Arepas

2 1/2 cups arepa corn flour
1 teaspoon salt
2 3/4 cups hot water
2 tablespoons melted butter
Vegetable oil

Preparation:
Stir salt into arepa flour.

Pour hot water over flour and mix well with a wooden spoon. Stir in the melted butter. Cover dough with plastic wrap and let rest 15 minutes.

If preparing the thicker, Venezuelan style arepas, separate dough into 12 pieces. Shape each piece into a smooth ball.

Place each ball in between 2 sheets of plastic wrap or two ziplock bags and flatten gently with the bottom of a pot. Arepas should be about 3 inches in diameter and almost an inch thick. Use your fingers to smooth out any cracks along the edges. Place shaped arepas on cookie sheet, covered with plastic wrap.

If making the thinner, Colombian-style arepas, divide the dough into 20 pieces, and form into balls. Place balls between 2 pieces of plastic and flatten with a heavy pot or skillet until they are about 3 1/2 inches in diameter and 1/4 inch thick, using your fingers to smooth out any cracks along the edges. Place arepas on a cookie sheet, covered with plastic wrap.

Heat a cast iron skillet on medium heat. Place 1/2 tablespoon butter or oil in the skillet. Place several arepas in the pan, leaving room so that you can turn them.

Cook arepas about 5 minutes on each side. The surface should dry and form a crust. They will brown slightly, but do not let them brown too much. They should look like an english muffin. If they are browning too fast, lower the heat. Add more butter or oil for subsequent batches as needed.

Sausage and Butternut Squash Pasta

Roast butternut squash in a little olive oil, cayenne, and cinnamon

Saute onion and garlic in oil, add in italian sausage, red pepper flake, fennel, and fresh sage

To make cream sauce warm together chicken broth, 1 can pumpkin puree, and fat free half and half w/ nutmeg, salt and pepper, cayenne or red pepper if desired

Boil pasta of choice (bowties, ww spirals, etc)

Serve fresh w/ parmesean on top
Could also toss all together and bake in oven w/ parmesean on top as a 'casserole'

Green Goddess Dressing

Makes about 1-3/4 cups
1-1/2 cups mayonnaise
4 anchovy fillets
2 green onions, green parts only
2 tablespoons chopped fresh tarragon
2 tablespoons snipped fresh chives
1-1/2 tablespoons chopped fresh parsley
2 tablespoons tarragon vinegar
Combine the mayonnaise, anchovies, green onions, tarragon, chives, parsley and vinegar in a food processor or blender and process to a rough puree. Or grind with a mortar and pestle. Refrigerate, tightly covered, until ready to use.

Simple but Elegant Macaroni and Cheese

1 cup diced onion

1-2 cloves finely chopped garlic
2 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
2 cups low-fat milk
1 tablespoon Dijon mustard
10 ounces extra-sharp aged white Cheddar, grated, plus 2 ounces, grated (see Help Note)
Salt and freshly ground pepper to taste
1/8 teaspoon ground nutmeg
1/4 to 1/2 teaspoon hot pepper sauce
1 box cavatappi
Grated Parmigiano-Reggiano to top

(saute onion in butter, add garlic and saute a few min more, then make a roux by adding equal parts flour to the butter and stir until lightly golden; whisk in milk or fat free half and half until creamy; add mustard, spices, and shredded cheese, and stir to incorporate. can also use garlic and onion powder as a shortcut)

