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BELGIAN STEAMED MUSSELS
Serves 4

3 quarts mussels in the shell {about 4 pounds}
3 garlic cloves, minced
6 shallots or green onions, chopped
3 tablespoons olive oil
1 cup dry white wine
1/3 cup minced parsley
Freshly ground black pepper
Melted butter

Soak mussels for 30 minutes in salted water. Scrub well under cold running water with a stiff brush. In a large soup kettle, saute the garlic and shallots in oil until soft, stirring. Add wine, parsley, and pepper, and bring to a boil. Add mussels, cover, and simmer gently until shells open, about 8 minutes; discard any that do not open. Spoon mussels into soup bowls and ladle broth over them. Pass the butter, if desired, for dipping the mussels.

Source: The Belgian Endive Marketing Board

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CUBAN RICE
Arroz a la Cubana

Here's your basic rice without a lot of outside enhancement. The fresh garlic, tomato sauce, and stock are enough to make it a very satisfying side dish or main vegetable choice.

Serves 4

1 tablespoon olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
2 cups long-grain white rice
1 cup tomato sauce
1 bay leaf, crushed
1 teaspoon dried oregano
1 cup chicken stock, or defatted broth
Salt, to taste

Preheat oven to 325F. Heat a large skillet or saute pan and add olive oil. When oil is hot, add onion and garlic and cook until not quite brown. Add rice, tomato sauce, bay leaf, oregano, and stock. Reduce heat to a simmer, cover, and place in oven for about 20 minutes. Season with salt to taste. Remove from oven. Remove bay leaf and serve piping hot.

Source: "CUBA COCINA!" by Joyce LaFray

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AMERICAN CRAB, SHRIMP AND ARTICHOKE DIP WITH WALNUT BREAD

2 pounds Dungeness crab
1 pound bay shrimp
4 egg yolks
1 pound mayonnaise {or less to taste}
1/2 cup Dijon mustard
1 and 1/2 pound marinated artichokes, chopped
1 cup Swiss Cheese
1/2 cup heavy cream
1/4 cup lemon juice, fresh squeezed
2 tablespoon garlic, minced
1 tablespoon black pepper, cracked
1 cup panko/breadcrumbs

In a sauce pan, combine heavy cream and garlic. Simmer for 5 minutes. Put aside and let vent. While cream is cooling, combine all other ingredients in a large mixing bowl, add cream and garlic, toss well, but do not over-mix. Crab dip mix may be kept in the fridge up to 3 days and can be reheated by adding some cream. Top with more cheese and gratinee. Serve with fresh baked walnut bread.

Source: Chef Armen at "McCormick & Kuleto's Seafood Restaurant", San Francisco

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CUBAN SNOW PEAS IN OLIVE OIL SAUCE
Vainitas Chinas en Salsa de Aceite de Oliva

Snow peas, not typically Cuban, are enjoyed today in many Cuban-American homes. Mint leaves, still widely used in Cuba today, add the crowning touch to this simple saute prepared in olive oil.

Serves 4

1/4 cup olive oil
1 medium yellow onion, chopped
2 garlic cloves, peeled and pressed
1 large ripe tomato, seeded and diced
1 pound bright green snow peas, stems and strings removed
1/2 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh cilantro
1/4 cup water
Salt and pepper, to taste
Fresh mint leaves

Heat a large saucepan and add olive oil. When oil is heated and begins to smell fragrant, saute onion and garlic until translucent. Add diced tomato and simmer for about 5 minutes, then add snow peas, parsley, cilantro, water, and salt and pepper. Cover and cook until peas are slightly tender, about 2 minutes. Serve hot with mint for garnish.

Source: "CUBA COCINA!" by Joyce LaFray

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CHINESE CRISP FRIED PORK WITH SWEET & SOUR SAUCE
Gwoo Lo Yook

1 pound pork tenderloin
1 tablespoon soy sauce
1 tablespoon Chinese wine or dry sherry
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon five-spice powder
1 cup all-purpose flour
3/4 cup warm water
1 tablespoon peanut or vegetable oil
1 egg white
Peanut or vegetable oil for deep frying
Sweet & Sour Sauce (recipe follows)

Cut pork into 1/2-inch slices, then into 1-inch squares. Place in bowl and mix with soy sauce, wine, salt, pepper and five spice powder. Refrigerate while preparing batter. Mix flour and warm water into a smooth batter with a wooden spoon, stir in oil, and allow to stand for 30 minutes. Beat egg white until stiff and fold into batter. Heat oil in deep-fryer to 350F/175. Dip pieces of pork in batter, and deep fry a few at a time until pork is cooked and batter golden. Drain on paper towels and set aside. Repeat process until all pork is cooked. Set aside and make sauce. Shortly before serving, reheat oil on high heat (450F/230C), and once more fry pork, a few pieces at a time, for just a few seconds. This second frying makes the batter very crisp. Drain again on paper towels. Arrange on a serving platter, pour hot Sweet Sour Sauce over and serve immediately.

