Weekly Roundup - Living On Nothing Edition [Survival Today

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

http://www.sallybernstein.com/food/columns/ramachandran/cumin.htm

Sally’s Place

Cumin

by Ammini Ramachandran

Cumin is a popular spice used in Latin American, Mexican, North African and most Asian cuisines. Cumin seeds grow on a small annual herb of the parsley family called cuminum cyminum. The seeds are yellowish brown in color and are similar to caraway seeds, but a little longer. They have a strong, slightly bitter aromatic flavor. The strong aromatic smell and warm taste of cumin seeds are due to the presence of a volatile oil.

Cumin is believed to be a native of Egypt and Eastern Mediterranean regions, where it has been cultivated since Biblical times. Cumin is mentioned in the works of Hippocrates and Dioscorides. According to Pliny, the ancients took ground cumin seeds medicinally with bread, water or wine. In the thirteenth and fourteenth centuries, it was much in use as a culinary spice in the west. Although it had been a common spice in the times of the Roman Empire, today, cumin usage in Europe is restricted to flavoring cheese in the Netherlands and in France. In Italian cuisine, cumin has little use. However, it is referred to as Roman caraway in many European languages.

Cumin is commercially sold as both seeds and powder. As any other spice, whole cumin seeds retain more aroma than powdered cumin. The main cumin producing countries today are India, Iran, Indonesia, China and the South Mediterranean. Cumin is one of the most typical spices of India. The seeds are used whole, and are fried or dry-roasted before usage. The aroma of the cumin seeds, like most spices, emerges best when dry roasted or added to hot oil. In India, cumin is an important ingredient in several spice mixtures. Similar spice mixtures are also much in use among the descendants of South Indian immigrants in Malaysia or Singapore. In South Eastern and Eastern Asia, cumin is less valued but used occasionally.

Cumin is also very popular in Western to Central Asia; spice mixtures from this region featuring cumin are Yemeni zhoug, Saudi-Arabian baharat and North African tagines. In Central and South American cooking, cumin is also an important spice. It is used in stews and breads in Spain. The popularity of Mexican dishes such as chili con carne, especially in southwestern United States, has made cumin an important spice in the United States.

[If it has tomatoes and garlic, it needs cumin and fennel, is my way of thinking....granny]

http://www.sallybernstein.com/food/recipes/ethnic/ethnic.htm#Turkish

A Viennese Konditorei Party for Chocolate Lovers

by Lou Seibert Pappas

Chocolate Grand Marnier Torte
makes 16 servings

6 ounces bittersweet chocolate
2 cups finely ground almonds
2 tablespoons all-purpose flour
1/4 pound (1/2 cup) butter, at room temperature
3/4 cup plus 1/2 teaspoon sugar
6 eggs, separated
2 teaspoons freshly grated orange zest
3 tablespoons Grand Marnier
1/8 teaspoon salt
1/4 teaspoon cream of tartar
Chocolate Cream: follows

Preheat the oven to 350F. In the top part of a double boiler melt chocolate over hot water and let cool to room temperature. Mix nuts with flour. In a large mixing bowl beat butter and 3/4 cup sugar until creamy and beat in egg yolks. Mash orange zest with 1/2 teaspoon sugar to bring out its oils. Stir into the yolk mixture melted chocolate, half the nut-flour mixture, orange zest, and Grand Marnier. Beat the egg whites until foamy, add salt and cream of tartar and beat until stiff, glossy peaks form. Fold one-third of the whites into the chocolate-yolk mixture to lighten it, then gently fold this into the remaining whites along with the remaining nut-flour mixture. Pour into a buttered and floured 9-inch spring-form pan.

Bake in the oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes on a wire rack, then remove from pan. Let cool completely, then spoon poufs of Chocolate Cream on top of the cake and serve remaining cream in a bowl alongside.

Chocolate Cream: Whip 1 cup heavy cream until stiff and mix in 2 tablespoons sweetened chocolate powder, 1 tablespoon powdered sugar, and 1 tablespoon Grand Marnier.

Chocolate-Glazed Raspberry Torte
makes 16 servings

1 can (8 oz.) almond paste
6 eggs, separated
1/2 cup sugar
1 1/2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon zest
1/8 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup all-purpose flour
3/4 teaspoon baking powder
2/3 cup raspberry jelly
6 ounces bittersweet chocolate
3 tablespoons butter
3 tablespoons sliced almonds

Place the almond paste in a mixing bowl, add the egg yolks, one at a time, and beat after each addition until smooth. Beat in 1/4 cup of the sugar and the lemon juice and zest. Beat the egg whites until foamy, add the salt and cream of tartar, and beat until soft peaks form; add the remaining 1/4 cup of sugar and beat until stiff, glossy peaks form. Fold one-third of the egg whites into yolk mixture to lighten it, then gently fold this into the remaining whites. Stir together the flour and baking powder, sprinkle over the egg mixture, and gently fold in.

Butter two 9-inch round cake pans, line the bottoms of pans with waxed paper or parchment, then butter and flour the paper. Divide the batter evenly between the prepared pans. Preheat the oven to 350F. Bake in the oven for 30 to 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let cakes cool 5 minutes, then remove from pans and cool on racks.

To assemble, place 1 layer on a serving platter. Heat raspberry jelly until melted and spread it over the layer; top with remaining layer. In the top of a double boiler, combine the chocolate and butter and melt over hot water; stir to blend. With a spatula spread the chocolate mixture on the top and sides of the cake. Sprinkle the almonds around the outer edge of the top. Chill to set.

Chocolate-Sheathed Rum Prailine Cake
makes 12 servings

Two 9-inch sponge cake layers: follows
Rum Syrup: follows
Chocolate Butter Cream: follows
Praline: follows
1 cup whipping cream

Prepare the Sponge Cake layers. Spoon over the Rum Syrup and let cool. Prepare the Chocolate Butter Cream and Praline. Whip cream until stiff and fold in half the Praline. Spread one cake layer with half the whipped cream mixture. Top with a second layer and spread with remaining whipped cream mixture. Frost the sides of the cake with Chocolate Butter Cream and sprinkle with the remaining Praline.

Sponge Cake: Preheat the oven to 350F. Separate 6 eggs. Beat the egg whites until foamy, add 1/8 teaspoon salt and 1/4 teaspoon cream of tartar, and beat until soft peaks form. Gradually add 1/2 cup sugar, and beat until stiff, glossy peaks form. In a bowl, beat the 6 egg yolks and 1 tablespoon lemon juice until thick and lemon-colored, then gradually beat in 3/4 cup sugar. Fold one-third of the egg whites into the yolk mixture to lighten it, then gently fold this into the remaining whites. Fold in 1 cup all-purpose flour, one-third at a time, folding each part gently. Butter two 9-inch round cake pans, line the bottoms with waxed paper or parchment, and then butter and flour the paper. Divide the batter evenly between the prepared pans. Bake in the oven for 25 to 30 minutes or until golden brown and the tops spring back when touched. Let cool on a wire racks, then turn out of pans.

Chocolate Butter Cream: In the top part of a double boiler, melt 4 ounces bittersweet chocolate over hot water; let cool. In a bowl, beat 4 tablespoons soft butter, at room temperature, until creamy, and mix in 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract. Stir in the melted chocolate and blend well.

Rum Syrup: Heat 1/4 cup sugar and 1/4 cup water in a saucepan, stirring until the sugar dissolves. Remove from heat and stir in 3 tablespoons rum.

Praline: Heat 1/2 cup sugar in a heavy skillet over medium-high heat until the sugar melts and caramelizes. Add 1/2 cup chopped almonds or hazelnuts and shake the pan to coat the nuts with syrup; Turn out of the pan onto a sheet of buttered foil. Let cool. Pulverize in a blender. Store in a jar tightly covered if made in advance.

