RECIPES FROM AROUND THE WORLD
Have you ever noticed how even the faint aroma of something you ate on a vacation instantly takes you back to the moment you experienced it. Tasting a South African Pinotage transports me to a tasting room in Stellenbosch. The smell of root vegetables instantly brings to mind a wonderful dinner of reindeer accompanied by root vegetables enjoyed at Sorrisniva snow hotel in Alta in Norway. Even the sight of pizza gets me excited because it takes me back to a cooking class I enjoyed at a local restaurant in Naples, Italy.
You see, food is powerful. It has the ability to shape your journey and define your memories. Food is also an essential part of life and community. It's what makes us who we are as a people. Without it there is no authentic travel experience. It's the times we congregate around a dinner table with newly formed friends, get invited to lunch with a local family or take time for a picnic in a vineyard that we remember the most. Not necessarily because of the food itself – although if it's good that's an added bonus – but because those are the moments when the best memories are made.
For this reason I decided to have a special area where I will post recipes and other food and drink related information.
Please enjoy!
You see, food is powerful. It has the ability to shape your journey and define your memories. Food is also an essential part of life and community. It's what makes us who we are as a people. Without it there is no authentic travel experience. It's the times we congregate around a dinner table with newly formed friends, get invited to lunch with a local family or take time for a picnic in a vineyard that we remember the most. Not necessarily because of the food itself – although if it's good that's an added bonus – but because those are the moments when the best memories are made.
For this reason I decided to have a special area where I will post recipes and other food and drink related information.
Please enjoy!
Ghent, Belgium
Waterzooi
Waterzooi is a traditional, simple but tasty dish that originated in Ghent in the 16th century. It’s safe to say that the to find the perfect bowl of mouthwatering Waterlooi, you will need to visit Ghent, the city of its origin. However, if you would like to try your culinary skills on this comfort food dish, here is one to try:
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Ingredients
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Directions:
Prepare the stock. Place the chicken in a pot of water, covering the chicken entirely. Add 2 carrots, 2 celery stalks, and 1 onion, cut into approximately 1-inch pieces. Add parsley, thyme and a bay leaf and simmer over low heat for 20 min. Add salt and pepper, to taste. Take the chicken out and set aside the chicken stock. Remove the chicken skin and bones. Cut in pieces. Peel carrots and prep the celery by peeling away any of the thick strings. Cut these into juliennes – long thin strips. Peel the potatoes, and cut them and the rest of the vegetables into large pieces. Add butter to a large pot and heat it until butter is melted and slightly foamy. Add all of the vegetables and potatoes and braise them over low heat, stirring regularly. |
Strain the chicken stock, and add it to the pot. Let it simmer for about 15 minutes until the potatoes are cooked through. After a few minutes add salt and pepper, thyme, bay leaf and a pinch of nutmeg if you chose. Make sure not to overcook, and avoid coming to a full boil as this will make the chicken become tough.
Put the egg yolks in a bowl with the cream and beat. Remove the pot from the heat and add the beaten yolks and cream mixture. Stir well. Add the lemon juice.
Cooking Tip - Soup is actually better the day after it is made, as it gives all the flavors of the soup to be fully blended. Serve with a sprinkle of chopped parsley, and fresh, crusty bread. Goes well with a Belgian pilsner.
Put the egg yolks in a bowl with the cream and beat. Remove the pot from the heat and add the beaten yolks and cream mixture. Stir well. Add the lemon juice.
Cooking Tip - Soup is actually better the day after it is made, as it gives all the flavors of the soup to be fully blended. Serve with a sprinkle of chopped parsley, and fresh, crusty bread. Goes well with a Belgian pilsner.
Valencia, Spain
Agua de Valencia
Ingredients
17 oz of fresh squeezed orange juice. (with pulp removed and sieved)
17 oz of semi-dry cava (or champagne)
2 oz of gin
2 oz of vodka
3 tsp. Sugar (added at the end to set the taste, so the quantity depends on individual preferences)
Crushed ice
Mix all ingredients, and cool until almost to almost freezing. Serve in cocktail glasses with ice cubes and a slice of orange.
Portugal
Caldo Verde
Caldo Verde means “green broth.” It gets its color from the leafy greens, usually couve Galega or collard greens in Portugal. But, kale is also a perfectly acceptable substitute.
This soup originated from northern Portugal and is very popular all over Portugal. This soup is often used during special celebrations such as weddings and birthday parties.
