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For detailed information on cooking with spices, see All About Spices

Index of Recipes

Salads

Carrot and Ginger Salad
Carrot Salad with Cumin
Gujarati Carrot Salad
Szechwan Cucumber Salad

Side Dishes

Braised Scallions in Mustard Sauce
Broccoli Raab with Garlic and Wine
Chipotle Mashed Potatoes
Cinnamon Rice
Garlic Bread
Garlic Mashed Potatoes
Indian Chickpeas in Ginger Sauce
Indian Fried Okra with Cumin
Indian Mustard Cauliflower and Broccoli
Jalapeño Grits
Pasta with Garlic and Oil
Quick Carrots with Ginger
Roasted Potatoes and Garlic
Roasted Tomatoes with Garlic
Russian Carrots with Ginger and Sour Cream
Spanish Garlic Cauliflower
Spiced Acorn Squash
Spiced Rice
Spicy Green Beans with Water Chestnuts
Spicy Slaw
Sugar-Glazed Shallots and Garlic
Sweet Potatoes with Cinnamon Butter
Zucchini with Ginger and Sesame Seeds
Zydeco Beans

Main Dishes

Blackened Redfish
Broiled Fish Steaks with Garlic Lemon Sauce
Broiled Ham Steak with Raspberry-Mustard Glaze
Calf’s Liver with Mustard Sauce
Chicken Dijon
Chicken Paprikash
Chicken with Browned Garlic Sauce
Chicken with Forty Cloves of Garlic
Chinese Five-Spice Chicken
Curried Chicken Breasts
Curried Pot Roast
Deviled Chicken
Deviled Short Ribs
French Rabbit in Mustard Sauce
German Caraway Stew
Ginger Shrimp
Grilled Salmon with Mustard Butter
Indian Chicken Curry
Jamaican Jerk Pork Ribs
Mexican Puebla-Style Pork Loin
Moroccan Roast Chicken
Mustard-Crusted Salmon
Poached Chicken with Mustard Hollandaise
Poached Fish with Ginger
Scottish Cod with Honey Mustard
Sesame Lime Chicken
Sesame-Crusted Salmon
Shrimp Curry
Spiced Lamb Shanks
Spiced Pork Roast
Spicy Chicken Hash
Spicy Scallops and Peppers
Spicy Thai Chicken
Thai Shrimp Curry
Thai-Style Burgers with Gingered Mushrooms
Veal Paprika
Zuni Green Chili

Desserts

Chocolate Spice Cake
Cinnamon Toast Flan
Classic Carrot Cake
Five-Spice Chocolate Cake
Ginger Pears
Ginger Trifle
Halvah
Indian Carrot Pudding with Cardamom
Indonesian Spiced Layer Cake
Indonesian Spicy Fruit Salad
Lemon Poppy Seed Cake
Liberian Stewed Mangos
Middle Eastern Spiced Figs
Polish Cinnamon Cake
Spiced Coffee Cake
Spiced Fruit Compote
Spiced Melon
Spiced Stewed Peaches

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Salads

This recipe can be made in a flash if you use a food processor to grate the carrots and ginger.

Carrot and Ginger Salad

1 lb (450 g) carrots, grated
3 scallions (spring onions), green and white parts, thinly sliced
A 1-inch (2.5 cm) piece of fresh ginger, grated
6 Tbs (90 ml) sesame or extra-virgin olive oil
Juice of 1 lime
Salt and freshly ground pepper to taste

Combine all ingredients in a serving bowl and stir to thoroughly combine. Serve chilled or at room temperature. Serves 4 to 6.

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This dish is not only tasty, but it will brighten up any plate with its bright contrasting colors. It can also be made a day or two ahead of time.

Carrot Salad with Cumin

1 lb (500 g) carrots, thinly sliced
2 Tbs (30 ml) extra virgin olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
1 tsp (5 ml) ground cumin
1/4 cup (60 ml) chopped fresh parsley
4 Tbs (60 ml) lemon juice
1/4 cup (60 ml) sliced pitted black olives

Boil the carrots in enough water to cover until tender, about 5 minutes. Drain and rinse with cold water. Heat the oil in a skillet over moderate heat and add the carrots, garlic, salt, pepper, and cumin. Cook for about 5 minutes, stirring frequently, until the carrots are coated with the mixture. Transfer the carrots to a bowl and add the parsley and lemon juice, tossing to combine. Add the black olives immediately prior to serving. Serve chilled or at room temperature. Serves 4 to 6.

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Take this salad on your next picnic for a change of pace from your standard carrot salad recipe.

Gujarati Carrot Salad

6 medium carrots, peeled and coarsely grated
1/2 tsp (2 ml) salt
2 Tbs (30 ml) vegetable oil
2 Tbs (30 ml) whole mustard seeds
1 Tbs (15 ml) fresh lemon juice
1/4 cup (60 ml) raisins, soaked in hot water for 1 hour (optional)

Combine the carrots and salt in a mixing bowl, tossing to distribute the salt. Heat the oil in a small skillet over moderate heat. Add the mustard seeds to the hot oil and remove from the heat as soon as the seeds begin to pop, about 2 to 3 seconds. Pour the hot oil and mustard seeds over the carrots. Add the lemon juice and optional raisins and mix well. Serve chilled or at room temperature. Serves 4 to 6.

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This dish is frequently served as an appetizer, and the original is spicy enough to curl your hair. When toned down, like in this recipe, it makes a wonderful and refreshing salad.

Szechwan Cucumber Salad

2 cucumbers
1 tsp salt
3 scallions
4 cloves garlic, finely chopped
11/2 Tbs soy sauce
1/2 tsp sesame oil
1 tsp rice wine vinegar
1/4 tsp granulated sugar
1/4 tsp ground, roasted Szechwan peppercorns (optional)
1/4 tsp (or to taste) hot red pepper flakes (optional)

Peel the cucumbers, cut in half crosswise and then in half lengthwise. Scoop out the seeds and discard. Cut into strips about 2 inches (5 cm) long and 1/2 inch (1 cm) wide. Sprinkle cucumber strips with salt and mix thoroughly. Set aside for at least 10 minutes at room temperature. Drain the cucumbers and squeeze out all the excess liquid with your hands. Clean the scallions and cut them into 2-inch (5 cm) lengths, cut these into thin strips, and add to the cucumbers. Add the remaining ingredients and mix well. Serves 4 to 6.

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Side Dishes

Along with cucumbers, scallions get my vote for the most underutilized vegetable. Here’s proof that they’re good for more than garnishes.

Braised Scallions in Mustard Sauce

1 Tbs (15 ml) butter
1 rib celery, chopped
1 carrot, chopped
1 1/2 cups (375 ml) chicken stock
1 tsp (5 ml) dried thyme
1 bay (laurel) leaf
20-24 scallions, trimmed of all but about 1 inch (3 cm) of the green tops
1/2 cup (125 ml) heavy cream
1/4 cup (60 ml) Dijon mustard
Salt and freshly ground pepper to taste

Heat the butter in a large skillet over moderate heat and sauté the celery and carrot until lightly browned, about 15 minutes. Add the chicken stock, thyme, and bay leaf and simmer covered for 15 minutes. Add the scallions and simmer uncovered for 5 minutes—do not overcook. Remove the scallions with a slotted spoon and set aside. Strain the liquid, discard the solids, and return 1/2 cup (125 ml) of the liquid to the skillet. Stir in the cream and mustard and simmer uncovered, stirring occasionally, until the liquid has reduced to about one third, about 10 minutes. Correct the seasoning with salt and pepper and return the scallions to the skillet long enough to heat them through, about 1 minute. Serve immediately. Serves 4 to 6.

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Broccoli raab is also known as broccoli rabe, brocoletti di rape, rapini, and rape. The seeds of this plant produce rapeseed oil which clever Canadian marketers dubbed canola oil, but most Canadians know it as lear (low erucic acid rapeseed) oil. Regardless of what you call it, this is one of the dark green vegetables that should play a prominent role in a healthy diet. If it is not available in your area, regular broccoli may be substituted with excellent results.

Broccoli Raab with Garlic and Wine

3 Tbs (45 ml) olive oil
3 anchovies, chopped (optional)
2-3 cloves garlic, finely chopped
11/2 lbs (675 g) broccoli raab, cut up
1 cup (250 ml) dry white wine or chicken stock
Salt and freshly ground pepper to taste

Heat the oil in a large heavy skillet over moderate heat. Add the anchovies and garlic and sauté for 2 to 3 minutes, until the anchovies begin to break up and the garlic is very lightly browned. Add the broccoli raab and sauté, stirring frequently, for 3 to 4 minutes. Add the wine and bring to a boil. Cook until most of the wine has evaporated and the broccoli raab is tender, about 5 minutes. Season with salt and pepper. Serve hot or at room temperature. Serves 4 to 6.

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I love mashed potatoes and I like spicy foods, so I knew this would be a favorite of mine even before I tried it for the first time. You can make your own mashed potatoes, or you can buy the prepared mashed potatoes that are widely available (be sure to read the label and buy the ones that contain only potatoes). Chipotle peppers are smoked jalapeño peppers and are available canned in adobo sauce in the ethnic section of most supermarkets. They can be very spicy, so add them a little at a time, tasting before adding more.

Chipotle Mashed Potatoes

2 lbs (900 g) potatoes, peeled, boiled, and mashed
6 Tbs (90 ml) butter
1/4 cup (60 ml) heavy cream (or more to taste)
1 medium onion, finely chopped
1 green bell pepper (capsicum), seeded and finely chopped
1/4 tsp (1 ml) ground cumin
1 canned chipotle pepper (or to taste), finely chopped
Salt and freshly ground pepper to taste

Combine the mashed potatoes, 4 tablespoons (60 ml) of the butter, and cream in a mixing bowl and stir to combine. Melt the remaining butter in a skillet and sauté the onion, pepper, and cumin until the onion is tender but not brown, about 5 minutes. Stir the onion mixture into the potatoes. Add the chipotle pepper, salt, and pepper, and taste to adjust the seasoning. Spoon the mixture into a buttered casserole and bake in a preheated 375º F (190º C) oven for 20 minutes. Serves 4 to 6.

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In many parts of the Middle East rice is eaten at every meal, and this is one of the ways they have devised to avoid the monotony of plain white rice.

Cinnamon Rice

2 cups (500 ml) water
1-inch (2.5 cm) piece of cinnamon stick
1 cardamom pod, or 1/2 tsp (2 ml) ground cardamom
1 whole clove
1 cup long-grain rice, preferably basmati

Combine the water, cinnamon, cardamom, and clove inn a saucepan and bring to a boil over high heat. Add the rice and stir once. Cover and reduce the heat to a simmer. Cook covered for 15 to 20 minutes, until all the water is absorbed. Remove the cinnamon stick, cardamom pod, and clove before serving. Serves 4.

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It probably began as bruschetta, a rustic dish of grilled bread with just a hint of garlic flavor made by rubbing the still warm toast with a clove of garlic. In the United States it became garlic bread, and food historians point to this as one of the many immigrant dishes that took on a uniquely American form when the immigrants were greeted by the bounty on our shores. Everyday dishes were transformed by the lavish use of ingredients that were in short supply in the old country, and before long a slice of garlic bread in any Italian restaurant owed more of its heft to butter than bread. My version uses olive oil instead of butter, but the dish is just as much of a fat splurge as its restaurant counterpart.

Garlic Bread

1 loaf Italian bread cut on a slight diagonal into 1 1/2-inch (4 cm) slices
1 cup (250 ml) extra-virgin olive oil
12-16 large cloves garlic, finely chopped
1/2 cup (125 ml) freshly grated Parmesan cheese (optional)

Place the slices of bread on a baking sheet and drizzle the oil over them. Divide the garlic between the slices, followed by the optional Parmesan cheese, and let sit at room temperature for 1 to 2 hours. Cook in a preheated 425º F (220º C) oven until warmed through and crunchy around the edges, about 6 to 8 minutes. For crisper bread, place under a preheated broiler for a few seconds. Serves 4 to 6.

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Don’t be intimidated by the amount of garlic in this recipe-its fury is tamed by the long cooking.

