When I want to prepare a special meal for us, tapas and a good bootle of red wine are always high on the list. Tapas are fun to prepare, eat and share with the ones you love.

What are tapas exactly? They are small snacks (canapés) served in Spanish bars alongside drinks. Even though they are meant as little bites, I love eating several tapas with a high-quality Spanish wine as a main meal. There is something so enjoyable about getting to eat small servings of many different flavours and textures in just one meal. Maybe my tastebuds are a bit greedy, but good food and wine are two of life’s little pleasures.

The concept of tapas is not only a popular one in Spain, nowadays people around the world have incorporated traditional Spanish tapas with their own local cuisines. Tapas have long been high up on the food pedestal and their modern evolution has skyrocketed them into spectacular culinary heights. If you’ve never eaten tapas then you are seriously missing out.

For our latest romantic tapas dinner I incorporated traditional Spanish flavours with touches of Mexico and Denmark. I served patatas alioli (or alioli potatoes) with cilantro instead of parsley, a type of cured Spanish sausage (salchichon español), fried Serrano peppers sprinkled with sea salt (in lieu of Padron peppers), creamy Danish blue cheese, pimento asado (roasted sweet peppers), chopped shrimp cooked with smoked paprika (to make for easier servings on bread), black and green olives, slices of a crunchy baguette from the bakery and an excellent bottle of Rioja red wine. The meal consisted of salty, spicy, sweet, tart, creamy and crunchy tastes and textures. The meal was an absolute success — it was a match made in foodie heaven!

A Match Made in Heaven — Tapas with an International Touch

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• Author: Nancy Lopez-McHugh
• Total Time: 21 mins
• Yield: 2

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Hosting a romantic tapas dinner for two is easy and inexpensive. Throw in a nice bottle of Rioja red and you’ve got yourself a gourmet dinner.

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Ingredients

No prep tapa ingredients:

• 1 large baguette, sliced
• black and green olives
• Spanish cured sausage or Serrano ham
• Danish blue cheese

For the roasted sweet peppers:

• 1 large yellow bell pepper, stem and seeds removed and cut in half
• 1 large orange bell pepper, stem and seeds removed and cut in half
• 1 large poblano pepper, stem and seeds removed and cut in half
• 2 tbsp olive oil
• large pinch of sea salt and of ground black pepper
• 1 tsp granulated garlic
• pinch of oregano

For the patatas alioli:

• half a batch of this alioli potato recipe (substitute parsley for cilantro)

For the chopped shrimp with smoked paprika:

• 250 gms shrimp, cleaned, tail removed and chopped
• 4 cloves of garlic, minced
• 1.5 tbsp olive oil
• large pinch of sea salt
• 1 heaping tbsp smoked paprika

For fried Serrano peppers:

• fresh Serrano peppers, cleaned and patted dry
• 2 tbsp olive oil
• fine sea salt

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Instructions

Instructions for the roasted sweet peppers:

1. Heat the oven to 190c or 375f and line a baking sheet with baking paper, set aside. Mix all of the spices and oil until well combined. After cleaning the peppers rub the oil and spice mixture until each pepper half is well coated. Place on baking sheet with inside of pepper facing down and roast 20 minutes then flip and roast for another 10-15 minutes until they are completely soft. (Pay extra attention to the poblano because they are thinner and it can burn.) Remove from the oven and baking sheet and place on a plate. Allow to cool then peel away the skin, plate and set aside until ready to serve.

Instructions for potatoes:

1. Thoroughly wash the potatoes. Put them unpeeled in a saucepan and cover with cold water.
2. Add the salt and the bay leaf.
3. Put on high heat, bring to a rolling boil and cook uncovered for 15-20 minutes, depending on the quality of the potatoes. Add more water if needed before the potatoes are cooked. Prick with a knife to check for doneness.
4. When cooked, turn off the heat and leave the potatoes to temper in the water another 20 minutes. Then rinse and leave to cool completely.
5. Prepare the garlic mayonnaise while the potatoes cool down: peel the garlic cloves, cut them in half and pry out the germ (the sprout in the center of the cloves), as it is supposed to be the cause of the garlic’s digestive aggressivity. Dice the cloves.
6. Mash the garlic cloves in a mortar with a pinch of salt or process them to a puree in a food processor (if it can handle such a small amount of ingredients).
7. Put the egg, which should be at ambient temperature, in a blender or food processor.
8. Add the garlic, the salt and a dash of lemon juice. Pulse to mix.
9. Switch on the blender and start adding the oil in a steady thin stream through the lid, till you finish all the oil and the mixture has thickened and emulsified. When done, test for seasoning. If you find the sauce too garlicky for your taste, you can always add a ¼ cup more of oil, but not more as one egg yolk can only emulsify a certain total amount of oil. Also I recommend to keep the sauce on the salty side, as you need the sauce to outweigh the blandness of the potatoes.
10. Peel the potatoes and cut into chunks, put them in a salad bowl or in individual small bowls. Add the sauce to the potato chunks and toss to cover well.
11. To finish, finely chop a few sprigs of parsley and sprinkle on top of the potatoes.

Instructions for the chopped shrimp with smoked paprika:

1. Heat the oil and sauté the garlic until soft. Next add the shrimp and cook until firm and when they have turned pink. Quickly mix in the paprika and sea salt and stir until they have coated the shrimp well. Allow to cook another 4 minutes, turn heat off and place inside serving container until ready to serve.

Instructions for fried Serrano peppers:

1. Heat the oil in and once hot add the chiles. Allow to brown and softened — about 5-8 minutes. Remove from pan and sprinkle with sea salt right before serving.

How to serve the tapas:

1. Arrange a plate with the fried Serrano peppers, blue cheese slices and Spanish cured sausage. Place the bread slices in a large container or basket. The sweet roasted peppers too should be placed inside a serving bowl/plate — as should be the cooked shrimp. Make sure to have plenty of serving utensils for each tapa. Allow each person to assemble their tapas as desired and serve with a glass of your favourite Rioja wine.

