Recycled topic: International Cuisine II

[greysangel]

I'm first generation american 100% portuguese and I have a couple recipes at home straight from mom http://www.cookinglight.com/bbs/smile.gif

I'll bring them in tomorrow and type them up. Portuguese food is quite different from Brazilian. We tend to combine pork and seafood quite a bit and love our tomato based rice http://www.cookinglight.com/bbs/biggrin.gif


Hubby is Scottish and he didn't bring mom's haggis recipe with him! I told him there would be no funny business with innards in my kitchen!

JeAnne

[Vanessa]

A simple dessert very popular at Xmas.
Majarete from Puerto Rico
5 cups milk
1 cup ricemeal (harina de arroz)
1 tsp salt
1 1/2 c sugar3 thin cinnamon sticks
3 tab orange bloosom water
2 tab margarine or butter
ground cinnamon for dusting
In a saucepan mix ingridients (milk, ricemeal, salt, sugar, cinnamon sticks). Cook at med high and stir constantly with a wooden spoon until boiling. Inmediatelly reduce heat to med then add the orange bloosom water and butter and keep stirring for 2 minutes. Remove from heat and discard cinnamon sticks. POur into a serving dish (shallow). Dust slightly with ground cinnamon and allow to cool, then place inrefrigerator.
on the snack dept:
Cornsticks (Sorullitos de Maiz)

2 cups water
1 teaspoon salt
1-1/2 cups yellow cornmeal
1/2 cup grated Cheddar cheese
3 cups canola oil
1 Bring the water and salt to a boil in a small saucepan. Add the cornmeal. Reduce the heat to low and cook, stirring constantly, for 3 to 5 minutes, until thickened. Remoce the pot from the heat and add the grated cheese. Let the mixture cool a little. Shape 2 tablespoons of dough into a stick about 3 inches long. Repeat with the remaining dough. Heat the oil in a skillet until hot but not smoking and fry until golden on all sides.
Note:
You can make them smaller so they are easier to eat.



[This message has been edited by Vanessa (edited 05-30-2001).]

[lorilei]

Alright, I'm game. I love stuff like this, and I can't wait to hear from more of you. I KNOW there's got to be some International blood around here http://www.cookinglight.com/bbs/wink.gif And some good food too!

Most of my family's authentic recipes are desserts... Now, do you gotta wonder about how we all ended up a little bit on the stocky side? http://www.cookinglight.com/bbs/smile.gif

Here's a recipe from my husband's German family for a Hazelnut torte. Lovely stuff when served with fresh spring strawberries
(*slurp*) http://www.cookinglight.com/bbs/wink.gif

Haselnusstorte

5 large eggs, separated
¾ cup sugar
6 T water
1 ¾ cup sifted flour
1 tsp baking powder
1 ½ cup hazelnuts, ground
1 tsp vanilla extract
2 T confectioner's sugar
1 cup heavy cream, whipped
fresh strawberries

Beat the egg yolks and sugar until very light, about 5 minutes. Slowly add the water. Sift the flour and baking powder together. Mix with 1 cup of nuts. Fold the flour mixture into the egg yolks. Beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter. Pour into a greased and floured 10-inch springform pan. Bake at 375 degrees F for 30 minutes or until cake is done. Cool cake on a wire rack. When completely cooled, split the cake into 2 layers. Fold the vanilla, confectioners' sugar, and remaining 1/2 cup of nuts into the whipped cream. Spread whipped cream between the 2 cake layers and on top of the cake. Chill until serving time. Garnish with fresh strawberries, if desired.

[This message has been edited by lorilei (edited 05-30-2001).]

[kwormann]

I have to tell all of you I am jealous! I have no cultural background (at least that hasnt been "americanized" generations ago.) I have always dreamed of one, or of marrying someonw with one, and wouldnt you know, he's adopted. http://www.cookinglight.com/bbs/smile.gif

Sorry OT, just needed to share.....

