BELGIAN STEAMED MUSSELS
Serves 4

3 quarts mussels in the shell {about 4 pounds}
3 garlic cloves, minced
6 shallots or green onions, chopped
3 tablespoons olive oil
1 cup dry white wine
1/3 cup minced parsley
Freshly ground black pepper
Melted butter

Soak mussels for 30 minutes in salted water. Scrub well under cold running water with a stiff brush. In a ( Read more... )

CUBAN SNOW PEAS IN OLIVE OIL SAUCE
Vainitas Chinas en Salsa de Aceite de Oliva

Snow peas, not typically Cuban, are enjoyed today in many Cuban-American homes. Mint leaves, still widely used in Cuba today, add the crowning touch to this simple saute prepared in olive oil.

Serves 4

1/4 cup olive oil
1 medium yellow onion, chopped
2 garlic cloves, peeled ( Read more... )

CUBAN SHRIMP-BUTTERED TEA SANDWICHES
Bocaditos de Mantequilla de Camarones

A bocadito is a miniature sandwich or canape. These tea-style sandwiches, so popular in the United States in the 50's, made their way to the Caribbean island and were prepared with just about every filling imaginable. The bocadito consists of a thin filling between two slices ( Read more... )

SPANISH TAPAS:
CASTILLIAN PRAWNS IN A SPICY SAUCE
Serves 4

A simple dish that makes a good start to an informal meal, preferably in the open air, served with good Castilian bread to dip in the sauce. The rivers in the province of Burgos used to have a plentiful supply of prawns, which children caught by attracting them with a red rag. A few years ago ( Read more... )

CUBAN CILANTRO MAYONNAISE

Cilantro mayonnaise differs considerably from other mayonnaise preperations because it uses milk as the emulsion agent to bind together the ingredients. This sauce enlivens fish or egg dishes and is a hands-down winner when served as a dressing for deep-fried yuca.

1 cup light mayonnaise
1 garlic clove, peeled and crushed
1 ( Read more... )

CUBAN GARLIC-TOMATO SOUP
Sopa de Ajo al Tomate

This is the simplest version of all garlic soup recipes and can be prepeared at the spur of the moment for a quick lunch dish. The fresh plum tomatoes add a delicious touch.

Serves 6

2 tablespoons olive oil
8 garlic cloves, peeled
2 cups peeled, chopped ripe plum tomatoes
1 bay leaf
6 cups chicken stock {1.5 ( 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... )

CZECH CHICKEN BACSKA STYLE
Serves 6

3 slices of bacon, chopped
2 medium onions, chopped
1 tablespoon paprika
2 lbs chicken breast, cubed
Salt and pepper to taste
1 cup chicken broth
1 tablespoon olive oil
1 cup rice, raw
2 medium green peppers, chopped
4 medium tomatoes, chopped
1 cup water
1 tablespoon parsley, chopped

Saute bacon and onions until brown. Add ( Read more... )

SPANISH TAPAS: JUMBO SHRIMP WITH DRY SHERRY
Langostinos al Fino

Serves 4-6

2 1/4 lbs jumbo shrimp
3 tablespoons olive oil
2 tablespoons chopped onion
1 clove chopped garlic
5 tablespoons fino sherry or manzanilla
2 tablespoons tomato sauce
2 tablespoons cream
1/4 teaspoon thyme
Salt and pepper
Chopped parsley

Peel the shrimp, leaving tails intact. In a pan, ( Read more... )

BELGIAN MASHED POTATOES WITH CARAMELIZED SHALLOTS
Serves 4

5 large potatoes, peeled and cubed
1 cup milk
1 tablespoon salt
6 tablespoons unsalted butter
3 tablespoons cream
Nutmeg, to taste
White pepper, to taste
3 medium shallots, thinly sliced
2 tablespoons parsley, finely chopped

In saucepan, combine potatoes, milk, salt and enough cold water to ( Read more... )