fruit and Vanilla:
191
German
Beef/Turkey Hunter’s Stew (Jaeger
Eintopf): 45
Cambozola cheese: 149
Cucumber and Potato Soup: 45
Pork: 129
Ginger-Teriyaki Sauce: 113
Irish
Beef and Cabbage: 109
Italian
Beef: 109
Chicken Castellina: 161
Cooked Orzo: 205
Lesso Italian Boiled Meat: 111
Turkey/Chicken Tetrazzini: 179
Gobo Root and Mushroom Soup: 31
Gravy
Beef: 35
Chicken: 35
Greek
Lamb and Orzo: 119
Lamb and Potatoes Ragout: 119
Lamb with Peas (Arni Me Araka):
121
Green Beans and Pork: 129
J
Guam, Modified Chicken Kelaguen: 165
Japanese
Ginger-Teriyaki Sauce: 113
Kabocha Squash Chowder: 51
Miso Soup with Chicken and
Shiitake Mushrooms: 53
Nagano Japanese Beef: 113
220
K
M
Kabocha (kuh-BOWtchah) Squash: 53
Malanga Soup: 57
Kale, Nero di Toscana (Black Cabbage):
73
Maque Choux (Louisiana Chicken): 163
Kelaguen from Guam, Modified
Chicken: 165
Mediterranean Style Rosemary Chicken
Stew: 59
Kielbasa, Polish: 67
Meshoui (Moroccan Lamb): 123
Minced Pork Stew, Chinese Style: 27
L
Miso: 53
About Miso: 53
Japanese Miso Soup with Chicken
and Shiitake Mushrooms: 53
Mole
About Mole Sauce: 153
Chicken Mole (Mexican): 153
Moroccan
Chicken Stew: 63
Lamb (Meshoui): 123
Muscatel and Vanilla Poached Pears:
193
Lamb
Bulgur Pilaf with: 117
Greek Lamb and Orzo: 119
Greek Lamb and Potatoes Ragout:
119
Greek Lamb with Peas (Arni Me
Araka): 121
Moroccan Lamb (Meshoui): 123
Sauce: 123
with Yellow Squash, Zucchini and
Couscous: 121
Leek and Potato Soup: 25
Lentils
About Lentils: 57
Lentil and Shiitake Mushroom
Soup: 55
Lobster
Portuguese Seafood Stew (Sopa
Leao Vellosa): 67
West Indian Callaloo Soup with
Lobster Meat: 77
Longan Fruit
About Longan Fruit Native of
Asia: 193
and Vanilla Ice Cream: 191
Louisiana Chicken (Maque Choux): 163
Lucuma Fruit: 197
About Lucuma Fruit: 197
Luffa Squash: 93
Meat Loaf, Turkey/Beef: 175
Mushroom
Brazilian Chicken and: 145
Button: 83
Cream of Gobo Root and
Mushroom Soup: 31
Easy Duck with: 157
Papardelle Shiitake: 145
Portabella: 83
Shiitake: 53, 55, 207
White: 31, 45, 63
Wild: 83
Wild Mushroom Soup: 83
221
Index
N
Nagano Japanese Beef: 113
Noodles
Glass: 131
Lomi: 39
Udon: 53
Pilaf, Bulgur Pilaf with Lamb: 117
Pimiento, Minced Pork with Glass
Noodles and Pimiento: 131
Plum-Teriyaki Turkey: 167
Okra
Mexican Fish and Okra Soup with
Tomatillos: 61
Wadmalaw Okra Soup: 77
Oriental
Pork: 131
Pork and Chicken Soup with Bok
Choy: 63
Orzo
About Orzo: 205
Cooked: 205
Greek Lamb and: 119
P
Papardelle Shiitake Mushrooms
Parfait, Peruvian Lucuma: 195
Pearl Barley: 213
Peasant Soup: 13
Pelalah, Ayam: 167
Peppers
Bell: 37
Chicken with Peppers and Quinoa:
155
Green: 61, 63, 77, 155
Red: 21, 37, 63, 155
Red or Yellow: 69
White: 91, 93
Yellow: 155
Q
Plantain, Brie and Dried Fruit Dessert:
197
O
Index
Poached
Moist Poached Salmon: 89
Pears: 193
Sauce: 89
Polish
Leek, Potatoes and Kielbasa Soup:
67
