Ìt’s been a long time, but I’ve finally updated my website with recipes of cuisines I’ve been working on lately. You can find them here:
Germany: Mushrooms & Horseradish Mashed Potatoes, yum!
Guam: Don’t miss the Beef & Coconut empanadas or the BBQ!
Guanajuato: The peanut mole was quite good!
The Bene Israel are one of three Jewish communities native to India. They are also likely the oldest – tracing their history to the 2nd century BC – and largest. They are now based in Bombay, though most of their members have emigrated to Israel. Their cuisine is based on Indian flavors and foodstuffs, but it’s adapted to fit with Jewish dietary requirements and holidays. Two of the three dishes I made were really good. Check out my Bene Israel recipes.
Friuli occupies the northwestern corner of Italy. Its cuisine is northern Italian with Austro-Hungarian influences. Check out my Friulian recipes.
I grew up loving fondue, and I still love it. It turns out that so do my children, so I make it from time to time. Not only is it delicious, but it has the advantage of being fairly quick to make. Sure, the dippers can take time, but on lazy nights like tonight we just default to bread. Bread and cheese, what can be better?
I no longer make the “classic” fondue recipe because I have little desire to hunt for the right cheeses – plus they are expensive! Instead I wing it with whatever cheeses I find that I think can combine well. I like going for two mildish-to-medium cheeses, one slightly sweet, and then a sharper one to elevate the flavor. But really, I wing it. To the grated cheeses I add just 1/2 a cup of white wine (hunting after kirsch is too much trouble), and some nutmeg if I remember.
Today’s fondue was phenomenal, much better than the classic fondue. It had
This serve 4 of us and we had more than enough.
For those who actually need a recipe, what you do is: Shred or chop the cheese (I just put it in my food processor), mix it with a little cornstarch and set aside. Meanwhile rub the fondue pot with a garlic clove. Set on medium-high and add the wine. Wait until it boils and then add the cheese by the handful, mixing well and making sure it all melts. Bring down the temperature to a simmer, and enjoy!
They weren’t kidding when they said this was the best banana bread recipe. It’s absolutely delicious, specially right out of the oven. Though I couldn’t tell you how it’d be cold as none of it survived to that stage.
- 1 1/2 cup all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp salt
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 4 bananas, mashed
- 1/2 tsp vanilla extract
- 3/4 cup chopped pecans or walnuts (optional)
Preheat oven to 350F
Grease a loaf pan
Sift the flour, baking soda and salt together into a medium-size bowl. Set aside
Cream the butter and sugar with an electric mixer. Add the eggs and the bananas and mix well. Add the sifted flour and mix well. Add the vanilla extract and mix again until combined. Pour into the prepared loaf pan and cook for 1 hour. Test with a fork to make sure it’s dry inside.
Adapted from a recipe at Food.com
I was thinking of cooking Genoese cuisine as part of my International food project, but I finally decided to get to it when I do Liguria. However, I was in need of an easy recipe using boneless, skinless chicken thighs and this recipe for Chicken Genoa looked delicious. Of course, I don’t really know if it is from Genoa, and I did change it a bit (used thighs instead of breasts, sherry instead of wine and fresh mushrooms instead of canned ones), but the results were wonderful. As in seriously addictive, will crave it sort of wonderful.
Perhaps the best part about the dish is just how perfectly moist the chicken thighs are. I don’t think I’ve had better boneless thighs. So please, follow the cooking method to the letter.
It also microwaves wonderfully
- 1 Tbsp. butter
- 8 oz mushrooms, sliced
- 1/2 cup sherry or white wine
- 2 lbs boneless, skinless chicken thighs
- 3/4 cup Italian bread crumbs
- 1/4 cup shredded Parmesan cheese
- 2 eggs, beaten
- olive oil
- 8-12 oz Mozarella cheese, shredded
Preheat oven to 350F. Ready a 9″x 13″ glass baking dish or equivalent.
Melt the butter over medium-high heat in a frying pan. Add the mushrooms and cook, tossing, for a minute or two. Add the sherry, bring to a boil, and then reduce heat to medium. Cook until soft and wine is absorbed, stirring occasionally, around 5 minutes. Let cool
Meanwhile, remove any surplus fat from the chicken thighs. Mix the bread crumbs with the Parmesan cheese. Coat the chicken thighs with the egg and then with the bread crumbs.
Heat a thick layer of olive oil in a frying pan over high heat. Add the chicken thighs and brown on both sides, about a minute per side. You may need to do this in batches. Place the chicken thighs in the baking dish, careful to not overlap. Use more than one dish if necessary. Top with the mozarella cheese (use as much as you like), and then with the sauteed mushrooms.
Cook for 30 minutes.