When I researched famous Indiana cuisine, I got links to food banks and food stamps. Further investigation gave me corn dogs. Then I found calf brain sandwiches. I will not make that for Jenn. The fried pork loin sandwich sounded promising so I made some. They came out tender, juicy and lovely. Recipe to follow.

Sorry about the formatting…

These dishes have all been a real hit!

Baba Ghanoush or Moutabel – Cold Eggplant Puree

 

Ingredients:                                                             Yields 4 portions

 

Eggplant, med. size. approximately 1 lb.             2          ea.

Eggplant  Charred Diced (added to final product for texture  1/2 ea.

Lemon Juice                                                             1/4       cup

Tahini Sauce                                                                        1/4       cup

Garlic Clove                                                              1          ea.

Salt                                                                             1          tsp.

Olive Oil                                                                     1          tsp.

Parsley, chopped                                                     1          tsp.

Sriracha                                                                     to taste

Feta cheese, crumbled fine                                   2          oz.

 

Method:

 

1. Char the skin of the eggplant under broiler, gas flame or electric flat top until eggplant is soft (be sure to get eggplant dark and flavored with the fire), when cool, peel it, then place under salamander to darken further
2. Remove the seeds under cold water and puree ¾ of the eggplant in Robocoup. Fine dice the rest of the eggplant, reserve
3. Puree lemon juice, tahini sauce, garlic clove, salt, olive oil together with eggplant and at the end, add parsley and Sriracha. Fold in fine diced eggplant for texture.

 

Note:  Fill round crème brulée dish half way, using a spoon make a pinwheel design, drizzle olive oil on top. Dust with crumbled feta cheese. Parsley in center. Serve on a round plate with warm pita bread (3 oz. rounds, marked on grill)

Use Mediterranean Slaw Jay developed, but smaller portion (1-½ oz.), cut finer.       

 

Mediterranean Slaw                                   Yield 2-1/2 Cups Dressing

Ingredients                                                    Amount

Greek Yoghurt                                              1 cup

Sour Cream                                                  1 cup

Red wine vinegar                                        1 Tbl.

Limes, juiced                                                 3 ea.

Salt and White Pepper                                TT

 

Mix all ingredients. Toss with slaw. (I will get exact slaw ingr later) Red onion, cabbage?

 

 

 

 

 

 

 

 

Whole Wheat Pita Bread

                                                                  Yield: 16 pitas

14 oz.                         Water, Warm

.66 oz.                        Yeast, Instant

1.5 #              Whole Wheat Bread Flour

.66 oz.                        Salt

.66 oz.                        Granulated Sugar

5 oz.                Greek Yoghurt

1.5 oz.                        Olive Oil

 

1. Preheat oven to 500°F
2. Dissolve yeast in warm water.
3. Sift together flour, salt and sugar.
4. In a mixer, blend the dry ingredients with the yoghurt and olive oil.
5. Add the water and yeast and mix for 2-3 minutes on medium until the dough is smooth and pulls from the bump.
6. Let rise, covered, in warm place until it doubles in size, about 30-45 minutes
7. Divide into 3 ounce portions, form into balls. DO NOT PROOF.
8. Dust table with chickpea flour and roll out to about 1/8 to ¼ inch.
9. Place on unlined sheet pans and bake for 4 minutes.

10. Flip and bake for 2-3 minutes or until puffed and golden.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Calamares Rellenos (Spain) – Stuffed Squid

 

Ingredients:                                                             Yields 10 portions

Squid,3 each per serving                                       30        ea.

Ham, fine chopped                                                  10        oz.

Stuffed Olives, chopped                                         30        ea.

Ripe Tomato Concassé                                          8          ea.

Parsley, chopped                                                     2          Tbsp.

Salt and Pepper                                                       to taste

Olive Oil                                                                     3          oz.

Medium Onions, chopped                                      1          ea.

Garlic Cloves, chopped                                          6          ea.

White Wine                                                               1          cup.

Tomato Sauce                                                          1          pt.

Parsley, chopped very fine                                                1          oz.

Lemon slices                                                                        10        ea.