1. In a large saucepan, cook the onion over low heat in the melted butter until the onion is soft but not browned, 5 to 7 minutes. Stir in the flour. Remove from the heat and whisk in the milk until thoroughly blended. Return to medium heat and cook, stirring, until the mixture begins to thicken. Remove from the heat and stir in the mustard and the 10 ounces of Cheddar, the salt, pepper, nutmeg, and hot pepper sauce.
2. Meanwhile, cook the cavatappi according to package directions until just al dente. Drain but do not rinse; save a few tbsp of pasta liquid to add to bechemel. Stir immediately into the prepared cheese sauce until well blended. Adjust the seasonings.
3. Spoon the mixture into a 9 by 13-inch baking dish. Top with the remaining 2 ounces of Cheddar and the Parmigiano-Reggiano.
4. Place the rack in the bottom third of oven. Preheat the oven to 400 degrees and bake for about 30 minutes, until the mixture is hot, bubbling throughout, and golden.
Help Note: The finished casserole can be refrigerated before baking. To serve, let the dish return to room temperature and follow the directions in step 4.
The quality and sharpness of the cheese are important; use a white Cheddar that has been aged at least 2 years.
Other corkscrew pastas can be substituted for the cavatappi; the sauce adheres beautifully to this shape.

for variation, try adding more heat (cayenne), a drizzle of truffle oil over the top, fresh chunk lobster, sage and spicy sausage, or use some smoked gouda, gruyere, or mixture of cheeses.

i made this dish a 'seafood mac' by adding chunk lobster, bay scallops, and smoked salmon with a mixture of gruyere, aged white cheddar, and a bit of smoked cheddar cheese, topped with parmesean.

Roasted Walnut Sauce

Roasted Walnut Sauce (Makes about 2 cups)

8 ounces shelled walnuts, lightly roasted
1/2 teaspoon ground cinnamon
Several gratings of nutmeg
Sea salt and just-cracked pepper
1/4 cup olive oil
1/4 cup heavy cream (can use fat free half and half)
1/4 cup late-harvest white wine such as Vin Santo or Moscato

In the work bowl of a food processor fitted with a steel blade, pulse the walnuts until they are the texture of very coarse meal (do not grind them too finely - more texture is better than less). Add the cinnamon, nutmeg, salt, and pepper, and pulse two or three more times to combine; with the machine running, pour a mixture of the olive oil, cream, and wine through the feed tube and process only until the paste is emulsified. Taste and correct the sauce for salt and spices.

Serve over fresh pasta of choice (ravioli, ribbons, etc).

Stewed Lamb in Dark Almond Sauce

2 pounds boneless lamb shoulder or other lamb for stew, trimmed of fat
6 tablespoons vegetable oil
10 cloves
1 to 2 whole dried hot red peppers (optional)
12 black peppercorns
6 whole cardamom pods
6 garlic cloves
1-inch cube fresh ginger
3 tablespoons blanched almonds
1 tablespoon ground cumin
2 tablespoons ground coriander
1 tablespoon shredded coconut
1/2 teaspoon ground turmeric
1/8 teaspoon ground nutmeg
1/4 teaspoon ground mace
2 medium onions
3 tablespoons yogurt
3 medium tomatoes, peeled
Salt to taste

Cut the meat into 1-inch cubes and dry well with paper towels.
Heat the oil in a large frying pan. When hot, add the cloves, red peppers, peppercorns, and whole cardamom pods. Stir for a few seconds until the cardamom pods puff up and darken.
Now brown the meat in the pan, 7 or 8 pieces at a time, turning to color them on all sides. Transfer the meat to a large flameproof casserole with a slotted spoon, leaving the spices in the frying pan. Brown all the meat in this way, then cover the casserole and set aside.
Peel and coarsely chop the garlic and ginger; set aside. Roughly chop the almonds.
Heat a small cast-iron frying pan. Add the cumin, coriander, coconut, and almonds and dry-roast over medium heat, stirring, for about 5 minutes or until the spices turn a coffee color. Transfer the roasted spices and nuts to a blender. Add the chopped garlic and ginger.
With a slotted spoon, lift out the fried spices from the frying pan and add these to the blender too. Add the turmeric, nutmeg, mace, and 8 tablespoons water. Blend to a smooth, thick paste.
Saute diced onion in lamb pan juices to tender; add in paste from blender and stir to incorporate over medium heat. Gradually add in yogurt while stirring; add chopped tomatoes, ~1 cup water or broth, cover and and simmer for 15 minutes; add meat and simmer gently for about an hour. Season with salt and pepper to taste.