Chocolate-Topped Custard Cake
makes 12 servings

2 9-inch layers yellow cake (a favorite butter cake or made from a mix)

Custard Filling:
2 cups milk
1/3 cup cornstarch
1/4 cup sugar
1/8 teaspoon salt
3 egg yolks
1 teaspoon vanilla
1 tablespoon rum

Chocolate Frosting:
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 square unsweetened chocolate
1 tablespoon butter
1/2 cup boiling water
1/2 teaspoon vanilla

Bake the cake layers and let cool. For the Custard Filling, mix part of the milk with the cornstarch; scald remaining milk with sugar and salt. Blend in the cornstarch paste and cook until thickened. Whisk the egg yolks and whisk in part of the milk mixture, then return to the pan and cook until thick. Stir in vanilla and rum. Let cool, then spread between cake layers.

Prepare the Chocolate Frosting: Combine the sugar, cornstarch, chocolate, and butter in a pan and stir in hot water; heat until blended, stirring. Stir in vanilla. Spread over the top of the cake only, not the sides.

Sacher Torte
makes 12 servings

3/4 cup butter
3/4 cup sugar
6 ounces bittersweet chocolate, melted and cooled
1 teaspoon vanilla extract
8 eggs, separated
7/8 cup all-purpose flour
1/8 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup apricot jam

Chocolate Topping: follows
Whipped cream: optional

Preheat the oven to 300F. In a large bowl, beat the butter until creamy, then beat in the sugar. Blend in melted chocolate and vanilla. Add the egg yolks, one at a time, beating well after each addition. Fold in the flour. In a large bowl, beat the egg whites until foamy, add the salt and cream of tartar, and beat until stiff. Fold one-third of the whites into the yolk mixture to lighten it, then fold this into the remaining whites. Spread the batter in a greased and floured 9-inch spring-form pan. Bake in the oven for 1 hour and 10 minutes or until a wooden skewer inserted in the cake comes out clean.

Let the cake cool for 15 minutes, then remove sides and bottom of the pan and invert cake onto a rack. Let stand until completely cooled, then place bottom side up on a serving plate. Heat jam and press through a strainer. Brush the top of the cake with apricot glaze. Let stand until cool. Then frost sides and top with warm Chocolate Topping. Serve with whipped cream.

Chocolate Topping: In the top of a double boiler, heat together 6 ounces bittersweet chocolate, 1/4 cup light corn syrup, and 1 tablespoon coffee. Stir until blended. Let cool slightly.

http://www.sallybernstein.com/food/recipes/ethnic/ethnic.htm#Turkish

Ethnic Recipes

Africa

by Terrie Wright Chrones

Berbere / Ethiopia
Use a processor or electric blender. Traditionally, a mortar is used.

1 clove garlic, peeled
1 green onion white part only
1T red wine vinegar
1/2 C water
1/2 paprika
2 T ground cayenne
2 Tsp. salt
1/2 Tsp. ground black pepper
1/4 tsp. ground cardamom
1/4 tsp. ground coriander
1/8 tsp. ground fenugreek seeds
1/8 tsp. ground nutmeg
pinch each of ground cloves, cinnamon, and allspice
1 T palm, peanut, or vegetable oil

Combine the garlic, onion, vinegar and water and puree. In a small skillet, combine all dry ingredients EXCEPT oil. Stir over medium heat until mixture is warmed and aromatic but do not scorch. Remove from heat, cool, then stir in the blended mixture. Return pan to heat and cool over low heat, stir for 10 minutes. Transfer to a non metal container, pour oil over the surface to cover it. To use, saute the amount needed in oil or butter and add to sauces or stews.

Doro Wat / Ethiopia

2 T Niter Kibbeh
3 lb chicken, cut up
2 large onions
2 cloves garlic
1/2 inch fresh peeled chopped ginger
1/4 C berebere
1/4 tsp. each: ground fenugreek, ground cardamom, ground nutmeg
1 C chicken stock
2 T lime or lemon juice.
To garnish: 4 hard cooked eggs, sliced

Rinse and dry the chicken. Heat spiced butter in a heavy skillet. Brown chicken in oil. When all pieces are browned, remove chicken and add onion to drippings in skillet. 30 minutes. Add broth and lime juice, simmer 3-4 minutes until thickened. Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken in the pot from time to time. Transfer the stew to a platter, garnish with eggs, and serve with injira, or flatbread.

Coconut Bean Soup/ Tanzania
The use of coconut or bananas usually indicates a Swahili influence. (Use a 3 quart saucepan)

1/2 C chopped onions
1/2 C chopped green peppers
1 tsp. curry powder
1 tsp. salt
1/4 tsp. pepper in 3 T butter.
add:
I C fresh seeded tomato cut into chunks
Simmer for two minutes.
add:
2 1/2 C kidney beans with liquid, or black eyed peas
2 C coconut milk
3 C water

Simmer for 10 minutes then add 1/2 C cooked rice
Correct seasonings, serve garnished with 1 tsp. coconut on top of each soup bowl.

Joll of Rice / West Africa
(cook in a 10 inch skillet)

2 Lb. cooked meat: chicken, shrimp, pork in:
1/2 C oil
In a separate soup kettle:
saute in 1/4 C oil:
1/2 C each: chopped onions, green peppers
1/2 Tsp. grated ginger in
1/4 C oil until soft.
Add 1 16 oz can whole stewed tomatoes.
simmer for 5 minutes.
Add:
12 oz tomato paste
2 quarts water
1 T salt
1/2 tsp. each black pepper and thyme
1-2 tsp. crushed red pepper flakes.

Add to this mix the cooked meat and simmer 20 minutes longer.
In a 2 quart saucepan cook:
2 C white rice in
5 C chicken stock

Combine the sauce with the rice, pour the Jollof Rice in a deep platter, arranging the meat in the center.

Ndizi/ East Africa steamed bananas or Plantains

(These are usually served as a vegetable, you may sweeten them with some cinnamon, but not too much. If no banana leaves are available from specialty fruit shops, use aluminum foil, or substitute with wet corn husks as used for tamales.)

Line a 4 quart pan with banana leaves.
Place 8 peeled whole plantains or rather green bananas, side by side in the pan.
Sprinkle with 1 tsp. salt and 1/2 C brown sugar. (optional)
Lay the banana leaves or corn husks over the fruit to form a tight seal, or cover with foil.
Pour 1 Cup of water at the side of the pan, to go under the leaves.
Cover tightly and simmer for one hour.
Remove leaves, arranging bananas on a platter, top with melted butter.

http://www.sallybernstein.com/food/recipes/breads/pecan_bars.html

Pecan Pie Bars

by Pat Sinclair

If pecan pie is one of your favorites, you’ll love these easy-to-make bars. For a fast, fabulous dessert, cut the bars into 2- or 3-inch squares, heat them slightly in the microwave, and top the warm squares with a scoop of vanilla ice cream and a spoonful of caramel sauce.

Makes 48 bars

2 cups all-purpose flour
1/4 cup firmly packed brown sugar
3/4 cup butter, cut-up

Filling
2 1/4 cups firmly packed brown sugar
3 eggs, beaten
2 tablespoons butter, melted
1 1/2 teaspoons vanilla
1 cup coarsely chopped pecans, toasted

Heat oven to 350°F with oven rack in middle.

Combine flour and brown sugar in bowl of a heavy-duty mixer. Add butter and beat on Medium speed until mixture resembles coarse crumbs.
Press the crust into bottom and slightly up sides of a 13 x 9-inch baking pan. Bake 12 minutes. The crust will be lightly browned.

Filling
Beat brown sugar, eggs, butter, and vanilla in same mixer bowl on Low speed until smooth. Stir in pecans. Pour into crust.
Bake 25 to 30 minutes or until set in center. A knife inserted in center will come out clean but wet. Cool on wire cooling rack before cutting. Refrigerate bars.

Baker’s Note: Toasting the pecans concentrates their flavor. Bake on a small baking pan at 350°F about 6 to 8 minutes. Remove from the pan and cool before using.

Baking Basics and Beyond by Pat Sinclair
©Surrey Books, 2006

http://www.sallybernstein.com/food/recipes/breads/dinner_rolls.html

Easy Herb Dinner Rolls

by Pat Sinclair

Fast-rising yeast makes these rolls easy enough to make any time. I actually purchased herbes de Provence at a market in the South of France. It usually includes basil, marjoram, sage, thyme, rosemary, and lavender. You can use any combination of herbs you like.