• Prep Time: 20 mins
• Cook Time: 1 min
• Category: Appetizer, Main
• Cuisine: International, Spanish

 
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The post A Match Made in Heaven — Tapas with an International Touch appeared first on Honest Cooking.

Many families will be hosting gatherings and cookouts this weekend in honor of Labor Day. Foods like hamburgers, hot dogs, steaks, ribs, chicken will all be grilled and barbecued. My family being Mexican meant that we also served the obligatory carne asada, grilled onions and frijoles charros (Mexican cowboy beans), along with our “typical” American dishes. Don’t forget all the side dishes like coleslaw and potato salads. Is anybody hungry yet?

Nowadays there are more and more vegetarians and vegans in our society, we all have at least one in our families. For vegetarians and vegans obviously gatherings with foods mentioned above means that your choices will be very limited. But there is a scrumptious alternative you can bring along with you to have your host grill up, or if you are hosting can offer to your vegetarian and vegan guest. Portobello mushrooms.

Portobellos are a large or mature standard button mushroom. The taste is mild and so, very versatile. They can be grilled, sautéed, roasted, fried and why not – barbecued. They are quite large and when cooked the texture is firm and a scrumptious alternative to meat. I can tell you as an omnivore, with a love of vegan food, portobellos taste fantastic. My carnivore husband will also attest to their phenomenal taste. My favorite ways of preparing and enjoy Portobello mushrooms are prepared like a steak and as a hamburger. So this Labor Day weekend offer your Vegetarian and Vegan friends a great grilled dish that they will truly enjoy. Happy Memorial Day weekend to all our American readers!

Memorial Day Vegan Steaks

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• Author: Nancy Lopez-McHugh
• Total Time: 15 minutes

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Vegetarian and Vegan dish for this Labor Day weekend.

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Ingredients

• Portobello Mushrooms (1 large per person)
• olive oil
• salt
• ground black pepper
• any seasonings of choice
• grilled onions, to top

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Instructions

1. Rub the mushroom top with olive oil, then season whole mushroom as desired. Grill, barbecue or fry the mushrooms for 6 minutes on each side. The mushroom should be soft and moist. Top with grilled onions.

• Prep Time: 5 mins
• Cook Time: 10 mins

Looking for the perfect mushroom sauce for steaks? Check this lovely recipe out.

The post Labor Day Vegan Steaks appeared first on Honest Cooking.

Today we have a special guest joining us, cookbook author and blogger Faith Gorsky. Faith has written a mouthwatering cookbook called An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair. She is joining us today to share a little bit about her new cookbook.

Describe your cookbook to us, what should readers expect?

The book has over 100 authentic Middle Eastern recipes (along with photos taken by me), that are streamlined just a bit for the way we cook today. The recipes were mostly taught to me by my wonderful mother-in-law, Sahar, during the time I spent in the Middle East after marrying. If you’re like me and you enjoy Middle Eastern food but didn’t grow up learning how to cook it, I explain things in an approachable way with easy-to-follow cooking techniques – so this book is for you.

I also de-mystify a few exotic ingredients, cooking tools, and cooking techniques. And because cuisine and culture are so closely intertwined, I include a bit of Middle Eastern culture in the cookbook.

Here are the chapters in the cookbook: Cooking Tips and Techniques; Basic Cooking Tools; Buying the Right Middle Eastern Ingredients; Basic Recipes; Breads and Pies; Salads; Vegetable and Rice Side Dishes; Appetizers and Light Meals; Beans and Lentils; Chicken and Seafood; Beef and Lamb; Desserts; Drinks; Middle Eastern Grocery Stores.

Both your cookbook and blog are named “An Edible Mosaic”, is there a story behind the name?

When I was in the Middle East, the craftsmanship there impressed and astonished me time and time again. Here in the U.S., many of the items we purchase were mass-manufactured in other countries; in Syria, they take pride in each item they make, and they make it the same way it’s been made for hundreds of years. The craftsmanship of mosaic in particular has always taken my breath away.

When I got back to the U.S. after visiting the Middle East for the first time,the word “mosaic” stuck out in my mind as a lovely description of food. Since a mosaic is a bunch of different small pieces that fit together, I saw it reflected in my cooking. I was cooking the Middle Eastern food that I had just learned from my mother-in-law, along with the traditional American food I had grown up with, as well as a few Indian, Mexican, Greek, and French dishes I’d been taught by friends along the way. As different as everything was, it came together seamlessly.

When I originally started by blog in May 2009, I was blogging under the name Thought 4 Food. I knew this title wasn’t the best reflection of my cooking and my food philosophy, but I wasn’t quite sure what to change my blog name to. Then one morning I had my answer…I literally dreamt of my blog title, An Edible Mosaic: Everyday Fare with Extraordinary Flair. Giving my cookbook the same name was a natural fit.

When did your passion for cooking begin?

I first noticed my passion for quality food back in high school, thanks in large part to my high school French teacher! I was a member of the French Club, and we met after school once a month to enjoy a French feast. Sometimes we cooked together and sometimes each student brought in a dish to share, but with dishes like Coq au Vin, Boeuf Bourguignon, and Crepes Suzette, I had no choice but to fall in love with good food.

In the book you mention learning to cook Middle Eastern foods from your mother-in-law Sahar. You also state that, “…The only way to learn how to cook from authentic old world cooks is to watch them in action. Nothing is written down… and certainly no measurements.” I’m sure Sahar is excited to see your family’s recipes put to paper and must be so proud of you too. Has she seen your cookbook and what was her reaction?

She is so proud! She treats me as though I’m one of her daughters, and so she is showing and telling everyone and beaming with pride. For me, this is incredibly humbling.

What was it like watching Sahar in her kitchen and cooking alongside her?

Watching Sahar in the kitchen is always like watching a well-rehearsed ballet. Every step is choreographed, and she moves freely around the kitchen with the grace and elegance of an experienced dancer. It is enlightening for me.