Garlic Mashed Potatoes

2 heads (about 30 cloves) garlic, peeled
1/4 lb (110 g) butter
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) milk or chicken stock
2-3 lbs (900-1350 g) baking potatoes, peeled and quartered
Salt and freshly ground pepper to taste
2-4 Tbs (30-60 ml) heavy cream
Chopped parsley

Combine the garlic and half the butter in a small, heavy saucepan over low heat and cook covered for 20 to 30 minutes, until the garlic is very soft but not browned. Stir in the flour and cook for 3 minutes. Stir in the milk and bring to a boil, stirring frequently. Rub the sauce through a sieve or puree in an electric blender or food processor. Meanwhile, boil the potatoes in salted water until they are tender. Drain and mash thoroughly or put through a potato ricer. In a large pot over low heat, stir the potatoes to remove some of the moisture, and stir in the remaining butter, salt, and pepper. Stir the garlic sauce into the potatoes shortly before serving, and adjust the consistency with heavy cream. Garnish with chopped parsley. Serves 6 to 8.

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As a confirmed meat lover, I am always on the lookout for vegetarian dishes that are as satisfying as a good steak. This fragrant dish fits the bill.

Indian Chickpeas in Ginger Sauce

3 Tbs (45 ml) vegetable oil
1 large onion, finely chopped
2-4 cloves garlic, finely chopped
2 Tbs (30 ml) grated fresh ginger
2 tsp (10 ml) ground coriander
1/2 tsp (2 ml) ground cardamom
1/4 tsp (1 ml) cayenne pepper, or to taste
2 medium tomatoes, seeded and finely chopped
1/2 cup (125 ml) water
2 16-ounce (450 g) cans of chickpeas (garbanzos), drained
Salt and freshly ground pepper to taste
1/2 medium onion, thinly sliced, for garnish

Heat the oil in a large skillet over moderate heat and fry the onions until light golden brown. Add the garlic and ginger and fry for 2 minutes. Add the coriander, cardamom, and cayenne and fry for 1 minute. Add the tomatoes and cook for 5 minutes, stirring occasionally. Add the water, chickpeas, salt, and pepper and cook covered for 10 minutes. Serve garnished with onion slices. Serves 4 to 6.

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Here’s another good example of how Indian cooks can take a few simple and readily available ingredients and combine them in a way that makes them uniquely Indian.

Indian Fried Okra with Cumin

3 Tbs (45 ml) ghee
1 medium onion, thinly sliced
1 lb (450 g) whole fresh or frozen okra, thawed
1 Tbs (15 ml) ground cumin
Salt and freshly ground pepper to taste

Heat the ghee in a large skillet over moderate heat until very hot. Sauté the onion until golden brown, about 8 minutes. Add the remaining ingredients and fry, stirring frequently, until the okra is tender, about 25 minutes. Serves 4 to 6.

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This spicy Indian dish goes well with roast chicken and beef, but you can serve it with just about anything.

Indian Mustard Cauliflower and Broccoli

1 lb (450 g) broccoli, broken into smaller flowers
1 lb (450 g) cauliflower, broken into smaller flowers
4-6 Tbs (60-90 ml) mustard seeds (black* and yellow mixed preferably)
2 tsp (10 ml) water
Green hot chiles, chopped, to taste
Pinch of turmeric (optional)
8 Tbs (120 ml) mustard oil* or vegetable oil
Salt to taste
Fresh cilantro (coriander) or parsley

* Available in Indian and Asian specialty shops.

Grind the mustard seed, salt, chiles, turmeric, and water to a paste. Let this stand for at least one hour exposed to air (the oxidation helps prevent the mustard seed from becoming bitter). Sauté the broccoli and cauliflower in the oil over high heat until slightly crisp and brown around the edges. Add the mustard mixture and toss. Reduce the heat and cook covered until all the liquid is absorbed, 5 to 10 minutes. Remove from heat and garnish with sprigs of fresh cilantro or parsley. Serves 6 to 8.

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These grits get their creaminess and spiciness from pepper Jack cheese which is available just about everywhere in the USA. If it isn’t to be found in your corner of Recitopia, simply substitute a mild white cheese such as Havarti or gouda and add some fresh hot chili peppers to taste. The grits can also be substituted with polenta.

Jalapeño Grits

4 cups (1 L) boiling water
1 cup (250 ml) grits
6 Tbs (90 ml) butter
8 oz (225 g) pepper Jack cheese, grated
2 eggs, beaten
Salt and freshly ground pepper to taste

Bring the water to a boil in a heavy pot over high heat and stir the grits into the water gradually. Reduce the heat and simmer covered for 30 minutes. Stir in the remaining ingredients and cook an additional 10 to 20 minutes, until the grits are tender.

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With pasta, as with many things, sometimes less is more. That’s the case with this simple yet classic dish.

Pasta with Garlic and Oil

1/3 cup (80 ml) extra-virgin olive oil
2 to 3 cloves garlic, finely chopped
2 Tbs (30 ml) finely chopped parsley
Salt and freshly ground pepper to taste
Pasta of your choice, cooked according to the package directions

Heat the oil in a pot large enough to hold the pasta. Add the garlic and cook over low heat, stirring frequently, until the garlic is golden—do not brown. Add the cooked, pasta to the oil and garlic. Add the salt, pepper, and parsley and toss to thoroughly coat the pasta. Serves 4 to 6.

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The so-called “baby” carrots available these days are fine for this recipe and can be cooked whole if speed is of the essence, but I much prefer the full flavor of “real” carrots for this dish.

Quick Carrots with Ginger

1 lb (450 g) carrots, cut into 1/4-inch (5 mm) slices
1/4 cup (60 ml) orange juice or water
2 Tbs (30 ml) butter or olive oil
1 Tbs (15 ml) finely chopped fresh ginger
1 tsp (5 ml) honey (optional)
Salt and freshly ground pepper for garnish
Chopped fresh mint, parsley, or basil for garnish (optional)

Combine all the ingredients in a pot over high heat and bring to a boil. Reduce the heat to medium—the liquid should continue to boil vigorously—and cook covered for 5 minutes. Remove the lid and cook, stirring occasionally, until the carrots are tender and most of the liquid has evaporated, 3 to 5 minutes. Serve garnished with chopped fresh herbs if desired. Serves 4 to 6.

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This is one of the easiest potato recipes you’ll ever find. If you are a garlic lover it will also be one of your favorites, proving once again that sometimes simpler is better.

Roasted Potatoes and Garlic

2 lb (1 kg) small new potatoes, washed and dried
8 to 12 cloves garlic (or more to taste), peeled
3 Tbs (45 ml) olive oil
1 tsp (5 ml) fresh rosemary, finely chopped or 2 tsp (10 ml) dried rosemary, crushed
Salt and freshly ground pepper to taste

Make sure the potatoes are completely dry, and combine all ingredients in a large bowl. Toss gently to thoroughly coat the potatoes and garlic with the oil and seasonings. Place the mixture on a baking sheet and roast in a preheated 350º F (180º C) oven for 30 to 45 minutes, until the potatoes are lightly browned and tender. Shake the baking sheet occasionally to turn the potatoes and assure uniform browning. Serves 4 to 6.

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The flavor of these oven roasted tomatoes is concentrated, much like sun-dried tomatoes, due to the long cooking process. Make a large batch of these and keep them in the refrigerator for up to a week.

Roasted Tomatoes with Garlic

4-6 ripe medium tomatoes
2-4 cloves garlic, finely chopped
1-2 tsp (5-10 ml) dried oregano
4-6 tsp (20-30 ml) olive oil
Salt and freshly ground pepper to taste

Cut the tomatoes in half and place on a baking sheet. Sprinkle with chopped garlic and oregano. Drizzle with olive oil and season with salt and pepper. Bake in a preheated 325º F (180º C) oven for 11/2 to 2 hours, until the centers of the tomatoes are soft and the skin has begun to shrink. Serve hot, cold, or at room temperature. Serves 4 to 6.

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Carrots are nutritious and available year-round just about everywhere, so I’m always on the lookout for new treatments. Here’s one way they’re cooked in Russia.

Russian Carrots with Ginger and Sour Cream (Morkov s Imbiriom Zapechonnaia v Smetane)

1 lb (450 g) carrots, cut into 1/4-inch (5 mm) slices
3 Tbs (45 ml) sugar
1 tsp (5 ml) ground ginger
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter
3/4 cup (180 ml) sour cream mixed with
1/4 cup (60 ml) half-and-half or cream

Place the carrots in a strainer or colander set over a bowl and sprinkle with the sugar, ginger, nutmeg, salt, and pepper. Allow to drain for 30 minutes and discard the liquid. Heat the butter in a skillet over moderate heat and sauté the carrots for 10 minutes. Transfer the carrots to an ovenproof dish and cover with the sour cream mixture. Bake in a preheated 375º F (190º C) oven for 10 to 15 minutes, until tender but firm. Serves 4 to 6.

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The Spanish name for this dish translates as “cauliflower with garlic mule driver style.” My research has failed to reveal the source of this colorful name, so I am hoping my Spanish readers will be able to enlighten me. Meanwhile, this is a quick and easy way to dress up the lowly cauliflower.

Spanish Garlic Cauliflower (Coliflor al Ajo Arriero)

1 cauliflower, separated into florets
6 Tbs (90 ml) olive oil
3 cloves garlic, finely chopped
1 Tbs (15 ml) paprika
1 Tbs (15 ml) red wine vinegar
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)

Boil the cauliflower in enough salted water to cover until tender, about 15 minutes. Drain and place in a serving bowl. Heat the olive oil in a small skillet over moderate heat and sauté the chopped garlic for 1 minute. Remove from the heat and add the remaining ingredients, stirring to mix well. Pour over the cauliflower and serve immediately. Serves 4 to 6.

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Many varieties of squash were cultivated by American Indians when the first European settlers arrived, and a dish very similar to this might have been served at the first Thanksgiving.

Spiced Acorn Squash

1/2 cup (125 ml) melted butter
1/2 cup (125 ml) dark brown sugar
1/2 cup (125 ml) maple syrup
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) freshly grated nutmeg
1/4 tsp (1 ml) ground cloves
3-4 acorn squash, cut in half, seeds and fiber removed
6-8 1-inch (3 cm) pieces of bacon
Salt and freshly ground pepper to taste

Combine the melted butter, brown sugar, maple syrup, cinnamon, nutmeg, and cloves in a bowl and stir to combine thoroughly. Arrange the squash halves in a baking pan and divide the butter mixture between them. Top each with a piece of bacon and season with salt and pepper. Add about 1 inch (3 cm) of water to the baking pan and bake in a preheated 350º F (180º C) oven until the squash is tender, about 30 minutes. Serves 6 to 8.

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Being relatively flavorless, rice is the perfect foil for spices, and people have been flavoring it with local ingredients for thousands of years. Here is a classic recipe from southern India:

Spiced Rice

1 cinnamon stick
5 whole cloves
3 cardamom pods, lightly crushed
8 cups (2 L) chicken stock or water
1 Tbs (15 ml) ground turmeric
3 cups (750 ml) long-grain rice
1 cup (250 ml) carrots cut in 1/4-inch (5 mm) dice
1 cup (250 ml) golden raisins (sultanas)
1/2 cup (125 ml) chopped cilantro (coriander leaves)
1/2 cup (125 ml) grated coconut, lightly toasted

Heat the cinnamon stick, cloves, and cardamom pods in a dry skillet over moderate heat just until they become fragrant. Remove from the heat and tie the spices in a piece of cheesecloth (muslin). Bring the chicken broth to a boil in a large pot over high heat along with the spice bag an the turmeric. Add the rice, stir once, reduce the heat, and simmer tightly covered for 15 minutes. Add the diced carrots and raisins and stir in gently. Cook for 5 minutes and drain the rice, reserving 1/2 cup (125 ml) of the cooking liquid. Transfer the rice to a serving bowl and stir in the reserved liquid and cilantro. Sprinkle with toasted coconut and serve immediately. Serves 10 to 12.