CHINESE SWEET & SOUR SAUCE
Makes 4 to 6 servings

1 tablespoon soy sauce
1 tablespoon Chinese wine or sherry
3 tablespoons tomato sauce/ketchup
2 tablespoons white vinegar
2 tablespoons sugar
3/4 cup water
1 tablespoon cornstarch
1 tablespoon cold water
1 small onion, peeled, halved and thinly sliced.
2 tablespoons peanut oil
1 garlic clove, finely minced
1/4 teaspoon finely grated fresh ginger
1/2 cup sliced water chestnuts
1/4 teaspoon dried crushed red chilies
1 small green bell pepper, chopped
1 8oz can pineapple chunks, drained
 
Combine soy sauce, wine, tomato sauce, vinegar, sugar and water in a bowl; stir until sugar dissolves. In a small cup, mix cornstarch with 1 tablespoon cold water. Heat peanut oil in large frying pan, add onions, garlic, ginger and remaining vegetables, except pineapple, and stir-fry for 2 minutes. Add sauce mixture, bring to a boil, then stir in cornstarch mixture and cook, stirring constantly, until thickened. Remove from heat and stir in the pineapple.

Source: S's recipe collection

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SPANISH TAPAS:
CASTILLIAN PRAWNS IN A SPICY SAUCE
Serves 4

A simple dish that makes a good start to an informal meal, preferably in the open air, served with good Castilian bread to dip in the sauce. The rivers in the province of Burgos used to have a plentiful supply of prawns, which children caught by attracting them with a red rag. A few years ago supplies diminished and were replaced with large, more insipid, imported crabs. Today the native crabs are back. They are small but full of taste. Prep Time: 1 hour - Cook Time: 30 min.

2 lbs 4oz prawns
1 onion
2 cloves garlic
4 ripe tomatoes
1 tablespoon bread crumbs
4 fl ozs olive oil
1 tablespoons cayenne pepper
1 glass of brandy
4 fl oz white wine
4 fl oz fish stock
Salt, pepper, parsley

Wash the prawns and gut them by breaking the middle fin of the tail and pulling. Heat the oil in an earthenware dish big enough to hold the prawns and the sauce. Sauté the prawns with the dish covered until they turn red. Remove and fry the chopped onion and garlic until golden then add the blanched, peeled and chopped tomatoes. Lower the heat and fry for 10 minutes. Season with salt, pepper, and a teaspoon of sugar, if the the tomato is too acidic, and sprinkle with the bread crumbs. Mix and add the cayenne pepper, prawns and brandy. When hot, flambé then add the wine and stock and simmer for 15 minutes. Serve from the dish sprinkled with chopped parsley.

Source: María Jesús Gil de Antuñano @ Spain GourmeTour magazine

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AMERICAN CHILI
Serves 6-8

Everyone has their own version of chili. To this basic, meatless version you can add any meat or poultry you desire. For a vegetarian meal, add chopped mixed vegetables. You can serve chili with or without rice, but always with extra Hot Sauce on the side.

1 pound dried pinto or pink beans
3 tablespoons corn oil
1 cup chopped onions
1/2 cup chopped green bell pepper
2 tablespoons minced jalapeno chile
2 tablespoons minced garlic
3 cups chopped, canned tomatoes
1/4 cup chili powder
2 tablespoons ground cumin
1/2 teaspoon ground oregano
1/2 teaspoon cayenne pepper
Salt to taste
Pepper to taste

Wash and clean beans. Soak in cold water to cover for at least 4 hours, changing water at least 3 times. Drain. Place in cold water to cover by 3 inches in a heavy saucepan over high heat. Bring to a boil. When boiling, lower heat and simmer for 1 hour or until just tender. Heat oil in a heavy saute pan over medium-high heat. When hot, add onion, bell pepper, jalapeno, and garlic. Fry, stirring frequently, for about 4 minutes or until vegetables are soft. Stir into beans. Add remaining ingredients and cook for another 45 minutes or until flavors are well blended and chili is quite thick. Serve hot. Note: If using ground or diced meat or poultry, brown it with the onion before adding to the beans.