Pork: 133
Pork
Arista alla Tuscana Tuscan Style
Pork Roast: 127
Chinese Style Minced Pork Stew:
27
Chops with Apples: 133
Eggplant and Tomato: 135
German: 129
Green Beans and: 129
Minced Pork with Glass Noodles
and Pimiento: 131
Oriental: 131
Oriental Pork and Chicken Soup:
63
Polish: 133
Thai Pork with Basil: 135
Portuguese Seafood Stew (Sopa Leao
Vellosa): 67
Potato Soup with Cream Cheese: 33
Primavera: 177
About Primavera: 177
Turkey/Chicken: 177
222
Lamb: 123
Mole: 153
Sauce: 89
Red or Yellow Pepper: 69
White: 81
Scaloppini, Turkey Scaloppini with
Peas: 181
Quail Eggs: 27
Quince with Honey and Orange Juice:
199
Quinoa
About Quinoa: 157
Cooking Quinoa: 155
R
She Crab Soup: 41
Shiitake Mushrooms: 53
Ragout, Greek Lamb and Potatoes
Ragout: 119
Rice, Cooked Basmati: 203
Roast
Pork Roast: 127
Apples: 165
Roasted Butternut Squash Soup: 73
Rosemary Chicken Stew, Mediterranean
Style: 59
Russian Clam Chowder: 91
S
Salmon
87
Moist Poached: 89
Sauce: 89
Sarawak Chicken and Sweet Potatoes
Stew: 75
Sauce
Brown: 19
Cambozola: 149
Coulis a Vegetable: 69
Ginger-Teriyaki: 113
Hoisin: 101
Hollandaise: 49
Shrimp
Acorn Squash Soup with Shredded
Shrimp: 9
Filipino Pancit Lomi Soup with
Lufa: 39
Portuguese Seafood Stew: 67
Soup with Shredded: 9
Stir-Fried Luffa Squash with Diced
Shrimp and Garlic: 93
Sicilian Chicken: 169
Skillet Roasted Breast of Duck with
Green Apples: 171
Roast: 171
Sopa Leao Vellosa, Portuguese Seafood
Stew: 67
Soup
Acorn Squash: 9
Ahu Sweet Coconut: 11
Aquacotta Tuscan Peasant: 13
Asian Chayote Squash: 13
Asparagus, Creamy: 33
Asparagus, White: 79
Bean Mix: 15
Beef Barley: 17
Callaloo, West Indian: 77
Chicken and Minced Pork: 21
Chick Pea and Baby Spinach: 25
Chilled Vichyssoise / Cold Leek
and Potato: 25
Cold Tropical Fruit: 27
223
Index
Cream of Gobo Root and
Mushroom: 31
Cream of Potato: 33
Curried Spaghetti Squash: 33
Filipino Pancit Lomi: 39
Gazpacho: 37
German Cucumber and Potato: 45
Japanese Miso Soup with Chicken
and Shiitake Mushrooms: 53
Lentil and Shiitake Mushroom: 55
Malanga: 57
Mexican Fish and Okra: 61
Mushroom, Wild: 83
Okra, Wadmalaw: 77
Oriental Pork and Chicken: 63
Polish Leek, Potatoes and
Kielbasa: 67
Quick Cold Strawberry: 69
Ribollita Tuscan style Bean: 71
Roasted Butternut Squash: 73
She Crab, George’s: 39
Spaghetti Squash: 33
Strawberry, Quick Cold: 69
Turnip, White: 81
Tuscan Peasant: 13
Tuscany Cold Cucumber: 75
Vichyssoise, Chilled / Cold Leek
and Potato: 25
Wadmalaw Okra: 77
West Indian Callaloo: 77
White Asparagus: 79
White Turnip: 81
Wild Mushroom: 83
South Carolina Breast of Duck: 171
South Texas Duck Gumbo: 173
Spinach, Baby: 25
Squash
About Kabocha (kuh-BOWtchah):
53
About Luffa Squash: 93
Acorn: 9
Butternut: 73
Chayote: 13
Japanese Kabocha: 51
Luffa: 93
Spaghetti: 33
Yellow: 121
Stew
Celery, Potato and Chicken: 21
Chicken: 23
Chinese Style Minced Pork: 27