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As I have said before, I love spicy food, and when I am trying to watch my fat and calorie intake, it seems to satisfy even more.

Spicy Green Beans with Water Chestnuts

1-11/2 lbs (460-675 g) fresh green beans (haricots), trimmed and cut into 2-inch (5 cm) lengths
1 Tbs (15 ml) vegetable oil
8 ounces (225 g) canned water chestnuts, rinsed, drained, and sliced
1 tsp (5 ml) hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste
3 Tbs (45 ml) sesame seeds, toasted

Boil or steam the green beans for 4 minutes, until barely tender, and plunge into cold water to stop the cooking. Drain and set aside. Heat the oil in a large skillet over high heat and sauté the water chestnuts and pepper flakes for 1 minute. Add the beans, salt, and pepper and sauté until heated through. Garnish with toasted sesame seeds. Serves 4 to 6.

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Here is a spicy alternative to the common cole slaw.

Spicy Slaw

2 Tbs (30 ml) Dijon mustard
1 Tbs (15 ml) cider vinegar
1 Tbs (15 ml) honey
1/2 tsp (2 ml) hot sauce, or to taste
Salt and freshly ground pepper to taste
1/4 cup (60 ml) olive oil
4 cups (1 L) shredded cabbage
2 scallions (spring onions), green and white parts, thinly sliced
1 tsp (5 ml) celery seed

Combine the mustard, vinegar, honey, hot sauce, salt, and pepper in a large bowl. Add the oil in a thin stream, whisking constantly. Add the remaining ingredients, tossing to combine. Refrigerate covered for at least 1 hour before serving. Serves 4 to 6.

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This simple dish is sure to please the garlic and onion lovers in your house.

Sugar-Glazed Shallots and Garlic

2 lbs (900 g) large shallots, peeled
20 large cloves garlic, peeled
1 cup (250 ml) chicken broth
1 Tbs (15 ml) sugar
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter

Place the shallots and garlic in a single layer in a shallow baking dish. Add the chicken broth and sprinkle the shallots and garlic with the sugar. Season with salt and pepper. Cover with aluminum foil and bake in a preheated 375º F (190º C) oven for 45 minutes. Remove the foil and stir gently. Bake an additional 30 minutes. Melt the butter in a large, non-stick skillet over moderate heat. Add the shallots, garlic, and any remaining cooking liquid. Sauté, shaking the pan frequently, until the shallots and garlic are golden brown, 5 to 7 minutes. Serves 4 to 6.

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Here is a tasty alternative to the standard marshmallow-topped sweet potatoes for your holiday table.

Sweet Potatoes with Cinnamon Butter

6 Tbs (90 ml) butter
1 Tbs (15 ml) brown sugar
1/2 tsp (2 ml) ground cinnamon
Salt and freshly ground pepper to taste
2 large sweet potatoes, peeled and cut into 1/2-inch (1 cm) slices

Combine the butter, brown sugar, cinnamon, salt, and pepper in a saucepan over moderate heat and cook until the butter has melted, stirring to dissolve the sugar. Toss the sliced sweet potatoes in the butter mixture and grill over indirect heat, basting and turning the slices occasionally, until the potatoes are tender, 15 to 20 minutes. Serves 4 to 6.

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This recipe serves testimony to the influence of Southeast Asian cooking in the modern Australian kitchen.

Zucchini with Ginger and Sesame Seeds

2 Tbs (30 ml) olive oil
1 tsp (5 ml) sesame oil
2-4 cloves garlic, finely chopped
2 tsp (10 ml) grated fresh ginger
1-11/2 lbs (456-675 g) zucchini (courgettes), sliced
1/4 cup (60 ml) chicken stock or water
Salt and freshly ground pepper to taste
2 Tbs (30 ml) toasted sesame seeds

Heat the olive and sesame oils in a wok or heavy skillet over moderate heat. Sauté the garlic and ginger for 30 seconds. Add the zucchini and stir fry for 2 to 3 minutes, until they begin to brown slightly. Add the chicken stock and cook partially covered for 1 to 2 minutes, until tender. Season with salt and pepper and garnish with toasted sesame seeds. Serves 4 to 6.

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The term “Zydeco beans” is actually redundant. Zydeco is the music of the black French-speaking Creoles of Louisiana, and the word is corrupted from les haricots, French for “snap beans.” Don’t ask me why the music is named after snap beans, my sources didn’t seem to know.

Zydeco Beans

Please note: this recipe is fiery hot. Reduce the amount of cayenne if you are not fond of spicy foods.

2 cups (500 ml) water
3/4 cup (180 ml) white vinegar
2 Tbs (30 ml) sugar
1 Tbs (15 ml) mustard seeds, crushed
4 garlic cloves, thinly sliced
4 bay (laurel) leaves
2 tsp (10 ml) salt
1 tsp (5 ml) cayenne pepper (or to taste)
1 lb (500 g) green beans (haricots), trimmed

Combine all ingredients except the beans in a large sauce pan and bring to a boil over high heat. Cover, reduce the heat, and simmer for 5 minutes. Add the beans and simmer, covered, for 10 minutes, until the beans are cooked but still crisp. Transfer the beans and liquid to a shallow serving dish and refrigerate covered for at least 4 hours, or overnight. Serve cold or at room temperature. Serves 8 to 12 as an appetizer, 4 to 6 as a side dish.

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Main Dishes

In 1979 Chef Paul Prudhomme opened K-Paul’s Louisiana Kitchen restaurant in New Orleans and introduced the American public to blackened redfish. It became an instant classic and immediately appeared on menus all over the country. As a result, redfish (a type of drum, or croaker) was over-fished and supplies dwindled. Chef Prudhomme’s technique has since been adapted to everything from chicken to lobster, but this is the dish that started it all.

Blackened Redfish

4 to 6 fish fillets, about 8 oz (250 g) each, preferably redfish, pompano, tilefish, or other firm, white-fleshed fillet. The thickness of the fillets should not exceed 3/4 inch (2 cm)
8 Tbs (100 g) butter, melted

For the seasoning:
1 Tbs (15 ml) paprika
2 tsp (10 ml) salt
1 tsp (5 ml) onion powder
1 tsp (5 ml) garlic powder
1 tsp (5 ml) cayenne, or to taste
1 tsp (5 ml) ground white pepper
1 tsp (5 ml) ground black pepper
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried oregano

[Note: Chef Prudhomme states that the skillet cannot be too hot for this dish. If you do this indoors, be sure to provide adequate ventilation. If doing it outdoors, use a gas grill because charcoal will not get the skillet hot enough. Be prepared with a large pot lid to suffocate the flames in case the skillet should suddenly flame up.]

Heat a heavy cast iron skillet over high heat for about 10 minutes, until it has gone past the smoking stage and white ash appears in the bottom. Thoroughly combine the seasoning ingredients in a small bowl. Dip the fillets in the melted butter, coating both sides. Sprinkle both sides of the fillets generously with the seasoning mixture, patting it and rubbing it with your fingertips. Place the fillets in the skillet, one or two at a time, and cook for about 2 minutes per side (depending on the thickness of the fillets and the temperature of the skillet), until lightly charred. Serve immediately. Serves 4 to 6.

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Fish is naturally low in fat, and most of my favorite fish recipes have the added virtue of being quick and easy to prepare as well. This one is no exception.

Broiled Fish Steaks with Garlic Lemon Sauce

11/2 to 2 lbs (750 g-1 Kg) fish steaks (any fish)
Salt and freshly ground pepper to taste
3 Tbs (45 ml) bread crumbs
2 to 3 cloves garlic, minced
2 Tbs (30 ml) lemon juice
1/2 tsp (2 ml) paprika
1/4 tsp (1 ml) dried tarragon
3 Tbs (45 ml) white wine or fish stock

Season the fish steaks on both sides with salt and pepper and broil from 3 to 5 minutes per side, depending on the thickness of the steaks. The fish should be firm to the touch when done. Combine the bread crumbs, garlic, lemon juice, paprika, and tarragon in a small bowl. Add the wine or fish stock and stir until thick and creamy. Top the fish with the sauce immediately prior to serving. Serves 4 to 6.

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Main dishes don’t get any quicker or easier than this one. I usually keep a ham steak in the fridge so that I can whip up a meat dish in under 10 minutes when time is short or enthusiasm is lacking. There are thousands of ways to dress up a ham steak, and this is one of my favorites.

Broiled Ham Steak with Raspberry-Mustard Glaze

1 ham steak (12-16 oz, 335-450 g)
2 tsp (10 ml) Dijon mustard
2 tsp (10 ml) raspberry jam

Rinse the ham steak and pat dry with paper towels. Score the edges of the ham steak to help prevent it from curling when cooked. Combine the mustard and raspberry jam. Cook the ham steak under a preheated broiler until it just begins to sizzle, about 3 minutes. Turn, spread with the mustard mixture, and broil until the edges begin to turn brown and the glaze begins to bubble, 3 to 5 minutes. Serves 3 to 4.

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I know that calf’s liver isn’t everyone’s favorite cut of meat, and I’m convinced that this is due, at least in part, to the fact that most people have never had properly cooked liver. Over-cooking produces, tough, dry, flavorless results, and if this is what you are used to when eating liver, you probably won’t recognize the dish produced by this recipe.

Calf’s Liver with Mustard Sauce

4-6 1/2-inch (1 cm) slices of calf’s liver, about 1-11/2 lbs (450-675 g)
Salt and freshly ground pepper to taste
All-purpose flour for dredging
3 Tbs (45 ml) butter or olive oil

For the sauce:
1 Tbs (15 ml) butter
1 Tbs (15 ml) chopped shallot or scallion (spring onion)
1/4 cup (60 ml) beef or chicken stock
1/4 cup (60 ml) dry white wine or vermouth
1 Tbs (15 ml) Dijon-style mustard
2 Tbs (30 ml) chopped fresh parsley

Season the liver with salt and pepper and dredge lightly with flour. Heat the butter in a large, heavy skillet over high heat and sauté the liver for 1 minute on each side. The liver should be slightly springy to the touch and slightly pink in the center. Remove the liver to a warm platter and wipe out the skillet with paper towels. To make the sauce, heat the butter in the skillet and sauté the shallot for about 1 minute. Whisk in the stock, wine, and mustard and bring to a boil, stirring constantly. Stir in the parsley and spoon the sauce over the liver. Serves 4 to 6.

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Main dishes don’t get any easier than this one. Keep it in mind for those evenings when you just don’t feel like cooking.

Chicken Dijon

4 boneless, skinless chicken breast halves
2 Tbs (30 ml) Dijon-style mustard
2 Tbs (30 ml) mayonnaise
2 Tbs (30 ml) grated Parmesan cheese
Salt to taste
Paprika to taste
1/2 cup (60 ml) sliced blanched almonds

Place the chicken between to pieces of wax paper or plastic wrap and pound to a thickness of about 1/2 inch (1 cm). Mix together the mustard, mayonnaise, Parmesan, salt, and paprika and spread on the chicken. Place the chicken on a lightly greased baking sheet and bake in a preheated 350º F (180º C) oven for 20 minutes. Sprinkle with the sliced almonds and cook an additional 10 minutes. Serves 4.

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This classic Hungarian stew makes its own liquid as it cooks. Be sure to use sweet Hungarian paprika for the best flavor and color. You might consider serving this dish with egg noodles or mashed potatoes.

Chicken Paprikash

8-12 bone-in skinless chicken thighs
Salt and freshly ground pepper to taste
1 Tbs (15 ml) vegetable oil
1 large onion, thinly sliced
1 red bell pepper, cored, seeded, and cut into thin strips
1 green bell pepper, cored, seeded, and cut into thin strips
4 Tbs (60 ml) paprika
1 Tbs (15 ml) all-purpose flour
1/2 cup (125 ml) dry white wine or chicken stock
1 can (15 oz, 425 g) can diced tomatoes, drained
1/2 cup (125 ml) sour cream
Chopped fresh parsley for garnish

Season the chicken thighs liberally with salt and pepper. Heat the oil in a large pot and, working in batches, lightly brown the chicken thighs on all sides. Remove the chicken to a plate and sauté the onions in the same pot until tender but not browned, about 5 minutes. Add the peppers and sauté another 5 minutes. Add the paprika and flour and stir until the paprika becomes fragrant, about 1 minute. Add the wine and stir to scrape up the brown bits in the bottom of the pan. Stir in the tomatoes and return the chicken thighs and the accumulated juices to the pan, nestling them under the vegetables. Simmer tightly covered over low heat or bake in a 300º F (150º C) oven until the chicken is cooked through, about 30 minutes. Remove the pot from the heat and transfer the chicken thighs to a serving platter. Place the sour cream in a small bowl and stir into it some of the liquid in the pot. Add the sour cream mixture to the pot and stir to mix well. Spoon the sauce over the chicken and garnish with chopped parsley. Serves 4 to 6.

