Category: World Cuisine

We have traveled to many countries of the world, and hope to visit many more. In this book, we feature recipes from Finland, Turkey, Mexico, Czech Republic, Ireland, England, Spain, France, Portugal, German and many more. Can’t afford to travel? At least you can eat authentic food from other parts of the world and eat the dream.

Tossed Eggplant

Prepare this recipe as a side to chicken, pork or beef. Eggplant is a very versatile vegetable.

INGREDIENTS

  • 2 medium eggplants
  • 1 large onion
  • 1 large tomato
  • EVOO
  • Oregano

STEP BY STEP

  1. Cut 2 (washed) eggplants into approx 1″ cubes including the skin
  2. Put in large bowl and toss with 1TBL salt
  3. Dump into colander and let drain into sink for 15 minutes
  4. Repeat Steps 2 (yes, with more salt) and 3 about four times total.
  5. After drained, rinse the bowl and fill with tap water
  6. Dump eggplant into the bowl with water and then back into the colander to drain
  7. Repeat Steps 5 and 6 also a total of four times
  8. Note: Steps 2 through 7 will drain much of the moisture from the eggplant
  9. Let eggplant remain in the colander to finish draining
  10. Heat 1 TBL Olive Oil in as large a fry pan as you have
  11. Saute 1 sliced onion (till starts to brown) in the pan
  12. Add eggplant to the pan and continue to saute until eggplant starts to brown
  13. Add some oregano
  14. As eggplant is cooking, dice 1 large tomato
  15. Add tomato into pan near the end of the cooking process

NOTES

  • The salt will draw the moisture from the eggplant creating meatier eggplant
    pieces.
  • Do not add salt to your pan.  There is enough residual salt from Step 2.
  • Serve as a side to chicken

Tips: Spring Rolls

Spring Roll Variations plus Other Notes and Information

      • A combination of cooked and raw vegetables creates a nice blend
      • Add tofu, or cooked meat or fish
      • Some fresh herbs and rounds of rice paper are found in supermarkets or Asian groceries.
      • Soften the thin, crisp rice paper rounds by rubbing or immersing in very hot water for 3-5 seconds.
      • Classic Vietnamese recipes blend  lettuce, rice noodles, fresh herbs, shrimp and pork.
      • Soy sauce is naturally fermented and aged up to two years.
      • One trick to Spring Rolls is having ingredients as dry as possible.
      • Shop at local Asian markets for Thai and Vietnamese ingredients. While many can be found in your supermarket, ethnic food shops are adventures and a great way to learn about other cultures. Besides, prices are often lower and items are of quality higher.
      • Cut at an angle and serve w/ ginger peanut dipping sauce.
      • Serve garnished with sprigs of mint and with individual bowls of dipping sauce.
      • Serve with dipping sauce – Variations of this add the final seasoning.
      • Place ingredients within easy reach of everyone at the table.

STEP BY STEP

    1. Prepare all your ingredients ahead of time.  Small, thin and delicate ingredients is a rule.
    2. Moisten rice paper by rubbing or immersing in very hot water for 3-5 seconds.
    3. On the bottom third of the rice paper round, make a small pile of rice noodles, a few shreds of meat, half a shrimp, some lettuce, carrot, and a leaf of each herb.
    4. Roll up the rice paper over the filling, taking it halfway up the uncovered portion of rice paper.
    5. Now fold in the side flaps and continue rolling until you have a tight cylinder.
    6. With rice paper on towel, fill with 2-3 tbl of filling and fold sides in and roll.
    7. Put on a plate and keep covered with a damp cloth.

Spanish European Frittata

INGREDIENTS

  • 1 medium to large red-skin potato, sliced thin
  • 6 large eggs
  • 3/4 cup milk
  • Extra-virgin olive oil
  • 1 medium onion, sliced into thin rings
  • 1 large garlic clove, minced
  • 1 cup fresh-grated Parmigiano-Reggiano, Asiago, or Fontinella cheese
  • 1 cup shredded Muenster or Monterey Jack cheese
  • Salt and fresh-ground black pepper
  • 1 tablespoon mild paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon fresh-ground black pepper

STEP BY STEP

  • Preheat the oven to 350 F.
  • Oil 10-inch skillet (with an ovenproof handle) lightly
  • Heat over medium-high heat.
  • Add the potatoes, onions, and a little salt and pepper.
  • Sauté until the potatoes are tender.
  • Remove skillet from the heat.
  • Stir in the garlic
  • Sprinkle the potatoes with the paprika.
  • In a bowl, beat together the eggs, milk, salt, pepper
  • Add 2/3 cup of each of the cheeses.
  • Pour the mixture over the sauteed potatoes.
  • Sprinkle with the remaining cheeses
  • Cover with foil, and bake for 30 minutes
  • Uncover and bake for 10 to 15 minutes more, or until a knife inserted in the center comes out fairly clean
  • Let omelet stand for 5 to 10 minutes before cutting it into wedges.
  • Serve warm

If possible, use organic eggs. There really is a difference in flavor.