Source: "HOT! The Cookbook For Passionate Devotees Who Go Bonkers Over The Incendiary Pleasures of Food That Never Stops Whamming, Popping, or Zapping" by Judith Choate

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MOROCCAN TOMATO SALSA
Matbucha

8 ripe, plump tomatoes
Garlic
Hot paprika
Black pepper
Red and green peppers
Onions
Mushrooms
Olive oil

Peel the tomatoes by plunging them into boiling water, then into cold water. Cut in half and squeeze the juice out by squeezing through your hands (I recommend doing this in the bottom of your sink as they squirt!) Cut into chunks and put in a medium sized saucepan. Dice onions and red and green peppers. Add spices and sliced mushrooms. Dice garlic and add. Pour oil on top. Cook, uncovered, on high and bring to rapid boil. Put on low and cook covered until most of the liquid has evaporated. Stir once in a while to prevent boiling. Serve cold as an appetizer. Good eaten with fresh challah or flatbread. It is as spicy as you make it, but naturally sweet due to the tomatoes. Large amounts can be prepared and frozen

Source: Adapted from "Jewish Food Digest", recipe submitted by Helen Ring

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TIBETAN SPICY CHEESE SOUP
Churu

This exotic mixture combines hot chili with pungent blue cheese, using a spice called emma that is similar to Szechuan pepper. Chop Beef {or chicken} by hand or in a food processor. Makes 4 servings.

1/2 onion, chopped
1/4 teaspoon of paprika, ground Szechuan or black pepper
1/4 teaspoon each of minced garlic and ginger
1/4 pound beef (such as top sirloin), or chicken
1 jalapeno chili, seeded, finely chopped
1/4 teaspoon vegetable oil
2 tablespoon blue cheese
1 tomato, diced
5 cups water
1/4 cup cornstarch mixed with 1/4 cup water

In large saucepan over medium-high heat, fry onion in oil until brown. Stir in paprika, pepper, garlic, and ginger. Add beef, stirring constantly. When almost cooked, add chili. Reduce to low, add cheese stirring until melted. Add tomato and water. Stir in cornstarch mixture. Bring to a boil while stirring. Cook until mixture thickens slightly.

Source: S's recipe collection

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TIBETAN SPICY ACHAR SAUCE
Makes 1 cup

1/2 onion, chopped
2 cloves garlic, chopped
1 tablespoons vegetable oil
1 teaspoons curry powder
2-3 jalapenos, thinly sliced
2-3 tomatoes, chopped
Salt
Lime Juice

Saute onions and garlic in oil until onion is soft. Add curry powder, tomatoes and chiles and simmer over low heat until tomatoes are cooked through and mixture has a saucelike consistency. Season with salt and lime to taste.

Source: "Hot & Spicy" by Marlena Spieler

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RED CABBAGE WITH APPLES, PINE NUTS AND RAISINS
Lombarda con manzanas y refrito de piñones y pasas

Serves 4

4 mini red cabbages
2 apples
1 onion
1/2 stick of butter
1/2 cup oil
2 cloves garlic
2 oz pine nuts
2 oz raisins
3 tablespoons vinegar for soaking
Salt
Pepper
1 tablespoon sugar
3 tablespoons vinegar

Cook the red cabbages in boiling salted water with 1 tbsp sugar for 30 minutes, drain off some of the water leaving them just covered and add the vinegar to give them a shine. Drain, cover and keep warm. Finely slice the onion and apple and fry with butter in a frying-pan until golden. They can also be cooked for 10 minutes in the microwave, in which case boil off any excess liquid and brown over heat if necessary. Fry the garlic in the oil and lightly brown the pine nuts. Remove from heat and add the raisins after first soaking them in the vinegar. Place a layer of apple and onion on each plate, top with the red cabbage and sprinkle with the fried garlic, pine nuts, raisin and vinegar mixture.

