Latest posting is just below: My Recipes: Table of Contents

You can check my latest posting in the post just below this table of contents.

Unlike in the past, I'm beginning my blog with a table of contents on the 250 recipes I've posted. My "analytics" show that a number of recipes are hit by internet surfers who simply key in a type of recipe. That will continue as before. But for those who simply visit my blog to see what I posted recently, they should scroll down to the second post.

In the five and a half years this web blog has been operating, I've posted a number of recipes and related commentaries. They're in no particular order, other than some seasonal dishes at certain times. That all makes it hard for anyone who checks the blog to find particular recipes, or even to check what is there to see if anything
interests them. That's especially true for things back in the archives.

To deal with the problem, I've created a table of contents and will update it as I add recipes. Unlike a usual table of contents, there are no page numbers because the blog does not have numbered pages. In their place I list the date a particular recipe was published.

I hope you find some recipes of interest.

(To locate recipes, go to the month/year [in the Archives on the right side of the blog] then find the posting for the day indicated; dates are in reverse order, from more recent to earlier)

Appetizers

Smoked Salmon Dip/Spread I -- 12/24/07
Smoked Salmon Dip/Spread II -- 3/2/08
Tangy Salmon Spread -- 6/25/08
Fish Pâté made with Tuna -- 1/10/10
Double-Fish Cream Dip -- 11/13/10
Pâté Saxonne, Liverwurst-based Spread -- 11/03/08
Smoked Salmon Tartare -- 10/27/07
Spanish Fish with Peppers, Olives, and Pine Nuts -- 8/19/08
Tomatoes Stuffed with Fruited Tuna -- 9/9/06
Spanish Tapas Meatballs -- 11/5/06
Korean American Sesame Chicken Cakes -- 8/6/10
Malabari Spicy Coconut-Fried Chicken Wings -- 8/09/09
Rillettes: French Charcuterie Appetizer -- 7/11/10
Jeweled Stuffed (Devilled) Eggs -- 1/2/10
Sherry-Almond Cheese Ball -- 1/3/10
Welsh Rabbit (aka "Rarebit") -- 3/8/11
Shrimp Scampi -- 7/23/08
Shrimp Newberg -- 8/25/08
Triple-fish Thai Nam Ya Curry over Rice Noodles -- 9/12/09
Crispy wontons with sweet-sour sauce -- 2/26/11
Hot Artichoke-Cauliflower Antipasto -- 11/27/07
Green Beans Sautéed with Garlic and Tomato -- 8/26/08
Roasted Stuffed Mushrooms -- 12/28/08
Braised Mushrooms à la Grecque -- 4/6/09
Fried Cauliflower Appetizer -- 10/3/10
Spinach-Artichoke Dip -- 2/16/08
Roasted Zucchini "Hummus" -- 6/21/09
Great Guacamole -- 5/16/07
Double Bean Salsa for Dipping -- 1/24/10
Lentils Sautéed with Cream (dip/salsa) -- 7/29/08
Lentil-Cream Dip for Maria -- 11/19/10
Hummus -- 7/22/08
"Terra Cotta" dip for Maria -- 12/10/10
Baba Ganouj, roasted eggplant spread -- 7/25/08
Cold Gazpacho -- 8/12/06
Tangy Asiago-Almond Spread -- 6/28/08
Fresh Mozzarella, Tomato, and Basil – Caprese -- 4/1/08
French Lentil Salad -- 8/6/08
Roasted Beets with Goat Cheese -- 8/18/07
Aioli: Garlic Mayonnaise for Roasted Vegetables -- 8/27/08
Quiche -- 7/21/08

Soups and Salads

Cold Gazpacho -- 8/12/06
Tomato-Basil Bisque Soup -- 8/16/10
Ancient Roman Dry Legume Soup with Greens -- 5/23/10
Lentil Soup with Greens -- 1/09/08
Grandma's Split Pea Soup with Ham -- 7/19/08
Dutch Split Pea Soup with Smoked Sausage -- 4/22/10
Vegetarian Split Pea Soup -- 7/19/08
Black Bean Vegetable Soup -- 11/17/08
Gingered "Pumpkin" Soup -- 10/30/11
French “Pumpkin” (Butternut) Bisque -- 5/1/10
Red Riot Soup, hot or iced -- 5/16/10
Mulligatawny Soup, Meatless -- 3/28/07
Turkey-Apple Chowder with Cheddar -- 12/4/06
Chicken and Sausage Gumbo -- 8/1/10
Green Chile with Pork -- 11/20/06
Red and Black Chili -- 7/17/08
Blond Chili -- 10/28/06
Competition-winning "Hot Blond" Chili -- 2/7/10
Orange-Rose Chili with Lentils -- 8/12/09
Vegetarian Chili -- 8/8/08
Delicious Meatless Chili -- 12/8/08
Summer Herb Salad Dressing -- 7/7/07
Green Salad with Mustard Vinaigrette -- 4/15/08
Easy Balsamic Vinaigrette -- 9/28/11
Fresh Mozzarella, Tomato, and Basil –- Caprese -- 4/1/08
French Cucumber Salad with Crème Fraiche -- 6/18/08
French Lentil Salad -- 8/6/08
Coleslaw, Deli-Style -- 6/5/08
Great Potato Salad -- 6/3/08
California Fruited Tuna Salad -- 9/22/07
Devilled Egg Salad -- 5/3/07