Makes 12 rolls

1 (1/4-ounce) package fast-rising yeast
1 cup warm water (105–115°F)
1 tablespoon sugar
1 tablespoon solid vegetable shortening
2 1/2–3 cups all-purpose flour, divided
1 teaspoon salt
1 teaspoon herbes de Provence
1 tablespoon butter, melted

Sprinkle yeast into warm water in bowl of a heavy-duty mixer. Add sugar and shortening and stir. Let stand 5 minutes. Add 1 1/2 cups flour, salt, and herbes de Provence and beat until well mixed. Stir in enough remaining flour to make a soft dough. Save at least 1/4 cup of flour to add while kneading the dough.

Place dough on well-floured surface and shape it into a ball. Place your fingers on top of dough ball, curled slightly, and pull dough toward you; then push it away, using palms of your hands. Turn dough 1/4 turn and repeat. Knead until smooth and elastic, about 5 to 8 minutes.

To judge whether dough has been sufficiently kneaded, place it on work surface, pull both ends gently, and release. Dough should be elastic and spring back. Little blisters of air should be visible just under the surface.

Cover and let dough rest 10 minutes. I just invert a bowl over the dough.

Lightly grease a 13 x 9-inch baking pan. Punch dough down and divide it into 12 pieces. Shape dough into balls by pulling the sides underneath forming a smooth top. Place in prepared pan.

Cover pan and let dough rise in a warm place about 30 minutes or until rolls have doubled in volume. Test by pressing dough lightly. If your finger leaves only a slight imprint the dough is ready.

Heat oven to 400°F with rack in middle. Bake rolls 15 to 20 minutes or until they are golden brown. After rolls are removed from oven, brush them with melted butter.

Secrets to Success: To form the rolls, I divide the dough in half and then continue to divide each half until I have 12 pieces. If the pieces are very uneven, pinch dough from larger balls and add it to smaller balls so the rolls bake evenly.

Baking Basics and Beyond by Pat Sinclair
©Surrey Books, 2006

http://www.sallybernstein.com/food/recipes/grains/basic_grain.html

Basic Recipe for Whole Grains

by Lorna Sass

There are many ways to cook whole grains. The simplest way is to cook them as you would cook pasta—in a large quantity of water. Using this foolproof technique, the grains cook quickly and you never have a scorched pot. (This technique does not work well for buckwheat or millet.)

If serving the grains as a side-dish, to replace potatoes or pasta, dress them up by tossing with a little olive oil and freshly squeezed lemon juice, some chopped fresh herbs, and salt and pepper to taste.

Makes 3 to 4 cups cooked grains

8 cups water
1 1/2 cups whole grains, such as brown rice, barley, farro, kamut, wheat, spelt, or rye berries

In a large pot, combine water and grains. Bring to a boil. Lower heat, cover, and cook at a gentle boil until grains are tender—they will always remain slightly chewy— usually 25 to 45 minutes (but only about 11 minutes for quinoa). To be sure a grain is thoroughly cooked, slice it in half: if there is still an opaque white dot of uncooked starch in the center, it requires further cooking.

Drain thoroughly. (You may save the cooking liquid for your next soup.) If not serving hot, spread out on a large platter to cool.

NOTE: You can double this recipe and freeze extra cooked grains for future use. Stir frozen grains directly into hot soup or stew. Alternatively set them in a bowl, cover lightly with a paper towel, and defrost in the microwave.

Lorna Sass is the author of WHOLE GRAINS EVERY DAY, EVERY WAY, which won a 2007 James Beard Foundation Award in the “healthy focus” category. Her website is www.lornasass.com. Sass is also the author of Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker.

http://www.sallybernstein.com/food/recipes/ethnic/ethnic.htm#Turkish

Austrian

Wild Rice with Pecans
Makes 6 servings

1-1/2 cups wild rice
Water
2 stalks celery, chopped
3 green onions or 1 small sweet onion, chopped
1 tablespoon olive oil
1/3 cup chopped flat-leaf parsley
3-3/4 cups chicken stock
1/2 teaspoon each dried marjoram and thyme
Salt and pepper to taste
1/3 cup chopped pecans or pistachios

Preheat the oven to 375F. Place the rice in a bowl, cover with water, and let stand 1 hour; drain. In a saucepot saute the celery and onions in oil until limp. Add the parsley, rice, stock, marjoram, and thyme. Season with salt and pepper. Bring to a boil, cover, and bake in the oven for 50 minutes to 1 hour, or until the rice is cooked through. Sprinkle with the nuts.

Pear, Toasted Hazelnut, and Blue Cheese Salad
Makes 6 servings

Raspberry Vinaigrette: follows
6 cups salad greens
2 winter pears, sliced
1/3 cup toasted hazelnuts or walnuts, coarsely chopped
Blue cheese, about 2 ounces

Prepare the vinaigrette. Toss with the greens and top with pears, hazelnuts, and cheese.

Raspberry Vinaigrette: Mix or shake together in a jar 1/4 cup olive oil or part canola oil, 2 tablespoons raspberry vinegar, 1 teaspoon cassis syrup, 1 shallot, chopped, and 2 teaspoons Dijon mustard.

Chocolate Ginger Cake
Makes 8 servings

5 eggs, separated
1 cup plus 2 tablespoons firmly packed brown sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups finely ground almonds , hazelnuts, or pecans, or a combination
5 ounces semisweet chocolate, grated (3/4 cup)
1/3 cup minced candied ginger
1/8 teaspoon salt
1/4 teaspoon cream of tartar
French vanilla ice cream, frozen yogurt, or whipped cream

Preheat the oven to 350F. In a large bowl, beat the egg yolks until thick and lemon-colored and beat in 1 cup of the sugar and the vanilla and almond extracts, beating until thick. Mix together the nuts, chocolate, and ginger and fold in half the mixture. Beat the egg whites until foamy, add the salt and cream of tartar, and beat until soft peaks form. Add the remaining 2 tablespoons sugar and beat until stiff, glossy peaks form. Fold one-third of the whites into the yolks to lighten them. Fold in the remaining nut and chocolate mixture and gently fold in remaining whites. Turn into an ungreased 9-inch springform pan. Bake in the oven for 30 to 35 minutes or until the top springs back when touched lightly. Remove from the oven and let cool upside down on a wire rack. Cut into wedges and accompany with frozen yogurt or whipped cream.

http://www.sallybernstein.com/food/recipes/ethnic/ethnic.htm#Turkish

Austria

by Elisabeth Castleman

Liptauer (paprika cheese spread) — Appetizer
serves 4-6

Every classic collection of Austrian recipes includes at least one version of “Liptauer.” All recipes call for three very important ingredients: a creamy type of ricotta known as “Topfen” (also called “Quark”), paprika, and chives. Liptauer is very much a question of taste; some Austrians mix into it a lot of paprika, butter, sour cream; others add chopped anchovies instead of anchovy paste, and even beer. This recipe retains the flavor of the Austrian specialty and is made with an American type of Topfen, called Quark, and has no butter.

2 cups (16 oz.) Topfen, also called Quark
1/2 small onion (about 1-2 oz.), trimmed, peeled, minced
15 medium-large sized pickled capers, drained, minced
1 medium size pickle, minced (optional)
1 bunch fresh chives, rinced, snipped finely (about 4 Tablespoons OR about 1 oz.)
1 teaspoon mild (Edelsuess type) paprika
1/8 teaspoon ground caraway seeds
1/2-1 teaspoon anchovy paste (1 large squirt)
1 teaspoon prepared mustard
1 teaspoon beer (optional)
salt (to taste)
1/8 teaspoon freshly ground white pepper

In a food processor, mince onion, capers, and pickle. Snip fresh chives with kitchen scissors finely (do not chop with a food processor). In a medium size bowl combine and mix well “Quark,” paprika, caraway, minced onion caper mixture, anchovy paste, mustard, salt (optional), pepper, and finely snipped chives. When the mixture is smooth, refrigerate, let rest for at least 10 minutes before serving over rye or whole wheat bread. Serve sprinkled with more fresh snipped chives with either beer or new wine (Heuriger Wein).

