Pakistani: Samosa April 15, 2012

Ingredients:

Pastry

• 1 cupall-purpose flour
• 2 tablespoons vegetable oil

Filling

• 2 largepotatoes(boiled)
• 1onion , chopped
• 2green chilies, very finely chopped
• 3 tablespoons oil
• 1/2 teaspoonginger , grated
• 1/2 teaspoongarlic , crushed
• coriander seed
• 1 tablespooncilantro, finely chopped
• 1/2 lemon, juice of
• 1/2 teaspoonturmeric
• 1/2 teaspoongaram masala
• 1/2 teaspoonred chili powder
• salt

Directions:

1. Mix together the flour, oil and salt.
2. Add a little water, until mixture becomes crumbly.
3. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
4. Cover with a moist cloth and set aside for 20 minutes.
5. Beat dough on a work surface and knead again.
6. Cover and set aside.
7. FILLING.
8. Heat 3 tbsp oil.
9. Add ginger, garlic, green chillies and few coriander seeds.
10. Stir fry for 1 minute, add onions and saute till light brown.
11. Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
12. Stir fry for 2 minutes.
13. Add potatoes.
14. Stir fry for 2 minutes.
15. Set aside and allow to cool.
16. Divide dough into 10 equal portions.
17. Use a rolling pin, roll a piece of dough into a 5″ oval.
18. Cut into 2 halves.
19. Run a moist finger along the diameter.
20. Roll around finger to make a cone.
21. Place a tablespoon of the filling into the cone.
22. Seal the third side using a moist finger.
23. Deep fry the samosas on low to medium heat until light brown.
24. Serve with tomato sauce or any chutney you love.

Story:

The Samosa probably traveled to Pakistan along ancient trade routes from Central Asia. Small, crisp mince-filled triangles that were easy to make around the campfire during night halts, then conveniently packed into saddlebags as snacks for the next day’s journey.

Pakistani: Chaat

Ingredients:

• 3 potatoes, boiled, peeled, diced
• 1 can chick peas, drained
• 2 green chillis, deseeded, finely chopped
• 2 tbsp chopped coriander leaves
• 1 small onion, finely chopped
• 1/2 tsp red chilli powder
• 1 tsp roasted cumin powder
• 1 tsp chaat masala
• 1 tomato, deseeded, medium chopped
• juice of 1 to 1 1/2 lemons
• salt to taste

Directions:

1. In a bowl, combine all the ingredients. Mix well. Taste and adjust the chilli powder, salt and lemon juice to get a tangy and spicy taste.
2. Serve, in individual bowls. This can be served as a starter to a main meal or even as a salad in a Mughlai meal.

Story:

Chaat is Pakistan Street Food and literally means “to lick.” Traditionally, this road-side snack was used to serve on a leaf and was so tongue-tickling that one could not resist licking the last morsels from the leaf before discarding it.

Pakistani: Chicken Tandoori

Ingredients:

• • 2 (6 ounce) containers plain yogurt
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground cloves
  • 2 tablespoons freshly grated ginger
  • 3 cloves garlic, minced
  • 4 teaspoons paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground coriander
  • 16 chicken thighs
  • olive oil spray

Directions:

1. In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
2. Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
3. Preheat an outdoor grill for direct medium heat.
4. Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
5. Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.

History:

Tandoori Chicken has an interesting story. It starts in the 1920s with a man named Kundan Lal Gujral who opened a restaurant called Moti Mahal in Peshawer (currently a Pakistani City) during the time when India was united under British rule. Experimenting with new and interesting food preparations, Gujral decided to try cooking chicken in the tandoors–clay ovens–used by local villagers to cook bread. The earthenware ovens were bell-shaped and set into the earth and fired with wood or charcoal. They could reach temperatures of about 900 degrees. Using young chickens, Gujral was able to cook them in the high-heat ovens so that the inside was just done and the outside crisped. The result would make him famous.

Georgian: Garlic Potatoes with Dill April 14, 2012

Ingredients:

• 25-30 Small White or Yellow Potatoes
• 10 Garlic Cloves
• Olive Oil
• Salt
• Dill

Directions:

Rinse the poatoes and cut them in half lengthwise. Chop garlic in small pieces. In a large pan add 4tbs. of olive oil, once sizzling hot add the potatoes, salt, garlic and cover and let it fry for 15 min. stirring every 3 minutes. Test the potatoes by sticking a fork through the potatoes, if it goes in easily then the potatoes are cooked through. Put the potatoes in a serving bowl and chop fresh dill on top.