Poultry and Meat

Chicken and Sausage Gumbo -- 8/1/10
Pâté Saxonne, Liverwurst-based Spread -- 11/03/08
Rillettes: French Charcuterie Appetizer -- 7/11/10
Korean American Sesame Chicken Cakes -- 8/6/10
Malabari Spicy Coconut-Fried Chicken Wings -- 8/09/09
Malaysian Soy Sauce Chicken -- 2/2/08
Black Soy Sauce Chicken w/ Broccoli -- 4/20/09
Spicy Coconut Chicken -- 2/21/08
Jerk Chicken -- 8/31/08
Chicken Breast stuffed with Spinach and Feta -- 3/26/08
North African Chicken Medallions (for Wedding) -- 7/5/08
Marinated Chicken Shish Kebabs -- 5/31/08
Oven-roasted Chicken Kebabs -- 11/29/09
‘Tandoori’ Chicken Tikka Kebabs -- 6/10/08
Mediterranean Herbed Chicken for Sandwiches -- 8/10/08
Chicken Sautéed with Dijon-Cream Sauce -- 11/26/06
Chicken à la Créole -- 3/19/08
Haitian-style Chicken Creole -- 1/22/10
Alsatian Chicken in White Wine and Cream -- 1/14/08
Autumn Sautéed Chicken with Fruit -- 11/4/07
Chicken Marsala -- 5/31/07
Chicken Sautéed with Mushrooms and Cream -- 3/29/09
Chicken Cacciatore -- 7/12/08
Chicken Sautéed with Red Wine and Sun-Dried Tomato -- 8/24/08
Chicken Stewed with Sun-Dried Tomatoes -- 5/15/11
Chicken and Spinach Enchiladas -- 3/3 12
Alsatian Chicken braised in Beer -- 7/3/11
Easy Mediterranean Chicken Stir-Fry -- 8/24/06
Malaysian-Chinese Braised ("Red-Cooked") Chicken -- 5/25/09
Vietnamese Chicken (or Pork) in Caramel Sauce -- 6/03/09
African Peanut Sauce Chicken -- 2/22/07
North Indian Chicken and Spinach Curry -- 11/9/08
Malabari Coconut Chicken Korma -- 5/17/09
South Indian Chicken Curry -- 8/11/08
Brightly Flavored North Indian Chicken Curry -- 3/2/10
Kofta Curry with Chicken and Cashew Cream -- 7/31/11
Chicken Keema Gobi (Chopped chicken curry with cauliflower) -- 10/24/10
Braised Turkey Pot Roast -- 12/04/10
Turkey Kofta Korma (Meatball Curry with Cashew Cream) -- 8/20/11
Persian Beef and Nectarine Stew (Koresh) -- 8/11/10
Indian Kofta (Meatball) Curry -- 9/23/08
Pakistani Beef Meatball and Potato Curry -- 10/5/09
Keema -- "Minced" Meat Curry with Peas and Potatoes -- 2/6/10
Spicy Pork Vindaloo Curry -- 10/1/09
"Ceylonese" Pork or Beef Curry -- 10/25/09
Gaeng Heng Lay, Northern Thai Pork Curry -- 2/26/12
Malay Beef Curry -- Kari Lembu -- 4/24/10
Afghan Qorma of Lamb or Beef with Green Beans -- 8/05/09
Dansak -- Chicken and Lentil Curry -- 2/29/09
Thai Yellow Curry with Chicken and Butternut -- 1/25/08
Thai Chicken Panang Curry -- 8/12/06
Spiced Ground Meat Kebabs -- 8/10/08
Thai Beef Panang Curry -- 10/16/10
Butternut and Lentils braised with Beef -- 9/23/09
Easy Chicken Pot Pie -- 9/13/07
Chicken Chilaquiles: Mexican Casserole -- 1/11/09
Paprika Schnitzel -- 4/12/08
Basque Pork or Beef Stew -- 6/14/08
'Chopped' Beef Stoganoff /08
Transylvanian Goulash -- 10/18/06
Stout-Molasses Marinated Pork Tenderloin -- 3/25/11
Autumn Pork Stew with Fruit -- 9/30/06
Pork stewed with Quince 1 -- 11/12/08
Pork stewed with Quince 2 -- 11 15/09
Balkan Pork Stew with Eggplant -- 6/17/09
Braised "Country-Style" Pork Ribs -- 12/26/10
Pork braised with Bananas and Apples -- 11/27/11
Pork and Lentils stewed with Cream -- 11/08/08
Garnished Sauerkraut with Smoked Meats -- 3/12/11
Carbonade Flamande I, Belgian Beef and Onion Stew with Beer -- 3/6/11
Carbonade of Chicken, Belgian Chicken stewed with Beer -- 9/12/08
Baked Kibbeh (Middle Eastern stuffed Meatloaf) -- 9/15/08
Red and Black Chili -- 7/17/08
Green Chile with Pork -- 11/20/06
Blond Chili -- 10/28/06
Competition-winning "Hot Blond" Chili -- 2/7/10
Orange-Rose Chili with Lentils -- 8/12/09
Bourbon-Glazed Pork (or Chicken) Burgers -- 1/24/08
Mushroom-Caper Smothered Chopped Steaks -- 1/20/08
Swedish Meatballs -- 10/30/07
Prussian Meatballs with Caper-Curry Sauce -- 9/06/09
Green Peppercorn Meatballs in Spiced Cream -- 10/13/07
Mediterranean Meatballs -- 8/27/07
Stuffed Lamb (or Beef) Meatballs -- 5/21/11
Spanish Tapas Meatballs -- 11/5/06
Turkey and Basil Meatballs with Peppers sautéed in Red Wine -- 9/7/08
Frikkadels -- South African Curried Meatballs -- 1/12/11
Meatballs and Tomato Sauce for Pasta -- 4/07/10
‘Sausage’-style Meatballs and Spaghetti Sauce -- 3/9/08
Spicy Lentil Stew with Meatballs -- 9/19/10
Lentils braised with Meatballs and Kale -- 4/21/12
Bolognese Meat Sauce for Pasta -- 9/15/06
‘Russian’ Meat Pie -- 1/17/07
Polish Easter, and Wedding, Sausage -- 3/13/10
‘Philadelphia’ Scrapple -- 2/12/08
Creole Zucchini (with pork and ham) -- 7/8/09
Zucchini Jambalaya (with ham and chicken) --8/18/09
Sausage Jambalaya -- 4/21/09
Greek rice dressing for turkey or lamb -- 11/01/08
German-style Sautéed Cabbage topping for Burgers -- 3/19/10
English-style Mushroom Sauce for Beef -- 9/28/11

Seafood

Tangy Salmon Spread -- 6/25/08
Fish Pâté made with Tuna -- 1/10/10
Double-Fish Cream Dip -- 11/13/10
Smoked Salmon Tartare -- 10/21/07
Sweet and Sour Fish -- 4/24/07
Spanish Fish with Peppers, Olives, and Pine Nuts -- 8/19/08
Irish-style Salmon with Mint-Watercress Sauce -- 4/25/11
Lemon-Dill Roasted Salmon -- 1/10/07
3-Peppers Salmon -- 1/15/08
Roasted Salmon with Fruit Glaze -- 9/7/07
Indian Fish Curry ("Korma") -- 8/16/09
Triple-fish Thai Nam Ya Curry over Rice Noodles -- 9/12/09
Thai-Chinese Stir-Fried Shrimp with Asparagus -- 9/13/09
‘California’ Fruited Tuna Salad -- 9/22/07
Pasta with Smoked Salmon and Peas -- 10/31/07
Smoked Salmon with Grits -- 6/9/07
Shrimp Scampi -- 7/23/08
Shrimp Newberg -- 8/25/08
Shrimp Grits -- 6/9/07
Pasta alla Putanesca: Spicy tomato and anchovy sauce -- 5/31/10