Source: María Jesús Gil de Antuñano in Spain GourmeTour magazine

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FRENCH MUSSEL SOUP
Soupe De Moules

Serves 4

1kg/2 1/4lb mussels
100ml/3.5 floz/1/2 cup white wine
3 ripe plum tomatoes
1 onion
1 leek
1 carrot
50ml/3.5 tablespoons olive oil
1 clove garlic
1 bouquet garni
500ml/16floz/2 cups fish stock
200ml/7floz/scant 1 cup creme fraiche
10g/1/3oz/4 teaspoons saffron powder
Salt and freshly ground black pepper
1 sprig fresh thyme

Discard any mussles that are not firmly closed or that feel lighter than the rest. If the mussles have not been cleaned, scrub them under cold running water and scrape off the 'beards' with a small knife. Put the mussles in a large saucepan and pour over the white wine. Cover and cook for about 3 minutes, stirring from time to time. Leave to cool, then remove the mussles from their shells. Strain the liquor throgh a chinois. Skin, seed and juice the tomatoes and dice the flesh finely. Make a mirepoix with the onion, leek and carrot: peel them, then dice them finely and put them in a pan with the olive oil. Cover the pan and sweat the vegetables gently, without colouring, for 5-7 minutes. Add the peeled and crushed garlic, tomatoes and bouquet garni to the mirepoix, followed by the mussel liquor ans fish stock and simmer for about 30 minutes. Add the creme fraiche and the saffron. Boil to reduce to a creamy consistency. Check the seasoning. Discard the bouquet garni. Put the mussles and a few leaves of thyme in the soup plates and ladle the soup over.

Source: "Bouquet De Provence - Seasonal Recipes from L'Oustau de Baumaniere" by Jean-Andre Charial-Thuilier

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This is a 'real' Vietnamese curry. Although adapted from the Indian, which is always made with white potatoes, the Vietnamese version has the option of using white or sweet potatoes, the latter being greatly favored by the Vietnamese. The Indian influence is greatest in the South where curried dishes are more popular than elsewhere in Vietnam. This is usually served with noodles as a party dish. When it is part of a family meal, it is eaten with rice. Also can be served with French bread for breakfast.

VIETNAMESE CHICKEN CURRY
Gà Càri

1 stalk fresh lemongrass, or 1 tablespoon dried
3 1/2 teaspoons curry powder
Fresh ground black pepper
1 teaspoon sugar
4 teaspoons salt
3 lb chicken, cut up
7 tablespoons vegetable oil
3 sweet potatoes or 3 white potatoes, peeled & cubed
4 cloves garlic, chopped
3 bayleaves
1 large onion, cut into wedges
2 cups water
1 carrot in 2-inch slices
2 cups coconut milk
1 cup milk or water (if you use canned coconut milk, you must use water)

If using fresh lemongrass, remove outer leaves and upper two-thirds of the stalks, then cut the remainder into 2-inch lengths. (If you are using dried, soak in warm water for 2 hours, drain and chop fine.) Combine curry powder, black pepper, sugar and salt and marinate chicken in the mixture for at least 1 hour. Heat the oil and fry the potatoes over high heat until brown. (It is not necessary to completely cook them at this point, only to brown them.) When well browned, remove from pan and set aside until ready to cook the curry. Pour off most of the oil from the pan, leaving 2 tablespoons for cooking the chicken. Heat this oil over a high flame. Fry garlic for a few seconds, then add bayleaves, onion, and lemongrass; stir briefly and add the marinated chicken, stirring long enough to sear the meat slightly. Add 2 cups of water and carrot, then cover and bring to a boil. Turn heat down and simmer for 5 minutes; uncover and stir, then cook, covered, for another 10 minutes. Remove cover and add the pre-fried potatoes, coconut milk, and milk or water. Cover again and simmer another 15 minutes. Serve with rice, rice sticks, Japanese Alimentary Paste Noodles, or as described above.

Source: "The Classic Cuisine of Vietnam" by Bach Ngo and Gloria Zimmermann

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CUBAN CILANTRO MAYONNAISE

Cilantro mayonnaise differs considerably from other mayonnaise preperations because it uses milk as the emulsion agent to bind together the ingredients. This sauce enlivens fish or egg dishes and is a hands-down winner when served as a dressing for deep-fried yuca.