 

Method:

 

1. 1.        Clean Squid, discard ink sac and intestines, remove the tentacles
2. 2.        To make the stuffing: chop half the tentacles finely and mix the ham, olives, tomatoes, salt, pepper, and parsley, stuff the squid 3/4 full and close the ends with a toothpick.
3. 3.        Dredge the squid in rice flour. Shake off excess.
4. 4.        Sear one side and remove from pan.
5. 5.        Place squid in sauté pan with tomato sauce. Bake in oven until 140˚F.
6. 6.        Meanwhile, gently sauté onions and garlic in oil.
7. 7.        Flour and fry the extra tentacles and use as a garnish on the plate.
8. 8.        Sprinkle with cilantro, just before serving.

 

Use small round salad plate.  Place sauce on bottom of plate (use slotted spoon), Heap the onions and garlic in the center, top with sauce, not covering squid entirely. Place the 3 squid, stuffed side out, radially from center, seared side up. Garnish with fine chopped parsley and fried tentacles. Serve lemon wedge on small side plate. Have server explain to guest that the lemon is for giving the dish some zing.

 

 

 

 

 

 

 

 

 

 

 

Tomato Sauce                                                        Yields 1 Quart

Ingredients:

 

Ripe Crushed Tomatoes                                        1          #10 can

Olive Oil                                                                     1          oz.

Onions, chopped fine                                             6          oz.

Garlic Cloves, mashed                                            2          ea. (increase?)

Small Red Bell Pepper, chopped                          1          ea.

Red Pepper Flakes                                                  2          tsp.

Basil, chopped                                                         1          tsp.

Oregano, chopped                                                   1/2       tsp.

Rosemary, chopped                                                            1/4       tsp.

Salt and Pepper                                                       to taste

 

 

 

Method:

 

1. Heat oil and sauté onions, garlic and pepper, do not brown, add tomatoes, herbs and spices.
2. Simmer over low heat for 1 hour.  The sauce should be thick but not too chunky. If too thin, simmer until thick consistency. If too chunky, puree half and return to sauce.
3. Adjust seasoning. It should have a mild heat.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Frikadeller Med Agurke

 

Ingredients:                                                             Yields: 8 portions

Onions, fine diced                                                   6          oz.

Butter                                                                         1          oz.

Pork, ground fine                                                     18        oz.

Veal, ground fine                                                     18        oz.

Flour (optional)                                                         3          oz.

Fresh Cream                                                             6          oz.

Large Eggs, beaten                                                 4          ea.

Slices of White Bread (crust removed)                 4          ea.

Salt, Pepper, and Nutmeg                                      to taste

Butter                                                                         4          oz.

Clarified Butter                                                         4          oz.

Madeira Sauce                                                         20        oz.

 

Method:

1. Sauté onions in butter until translucent. Cool.
2. Combine pork, veal, and flour, mix together.
3. Beat eggs and cream and white bread, allow to soak. Crush with a spoon and mix until smooth.
4. Combine onions, meat and bread mixtures, season to taste and refrigerate for 1 hour to firm mixture. Form into small patties (2-1/2 oz. each) and saute in butter.

 

Cucumber Salad

 

Ingredients:                                                             Yields: 8 portions

 

Cucumbers, peeled,                                                            20        oz.

seeded and sliced moderately thin.

 

Dressing:

Cider Vinegar                                                           2          cups

Sugar                                                                         2          cups

Bay Leaf                                                                    1          ea.

Salt and Pepper                                                       to taste

 

Method:

 

1. Combine vinegar, sugar, bay leaf, salt and pepper, bring to boil, cool.
2. Marinate cucumbers in dressing 30 Minutes before service time.

 

 

 

 

Madeira Sauce

 

Ingredients:                                                             Yields: 1 Quart

 

Shallots, chopped fine                                            4          oz.

Butter                                                                         2          oz.

Dry Red Wine                                                           8          oz.

Demi-Glace                                                               1          Qt.

Madeira Wine                                                           6          oz.

Beurre Monté                                                            2          oz.

Oignon Brulee                                                          1          ea.