Eggs and Cheese

Jeweled Stuffed (Devilled) Eggs -- 1/2/10
Devilled Egg Salad -- 5/3/07
Tangy Asiago-Almond Spread -- 6/28/08
Fresh Mozzarella, Tomato, and Basil – Caprese -- 4/1/08
Sherry-Almond Cheese Ball -- 1/3/10
Welsh Rabbit (aka "Rarebit") -- 3/8/11
Quiche -- 7/21/08
Jalapeño-Wine-Cheese Grits -- 8/23/08
Sicilian Orange Cheese Tart -- 8/28/08
Italian Ricotta Cheese Cake (Torta) -- 6/14/09
Guava and Cheese Turnovers -- 2/12/09

Vegetables and Vegetarian

Cold Gazpacho -- 8/12/06
Tomato-Basil Bisque Soup -- 8/16/10
Ancient Roman Dry Legume Soup with Greens -- 5/23/10
Lentil Soup with Greens -- 1/09/08
Grandma's Split Pea Soup with Ham -- 7/19/08
Dutch Split Pea Soup with Smoked Sausage -- 4/22/10
Vegetarian Split Pea Soup -- 7/19/08
Black Bean Vegetable Soup -- 11/17/08
Gingered "Pumpkin" Soup -- 10/30/11
French “Pumpkin” (Butternut) Bisque -- 5/1/10
Red Riot Soup, hot or iced -- 5/16/10
Mulligatawny Soup, Meatless -- 3/28/07
Dhal, Indian stewed lentils -- 12/31/08
Vegetarian Chili -- 8/8/08
Delicious Meatless Chili -- 12/8/08
Gourmet Mashed Potatoes -- 1/17/08
Cajun Hash Browned Potatoes -- 10/12/08
Collards -- 2/22/08
Braised Kale with Apple -- 5/9/11
Roasted Beets with Goat Cheese -- 8/18/07
Roasted Beets with Aioli -- 8/27/08
Broccoli with Mock Hollandaise Sauce -- 2/23/07
Zucchini sautéed with Olive Oil and Garlic -- 7/9/07
Creole Zucchini (with pork and ham) -- 7/8/09
Zucchini Jambalaya (with ham and chicken) -- 8/18/09
Butternut and Lentils braised with Beef -- 9/23/09
Green Beans Sautéed with Garlic and Tomato -- 8/26/08
Sautéed Kabocha Squash with white wine and cream -- 2/01/09
Tomatoes Provençal Style, 'Tomates provençale' -- 9/02/08
Provençal Eggplant Casserole -- 11/01/09
Gratin of Winter Squash -- 2/01/09
Ratatouille (medley of summer vegetables) -- 8/1/07
Braised Mushrooms à la Grecque -- 4/6/09
Fried Cauliflower Appetizer -- 10/3/10
Sautéed Brussels Sprouts with Apple and Cream -- 2/25/10
Sautéed Brussels Sprouts with Cream or Balsamic Vinegar -- 1/9/11
Sautéed Chickpeas and Spinach -- 7/18/08
Spicy Braised Eggplant with Lentils -- 10/4/09
Sautéed Butternut over Jalapeno-Wine-Cheese Grits -- 1/1/09
Stir-fried vegetables with oyster sauce and cashews -- 10/27/08
Thai-Chinese Stir-fried Broccoli -- 5/26/09
Thai-Chinese Stir-Fried Shrimp with Asparagus -- 9/13/09
Fresh Corn Curry -- 6/29/08
Indian Cabbage Curry -- 11/9/10
Chickpea Curry, Chole or Chana Masala -- 2/25/09
Red Bean Curry: Rajma -- 2/18/10
Lentil (or Black Eye Pea) Masala Curry -- 3/6/08
Slow-cooked Indian Black Lentils: Dhal Makani -- 3/18/09
Lentils sauteed with cream (dip/salsa) -- 7/29/08
French Lentil Salad -- 8/6/08
Lentils braised with Meatballs and Kale -- 5/1/12
French Cucumber Salad with Crème Fraiche -- 6/18/08
Coleslaw, Deli-Style -- 6/5/08
Great Potato Salad -- 6/3/08
Hummus -- 7/22/08
Baba Ganouj, roasted eggplant spread -- 7/25/08
Roasted Zucchini "Hummus" -- 6/21/09
Double Bean Salsa for Dipping -- 1/24/10
Lentil-Cream Dip for Maria -- 11/19/10
"Terra Cotta" dip for Maria -- 12/10/10
Roasted Stuffed Mushrooms -- 12/28/08
Hot Artichoke-Cauliflower Antipasto -- 11/27/07
Spinach-Artichoke Dip -- 2/16/08
Fresh Green "Salsa" -- 10/17/11
Tomato Coulis -- 7/12/09
Thai Sweet-Sour Cucumber Condiment, Ajaad -- 2/3/10
Fresh Red Cabbage Chutney for Curries -- 8/15/09
German-style Sautéed Cabbage topping for Burgers -- 3/19/10
Carrot Halva, an Indian dessert -- 8/22/10

Rice, Noodles/Pasta, etc.

Cooking Great Rice -- 1/26/08
Golden Coconut Rice -- 1/30/08
Middle Eastern Rice Pilaf -- 1/5/07
Rice Pilaf, another version -- 3/30/08
Rice Pilaf with Fresh Peaches -- 8/7/11
Uzbek Rice Pilaf ("Plov") w. Carrots and Almonds -- 3/18/12
Zucchini Jambalaya (with ham and chicken) -- 8/18/09
Sausage Jambalaya -- 4/21/09
Créole Rice, ‘French Exotic’ -- 3/18/08
Haitian Black Mushroom Rice, Riz Djon Djon --2/5/12
Rice with Lentils -- 8/30/08
Pad Thai Noodles -- 9/20/07
Thai Rice Noodles with Chicken and Greens -- 2/6/07
Triple-fish Thai Nam Ya Curry over Rice Noodles -- 9/12/09
Greek rice dressing for turkey or lamb -- 11/01/08
Pasta with Smoked Salmon and Peas -- 10/31/07
Pasta with Ham, Tomato, and Cream -- 1/17/09
Pasta Primavera -- 4/29/07
Winter Pasta with Butternut Squash -- 12/27/06
Sweet Pasta with Butternut-Brown Butter Sauce -- 3/15/08
Pesto with pasta -- 9/4/08
Meatballs and Tomato Sauce for Pasta -- 4/07/10
‘Sausage’-style Meatballs and Spaghetti Sauce -- 3/9/08
Bolognese Meat Sauce for Pasta -- 9/15/06
Great Marinara Sauce for Pasta -- 8/7/06
Pasta with Green Olives, Basil, and Garlic -- 6/22/08
Pasta alla Putanesca: Spicy tomato and anchovy sauce -- 5/31/10
Crispy wontons with sweet-sour sauce -- 2/26/11
Chicken Chilaquiles: Mexican Tortilla Casserole -- 1/11/09
Jalapeño-Wine-Cheese Grits -- 8/23/08
Sautéed Butternut over Jalapeno-Wine-Cheese Grits -- 1/1/09
Smoked Salmon with Grits -- 6/9/07
Shrimp Grits -- 6/9/07

Thai, Malaysian, Indian, Chinese, Vietnamese, Etc.