Tafelspitz (Viennese boiled beef) — Main Course
serves 4-6

Cooked according to classic preparation rules, Tafelspitz (literally translated: the point of the table) is known to have been Austrian Hungarian Emperor Francis Joseph I’s favorite meal. Viennese “Tafelspitz” for Austrians is not only a way to boil beef, but is a whole special culinary science prepared with a special cut of beef. It is not a pot roast. The authentic Tafelspitz requires a custom cut fresh piece of the hind part of beef (comparable to the American tri tip, also called silver tip); on the North American market a substitute can be fresh beef chuck brisket (not corned brisket).

The secrets of a juicy Tafelspitz are: heating the water to a rolling boil before the piece of meat is put in the water; the sudden sealing of the meat’s juices as soon as the the meat’s pores close when the Tafelspitz touches the boiling water; not too much salt, but enough to enhance the meat’s flavor; a few pieces of vegetables (sometimes also sections of bones with marrow), the right cooking time, and the gentle rolling of the boiling water which will cook but not break the meat’s fiber. This recipe is a simplified version of this very Austrian dish.

2 1/2 pounds fresh beef brisket
enough water for your suitable Dutch oven pot (about 5 Qt. pot capacity with about 4 Qts. of water) + salt (about 1/2 Tablespoon for every Qt. of water)
3 whole cloves garlic, slightly crushed, peeled
3 whole green (freeze dried) or white pepper corns
2 juniper berries (you may substitute with 1 bay leaf)
3 whole medium size carrots, peeled, trimmed (about 4 oz.)
1 small-medium onion, trimmed, unpeeled, halved (about 2 oz.)
3 sprigs fresh parsley OR
3 sprigs fresh lovage

In a suitable covered Dutch oven, bring water to a rolling boil over medium heat. When the water boils, add meat, garlic, pepper corns, juniper berries, and cover. Bring the water to a boil again and add carrots, onion, and parsley. Cover and let everything simmer for 60 minutes. Turn the meat over, add salt, and let everything cook, covered, for 90 additional minutes. Switch off the heat and let the meat steep for 20 minutes. Remove the meat from the broth and cut meat across the grain when you serve it. Serve Tafelspitz with “Apfelkren” and your choice of raw and cooked vegetables.

Note: Keep the broth for soups. Cut cold meat leftovers in thin strips and use like a meat salad mixed with raw sliced onions dressed with a simple oil, vinegar, salt and pepper vinaigrette.

How to make “Apfelkren” (apple horseradish sauce) for Tafelspitz: Combine and blend 1 pound Golden Delicious apples, cored, peeled, grated and cooked until very mushy with 1 Tablespoon wine vinegar, 1 Tablespoon lemon juice and 3 Tablespoons prepared horseradish.

B’soffene Brataepfel (Tirolean baked “drunken” apples) — Dessert
serves 4

For this southwestern Austrian specialty absolutely do not use any of the flavored or green Peppermint Schnapps that are available on the American market. If you must, you may substitute the Austrian Schnaps with Italian “Grappa.” The alcohol will evaporate during the cooking and the flavor will be superb.

4 whole Golden Delicious apples, cored, peeled
1/4 cup “Schnaps” (preferably made from apple or pear)
1/2 cup raisins
1 Tablespoon lemon juice
1/2 cup granulated sugar
1/4 teaspoon powdered cinnamon
1/2 cup white wine
enough oil to brush a pie pan (use any suitable unflavored vegetable oil)
enough aluminum foil to cover the pie pan

Place one oven rack in the middle of the oven and preheat oven to 425 degrees F. Brush the pie pan with oil. Place apples in the oil-brushed pan so that they are not touching each other. Drizzle the apples with the lemon juice to prevent apples from turning brown. Soak raisins in Schnaps.

In a small sauce pan, on medium heat, heat the wine, the cinnamon, and the sugar, stirring until everything is syrupy and the mixture boils (about 10 minutes). Divide soaked and drained raisins into four portions (keep the Schnaps juice) and stuff them into the apples.

Spoon half of the wine sugar syrup and the leftover Schnaps juice over the apples. Cover everything with aluminum foil and bake covered for about 30 minutes or until the apples are soft. 10 minutes before removing from oven pour over the apples remaining wine juice. Serve everything warm, not too hot, topped with sweetened whipped cream.

Wiener Phariseer Kaffee (Viennese rum liqueur spiked coffee)
serves 4

This recipe is an adaptation of the same Viennese coffee specialty served at Vienna’s Cafe’ Landtmann, located just across from the prominent “Volksoper” Theater-Opera house along the Dr. Karl Lueger Ring. There are many legends on why this coffee has its name. One that makes sense tells of a hypocritical priest who especially loved liqueur and wanted to hide it from his congregation. To brew this coffee use about 1 Tablespoon of freshly ground coffee per cup + 1/2 Tablespoon for the pot.

1/2 teaspoon unsweetened cocoa powder
3 cups freshly brewed Mocha type coffee (either Viennese Mocha, Mocha Java, or light French roast)
4 teaspoons sugar
4 Tablespoons either dark rum, Austrian red cherry liqueur, or Rum Topf juice enough sweetened whipped cream to top all coffees enough powdered cinnamon to dust the whipped cream

Place, in each of four coffee cups, 1/8 teaspoon cocoa powder, 1 teaspoon sugar, 1 Tablespoon liqueur. Fill each cup with coffee and stir. Top each coffee with a portion of whipped cream and sprinkle with powdered cinnamon.

http://www.sallybernstein.com/food/recipes/ethnic/ethnic.htm#Turkish

Belgium

by Lou Seibert Pappas

Here are specialties from Belgium. The Belgian Endive Marketing Board shares endive dishes.

Cream of Belgian Endive Soup
Makes 4 servings

2 Belgian endives, cored
1 white onion, diced
1 garlic clove, minced
2 tablespoons butter
2 large potatoes, peeled and diced
2 cups chicken broth
1 cup milk or cream
Salt and pepper to taste
Chopped chives
Dill sprigs for garnish

Mince the endives, reserving a few small leaves for garnish. Saute the onion, garlic, and endives in the butter for 3 minutes. Add the potatoes and chicken broth and simmer for about 15 minutes, or until the potatoes are soft.

Blend until smooth. Ad the milk, salt, and pepper and blend. Serve hot or cold garnish with chopped endive leaves, chives, and dill.

Leek and Potato Soup
Makes 6 servings

1 tablespoon olive oil
1 onion, finely chopped
1 bunch leeks (white part only), sliced
2 garlic cloves, minced
3 cups home-made or canned low-salt chicken broth
2 large golden or russet potatoes or 3/4 pound sunchokes, peeled and diced
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon
Salt and freshly ground black pepper, to taste
1/4 cup dry white wine (optional)
1/4 cup heavy cream or plain low-fat yogurt
2 tablespoons finely chopped fresh flat-leaf Italian parsley
Plain low-fat yogurt or sour cream for garnish

In a large saucepot, heat the oil over medium heat and saute the onion, and leeks until soft. Add the garlic, chicken broth, potatoes or sunchokes, and tarragon and bring to a boil. Cover and simmer for 20 minutes or until the vegetables are tender. Let cool slightly, then puree in a blender or a food processor. Season with salt and pepper. Blend in the wine, if desired, and cream or yogurt. Serve hot or cold. Garnish with parsley and a dollop of yogurt or sour cream.

Braised Belgian Endive
Makes 4 servings

8 whole heads of Belgian endive, cored
2 tablespoons butter
3 tablespoons lemon juice
1/2 teaspoon salt
1 tablespoon sugar

Slowly saute the endive in butter in a shallow pan over a medium hot heat. Turn to cook both sides. Add the other ingredients, cover the pan, and simmer on low for 25 minutes, adding a few drops of water if necessary.

Serve with meat, poultry, or game.

Steamed Mussels
Makes 3 to 4 entree servings or 12 first-course servings.