Could easily adapt to slow cooker.

Moroccan Meatloaf

Lamb loaf with cumin, coriander, and fennel

1. In a small skillet, cook 1 medium onion, chopped (scant 1-1/4 cups), in 1 tablespoon extra-virgin olive oil, covered, over low heat until translucent, about 3 minutes. Uncover, increase the heat slightly, and sauté, stirring frequently, until browned, 3 to 4 minutes. Add 2 garlic cloves, minced (1 tablespoon), and cook, stirring, 1 minute longer. Then add 1/2 cup dry white wine and simmer until the liquid has evaporated, 3 minutes. Remove from the heat.
2. Preheat the oven to 350 F. In a large bowl, combine 1-1/2 pounds lean ground lamb, 1/2 pound lean ground veal, the onion mixture, 1-1/2 cups fresh bread crumbs, 1/4 cup yogurt, 2 large eggs, 1/2 cup grated Parmigiano, 1/4 cup chopped flat-leaf parsley,1-1/4 teaspoons coarsely ground black pepper, 1-1/4 teaspoons kosher salt, 1 teaspoon chopped fresh thyme leaves, 1-1/4 teaspoons ground cumin, 1-1/4 teaspoons ground coriander, 1/2 teaspoon fennel seed, 1/4 teaspoon cayenne pepper, 1/8 teaspoon ground cinnamon, 3 tablespoons tahini or 2 tablespoons Dijon mustard, and 2-1/2 to 3 teaspoons grated lemon zest. Mix by hand until well blended.
3. Scoop half the mixture into the center of a large heavy baking pan and smooth into a squat loaf about 10 x 5 inches. Arrange 8 to 10 pitted prunes end to end in a line down the center of the loaf. Pile the remaining meat mixture on top and smooth into a neat loaf.
Bake until an instant-read thermometer inserted in the center reads 150 F, about 55 minutes. Let cool 10 minutes before transferring to a platter.

For a spicy twist, serve with harissa sauce.

Figs in Honeyed Wine with Mascarpone Cheese

1 cup dry white wine
1/4 cup honey, or to taste
6 whole dried white or black figs
Water as needed
1/8 teaspoon cinnamon
Generous pinch freshly ground black pepper
Pinch salt
1 teaspoon vanilla extract
2/3 mascarpone cheese or whipped cream with vanilla
Method:
Combine the wine, honey and figs in a 3- or 4-quart non-reactive saucepan. Add enough water to barely cover the figs. Stir in the cinnamon, pepper, salt and vanilla. Bring to a simmer. Cook partially covered for about 30 minutes or until figs are tender, but not falling apart. If making ahead, cool and refrigerate the fruit in its syrup.
Serve by setting room-temperature figs, stem-side up, on two dessert dishes. Boil down cooking liquid until syrupy (about 8 to 10 minutes). Spoon over the fruit. Place a generous daub of mascarpone or whipped cream next to each serving. Serves two.

Chocolate Chile Cake

For a cake with heat, use the 2 Tbls. of chile recommended in this recipe. If your palate is less accustomed to hot food, try using a dried ancho chile powder for a sweeter flavor.

Serves 12
Chocolate Chile Cake:
1 cup plus 2 tablespoons all-purpose flour
1 cup plus 2 tablespoons cake flour (not self-rising)
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened, non-alkalized cocoa powder
2 cups water
2 tablespoons New Mexico medium ground red chile (Dixon is best)

*if no New Mexico chile available, use ancho with a pinch of cayenne
1 tablespoon vanilla extract
1 cup unsalted butter, cut into pieces and softened
1/2 cup buttermilk
2 large eggs at room temperature