Korean American Sesame Chicken Cakes -- 8/6/10
Triple-fish Thai Nam Ya Curry over Rice Noodles -- 9/12/09
Thai Yellow Curry with Chicken and Butternut -- 1/25/08
Thai Chicken Panang Curry -- 8/12/06
Thai Beef Panang Curry -- 10/16/10
Gaeng Heng Lay, Northern Thai Pork Curry -- 2/26/12
Pad Thai Noodles -- 9/20/07
Thai Rice Noodles with Chicken and Greens -- 2/6/07
Thai Sweet-Sour Chili Dipping Sauce -- 12/15/07
Dipping Sauce for Grilled Chicken or Shrimp -- 6/17/07
Stir-fried vegetables with oyster sauce and cashews -- 10/27/08
Thai-Chinese Stir-fried Broccoli -- 5/26/09
Thai-Chinese Stir-Fried Shrimp with Asparagus -- 9/13/09
Thai Sweet-sour Cucumber Condiment, Ajaad -- 2/3/10
Malaysian Soy Sauce Chicken -- 2/2/08
Black Soy Sauce Chicken w/ Broccoli -- 4/20/09
Malay Beef Curry -- Kari Lembu -- 4/24/10
Spicy Coconut Chicken -- 2/21/08
Persian Beef and Nectarine Stew (Koresh) -- 8/11/10
Indian Fish Curry ("Korma") -- 8/16/09
South Indian Chicken Curry -- 8/11/08
Indian Kofta (Meatball) Curry -- 9/23/08
Pakistani Beef Meatball and Potato Curry -- 10/5/09
Keema -- "Minced" Meat Curry with Peas and Potatoes -- 2/6/10
North Indian Chicken and Spinach Curry -- 11/9/08
Brightly Flavored North Indian Chicken Curry -- 3/2/10
Malabari Coconut Chicken Korma -- 5/17/09
Chicken Keema Gobi (Chopped chicken curry with cauliflower) -- 10/24/10
Kofta Curry with Chicken and Cashew Cream -- 7/31/11
Turkey Kofta Korma (Meatball Curry with Cashew Cream) -- 8/20/11
Spicy Pork Vindaloo Curry -- 10/1/09
Malabari Spicy Coconut-Fried Chicken Wings -- 8/09/09
"Ceylonese" Pork or Beef Curry -- 10/25/09
Afghan Qorma of Lamb or Beef with Green Beans -- 8/05/09
Dansak -- Chicken and Lentil Curry -- 2/29/09
'Tandoori’ Chicken Tikka Kebabs -- 6/10/08
Dhal, Indian stewed lentils -- 12/31/08
Slow-cooked Indian Black Lentils: Dhal Makani -- 3/18/09
Fresh Corn Curry -- 6/29/08
Indian Cabbage Curry -- 11/9/10
Chickpea Curry, Chole or Chana Masala -- 2/25/09
Red Bean Curry: Rajma -- 2/18/10
Lentil Masala Curry -- 3/6/08
Mulligatawny Soup, Meatless -- 3/28/07
Fresh Red Cabbage Chutney for Curries -- 8/15/09
Crispy wontons with sweet-sour sauce -- 2/26/11
Malaysian-Chinese Braised ("Red-Cooked") Chicken -- 5/25/09
Sweet and Sour Fish -- 4/24/07
Vietnamese Chicken (or Pork) in Caramel Sauce -- 6/03/09

Curries and Similar Dishes

Indian Fish Curry ("Korma") -- 8/16/09
South Indian Chicken Curry -- 8/11/08
North Indian Chicken and Spinach Curry -- 11/9/08
Brightly Flavored North Indian Chicken Curry -- 3/2/10
Malabari Coconut Chicken Korma -- 5/17/09
Kofta Curry with Chicken and Cashew Cream -- 7/31/11
Chicken Keema Gobi (Chopped chicken curry with cauliflower) -- 10/24/10
Malabari Spicy Coconut-Fried Chicken Wings -- 8/09/09
Dansak -- Chicken and Lentil Curry -- 2/29/09
'Tandoori’ Chicken Tikka Kebabs -- 6/10/08
Thai Yellow Curry with Chicken and Butternut -- 1/25/08
Chicken Panang Curry -- 8/12/06
Turkey Kofta Korma (Meatball Curry with Cashew Cream) -- 8/20/11
Thai Beef Panang Curry -- 10/16/10
Triple-fish Thai Nam Ya Curry over Rice Noodles -- 9/12/09
Spicy Pork Vindaloo Curry -- 10/1/09
"Ceylonese" Pork or Beef Curry -- 10/25/09
Pork braised with Bananas and Apples -- 11/27/11
Gaeng Heng Lay, Northern Thai Pork Curry -- 2/26/12
Afghan Qorma of Lamb or Beef with Green Beans -- 8/05/09
Persian Beef and Nectarine Stew (Koresh) -- 8/11/10
Indian Kofta (Meatball) Curry -- 9/23/08
Pakistani Beef Meatball and Potato Curry -- 10/5/09
Frikkadels -- South African Curried Meatballs -- 1/12/11
Keema -- "Minced" Meat Curry with Peas and Potatoes -- 2/6/10
Spicy Lentil Stew with Meatballs -- 9/19/10
Malay Beef Curry -- Kari Lembu -- 4/24/10
Fresh Corn Curry -- 6/29/08
Indian Cabbage Curry -- 11/9/10
Chickpea Curry, Chole or Chana Masala -- 2/25/09
Red Bean Curry: Rajma -- 2/18/10
Lentil Masala Curry -- 3/6/08
Mulligatawny Soup, Meatless -- 3/28/07
Dhal, Indian stewed Lentils -- 12/31/08
Slow-cooked Indian Black Lentils: Dhal Makani -- 3/18/09
Fresh Red Cabbage Chutney for Curries -- 8/15/09
Carrot Halva, an Indian dessert -- 8/22/10