Stories:

Growing up this is a Georgian side dish at every table, dill is a popular herb used in Georgian cuisines.

Potluck

Today our group had a potluck, we all shared dishes that we either grew up having or enjoy making now. Everything was so delicious, and we all learned about and tried foods we’ve never had before. Below will be recipes for each dish made at the potluck.

 

Potluck dishes included:

• Pastelles
• Pupusas
• Tamales
• Persohki
• Garlic Potatoes with dill
• Creme Brulee
• Tiramisu
• Crostini with Buffalo Mozzarella
• Mushroom Raviolis with mushroom marinara

Italian: Potato Gnocchi with Basil Pesto Sauce April 13, 2012

Ingredients:

For Gnocchi

• 2lbs whole baking potatoes
• 2 beaten egg yolks
• 1 1/2 cups flour
• Pinch of salt

For Pesto Sauce:

• 2 cups fresh basil leaves (packed)
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 extra virgin olive oil
• 1/3 cup pine nuts
• 3 medium sized garlic cloves (minced)
• Salt and pepper to taste

Directions:

Gnocchi:

1. Preheat oven to 350 degrees F. Wash potatoes and dry with paper towel. Pierce each potato multiple times with a fork around each potato to vent so they don’t explode. Bake the potatoes for about an hour until their skins are tender. Let cool on a rack by cutting them open to let the moisture escape.
2. Scoop potatoes from their skins. Place potato in a potato ricer and press each through into a large bowl. (or mash them by hand and fluff with a fork.) Do this process while potatoes are still warm, but cool enough to handle.
3. Add flour, egg and a pinch of salt to the large bowl. Mix by hand into a big ball of dough. Do not overmix.
4. Prepare a work area and dust with flour. Take the dough, one large piece at a time, and roll it out gently with your hands until you have rolls about 3/4 inch in diameter. Keep it light, do not make it too dense. Use a light pressure and roll the dough away from you.
5. Cut the rolls of dough into pieces about an inch long. They should look like little pillows. Use your fingertip to poke a small indent into each piece. As you make them, place them on a flat baking pan that is lined with wax paper. You can freeze the extra to save for another day by putting saran wrap. Once frozen, they can be placed in a ziplock freezer bag for easier storage.
6. Once the gnocchi is made, it would be time to start making the pesto (or any sauce you wish to use for this recipe, pesto is not mandatory). For the Pesto sauce, you would first need to combine the basil and pine nuts into a food processor. Pulse in food processor a few times. Add garlic and pulse a few more times.
7. Slowly add the olive oil in a constant stream while the food processor is on. Stop and scrape down the sides of the food processor with a rubber spatula, add the grated cheese, and pulse until blended. Add salt and pepper to taste.
8. For this meal, bring at least 6 quarts of water to a boil. Add salt and gently drop a few gnocchi at a time to the water. When most have risen to the surface, remove them a few at a time with a slotted spoon, draining well. Place on a warm serving dish and pour fresh (or jarred) sauce on top and serve hot. Use salt, pepper and parmesan cheese to taste.

Story:

Potato Gnocchi is a classic Italian recipe coming from the Tuscany region. I learned how to make this dish while studying abroad in Florence, and my family confirmed that this was the same recipe they use as well. For this dish, my family usually serves with the Italian meat sauce, but Pesto is a delicious alternative. The pesto used in this recipe can be used for virtually any pesto dish you can think to make. As always, you can use store bought gnocchi or pesto to make either part of this dish.

Italian: Manicotti April 7, 2012

Ingredients:

• 10 manicotti shells
• 1/2 pound ground beef
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1/4 cup dry bread crumbs
• 1/4 teaspoon Italian seasoning
• 1 egg
• 2 cups Italian blend shredded cheese, divided
• 1 (8oz) can tomato sauce
• 1 (16oz) can stewed tomatoes
• 1/4 cup white Zinfandel
• 3 mushrooms (sliced)

Directions:

1. Preheat oven to 350 degrees F. While oven is preheating, bring a large pot of salted water to a boil, and cook manicotti shells for 8-10 minutes and drain.

