Appetizer

Roasted Beet Salad with Raspberry / Crème Fraiche Dressing

Ingredients

Beets

• 3 large beets
• 2 tbs. olive oil
• 1 tbs. walnut oil
• Salt and pepper

Dressing

• 4 ½ tbs. raspberry vinegar
• 2 tbs. crème fraiche
• Salt and pepper

Salad

• ½ cup chopped walnuts in walnut oil
• Greens of your choice

Method

For the Beets, pre-heat oven to 350º F. Wash and dry beets and place in aluminum foil. Top with the olive oil, wrap tightly and bake for 1 hour. Cool and slice or julienne. Toss with the walnut oil and season to taste with salt and pepper.

For the dressing, combine all ingredients.

To serve, put a layer of greens on each plate. Top with the well-drained beets, dressing, and the toasted walnuts. Serve immediately.

Main Course

Chicken Breasts stuffed with Mushrooms and Spinach with Cognac Sauce; Horseradish Mashed Potatoes; Maple-Glazed Carrots

Chicken

Ingredients

• 8 oz. portobello mushrooms, roughly chopped
• 4 oz. shiitake mushrooms, roughly chopped
• 4 tbs. butter
• 4 oz. shallots, roughly chopped
• 2 large garlic cloves, chopped
• 3 tbs. cognac
• 2 quarts well-washed spinach
• Pinch nutmeg
• 4 boned, skinned chicken breasts
• Salt and pepper
• ¼ cup dry white wine
• 4 tbs. clarified butter

Sauce

• 1 quart strong brown chicken broth
• 2 tbs. cognac or to taste
• 1 tbs. lemon juice or to taste
• 3 tbs. heavy cream or to taste
• 1 tbs. butter
• Salt and pepper

Method

For the chicken, mince the mushrooms in a food processor and wring out in a kitchen towel to remove as much moisture as possible. Sauté in a pan with butter. Put shallots and garlic in food processor and pulse to mince, then add to mushrooms. Cook mixture slowly over medium heat until moisture has evaporated. Deglaze the pan with the cognac, add salt and pepper to taste. Cook a few minutes to evaporate the cognac.

Put spinach in a pan with only as much water as clings to the leaves. Cover and cook only until leaves start to wilt. Cool until you can handle the spinach, then wring out in a towel to remove moisture. Chop finely by hand and add to the mushroom mixture with the nutmeg.

Pre-heat oven to 400º F. Pound chicken breasts flat and season with salt and pepper. Spread some of the mushroom/spinach mixture on the breasts, leaving a margin. Roll up tightly. Place some clarified butter in the bottom of an oven-proof pan. Add chicken and top with wine and remaining butter. Cook for 20 minutes. Let rest before carving.

For the sauce, reduce the chicken stock until it is syrupy. Add remaining ingredients. Spoon over sliced chicken rolls.

Horseradish Mashed Potatoes

Ingredients

• 2 lbs. potatoes
• 4 tbs. prepared horseradish (or to taste)
• 4 tbs. cream
• 7 tbs. butter
• Salt and pepper

Method

Peel and roughly chop the potatoes. Rinse the horseradish to remove the vinegar taste. Boil in lightly salted water until tender. Drain well, rice or mash, and add remaining ingredients with salt and pepper to taste.

Maple-Glazed Carrots

Ingredients

• 1 lb. carrots
• 3 tbs. Vermont grade B (dark) maple syrup
• 1 tbs. butter
• 1-2 tsp. lemon juice, to taste
• Salt and pepper

Method

Boil lightly salted water. Peel and slice the carrots into 1-inch pieces then blanch for 3 minutes. If not using immediately, put into ice water to stop cooking. When ready to use, drain well and add to a sauté pan into which all other ingredients have been added. Cook until heated through and the syrup has formed a glaze.