Mediterranean and Nearby Region

Spanish Tapas Meatballs -- 11/5/06
Stuffed Lamb (or Beef) Meatballs -- 5/21/11
Rillettes: French Charcuterie Appetizer -- 7/11/10
Hot Artichoke-Cauliflower Antipasto -- 11/27/07
Roasted Stuffed Mushrooms -- 12/28/08
Shrimp Scampi -- 7/23/08
Hummus -- 7/22/08
Roasted Zucchini "Hummus" -- 6/21/09
Baba Ganouj, roasted eggplant spread -- 7/25/08
Fresh Mozzarella, Tomato, and Basil – Caprese -- 4/1/08
French Cucumber Salad with Crème Fraiche -- 6/18/08
Cold Gazpacho -- 8/12/06
Ancient Roman Dry Legume Soup with Greens -- 5/23/10
Lentil Soup with Greens -- 1/9/08
Gingered "Pumpkin" Soup -- 10/30/11
French “Pumpkin” (Butternut) Bisque -- 5/1/10
Braised Mushrooms à la Grecque -- 4/6/09
Fried Cauliflower Appetizer -- 10/3/10
Sautéed Brussels Sprouts with Apple and Cream -- 2/25/10
Butternut and Lentils braised with Beef -- 9/23/09
Spanish Fish with Peppers, Olives, and Pine Nuts -- 8/19/08
Chicken Breast stuffed with Spinach and Feta -- 3/26/08
Chicken Cacciatore -- 7/12/08
Chicken sautéed with Red Wine and Sun-Dried Tomato -- 8/24/08
Chicken Stewed with Sun-Dried Tomatoes -- 5/15/11
Chicken Sautéed with Mushrooms and Cream -- 3/29/09
Easy Mediterranean Chicken Stir-Fry -- 8/24/06
North African Chicken Medallions (for Wedding) -- 7/5/08
Marinated Chicken Shish Kebabs -- 5/31/08
Oven-roasted Chicken Kebabs -- 11/29/09
Baked Kibbeh (Middle Eastern stuffed Meatloaf) -- 9/15/08
Spiced Ground Meat Kebabs -- 8/10/08
Mediterranean Herbed Chicken for Sandwiches -- 8/10/08
Chicken Marsala -- 5/31/07
Basque Pork or Beef Stew -- 6/14/08
Balkan Pork Stew with Eggplant -- 6/17/09
Braised "Country-Style" Pork Ribs -- 12/26/10
Sautéed Chickpeas and Spinach -- 7/18/08
Spicy Braised Eggplant with Lentils -- 10/4/09
Sautéed Kabocha Squash with white wine and cream -- 2/01/09
Mediterranean Meatballs -- 8/27/07
Turkey and Basil Meatballs with Peppers sautéed in Red Wine -- 9/7/08
Meatballs and Tomato Sauce for Pasta -- 4/07/10
‘Sausage’-style Meatballs and Spaghetti Sauce -- 3/9/08
Spicy Lentil Stew with Meatballs -- 9/19/10
Spiced Meatballs braised with Gingered Butternut and Apple -- 10/10/11
Bolognese Meat Sauce for Pasta -- 9/15/06
Pasta Primavera -- 4/29/07
Winter Pasta with Butternut Squash -- 12/27/06
Sweet Pasta with Butternut-Brown Butter Sauce -- 3/15/08
Great Marinara Sauce for Pasta -- 8/7/06
Pesto with pasta -- 9/4/08
Pasta with Green Olives, Basil, and Garlic -- 6/22/08
Pasta with Smoked Salmon and Peas -- 10/31/07
Pasta with Ham, Tomato, and Cream -- 1/17/09
Pasta alla Putanesca: Spicy tomato and anchovy sauce -- 5/31/10
Middle Eastern Rice Pilaf -- 1/5/07
Rice Pilaf, another version -- 3/30/08
Rice Pilaf with Fresh Peaches -- 8/7/11
Zucchini sautéed with Olive Oil and Garlic -- 7/9/07
Green Beans Sautéed with Garlic and Tomato -- 8/26/08
Tomatoes Provençal Style, 'Tomates provençale' -- 9/2/08
Provençal Eggplant Casserole -- 11/01/09
Gratin of Winter Squash -- 2/01/09
Ratatouille (medley of summer vegetables) -- 8/1/07
Yogurt-Cucumber Sauce (Cacik, Tsadziki) -- 4/25/08
Aioli: Garlic Mayonnaise for Roasted Vegetables -- 8/27/08
Tahini (sesame) and Lemon Sauce -- 7/4/10
Easy Balsamic Vinaigrette -- 9/28/11
Tomato Coulis -- 7/12/09
Sicilian Orange Cheese Tart -- 8/28/08
Italian Ricotta Cheese Cake (Torta) -- 6/14/09
Biscotti -- 11/12/06
Crème Caramel – Caramel Custard - Flan -- 5/17/08
Creamy Rice Pudding -- 6/8/08
Greek rice dressing for turkey or lamb -- 11/01/08
Pita Bread or Pizza Crust -- 7/14/11

Other European Dishes

Irish-style Salmon with Mint-Watercress Sauce -- 4/25/11
‘Russian’ Meat Pie -- 1/17/07
Polish Easter, and Wedding, Sausage -- 3/13/10
Chicken Sautéed with Dijon-Cream Sauce -- 11/26/06
Garnished Sauerkraut with Smoked Meats -- 3/12/11
Alsatian Chicken in White Wine and Cream -- 1/14/08
Alsatian Chicken braised in Beer -- 7/3/11
Autumn Sautéed Chicken with Fruit -- 11/4/07
German-style Sautéed Cabbage topping for Burgers -- 3/19/10
Carbonade Flamande I, Belgian Beef and Onion Stew with Beer -- 3/6/11
Carbonade of Chicken, Belgian Chicken stewed with Beer -- 9/12/08
Butternut and Lentils braised with Beef -- 9/23/09
Easy Chicken Pot Pie -- 9/13/07
Chicken Chilaquiles: Mexican Casserole -- 1/11/09
Paprika Schnitzel -- 4/12/08
Basque Pork or Beef Stew -- 6/14/08
'Chopped' Beef Stoganoff /08
Transylvanian Goulash -- 10/18/06
Stout-Molasses Marinated Pork Tenderloin -- 3/25/11
Autumn Pork Stew with Fruit -- 9/30/06
Pork stewed with Quince 1 -- 11/12/08
Pork stewed with Quince 2 -- 11 15/09
Braised Kale with Apple -- 5/9/11
Spiced Meatballs braised with Gingered Butternut and Apple -- 10/10/11
Lentils braised with Meatballs and Kale -- 4/21/12
English-style Mushroom Sauce for Beef -- 9/28/11

Condiments and Sauces

Easy Horseradish-Caper Sauce -- 7/14/10
Great Guacamole -- 5/16/07
Double Bean Salsa for Dipping -- 1/24/10
Fresh Green "Salsa" -- 10/17/11
Thai Sweet-Sour Chili Dipping Sauce -- 12/15/07
Dipping Sauce for Grilled Chicken or Shrimp -- 6/17/07
Homemade Whole Cranberry Sauce -- 11/27/11
Cranberry-apricot chutney -- 11/01/08
Fresh Red Cabbage Chutney for Curries -- 8/15/09
Thai Sweet-sour Cucumber Condiment, Ajaad -- 2/3/10
Yogurt-Cucumber Sauce (Cacik, Tsadziki) -- 4/25/08
Tahini (sesame) and Lemon Sauce -- 7/4/10
Marinara Tomato Sauce -- 8/7/06
Pesto for Pasta -- 9/4/08
Tomato Coulis -- 7/12/09
Marinade for Summer Grilling -- 6/10/07
Bourbon and Coke Marinade -- 10/15/06
German-style Sautéed Cabbage topping for Burgers -- 3/19/10
English-style Mushroom Sauce for Beef -- 9/28/11