 

Moussaka

mousakaMoussaka is kind of a lasagna casserole very popular in the Egyptian, Arabic, Greek and Turkish cultures.

INGREDIENTS

For the Meat layer

  • 1 LB ground lamb
  • 1/2 LB ground beef
  • 1 tsp EVOO
  • 1 TBL butter
  • 1 medium sweet onion – chopped fine or minced
  • 2 cloves garlic – finely chopped or grated
  • 1 carrot – grated
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp thyme
  • 1/4 tsp coriander
  • red pepper flakes
  • 1 TBL tomato paste
  • 1 bay leaf
  • 1/4 C TBL red wine
  • 1/4 C beef stock
  • 1 TBL crushed oregano
  • 1 (16 oz) can whole San Marzano tomatoes – crushed
  • Kosher salt and ground black or white pepper to taste

Other Elements

  • 1 large eggplant – peeled and sliced into 1/2 inch thick slabs
  • 2 TBL grated Parmesan cheese – for bottom of pan

For the Bechamel Cheese Sauce

  • 4 TBL butter
  • 4 TBL (1/4 C) flour
  • 1 1/2  C milk
  • 1/2 C plain yogurt
  • 1/2 C grated Parmesan or Gruyere cheese
  • 1/4 C grated Provolone cheese or 2 oz goat cheese
  • 2 egg yolks, beaten
    • Stir just to dissolve/melt

STEP BY STEP

This has a lot of steps, but is very straight-forward.  Don’t be put off by the complexity.  It is not.

  1. Preheat oven to 375º
  2. Brush your eggplant with EVOO, then put into your oven for 15 minutes to soften – DO NOT UNDERCOOK
    You can let this cook as your oven comes up to heat.  No need to preheat.
  3. Butter your baking dish and sprinkle 2 TBL of your Parmesan cheese on the bottom
  4. Add half your chopped onion on top of that.
  5. Brown your ground lamb and beef while the eggplant is cooking
  6. When browned, add the rest of your onion and carrot in with the meat
  7. In about 4 minutes, add your garlic in with the onion and cook another two minutes
  8. Add the rest of your spices, and then deglaze with red wine and beef stock
  9. Let it reduce for a few minutes, then add your crushed tomatoes and simmer uncovered for 15-20 minutes.
  10. While this is simmering, layer your eggplant over top of the onion in your baking dish
  11. Start your Bechamel in a small sauce pan by melting the butter over medium heat
  12. Add flour and cook till the flour starts to clump and brown
  13. Add milk slowly, whisking constantly until most of the clumps have been absorbed.
  14. Add the remainder of your cheese to the sauce and cook until it starts to bubble, then remove from heat
  15. Whisk together your yogurt and egg yolks, then temper your milk into your yogurt.
  16. Spread your cooked meat over the eggplant
  17. Pour the cheese sauce over the meat.
  18. You can even do this in two layers if you wish
  19. Bake at 375º until the cheese sauce begins to bubble and brown a little bit ( 40-45  minutes )
  20. Remove and let cool 10 minutes before cutting and serving.

NOTE:  Using Gruyere cheese gives this a very nice depth of flavor

Middle-Eastern Dolma

You may have had them at a Greekfest or other ethnic event, but you have probably never tried to make them.  Here is a recipe that is pretty easy to get right.  In Istanbul, their local bus is called a Dolmush. That is because it is packed to bursting.  We actually saw this in real life.  Here is a  popular side dish.    You can <a href=”http://www.amazon.com/Orlando-California-Grapes-Leaves-Ounce/dp/B001KW8JF0/ref=sr_1_1_a_it”>BUY GRAPE LEAVES</a> from Amazon or your local grocery.

Fresh leaves are always better, but in the early summer, when you don’t have dark leafy greens to roll your dolma, you can use the commercial grape leaves at the link, or you can stuff zucchini, eggplant or tomato or peppers.