Chocolate frosting:
3/4 cup unsalted butter
3/4 cup unsweetened non-alkalized cocoa powder
1/4 cup plus 2 tablespoons buttermilk
1 1/2 pounds confectioners' sugar
1 1/2 tablespoons bourbon
3 tablespoons vanilla extract

For the cake, preheat the oven to 350 degrees and place a rack in the center of the oven. Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper. Lightly dust the sides of the pans with flour, tapping out the excess.
For best results, use a mixer with a wire whip attachment. Combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed.
In a medium saucepan, cook 1 cup of the water with the chili powder over medium heat until simmering. Remove the pan from the heat and stir in the vanilla.
Add the softened butter to the dry mixture and beat thoroughly on medium-low speed. The mixture should be grainy. Raise the speed to medium and gradually add the remaining cup of water and the buttermilk. Add the eggs on at a time, beating well after each addition.
Slowly add the hot water/chile mixture and continue to beat just until well combined--be sure not to overbeat. Pour the mixture into the pans and bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean.
To cool, set the pans on a wire rack for 15 minutes. Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately reinvert so that the risen tops don't flatten. Let sit until completely cool before frosting.

For the frosting, combine the butter and cocoa in a large saucepan and melt over medium heat. Stir in the buttermilk. Add the confectioners' sugar a little at a time, stirring with a wired whisk between additions. Stir in the bourbon and vanilla. The frosting should stiffen as it cools. When it has reached a spreadable consistency, assemble the cake.
If necessary, trim the tops of the cakes so they are level. Place one of the cake layers onto a 9-inch round cardboard cake circle. Spread 1 cup of the chilled frosting over the cake layer. Place the second layer of the cake onto the frosted base. Use the remaining frosting to cover the top and sides of the cake. Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top.

Here is another version to try:

Spicy Chipotle Chocolate Cake

For the Cake

2 sticks butter, unsalted

10 oz semi-sweet chocolate chips

5 eggs

1/2 cup brown sugar, packed

3/4 cup granulated sugar

1/4 tsp salt

1/2 cup flour

1 1/2 tsp baking powder

2 tsp chipotle chile powder

For Frosting

16 oz cream cheese, room temperature

6 oz nutella

1/2 cup unsweetened cocoa powder

3/4 cup powdered sugar, sifted

1/3 cup milk, plus extra as needed

Bake the Cake:Preheat oven to 325 degrees. Grease and flour two 8 inch cake pans. Line the bottom of the pans with parchment. Set aside.
Place butter into a saucepan over medium heat. Melt the butter, stirring occasionally. Do not brown. Once the butter has completely melted, add the chocolate chips. Stir over medium heat until all chocolate has melted. Do not burn chocolate. Remove from heat.
While the butter and chocolate are melting, add the eggs, brown and granulated sugars to a large mixing bowl. Beat until the sugar has completely dissolved into the eggs and the mixture begins to thicken.
In a separate bowl, sift together the salt, flour, baking powder & chipotle chile powder. Add the sifted ingredients to the egg mixture. Fold the flour in until just incorporated. Slowly pour the melted chocolate-butter mixture into the batter, folding while pouring to incorporate.
Once the all the ingredients have been completely incorporated, pour half of the batter into each of the two greased, lined cake pans. Place the pans into the upper third of a preheated 325 degree oven. Bake at 325 for 25-30 minutes until the cake has just set and a toothpick stuck into the middle of the cake comes out with only a few moist crumbs. (If it comes out with any gooey batter, let the cake bake longer, as needed.) Remove the cakes from the oven and place on a wire rack to cool. Cool for at least 2 hours before building the cake. Once cooled, cakes may be covered and stored at room temperature for a day before finishing.
While the cake is cooling, Make the Frosting:
Add the cream cheese and nutella into a large mixing bowl. Beat with an electric beat or cream with a rubber spatula until light and fluffy. Sift in the cocoa powder and powdered sugar. Add the milk then then gently beat to incorporate, trying not to splatter milk and powdered ingredients all over the kitchen! Beat until all ingredients are fully incorporated and the frosting is light and fluffy. Cover and set aside until ready to frost the cake.
Finish the Cake:When ready to assemble the cake, slide a knife around the outside of the cakes to loosen. Place your choice of serving dish upside down over one of the cake pans. Flip the cake pan over (so the serving dish is underneath the cake, right side up) and gently turn out the cake from the pan. Carefully peel away the parchment paper.
Using strips of parchment paper, line the base of the cake, tucking strips of parchment just underneath the base all the way around.
Place 1/3 of the frosting on to the middle of the cake. Spread the frosting in an even layer over the cake. Carefully remove the second cake from the pan and gently place cake, parchment side up, onto the frosted layer. Peel the parchment paper off of the top layer.
Evenly frost the top and sides of the cake using the rest of the frosting. Once The cake is fully frosted remove the parchment strips lining the base of the cake. Serve and enjoy! The cake may be stored, covered, at room temperature for up to 3 days. For longer storage, refrigerate.