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French chefs have a fetish about not browning garlic, but those of us who have ignored this mandate, whether intentionally or by accident, know that browned garlic takes on a lovely, slightly bitter quality that is quite appealing.

Chicken with Browned Garlic Sauce

1/4 cup (60 ml) extra-virgin olive oil
15 cloves garlic, peeled and thinly sliced
1 tsp (5 ml) hot red chili flakes
1 15-ounce (425 g) can tomatoes, drained
Salt and freshly ground pepper to taste
1 to 11/2 lbs (450-675 g) skinless boneless chicken thighs
1/4 cup (60 ml) chopped fresh parsley

Heat the oil in a large skillet over moderate heat and cook the sliced garlic and chili flakes, stirring frequently, until the garlic is dark brown, about 10 minutes. Be careful not to cook the garlic until it begins to turn black. Add the tomatoes, salt, and pepper and simmer uncovered until the sauce is fairly thick, about 10 minutes. Add the chicken thighs and cook covered, stirring occasionally, until the chicken is cooked, about 15 minutes. Garnish with the parsley and serve immediately. Serves 4 to 6.

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Please don’t be intimidated by the amount of garlic in this classic recipe, since it becomes mellow and sweet with cooking. Spread the garlic on bread or toast for a special treat, or do as I do and eat the cloves whole (minus the peel, of course) along with the chicken.

Chicken with Forty Cloves of Garlic

40 cloves (3-4 heads) garlic, separated from the head and unpeeled
1 Tbs (15 ml) olive oil
2-3 lbs (1-1.5 Kg) chicken pieces, skin and all visible fat removed
1 cup (250 ml) white wine or chicken stock (plus additional if necessary)
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
2 Tbs (30 ml) all-purpose flour

Place the cloves of garlic in a saucepan with enough water to cover. Bring to a boil and simmer uncovered for 10 minutes. Drain and set aside. Heat the olive oil in a large pot over high heat. Brown the chicken pieces on all sides. Add the wine or chicken stock, thyme, salt, pepper, and reserved garlic. Bring to a boil and simmer covered for 40 to 45 minutes. Remove the chicken and garlic to a serving platter. Measure the liquid remaining in the pan, and add more if necessary to make 1 cup (250 ml). Return the liquid to the pot and bring to a boil. Mix a little of the liquid with the flour to form a slurry, and add to the liquid. Cook 3 to 5 minutes, stirring constantly, until the sauce has thickened. Spoon over the chicken pieces and serve immediately. Serves 4 to 6.

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You can use one of the commercially prepared Chinese five-spice powders in this dish if you like, but the mixture of spices in this recipe will give the dish a brighter, more distinctive flavor.

Chinese Five-Spice Chicken (Wu Hsiang Chi)

2-3 lbs (900-1350 g) chicken pieces
1 medium onion, finely chopped
1-3 cloves garlic, finely chopped
1/3 cup (80 ml) soy sauce
2 Tbs (30 ml) peanut or vegetable oil
1/2 tsp (2 ml) ground ginger
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) crushed anise seeds
1/4 tsp (1 ml) ground nutmeg
A pinch of ground cloves

Place the chicken pieces in a large dish or plastic bag. Mix the remaining ingredients and pour over the chicken. Marinate refrigerated for 1 to 2 hours. Transfer the chicken to a baking dish and brush with the marinade. Cook uncovered in a preheated 350º F (180º C) oven, brushing once or twice with the marinade, until the chicken is done, about 1 hour. Serves 4 to 6.

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In spite of the overnight marinating for this dish, it is still quick to assemble and easy to cook.

Curried Chicken Breasts

4-6 skinless, boneless chicken breast halves
2-4 cloves garlic, finely chopped
1 cup (250 ml) plain yogurt
1/2 cup (125 ml) lemon or lime juice
2 tsp (10 ml) grated ginger
2 tsp (10 ml) ground coriander
2 tsp (10 ml) curry powder
1 tsp (5 ml) grated lemon or lime zest
1 tsp (5 ml) cayenne, or to taste
Salt and freshly ground pepper to taste

Combine all ingredients in a large, nonreactive bowl and toss to thoroughly combine the ingredients and coat the chicken breasts with the mixture. Marinate overnight in the refrigerator. Broil or grill until cooked through. Serves 4 to 6.

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You can cook this dish in a slow cooker if you have one, but the oven-braised version is quicker and just as good.

Curried Pot Roast

2-3 medium onions, chopped
4-6 medium carrots, chopped
2-4 cloves garlic, crushed
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
1 tsp (5 ml) ground ginger
1 tsp (5 ml) curry powder
1 tsp (5 ml) ground turmeric
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
2-21/2- lbs (900-1125 g) boneless beef chuck roast, trimmed of excess fat
1 can (15 oz, 420 g) diced tomatoes with their liquid
1125. cup (125 ml) beef stock, red wine, or water

Place the onions, carrots, garlic, bay leaf, and thyme in a slow cooker or covered baking dish. Combine the ginger, curry powder, turmeric, cumin, salt, and pepper in a small bowl and rub this mixture over the roast. Place the roast on top of the vegetables and add the tomatoes and stock. If using a slow cooker, cook covered on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours. If using an oven, bake tightly covered in a 300º F (155º C) oven for 4 to 5 hours, adding more liquid during cooking if necessary. Transfer the meat and vegetables to a serving platter and serve with the pan juices. Serves 6 to 8.

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Here is a classic Italian dish that gets its name from the hot red peppers. In reality it is only mildly spicy, so don’t skimp on the seasonings.

Deviled Chicken (Pollo alla Diavola)

8 Tbs (120 ml) butter, melted
2 Tbs (30 ml) olive oil
1/4 tsp (1 ml) crushed red pepper flakes, or more to taste
2-3 cloves garlic, finely chopped
1/4 cup (60 ml) finely chopped onion
2 Tbs (30 ml) finely chopped flat-leaf parsley
2-3 lbs (900-1350 g) chicken quarters
Salt to taste
Lemon wedges for garnish

Combine the butter, oil, and red pepper flakes in a small bowl. In a separate bowl mix together the garlic, onion, parsley, and 4 teaspoons (20 ml) of the butter mixture to form a coarse paste. Brush the chicken quarters with some of the remaining butter mixture, sprinkle with salt, and broil, skin side down, under a preheated broiler for 5 minutes. Baste again and continue broiling for 5 more minutes. Turn the chicken skin side up and baste again. Broil another 10 to 15 minutes, basting every 5 minutes, until the juices run clear when a thigh is pierced with the tip of a knife. Spread the onion mixture over the chicken using a metal spatula to pat it firmly into place and continue broiling until the coating is lightly browned, 3 to 4 minutes. Transfer the chicken to a platter or individual serving plates and spoon the pan drippings over it. Serve garnished with lemon wedges. Serves 4 to 6.

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Beef is the meat of choice in much of the American heartland, and everybody there loves ribs. If, like me, you prefer the taste of meat to the taste of thick, sticky, sweet sauce, then you’ll like this recipe.

Deviled Short Ribs

2-4 cloves garlic, finely chopped
1 small onion, finely chopped
1/4 cup (60 ml) fresh lemon juice
1/4 cup (60 ml) vegetable oil
1/4 cup (60 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
3-4 lbs (1.3-1.8 Kg) beef short ribs, about 4 inches (10 cm) long

Combine all ingredients except the ribs in a large mixing bowl and stir to combine. Add the ribs and turn them to coat with the marinade. Marinate at room temperature for 2 to 3 hours or refrigerated overnight, turning occasionally. Arrange the ribs fat side up on a rack in a large shallow roasting pan. Discard the remaining marinade. Roast in a preheated 400º F (200º C) for 20 minutes. Reduce the heat to 350º F (180º C) and cook an additional 1 hour and 15 minutes, until the meat is tender and has shrunk revealing the ends of the bones. Serves 4 to 6.

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It’s a pity that Americans don’t eat more rabbit because it really is a delicious alternative to standard fare. If fresh or frozen rabbit is not available in your area, this dish is almost as good made with chicken.

French Rabbit in Mustard Sauce (Lapin à la Moutarde)

2 Tbs (30 ml) olive oil
1 rabbit, about 2 lbs (900 g), cut into serving pieces
1 medium onion, chopped
4-6 cloves garlic, finely chopped
1 cup (250 ml) dry white wine or water
Salt and freshly ground pepper to taste
1/2 tsp (2 ml) dried thyme
3 bay (laurel) leaves
3 cups (750 ml) chicken stock
3 Tbs (45 ml) Dijon-style mustard
2 Tbs (30 ml) cognac (optional)
Chopped fresh chives for garnish

Heat the olive oil in a large, heavy skillet over high heat. Lightly brown the rabbit pieces on both sides. Transfer the rabbit pieces to a plate and set aside. In the same skillet sauté the onion and garlic until lightly browned, about 3 minutes. Return the rabbit to the skillet and add the wine, salt, and pepper. Reduce the heat to moderate and cook uncovered for 10 minutes, until the liquid is reduced by about half. Add the thyme, bay leaves, and chicken stock. Simmer partially covered over low heat for 45 minutes, or until the meat separates easily from the bones. Remove the rabbit pieces to a serving platter. Add the mustard and optional cognac to the liquid in the skillet and stir to incorporate. Strain the sauce through a fine sieve and spoon over the rabbit. Garnish with chopped chives. Serves 4.

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I can’t honestly say that this is a traditional German recipe. All I know is that it was given to my mother by a German war-bride friend back in the forties. Maybe I should have called it German War Bride Stew—certainly a more colorful name. It is delicious served over noodles.

German Caraway Stew

1/2 lb (225 g) cubed lean pork
1/2 lb (225 g) cubed lean beef (stew beef)
1/2 lb (225 g) cubed lean veal
1 cup (250 ml) all-purpose flour
1 Tbs (15 ml) paprika
Salt and freshly ground pepper to taste
1 medium onion, chopped
2 Tbs (30 ml) butter
3 cups (750 ml) chicken or beef stock
1 Tbs (15 ml) caraway seeds
1 cup (250 ml) sour cream

Combine the flour, paprika, salt, and pepper. Dredge the cubed meats in the flour mixture. Heat the butter in a heavy skillet and sauté the chopped onion for 10 minutes, until soft. Add the meats and brown over high heat. Add the stock and the caraway seeds and cook covered, over low heat, until the meat is tender and most of the liquid is gone. Remove from heat and stir in the sour cream. Serves 4 to 6.

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Here is an Asian-style dish that is so quick and easy that you’ll want to keep the recipe handy for future reference.

Ginger Shrimp

1-11/2 lbs (450-675 g) raw shrimp, peeled and deveined
2-4 cloves garlic, finely chopped
3 Tbs (45 ml) soy sauce
1 Tbs (15 ml) grated or finely chopped fresh ginger
1 Tbs (15 ml) sesame oil
1/2 tsp (2 ml) red pepper flakes, or to taste
2 tsp (10 ml) cornstarch (cornflour)
1/2 cup (125 ml) chicken stock
1/4 cup (60 ml) rice vinegar
1 tsp (5 ml) sugar
4-6 scallions (spring onions), chopped
1 cup (250 ml) snow peas (mange-touts)
Cooked white rice

Combine the shrimp, garlic, soy sauce, ginger, sesame oil, and red pepper flakes in a bowl and toss to coat the shrimp. Let stand at room temperature for 15 to 30 minutes. In a separate bowl, stir together the cornstarch, chicken stock, vinegar, and sugar. Heat a large skillet or wok over high heat and sauté the shrimp mixture, scallions, and snow peas until the shrimp turn pink and are almost cooked through, about 3 minutes. Stir in the cornstarch mixture and cook, stirring constantly, until the sauce has thickened, about 1 minute. Serve with rice. Serves 4 to 6.