Dessert

Marscapone with Cabernet Cherries

Ingredients

Marscapone

• 32 oz. marscapone cheese
• 4 tbs. sifted confectioner's sugar
• 1/8 tsp. salt dissolved in 1 tbs. lemon juice
• 3 tbs. finely minced lemon zest (or to taste)

Cherry Sauce

• 1 bottle good-quality Cabernet Sauvignon
• 3 cups drained canned tart cherries (packed in water)
• 4 tbs. confectioner's sugar
• 1/8 tsp. cinnamon
• Pinch salt
• Grated sweet or bittersweet chocolate for garnish, if desired

Method

Combine all Marscapone ingredients. Return to refrigerator until ready to serve.

For the Cherry Sauce, combine the wine, cherries, sugar, and cinnamon in a pan and boil until the wine has almost evaporated. Season and cool to room temperature.

To serve, layer the marscapone in a large wine glass with the cherry mixture. Garnish with chocolate if desired.

Appetizer

Steamed Egg Custard with Shiitake Mushroom Topping

Ingredients

Stock*

• 1 lb. beef brisket
• 1 small onion
• 1.4 lb. daikon or Chinese cabbage
• 1 Korean leek (or regular leek)
• 1 small carrot
• 5 cups water
• 10 black peppercorns

*ingredients are enough for both custard and main dish recipes

Custard

• 4 large eggs
• 3 tbs. milk
• ¾ tsp. salt
• 2 cups Stock (see above)
• Sesame oil

Mushroom Topping

• 5 oz. shiitake mushrooms
• 5 oz. sirloin steak
• 1 tsp. rice wine
• 2 tbs. water
• 2 tsp. sesame oil
• ¼ tsp. black pepper
• 2 tbs. soy sauce
• ½ tsp. sugar
• 2 cloves garlic, finely chopped
• 2 tsp. sesame seeds
• 1 scallion, chopped

Method

For the Stock, boil all ingredients together. Reduce heat and simmer for 30 minutes to 1 hour. (This is a semi-clear stock so do not roast before boiling.) Let the stock cool.

For the Custard, beat eggs, stock, milk, and salt together using a spoon to prevent air bubbles.

Brush a small amount of sesame oil inside ramekins so the custard will spoon out perfectly. Pour the mixture in the ramekins and cover them with plastic wrap. In a pan with steamer basket, boil water. Place ramekins on the steamer basket and steam the custard on the lowest setting. Simmer about 20-30 minutes.

For the Topping, thinly julienne shiitake and sirloin. Sprinkle the sirloin with rice wine. Mix all the remaining topping ingredients. In a non-stick pan, cook the meat with this mixture. Cook mushrooms separately and add to meat.

To serve, spoon a portion of the topping on top of custards.

Main Course

Red Snapper Fillet in Soybean Paste-base Crab Soup with Twice-Cooked Radish

Ingredients

Crab Soup

• 1 tbs. oil
• ½ cup chopped onion
• 2 cloves garlic, chopped
• 4 medium crabs
• 1/3 cup dried shrimp
• 5 cups water
• ¼ Chinese cabbage or ½ lb. daikon radish, chopped
• 1 tbs. grated ginger root
• 2 large leeks, sliced ¼-inch thick
• 2 tbs. soybean paste (or substitute light miso)
• 1 tbs. powdered red pepper
• 2 tbs. red wine

Twice-Cooked Radish

• 3 cups julienned daikon radish
• 1 tbs. sesame oil
• ½ cup Stock (see Custard recipe)
• 1 scallion, chopped
• Pinch black pepper
• ¼ tsp. salt
• ¼ tsp. fish sauce

Snapper

• 2 tbs. vegetable oil
• 2 cloves garlic, chopped
• 2 lbs. red snapper (4 fillets)
• ¼ cup Stock (see Custard recipe)
• ¼ cup rice wine
• Salt and pepper

Garnish

• ¼ cup chopped Korean parsley (or any type of flat-leaf parsley)
• ¾ cup (about 4 oz.) lump crab meat

Method

For the Soup, heat oil in a stock pot and cook chopped onion and garlic until clear. Add crabs, shrimp, water, cabbage, ginger, leeks, soybean paste, powdered red pepper, and red wine. Simmer for about 1 hour.