INGREDIENTS

  • 2 cups par-cooked rice
  • 1 lb raw beef
  • 1 Onion
  • 2 Tomatoes
  • Curry to taste
  • Chile pepper spice
  • Garlic to taste
  • Lemon & lime juice to taste

STEP BY STEP

  1. Mix all ingredients together in large bowl.
  2. Put mixture on leaves, and roll up tightly.
    It doesn’t have to be TOO tightly, cause the rice will continue to expand – filling the wrap.
  3. Put stuffed leaves in a pot and cover with half-water and half-broth.
  4. Put plates or weights on top to weigh down leaves so they don’t float.
  5. Put cover on pot.
  6. Bring to boil, reduce heat, and simmer on medium-low heat for 30-45 minutes.
  7. Watch for leaves to swell up as a sign that your dolma is fully cooked.
    If you leave them too long, they may split.
  8. Let sit for 15 minutes, and serve warm with lemon sauce

LEMON SAUCE – Avgolemono – BRIEF

  1. While your Dolma finish cooking separate two eggs
  2. Without going into details, set up a double boiler and start heating up the zest and juice from two lemons
  3. Before the mixture gets too warm, add 2 TBL cold butter to the mixture
  4. Add the yolks, but set aside (refrigerate) the whites for other uses
  5. Whisk your yolks into the juice along with 2 TBL warm (not hot) water
  6. Add a pinch of salt and a pinch of ground chili pepper or cayenne pepper
  7. Drizzle over top of your Dolmas when you serve them

NOTE: It is not “proper” but I like a little side dish of the lemon sauce for dipping.

Borscht

INGREDIENTS

  • 3 cups beef broth
    – left-over stew meat (1 cup) shredded
  • 1/2 onion, peeled, quartered
  • 2 large beets, peeled and cut into julienne strips
  • 1 carrots, peeled, chopped
  • 1 small russet potato, chopped very small
  • 1 cup shredded cabbage
  • 1 Tbsp butter
  • 2 Tbsp red wine vinegar
  • 1/2 cup sour cream for topping
  • 1 Tbsp chopped fresh dill
  • Salt and pepper to taste

STEP BY STEP

  1. Bring broth to a light boil
  2. Add beef, onion and ONE beet to the broth pot, cook 15 minutes
  3. Reduce heat and simmer about 1 hour
  4. Add carrots, potato and remaining beet and cook another 30 minutes
  5. Add butter and shredded cabbage and cook another 10 minutes
  6. Stir in vinegar and season with salt and pepper
  7. Ladle into bowls and top with sour cream and sprinkle with dill
  8. Serve with thin slices of your Uzbek bread

Yorkshire Pudding

In America, these are called simply POPOVERS.

INGREDIENTS – By Measure

  • 2 CU (120 g) of plain flour
  • 2 C (200 ± g) lowfat or whole milk – do not use skim
  • 4 egg yolks (200 ± g)
  • About 1/2 tsp salt, 1/2 tsp pepper
  • 3 TBL beef or chicken roast drippings
    (or 1 chopped piece of bacon in the bottom of the pan)
  • Optional:  1-2 TBL chopped thyme, tarragon or chives

STEP BY STEP

  1. Use a sieve to sift the flour and salt into a bowl.
  2. Create a “well” or a hole in the middle of the flour.
  3. Break the eggs and place them in the hole.
  4. Mix the eggs and flour thoroughly, but do not overmix
  5. Add the milk. Try to make a smooth mixture with everything
  6. Let mixture rest for 60 minutes in the fridge
  7. About 25 minutes before serving, place skillet in a COLD oven
  8. Preheat oven and large cast iron skillet to 450 degrees F or 220 C.
    If using chopped bacon, keep an eye on it so it does not burn, but does completely render
  9. If not using bacon, cover the bottom of a HOT cast iron skillet with 3-4 TBL roast drippings.  Add butter if necessary.
  10. Wait until the oven comes up to heat. CAUTION: Oil will be very hot.
  11. Add the batter to the pan, filling to 3/4 from top.
    It should sizzle as you pour it.
  12. Close door and turn heat down to 425.
  13. Bake for about 25 to 40 minutes minutes – until raised and browned
  14. Let the pudding rise and get golden brown in color, but not black
  15. Remove from oven and serve immediately.
  16. If the pudding sits for a while or if you wait, the pudding may get soggy, and fall in the middle

VARIATIONS

  • see also POPOVERS and “Dutch Baby”
  • Yorkshire pudding is a tradition staple food in British Sunday dinners. It’s mainly served as a side dish, usually served with beef roast or chicken.