This soup originated from northern Portugal and is very popular all over Portugal. This soup is often used during special celebrations such as weddings and birthday parties.
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Ingredients (10 people)
Two medium onions Two cloves garlic Six Potatoes One pound kale or collard greens stems removed, leaves cut into very, very thin slices. In Portugal, you can buy the slice broadleaf at the local market. One chorizo Portuguese Olive oil Eight cups cold water Salt |
Peel onions, garlic, and potatoes.
Slice onion and garlic, roughly diced potatoes. In a deep pot, heat a little olive oil and cook the onion until it is softened and translucent, add the garlic (be careful not to brown). Add the potatoes and cover with water. Boil. Add the whole chorizo and let cook, slow heat. When the potatoes are cooking, remove the chorizo. Blend potatoes, onion, and garlic to puree. You can use an electric blender. Bring to a boil again and add the collard greens to the soup. Reduce heat and simmer until tender, 2 - 5 min. Peel, and slice the chorizo — Add salt as needed. Add in the end Portuguese olive oil. Serve soup with chorizo slices and bread. |
Svalbard - Norway
Lapskaus
Lapskaus is a traditional Norwegian stew made up of meat (usually beef), vegetables and potatoes popular both on mainland Norway as well as the Svalbard archipelago.
Historically, it’s referred to as a skipskost (ship meal) because it was served and eaten on-board ships while at sea, although the original version was far less imaginative than what we eat today. It’s believed that lapskaus made its way from the ship to the Norwegian home during the 1800s and has stayed ever since.
This thick stew is the ultimate comforting dish on an icy Arctic day.
Historically, it’s referred to as a skipskost (ship meal) because it was served and eaten on-board ships while at sea, although the original version was far less imaginative than what we eat today. It’s believed that lapskaus made its way from the ship to the Norwegian home during the 1800s and has stayed ever since.
This thick stew is the ultimate comforting dish on an icy Arctic day.
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Ingredients
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Heat butter and oil in a large frying pan. Add beef and brown on each side, you may need to brown the beef in batches. Place the beef in a large pot and add the stock. Bring to a boil then lower the heat, cover, and simmer for 1 hour.
Chop all the vegetables into ½-inch (1 ½ cm) pieces, except the leeks which should be sliced thinly. Add the vegetables to the pot and return to a boil over medium-high heat. Cook uncovered for 20 minutes. Season with salt and pepper. Don’t be tempted to add more liquid as the vegetables will cook down, resulting in a somewhat-thick stew. Serve warm with flatbread or bread, and garnish with chopped parsley. |
France
Beef Bourguignon
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Ingredients
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Preparation
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- Stir in wine, and enough stock barely cover meat. Add the tomato paste, garlic, herbs, and bacon rind. Bring to a simmer on top of the stove. Then cover casserole and set in lower third of preheated oven. Regulate heat so that liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
- While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
- When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
- Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
- Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Add seasoning to taste.
- For immediate serving:
- Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
- For later serving:
- When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
Greece
Stuffed Peppers, Greek Style |
Ingredients
- Extra virgin olive oil- I used Private Reserve Greek extra virgin olive oil
- Onion- 1 small yellow onion is sauteed in extra virgin olive oil to begin making the meat mixture for the stuffing.
- Ground beef– 1/2 pound of lean ground beef (you can also use ground turkey or ground chicken). The meat will be fully browned or cooked before using in the stuffing.
- Spices- 1 teaspoon ground allspice, 1 teaspoon garlic powder (or 2 minced garlic cloves) 1 teaspoon of sweet paprika, kosher salt and black pepper to taste. The spices are used at different times in creating the stuffing or the meat and rice mixture that we use to fill the bell peppers
- Chickpeas- 1 cup of already cooked chickpeas (or from can).
- Rice– 1 cup of white rice. Tip: wash the rice well and let it soak in plenty of water for 20 to 30 minutes or until you are able to break one grain of rice easily. This helps cook the rice quickly and evenly.
- Parsley- 1 small bunch fresh parsley, chopped (Or a mixture of chopped fresh parsley and fresh dill)
- Liquid: Tomato sauce and water- in order for the rice to cook well with the ground meat and chickpeas, you will need some liquid. 1/2 cup tomato sauce and 2 1/2 cups of water provides that. The tomato sauce adds more of umami and a subtle color to the stuffing mixture, so don’t skip it if you can. You can also use 1/2 cup of diced tomatoes from a can in place of the tomato sauce, if you like.
