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Recipes

Spicy Fish Salad

Spicy Fish Salad

The countries in the Persian culinary region are home to many religions, languages, cultures and politics. In culinary traditions, however, they all have a deep love for food that has tart flavors and is fresh and colorful. You'll find fresh herbs at every meal and colorful ingredient used such as pomegranates and saffron. Naomi Duguid's Taste of Persia shows us through delicious recipes and fascinating stories how diverse and wonderful this region is. This gorgeous looking salad uses poached fish and makes for something a little bit different for any meal. From the author: "Kuchmachi is a Georgian dish that’s most often made of simmered chicken or beef or lamb, a kind of meat salad dressed with a savory rich walnut sauce and served at room temperature. This version is made with poached fish. I first tasted a version of fish kuchmachi at a Palm Sunday fasting feast in Akhalkalaki hosted by the Bishop of Javakheti. The guests, most of whom were keeping the Lenten fast (no animal products except for a few days when fish is permitted), were happy to be able to eat fish on this special day. Outside, the landscape was spare and beautiful, with snow capped peaks on the horizon. Not far away lay the borders with Turkey and Armenia. Serve this on a hot day as a main course with an assortment of salads, or serve it as one course in a winter feast, preceded by a clear soup and followed by roast meat or roast vegetables."

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Fried Eggplant Roll-Ups

Fried Eggplant Roll-Ups

One of the countries in the Persian culinary region that has colorful and flavorful food is Georgia. Nestled between the Caucasus Mountains and the Black Sea, Georgia has a climate similar to the Mediterranean's, and a love of vegetables blended with walnuts and vibrant herbs. This recipe from Naomi Duguid's book Taste of Persia shows up how the combination of eggplant and a rich walnut paste can make for one delicious dish. From the author: "These succulent roll-ups are one of the treasures of the Georgian table. Strips of fried eggplant are coated with spiced walnut paste and rolled up. They're best if made an hour or more ahead of time and slightly chilled, so that the filling firms up and the flavors have time to blend. Badrigiani make a great appetizer, though in Georgia they are usually served as part of a wide selection of dishes at a meal."

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Curried Beef and Tendon with Turnip

Curried Beef and Tendon with Turnip

We love the use of spice and combining of textures in this curry dish from fascinating Macau cookbook, The Adventures of Fat Rice by Abraham Conlon, Adrienne Lo, and Hugh Amano.From the Author: "In Macau “turnip” usually means daikon, or another large radish, so technically, there’s no turnip in the original version of this dish. At Fat Rice, we mostly follow tradition, but run with the turnip thing and garnish with crunchy raw turnips, radishes, and their greens. Don’t be scared to work with the tendons—they do require long cooking, but add great texture. Try grilling the rubbed beef; it adds a great smoky dimension."

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Chicken Drumsticks with Spices and Coconut Milk

Chicken Drumsticks with Spices and Coconut Milk

This lovely recipe comes from Béatrice Peltre's My French Family Table. This recipe is one of the author's favorite chicken "go to recipes" for when she needs a dose of delicious comfort food.From the Author: "When I'm thinking about comfort food that involves chicken, I like to imagine the sauce that will come with it, something wonderful to flavor a bowl of steaming grains such as brown rice, millet, or quinoa on the side. The sauce in this chicken dish is packed with many of my favorite aromas, from an array of fresh-scented herbs and spices - what's not to love about saffron? - to the flavors of lime juice and coconut milk. I always hope there will be leftovers for the next day so I can have a quiet lunch at home when Lulu is at school and Philip is at the office."

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Buddha Bowl

Buddha Bowl

This Buddha Bowl from "a modern way to cook" by Anna Jones is chock full of good-for-you things and a rich curry, fragrant with a homemade curry paste and peanuts, all served over over brown basmati rice, then topped with freshly pickled carrots, crispy kale, and toasted seeds. From the Author: “This all comes together in 45 minutes, but you do need to stay on top of a few things at once. The list of ingredients may look long, but I promise this is simple to make. You can also make a double batch of the paste and freeze some.”