Baking

Crispy Waffles -- 6/8/08
Great Corn Bread -- 6/29/07
Easy Herb Rolls (non-yeast) -- 3/25/10
Irish Soda Bread -- 3/16/07
Pita Bread or Pizza Crust -- 7/14/11
Easy Chicken Pot Pie -- 9/13/07
‘Russian’ Meat Pie -- 1/17/07
Quiche -- 7/21/08
Gratin of Winter Squash -- 2/01/09
‘Cinnamon Flop’ Coffee Cake -- 9/23/06
Grandma's Chocolate Cake -- 7/13/08
Plum Cake -- 7/20/08
‘Swedish’ Apple Torte -- 10/08/06
Sicilian Orange Cheese Tart -- 8/28/08
Italian Ricotta Cheese Cake (Torta) -- 6/14/09
Italian Cheese Cake: Torta di Ricotta -- 4/21/12
Guava and Cheese Turnovers -- 2/12/09
Louisiana Bread Pudding with Bourbon Sauce -- 9/01/08
Biscotti -- 11/12/06
Christmas Fruitcake Bars -- 12/7/09
Baked Apples -- 10/09/07

Desserts

Crème Caramel – Caramel Custard - Flan -- 5/17/08
Creamy Rice Pudding -- 6/8/08
Grandma's Chocolate Cake -- 7/13/08
Mum's Boiled Chocolate Frosting -- 9/1/09
‘Swedish’ Apple Torte -- 10/8/06
Sicilian Orange Cheese Tart -- 8/28/08
Italian Ricotta Cheese Cake (Torta) -- 6/14/09
Italian Cheese Cake: Torta di Ricotta -- 4/21/12
Guava and Cheese Turnovers -- 2/12/09
Plum Cake -- 7/20/08
Louisiana Bread Pudding with Bourbon Sauce -- 9/1/08
Biscotti -- 11/12/06
Christmas Fruitcake Bars -- 12/7/09
Baked Apples -- 10/9/07
Carrot Halva, an Indian dessert -- 8/22/10

Drinks and Miscellaneous

Hot Chocolate -- 1/1/11

Orange-Scented Italian Cheese Cake: Lower-Fat success in an Overall Failure

OK. Some of my trials are a bust. I just forget them, and certainly don't put them out on the blog. However, this trial had success mixed with failure.

I wanted a dessert recipe with figs. I was anticipating the arrival of fig season in Georgia, having noted that the tree by our market's herb garden has 1/2-inch fruit already. Maybe this year there will be enough so I can actually get to them before the squirrels (there's a neighborhood cat that may help on that front) and before my frugivorous granddaughter Isabella gets them.

I thought that fresh figs baked on top of an Italian cheese cake was a natural. It was a little surprising that none of my many Italian cookbooks, even the Sicilian ones, had anything like it. And even on Google, the only fig and cheese pie was from Emeril Lagasse. He used chopped dried figs soaked in rum, and his readers awarded him a one out of five for interest. Maybe figs baked with cheese just don't work

I tried, nonetheless. Alas, the fresh figs I used (Black Missions from California, which are never great fresh) were dull, bland, and vaguely unpleasant when cooked. But the good news is that the basic ricotta cheese pie, or "torta," was delicious. And it even carried little fat, though still could not be considered dieting food.

Since I have relatively few desserts in my blog (I'm not that enthusiastic a baker), I thought I'd put the cheese pie part of this one in. It would probably work well with wedges of plum baked atop the cheese filling, and it certainly would do well, when served topped with fresh strawberries or peaches or raspberries.

Italian Cheese Cake: Torta di Ricotta

1 pre-made pie crust lining a 9-inch pie pan
3 eggs
1 quart (32 ounces) part-skim ricotta cheese
2/3 cup sugar
2 teaspoons cornstarch
1/4 teaspoon salt
Finely grated zest of 1/2 orange

This is easiest using a food processor. Otherwise press the ricotta through a sieve.

Preheat oven to 350 degrees.

In food processor or large bowl, beat eggs lightly. Use about 2 teaspoons beaten egg to coat inside of pie crust.

Add remaining ingredients to food processor, and puree well. Alternatively, press ricotta through a sieve into bowl with the eggs, then mix with remaining ingredients.

Pour cheese filling into crust. Bake 50 to 60 minutes on bottom shelf of oven (so bottom crust browns). Top will turn golden and middle will puff up. Shake lightly, and when center is no longer wiggly, remove from oven. Cool on a rack, then refrigerate, covered with plastic wrap.

Enjoy alone or with cut-up fruit or whole raspberries.

Lentil stew with meatballs for Babs

One of my most faithful food enthusiasts is Babs, on the staff of St. Barthelemew's Church, where my wife Christina is a deacon. Babs particularly enjoys lentils. This recipe is for her, since she asked for a recipe when I made a version of the dish a while ago.

This recipe serves six generously. Accompany with rice or brown rice.

Lentil Stew with Meatballs
1 pound tan/green lentils (supermarket type)
3 tablespoons olive oil
1 medium-large onion, diced
2 sticks celery, diced
2 cloves garlic, minced
1/2 cup red wine
2 bay leaves
1 teaspoon oregano
1 teaspoon paprika
1/4 teaspoon black pepper
1/8 teaspoon cayenne
5 cups water
1 teaspoon Worcestershire sauce
1 1/2 teaspoon salt
1 (14-ounce) can diced tomatoes
Chopped parsley for garnish

Meatballs
2 pounds ground turkey
1/2 cup quick oatmeal
1/4 cup unseasoned breadcrumbs
2 eggs
2 teaspoons salt
1/2 teaspoon ground allspice
1/2 teaspoon oregano
1/4 teaspoon black pepper

Soak lentils in hot water 20 minutes, then drain.

Meanwhile, fry onion and celery in oil until limp and starting to turn golden.

Add garlic and fry one minute, stirring. Add drained lentils, wine, dry herbs and spices plus water. Bring to a boil and simmer until lentils are tender, 20 or more minutes, depending on the variety.

Add Worcestershire sauce, salt and tomatoes. Simmer 10 minutes.

Prepare meatballs by mixing all ingredients together well. Shape mixture into 1 1/2-inch balls, wetting hands from time to time with water.