French Beef: 43
Greek Lamb: 49
Chicken: 59
Chicken Stew: 59
Moroccan Chicken: 63
Portuguese Seafood: 67
Sarawak Chicken and Sweet
Potatoes: 75
Veal: 23
Stir-Fried Luffa Squash with Diced
Shrimp and Garlic: 93
Stock
Beef: 35
Chicken: 35
Strawberry Soup, Quick Cold: 69
Stroganoff
Beef: 101
Turkey: 183
Index
T
V
Tapioca: 11
Veal Stew: 23
Teriyaki, Plum-Teriyaki Turkey: 167
Vegetable Tzimmes, Fruit and: 189
Tetrazzini
About Tetrazzini: 179
Turkey/Chicken: 179
Thai Pork with Basil: 135
Vichyssoise, Chilled / Cold Leek and
Potato Soup: 25
Tomatillo (husk-tomato): 61
Wadmalaw Okra Soup: 77
Tuna, Breadfruit Tuna Patties: 87
Turkey
Easy Turkey Chili: 159
Gumbo: 181
Meat Loaf: 175
Plum-Teriyaki: 167
Primavera: 177
Scaloppini with Peas: 181
Stroganoff: 183
Tetrazzini: 179
Turnip, White Turnip Soup: 81
White Asparagus Soup with Back Fin
Crab Meat: 79
Tuscan
Aquacotta Tuscan Peasant Soup:
13
Pork Roast: 127
Ribollita Tuscan style Beans Soup
with Black Cabbage: 71
W
White Sauce: 81
White Turnip Soup: 81
Wild Mushroom Soup: 83
Y
Yuzu, White Asparagus Soup with Back
Fin Crab Meat and Yuzu Juice: 79
Z
Zucchini, Lamb with Yellow Squash,
Zucchini and Couscous: 121
Tzimmes
About Tzimmes: 189
Beef Brisket: 99
Fruit and Vegetable: 189
U
Udon Noodles: 53
224
225
Get Involved
Oral Head & Neck Cancer
Awareness Week
12th ANNUAL
OHANCAW-2009
April 27 - May 3, 2009
WHAT? A week devoted to saving lives from head
and neck cancers by raising awareness and providing
educational events. It is organized by grass roots groups
of individuals just like you! The week can be customized
to your location and may include news releases, public
service announcements, talks at middle schools, free
oral cancer screenings, cancer survivor banquets, walk-athons, and research conferences.
WHY? Because approximately 55,000 people in the US
will be diagnosed with head and neck cancers this year
and 13,000 will die. We can catch these cancers early and
save lives. Head and neck cancers include cancers of the
following areas: Mouth, Throat, Voice Box, Skin, Sinuses,
Saliva glands, Thyroid gland. Let’s get together and make
a difference. Let’s teach others about this disease, catch
cancers early, and save lives.
226
HOW? Start an Oral Head and Neck Cancer Awareness
event in your hometown.
Sign up on our website. Your listing will be provided a webpage
with information, images, and videos with links to your site,
and will be available to the public through the Google Maps
link. Additional tools and information are available to help
you at www.OHANCAW.com
WHO?
The event is usually organized by dentists,
physicians, speech pathologists, dental hygienists, survivors,
nurses and other health care professionals who come in
contact with people at risk for the disease and those fighting
the disease. The event is aimed at the public!