[Gail]

We're at that time when new people are coming aboard en masse, so I figured I'd revive an old topic to collect new input. As you "oldies" may know, I have a passion for international cuisine and for that reason started a thread last spring on the subject back on the old board. Shortly after moving to the present format, BethY was kind enough to resurrect the topic (see http://www.cookinglight.com/bbs/Archives/Archive-000002/HTML/20000711-1-000017.html )

The idea is simple. Since we presently seem to have a goodly number of people who have lived in other countries (or have spouses, friends or close relatives from other cultures), I would dearly love if you would share some of your favorite tried and true recipes.

What I'm looking for are family recipes, personal favorites -- not the kind of stuff I can pull out of books or look up on web sites. Both lightened and non-lightened recipes would be gratefully appreciated.

[Gail]

Thanks to those of you who've contributed thusfar(and I'm looking forward to those Portuguese recipes.) What about the rest of you holdouts? I KNOW there are more of you out there... http://www.cookinglight.com/bbs/smile.gif

[lorilei]

Puleeze!

http://www.cookinglight.com/bbs/smile.gif My hubby and I are trying to think of what country to do next for our "ethnic" dinner party in July/August... maybe someone can inspire me!

[greysangel]

Sorry it took so long! I couldn't get on the boards yesterday ....wah! http://www.cookinglight.com/bbs/frown.gif

Anyway..here they are...Enjoy!

Pork with Clams Alentejo

2 1/2 lbs boneless pork loin, cubed
2 TBS Massa de Pimentao (recipe to follow)
2 TBS Olive Oil, divided
1 Cup dry white wine
2-3 large crumbled (ground) bay leaves
2 TBS Fat (bacon, lard)
1 large yellow onion, peeled, coarsely chopped
2 garlic cloves, minced
2 TBS tomato paste
18 little neck clams
1/4 tsp salt
1/4 tsp pepper

1)Combine Massa de Pimentao, 1TBSP olive oil, wine and use to marinate pork overnight.

2)Heat 1TBSP of oil over medium high heat and saute onions and garlic with bay leaves and fat for a few minutes until onion is soft. Add pork, reserving marinade and brown the pork. Add marinade and tomato paste. Stir, cover and cook for 1- 1 1/2 hours. Add clams, salt and pepper and cook until the clams open (1/2 hr)

**Typically this would be served over roasted potatoes and a mixed greens salad, warm portuguese rolls and butter http://www.cookinglight.com/bbs/smile.gif

Massa de Pimentao

(makes 1 1/4 cup)

8 medium sweet red peppers, washed, cored and seeded and cut into large strips

2TBSP Kosher or coarse salt

2 large garlic cloves, peeled and minced

1/3 cup olive oil

Arrange a layer of pepper strips in the bottom of a shallow bown no more than 9" in diameter; sprinkle with 3/4 tsp of salt.

Add 7 more layers of pepper strips, each time sprinkling with 3/4 tsp of salt.

Let stand 12 hours and drain off excess liquid.

Turn on oven, roast at 250-275 for 2-2 1/2 hours, stirring occasionally untill all juices absorbed.

Remove and cool at room temperature. Peel skins from each pepper strip and discard.

Blend garlic and pepper strips with the oil until smooth.

Can be stored in fridge.

I'll post a couple more http://www.cookinglight.com/bbs/smile.gif BTW, I use that Massa for everything...great on salad, sandwiches, as a base for stews etc.

JeAnne

[greysangel]

Arroz de Tomate (tomato rice)

We use this a lot like spanish people use saffron rice...paellas, adding chicken and veggies etc..

Enjoy!

2 medium yellow onions, peeled and chopped
2 garlic cloves, minced
1/4 cup olive oil
3 bay leaves
2 links of linguica (chorizo if you cannot find linguica) chopped OR 2 TBS bacon drippings/shortening
2 large ripe tomatoes, peeled and chopped
3 cups beef or chicken broth (depending what you want to serve it with http://www.cookinglight.com/bbs/biggrin.gif)
2 cups long grain rice
salt and pepper to taste

Saute first five ingredients until linguica is browned and onions are glassy/soft.

