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Some folks are curious as to what I’ve been doing in my Global Cuisine class. Here are the recipes for the restaurant service we are doing.
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:
- 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
- Remove the seeds under cold water and puree ¾ of the eggplant in Robocoup. Fine dice the rest of the eggplant, reserve
- 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
- Preheat oven to 500°F
- Dissolve yeast in warm water.
- Sift together flour, salt and sugar.
- In a mixer, blend the dry ingredients with the yoghurt and olive oil.
- Add the water and yeast and mix for 2-3 minutes on medium until the dough is smooth and pulls from the bump.
- Let rise, covered, in warm place until it doubles in size, about 30-45 minutes
- Divide into 3 ounce portions, form into balls. DO NOT PROOF.
- Dust table with chickpea flour and roll out to about 1/8 to ¼ inch.
- 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. Clean Squid, discard ink sac and intestines, remove the tentacles
- 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. Dredge the squid in rice flour. Shake off excess.
- 4. Sear one side and remove from pan.
- 5. Place squid in sauté pan with tomato sauce. Bake in oven until 140˚F.
- 6. Meanwhile, gently sauté onions and garlic in oil.
- 7. Flour and fry the extra tentacles and use as a garnish on the plate.
- 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:
- Heat oil and sauté onions, garlic and pepper, do not brown, add tomatoes, herbs and spices.
- 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.
- 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:
- Sauté onions in butter until translucent. Cool.
- Combine pork, veal, and flour, mix together.
- Beat eggs and cream and white bread, allow to soak. Crush with a spoon and mix until smooth.
- 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:
- Combine vinegar, sugar, bay leaf, salt and pepper, bring to boil, cool.
- 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.
- 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:
- Trim Lamb very well and dice to about 1/3 inch.
- Heat meat and stock in a soup pot, simmer for 1 hour.
- Cool and store until day of service.
- Carefully cut veg in brunoise.
- On the day of service, reheat stock and add Barley. Simmer until tender.
- Simmer cabbage in broth.
- Simmer brunoise veg in separate pan.
-garnish can be simmered before service and recooled
- Pile veg in center of bowl
- 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:
- Drizzle on trimmed half cut Baby Romaine Lettuce.
- Season, Grill, and Char Romaine for only 30 seconds. If using larger Romaine, split hearts. Grill, then halve again.
- 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:
- Marinate shrimp for 20-40 minutes. (Maximum 40 min.)
- Grill marinated shrimp on a skewer (3) to order.
French Baguette Croutons
Method:
- Slice bread on a 45 degree angle in slices 1/4 inch thick.
- Cut diagonally to form triangles
- Brush with melted butter and sprinkle with chopped garlic and parsley
- Mark on grill. Finish cooking in oven.
- 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:
- In a small bowl, whisk the mayonnaise, sour cream, buttermilk, vinegar, mustard, lemon juice, and Worcestershire sauce.
- Stir in cheese, anchovies, garlic, and pepper.
- 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:
- Blend all ingredients in a processor.
- 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:
- Sauté onions in butter, add mushrooms and sauté, finish with lemon juice. Chill
- Gently mix cooked rice, mushrooms, onions, chopped eggs and dill. Mix cold
- Season with salt, pepper, and dill (any trimmings from the salmon fillet may be finely diced and added into this mixture at this point).
- Portion Salmon and sear. Cool.
To Assemble: Note: build upside down
- Lay out puff pastry.
- Spread thin layer of rice mixture onto center of dough.
- Place salmon fillet on top of rice.
- Trim salmon fillets to be the same size and shape.
- Top with another layer of rice mixture.
- Trim pastry to fold as tightly as possible. Tight wellington roll, seam along bottom.
- Egg wash edges and fold pastry over as in Wellington..
- Egg wash.
- 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:
- Score chix 3 or 4 times 45°, bone side up. .
- In a hot sauté pan, sear chix in olive oil on both sides over high heat.
- Remove chix from pan. Place potato slices in pan to elevate chix.
- Place chix on potatoes, half lemon, cut side down and bake in high (425˚F) oven.
- Bake 12 to 15 minutes or to 163˚F
- 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.
- In a small pan toast all spices except nutmeg.
- Mill spices in a mill or mortar and pedestal.
- 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.
- 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:
- Add saffron to wine
- Bring to a boil
- 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:
- Standard breaded veal cutlets
- Pan-fry until golden brown on both sides
Kartoffelsalat – German Potato Salad
Ingredients: Yields: 20 Portions
Potatoes, Yukon, Yellow 5 lbs.
