INTERNATIONAL FOODS

  FOR THE CAULIFLOWER   Caulilini (sprouting cauliflower) or organic cauliflower florets: 1 lb   Shawarma seasoning: 2-3 dashes   Extra virgin olive oil: 1 tbsp   Atlantic sea salt: 1-2 pinches   Black raisins: 2 tbsp   FOR THE SJUG SALSA VERDE   Mint: 1 bunch (chopped)   Parsley: 1 bunch   Garlic : 2 cloves (finely chopped)   Champagne vinegar: 3 tbsp   Serrano pepper: 1 (finely chopped)   Lemon: 1 (juiced)   Extra virgin olive oil: 1/2 cup   Salt: to taste   FOR THE TAHINI SAUCE   Raw tahini (preferably Har Bracha): 1/4 cup   Ice-cold water: 1/2 cup   Lemon: 1 (juiced)   Salt: to taste Prepare the Cauliflower Blanch the cauliflower florets in salted boiling water for 2 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry. Toss the cauliflower with shawarma seasoning and olive oil in a large bowl. Sp...

  FOR THE SALAD   Persimmons: 2 (thinly sliced)   Wild Arugula: 2 bunches (or substitute with regular arugula, mustard leaves, or any spicy greens)   Red onion: 1 (thinly sliced into rings)   Pomegranate seeds: 1/2 cup   Almonds: 1/2 cup (roasted, salted, and roughly chopped)   Cilantro: 1 bunch (stems removed)   FOR THE CILANTRO LIME VINAIGRETTE   Fresh lime juice: 1/4 cup   Cilantro: 1/4 cup   Thai chili: 1 (seedless)   Fish sauce: 2 tbsp   Agave syrup: 1/4 cup   Olive oil: 1/2 cup Prepare the Almonds and Greens Roast the almonds, roughly chop, and set aside. Separate the cilantro, arugula, and mint from their stems. Place the leaves in ice-cold water, then strain and pat dry with paper towels to keep them extra crunchy. Slice the Vegetables Slice the persimmons into thin slices. Thinly slice the onion into rings and soak in ice water for added crunch. Tip Soaking greens and onions in...

  FOR THE CATFISH   Chesapeake blue catfish: 2 lbs (bloodline removed, shaved on a bias into 12 pieces)   Water: 2 quarts   Kosher salt: 3 tbsp + 1 tsp   Rice flour: 2 cups   Anson Mills cornmeal: 2 cups   Buttermilk: 2 cups   Hot sauce: 1 splash (or more)   Lemon juice: 1/2 lemon   Canola oil: 2 cups   FOR THE SAUCE GRIBICHE   Eggs: 8   Cornichons: 1 1/2 cups (chopped)   Caper berries: 20 (sliced thin)   Parsley: 1 cup (roughly chopped) Prepare the Catfish Make the Brine: Heat 1 quart of water to a simmer, add salt, and whisk to dissolve. Add 1 quart of ice water and set aside. Prepare the Dredge: In a medium bowl, mix the rice flour and cornmeal. Transfer to a shallow pan. Set Up Breading Station: Pour buttermilk into a shallow pan and place next to the flour mixture. Set a third pan aside for the breaded catfish. Heat the Oil: In a deep cast-iron ...

  1 1/4 cups vegetable oil 6 tablespoons dried red chile pepper flakes (or ground cayenne)   Set out a clean, dry glass bowl or jar and add the chile pepper. In a small saucepan, heat the oil over medium heat for a few minutes, just until it begins to smoke. Remove the pan from the heat and allow the oil to cool in the pan for a minute or two. Heat oil in saucepan Pour the oil slowly and carefully over the chili pepper, making sure that the oil completely covers the chile pepper. If necessary, use a spoon to stir so that all the chili is submerged. Pour oil over chili pepper Set the oil aside to cool for at least an hour or two. Once cooled, you can taste the oil. If it's to your liking, strain the oil to remove the crushed or ground chile pepper. If you'd like more heat and flavor, cover the oil and allow it to infuse overnight or for as long as desired before straining. Once strained, store the oil in a clean, airtight glass container. If you used whole d...

Ripe Avocados Onion Green Sweet Pepper Garlic Cilantro Lime/Lemon/Vinegar Salt and Black Pepper Worcestershire Sauce (optional) Corn Oil (or Any Neutral-Tasting Oil)   This is the best part! This recipe is quick and easy to prepare. Put everything into a food processor or a blender and process until you get the consistency you want. Taste and adjust seasoning if necessary.   ENJOY YOUR MEAL

  2 tablespoon light olive oil 4 cloves garlic chopped 1 red onion medium-sized, sliced 1 cauliflower head small, chopped (or 1 frozen cauliflower packet, 500 grams) 1 teaspoon turmeric powder 1 teaspoon chilli flakes divided ½ teaspoon black pepper freshly ground ½ teaspoon Italian seasoning divided 1 teaspoon salt to taste ½ can butter beans drained and rinsed 1 ½ cups vegetable broth 1 teaspoon lemon juice 2 teaspoon extra virgin olive oil Switch on your instant pot to sauté and add the light olive oil to the steel insert. When the oil becomes hot, add the garlic and onions and fry until the onions become soft (two minutes). Add the cauliflower florets, turmeric, ½ teaspoon chilli flakes, black pepper, ¼ teaspoon Italian seasoning, and salt. Sauté for 3-4 minutes. Add the butter beans and vegetable broth and deglaze the pot. Cancel sauté and close the lid. Make sure the steam release vent is sealed. Press the pressure cooking button (high) and s...