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Consider this recipe more of a suggestion rather than a true recipe because just about any fish can be substituted for the salmon, and the butter goes equally well on grilled beef, chicken, and pork.

Grilled Salmon with Mustard Butter

4 oz (125 g) unsalted butter at room temperature
3 Tbs (45 ml) Dijon-style mustard
1 tsp (5 ml) dry mustard
2 Tbs (30 ml) chopped chives
2 Tbs (30 ml) chopped parsley
1 Tsp (5 ml) fresh lemon juice
Salt and freshly ground pepper to taste
4-6 salmon steaks or fillets, about 6-8 oz (175-225 g) each
2 Tbs (30 ml) olive oil

Combine the butter, mustards, herbs, lemon juice, salt, and pepper in a small bowl. Roll the mixture into a log about 4 inches (10 cm) long and wrap in plastic wrap. Refrigerate until firm. Rub the salmon steaks with the olive oil and season with salt and pepper. Place on a grill over moderate heat and cook, turning once, until the flesh is firm to the touch and opaque throughout. Place a 1/2 inch (1 cm) thick slice of the butter on each portion. Serves 4 to 6.

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This recipe is representative of the many masalas, or spice mixtures that characterize Indian cooking.

Indian Chicken Curry (Murg Masala)

For the masala:
2 medium onions, finely chopped
2-4 cloves garlic, finely chopped
1-inch (2.5 cm) piece of ginger, finely chopped
2 Tbs (30 ml) water
2 tsp (10 ml) ground cumin
2 tsp (10 ml) ground coriander seed
2 tsp (10 ml) salt
1 tsp (5 ml) cayenne pepper, or to taste
1/2 tsp (2 ml) ground turmeric

For the chicken:
4 Tbs (60 ml) vegetable or peanut oil
2-inch (5 cm) piece of cinnamon stick
2-3 lbs (900-1350 g) skinless, boneless chicken breasts, trimmed of fat and quartered
Juice of 1 lemon
1 cup (250 ml) chicken broth or water
6 whole black peppercorns
Fresh cilantro (coriander leaves) for garnish

Combine all the ingredients for the masala in an electric blender and process until a moist paste is formed. Heat the oil in a large skillet over moderate heat and add the masala and cinnamon stick. Cook, stirring frequently, for 6 to 8 minutes. Add the chicken pieces and stir until they are coated. Add the lemon juice, chicken broth, and peppercorns and bring to a boil. Reduce the heat and simmer covered for 15 minutes. Remove the lid and let the sauce reduce for about 5 minutes. Remove and discard the cinnamon stick before serving. Serve with rice, garnished with chopped cilantro. Serves 4 to 6.

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This fiery Jamaican sauce can be used on fish, chicken, and beef as well. Traditionally very spicy, you may want to tone it down if your tastes don’t run in that direction.

Jamaican Jerk Pork Ribs

Caution: When handling a Scotch bonnet or habanero chili, or the sauce containing either, it is advisable to were rubber gloves and to avoid contact with the eyes.

1 Tbs (15 ml) each ground allspice, freshly ground black pepper, salt, and brown sugar
1 tsp (5 ml) each ground cinnamon and dried thyme
1/2 tsp (2 ml) ground nutmeg
1/4 tsp (1 ml) cayenne pepper (optional)
1/2 cup (125 ml) each orange juice and rice wine vinegar
1/4 cup (60 ml) each red wine vinegar, soy sauce, and olive oil
4 scallions (spring onions), green and white parts, thinly sliced
2 large shallots, finely chopped
3 large cloves garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger
1/2 Scotch bonnet or habanero chili pepper, seeds and ribs removed, finely chopped, or to taste
2-3 lbs (1-1.5 Kg) pork ribs, cut into 2- to 3-rib portions

Combine the allspice, black pepper, salt, brown sugar, cinnamon, thyme, nutmeg, and optional cayenne pepper in a mixing bowl. Whisk in the orange juice, both vinegars, and soy sauce. Add the olive oil slowly as you whisk constantly. Add the scallions, shallots, garlic, ginger, and chili pepper, mixing to combine well. Allow to sit at room temperature at least 1 hour before marinating meat. Coat the ribs with the jerk sauce and rub in well. Cover and refrigerate overnight. Place in a shallow baking pan and roast in a preheated 350º F (180º C) oven for 45 minutes, basting occasionally. Grill the ribs over hot coals until browned and cooked through, 25 to 30 minutes, turning often and basting with the jerk sauce. Serves 4 to 6.

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The turkey was the only animal domesticated by the natives of Central America, with cows, sheep, goats, chickens, and pigs all being introduced by the Spanish. The original inhabitants did, however, hunt a type of wild boar, and pork remains the favorite meat of modern Mexicans. This dish originated in the city of Puebla in central Mexico, not far from Mexico City.

Mexican Puebla-Style Pork Loin (Lomo de Puerco Poblano)

3 dried ancho chiles*
3 dried mulato chiles*
1 cup (250 ml) hot water
2 cups (500 ml) dry red wine or beef stock
4-6 mint leaves
4-6 cloves garlic, coarsely chopped
1 bay (laurel) leaf, crushed
1/2 tsp (2 ml) dried oregano
1/2 tsp (2 ml) ground cumin
1/4 tsp (1 ml) cinnamon
Salt and freshly ground pepper to taste
2-3 lbs (900-1300 g) boneless pork loin, cut into 2-inch (5 cm) cubes

* Available in finer supermarkets and Hispanic specialty shops.

Remove and discard the seeds and stems of the dried chiles. Tear the chiles into pieces and soak in the hot water for 1 hour. Combine the chiles, along with the liquid they were soaking in, and the remaining ingredients except the pork in an electric blender or food processor. Process until smooth. Combine the marinade and the pork in a covered container and refrigerate 24 hours, stirring occasionally. Place the pork and marinade in a heavy casserole and simmer tightly covered over low heat for 2 hours, until the pork is tender. Serves 4 to 6.

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The spicy rub used in this recipe can also be applied to pork, lamb, and seafood.

Moroccan Roast Chicken

2 shallots, chopped
2-4 cloves garlic, chopped
2 sprigs parsley
2 sprigs cilantro (coriander)
2 tsp (10 ml) paprika
2 tsp (10 ml) ground cumin
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
3-4 lbs (1.5-2 Kg) whole chicken or chicken parts
2 lemons, quartered

Combine the shallots, garlic, parsley, cilantro, paprika, cumin, salt, pepper, and optional cayenne in an electric blender or food processor and process until a smooth paste is formed. Rub the paste on the chicken and refrigerate for 1 to 2 hours. Place the chicken in a roasting pan and place the lemon wedges among the pieces (or in the cavity if using a whole chicken), squeezing a little lemon juice over the chicken. Bake in a preheated 400º F (200º C) oven (or grill over hot coals) until the juices run clear when the thickest part of the thigh is pierced, about 1 hour (2 hours if using a whole chicken). Remove from the oven and let stand for 10 minutes before serving. Serves 4 to 6.

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Seafood is always a good thing to cook when you’re pressed for time because it cooks so quickly. You can even pop the salmon fillets into the oven frozen-just be sure to adjust the cooking time accordingly.

Mustard-Crusted Salmon

2 Tbs (30 ml) red wine vinegar
2 Tbs (30 ml) sugar
2 Tbs (30 ml) Dijon-style mustard
2 tsp (10 ml) dry mustard
1 tsp (5 ml) dried thyme
1/3 cup (80 ml) vegetable oil
4-6 salmon fillets, about 6 ounces (170g) each
Salt and freshly ground pepper to taste
1 cup (250 ml) bread crumbs

Combine the vinegar, sugar, mustards, and thyme in an electric blender. With the motor running, pour the oil in a thin stream to make a semi-thick sauce. Season the salmon fillets with salt and pepper and arrange them skin side down in a lightly greased baking dish. Spread about 1 tablespoon (15 ml) of the sauce over each fillet to cover completely. Press the bread crumbs onto the fillets and bake in a preheated 375º F (190º C) oven until the topping is crisp and golden, 18 to 20 minutes. Serve with the remaining mustard sauce on the side. Serves 4 to 6.

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This light version of the classic hollandaise sauce calls for liquid egg substitute. If this is unavailable in your area then you will have to use real eggs, but you can still maintain a low-fat profile by using just a small dab of the sauce on your chicken.

Poached Chicken with Mustard Hollandaise

2 scallions, finely chopped
1 sprig fresh tarragon, finely chopped, or
1 tsp (5 ml) dried tarragon
Juice of 1 lemon
1 cup (250 ml) water
4 to 6 skinless, boneless chicken breast halves
Salt and freshly ground black pepper to taste
1 recipe low-fat mustard hollandaise sauce (see below)

Combine the scallions, tarragon, lemon juice, and water in a skillet large enough to hold the chicken breasts in a single layer. Season the chicken with salt and pepper. Bring the water to a boil and add the chicken breasts. Add enough water to barely cover the chicken and return to the boil. Immediately reduce the heat to a simmer and cook covered for 15 to 20 minutes, until the chicken is firm to the touch. Remove the chicken breasts with a slotted spoon and spoon the hollandaise over each portion. Reserve the poaching liquid to make the hollandaise. Serve the remaining hollandaise on the side for diners to help themselves. Serves 4 to 6.

Low-Fat Mustard Hollandaise Sauce

4 Tbs (60 ml) lemon juice
3/4 cup (180 ml) reserved poaching liquid (see above) or chicken broth
1/3 cup (80 ml) egg substitute, shaken vigorously (or two whole eggs)
2 Tbs (30 ml) butter, melted
1 Tbs (15 ml) Dijon style mustard
Salt and cayenne pepper to taste

Combine the lemon juice and the reserved poaching liquid in a small saucepan and boil until it is reduced to about 1/2 cup (125 ml). Meanwhile, beat the egg substitute in a heavy-bottomed saucepan over low heat. Slowly add the hot broth mixture, beating constantly, until the egg substitute thickens, about 3 minutes. Be careful not to overheat and curdle the egg mixture. When the sauce is the consistency of melted ice cream, whisk in the butter, mustard, and salt and pepper. This produces a thin hollandaise which will thicken slightly as it cools. Makes about 1 cup (250 ml).

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This recipe features a basic fish cooking technique that works with many other combinations of bottom-layer vegetables and seasonings. You can serve the “steaming rack” vegetables, or use tough outer leaves or stalks and discard them.

Poached Fish with Ginger

3 or 4 stalks of celery, cut into 3-inch (8 cm) sticks
1-inch (3 cm) piece of fresh ginger, finely chopped
1 clove garlic, finely chopped
1 lemon, sliced
1/4 cup (60 ml) soy sauce
1 cup (250 ml) water
1 lb (450 g) flounder or other lean white fish fillets
Flat leaf parsley, chopped

Arrange the celery sticks in a layer in the bottom of a covered saucepan. This is your “steaming rack.” Add the next 5 ingredients. Bring to a boil and simmer 5 minutes. Lay the fish on the celery and cover the pan. Steam about 5 minutes, or until the fish is firm and flakes with a fork. Sprinkle with chopped parsley. Serves 4.

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Cod is one of the many fishes the Scottish people harvest from the cold waters surrounding their country. Any firm, white fish may be substituted. Scottish honey mustard is difficult to find in other parts of the world, but you can make a reasonable facsimile by adding honey to whole-grain mustard, as in this recipe.