Method:
- Boil potatoes in jacket, peel and slice thin while hot.
- Let steam dry for 3-5 minutes.
- 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:
- Mix all ingredients for the dressing except stock Tuesday.
- Once potatoes are sliced, mix with hot stock and pour over sliced potatoes in a hotel pan.
- Store salad in warm place for 1/2 hour to allow flavors to macerate.
- Place carefully in gratin boats and hold warm.
- Fire to order, add more dressing (Need to have extra) and heat in hot oven.
- 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:
- Preheat the oven to 350 degrees F Roast the eggplant. Peel, and slice in rounds
- 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.
- Add the cooked chickpeas and black soy beans to food processor and process on pulse until reduced to a coarse grain consistency. Set Aside.
- 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.
- 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:
- Eggplant
- Bean mixture
- Tomato sauce
- Spinach
- 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:
- Toss the vegetables, olives, and cheese together in a large, non reactive bowl.
- In another bowl, whisk together the olive oil, vinegar, garlic, oregano salt and pepper.
- 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:
- To make the filling: mix all the ingredients and set aside at room temperature.
- 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.
- 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:
- Beat egg yolks until thick, sift flour, salt and sugar, add to egg yolks alternately with milk.
- Stir in sour cream, whip egg whites until medium peak and fold into batter.
- 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.
- Dust very lightly with powdered sugar.
- 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
- Combine grapes and jam.
- Puree in processor until smooth.
- Add lemon juice to taste.
- Strain well.
- 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.
Thanks to all my friends and fans of the page!
As many of you know, my friend’s car was stolen a few weeks ago while we were at a fundraiser for the CNM Culinary Department Scholarship fund. I had just finished competing in an appetizer mystery basket competition (my team came in second) I had just put my knives and tools in the car and went to speak to my chef and the chefs at the Hyatt. We returned to the car 45 minutes later and it was gone.
The car was recovered a few days later, but my gear (more than $3000 of knives, cases and specialty kitchen gear) was never found.
Ken Hargis installed a Paypal button here and helped me immensely. My friends donated more than $1500 to help me replace my gear. Another couple of friends made me a loan of $1000. Through clever shopping and the liberal use of discount coupons, I have managed to replace almost everything I must have to continue school and my catering. In some cases, I was able to get a better version of the knife or tool for less than I had paid for the item it replaced.
My honey, Jenn, has been a rock through this. In the past, I would have been overwhelmed by this hit to my life.
I am humbled and amazed by the generosity of my friends. You guys are awesome. Thanksgiving is even more meaningful to me this year.
Review of Rasoi Indian Kitchen, UNM Area
Rasoi erratic but delicious
By Steve Fye
Copy Chief
There is no shortage of East Indian food in Albuquerque. Some places are terrific; some are not so great. Rasoi Indian Kitchen on Yale is a good example of how Indian food should be done. Well, usually.
Rasoi – Hindi for kitchen – has an extensive menu with options for nearly everyone. There is the usual Indian fare found in every restaurant in town, but there is a depth to the menu not often found in the strip-mall buffets. Not every place in town has Curried Goat.
The problem at Rasoi is that there seems to be two sets of staff with wildly varying skill. Sometimes there is wonderful service and quick, delicious food. Other times, expect to be kept waiting and to be served food that is significantly different from what was presented just days before.
It must be said, however, that even on the off days, Rasoi’s food is tasty. But what customers expect –and demand –is consistency. One place where fairly consistent quality can be found is on Rasoi’s impressive buffet.
The buffet is beautifully presented in gorgeous copper and brass chafing dishes. There is always chicken from the tandoor, the traditional Indian funnel-shaped stove, and a selection of savory vegetables. The other entrees vary by day, but are usually wonderful. Another staple is the Saag Paneer: spinach and mustard greens with house-made cheese. It has been consistently delicious.
The Curried Goat is earthy and savory, braised slowly in a curry flavored broth. The meat falls off the bones. This is worth the $8.50 for the buffet on its own.
Another favorite is the Pakora, vegetable fritters in a chickpea coating. The chunks of vegetables are large and the Pakora are best eaten with a knife and fork, but that’s worth it for the lovely flavor, especially when dipped in the spicy chutney or the cool raita.
The sides are examples of the typical offerings on an Indian buffet, but Rasoi makes each dish special with additional vegetables in the dal or boosting the spice in the curried cauliflower and potatoes.
The buffet comes with a basket of naan, fresh from the tandoor. Rasoi’s naan is soft and thick, not charred and stiff like the stuff at most buffets.