1 1/2 lb shredded, green papaya 1 bunch green onions, sliced 12 ounces frozen shredded coconut, defrosted 1 1/2 cups chopped peanuts juice of 2 limes 2 Tbsp vegetable oil salt & pepper   Toss all ingredients together in a large bowl. Season with salt and pepper, as desired.   Make sure to use lots of salt, to balance out the lime juice. ENJOY YOUR MEAL

  1/2-1 lb cubed lamb or beef 1 large onion, sliced in quarter moons 5 small yellow potatoes cut in half 2-3 large carrots, peeled & sliced 2 red peppers, sliced in strips 2 large tomatoes, cut in wedges 5 cloves garlic, quartered 3 green onions, sliced 1 1/2 tsp cumin seed 1 small, green cabbage cut in hunks salt & pepper, as needed     First, let’s brown the lamb and onion in oil. You want to get it really good and toasty, as that’s the main source of dimlama’s flavor. Next, layer on the veggies, being sure to season with salt and pepper as you go. First, the potatoes, carrots, and peppers. Next, the tomatoes, garlic, green onion, and cumin seed. Finally, the cabbage. You’ll want to cut the cabbage in large wedges, then peel off the outer leaves to cover any gaps along the surface of the dimlama. Cover tightly and simmer gently until all the vegetables are tender. Do not stir! Some recipes say 1 1/2 hours, but I found mine t...

  2 lbs beef round roast or top round or eye of round 2 tablespoons clarified butter salt and pepper 1 teaspoon paprika 2 heaping teaspoons flour 2 teaspoons tomato paste 6 large onions 2 cloves garlic 1 cup red wine 1 cup meat stock 2 bay leaves 6 cloves 1 bunch small carrots 1/2 lb potatoes 1 green bell pepper 5 tomatoes   Cut beef into 1-inch cubes and brown it in hot clarified butter for about 10 minutes. Meanwhile dice onions and mince garlic. Season beef with salt, pepper and paprika, dust with flour. Stir and combine with tomato paste. Add onions and garlic to the meat and sauté for 5 minutes. Deglaze by adding red wine and meat stock. Add bay leaves and cloves and simmer stew on low heat for about 25 minutes. Meanwhile clean, peel and dice carrots and potatoes, wash and dice bell pepper. Add all vegetables to meat, cover and let simmer for 10 more minutes. Peel tomatoes (briefly submerge them in boiling water if necessary), cut into ...

 2 packages of spaghetti 1 can of heavy cream 2 tablespoons chicken bouillon powder 3 poblano peppers (green) 3 medium garlic cloves 1 tablespoon butter   The first thing you should do to start preparing the green pasta recipe is to boil the spaghetti. To do this, take a pot with enough capacity, heat it with water and add spices to taste to flavor the pasta. Also pour a drizzle of oil and two medium tablespoons of chicken bouillon powder. Once the spaghetti is boiled, take it out, strain it and run it under cold water. While the pasta water is draining, roast the poblano peppers on the griddle or griddle. Once roasted, place the poblano peppers in a plastic bag and close it so that they sweat and you can remove the skin more easily. Leave them inside for 5 minutes, then remove the skin, seeds and veins from the chiles.   In this way we will get that special color of green spaghetti with poblano pepper, although if you want to accentuate it, you can also...

 3 eggs hard boiled 2 cups lettuce 1 cup watercress 1 handful mixed leaves optional, eg arugula, radicchio 1 tomato large ⅓ cucumber (⅓ is approx 3in/7.5cm piece) 1 tablespoon unsalted roasted peanuts optional, approx, to top ½ tablespoon cilantro/coriander approx, to top Dressing 2 yolks from t he hard boiled eggs from above 2 tablespoon vegetable or avocado oil 1 tablespoon lime juice 1 tablespoon rice wine vinegar ½ tablespoon sugar salt and pepper Start by hard boiling the eggs. You can use your preferred method, but probably the easiest is to put the eggs in a pan, cover with cold water at least 1in/2.5cm over the eggs and bring to the boil. Once the water boils, turn off and leave the eggs in the water for 10-12min then drain and run under cold water to stop them cooking. When cool, carefully peel the eggs. As the eggs are cooking, roughly chop the lettuce (and other greens, if using) and divide between 2-3 plates, along with the watercress. S...