Which was the first Mid-East dish that you mastered? And can you tell us how you felt upon biting into it?

Fried Kibbeh (page 100). My mother-in-law loves to tell the story of when she first showed me how to make this dish…she and I were working in the living room at a coffee table as we shaped the kibbeh, relaxed and chatting happily as best we could – remember, she speaks Arabic and I speak English, and although we both know a little of the other’s language, it is oftentimes a challenge, but surprisingly we understand each other more than you might think! She formed one perfect torpedo-shaped kibbeh and after I saw her shape the first one, I joined right in. Of course my kibbeh wasn’t nearly as perfect looking as hers, but I soon improved and she said I was able to make kibbeh after seeing it made only once, which is something no one else that she has taught has been able to do. Here’s how she describes it: “I’ve tried to teach many Arabic women how to make Kibbeh Mekliyeh; it takes several times before they can do it, and some never even master it. Faith saw me make it once and the next time she made it herself. As we say in
Arabic, laha nefus ala el ekel (literally meaning, she has breath that is good for food, which means she has a deep passion for cooking).”

It was an incredible feeling that night when we sat down to dinner and my mother-in-law pointed out to the family the kibbeh that I had made.

There are so many great recipes in the book. Which one is your favorite or the one you cook most often?

This is a hard question because I cook so many of these recipes so often. If I had to choose just one, it would have to be Lentil and Bulgur Pilaf with Caramelized Onion (page 82). Mike asks for this recipe at least once a week, and I’m glad he does because it’s a favorite of both of ours. At the end of the week when we’re not sure what to make for dinner, this is always our go-to meal. It looks like a simple vegetarian dish, but the flavors come together so perfectly making it completely addictive. Not to mention it’s healthy, vegetarian, and cheap!

What recipe, or dish, would you recommend to someone cooking Middle Eastern cuisine for the first time?

Chicken Shawarma (page 92)! (Or if they’re vegetarian, Lentil and Bulgur Pilaf with Caramelized Onion that I mentioned above.) If someone isn’t sure whether they like Middle Eastern food and you want to win them over, shawarma is the way to go and will convert even the pickiest of eaters. It’s basically the Middle Eastern version of fast food – perfectly spiced meat (it could be chicken, lamb, or beef, but chicken is my favorite) that’s crisp outside and tender inside. Normally it’s made with a vertical rotisserie, but I came up with a special method for making it at home without any special equipment. And my hubby says it’s even better than the shawarma he used to get back home in the Middle East.

If you could only use three words to describe Mid-East cuisine what would they be?

Flavorful, enticing, and exciting.

What did you enjoy most about writing your cookbook?

What I enjoyed most about writing my cookbook is the opportunity it gave me to delve into my husband’s cuisine and culture. When I make Middle Eastern food for my hubby, it brings the familiarity of the Middle East to him here in the U.S., which is comforting to both of us. And this book not only brought me closer to him, but also closer to my mother-in-law, father-in-law, and my hubby’s siblings. We are all united by a common love for the Middle East, and when they see the deep passion I have for their cuisine and culture, they are filled with joy…and the cycle continues because for me, there is nothing more rewarding.

The cookbook is available worldwide at bookstores and online at Amazon and Barnes & Noble.

The post Interview with Faith Gorsky – An Edible Mosaic Cookbook Author appeared first on Honest Cooking.

I am not sure when my love for foreign foods began, but what I do know is that ethnic foods are my favorites. High on the list is Middle Eastern cuisine. This exotic and flavorful cuisine has also been on my list of cookery to learn. I love how fresh, healthy, and delicious it tastes. So when I heard about the latest Mid-East cookbook to hit the market I knew I had to have it.

A couple of weeks ago I treated myself to a Kindle copy of An Edible Mosaic: Everyday Fare with Extraordinary Flair. This cookbook is written by Faith Gorsky who writes the blog titled by the same name, An Edible Mosaic. If you are familiar with her blog you’ll know that Faith is an excellent cook and talented photographer. Her passion for food and art really shine through both in the cookbook and blog. Within two days I had read the book cover to cover and bookmarked many recipes to try.

An Edible Mosaic includes over 100 authentic Middle Eastern recipes, countless beautiful photographs, tips that will make all the difference in your dishes, prep techniques, and very informative explanations on the exotic ingredients and techniques of Mid-East cuisine. The recipes were mostly taught to Faith by her mother-in-law, Sahar. Faith then took that knowledge and demystified the exotic ingredients, tools and techniques and made them very approachable. Even if you are a complete beginner you will feel Faith’s gentle hand guiding you along the way to creating a successful Middle Eastern dish or feast.

Sprinkled throughout the recipes and photographs are some personal stories of how Faith was introduced to the dish. She recounts cooking and learning in her mother-in-law’s kitchen and experiencing the exotic foods for the first time. Additionally she explains how many of the dishes form part of traditions and celebrations around the region. But overall I think the recipes can be incorporated into your everyday cooking routines. Faith says it perfectly “…they cross cultural borders and can be used in different applications in any number of cuisines from around the world.”

I have already tried out a few of the recipes. In fact one of them I already shared with you, the Vegetarian Stuffed Grape Leaves. The other was for her lentil soup which is fantastic and I’ve made several times already. The latest was for these Spiced Shawarma Chicken wraps that are to die for. Shawarma is one of the foods we most order at our favorite Mid-East restaurant, so hubby and I were excited to make it at home. Immediately after taking the first bite my husband asked when I was making it again. Yes, it is that good! The brining method that Faith instructs really made all the difference as the chicken was tender, juicy and very flavourful. We normally eat our Shawarma as part of a platter which then is rolled up in the bread to make wraps. That is how I served Faith’s recipe -as a platter and part of a meze style meal. It was the best meal of the week.

