June 1, 1998
Recipes from around the world
Baba Ghanoush (Eggplant Spread)
1 medium eggplant (1 lb.)
1 small onion, cut into fourths
2 large cloves garlic, minced
1/4 c. lemon juice
1 Tbsp. olive oil
1 1/2 tsp. salt
2 Tbsp. fresh parsley, chopped
Pita bread wedges
Heat the oven to 400 degrees. Pierce the eggplant 3-4 times with a fork. Bake about 40 minutes or until soft. Set aside to cool. Peel the eggplant and cut into cubes.
Place the eggplant, onion, garlic, lemon juice, oil and salt in a blender. Cover and blend on high speed, stopping to scrape the sides, if necessary, until smooth. Spoon the mixture into a bowl and garnish with parsley.
Serve the baba ghanoush with pita bread wedges.
1 (28 oz.) can whole peeled tomatoes, undrained
1 c. chicken broth
1/2 c. chopped onion
2 cloves garlic, minced
1 1/2 tsp. dried oregano
1 (6 oz.) package saffron rice
1 (10 oz.) package frozen green peas, thawed
1 (9 oz.) package frozen artichoke hearts, thawed
6 oven-roasted drumsticks (about 1 lb.)
1 (10 oz.) package frozen cooked shrimp, thawed
8 oz. surimi seafood, crab or lobster flavored, chunk style
1 (10 oz.) can whole baby clams, drained
Drain tomatoes, reserving 1 cup juice. Chop tomatoes; place in colander and set aside to drain.
Combine chicken broth, reserved tomato juice, onion, garlic and oregano in a Dutch oven; bring to a boil. Add rice; cover, reduce heat and simmer 15 minutes.
Add tomatoes, peas, artichoke hearts and drumsticks. Cover and simmer 10 minutes.
Add shrimp, surimi seafood and clams; cover and simmer 5 to 10 minutes or until heated through.
36 mussels, cleaned and debearded
1 c. water
1 c. dry white wine
2 Tbsp. ouzo
1/4 c. chopped onion
1 Tbsp. olive oil
1 Tbsp. rice
1 Tbsp. chopped parsley
1/2 Tbsp. pine nuts (or walnuts)
1/2 Tbsp. currants (or raisins)
1/8 tsp. pepper
1/4 tsp. allspice
Place mussels in a large skillet, salt them generously, pour water and dry white wine over mussels, cover tightly and steam until open.
In a saute pan, add onions to olive oil and saute until golden.
Wash rice and add to mixture, simmer over medium flame until rice is almost soft, stirring occasionally.
Add remaining ingredients, mixing well, heat for five minutes over low flame.
Remove mussels from shell and add to mixture, mixing gently.
Sprinkle ouzo lightly over dish and serve with lemon wedges and brown rice.
African Drunken Chicken
2 lbs. boneless, skinless chicken breast
1 1/2 c. dry white wine
1/3 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. black pepper
2 Tbsp. olive oil
4 chopped and peeled ripe tomatoes
1 c. onion, chopped
1 tsp. crushed basil
1/2 tsp. thyme
1/4 tsp. cayenne pepper
4 bananas, diced
2 potatoes, diced
1 1/2 c. carrots, peeled and sliced
1 c. whole pitted prunes
1/2 c. stuffed green olives, sliecd
3/4 tsp. sugar
2 garlic cloves, minced
Marinate the chicken in wine and refrigerate overnight; drain and reserve wine. Combine the flour, salt, and pepper on a plate.
Coat the chicken pieces with the mixture. In a large skillet, saute the chicken in olive oil just until browned.
Add tomatoes, onion, basil, thyme, pepper, and reserved wine. Cover the pan and simmer 30 minutes.
Mix in the bananas, potatoes, carrots, prunes, olives, and sugar; simmer for 1 hour. Add the garlic and simmer another 10 minutes before serving.
Prathas (Indian Pancakes)
2 c. whole wheat flour
1/2 tsp. salt
2 tsp. melted butter
3/4 to 1 c. cold water
2 Tbsp. cold milk
Combine all ingredients and mix into the dough. Knead dough very well, cover with damp towel and let stand at room temperature for several hours. Pinch off pieces of dough and roll into very thin, round pieces. On each round, rub a little milk. Then fold round in half and rub with butter.
Again, fold round in half and rub with butter.
With a rolling pin, roll out Prathas, keeping a triangular shape.
Fry on buttered grill. Turn each triangle only once.
1 small eggplant, cut into 1/2" cubes
Salt, to taste
2 Tbsp. olive oil
2 large red peppers, cut into 3/4" pieces
4 small zucchini, sliced
1 onion, coarsley chopped
4 cloves garlic, minced
1 lb. tomatoes, chopped or 1 can (28 oz.) whole tomatoes, drained and chopped
1/3 c. chopped fresh basil
Sprinkle the eggplant with salt and place it in a colander to drain for 30 minutes. Pat dry with paper towels.
Heat a tablespoon of the oil in a nonstick skillet. Add the eggplant, stir and cook 6 to 7 minutes, or until soft and brown. (If more cooking liquid is necessary, add 2 tablespoons chicken broth). Push the cooked eggplant to the side of pan before adding red peppers, zucchini, onion and garlic to the center of the pan.
Cook the vegetables, stirring, 3-5 minutes or until tender. Add the tomatoes to the pan, mix in with the other vegetables and cook on low heat between 15 to 20 minutes, or until all of the vegetables are very tender, stirring occasionally.
Stir in the basil and serve.