Gila Farm Workday and Tour


WATCH THE TOUR FULL-SCREEN BY CLICKING HERE
YouTube Videos
The IRC Farm Tour last weekend was an astounding success. There were several dozen people working and helping to prepare the soil for the next crop.Grandpa (me… from Grandpa’s Corner) was there with his video camera rather than his shovel. I recorded a 20 minute tour of the farm led by Tim Olorunfemi. That video is now on for those of you who could not attend the work day and tour.The video can be viewed at http://tinyurl.com/irc2012b or by using the links on this page

Robert (Grandpa) Andrews

Here is my other account if you want to see some of my other stuff.

Green Chile Pork

INGREDIENTS

  • 1 LB pork (or beef)
  • 2 TBL Oil or Lard
  • 4 Green Chiles – toasted & peeled
    Guajillo chilies or arbol chilies
  • 2 garlic cloves
  • 1 med onion, chopped
  • 1 med tomato, chopped
  • 1 CU boiling water
  • 1 bay leaf
  • 1/2 TBL ground cumin
  • 1/2 TBL oregano
  • 16 oz chicken broth
  • salt and pepper to taste

STEP BY STEP

  1. Cut meat into one inch cubes
  2. Saute in oil until well browned
  3. Drain off all but 1 TBS fat
  4. Remove meat and set aside
  5. Add garlic, onion and any dried chilies – Cook three minutes
  6. Add meat back in
  7. Add tomato, chopped chiles and broth just to cover – use water if necessary
  8. Top with Guajillo chilies, arbol chilies, bay leaves, cumin and oregano
  9. Simmer 2 hours
  10. Set meat aside to cool . Reserve liquid
  11. Serve with hot flour tortillas or use to make tamales

USING YOUR GREEN CHILE PORK FOR TAMALES

  1. In empty preheated pot add 1 TBL vegetable oil
  2. Add 1 chopped onion to soften
  3. 5 cloves minced garlic
  4. 1 jalapeño without veins or seeds
  5. Shred meat – about 1 – 2 cups
  6. Add to veggie pot with 1/4 C reserved liquid
  7. Simmer until reduced – just a few minutes
  8. Set aside to cool
  9. Mix in 1 C Oaxaca, Monterey Jack, Mozzarella  or Cotijo cheese
  10. Use this as your filling FOR MAKING TAMALES

 

Osso Bucco

INGREDIENTS

  • 2 Veal Shanks (8-10 oz, bone about size of Susan B dollar)
  • Mirpois (2 CU onion, 1 CU celery, 1 CU carrot – all diced)
  • 3/4 CU white wine to deglaze
  • 1/2 CU white wine for broth
  • 6 cloves of garlic
  • 2 CU chicken stock
  • 16 OZ diced tomatoes
  • 2 bay leaves
  • 2 TBL gremoulade as a garnish

STEP BY STEP

  1. Tie butcher string around shank to hold it intact as it becomes tender
  2. Season (rub) with salt/pepper mixture
  3. Sear shanks in 2 TBL HOT oil in Dutch Oven – 5 minutes per side without moving while it sears
  4. Set meat aside in glass mixing bowl
  5. Deglaze pan with 3/4 CU white wine – then dump wine into the glass mixing bowl
  6. Put 2 TBL oil into Dutch Oven and wait while it gets hot
  7. Add Mirpois veggies and cook for 9 minutes
  8. Add 6 cloves of garlic and cook 1 more minute
  9. Add 1/2 CU white wine and chicken stock and turn heat to high
  10. At near boil, add diced tomatoes and bay leaves and return to simmer
  11. Place shanks flat in the liquid. Hold any juices that might remain in glass bowl
  12. Cover and place centered in oven for 2 hours @ 350 degrees. Halfway through cooking time, pour liquid (Step 11) over top basting the meat.
  13. At end of cooking time, add gremoulade into liquid, and let meat rest 5 minutes
  14. Remove string and serve atop polenta (see recipe)
  15. Top with remaining gremoulade

Corn Meal Mush (Polenta)

PREPARATION

  • 1/2 CU Arrowhead Mills Stone Ground Yellow Corn Meal
  • 1/2 CU Apple Juice ( Cranberry tastes good too )
  • Soak for 1-12 hours ( overnight works best for me )

INGREDIENTS

  • 2 CU boiling hot water
  • Two eggs
  • 1/2 tsp salt
  • 1 tsp onion – minced
  • Zest and juice from one lemon
  • 1/4 C cream
  • 4 TBL butter