- Bell peppers- 6 large bell peppers, any color you choose. Like I mentioned earlier, you only need to remove the stem and the seeds, leaving the actual peppers pretty much whole.
- Broth- A little more liquid is needed to bake the peppers once stuffed. I like to use 3/4 cup of broth or water in the baking dish.
Cook the meat and chickpeas for the stuffing mixtureThe stuffing for our bell peppers begins with meat and chickpeas. To cook them, heat 1 tablespoon extra virgin olive oil in a pot and add chopped onions to cook briefly, then add the ground beef and cook till fully browned. Season with kosher salt, pepper and ground allspice. Add the chickpeas and toss around to cook briefly.
Add the rice u0026 remaining stuffing ingredients and cook
Add the chopped parsley, rice (after you’ve soaked the rice in water for 20 minutes or so and drained it well), paprika and tomato sauce. Add 2 1/2 cups of water and bring to a high simmer until the liquid is reduced by 1/2 (you want the water to reduce well enough that it is barely covering the rice mixture). Turn the heat to low and cover. Cook for 20 minutes or until the rice has absorbed all the moisture and is fully cooked through (the rice should not be hard nor too sticky).
Grill the bell peppers
While the rice mixture is cooking, work on preparing the bell peppers. Use 6 large bell peppers. Remove the tops and seeds so that you have bell pepper shells to carry the stuffing.
Heat a grill or indoor griddle (brushed with a little olive oil) to medium-high heat and grill the bell peppers, covered for 10 minutes or so. You will need to uncover and turn the bell peppers around frequently until they have softened a bit and gained a nice color on all sides. (Tip: You can skip grilling the peppers but allow more time for baking, they do need to be quite tender to serve).
Assemble bell pepper shells
Grab a baking dish that’s large enough to fit the bell peppers standing up. Put 3/4 cup of broth (or water) in the baking dish. Add the bell peppers open side up.
Stuff the bell peppers
Now, stuff each pepper with the rice mixture (and since the mixture is already cooked, you do not need to worry about making too much room for it to expand, you can fill the peppers all the way up pretty much).
Bake u0026 serve stuffed bell peppers
Cover with foil and bake in a 350 degree F heated oven for 20 minutes or until the peppers are fully tender (make sure to tent the foil so it does not touch the stuffed peppers).
Add the rice u0026 remaining stuffing ingredients and cook
Add the chopped parsley, rice (after you’ve soaked the rice in water for 20 minutes or so and drained it well), paprika and tomato sauce. Add 2 1/2 cups of water and bring to a high simmer until the liquid is reduced by 1/2 (you want the water to reduce well enough that it is barely covering the rice mixture). Turn the heat to low and cover. Cook for 20 minutes or until the rice has absorbed all the moisture and is fully cooked through (the rice should not be hard nor too sticky).
Grill the bell peppers
While the rice mixture is cooking, work on preparing the bell peppers. Use 6 large bell peppers. Remove the tops and seeds so that you have bell pepper shells to carry the stuffing.
Heat a grill or indoor griddle (brushed with a little olive oil) to medium-high heat and grill the bell peppers, covered for 10 minutes or so. You will need to uncover and turn the bell peppers around frequently until they have softened a bit and gained a nice color on all sides. (Tip: You can skip grilling the peppers but allow more time for baking, they do need to be quite tender to serve).
Assemble bell pepper shells
Grab a baking dish that’s large enough to fit the bell peppers standing up. Put 3/4 cup of broth (or water) in the baking dish. Add the bell peppers open side up.
Stuff the bell peppers
Now, stuff each pepper with the rice mixture (and since the mixture is already cooked, you do not need to worry about making too much room for it to expand, you can fill the peppers all the way up pretty much).
Bake u0026 serve stuffed bell peppers
Cover with foil and bake in a 350 degree F heated oven for 20 minutes or until the peppers are fully tender (make sure to tent the foil so it does not touch the stuffed peppers).
Spain
Gazpacho |
Ingredients
Directions
The easiest way to peel tomatoes is to boil water in a medium saucepan. As soon as the water boils, turn off heat and place the tomatoes in the hot water for 1 minute. Carefully remove hot tomatoes. The skin will rub off easily.
Soak the bread in a few tablespoons of water. Gently remove and squeeze dry.