3 quarts mussels in the shell (about 4 pounds)
3 garlic cloves, minced
6 shallots or green onions, chopped
3 tablespoons olive oil
1 cup dry white wine
1/3 cup minced parsley
Freshly ground black pepper
Melted butter

Soak the mussels for 30 minutes in salted water. Scrub the mussels well under cold running water with a stiff brush. In a large soup kettle, saute the garlic and shallots in oil until soft, stirring. Add wine, parsley, and pepper, and bring to a boil. Add the mussels, cover, and simmer gently until the shells open, about 8 minutes; discard any that do not open. Spoon the mussels into soup bowls and ladle the broth over them. Pass the butter, if desired, for dipping the mussels.

Scallops and Endive with Pasta
Makes 4 servings

2 shallots, chopped
2 garlic cloves, chopped
3 tablespoons olive oil
1 pint cherry tomatoes, halved
1 pinch each of thyme, oregano, and basil
4 Belgian endive, cut up
1 1/2 pounds bay scallops
Splash of sherry
2 tablespoons butter
Basil sprigs for garnish
Hot cooked pasta, such as penne or fettuccine

Saute the shallots and garlic in oil until the shallots are translucent. Add 3 cut up endive, tomatoes, scallops, spices, sherry, and butter. Saute until the scallops are cooked through, about 5 minutes; remove from heat.

Add the reserved cut up endive and stir. Serve over cooked pasta. Garnish with basil.

Pine Nut and Chicory Salad
Makes 2 servings

About 2 cups torn chicory or frisee
1-1/2 tablespoons olive oil
1 tablespoon Balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
1 teaspoon fresh chopped tarragon or 1/4 tsp. dried tarragon
1 shallot, chopped
2 tablespoons toasted pine nuts or pistachios

Place the chicory in a medium bowl. In a 1-cup measure combine the oil, vinegar, mustard, salt and pepper, tarragon, shallot, and nuts. Microwave on High 30 seconds to 1 minute or until hot. Toss with the chicory.

Flemish Beef Stew
Makes 6 servings

2 tablespoons flour
Salt and pepper
2 pounds boneless beef chuck, cut in 1 1/2 inch pieces
2 tablespoons butter and olive oil
4 medium onions, sliced
1 garlic clove, crushed
1 bay leaf
1/4 teaspoon dried thyme
2 tablespoons chopped flat-leaf parsley
1 tablespoon brown sugar
1 bottle (12 oz.) dark beer
Beef stock
1 tablespoon cider vinegar

Combine the flour, salt, and pepper in a bag. Add the meat and shake well. Melt half the butter and oil and fry the onions until tender; do not brown. Remove the onions. Brown the meat on all sides in remaining oil and butter. Add the onions, herbs, and sugar. Pour the beer over. Add stock if needed to cover. Cook covered, over low heat for 1 1/2 hours or until the meat is tender, adding more beer or stock if necessary. Just before serving add the vinegar. Serve with hot boiled potatoes and a green salad.

Streusel-Topped Apple Tart
Makes 8 servings

9 or 10-inch pastry-lined pan
10 large Granny Smith apples, cored and sliced
1 tablespoon lemon juice
1 teaspoon cinnamon
1/4 cup sugar
Topping:
4 tablespoons butter
1/3 cup brown sugar, packed
1/2 cup all-purpose flour

Fit the pastry in the pan. Toss the apples with lemon juice, cinnamon, and sugar. Mix the topping until fine crumbs and scatter over. Bake in a preheated 425 degrees Farenheit oven for 15 minutes; reduce heat to 375 degrees and bake 30 minutes longer, covering the top with foil if it browns too much, or until apples are tender.
Serve with cream or ice cream.

http://www.sallybernstein.com/food/recipes/ethnic/ethnic.htm#Turkish

Britain

by Lou Seibert Pappas

Chilled Cucumber Soup
makes 6 servings

1 large seedless cucumber
2 cups light cream
1 cup plain yogurt
3 tablespoons tarragon vinegar
1 garlic clove, minced
salt and pepper to taste
1/4 cup chopped fresh mint leaves

Peel, seed, and grate the cucumber. In a bowl, stir together the cucumber, cream, yogurt, vinegar, garlic, and salt and pepper. Chill one hour. Serve with some of the mint stirred in and the remainder sprinkled on top.

Prime Rib with Yorkshire Pudding
makes six servings

4 pound prime rib of beef
Salt and pepper to taste

Yorkshire Pudding:
1 cup all-purpose flour
1 cup milk
Dash salt
1 teaspoon canola oil
2 eggs

Preheat the oven to 425F. Season the meat with salt and pepper and place on a rack on a baking pan. Roast in the oven for 25 minutes, reduce the temperature to 325F and continue roasting 50 minutes to one hour, or until the meat thermometer registers 150F. In a mixing bowl, combine the flour, milk, salt, oil and eggs, and beat until the batter is smooth. Let stand one hour. Preheat the oven to 425F. Spoon two tablespoons of the fat off the roasting pan and brush it in a 9-inch baking pan. Pour in the batter and bake in the oven for 30 to 35 minutes or until puffed and set. Serve immediately with the roast beef.

Jacket Potatoes
makes 4 servings

4 equal-sized large russet potatoes
Sea salt
1/3 cup milk, approximately
2 tablespoons butter
Pepper to taste
1/2 cup grated Cheddar cheese
2 green onions, chopped

Preheat the oven to 400F. Scrub the potatoes well and prick all over with a fork. Rub with salt. Place in a baking pan and bake in the oven for 50 minutes to one hour, or until tender when pierced with a knife. Remove from the oven, cut in half lengthwise, and using a spoon, scoop out the flesh into a bowl, leaving the skin intact. Mash the potatoes lightly and mix in the milk, butter, pepper, half the cheese, and onions. Pile into the shell. Top each with grated cheese. Place under the broiler until the cheese has melted and the top is lightly browned.

Welsh Rarebit
makes 6 servings

2 1/2 cups grated Cheddar cheese
1 ounce butter
1/2 cup ale
2 teaspoons prepared English mustard
Salt and freshly ground black pepper
6 large slices buttered toast

Melt the cheese and butter in the ale in a small pan over low heat, stirring. Add the mustard, salt and pepper. Cut each slice of toast in half and arrange in a shallow ovenproof dish. Pour the cheese over the toast and place under the broiler until the cheese is bubbly.

Cumberland Sauce
makes about 1/2 cup

1/4 cup red currant jelly
2 tablespoons orange zest
1 teaspoon lemon juice
1/4 cup dry red wine
1/2 teaspoon dry mustard
1/8 teaspoon cayenne
Dash powdered ginger

Heat the jelly over hot water in a double boiler and mix in the other ingredients. Use as a sauce with ham, pork, or game.

Sherry Trifle
makes 8 servings

1 small sponge cake
3/4 cup raspberry or strawberry jam
2/3 cup sherry
6 ounces macaroons
2 1/2 cups milk
4 egg yolks
1/4 cup sugar
1 cup heavy cream
1/4 cup slivered toasted almonds

Slice the sponge cake horizontally and cut it into large pieces, then spread it with jam. Place the cake pieces, jam sides up, in layers in a 2 to 2 1/2 quart glass serving bowl. Pour the sherry over and let stand for one hour. Meanwhile, heat the milk. Beat the egg yolks with sugar until light, pour in the hot milk and whisk. Cook over low heat, stirring, until the custard thickens. Let cool to room temperature, then pour over the trifle. Cover and refrigerate several hours. To serve, whip the cream, spread over the top, and sprinkle with nuts.

Lemon Curd
makes about 1 cup

2 lemons
1 cup sugar
1/2 cup unsalted butter
2 eggs, beaten

Grate the zest from the lemons and squeeze the juice. Place in a saucepan with the sugar and butter and heat slowly until the butter melts, stirring. Stir into the eggs, return to the pan, and cook, stirring, over low heat until the mixture thickens. Serve on scones or biscuits or with sponge cake.

Smoked Salmon Pinwheels
makes about 1 dozen sandwiches

6 thin slices soft brown bread, crusts removed
3/4 cup low-fat cream cheese
1 tablespoons lemon juice
1 tablespoon each chopped parsley and watercress
6 thin slices smoked salmon
Dash cayenne

Using a rolling pin, slightly flatten and stretch the bread. Cream the cheese with lemon juice, parsley, watercress, and cayenne, and spread over the bread. Cover with salmon and carefully roll; wrap each roll in plastic wrap and refrigerate two hours. To serve, remove wrapping and cut each roll in thin slices.

http://www.sallybernstein.com/food/recipes/ethnic/ethnic.htm#Turkish

China

by Rachel Timmons

Ma po dou fu ( Sichuan)

(The following recipe is adapted from “The Chinese Kitchen” by Eileen Yin-Fei Lo. For a more intensive Sichuan “numbing spicy” taste, substitute whole Sichuan peppercorns in the dish.)