1 cup light mayonnaise
1 garlic clove, peeled and crushed
1 teaspoon chopped fresh cilantro
1/4 teaspoon chopped fresh thyme
1/4 cup chopped fresh parsley
1/4 cup milk

Put all ingredients except the milk in a glass mixing bowl and blend well. Slowly add milk and mix until smooth. Serve on the side with whole fish, shellfish, or meats.

Source: "CUBA COCINA!" by Joyce LaFray

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BANGLADESHI PRAWN CURRY
Serves 4

1/2 pound large prawns
2 pounds spinach, chopped
3 tablespoons ghee
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 stick cinnamon
1 teaspoon cumin
1/2 teaspoon turmeric
1 teaspoon ground coriander
2 teaspoons chili powder
1 teaspoon black pepper
1/2 cup tomato paste
1 teaspoon honey
1 teaspoon salt
1 teaspoon Garam Masala

Heat ghee in skillet, saute onions and garlic until well browned. Add cinnamon, cumin, turmeric, coriander, chili powder and black pepper. Saute for 2 minutes. Add tomato paste and honey. Cook 1 minute. Add spinach and salt. Saute for 1 minute. Add prawns and cook until pink in color. Add garam masala and cook for 2 minutes. Serve over rice.

Source: "Winter Harvest Cookbook" by Lane Morgan

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CUBAN GARLIC-TOMATO SOUP
Sopa de Ajo al Tomate

This is the simplest version of all garlic soup recipes and can be prepeared at the spur of the moment for a quick lunch dish. The fresh plum tomatoes add a delicious touch.

Serves 6

2 tablespoons olive oil
8 garlic cloves, peeled
2 cups peeled, chopped ripe plum tomatoes
1 bay leaf
6 cups chicken stock {1.5 quarts}
1 teaspoon salt
6 slices stale bread, trimmed
6 large eggs
1 tablespoon chopped fresh parsley

Preheat the oven to 450F. Heat a medium-size saucepan. Add the olive oil and cook the garlic cloves until just soft. Add the tomatoes and bay leaf. Stor constantly over low heat for 3 to 4 minutes. Add the chicken stock and salt. Bring to a boil and cook over medium heat, about 20 minutes longer. Strain and set aside. Place the bread in 6 individual heatproof dishes. break an egg over each piece of bread, then strain the soup over. Sprinkle with fresh parsley. Bake for 5 to 7 minutes and serve piping hot.

Source: "CUBA COCINA!" by Joyce LaFray

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It's mushroom season now in Germany. Each year from late summer to mid autumn, mushrooms are the specialty of the season and are served in German restaurants, prepared in a variety of ways. Seasonal food in general is most popular {and tasty!} in Europe - the idea being that local foods that don't get shipped a long way and are used soon after being gathered are best. There are lots of different kinds of mushrooms available, including button mushrooms (Champignons), boleti (Steinpilze), chantarelles (Pfifferlinge) and a number of others. Pfifferlinge are probably the most popular, as, other than say, the common Champignon, they are considered a delicacy. Mushrooms are usually served in cream-based sauces that have some wine, cream and herbs added in the cooking proces. They come with different kinds of dumplings - which makes these mushroom dishes a true (vegetarian!) feast. This particular recipe is more of a quick fix and would be a typical bistro or light dinner food in Germany.

MUSHROOMS OVER TOAST
Toast mit Pilzen

Serves 4

Any kind of mushrooms can be used, or simply combine your favorites. 

1.5 lbs of mushrooms of choice
4 tablespoons extra virgin olive oil
2-3 tablespoons fresh parsley, chopped
2-3 tablespoons fresh chives, chopped
4 cloves of garlic, minced
Salt and pepper to taste
2 tablespoons unsalted butter
2 tablespoons lemon juice
2 tablespoons cilantro, chopped {optional}
1/2 tablespoon apple cider vinegar
Toasted bread of choice
Butter to spread

Wash and dry the mushrooms and slice them thinly. Mix olive oil, parsley, garlic, salt, and pepper, add the sliced mushrooms and set aside. Melt butter in a skillet until it sizzles. Add mushrooms and saute 5 minutes, stirring constantly. Saute until mushrooms begin to release water. Add lemon juice, vinegar and cilantro and cook briefly over high heat, about 3 minutes, stirring constantly. Mound over toasted, buttered bread of choice and spoon over some of the pan juices. Garnish with a dash of paprika and red chili powder (or curry, or freshly-ground black pepper), and serve hot.

Source: S's recipe collection