Method:

 

1.         Combine shallots, butter, and red wine, reduce by 1/2.

2.         Add demi-glace and simmer with oignon brulee for 20 minutes, strain.

3.         Add Madeira Wine, and Beurre Monté.

1.    Hold hot for service in water bath.

 

 

Use 8 inch round. 1-1/2 oz. of sauce off center. Small nest of greens (arugula or watercress) with Oil for shine on dry part of plate, topped with cucumber salad. Place 2 (2.5 oz.) patties on sauce/ leaning on greens

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Scotch Broth

 

Ingredients:                                                             Yields:  20 portions

Lamb, 1/3 cubes (browned)                                   3          lbs.

Beef Stock, all fat removed                                                5          qts.

Barley                                                                         8          oz.

Salt                                                                             to taste

 

Carrots, brunoise                                                     4          oz.

Turnips, brunoise                                                    4          oz.

Onions, brunoise                                                     4          oz.

Leeks, brunoise                                                       4          oz.

Celery, brunoise                                                      4          oz.

Savoy Cabbage, diced small                                 4          oz.

Salt and Pepper                                                       to taste

 

Method:

 

1. Trim Lamb very well and dice to about 1/3 inch.
2. Heat meat and stock in a soup pot, simmer for 1 hour.
3. Cool and store until day of service.
4. Carefully cut veg in brunoise.
5. On the day of service, reheat stock and add Barley. Simmer until tender.
6. Simmer cabbage in broth.
7. Simmer brunoise veg in separate pan.

-garnish can be simmered before service and recooled

1. Pile veg in center of bowl
2. Ladle soup around veg pile.

 

 

Note: Plate in soup bowl, use napkin under bowl on liner plate. See Rita for folding method for napkin.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Grilled Romaine Shrimp Caesar Salad

 

Ingredients:                                                             Yields:  12 portions

Romaine hearts                                                       6          ea.

French Baguette Strip Croutons                           12        ea.

Parmesan Cheese, Shaved                                  12        oz.

16/20 Shrimp            , butterflied                                        36        ea.

Caesar Dressing                                                      2          pints

Lemon wedges                                                         24        ea.

 

 

 

Marinade for Romaine

NEED MORE EXACT MEASUREMENTS

Extra Virgin Olive Oil                                               to taste

Kosher Salt                                                               to taste

Cracked Black Pepper                                            to taste

Red Pepper Flake                                                    to taste

 

Method:

1. Drizzle on trimmed half cut Baby Romaine Lettuce.
2. Season, Grill, and Char Romaine for only 30 seconds. If using larger Romaine, split hearts. Grill, then halve again.
3. Immediately place on cold plate for service.

 

 

Marinade for Shrimp

 

Extra Virgin Olive Oil                                               1/2       cup

Garlic, finely chopped                                             2          Tbsp

Lemon Juice, Fresh                                                            1/4       cup

Parsley, Chopped                                                    2          Tbsp

Kosher Salt                                                               to taste

Black Pepper                                                                        to taste

 

Method:

1. Marinate shrimp for 20-40 minutes. (Maximum 40 min.)
2. Grill marinated shrimp on a skewer (3) to order.

 

 

 

 

 

French Baguette Croutons

 

Method:

1. Slice bread on a 45 degree angle in slices 1/4 inch thick.
2. Cut diagonally to form triangles
3. Brush with melted butter and sprinkle with chopped garlic and parsley
4. Mark on grill. Finish cooking in oven.
5. Hold at room temperature until service.

Caesar Dressing

 

Ingredients:                                                             Yields 13 portions

 

Mayonnaise                                                              2/3       cup

Sour Cream                                                              1/2       cup

Buttermilk                                                                  1/2       cup

Red Wine Vinegar                                                   1          Tbs

Stone Ground Mustard                                           1          Tbs

Lemon Juice, fresh                                                  1-1/2   tsp

Worcestershire Sauce                                            1-1/2   tsp

Parmigiano-Reggiano Cheese, grated                1/3       cup

Anchovy Fillets, minced                                         2          ea.

Garlic Cloves, minced                                             2          ea.

