Garam Masala (Indian Spice Blend)

No Indian kitchen would be complete without the spice,garam masala.Meaning "hot mix", garam masala is a blend of whole and/or ground spices used to give Indian dishes a rich,warm taste and aroma. A basic blend of garam masala usually contains cinnamon, cardamon, cumin, peppercorns, and bay leaves.But each region and household has their own special blend with varying ingredients.Some garam masalas are known to have upwards of 10 ingredients.

Garam masala is usually added to the end of cooking to draw out the flavors of other foods.It is used as a flavoring for meat and poultry dishes, rice, or as a rub.Garam masala is usually available from Indian grocers here in the U.S., but in India packaged versions are non-existent because each cook makes their own according to family recipes.Here's a basic recipe for garam masala.

Yield:1/2 c
Ingredients:
2 bay leaves
1-1" cinnamon stick
1 tsp. black peppercorns
1 tsp. cardamon seeds
2 tsp. cumin seeds
1 tsp. coriander
1 tsp. whole cloves

1.Combine all the ingredients in a spice grinder or mortar & pestle and grind until powdered.Store garam masala in an airtight container a place in a cool, dry place.Will keep for 6 months.

Baked Plaintain Fritters

Plaintains look like a larger version of bananas except they have a thick skin and have a high starch content similar to potatoes and cannot be eaten as-is.They are a cooking banana.Plaintains are usually boiled, mashed,added to stews, deep fried, or dehydrated.A staple of Eastern & Central Africa,parts of Asia, and Latin America,plaintains are usually prepared in these countries in numerous ways.In Latin America, they are cut into slices and fried in oil and eaten as banana chips,platano frito or are boiled and mashed and served as a side dish like mashed potatoes.In West Africa, they are used in the dish fufu, boiled plaintain porridge.

Plaintains are usually available in most supermarkets but your best bet are Latin grocers where they also go by the name platanos.Unripe plaintains are green and usually take up to 1 1/2 weeks to become ripe.You should purchase either the yellow or black which are ready for cooking.One cup of plaintains is a good source of Vitamin A and Vitamin C.

Yield:4 Servings
Ingredients:4 Moo-shu Roll Wrappers
2 plantains, ripe

1. Preheat the oven to 350F.
2. Peel the plantains and put them in a bowl and mash them.Put equal amounts of plantain puree in the middle of the moo-shu wrapper.Wrap the ends inward and roll the sides just like a burrito.Repeat with the remaining three.
3.Put the banana fritters in the oven and bake for 30 minutes.Remove from oven and let cool slightly then serve.

Cashew Apple Smoothie

There is nothing more odd looking than the cashew apple aka cashew fruit.It's a smaller and thinner version of an apple , with the color varying from yellow to dark orange with a cashew nut sprouting at the top end. Cashew apples are native to Brazil and are cultivated along Brazil's Northeast coast.The Spanish name for cashew apple is maranon, which presumably derives its name from the Brazilian city of Maranhao.

Cashew apples are very hard to come here in the USA because of their perishability, but I was lucky enough to find some in a Latin supermarket,albeit frozen.But not bad considering I got 4 for $2.10. Cashew fruit is usually enjoyed fresh but throughout Central and South America is used in fruit juice mixes, smoothie blends,ice cream, and preserves.In Brazil, it is reduced to a sweet syrup called "honey cashew".Below is a traditional smoothie (liquado) recipe using this exotic fruit that is enjoyed throughout Latin America.

Yield:1 large serving

Ingredients:

1 cashew fruit, thawed, ends removed, chopped into pieces

1c low-fat milk

1 medium banana, sliced

1/2tsp. vanilla extract

crushed ice

1.Put all ingredients in a blender and process till smooth.Enjoy immediately.

