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... )

FRENCH BACON AND HAZELNUT LEEKS
Serves 4

Warm leeks napped in smoky bacon cream with the crack of nuts in their bite...

4 medium leeks
4 tablespoons hazelnuts, coarsly chopped
6 strips bacon, cut into pieces
1 tablespoon white wine vinegar
1 cup/250ml heavy cream
Salt and pepper

Bring a large pot of salted water to a boil. Trim all but an inch of green ( 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... )

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... )

INDIAN SPICY FRIED POTATOES
Serves 6

1/4 cup peanut oil
2 teaspoons black mustard seeds
2 teaspoons sesame seeds
1/2 teaspoon fennel seeds
6 cups diced, cooked white potatoes
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
Salt to taste

Heat oil in a large, nonstick fry pan. When hot, add mustard, and sesame and fennel seeds, stirring constantly. As soon ( Read more... )

AMERICAN CHILI
Serves 6-8

Everyone has their own version of chili. To this basic, meatless version you can add any meat or poultry you desire. For a vegetarian meal, add chopped mixed vegetables. You can serve chili with or without rice, but always with extra Hot Sauce on the side.

1 pound dried pinto or pink beans
3 tablespoons corn oil
1 cup chopped ( Read more... )

JAPANESE VEGGIE OMELETTE
Serves 2

3 eggs
1/4 teaspoon salt
1/4 teaspoon sugar
2 tablespoons dashi or water
1 teaspoon mirin or sherry
1 teaspoon Japanese soy sauce
2 teaspoons oil
2 tablespoons cooked green peas
2 tablespoons finely diced cooked carrot
2 tablespoons grated white radish
Few slices Japanese pickled ginger

Beat eggs lightly till well mixed but not ( Read more... )

AMERICAN SOUTH: MADAM RUSSELL'S BAKED BEANS
Serves 6

1 pound dried white pea beans or navy beans
1 medium onion, diced
1/2 cup molasses
1/2 teaspoon dry mustard
1/4 cup brown sugar, packed
1 teaspoon salt
1/4 pound salt pork, diced

Pick over beans and rinse. Place in a large bowl; add water to cover. Let stand overnight; drain. Combine beans and ( Read more... )

MOROCCAN TOMATO SALSA
Matbucha

8 ripe, plump tomatoes
Garlic
Hot paprika
Black pepper
Red and green peppers
Onions
Mushrooms
Olive oil

Peel the tomatoes by plunging them into boiling water, then into cold water. Cut in half and squeeze the juice out by squeezing through your hands (I recommend doing this in the bottom of your sink as they squirt!) Cut into ( Read more... )

MEXICAN MUSHROOM QUESADILLAS
Serves 4

4 12-inch flour tortillas
2 1/2 cups grated sharp cheddar
1/4 cup pickled sliced jalapenos, drained and chopped
2 cups sliced Shiitake mushrooms
2 tablespoons corn oil
1 cup sourcream

Heat 2 medium nonstick saute pans over medium heat. Meanwhile, place 2 of the tortillas in a work surface. Sprinkle the cheese, ( Read more... )