Recipies

Mild Kimchi with Pear & Apple

Ingredients 1 Head of Napa cabbage 1/4 Cup Sea Salt Water 1/4 Cup Korean Chile Flakes 2 Tbsp. Garlic, minced 1 Tbsp. Ginger, minced 4 Green onions, sliced 2 Tbsp. Fish sauce 1/2 Apple 1/2 Pear Instructions Separate cabbage leaves and chop into bite-size pieces.  ...

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Bloody Ghost

Bloody Ghost 1 Qt. Tomato Juice 2 Cups Vodka 1/4 Cup Freshly-grated Horseradish 1/4 Cup Worcestershire Sauce 1 1/2 Tsp. Ghost Pepper Salt 1/2 Tsp. Sriracha Juice of 1 Lime 1/4 Tsp. Celery Seed 1/4 Tsp. Garlic Granules 1/4 Tsp. Onion Granules 1/4 Tsp. Black Peppercorns...

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Maine Strata

Maine Strata Serves 16 3 Cups sliced fresh Mushrooms 3 Cups chopped Chard 2 Cups cubed Cooked Ham Steak 1 1/2 Cups chopped Onions 1 1/2 Cups chopped green pepper 2 Garlic cloves, minced 1/3 Cup vegetable oil 2 (8 ounce) Packages Cream cheese, softened 1/2 cup...

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Beef Tagine with Ras el Hanout

Serves 6 - 8 For the spice rub 1 Tbsp. Ras el Hanout 1 Tbsp. Ground cumin 1 Tbsp. Cassia cinnamon 1 Tbsp. Ground ginger 1 Tbsp. Paprika 1 Tsp. Sea Salt 1 Tsp. Freshly ground Black pepper 1 1/2 lbs. Stewing Beef Olive oil 1 Large Onion, peeled and finely chopped A...

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Basmati Rice with Black Cardamom

Basmati Rice with Black Cardamom Serves 4 A smoky dish that hails from Kashmir, this is known as a pulao.  Western culture would call it a pilaf. 1 Cup Basmati Rice 2 Tbsp. Ghee (Clarified Butter) 5 Black Cardamom Pods 2 Bay Leaves 1 Small Red Onion – Thinly sliced...

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Roasted Carrot Hummus

Roasted Carrot Hummus

Ingredients: 1 lb. Carrots 1 3/4 Cups Chickpeas (14.5 Can) 6 Tbsp. Olive Oil 1 Lemon, juiced 1 inch piece of Ginger, minced 2 Tbsp. Sesame seeds 2 Cloves Garlic, minced 1/2 Tsp. Smoked Paprika 1 Tsp. Booda’s Berbere 1/2 Tsp. Sea salt 1/4 Cup of Water Preheat oven to...

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Mana’eesh with Za’atar

Mana’eesh with Za’atar

Mana’eesh are like slightly more solid pita breads and have endless uses. The Dough: 2 1/2 Cups lukewarm water 1 Tbsp. Yeast 1 tsp. Sugar 1 Tbsp. Sea salt 6 – 7 cups all-purpose or bread flour The Topping: 1/2 cup olive oil 1/2 cup Lebanese Za’atar Place the water in...

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Tomatillo Stew with Hominy & Smoked Pork

Tomatillo Stew with Hominy and Smoked Pork Serves 8 1 1/2 lbs. Tomatillos, husked and halved 1 Large Onion, quartered 2 Tbsp. Ancho Chile Powder 1 Tsp. Jalapeno Chile Powder 4 Large Garlic cloves, smashed 1/2 Cup Cilantro 2 Tbsp. Oregano leaves 3 Tbsp. Olive Oil 8...

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Sopa a la Criolla (Creole Soup)

Sopa a la Criolla (Creole Soup) Serves 6-8 1 lb. Beef cut into bite-sized pieces 3 Tbsp. Olive Oil 2 Tbsp. Garlic ~ Minced 2 Large Onions ~ Finely chopped 2 Tomatoes ~ Peeled and diced (or 1 14 oz. Can) 2 Tbsp. Ají Panca Chile Powder 2 Bay Leaves 2 1/2 Tbsp. Dried...

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Maraq (Yemeni Chicken Soup) with Zhug & Hilbeh

Maraq (Yemeni Chicken Soup) Serves 6 to 8 As in a pot-au-feu, the broth of this soup is served separately from the meat and vegetables. But unlike the French dish, this Yemenite one is given a brilliant turmeric hue from the spice mixture Hawayij. 6 Whole Chicken legs...

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Fish in Yogurt Sauce

Fish in Yogurt Sauce Adapted from Raghavan Iyer (660 Curries) 1/2 Tsp. Turmeric 1 lb. Skinless Fish Fillets (Cod, Haddock, Halibut, Tilapia if you have to) 1 Cup Plain Yogurt 1 Tsp. Sugar 1 Tsp. Sea Salt 2 Tbsp. Peanut or Mustard Oil 1 Tbsp. Panch Phoron 2 Dried...

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Eggnog

Eggnog Makes 12-14 Cups depending on the size of your eggs 8 Egg Yolks 2/3 Cup Sugar, plus 2 Tbsp. 1 Quart Whole Milk 1 Cup Heavy Cream 6 Oz. Bourbon or Dark Rum (Optional) 2 Tsp. Freshly Grated Nutmeg 8 egg whites In the bowl of a stand mixer, beat the egg yolks...

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