- For the Soup:
- 3 pounds very ripe tomatoes (peeled, seeded and coarsely chopped)
- Optional: The insides (not the crusts) of a large, day-old white baguette
- 2 cucumbers (peeled, seeded, coarsely chopped)
- 1 small sweet onion (coarsely chopped)
- 3 cloves garlic (minced)
- 1 red bell pepper (or any sweet pepper —red makes the color more vibrant)
- 1 to 2 tablespoons sherry vinegar (or red-wine vinegar)
- 1/2 cup extra virgin olive oil
- Dash salt (or to taste)
- Dash pepper (or to taste)
- Optional Garnishes:
- 1/4 cup cucumber (chopped)
- 1/4 cup red pepper (chopped)
- 1/4 cup green apple (chopped)
- 1/2 cup croutons
- Basil
Directions
The easiest way to peel tomatoes is to boil water in a medium saucepan. As soon as the water boils, turn off heat and place the tomatoes in the hot water for 1 minute. Carefully remove hot tomatoes. The skin will rub off easily.
Soak the bread in a few tablespoons of water. Gently remove and squeeze dry.
- Place the tomatoes, bread, cucumbers, onions, garlic, and pepper in a blender. Blend until the mixture is smooth. All the ingredients may not fit at one time, so you may have to fill the blender several times.
Add the vinegar and pulse until it is completely incorporated.
Optionally, you can strain the gazpacho at this step. This will give it a smoother texture. Some people prefer their gazpacho slightly chunky—it's a matter of personal taste.
Add the extra virgin olive oil little by little, while the blender is running until completely incorporated.
Once the gazpacho is completely blended, pour it into a large non-metallic bowl. Season with additional vinegar and add salt and pepper to taste. Mix well, cover and refrigerate for at least 1 hour.
Garnish each serving with the chopped vegetables, croutons and basil if desired.
Serve the gazpacho chilled. Enjoy!
Tortilla de patata
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Ingredients (serves 2)
3 potatoes (medium size) Olive oil (1 cup) 2 small onions 4 eggs Salt to taste Method Peel the potatoes and onions and cut them evenly in slices Heat the olive oil in a non stick pan and add the |
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potatoes and onions
Let it cook gently (not deep fried)
Once the potatoes are soft, take out from the pan and save the olive oil for the next omelette
Mix the potatoes and onions with the eggs. Add salt to taste
Preheat the pan with a little bit of your olive oil and place inn your mix
Cook one side first doing like a scrambled eggs at the beginning, let it cook for a couple
of minutes at low heat.
Flip with a plate and cook the other side. Low heating again and with a fork make some holes to help you heat it through
Ingredients (serves 2)
3 potatoes (medium size)
Olive oil (1 cup)
2 small onions
4 eggs
Salt to taste
Recipe provided by Vales Cultural Services
Let it cook gently (not deep fried)
Once the potatoes are soft, take out from the pan and save the olive oil for the next omelette
Mix the potatoes and onions with the eggs. Add salt to taste
Preheat the pan with a little bit of your olive oil and place inn your mix
Cook one side first doing like a scrambled eggs at the beginning, let it cook for a couple
of minutes at low heat.
Flip with a plate and cook the other side. Low heating again and with a fork make some holes to help you heat it through
Ingredients (serves 2)
3 potatoes (medium size)
Olive oil (1 cup)
2 small onions
4 eggs
Salt to taste
Recipe provided by Vales Cultural Services
Ama Waterways River Cruise
Lemon Drop Martini - AMA's Best Seller
I hope you will enjoy AMA's Lemon Drop as much as I do. It is a drink that has me reminiscing of my river cruise along the Douro River and dreaming about returning to this beautiful part of the world! Enjoying breathtaking destinations such as Nuremberg, Vilshofen, Passau, Regensburg, Melk, Vienna and Budapest.
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Eastern & Orient Express
This recipe for Beef Pepperpot, by Jonathan Phang is a signature dish aboard the Eastern and Orient Express.
Ingredients
2 tbsp vegetable oil
2 lb stewing beef (not too lean), cut into large chunks
1 habanero pepper, seeded and finely chopped
4 tbsp granulated sugar
2/3 cup aged balsamic vinegar
12 cloves
2 large cinnamon sticks, broken in two
1 tsp West Indian hot pepper sauce or Sriracha chili sauce
Salt and Pepper to taste
Instructions
Heat the oil in a large saucepan over medium heat.
Add beef chunks and cook until browned. Season with salt and pepper.
Add enough water to cover the meat, bring to boil, lower heat to a simmer and cook for about 30 minutes. Skim off any scum that arises.