Drop them into simmering lentil mixture. Be careful not to stir, or the meatballs will break. Rather, shake and swirl the pot to move the meatballs. Cover and simmer 10 minutes, shaking and swirling pot several times.

When meatballs seem to be cooking, stir them carefully. Simmer 20 minutes, stirring occasionally.

Taste stew and add salt, if needed.

Sprinkle with chopped parsley when serving.

Uzbek Plov -- Central Asian Rice Pilaf

The Turkish word for a seasoned rice cooked with oil, pilaf, which in turn originated from the Persian word pollow, is transliterated as "plov" [ploff] from the word used in southern Russia and the Central Asian and Caucasus regions influenced by Russia. But regardless of the pronunciation of the word or the non-Latin alphabet in which it's written, the rice dishes are generally delightful.

Here's the recipe I've been working on for an upcoming cooking class at the Buford Highway Farmers market, where I've been teaching since January. The menu is to be dishes from along the ancient Silk Road. It's the sort of food Marco Polo, the merchant from Venice who with his uncle traveled that overland route, by horse or by camel, from the Middle East to Western China.

The Uzbek people are of Turkik origin, once horsemen and herders, and inhabit parts of northern Afghanistan and the modern state of Uzbekistan. Cities that inspired my dreams of the exotic when I was young, like Samarkand and Bukhara, are Uzbek.

This region is fairly dry, and vegetables are fewer than is wetter areas. But carrots are plentiful, having originated there. And almonds, pistachios, walnuts, grapes, apricots, melons and pomegranates abound. Typical of plovs from the region, this one has carrots, along with almonds and golden raisins. Unlike pilafs from the Middle East, where olive oil is plentiful, the plov below depends on butter and vegetable oil.

And unlike some of the heavy pilafs, like ones I ate in Afghanistan, this does not have lamb fat as the oil. Fat-tailed sheep are uncommon here and, besides, that fat makes the rice simply too greasy and rich for Western tastes.

Uzbek-style Rice Pilaf (Plov) with Carrots

2 cups basmati rice
3 tablespoons butter plus 2 tablespoons canola oil
1/4 cup slivered almonds
1/2 cup golden raisins
1 small onion, thinly sliced lengthwise
1 stick cinnamon, broken in half
8 whole cloves
8 whole peppercorns
2 carrots, peeled and cut in 1/4-inch cubes
1 1/2 teaspoons salt
1 teaspoon sugar
3 cups water
1 tablespoon lemon juice

Rinse and drain the rice twice. Set out on a dish towel to dry while doing the next steps.

Heat the butter and oil together to medium temperature. Briefly fry the slivered almonds, stirring very frequently, until golden. Lift the from the butter with slotted spoon. Add raisins and stir and fry 15 seconds. Lift out and add to almonds.

Fry sliced onions, stirring frequently, until medium golden color. Lift out to a different bowl.

Add and fry whole spices half a minute. Add carrots. Stir and fry until they just start to brown. Add rice. Stir and fry 2 minutes. Rice should become opaque, like broken marble.

Add salt, sugar, water, and lemon juice. Stir briefly.

Bring to boil. Without stirring, cover and simmer over lowest heat 20 minutes. Turn off heat and let sit 5 minutes.

Open rice. Add raisins, almonds and half the fried onions. Fluff gently but thoroughly to mix in the additions. Cover and let sit 5 minutes.

Serve on platter, heaped up in a mound. Sprinkle with remaining fried onions.

Persian Braised Lamb with Green Beans

In preparation for my May cooking class at Buford Highway Farmers Market, featuring dishes from along the ancient Silk Road, I developed and tested a recipe for a lamb stew, essentially a "koresh."

Lamb is the favorite meat in that area of the world. Unfortunately it is now expensive here, indeed a luxury item. Apparently that is because of the large and growing population of Indians, Pakistanis, Iranians and Arabs in this country, who amplify the earlier demand for lamb of the Irish and Greek communities.

The dish I wanted to do had to have the fruity, sour overtones of pomegranate "molasses." Here's my effort, which will be one of the dishes at my May cooking class.

Pomegranate molasses is available at Middle Eastern and some Indian grocery stores plus at other gourmet and international stores.

The recipe serves four generously, along with a rice dish. Persian cuisine is not accompanied by alcohol, so I am not recommending any particular wine or beer with this one. Limeade or lemonade or iced mild tea would go well.

Persian Braised Lamb with Green Beans and Pomegranate Sauce

1 pound lean lamb from leg or shoulder, in 1-inch cubes
2 tablespoons clarified butter or 1 tablespoon each of butter and vegetable oil
1 medium onion onion, thinly sliced lengthwise
2 cloves garlic
4 whole cardamoms
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon black pepper
2 cups water
1 pound green beans, tips removed, cut in 2-inch lengths
1 1/2 teaspoons salt, plus to taste
1 teaspoon pomegranate syrup ("molasses")

Fry cut lamb in the butter or butter and oil, turning frequently and allowing it to brown all over.

Add onion and stir and fry until onion has caramelized. Add garlic and cardamoms. Stir and fry gently 2 minutes. Stir in ground spices for 1 minute. Add water.

Simmer, covered, stirring occasionally, until lamb is tender, 20 to 40 minutes depending on the cut. Add a little water as necessary to maintain some gravy.

Add green beans and salt. Simmer, covered, stirred occasionally, until beans are tender. Taste and add salt if necessary.

Stir in pomegranate molasses. Simmer 1 minute. Check salt one last time and add some if necessary.

Serve with rice pilaf or rice chelow. Accompany with yogurt.

This Texas chicken-spinach enchilada has attitude

You may love the place or hate it, but Texas won’t go away. And most Texans don’t give an armadillo’s rear-end what you think. Similar to how we described the Army back when I was in it, there’s the right way, the wrong way and the Texas way.

A friend from the Dallas area, now an Atlantan, professes to dislike cooking. She certainly dislikes being fussy in the kitchen. But her “go-to” entertainment dish, a Mexican-influenced, old family recipe, makes Pat seem quite a chef. Her ingredients include prepared foods. Now, I haven’t done the “take a can of Campbell’s Cream of Chicken Soup” routine recently, but I will for this dish.

These spicy chicken and spinach enchiladas are based on Pat’s recipe, but I modified the ingredients somewhat and added spinach, wine and nutmeg.

Enchiladas, a mainstay at Tex-Mex restaurants, and traditional in real Mexico, are simply tortillas wrapped around a filling and covered with chile sauce. The name is the past participle of the Spanish verb enchilar, meaning “to add chile pepper to.”

Classical Mexican enchiladas were made with corn tortillas. Some modern versions, including in Texas, use flour tortillas. Pat’s dish is what in Mexico might be called “Enchiladas Suizas,” or “Swiss-style” enchiladas, indicating milk and cheese rather than red or green sauce.