Spiced Shawarma Chicken Wraps (SHAWARMA DAJAJ)

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Faith Gorsky
• Total Time: 1 hour 45 minutes
• Yield: 8

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Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.

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Ingredients

• 1 batch Shawarma Spice Mix
• ½ cup (125 ml) plain yogurt
• 1½ tablespoons fresh lemon juice
• 3 large cloves garlic, crushed
• 1½ teaspoons salt
• 2 lb (1 kg) boneless, skinless chicken breast
• 2 tablespoons olive oil, plus more for sautéing
• 16 ?atbreads Garlic Mayonnaise (page 24)
• Pickles (page 27)

Shawarma Spice Mix

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• ¾ teaspoon ground black pepper
• ½ teaspoon ground ginger
• ½ teaspoon ground allspice
• ¼ teaspoon ground fenugreek
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ¼ teaspoon ground sweet paprika
• ¼ teaspoon ground turmeric
• ¹/ 8 teaspoon ground red pepper (cayenne) (optional)

Garlic Mayonnaise Ingredients

• 2 cloves garlic, crushed in a mortar and pestle with ½ teaspoon salt
• 2 large egg whites or 1 large egg
• 1 cup (250 ml) oil
• 1 tablespoon lemon juice
• 1 tablespoon cold water

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Instructions

Shawarma Chicken Instructions

1. • Prepare the Shawarma Spice Mix.
2. • Combine the spice mix with the yogurt, lemon juice, garlic, and salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate 2 to 24 hours.
3. • Preheat oven to 350°F and spread 1 tablespoon of oil on the inside of a large baking dish.
4. • Scrape off any excess marinade from the chicken with your hands. Starting in the center of the oiled dish, arrange the chicken so that it overlaps, and drizzle the remaining 1 tablespoon of oil on top. Bake (uncovered) 1 hour, or until the chicken is fully cooked; cool. (It’s done when you cut into the center and there is no pink.)
5. • Remove the chicken from the pan and transfer it to a large cutting board; slice it very thinly across the grain, then transfer it back into the pan it was cooked in to soak up the juices (the chicken can be refrigerated this way for up to 3 days before continuing with the rest of the recipe, or you can continue after 10 minutes).
6. • Coat the bottom of a large skillet over medium-high heat with oil. Once hot, add the sliced chicken and sauté until crispy and golden brown (you may need to sauté the chicken in two or three batches so the pan isn’t overcrowded).
7. • Spread some Garlic Mayonnaise in the center of each piece of bread; add some chicken and pickles (and any other vegetables you like) and roll it up.
8. • Toast the sandwiches on a dry griddle or a ?at sandwich press so that the bread gets golden brown and slightly crispy.
9. • Serve as is, or cut into small rounds; serve with additional Garlic Mayonnaise for dipping.

Garlic Mayonnaise Instructions:

1. • Crush the garlic and salt in a mortar and pestle until it forms a smooth paste.
2. • Whisk together the garlic paste and egg until well blended.
3. • Add the oil, drop-by-drop, while whisking (after you’ve added 1 tablespoon of oil drop-by-drop, you can add the oil a little faster). Make sure the oil you add is fully incorporated before adding any more.
4. • Once you’ve added ½ cup (125 ml) oil, alternate between gradually adding the oil and lemon juice and continue mixing until fully incorporated.
5. • Add the cold water and mix until smooth and creamy.

Notes

Faith suggest serving the wraps with pickles but I omitted them. The pickles recipe can be found in the cookbook.

• Prep Time: 30 mins
• Cook Time: 1 hour 15 mins

An Edible Mosaic: Everyday Fare with Extraordinary Flair is a gem of a cookbook. If you’ve ever been interested in learning to cook Mid-East food this book is the best place to start. Being that the recipes are true and tried family recipes you can expect to have great results. Plus you may already have all of the ingredients to start cooking right away. One of the things I love most about Faith’s cookbook is that there is a big selection of vegetarian recipes as well as meat ones. They are all healthy, light and best of all they won’t break your budget. Plus if you have a sweet tooth Faith has you covered.
The cookbook is available worldwide at bookstores and online at Amazon and Barnes & Noble. If you are looking for a great Christmas gift for foodies in your life An Edible Mosaic is the perfect one!
 

The post Cookbook Review – An Edible Mosaic, Middle Eastern Fare with Extraordinary Flair appeared first on Honest Cooking.

Papas rellenas con chorizo or chorizo stuffed potatoes is one of the best ways I have eaten potatoes. What I love most is how versatile the recipe is. You can stuff them with meats, cheese, or other vegetables. Additionally they can be battered with eggs and breadcrumbs or just dusted with flour, and either deep fried or baked. So many options and all of which I have tried.

These type of stuffed potatoes are not a traditional Mexican dish, they are from South America. In fact I first discovered them many years ago in a Columbian restaurant. I have tried to stay as true as I could to those stuffed potatoes I tasted so many years ago. But I have experimented and tried out new ideas to make them with a Mexican flair –the chorizo.

These little potato balls may be eaten as an appetizer or made larger for a main meal. The stuffed potatoes you see in these pictures were part of an appetizer for a small dinner party. One of our guest follows a gluten free diet so to accommodate her I prepared a gluten free version. Rather than dredging the potatoes in egg batter and breadcrumbs, I only rolled them in a plain gluten free white flour. The outer texture wasn’t as crunchy as the breadcrumb coated ones but they were a hit with everyone. If you’d like feel free to use both regular flour and breadcrumbs.

Mexico On My Plate: Chorizo Stuffed Potatoes

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• Author: Nancy Lopez-McHugh
• Total Time: 33 minutes

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South American papas rellenas get a gluten free make over. Plus a little Mexican flair is added too.