For the sauce:

1 tablespoon dry sherry or Shaoxing rice wine
2 ½ teaspoons Chinese rice wine vinegar, or distilled vinegar
1 tablespoon sugar
¼ teaspoon salt
2 teaspoons soy sauce
2 ½ teaspoons dark soy sauce
¼ cup ketchup
2 ½ tablespoons cornstarch
1 tablespoon sesame oil
pinch Sichuan peppercorn powder
1 1/3 cups chicken stock or broth

(For the rest of the dish)

¼ cup peanut oil
2 teaspoons peeled, minced fresh ginger
5 small dried Chinese chilies, chopped (or use fresh red Thai chilies if Chinese are unavailable.)
1 ½ teaspoons minced garlic
½ pound lean ground pork
1 ½ tablespoons chili sauce
6 cakes fresh medium-firm tofu, cut into ¼ inch cubes
1/3 cup sliced scallions
1 tablespoon sesame oil

Mix together the sauce ingredients and set aside.

Heat a wok or large pot over high heat for 30 seconds and add peanut oil. Coat the wok with the oil. When the oil is barely smoking, add the ginger, Thai chilies, and garlic and cook, stirring, for 1 minute. Add the ground pork and cook for 1 minute, or until the pork is no longer pink. Stir in the chili sauce until well-combined then add the tofu and cook, mixing together, for 3 minutes or until it begins to boil. Make a well in the center of the tofu-pork mixture, stir the sauce ingredients, and pour them in. Stir and cook for 1 minute or until the sauce begins to bubble and thicken. Turn off the heat, garnish with chopped scallions, and serve with hot cooked rice.

http://www.sallybernstein.com/food/recipes/ethnic/ethnic.htm#Turkish

France

by Susan Reiss

Brioche Braid
makes 1 loaf

1 package active dry yeast
3/4 cup warm water
2 tablespoons sugar
1 teaspoon salt
3 cups unbleached flour
3 eggs
1/2 cup soft butter
1 cup diced Fontina, Gruyere or Jarlsberg cheese (optional)

Sprinkle the yeast into warm water in a large mixing bowl. Let stand until puffy. Add sugar, salt, and one cup of flour; beat well. Add three eggs, one at a time. Beat until smooth. Beat in the butter and gradually add enough remaining flour to make a soft dough. Turn out on a floured board. Knead until smooth and satiny. Place in a greased bowl. Butter the top of dough lightly. Cover with a towel. Let rise in a warm place until doubled in size. Mix in the cheese if used and turn out on a floured board. Knead lightly. Divide into three pieces and shape into long ropes; braid the strands and tuck ends under. Place on a greased baking sheet and cover and let rise in a warm place until doubled in size. Preheat the oven to 350 degrees F. Bake in the oven for 30 to 35 minutes or until golden brown, and the loaf sounds hollow when thumped.

Quiche Lorraine
makes 8 servings

4 eggs
1 pint light cream or milk
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 cup ham, cut in julienne pieces
1 1/2 cups shredded Gruyere cheese
1 tablespoon butter
9-inch prebaked pastry shell

Beat the eggs lightly and blend in the cream, salt, and nutmeg. Mix the ham and cheese and place in the baked pastry shell. Pour in the custard and dot with butter. Bake in a preheated 375 degrees F oven for 35 minutes or until slightly puffed and browned. Let cool five minutes, then cut in wedges.

Baked Potatoes Anna
makes 6 servings

6 large baking potatoes
1/2 cup butter
Salt and freshly ground pepper

Peel the potatoes and slice crosswise 1/8 inch thick. Generously butter a 10-inch round baking dish and melt remaining butter in a small saucepan. Overlap the sliced potatoes in the dish, forming circles, and sprinkle with salt and pepper. Repeat layers until all the potatoes are layered. Pour over the melted butter. Bake in a preheated 425 degrees F oven for 50 minutes to one hour or until the top is crusty and the potatoes are tender. Invert on a serving dish. Cut in wedges.

Sirloin in Mustard Cream
makes 4 servings

1/4 cup unsalted butter
1 1/2 pound sirloin steak or 4 boneless fillets
Salt and pepper
1 tablespoon Dijon mustard
1/4 cup dry Vermouth
1/2 cup whipping cream
1 tablespoon minced chives

Heat a large frying pan, add 1 tablespoon of the butter, and when it stops foaming add the meat. Saute on both sides until browned and cooked to desired state. Season with salt and pepper. Remove to a platter and keep warm. Mix together the mustard, Vermouth, and cream and stir into the pan juices. Boil, scraping up the drippings. Add the remaining butter to the pan and heat, stirring until blended. Remove from heat. Slice the whole steak on the diagonal, or leave the fillets whole, spoon over the sauce, and sprinkle with chives.

Shallot Salad with Cheeses
makes 8 servings

2 heads butter lettuce or 2 quarts choice greens
1/4 cup each safflower oil and olive oil
3 tablespoons red wine vinegar
Salt and pepper
1 tablespoon Dijon mustard
3 tablespoons chopped shallots
Chevre or Brie

Tear the greens into bite-size pieces. In a bowl, whisk together the oils, vinegar, salt, pepper, mustard, and shallots. Place greens in a bowl and pour over dressing, and mix well. Serve with a plate of cheese.

Chocolate Mousse
makes 8 servings

6 ounces bittersweet chocolate
5 eggs, separated
1 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1 cup whipping cream

Place the chocolate in a microwavable bowl and microwave on medium for two minutes or until melted; let cool. Beat the egg yolks and stir them into the chocolate. Add the vanilla. Beat the egg whites until foamy, add the salt and cream of tartar, and beat until soft peaks form. Gradually add the sugar and continue beating until stiff. Whip the cream until stiff. Fold the egg white meringue and the whipped cream into the chocolate mixture. Spoon into glasses and chill. If desired, cover and freeze; let thaw 10 minutes before serving.

Lemon Cheese Tart
makes 8 servings

butter tart shell
1 cup all-purpose flour
1/2 cup unsalted butter
2 tablespoons powdered sugar

With an electric mixer or a food processor fitted with the steel blade, mix flour, butter and powdered sugar together and until particles are crumbly. Pat into the bottom and sides of an 11-inch flan pan with scalloped sides and removable bottom. Place in the freezer for 10 minutes to firm up. Bake in a 425 degrees F oven for 8 to 10 minutes or until lightly browned.

filling:
8 ounces natural cream cheese or one cup Yogurt Cheese
3/4 cup sugar
3 eggs
2 teaspoons grated lemon peel
1/2 cup lemon juice
Mint sprigs

First prepare Butter Tart Shell. Using an electric mixer, beat the cheese until creamy and beat in the sugar, eggs, lemon peel and juice. Pour into the baked tart shell and bake in a preheated 350 degrees F oven for 20 minutes or until set. Let cool and chill. Garnish with mint. Cut in wedges.

http://www.sallybernstein.com/food/recipes/ethnic/ethnic.htm#Turkish

An Alsatian Sausage-Tasting Party

by Lou Seibert Pappas

Quick Wine Cheese Puff
Makes about 1 dozen appetizers or 6 entree servings

3 eggs
2/3 cup all-purpose flour
1/3 cup dry white wine
2/3 cup milk
1/4 teaspoon salt
2 teaspoons Dijon mustard
1 shallot or green onion, finely chopped
1 cup grated Jarlsberg or Swiss cheese or low-fat Swiss cheese
1 tablespoon butter, melted
2 tablespoons grated Parmesan or Romano cheese

Preheat the oven to 425°F. Beat the eggs until light and mix in flour, wine, milk, salt, and mustard mixing until blended. Add shallot, Jarlsberg cheese, and butter. Pour into a buttered 9-inch pie pan and sprinkle with Parmesan. Bake in the oven for 30 to 35 minutes or until puffed and golden brown. Cut in wedges.