1 boneless rabbit 100 g sausage 100 g of smoked bacon 6-7 sage leaves 2 sprigs of rosemary wild fennel (optional) 2 cloves of garlic dry white wine extra virgin olive oil salt Pepper   Stuffed rabbit is a classic Sunday lunch roast or for some important occasion where you want to serve a rich and fragrant second course of meat. There are many variations of this recipe, it can be said that each cuisine has its own: we prepared it with bacon and sausage and flavored with sage and rosemary. You can choose to use a different filling, even vegetable, and the aromatic herbs you prefer, keeping the same procedure. We recommend that you beat the meat well in order to make it thin and form a compact roll. Another important step is that of tying: equip yourself with a kitchen string and pass it over the roast so that it remains nice and tight. If you love dishes with rabbit meat, try also the Ischian rabbit and the olive rabbit, two delicious regional recipes. ...

  Apples - 1.5 kg Walnuts - 50 g Ground cinnamon - 1 tsp. Sugar - 320-350 g   Apples need to be washed thoroughly and wiped with napkins. Cut them into thin slices, remove the seed pods. Put the apples in a bowl and sprinkle with sugar. It is enough to take 3-4 tablespoons of sugar from the total amount. Cover the container with the apples with a film and leave overnight. By morning, the apples will release juice. Put the container with the apples on low heat and cook for about 20 minutes, until the apples are soft. When cooking, the apples should be stirred. Select part of the apples (about 2-3 tbsp), place the remaining mass in a food processor and make a puree. Add sugar. Put the mass back on the fire and boil until it decreases by 2.5 times. Be sure to stir so that the mass does not burn. At the end of cooking, it should become slightly viscous. Pour the apples that we set aside into a bowl, also add cinnamon and chopped walnuts. Cook the apple mixture ...

  Kefir - 300 g Cucumber - 2 pcs. Dried mint - 1 tbsp. Walnuts - 1.5 tbsp. Raisins - 1.5 tbsp. Sea salt - to taste Pepper ch.m. - to taste Lemon juice - 1 tbsp.   Grate the cucumbers on a coarse grater, squeeze out excess liquid. Add kefir, mint, salt and pepper to taste. Lightly roast the nuts, cool, wash the raisins. Add nuts and raisins, squeeze out a slice of lemon, mix everything well. Since my raisins were very large, I had to cut them. Serve, garnished with herbs. Mastochiyar turned out to be very tasty, I will definitely cook more. ENJOY YOUR MEAL  

  For the pork cutlet: 500 g bone-in pork loin 1 egg flour breadcrumbs Panko seed oil for frying salt Pepper For the mashed potatoes: 350 g boiled potatoes 80 ml milk 30 g butter 30 ml extra virgin olive oil salt Pepper To serve: Balsamic Vinegar Cutlets are always popular and are an indispensable sin of gluttony. With mashed potatoes it is a classic, but with balsamic vinegar it turns into a refined second course. Test yourself with the recipe for pork cutlet, mashed potatoes and balsamic vinegar, you will be won over. There are few tricks for a perfect cutlet: quality raw materials, a double breading - for an extra crispy result - and cooking to be monitored at the heart, first in oil and then in the oven. The combination that this cutlet makes is with the balsamic vinegar of Modena IGP Amo Essere Excellent, the sweet and pungent note best accompanies the dish and balances the richness of flavour.   Add it alone when serving, every bit...

  8oz dried chickpeas, soaked overnight or cook in the instant pot ½ tablespoon cooking oil 1 medium onion, sliced 6 large garlic cloves, minced 2 wiri wiri peppers or 1 small scotch bonnet 1 ½ teaspoon roasted ground jeera (cumin) ½ teaspoon paprika ¼ teaspoon black pepper 1 teaspoon salt (adjust to your taste) 3 stems scallions, finely sliced If using canned chickpeas Use two 15.5oz cans for this recipe Bring a medium pot of water up to a boil. Add soaked chickpeas. Boil until soft about 30-40 minutes. Alternatively, use an instant pot or pressure cooker to cook soaked peas for about 15 minutes. After peas are cooked until tender, drain and set aside. On medium-high heat, add oil to the skillet. Add onions, garlic, and pepper. Fry 2-3 minutes until tender. Add chickpeas and fry for a few additional minutes. Add jeera, paprika, black pepper, salt, and scallions. Fry a few more minutes. Adjust seasonings to your taste. ENJOY YOUR MEAL 

  For the Chicken 8 chicken breasts 1 teaspoon cumin powder 1 teaspoon ground cumin 4 cloves of garlic, minced 2 teaspoons paprika 1 teaspoon salt 1 teaspoon black pepper 1 tablespoon extra-virgin olive oil   For the Fiery Bolivian Salsa: 2 tomatoes, diced 1 onion, finely chopped 2 chili peppers (such as jalapeño or serrano), finely chopped 3 garlic cloves minced 2 tbsp extra-virgin olive oil 2 tbsp 1 lime, juiced 2 tablespoons fresh cilantro, chopped Salt to taste   Instructions 1. Start by preparing the marinade for the chicken breasts.   a. In a small bowl, combine 1 teaspoon cumin powder, 1 teaspoon ground cumin, 4 cloves of minced garlic, 2 teaspoons paprika, 1 teaspoon salt, and 1 teaspoon black pepper. b. Drizzle 1 tablespoon of extra-virgin olive oil into the bowl and mix well to form a paste.   2. Place the chicken breasts in a shallow dish and evenly spread the marinade over them.   a. Ensure that ...