Add tomatoes, cover and simmer 30 minutes, stirring occasionally.

Add broth along and bring to boil. Add salt and pepper, reduce heat and cook until liquid is absorbed.

There are so many meal combos with this. I add sugar snap peas and cooked chicken. I add green peppers and jumbo shrimp. It's great as a rice for a paella type dish.

YUM!

JeAnne

[greysangel]

Arroz de Tomate (tomato rice)

We use this a lot like spanish people use saffron rice...paellas, adding chicken and veggies etc..

Enjoy!

2 medium yellow onions, peeled and chopped
2 garlic cloves, minced
1/4 cup olive oil
3 bay leaves
2 links of linguica (chorizo if you cannot find linguica) chopped OR 2 TBS bacon drippings/shortening
2 large ripe tomatoes, peeled and chopped
3 cups beef or chicken broth (depending what you want to serve it with http://www.cookinglight.com/bbs/biggrin.gif)
2 cups long grain rice
salt and pepper to taste

Saute first five ingredients until linguica is browned and onions are glassy/soft.

Add tomatoes, cover and simmer 30 minutes, stirring occasionally.

Add broth along and bring to boil. Add salt and pepper, reduce heat and cook until liquid is absorbed.

There are so many meal combos with this. I add sugar snap peas and cooked chicken. I add green peppers and jumbo shrimp. It's great as a rice for a paella type dish.

YUM!

JeAnne

[browneye]

Wow, that sounds great.



[This message has been edited by browneye (edited 06-01-2001).]

[crlykat]

My DH is a Hungarian from Transylvania. But I don't think you guys would like the non-light cuisine of Romania and Hungary. I'll try to find something that isn't an acquired taste and post if anyone's interested.

[lorilei]

crlycat - of COURSE we're interested! Even if the recipes /aren't/ light, there's always something to be gleaned from them (or to be saved for a special occasion)... family recipes are worth a few extra calories!

Please post your favorites!

[greysangel]

A couple more..You all have given me so much I feel it's the least I can do!

Scallops Portuguese Style

1lb bay scallops
2 TBSP olive oil
1 medium chopped yellow onion
2 medium garlic cloves
2 TBSP minced fresh parsley
2 TBSP Tomato Paste
1 TBSP dry Port
1/4 Tsp pepper

Topping
4 TBSP seasoned bread crumbs
3 TBS Fresh parmesan
1 TBSP Olive Oil

Preheat Oven 375
Saute scallops in 1 TBSP olive oil
Remove from pan.
Heat remaining olive oil and saute onion, garlic and parsley until onions are soft
Blend in Paste, Port and Pepper and return scallops simmering for 10 minutes.
Place in casserole dish, combine topping ingredients and sprinkle over top. Bake for 15 minutes.


Pasta de Alho (Garlic Paste)

2 large heads of garlic
1 lb cold ripe brie, trimmed of rind and cubed
1/2 tsp cayenne pepper
3 TBSP olive oil
1TBSP hot water

Preheat oven to 300
Bundle whole heads of garlic in foil coated with cooking spray. Seal garlic and roast for 1 hr. Remove and cool to room temperature.
Place brie on double broiler, let soften.
Peel garlic, clove by clove squeezing pulp into blender/food processor.
Add pepper, oil, water to garlic and puree.
Add cheese a bit at a time and blend until smooth.

Serve room temperature.

This is awesome in mashed potatoes or served as an appetizer with portuguese bread or crackers with pear/apple slices.

JeAnne

[Gail]

Originally posted by crlykat:
My DH is a Hungarian from Transylvania. But I don't think you guys would like the non-light cuisine of Romania and Hungary. I'll try to find something that isn't an acquired taste and post if anyone's interested.

PUH-leeze, post some recipes. As stated above, I'm looking for The Real Thing. Please don't shy away because you're afraid the cuisine won't be "light" enough! I'm open and dying for new experiences. (and though I haven't had Romanian food, I have a Hungarian friend who makes WONDERFUL foods.) Bring it on!!