Harissa

A spicy hot Moroccan paste!

1 red bell pepper

1 1/2 Tbsp. coriander seeds or powder
1 1/2 Tbsp. cumin seeds or powder
1 Tbsp. dried crushed red pepper flakes
2 + Tbsp. olive oil
2 garlic cloves
3 Tbsp. paprika
1 1/2 tsp. salt

Add all ingredients to a food processor and whirl together until smooth. If necessary, add more olive oil to make a paste.
Can be made ahead and kept for (a very long time) in the refrigerator.

Chermoula

Chermoula is a pungent Moroccan herb sauce traditionally served as both a marinade and sauce with fish. Yield: Makes 1 cup, approximately.

2 cups cilantro leaves (2 large bunches)
1 1/2 cups parsley leaves (1 large bunch)
3 to 4 garlic cloves (to taste), halved, green shoots removed
1/2 to 3/4 teaspoon salt (to taste)
2 teaspoons cumin seeds, lightly toasted and ground (or powder)
1 teaspoon sweet paprika
1/2 teaspoon coriander seeds, lightly toasted and ground
1/8 teaspoon cayenne (more to taste)

1/8 tsp red pepper flakes *optional for extra spice
1/3 to 1/2 cup extra virgin olive oil, to taste
1/4 cup freshly squeezed lemon juice

1. Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
2. Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.
Advance preparation: This is best when fresh, but you can pour a film of olive oil over the top and keep it for a few days in a jar in the refrigerator.

Georgian Cilantro Sauce

This sweet, pungent sauce is a mainstay of Georgian national cuisine, often served with grilled meat, chicken or vegetables.
Yield: 1 1/2 cups.

2 ounces dried apricots
1 cup boiling water
1/3 cup shelled walnuts (1 ounce)
2 to 4 garlic cloves (to taste), halved, green shoots removed
1/4 cup freshly squeezed lemon juice
1/2 teaspoon salt (more to taste)
Freshly ground black pepper to taste
Pinch of cayenne
2 cups cilantro leaves (2 good-size bunches), coarsely chopped
1 1/2 cups parsley leaves (1 1/2 bunches), coarsely chopped
1/2 cup coarsely chopped mixed basil, tarragon, and dill
5 tablespoons walnut oil (or more, to taste)
1/2 cup soaking water from the apricots, as needed

1. Place the dried apricots in a bowl and pour on the boiling water. Let sit for at least an hour, more if possible, even overnight. Drain over a measuring cup and retain 1/2 cup of the soaking water.
2. Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl. Add the walnuts, and process with the garlic. Scrape down the sides of the bowl. Add the drained apricots, the lemon juice, salt, pepper and cayenne to the bowl, and process to a puree. Add the cilantro and other chopped herbs, and puree, stopping the machine to scrape down the sides several times. Combine the walnut oil and soaking water from the apricots, and with the machine running, gradually add it to the puree. Process until smooth. Transfer to a bowl, and let sit for one hour. Taste and adjust salt. Serve with beans, chicken, meat or fish, grilled or roasted vegetables, or grains.
Advance preparation: This sauce will keep for several days in the refrigerator. Bring to room temperature before using.