The interior of the restaurant is finely done as well. Curtains are hung from the ceiling, breaking up the space to give it a much more intimate feel. The walls are adorned with Indian art and the whole place smells of a spice market. Rasoi offers beer and wine as well as a selection of vegetarian and vegan dishes.
So while the buffet is wonderful and consistent, the frugal diner should beware of the menu. All items are ala carte. Neither rice nor naan is included with entrees. The best option is to go to Rasoi during the week for the lunch buffet. Of course, that is really the best advice for any buffet. The restaurant will have more waitstaff, more cooks and the buffet will be replenished much more quickly so the food is at its freshest.
Rasoi Indian Kitchen is located at 110 Yale Blvd. SE. The restaurant is open from 11:00 a.m. to 2:30 p.m. for lunch and 5:00 p.m. to 9:00 p.m. for dinner daily. For more information, call 268-5327 or visit rasoiabq.com
Review of Sahara Middle Eastern Eatery, UNM Area
Sahara Middle Eastern Eatery
By Steve “Mo” Fye
Food Critic/ Copy Editor
Sahara has a broad menu of tasty offerings to please nearly every palate. From pita sandwiches to giant combo plates, there are dishes from all over the Mediterranean and the Middle East. Some are familiar fare, such as the Greek Gyro, while others are more exotic, including the Mezza Family Platter which is traditional Middle Eastern collection of dishes usually shared as a group.
Those lucky enough to have dined in an East Coast Middle Eastern café will find this place familiar. The friendly counterman’s New York accent was a good omen of delicious food to follow.
The Beef and Lamb Shawarmah combo platter was gigantic and easily enough for two. The beef and lamb were marinated in a savory sauce and seared perfectly, then served over turmeric basmati rice and topped with sommaq (sumac) and tahini sauce. The dish also came with Fattoush Salad; small slices of pita used like croutons with fresh greens, tomatoes and onions, topped with a wonderful vinaigrette and more sommaq and mint. Sahara’s hummous was smooth and creamy, not gritty like some, and came garnished with some of the wonderful house-made pickled beets. The platter also included a large falafel and a house-made dolma as well as a pita.
The Chicken Tika platter was wonderful as well. It was listed on the wall menu as Special Spicy Chicken and lived up to that name. Several large chunks of marinated chicken were dusted with a spicy herb mix and grilled on a skewer until slightly charred. It was similar to Cajun Blackened Chicken but with some more exotic flavors. The garlic sauce was savory and wonderful. The platter also featured the same sides and garnishes as the rest of the platters, including the flavorful basmati rice, redolent of turmeric and delicious all on its own.
The Chicken Shawarmah was lovely; spiced and marinated and seared until crispy on the outside and tender and moist on the inside. All of the meats and the falafel are available as sandwiches, wrapped in a pita and cooked in a Panini press. The Sahara Burger looked very interesting and is slated for the next visit. It is a ground lamb and beef patty, charbroiled and served in a pita with Fattoush salad and tahini.
Try to save room for one of Sahara’s beautiful desserts or try one of the savory pastries. The Mediterranean Spinach Sfeefa was perhaps a bit under filled, but was a lovely creation, a triangle of soft, tender bread with savory spinach inside.
The menu continues with a number of vegetarian dishes as well. The Lentil soup sounds delicious and the Middle Eastern Potato salad is also on the list of things to try.
The restaurant is by no means fancy, but is a pleasant space, decorated with murals from the Arabian Nights and, inexplicably, small rugs that look Navajo. The flat screen in the corner plays oddly catchy Arabic pop videos.
Sahara Middle Eastern Eatery is a family-run restaurant owned by the same folks who have the New York Deli Mart on Yale Boulevard near Central Avenue. The family also operates a satellite Sahara and a New York Deli Mart in the UNM SUB. Sahara is located across from UNM’s Johnson Field, between Princeton and Columbia at 2622-A Central Avenue SE. The eatery is open 10:30 a.m. to 9:30 p.m. Monday through Friday and Noon to 7:30 p.m. Sundays. Saharamiddleeasterneatery.com, (505)255-5400. Dine in, Take out or catering available.
Review of Dublin’s Street Pub, Downtown Albuquerque
New downtown pub does it right
By Steve “Mo” Fye
Copy Chief/ Food Critic
Dublin’s Street Pub’s new Albuquerque location blends Southwest style with classic Irish pub sensibilities and hits the nail on the head. The menu is a combination of traditional Irish pub dishes and bar food with an American twist.