STEP BY STEP

  1. Whisk or strain dry corn meal before anything to assure there are no dry clumps
  2. Soak your corn meal overnight – see above
  3. The next morning, remove anything that has floated to the top.
  4. Bring water to a boil
  5. As water is heating, mix corn meal and apple juice in with the egg, salt, onion and lemon
  6. Add corn meal mush to boiling water a spoonful at a time, whisking constantly
  7. NEVER bring back to a full boil
  8. Stir frequently for five minutes
  9. Whisk in 4 TBL softened butter ( and optionally Parmesan cheese )
  10. Cover and cook over reduced heat 30 minutes
  11. Stir every 3-5 minutes – cook until thickened
  12. Stir in cream and several tabs of butter.
  13. Serve with milk and/or sugar
  14. Top (or side) with a poached egg

NOTES and VARIATIONS

  • Optional and best: grind your own corn meal from corn
  • Try with 2 TBL pecarino cheese ( or other goat cheese )
  • The Many Faces of Polenta
    • Called polenta in Spain and Italy
    • Called Grits in the Southern United States
    • Czech Republic name: Kukuřičná Mouka
    • Hominy Grits are more common in the South U.S. They have a larger and more coarse texture than cornmeal

Eggplant Babaganoush

INGREDIENTS

  • 1 eggplant
  • 2 cloves garlic (diced)
  • 5 TBL lemon
  • 4 TBL tahini
  • 1 sprig parsley
  • Salt

STEP BY STEP

  1. Wash outside of eggplant.
  2. Perforate skin of eggplant multiple times with fork.
  3. Cook over hot but indirect heat for 8-10 minutes, or until charred and reduced in size
  4. Turn, continue cooking – About 30 minutes total. (or roast in 400 degree oven for 30 minutes)
  5. Wrap in plastic wrap, leaving stem exposed
  6. Cut off stem and squeeze from belly button, removing all the flesh
  7. Put flesh into a colander and let drain for 1/2 hour
  8. Add diced garlic, salt, lemon, parsley and tahini
  9. Blend well. A food processor helps a lot
  10. If bitter add 1 TBL honey
  11. Serve with pita chips

Velez-Malaga Lomo Cerdo Picante

When we lived in Spain for two years, we had a “favorite” Chinese restaurant that we frequented while living in Velez-Malaga, Spain. Nie Xun Zhie (locally called Xi Xie) was a very authentic Chinese restaurant, where they all spoke… you got it… Spanish.. This as close as I can recreate to my favorite dish that I got every time we went there.

INGREDIENTS

  • Whole grain rice (not quick cook)
  • 1 carrot (julienne strips then diced – aka riced)
    MEAT TOPPING
  • 1 thin Pork cutlet
  • 1/2 onion (thinly sliced)
  • 1 stalk celery (diced)
  • 5 small hot chili peppers (minced)
  • 1 clove garlic (diced)
  • EVOO
  • diced scallion
    SAUCE
  • 1 tsp (to taste) Siracha
  • 2 TBL Soy sauce
  • 1 TBL tomato paste
  • 1 TBL Corn starch
  • 2 TBL Rice Wine Vinegar
  • 1 tsp Sugar
  • zest and juice from one lime

STEP BY STEP

  1. Start rice cooking. This will take about 30 minutes.  Stir rice at 15 minutes, then continue with preparation.
  2. 15 minutes from completion of rice, heat oil in saute pan
  3. Sweat onions over low heat
  4. When the onions START to become translucent, add celery
  5. Stir to combine (30 seconds) then add chili peppers
  6. Stir to combine, then add garlic
  7. Cook 1 more minute, then remove from heat

Once you become familiar with this recipe, you can start Step 8 at the same time as Step 2

  1. Heat cast iron skillet to high heat
  2. Sear pork over high heat in lightly oiled pan just until edges start to curl
  3. Flip and cook about half the time the other side cooked
  4. Remove from heat and place on cutting board to let juices redistribute for about 5 minutes.
  5. Cut pork into thin strips, then into small cubes, then mince a bit more
  6. Combine both onion mixture and pork into saute pan over LOW heat
  7. Put carrots into skillet pork was cooked in and put over medium heat
  8. Mix soy, corn starch and sugar in small bowl
  9. Mix in with pork mixture and stir until it starts to thicken
  10. Mix riced carrots into the rice, reserving some for garnish
  11. Server mixture over rice and top with carrot rice and scallions