Oh-- and JeAnne--forgive my rudeness. Thanks SO much for the marvelous-sounding recipes.

[This message has been edited by Gail (edited 06-01-2001).]

[Mamasue]

* Exported from MasterCook *

Pizzelle Recipe

Recipe By : Mamasue
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
2/3 cup sugar
3 large eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon anise
pinch of salt

Beat shortening until smooth. Gradually add sugar and beat well. Add eggs and anise and beat. Sift flour, baking powder and salt into egg mix. Dough will be sticky soft.

Yield:
"5 dozen"

NOTES : If using anise oil make sure to cut measurement to half. You can substitute anise for any flavor of your choice. This recipe can be double, tripled, etc. with excellent success.


* Exported from MasterCook *

Sue's Queen Italian Cookies

Recipe By : Mamasue
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Bars Holiday
Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups flour
1 cup sugar
1 tablespoon baking powder -- heaping
1 cup shortening
2 eggs
1/2 cup milk
1 tablespoon anise extract*


Preheat oven for 350 degrees. Mix dry ingredients together. Add shortening and cut in like pie crust. Beat eggs; add milk and extract. Add egg mixture to flour mixture and mix well. Roll into balls (about the size of walnut). Bake for 12 to 15 minutes or until bottoms are light brown. Cool and frost with confectioner's sugar glaze. Add colored non-parils or topping of your choice.

Can add chopped candied fruit, nuts, or coconut to dough. If I add one of the ingredients into the dough, I will also compliment it with topping of same. This dough can also be shaped into biscotti--make sure to grease and flour cookie sheet for biscotti.

* I use anise oil that can be purchased at local drug store or fine gourmet stores. If using the oil, which is very strong, cut amount down to one teaspoon.


* Exported from MasterCook *

Ricotta Gnocchi

Recipe By : Mamasue
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ricotta
1 egg
1 tsp. salt
4 cups all-purpose flour -- plus additional if
required

In large bowl combine ricotta, egg and salt.

Mix together. Add flour and mix dough with hands, until dough is not too sticky and can be rolled into a rope.

Let rest for about 15 minutes covered with bowl over dough.

Cut off a piece of dough to roll in ropelike form about size of finger.

Cut rope into 1" pieces and roll under tines of a fork or a butter paddle to create ridges.

Lightly flour formed gnocchi to prevent sticking.

Bring a large pot of water to boil and cook gnocchi in small batches.

Gnocchi are done when they rise to the surface. Remove cooked gnocchi to a warm platter (do not rinse).

Serve with your favorite tomato sauce.

[AdGirl]

i posted this on another thread but was encouraged to post it here too. it's my mommy's recipe, hope you like it!

Mom's Tandoori Chicken
----------------------

3 lbs. chicken pieces (I usually use all dark meat as white meat tends to dry out but that's just me)
1 ½ teaspoon Salt
2 teaspoons Red chili powder (be brave!)
4-6 tablespoons Lemon juice

For the marinade:
6-8 Tablespoons Yogurt (don't use the nonfat kind, the full-fat kind goes a long way and it's only the marinade...)
2 Tablespoons Heavy cream
3 teaspoons Ginger paste (about 2 inches)
3 teaspoons Garlic Paste (5-6 cloves)
1 teaspoon Cumin Powder
1-2 teaspoons Garam masala
½ a teaspoon Saffron (optional, but it really makes such a difference!)
Red and Orange color few drops each (only if you want it to actually be red, I usually don't bother)

1. Clean the chicken. Remove the skin and all fat! Make deep incisions to the bone with a knife, (approximately 2 to 3 inches apart on every piece). Make a paste of the salt, red chili powder and lemon juice and rub over the chicken evenly, including in all the slits. Set aside for 15 minutes.

2. Whisk the yogurt in a large bowl, add the remaining ingredients and mix well. Rub this marinade over the chicken. Refrigerate for 4 hours or overnight. The longer you marinate, the better!