Scottish Cod with Honey Mustard

4-6 thick cod fillets, about 6 oz (150 g) each
Salt and freshly ground pepper
4 Tbs (60 ml) whole-grain mustard
3 Tbs (45 ml) butter at room temperature
1 Tbs (15 ml) honey
Grated zest of 1 orange

Season the cod fillets with salt and pepper and place them in a buttered baking dish. Mix together the mustard, butter, honey, and orange zest, reserving a little orange zest for garnish. Spread the mustard mixture over the cod fillets and bake in a preheated 350º F (180º C) oven until the fish is cooked and firm to the touch, about 30 minutes. Garnish with the reserved orange zest and serve immediately. Serves 4 to 6.

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This recipe calls for baking the chicken, but you might try this recipe for your next backyard cookout.

Sesame Lime Chicken

4-6 chicken legs, skinned
4-6 chicken thighs, skinned
1 medium onion, chopped
3-6 cloves garlic, finely chopped
1/2 cup (125 ml) fresh lime juice
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) dry sherry
1/4 cup (60 ml) orange juice
2 Tbs (30 ml) grated fresh ginger
1 Tbs (15 ml) honey or sugar
1 Tbs (15 ml) hot chili oil (optional)
3 Tbs (45 ml) sesame seeds, toasted

Combine all the ingredients except the sesame seeds in a large bowl and toss to coat the chicken thoroughly. Refrigerate covered for at least 4 hours or overnight. Place the chicken and marinade in a baking dish and bake in a preheated 400º F (200º C) oven for 35 to 45 minutes, until done. Sprinkle with sesame seeds immediately before serving. Serves 4 to 6.

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This recipe is about as simple as they come, and your minimal effort will be rewarded with a memorable dish you’ll want to repeat in the future.

Sesame-Crusted Salmon

4-6 salmon fillets, about 6 oz (170 g) each, skinned
Salt and freshly ground pepper to taste
1 Tbs (15 ml) sesame or vegetable oil
About 1/4 cup (60 ml) sesame seeds

Season the salmon with salt and pepper. Rub both sides with a little sesame oil and coat the fillets with sesame seeds. Heat the remaining oil in a large skillet, preferably non-stick, over moderate heat until the oil shimmers. Place the salmon fillets in the skillet and cook without moving them until the bottoms are browned and the bottom half of the fillets are opaque, about 5 minutes. Turn the fillets and cook, without moving them, until the flesh is opaque and firm to the touch, 3 to 5 minutes. Serve immediately. Serves 4 to 6.

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This recipe hails from Trinidad where the influence of East Indian cooking is evident in this dish. You can use a commercial curry powder if you prefer, but the curry mixture in this recipe is easy, authentic, and wonderful. In fact, you might want to make a double batch of this curry powder and keep it on hand for a quick and easy dinner in the future. Make it as spicy as you like by varying the amount of red pepper flakes.

Shrimp Curry

2 lbs (900 g) large raw shrimp, peeled and deveined
2 tsp (10 ml) cumin seeds
2 tsp (10 ml) coriander seeds
2 tsp (10 ml) mustard seeds
2 tsp (10 ml) turmeric
2 tsp (10 ml) whole black peppercorns
1/2 tsp (2 ml) crushed hot red pepper (or to taste)
3 Tbs (45 ml) vegetable oil
1 cup finely chopped onions
1 Tbs (15 ml) finely chopped garlic
1 Tbs (15 ml) finely chopped fresh ginger root
2 cups (500 ml) finely chopped peeled, seeded fresh tomatoes, or canned tomatoes, drained
1 cup water
Salt to taste
1/4 cup (60 ml) fresh lime juice

Combine the cumin, coriander, mustard, peppercorns, turmeric, and red pepper in the jar of an electric blender and blend at high speed until the spices are completely pulverized. (You may also crush them using a mortar and pestle, or as I do, in a coffee grinder I use exclusively for grinding spices) Heat the oil in a heavy skillet over moderate heat and add the onions, garlic, and ginger. Cook for about 5 minutes, stirring frequently, until the onions are soft and transparent but not brown. Add the pulverized spices and continue cooking and stirring for 2 to 3 minutes, then add the tomatoes, water, and salt and bring to a boil over high heat. Cook briskly for 2 to 3 minutes, stirring constantly, until most of the liquid has evaporated. Add the shrimp and stir to combine them with the vegetable and spice mixture. Reduce the heat to the lowest setting and cover the pan, simmering for about 5 minutes until the shrimp are firm and pink. Do not over cook. Remove the pan from the heat and add the lime juice. This dish is traditionally served with mango chutney and boiled rice. Serves 4 to 6.

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Lamb shanks are one of my favorite cuts of meat, and they are becoming easier to find than that have been in the past. If your supermarket doesn’t carry them, ask the butcher to order them for you.

Spiced Lamb Shanks

4-6 lamb shanks, about 1 lb (450 g) each
Salt and freshly ground pepper to taste
3 Tbs (45 ml) olive oil
1 medium onion, thinly sliced
1 cup (250 ml) beef stock or water
1 cup (250 ml) dry red wine
2 Tbs (30 ml) honey
6-8 cloves garlic, lightly crushed
2 cinnamon sticks
4-6 fresh sage leaves
1 cup (250 ml) seeded and coarsely chopped fresh or canned tomatoes
11/2 cups (375 ml) pitted prunes
1/4 cup (60 ml) chopped fresh mint leaves

Season the lamb shanks with salt and pepper. Heat the oil in a large heavy pot over moderate heat and brown the shanks, 2 to 3 at a time, on all sides. Set the shanks aside and add the onion to the pot, cooking until tender but not brown, about 10 minutes. Return the shanks to the pot and add the beef stock, red wine, honey, garlic, cinnamon sticks, and sage. Cover tightly and bake in a preheated 325º F (165º C) for 2 to 3 hours, until the meat is tender. Stir in the chopped tomatoes and prunes and cook uncovered 45 minutes longer. Stir in the mint immediately before serving. Serves 4 to 6.

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The seasonings in this dish can also be used to flavor chicken, pork chops, or beef steaks.

Spiced Pork Roast

2 Tbs (30 ml) finely chopped fresh ginger
4 cloves garlic, finely chopped
1 tsp (5 ml) dried sage
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
1 boneless loin of pork, about 5 lbs (2 kg)
3 medium carrots, cut into 1/2-inch (1 cm) pieces
2 medium onions, coarsely chopped
1 cup (250 ml) red wine and 1 cup (250 ml) water or 2 cups (500 ml) water

Mix the ginger, garlic, sage, cayenne pepper, salt, and pepper together in a small bowl. Rub this mixture over the pork roast. Place in a shallow roasting pan and roast in a preheated 375º F (190º C) oven for 90 minutes. Add the carrots, onions, and half the liquid to the pan and roast about 1 hour longer, until the meat reaches an internal temperature of 170º F (75º C). Remove the roast and allow to rest for 10 to 15 minutes before slicing. Meanwhile, skim the fat from the pan drippings. Place the cooked vegetables and pan drippings, along with the remaining cup of wine or water, in a food processor or electric blender and puree until smooth. Reheat the gravy and serve with the pork roast. Serves 6 to 8.

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This recipe is a wonderful way to use up leftover chicken. You may also add whatever odds and ends of vegetables you have in the refrigerator, so please feel free to experiment with this one.

Spicy Chicken Hash

For the sauce:
3 Tbs (45 ml) butter
3 Tbs (45 ml) flour
1 cup (250 ml) milk
1 cup (250 ml) chicken broth
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste

For the hash:
2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 red or yellow bell pepper, seeded and finely chopped
8 oz (225 g) mushrooms, thinly sliced
3 Tbs (45 ml) chopped fresh parsley
Salt and freshly ground pepper to taste
2 cups (500 ml) diced potatoes, boiled until tender and drained
2 cups (500 ml) diced cooked chicken
Chopped chives for garnish

For the sauce, melt the butter in a saucepan over moderate heat. Stir in the flour and cook 3 minutes, stirring frequently. Add the milk, chicken broth, cayenne, salt, and pepper and bring to a simmer. Cook for 5 minutes, stirring frequently.

For the hash, melt the butter in a large skillet over moderate heat. Sauté the onion and bell pepper until tender, about 5 minutes. Add the mushrooms, parsley, salt, and pepper and cook an additional 10 minutes. Add the potatoes, chicken, and sauce, and transfer to a buttered shallow baking dish. Bake in a preheated 400º F (200º C) oven for 30 to 40 minutes, until it is bubbling and the top is golden brown. Garnish with chopped chives. Serves 4 to 6.

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This dish offers up a double dose for pepper lovers, with the sweet bell peppers adding a soft note to the more assertive peppers in the hot sauce. It’s also great made with shrimp or cubes of firm white fish instead of or in addition to the scallops.

Spicy Scallops and Peppers

2 Tbs (30 ml) olive oil
4-6 cloves garlic, finely chopped
1-2 red bell peppers (capsicums), cored, seeded, and cut into thin strips
1-2 green bell peppers (capsicums), cored, seeded, and cut into thin strips
1 medium onion, halved and cut into thin slices
1/2 tsp (2 ml) hot sauce, or to taste
Salt and freshly ground pepper to taste
1 lb (450 g) bay or sea scallops
2 Tbs (30 ml) capers
Cooked white rice (optional)

Heat the oil in a skillet over high heat and sauté the garlic for about 30 seconds. Add the peppers, onion, hot sauce, salt, and pepper and sauté over very high heat until the vegetables are crisp-tender, 3 to 5 minutes. Add the scallops and capers and cook just until the scallops are opaque and firm to the touch, 2 to 3 minutes-do not over cook. Serve over cooked white rice if desired. Serves 4 to 6.

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Hot chili peppers can increase your heart rate, bring beads of perspiration to your brow, and cause the release of endorphins. Sound familiar? No wonder they are considered an aphrodisiac.

Spicy Thai Chicken

1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) peanut oil
1 Tbs (15 ml) lime juice
2 tsp (10 ml) sugar
1 tsp (5 ml) hot red pepper flakes, or to taste
1 clove garlic, finely chopped
Grated zest of 1/2 lime
Salt and freshly ground pepper to taste
2 boneless, skinless chicken breast halves
Chopped fresh mint for garnish
Chopped fresh cilantro (coriander leaves) for garnish

Whisk together the soy sauce, oil, lime juice, sugar, red pepper flakes, garlic, lime zest, salt, and pepper. Add the chicken and marinate in the refrigerator for 1 to 2 hours. Grill, broil, or sauté the chicken breasts until done, about 5 minutes per side. Serve garnished with mint and cilantro. Serves 2.

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As with many Thai dishes, this one combines strong, distinctive flavors in a symphony of contrasts.

Thai Shrimp Curry

2 cans (14 oz, 392 g each) coconut milk
2-3 Tbs (30-45 ml) red curry paste*
2 Tbs (30 ml) fish sauce*
2 Tbs (30 ml) brown sugar
1-2 lbs (450-900 g) medium shrimp, peeled
2-3 cups (500-750 ml) pineapple chunks
4 oz (125 g) snow peas (mangetouts), trimmed
1 red bell pepper (capsicum), cored, seeded, and cut into thin strips
1 hot red or green chile pepper, seeded and chopped (optional)
1 Tbs (30 ml) lime juice
Salt to taste
Whole fresh basil leaves, whole fresh mint leaves, and chopped dry-roasted peanuts for garnish
Cooked white rice

* Available in finer supermarkets and Asian specialty shops

Carefully remove the lids from the cans of coconut milk without shaking them. Spoon about 1 cup of the thick (or even solid) “cream” from the tops of the cans and place in a large, heavy pot with the red curry paste. Bring to a boil over high heat and cook, stirring frequently, until the cream separates into colored oil and coconut solids, about 8 to 10 minutes. Stir in the remaining coconut milk, fish sauce, and brown sugar and simmer for 5 minutes. Add the shrimp and pineapple and bring back to a simmer over moderate heat. Cook until the shrimp is almost done, 3 to 4 minutes, and add the snow peas, bell pepper, and optional hot pepper. Cook until the vegetables are crisp-tender, about 2 minutes. Remove from the heat and stir in the lime juice and adjust the seasoning with salt if necessary. Garnish with whole basil leaves, mint leaves, and chopped peanuts and serve with white rice. Serves 4 to 6.

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Nobody loves a good hamburger more than I do, but they can get a bit boring after a while. Here is a version that will wake up the taste buds and remind you that there can be more to burgers than plain ground beef.