 

Asian Salad

INGREDIENTS

  • 1 CU Napa cabbage (sliced thin)
  • 1/2 CU red cabbage (sliced thin)
  • 1 CU Chicken scraps (shredded)
  • 1 TBL scallions (chopped)
  • 1 TBL carrot slivers
  • 2 TBL cilantro (chopped very roughly, include stems)
  • wasabi root (or powder) to taste
  • 1 tsp ground ginger (optional)
    TOPPING
  • 1 TBL cashews (optional) OR 1 TBL peanuts (optional) OR 1 TBL almond slivers (optional)

Top with COCO’S ASIAN SESAME DRESSING – to taste – or simple Asian Dressing listed below

STEP BY STEP

  1. Put serving plate into refrigerator
  2. Toss all ingredients
  3. Add dressing and toss again
  4. Remove plate from refrigerator
  5. Serve cold on top of soba noodles (or other Chinese noodles)
  6. Top with cashews, peanuts or almonds

ASIAN DRESSING

  • 1 TBL soy
  • 1 TBL sesame oil
  • 1 TBL rice wine vinegar
  • 1 tsp sugar
  • 1 tsp Yakisoba sauce or Asian Fish Sauce
  • 1 tsp poppy seeds

Asian Noodle Salad

INGREDIENTS for the SALAD

  • 3 cups Napa cabbage (sliced thinly)
  • 1 small red pepper (chopped)
  • 1 bunch scallions (chopped)
  • 1 small orange pepper (chopped)
  • 1 bunch fresh cilantro (chopped)
    TO FINISH
  • 2 tablespoons of toasted sesame seeds
  • 1 lime
  • 1 lb Udon noodles

SPECIAL ASIAN SAUCE

  • 1/2 cup water or chicken stock
  • 1/2 cup peanut butter – smooth or chunkey
  • 1/4 cup red wine vinegar
  • 2 tablespoons dark soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon hot sesame oil
  • 1/4 cup minced fresh ginger
  • 1 large garlic clove, minced

Put all of the sauce ingredients in a food processor and blend until smooth.

STEP BY STEP

  1. Combine sauce ingredients and put in microwave safe glass container
  2. Combine all salad ingredients except the lime and Udon Noodles
  3. Cook Udon Noodles according to instructions
  4. Set aside 1 tsp sesame seeds
  5. Toss prepared salad ingredients with the juice from one lime
  6. Toss everything with The Sauce
  7. Sprinkle with sesame seeds

 

Mexican Meatball Soup

Studded with zucchini, corn, and tomatoes, this hearty soup is comforting, especially on chilly evenings. Oregano flavors both the liquid and the meatballs.

INGREDIENTS

  • Your choice of 12 meatballs
  • 1 TBL cooking oil
  • 1 small sweet onion, chopped
  • 1 jalapeno pepper, seeds and ribs removed, chopped
  • 1 medium zucchini – cut into 1/2-inch dice
  • 2 1/4 tsp dried oregano, or 1 TBL chopped fresh oregano
  • 1/4 tsp ground cumin
  • 1 cup fresh or frozen corn kernels
  • 1 TBL lime juice
  • 1 QT chicken broth or homemade stock
  • 2 C water
  • 1-1/2 C drained canned diced tomatoes
  • 1 tsp salt
  • 1/4 tsp fresh-ground black pepper

STEP BY STEP

  1. Start oil heating in a large pot.
  2. Add the onion and half the jalapenos and saute about 5 minutes.
  3. Add the zucchini, half of the oregano, and the cumin
  4. Cook about 3 minutes.
  5. Meanwhile, make your meatballs.
  6. See Grandpa’s Meatball Recipes and choose which meatball you want to create.
    Our preferred meatball for this recipe is a Mexican Meatball.
  7. Add the broth, water, tomatoes, salt, and pepper
  8. Bring to a simmer, and simmer for 15 minutes.
  9. Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes.
  10. Stir in the lime juice and the remaining oregano.

 

 

Pasole / Posole / Pozole / Pazole

Pasole is a Mexican tradition. Making Pasole is kind of like saying you are making a Casserole.  The recipe contains hominy, and all other ingredients are based on family tradition.  Here is one recipe out of thousands.  A video from Your Life A to Z follows.