Add the sugar and all the other ingredients, seasoning to taste.
Continue to simmer for another hour, until the meat is tender but not falling apart. Serve with rice.
Serves 4
Ingredients
2 tbsp vegetable oil
2 lb stewing beef (not too lean), cut into large chunks
1 habanero pepper, seeded and finely chopped
4 tbsp granulated sugar
2/3 cup aged balsamic vinegar
12 cloves
2 large cinnamon sticks, broken in two
1 tsp West Indian hot pepper sauce or Sriracha chili sauce
Salt and Pepper to taste
Instructions
Heat the oil in a large saucepan over medium heat.
Add beef chunks and cook until browned. Season with salt and pepper.
Add enough water to cover the meat, bring to boil, lower heat to a simmer and cook for about 30 minutes. Skim off any scum that arises.
Add the sugar and all the other ingredients, seasoning to taste.
Continue to simmer for another hour, until the meat is tender but not falling apart. Serve with rice.
Serves 4
Middle East
Middle Eastern Lamb Stew
INGREDIENTS
2 tablespoons olive oil, butter or ghee
1 ½ -1 ¾ pounds lamb stew meat ( shoulder) cut onto 1 ½ inch cubes
1 onion, diced
4-6 garlic cloves, rough chopped
1 teaspoon of each: salt, pepper, cumin, coriander, turmeric, cinnamon, and cumin seeds ( seeds are optional, add another teaspoon ground cumin if no seeds)
½ teaspoon chili flakes ( Aleppo Chili flakes are nice) and more for garnish
2 tablespoons tomato paste
¼ cup apple cider vinegar (or red wine vinegar)
2 tablespoons honey or brown sugar
1 1/4 cups chicken stock or broth
1 x 15 ounce can chickpeas, rinsed and drained
¼ cup raisins or dried apricots (chopped), or even dried currants
Serve with cooked quinoa, cous cous or basmati rice & garnish with fresh Italian parsley or cilantro leaves and extra chili flakes.
DIRECTIONS
Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and saute the onions for 3-4 minutes until fragrant. Add the lamb, garlic, salt and all the spices and saute for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined.
Cover and set the Instant Pot (or pressure cooker) to the “meat stew” setting, or pressure cook for 1 hour on normal/high.
Let the pressure release and give a stir. The lamb will be tender and break apart easily.
Serve over quinoa, rice or cous cous with some fresh cilantro or parsley.
The leftovers taste even better the next day as the flavors have more time to meld.
Notes
Alternatively, you can cook this on the stove top in a oven proof dutch oven. Pre heat the oven to 325. Brown the onions in the ghee or butter then add the garlic, lamb, salt and spices, cooking for 5 -6 minutes. Add the remaining ingredients – all except the raisins, and bring to a simmer. Cover and place in the oven and bake 2 hours, adding the raisins about an hour or 1 ½ hours into the baking time.
After two hours the lamb will be supper tender. If you like a little more browning, give a quick broil to the pot uncovered.
2 tablespoons olive oil, butter or ghee
1 ½ -1 ¾ pounds lamb stew meat ( shoulder) cut onto 1 ½ inch cubes
1 onion, diced
4-6 garlic cloves, rough chopped
1 teaspoon of each: salt, pepper, cumin, coriander, turmeric, cinnamon, and cumin seeds ( seeds are optional, add another teaspoon ground cumin if no seeds)
½ teaspoon chili flakes ( Aleppo Chili flakes are nice) and more for garnish
2 tablespoons tomato paste
¼ cup apple cider vinegar (or red wine vinegar)
2 tablespoons honey or brown sugar
1 1/4 cups chicken stock or broth
1 x 15 ounce can chickpeas, rinsed and drained
¼ cup raisins or dried apricots (chopped), or even dried currants
Serve with cooked quinoa, cous cous or basmati rice & garnish with fresh Italian parsley or cilantro leaves and extra chili flakes.
DIRECTIONS
Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and saute the onions for 3-4 minutes until fragrant. Add the lamb, garlic, salt and all the spices and saute for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined.
Cover and set the Instant Pot (or pressure cooker) to the “meat stew” setting, or pressure cook for 1 hour on normal/high.
Let the pressure release and give a stir. The lamb will be tender and break apart easily.
Serve over quinoa, rice or cous cous with some fresh cilantro or parsley.
The leftovers taste even better the next day as the flavors have more time to meld.