Qawarma (Lebanese Preserved Lamb)

A good example of meat preservation in the Middle East is the Lebanese qawarma.Qawarma is highly seasoned pieces of lamb or mutton fried in melted fat from the fat-tailed Awassi sheep,then packed into earthenware ,clay sealed jars and stored in a cool dry place.Once popular in the in the rural areas of Lebanon, this ancient dish is almost but forgotten.Used to be a very young, usually six month old sheep was force fed grain, mulberry and vine leaves during the Spring/Summer months then came early Fall was butchered in preparation for the coming months.But nowadays with modern conveniences and time constraints this ancient method of preservation has been lost.
Qawarma served a several purposes.It was mainly used to impart a meaty flavor to rice dishes when meat was unavailable.It also formed the basis for winter stews.Other uses included using it as a cooking fat and as a spread for bread. Below is a simplified, modern version recipe for qawarma.
*Note:Qawarma will keep well for 1 year and does not need refrigeration.
Yield:4-6 qts.
Ingredients:
2 1/2 lbs. beef fat or margarine,melted
5 lbs. lean lamb or mutton, cut into 1/2"cubes
5 tsp. salt
2 1/2 tsp.pepper

1. Place the melted beef fat or margarine in a pot over medium heat and bring to a boil.Add in the lamb or mutton, if using, salt and pepper.Cook uncovered.Stir regularly to make sure the lamb does not stick to the bottom of the pot.Cook until lamb is well cooked.
2.Remove from heat and allow to cool.
3.Place the meat in clear glass jars covered with 1/2" of the fat.Seal tightly.
4.Store qawarma in a cool, dry place till ready for use.Before using, slightly warm the qawarma and discard the fat.Always return unused qawarma to cool. dry place after use.

Barberry & Nut Stew

Barberries have come a long way from being called "the poor man's currant".Once popular throughout North America and Europe where they were made into jellies or preserved in vinegar , they are now synonymous with the cooking of Iran. Barberries grow wild in Europe, Asia, North Africa and North America but the edible kind, Berberis Vulgaris grows primarily in Iran. Barberries are never eaten fresh as they are too tart instead they are dried in the sun and stored in an airtight container till ready for later use.

In Persian cuisine, barberries are usually added to dishes to add flavor and color. Some of the most common Persian dishes are khoresht-e zereshk (barberry nut stew) and morasa polow(jeweled rice).
Picture courtesy of PomegranatesandZaatar

Yield:4-6 Servings
Ingredients:
2 Tbsp. olive oil
2 onions, finely chopped
1 lb. lean lamb, cut into cubes (or can substitute with chicken)
1 1/2 c almonds, slivered
1 1/2 c pistachios, chopped
2 pinches saffron threads, soaked in hot water
2 Tbsp. sugar
2 c barberries
salt & black pepper

1. Heat the oil in a large pan.Add the onions and fry until they are a golden brown ( about five minutes). Stir in the lamb and brown it, stirring often.
2. Pour some water in the pan, enough to cover the meat and simmer for about 4o minutes.Stir in the pistachio and almonds and simmer for another 15 minutes.
3. Meanwhile with a mortar and pestle, grind the saffron threads with the 2 tbsp of sugar and add some hot water and mix it till it becomes reddish.
4. Add the saffron liquid and barberries to the pan and stir to combine.Simmer for another 7-8 minutes and remove from heat.Season with salt and pepper

Casu Marzu (Italian Maggot Cheese)

I first read about this cheese and the writer put a disclaimer on the article saying that your gonna wish you didn't read or hear about this cheese in the first place. But guess what,I just had to read about it.So here it goes.Casu Marzu is a Sardinian cheese that is full of live maggots and is consumed as such.Yeah I know your reaction.Literally meaning "rotten cheese", casu marzu is banned in its home country of Italy so it is usually sold under the counter or is homemade for personal consumption.Believe it or not there is a large demand for it.

Casu Marzu is Pecorino cheese that has had slits made into it and a type of cheese fly known as Piophila Casei is introduced into it and allowed to ferment creating a creamy,soft texture.Casu Marzu is traditionally eaten with bread and Cannonau, a bold Italian red wine.If maggots are not moving while the cheese is cut and eaten then it is toxic and must be discarded.If its any consolation,you can remove the maggots before eating this cheese.

