MEXICAN CHILLED AVOCADO SOUP
Sopa de Agualate

Serves 4

3 large ripe avocados
1 1/4 cups {310ml/10 fl oz} cream
1/2 cup {125ml/4 fl oz} milk
1 cup {250ml/8 fl oz} chicken stock {or vegetable broth}
1 1/2 tablespoons fresh lemon juice
Tabasco sauce, to taste
Chopped fresh chives, to garnish

Stone and peel avocados. Place in a food processor or blender with ( Read more... )

AMERICAN CRAB, SHRIMP AND ARTICHOKE DIP WITH WALNUT BREAD

2 pounds Dungeness crab
1 pound bay shrimp
4 egg yolks
1 pound mayonnaise {or less to taste}
1/2 cup Dijon mustard
1 and 1/2 pound marinated artichokes, chopped
1 cup Swiss Cheese
1/2 cup heavy cream
1/4 cup lemon juice, fresh squeezed
2 tablespoon garlic, minced
1 tablespoon black pepper, cracked
1 cup ( Read more... )

RUSSIAN TEA
Serves 6

"This recipe has been a favorite holiday treat within my family for generations (passed from my grandmother to mother and then to me). A large cup always reminds me of home and the magic of the holiday season. However, I try to buy and eat all things organic now and this tea just doesn't fit the bill. It would be wonderful to be ( Read more... )

EAST INDIAN ONION RELISH
Makes about 2 cups

This condiment is almost always served with every Indian meal. I use it to enliven sandwiches and cold roast meats or poultry.

2 large sweet onions (such as Maui or Vidalia)
2 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
1 tablespoon minced fresh cilantro
1 teaspoon salt or to taste
1/2 teaspoon ( Read more... )

Back from Europe and hiatus. Expect regular updates. 
=)

CHINESE HONEY WALNUT SHRIMP

1 lb of large or medium shrimp, peeled & deveined
1/2 cup walnuts
5 cups water
1 cup sugar (or less to taste, 3/4 is good)
2 cups oil
1/2 cup cornstarch
1/2 cup egg whites
2 tablespoons honey
3 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/2 tablespoon condensed milk
1 ( Read more... )

It's mushroom season now in Germany. Each year from late summer to mid autumn, mushrooms are the specialty of the season and are served in German restaurants, prepared in a variety of ways. Seasonal food in general is most popular {and tasty!} in Europe - the idea being that local foods that don't get shipped a long way and are used soon after ( Read more... )

FRENCH TRUFFLE SALAD
Petite Salade De Truffes Gourmande

Serves 2

80g/2.5oz fresh truffles
1 tablespoon sherry vinegar
3 tablespoons olive oil
dash of lemon juice
salt and freshly ground black pepper
200g/7oz lamb's lettuce

Slice the truffle or truffles in very thin rounds. Make a vinaigrette with the sherry vinegar and olive oil. Add a dash of lemon juice ( Read more... )

Chermoula, or Charmoula, is a marinade used in Moroccan, Algerian and Tunisian cooking. It's most often used to flavor fish, but works well with meats and vegetables too. It's made of a mixture of herbs, oil, lemon juice, garlic, cumin, and salt. It may also include onion, fresh cilantro, ground chili peppers, black pepper, or saffron, depending on ( Read more... )

SPANISH TAPAS: 
AVOCADOS WITH CARPACCIO OF CECINA
4 servings

7ozs cecina from León {since air cured beef is unavailable in USA, substitute thinly sliced jamón serrano}
4 avocados
1/2 cup olive oil
Freshly-ground black pepper
Lemon juice
Salt flakes
Chives
Coriander
Oil for drizzling

Slice cecina very thinly by machine, or use vacuum-packed jamón serrano { ( Read more... )

IRISH CHICKEN WITH LEMON & BRANDY FLAMBEE
Serves 6

6 whole chicken breasts
1/2 cup flour
Salt & pepper, to season flour
1 teaspoon oregano
4 tablespoons butter
2 tablespoons lemon juice
2 tablespoons Brandy, warmed
2 tablespoons parsley, chopped

Combine flour and spices. Dredge chicken in flour and fry in hot butter, 6 minutes per side. Add lemon juice ( Read more... )