Beer would be the drink for a dish like this. But for wine, something fragrant and crisp with a little acidity would stand up to the richness of the cheese and sauce. And if the full jalapeño amount is used, which I would, something slightly sweet would help. The dish pairs well with a Riesling — not too sweet — or an Albariño, Viognier or Chardonnay.

The recipe serves five. Serve with rice cooked with chicken broth.

Chicken and Spinach Enchiladas

1 rotisserie chicken (save bones and skin for broth)

11⁄4 teaspoons salt plus more for sauce

1⁄4 teaspoon grated nutmeg

1⁄4 teaspoon black pepper

1 (12-ounce) bag frozen leaf spinach

1 (2-ounce or 4-ounce) can diced jalapeño peppers

10 (8-inch — fajita size) flour tortillas

1 (101⁄2-ounce) can Campbell’s condensed cream of chicken soup

1 can unsalted chicken broth (see method, below) or water

1 cup milk

1⁄2 cup sour cream plus more for serving

1⁄4 cup white wine

1⁄2 pound grated white cheddar cheese

Cut meat off chicken. Reserve skin and bones. Pull meat apart into long pieces. Mix salt, nutmeg and pepper and sprinkle chicken evenly. Toss to mix.

In a pot, boil chicken skin and bones with 2 quarts water for 20 minutes. Skim off foam and excess fat. Strain broth. Use some in recipe, the remainder for cooking rice.

Defrost spinach in microwave (or overnight in refrigerator). Partially squeeze out juice.

Drain jalapeños.

Lightly oil large casserole dish. Set oven for 350 degrees.

Lay tortillas out on flat surface. Place chicken down the middle of each. Distribute spinach over chicken. Sprinkle evenly with jalapeños. Sprinkle with half the cheese. Roll up tortillas and arrange in a single layer in casserole, seam side down.

In bowl, whisk together condensed soup, broth or water, milk, sour cream, wine plus 1⁄2 teaspoon salt. Spoon mixture evenly over enchiladas. Sprinkle with remaining cheese.

Bake until thoroughly heated, bubbling and beginning to turn golden on top, 25 to 30 minutes.

Accompany with sour cream.

accents for editing

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Gaeng Heng Lay: Northern Thai Pork Curry

Of Burmese origin, where "hin" means curry, "Gaeng Heng Lay" a popular pork curry in northern Thailand, literally says "lay curry" curry. But then the southern Thai "Gaeng garee," a yellow curry of Indian origin, translates to curry curry. So much for confused etymology and imported words that in Thai become redundant.

Heng lay is made traditionally from "three-layer" pork belly and uses tamarind and palm sugar rather than coconut milk in the sauce. It is a richly delicious dish, even if made with less fatty cuts of pork, such as butt.

This particular recipe was a hit recently with the St. Bartholemew church staff, for whom I've prepared weekly staff meeting lunches for several years.

Heng Lay Curry, Northern Thai Pork Curry

2 large stalks lemon grass thinly sliced
1 tablespoon galangal, chopped
2 hot jalapeno or "finger" chilies, preferably red, including seeds, chopped
1/4 cup or more water to process the above ingredients plus 3 cups for curry
4 teaspoons turmeric
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons paprika
1/2 teaspoon ground fennel
2 1/4 pounds trimmed pork butt in 1/2-inch wide rectangular strips 2-inches long
2 teaspoons thick black soy sauce
5 large shallots, sliced
1/4 cup palm sugar or brown sugar
Juice made from 4 dry tamarinds and 1/2 cup water mushed together, put through sieve
1 1/4 inches fresh ginger, peeled and finely minced
3 garlic cloves, finely minced
Fish sauce to taste

Puree sliced lemon grass, chopped galangal, chilies and just enough water to process in food processor, or pound them well in mortar.

Marinate pork with pureed ingredients plus spices. Let rest at least an hour.

Heat pot, made of enamel or stainless steel. Bring marinated pork plus soy sauce, but no added oil, to fry. Stir frequently and cook until raw color is gone. Reduce heat and simmer 10 minutes. Add water and simmer, covered but stirring occasionally, until becoming tender.

Add shallots, sugar, tamarind juice, ginger, garlic plus 3 tablespoons fish sauce.

Simmer 10 minutes. Taste and add more fish sauce if salt is needed (or use salt). Add water if sauce not a little soupy. Add sugar or more tamarind juice if not suitably sweet-sour.

Simmer another five minutes. Taste for salt, and add fish sauce or salt if necessary. Remove from the heat.

This is best made ahead and reheated to serve.

Serve with unsalted white rice, preferably Thai jasmine rice.

Haitian Black Mushroom Rice

Black mushroom rice cooked with local mushrooms in Haiti remains popular in the Haitian diaspora. Called Riz Djon Djon [REE-john-john], it's a sort of rice pilaf and has a caramel brown color from the mushrooms. Those mushrooms are rarely available fresh in the US, and the dried ones are virtually only available in large Haitian communities like in Miami and Brooklyn.

This is an approximation of that delightful rice dish as I had it in Haiti, approximated because I could not get a clear recipe there and the key ingredient is not available here. Sometimes the rice includes green pigeon peas.

Here’s my version of the dish, which makes a savory accompaniment to a braised chicken or meat dish with lots of tomato-rich sauce.

The recipe serves six.

Haitian Black Mushroom Rice -- Riz Djon Djon

1 1/2 cups long-grain white rice, such as Basmati
3 medium-large Portabello mushrooms
4 tablespoons olive oil
1/4 cup minced onion
1/4 cup minced green bell pepper
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon black pepper
2 medium bay leaves, broken in half
2 cups unsalted chicken broth or water
1 teaspoon thick black Chinese soy sauce (available at Asian groceries)
Minced parsley for garnish

Rinse and drain rice. Set it aside.

Rinse mushrooms, and slice off the rough tip of the stems. Chop mushrooms coarsely (chef’s knife on a board, or a food processor can be used).

Fry mushrooms gently in oil in a heavy pot, stirring frequently, until they lose most of their juices and darken. Add onion, bell pepper and garlic. Fry them about two minutes, stirring occasionally.

Add drained rice, salt, black pepper and bay leaves. Stir and fry rice for two minutes.

Add broth or water and soy sauce. Stir once, being sure rice grains are all in the liquid. As soon as mixture boils, reduce heat to lowest setting, cover pot tightly. Simmer, without opening pot, for 20 minutes.

Turn off heat. Again, do not uncover the pot, but let rice sit for at least ten minutes.

(Alternatively, the rice can be transferred to a rice cooker after frying with the vegetables, and the liquids added to that and briefly stirred. Cook as usual for rice cooker. Let sit 10 minutes after light goes off.)

Uncover and fluff rice with a fork before serving. Serve in a shallow bowl, and dust the surface with minced parsley.