Coarse Ground Pepper                                          1/2       tsp

 

Methods:

 

1. In a small bowl, whisk the mayonnaise, sour cream, buttermilk, vinegar, mustard, lemon juice, and Worcestershire sauce.
2. Stir in cheese, anchovies, garlic, and pepper.
3. Cover and refrigerate for at least 1 hour. (24 hours is better.)

 

 

 

NOTES: Dressing on plate. Romaine crossed on plate, grilled side up. Shrimp on end butterfly side down, tail toward right of plate. Drizzle dressing but do not obscure grill marks. Croutons on top. See photo.

 

 

 

 

 

 

 

 

 

 

 

Watercress and Arugula Salad

 

Ingredients:                                                             Yields:  1

 

Watercress Lettuce                                                  2-1/2 oz greens total

Baby Arugula Lettuce

Salami, cut julienne                                                            8 pieces

Mild Goat Cheese                                                    1 Tbl.

Chives and parsley for Goat Cheese                   ½ tsp.

Citric Champagne Vinaigrette                               2 Tbl

 

 

 

Citrus Champagne Salad Dressing

 

Ingredients:                                                             Yields:  1.5 pints

Lemons, juiced                                                         2          ea.

Mangos, peeled and chopped                               2          ea.

Orange Juice, fresh                                                 1          cup

Limes, juiced                                                             2          ea.

Shallots, chopped                                                    4          ea.

Garlic Cloves            , chopped                                          4          ea.

Champagne Vinegar                                              1          cup

Honey                                                                                    1          cup

Dijon Mustard                                                           2          tsp.

Extra Virgin Olive Oil                                               2          cups

Chervil, Dried                                                           1          tsp.

 

Method:

1. Blend all ingredients in a processor.
2. Place in refrigerator to cool and allow flavors to develop.

 

 

NOTES: Mix parsley and chives into cheese. Toss greens in dressing immediately before service. Season with a bit of S&P. Drizzle a bit of dressing over greens. Crumble cheese on top and garnish with salami. Garnish plate with 3 dollops of dressing evenly spaced. (about the size of a nickel)  Greens need to have a tall height on plate.

 

 

 

 

 

 

 

 

 

 

Kulebiaka (Russia) – Salmon Loaf in Pastry

 

Use Puff Pastry-

Salmon Filling:

Ingredients:

Rice, cooked                                                             1-1/2               cup

Butter                                                                         2                      oz.

Onions                                                                       3                      cups

Mushrooms, diced                                                   8                      oz.

Lemon Juice                                                             1-1/2               oz.

Eggs, hard boiled                                                     3                      ea.

Egg Yolks                                                                  3                      ea.

Dill, fine chopped                                                    1/3                   cup

Salt and Pepper                                                       to taste

 

Boneless Salmon, 2 fillets                                     5-1/2 – 6          lbs.

 

Egg Wash                                                                 as needed

 

 

 

Method:

1. Sauté onions in butter, add mushrooms and sauté, finish with lemon juice. Chill
2. Gently mix cooked rice, mushrooms, onions, chopped eggs and dill. Mix cold
3. Season with salt, pepper, and dill (any trimmings from the salmon fillet may be finely diced and added into this mixture at this point).
4. Portion Salmon and sear. Cool.

 

To Assemble: Note: build upside down

1. Lay out puff pastry.
2. Spread thin layer of rice mixture onto center of dough.
3. Place salmon fillet on top of rice.
4. Trim salmon fillets to be the same size and shape.
5. Top with another layer of rice mixture.
6. Trim pastry to fold as tightly as possible.  Tight wellington roll, seam along bottom.
7. Egg wash edges and fold pastry over as in Wellington..
8. Egg wash.
9. Bake at 400 degrees F. until dough is brown and fillet is no more than 135 degrees F. internal.

 

Note: Cut diagonally and stack for height. Serve with arugula tossed in OO for shine. Sauteed roasted beets and baby carrots on greens. Quenelle of sour cream on salmon loaf. Side boat of hot clarified butter. Garnish with 3 beautiful sprigs of fresh dill. See photos

Vegetable:

 

Tri-Color Roasted Baby Beets and Carrots with Green Tops.