For the Radish, boil about 2 cups water in a small pot. Boil the daikon radish until halfway cooked. Drain. Heat sesame oil in a saucepan and sauté the radish. Add the stock and cook on medium-low heat until radish becomes tender. Add scallion, black pepper, salt, and fish sauce.

For the Snapper, heat oil in a saucepan and sauté chopped garlic. Salt and pepper both sides of red snapper fillets and sear very briefly on skin side. Remove fish from pan. Deglaze pan with rice wine and add stock. Place the fish back in the pan and steam with lid on.

To serve, spoon a portion of the cooked radish into a shallow soup dish. Place snapper fillet on top. Pour the soup around carefully. Garnish with chopped parsley and lump crab meat.

Dessert

Honey Ginger Ice Cream with Sweet Red Bean Sauce

Ingredients

• 1 cup cream
• 1 cup milk
• ½ cup honey
• 1 tsp. pure vanilla extract
• 1 ½ oz. ginger root, peeled and grated
• ½ cup dried red beans, soaked overnight
• ¼ cup white sugar
• ¼ cup brown sugar
• 1 tbs. corn syrup
• 4 cups water
• Pinch salt
• Pine nuts, for garnish

Method

In saucepan, add cream, milk, honey, vanilla, and ginger root. Bring to a boil, then lower heat. Simmer for 15 minutes or until ginger flavor has been developed to your liking. Cool mixture completely. Freeze (preferably overnight).

Bring water to a boil in a saucepan and cook red beans on low heat. Cook down to very smooth texture for a minimum of 2 hours. Strain. You should have about 1 ½ cups bean juice. Add the sugars, corn syrup, and water and reduce the mixture until it reaches thick gravy-like consistency. Add pinch of salt.

Serve the ice cream with warm red bean sauce and garnish with pine nuts.

Appetizer

Samosas with Tamarind Chutney

Samosas

Ingredients

• 2 medium potatoes, washed and peeled
• ¼ cup finely chopped fresh cilantro leaves
• ¼ tsp. red pepper
• ½ tsp. dried, powdered coriander
• ½ tsp. salt
• 1 tbs. white flour
• ¼ cup milk
• 4 large egg roll wrappers
• 2 cups canola oil

Method

Cut potatoes in half. Place in a bowl and add 1 tablespoon of water. Cover and microwave for 5 minutes. Cool until able to comfortably handle. Mash until very lumpy. Add cilantro leaves and spices. Mix well and set aside.

Mix flour with milk over low heat until it forms a paste. Remove from heat and set aside.

Cut each egg roll wrapper into 4 equal-sized squares, approximately 3 x 3 inches. Very thinly spread flour paste around the perimeter of each square (about ½ inch wide). Place approximately 1 tsp. of the potato mixture on one side of each square and fold into a triangle. Press edges with a fork.

In a medium frying pan, heat canola oil. After about 5 minutes, drop in a piece of egg roll wrapper to test. If the wrapper turns crispy right away, the oil is hot enough. Add 2 samosas at a time to the oil. Cook both sides until the wrapper turns light brown. Remove and place on 3-4 layers of paper towels to absorb excess oil.

Serve hot with tamarind chutney.

Tamarind Chutney

Ingredients

• 4 tsp. tamarind paste
• ½ cup water
• ½ tsp. red pepper powder
• ½ tsp. salt
• 1 tsp. sugar
• 5 mint leaves, chopped

Method

Mix all ingredients except mint and transfer to a serving dish. Garnish with mint leaves.

Main Course

Lamb Curry, Okra Curry, Cucumber Ryta with Naan

Ingredients

• 2 lb. small lamb chops
• 2 medium onions, chopped
• 10 cloves garlic, chopped
• Water
• 2 medium tomatoes, chopped
• ¼ cup canola oil
• 1-2 tsp. red pepper powder
• 1 tsp. crushed coriander seeds
• ½ tsp. crushed cumin seeds
• ¼ tsp. turmeric powder
• 2 tsp. salt
• Chopped cilantro leaves, for garnish

Method

Wash lamb chops and remove all visible fat.