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Ingredients

POTATO INGREDIENTS:

• 1 kilo or 2 lbs starchy peeled potatoes, evenly cut (weight is before peeling)
• salt, to taste
• 1 medium egg
• 200 gm or 7 oz Mexican chorizo, cooked
• ½ cup plain gluten free white flour
• oil for frying or prepared baking sheet

SALSA INGREDIENTS:

• 2 bunches or large handfuls finely chopped cilantro
• 2 lemons
• 1 finely chopped medium tomato
• 2 tbsp rice vinegar or white vinegar
• 50 ml olive oil
• 3 tbsp water
• salt, to taste

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Instructions

SALSA INSTRUCTIONS:

1. Combine all ingredients and allow to sit in refrigerator until ready to use.

POTATO INSTRUCTIONS:

1. Boil peeled potatoes until fork tender. While the potatoes are prepare the salsa by simply mixing all ingredients in a large bowl, then place in refrigerator until ready to use. Once potatoes are ready, drain and use a potato masher to mash, sprinkle with salt and set aside to cool. Make sure the potatoes have cooled enough for you to handle comfortably.
2. Prepare a bowl for the flout. Grab some mashed potato and make a flat disk between your palms. Lift it away from your palm to make sure it peels off in one piece. Place about 1 tbsp of the chorizo in center, and bring all ends together to form a ball. If need be add more mashed potato to help form the ball. Another way to shape the filled potato ball is to first make the flat disk on you palm, add the filling in the center, then use more mashed potato to cover, then shape the ball. Roll the potato ball in flour set aside and continue until all of the mashed potatoes have been used.
3. Heat enough oil to deep fry the shaped potatoes. The oil amount will depend on how large you have shaped the potatoes. Heat the oil to 375º F or 190º C. Gently place the potatoes into the oil and fry for about 3 minutes or until the potatoes are lightly golden brown.
4. Allow to cool for a few minutes before serving. Top with the salsa and serve as an appetizer, snack, light lunch or dinner.

Notes

This recipe makes 14-16 medium sized balls.

• Prep Time: 30 mins
• Cook Time: 3 mins

The post Mexico On My Plate: Chorizo Stuffed Potatoes appeared first on Honest Cooking.

The soup is a fusion recipe that I quickly came up with. It was really a result of a craving for quick soup. I can eat soup and stew year round, but lately I can’t get enough of either. This one really hit the spot because it was spicy, had fish-which I was craving, and many vegetables to make it healthy.

With the busy holiday season fast approaching this stew will keep you satisfied with minimal cooking effort. But it will also protect your waistline during this indulgent season. Enjoy the stew alongside country bread or your favorite bread.

Fusion Mediterranean-Asian Fish Stew

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★★★★★

5 from 1 review

• Author: Nancy Lopez-McHugh
• Total Time: 45 minutes
• Yield: 2-4

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A healthy and satisfying fusion stew.

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Ingredients

• 1 lb. or 500 gm firm white fish fillets
• 1 can stewed whole tomatoes
• 1 small onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 hot chile, thinly sliced
• 3 whole pickled bamboo shoots, thinly sliced
• 1 bag frozen green beans (340g)
• 3 sprigs of Italian or sweet basil, leaves only
• 1 tsp. Thai red curry paste
• ½ tbp. dried ground lemon grass
• 1 tsp. dried ground celery leaf
• 2 tbsp. fish sauce
• 1 tbsp. light soy sauce
• 1 tbsp. olive or vegetable oil
• 6 cups low sodium vegetable broth

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Instructions

1. In a large pot heat the oil and saute onions until soft and translucent, then add garlic and cook another 2 minutes. Next add the curry paste and mix with a bit of water or broth to break up the paste. Add all remaining ingredients except the fish fillets. Bring to a soft boil, add the fish fillets and simmer for 30 minutes.

• Prep Time: 5 mins
• Cook Time: 40 mins

The post Fusion Mediterranean-Asian Fish Stew appeared first on Honest Cooking.

Stuffed grapes (also know as dolma, dolmathes, or sarma) are eaten from Southern Europe all the way to the Middle East. Depending on the country or region they can be stuffed with a variety of meats or vegetarian rice filling. Meat versions are served warm and make part of the main meal. Meatless are served cold or at room temperature and alongside other meze.

This Vegetarian Stuffed Grape Leaves recipe comes courtesy of cookbook author and blogger Faith Gorsky. The recipe is included in her cookbook titled An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair. Ms. Gorsky explains that the recipe is “light and fresh” and suggest serving with plain yogurt and fresh lemon wedges.

Though it involves several steps the effort is very much worth the end results. I found the recipe to be scrumptious and rather easy to prepare. Having tasted stuffed grape leaves from the Balkans, Greece, Turkey and several Middle Eastern countries, these were among some of the best I’ve ever eaten. The clear step-by-step instructions make the rolling process easy to follow and even a stuffed grape leave novice, like myself, can achieve great results. Additionally you can’t beat the fact that this is a family recipe handed down and taught to her by her mother-in-law.

Vegetarian Stuffed Grape Leaves Recipe from An Edible Mosaic Cookbook

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★★★★★

5 from 1 review

• Author: Faith Gorsky
• Total Time: 3 hours 45 minutes
• Yield: 8 to 10

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Vegetarian Stuffed Grape Leaves recipe from An Edible Mosaic Cookbook. A Middle Eastern treat for your meze platter.