3. Grill the chicken (or bake if you prefer). Baste with the melted butter or with extra marinade.

6. Serve with freshly cut lemon wedges, naan, and raita. We also like to serve it with slices of raw onion, cucumber and tomato drizzled with lemon juice, salt and black pepper. Enjoy!

[Gail]

mmmmm....fabulous!

Thank you, ladies!

[crlykat]

Here's one:

Toltott kaposzta (stuffed cabbage)

1/2 pound or more(approx) smoked pork ribs for stock
2 1/4 pounds sauerkraut (sorry, I dont remember how many cups-got measurements from MIL)
cabbage leaves
1 medium white onion
1/2 cup cooked white rice
4 1/2 cups ground pork
1/4 cup butter (approximately)
3 Tbsp. flour
2 Tbsp. sweet paprika
Sour cream

To make stock:
Soak the smoked pork ribs for at least 30 minutes and preferably several hours in cold water. Change the water several times if soaking for more than 30 minutes.

Place the ribs in a saucepan, cover with fresh water (you'll need enough to cover all the sauerkraut and stuffed cabbage), bring to a boil, and then simmer at least 30 minutes. Leave the meat to cool in the stock. Set stock aside for later use.

Rinse the sauerkraut. Finely chop the onion.

Combine the rice, ground pork, half the onion, salt and pepper with some of the butter in a large bowl. Mix well.

Flatten the cabbage leaves or remove the stalks.
Place a small amount of pork mixture on each leaf and roll up firmly, folding the edges under. Don't put too much mixture on each leaf or you wont be able to roll it well.

In a large pot or Dutch oven, saute the rest of the onion in butter until translucent, and spread half the sauerkraut over the onion. Place the stuffed cabbage on top of the sauerkraut, and cover with remaining sauerkraut. Pour over enough meat stock to just cover, and simmer for about an hour.

Carefully remove the stuffed cabbage to a bowl with a slotted spoon.

Make a roux from the remaining butter, the flour, and paprika. Stir it into the sauerkraut to thicken.
The mixture will be thickened, but not thick.
Carefully put the stuffed cabbage back in the pot (into the thickened sauerkraut) and cook another 10-15 minutes. Serve with sour cream.

You can also layer in sliced green bell peppers wit h the sauerkraut.
This tastes better each time its reheated.
I have noticed an important part of the dish is the liquid; seems everyone wants lots of the surrounding liquid to flavor their polenta-type dish (forgot the name; will ask) that accompanies it.


More later!

[Vanessa]

Sandwich Cubano
1 loaf Cuban or Italian bread
2 tablespoons mayonnaise
2 small dill pickles, thinly sliced lengthwise
2 slices Swiss cheese 4 ounces sliced roast pork 4 ounces sliced boiled or baked ham
1 tablespoon butter, melted

1 Preheat the oven to 350 F. Trim the ends off the loaf and slice the bread in half lengthwise. Spread both cut surfaces with mayonnaise, layer one half with pickle slices, cheese, pork, and ham, cover with the second slice of bread, and cut down the middle into two sandwiches.
2 Place the sandwiches on a lightly oiled baking sheet and brush the tops with butter. Place a heavy cast-iron skillet over both sandwiches to weigh them down, and bake until crisp and hot, about 20 minutes.

[Gail]

Crlykat,

Sounds tasty. Is this Romanian or Hungarian? I have a Hungarian friend who always complains we Americans don't eat sauerkraut. Of course, I promptly straightened her out on that point.

I'll look forward to your other recipes! Thanks.

Vanessa,

If you ever try my pork recipe on the old thread, this sandwich works great with some of the leftover meat and even a bit of the mojo criollo added in addition to the other ingredients. Soooo good! Thanks for posting.

[This message has been edited by Gail (edited 06-04-2001).]

[Vanessa]

Thanks Gail for the hint...Mmm a guess I should cook some pork soon http://www.cookinglight.com/bbs/smile.gif