Notes
Alternatively, you can cook this on the stove top in a oven proof dutch oven. Pre heat the oven to 325. Brown the onions in the ghee or butter then add the garlic, lamb, salt and spices, cooking for 5 -6 minutes. Add the remaining ingredients – all except the raisins, and bring to a simmer. Cover and place in the oven and bake 2 hours, adding the raisins about an hour or 1 ½ hours into the baking time.
After two hours the lamb will be supper tender. If you like a little more browning, give a quick broil to the pot uncovered.
Fava Bean Hummus
Meet spring with open arms and a bowl full of this dip from NoMad L.A.
This spring-ready recipe comes from L.A.'s newly opened NoMad, where you can dine in the mezzanine and survey everything below with your bowl of this vibrant dip, or sit in the lobby for a more casual take. They serve it with crispy lavash, but whatever you have on hand is fine.
INGREDIENTS
For the Lemon Oil:
3 lemons
¼ cup canola oil
For the Spinach Puree:
½ bunch spinach
⅔ cup fava beans
¼ cup ice water
For the Pickled Shallots:
¼ cup white balsamic vinegar
½ teaspoon salt
1 teaspoon sugar
3 tablespoons shallot, minced
For the Hummus:
2½ cups fava beans
¼ cup extra virgin olive oil
¼ cup lemon juice
1 garlic clove, grated
¼ cup lemon oil
1½ teaspoons citric acid
1 tablespoon salt
⅓ cup tahini
Zest from one lemon
Cayenne pepper, to taste
¾ cup plus 2 tablespoons ricotta, whipped in a blender
¾ cup plus 2 tablespoons spinach purée
For Serving:
Extra virgin olive oil
Pickled shallots
Black sesame seeds
Pistachios, roasted and chopped
Flaky sea salt
Crackers
DIRECTIONS
1. Make the lemon oil: Using a micro-plane, zest all of the lemons, being careful not to zest any of the pith. Combine the zest and oil in a small pot and simmer on the stove over low heat for 20 minutes. Let the oil sit at room temp and strain when cooled
2. Make the spinach puree: In a medium sized pot, bring salted water to a boil. Blanch the spinach for roughly one minute, strain and submerge the spinach into ice water, then remove from water. Repeat with the fava beans. Using a clean towel, wring out as much of the water as possible from the spinach and fava beans.
3. Combine the spinach, fava beans and ice water in a blender and blend until smooth, adding more ice water as needed to facilitate blending.
4. Make the pickles: In a separate small pot, bring the vinegar, salt and sugar to a simmer. Pour the hot pickling liquid over the shallots, and let them cool to room temperature.
5. Make the hummus: In a medium sized pot, bring salted water to a boil. Blanch the fava beans for roughly one minute, strain and submerge into ice water. Remove from the ice bath and using a clean towel, wring out as much of the water as possible from the fava beans.
6. In a food processor, add the fava beans, extra virgin olive oil, lemon juice, garlic, lemon oil, citric acid, salt, tahini, lemon zest and cayenne. Purée until smooth, remove from the food processor and add to a bowl over ice. Fold in the whipped ricotta and spinach puree. Season to taste with salt.
7. Spoon the hummus into a bowl, making sure to create several small swirls in order to hold the olive oil. Place olive oil in the swirl dips, garnish with remaining ingredients and serve with crackers.
INGREDIENTS
For the Lemon Oil:
3 lemons
¼ cup canola oil
For the Spinach Puree:
½ bunch spinach
⅔ cup fava beans
¼ cup ice water
For the Pickled Shallots:
¼ cup white balsamic vinegar
½ teaspoon salt
1 teaspoon sugar
3 tablespoons shallot, minced
For the Hummus:
2½ cups fava beans
¼ cup extra virgin olive oil
¼ cup lemon juice
1 garlic clove, grated
¼ cup lemon oil
1½ teaspoons citric acid
1 tablespoon salt
⅓ cup tahini
Zest from one lemon
Cayenne pepper, to taste
¾ cup plus 2 tablespoons ricotta, whipped in a blender
¾ cup plus 2 tablespoons spinach purée
For Serving:
Extra virgin olive oil
Pickled shallots
Black sesame seeds
Pistachios, roasted and chopped
Flaky sea salt
Crackers
DIRECTIONS
1. Make the lemon oil: Using a micro-plane, zest all of the lemons, being careful not to zest any of the pith. Combine the zest and oil in a small pot and simmer on the stove over low heat for 20 minutes. Let the oil sit at room temp and strain when cooled
2. Make the spinach puree: In a medium sized pot, bring salted water to a boil. Blanch the spinach for roughly one minute, strain and submerge the spinach into ice water, then remove from water. Repeat with the fava beans. Using a clean towel, wring out as much of the water as possible from the spinach and fava beans.