Thai-Style Burgers with Gingered Mushrooms

For the burgers:
11/2-2 lbs (675-900 g) lean ground chuck or sirloin
1/4 cup (60 ml) finely chopped fresh cilantro (coriander leaves)
2 Tbs (30 ml) finely chopped fresh mint
1 Tbs (15 ml) lime juice
1 Tbs (15 ml) finely chopped jalapeño pepper, or to taste
1 Tbs (15 ml) finely chopped garlic
1 tsp (5 ml) grated lime zest
1 tsp (5 ml) grated ginger
Salt and freshly ground pepper to taste

For the mushrooms:
3 Tbs (45 ml) butter
2 Tbs (30 ml) peanut oil
2 tsp (10 ml) grated fresh ginger
8 oz (225 g) fresh shiitake mushrooms, stems removed, sliced
Salt and freshly ground pepper to taste

Combine all the burger ingredients in a large bowl and mix gently but thoroughly. Form into 4 to 6 patties and grill directly over hot coals to an internal temperature of 160º F (70º C). Heat the butter and peanut oil in a skillet over moderate heat and sauté the ginger for about 30 seconds. Add the mushrooms and sauté until tender, about 5 to 6 minutes. Season with salt and pepper. Serve the burgers on toasted buns, topped with the mushrooms. Serves 4 to 6.

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For years this was my mother’s favorite dish for serving to company. Depending on the number of people she was entertaining, she would either serve it in the kitchen or have guests serve themselves buffet-style from a chafing dish. The veal puts it a little on the pricey side, but pork can easily be substituted.

Veal Paprika

1/4 cup (60 ml) very thinly sliced onion
3 Tbs (45 ml) butter
1 lb (500 g) veal cutlets, sliced 1/4 inch (5 mm) thick and cut into 1/4-lb (125 g) portions
1/4 cup (60 ml) flour, seasoned with salt and freshly ground pepper to taste
11/2 cups (375 ml) fresh or canned chicken stock
3/4 cup (180 ml) sour cream
1 tsp (5 ml) paprika

Sauté the onions in the butter over moderate heat until they are transparent, and remove them to a dish. In the same sauté pan brown the cutlets that have been dusted in the seasoned flour. Add the onions and chicken stock and reduce the heat. Simmer covered over low heat for 20 to 30 minutes. Add the sour cream and paprika and simmer an additional 5 minutes, stirring occasionally to thoroughly blend the ingredients. Serve over buttered noodles. Serves 4.

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This is one of the many green chilies to come out of the American Southwest, and green chili recipes are among the most requested by my readers. The people of the Zuni pueblo of northern New Mexico have historically been shepherds, hence the use of lamb in this recipe.

Zuni Green Chili

3 lbs (1.5 Kg) boned lamb cut into 1 inch (3 cm) cubes
Flour for dusting
2 Tbs (30 ml) vegetable oil
6 dried juniper berries, crushed
Salt and freshly ground black pepper to taste
2 yellow onions, peeled and chopped
6 cups canned hominy (including liquid)
1 dried hot chili pepper, or to taste
2 cloves garlic, peeled and finely chopped
2 tsp (10 ml) dried oregano
6 green bell peppers, cored and quartered (include some seeds)
4 cups (1 L) water

Dust the lamb cubes lightly with flour. Heat the oil in a heavy kettle and brown the lamb on all sides. As the meat browns add the juniper berries, salt, and pepper. Transfer the meat to a plate and sauté the onions in the same pot until golden brown. Return the meat to the kettle and add the remaining ingredients. Bring to a boil, reduce the heat to a simmer, and cook covered for 11/2 to 2 hours, stirring occasionally, until the meat is tender. Serves 8 to 12.

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Desserts

This is not one of those dreaded holiday fruit cakes, although the citron does give it that festive holiday feel.

Chocolate Spice Cake

2 cups (500 ml) all-purpose flour, sifted
11/2 tsp (7 ml) double-acting baking powder
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) ground nutmeg
1/2 tsp (2 ml) ground cloves
1/2 cup (125 ml) butter
11/2 cups (375 ml) sugar
4 eggs
4 oz (100 g) grated sweet chocolate
1/2 cup (125 ml) finely chopped citron, or candied orange or lemon peel
1 cup (2540 ml) milk
Powdered (confectioner’s) sugar, optional

Resift the flour along with the baking powder and ground spices. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Stir in the chocolate and citron. Stir in the flour mixture, one third at a time, alternating with the milk. Stir until completely smooth. Pour the batter into a greased 9-inch (23 cm) tube pan or loaf pan and bake in a preheated 350º F (180º C) oven for about 1 hour, until a toothpick inserted in the center comes out clean. When cool, dust with powdered sugar if desired. Makes one 9-inch cake, to serve 6 to 8.

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Here is a perfect example of what happens when home-style cooking meets haute cuisine.

Cinnamon Toast Flan

For the cinnamon toast:
4 Tbs (60 ml) butter
6-8 slices white bread with the crusts on
1/4 cup (60 ml) sugar
2 tsp (10 ml) ground cinnamon

For the flan:
5 eggs
5 egg yolks
3/4 cup (180 ml) sugar
31/2 cups (875 ml) hot milk
1 Tbs (15 ml) vanilla extract

Spread half the butter on the bread. Combine the sugar and cinnamon and sprinkle over the bread. Toast under a preheated broiler until the sugar bubbles-be careful not to burn the bread. Cut each slice into 4 triangles. Grease a baking dish with the remaining butter and arrange the cinnamon toast, sugar side up, in the dish, overlapping them as needed. Meanwhile, whisk together the eggs, egg yolk, and sugar in a saucepan. Whisk in the hot milk a little at a time and cook over low heat, stirring constantly, until thickened-do not boil. Whisk in the vanilla and pour half the egg mixture through a fine sieve over the cinnamon toast. Let stand for 5 minutes, then strain the remaining egg mixture into the baking dish. Place the baking dish in a larger pan and add enough hot water to come halfway up the side of the baking dish. Bake in a preheated 350º F (180º C) oven for 25 to 30 minutes, until a toothpick inserted about 1 inch (3 cm) from the edge comes out clean. The custard should still be slightly liquid in the center, but it should set as it cools. Serve warm, chilled, or at room temperature. Serves 6 to 8.

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Here’s an old-fashioned recipe that doubles as a tasty way to feed your family some carrots.

Classic Carrot Cake

3 cups (750 ml) grated carrots
1/2 cup (125 ml) raisins
1 cup (250 ml) packed light brown sugar
1/3 cup (80 ml) vegetable oil
3 eggs
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground ginger
1/4 tsp (1 ml) ground allspice
1/4 tsp (1 ml) ground nutmeg
1/4 tsp (1 ml) salt
Cream cheese frosting (recipe below)

Mix together the carrots, raisins, brown sugar, oil, and eggs in a large bowl. Add the remaining ingredients except for the cream cheese frosting and mix well. Pour the batter into 2 greased and floured 8-inch (20 cm) round cake pans. Bake in a preheated 350º F (180º C) oven for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Remove from pans and frost the top of one layer with the frosting. Place the second layer on top and frost the top and sides of the cake. Makes one 8-inch cake to serve 8 to 12.

Cream Cheese Frosting

8 oz (225 g) cream cheese, at room temperature
2 Tbs (30 ml) butter at room temperature
4 cups (1 L) powdered (confectioner’s) sugar
2 tsp (10 ml) vanilla extract

Beat the cream cheese and butter in a bowl until smooth. Add the sugar and vanilla and mix until smooth and thoroughly combined. Makes about 3 cups.

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One doesn’t find many recipes for chocolate cakes in traditional Asian cookbooks, but here is an example of how sweet things can get when East meets West.

Five-Spice Chocolate Cake

6 oz (170 g) unsweetened chocolate, finely chopped
6 oz (170 g) bittersweet chocolate, finely chopped
1/2 cup (125 ml) water
11/4 cups (310 ml) sugar
4 tsp (20 ml) Chinese five-spice powder
1/2 lb (225 g) butter at room temperature
6 eggs
Honey Ginger Whipped Cream (optional, see below)

Combine the chopped chocolates in a mixing bowl. Combine 1/2 cup (125 ml) sugar with the water and the five-spice powder in a saucepan and bring to a boil over moderate heat. Pour the sugar mixture over the chocolate and stir until smooth. Stir in the butter. Beat the eggs with the remaining sugar until light and fluffy. Fold the chocolate mixture into the eggs until thoroughly combined. Butter the bottom and sides of a 10-inch (25 cm) round cake pan. Line the bottom of the pan with parchment paper and butter the paper. Pour the batter into the pan, place in a water bath, and bake in a preheated 350º F (180º C) for 40 to 45 minutes, until a toothpick inserted in the center comes out with moist crumbs attached. Remove from the water bath and cool on a wire rack for 2 hours. To remove the cake from the pan, run a knife around the edge and warm the bottom slightly over low heat. Invert onto a serving plate and peel off the parchment. Cut into thin slices and serve with Honey Ginger Whipped Cream if desired. Serves 12 to 16.

Honey Ginger Whipped Cream

2 cups (500 ml) heavy cream
1/4 cup (60 ml) honey
1/4 cup (60 ml) finely chopped crystallized ginger

Combine the cream and honey in a mixing bowl and whip until soft peaks are formed. Fold in the crystallized ginger. Makes about 3 cups (750 ml).

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Long-time readers know of my fondness of healthy fruit for dessert, and this dish has the added benefit of being available year-round.

Ginger Pears

4-6 canned pear halves, drained and liquid reserved
1/4 cup (60 ml) packed brown sugar
1/4 cup (60 ml) chopped pecans or walnuts
1 Tbs (15 ml) fresh lemon juice
1 tsp (5 ml) ground ginger
Chopped crystallized ginger for garnish

Arrange the pear halves in a baking dish, cut side up, and set aside. Combine the brown sugar, chopped nuts, lemon juice, and powdered ginger in a small bowl and stir to combine. Sprinkle over the pear halves. Pour the reserved pear liquid around the pears to cover the bottom of the dish. Bake in a preheated 350º F (180º C) oven for 15 minutes. Garnish with crystallized ginger. Serves 4 to 6.

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Sweet cake, creamy custard, fluffy whipped cream... this dessert has it all. Use a store-bought gingerbread cake, use your favorite recipe, or substitute pound cake or any other firm, sweet cake.

Ginger Trifle

8 portions of gingerbread or other cake, cut into 11/2-inch (3 cm) cubes
1/4 cup (60 ml) sherry
2 ripe pears, peeled, cored, and diced
2 bananas, thickly sliced
2 oranges, peeled and segmented
2 eggs
1/4 cup (60 ml) confectioner’s sugar
1 Tbs (15 ml) cornstarch (cornflour)
2 cups (500 ml) milk
1/4 cup (60 ml) finely chopped candied ginger
1/2 tsp (2 ml) vanilla extract
3/4 cup (180 ml) heavy cream, whipped with
2 Tbs (30 ml) confectioner’s sugar
Finely chopped candied ginger for garnish
Candied cherries, halved, for garnish

Arrange the cake cubes in the bottom of a large glass bowl, sprinkle with the sherry, and top with the fruit. Whisk together the eggs, sugar, and cornstarch in a sauce pan. Whisk in the milk and bring to a simmer over moderate heat, whisking constantly. Stir in the candied ginger and vanilla and allow to cool to room temperature. Spoon the custard over the fruit and cake and chill until set, at least 2 hours. Top with whipped cream, sprinkle with additional candied ginger, and decorate with candied cherry halves. Serves 8.

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Aside from dense, rich, melt-in-your-mouth cheesecake, the typical New York-style deli has little to offer me when it comes to dessert. However, there is always halvah at the cashier’s stand, either commercially produced products wrapped in shiny metallic foil, or if you’re really lucky, made on the premises and wrapped by hand in plastic wrap. I usually leave with one or two pieces of halvah in my pocket for a late-night nosh. Sesame seeds are quite expensive when purchased in small jars in the spice section of your supermarket, so I suggest buying them in bulk at a health food store or Middle Eastern specialty shop.

