Apple Cider Caramels 4 Cups Apple Cider 1 1/3 Cup of Heavy Cream 12 Tbsp Unsalted Butter 1/2 Tsp. Saigon Cinnamon 3 Cups Sugar 1/2 Cup Corn Syrup 1/2 Cup Water Sel Gris or Favorite Sea Salt 9 x 9 Baking Pan Candy Thermometer Parchment Paper Line the bottom and sides...
Braised Pork with Spinach & Chickpeas Serves 4 4 Tbsp. Olive oil 1 Large Onion ~ Chopped 4-5 Cloves of Garlic ~ Crushed & Chopped 1 lb. Boneless Pork ~ Cubed 1 28 Oz. Can Diced Tomatoes or 6 Fresh Tomatoes (Peel, De-seed & Dice) 2 Tbsp. Smoked Hot Paprika...
Hummus Hummus is an excellent medium for subtle flavors. This version showcases Ras el Hanout but you may substitute the spices of your choice. 2 Cans Garbanzo Beans/Chick Peas (15 oz. each) 5 Tbsp. Tahini (Sesame Paste) 1/4 Cup Olive Oil 1 1/2 Tsp. Ras el Hanout 1...
Kharcho (Georgian Soup with Herbs & Walnuts) Serves 6 - 8 2 Lbs. of lean Beef or Lamb ~ Cut into 1/2 -inch cubes 2 Quarts of Beef, Chicken, or Vegetable Stock 2 Tsp. Khmeli Suneli 2 Bay leaves 2 Sprigs of parsley 1/4 Tsp. of Black Peppercorns 3 Large Onions ~...
Kheema Serves 6 A traditional meat dish of Pakistan and India, it is normally served as an evening meal. Kheema may also be used as a sandwich filling. 2 lbs. Beef, Lamb, or Goat ~ Minced or Ground 4 Medium potatoes ~ 1/4 inch cubes 3 Medium onions ~ Thinly sliced 4...
Persian Chicken Stuffed with Rice (Morgh-e tu por ba berenj) Serves 4 - 6 1 Large chicken, about 5 to 6 pounds 1 Tsp. Sea Salt 2 Large onions ~ peeled and thinly sliced 3 Cloves Garlic ~ peeled and crushed 1/4 Cup butter or oil 1 Cup Rice ~ cleaned and washed 1 Tbsp....
Tunisian Vegetable Stew Serves 8 3 Tbsp. Olive Oil 2 Large Onions – Cut into Small Wedges 3 Garlic Cloves - Sliced 2-3 Tsp. Harissa 1/2 Tsp. Paprika 1 Tsp. Ground Cumin 1/2 Tsp. Ground Ginger 1 Stick Cinnamon ~ 2.75” Sea Salt Freshly Ground Black Pepper 1 Orange ~...
West African Chicken and Groundnut Curry Serves 6-8 3 lbs. Boneless, skinless chicken ~ cut into 1 1/2 inch wide pieces 1/3 Cup Flour 2-3 Tbsp Ivory Coast Curry Powder 1 Tsp. Sea Salt 1/3 Cup Olive Oil 2 Tbsp. Fresh Ginger ~ Minced 2 Tbsp. Garlic ~ Minced 2 Serrano...
Vindaloo Serves 4 Vindaloo is typically a fiery hot curry made with pork but works equally well with lamb, chicken, or seafood. 1 lb. Pork, Chicken, Seafood, or Lamb - Cut into fork-size pieces 1 Large Onion - Thinly sliced 1 Red Bell Pepper - Thinly sliced 4 Medium...
Doro Wat (Ethiopian Chicken with Booda’s Berberé) Serves 4- 6 Doro Wat is perhaps the best known food from Ethiopia and is often referred to as the Ethiopian national dish. It is traditionally very spicy, but you can adjust the amount of cayenne pepper to your...
Tagliatelle with Garlic Scape Pesto Serves 4 1 Cup Walnuts 2 Cups Garlic Scapes 2 Cups of Spinach 1/3 – 1/2 Cup Extra-Virgin Olive Oil 1/2 Cup Parmigiano Reggiano Cheese ~ Grated Sea Salt Freshly Ground Black Pepper 1 lb. of Tagliatelle or other broad noodles,...
Cauliflower with Panch Phoran & Dal Serves 6 - 8 1 1/2 Cups Masoor Dal (Red Lentils) 4 Cups water 1 Tsp. Turmeric 1 Tsp. Sea Salt 2 Tbsp. Canola oil 1 Tbsp. Panch Phoran 1 Large Onion ~ diced 4 Cloves Garlic ~ minced 1/4 Tsp. Chili Flakes 1 Tsp. Minced Ginger 16...