2. In a large, deep skillet, combine ground beef, onion and garlic. Cook over medium heat until beef is browned evenly. Remove from heat, and mix in bread crumbs, Italian seasoning, egg, and one cup of the shredded cheese.

3. At this point, the shells need to be filled with the filling. I would recommend scooping the filling into a large ziplock or pastry bag, seal it, and cut a hole in the corner of the bag. By doing this, you can squeeze the filling into the shells to keep it as neat as possible.

4. Next, combine the tomato sauce, stewed tomatoes, wine and mushrooms. Then spoon sauce to cover the bottom of an 8×11 baking dish. Arrange the filled manicotti in a single layer, filling the dish. Cover the manicotti with the remaining sauce, and sprinkle the top with the remaining cheese.

5. Cover the dish and bake in the preheated oven for 30 minutes. Uncover and bake for an additional 10 minutes.

6. Serve hot, and garnish with Parmesan cheese to taste.

 

Story:

If you have never heard of Manicotti before, just image that these are the same as really long ravioli’s. With that being said, you could fill them with anything you desire. I usually make them with beef, spinach and cheese, but you could add ground pork or other ingredients to change it up. My Nonni usually makes these with her homemade noodles, but store-bought Manicotti shells work just as well!

Tip: When I make these, I usually use my favorite meat sauce. The recipe is listed in an earlier entry!

Pakistani: Paya (Cow feet Curry)

Ingredient:

• 4 Cows’s Feet
  1 tbsp rice flour
  2 tbsp lemon juice
  1 cup ghee
  1 tsp cumin seeds
  1 cup onions-grated
  1 tsp ginger paste
  1 tsp garlic paste
  1 cup tomatoes-chopped fine
  1 green chilli-chopped
  1 tsp chilli powder
  1 tsp turmeric powder
  1 tsp garam masala
  salt to taste

Directions:

1. Wash feet and cut them into 2 pieces.
2. Rub rice flour and salt and wash again.
3. Place trotters with 2 cups water and salt to taste in a pan and bring to a boil.
4. Lower the heat and simmer for 1 1/2 hours, adding more water if needed.
5. To make the masala, heat ghee and add cumin.
6. When it splutters add onions, ginger and garlic and cook till fat separates.
7. Add tomatoes, green chilli, chilli powder, turmeric, garam masala and salt to taste.
8. Cook till fat separates.Add the trotters and stir-fry till well coated with the masala.
9. Add the stock of the trotters and more water (depending on how thin you want the gravy).
10. Simmer for 3-4 minutes and serve.

Story:

Mutton Paya Recipe is a delicious recipe of beef  and bones. It is a traditional mutton recipe of Pakistani society often served in breakfasts. The spicy taste of this delicious food is enjoyed and liked by Punjabi, Saraiki, Balochi, Sindhi and Pashto culture very much. Here is the complete guide for making or cooking this dish with ingredients to serve your guests.

Dessert: Chocolate Covered Strawberries April 4, 2012

Ingredients

• 6 ounces semisweet chocolate, chopped
• 20 strawberries

Directions

Put the chocolate in a bowl. Fill 1 saucepan with a couple inches of water and bring to a boil on medium heat. Put the bowls of chocolate over the water to melt. Stir frequently until smooth. Once the chocolate is melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries.

Set the strawberries aside until the chocolate sets

Story:

This is a party favorite, I make this at family and friend gatherings and it is a party pleaser!

Salvadorian: Salsa Roja April 2, 2012

Ingredients:

• 3 tablespoons olive oil
• 1/4 cup onion, chopped
• 1 clove garlic, chopped
• 1 serrano or jalapeno chile pepper
• 2 cups tomatoes, peeled, seeded and chopped
• 2 teaspoons dried oregano
• salt and pepper- to taste
• 1/4 cup cilantro, chopped

Directions:

1. Heat the oil in a saucepan over medium flame. Add the onion, garlic and chile and saute for 2 to 3 minutes, or until the onion is translucent.
2. Stir in the tomatoes and oregano and simmer for about 10 minutes. Remove from heat and cool a bit.
3. Puree the tomato sauce in a blender until smooth, adding a little water if needed. Add salt and pepper to taste, stir in cilantro.

Story: One of my favorite sauces!!!