Halvah

2 cups (500 ml) sesame seeds
1/2 cup (125 ml) honey
1/2 tsp (2 ml) ground ginger
1/2 tsp (2 ml) cinnamon
1/2 tsp (2 ml) allspice

Toast the sesame seeds in a skillet over moderate heat, stirring frequently, until aromatic and lightly browned. Process in batches in a food processor to make a coarse paste—some whole seeds are acceptable. Add the remaining ingredients and mix well. Pat into a layer about 1/2 inch (1 cm) thick on a lightly greased baking sheet and refrigerate until firm. Slice into squares or rectangles and wrap individually to prevent sticking. Makes 10 to 20 servings, depending on size.

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Indian desserts tend to be much more sensible than the sugar- and fat-laden ones we tend to serve in the West, as demonstrated by this classic preparation from northern India.

Indian Carrot Pudding with Cardamom

4 cups (1 L) milk
2 Tbs (30 ml) long-grain rice
1 lb (450 g) carrots, peeled and grated
1/2 cup (125 ml) sugar
3 Tbs (45 ml) slivered blanched almonds
1/2 tsp (2 ml) ground cardamom
1/4 cup (60 ml) heavy cream
3 Tbs (45 ml) chopped pistachios for garnish

Bring the milk to a boil in a large sauce pan over moderate heat. Add the rice and stir to prevent the rice from sticking to the bottom of the pot. Reduce the heat and boil the milk gently for 20 minutes, stirring frequently, until the rice is very tender and the milk has reduced by about half. Add the carrots and continue cooking for 15 minutes, until the mixture is thick. Add the sugar, almonds, and cardamom and cook an additional 10 minutes, stirring frequently. Remove from the heat and allow to cool to room temperature. Stir in the cream and cover with plastic wrap. Refrigerate until thoroughly chilled. Serve garnished with chopped pistachios. Serves 6 to 8.

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Here is an unusual cake from Indonesia which, unless you have eaten it before, is probably unlike any other cake you have ever had. It’s a little more work than some cakes, but you’ll agree that it’s worth the trouble.

Indonesian Spiced Layer Cake

8 oz (225 g) butter at room temperature
1 cup (250 ml) packed brown sugar
10 eggs at room temperature, separated
A pinch of salt
1 cup (250 ml) all-purpose flour, sifted
1 Tbs (15 ml) ground cinnamon
1 tsp (5 ml) ground nutmeg
1 tsp (5 ml) ground cardamom
1 tsp (5 ml) ground ginger
1/4 tsp (1 ml) ground cloves
4 oz (110 g) butter, melted
2 Tbs (30 ml) powdered (confectioner’s) sugar

Cream the butter and brown sugar with an electric mixer. Add the egg yolks and mix well. In a separate bowl, beat the egg whites and salt until firm (but not stiff) peaks form. Fold about one-third of the egg whites into the yolk mixture, followed by the remaining whites. Fold in the flour. Divide the resulting mixture evenly between two bowls. Add the spices to one of the bowls and stir well. Butter a 9-inch (23 cm) round cake pan and line the bottom with a buttered round of parchment or waxed paper. Spread 1/2 cup (125 ml) of the spiced batter in the bottom of the pan, spreading it evenly with a rubber spatula. Bake in a preheated 300º F (150º C) oven until it is firm enough to be brushed lightly with a pastry brush, about 10 minutes. Remove from the oven and brush lightly with melted butter. Spread 1/2 cup (125 ml) of the plain batter over the top of the previous layer, bake until set (about 10 minutes), and brush with melted butter. Repeat, alternating the spiced and plain batters, until all the batter is used—this should produce about 12 layers. Cool on a wire rack for about 15 minutes, then invert the cake on the wire rack to cool completely. Remove the parchment and dust with powdered sugar. Serve in very thin slices. Serves 12 to 16.

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This “internationalized” version of an Indonesian favorite will wake up the taste buds of the most experienced food lovers. Feel free to throw in any other fruits that are fresh and of good quality.

Indonesian Spicy Fruit Salad (Rujak Buah-Buah Pedis)

1 large grapefruit, peeled and cut into sections
1 large navel orange, peeled and cut into sections
2 tart green apples, cored and diced
1 cucumber, peeled and diced
1 small pineapple, peeled, cored, and diced
1/4 tsp (1 ml) cayenne pepper (or to taste)
1 Tbs (15 ml) light brown or white sugar
1 Tbs (15 ml) soy sauce
2 Tbs (30 ml) lemon juice

Be sure to peel the fruits over a large bowl in order to catch as much juice as possible. Add the cayenne, sugar, soy sauce, and lemon juice to the collected fruit juices and stir to combine thoroughly. Add the fruit and toss gently to coat the fruit with the sauce. Refrigerate for at least two hours before serving. Serves 6 to 8.

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I think you’ll agree that the following recipe is a good example of how healthy food can also be tasty.

Lemon Poppy Seed Cake

2 cups (500 ml) all-purpose flour
3/4 cup (180 ml) sugar
1 Tbs (15 ml) poppy seeds
2 tsp (10 ml) baking powder
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) salt
3/4 cup (180 ml) applesauce
1/4 cup (60 ml) fresh lemon juice
2 Tbs (30 ml) vegetable oil
2 Tbs (30 ml) corn syrup
1 tsp (5 ml) grated lemon rind
Whites of 4 eggs

Combine the flour, sugar, poppy seeds, baking powder, baking soda, and salt in a mixing bowl. Combine the applesauce, lemon juice, vegetable oil, corn syrup, and lemon rind in another bowl. Stir the liquid ingredients into the dry ingredients just until combined. Beat the egg whites until they form stiff peaks and fold into the flour mixture. Pour into a lightly greased 9-inch (23 cm) round cake pan and bake in a preheated 350º F (180º C) oven for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan. Serve warm, chilled, or at room temperature. Serves 8 to 10.

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For some reason, mango recipes always seem to be popular with my readers. Here is a sweet treatment that I know will please you.

Liberian Stewed Mangos

3-4 large mangos, peeled and cut into large pieces
1 cup (250 ml) water
1 cup (250 ml) sugar
6 whole cloves

Combine all ingredients in a saucepan over low heat and simmer for 15 minutes. Serve chilled. Serves 4 to 6.

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Here is a dessert that will please any sweet tooth, but if you have young mouths to feed you might consider making a double batch and storing it in the refrigerator.

Middle Eastern Spiced Figs

4 cups (1 L) water
11/2 cups (375 ml) sugar
1 tsp (5 ml) powdered ginger
1 tsp (5 ml) cinnamon
1 lb (500 g) dried figs
1/4 cup (60 ml) orange juice
2 Tbs (30 ml) lemon juice
Pine nuts (pignoli) for garnish

Combine the water, sugar, and spices in a sauce pan and bring to a boil over moderate heat. Add the figs and cook for 15 minutes, until the syrup has thickened. Stir in the fruit juices and remove from the heat. Chill for at least 2 hours in the refrigerator. To serve, spoon into dessert dishes or serve over ice cream and sprinkle with pine nuts. Serves 4 to 6.

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This recipe not only makes a wonderful, traditional Polish dessert, but would also impress your family and friends at the breakfast or brunch table.

Polish Cinnamon Cake

12 Tbs (180 ml) butter
1 cup (250 ml) sugar
1 egg
3 tsp (15 ml) cinnamon
A grating of fresh nutmeg
11/2 cups (375 ml) all-purpose flour
11/2 cups (375 ml) whipping cream
1 tsp (5 ml) vanilla extract

Beat the butter until it is soft and fluffy. Add 3/4 cup (180 ml) of the sugar and the egg and continue beating. Add 2 tsp (10 ml) of the cinnamon, nutmeg, and flour, and beat until well mixed. Spread about one-third of the batter on an ungreased baking sheet, forming a rectangle about 10 by 12 inches (25 x 30 cm) and bake in a preheated 400º F (200º C) oven for 8 minutes, until lightly browned. Remove from the oven and allow to cool. Repeat two more times with the remaining batter.

Whip the cream until stiff, and fold in the remaining 1/4 cup (60 ml) sugar, the remaining 1 teaspoon (5 ml) cinnamon, and the vanilla. Spread a thin layer of whipped cream on one of the cakes, top with another cake, and repeat. Spread remaining whipped cream on the top and serve immediately. Serves 8 to 12.

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Here is a quick and easy coffee cake that will satisfy a hungry crowd without taking a lot of time from the busy cook’s day.

Spiced Coffee Cake

For the batter:
1 cup (250 ml) sugar
1/2 cup (125 ml) butter at room temperature
2 eggs
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) ground ginger
1 cup (250 ml) sour cream
2/3 cups (160 ml) cups coarsely chopped walnuts or pecans
2/3 cups (160 ml) raisins

For the topping:
1 Tbs (15 ml) butter
1/4 cup (60 ml) sugar
2 Tbs (30 ml) all-purpose flour
1/2 tsp (2 ml) cinnamon
1/2 cup (125 ml) coarsely chopped walnuts or pecans

To make the batter, cream together the butter and sugar. Beat in the eggs one at a time. Sift together the flour, baking powder, baking soda, and ginger. Stir the flour mixture into the egg mixture, alternating with the sour cream. Stir in the nuts and raisins. Pour into a buttered 9-inch (23 cm) square cake pan. Combine the topping ingredients in a mixing bowl and rub with your fingers until it resembles coarse crumbs. Sprinkle over the batter and bake in a preheated 350º F (180º C) oven for about 45 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. Serves 6 to 8.

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This compote is good all by itself, but you might also consider spooning some over yogurt, waffles, or hot cereal.

Spiced Fruit Compote

Spices:
20 whole black peppercorns
12 allspice berries
12 whole cloves
4 cinnamon sicks, broken into small pieces
3-inch (8 cm) strip of orange peel
3-inch (8 cm) strip of lemon peel
1-inch (3 cm) piece of fresh ginger, chopped
4 cups (1 L) water
11/2 cups (375 ml) Port or Madeira wine
5 cups (1.25 L) dried fruits such as apricots, apples, pineapple, peaches, or prunes
1 tsp (5 ml) vanilla extract

Place all the spices in the center of a square of cheesecloth (muslin) and tie the corners together to form a small bag. Combine the spice bag with the remaining ingredients in a heavy saucepan and bring to a simmer over moderate heat. Reduce the heat and simmer covered for 30 minutes. Discard the spice bag before serving. Serve warm or chilled. May be stored tightly covered in the refrigerator for up to a week. Makes about 11/2 quarts (1.5 L).

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Coriander and nutmeg give this dessert an exotic flair. Be sure to choose melons that smell sweet and “melony.”

Spiced Melon

6 cups (1.5 L) melon balls* (your choice of varieties)
1/2 cup (125 ml) fresh mint leaves, coarsely chopped
2 Tbs (30 ml) fresh lime juice
2 Tbs (2 Tbs) honey
2 Tbs (30 ml) rum, peppermint schnapps, or melon liqueur (optional)
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) ground coriander

*If you don’t have a melon baller then just cut the peeled melon into bite-size pieces.

Combine all the ingredients and chill at least 30 minutes. Serves 4 to 6.

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You will be surprised what a little bit of cayenne pepper does to these stewed peaches. You might try spicing up some of your favorite jam and jelly recipes, too.

Spiced Stewed Peaches

2 cups (500 ml) sugar
1/2 cup (125 ml) white vinegar
1/2 cup (125 ml) water
1/2 tsp cayenne pepper
1 cinnamon stick
6 whole cloves
2 whole star anise* (optional)
6 to 8 firm, ripe peaches, peeled and cut in half, stones removed

* Available in the spice section of finer supermarkets and in Asian specialty shops.

Combine all ingredients in a large saucepan over moderate heat and boil for 2 minutes. Add the peach halves and boil uncovered for 10 minutes. Remove from heat and allow to cool for at least 30 minutes. Place the peaches in clean jars and bring the remaining syrup to a boil. Pour over the peaches and seal the jars. Will keep refrigerated for up to 3 weeks. Makes about 6 cups (1.5 L).

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