Arugula

Arugula is a spicy green herb that is a member of the Musturd family.It is native to Meditteranean Europe where it is extremely popular.It goes by several names:rugola, rucola, Italian cress, rocket,and roquette.Arugula has a spicy,peppery taste with an orangey aroma.It too is also part of the mesclun salad mix and is also used in pasta dishes.Arugula is a good source of vitamin A,vitamin C, vitamin K, folate, and calcium.

Radicchio

Radicchio aka Italian chicory is a variety of chicory with red-purplish leaves and white veins that is native to Meditteranean Europe.There are 2 kinds of radicchio, Chiogga and Trevisso.Chiogga looks like a red cabbage and Trevisso which is much smaller has an elongated torpedo-like shape.Radicchio has a bitter,spicy taste and is also part of the mesclun salad mix.It can be eaten in a variet of ways:raw,braised,grilled, or sauteed.It is a good source of Vitamin C.

Frisee

Frisee aka chicory is a curly, fringed vegetable that is native to the Meditteranean.It is a subvariety of the curly endive family.It's color varies between light green and white.Frisee has a slightly bitter taste, because of this it is usually found as a common component of mesclun salad mix(baby greens salad.It is a good source of Vitamin A, Vitamin C, potassium and pantothenic acid.

Baked Swai with Tomatoes and Dill

Swai is one of those fish that is slowly making its appearance in supermarkets throughout the United States but unlike other fish people are somewhat hesitant to try it because of its unfamiliarity.Swai is a relative of the catfish family.It is native to Southeast Asia.It goes by several names such as "China sole","striped catfish", or "tra".It is similar in taste and texture to tilapia.It's flesh has a sweet,mild taste.Some swai are passed off as swai but just check the sticker and look at it's country of origin.If it comes from Vietnam or any other Southeast Asian country it is most likely swai.Swai is a very versatile fish.It can be baked, broiled, fried,or grilled and goes well with any sauce.Below is my recipe for swai, but feel free to substitute any fish if you cannot find it.

Yeild:4 Servings
Ingredients:
1 lb.swai fillets
2 Tbsp. olive oil
2 medium tomatoes, roughly chopped
1/2 purple onion, thinly chopped
2 large garlic cloves, thinly sliced
3 fresg dill weed sprigs

1.Preheat oven to 350F.Brush baking dish with olive oil.Rinse fish and pat dry.Place fish in baking dish and season with salt.
2.Top fish with tomatoes,onions, garlic slices,and dill weed sprigs.
3.Bake for 40-45 minutes.
4.Serve with brown rice and a green salad and/or steamed vegetables.

Yemeni Zhoug(Zhug)

Photo courtesy of PomegranatesandZaatar


Located on the southern tip of the Arabian Penninsula, the cuisine of Yemen is known for it's spicy, fiery flavors.One of those spicy foods that is essential to any Yemeni table is the spicy relish-like condiment known as zhoug(Zhug).Zhoug is used in a variety of ways from being used as a dip for bread or added to stews and soups for a fiery bite.Below is the recipe for Yemeni zhoug(Zhug).

Yeild:4oz.
Ingredients:
4 dried red chilies, soaked in water for 1 hour
1 whole head of garlic,roughly chopped
1 tsp ground cardamom
1 tsp. caraway seeds, ground
1 tsp. black pepper
a handful of cilantro leaves, roughly chopped

1.Drain the chilies and cut off the stems.Place in a mortar and add the garlic and puree using the pestle or you can use a food processor.
2.Add the cardamom, caraway, and black pepper and add to the chilli/garlic puree.Pound or process until it has a consistancy of a course puree.
3.Put the mixture in a small saucepan and add 1/4c water and simmer for 10-15 minutes.Remove from heat and leave to cool.
4.Spoon the relish into a clean glass jar, seal it tightly and refrigerate until ready to use.Refrigerate after each use.