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Ingredients

• 1½ cups (325 g) uncooked medium-grain white rice, rinsed
• 3 tablespoons oil
• 1 onion, finely diced
• 2½ teaspoons salt, divided
• 2 tomatoes, finely diced
• 1 bunch fresh parsley, minced
• 6 tablespoons (90 ml) fresh lemon juice, divided
• 4 tablespoons olive oil, divided
• 4 tablespoons dried, crushed mint
• One (1 lb/500 g) jar of brined grape leaves, rinsed
• 2 medium potatoes, peeled and sliced
• Hot water, to cook the grape leaves
• Plain yogurt (optional, for serving)
• 2 lemons, wedged (optional, for serving)

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Instructions

1. Soak the rice in tepid water for 10 minutes; drain.
2. Heat the oil in a large skillet over medium heat; add the onion and 1 teaspoon salt, and sauté until the onion starts to soften, about 3 to 5 minutes. Cool completely.
3. Combine the onion, remaining 1¼ teaspoons salt, tomato, parsley, 3 tablespoons lemon juice, 2 tablespoons olive oil, mint, and rice in a large bowl; cover the bowl and refrigerate 3 hours.
4. Soak the grape leaves in hot water for 10 minutes, changing the water twice; drain. Trim off the stems, if necessary.
5. To stuff the grape leaves, lay 1 leaf ?at on your work surface with the shiny side facing down. Place 2 to 3 teaspoons of ?lling (adjust the amount based on the size of your leaves) across the leaf above the point where the stem was cut off. Fold the bottom of the leaf up over the stuffing, and then fold over the sides of the leaf onto the stuf?ng. Roll up the leaf, tucking in the sides as you go. Continue this way until all the leaves are stuffed. (Note: If you have any leaves that are very small, you can place 2 leaves overlapping and stuff them.)
6. Line the bottom of a medium-large, thick-bottomed, lidded pot with the potato. Arrange the grape leaves (seam-side down) in compact rows on top of the potatoes, continuing with additional layers until all the grape leaves are in the pan.
7. Sprinkle the remaining 3 tablespoons of lemon juice, remaining 2 tablespoons of olive oil, and remaining ¼ teaspoon salt on top of the leaves; place a heavy, ? at, disc-shaped object (such as a heat-safe lid or plate) into the pan on top of the leaves. Add enough hot water to cover the leaves by 2 inches (5 cm).
8. Bring to a boil over high heat, then cover the pot, turn the heat down to low, and simmer until the rice is tender, about 1 hour, 15 minutes to 1 hour, 45 minutes; cool.

To serve,

1. Drain the stuffed grape leaves in a large colander, reserving the liquid in a bowl under the colander (store any leftovers in this liquid). Arrange on a platter and serve at room temperature, along with plain yogurt and lemon wedges, if using.

Notes

Grape Leaves (Waraq al Ainab or Dawali):
These are the tender leaves that grow on grapevines; they are used to make Vegetarian Stuffed Grape Leaves. If you have access to fresh grape leaves that have not been sprayed with pesticides, look for leaves that are the size of the palm of your hand or larger, that are free from holes or blemishes. Before stuffing grape leaves, they require a little bit of preparation. Rinse them under cold running water, trim off the stems (without cutting the leaves), and blanch them for 2 to 3 minutes in a large pot of boiling water with 1 tablespoon salt and 1 teaspoon sugar. Rinse and drain them, and then they are ready to use or freeze (they can also be canned in a brine solution). To freeze, pat each leaf dry and then stack them on top of each other (try to place as many in a stack as you will need for a recipe); place the stack(s) in a plastic bag, press out all the air, and freeze. If you don’t have access to fresh grape leaves, you can buy them frozen, canned, or jarred, just be sure to soak them for about 10 minutes in hot water (changing the water three times) before using.

• Prep Time: 2 hours
• Cook Time: 1 hour 45 mins

*Recipe is published with author and publisher consent. For a visual step-by-step walkthrough of assembling grape leaves refer to An Edible Mosaic cookbook.*

The post Vegetarian Stuffed Grape Leaves appeared first on Honest Cooking.

This is one of our most favorite meals. My husband could eat it several times a week and never complain. The meal is quite a humble one. There aren’t any fancy or expensive ingredients. But you don’t need either because this dinner is crazy good. Basically all it is steak cut up into bite size pieces cooked in a spice red chile sauce, served with refried or mashed beans and corn tortillas. This recipe is quite easy prepare. But I should warn you that it is very spicy, though you could of course cut down the amount of chiles.

Mexico On My Plate: Steak in Spicy Red Salsa

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• Author: Nancy Lopez-McHugh
• Total Time: 25 minutes
• Yield: 2-3

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Description

A spicy steak stew that will keep you warm on a cold winter’s night.

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Ingredients

• 500 gm or 1 lb steak or tender beef cut of choice, cut into bite size pieces
• 4 dried chiles de arbol or Arbol Chiles
• 2 fresh red chiles, stems removed
• 4 garlic cloves, peeled
• 2 medium tomatoes, stem removed
• 1 small white onion, peeled and halved
• 1–2 tbs olive or vegetable oil
• 1 tbsp cumin seed
• 1 tsp dried oregano, Mexican variety is best
• 1/2 tsp. ground black pepper
• 1 tsp. salt, or adjust to taste
• 1 tbsp sweet pimenton or paprika, for extra color

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Instructions

1. Place the chiles, garlic, tomatoes and onion in a small pot of hot boiling water. Allow to simmer until the tomato begins to peel, and onion and chiles begin to soften- about 10-15 minutes. Drain and set aside to cool.
2. Heat some oil in a frying pan, once warm add the steak and cook under low heat. In the meantime place the boiled ingredients and all remaining spices into a blender.(For a milder sauce remove the seed from chiles) Blend into a thick sauce. By now the steak has cooked through, turn heat to medium high and gently pour sauce into the pan. Stir to well combine. Allow to simmer for another 15 minutes.

Serve

1. Serve with refried beans and either corn or flour tortillas, as well as any other accompaniments desired.

• Prep Time: 10 mins
• Cook Time: 15 mins

The result is a thick stew like meal that will fill up your body and keep you warm on a cold winter’s night. Buen provecho or enjoy!

The post Mexico On My Plate: Steak in Spicy Red Salsa appeared first on Honest Cooking.

Cajeta, also known as dulce de leche, is a hispanic sweet thick milk caramel sauce or syrup. In Mexico this sweet confection is know as cajeta and in other Spanish speaking countries it is called dulce de leche. I grew up calling it cajeta so that’s the name I prefer, but I do realize that in some other Spanish speaking Latin American countries the word cajeta is considered an impolite word.