Roast beets whole at 375°F for about 40 minutes. Let cool, covered. Peel (a paper towel makes this quick) and slice in half for small beets, quarter for larger beets. Cool and store until service

Blanch carrots in salted water and shock in ice bath.

Cut carrots in half lengthwise. Cool and store until service.

For service, sauté in olive oil or clarified butter with salt and pepper to taste.

 

Serving is about 2 beets, 2-1/2 carrots.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tandoori Murg (India) – Roast Chicken with Yogurt Masala

 

Ingredients:                                                             Yields:  2 Portions(calculate for 16)

 

Olive Oil                                                                     4 Cup

Tandoori Spice                                                         ¾ cup

Lemon Juice                                                             ½ cup.

Cilantro, rough chop                                               2 cups

 

Airline chix breasts                                                  16 ea.

Lemon half                                                                16 ea.

 

Method:

1. Score chix 3 or 4 times 45°, bone side up. .
2. In a hot sauté pan, sear chix in olive oil on both sides over high heat.
3. Remove chix from pan. Place potato slices in pan to elevate chix.
4. Place chix on potatoes, half lemon, cut side down and bake in high (425˚F) oven.
5. Bake 12 to 15 minutes or to 163˚F
6. Squeeze cooked lemon over chix and plate.

 

 

Pakorhas – Savory Vegetable Skewer

 

Ingredients:                                                             Yields:  50 portions

Chick Pea Flour (besan)                                        3                      cups

Baking Soda                                                             1                      tsp.

Garam Masala**                                                       2                      tsp.

Salt                                                                             2                      tsp.

Turmeric                                                                    1                      tsp.

Chili powder (hot)                                                    1                      tsp.

Garlic, chopped, sweated                                       4                      cloves

Water                                                                          2-3                  cups

 

Method:

1.      Mix dry ingredients in a bowl and form a well, add water to bring batter to medium consistency.

2.      Make vegetable skewers from desired vegetables in uniform size (blanch if necessary).

3.      Coat skewers in batter and fry as needed, drain on paper toweling before serving.

 

 

 

**Garam Masala

 

Ingredients:

Coriander Seed                                                        4          Tbsp.

Cumin Seed                                                             2          Tbsp.

Black Peppercorn                                                    1          Tbsp.

Green Cardamon Seed                                          2          ea.

Cinnamon Sticks                                                     1          ea.

Whole Cloves                                                           1          ea.

Nutmeg                                                                      1          ea.

 

1. In a small pan toast all spices except nutmeg.
2. Mill spices in a mill or mortar and pedestal.
3. Grate nutmeg into mixture and store in a dark sealed container.

 

Saffron Basmati Rice

 

Cook rice pilaf method. About 2.5 to 1 water to rice ratio.

1.         In a pot with a bit of oil, sauté and toast rice.

2.         Add water and bring to a boil.

3.         Cover. Turn down heat (or put in oven)

4.         When done, fluff with fork and cool.

1. When cool, drizzle with saffron sauce and toss. Use only a bit of sauce.

-fluff and mix gently to incorporate saffron.  Final product should be both white    and yellow.

6.         To serve, heat pan, add ghee.

7.         Sauté rice in ghee, season with salt and white pepper.

 

Saffron Sauce for Rice

Ingredients:                                                             Yields:  16 portions

White wine                                                                4 cups

Saffron                                                                       4 to 5 medium pinches

 

Method:

1. Add saffron to wine
2. Bring to a boil
3. Reduce heat, reduce by half. Or by 2/3 to get proper color.

 

 

 

Plating: Heap rice in center. Lean chix on rice. Push pakhora off skewer in curve around other side of rice. Garnish with finely chopped cilantro.

 

Wiener Schnitzel

                 

                Ingredients:                                             Yield:  15 portions

Veal Cutlets 4-5 oz.                                                 15                    ea.

Standard Breading:

Flour                                                                           as needed

Eggwash                                                                   1/2 egg and 1/2 milk

Panko Bread Crumbs                                             as needed

 

Cooking Fat:

Clarified Butter                                                         as needed

Garnish:

Lemon Wedges                                                        15                   ea.