3. Combine the spinach, fava beans and ice water in a blender and blend until smooth, adding more ice water as needed to facilitate blending.
4. Make the pickles: In a separate small pot, bring the vinegar, salt and sugar to a simmer. Pour the hot pickling liquid over the shallots, and let them cool to room temperature.
5. Make the hummus: In a medium sized pot, bring salted water to a boil. Blanch the fava beans for roughly one minute, strain and submerge into ice water. Remove from the ice bath and using a clean towel, wring out as much of the water as possible from the fava beans.
6. In a food processor, add the fava beans, extra virgin olive oil, lemon juice, garlic, lemon oil, citric acid, salt, tahini, lemon zest and cayenne. Purée until smooth, remove from the food processor and add to a bowl over ice. Fold in the whipped ricotta and spinach puree. Season to taste with salt.
7. Spoon the hummus into a bowl, making sure to create several small swirls in order to hold the olive oil. Place olive oil in the swirl dips, garnish with remaining ingredients and serve with crackers.
Brazil
Brazilian Chicken Stew (Galinhada)
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This recipe from Alex Atala's restaurants, D.O.M. and Dalva e Dito, became a popular dish for local chefs to eat after hours, and we can see why: , Chicken is slowly simmered in broth flavored with herbs and spices to create a rich, flavorful stew that’s perfect spooned over rice. Ground annatto seeds naturally color the stew bright red, while the traditional Brazilian ingredient, tapioca flour, thickens it.
We call for a chicken broken down into 10 pieces in this recipe. For those who may wonder if a chicken even has that many pieces, let us elaborate. The typical eight pieces of a chicken include two drumsticks, two thighs, two breasts and two wings. In this case, you halve the breasts crosswise to make 10 pieces in total. INGREDIENTS For the Stew: One 3½-to-4-pound chicken, broken down into 10 pieces 2 cups cilantro leaves, roughly chopped 1 cup parsley leaves, roughly chopped 1 cup basil leaves, roughly chopped ½ cup spearmint leaves 6 tablespoons ground annatto seeds (can buy on Amazon) 5 garlic cloves, roughly chopped 4 plum tomatoes, roughly chopped 2 medium yellow onions, roughly chopped 1 jalapeño, stemmed and roughly chopped 1 bay leaf Kosher salt and freshly ground black pepper, to taste 8 cups chicken stock 8 ounces okra, cut into 1-inch pieces ¾ cup white vinegar ⅓ cup tapioca flour For the Rice: 2 tablespoons vegetable oil 1 small yellow onion, finely chopped 2 cups long-grain white rice 4 cups water |
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DIRECTIONS
1. Make the stew: In a large bowl, combine all the stew ingredients, except the chicken stock, okra, vinegar and tapioca flour. Toss the chicken to coat. Let marinate in the refrigerator overnight.
2. The next day, combine the marinated chicken and the marinade in a 6-quart Dutch oven with the chicken stock. Bring to a simmer and cook, stirring occasionally until the chicken is tender and the liquid has reduced slightly, 1 hour.
3. Meanwhile, place the okra in a small bowl and cover with vinegar. Let soak for 20 minutes, then drain, discarding the vinegar. Add to the stew to simmer for the last 5 minutes of cooking time.
4. While the stew is cooking, make the rice: In a medium saucepan, heat the vegetable oil over medium heat. Add the onion and sweat until translucent, 5 minutes. Add the rice and stir to incorporate, then pour in the water and bring to a simmer. Once simmering, cover and cook until the water is absorbed and the rice is tender, 15 minutes. Fluff with a fork, then keep warm until ready to serve.
5. In a small bowl, ladle in 1 cup of the stewing liquid and whisk in the tapioca flour until thickened. Pour into the stew and stir to combine, then let simmer until the stew is thickened, 3 to 5 minutes.
6. Divide the rice between bowls and ladle the stew over top, then serve.
1. Make the stew: In a large bowl, combine all the stew ingredients, except the chicken stock, okra, vinegar and tapioca flour. Toss the chicken to coat. Let marinate in the refrigerator overnight.
