Archive for the 'Regional Cuisine' Category
Tomatoey Tabouli
1/2 c Barley
1 c Bulgur wheat
1 cn Tomatoes, whole
Water 1 tb Salt, garlic
3/8 c Oil, olive
1/4 c Juice, lemon
2 tb Parsley
2 tb Onions, dried
Cook barley according to package directions; set aside. Drain
tomatoes well, reserving liquid. Add enough water to reserved
liquid to measure 1 cup and bring to boil. Mix together bulgur,
boiling liquid, and garlic salt. […]
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Topig (Lenten Chick Pea Kofta)
2 c Chick peas
6 c -Cold water
2 sm Potatoes; boiled in jackets
1 1/2 ts Salt
Freshly ground white pepper
———————————-FILLING———————————-
3 lg Onions; halved & sliced
2 tb -Water
1/4 ts Ground allspice
1/2 ts Ground cumin
1/3 c Pine nuts
1/3 c Currants
3/4 c Tahina
Salt Freshly ground black pepper —————————-TO
FINISH AND SERVE—————————- -Boiling, salted water
Olive oil Ground cinnamon or paprika Lemon wedges […]
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Trifle 2
1 9-inch sponge cake layer
3/4 c Dry sherry
2 pk Frozen raspberries
2 pk Frozen peaches
Chilled custard sauce 2 Egg whites
1 c Heavy cream
1 tb Sugar
1/2 c Toasted slivered almonds
Custard Sauce 2 c Milk
6 Egg yolks
1/4 c Sugar
Pinch of salt 1 ts Vanilla extract
This is a wonderful recipe. It calls for frozen fruit, but I
don’t see why […]
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Turnip-Water Kimchi (Korean Dong Chimi)
1 lb Chinese turnip
1 Scallion
1 tb Fresh ginger
2 c Water
2 tb Salt
2 Cloves garlic
1 ts Sugar
1. Slice the turnip into finger-shaped pieces, 1 1/2 inches long
and 1/2
inch wide. Cut the scallion into 1 1/2-inch lengths, then slice
fine lengthwise. Repeat the same process for the ginger and garlic.
Place these ingredients in a bowl, sprinkle with 1 […]
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Ukrainian Cold Fruit Soup
2 c Water, cold
1 lb Apples, cored, peeled &
- cubed 3/4″ 1 lb Pears, cored, peeled, &
- cubed 3/4″ 1/2 lb Cheeries, pitted
1/2 lb Plums, pitted
1/2 lb Peaches, peeled, pitted, &
-cubed 3/4″ 1/2 c Bread crumbs, soft & fresh
1 T Fresh lemon juice
1 1/2 T Grated lemon rind
1/4 c Raspberry jam or preserves
1/2 c Sugar
3/4 […]
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