Lemon-Caper Compound butter                           30                    ea.

 

Method:

1. Standard breaded veal cutlets
2. Pan-fry until golden brown on both sides

 

Kartoffelsalat – German Potato Salad

 

Ingredients:                                                                         Yields:  20 Portions 

 

Potatoes, Yukon, Yellow                                                    5                      lbs.

 

Method:

1. Boil potatoes in jacket, peel and slice thin while hot.
2. Let steam dry for 3-5 minutes.
3. Pour dressing over potatoes.

 

Dressing

Ingredients:

White Wine Vinegar                                                                        8          oz.

Vegetable Oil                                                                                    8          oz.

Salt and Black Pepper                                                        to taste

Mustard, prepared                                                                4          Tbsp.

Onions, red, diced                                                               16        oz.

Bacon, fried, chopped                                                         2          oz.

Chicken Stock, seasoned                                                  32        oz.

(used to dilute strength of dressing)

Chives, chopped, for garnish                                            2          oz.

 

Method for dressing and finished salad:

 

1. Mix all ingredients for the dressing except stock Tuesday.
2. Once potatoes are sliced, mix with hot stock and pour over sliced potatoes in a hotel pan.
3. Store salad in warm place for 1/2 hour to allow flavors to macerate.
4. Place carefully in gratin boats and hold warm.
5. Fire to order, add more dressing  (Need to have extra) and heat in hot oven.
6. Garnish with chives.

 

 

Note:  Small oblong-shaped yellow potatoes are preferred for uniform slicing.  This        salad should only be served in fresh and warm conditions.

Place in small oblong gratin dish with dressing. Bring to temp in oven.

 

 

Vegetable:

Use beets and carrots recipe from above.

 

 

 

 

Plating:

Place gratin of potatoes at 45° angle at left end of oblong plate.

Place greens tossed in OO and S&P at back of plate by potatoes.

Place sautéed veg half on greens.

Arrange two pieces of veal overlapping to give height.

Garnish each piece with a rosette of compound butter.

Lemon slice at lower left of plate.

See photo for details.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Moussaka (Greece) – Vegetarian

 

Ingredients:                                                                         Yields:  6 Portions

Eggplant(Aubergine), large                                                           1                      ea.

Olive Oil                                                                                 1                      Tbsp.

Onion, sliced                                                                                    1                      ea.

Garlic Cloves, crushed                                                       2                      ea.

Chickpeas, cooked                                                              14                    oz.

Soy Beans, black                                                                 10.5                oz.

Salted Herbs                                                                         2                      Tbsp.

Black Pepper                                                                                    1/2                   tsp.

Oregano, dried                                                                     1                      Tbsp.

Parsley, dried                                                                        2                      Tbsp.

Cumin                                                                                                1                      Tbsp.

Fennel Seeds                                                                       1/4                   tsp.

Diced Tomatoes                                                                   1                      #10 can

Water                                                                                      1                      cup

Baby Spinach, Fresh                                                          4                      cups

Greek Yogurt                                                                                    1-1/4               cup

Cottage Cheese                                                                   1                      cup

Buttermilk                                                                              1/2                   cup

Eggs                                                                                       3                      ea.

Salt                                                                                         1/4                   tsp.

Pepper                                                                                   1/4                   tsp.

Sharp Cheddar Cheese                                                     3.5                   oz.

Parsley, fresh, flat leaf                                                        to garnish

 

Method:

1. Preheat the oven to 350 degrees F Roast the eggplant. Peel, and slice in rounds
2. Sprinkle the eggplant slices with salt and place in a colander.  Cover and place a weight on top.  Leave for at least 30 minutes to allow the bitter juices to be extracted.
3. Add the cooked chickpeas and black soy beans to food processor and process on pulse until reduced to a coarse grain consistency.  Set Aside.
4. Heat 1 Tbsp of the oil in a large saucepan, add the onion and garlic and cook for 5 minutes, stirring.  Stir in the chickpeas and black soy beans, tomatoes, seasonings and water.  Bring to a boil, cover and simmer gently for 10-15 minutes, stirring from time to time.  Stir in spinach leaves and cook until just wilted.  Remove from heat.
5. Arrange a layer of Eggplant slices in a large, shallow, oven proof dish or roasting tin, then spoon over a layer of the lentil mixture.  Continue to build up the layers in this way until all the Eggplant slices and lentil mixture are used up.