2. The next day, combine the marinated chicken and the marinade in a 6-quart Dutch oven with the chicken stock. Bring to a simmer and cook, stirring occasionally until the chicken is tender and the liquid has reduced slightly, 1 hour.
3. Meanwhile, place the okra in a small bowl and cover with vinegar. Let soak for 20 minutes, then drain, discarding the vinegar. Add to the stew to simmer for the last 5 minutes of cooking time.
4. While the stew is cooking, make the rice: In a medium saucepan, heat the vegetable oil over medium heat. Add the onion and sweat until translucent, 5 minutes. Add the rice and stir to incorporate, then pour in the water and bring to a simmer. Once simmering, cover and cook until the water is absorbed and the rice is tender, 15 minutes. Fluff with a fork, then keep warm until ready to serve.
5. In a small bowl, ladle in 1 cup of the stewing liquid and whisk in the tapioca flour until thickened. Pour into the stew and stir to combine, then let simmer until the stew is thickened, 3 to 5 minutes.
6. Divide the rice between bowls and ladle the stew over top, then serve.
Ireland
Guinness Irish Onion Soup
INGREDIENTS
6 cups sliced yellow onions (about 5-6 medium onions, it's fine if you go over 6 cups)
3 tablespoons unsalted butter (Irish or European butter recommended)
2 tablespoons extra virgin olive oil
3 large garlic cloves, minced
4 sprigs fresh thyme
kosher salt and black pepper
12 ounces Guinness Extra Stout
4 cups low-sodium beef broth
day-old french bread, cut into 1 inch thick rounds, toasted
8 ounces Irish cheese (such as cheddar or Dubliner), sliced
DIRECTIONS
1 In a large dutch oven or heavy duty stock pot over medium heat melt the butter and oil and add the sliced onions. Stir to coat with the butter and oil and cook down until they between to sweat and reduce in size - about 15-20 minutes, stirring occasionally. Add in the garlic and leaves from the thyme sprigs. Season with salt and pepper.
2 Once the onions have started to reduce in size and start to brown lightly, cover the dutch oven and cook the onions covered for 45 minutes, stirring once and awhile.
3 After 45 minutes lift the cover and continue to cook the onions until they reach a deep caramelized golden brown color - about another 15 minutes.
4 Pour in the Guinness and bring to a simmer, cook for 10 minutes before adding the stock.
5 Season with salt and pepper and simmer for 30-45 minutes.
6 Taste the soup and adjust seasoning as necessary.
7 To serve, divide the soup between 4 oven save bowls or onion soup crocks and top with 1-2 pieces of bread and cheese.
8 Place the bowls on a baking sheet and in your oven or broiler to melt and brown (for more bubbly, browned cheese, place under the broiler for about 30 seconds to a minute).
9 Carefully remove and serve hot.
6 cups sliced yellow onions (about 5-6 medium onions, it's fine if you go over 6 cups)
3 tablespoons unsalted butter (Irish or European butter recommended)
2 tablespoons extra virgin olive oil
3 large garlic cloves, minced
4 sprigs fresh thyme
kosher salt and black pepper
12 ounces Guinness Extra Stout
4 cups low-sodium beef broth
day-old french bread, cut into 1 inch thick rounds, toasted
8 ounces Irish cheese (such as cheddar or Dubliner), sliced
DIRECTIONS
1 In a large dutch oven or heavy duty stock pot over medium heat melt the butter and oil and add the sliced onions. Stir to coat with the butter and oil and cook down until they between to sweat and reduce in size - about 15-20 minutes, stirring occasionally. Add in the garlic and leaves from the thyme sprigs. Season with salt and pepper.
2 Once the onions have started to reduce in size and start to brown lightly, cover the dutch oven and cook the onions covered for 45 minutes, stirring once and awhile.
3 After 45 minutes lift the cover and continue to cook the onions until they reach a deep caramelized golden brown color - about another 15 minutes.
4 Pour in the Guinness and bring to a simmer, cook for 10 minutes before adding the stock.
5 Season with salt and pepper and simmer for 30-45 minutes.
6 Taste the soup and adjust seasoning as necessary.
7 To serve, divide the soup between 4 oven save bowls or onion soup crocks and top with 1-2 pieces of bread and cheese.
8 Place the bowls on a baking sheet and in your oven or broiler to melt and brown (for more bubbly, browned cheese, place under the broiler for about 30 seconds to a minute).
9 Carefully remove and serve hot.