In a medium pan, add lamb, onions, garlic, and 1 cup water. Place on medium heat and bring to a boil. Lower heat, cover and let simmer 20-30 minutes, making sure it does not burn. Stir, add tomatoes, oil, and all spices. Raise heat to medium and keep stirring and scraping bottom until sauce-like. Turn heat to low, cover and let simmer 5 minutes.

Serve over a bed of rice with flat bread and garnish with cilantro leaves.

Okra Curry

Ingredients

• 2 lb. fresh okra, washed and patted dry
• ½ cup canola oil
• ½ lb. yellow onions, chopped
• 7 cloves garlic, crushed, or 2 tsp. garlic powder
• 1 lb. red tomatoes, peeled and dried
• 1 tsp. red pepper powder
• 1 tsp. coriander powder
• ½ tsp. cumin
• ¼ tsp. turmeric
• 1 tsp. salt

Method

Prepare okras for cooking by removing ends and cutting into 1-2-inch pieces.

In a skillet, heat oil over medium heat and add okra. Sauté until all of the sticky juices become dry. Remove from skillet and set aside.

In the same skillet with the remaining oil, add tomatoes and spices. Cook over low heat until paste-like. Add onions and sautéed okra. Stir, cover and let simmer over low heat for 10-15 minutes.

Transfer to a serving dish and garnish with garam masala or black pepper.

Cucumber Ryta

Ingredients

• 2 small cucumbers, sliced
• 2 tsp. salt
• 1 cup yogurt
• 1 medium tomato, chopped
• 2 scallions, sliced
• ¼ tsp. cayenne pepper
• Chopped cilantro or parsley leaves, for garnish

Method

Sprinkle cucumber slices with salt and let sit for 5 minutes. Wash under running water, squeezing the slices gently. Combine remaining ingredients except cilantro with cucumbers and stir. Garnish with chopped cilantro or parsley leaves.

Naan
(Fermented Flat Bread)

Ingredients

• 1 tsp. sugar
• 1 pkg self-rising yeast
• 2 cups lukewarm water
• 2 cups white flour
• ½ cup oil

Method

Add sugar and yeast to ½ cup of the water. Place flour in a broad, shallow, stainless-steel pan or glass baking dish. Add yeast and sugar mixture and oil to the flour. Adding a little water at a time, slowly knead the remaining water into flour. Knead for at least 10 minutes (dough should appear more moist than biscuit dough and should feel sticky but not runny). Keep dough in a warm place for 30-60 minutes.

Remove dough and knead on a well-floured surface for 5 minutes.

Place an iron or pancake skillet on medium heat and grease lightly. Turn oven to broil and adjust racks to 6-12 inches from heating element.

Take a small amount of dough and shape into a ball (about the size of a golf ball). Place on a well-floured sheet. With a rolling pin, flatten the ball until it is the size and thickness of a small pancake. Pick up gently and transfer to hot skillet. Once one side is slightly cooked, flip the naan over and fully cook the other side. Remove from skillet and place in the oven with the less-cooked side facing up. Cook for 1-2 minutes.

Wrap naan in a clean cotton cloth and keep warm and soft until ready to serve.

Dessert

Kulfi and Falooda

Ingredients

• 1 cup half and half
• 4 cups whole milk
• 2 cups sugar
• 10 green cardamom, seeds only
• 1 lb. ricotta cheese
• ½ cup peeled almonds
• 1 tsp. roseflower water
• 1 small package transparent noodles
• Sliced almonds, for garnish

Method

For the Kulfi, in a pan, add half and half, milk, sugar, and cardamom seeds. Bring milk to boil on high heat. Once it boils, reduce heat to low. Let simmer until milk is condensed to half its original volume. Stir frequently, making sure to scrape the sides and bottom of the pan. Let cool and then add cheese, almond pieces, and rosewater.

Pour into an ice cream maker and run until the mixture is the consistency of semi-solid ice cream. Transfer mixture into 6-12 ice-pop containers, depending on their size, and seal the caps and leave in the freezer till solid.

For the Falooda, prepare transparent noodles according to instructions on package. Serve 1 kulfi pop over a small bed (use a small handful) of noodles. Garnish with sliced almonds.