The word cajeta can also mean little wood boxes, and traditionally the cajeta was packaged and stored in wood boxes. So as you can see it has many different meanings and uses depending on the region or dialect of Spanish. There are several areas in Mexico that claim they invented or that cajeta originated there. But since the indigenous people did not really consume dairy products, most likely the sweet originated in Spain and brought to Mexico or introduced by the conquistadores.

My family uses cajeta as a topping on almost anything we want, there are even popsicles and lollipops made with it. My personal favorite is to eat it right off the spoon like peanut butter or Nutella. One of the most popular ways of eating cajeta, in Mexico, is by spreading it on a piece of bolillo, a Mexican bread, just like you would spread jelly on a piece of toast. Another of my favorite ways of eating it is on “hot cakes” or pancakes, it’s like an American-Mexican fusion treat.

There are many different uses for cajeta and it’s pretty much something to use as you like. Here is the recipe, I make the small portion for the two of us but if you have a larger family you could try the larger version. Either way these are standard recipes that are used by many people.

Mexico On My Plate: Cajeta or Dulce de Leche

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• Author: Nancy Lopez-McHugh
• Total Time: 6 minutes
• Yield: 2-8

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Description

Mexican cajeta or dulce de leche.

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Ingredients

Small Portion Ingredients:

• 2 cups or 16 oz. or 500 ml goat milk*
• 1/3 cup or up to 1/2 cup white sugar
• 1/2 tsp. vanilla extract or 1/4 tsp bourbon vanilla powder
• one cinnamon stick
• pinch of salt
• 1/4 tsp. baking soda
• 2 tbsp whole fat cow milk

Large Portion Ingredients:

• 2 quarts or 1.90 liter goat milk
• 2 cups white sugar
• 1 tbsp vanilla extract 3/4 tsp bourbon vanilla powder
• one cinnamon stick
• pinch salt
• 1 tsp. baking soda
• 2 tbsp whole fat cow milk

Equiptment Needed:

• large heavy pot
• wooden spoon
• clean jar

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Instructions

1. Pour the goat milk, sugar, salt, vanilla and cinnamon (if using) into a large heavy pot and bring to a light boil over medium heat. Stir to make sure all of the sugar has dissolved, remove from heat.
2. In a separate bowl mix the cow milk and baking soda until the baking soda has dissolved. Remove pot from burner, pour baking soda mixture into the goat milk, stirring fast, be careful because the liquid will quickly froth and overflow. Stir until the bubbles have subsided then turn the heat to medium and bring the pot back to the heat.
3. Continue to cook the goat milk mixture, stirring very frequently because the mixture may bubble and pour over the pot. After another 20-30 minutes the mixture should begin to a darken and start thickening into a thick sauce consistency. Continue simmering and stirring frequently until the mixture turns a dark caramel color and coats the wood spoon, this may take another 20-40 minutes depending on liquid left in the pot. The cajeta should the same consistency as maple syrup.
4. Pour into a jar and allow to cool completely. Store in the refrigerator until ready to use. The cajeta will keep fresh in the refrigerator for a couple of weeks.
5. The cajeta taste best if warmed up a little bit before using as desired.

Notes

*Whole fat cow milk may be substituted for the goat milk. Or a mixture of half goat milk, half cow milk may also be used.

**The process is the same wether making the small or large version. The only difference is that it may take a bit longer for the larger version.**

• Prep Time: 5 mins
• Cook Time: 1 min

The post Mexico On My Plate: Cajeta or Dulce de Leche appeared first on Honest Cooking.

Tostada (toes-ta-da) is Spanish for toasted, which depending on the Latin American country or Spain it can mean a slice of toasted bread, a fried plantain or a toasted corn tortilla. I’m talking about the Mexican Tostada, which is a corn tortilla that has been toasted or fried and topped with all sorts of ingredients. It can be as simple as spreading beans or maybe just crema and salsa to ones I like to call “loaded” topped with beans, meats, fish, vegetables, salsas and chiles – we are talking a big satisfying meal.

As you can see these tostadas were made using Nile Perch fillets. You could of course substitute it with a different firm fish of your choice. Wanting to keep the meal light I opted for grilling the fish in a grill pan. If you’re lucky and have an outdoors grilled that would be even better. For the toppings again I kept it light and simple. The pickled red onion and radish salsa is the same one that I used to top my Cochinita Pibil tacos. Please feel free to use your favorite Mexican salsa and toppings for the tostadas. There really isn’t much of a recipe, as it can work with whatever you have in your refrigerator or whatever you are craving. Here’s my non-recipe recipe.

Mexico On My Plate: Nile Perch Tostadas

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• Author: Nancy Lopez-McHugh
• Total Time: 20 minutes

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Description

A super simple recipe, that is almost not a recipe at all.

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Ingredients

• Nile Perch fillets
• salt
• ground black pepper
• olive oil
• shredded cabbage
• pickled red onion salsa
• grilled avocados
• salsa
• sour cream
• tostadas (store bought or home made)

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Instructions

1. Heat a grill pan or large frying pan, until very hot heat. Rub the fish with salt, pepper, and olive oil. Grill until fish is cooked all the way through. Cut fish into bite size pieces.

To Assemble: Spread a little bit of sour cream on tostada, if desired, arrange the grilled fish pieces on top. Then continue topping with desired toppings.

• Prep Time: 10 mins
• Cook Time: 10 mins

See how easy it is? I feel silly giving you a recipe, so use it more as a guide and have fun creating your own grilled fish tostadas. Buen provecho or enjoy!

The post Mexico On My Plate: Nile Perch Tostadas appeared first on Honest Cooking.

Bulgur wheat is a cereal food most commonly eaten in the Middle Eastern cuisine. ( Also known as bulghur, burghul or bulgar.) It is also found in Greece, Turkey as well as many other countries around the world. Bulgur are precooked wheat berries, it is what is left after wheat kernels have been steamed, dried and crushed.¹ In the Middle East Bulgur has been a staple due to the inexpensive price as well as for the health benefits.