Raclette with Spuds and Fennel
Makes 8 appetizers

16 tiny new potatoes (red, purple or gold or an assortment)
8 ounces Raclette, Gruyère, samsoe or Jarlsberg cheese
1 fennel bulb, trimmed and sliced

Preheat the oven to 350°F. Cook the potatoes in boiling salted water until just tender, about 15 minutes; drain. Thinly slice the cheese and place in 2 baking dishes. Heat in the oven until the cheese is melted and starts to brown, about 10 minutes. Serve cheese ramekins in the center of the table surrounded with potatoes and fennel.

The flours may vary in this wholesome bread. If barley is unavailable substitute whole-wheat flour.

Four Grain Bread
Makes 3 loaves

2-1/2 cups water
1 cup old-fashioned oatmeal
2 packages active dry yeast
Zest of 1 orange, cut in julienne pieces
2-1/2 teaspoons salt
1/3 cup canola oil or butter
1/4 cup dark molasses
1 cup milk
1-1/2 cups barley flour
1 cup rye flour
3 cups bread or unbleached flour

Place in a saucepan 2 cups of the water and the oatmeal; bring to a boil, boil 1 minute, and turn into a mixing bowl; let cool to lukewarm. Sprinkle yeast into the remaining 1/2 cup water and let stand until dissolved. Add to the oatmeal mixture the orange zest, yeast, salt, oil and molasses. Heat the milk until warm and stir in. Gradually add the barley, rye, and bread flours, mixing to make a soft dough.

Turn out on a lightly floured board and knead until smooth and elastic. Place in a bowl, grease top lightly, cover and let rise until doubled in size. Turn out of pan, punch down, and knead to remove air bubbles. Divide into three parts and shape into loaves. Place in greased 9-by 5-inch loaf pans or shape into round loaves and place on greased baking sheets. Cover and let rise until doubled in size. Preheat the oven to 375°F. Bake in the oven for 35 to 40 minutes, or until the loaves sound hollow when thumped.

Choucroute Garnie
Makes 8 servings

3 pounds sausages
2 slices salt pork or thickly sliced bacon
1 large onion, thinly sliced
1 pound pork links, sliced or smoked pork chops
2 tart cooking apples, such as pippin, Jonathan, or Granny Smith, peeled, cored, and sliced
1 small smoked ham hock (about 3/4 pound)
1 bay leaf
2 whole cloves
4 black peppercorns
1 1/2 cups dry white wine
2 pounds assorted sausages: bratwurst, knackwurst, kielbasa, veal frankfurters, cocktail frankfurters, or Italian garlic sausages

Turn sauerkraut into a strainer, rinse thoroughly under cold running water, and drain well. Dice salt pork or bacon and sauté in a large flameproof casserole or pot. Add the onion and sauté in drippings until golden brown. Add the pork loin or chops and brown. Add the sauerkraut, apples, ham hock, bay leaf, cloves, peppercorns, and wine. Preheat the oven to 325°F. Cover and bake in the oven for 2 1/2 hours. Add the sausages, spooning some of the juices over them. Continue baking 30 minutes longer, or until the sausages are thoroughly heated. To serve, mound the sauerkraut on a hot platter. Top with pork loin or chops and skinned ham hock. Surround with sausages.

Pine nuts and golden raisins lend a chewy sweetness to delicious baked apples. Choose a firm apple that will hold its shape such as Rome Beauty, pippin, or Granny Smith.

Riesling Baked Apples
Makes 8 servings

8 firm apples
4 tablespoons golden raisins
1/3 cup pine nuts
1/2 cup sugar
1 tablespoon ground cinnamon
2 tablespoons butter
1/2 cup semi-dry white fruity wine, such as riesling
Cream, if desired

Preheat the oven to 350°F. Peel the top third of the apples and core. Place in a baking pan. Stuff the center of each with raisins and pine nuts. Mix together the sugar and cinnamon and sprinkle over. Dot with butter. Pour in wine. Bake in the oven for 30 minutes, or until the apples are tender when pierced with a knife. Serve warm with cream, if desired.

Apple Hazelnut Tart
Makes 8 servings

Butter Crust: follows
3 tablespoons butter
1/2 cup sugar
7 large Granny Smith apples, peeled, cored and sliced
1/3 cup coarsely chopped roasted, skinned hazelnuts
1/4 teaspoon ground cinnamon

Prepare the Butter Crust. Preheat the oven to 425°F. In a large skillet, melt the butter with 1/4 cup sugar and when it starts to melt add the apples. Let sauté, turning until the apples soften and start to caramelize, about 10 minutes. Spoon into the crust, top with nuts and sprinkle with the remaining sugar and the cinnamon. Bake in the oven for 15 minutes or until the nuts and topping are golden and the apples very tender. If the top should brown before the apples are tender, cover with a sheet of foil. Serve warm with whipped cream or ice cream.

Butter Crust: Preheat the oven to 425°F. In a food processor combine 1 cup all-purpose flour, 6 tablespoons butter, diced, and 2 tablespoons powdered sugar, processing until fine loose crumbs form. Pat into an 11-inch flan pan with removable bottom. Freeze 10 minutes. Bake in the oven for 8 minutes or until browned; let cool.

http://www.sallybernstein.com/food/recipes/ethnic/ethnic.htm#Turkish

An Elegant French Dinner

by Lou Seibert Pappas

Pistachio-Olive Chestnut Galette
Makes 1 pizza-size bread

1 package active dry yeast
6 tablespoons warm water (105°F to 115°F))
2 tablespoons olive oil, plus 2 teaspoons
2 tablespoons honey
1 egg
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
2 teaspoons grated lemon zest
1/3 cup chestnut flour
1 1/3 cups unbleached all-purpose flour
1/2 cup pitted black salt-cured olives
1/3 cup pistachios
1/3 cup golden raisins

In a large mixing bowl, sprinkle the yeast into the warm water and let stand until bubbly. Beat in 2 tablespoons oil, honey, egg, rosemary, salt, lemon zest, and chestnut flour. Gradually add enough flour to make a soft dough. Beat well with a heavy duty mixer or wooden spoon. Turn out on a floured board and knead until smooth and satiny. Place in a bowl, cover, and let rise until doubled in size. Punch down the dough and turn out on a floured board. Knead lightly. Roll out into a 15-inch circle and place in a greased 14-inch pizza pan or on a baking sheet. Form a rim around the edge. Spread with the remaining 2 teaspoons oil and scatter over the olives, nuts, and raisins. Let stand in a warm place for 30 minutes to rise slightly. Preheat the oven to 475°F. Bake in the oven for 6-8 minutes or until golden brown.

Note: Chestnut flour is available in specialty gourmet markets and by mail order. Contact Maison Glass at 1-800-822-5564.

Crostini with Chevrè and Sun-Dried Tomatoes
Makes 12 appetizers

12 thin slices sourdough baguette
Olive oil
1 garlic clove, peeled and split
3 ounces chevrè
12 sun-dried tomato halves in oil
12 leaves basil or flat-leaf parsley

Preheat the oven to 325°F. Brush the bread with olive oil on both sides and rub with garlic. Toast in the oven for 8 minutes or until golden brown. Spread with cheese, top with a tomato half, and dollop with an herb leaf.

Roasted Garlic Soup
Makes 6 servings

1 head garlic
1 tablespoon olive oil
1 onion, finely chopped
3 cups chicken stock
4 russet potatoes, peeled and diced
2 teaspoons fresh lemon thyme leaves or 1/2 teaspoon dried thyme
1/2 cup low-fat yogurt
Salt and pepper to taste
Chopped chives or flat-leaf parsley
1/2 cup shredded Gruyère or Jarlsberg cheese (optional)

Preheat the oven to 375°F. Cut the top from the garlic and rub with 1 teaspoon olive oil. Wrap in foil and place in a baking dish. Bake in the oven 35 to 40 minutes or until soft; let cool. Squeeze the pulp into a bowl and reserve. Heat the oil in a large saucepan over medium heat, and sauté the onion until tender. Add the garlic pulp and sauté 1 minute. Add the stock, potatoes, and thyme; bring to a simmer, reduce heat, cover and simmer until the potatoes are very tender, about 25 minutes. Puree with yogurt in batches in a blender. Serve warm in bowls and top with fresh chopped chives or parsley. Sprinkle with cheese.