 

In a food processor, process the yogurt, cottage cheese, eggs, buttermilk, salt and pepper together and pour the mixture over the dish.  Sprinkle generously with grated cheddar cheese and bake about 45 minutes, until the topping is golden brown and bubbling.  Serve immediately, garnish with the flat leaf parsley.

 

 

 VEGETARIAN MOUSSAKA for GLOBAL CAFE — SIX PORTIONS

 

This dish has five major components to be layered:

1. Eggplant
2. Bean mixture
3. Tomato sauce
4. Spinach
5. Sauce

 

EGGPLANT

4-5 Eggplant sliced vertically ~1/2 inch, salted in a colander for at least 30 min, rinsed and patted dry.   Brush with olive oil and grill.

 

Set aside 12, 2” round pieces for garnish (from the neck part of the EP),

Cut rest into bite-sized strips.

 

BEAN MIX

In food processor, coarsely chop cooked chick peas and black soy beans, enough so you have 3 cups of each; chunky oatmeal consistency.  Check seasoning.

 

TOMATO SAUCE

Sauté 3 small dice onions in olive oil, add 4-6 crushed garlic cloves.  Add crushed tomato and herbs: oregano, basil, parsley, crushed red pepper, salt and pepper, simmer.  The aim is for a highly flavored not too thick or thin tomato sauce.

 

SPINACH

Sauté 4-5 handfuls of rinsed baby spinach in a small amount of white wine, drain and squeeze dry, need at least 2 cups.

 

TOPPING SAUCE

In a bowl, add approximately 3 cups each yogurt and cottage cheese, with a dash of butter milk, if needed.  Add 4-5 eggs and mix well, or food process.  Add salt and pepper.  It needs to be fairly thick.

 

TO ASSEMBLE

Using ceramic baking dishes in THIN LAYERS:

From the bottom: tomato sauce–eggplant strips—beans–spinach—eggplant—tomato sauce–Top with 3 eggplant rounds each.

 

Mound sauce on top and bake in 350 convection oven approx. 20 minutes, OR

 

To hold:  wrap without sauce hold cold, take out to warm a little then bake about 10-15 minutes until warmed before topping with sauce, cook until bubbly and brown.

 

 

 

Horiatiki Salata – Village Style Salad

 

Ingredients:                                                                         Yields:  4-6 Portions

 

Tomatoes, Vine Ripe, fresh, diced                                                3-4                  ea.

Cucumber, peeled, seeded, cubed                                  1                      ea.

Red Onion, halved, shaved                                               1                      ea.

Kalamata Olives, pitted                                                       1/2                   cup

Feta Cheese, cubed or crumbled                                     1/2                   cup

Olive Oil                                                                                 1/2                   cup

Red Wine Vinegar                                                               1/4                   cup

Oregano, Fresh, chopped                                                  1                      tsp.

Salt and Pepper                                                                   to taste

 

Method:

 

1. Toss the vegetables, olives, and cheese together in a large, non reactive bowl.
2. In another bowl, whisk together the olive oil, vinegar, garlic, oregano salt and pepper.
3. Pour the dressing into the bowl with the vegetables and toss together.  Set aside to marinate for 30 minutes and serve cold or at room temperature.

 

NOTE: The changes from the original recipe for the accompanying salad are:

Make dressing but only marinate the cucumbers and olives.

The onions should be shaved thin.

Add the tomatoes and onion before service (so they don’t get too macerated)

Top salad with the crumbled Feta

Place salad on side of Arugula base that has been tossed in a little olive oil

Grind a little black pepper on top

To plate: Serve on nest of greens (tossed in OO and S&P) at front of large round plate. Moussaka at rear of plate.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Samasa (Central Asia) – Sweet Walnut Fritters

 

Ingredients:                                                                         Yields:   24 Portions

 

Filling:

Walnuts, pulverized                                                                        6                      oz.