Bulgur is a great food to add to your diet. It is high in fiber and nutrients, and a great source of low-fat protein. So a perfect food to add to your diet when trying to eat healthier or attempting to loose weight. The high fiber helps your digestive system keep healthy but we also know that high fiber foods make you feel fuller faster. The protein will help keep you fuller longer so preventing in between meal snacking. Bulgur is also a low Glycemic index food which helps keep your blood sugar down, another great benefit. Oh and did I mention that Bulgur is low in fat and calories?

Pilaf is a term that describes rice that is cooked in a seasoned broth.( It is also know as pilaf, pilaf, pilaf and/or pilaw.) Additionally meats or vegetables can be added to the pilaf. Recipes and variations of pilaf are as vast as the countries in which the dish is commonly found. This recipe is a pilaf in that the rice substitute, Bulgur was cooked in a seasoned broth. However,  I cooked the vegetables separately to make sure the eggplant was to the soft consistency my husband likes. But feel free to experiment and cook all ingredients together if you like.

Bulgur is a great grain to substitute for rice. In fact my personal opinion is that Bulgur tastes and works better than rice in many recipes. This recipe today I’ve made both with white rice and Bulgur. Both hubby and I agree that Bulgur tastes better. You can buy Bulgur at Middle Easter, Turkish, Greek, organic or health food stores. Though Bulgur has become quite popular so you may want to check your local grocery store before the others. Make sure you read the package for the different grain grades. I’ve used a coarse grade Bulgur, if you use an other cooking time will vary.

Bulgur and Eggplant Pilaf

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• Author: Nancy Lopez McHugh
• Total Time: 50 minutes
• Yield: 2

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Description

A bulgur take on a classic eggplant rice pilaf.

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Ingredients

• !Bulgur Ingredients
• 1 cup or 180g coarse Bulgur
• 1/4 tsp granulated garlic
• salt to taste
• 2 cups or 500 ml low sodium vegetable or chicken broth
• 1–2 tbsp olive oil
• !Vegetable Ingredients
• 1 medium eggplant, finely diced
• 1 green onion, finely chopped
• 1 red chile, finely chopped
• 4 garlic cloves, minced or 1 tsp granulated garlic
• 1 tbsp olive oil, plus if needed
• 1/2 tsp. whole cumin seed
• dash of sweet paprika for color
• salt to taste
• ground black pepper, 1/4 tsp.

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Instructions

1. !Cook the Bulgur
2. Heat the oil in a saucepan, one warm add the bulgur and cook for 3 minutes, stirring often. Add the garlic and saute for another minute. Next pour the broth and salt into the saucepan. Stir and simmer for about 15 minute or until all of the liquid has been absorbed. Turn the heat off, cover the pan and allow to sit for 20 minutes.
3. !Cook the vegetables
4. While the bulgur is simmering and sitting off to the side cook the vegetables. Heat the oil then add the onion and chile and saute for 3 minutes. Next add the cumin seed and garlic and cook for another minute. Next add the eggplant, salt, pepper and mix all the vegetables well. Add the dash of paprika and again mix ingredient. Cover and allow to cook until eggplant is soft about 15-20 minutes.
5. Once the vegetables are soft combine them with the cooked bulgur. Stir to make sure the vegetables are well distributed throughout the bulgur. Serve warm as a side dish for 2 or as a vegan meal for 1.

• Prep Time: 10 mins
• Cook Time: 40 mins

¹ Source Discovery Fit & Health

The post Bulgur and Eggplant Pilaf appeared first on Honest Cooking.

Today I want to share one of my childhood favorite dishes, ejotes con huevos or green beans with scrambled eggs. I have not tasted this dish in nearly 12 years or whenever it was that my mom last made it for me. I don’t know how it happened but I had somehow forgotten all about it. A few weeks ago I was looking for a quicker side dish alternative to refried beans to go with our Mexican dinner. Out of nowhere ejotes con huevos popped into my head. Memories of my mother’s green beans flooded my head and taste buds, and like a light bulb going off in my head I knew I had to make them asap.

The recipe is very simple and you can use either fresh, frozen or canned green beans. Over the past few weeks I’ve tested the recipe with fresh, frozen and canned beans with great results. Also if you don’t eat spicy feel free to omit the chile, or for a spicier version add more chile.

Mexico On My Plate: Green Beans with Scrambled Eggs

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★★★★★

5 from 1 review

• Author: Nancy Lopez-McHugh
• Total Time: 20 minutes
• Yield: 4

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Description

The recipe is very simple and you can use either fresh, frozen or canned green beans.

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Ingredients

• 500g or 1 lb. fresh green beans*, cut into even size pieces
• 1 small onion, finely chopped
• 1–2 chiles or as desired, finely chopped
• 3 garlic cloves, minced
• 1 medium tomato, finely chopped
• salt, to taste
• pepper, to taste
• 1 tbsp olive oil, more if needed
• 4 medium eggs, lightly beaten
• *Cut ends off fresh green beans first.If fresh are not available use frozen. To defrost the frozen green beans place in a large bowl and cover with cool water until defrosted. Additionally canned beans can be used. Drain, and rinse once with cool water before using.

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Instructions

1. Heat oil in a large pan, once warm saute the onions until soft. Next add the chiles, cook for 2 minutes then add the garlic and cook another 2 minutes.
2. Add the green beans, tomatoes, salt and pepper. Cook until green beans are to desired texture.
3. Once green beans are to desired texture pour the lightly beaten eggs into the pan.
4. Stir and cook until eggs have cooked through. Try not to over cook or burn the eggs, as this will give the dish a bitter taste.
5. Serve with refried beans, tortillas and salsa of choice. Additionally they can be served as a side dish to any Mexican meal.

• Prep Time: 10 mins
• Cook Time: 10 mins

The post Mexico On My Plate: Green Beans with Scrambled Eggs appeared first on Honest Cooking.