South African Bobotie

It seems that everyone has their own unique version of bobotie out there. Although mine will likely become refined through the years, here is what I have come up with as a basic recipe.
This dish lends itself to variety and change, so have fun with it!


1 lb ground meat of choice (beef, lamb, or turkey)
1 diced onion
few tbsp oil
2 cloves minced garlic
1/4 cup raisins
1/4 cup chopped apricots (or preserves)
3 tbsp apple cider vinegar
1 tbsp brown sugar
1/4 cup breadcrumbs
1/3 cup chopped roasted almonds or macadamia
2 bay leaves
2 tsp curry
1 tsp cinnamon
1 tsp turmeric
1 tsp paprika
1/2 tsp cardamom
grated nutmeg
salt and pepper to taste
pinch cayenne *optional

Custard Topping:
1/2 cup milk or half and half
1 egg
dash salt, pepper, nutmeg

Soften raisins and apricot in apple cider vinegar, set aside. Saute onion and garlic in oil until soft, add in meat and seasonings and saute for a few minutes on medium heat (does not need to be fully cooked), add in breadcrumbs, nuts, brown sugar, raisins, apricots, and vinegar and stir to incorporate. Remove from heat and pour into a brownie pan (8x8) or small casserole dish. Bake for ~30 min at 350 or until meat begins to brown on top; remove from oven and top with custard mix (whisked together) and bay leaves; increase temp to 400F and bake ~15-20 min or until custard has set and lightly browned.

South African Rusks

Here are a few rusk recipes to try, taken from the internet. I haven't yet experimented with these, but suspect they make take a little tweaking before I get to the rusks I remember and love so well!

Fiber Rusks:

1/2 lb butter, melted (2 sticks)

1 cup buttermilk

1 egg

2 cups flour of choice (whole wheat, self-rising, or a combo, etc)

1/2 tbsp baking powder

3/4 cup brown sugar

3/4 cup muesli

1/2 cup oats

1/2 cup coconut

1/4 cup sunflower seeds

Pinch of salt

Preheat the oven to 350F and spray an oven pan with non-stick spray. Cool the melted butter slightly before beating in the buttermilk and eggs. Combine all the dry ingredients and add to the butter mixture. Stir to mix and turn the mixture into the oven pan, spreading evenly. Mark into fingers. Bake for about 30-45 minutes or until golden brown and done. Loosen the edges, turn out onto a wire rack and cool. Cut or break the rusks into smaller pieces and dry out at 350F. Store in airtight containers. Makes about 45 pieces.

Breakfast rusks

4 sticks (1/2 lb) butter

2 cups sugar (white or brown)

3 eggs

1/4 cup peanut butter

1 tsp vanilla

2 tsp baking soda

2 tsp baking powder

1 cup milk

3/4 cup coconut

3/4 cup oats

1/2 cup bran flakes or all bran, crushed

1/4 cup chopped nuts

Preheat the oven to 350 ºF. Combine dry ingredients; add in combined wet ingredients, and mix. Pour into greased pan. Bake for 1 hour, cool, slice into fingers, and dry on baking sheet at 200F. Makes about 40 rusks

Muesli rusks

4 sticks butter

2 cups sugar

3 eggs

2 cups buttermilk

3/4 cup evaporated milk, milk, or fat-free half and half

4 cups flour of choice

1/2 tsp salt

1 tbsp baking powder

1 1/2 cups granola cereal

Prepare as above.

Nutella Hot Chocolate

heat water in a mug or on stove to boiling; add generous heap of cocoa powder, a pinch of salt, splenda/sweetener to taste, and a generous dollop of sugar free hazlenut coffeemate

variation: for mexican hot chocolate add cinnamon; for christmas hot chocolate add nutmeg