Nearly all the food is exceptional; some is not produced with traditional recipes but is still tasty and memorable. The pub standard, Fish and Chips, was terrific — but not the best in town. (The debate over whose is the best in Albuquerque still rages on.) The fish was hand battered and the chips were skin-on and crispy. The coleslaw was tasty, if nothing special. The lunch-sized portion was generous, and at $5.99, a serious bargain. It came with tartar sauce as well as cocktail sauce, but the friendly server knew to bring malt vinegar.
Brandon’s Shepherd’s Pie was one of the dishes that strayed from tradition. It was seasoned ground beef instead of the usual lamb and beef blend. It also contained corn, which we found puzzling, but tasty. The meat was a touch dry, as it was not held in gravy like in the traditional dish. The garlic mashed potatoes and Jack cheese topping the whole thing off were a nice touch and lent a lot of flavor.
In order to try as many dishes as possible, we ordered the combination platter of appetizers. At $8.49 for two choices and $9.99 for three, the platter is a great deal, heaped with a tasty sampling of dishes. We chose the Southwestern Eggrolls, the Buffalo Wings and Adan’s Nachos.
The nachos were fine, if a bit heavy on the beans, as were the Southwestern Eggrolls. The fusion of Asian and Southwestern cuisine seemed odd, but the eggrolls had a great flavor and were even better dipped in the house-made ranch dressing. The clear winner of the three was the small heap of Buffalo Wings. The wings balanced heat, flavor and the pungency of the vinegar perfectly. We agreed that the wings were superior and were a must-order on the next visit.
Another favorite was the Southern Chicken Salad. Chicken breast meat was sliced and hand-battered and served atop a nice blend of greens with cheddar cheese, tomatoes and bacon. The dressing was an excellent honey Dijon, made in-house as well.
The real winner of the day was the half-sandwich and soup special. Half a Monte Cristo and a bowl of French Onion Soup were passed around the table several times. The Monte Cristo was faithful to the traditional recipe: Ham, Turkey, Swiss and American cheeses on whole wheat bread. The whole thing is battered and deep fried then topped with powdered sugar and served with a side of raspberry preserves. Too often, a Monte Cristo is heavy, oily and a mess. Dublin’s version was light and delicious and the perfect companion to a pint of beer.
Dublin’s French Onion Soup is a shining example of the recipe. Onions are caramelized until a dark mahogany brown, and then drowned in scratch-made beef stock. If there is one nit to pick, it’s that the crouton was a touch soggy, but this happens far more often than not with even the best soups. The topping of Provolone (instead of the usual Gruyere) was gooey inside and beautifully browned on top.
Along with the tasty dishes, we sampled a few of Dublin’s impressive selection of draft beers. Beers are available in pints or 25 ounce glasses. Along with the ubiquitous Guinness, Dublin’s offers a wide selection of domestics as well as some of the better Mexican beer and some fine microbrews.
The restaurant as a whole reflects the menu. The walls are painted in subdued earth tones and the space has a Southwest feel, but the details are classic pub.
Manager and Hospitality and Tourism major Van Overton was nice enough to give us a rundown of the dishes and how they were prepared, as well as a brief history of the company. The original Dublin’s was founded in Las Cruces in the old Bennigan’s site when it closed. Most of the former staff stayed on to start Dublin’s. The success in Las Cruces led the owner to open the Albuquerque location.
We are confident that the blend of Irish hospitality and New Mexico cool will be a success here as well.
Dublin’s Street Pub is open Monday through Saturday 11 a.m. to 2 a.m. and Sundays from 11 a.m. to midnight. 405 Central Ave. NW. 243-1807. Dublinsgrill.com.
Some Thanksgiving meal tips from the Punk Rock Kitchen
A few simple tips for a smoothly running Thanksgiving
A Thanksgiving feast can be one of the most intimidating meals for the novice home cook. Perhaps the family matriarch has been the cook for decades and now the mantle of responsibility has shifted.
It’s not necessary to produce the classic dinner, with all the grueling and time-consuming work of the past.
There are a number of simple ways to streamline the day’s cooking.
First, if turkey is on the menu, try breaking down the turkey into more manageable pieces. The thawing, brining and cooking will go so much more quickly if the turkey is not in one giant piece.
Removing the skin in its entirety produces a great medium for wrapping small appetizers. Just cut pieces of the skin and fill with seasoned rice, vegetables or stuffing. These morsels will cook off quickly in the oven and crisp up beautifully.