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Brining Basics

Brining Basics

Every year, as we head into the holiday season, people begin to ask us about brining their turkeys. Is it worth the extra hassle? Does it really lead to a juicier bird? Well, we’re happy to report "yes!" to both. It’s probably easier than you think, and when done right, will ensure that your Thanksgiving turkey breast is moist and tender. The essential elements are water and salt - and a little advance planning. Simply mix up your brine and submerge the turkey for up to 24 hours before cooking. How to Brine: We won’t bore you too much with the science. Basically, the salt in the brine pushes the muscle fibers apart allowing more of the salty water to be drawn into the meat. It gives more moisture in the bird to start, which prevents it from drying out during the long cooking time. Once you incorporate brining into your holiday routine, it simply adds to the bustle and flavor of the season, along with a dose of stress reduction because your turkey will not be dry. Here are the basics. Preparation! Your turkey should be completely thawed and you must have a brining container that is big enough to hold the turkey which needs to be completely submerged. Brining bags are all the rage- but a canning pot, bucket or cooler can do the trick just as well. Make sure you have a cool place to put the brining turkey for 12-24 hours prior to cooking. This requires a good bit of refrigerator space, but if you use a brining bag, it doesn’t require much more than it would for the bird itself. Precision! When making the brine, be sure to use the correct proportion of water and salt, regardless of what else you add to the mix- the salinity of the brine must be correct for it to flow into the meat. The standard proportion is 1 cup of kosher salt per gallon of water or stock. No need to use specialty salts here, the nuances will not contribute to the flavor. If you are using prepared vegetable stock, make sure it is salt free. Patience! The brine and turkey should both be cooled to the same temperature before they are combined. Again, this ensures that the brine will flow easily into the turkey. Be sure to leave the bird in the brine at least overnight, and 24 hours is better for larger turkeys. Brining Recipe - As long as you follow the basic proportions above, you can change it up with all your favorite flavors. Substitute vegetable stock for water, add the spices you love and sweeten it up if you like, the sky's the limit. Just be sure to follow the guidelines above and keep the turkey nice and cool. Remember, safety first!This is my favorite brine for Thanksgiving turkey. It uses apple cider instead of sugar for a sweetness that emerges beautifully on a grilled turkey.

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Japanese Chicken Curry

Japanese Chicken Curry

The Flavour Principle: Enticing Your Senses With Food And Drink contains recipes from around the world, focuses on the fundamentals of flavor and suggests pairings to complement the unique tastes of each dish.  This Japanese curry recipe which balances sweet and spicy flavors for a wonderful, balanced taste, and has become a staff favorite.From the Author: "You can buy Japanese curry powder but it’s just as easy to make your own with our recipe. Serve the curry with rice or udon noodles and Japanese pickles (recipes follow). The grated apple gives sweetness to the sauce.This curry powder gets its traditional deep yellow colour from the turmeric. It is not a hot curry; it is more textured, with layered flavour."

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Pickle Jar

Pickle Jar

It's easy to fall in love with a delicious recipe, and doubly so when that recipe is versatile and easy to make. Such is the case with this recipe Rose Water & Orange Blossoms, by Maureen Abood. This versatile mixed pickle jar, can easily accommodate whatever vegetables you happen to have on hand.  From the Author: "Mixing vegetables in one jar is a great way to make use of a variety of vegetables you may have on hand, and they look just great in the jar. The tops of the peppers sliced off and placed strategically to face out from the jar look like little flowers—so pretty that you hardly want to disrupt the jar to pull out the pickles to eat!"

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Harissa Spiced Fig, Merguez, and Almond Salad

Harissa Spiced Fig, Merguez, and Almond Salad

We love a good salad, and are always looking for a good salad cookbook to give us inspiration. Salmagundi: A Celebration of Salads from around the World by Sally Butchec has wonderful salad recipes from a variety of cuisines! This recipe for a spiced fig salad, which comes from the book, artfully combining sweet and spicy flavors in a spice-infused honey for predictably delicious results.From the Author: "This is a rather special salad. Actually, figs have the capacity to render pretty much anything special: their appearance is lush for starters - they have but to lie down on a plate or pose in a fruit bowl and they steal the show. They are also feted for their aphrodisiac properties: yup - they are the all-around floozy of the fruit world."

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