WHERE? The locations of events are determined by the
hosting organizations and you can start your event in your
clinic, a mall, hospital, or other location. Be creative and use
locations that will draw the greatest number of participants.
HOW?
Sign up at ohancaw.com or
call 843-792-6624 for more information.
Copyright 2008 OHANCAW
Head and Neck Cancer Alliance
Head and Neck
Thank you for your support of the Head and Neck Cancer Alliance. Your
Cancer
Alliance
commitment, effort,
passion, and
support will help align all head and
neck cancer organizations achieve the goal of eradicating this disease.
Please contact us for further information and to sign up as a supporter
of the organization, please send your tax-deductible donation to:
135 Rutledge Avenue
PO Box 250550
Charleston, SC 29425
www.headandneck.org
843-792-6624
A very special thank you also to Chef (and HN Cancer Survivor)
George Chajewski for his efforts in helping to improve the lives of
others afflicted by this cancer.
227
The Yul Brynner Head and Neck Cancer Foundation, Inc.
P.O. Box 250550
The Yul Brynner Head and
Neck Cancer Foundation, Inc.
The Yul
Brynner
Head and
Charleston,
SC 29425
843-792-6624
NeckFAX::
Cancer
Foundation,
843-792-0546
Inc.
www.yulbrynnerfoundation.org
MEMBERSHIP OPTIONSANNUAL
DUES
Membership Options
SURVIVOR MEMBER: Includes survivor of any cancer
Cookbook Sponsored by
$10.00
SURVIVOR SUPPORT MEMBER:
Available
to friends and family of cancer survivors
Annual
Dues
$25.00
MEMBER: Available to any person interested in supporting the cause
$35.00
HEALTH CARE MEMBER: Available only to health care personnel
$50.00
CORPORATE MEMBER: For organizations and companies
$100.00
To become a member, please complete the following information and mail to the address above.
Personal checks, cashiers checks and money orders only, please. Make checks payable to:
The Yul Brynner Head and Neck Cancer Foundation, Inc.
NAME:
P.O. Box 250550
Charleston, SC 29425
843-792-6624
FAX:: 843-792-0546
www.yulbrynnerfoundation.org
The Yul Brynner Head and Neck Cancer Foundation is a non-profit
organization dedicated to education, rehabilitation, support, diagnosis,
and prevention of cancer of the head and neck.
We provide support to cancer patients throughout the year, education
for children and adults in the disease, process, treatment, and prevention
of head and neck cancers. And, to support ongoing research in head and
neck oncology.
INSTITUTION:
MAILING ADDRESS:
Oral, Head and Neck cancer is one of the most common, yet preventable
cancers. It includes cancer of the lips, mouth, tongue, pharynx (throat),
and larynx (voice box). The use of tobacco products is the # 1 cause
of head and neck cancer. Treatment of head and neck cancer is often
very disabling, leaving the patient with facial disfigurement and difficulties
talking, swallowing, and/or breathing. Fortunately, much of this can be
prevented by simply avoiding tobacco and alcohol products.
CITY:
STATE:
ZIP CODE:
COUNTRY:
TELEPHONE NUMBER
FAX NUMBER (if applicable):
E-MAIL ADDRESS:
Please accept my membership in The Yul Brynner Head and Neck Cancer Foundation, Inc. As a
member, I pledge to uphold the ideals of The Foundation which includes the mission of increasing the
awareness, prevention, education, rehabilitation, research, and cure related to head and neck cancer. I
have enclosed a check in the amount listed below.
Each year in April, the Yul Brynner Head and Neck Cancer Foundation
sponsors the International Oral and Head and Neck Cancer Awareness
Week. Events can include community awareness talks to each area
schools and organizations, free screening at local hospitals and clinics, a
cancer survivors day, and research day for the cure and prevention.
So, become a member and help us prevent cancer of the head and
neck by filming out the form inside the book today.
AMOUNT OF CHECK:
SIGNATURE:
TODAY’S DATE:
228
229

My Notes - Medical University of South Carolina

Transcription

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