Butter, Unsalted                                                                   1-1/2               Tbsp.

Sugar                                                                                     1-1/2               Tbsp.

 

Dough:

All-Purpose Flour                                                                2                      cups

Water, Cold                                                                           2/3                   cup

Salt                                                                                         1/2                   tsp.

Butter, Unsalted, soft                                                           4                      Tbsp.

 

Method:

1. To make the filling:  mix all the ingredients and set aside at room temperature.
2. To make the dough:  place the flower in the bowl, make a well in the middle and pour in water, salt and 2Tbsp. of butter and mix well until firm dough is formed.
3. Roll out to 16” X 18”, trim sides and cut in 2” squares.

 

To Finish Fritters:

 

In the middle of each square, put 1 Tbsp. of walnut filling.  Draw up the corners to meat in the middle, overlapping to close filling.  Moisten your fingers in water and seal them.  Drop into very hot vegetable oil and fry until golden brown, Turning them occasionally.  Drain on paper and serve with powdered sugar and honey.

 

 

 

Plate 4 ea. Crushed nuts on one side, dots of honey on the other. Use a small amount of powdered sugar as garnish. See photo.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Plattar – Swedish Pancakes

 

Ingredients:                                                                         Yields:  12 Portions

 

Eggs, separated                                                                   8          ea.

Flour                                                                                       2          cups

Salt                                                                                         1          tsp.

Sugar                                                                                     1          Tbsp.

Milk                                                                                         2          cups

Sour Cream                                                                          3          oz.

Lemon Zest, chopped, finely                                             1          ea.

Vanilla Extract                                                                      1          Tbsp.

 

Method:

1. Beat egg yolks until thick, sift flour, salt and sugar, add to egg yolks alternately with milk.
2. Stir in sour cream, whip egg whites until medium peak and fold into batter.
3. Cook in sauté pan lightly brushed with whole butter until golden brown, turn and brown second side, remove, serve with 1 tsp. lingonberry jam and 2 tsp. sour cream.
4. Dust very lightly with powdered sugar.
5. Garnish plate with dots of Citrus Grape Sauce.

 

Citrus Grape Sauce

 

Ingredient                                                                 Amount

Whole Seedless Red Grapes                                2 cups

Lemon juice                                                              5 lemons

Lingonberry Jam                                                      3 Tblsp.

Cornstarch Slurry                                                    as needed

 

1. Combine grapes and jam.
2. Puree in processor until smooth.
3.  Add lemon juice to taste.
4. Strain well.
5. Reduce to thicken or add slurry.

 

 

 

 

 

 

 

 

 

Cardamom Ice Cream Recipe

Ingredients

• 2 cups (scant) milk or light cream
• 1 vanilla bean, split lengthwise
• 8 whole green cardamom pods, lightly crushed
• 3/4 cup sugar
• 4 egg yolks
• 3/4 cup whipping cream
• 1/8 teaspoon ground cardamom

Serves / Yields

6 servings

Preparation Instructions

Put the milk, or light cream, vanilla bean and crushed cardamom pods into a heavy pan and bring slowly to a boil. Remove from heat, cover, and let infuse for 20 minutes. Take out the vanilla bean and scape the seeds into the liquid. Remove the crushed green cardamom pods.

Beat the egg yolks and sugar until thick and pale. Gently reheat the milk or cream and beat a little of it into the egg yolks. Pour the egg mixture into the cream and return the pan to a low heat. Stir until the custard is thick enough to coat the back of a spoon; it will take several minutes. Do not let it boil, or you’ll get pieces of scrambled egg.

Remove the pan from the heat and continue to stir until it has almost cooled. Store until day of service.

Whip the whipping cream lightly and fold it into the custard. Add the 1/8 teaspoon of ground cardamom. Freeze in an ice cream maker following the manufacturer’s instructions.

Helpful Hints

Be careful not to add too much cardamom to the recipe. Cardamom is a very strong flavor, and too much of it can cause a soapy taste.