INGREDIENTS

  • 2 C white hominy ( nixtamal )
  • 1/4 C each – Shredded chicken and pork
  • 6 tomatillos
  • 3 jalapeño peppers
  • 2 poblano peppers
  • SPICES:  Oregano, cumin, diced onion
  • GARNISH OPTIONS:  Sour cream, fresh cilantro, halved tostada shells, shredded lettuce, julienne radish, onion slivers, arbol chilies, oregano, green onion

STEP BY STEP

  1. Start hominy boiling in salted water
  2. Simmer for 2-3 hours
  3. Meanwhile, wash tomatillos, and peppers
  4. Cut off stem and put into a blender (deseed peppers to decrease spice level)
  5. When hominy has finished cooking strain – reserving liquid
  6. Put hominy into soup pan
  7. Add just enough of the hominy water to allow the blender to fully process the peppers and tomatillo
  8. Combine hominy and pepper mixture in soup pan, and simmer 45-60 minutes
  9. Top with sour cream and cilantro leaves
  10. Serve with corn chips

 

Parker House Rolls

parkerINGREDIENTS TO MAKE ABOUT 24 ROLLS

HALF RECIPES ARE SHOWN IN PARENTHESIS

    • STEP ONE – Mix and proof
  • 1/2 C warm water
  • 1 pkg yeast ( or 1 TBL )
  • 2 TBL honey
    (HALF: 1/4 C, 2 tsp, 1 TBL)
    –

    • STEP TWO – Heat to scalding
  • 1/2 C milk
  • 5 TBL butter
  • 2 tsp salt
  • 3 TBL sugar
    (HALF:  1/4 C, 3 TBL, 1 tsp, 2 TBL)
    –

    • STEP THREE – Mix in glass bowl
  • 3 eggs, beaten
  • 1/4 milk powder (ideally buttermilk powder)
  • 1/4 C shortening
  • OPT: 1/2 C sourdough starter
    (HALF:  2 eggs, 2 TBL powder, 2 TBL shortening,1/4 C starter)
    –

    • STEP FOUR – Create dough-
  • 2 C AP flour (or half AP / half wheat flour)
  • More flour if needed to make the dough not too sticky
  • Reserve 2 C more AP flour
    (HALF:  1 C flour, and add more as necessary)

STEP BY STEP

    1. Mix Step One ingredients
      • Let rise for about ten minutes
    2. Meanwhile, put Step Two ingredients into sauce pan, and bring to a high simmer
      • Set pan aside to cool to just “warm”
    3. Mix Step Three ingredients in a glass bowl
    4. Add warm milk mixture
    5. Next mix the yeast mixture into the milk mixture
    6. Put into stand mixer, or use your bowl
    7. Mix, and add flour until it starts to form a dough ball
    8. Then knead on a floured surface
    9. Add more flour to your floured surface  if necessary until the dough ball becomes only a little bit sticky
    10. Transfer to a greased bowl and lightly oil the top of the ball
    11. Let rise to twice the bulk  – about 30 minutes
      • IDEALLY:  Move to the fridge and let rise at least 8 hours.  Even overnight is OK
    12. Flatten with your fingers on a floured surface.  Kind of flat, but still about 3/4 inch thick.
    13. Cut into disks
    14. Place on baking sheet or pie pan with sides not quite touching
    15. Brush the top with butter
    16. Cover and let rise again for 1/2 to 1 hour in warm place.
    17. Bake 12-15 minutes in 400 degree oven.
      . . . Another source says 350° for 30 minutes
      . . . Just watch closely and remove when browned
    18. Brush top with more melted butter
    19. OPT:  Sprinkle with a bit of coarse sea salt

Very Thin Tortillas – Mu Shu

Authentic Mu Shu Pancakes

I don’t like the thicker tortillas that you find in the grocery store.  Here is a fairly simple way to make thin ones.  These also work well for Mu Shu pancakes.

INGREDIENTS

  • 1 cup sifted flour
  • 1/2 cup  very hot water
  • Scant salt

STEP BY STEP

  1. Mix flour and salt, then add extremely hot water
    What I do is put flour and salt in a food processor, and then drizzle in hot water until it starts to come together.
    The hot water breaks down the gluten so that they roll easier and flatter
  2. After adding the boiled water, drizzle in cold water until dough comes together.
  3. Mix adjusting water until dough is like playdough
  4. Wrap in plastic and let set for 30 minutes
  5. Prepare a medium-hot skillet – Cast iron is my preference – NO OIL
  6. Roll a log, and then cut in half, then in half again, then in thirds – You will have 12 pieces
  7. Roll into balls, and then flatten into thick disks – hockey pucks
  8. Brush sesame oil onto the top of HALF of them
  9. Stack two disks (oil in between) and roll out until about 7 or 8 inches in diameter
  10. Put a pair into a non-greased skillet on 350-400º for 30 seconds
  11. When the edges start to become translucent (about 30 seconds) flip the pancakes as a pair
  12. Cook the second side for about 30 more seconds
  13. Flip the two together and cook the first side again for only 10-20 seconds more
  14. Remove the pancakes to cool just a little bit, then separate
  15. See tips below on keeping them from drying out