A bird can be broken down while it is still slightly frozen. Simply remove the drumsticks at the joint and set aside. The thighs can be removed as well.
Split the breast down the center of the breastbone and remove the breasts whole. The ribcage can be removed or left attached. Much of the edible meat can be removed from the carcass the night before, prior to brining the parts. Simmer the carcass overnight with some carrots, onions and celery for a delicious stock that will be the base for gravy and for braising. The separate parts are now small enough to brine in gallon freezer bags. A simple brine is nothing more than a gallon of water with a cup of kosher salt and a half cup of sugar. Add a bit of crushed garlic, some pepper and thyme and the brine will add flavor and moisture with no more effort than soaking the turkey parts in the fridge overnight. With the skin removed, the breast needs something to protect it from drying. A crust of some sort does the job admirably. Seasoned crushed nuts such as pecans, hazelnuts or pistachios work great when stuck to the breast with an egg wash. Alternately, seasoned bread crumbs or panko will work as well.
The crust will crisp and help the breast retain moisture. The breast itself will take a fraction of the time to cook compared to a whole bird.
The drumsticks of a turkey are tough but flavorful; perfect for braising. Season the legs with salt and pepper and any herbs desired and brown in a bit of oil in a hot, heavy pan. Add a good amount of stock and cover the pan. The legs can be braised at low heat on the stovetop or in a low oven. If a crock pot of sufficient size is available, the legs will braise perfectly at the lowest setting. Braising will begin to dissolve the tough tendons in the legs and make the stock even more luscious.
Cutting the bone out of the thigh pieces after they have been brined will leave pieces of meat that can be laid out, filled with spinach and cheese and then tied up and roasted.
The breasts can also be split with a sharp knife and stuffed. Be sure to put the thigh pieces in first, as the breast meat cooks very quickly and is easily dried out.
Cook all turkey, especially stuffed pieces, to 165°F. Use a calibrated meat thermometer at the thickest part of the meat.
There are as many recipes for Thanksgiving side dishes as there are families. Use a family recipe or just go wild. Take a favorite type of cuisine and hijack the flavoring for an exciting side dish. Teriyaki green beans? Go for it. Red or green chile mashed potatoes? Sounds great. There are no rules. If there are guests who need a low glycemic side dish, try a cauliflower puree in place of mashed potatoes.
Add diced apples and orange slices to fresh and dried cranberries and cook down for an exciting twist on the classic sauce. Frozen vegetables are a perfect start to any side. The addition of nuts is always a seasonal favorite.
Squash and other seasonal vegetables are also a great source of sides. Roasted, or simmered and pureed squash can be seasoned to make a savory or a sweet side dish.
Some research, whether through old family recipes or online can be a great resource for interesting side dishes for a Thanksgiving feast no matter if you want a classic meal or an exotic sampling of flavors.
Thieves are bad, M’kay?
Folks I keep in close contact with know that my friend’s car was stolen while we were at a fundraiser for the CNM Culinary Arts Scholarship fund. My knives, my backpack and some specialty cooking and baking tools were in the trunk. In total, I lost more than $3500 of equipment and books.
If you cook a lot, you know that good tools and knives are key to getting good food done quickly and properly.
Ken installed a paypal button here so my friends can help out. I have gotten a great response and I’m waiting for paypal to transfer funds to my bank so I can replace the lost items.
Please help however you can. If you are broke like I am, how about you post a recipe or a great punk song here.
I will be posting some more recipes and pics soon, so keep tuned!
Excited about Global Cuisine!
There’s a new instructor for CULN 2212. Chef Mark Patel is a badass. CIA Grad who also worked at Chez Panisse. We started class with the usual first day stuff, then he threw us in the kitchen to make two identical plates with Entree, veg, starch and sauce. We had to use chicken which we broke down from a whole bird. I made Pollo alla Diavolo, Roasted Root Veggies and sauteed Broccolini and Wax Beans. He liked my food, but was not a fan of my presentation. Presentation has always been my weakness in the kitchen. It looks like that’s the main thing we’ll be working on this semester!
I managed to get all my classes on Tues and Thurs which is great, but it means I am at school 12 hours those days.
Oh well. If I end up with the IT job, I can work MWF and everything will be awesome!
What have you done that’s new?
New convo: Dehydrator: What do you dry?
I have been busy drying tomatoes and red jalapenos. I plan on starting a bunch of jerky once I get back from Battlemoor. How about youse guys? What do you use your dehydrators for? And what cuts and marinades do you use for jerky?
Comment below!