Tarragon Chicken in Wine Cream
Makes 4 servings

4 boneless, skinless chicken breast halves (about 1 lb.)
Salt and freshly ground pepper, to taste
1 teaspoon butter or oil
1 shallot, minced
2 garlic cloves, minced
3 tablespoons dry Vermouth
3 tablespoons white wine vinegar
1 medium tomato, peeled and diced
2 teaspoons fresh tarragon or 1/2 teaspoon crumbled dried tarragon
1/2 cup heavy cream
1 tablespoon chopped fresh chives or flat-leaf parsley

Place the chicken between 2 sheets of plastic wrap and pound lightly to an even thickness. Season the chicken breasts with salt and pepper to taste. In a large skillet over medium heat, sauté the chicken in butter or oil, turning to brown both sides. Add the shallot, garlic, and wine. Cover and simmer 6 to 8 minutes, or until just cooked through. Transfer the chicken to a heated platter and pour off the pan juices, reserving them. Pour the vinegar into the pan and cook down until reduced by half. Add the tomato and tarragon and cook until hot. Pour in the cream and the reserved pan juices, stir, and cook down the sauce slightly. Spoon it over the chicken and sprinkle with chives or parsley.

Grilled Portobello Mushrooms
Makes 4 servings

4 3-inch Portobello mushrooms
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper to taste

Remove the stems from the mushrooms and use for another purpose. Toss the mushrooms with oil and vinegar and season with salt and pepper. Place gill side down on a broiling rack and broil, turning once, allowing about 3 to 4 minutes, or until cooked through. Or roast in a 425°F oven for 4 to 5 minutes.

Broccoli Flowerets Balsamic
Makes 4 servings

1 1/2 pounds broccoli flowerets
2 tablespoon olive oil
1 tablespoon white balsamic vinegar
Salt and freshly ground black pepper

In a saucepan, cook the broccoli in boiling salted water until crisp tender, about 8 minutes; drain and toss with oil, vinegar, salt, and pepper.

Pear, Persimmon, and Avocado Salad

Dress a green salad with a shallot vinaigrette and top with sliced Anjou or Comice pears, sliced Fuji persimmon, and avocado slices.

Frozen Grand Marnier Souffle
Makes 6 servings

3/4 cup sugar plus 1 teaspoon sugar
1/4 cup water
4 egg yolks
1/2 teaspoons grated orange zest
1 1/4 cups whipping cream
2 tablespoons Grand Marnier or Cointreau
Toasted slivered almonds or cocoa powder

Combine the 2/3 cup sugar and water in a small saucepan. Bring to a boil and boil until the temperature reaches 238°F on a candy thermometer (soft ball stage). Meanwhile, in a large bowl, beat the egg yolks with an electric mixer until thick and pale yellow. Continue to beat and slowly pour the hot syrup over them in a fine, steady stream. Beat until the mixture cools to room temperature, about 7 minutes. Mash the orange zest with 1 teaspoon sugar to bring out its oils; stir into the yolk mixture. Whip the cream until stiff and beat in Grand Marnier. Fold into the yolk mixture. Spoon into individual souffle dishes. Cover and freeze until firm. Garnish with nuts or sprinkle cocoa powder through a wire strainer, dusting the top lightly.

http://www.sallybernstein.com/food/recipes/ethnic/ethnic.htm#Turkish

A French Country Dinner

by Lou Seibert Pappas

Spring Greens Soup
makes 4 servings

2 teaspoons olive oil
3 green onions, chopped
3/4 cup shredded spinach
3/4 cup shredded butter lettuce
1/3 cup chopped watercress
3 tablespoons chopped flat-leaf parsley
3 cups chicken stock or low-fat broth
2 tablespoons each plain yogurt and low-fat sour cream
Salt and freshly ground black pepper
Chopped chives

In a saucepan, heat the oil and saute the onions until tender. Add the greens and parsley; cover and steam 5 minutes. Add the stock and simmer 10 minutes. Stir in the yogurt and sour cream. Season with salt and pepper. Puree in a blender or food processor.

Braised Leeks
makes 4 servings

8 medium leeks
1 cup chicken stock
8 whole allspice
1 tablespoon chopped fresh flat-leaf parsley

Trim the root end from the leeks, remove tough fibrous outer leaves, and trim off the tough green leaves. Split lengthwise. Hold each section under running water and rinse away any sand. Lay the leeks in a saucepan, cover with chicken stock, add the allspice and bring to a boil. Cover and simmer 10 to 15 minutes or until tender. Place the leeks on a serving dish. Cook down the juices slightly and spoon a few tablespoons over the leeks. Sprinkle with parsley.

Chicken Breast Saute
serves 4

4 large split chicken breasts, skinned and boned, if desired
Salt and freshly ground black pepper
1 teaspoon each unsalted butter and olive oil
1/2 teaspoon crumbled dried tarragon
1 shallot, minced
2 garlic cloves, finely chopped
3 tablespoons dry white wine
3 tablespoons white wine vinegar
1 medium tomato, peeled and diced
1/4 cup heavy cream
1 tablespoon finely chopped fresh chives or flat-leaf parsley

Season the chicken breasts with salt and pepper to taste. Using a large skillet, saute the breasts in butter and oil, turning to brown both sides. Add the tarragon, shallots, garlic, and wine. Cover and simmer 15 minutes. Transfer the chicken to a heated platter and pour off the pan juices, reserving them. Pour the vinegar into the pan and cook down until reduced by half. Add the tomato and cook until hot. Pour in the cream and the reserved pan juices, stir, and cook down the sauce slightly. Spoon it over the chicken and sprinkle with the chives and parsley.

Mushrooms and Watercress in Mustard Dressing
makes 4 servings

2 tablespoons olive oil
1 tablespoon each red wine vinegar and Balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon crumbled dried tarragon
Salt and pepper to taste
1 tablespoon chopped fresh chives or green onion tops
1/2 pound mushrooms, sliced
1 bunch watercress or butter lettuce

For the dressing, mix together the oil, vinegars, mustard, tarragon, salt and pepper, and chives. Add the mushrooms to the dressing, mixing lightly. Add several sprigs of watercress. Chill briefly. Arrange the remaining watercress or butter lettuce on a platter and and mound the mushroom salad on top.

Berries in Red Wine
makes 4 servings

1-1/2 pints strawberries
1/4 cup sugar
1-1/2 cups dry red wine such as Zinfandel or Gamay Beaujolais

Wash and hull the strawberries. Alternate layers of berries and sugar in a wide-mouthed tall cylindrical jar or glass serving container. Pour over enough wine to cover. Let stand at room temperature at least 3 hours. Serve in wide-mouthed wine glasses for a fun presentation.

Mocha Angel Cake
makes about 14 servings

1-2/3 cups egg whites (approximately 14)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
4 teaspoons water
2 cups sugar
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
6 tablespoons unsweetened powdered European-style cocoa
1 tablespoon instant coffee powder

Preheat the oven to 400 degrees Farenheit. Beat the egg whites until frothy and beat in the ream of tartar, salt, and water. Beat until soft peaks form adding in 1-1/4 cups of the sugar and the vanilla extract. Stir together the flour, remaining 3/4 cup sugar, the cocoa, and coffee powder; add to the whites and fold in. Turn into an ungreased 10-inch tube pan. Bake in the oven for 10 minutes; reduce the heat to 375 degrees and bake 30 minutes longer or until a toothpick inserted comes out clean. Let cool upside down. To serve, remove from the pan and slice in wedges.

Red Creamer Potatoes Tossed in Sage
makes 4 servings

1 pound small Red Creamer or Red Bliss new potatoes
1 tablespoon olive oil
2 tablespoons chopped fresh sage
Salt and freshly ground pepper to taste

In a steamer, cook potatoes over barely simmering water for 12 to 15 minutes or until tender. Toss with olive oil and sage and season with salt and pepper.

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.