To keep Mu Shu Pancakes from Drying Out

  1. Place finished pancakes in shallow covered bowl – like a glass pie pan
  2. Put microwave-heated wet cloth at the bottom of the bowl
  3. Put a plate on top of the cloth so the pancakes do not become soggy
  4. Cooked side always goes up.
  5. Put a pan lid on top of the bowl to keep the moisture in.

 

Mu Shu Pancakes – Video

Here is a video that shows how to roll the pancakes together. It is kind of hard to visualize above.  They fold the pancakes into quarters.  Although that is very common, I don’t like that because they tend to stick together that way.

Mu Shu Crepe Pancakes

INGREDIENTS

  • 3 TBL melted butter
  • 1 C whole milk
  • 1/2 C flour
  • 1/2 tsp salt
  • 2 eggs

STEP BY STEP

  1. Pulse together flour, salt, eggs and butter
  2. Add milk, and pulse just to mix
  3. Strain using a fairly coarse strainer
  4. Let batter rest for 30 minutes to let the glutens relax
  5. Cook in buttered crepe pan until cooked, but not browned
  6. Stack on plate to store and serve

Finish on a floured surface. If you have a scale, 120 – 130 mg ball of dough is perfect for pancakes. Roll balls, then cover and set them aside for 30 minutes

Three Grain Veggies

Three Grain Veggies
Three Grain Veggies

Grandpa created and submitted this recipe to The International Rescue Committee for inclusion in its Gila Farm Cooperative CSA Newsletter. This is a program that we subscribed to, and prepaid for, which gives the farmers money for seeds. Throughout the coming year, we get all sorts of greens and other produce fresh from the farm.

This is also great if you are traveling and get a chance to sample the street side farmer stands or a local farmers’ market.

INGREDIENTS

  • 2 TBL brown rice
  • 2 TBL barley
  • 2 TBL basmati rice or other white rice
  • 8 leaves Spinach
  • 4 leaves Kale
  • 4 leaves Collard Greens
  • 1 Radish
  • 8 Golden Raisins (Grocery)
  • 8 Dried Cherries (Costco)
  • 1/4 CUP leftover chicken, beef or pork – shredded

STEP BY STEP

  1. Wash each ingredient with full immersion, then dry the veggies and leaves, discarding the water.
  2. Prepare the large bowl with iced water for cooling the heated greens
  3. Rinse rice until water runs clear.
  4. Mince radish
  5. Tear stems off spinach and tear leaves into bite sized pieces.
  6. Cut Collard Green and Kale stems off, and discard stems
  7. Heat a large pan with a little water in it.
  8. When water begins to show “hot water bubbles” put in Kale and Collard Greens and cover for 30-60 seconds.
  9. Dump Greens into ice bath to stop cooking and wilting process.
  10. Dry or spin cooled greens, then discard water in bowl, rinse and dry to use in the next step.
  11. Cut uncooked spinach into julienne strips
  12. Chop cooked greens into medium sized pieces
  13. Combine all ingredients in clean bowl and toss gently.
    COOK RICE
  14. Measure rice (eg 1/2 Cup) and place in pan on stove to begin heating and browning
  15. Heat 2x the amount of rice (eg 1 Cup) of water in the microwave until it begins to boil
  16. Pour in with browning rice and add salt to taste
  17. Turn heat as low as possible, cover and wait… you cannot hurry rice.
  18. Stir to keep from sticking every 10 minutes
  19. In 40 minutes, dump rice into a colander, discarding whatever water has not been absorbed.
  20. Toss gently with all other ingredients and serve hot

COMPOSTING MADE EASY

If you wish to begin your own composting, the stems and bits from this recipe will be a good first ingredient. The City of Phoenix Waste Management cuts off the bottom, and drills holes in the sides of their trash barrels with broken wheels; and sells them for $5 each. These make excellent compost bins. Visit the recycle center at 37th Avenue and Buckeye Road to buy one.

Published in Grandpa’s Corner – IRC Volume 1, Issue 4

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